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Recipe development and photography by Shane Smith buns are a revelation on their own. Add warm whiskey and tart orange marmalade and they become something even better. Baked with boozy custard and sandwiched with butter and marmalade, this is the ideal Easter pudding created by Irish baker Shane Smith. ¼ cup plus 1 teaspoon (55 […] LEGGI TUTTO
2½ cups (313 grams) all-purpose flour, plus more for dusting 1 cup (155 grams) semolina flour 3 teaspoons (9 grams) kosher salt, divided 2 teaspoons (6 grams) instant yeast 2 teaspoons (8 grams) granulated sugar 1¼ cups (300 grams) warm water (120°F/49°C to 130°F/54°C) 2 tablespoons (28 grams) extra-virgin olive oil 3 tablespoons (42 grams) […] LEGGI TUTTO
Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.
Parker House Rolls
4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
⅓ cup (67 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
2¼ teaspoons (7 grams) instant yeast
¾ cup (180 grams) whole milk
⅔ cup (160 grams) water
¼ cup (57 grams) unsalted butter, cubed
1 large egg (50 grams), room temperature
⅓ cup (76 grams) unsalted butter, melted
Flaked sea salt, for sprinkling
In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, kosher salt, and yeast at medium-low speed until well combined.
In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and cubed 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-low speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky 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] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
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, 35 to 50 minutes.
Position oven rack in top third of oven. Preheat oven to 350°F (180°C). Line 2 light-colored metal baking sheets with parchment paper.
Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into an 11-inch square, about ¼ inch thick. Using a 2¾-inch round cutter, cut dough, discarding scraps. Gently stretch each circle into a 3×2-inch oval; place smoothest side of oval facing downward. Brush each oval with melted butter. Using the back of small knife, make a crease crosswise in center of each oval; fold ovals in half along crease, pressing to seal. Place at least 1 inch apart on a prepared pan. Repeat procedure with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, 20 to 25 minutes.
Brush tops of rolls with melted butter.
Bake, one batch at a time, until lightly golden, 12 to 15 minutes. Brush warm rolls with remaining melted butter, and sprinkle with sea salt. Serve warm.
To use the windowpane test to check dough for proper gluten development, lightly flour hands and 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.
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Folding Classic Parker House Rolls
1. After cutting dough into 2¾-inch rounds, gently stretch each circle into a 3×2-inch oval, placing the smoothest side facing downward.2. Using the back of a small knife, make a crease crosswise in the center of each oval. Take care not cut through the dough. The indentation will mark where to fold the roll.3. Before folding, brush the top of each oval with melted butter. Fold each oval in half along the crease, pressing to seal.
Previous articleStrawberry and Almond Buttermilk Cake LEGGI TUTTO
To use the windowpane test to check dough for proper gluten development, lightly flour hands and 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. LEGGI TUTTO
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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Previous articleSoda Bread Pizza LEGGI TUTTO
Chaffles are an amazingly easy, low carb/keto way to switch up your morning breakfast routine! Only 2 ingredients and a mini waffle maker are needed for this chaffle recipe with tons of room to get creative!
If Chaffles are your thing, you will probably love my low carb Cloud Bread Recipe too!
An Easy and Low Carb Chaffle Recipe!
Oh don’t you worry…I’m not going all keto or low carb over here, but it is nice to have a fun option to switch up your everyday breakfast! Chaffles are easy enough for your kids to make on their own, so you can get them out the door with a high protein breakfast in the morning. I’m excited to share this easy breakfast idea with you, as Chaffles have quickly become one of our favorites!
What Is A Chaffle?
Ok, yes, “Chaffle” is kind of a silly word, and I certainly didn’t invent them. But a chaffle is a waffle made from cheese and eggs. So ok, it’s not REALLY a waffle, but you do make them in a waffle iron…hence the crispy exterior and fluffy insides.
You don’t need flour or baking powder to make Chaffles, which is the whole point! And they’re just a fun and easy way to switch up an omelet or frittata.
Only 2 Base Recipe Ingredients!
Yep, like I said before only 2 ingredients: cheese and eggs! I’m going to share different variations on how to flavor chaffles below, but picky eaters might just be fine with eggs and cheese! You can use different types of cheeses, but I have found that either cheddar, mozzarella, or a cheddar blend work great, especially if you are going to season them, as they are mild and creamy cheeses that pair with lots of different flavors!
How To Make Chaffles
Making chaffles is SO easy. Here are the simple steps:
In a bowl whisk together your egg and cheese.Season or add mix-ins and stir to combine.Heat your waffle maker and coat lightly with nonstick spray.Pour out a portion of the egg mixture into the hot waffle iron.Cook for 3 minutes or until golden!
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Mini Waffle Maker
Mini Whisk
Cooling Rack
What Kind Of Waffle Iron Should You Use?
A mini waffle iron works best. You can pick one up at Target or Walmart, or here’s the link to one that I have!
We like the mini size because they work great for sandwiches. But you can also use a Belgium Waffle Maker too!
Tips!
Use finely grated cheese for even cooking.Make sure your waffle iron is preheated to get the crispiest texture!If you’re making a larger batch, place them on a wire rack instead of stacking on a plate warm to eliminate steam under the chaffle so they firm up and don’t get a little soggy on the bottom!If you prefer a more “bread-like” texture you can add in almond flour…start with 2 teaspoons and play around with what you like!Most cheese works great, but hard cheeses don’t melt quite as well, changing the texture slightly.Pop them in a toaster oven to get extra crispy if you would like to use them as the “bun” for a low carb sandwich.For extra crispy edges sprinkle a little cheese in your waffle iron before you add your egg mixture and the cheese will brown up creating crispy edges!Can You Double This Recipe?
Yes, absolutely! I regularly double and even triple the recipe when making these for my family!
Topping and Mix-In Ideas:
Savory:
My go-to: Salt, pepper, garlic powder, a little parsley, and a dash of hot sauce is my simple, everyday seasoning blend!Mexican: Salt, a dash of cumin, garlic powder, and cayenne gives them a Southwest vibe.Greek: Salt, pepper, garlic powder, and oregano!BBQ: Salt, pepper, and a teaspoon or two of BBQ sauce!Jalapeno Popper: Salt, pepper, bacon bits, and diced jalapenoSweet:
My go-to: I always use mozzarella cheese AND 1- ounce of cream cheese when I’m in the mood to make them sweet. I don’t add any seasoning except a pinch of sugar substitute and but top them with butter and syrup or jam!Cinnamon Sugar: Use mozzarella cheese and 1- ounce of cream cheese. Sprinkle in mixture of 1 tablespoon granulated sugar (or sugar substitute) and 1/2 teaspoon cinnamon while they are still warm. Pumpkin Spice: Use mozzarella and 1- ounce of cream cheese, plus 2- tablespoons pumpkin puree and 1/4- teaspoon of cinnamon with a pinch of sugar substitute. Chocolate Chip: Use mozzarella cheese, a pinch of sugar substitute, and a tablespoon of mini chocolate chips.
How To Eat Chaffles…
This might seem like a silly topic…how to eat chaffles? But drop your fork because we’re thinking outside the box!
Use 2 chaffles in place of bread for a hearty and low carb breakfast sandwich! Sausage or ham with a little spinach would be great!Cut you chaffles into sticks! You can dip them in ketchup, aioli, or even ranch!Use them for a taco shell! Have a little leftover taco meat? Make Chaffle Tacos!How Long Will Chaffles Keep?
They will be great in the fridge for up to 3 days.
To Reheat:
Just pop them in the toaster, or a preheated 350°F oven for a few minutes and you’re good to go!
You could even reheat them in the microwave, just note they will be soft and not crisp!
Can You Freeze Chaffles?
Absolutely! You can just reheat them like you would leftover, in the toaster or oven. You might need to add a few extra minutes, but it will be quick!
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Description:
These easy low carb/keto friendly “Chaffles” are going to be your new go-to breakfast! They’re egg and cheese cooked in a waffle maker, creating a delicious alternative to boring omelettes or frittatas!
Ingredients:
1 egg
1/2 cup mild cheddar or mozzarella cheese
optional seasonings: salt, pepper, garlic powder, and parsley
Instructions
Heat a 4- inch waffle maker to high heat.
Whisk together the egg and cheese, seasoning as desired.
Lightly coat the waffle iron with nonstick spray.
Spread half of the mixture (scant 1/4 cup) into the hot waffle iron. Cook for 3 minutes, or until golden brown.
Transfer to a wire rack and cook the remaining egg mixture.
Serve warm.
Notes:
If you prefer crispier chaffles, place in the toaster oven until crisp. This is great if using for sandwiches.
See the post for full recipe variation ideas.
Keywords:: cookies and cups, chaffles, keto, low carb, cheese, egg, breakfast
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PIN for later: LEGGI TUTTO
This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO
