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Posts Tagged ‘sweet’

Once again, we took a short vacation, and this mom’s separation from her kitchen resulted in a serious baking outburst. So, my New Year’s resolutions have been successfully shipped to the carb heaven, where they will probably remain sugar-high-and-all for the next 10 months.

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On a brighter note, this blog has reached 100,000 hits; which, I think, is worth a celebration!  So, Russian Friday it is – carbohydrates galore! 

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POPPY SEED ROLL

INGREDIENTS:

POOLISH:

  • 1.5 cup milk, lukewarm
  • 2 tsp active dry east
  • 1 tbs sugar
  • 160 g unbleached all-purpose flour

DOUGH:

  • 2 eggs
  • 1cup sugar
  • 50 g butter, melted and cooled to the room temperature
  • 600 g unbleached all-purpose flour
  • 1 (9 g) bag  vanilla sugar
  • ½ tsp salt

FILLING:

EGG WASH:

  • 2 egg yolks
  • 2 tbs water

Yields: 2 rolls

DIRECTIONS:

Make poolish: whisk 2 cups of flour with milk and sugar with yeast, cover and let raise for about 1 – 1,5 hours.  The poolish is ready after it reaches its peak height and drops.

Mix the dough: whisk eggs, sugar, salt, and butter together till everything is dissolved.  Add the mixture to the poolish.  Slowly add sifted flour.  Mix to incorporate all the ingredients.  Place the dough on a floured surface and knead (adding flour, if needed) till the dough stops sticking to your hands – for about 10 minutes.

Place into an lightly oiled bowl, cover, and let rest for another hour.

Make the filling: mix sugar with poppy seeds , cover with milk and bring to boil.  Simmer for about 10-15 minutes. Blend in a food processor. Let cool down before spreading.

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Make the rolls: divide the dough in to 2 halves. Working with each half separately, roll the dough into a 14 x 21 inch ((35 x 52 cm) rectangle about 0.2 inch (4-5 mm) thick. Spread half of the filling over the dough, leaving 1/2 inch (1.5 cm) edge.  Roll the dough into a cylinder, place it the seam side down on a baking sheet, covered with parchment paper   Make a wheel out of it, carefully pressing the edges together. Cover with a towel and let rest for about 15 minutes.

Meanwhile preheat the oven to 375⁰F/190⁰C, position the rack in the middle.

Prepare the wash: whisk the yolks with water.

Score the rolls, cutting the outer edges through.  The cut should be about 2/3 rd-s of the width of the cylinder.  Repeat the cuts every inch (3 cm), and slightly twist the edges facing them up. Brush the top of the roll with the wash and place in the oven.  Bake for 20-25 minutes until golden-brown. Let cool on a wire rack before serving.

Repeat with the remaining dough.

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My kids look nothing like me. The daughter would probably even fail our DNA test. My mom comforts me that her ears look like mine.  Ears!?  Really!? Well, I don’t know about ears, but we surely have one thing in common: our love for carbs.

Here is a beautiful dish we both enjoy. Mix the batter the night before, and an easy breakfast is ready to be made in the morning. 

/Adopted from Allrecipes.com/

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WAFFLES

  • 1 (.25 ounce) package active dry yeast
  • 3 cup warm milk
  • 3 egg yolks
  • 3/4 cup butter, melted and cooled to lukewarm
  • 1/4 cup white sugar
  • 1/4 maple syrup
  • 1 1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 3 egg whites

DIRECTIONS:

In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand for about 10 minutes.

In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Mix in the yeast mixture, sugar, syrup, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour. Cover the bowl tightly with plastic wrap.

Make ahead: place the batter and covered egg whites in the fridge overnight.  Remove from the fridge about 30 minutes before baking the waffles.

If baking right away, let the batter rise in a warm place until doubled in volume, about 1 hour.

Beat the egg whites until they form soft peaks; fold into the batter.

Preheat the waffle iron (I bought mine at Williams-Sonoma). Spray with oil and spoon about 1/2 cup onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

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Ah, vacation… We had the best time ever hanging out with the family, riding bikes, enjoying the mountains.  However, I found myself missing the kitchen.  In fact I started having a serious baking withdrawal… Naturally, since we got back, I made 5 sourdough loafs of bread, 2 chocolate cakes, chocolate chip cookies, pitas, and naan… all in less than a week.

The old chocolate cake has been such a huge success, I decided to try a Russian version found in the winter’s Fine Cooking issue.  The potato adds a bit of moisture and keeps the dough fresh for up to 4 days!    Enjoy!

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SWEET RUSSIAN CHOCOLATE BRAID

INGREDIENTS:

Dough

  • 1 ½ cups plus 3 tbs unbleached all-purpose flour
  • 1 tsp instant yeast
  • 3 tbs water
  • 1 very small potato, peeled, boiled until tender, and forced through a sieve (to yield ¼ cup)
  • 2 large egg yolks
  • 2 tsp vanilla powder
  • ¼ cup sour cream
  • 3 tbs sugar
  • ½ tsp salt
  • 3 tbs cold unsalted butter

Filling

  • 1 cup Pastry Cream (recipe below)
  • ½ cup mini chocolate chips
  • 1 large egg, beaten

DIRECTIONS:

Make the dough. In a small bowl, mix 3 tbs of flour and yeast and water.  Let sit for about 10 minutes till foamy.  In a stand mixer combine the remaining ingredients, add the yeast mixture and mix until the dough is smooth for about 8 minutes.  It will be very sticky.  Dump the dough on a floured surface and knead with your hands for a couple minutes adding a little bit of flour to make it firmer. Transfer the dough in a large container, seal with plastic wrap, and rise for about 3 hours.

Make ahead.  Instead of letting the dough rise, you can place it in a plastic bag and refrigerate for up to 4 days.  Pull it out of the fridge and let it stand for 3-4 hours in room temperature before proceeding to the next step.

Make pastry cream (see recipe below) right after the you mix the dough to give it enough time for cooling down.

Shape the braid. Line a heavy baking sheet with parchment.  Roll the dough on a floured surface into a rectangle about 13×16 inches and about 1/8 inch thick.  Apply the chilled pastry cream over the dough and sprinkle with chocolate chips.  Roll it into a 16-inch cylinder.  Transfer to the baking sheet.  Cut the cylinder in half lengthwise and arrange both halves parallel to one another with a cut side facing up.  Wrap them around each other starting in the middle, pinching the edges of the braid together. Cover loosely with plastic wrap and let stand at room temperature for another 35-45 minutes.

Bake. Preheat the oven to 350⁰F/175⁰C.  Position the rack in the center of the oven. Brush the beaten egg over the braid. Bake until golden brown for about 40 minutes.  Let cool on a rack for 1 hour before slicing.

As you see on the picture below, we couldn’t wait, so the chocolate is still melting under the knife!Yummm!

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PASTRY CREAM

INGREDIENTS:

  • 1 cup whole milk
  • ½ tsp vanilla powder
  • ¼ cup sugar
  • 3 tbs all-purpose flour
  • ¼ tsp salt
  • 2 large egg yolks

DIRECTIONS:

Whisk vanilla, sugar, flour, salt, and egg yolks. Warm up milk just until a skin forms.  Add milk to the mixture in a thin stream, whisking constantly.  Transfer back to heat and cook until the mixture is thick and glue (for about 5 minutes) constantly steering it with a wooden spoon.  Place a plastic wrap on top of the cream and refrigerate until ready to use.

 

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Happy Friday!

San Francisco is bright and sunny today, and the air is crisp. We are celebrating by taking it easy – sleeping in and running around in pajamas. Russian mom cooks her favorite childhood breakfast this morning!

The kids need those extra calories before our trip to the zoo!!!! Reindeer, here we come! Oh, but first, the recipe…

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FRENCH CREPES

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 teaspoon white sugar
  • 1/4 teaspoon salt
  • 3 eggs
  • 2 cups milk
  • 2 tablespoons butter, melted

DIRECTIONS

Sift together flour, sugar, and salt.

In a large bowl, beat eggs and milk together. Beat in flour mixture until smooth and bubbly; stir in melted butter.

Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

P.S. I know, I know… The kids needed the calories… but how did I end up eating most of the crepes!!!! Bad bad bad mom!

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