William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-01-01 / 1. szám
Makos Kalács (Poppyseed Rolls) 4Zi cups flour I teaspoon salt 1 cup warm milk (95 degrees) Vi pound butter 2 egg yolks 2 whole eggs 4 tablespoons sugar 2 yeast cakes I beaten whole egg FILLING I pound ground poppy seed I cup sugar Zi cup honey I cup hot milk I teaspoon lemon rind 1 teaspoon lemon juice % cup white raisins For the filling, mix all ingredients in a small bowl then set aside to cool until ready to spread on the sections of dough. In another small bowl, crumble the yeast then add the one cup warm milk and the four tablespoons sugar and let stand until it foams and gets active. In a large mixing bowl, mix the flour and the butter as you would for a pie crust then, making a small well, add the whole eggs, salt and the yeast mixture from the small bowl. Blend this mixture until the dough does not stick to the sides of the bowl. Divide this dough into four pieces and roll out each one as thin as possible. Spread with the filling and roll up like you would a jelly roll, pinching the edges closed. Place each roll on a greased baking sheet and brush with the beaten whole egg. Bake in a preheated 350 degree oven for 45 minutes or until golden brown. Cool, then slice and serve. Challah Zi cup spring water 2 whole eggs, room temperature 2 tablespoons butter cut into pieces 2 teaspoons salt 2 tablespoons sugar 3 cups bread flour 2'A teaspoons dry yeast I whole egg, lightly beaten I tablespoon water íhe Jtoggrto Kitchen In a large mixing bowl, combine one cup of flour and all the dry ingredients, then the Zi cup of water. Beat using a hand-held mixer on medium for three minutes, then add the two whole eggs and beat another minute. Stir in the remaining flour by hand to make stiff dough. Knead on a lightly floured surface until the dough becomes smooth and elastic. Use a little more flour if you need to. Place the dough in a lightly oiled bowl turning to coat the top of the dough. Cover with plastic film poked with a few holes and let rise until dough tests ripe. Turn dough back onto a lightly floured surface and punch down all the air bubbles. Roll up the dough and crimp the edges so it fits into a 9 x 5 inch loaf pan that has been greased. In a cup, combine the lightly beaten whole egg with the teaspoon of water to make the glaze. Brush the loaf with the glaze and sprinkle with sesame or poppy seeds. Bake in a preheated 375 degree oven for 40 minutes until the challah is golden brown. Remove from pan and cool on a wire rack. Slice and serve. Stollen 2Vi yeast cakes Zi cup granulated sugar 1 cup warm milk (95 degrees) 2 whole eggs slightly beaten 2 sticks butter melted Zi teaspoon salt 5 cups all purpose flour Zi cup walnuts Zi cup raisins Zi cup dates Zi cup mixed fruit % cup dark rum Butter for brushing Powdered sugar for sprinkling In a small bowl, marinate the walnuts, raisins, dates and mixed fruit in the rum overnight. In a large mixing bowl, crumble up the yeast, then add the granulated sugar, milk, eggs, salt, butter and the flour. Blend this mixture until a dough forms. Knead well until the dough is elastic and smooth. Cover with a clean towel and let rise for one hour. Add in the drained marinated fruit and knead again, then divide into three loaves. Place the loaves on a cookie sheet lined with parchment or brown paper. Let the loaves rise again for 45 minutes. Bake in a preheated 350 degree oven for 45 minutes. During the last 20 minutes, brush the loaves with butter, then brush again with 10 minutes left during the baking. Remove from oven and cool on wire rack. Sprinkle with powdered sugar before serving. Sweet Dinner Rolls Zi cup warm water (110 degrees) Zi cup warm milk (110 degrees) I whole egg beaten 113 cup butter, softened 1/3 cup white sugar I teaspoon salt 3V* cups all purpose flour I package dry yeast (.25 ounce) Zi cup butter, softened for brushing In a small saucepan warm the water and milk to 110 degrees. Pour this mixture into a large mixing bowl then add the egg, 1/3 cup butter, sugar, salt, flour and yeast. Mix together until a dough forms and knead until it’s smooth and elastic. Put the dough ball into a clean bowl that has been greased, then turn the dough so it’s completely greased. Cover the bowl with plastic wrap poked with a few holes. Set this bowl aside until the dough rises. Turn the dough out onto a lightly floured surface and cut in half. Roll each half into a 12-inch circle and spread the Z* cup of butter over the two halves. Cut each circle into eight wedges like you would a pizza. Start at the wide end roll the wedge toward the small end keeping the dough tight. Place the point side down on an ungreased cookie sheet. Cover with plastic film and let rise for one hour. Bake in a preheated 400 degree oven for 15 minutes or until golden. Serve warm to your guests. 12 William Penn Life, January 2007
