How To make Golden Honey Braid
1/2 To 3/4 cup warm water
4 tb Honey
1 pk Active dry yeast
1/8 ts Ground saffron, optional
2 1/2 c All-purpose flour
1/4 c Vegetable oil
1 t Salt
1/2 c Golden raisins, optional
Honey
Makes 1 loaf Combine 1/4 cup of the water, 1 tablespoon of the honey, yeast and saffron, if desired. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, oil, remaining 3 tablespoons of the honey and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured surface. Knead raisins into dough, if desired. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Divide dough into 3 equal parts. Shape each part into strand 20 inches long. Braid strands loosely together and place on greased cookie sheet or in greased 2 quart ring mold or tube pan. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes. Heat oven to 350 F. Bake until golden and loaf sounds hollow when tapped, 30 - 40 minutes. Remove immediately from cookie sheet or pan and place on wire rack. Brush honey over crust. Cool. Food Processor Bread Book From the collection of Jim Vorheis
How To make Golden Honey Braid's Videos
Golden Honey Rolls - dough kneading
A kneading process for golden honey dough (to first proofing)
How to Make The Best Braided Bread: Challah
Braiding a challah whether it's three strand, four strand, or even six strand is truly the only part in the entire recipe that's slightly challenging. The rest of it is surprisingly easy. All the more reason to bake your own to have on hand for the best french toasts of all time, epic grilled cheeses, or whatever you like to use challah for. It's good for most things but it toasts up especially nice. Hope you love it!
Recipe:
My Fermentation station (my proofer):
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Juicy Tender Honey Jerk Glazed Salmon Braid #Shorts
The best tender, juicy oven baked Honey Jerk Salmon! Its incredibly flavorful thanks to the amazing delicious seasoned marinade. Then baked until beautifully golden then glazed in my amazing honey jerk sauce. Delicious yet healthy
Claire Saffitz Makes Challah Bread | Dessert Person
Claire Saffitz Makes Challah Bread | Dessert Person
Honey. Tahini. Challah. It sells itself! But we’ll tell you about it anyway because it’s so good and is a great starter recipe if you’re interesting in getting into bread baking. Challah is a lightly sweet enriched bread in the Jewish baking tradition, and this version is infused with honey, olive oil, and tahini, which gives it a subtle sesame flavor and rich silkiness. If you can braid, you can make challah, and if you can’t, Claire will show you how.
#ClaireSaffitz #Baking #Challah
Honey Tahini Challah Bread
Special Equipment:
NONE!
Ingredients:
1 1/2 teaspoons dry active yeast (0.18 oz / 5g)
1/2 cup honey (6 oz / 170g)
1/2 cup tahini (4.5 oz / 128g)
3 large egg yolks (1.8 oz / 50g), at room temperature
1/3 cup extra-virgin olive oil (2.6 oz / 73 g), plus more for bowl
3 large eggs (5.3 oz / 150g), at room temperature
4 1/3 cups bread flour (19.9 oz / 563g), plus more for kneading
2 teaspoons Diamond Crystal kosher salt (0.21 oz/ 6g)
Sesame seeds, for sprinkling the top
0:00 Start
0:21 Intro to Claire Saffitz Makes Challah Bread
0:39 Dessert Person Intro Animation
0:57 Background to Honey Tahini Challah Bread
1:53 Ingredients & Special Equipment
2:36 Mix Dry Ingredients / Proof
4:21 Mix Wet Ingredients
5:56 Mix Wet Into Dry
7:43 Knead The Dough
10:11 Portion out Dough
12:44 How To Braid Challah Dough
17:33 How To Bake Challah Bread/Outro
19:42 Y'all Still Reading These Chapters?
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Braided Honey Garlic Salmon ????
my first time trying Braided Honey Garlic Salmon and it was delicious. Tarik and Amairy approves ????????. Comment below and tell me what you would like my next video to be about .
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Cinnamon Braid Bread - Estonian Kringle
Easy recipe for rich and buttery Estonian kringle, a mouth-watering cinnamon braided bread. Soft interior, crusty top, perfect for breakfast or holidays.The smell in the house while baking is divine. Give this a try, you will love it.
Ingredients:
2 1/4 cups (280g) all-purpose flour
1/2 tsp (2g) salt
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sugar
15 g fresh yeast (1 envelope active dry yeast)
2 tbsp (30g) melted butter
1 egg yolk
Filling
1/4 cup (50g) softened butter
4 or 5 tbsp (60-75g) sugar
3 tsp (9g) cinnamon
3 tsp grounded almonds, optional
Directions
1. In a medium bowl stir fresh yeast with sugar until it liquefies. Stir in the lukewarm milk and then add the egg yolk and melted butter.
2. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. I usually put the bowl near my oven hob so the warmth get to it. It helps the dough rise very well.
3. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside.
4. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper.
5. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. (I've made it smaller but it would have been better to make it of 18 inch).
6. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half lengthwise leaving one edge uncut for about 1/2 inch.
7. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect).Pinch the ends together and form a wreath.
8. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling.
9. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F).
10. Serve it warm as it is or with your favorite topping. It is gorgeous.:)
For the full recipe:
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