Friday, September 16, 2022

Pletzels!

 


 

This month, thanks to Karen of Karen’s Kitchen Stories, the Babes are baking pletzels. Pletzel means board, and this is basically an onion and poppy seed board, popular in Jewish bakeries several decades ago.  While this particular recipe uses a bialy-type dough, I have a recipe that calls for a challah or brioche dough for added richness.

I spread this out over several days.  Day one, I chopped a huge amount of onions.  Day two, I made the dough and put it into the refrigerator for its overnight stay.  I also used my slow cooker to caramelize the onions.  That took about seven hours in all.  They may have been a bit on the darker side, but they were delicious and the whole house smelled great while they were cooking.  After cooking, they went into the refrigerator as well.  Day three, I prepared the dough, slathered on the cooked onions, sprinkled on the poppy seeds, and baked the pletzel.  It turned out great, and was a delicious accompaniment to several meals.

Breaking the process into multiple steps makes the bake less intimidating, and when it’s time, all the components are ready to assemble.  For the recipe, go to Karen’s website, and also check in with the other Babes to see their take on this pletzel.

 

Bread Baking Babes:

 

 

Tuesday, September 13, 2022

BWD: Scones Pudding

 


For the first September challenge, I made the Scones Pudding, using day-old Buttermilk Scones.  Now, I ask you:  is there such a thing as a leftover scone?  Not in this house, that’s for sure.  This recipe required a newly baked batch of scones, five of which were allowed to sit around for a few days.  That feat alone -- that they weren’t consumed -- was amazing.   

I also made just a small batch of lemon curd.  I love everything lemon, but a small amount was the perfect decision.  I used cardamom to flavor the custard so the spice wouldn’t overwhelm the lemon. The end result was a delicious lemon-flavored scone pudding with a tasty layer of sliced apples as the topping.

To check out what the other BWD bakers made, head over to the Tuesdays with Dorie website.


 

Tuesday, August 23, 2022

BWD: Buttermilk Scones

 


My second August post for Baking with Dorie is one of my favorite, and frequently baked, recipes:  Buttermilk Scones.  While I try to keep some in the freezer for a quick bread-fix, they disappear way too quickly.  I use buttermilk from Trader Joe’s, and, for what it’s worth, it lasts forever, so I always have buttermilk available.  Sure, I have the powdered stuff (for backup), but it’s just not the same.  Upon checking the freezer, it seems I need to bake some more!

Check out the other links at Tuesdays with Dorie.

 

 

 

Tuesday, August 16, 2022

Inside Out Coconut Buns for the Babes

 

 


Our Kitchen of the Month for August is Aparna, of My Diverse Kitchen.  Aparna asked us to make Inside-Out Coconut Buns, a delicious sweet roll with a buttery coconut filling.  

 

The initial proofing took a bit longer than the recipe said, but the rolls, themselves, rose within the specified time limit.  I checked out different shaping techniques and settled on this twisty one with swirls of filling peeking out from the roll.


 




I tried to limit myself to one bun at a time, so it’s a good thing the recipe only made six!  I loved the sweet dough and the yummy coconut filling.

 


Go to Aparna’s website to get the background story for these rolls as well as the recipe.  They are fairly straightforward to make, so it’s well worth it to set aside some time to create such a delicious treat.

 

 

Tuesday, August 9, 2022

TWD: Tomato Tart

 


Recently, I attended a Sunday brunch potluck for my quilt guild.  I brought the Tomato Tart as a savory offering.  The sliced tomatoes were placed decoratively upon a bed of honey-mustard.  You can adjust the mixture, making it sweeter or more tangy, depending on your preference.  For the crust, I used the savory galette dough, and for the cheese, I used my favorite blend, Quattro Formaggio from Trader Joe’s.  There were a few pieces left over, which I enjoyed eating the next day.


Saturday, July 16, 2022

Easy Crescent Rolls

 


Summer time, and the livin’ is easy, so they say.  If you want homemade, fresh croissants, then, this recipe is quick and easy!  Our Kitchen of the Month, Kelly, from A Messy Kitchen, asked us to make Easy Extra Flaky Homemade Crescent Rolls.  

I’ve made croissants the old-fashioned way, and crescent rolls from a long-time favorite recipe.  This recipe is sort of a combination of both.  When I’m craving a simple roll with a croissant-like texture, I’ll definitely be baking this again.

 




 

Check out the other Bread Baking Babes:

 

 

Easy Extra Flaky Homemade Crescent Rolls.

These scrumptious crescent rolls are extra flaky and extra buttery

Prep Time30 mins

Cook Time12 mins

Refrigerate1 hr 10 mins

Total Time1 hr 40 mins

Course: Breakfast

Cuisine: American

Servings: 20 Crescent rolls

Calories: 235kcal

Author: Tieghan Gerard

Ingredients

Crescent Rolls

  • 1/4 cup very warm water but not boiling water
  • 2 1/4 teaspoons active dry yeast one packet
  • 2 teaspoons granulated sugar
  • 3/4 cup warm milk not boiling
  • 1 egg
  • 1 tablespoon unsalted butter melted or softened
  • 1 teaspoon salt
  • 3 cups all-purpose flour plus more for rolling
  • 8 tablespoons salted butter softened
  • 1 egg beaten and or melted butter, for brushing

Instructions

     1.    In the bowl of a stand mixer or large glass bowl, combine the warm water, yeast and sugar. Mix until combined. Let the mixture sit for about five minutes until it smells like bread and is foamy.

  1. Once the yeast has proofed and is foamy, add the warm milk, egg, butter, salt and flour. Using a dough hook, knead the dough on medium-high speed for about five minutes until dough is smooth and elastic. It will seem sticky at first, but keep mixing (or kneading by hand*) and it will become smooth.
  2. Remove the dough from the bowl and place on a floured work surface. Knead the dough into a smooth ball. Grease the bowl that you mixed the dough in and set the dough back in the bowl. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.
  3. After 30 minutes, remove dough from fridge and roll out on a lightly floured surface to a large rectangle that’s about 1/4th inch thick. Spread the softened butter all over dough, leaving an inch around the sides of the rectangle, being careful not to break through dough with butter.
  4. Fold one half of the rectangle towards the center and fold the other half over as well on top of the first layer so you have three dough layers, cover with plastic wrap and place in freezer for 10 minutes.
  5. Roll out dough again to a long rectangle (being careful of the butter—roll gently) and fold dough again into thirds like a book. Place back in freezer for 10 more minutes. Repeat this process two more times for a total of three folds (and 30 minutes in the freezer)
  6. After the three folds, you can either proceed with the directions or you can wrap your dough tightly with plastic wrap and place in the fridge overnight or up to three days.
  7. To proceed, using a lightly floured work surface, roll the dough out into a rectangle about 1/4 inch thick. Using a pizza cutter or sharp knife cut the dough in half lengthwise, and then cut the dough into triangles. Using both hands, roll the crescent up. Place on a baking sheet about 2-3 inches apart, cover with a towel and set in a warm place to rise for 30 minutes to 1 hour.
  8. Meanwhile, position a rack in the middle of the oven and preheat to 400 degrees F. Before baking, brush each crescent with the beaten egg wash. Bake rolls for 10-12 minutes or until lightly golden brown. If desired brush with melted butter.