Twice Baked Breakfast Popovers

February 14, 2019

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Happy Valentine’s Day! Now I know you probably were most likely expecting some sort of gorgeous confectionary treat for a Valentine’s Day post. Some sugary, chocolatey delicious explosion. I know. And you can believe me when I say that is exactly what I would want. Truth be told…in a the shape of a cupcake for me. However, I wasn’t making myself a Valentine’s Day treat, I was making one for The Husband. Though one year I did get away with serving him up some cupcakes by making them Gin & Tonic Cupcakes:

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Sneaky right? But I can’t really do that every year. As I’ve mentioned before, he doesn’t even really like chocolatey desserts. (I know…weird right?!!!) And if he is going to get worked up about a dessert, it would probably be a fruit type thing like this lovely Cashew Crusted Blackberry & Lime Tart:

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But this year, I didn’t really have any dessert recipe in mind. Then it occurred to me… the Husband really likes eggs. I mean he really likes eggs. Like he says he “never gets tired of them” and “could eat them every day” kind of likes eggs. And he loves popovers.

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And who doesn’t like bacon? So although a bit unconventional, here is an incredibly tasty savory Valentine’s Day treat: Twice Baked Breakfast Popovers!

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Yup, that is freshly baked, golden brown popovers – hot from the oven

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Look at that steam1

just stuffed full of moist fluffy eggs, crispy bacon and gooey cheese. Yum right?!!!

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These delicious little devils were right up the Husband’s alley. And lucky for me they were quick and easy to make. The most difficult thing was not opening the oven to peek in on the popovers while they were baking. Frying bacon and scrambling eggs…peice of cake! And speaking of cake…the Husband didn’t miss it all! Valentine’s Day is all about spoiling your sweetie with their favorite treats. Just so happens my darlin prefers eggs over chocolate!

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Twice Baked Breakfast Popovers

  • Servings: 6 standard sized popovers, 12 medium-sized or 18 minis
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Popovers:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 340 grams (1 1/2 cups or 12 oz.) milk (skim, low-fat, or full-fat), lukewarm
  • 3/4 teaspoon salt
  • 177 grams (1 1/2 cups or 6 1/4 oz.) all-purpose flour
  • 43 grams (3 tablespoons or 1 1/2 oz.) melted butter

For the Filling:

  • 1 pound bacon
  • 2 tablespoons butter
  • 12 large eggs
  • 1/4 cup milk or cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bunch scallions, chopped, white and light green pieces separated from dark green pieces
  • 1/2 cup grated cheddar cheese, plus extra for sprinkling on top

Directions:

Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven. What you don’t want is for the tops of the popping popovers to be too close to the top of the oven, as they’ll burn.

Grease the wells of the popover pan. Make sure the oven is up to temperature before you begin to make the popover batter.

Use a wire whisk to beat together the eggs, milk, and salt. Whisk till the egg and milk are well combined, with no streaks of yolk showing.

Add the flour all at once, and beat with a wire whisk till frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK. OR, if you’re using a stand mixer equipped with the whisk attachment, whisk at high-speed for 20 seconds. Stop, scrape the sides of the bowl, and whisk for an additional 20 to 30 seconds at high speed, till frothy.

Stir in the melted butter, combining quickly.

Pour the batter into the popover pan wells, filling them about 2/3 full.

Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

While the popovers are baking, prepare the bacon egg and cheese filling. Fry the bacon until crispy, then crumble it into 1/4″ – 1/2″ pieces. Set aside.

Beat the eggs with the milk or cream, salt and pepper. Set aside.

Melt the butter in a large frying pan over medium heat. Add the light green and white parts of the scallions and cook until softened. Add the egg mixture and cook, stirring until the eggs have just barely set. Remember, the eggs will cook further after they have been placed in the popovers. You do not want them overcooked.

Transfer the scrambled eggs & scallions to a mixing bowl and allow them to cool slightly. Then add the bacon and cheese.

Once the popovers are out of the oven and cool enough to handle, cut a slit in the side of each popover but don’t cut them completely in half. Spoon the egg mixture into the hollow portion of each popover.

Place the stuffed popovers on a parchment lined baking sheet, sprinkle with any remaining cheese and bake at 400°F for 10 – 12 minutes, until the cheese has melted.

Remove the popovers from the oven, garnish with he dark green scallions and serve hot or warm.

Enjoy!

Notes:

*You can buy a popover mix from King Arthur Flour (amazon link below as well) if you don’t want to make the popovers from scratch – although they are pretty easy to make.

*You can make these popovers in a muffin pan, though I do recommend getting a proper popover pan (link supplied below). If you are using a muffin pan make sure you grease it well, covering the area between the cups as well as the wells.

Twice Baked Breakfast Popovers brought to you by Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Twice Baked Breakfast Popovers:

King Arthur Flour Popover Mix

Nordic Ware Grand Popover Pan

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

Scanpan Classic 10.25″ fry pan – I love my Scanpan frying pan! Wouldn’t scramble an egg in any other!

 

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Nutella Star Bread

February 5, 2019

 

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So I gotta ask….are there any Nutella fans out there? Cause let me tell you I love me some Nutella! I did actually didn’t even know it existed until I was living in Ireland and my friend Theresa had a jar. I watched with amazement as she spread it over her toast. I was like “What! You can eat chocolate on toast!” I had no idea it was a thing. Yup, love at first bite. And I love bread as well. So making this Nutella Star Bread was a no brainer for me!

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It is not by chance that I’m blogging a recipe which features Nutella today. Today February 5th is World Nutella Day. This celebration of all things Nutella was started in 2007 by Sara at Ms. Adventures in Italy and Michelle at Bleeding Espresso as a day to celebrate, get creative with and most importantly, to EAT Nutella.

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A couple of years ago, the founders have transferred Nutella Day to Ferrero the company who owns that most beloved spread. Take a peek at their Facebook page and see how folks are celebrating the day! I love Nutella so I usually try to participate with a Nutella laden recipe every year. One of my favorite Nutella creations was this Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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And there was the amazing Nutella Chocolate Chip Babka:

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And for quite a few years I was on a cookie streak. I made some Nutella Sea Salt Stuffies:

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And there were these irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still loving the salty / sweet thing when I blogged about  Salted & Malted Nutella Caramel Chocolate Chip Cookies. These cookies feature silky, decadent Nutella, creamy caramel, nostalgic malted goodness and rich chocolate chips, all rolled up together in a crunchy chewy salted cookie.

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But let me get back to talking about the recipe I’m sharing today: Nutella Star Bread. I found this recipe on the King Arthur Flour blog. The folks at King Arthur made it with a Cinnamon Sugar filling, which is delicious as well. That Christmas-y version is a staple around here come December.  So being very familiar with the recipe, I thought it would be quite easy to swap out the cinnamon sugar for Nutella, what with it being World Nutella Day and all. Worked like a charm!

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Visually stunning, everyone is always super impressed and thinks it must be soooo difficult to make. Truth be told it is pretty easy. It just involves making up an easy yeast dough, dividing it into 4 parts and rolling them out to 10″ circles and then a little layers, cutting and twisting of the dough.

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And I must say this treat isn’t all looks, this decadent, Nutella stuffed bread practically melts in your mouth!

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So what are you waiting for?! Grab you a jar of Nutella and dive right in! Great as a dessert, for breakfast or with a cup of tea or coffee, you just can’t beat this time-tested comfort food treat. So get your Star Bread baking and have a Happy Nutella Day!

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Nutella Star Bread

  • Servings: one star loaf - about 8 servings
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

  • 241 grams (2 cups) all-purpose flour
  • 46 grams (1/4 cup) potato flour or instant mashed potato flakes
  • 35 grams ( 1/4 cup) nonfat dry milk
  • 198 grams to 227 grams (3/4 cup + 2- 4 Tablespoons) lukewarm water, enough to make a soft, smooth dough
  • 57 grams (1/4 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant yeast
  • 25 grams (2 Tablespoons) sugar
  • 1 teaspoon salt

For the filling:

Nutella Hazelnut Spread ( I used about 1/2 of 13 oz. jar)

Directions:

First, measure the flour by gently spooning it into a cup, then sweeping off any excess. Or better yet, measure the weight of the ingredients using a handy-dandy kitchen scale. It is much more accurate than the using cups measurement systmen. Next, sift the flour, potato flour, and dry milk through a strainer; this is an important step to prevent lumps in the dough. (If you’re using instant mashed potatoes rather than potato flour you can skip this sifting step.)

To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it’s nearly doubled in bulk.

Divide the dough into four equal pieces – again a kitchen scale really comes in handy here. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.

On a lightly greased or floured work surface, roll one piece of dough into a 10″ circle. Place the circle on a piece of parchment and carefully spread the Nutella over it, leaving approximately 1/4″ – 1/2″ bare dough around the perimeter.

Roll out a second circle the same size as the first, and place it on top of the filling-covered circle. Repeat the layering process — Nutella spread, dough circle — leaving the top circle bare.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.

While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden with dark brown cinnamon streaks; the center should register 200°F on a digital thermometer.

Remove the loaf from the oven and allow it to cool for about 10 minutes before serving. Dust with confectioners’ sugar and serve warm or at room temperature.

Store any leftover bread, well wrapped in plastic, at room temperature for several days. Freeze for longer storage.

Enjoy!

Nutella Star Bread brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for Nutella Star Bread:

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

SAF Instant Yeast

Thermapen Instant Read Thermometer by Thermoworks

6 Quart Dough Rising Bucket

Whole Milk Powder or here from King Arthur

 

 

 


English Muffin Toasting Bread

February 1, 2019

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Here it is…February already. And tomorrow, my favourite varmint, Punxsutawney Phil, will be stepping out of his burrow at Gobbler’s Knob and letting everyone know if there will be 6 more weeks of winter or if instead Spring is on the way. So far this Winter we’ve had a couple of pretty snows, but really it has been pretty mild overall…you know aside from that crazy Polar Vortex that hit us Wednesday night. The Husband and I were prepared for it though. We’ve got a little holiday coming up soon where we are headed somewhere much colder than our usual Iceland visits. Stay tuned for that! Needless to say, we love winter, so I’ve gotta admit, I’m hoping that the little Punxsutawney critter sees his shadow!

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One extraordinary rodent!

Phil & all the folks up in Punxsutawney aren’t the only ones celebrating now. February 1st, which falls half way between Winter Solstice and Spring Equinox, also marks the festivals of Imbolc, St. Brigid’s Day and Candlemas, all of which are associated with fertility, fire, purification and weather divination. Quite an auspicious time of year! I’m very happy to be marking an event today as well. February 1st just happens to be the 8th year anniversary of  the my cooking blog! Yup… Eight years ago today I posted my first recipe. It was for Cream Tea Scones with Currants.

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Last year I was negligent and didn’t post anything at all on February 1st. I do have a wee bit of an excuse though. I was off on an incredible holiday in Scotland. I just posted about the first leg of our trip in Glasgow and am working on writing up the second leg now. But a couple of years prior, I did share one of my favorite recipes with you: Model Bakery’s English Muffins:

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And let me take this opportunity to remind you of some of the other “anniversary edition” recipes I have shared. There was the one for those completely decadent  Banana Rum Muffins:

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That jaw-dropping, over the top Crack Pie:

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And who can forget that magical “caviar of the South” –  Pasture’s Pimento Cheese:

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But let me get back to today’s recipe: English Muffin Toasting Bread! I don’t know about you, but I love English Muffins. As I mentioned, one of my all time favorite recipes is the Model Bakery’s English Muffins.

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Those muffins bake up wonderfully fluffy and light as a cloud, yet are substantial enough to hold up to any breakfast sandwich you might send their way. The reason I don’t have a constant supply of those Muffins here in this house is that although the recipe isn’t particularly difficult to make, it does involve several steps and dough rising times. In fact, you have to be organized to make a biga the day prior to baking. I’d love to say that I am that organized and have everything all scheduled out, but I’m afraid it isn’t so. That was why I was so delighted to find King Arthur Flour’s recipe for English Muffin Toasting Bread.

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This bread is ridiculously easy to make. You literally just mix it all up, slap it in the pan for about a 1 hour rise and then pop it in the oven. You heard me right…a yeast bread that requires no endless kneading and not one bit of fiddly shaping. The resulting bread makes the perfect toast and has a rough craggy texture very reminiscent of English Muffins. Indeed, it’s just the perfect vehicle for lashings of salty butter and sweet fruity jam.

img_7235Not to mention it can stand up to any egg sandwich you want to throw its way.  Now in the spirit of full disclosure, I must admit that if I could wave a magic wand and have either the English Muffin Toasting Bread or one of the Model Bakery’s English Muffins appear with a poof in front of me, I would probably go for the actual English Muffin. But I must have slept through the Breakfast Bread conjuring class at Hogwarts and I can’t seem to pull that spell off no matter how hard I try. So the Model Bakery’s Muffins will likely remain my “flashy special occasion kind of thing”. Whereas the English Muffin Toasting Bread is my “roll out of bed and whip something really yummy together in a flash” kind of thing. Believe me, you’ll be amazed how easy this bread is to make. It’s a good thing too because as quickly as folks will devour a loaf, you’ll be making another before you know it. Get to baking!

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English Muffin Toasting Bread

  • Servings: 1 loaf bread
  • Difficulty: super easy!
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 361 grams (3 cups) All-purpose Flour
  • 14 grams (1 Tablespoon) sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast
  • 227 grams (1 cup) milk
  • 57 grams (1/4 cup) water
  • 25 grams (2 Tablespoons) vegetable oil or olive oil
  • cornmeal to sprinkle in pan

Directions:

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl, or the bowl of a stand mixer.

Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

Pour the hot liquid over the dry ingredients in the mixing bowl.

Using an electric beater, or stand mixer with beater attachment, beat at high-speed for 1 minute; the dough will be smooth and very soft. If you don’t have an electric mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.

Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.

Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400°F.

Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Enjoy!

English Muffin Toasting Bread brought to you by: Runcible Eats (www.leaandjay.com)

Useful links for Kitchen Tools & Ingredients for English Muffin Toasting Bread:

Oxo Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Series 5 Qt. Stand Mixer

SAF Instant Yeast

Thermapen Instant Read Thermometer by Thermoworks


Amish Dinner Rolls

November 20, 2018

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Hold on a second…you mean I have actually been able to get a Thanksgiving recipe all done and dusted and on my blog BEFORE Thanksgiving?!!! Good Lord in Heaven above – I must be super organized for once. Finally got my act together and all of that… As much as I’d like to say that is what is happening here, I must confess, things might not be as impressive as they seem at first glance. I actually made these rolls last year. Yup – last Thanksgiving and I still had a hard time getting this blog post ready to go with all of the holiday preparations and well…life…going on around here. Oh well, the important thing is here they are – delicious, soft buttery Amish Dinner Rolls – just in time for your Thanksgiving feast.

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Now, don’t get me wrong. I have shared some great Thanksgiving recipes with you in the past. Like who doesn’t love my Boozy Orange Cranberry Sauce?

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Or my Smoky Bacon Cream Biscuit Dressing?

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Those adorable little Inside Out Pumpkin Muffins filled with Cider Cinnamon Cream Cheese

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And who can forget that Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust with Pumpkin Ganache!

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And I’ve even given you a few tips on what you can do with all of your leftovers – like making these little Pirozhkis into Holiday Leftover Pies:

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But I freely admit, I’ve often had a hard time sharing these gems with you in a timely fashion. Someone actually took me to task for it last year. I will point out that all of these recipes will work for other meals, like say Christmas. It will be here before you know it! But let me get back to my very timely post that I have published today – two whole days in advance! I love a lot of things about these Amish Dinner Rolls. The fact that they are indeed delicious is high up on my list. But these rolls are very easy to transport. I baked mine in a 9″x13″ baking tin that has one of those plastic lids. So when it was time to head out to Mom’s, I just popped those rolls back into that pan, snapped the lid on top and off I went. The pan protected them somewhat from getting squished in the journey and when I arrived, I just slid them right into the oven again to warm. Easy peasy!

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Another great thing about these rolls, which is really awesome is that you can make them up a day or two before the big holiday event. They stay fresh-tasting at room temperature for several days. So maybe you won’t have to actually get up at 3 am to sit through two rises of the dough and baking time to have these fresh on your holiday table. And I’ve managed to get this post published two whole days ahead of time, so you could technically make these today or tomorrow and you’re golden!

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And back to their taste – Folks will go wild for these tender, moist Amish Dinner Rolls! I would say they would be great for sandwiches the next day, but I’m betting there won’t be one crumb of them left! Happy Thanksgiving!!!

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Amish Dinner Rolls

  • Servings: 16 -24 rolls
  • Print

recipe from: King Arthur Flour

Ingredients:

  • 2 large eggs
  • 1/3 cup (67 grams) sugar
  • 2 teaspoons salt
  • 6 Tablespoons (85 grams) softened butter
  • 1 Cup (213 grams) unseasoned mashed potatoes, lightly packed ( 1 large potato should yield enough mash for this recipe)
  • 2 1/2 teaspoons instant yeast
  • 3/4 cup lukewarm water (water in which the potatoes were boiled is preferable)
  • 4 1/4 Cups (510 grams) unbleached all – purpose flour

Directions:

Mix and knead all of the ingredients together to make a smooth soft dough. You can do this by hand, bread machine or stand mixer. I used my stand mixer.

Place the dough in a lightly greased bowl, cover with plastic wrap and let the dough rise in a warm place until it has doubled. This should take 1 1/2 – 2 hours.

Turn the dough out onto a flour dusted work surface and gently deflate. Divide the dough into 16 large balls or 24 smaller ones. Round each ball into a smooth roll.

Place the rolls in a lightly greased 9″x13″ baking tin. The rolls will be a bit crowded and will be very like pull-apart rolls with a golden top and unbrowned sides. If you prefer, you can place them further apart and they will brown all over. Cover with plastic wrap and let them rise for 1 1/2 – 2 hours.

Preheat the oven to 350°F.

Bake the rolls for 20 -25 minutes or until they’re golden brown. Remove them from the oven and turn them out of the pan onto a wire rack to cool. Brush with melted butter.

Serve warm or at room temperature. Store the rolls wrapped in plastic for several days at room temperature.

Enjoy!

Amish Dinner Rolls brought to you today by: Runcible Eats (www. leaandjay.com)

Links for helpful Kitchen Tools & Ingredients for Amish Dinner Rolls:

OXO Good Grips Stainless Steel Food Scale

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

 


Italian Easter Bread

April 3, 2018

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Happy Easter! Yes, I do realize that Easter was back on Sunday, but I really wanted to share this recipe for this beautiful Italian Easter Bread with you, even though I’m doing so a bit late. Truth be told, I had every intention to have this posted on Saturday morning, before Easter, but then life got in the way and it just didn’t happen. But hey, as it turns out, folks celebrate Easter every single year, so with this recipe already in hand you’ll be way ahead of the game for Easter 2019.

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This light and airy Italian Easter bread is similar to brioche. Rich and only slightly sweet, it looks amazing on your Easter brunch table. If you have a real sweet tooth, you can amp up the sugar factor by adding a sweet glaze once it comes out of the oven.  These lovely loaves are also a great way to display your brightly colored Easter Eggs.

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I love trying out Easter breads from around the world. Last year I baked Tsoureki (Greek Easter Bread) . Tsoureki also has an egg or eggs baked into it.

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I’ve also made Slovak Paska

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And even tried my hand with the impressive Russian Kulich (Easter bread)

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And of course every year I bake Apple Cinnamon Hot Cross Buns on Good Friday.

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But let me get back to talking about this year’s offering – Italian Easter Bread. It was really very easy to make, rose like a champ and looked so festive on the brunch table. My only disappointment was the egg. The recipe said that you should use RAW eggs that have been dyed, not hard-boiled ones. The claim was that the eggs would cook perfectly as the bread baked. I was skeptical. I thought a baked egg would have a weird rubbery texture, but I was hopeful, so I did use raw eggs. Although it looks like Sprinkle Bakes (the blog on which I found this recipe) eggs came out great, mine did not. They were just not done, very runny. And I could not have left the bread in the oven for any longer than I did as it was perfectly golden. Turns out it wasn’t a disaster, we just ate around the offending egg. In the future I think I will just use a raw egg which has not been dyed, as a place holder in the oven. Once the bread is done baking, I will carefully remove that egg and swap it out for a perfectly hardboiled dyed egg. Another advantage of doing it that was is that you won’t have to worry about any of the eggs coloring bleeding onto the loaves. And don’t forget to rub your finished eggs with a little bit of oil to really make them shine!

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So, once again I hope you will forgive my tardiness with this Easter post. Please keep this Italian Easter Bread at the ready for next year. Happy be-lated Easter!

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Italian Easter Bread

  • Servings: 6 braided loaves
  • Difficulty: easy
  • Print

recipe from: Sprinkle Bakes

Ingredients:

  • 1 1/4 cups (301 ml.) milk or half and half
  • 1/3 cup (76 grams) unsalted butter
  • 2 1/4 teaspoons instant yeast
  • Pinch of salt (about 1/16 teaspoon)
  • 2 eggs, lightly beaten
  • 1/2 cup (100 grams) sugar
  • 3 to 4 cups (408 to 544 grams) bread flour (approximate)
  • 1 egg
  • 1 teaspoon water
  • Rainbow nonpareils
  • 6 raw eggs, room temperature, dyed in rainbow colors *please see my above note on use of raw eggs

Directions:

Combine the milk and butter in a small saucepan and place over medium-low heat. Warm just until the butter is completely melted and remove from the heat. Let cool until just warm.
Combine the yeast, salt, eggs and sugar in the bowl of a standing mixer. Add the warm milk and half of the flour. Knead with the dough hook until combined. Add more flour gradually until the dough starts to pull away from the sides of the mixer. You may not have to use all of the flour (but I did!). Knead the dough about 3-5 minutes longer, or until completely smooth and elastic.
Place the dough in a greased bowl and turn it over once to coat the top. Cover with plastic wrap and allow the dough to rise in a warm place, about 1 hour.

Gently deflate the dough with a fist. Turn it out onto a floured work surface and pat it down slightly so that the dough has an even thickness. Cut the dough into 12 even pieces. Roll each piece to form a 1-inch thick rope about 14 inches in length. Take two lengths and twist them together; loop the twist into a circle and pinch the ends together. Place the circle onto parchment lined baking sheets. Cover the loaves with plastic wrap and let rise again for 1 hour, or until doubled.

Preheat the oven to 350°F.

Combine the egg and 1 teaspoon water in a small condiment cup. Using a pastry brush, lightly coat the loaves with the mixture. Sprinkle on the nonpareils and gently place a dyed egg in the middle of each loaf. Bake for 20 minutes, or until the bread is golden and fragrant. Let cool on wire racks..

Notes:

  • For a simple milk glaze, mix 1 cup of confectioners’ sugar with 1-2 tablespoons of milk. Whisk together until smooth. A little vanilla extract couldn’t hurt, either.
  • After the dough is raised and turned out onto a work surface, 1/2 cup mixed candied fruit and 1/4 cup blanched almonds can be mixed in.  2 tablespoons of citrus zest may be added to the dough also.

Enjoy!

Italian Easter Bread brought to you by: Runcible Eats www.leaandjay.com

Links for Helpful Kitchen Tools & Ingredients for Italian Easter Bread:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

SAF Instant Yeast

Hand Held Zester

Oxo Good Grips small silicone pastry brush

Oxo Good Grips 7 Piece Nesting Measuring Beaker Set

 


Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream

March 12, 2018

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I can’t believe it! Here it is, March already. And St. Patrick’s Day is a mere 5 days away! That means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected 106 St. Patrick’s Days recipes at this point. Yup! I said over one hundred!!! And that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest additions. I am very excited to kick off this year’s series of Irish recipes with Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream.

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You may be thinking “Who’s Theresa?” – well let me tell you. Theresa is one of my best friends from college. She is amazing in the kitchen. I remember back when we were starving students, and practically surviving on buttered toast (and perhaps the occasional pint or two…), we had actually run out of sliced bread. I looked around the kitchen and quickly announced “We’ve got nothing to eat in there.” Theresa popped out to the kitchen and returned in no time with a big plate of warm fluffy lovely scones. Just like that! To me, who definitely was not of any use in the kitchen at that point (all my cooking skills developed post marriage) it was nothing short of magic! A couple of years ago, Theresa published her first cookbook where you can find the recipe for these scones and the strawberry jam along with over 100 other delicious seasonal fruit recipes. It is called Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen.

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Theresa runs a business, The Green Apron, which is an artisan preserve company. Theresa grows much of the fruit and vegetables she uses in her preserves at her family’s orchards at Derryclough and in the walled vegetable garden at her parents 18th Century castle, Glenwilliam.

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Her award-winning preserves are made in small batches by traditional methods using locally sourced, organic produce where possible and without artificial preservatives, colours or setting agents. The Green Apron has won 12 Blas na hEireann Irish Food Awards, 7 International Great Taste awards and is listed not only in McKenna’s Guide, but also in Georgina Campbell’s Guide. The Green Apron is also now offering workshops on sustainable living, preserving and bee keeping.

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Theresa’s book, Fruit on the Table is a top 10 best-selling cookbook in Ireland , has won a Gourmond award there and has been selected to compete for an International Gourmond award. In her book, Theresa follows the seasons and tells you how best to keep fruit on your table all year round. It is an absolute treasure trove, filled not only with her family recipes for jams, jellies and chutneys but it also runs the full gambit of meals, including recipes for cocktails, snacks , mains and going all the way through to desserts. And it doesn’t stop with the mouthwateringly delicious recipes, Fruit on the Table also gives you the low down on growing your own fruit, the ins and outs of preserving, tips on foraging as well as drying fruit. I’m proud to be sharing these recipes from her book this year and I shared quite a few last year as well, but I’m telling you, they’re only the tip of the iceberg. You’ve just gotta get ahold of this essential cookbook. And if you find yourself in Limerick, you simply must stop by the Limerick Milk Market and pay the Green Apron shop a visit!

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I’m sure you must now be inspired to make both these tender fluffy scones as well as the divine strawberry jam with which they are topped. Your first step will be making the scrumptious Strawberry Jam. You will end up with a bit more jam than you require to slather over these scones, but it is great to have on hand. It is very versatile and you can use it many other recipes…hint, hint – it might make an appearance again later this week. Strawberry Jam is my favorite and this jam, free of pectin, is just bursting with strawberry goodness.

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And scones…Well, I just love them. With the first bite of these little gems you will understand why they are prize-winning.

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And topped with strawberry jam and clotted cream…I am absolutely over the moon! The Husband loves scones with jam and clotted cream as well. In fact, his first experience with this delicacy was in Dublin, shortly after we were married. As he gobbled down every morsel, I just might have heard him murmur “Where have you been all of my life?!!” And I’m fairly certain he was referring to the scones rather than me.

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As it turns out it recently came to my attention that there is an etiquette to topping your scone. My friend Keela informed me that spreading your scone with the clotted cream first and then dolloping your jam on top is the Devon way, whereas jam first and cream second is the Cornish way. I checked for the Irish method with my friend Theresa and she said butter goes on the scone first the jam and then cream. No one she is aware of puts the cream on first. Hmmm….the good news here is that Scones with Strawberry Jam and Clotted Cream are pretty heavenly no matter which way the toppings go on. Make up a batch and see for yourself!

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Theresa's Prize-Winning Scones with Strawberry Jam & Clotted Cream

  • Servings: 18 dainty scones
  • Difficulty: easy
  • Print

recipe from: Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen by Theresa Storey

Ingredients:

  • 2 eggs
  • 300 ml (1/2 pint) milk
  • 450 grams (1 lb.) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar
  • 110 grams (4 oz.) unsalted butter
  • strawberry jam (recipe to follow) and clotted cream for topping

Directions:

Preheat the oven to 200°C (400°F/Gas 6).

Beat the eggs in a measuring jug with enough milk to make 300 ml (1/2 pint) of liquid. You will have a little milk left over.

Put the dry ingredients in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add three-quarters of the liquid and mix well. If the mixture is too dry, add a bit more liquid or, if wet, add a bit more flour. You should have a soft dough that you can stick your finger through. (Don’t over-handle the dough or the scones will be tough.)

Roll out the dough on a floured surface to 2.5 cm (1 inch) thick and cut into the desired shape. I use a 5 – cm (2 inch) round cutter usually, but sometimes I cut the dough into squares or diamonds.

Place the scones on a lightly floured baking tray and then brush the top with the remaining egg and milk mixture. This gives them a nice shine and color when they are cooked.

Bake for 10 -15 minutes or until they are golden. Remove from the oven and leave to cool on a wire rack.

Spread with strawberry jam and clotted cream. You can even go crazy and slather the scone with a little butter first before adding the other goodness. The sky is the limit!

Variations:

Add the zest of one lemon to the dry ingredients; or 2 tablespoons of raisins or sultanas; or ground cinnamon and the juice and zest of one orange. For savory scones, leave out the sugar and add herbs or grated cheese.

Strawberry Jam

Ingredients: 

  • 2 kg (4 1/2 lb) Strawberries (hulled and halved if big)
  • Juice of 3 large lemons
  • 150 ml (1/4 pint) water
  • 2 kg (4 1/2 lb) sugar

Directions:

Place a saucer into the refrigerator to chill. You will use it to test the setting point later.

Put the strawberries, lemon juice and the water into a preserving pot and cook over low heat until the juice starts to run from the berries and they begin to soften. Remove the pot from the heat and put it onto a sturdy work surface.

Take a potato masher and squash the strawberries in the pot. You don’t want them completely puréed but you do want them broken up. Give it about six mashes.

Put the pot back onto the stove and continue to cook the fruit over a low heat until the strawberries are completely soft and the juice starts to darken in color.

Add the sugar, stir in well, and cook on a high heat, stirring occasionally, until the jam reaches settings point. Spoon a little of the boiling preserve onto the cold saucer. Let it cool and then push it with your finger. If it has reached setting point, the top of the blob of jam will wrinkle. You want strawberry jam to be barely set, because if you cook it for too long some of the flavor will be lost.

Pour into warm sterilized jars to within 6 mm (1/4 inch) of the top. Wipe any drips off the rims of the jars to make sure there is a good seal between the jar and lid. A dampened paper towel works well for this. Place lids on and seal.

Enjoy!

Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream brought to you by: Runcible Eats (www.leaandjay.com)

Links for helpful kitchen tools & ingredients for Theresa’s Prize-Winning Scones with Strawberry Jam & Clotted Cream:

Fruit on the Table: Seasonal Recipes from the Green Apron Kitchen

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kilner Stainless Steel Jam Pan

Ball Mason 4 oz quilted jelly jars

Canning Magnetic Lid Wand

Norpro 600 Jar Lifter

Ball Canning Funnel

 


Tsoureki (Greek Easter Bread)

April 15, 2017

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Happy Easter or since I’m going to go with Greek traditions this year, I should say Kali Anastasi (Happy Resurrection)! This year I’ve got quite a delicious treat to share with you: Tsoureki or Greek Easter Bread. Traditionally served at Easter, its three stranded braid represents the holy trinity and the red egg symbolizes Christ’s blood. This lovely enriched yeast bread is very similar to brioche or challah, but is spiced with Mahlep which is derived from cherry pits. This is what gives it a very distinct cherry/almond flavor. Yup…soft, moist & fluffy with an unforgettable sweet nutty flavor… now that is an Easter brunch winner if ever I’ve heard of one! But truth be told, what really sold the Husband on this recipe was the promise that it would make a superb french toast!

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I’ve done some really tasty Easter recipes over the years. Like this amazing Italian Easter Pie from last year:

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And I don’t want to forget this lovely Slovak Paska from a couple of years ago:

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Keeping up the International Easter theme, remember way back in 2012 I made this Russian Kulich (Easter Bread):

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And then there is that Easter classic Apple & Cinnamon Hot Cross Buns:

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There are just so many delicious Easter recipes to choose from. You just can’t go wrong! And this year’s offering is no exception. Now I will say, you do need to plan a bit ahead to make Tsoureki. You need to get ahold of some Mahleb. I have provided you with an amazon link below and I hear that Penzey’s Spices might also carry it. Luckily there is an amazing Greek Deli that we love, located right around the corner from our place in Richmond Virginia: Nick’s International Foods. They had an abundance of Mahleb available as well as some great greek easter egg dye which enabled me to get the loveliest red eggs out there! Nick’s authentic Mediterranean Market has been proudly serving Richmond since the late 1950’s and from its current location at Broad & Monroe since 1980. Not only do the carry your average small grocery store items but they also boast a huge selection of imported cheeses and specialty European ingredients not easily found elsewhere. And don’t even get me going about their deli! Delicious sandwiches and fantastic soups. Not to mention all the folks who work there are so friendly and helpful. You just feel right at home. So if you are in the area, make sure you check it out!

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But let me get back to this Tsoureki. This bread is pretty easy to make, especially since you break it up over the course of two days. On the first day you mix up the starter, make the dough and then you pop it into your fridge overnight so that it can have a long, slow rise. On the second day all you have to do is shape your dough, let it rise once again and then pop it in the oven to bake. Traditionally this bread is decorated with hard-boiled eggs which have been dyed red, symbolizing the blood of Christ. After the hard boiled eggs bake in the oven along with the bread, they are pretty much inedible, so although some folks decorate their Tsoureki with multiple evenly spaced eggs, I chose to only use one egg at the end of the braid. The way the Husband loves eggs, he would have cried if I had sacrificed any more eggs than necessary!

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Also, if you use a dyed egg when you bake the loaf, a bit of that red color will bleed onto the surrounding bread. If you are worried with the appearance, you can simply use an egg which has not been dyed as a sort of place holder. Then once the bread is out of the oven and cooled, simply swap it out for that vibrant red egg. And don’t skip rubbing the eggs with a bit of oil once they’ve been dyed. It really makes them look amazing!

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Once your dough is ready to be shaped, there are several ways to proceed. You can make one long braid as I did in the recipe shown below. Though I will say this makes a huge loaf of bread. I think the next time I make it I will divide it in half and make a couple smaller loaves. You can also shape the braid into a circle and put it into a 9″ cake tin to bake. Or you could make several smaller personal sized circular braids, which would be fun for a smaller Easter brunch. But definitely give this terrific bread a try. I can tell you right now that it is simply heavenly just slathered with butter. I’m sure the french toast we have tomorrow will be nothing short of divine! Happy Easter!

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Tsoureki (Greek Easter Bread)

  • Servings: 1 large loaf or 2 -3 smaller ones
  • Difficulty: easy - but you need to plan ahead!
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

Starter:

  • 1 1/2 cups (177 grams) Unbleached All-Purpose Flour
  • 1 cup (227 grams) lukewarm (95°F) water
  • 4 1/2 teaspoons instant yeast

Dough:

  • 1/4 cup (57 grams) unsalted butter
  • 2 1/2 to 3 1/2 cups (298 grams – 418 grams) Unbleached all-purpose Flour
  • 1/2 cup (99 grams) sugar
  • 2 tablespoons (18 grams) Baker’s Special Dried Milk
  • 1 teaspoon salt
  • 3/4 teaspoon ground mahlep, or the same amount of vanilla extract
  • zest from 1 orange
  • 3 large eggs — 2 for the dough, 1 to brush over the loaf before baking

Optional Decoration:

  • 1 -6 hard-boiled eggs, dyed red
  • 1 tablespoon canola oil, for brushing the hard-boiled eggs
  • 1/4 – 1/2 cup halved almond (optional)
  • cinnamon/sugar (for dusting – optional)
  • honey (for glazing – optional)

Directions:

To make the starter: Mix the starter ingredients in a large bowl. Cover the bowl and let rest at room temperature for 1 hour. The mixture will initially be the consistency of thick pancake batter; after an hour it should be very bubbly, airy, and doubled in size.

While the starter rests, ready the dough. Melt the butter over low heat and set it aside to cool. In a small bowl, combine 1 cup of the flour with the sugar, dry milk, salt, mahlep and zest from one orange.

Mix 2 of the eggs into the risen starter. Stir in the cooled melted butter.

If you’re substituting vanilla extract for mahlep, stir it in. Add the flour/sugar mixture and stir until everything is incorporated.

Add the remaining 1 1/2 to 2 1/2 cups flour 1 cup at a time, as needed to make dough that’s stiff enough to form a ball but is also soft and slightly sticky.

Knead the dough — by hand, mixer, or bread machine — until it springs back when pressed gently with a floured finger. If kneading by hand, try to use only the lightest dusting of flour on the counter and on your hands. The more gently you knead, the less sticky the dough will seem. When done, place the dough into a lightly greased bowl, cover with plastic wrap, and refrigerate for 8 to 12 hours, or overnight.

The next morning, remove the dough from the fridge and knead it gently a few times, to deflate it.

Decide whether you want to make one braided loaf, two loaves, or a round braid. If you want to make the round braid, liberally butter a 9″ round cake pan. For the braided loaves, line a baking sheet with parchment.

Divide the dough into three pieces for the 9″ round or the single braided loaf. Divide dough into 6 pieces for the two loaves. Set them aside, covered with lightly greased plastic wrap.

If you’re using the dyed eggs, rub each one with a paper towel dipped in vegetable oil and set them aside. 

Make three 16″ strands with the dough; pinch the ends together at one end. Braid for 4″ to 5″; tuck an egg into the braid. Continue to braid, placing another egg into the braid at 2″ intervals. 

Cover the shaped loaf with lightly greased plastic wrap, and let it rise at room temperature for 2 to 2 1/2 hours; if you’re using the round pan, the top of the loaf should be just barely level with the top rim of the pan. During the last 45 minutes of the rise, preheat your oven to 350°F.

To bake the bread: Lightly beat the remaining egg. Brush it over the loaf. (Alternatively, omit the egg wash if you’d prefer to brush the loaf with honey when it comes out of the oven.) Or brush the loaf with egg wash, sprinkle cinnamon/sugar over the bread and top with halved almond. If you’re baking a round loaf, press the last hard-boiled egg firmly into the center of the risen loaf. 

Bake the bread for 20 minutes. Open the oven door, reach in, and carefully press each egg farther down into the bread.

Continue to bake the bread for an additional 40 to 50 minutes, or until the internal temperature reaches 190°F. Tent the bread with aluminum foil for the last 30 minutes, to prevent over-browning. 

Remove the bread from the oven, and turn it out of the pan onto a rack. If desired, heat 1/4 cup honey with 1 tablespoon water until warm, and brush over the loaf. Let the bread cool completely before serving.

Enjoy!

Tsoureki brought to you by: Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Tsoureki:

OXO Good Grips Stainless Steel Food Scale

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

SAF Instant Yeast

Mahlab Spice

Hand Held Zester

Greek Red Easter Egg Dye

Whole Milk Powder or here from King Arthur


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