Swedish Pastry - It is SO easy!!

Just in time for Christmas!! Doesn't this sound wonderful for your Christmas breakfast.

 I found this recipe on the YummyHealthyeasy.com website. Lately I have been on this search for Swedish and German recipes since my background is a combination of both. I thought it would be interesting to make recipes that maybe my ancestors might have enjoyed. Kind of a silly way to get in touch with your heritage . . . enough of that, on to the recipe!!

Swedish Pastry

  Pastry Ingredients:
 1 cup all-purpose flour
1/2 cup butter, softened (I used unsalted butter)
1 Tbsp. cold water

1 cup water
 1/2 cup butter
2/3 cup flour
3 eggs, beaten
1/2 tsp. almond extract

  Frosting Ingredients:
1 tsp. almond extract
2 Tbsp. soft butter
2 Tbsp. water
1-1/2 - 2 cups powdered sugar

 Directions:
Preheat the oven to 350º F. Spray a cookie sheet with Pam or a similar cooking spray.

In a small bowl, add 1 cup flour and 1/2 cup softened butter (1 stick) until crumbly.

Add 1 Tbsp. cold water. Form into 2 balls and pat into two 3-inch strips on cookie sheet.

 Bring 1 cup water and 1/2 cup butter to a boil.

Add 2/3 cup flour. Mix until smooth. Add 3 beaten eggs and 1/2 tsp. almond flavoring and combine.

 Spread onto two crusts all the way to the edges.

Bake for 1 hour. Cool your pastry and make your frosting. Combine soft butter, powdered sugar, almond flavoring and water. Add more powdered sugar if needed to get right consistency. Spread on cooled pastry.

 Cut into slices and enjoy!

VERDICT:

I ate a couple of slices - much to my surprise, these are really good.  The crust is nice and flaky.  I was afraid I put the egg and butter mixture on too thick, but it seemed just right.  Now to wait for my "other judges" to come home and get their opinion.  Will I make this again, I think so.  It is pretty easy to make and doesn't require any special ingredients besides the almond extract. I think we have a winner here!

My husband loved it!!  Looks like I will be making this again!!

One More Time - Cinnamon Rolls

The search for THAT perfect cinnamon roll recipe continues and this time I look to Paula Deen.  This recipe came to me on Facebook and everyone was "raving" about it.  So the "Baking Gods" must have wanted me to try this recipe.  And as luck would have it, I have all the ingredients so no wild dash to the grocery store.

Ingredients

Dough
1 packet yeast (or 2 1/4 tsp yeast)
1/2 cup warm water
1/4 cup sugar
1/2 cup scalded milk
1.3 cup butter or shortening (I used Crisco Butter-flavored shortening)
1 tsp salt (I omitted this)
1 egg
3 1/2 - 4 cups flour

Filling:

1/2 cup melted butter, plus more for the pan
3/4 cup sugar
2 T cinnamon
3/4 cup raisins, walnuts or pecans (optional0 - I just used the raisins

Glaze:
4 T butter
2 cups powdered sugar
1 tsp vanilla
3 - 6 T hot water

Directions:

In a small bowl, dissolve the yeast in warm water and set aside.

In a larger bowl, mix the milk, sugar, shortening (or melted butter), salt (if using) and egg.  Add two cups of flour and mix until smooth.  Add the yeast mixture.

Mixing in remaining flour until dough is easy to handle.  Pour dough onto a lightly floured surface and knead for 5 to 10 minutes .  Adding additional flour if needed.

Form into a ball and place in a well-greased bowl, cover with saran wrap, and let rise until it has doubled in size - about 1 to 1 1/2 hours.

When doubled, punch down the dough (young kids love doing this!!).  Roll out the dough into a 15 x 9 rectangle.

 Spread the dough with  the melted butter.  Sprinkle the sugar/cinnamon mixture over the buttered dough and add the walnuts, pecans or raisins, if desired.

Starting the 15 inch side, roll up the dough and pinch the edge together to seal.

Cut into 12 or 15 one inch slices.

Coat the bottom of  baking pan with butter and sprinkle with sugar (I have learned from experience that the best "baking pan" for making cinnamon rolls is the glass baking pans or dishes - the bottom of the rolls don't seem to burn.)  Place the cinnamon rolls slices close together in the pan and let rise again until the dough has doubled in size - roughly another 45 minutes.

Bake at 350 for about 35 to 30 minutes or until the rolls are nicely browned.

Meanwhile, mix the butter, powdered sugar and vanilla.  Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.  Spread over slightly cooled rolls - YUM!!  Enjoy!!

VERDICT:

First of all, my house smells WONDERFUL!!!  all cinnamonly (I know there is no such word but that is how my house smells!!).

Only one of my of  'judges" is here right now - my son.  The other "judge" will be back tonight.  Well, Paula . . . you didn't let me down!  These are really good!  My son loved them.  I ate a small one.  Are they the "perfect" cinnamon roll - pretty close.  Let's just say for the time being when I make cinnamon rolls, this will be the recipe I will be using (unless I find something better!).

My husband had one tonight - we have a winner!  This is definitely a keeper recipe.  Thank you Paula Deen for a great recipe!!

Holiday Stollen Bread

This recipe is from my good friend Bob Packer.  Best stollen recipe I have ever tasted.  I am going to make this week just in time for my son to come home from the Navy.


HOLIDAY STOLLEN BREAD by Bob Packer

INGREDIENTS:
1.5 unsalted butter, softened
4 egg yolks
.5 cup granulated sugar
1 teaspoon salt
Grated peel from 1 lemon and 1 orange
1 teaspoon vanilla extract
2.5 cups hot milk (120 – 130°)
8 to 8.5 cups all purpose flour (divided)
2 packages active dry yeast*
.5 cup golden raisins
.5 cup EACH candied orange and lemon peel**
.5 cup EACH chopped candied red and green cherries**
.5 cup chopped almonds
1 egg, beaten
Powdered sugar
Note: *I used 1.5 Tablespoon instant dry yeast.
**I used 2 cups of mixed candied fruit.
PROCEDURES:
In large mixer bowl, beat butter, egg yolks, granulated sugar, salt, lemon peel, orange peel and vanilla until light and fluffy.*
Slowly add milk and mix thoroughly.
Add two cups flour and yeast and mix well.
When mixture is smooth, add enough remaining flour, .5 cup at a time, until dough forms and can be lifted out of the bowl.
Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
Mix raisins, candied orange and lemon peels, cherries and almonds in medium bowl.
Knead fruit mixture into dough.
Place dough in greased bowl, cover and let rise in warm place until doubled, about 1 hour**
Grease two large baking sheets.
Turn dough onto floured work surface.
Divide dough in half.
Place one half back into bowl, cover and set aside.
Cut remaining half into thirds
Roll each third into 12 inch rope.
Place side by side on prepared baking sheet.
Pinch one end together to seal and braid ropes. Pinch the end.
Repeat procedure with remaining dough.
Brush braids with beaten egg and let stand at room temperature until doubled, about 1 hour.**
Preheat oven to 350°F (180°C) (Gas Mark 4).
Bake braids until golden brown and sound hollow when tapped, about 45 minutes.
Remove to wire rack to cool
Sprinkle heavily with powdered sugar.
Note: *I used a Kitschenaid mixer for mixing and kneading.
**I let my dough rise in the oven with the oven light on.

  

If you are not in the Christmas spirit, this will definitely do!!

Challah Bread

Yesterday I made my sister-in-law a loaf of Challah Bread.  She loves that and she hasn't been feeling very well lately.  So I thought she would enjoy a loaf of homemade bread.

I found this recipe in Peter Reinhart's Crust and Crumb cookbook.  This recipe is worth the price of the book!!  It makes an EXCELLENT loaf of bread and I just love the feel of the dough.  You just know it is going to be good!!  Though I do make two minor modifications to his recipe.  First, I do not brush the loaf with egg yolk.  I found that burnt the top of the loaf.  Secondly, I only bake the loaf for 30 to 35 minutes instead of 45 minutes.

If you don't want to buy the book, borrow it from the library and make a copy of the recipe - you won't regret it - it is that good!!

This bread is also great for french toast!  Think I might make a loaf for us this weekend!

Farmer's Bread or Bauernbrot

I found this recipe in a book I just recently bought Authentic German Home Style Recipes by Gini Youngkrantz.  It sounded like an interesting recipe particularly since it used a rye sourdough starter (which I happened to have!!).

Just in case, you don't have a rye sourdough starter, here are my directions on how to create one:
How to create a rye sourdough starter?

Ingredients:

3 1/3 cups rye flour
1 3/4 cups whole wheat flour
1 3/4 cups all purpose flour
1 package active dry yeast ( 2 1/2 tsp yeast)
2 1/3 cups warm water
1 1/2 T caraway seeds
1 T ground coriander seeds
1 cup sourdough starter

The night before baking, mix the flours together in large bowl and make a well.  Place the starter in the middle.

Mix the flours and starter together.  This will be very dry and resemble a crumbly mess!

Cover the bowl and keep in a warm place over night.

The next morning place the yeast in a small bowl and add 1/3 cup of warm water.  Let sit for a few minutes to activate the yeast.  Add this to the starter and mix well.  Again, this will be very crumbly.

Add the remaining 2 cups of warm water - now we are getting somewhere!!  Add the two spices and mix well.

Turn the dough out on a floured countertop and knead into a smooth dough (add additional flour if too sticky).  Place the dough into a floured bowl, cover and let it rise in a warm place for 1 hour (since my house is always so cold, I usually let it rise in my oven with the oven light on).

After an hour, it should have doubled in size.

Knead the dough again and form into a round loaf.  Place the loaf on a floured cookie sheet, cover, let it rise again until doubled in size (about an hour).

Brush the top of the loaf with water and prick the entire top with a fork.  Bake in a preheated oven at 350 for 75 minutes.  Place an oven proof pan filled with water in the bottom of the oven to provide moisture as the loaf bakes.  This makes 1 loaf.

Verdict:

It is a real HEAVY bread.  I can tell right now that my husband won't like it.  I did not get any oven rise.  The crumb (inside of the bread) is very intense (for lack of a better word) - not light and "fluffy".  I seriously doubt if I will make this again.   Though it does make your kitchen smell really good!  Wish it tasted as good, though.  Oh well, you win some and some you don't.  Tomorrow is another adventure!