Nutella Chocolate Chip Babka

February 5, 2017

img_5446So 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 this Nutella Chocolate Chip Babka recipe was a no brainer for me.

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Now 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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Last year, 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. Last year I celebrated with Nutella Sea Salt Stuffies:

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The year before I made cookies as well,  irresistible Salted Peanut Butter & Nutella Sandwich Cookies – sweet salty bliss I tell you!

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I was still all about the cookies and the salty / sweet thing three years ago 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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And then there was my  Nutella, Double Chocolate & Banana Tart which was quite stunning if I do say so myself.

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But let me get back to the stunning Nutella treat we have on hand today: Nutella Chocolate Chip Babka. Oh Lawdie…this bread is delicious! Babka, which has a Russian/Polish culinary pedigree (the name is derived from “baba” which is Russian for grandmother)  is made with a rich yeasted dough. You end up with something that is somewhere between cake and bread. Every brioche like morsel is so tender it simply melts in your mouth. And can we just talk about the fillings? Well there are as many variations in the fillings as there are grandmothers! You can have a fruit filled Babka, a chocolate Babka, a cinnamon Babka, a chocolate cinnamon Babka, or a Nutella Chocolate Chip Babka as we have here today. Babkas can be topped with a streusel, soaked in Rum or drizzled with a glaze. They can be shaped many ways as well, baked in a bread tin, free-standing or as I have done here, shaped into the dramatic Israeli version which is known as “kranz cake”. The possibilities are endless!

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Now all that being said, making this luscious filled rolled and twisted bliss is no simple undertaking! You’ve gotta want it…and believe me you will. It is so worth it. The good thing is you can break it up into steps and take up to 3 days to bake the bread if you wish. Or if you’re hardcore, get up early in the morning and blast through the whole thing in one day. Midnight Babka sounds great to me too!

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Laden with butter and lashings of Nutella and chocolate chips this bread not only has mouthwatering good looks but can back it up with to die for taste. 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 Happy Nutella Day…I’ve gotta go tear into some Nutella Chocolate Chip Babka!

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Nutella Chocolate Chip Babka

  • Servings: 1 large loaf of bread
  • Difficulty: moderate - with a lot of rise time
  • Print

recipe adapted from: Peter Reinhart’s Artisan Breads Every Day

Ingredients:

For the Bread:

  • 2 Tablespoons (.66 oz / 19 grams) instant yeast
  • 3/4 cup (6 oz / 170 grams) lukewarm milk (95°F or 35°C)
  • 6 Tablespoons (3 oz / 85 grams) unsalted butter, melted or at room temperature
  • 6 Tablespoons ( 3 oz /85 grams) sugar
  • 1 teaspoon (.25 oz / 7 grams) vanilla extract
  • 4 egg yolks (3 oz. / 85 grams)
  • 3 1/3 cups (15 oz / 425 grams) unbleached all-purpose flour
  • 1 teaspoon (.25 oz/ 7 grams) salt or 1 1/2 teaspoons coarse kosher salt

For the filling:

  • 1 jar (13 oz.) Nutella
  • 1 cup mini chocolate chips

Directions:

Whisk the yeast into the lukewarm milk until dissolved and set aside for 5 minutes.

Cream the butter and sugar together using the paddle attachment for a stand mixer. Mix at medium speed for 2 minutes.

Add the vanilla to the eggs yoke and whisk together. Then add the yolks to the sugar mixture in four portions, mixing thoroughly until each is incorporated before adding the next. Increase the mixer speed to medium-high and mix for 2 more minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl several times during the process.

Stop mixing and add the flour and salt, then pour in the milk mixture. Resume mixing at low speed until a soft, supple, tacky dough forms.

Transfer the dough to a floured work surface and knead by hand for 2 minutes adding flour as necessary to make the dough pliable. Form dough into a ball.

Place dough in a clean, highly oiled bowl, cover the bowl tightly with plastic wrap and leave at room temperature for 2 1/2 hours. It will rise, but won’t double. If you are taking my advice and making this Babka over several days, after the rise, place the dough in the refrigerator overnight to be rolled out the next day.

While the dough is rising, prepare the filling. Line a 1/2 sheet pan with parchment paper and mist it with spray oil. Spread the Nutella evenly over the parchment paper. Sprinkle chocolate chips evenly over the top. Place into the refrigerator to firm up. Once you have rolled the dough out, you can easily transfer this Nutella chocolate chip square directly on top of the babka dough. Easy peasy!

Once the dough has risen, or on day two, roll it into a 15″ by 11″ rectangle on a lightly floured surface. It should e between 1/4 to 1/8 inch thick. Lay the refrigerated Nutella Chocolate sheet on top of the Babka dough and peel the parchment away.

Roll up the dough like a jelly roll and place it seam side down on the work surface. With firm but gentle pressure, rock the log back and forth. Using a metal pastry blade, cut the log down the middle lengthwise. Rotate the dough so that the cut edges are facing up. Place one piece over the other and continue to criss-cross the pieces to form a braid. Pinch the ends of the braided pieces together to seal.

Cover the braided loaf loosely with plastic wrap and let it rise at room temperature for 2 -3 hours. At this point, you can proceed directly to baking or refrigerate the loaf overnight. If holding it overnight, remove the dough from the refrigerator about 2 hours before you plan to bake it.

Preheat the oven to 350° F (177° C). Bake loaf for 20 minutes and then rotate the pan. Bake for an additional 10 – 15 minutes until the sides of the loaf are a rich golden brown. The internal temperature will reach about 185° F (85° C). I the tope begins to brown too quickly, tent with aluminum foil

Allow the Babka to cool for at least 90 minutes before serving.

Enjoy!

Nutella Chocolate Chip Babka brought to you by Runcible Eats (www.leaandjay.com)

 


Cranberry Bannocks

January 24, 2017

img_5401I’mmmmmm back! Just like last year, and I think every year before that, I have great intentions of keeping up with this blog. Then…wham! The holidays run me right over and don’t post one word. You’d think I’d figure it out and just sign off to everyone right around Thanksgiving. I’m always back at it by January 25th, which is tomorrow, so I’m right on time. And what is the significance on January 25th? It is the birthday of Robert Burns. Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be remembering him with a Burns Night Supper. And I’ve got a great traditional Scottish recipe to share with you, just perfect for the day…Cranberrry Bannocks!img_5389Bannocks, sometimes called griddle scones, are a quick bread which are cooked on top of the stove rather than baked in the oven. They are very similar to scones otherwise. Indeed in Scotland the words “bannock” and “scone” are often used interchangeably. Before the 19th Century bannocks were cooked on a “bannock stane” which was a slab of sandstone which was placed on top of a fire. Traditionally they were made with an oatmeal or barley flour and they could be either savory or sweet. One of the most famous types of bannocks is the Selkirk Bannock with is very similar to a fruitcake, chock full of raisins. They can be found in most supermarkets in the UK. Last year I shared a delicious recipe for Scottish Pancakes, or Drop Scones:IMG_3583

The year before was Steak Auld Reekie over Crispy Tatties & Neeps:

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The one prior to that was Dundee Cake with Hot Whiskey Marmalade:

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Then there was that fabulous Scotch Egg Pie:

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And I can’t forget that  Cock-a-leekie Soup:

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Which I always serve up with fresh toasted Struan:

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And I don’t want to forget those mouth-wateringly delicious Scotch Eggs:

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which I have also done Deviled.

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So there you have it! That is quite a few Scottish recipes which would be very welcome at any Burn’s Night festivities. This years darling little Cranberry Bannocks would perhaps be best suited for a Burn’s Breakfast. They are soft and tender and delicious warm off the griddle, especially slathered with butter!

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Now I will say, these Bannocks are not sweet on their own and derive all their sweetness from the cranberries or whatever jam you might spread on top. If you prefer a sweeter bread, you might want to add a Tablespoon or two of sugar to the mix. I thought they were just perfect as they were. And I’m sure The Bard himself would approve. He actually mentioned Bannocks in his Epistle to James Tennant of Glenconner.

An’ Lord, remember singing Sannock,

Wi’ hale breeks, saxpence, an’ a bannock!

So tomorrow you should get busy, griddle some bannocks and don’t forget to raise a glass and drink a wee dram or two to Rabbie Burns!

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Cranberry Bannocks

  • Servings: 8 bannocks
  • Difficulty: easy
  • Print

recipe from: Vagabond Baker

Ingredients:

  • 50 grams dried cranberries, chopped
  • 250 grams all-purpose flour, plus a bit more for rolling out
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 2 teaspoons oil (vegetable or coconut oil)
  • 150 grams buttermilk

Directions:

Sift the flour, baking powder and salt into a mixing bowl. Add the chopped cranberries.

Add the oil to the buttermilk and stir.

Make a well in the center of the flour mixture  and pour 2/3 of the buttermilk mixture into it. Gently begin to mix together with your hands, adding more buttermilk as needed until you have a soft dough.

Lightly flour a surface and turn the dough out onto it. Give it a couple more kneads, but take care not to overwork the dough or the bannocks will be tough.

Divide the dough in half and form each half into a ball. Flatten the balls and roll them out into a circle, about 1/2″ tall.

Cut each circle into quarters.

Place an ungreased frying pan over low to medium heat. Once it is hot add one of bannock circles (4 pieces) to the pan. Cook the bannocks for a 5 – 8 minutes on each side. They should rise to double their thickness while cooking.

Cool on a wire rack and serve with lashings of butter, jam and clotted cream if you wish!

Enjoy!

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


Cinnamon Apple Twist Bread & Rolls

November 18, 2016

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Now here is one lovely recipe to add to your Fall baking repertoire – Cinnamon Apple Twist Bread and/or Cinnamon Apple Rolls. You will love how scrumptious your house smells when it is filled with the cozy, comforting aroma of cinnamon and apples. But you know what you’ll really love? How delicious this soft, tender and sweet bread tastes. I’ll consider you pretty dang accomplished if you can keep from eating it all in one sitting!

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I know you might be thinking that this bread looks a bit complicated. But don’t fear. It is actually pretty easy to make. I used to be awfully intimidated by any recipe that called for yeast. Now I don’t even give it a second thought. It really isn’t that hard and the results for your efforts are so worth it. So to make this bread have such a lovely swirled appearance, you simply roll your filled dough up as though you were making a jelly roll or cinnamon buns.

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Then rather than cutting the individual rolls, you cut the roll in half lengthwise and twist the two pieces together. Now I will admit, the filling does leak out a bit, but don’t freak out, there is still plenty of filling left inside. The day is not lost. I will say that the original recipe called for a King Arthur Flour product called Clear Jel (link provided below). Apparently this powder thickens fillings and sauces without giving them a starchy taste. I didn’t have any on hand, though will be getting some in my next King Arthur Flour shipment, so I used flour as the thickener for this batch. Since I already know I will be making this amazing bread again, I’ll try that Clear Jel out next time.

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This recipe is pretty versatile too in that you can make either two loaves of twisted bread, two pans of apple cinnamon rolls or one loaf of twisted bread and one pan of rolls. So if you are really anxious about trying the twisty bread, make the rolls. They are pretty easy-peasy.

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Your family will be thrilled with this delicious Fall treat! And don’t forget, Thanksgiving is right around the corner. How amazing would it be to wake up with that turkey hang-over the day after and have a batch of this Cinnamon Apple Bread waiting for you? Just saying…

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Cinnamon Apple Twist Bread & Rolls

  • Servings: 2 loaves of twist bread or 16 to 18 rolls or 1 loaf and 8 - 9 rolls
  • Difficulty: easy
  • Print

recipe from: King Arthur Flour

Ingredients:

For the Dough:

  • 3 1/4 cups Pastry Flour Blend or All Purpose Flour
  • 1/4 cup potato flour OR 1/2 cup dried potato flakes
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup room-temperature or lukewarm milk

For the Filling:

  • 1/2 cup granulated sugar
  • 3 tablespoons All-Purpose Flour
  • 1 teaspoon cinnamon
  • 1 cup peeled, grated apple (1 to 2 large apples)
  • 1 tablespoon lemon juice

For the Glaze:

  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons heavy cream
  • 1/2 tablespoon boiled cider (if you don’t have boiled cider, just use 2 tablespoons heavy cream. The boiled cider just bumps up the apple flavor. There is a link below to where you can buy it.)

Directions:

To make the dough: Whisk together all of the dry ingredients , then add the butter, flavor, egg, and milk, mixing until a shaggy dough forms. Let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

Knead the dough for about 10 minutes; it should feel slightly sticky and soft. Add a couple of tablespoons of water if the dough feels firm or dry. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it’s almost doubled in bulk, about 1 1/2 to 2 hours. The amount of time this takes will depend on the temperature of your kitchen; yeast works the fastest at about 85°F, but we prefer the flavor the bread gets from a longer, cooler (about 70°F) rise.

To make the filling: While the dough is rising, make the filling. Whisk together the sugar, ClearJel, and cinnamon. (If you substitute flour for the ClearJel, the filling will be runny at first, but will firm up when baked.)

Toss the grated apple with the lemon juice, then add that to the ClearJel and sugar mixture. Mix well, and set aside.

To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Fold it over once or twice to remove the excess gas. Divide the dough in half. Roll the first half into a 10″ x 12″ rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2″ margin clear of filling along all sides.

Starting with a long side, roll the dough into a log, taking care to pinch the edges closed as you are rolling. This will help keep the filling from leaking out. Finish your roll with the seam on top, rather than underneath of the roll and then seal that edge. Use a pizza cutter or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or “braid” the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours.

To make rolls: Follow the directions above to the point where you’ve rolled the dough into a log. Repeat with the remaining piece of dough, then cut each log into 1″ slices. Some folks recommend a sharp knife or a pizza cutter to cut the rolls. I prefer using a strand of unflavored dental floss. Place the slices cut side up in well-greased or parchment-lined pans, placing them close together (though not touching) for soft-sided rolls, or about 2 inches apart for crustier rolls. Allow the rolls to rise until they’re puffy. 

To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 35 minutes (or the rolls for 18 to 20 minutes), until they’re lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they’re browning too quickly around the edges. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

To make the glaze: Mix together all of the glaze ingredients. Drizzle over the loaves or rolls once they’re cool.

Enjoy!

Cinnamon Apple Twist Bread and Rolls brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Cinnamon Apple Twist Bread & Rolls:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

6 Quart Dough Rising Bucket

Kitchen Aid Artisan Stand Mixer

SAF Instant Yeast

Clear-Jel

Boiled Cider


Zucchini Banana Bread

September 9, 2016

Zucchini Banana Bread

Well my, my, my! Here it is September. Summer is over and done with (I wish – yet it is still in the upper 90’s around here, a swampy, sweltering mess – Thanks Virginia!) and I have not posted one thing, not one little morsel, since May! Yup – missing in action or at least missing from the kitchen. For shame! Ah well, I’m making my comeback in a big way today. Yup, I have a recipe that has been “wowing” folks all summer long. It has been my go-to baked treat to take to gatherings with me all summer and I kid you not, every single person who tastes it asks for the recipe. The universal clamor was enough to get me off my lazy bum and back to blogging. So without further ado – here you have it – the recipe of the summer….Zucchini Banana Bread.

Zucchini Banana Bread

I know…I just know how skeptical to probably are right now. I was certainly not thinking this would be as amazing as it is when I first set out to make it. I just happened to have a couple suspicious looking bananas as well as a zucchini or two, lying about the kitchen. And then I remembered a recipe that I had seen on Two Peas & Their Pod blog (great blog – if you haven’t taken a peek, what are you waiting for?!) and I got busy. Little did I know the results would be pure magic. Seriously…This is the best banana bread I have ever tasted!

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The husband agrees, as do a whole bunch of other lucky folks that have tried it this summer. Truth be told, you can’t taste the zucchini, but it presence in the recipe transforms this banana bread. It is so incredibly moist. Yet it still holds its shape and doesn’t just fall into a pile of crumbs when you go to slather it with butter. But don’t take my word for it. A loaf of this bread comes together easy-peasy. Give a whirl. You’ll be a believer.

Zucchini Banana Bread

Zucchini Banana Bread

  • Servings: one 8x4 inch loaf
  • Difficulty: easy
  • Print

recipe from: Two Peas & Their Pod

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini – you can do this with a box grater or make quick work of it with a food processor fitted with a shredding disc.
  • 2 tablespoons turbinado sugar, optional

Directions:

Preheat oven to 350 degrees F. Grease a 8×4-inch loaf pan* and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, combine mashed bananas, granulated sugar, brown sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Fold the zucchini into batter.

Pour the batter into prepared loaf pan. Sprinkle top with turbinado sugar, if using. Bake until a toothpick inserted into the center comes out clean, 55-60 minutes. Cool on a wire rack for 15 minutes, then remove the bread from the pan and place on wire rack to cool completely before slicing.

Enjoy!

*If you would rather make muffins, line a muffin tin with liners or grease each well. Baked for 20 minutes or until a toothpick come out clean. Will yield 12 muffins.

Zucchini Banana Bread brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Zucchini Banana Bread:

Cuisinart Pro-Classic Food Processor

Sugar in the Raw – Turbinado Sugar

 


Italian Easter Pie

March 26, 2016

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Easter preparations are in full swing in the Runcible Kitchen here. And the star of the show is this Italian Easter Pie! Yesterday I made my traditional Apple & Cinnamon Hot Cross Buns. Good Friday just wouldn’t be the same without them!

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And as for today, it was time to try out a new recipe. And I think this one will be making frequent reappearances. Behold this fantastic Italian Easter Pie!

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What we’ve got here is basically an Easter Calzone or “stuffed pizza” filled with smoked ham, hard-boiled eggs and cheese. Traditionally it is eaten in Italian households the day before Easter, but would certainly be welcome on any Easter Brunch table and would also be a great recipe to keep on hand should you have any extra hard-boiled eggs lingering around after the holiday.

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I found this recipe on the King Arthur Flour blog. Rather, I should say I was looking over various Easter bread recipes, trying to pick one to make. Last year I had made Slovak Paska Bread

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and was very happy with the results, so I thought I’d stick with the bread theme. I had pretty much decided on the Polish Babka. But then the Husband happened along and saw the Italian Easter Pie recipe and he was smitten. He loves eggs. Loves them. Could eat them everyday. Prepared anyway. Never gets tired of them. And we had just received an order of King Arthur Italian Style Flour that we were going to try out with a new pizza dough recipe. Sooo….his choice was clear and I got busy making the Italian Easter Pie.  Now I will say, this recipe makes two 12″ Easter Pies. It will serve a whole lot of folks! Apparently there are as many variations on Italian Easter Pie recipes as there are Italian households out there. Everyone has a family favorite. Whilst this pie has fairly mild flavorings (that is why it is important that you use good quality, flavorful ham), I also ran across a recipe that uses a lot of spicier meats, like sausage, pancetta, and salami which looked great. (I’m keeping that one a secret for now to perhaps surprise the Husband with later.)

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I was very happy with how this Easter treat turned out. The crust is light and thin, and I will mention that the Italian Style flour was really easy to work with and roll out.

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The savory filling was perfect, hearty yet not heavy or dense. Italian Easter Pie is generally served warm or at room temperature. And though it is usually enjoyed for brunch or breakfast, I think it would also be great for dinner along with a side salad. Rustic, homey and delicious, this Italian Easter Pie would be perfect for all of your Easter holiday celebrations!

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Italian Easter Pie

  • Servings: 2 - 12
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour

Ingredients:

For the Crust:

  • 5 cups (539 grams) King Arthur Italian Style Flour or 4 3/4 cups (566.9 grams) King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons instant yeast
  • 2 tablespoons (25 grams) sugar
  • 6 tablespoons (43 grams) nonfat dry milk
  • 1/4 cup (50 grams) olive oil
  • 1 cup + 2 tablespoons (255 grams) lukewarm water (90° F – 100°F)*
  • *If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)

For the Filling:

  • 1 dozen large eggs
  • 1 pound good-quality, full-flavored ham
  • 2 cups (425 to 454 grams) ricotta cheese, part-skim preferred
  • 1 cup (113 grams) freshly grated Parmesan cheese, lightly packed
  • 2 Tablespoons fresh thyme (leaves only)
  • 2 teaspoons Penzey’s Pasta Sprinkle (optional – it is a blend of sweet basil, turkish oregano, thyme & garlic)
  • salt, coarsely ground black pepper, and chopped fresh parsley, to taste

For the Glaze:

  • 1 large egg
  • 2 Tablespoons (25 grams) sugar
  • Maldon Flaky Sea Salt to sprinkle on edge of crust (optional)

Directions:

Mix and knead together all of the dough ingredients — by hand, in a mixer, or in a bread machine — until you’ve made a soft, smooth dough. 

Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it’s quite puffy, nearly doubled in bulk. While the dough is rising, make the filling.

Hard-boil and peel 6 of the eggs. 

Place the hard-boiled eggs, ham (cut in chunks), and fresh thyme in the work bowl of a food processor. Process until chopped and combined. Don’t over-process; the ham and eggs should still be a bit chunky. You can also simply dice the eggs and ham, and chop the thyme, if you don’t have a food processor.

Combine the ham, boiled eggs, and thyme with the raw eggs, ricotta, and Parmesan. Season to taste with salt and about 1/2 teaspoon coarsely ground black pepper. Add the Pasta Sprinkle if you are using it.

Deflate the dough, and divide it into four pieces. 

Roll two of the dough pieces into rounds about 13″ in diameter, and place them on lightly greased or parchment-lined 12″ pizza pans. Or roll into ovals about 10″ x 14″, and place on two lightly greased or parchment-lined baking sheets. Note: If you’re using parchment, it’s easiest to roll right on the parchment, then lift the crusts, parchment and all, onto the pans. I actually baked these pies on a pizza stone which I preheated in the oven. So I simply rolled the crusts out and assembled the pies on parchment paper. Then I transferred the pies to the heated stone on a pizza peel or paddle.

Divide the filling evenly between the two crusts, covering them to within 1″ of their edges. You’ll use a generous 3 cups (about 27 ounces) for each crust.

Roll out the other two pieces of dough, and place them atop the filled crusts, gently stretching them, if necessary, to cover the filling. Seal the crust edges by rolling the bottom crust up over the top, and pinching together.

Using a sharp knife or pair of scissors, cut a 1″ hole in the very center of each top crust; this will allow steam to escape.

Make the topping by whisking together the egg and sugar until the sugar has dissolved. Paint each crust with some of the topping; this will yield a golden brown, shiny crust with mildly sweet flavor, a perfect foil for the salty ham. Sprinkle flaky sea salt on the rolled edge of the dough.

Allow the pies to rest while you preheat your oven to 350°F, about 15 minutes. They don’t need to be covered.

Bake the pies for about 25 – 35 minutes, until they’re a deep, golden brown. Remove them from the oven, and carefully slide them off the pan/parchment and onto on a rack to cool. 

Serve warm or at room temperature. Refrigerate any leftovers.

Enjoy!

Italian Easter Pie brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Italian Easter Pie:

Kitchen Aid Stand Mixer

OXO Good Grips Stainless Steel Food Scale

Thermoworks Super-Fast Thermapen Cooking Thermometer

6 Quart Dough Rising Bucket

Cuisinart Food Processor

Norpro Silicone Pastry Mat

SAF Instant Yeast

Emile Henry Flame Top Pizza Stone

14″ x 16″ Aluminum Pizza Peel

King Arthur Flour Italian Style Flour – This is a 00 Flour

Non fat Dry Milk Powder

Maldon Sea Salt Flakes (Fleur de Sel)

Penzey’s Spices Pasta Sprinkle (this is a link to the Penzey’s website)

I should also mention that King Arthur Flour has a wonderful shop full of kitchen essentials as well as their quality ingredients on their website. Definitely worth taking a peek!


Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting

March 10, 2016

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So…here we are…The Sixth Day of my St. Patrick’s Day blog-a-thon. And today, not only am I sharing a mouthwateringly amazing recipe for Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting, but things are really getting ready to heat up here in my kitchen. That’s right, a veritable Irish-y recipe blitz is now underway. Up until today I had posting every other day, but from now until St. Patrick’s Day, March 17th, you’ll hear from me every day. Seven more delicious recipes coming to you in rapid fire succession! I hope you’ll be checking back in. But let’s not lose sight of the deliciousness before us today in these Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting. What we’ve got here is a lovely sweet Guinness infused yeasted dough which has been filled with buttery brown sugar and pistachios and frosted with a Baileys Cream Cheese Frosting. They’re soft, fluffy, sticky, boozy perfection I tell you.

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I first saw this recipe over at the Blahnik Baker site and just knew I had to make it. I use a slightly different recipe and technique for making the dough than she does. I rely on yeast for all the rise whereas she uses a bit of baking soda and powder as well. Looks interesting, but I was pretty comfortable with the way I knew to do yeast dough, so you know that saying about old dogs and new tricks…I went with what I knew and was very happy with the results.

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As was the Husband. He calls these little gems “Guinness Sticky Buns” rather than their rather long-winded name. In fact, I considered changing the recipe title to that, but found out that Sticky Buns are actually different from what we have here. A true sticky bun is made by lining the baking tin with syrup, honey and nuts before the dough is placed on top. Once it has baked it is inverted so that the lining becomes a sticky topping. Sounds delicious as well, but that isn’t what we have here, so Guinness Pistachio Sweet Rolls it remains (except in this house where Guinness Sticky Buns stubbornly persists).

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It really doesn’t matter what you call them, just make sure you bake up a batch for an extra special St. Patrick’s Day breakfast treat. After all, there’s nothing like a little Guinness & Baileys to get your busy day of celebrations off to a great start!

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Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting

  • Servings: 16 rolls
  • Difficulty: easy
  • Print

recipe inspired by: Blahnik Baker

Ingredients:

For the Rolls:

  • 1 ½ cups whole milk
  • ½ cup Guinness draft beer
  • ½ cup coconut oil
  • ½ cup granulated sugar
  • 4 teaspoons instant yeast
  • 5 cups all-purpose flour (+ a bit more as needed)
  • 1 1/2 teaspoon salt

For the filling:

  • ½ cup butter
  • ¾ cup brown sugar
  • ¾ cup shelled pistachios, chopped

For the Frosting:

  • 4 ounces cream cheese, room temperature
  • ¼ cup milk
  • 2 tablespoon Baileys Irish Cream, or more to taste
  • ½ to 1 cup confectioner’s sugar

Directions:

For the Rolls:

In a large saucepan, heat the milk, Guinness, oil and granulated sugar over medium heat to just below a boil.

Remove the pan from heat. Transfer the mixture to the bowl of a stand mixer and allow it to cool to warm (98° – 105° F). Once the milk/Guinness mixture has cooled, sprinkle the yeast over the top and let it sit for 5 minutes. It should look foamy once time is up.

With the mixer running on its lowest speed, start to add the flour 1 cup at a time until the dough starts to pull away from the side of the bowl.

Scrape the dough down and allow it to rest for 5 minutes to fully hydrate the flour. Switch to the dough hook attachment and knead for 6 minutes.

Turn the dough out onto a lightly floured counter. Shape it into a ball and place it into a lightly oiled dough rising bucket (or large bowl). Cover with plastic wrap and set in a warm spot to rise until it is doubled, approximately 1 hour (could be more or less depending on how warm your kitchen is.) At this point you can proceed with baking or place the dough in the refrigerator over night.

Once you are ready to bake, preheat the oven to 375° F. Lightly oil two 9″ pie plates, or cake pans. I had 3 buns which did not fit into my pie pans, so I also used a small 6″ cast iron skillet. You could actually also bake 1/2 of the rolls in a large 9 -10″ cast iron skillet if you prefer.

Assembly:

Remove the dough from bucket and gently deflate. Weigh the dough and divide it in half.

Place the first half dough ball on a silicone pastry mat or lightly floured kitchen counter. Roll it out to a rectangle, measuring about 12 x 8 inches. Paint the melted butter over the dough using a pastry brush. Leave a 1/2″ margin on all sides unbuttered. Sprinkle half of the brown sugar and then half of the pistachios over the melted butter. To roll, start at the end farthest away from you and roll the rectangle towards you. Use both hands and roll tightly. Finish with the seam side down, pinching together any loose ends and rolling back and forth several times on the counter.

Using a sharp knife (or long strand of unflavored dental floss) gently cut the dough into 1 1/4 – 1 1/2″ slices and arrange them in the prepared baking tins.

Repeat this process for the second half of the dough.

Cover the baking tins with plastic wrap and allow the rolls to rise until they look puffy – approximately 30 minutes – 1 hour.

Remove the plastic wrap and place the buns in the preheated oven. Bake for 20 -22 minutes or until golden and bubbling.

Remove from oven to cooling rack and let cool for 10 -15 minutes.

For the frosting:

Prepare the Baileys frosting while the rolls are baking. Place the room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the milk and the Baileys and mixing until smooth. Slowly (like 1 tablespoon at a time) add the confectioner’s sugar. Wait until the first tablespoon has thoroughly mixed in before adding the second. Continue to add confectioner’s sugar until the frosting reaches the desired consistency.

Load frosting into a pastry bag fitted with round tip. Pipe over warm rolls. (You can also just use a spatula to spread the frosting over the top of all of the rolls, as you wish.)

Serve warm.

Enjoy!

Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Guinness Pistachio Sweet Rolls:

Le Creuset Enameled Cast Iron Sauce Pan

Thermoworks Super-Fast Thermapen Cooking Thermometer

Kitchen Aid Artisan Stand Mixer

6 Quart Dough Rising Bucket

Norpro Silicone Pastry Mat

SAF Instant Yeast

Le Creuset 9″ Stoneware Pie Dish

Le Creuset 6 1/3″ Cast Iron Frying Pan

 


Two loaves of Barmbrack (Báirín Breac) Bread – A Yeasted Barmbrack & A Tea Loaf with Whiskey Honey Butter Glaze

March 9, 2016

 

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Here we are, March 9th and I’ve already shared 4 Irish-y recipes here in this lead up to St. Patrick’s Day. Today I’ve got a twofer for you. I’m actually going to remind you of two recipes I posted back in October for Barmbrack. Barmbrack is a traditional Halloween treat in Ireland, so I told you all about it back then. But it would certainly be very welcome on any St. Patrick’s Day table as well. Not to mention, I needed a bit of a breather before my blog-a-thon starts to pick up speed. Yup….starting tomorrow I am going to share one new recipe a day all the way to March 17th! A veritable blitz of dishes I tell you. But for now, back to that Barmbrack I just mentioned.

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Barmbrack is also known as Báirín Breac in Irish. Breac means “speckled” which this bread definitely is, being shot through with a variety of fruit. Báirín can either be the word for “loaf” which would make sense since that would make its name be “speckled loaf” in English. However, I’ve also come across the theory that Barm is derived from the word “beorma”, which refers to a fermented liquor which would have been used back in the day to rise the cake. Barmbrack loaves were traditionally baked up on Halloween as part of an ancient fortune-telling ritual. Yup. Several different trinkets or charms (perhaps the origin of that “lucky charm” bit…) were wrapped in parchment paper and baked  into the bread. When the bread was sliced and handed out, your future was foretold by whatever bit you found in your portion. A wedding ring meant you’d be married within the year, a pea meant that you would not, a coin signified wealth, whereas a piece of rag meant a lean year, a thimble predicted a spinster and button meant bachelorhood was in your future. Back in October, when I first set out to make Barmbrack, I quickly discovered that there were two different types of the bread to be found, a yeasted version and a non-yeasted version which was more like a tea bread. I couldn’t decide which one to make, so I did a loaf of each. I found the yeasted version to be light, airy, slightly sweet and spicy (in a nutmeg/cinnamon/clove kind of way – not my usual set your tongue alight kind of way.) It was chock full of whiskey & tea soaked raisins, sultanas and cranberries. Lovely still warm from the oven, it was even better I think when toasted and slathered in butter!

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The second Brack I made was a Tea Barmbrack, which is a rich, dense loaf similar to a fruitcake. But not one of those yucky things some great Aunt sends you at Christmas. No sir-ee, this crave worthy loaf will completely erase all of your pre-conceived fruitcake notions with just one delectable bite. This Tea Barmbrack is full of boozy soaked raisins, sultanas, currants and dates. And it has that Whiskey Honey Butter Glaze. Pure ambrosia I tell you! One taste and you will be hooked!

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So which one should you choose? That’s a hard one. I thought they both were pretty scrumptious. The yeasted one takes a little longer to make when you factor in all of the rise times, but if you love yeast bread, that might be your winner. The Tea Barmbrack is a one bowl wonder and doesn’t require any rise times. Hmmm…decisions, decisions. Rest assured there is no wrong choice. They are both winners and will be a great complement to your St. Patrick’s Day table.

Get the Recipe for Barmbrack Bread (Yeasted Version)

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Get the Recipe for Tea Barmbrack with a Whiskey Honey Butter Glaze

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Enjoy!

Stay tuned tomorrow for a brand spanking new recipe for Guinness Pistachio Sweet Rolls with Baileys Cream Cheese Frosting. Bet that’s got you drooling!


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