brEAD:
1 c Buttermilk
1/4 c Water
1/4 c Margarine or butter
4 c All-purpose flour
2 tb Sugar
1 t Salt
2 pk Active dry yeast
1 t Poppy seed
FILLING:
2 tb Margaine or butter
1/2 c Minced onion
1 tb Chopped parsley
1 ea Clove garlic, minced
1/2 ts Salt
In a small saucepan, heat milk, water and butter until very warm. In a large bowl combine heated liquids, 1 1/2 cups flour, sugar, salt and yeast. Beat 3 minutes
at medium speed. Stir in additional 1 1/2 to 2 cups flour to form a soft dough. On a floured surface, knead the dough untill smooth and elastic<about 5 minutes>. Place dough in a greased bowl and cover. Let rise in a warm place for 30 to 45 minutes or until doubled in size. Grease a 12 cup fluted tube pan; sprinkle with poppy seeds. In a small saucepan saute onion in butter till lightly browned; stir in remaining filling ingredients Punch down dough; roll out to a 16x8-inch rectangle. Spread filling to abou 1-inch from edges. Start with the longer side, roll up
tightly and seal edg Form into a circle and seal ends. Place in prepared pan. Cover and let rise about 15 minutes or til doubled in size. In a preheated 400F oven bake 20 to 30 minutes or untill golden brown. Remove immediately from pan.
Strawberry Swirl Brioche
Chef Nanno makes Strawberry Swirl Brioche
CottonSoft Twisted Doughnuts
How to make this CottonSoft Twisted Doughnuts. Chewy on the outside and soft in the inside.
Here's what you'll need:
1 cup warm water (250ml)
2 tsps instant yeast (6g)
1 egg
2 tbsps sugar (30g)
3 and ¼ cups all purpose flour (400g)
1 tsp salt (5g)
3 tbsps butter (45g) unsalted
3 cups oil for frying
granulated sugar for coating
PORTUGUESE:
Aqui está o que você precisa:
1 xícara de água morna (250ml)
2 tsps de fermento instantâneo (6g)
1 ovo
2 colheres de sopa de açúcar (30g)
3 e ¼ xícaras de farinha multiuso (400g)
1 colher de chá de sal (5g)
3 colheres de sopa de manteiga (45g) sem sal
3 xícaras de óleo para fritar
açúcar granulado para revestimento
My Dear Darlings,
I appreciate you all so much. Thank you for showing love and support in everything I do and for that I will work hard to give you the best and easy to make recipes.
I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
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All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
Some of my best recipes here:
Soft And Fluffy Condensed Milk Bread
Beautiful Garlic Bread:
Raisin Bread
Brioche Bread
Honeysoft Buns
Buttersoft Buns
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Zephaniah 3:17 For the Lord your God is living among you. He is a mighty Savior. He will take delight in you with gladness. With his love, he will calm all your fears. He will rejoice over you with joyful songs.
#TwistedDoughnuts
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Swirl bread basil pesto..#basilpesto #swirlbread
French Omelette
Chef Jacques Pépin teaches you how to cook the perfect french omelette.
INGREDIENTS
·4 large eggs, preferably organic
·Dash of salt and freshly ground black pepper
·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined
chervil, tarragon and chives)
·1 1/2 teaspoons unsalted butter
Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized.
Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away from you) so most of the eggs gather toward the
far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the thin lip of the omelet over toward the center of the omelet. Note that as the mass of eggs has moved toward the far end of the pan, the omelet has thinned out around the edges. Only the two thin lips are flipped over, first from one end, then the other, to enclose the thick, moist center. (If the mixture were left instead to sit in one even layer covering the whole bottom of the pan, it would be too spread out and would roll up like a jelly roll; thus the center would not be moist.)
Press the fold into place. This motion should create a roundish edge. Run your fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan gently to shake the omelet and make it twist and lift onto itself, so the far lip rises above the edge of the pan.
Fold the far lip back toward the center of the omelet, meeting the other lip. Press with the flat of the fork to make sure the omelet comes to a point at each end. While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately. The omelet should be very moist, creamy, and wet in the center.
Maybe I Do Like Cooking After All | The BEST Cinnamon Swirl Bread, Delicious Borscht
Today I wanted to update you on the skating rink project and show you something new we're working on. We're also making the most delicious cinnamon bread from the chocolate hazelnut bread recipe we made the other day. It's so, so good! I'm also making the best-ever Ukrainian Borscht. I hope you enjoy coming along with me.
Thanks for watching!
Cinnamon Bread Recipe (chocolate hazelnut)
Borscht (Mine is inspired by this recipe)
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Herb Cheese Swirl Pane Italiano
Herb Cheese Swirl Pane Italiano is a stuffed Italian yeast bread swirled with Italian herbs, cheese, and roasted tomatoes. Easy to make but beautiful on a serving tray.