Hot Cross-Buns Tangzhong

Hot Cross Buns

Classic hot cross buns—soft, lightly spiced, and studded with rum-soaked raisins for extra flavor.

Ingredients

For the Buns

4½ cups all-purpose flour, spooned into measuring cup and leveled-off, plus more as needed
1 cup warm water, divided
1 cup raisins
3 tablespoons rum (or water)
½ cup granulated sugar
1 tablespoon instant or rapid-rise yeast (this is more than one packet)
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
2 teaspoons salt
6 tablespoons unsalted butter, melted and cooled slightly
3 large eggs, divided (1 for brushing the buns)
1 large egg yolk

For the Icing

1 cup (4 oz) confectioners' sugar
3 to 4 teaspoons milk
Pinch salt

Directions:

Make the Tangzhong:  Take 3 tablespoons of measured flour out of the mixing bowl and combine it in a small saucepan with 1/2 cup of the warm water (from the 1 cup): whisk until smooth.  Cook over medium heat, whisking constantly, until the mixture thickens to a smooth paste resembling pudding or thin mashed potatoes, about 2 minutes.  Scrape into a medium bowl and let cool until just warm.

Plump the raisins and rum in a small bowl.  Cover and microwave until steaming about 1 minute.  Let set until softened, about 15 minutes.  Drain the raisins and discard the liquid, and blot dry with a paper towel.

Mix the dry ingredients:  In a stand mixer fitted with the dough hook, add the sugar, yeast, cinnamon, nutmeg, allspice,  and salt to the flour in the mixing bowl.  Mix on low speed for about 30 seconds to combine.

 To the bowl with the tangzhong paste, add remaining 1/2 cup warm water and melted butter and whisk to combine.  Add 2 of the eggs and the egg yolk and whisk until smooth.

Add the wet ingredients to the dry ingredients and knead on medium-low speed until you have a soft elastic dough that clings to the bottom of the bowl, 8 or 9 minutes.  The dough will be sticky, which is normal--this is what gives the buns their light, tender texture.  Reduce the speed to low,  add the raisins, and mix until incorporated, about 2 minutes.  If the raisins and fully incorporated, finish mixing the dough by hand to distribute them evenly.  

At this point, the dough will still be quite sticky, but you should be able to handle it and shape into a ball.  If needed sprinkle in additional flour, 1 tablespoon at a time, mixing briefly just until incorporated, (you may need up to 1/4 cup more flour, add only as much as needed to make the dough easy to handle.  Lightly flour your hands and gather the dough into a smooth ball.  Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm, draft free spot until noticeably puffy and lighter in texture (it may not be double in bulk 2 to 3 hours.)

Grease a 9x13-inch baking pan with non stick spray.  Turn the dough out onto a floured counter and divide into 12 equal pieces, (about 100gm each.  To shape, pull the edges of each piece into the center to form a little pouch to seal.  Flip seam-side down, then gently roll to create a smooth ball.  Tuck any exposed raisins underneath as best you can: if some peak through, that's perfectly fine.  Arrange the balls in the prepared pan, smooth side up, in 3 rows of 4.  Cover loosely and let rise until puffy and pressing against one another.  1 1/2 hours.

Adjust an oven rack to the middle position and preheat the oven to 350*F.

In a small bowl, beat the remaing egg and brush the buns with it,  Bake until golden brown and the centers register 190*F with an instant read thermometer, 24 to 26 minutes.

Transfer pan to a wire rack and let cool until just warm, about 1 hour.Run a thin knife around the edges to loosen.  You can either lift the buns out of the pan and separate them, or leave them in the pan for a more rustic presentation.

For the Icing:  

Combine the confectioners sugar, 3 tablespoons milk, and salt in a small bowl and whisk until smooth, adding more milk as needed.  The icing should be very thick, like a soft paste.

Transfer the icing to a zipper-lock sandwich bag and snip the corner, about 1/8 inch opening in one of the bottom corners and pipe lines across the buns to form crosses.  If the buns are still in the pan, pipe directly over the top; if removed, pipe over the individual buns.  Serve.

Gigelhupf or Gugelhupf Cake

 

                                  Gugelhupf  or Kugelhopf Cake                                                                                                                           Combining the delicious flavors of lemon, rum, raisins, almonds and butter in a wonderfully fragrant yeasted cake, look no further for a thoroughly traditional Gugelhupf recipe! Also known as Kugelhopf, this special cake has been known and loved for literally centuries throughout Germany, France, Austria and Switzerland.

Ingredients:

12 whole blanched almonds 

   (to blanch/remove the skins, place the almonds in boiling water, let

    sit for one minute, drain, and squeeze the almonds between your  

    fingers to slip the skins off)

1 cup heavy cream

2 1/4 teaspoons active yeast

1/2 cup granulated sugar

4 cups all-purpose flour

1/2 teaspoon salt

2/3 cup unsalted butter

1/3 cup lard or butter

5 large egg yolks

1 1/2 teaspoon vanilla extract

zest one lemon

3/4 cup raisins 

1 tablespoon rum

1/3 cup slivered almonds

12 whole almonds

Directions:
Butter a 8.5 inch Kugelhopf pan or a bundt pan  (8 to 9 cup capacity).
Place the raisins and rum in a small bowl, stir to combine, and let the raisins soak for at least an hour or overnight.
Place the lukewarm cream in a bowl or cup and stir in the yeast along with one tablespoon of the sugar. Let sit for 10-15 minutes until nice and frothy.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter, lard (if using) and sugar until pale and fluffy. Add lemon zest and vanilla and beat until combined. Add egg yolks and beat until combined.
Add half of the flour and yeast mixture and mix until combined. Add the remaining half of the flour and yeast mixture and the salt and mix until combined. Once the mixture comes together continue to knead with the paddle attachment for 10 minutes, scraping down the sides as needed. If the mixture is too dry, add some additional egg yolk. If it's too wet, add some additional flour. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for up to two hours or until doubled in size.

Roll out onto clean non-stick work surface. Press or roll out to for a rectangle about 1/4 inch thick. 

Sprinkle evenly with the raisins and almonds. Roll it up from the widest side. Bring the ends together to form a circle, pressing the ends together, and place it into the Kugelhopf mold. Press gently down to ensure the dough is evenly spread in the pan. Cover loosely with plastic wrap and put in a warm place (like a warm oven) to rise for about another hour or until the dough has risen just barely above the mold. 

In the meantime, preheat the oven to 350 F.

Bake the Gugelhupf until it is nicely browned and a toothpick inserted into the middle comes out clean, about 30-40 minutes. Let the cake sit in the pan for 10 minutes and then invert onto a wire rack to cool completely. Dust with powdered sugar.

Serve immediately. Best eaten the same day.
To store leftovers, wrap well in plastic wrap (will keep up to 3 days) or freeze. (See blog post for ideas on how to use leftover Kugelhopf.)

Homemade Rolls With Cinnamon Honey Butter

Homemade Rolls With Cinnamon Honey Butter

The aroma of freshly baked dinner rolls whets the appetite and is satisfied slathered with the cinnamon honey butter.  One is never enough!  Made quickly and so easy!
Ingredients;
Rolls
1 1/2 cups whole milk
4 cups all-purpose flour, divided
2 envelopes (about 4 1/2 teaspoons) instant rapid-rise yeast
1/4 cup granulated sugar
2 large eggs, divided
1 teaspoon kosher salt
2 tablespoons salted butter, softened
Cinnamon Honey Butter
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 tablespoon honey
1 1/2 teaspoons Ground Cinnamon
1/2 teaspoon Vanilla Extract

Directions:
Heat milk until very warm, but not simmering (about 100°F to 105°F on an instant read thermometer). Turn off heat.

Place 3 cups of the flour, yeast, sugar, 1 of the eggs, and salt in bowl of a stand mixer fitted with dough hook attachment. Add warm milk to the flour mixture. Knead on medium speed 2 minutes, scraping down sides of bowl as needed. Add remaining flour, 1/2 cup at a time, kneading 2 minutes after each addition. Add butter, kneading just until dough is soft and pillowy and begins to pull away from sides of bowl.

Tip: If the dough seems too wet, you may need more flour. Add additional flour in 1/4 cup increments until the dough has pulled away from the sides of the bowl while kneading.

Cover bowl with plastic wrap. Let rest 30 minutes or until doubled in size. Remove plastic wrap. Press down center of dough to deflate, then gently fold in edges of dough to form a ball.

Spray 13x9-inch baking dish with no stick cooking spray. Divide dough into 15 equal portions and shape into balls. Arrange evenly in prepared baking dish. Cover with plastic wrap. Let rest 30 minutes, or until doubled in size.

Meanwhile, for the Cinnamon Honey Butter, mix all ingredients in small bowl until well blended and smooth. Set aside or refrigerate until ready to serve.

Preheat oven to 375°F. Beat remaining egg in small bowl. Brush tops of rolls with egg wash. Bake 16 to 18 minutes, or until golden brown. Remove from oven and brush warm rolls with melted butter. Serve with Cinnamon Honey Butter.

Peasant Bread

Peasant Bread

Enjoy fresh bread made quickly with a recipe that can be divided  to keep one on hand and one in the freezer.  Stimulate appetites with "fresh baked bread aroma" in your home at mealtime.

Ingredients
4 cups (482g) All-Purpose Flour
2 teaspoons kosher salt or 1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons active dry or instant yeast
2 cups (454g) lukewarm water
Softened unsalted butter, for greasing the baking dishes

Directions:
In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.

Cover the bowl and set aside in a warm spot to rise for 1 to 1 1/ 2 hours, until the dough has doubled in bulk.

Place a rack in the lower third of the oven and preheat it to 425°F. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).

Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.

To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.

Don't cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.

Bake the bread for 15 minutes. Reduce the heat to 375°F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. When golden brown all over, remove from the oven and turn the bread out onto a cooling rack.

Store, well wrapped, at room temperature for several days; freeze for longer storage.

Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Brotchen ~ Cherished German Rolls

Brotchen 

Cherished German Rolls

Start your day the German way — with freshly baked crusty bread rolls. Brötchen are the ultimate treat: crispy and crunchy on the outside, soft and fluffy on the inside — just like the ones from a traditional German bakery.  They’re a true German staple, often hard to find abroad — but now, you can make them yourself!
Ingredients:
2 teaspoon instant yeast
2 teaspoon honey
350 ml water. (1 1/4 cups)
500 g all-purpose flour 
1 ½ teaspoon salt
Optional Toppings
2 tablespoon poppy seeds
2 tablespoon sesame seeds
2 tablespoon sunflower seeds

Directions:
Prepare the bread/roll dough: Add the honey to lukewarm water and stir until fully dissolved. Then add the yeast and let it sit for about 10 minutes. In a large bowl, combine the flour and salt. Pour in the yeast mixture and stir with a wooden spoon until a thick, sticky dough forms. Place the dough in a lightly oiled container, and leave it to rest in the fridge 8-12 hours.

Shape the Breadrolls The next morning, preheat your oven. For best results, use a pizza stone, but a standard baking sheet will work too. Carefully turn the container upside down and let the dough gently slide out. Use a knife or dough scraper to divide the dough into 6–8 equal portions. Shape each roll by folding the corners into the center to form a round shape. Optional: If you'd like to add seeds (e.g., sesame, poppy, or sunflower), pour some onto a plate. Brush the top of each roll lightly with water using a pastry brush, then dip the damp surface into the seeds.

Bake the rolls until crusty: Place the rolls seam-side down on a parchment-lined baking sheet or pizza stone. Before baking, place an oven-safe bowl filled with water on the bottom rack of your oven. The steam will help create a beautiful, crusty exterior on the rolls. Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.

Hefezopf. Braided Yeast Bread

 

Hefezop  "Braided Yeast Bread"

My German translation is: Hefe is yeast and zopf is braid.  Apparently it is a bread commonly found in German kitchens or Bakery.  

Ingredients:

4 cups flour 

1/2 - (3/4) cup sugar

1 tsp salt 

2 tsp vanilla

2 eggs

1 stick butter

1 pkg yeast

lemon zest( grated  (1 tsp)

1 cup milk lukewarm

1/2 cup raisins or cranberries (dried)

some slivered almonds

coarse sugar crystals

Directions:

Ingredients must be at room temp. (Eggs/Butter)!

Make a soft but solid dough. Add a bit of flour if dough is sticky. Knead by hand and let rise in a covered dish until doubled.

Divide dough into 3 sections and roll into 3 logs you can braid! 

Brush braid with an eggyolk mixed with a tsp milk. Decorate with sugar and almonds - let rise again (warm oven helps).   

Bake for 35 min at 325F oven.

Matcha Glazed Swirl Bread

Matcha Glazed Swirl Bread

The bread is shaped like four giant cinnamon rolls cozied together
in a loaf pan, but with many, many more lay- ers, all beautifully
laced with matcha glaze. I bought a half-loaf, and loved it so much
that I convinced my husband to go back with me to buy a full one
the very next day. Being thousands of miles away from that fantastic
bakery, it was only a matter of time before I felt the need to try to
make this at home.”—James Beard Foundation Award nominee Cynthia Chen McTernan
Ingredients:
Sweet Dough
1/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter plus more for pan
1 teaspoon active dry yeast or instant yeast
2 1/4 cups (282 grams) all-purpose flour plus more for rolling
3 tablespoons granulated sugar
1/4 teaspoon salt
1 large lightly beaten egg plus 1 large egg yolk
1/4 cup full-fat Greek yogurt
1/2 teaspoon vanilla extract
Matcha Glaze
1 tablespoon plus 1 teaspoon matcha powder (Green Tea Powder)
5 tablespoons heavy cream, plus 1 teaspoon more for thinning
1 1/4 cups confectioners’ sugar

Directions:
Make the dough: the night before, or at least 2 hours before baking,
in a small saucepan over medium heat, bring the milk just to a boil,
2 to 3 minutes, or heat the milk in a small microwave-safe bowl in the
microwave, about 1 minute. (This scalds the milk to kill any enzymes
that might prevent the yeast from doing their thing.) If you find a film
on the surface of the milk after heating it, just pour the milk through a
sieve.

Sprinkle the yeast on top and let sit until foamy, about 5 to 10 minutes.
If the milk-yeast mixture does not foam, you may want to start over to
make sure your yeast is active. (See Note if using instant yeast.)

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, and salt. If you are not using a scale, take care to use the spoon-and-sweep method for measuring your flour, since too much flour canmake the dough dense.

When the yeast is foamy, add the egg and egg yolk, yogurt, and
vanilla to the yeast-milk mixture and whisk to combine. Mix the wet
ingredients into the dry, until all of the flour is incorporated and a wet,
sticky dough forms. Knead [the dough] in the bowl until it is smooth
and elastic, 8 to 10 minutes. Alternatively, use a silicone spatula to
scoop underneath the dough and fold it in onitself repeatedly. The
dough will start out maddeningly sticky; sprinkle up to 2 more
tablespoons of flour, just as much as needed to knead.

Cover with plastic wrap or a damp dish towel and place it in the refrigerator to rise overnight. Alternatively, you can let it rise at room temperature for 2 hours or so, until well doubled. I prefer a longer rise, to give the flavor time to develop and to split up the labor. The dough should be fine for up to 24 hours.

The next day, or at least 1 hour before baking, line a 9 × 5-inch
Pullman loaf pan with parchment paper or grease it with butter.

Make the matcha glaze: sift the matcha powder into a medium bowl.
Vigorously whisk 2 tablespoons of cream into the matcha until no
lumps remain. Whisk in the remaining cream, then sift in the
confectioners’ sugar 1/4 cup at a time, whisking after each addition,
until the mixture forms a very thick, barely pourable glaze.

Turn the dough out onto a well-floured surface. Roll the dough out
thin, thin, thin, to about an 18 × 24-inch rectangle, making sure to lift
the dough and add more flour to the work surface as you go. When the
dough is evenly rolled out, reserve 1/4 cup of the glaze and spread the
rest in a very thin layer across the dough. Using a pizza cutter, sharp
knife, or scissors, slice the dough in half lengthwise to form 2 long
9 × 24-inch strips. Carefully lift one strip and place it on top of the
other. If desired, trim the edges into a neater rectangle, then, starting
at a 9-inch end, roll the stack into a short, thick log.

Using a sharp, serrated knife, slice the log widthwise into 4 equal
pieces. Place the rolls, cut-side down, into the loaf pan. (Things will
get messy, but do not fear. The rolls are apt to bake up a little lopsided
no matter what; regardless of how they look, they all taste the same.)

Let [the dough] rise in a warm place until it is boisterously puffy and
fills the pan, 1 to 1 1/2 hours. When the dough is pressed with a finger,
it should bounce back very slightly, but the indent should remain.

During the last half-hour of the second rise, preheat the oven to 350°F.
Bake, uncovered, for 35 to 40 minutes, until golden-brown on top. Let
cool, then drizzle with the remaining glaze.

Note: If using instant yeast, use the same amount as active dry
yeast, but mix it in with the dry ingredients instead of adding it to
the scalded milk. If you can find SAF Instant Yeast, I have found
it to be wonderful and reliable, with yeast goods that are fluffier,
softer, and more flavorful than most.

Butterhorn Cookies With Nutella Filling

Butterhorn Cookies with Nutella Filling 

Bake a big batch of irresistible Butterhorn Cookies with Nutella® filling! These flaky pastries are crowd-pleasers, ideal for parties and celebrations!
Ingredients:
2 ¼ teaspoon active dry yeast 8 grams
1 teaspoon granulated sugar
½ cup milk lukewarm
4 eggs room temperature
4 tablespoons granulated sugar
1 cup butter room temperature, 226 grams, 2 sticks
1 cup vegetable shortening room temperature, 190 grams
¼ teaspoon salt
1 teaspoon vanilla extract pure
5½-6 cups all-purpose flour 780- 850 grams, sifted
Hazelnut nut spread example: Nutella®

Egg Wash Glaze:

1 egg lightly beaten
1 teaspoon milk
3-4 tablespoons turbinado sugar for sprinkling

Directions
In a small dish, combine the yeast with 1 teaspoon of sugar.
Add the warm milk and stir.  Set aside for about 5 minutes.

Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.  Add the sugar and continue to whisk for another 2 minutes or so.

Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.  Mix on medium speed until well combined.

Add the yeast mixture and mix until well combined.

Add 5½ to 6 cups (780-850 grams) of all-purpose flour to this mixture. Using the hook attachment, knead for approximately 5 to 8 minutes or until the dough pulls away from the sides of the bowl.

Divide the dough into 18 balls (each weighing about 90 grams).
Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).

Preheat the oven to 350℉ (175℃).  Line baking sheet with parchment paper.
Working with one ball of dough at a time, place it between two sheets of parchment paper and roll out the dough to an 8-inch round, about ⅛ of an inch thick.  With a pastry cutter, cut the dough into eights (first cut it in half, then in quarters and then in eighths).

To begin, place ½ teaspoon of Nutella® on the wide ends of each alternating wedge and spread it thinly toward the tip. Roll each of the 4 triangles up from the wide end to the pointed end, forming a crescent shape.  Repeat this process with another ball of dough.

Brush the tops of the cookies with the egg wash and sprinkle with turbinado (coarse) sugar.

Bake, in batches, for 10-12 minutes or until bottoms are lightly browned. Rotate the pans as necessary to bake evenly. 

Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.  Yield  144 cookies. 

Notes

Chill the dough: After preparing it, it's important to let it chill in the refrigerator overnight before rolling it out. This will help the dough firm up and make it easier to work with.

Don't overfill the cookies: While filling them with as much Nutella as possible may be tempting, be careful not to overfill them. Too much filling can cause the filling to ooze out, making a mess.

Place the seam side down: When placing the rolled-up croissant cookies on the baking sheet, place the seam side down. This will help the cookies maintain their shape and prevent them from unrolling during baking. It will also help the Nutella filling stay inside the cookie and not leak onto the baking sheet.

Homemade English Muffins

Homemade English Muffins

Since packaged English muffins are built to be shelf-stable, you have to make them yourself to appreciate the joys of one hot off the griddle. The yeasted rounds are filled with air pockets, which form the perfect vessels for catching melting butter when toasted. For maximum nook and cranny exposure, use a fork to split the muffins open.  Yields: 10

Ingredients:
2 cups + 2 tbsp (500 mL + 30 mL) all-purpose flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) instant yeast
1 tsp (5 mL) salt
1 1/4 cups (310 mL) whole milk, warm
2 tbsp (30 mL) butter, melted
Canola oil for greasing bowl and utensils
1/3 cup (80 mL) cornmeal
Directions:
Combine flour, sugar, yeast and salt in a large bowl. Stir in milk and butter until no dry flour remains. Dough will be sticky and stretchy. Scrape into a large, lightly oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled in size, about 1 hour.

Line a baking sheet with parchment and sprinkle with half of cornmeal. Using a lightly oiled 1/3-cup (80-mL) measure, scoop dough by the scant scoopful and drop on prepared baking sheet, about 1 inch (2.5 cm) apart. Use a lightly oiled spoon to ease dough out of measure and help shape it into rounds—they don’t have to be perfect.

Sprinkle tops of dough with remaining cornmeal. Cover with a second sheet of parchment and let rest in a warm spot until puffed with some large bubbles just under surface, about 1 hour.

Heat a large skillet over medium-low. Working in two batches, carefully transfer puffed dough rounds to skillet, lightly brushing off excess cornmeal and leaving space in between each. Cook until golden, 10 to 12 minutes. Flip very gently so as not to deflate and pop air bubbles. Cook until cooked through and golden, about 10 minutes more.

Remove cooked English muffins to a wire rack to cool completely before serving, preferably toasted. English muffins will keep in an airtight container at room temperature for up to 1 week.  Serve with Chardonnay at brunch.

Khachapuri

 

Khachapuri  Geogian Church Bread

This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; the open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling. Prep 1 hr. Bake 25 to 32 min. Yield: 4 Breads 
Ingredients
Dough
3 tablespoons (43g) unsalted butter
1 cup (227g) milk
1 1/2 teaspoons (6g) granulated sugar or 1 tablespoon (9g) non-  
   diastatic malt powder
1/2 teaspoon coriander
1 1/2 teaspoons (9g) salt
2 teaspoons instant yeast or active dry yeast
2 3/4 cups (330g) Unbleached Bread Flour

Filling

2 cups (227g) mozzarella cheese or Muenster cheese, shredded
1/2 cup (113g) ricotta cheese
1/2 cup (57g) crumbled feta cheese
1 large egg
2 tablespoons (14g) Unbleached Bread Flour
1/2 teaspoon salt
1/2 to 1 teaspoon coarsely ground black pepper
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs, cold from the refrigerator
4 teaspoons (19g) butter

Directions:

To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.

Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.

After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.

Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.

To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.

To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.

Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.

Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.

Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.

Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F with two racks toward the center.  

Brush the exposed edges of the khachapuri with the egg wash and bake for 15 to 20 minutes, until they feel set; they won't have started to brown nor will the filling be bubbly, but don't worry; they're going to continue to bake once you add their egg-and-butter garnish.

Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for an additional 8 to 10 minutes (for soft-set eggs), or 12 to 15 minutes (for firmer eggs).

Remove from the oven and serve warm. Garnish with additional fresh herbs, if desired.

Storage information: Store any leftover khachapuri, well wrapped, in the refrigerator for up to five days.

Tips from our Bakers

While there are many regional iterations, the Adjaruli khachapuri is probably the most familiar to Americans; this recipe has been tweaked somewhat to include readily available ingredients (see tip below). Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea.

While the traditional cheeses used in native Georgian Adjaruli khachapuri are imeruli and sulguni, they're difficult to find in this country. The most commonly suggested (and available) substitutes for these Georgian cheeses are mozzarella and feta, which we've combined here with ricotta.

Roast Vegetable & Taleggio Focaccia Pugilese

Roast Vegetables And Teleggio Focaccia Pugliese

Ingredients:

2 cups bread flour, plus extra for dusting

1 tablespoon castor sugar

1 pkg of dried yeast or 2 1/4 teaspoon

1 tablespoon sea salt flakes

6 tablespoons evoo plus extra for greasing and drizzling

2 cups leftover roasted vegetables such as potatoes, carrots, parsnips, 

   chopped into chopped into 1/4" small pieces

2 sprigs rosemary, leaves picked

6 gloves garlic, unpeeled

2 tablespoons Taleggio cheese, cut into 1/4 inch cubes 

Directions:

In a large mixing bowl, whisk the flour with the sugar, yeast and 1/2 of the sea salt.  Make a well in the flour, pour in 1 cup and 2 tablespoons lukewarm water and 3 tablespoons oil, then whisk with a fork until it all comes together.  If it is too dry, add a few splashes of water, until smooth and elastic.  Clean out the bowl of dough, grease the bowl and replace the dough.  Cover with a clean tea-towel and set in a warm place for 1 hour and 30 minutes or until double in size. 

Knock the dough out onto a clean surface.  Grease a 30 cm by 25 cm baking sheet (8" X 10") with 1 tablespoon oil.  Roll or work the dough into the same size as the pan and put it in.  

Toss the leftover veggies with garlic, rosemary, telellago and a little evoo and scatter over the dough.  Use your fingers to push the veggies and cheese into the dough, making little indentations.  Sprinkle with remaining salt and allow to prove once again for 20 minutes.

Preheat the oven to 425 F or 220 C.  When the dough is ready bake for 25 to 30 minutes until evenly golden and cooked through.  Remove from the oven and and drizzle with the remaining 2 tablespoons oil and cool in the tin for 10 minutes, then transfer to a wire rack.  Enjoy warm or cool.   It will keep for 5 days in the refrigerator.

More ideas for the leftover roasted veggies:  

Chop into small pieces.  Then use to make a simple frittata.

Whiz up in a blender with stock, then heat through with a little cumin and cream for a winning soup.

Roast a tray of sausages and stir through leftover veggies near the end of cooking time for a delicious one-tray supper,

Waitrose Holiday 2022.