HOW TO MAKE AMAZING BAGELS FOR BREAKFAST/COVRIGI PENTRU MICUL DEJUN
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RECIPE:
300g flour
180ml water
6g yeast
35 ml oil
20g sugar
4g salt
Syrop
150ml water
2 tablespoons honey
RETETA
300g faina
180ml apa
6g drojdie
35ml ulei
20g zahar
4g sare
Sirop
150 ml apa
2 linguri miere
Easy Cream Cheese Kolache Recipe : A Delightful Treat Made Simple !
Easy Cream Cheese Kolache Recipe : A Delightful Treat Made Simple !
Cream Cheese Kolache is a popular Czech pastry made with a soft dough and a sweet cream cheese filling. Here's a simple way to make it:
Ingredients:
For the dough:
- 3 cups all-purpose flour or bread flour
- 1/2 cup warm milk (or water)
- 1/2 cup warm water
- 1/4 cup softened unsalted butter
- 2 and 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant or active dried yeast
For the cream cheese filling:
- 8 oz cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract or vanilla powder
- 1 egg yolk or 2 tablespoons flour
Instructions:
1. In a bowl, mix together warm milk (or water), warm water, sugar, salt, yeast, and softened butter.
2. Add flour to the mixture and combine until it forms a slightly messy dough. If kneading by hand, knead until it becomes soft and smooth. Avoid adding extra flour.
3. Shape the dough into a ball and let it rest for 30 minutes under a covered bowl or kitchen towel.
4. Roll out the dough into a 1/2-inch-thick sheet and cut out circular shapes using a cookie cutter.
5. Transfer the dough rounds to a baking sheet lined with parchment paper, cover them, and let them rise for 45 minutes until they become puffy.
6. Meanwhile, prepare the cream cheese filling by mixing cream cheese, sugar, and vanilla extract or powder until well combined.
7. Once the dough rounds have risen, create a deep indentation in the center of each round using the bottom of a glass or measuring cup. Press firmly to form a well for the filling.
8. Brush the surface of the dough with an egg wash for a golden brown color after baking.
9. Fill the center of each kolache with a spoonful of the cream cheese filling.
10. Preheat the oven to 375°F (190°C) and bake the kolaches for 18-20 minutes until they turn golden brown.
11. Allow the baked kolaches to cool slightly before serving. You can dust them with sugar or add a layer of jam for extra flavor.
Enjoy the deliciousness of homemade Cream Cheese Kolache!
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Music from Track: Awake by Pufino
Poppy Seed Rolls (Makowiec)
Poppy seed rolls are a sweet yeast bread filled with a dense and fragrant poppy seed filling. This dessert is popular in both Central Europe and Eastern Europe. I hope you enjoy every bite.
Here are some links to my favorite products used in this recipe.
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Organic Poppy Seeds
Organic Walnuts
This recipe makes 2 poppy seed rolls
Dough
3 cups all purpose flour + 1 1/2 cup additional flour
1/2 teaspoon salt
1/1/3 cup milk
1/2 cup honey or sugar
4 tablespoons butter
2 whole eggs
2 egg yolks
1 tablespoon active dry yeast
Filling
For each roll, I used 2 cups of prepared poppy seed filling. Poppy Seed Filling Recipe:
If you would like a more doughy texture, roll out each of your dough balls to a smaller size (11 inches by 11 inches) and reduce the amount of filling used. Also you can skip the egg wash and use a sugar glaze once your rolls are baked. To glaze combine 1 cup powdered sugar and 2 Tablespoons of milk. Stir ingredients together until you get a glaze constancy. Spread it on your baked rolls and enjoy.
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MAKING MY GREAT-GRANDMA’S ŠTRUDLA | Poppy Seed and Walnut Filling!
Today we are going back in time and making my great-grandma’s poppy seed and walnut štrudla.
Štrudla easily falls into my top 5 favorite desserts of all time. It is soft, a little sweet, and has a beautiful spiral effect. I never got to try Baja’s štrudla, but I’ve been told it was the best and I'm excited to carry down the recipe and share it with you guys to enjoy.
Today's Serbian word of the day is… oklagija!
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???? Ingredients
???? Yeast
1 cup milk
3 tsp. Yeast
2 tsp. Sugar
The Dough
1 kg (8 - 9 cups) flour
1 cup sugar
8g vanilla sugar
Pinch of salt
2 eggs
1 cup oil
Zest from 1 lemon
1 cup milk
‼️ Yields enough dough for 3 štrudlas
???? Poppy Seed Filling
400g poppy seeds, ground
½ cup sugar
16g vanilla sugar
Zest from one lemon
???? Walnut Filling
500g Walnuts, ground
½ cup sugar
16g Vanilla sugar
Zest from one lemon
???? Directions
Warm up 1 cup of milk and add the yeast and sugar. Mix and let stand in a warm place to activate.
In a stand mixer fitted with the dough hook add about half the flour along with the sugar, vanilla sugar, salt, activated yeast, eggs, oil, lemon zest, and milk. Once combined remove from the stand mixer and continue adding flour by hand. Knead the dough until you can poke it and it bounces back.
Divide the dough into three even disks and place in a pan sprinkled with flour. Cover with a dish cloth and let rest for about 10 minutes.
Starting with the first disk you placed in the tray, roll it out to a rectangular shape.
Evenly spread the filling of your choice and tightly roll the dough.
Place seam down in a pan lined with wax paper and cooking spray. Cover the štrudla with a dish cloth and let it sit for about 10 minutes.
Bake at 375°F for 15 minutes then reduce to 325°F for 30 minutes.
Let cool completely, cut, and serve!
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???? Review and Tips
1. Make sure to not roll your dough out more than the length of your pan. 2. It’s ok if the rolls touch, but make sure they have enough room to expand.
3. Avoid putting too much filling at the end of your roll. You need the dough to stick to itself and seal.
4. There is no limit when it comes to how much filling you put in your štrudla. Adjust the measurements to your liking!
4. If you don’t roll the dough tight enough you can get some air bubbles. 5. It doesn’t ruin the štrudla but it makes it fall apart a little easier.
Some people dust the štrudla with icing sugar before serving!
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0:00 Intro
0:45 The dough
3:01 Rolling out the dough
3:24 Walnut filling
4:13 Rolling up the strudla
4:36 Poppy seed filling
7:10 After you roll it up
7:29 Baking time
8:03 What to do when they come out of the over
8:14 Taste test + Review
10:46 Conclusion + Bloopers
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???? Watch This Next
GRČKA TORKA | THe best cake you will ever have… seriously!
KARADJORDJEVA ŠNICLA | Our take on a Chicken Cordon Bleu
CHEESE FILLED KIFLE | My Great-Grandma’s Recipe
KORNET POGAČA | Croissant Bread
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???????????? Follow me on social
#Strudla #PoppySeedRoll #WalnutRoll
Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
#Jam #Kolaches #Pastry #Recipe #HowTo #MarthaStewart
00:00 Introduction
00:17 Yeast
00:35 Dry Ingredients
01:48 Yeast & Eggs
02:18 Forming the Dough
03:26 Add Jam to Dough
04:41 Glaze
Get the recipe for Martha's Kolaches:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes
Never Struggle With Sticky Dough Again
Two practical ways to test your flour and hydration BEFORE you even bake! Plus some insider tips that will ensure you never need to handle sticky dough again.
Check out our new Sourdough T-Shirts
More sticky dough details here:
Join the community:
How to work out the hydration in someone else's recipe:
Example: 350 (water in grams) / 500 (flour in grams) = 70% hydration
How to work out the weight of water for a specific hydration:
Example: 500 (flour in grams) x 65 (target hydration in %), hit the percentage key on your calculator and then the equals key = 325 grams water
Catch me on Instagram:
Chapters:
0:00 The Right Flour
1:28 Testing Flour for Potential to Build Gluten
3:00 Work Out the Right Hydration for You
4:30 Weigh Your Ingredients for Accuracy & Consistency
5:25 Adapting Recipes To Work for You
6:38 Keep a Journal
7:12 Time - Know When to Do Nothing
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Equipment:
My Komo Flour Mill - 5% discount with Checkout code: culinaryex5
Bench scraper / dough cutter:
Dough scales:
Precision scales:
Bread tins:
Challenger bread pan:
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