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    Brioche Custard Tarts

    Photography by Joann Pai
    Shane’s rich, fluffy take on brioche tarts are made all the better with fine Irish dairy and fresh local produce. For more an intimate look at Shane’s home and his baking career, check out our blog post, In the Kitchen with Shane Smith. 

    Brioche Custard Tarts

    ½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
    3¼ teaspoons (10 grams) instant yeast
    3¼ cups (406 grams) all-purpose flour
    3 tablespoons (36 grams) castor/superfine sugar
    2¼ teaspoons (6 grams) kosher salt, divided
    5 medium eggs (235 grams), room temperature and divided
    ¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
    1 teaspoon (5 grams) whole milk
    Vanilla Custard (recipe follows)
    Rhubarb Filling (recipe follows, see Note)
    ⅔ cup (213 grams) warm orange marmalade
    ½ cup (100 grams) Swedish pearl sugar

    In a small bowl, stir together warm milk and yeast. Let stand until foamy, about 10 minutes.
    In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, castor sugar, and 2 teaspoons (6 grams) salt. Add yeast mixture and 4 eggs (188 grams), and beat at medium speed until a dough forms, about 5 minutes. Gradually add butter, 1 tablespoon (14 grams) at a time, beating until combined and smooth after each addition, 10 to 15 minutes.
    Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
    Line 2 baking sheets with parchment paper.
    Turn out dough onto a lightly floured surface, and divide into 12 portions (about 73 grams each). Shape each portion into a smooth ball, and place 2 inches apart on prepared pans. Using the palm of your hand, flatten dough balls into 4-inch disks. Using your index finger, press down in center of each disk to create a 1-inch indentation. Cover with a kitchen towel, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
    Preheat oven to 350°F (180°C).
    In a small bowl, whisk together milk, remaining 1 egg (47 grams), and remaining ¼ teaspoon salt. Brush egg wash onto dough. Spoon Vanilla Custard into center of each dough circle; top with 4 pieces of Rhubarb Filling.
    Bake until brioche is golden brown, 15 to 20 minutes. Remove from pans, and let cool completely on wire racks. Before serving, brush with warm marmalade, and sprinkle with pearl sugar.

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    Vanilla Custard

    2 cups plus 1 tablespoon (495 grams) whole milk
    1 teaspoon (4 grams) vanilla extract
    6 medium egg yolks (102 grams)
    ⅓ cup plus 1 tablespoon (79 grams) castor/superfine sugar
    2½ tablespoons (20 grams) cornstarch
    2½ tablespoons (20 grams) all-purpose flour

    In a medium saucepan, heat milk and vanilla over medium heat until steaming. (Do not boil.) Set aside to infuse, about 5 minutes.
    In a medium bowl, whisk together egg yolks, castor sugar, cornstarch, and flour. Slowly add warm milk mixture to egg yolk mixture, whisking constantly. Strain through a fine-mesh sieve into a clean saucepan, and cook over medium-low heat until thickened, 2 to 3 minutes.
    Transfer to a medium bowl, and cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cool. Custard can be refrigerated for up to 3 days.

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    Rhubarb Filling

    ⅓ cup plus 1½ tablespoons (102.5 grams) water
    1½ tablespoons (7.5 grams) firmly packed orange zest (from 1 orange)
    ¼ cup (60 grams) fresh orange juice (from 1 orange)
    1 tablespoon (12 grams) castor/superfine sugar
    5 rhubarb stalks (255 grams), cut into 2-inch pieces

    Preheat oven to 350°F (180°C).
    In a medium bowl, stir together ⅓ cup plus 1½ tablespoons (102.5 grams) water, orange zest and juice, and castor sugar. Add rhubarb, tossing to combine. Pour onto a rimmed baking sheet, and cover with foil.
    Bake for 8 minutes. Using a sharp paring knife, test rhubarb until it cuts easily but still holds its shape. If not ready, cover and bake for 3 to 4 minutes more, and test again. Let cool completely before using.

    Rhubarb Filling can be substituted with 24 medium fresh strawberries (288 grams). Stem and halve each strawberry, and place 4 halves in center of each tart.Be careful not to overcook the rhubarb. You want the pieces to retain their shape because they will be cooked again when baking the brioche.

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    3 Ingredient Butter Me Not Muffins

    Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.

    I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both. 

    I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients. 

    Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly. 
    Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.

    The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.

    I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!

    Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them. 

    It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!

    These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins. 

    [click to print]
    3 Ingredient Butter-Me-Not Muffins
    Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
    1 cup (9 oz.) whole milk ricotta cheese
    1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
    For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
    link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO

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    Honey Pear Loaf

    The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf   Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
    The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO

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    Chai Streusel Babka

    Perfumed with warm chai spice, this crunchy and aromatic babka is a twist-pardon the pun-on the more common cinnamon babka, bringing all the comfort of your favorite tea latte to the enriched babka formula. You’ll welcome this spicy changeup. Find more delicious babka recipes in our September/October 2020 issue!

    Chai Streusel Babka

    2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
    3 tablespoons (36 grams) granulated sugar
    1½ teaspoons (4.5 grams) instant yeast
    1¼ teaspoons (3.75 grams) kosher salt
    ¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
    ¼ cup (57 grams) unsalted butter
    ¼ cup (60 grams) whole milk
    ½ teaspoon (2 grams) vanilla extract
    2 large eggs (100 grams), room temperature and divided
    Chai Filling (recipe follows)
    Chai Streusel (recipe follows)

    In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
    In a small saucepan, heat ¼ cup (60 grams) water, butter, milk, and vanilla over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
    Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.
    Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
    Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
    Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
    On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Chai Filling on dough, leaving a ½-inch border on both short sides and one long side. Starting with opposite long side, roll up dough, jelly roll style, and pinch seam to seal. Gently lift log at each end, and stretch to 14 inches long. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise. Turn halves cut side up, and place in an “X.” Twist top half of “X” two times; pinch ends, and tuck under. Repeat with bottom half of “X.” Using your hands, place in prepared pan, making sure to keep cut sides up and ends tucked. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes to 1 hour. (See Note.) Test dough for fermentation using the finger dent test. (See PRO TIP.)
    Preheat oven to 350°F (180°C).
    In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash on top of dough. Sprinkle with half of Chai Streusel.
    Bake for 20 minutes. Top with remaining Chai Streusel, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.

    Final rise time will depend on how long the dough is chilled. The longer the dough is chilled, the longer it will take to rise.PRO TIP: Once you think your dough has proofed, conduct the finger dent test. Gently press your finger about ½ inch into the surface. You should be able to watch the dough spring back slightly but still show an indentation. If the dent disappears, the dough is underproofed and needs more time. If the indentation stays completely, it has overproofed, but don’t panic. Immediately pop it into the oven; the babka will still be great.

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    Chai Filling

    3 tablespoons (42 grams) unsalted butter, room temperature
    ⅓ cup (73 grams) firmly packed dark brown sugar
    2 teaspoons (4 grams) Chai Spice Mix (recipe on page 25)
    ¼ teaspoon kosher salt

    In a medium bowl, combine all ingredients. Using a silicone spatula, press and stir together until well combined.

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    Chai Streusel

    5 tablespoons (40 grams) all-purpose flour
    4 teaspoons (16 grams) granulated sugar
    ¼ teaspoon kosher salt
    ¼ teaspoon Chai Spice Mix (recipe on page 25)
    1½ tablespoons (21 grams) cold unsalted butter, cubed

    In a medium bowl, stir together flour, sugar, salt, and Chai Spice Mix. Using your fingers, cut in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Refrigerate until ready to use.

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    Banana Streusel Bread

    Why yes, banana bread will Bundt! Thanks to Nordic Ware’s Anniversary Bundt Pan, our banana bread is an inverted Bundt beauty with plenty of crunchy cinnamon streusel topping that proves more addictive with each serving. You can find more Anniversary Bundt recipes our new September/October 2020 issue!

    Banana Streusel Bread

    3½ cups (438 grams) plus 4 tablespoons (32 grams) all-purpose flour, divided
    1½ cups (330 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
    1⅓ cups (267 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
    1¾ teaspoons (3.5 grams) ground cinnamon, divided
    4 teaspoons (20 grams) unsalted butter, cubed
    2 cups (476 grams) mashed ripe banana
    1 cup (214 grams) vegetable oil
    4 large eggs (200 grams), room temperature
    ⅔ cup (160 grams) sour cream, room temperature
    1 tablespoon (13 grams) vanilla extract*
    2 teaspoons (10 grams) baking powder
    1¼ teaspoons (6.25 grams) baking soda
    1¼ teaspoons (3.75 grams) kosher salt
    ½ teaspoon (1 gram) ground cloves
    ¼ teaspoon ground nutmeg

    Preheat oven to 350°F (180°C).
    In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons (24 grams) granulated sugar, and ¾ teaspoon (1.5 grams) cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.
    In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups (330 grams) brown sugar, and remaining 1⅓ cups (267 grams) granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
    In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups (438 grams) flour, and remaining 1 teaspoon (2 grams) cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.
    Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.
    Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.
    Using a small offset spatula, loosen cake from center of pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

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    Garlic-Herb Monkey Bread

    Looking for something savory to add to your brunch spread? Or maybe a little something extra to accompany dinner? Our garlic- and herb-packed pull-apart bread is made in Nordic Ware’s Anniversary Bundt Pan, which makes it the perfect centerpiece to any table! You can find more Anniversary Bundt recipes our new September/October 2020 issue!

    Garlic-Herb Monkey Bread

    3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided
    ¼ cup (50 grams) granulated sugar
    2½ teaspoons (7.5 grams) kosher salt, divided
    1 (0.25-ounce) package (7 grams) instant yeast*
    ¼ teaspoon ground nutmeg
    1 cup (240 grams) whole milk
    ½ cup (113 grams) unsalted butter, softened
    1 large egg (50 grams)
    ½ cup (113 grams) unsalted butter, melted
    1½ tablespoons (7 grams) finely chopped fresh chives
    1½ tablespoons (6 grams) finely chopped fresh tarragon
    1½ tablespoons (6 grams) finely chopped fresh parsley
    1 teaspoon (2 grams) garlic powder
    ¼ teaspoon crushed red pepper
    Grated Parmesan cheese, for sprinkling

    In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, sugar, 2¼ teaspoons (6.75 grams) salt, yeast, and nutmeg; beat at low speed until combined.
    In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
    Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.)
    Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
    In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining ¼ teaspoon salt.
    Preheat oven to 350°F (180°C).
    Punch down dough; let stand for 5 minutes. On a clean surface, divide dough into 36 portions (about 24 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with a sheet of plastic wrap while working.)
    Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
    Dip dough balls in butter mixture, turning until well coated; arrange evenly in prepared pan, pressing dough balls gently into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when pressed, 25 to 35 minutes. Reserve remaining butter mixture.
    Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 5 minutes; invert onto a serving plate.
    Reheat reserved butter mixture, if necessary; brush all over warm bread. Sprinkle with Parmesan; serve immediately.

    Test the dough for proper gluten development using the windowpane test. Pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.

    3.5.3251 LEGGI TUTTO

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    Angel Biscuits

    A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.

    Angel Bisbuits

    ¼ cup (57 grams) all-vegetable shortening
    ¼ cup (57 grams) cold unsalted butter
    2 tablespoons (28 grams) warm water (105°F/40°C to 110°F/43°C)
    1 teaspoon (3 grams) active dry yeast
    2 tablespoons (24 grams) granulated sugar
    1½ cups (188 grams) all-purpose flour
    1¼ cups (156 grams) cake flour
    2 teaspoons (6 grams) kosher salt
    ½ teaspoon (2.5 grams) baking powder
    ¼ teaspoon (1.25 grams) baking soda
    1 cup (240 grams) whole buttermilk
    2 tablespoons (28 grams) salted butter, melted

    Line a baking sheet with parchment paper.
    Using a bench scraper, cut shortening and cold unsalted butter into cubes, and freeze until ready to use.
    In a small bowl, stir together 2 tablespoons (30 grams) warm water and yeast until yeast is dissolved. Stir in sugar, and let stand until mixture is foamy, about 5 minutes.
    In a medium bowl, whisk together flours, salt, baking powder, and baking soda. Place three-fourths of flour mixture in the work bowl of a food processor; add cold shortening and cold butter, and pulse until mixture is crumbly with some pea-size pieces of butter remaining. Return mixture to large bowl, and stir to combine with remaining flour mixture. (Alternatively, cut cold shortening and cold butter into flour mixture using a pastry blender.) Add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Cover and refrigerate for 1 hour.
    Turn out dough onto a lightly floured surface, and knead 4 or 5 times. Pat dough to ¾-inch thickness. Using a 2½-inch round cutter, cut dough, re-patting scraps only once. Place on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 1 hour.
    Preheat oven to 375°F (190°C).
    Brush biscuits with melted, salted butter, and bake until golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes. Serve warm.

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    Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

    Recipe development by Kylie Mazon-Chambers
    Kylie Mazon-Chambers of the blog Cooking with Cocktail Rings came up with these delicious Irish soda bread dinner rolls after our trip to Ireland earlier this year. They’re studded with chopped sun-dried tomato pieces and just enough ground red pepper for a bit of a kick and, finally, topped with Irish Cheddar. Fine more Irish recipes in our July/August 2020 issue!
    Follow Kylie: cookingwithcocktailrings.com | @cookingwithcocktailrings

    Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

    3½ cups (438 grams) all-purpose flour
    1 teaspoon (5 grams) baking soda
    1 teaspoon (3 grams) kosher salt
    1 teaspoon (2 grams) paprika
    ½ teaspoon ground red pepper
    1½ cups (360 grams) whole buttermilk
    ¼ cup (40 grams) diced oil-packed sun-dried tomatoes
    ½ cup (52 grams) shredded sharp Irish Cheddar cheese
    Vegetable oil, for frying
    2 medium shallots (75 grams), thinly sliced
    10 tablespoons (140 grams) unsalted butter, softened
    1 teaspoon (3 grams) flaked sea salt

    Preheat oven to 400°F (200°C).
    In a large bowl, whisk together flour, baking soda, kosher salt, paprika, and red pepper until combined. Make a well in center.
    In a medium bowl, stir together buttermilk and tomatoes. Add buttermilk mixture to flour mixture. Using one hand like a claw, slowly fold flour mixture from sides of bowl into buttermilk mixture until dough is soft but not too wet.
    Line a baking sheet with parchment paper.
    Turn out dough onto a lightly floured surface, and shape into an 8-inch square (1-inch thickness). Sprinkle with cheese. Using a sharp knife, cut into 9 squares, and place 1 inch apart on prepared baking sheet.
    Bake until golden brown, about 18 minutes. Remove from pan, and let cool on a wire rack.
    In a 10-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until an instant-read thermometer registers 350°F (180°C).
    Fry shallots, in batches if necessary, stirring frequently, until deep golden brown and crispy, 8 to 10 minutes, adjusting heat as needed. Remove shallots using tongs, and let drain on a paper towel-lined plate for 5 minutes.
    In the work bowl of a food processor, place shallots, butter, and sea salt; pulse just until combined, and transfer to a small bowl. Serve at room temperature with warm rolls.

    If you don’t have crème fraîche, the same amount of mascarpone cheese or sour cream can be substituted. Coffee liqueur, such as Kahlúa, can be substituted for whiskey.

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