Why do Czech people like poppy seeds so much?
Why do Czech people like poppy seeds so much?
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Rose Levy Beranbaum | Molten Lava Cake
Rose Levy Beranbaum, world-renowned baker and author, is making Molten Lava Cake for her ONE spectacular dish. Watch live, and recreate this intricate thermal masterpiece in your own kitchen. She’ll also be taking questions live at the end of the bake!
Recipe:
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How to Make Delicious Kolaches in Austin, TX | Claire Saffitz | Dessert Person
A special thanks to our partners at Made In Cookware for sponsoring today's episode. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link -
How to Make Delicious Kolaches in Austin, TX | Claire Saffitz | Dessert Person
Claire Saffitz explores these Czech pastries down in Austin, Texas, with Chef Jesse Griffiths, a renowned local chef, author, hunter, and owner of Dai Due Butcher Shop & Supper Club. Discover the history behind Kolaches and Klobasneks, widely popular in central Texas. Chef Griffiths brings in ingredients like wild persimmon jam and a delicious wild turkey boudin. Additionally, get a sneak peek into his upcoming book, The Turkey Book, which is now available for pre-order over at
#kolaches #clairesaffitz #chef
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Ingredients:
Kolache dough
1 ½ cups/375g milk
7 tbsp/80g lard
3 eggs
7 ½ cups/900g flour
3 ½ tsp/20g yeast
2 ½ tsp/15g salt
¾ cup/150g sugar
Egg Wash
1 egg, beaten
Posypka (streusel) for sweet kolaches
¼ cup sugar
¼ cup flour
¼ cup butter, softened
Kolache filling
2 ½ cups fruit jam, cooked fruit or cream cheese
Klobasnek filling
2 ½ cups boudin, 9 links smoked sausage or other smoked meats
Cheese, if desired
Sauerkraut, if desired
Sliced chiles, if desired
Onion, poppy or sesame seeds, optional
00:00 Intro
01:46 Kolaches and Klobasneks
03:09 Ingredients & Special Equipment
04:47 Make the Dough
07:25 Knead the Dough
13:09 Roll out and Fill
18:04 Bake
19:02 Remove & Cool
19:51 Serve
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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????INSTAGRAM:
????MY GEAR:
JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
CAKE TESTER:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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