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A challah braid is the most traditional form of challah breads, with the braided presentation turning the egg-y dough into a work of art. Challah Dough 1 large egg, lightly beaten 1 to 2 tablespoons (9 to 18 grams) poppy seeds Preheat oven to 350°. Line 2 baking sheets with parchment paper. Divide dough in […] LEGGI TUTTO
1. In a 4- to 6-quart cast-iron Dutch oven or other heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C). Line several rimmed baking sheets with paper towels.Before you fry, you need to have your oil prepped and ready. That means having it poured to a depth of 2 inches in your pot and at the temperature called for in the recipe (365°F/185°C in the case of our yeasted doughnuts).
2. Using parchment paper to pick up doughnut holes, transfer doughnut holes in batches to hot oil, letting holes gently fall off parchment into oil. (Do not place parchment in oil.) Fry in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnut holes, and let drain on prepared pans.Using parchment helps you easily and safely transfer and lower dough into the hot oil. Bubbles should immediately begin forming around the dough; if not, check the oil’s temperature to ensure it’s hot enough.
3. Using parchment paper to pick up doughnuts, transfer doughnuts in batches to hot oil, letting doughnuts gently fall off parchment into oil. (Do not place parchment paper in oil.) Fry doughnuts in batches until golden brown, about 1 minute per side. Using a spider strainer, remove doughnuts, and let drain on prepared pans. Fill and glaze as desired. Best served same day.
While frying, it’s important not to overcrowd the pot, or it’ll reduce the temperature of the oil. In a minute, you’ll turn them to reveal a golden underside. When a yeasted doughnut is fried, it should have a pale ring around its center, known as the “proof line.” This happens because air inside the dough makes the doughnut float just above its midpoint. As a result, the top and bottom fry in the oil while a ring around the middle stays just above the oil level. Once the doughnuts have been turned and fried until golden, you’ll want to transfer them to the prepared pans to cool immediately. LEGGI TUTTO
In a small bowl, stir together warm buttermilk and yeast. Let stand until mixture is foamy, 5 to 10 minutes.In a medium bowl, whisk together 2 cups (250 grams) flour and sugar. Add yeast mixture, and stir until just combined. Let stand for 5 minutes.Line a rimmed baking sheet with parchment paper.In a large bowl, whisk together 3 teaspoons (3 grams) rosemary, kosher salt, baking powder, 1½ teaspoons (4.5 grams) pepper, baking soda, and remaining 2½ cups (313 grams) flour. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until pieces are smaller than peas and mixture is crumbly. Stir in yeast mixture. Using your hands, knead dough in bowl until dough just comes together.Turn out dough onto a lightly floured surface; press or roll into a 1-inch-thick disk. Fold dough in half; press or roll into a 1-inch-thick disk. Using a 2½-inch round cutter dipped in flour, cut dough without twisting cutter, and place about 1½ inches apart on prepared pan. Reroll scraps once by pushing scraps together, folding in half, and pressing or rolling to 1-inch thickness. Discard remaining scraps. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 15 minutes.Preheat oven to 425°F (220°C).In another small bowl, whisk together sea salt, remaining 1 teaspoon (1 gram) rosemary, and remaining 1 teaspoon (3 grams) pepper. In a third small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush egg wash onto biscuits; sprinkle with sea salt mixture. 8. Bake until golden brown, 10 to 14 minutes. Let cool on pan for 5 minutes. Serve warm. LEGGI TUTTO
Whether you’re enjoying a solo cozy night in or celebrating a special occasion with a few friends, small-batch bakes are perfect for baking for a smaller crowd. From savory breads to dark chocolate cakes, these eight scaled-down recipes are sure to satisfy in their perfect portions.
Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.
To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers.
In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.
There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! These mini cakes will add a pop of color and sweetness to any celebration.
We’ve scaled down our Carrot Cake Cheesecake Bars from a large rectangle pan to fit in a smaller square pan for those occasions when you want the classic carrot, pecan, and spiced flavor of carrot cake but need a recipe for a slightly smaller crowd.
For these Coffee Tres Leches Cakes, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.
Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.
Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our book, Another Bundt Collection, in our store here! LEGGI TUTTO
This Gluten-Free Tomato and Leek Focaccia bakes up just as airy, chewy, and pillowy as the original. Focaccia is a perfect vehicle for most any topping you like, but we stuck to classic flavors with this gluten-free version. 1½ cups (360 grams) warm water (105°F/41°C to 110°F/43°C) 4 teaspoons (16 grams) granulated sugar, divided 1 […] LEGGI TUTTO
With banana in the dough and the filling, these Banana Bread Sweet Rolls combine the best parts of moist banana bread and sticky cinnamon rolls. Dough: 5 cups (625 grams) all-purpose flour 2 (0.25-ounce) packages (14 grams) instant yeast* 1 tablespoon (9 grams) kosher salt 1 cup (240 grams) whole milk ⅓ cup (76 grams) […] LEGGI TUTTO
Milk bread is divinely fluffy, with a downright cloudlike ivory interior and a bronzed, resilient crust that adds to the delicate textural contrast. Its soft and springy texture is thanks, in part, to the tangzhong, a Japanese technique of creating a smooth paste flour and milk. Our Japanese Milk Bread Loaf gets its stunning look […] LEGGI TUTTO
A traditional braided bread enjoyed by Greeks during Easter, tsoureki is madeusing an incredibly tender, enriched bread akin to challah, with brightly dyed Eastereggs nestled into the braided ring. The three strands of dough are said to represent theHoly Trinity, while the crimson eggs are said to symbolize the blood of Christ as well aseternity […] LEGGI TUTTO
