Buttermilk Fantails. Makes1 dozen rolls Active time:45 min Start to finish:5 hr (includes rising) February 2009 Elegant and deliciously buttery, these golden fantails are an obvious choice for entertaining. Their shape resembles a blooming flower, with each petal forming a perfect pull-apart bite. But don’t worry—they are surprisingly straightforward to put together in a muffin pan.
View more of our favorite recipes from this issue. 1 stick plus 2 tablespoons unsalted butter, melted, divided 2 teaspoons active dry yeast (from a 1/4-oz package) 1/4 cup warm water (105–115°F) 1 tablespoon mild honey or sugar 3 cups all-purpose flour plus more for kneading and dusting 1 1/2 teaspoons salt 3/4 cup well-shaken buttermilk Equipment: a muffin pan with 12 (1/3- to 1/2-cup) muffin cups Butter muffin cups with 1 Tbsp melted butter.
Cooks’ note: Rolls are best the day they’re made but can be frozen (cool completely, then wrap well) 1 month. Global Chicken Recipes - Photo Gallery - Photo 3 | SAVEUR.com. Pink Piccadilly Pastries (jinab) on Pinterest. Biltmore's Bread Pudding Recipe. Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul.
I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. Mallorca. I don’t think I can count all the happy and fun memories this bread brings up.
Every time I go home to visit I have to get my hands on a warm buttery mallorca. In Puerto Rico every small town has at least one large bakery with an array of delicious pastries and breads and you almost always find mallorca. If there is one weakness I have when I visit Puerto Rico it’s the bakeries. I go on a all out carb gorge when I visit, picking up bread in the morning for breakfast and pastries to have with my after dinner cup of cafe con leche. Mallorca bread is a sweet, fluffy and buttery egg bread.
It is perfect to have sliced and buttered with a cup of coffee or you can also have a savory sandwich version with a slice of ham and Swiss. Pan de Mallorca (mallorca bread) originates from the Ensaïmades bread from the Spanish island of Majorca, which is why we call it Mallorca. If there is one place that I MUST go visit when I am home in Puerto Rico, it is La Bombonera. Ingredients 3/4 cup white sugar. Decorative Live Dough.
>Chocolate Chip Hot Cross Buns. Only one more week until Easter! Last Easter, I was absolutely obsessed, OBSESSED, with hot cross buns. Not the traditional kind, however, with all the dried fruit and candied peel and all those gross things. The chocolate chip kind of hot cross buns. It started thanks to the local bakery chain in the mall where I work.
Why is it that boredom always leads to over-consumption of unnecessary food? Anyway, so we would talk about chocolate chip hot cross buns, and the girl I worked with sent me to another bakery, where they sold DOUBLE chocolate chip hot cross buns. It got to the point where I actually could not go a day without craving, and maybe even eating, a chocolate chip hot cross bun. So I made my own. And they were fantastic. I was in chocolate chip hot cross bun heaven, and made them many times in the lead up to Easter and for Easter itself. CHOCOLATE CHIP HOT CROSS BUNSAdapted from Not Quite Nigella. For the glaze1/4 cup sugar 3 tbsp hot water For the crosses60g white chocolate (2 oz) Honey cornbread muffins stuffed w/ bacon jam. Remember the sweet & spicy bacon jam I made a couple weeks ago?
With the leftovers I had I used them up in another cornbread dish. Instead of using them in pancake form I decided to go the muffin route. Sweet honey cornbread just begs for bacon doesn't it? The two flavor combo's are perfect with each other. And with the gentle heat of the bacon jam paired with the honey touched cornbread--oh they were good. I found a perfect honey cornbread recipe over at Baking Bites. Honey cornbread muffins stuffed with bacon jam muffin recipe adapted from bakingbites.comprint recipe 1 1/4 cups all purpose flour 3/4 cup yellow cornmeal 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup butter, melted and cooled 1/2 cup honey 2 large eggs 1 cup buttermilk 2/3 cup fresh corn kernels (optional) bacon jam (about 1/2 - 3/4 cup usage for this recipe) cook notes: make sure to keep the bacon jam cold before you use it in here.
Preheat oven to 350F. Spelt, yogurt and multi-seed rolls recipe. King's Hawaiian Bread. I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :) King's Hawaiian Bread makes 3 loaves or 24 large rolls from food.com 6-7 cups all-purpose flour 3 eggs 1 1/2 cups pineapple juice 3/4 cup sugar 2 teaspoons salt 1/2 teaspoon ground ginger 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup butter (one stick) melted Directions: Beat the eggs.
Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Cover and place in a warm place to rise until doubled in size. Bake at 350 degrees for 25-30 minutes or golden brown. Parker House Rolls Recipe at Epicurious. Photo by Jonathon Kambouris Preparation Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes. Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Preheat oven to 350°F. Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. Talk about addictive!
There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Hello! Easy Popover Recipe. May 10 Welcome to Unsophisticook! I'm always cooking up something new, so be sure to subscribe to the blog to receive FREE updates sent right to your inbox. Whether savory or sweet, light and fluffy popovers are an impressive addition to any meal.
Guests will think you spent hours in the kitchen, when in reality, this easy popover recipe only takes five minutes of prep time and 30 minutes to bake! If you're like me, you may have assumed that beautiful popovers were impossible without a special popover pan, but you can easily achieve similar results with a standard muffin pan. This easy popover recipe only requires five simple ingredients, and they can be endlessly customized with various cheeses, spice, or jams. Today I chose to give them a different treatment though, one worthy of a Mother's Day brunch.
Three important tips for making popovers: Cinnamon-Sugar Crusted Popovers Ingredients: Basic Popover Recipe Cinnamon-Sugar Topping Instructions: Preheat your oven to 400 degrees. Cinnamon Sugar Biscotti. So….. what do you do when you forget to call your grandmother on her 80th birthday? Well… obviously you yell at your little sister who remembered to call your grandmother on her 80th birthday, and didn’t remind you to call your grandmother on her 80th birthday. Some nerve.
See… forgetting to call your grandmother on her 80th birthday is just about as bad as kicking your dear and darling 80 year old grandmother in the shin. It’s not cool. Ok. On May 25, 2061 Universe, I want you to break my phone. Also… biscotti. Cinnamon toast was the first thing I taught myself to make in the kitchen. Cinnamon Sugar Biscotti are the crisp version of cinnamon sugar toast.
Cinnamon Sugar Biscotti recipe found on epicurious.com makes about 24 cookies Print this Recipe! 2 cups flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1 cup granulated sugar 6 Tablespoons (3/4 stick) unsalted butter, at room temperature 1 egg 1 egg yolk 1 teaspoon vanilla For Topping: 1/4 cup granulated sugar.