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:

• Blog from OUR Kitchen – Elizabeth
• Karen’s Kitchen Stories – Karen (Kitchen of the Month)
• A Messy Kitchen – Kelly  
• My Diverse Kitchen – Aparna 
• Bread Experience – Cathy                                           
• Thyme for Cooking - Katie
• My Kitchen in Half Cups – Tanna  
• Feeding My Enthusiasms – Elle

 

 

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.