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Posts Tagged ‘bread’

slider buns

07 Feb

It’s winter, and I have to admit,  I’ve been hibernating.  The weather so far has been spectacular, and I haven’t been spending too much time trying out new recipes in my kitchen.  Superbowl Sunday had me thinking of making sliders (mini hamburgers), despite the fact that neither my husband nor my boys, follow sports.  Mini hamburger buns are hard to find in the local Jewish bake shops so I made my own.  You can use this recipe to make hot dog buns as well.  They came out delicious, light and fluffy – what a perfect recipe!

INGREDIENTS:

  • 2 cups warm water
  • 2 Tablespoons instant dry yeast
  • 1/3 cup sugar
  • 1/4 cup oil
  • 2 eggs
  • 2 teaspoons salt
  • 6 1/2 cups bread flour

 

DIRECTIONS:

  1. Dissolve yeast in water with sugar.  Add rest of ingredients.  Knead.  Transfer to floured surface, cover and let rise 1 hour. 
  2. Punch down.  For hot dog or hamburger buns, divide into 16 equal pieces.   For sliders, divide dough into 32 pieces. 

 

3.  Shape into balls, place on a baking sheet lined with parchment paper.  Rise 30-40 minutes more.

4.  Preheat oven to 375 degrees.  Smear a beaten egg on top of each bun and bake in oven for 12-15 minutes.

 

fresh hot bagels

03 Oct

That’s what the neon sign in the bagel storefronts read on Thirteenth Avenue in Brooklyn, where I grew up.  On many Motzei Shabbosim (Saturday Nights) in the winter, we would go with my father to pick up some hot, mouthwatering bagels.  So, I thought – what better way to break a fast than on fresh, homemade bagels?    My bagels came out of the oven at break-fast time and were awesome!  For a crowd of 9, we polished off 15 bagels!  And they were fun to make and didn’t take all day like traditional breads.  Many years ago, when I first tried this recipe and before there were any bagel stores in Lakewood, my husband and I dreamed of opening a bagel shop.  Today, more than 25 years later, we’re both in the food business but have yet to own a bagel store…..

Ingredients

  • 1 package active dry yeast
  • 1 1/2 cups water
  • 1 Tablespoon sugar

Combine in a bowl.  Add:

  • 5 cups flour
  • 1 Tablespoon salt
  • 2 Tablespoons sugar

Knead dough in a mixer and/or by hand until smooth.

Place in a greased bowl.  Rise 15 minutes.

Preheat oven to 350 degrees and prepare a pot of boiling water.

Divide dough into 8 pieces.   (I made a double batch.)  Roll each piece into an 8-inch rope. 

 Shape into bagel rings by wrapping the rope around your 4 fingers, overlapping the dough by one inch.  Squeeze the overlapped dough like play dough until it is totally integrated.

Rise another 20 minutes.

Cook in boiling water, 3 minutes on first side and 2 minutes on second side.   Remove from water and place on a baking sheet lined with parchment paper.  Sprinkle with seeds of your choice (poppy, sesame, kosher or sea salt, minced onion, minced garlic, or “everything” spice blend) while bagel is wet from the water.

Bake in 350 degree oven for 30 minutes.  This will give you a soft bagel.  If you prefer a crispy bagel, bake at 450 for 20 minutes, and turn over and bake the second side, if necessary for 5-10 minutes.

 

aranygaluska

17 Mar

I was quite organized this week so I got all my baking orders for Purim and deliveries out of the way.  Today, Tannis Esther is a nidcheh (pushed off) as it is usually a day before Purim (Shabbos this year), and we do not fast on Shabbos unless it is Yom Kippur.  So that leaves me with a free day to make what I’d like for the breaking of the fast tonight, and for Purim.  My plan today is to make hamantashen, which I have only made once in my life when I tried it in a dairy variety, dairy chocolate bobka and rugelach and Aranygaluska.  Wikipedia defines Aranygaluska as Hungarian sweet dumplings.  In actuality, it is balls of a rich yeast dough dipped in oil and rolled in ground walnuts.  It is then layered and baked in a tube pan and traditionally served (at least in homes of Hungarian background) on Purim.   We always had a (slightly overbaked ;)) Aranygaluska straight out of the oven on Purim.  It is similar to monkey bread in that it’s eaten “pull-apart” style as opposed to in slices.  When I googled Aranygaluska, I saw a picture of one which had lekvar (prune jam) filling in each ball.  Although not authentic in my mother’s home, I think I will make it that way today since I love the lekvar filling and look for opportunities to use it.  I think the best option for a fresh cake, would be to freeze it raw and then thaw and bake it fresh on Purim morning.

This is a recipe that was printed in Mishpacha’s Family First Magazine in the March 5, 2008 edition.  I tried it that year and must have been in one of my organized moments, because I found it just where I thought it would be and in a protective plastic sleeve. I am glad I was able to find it now.

 

ARANYGALUSKA

Ingredients

  • 6 1/2 cups (2lbs + 4 oz) or 1 Kilo flour
  • 1 cup margarine or butter, melted
  • 6 tablespoons sugar
  • 2 tablespoons vanilla sugar
  • 3 tablespoons dry yeast
  • 1 1/2 cups lukewarm water
  • 1 1/2 cups apple juice (use milk if making it dairy)
  • 2 egg yolks
  • 1/2 teaspoon salt

 

TOPPING:

  • oil
  • 3 cups choppped/ground walnuts
  • 1 cup sugar
  • 1 vanilla sugar

Directions

Place the flour, margarine, and sugars into a large bowl.  In a smaller bowl, pour the lukewarm water over the yeast and wait 2-3 minutes.  Add this to the flour, along with the apple juice, egg yolks, and salt.  Mix together until it forms a dough.  The dough should be soft and pliable.  Tranfer the dough to a bowl sprinkled generously with flour.  Cover and let the dough rise for 45 minutes.

After the dough is risen, transfer it to a work surface and roll it out gently to a 1/2-inch thickness.  Use a glass with a 3-inch rim and cut out circle.  Cover the circles and let them rest for 15 minutes.

Prepare two bowls.  Pour some oil into the first; in the second one, combine the walnuts with the sugar and vanilla sugar.

Lightly grease two tube pans with removable bottoms.  Working quickly, dip the dough circles into oil and then coat them with the nut/sugar mixture. Put the coated balls inside the pan to form layers.  Sprinkle additional nut mixture on top of each completed layer, until you have three layers in all.  The cake should reach about 3/4 of the height of the pan.  Repeat the same process with the second pan.  If using lekvar filling, put a teaspoon or two of the jam in the center of each round.  form into a ball, enclosing the filling.  Then dip in oil and nuts and described above.  Rise 30 minutes.

Preheat oven to 350 degrees.

Bake for 45 minutes.  Let cool.  Use both hands to carefully remove the cake from around the tube.  Serve whole on a cake plate, and expect the balls to be pulled apart for eating.

yield: 2 cakes