HOW TO MAKE AMAZING BAGELS FOR BREAKFAST/COVRIGI PENTRU MICUL DEJUN
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RECIPE:
300g flour
180ml water
6g yeast
35 ml oil
20g sugar
4g salt
Syrop
150ml water
2 tablespoons honey
RETETA
300g faina
180ml apa
6g drojdie
35ml ulei
20g zahar
4g sare
Sirop
150 ml apa
2 linguri miere
4 Recipes With 2-ingredient Dough | Akis Petretzikis
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Prepare the easiest dough with only 2 ingredients and then follow my instructions for four different recipes that will amaze everyone!
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Chef: Akis Petretzikis
Director | Video Editor: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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How to make Open Crumb Baguette | Best Homemade Baguette Recipe | Mini Baguettes Recipe
Mini Baguettes Recipe (Complete written recipe) :
This Video will show you how to make crispy baguettes with soft, moist open crumb.
What you will love about this Mini Baguettes Recipe
This crusty baguette recipe helps you make the best artisan french bread with crispy crust and soft, open crumb in a very easy method.
You will need only 4 basic ingredients to make this Artisan French Bread!
We can mix and make the french bread dough in less than 3 minutes!
In this easy Homemade French baguette recipe, you don’t need to knead the dough and so it is super easy to make.
As this is a no knead french baguette recipe, you don’t need to use a stand mixer.
Flexible time schedule.You can keep the baguette dough, directly after preparing the dough(without proofing), in the fridge. And can use the dough anywhere between 3 hours for up to 4 days from the fridge.
4 Tips for making the best crusty Artisan French Baguettes:
You will need only four basic ingredients, flour water, salt and yeast to make this Homemade baguettes.
How to make Crusty French Bread
We can make this Easy no knead artisan French Bread in six simple steps
1.Prepare the Artisan French Baguette dough
Into a bowl, pour in the water.
Then add in the salt ,yeast and flour.Combine them all together to for the baguette dough.
Keep the dough in fridge.
You can use the dough when the whole dough turns cold.It may take around 3 hours for this.Or we can keep the dough in fridge for up to 4 days.And can use anytime in between.
2.Stretch and Fold the baguette dough
3.Divide the baguette dough
4.Shape French baguettes
5.Final Rising
6.Bake the Crusty French bread
Bake the No Knead French baguettes at 425 F or 220 C for around 30 minutes.
French Baguettes are one of my favorite breads.Some of us like soft french bread with soft crust and some like the crispy crust, artisan style french bread.
The open crumb which is soft, moist and tender is one of the best things that you will get from this easy no knead french baguettes recipe.
Hope you liked this Easy Homemade French baguettes recipe.
Hope you will make this at home and enjoy!
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MAKING MY GREAT-GRANDMA’S ŠTRUDLA | Poppy Seed and Walnut Filling!
Today we are going back in time and making my great-grandma’s poppy seed and walnut štrudla.
Štrudla easily falls into my top 5 favorite desserts of all time. It is soft, a little sweet, and has a beautiful spiral effect. I never got to try Baja’s štrudla, but I’ve been told it was the best and I'm excited to carry down the recipe and share it with you guys to enjoy.
Today's Serbian word of the day is… oklagija!
______________
???? Ingredients
???? Yeast
1 cup milk
3 tsp. Yeast
2 tsp. Sugar
The Dough
1 kg (8 - 9 cups) flour
1 cup sugar
8g vanilla sugar
Pinch of salt
2 eggs
1 cup oil
Zest from 1 lemon
1 cup milk
‼️ Yields enough dough for 3 štrudlas
???? Poppy Seed Filling
400g poppy seeds, ground
½ cup sugar
16g vanilla sugar
Zest from one lemon
???? Walnut Filling
500g Walnuts, ground
½ cup sugar
16g Vanilla sugar
Zest from one lemon
???? Directions
Warm up 1 cup of milk and add the yeast and sugar. Mix and let stand in a warm place to activate.
In a stand mixer fitted with the dough hook add about half the flour along with the sugar, vanilla sugar, salt, activated yeast, eggs, oil, lemon zest, and milk. Once combined remove from the stand mixer and continue adding flour by hand. Knead the dough until you can poke it and it bounces back.
Divide the dough into three even disks and place in a pan sprinkled with flour. Cover with a dish cloth and let rest for about 10 minutes.
Starting with the first disk you placed in the tray, roll it out to a rectangular shape.
Evenly spread the filling of your choice and tightly roll the dough.
Place seam down in a pan lined with wax paper and cooking spray. Cover the štrudla with a dish cloth and let it sit for about 10 minutes.
Bake at 375°F for 15 minutes then reduce to 325°F for 30 minutes.
Let cool completely, cut, and serve!
______________
???? Review and Tips
1. Make sure to not roll your dough out more than the length of your pan. 2. It’s ok if the rolls touch, but make sure they have enough room to expand.
3. Avoid putting too much filling at the end of your roll. You need the dough to stick to itself and seal.
4. There is no limit when it comes to how much filling you put in your štrudla. Adjust the measurements to your liking!
4. If you don’t roll the dough tight enough you can get some air bubbles. 5. It doesn’t ruin the štrudla but it makes it fall apart a little easier.
Some people dust the štrudla with icing sugar before serving!
______________
0:00 Intro
0:45 The dough
3:01 Rolling out the dough
3:24 Walnut filling
4:13 Rolling up the strudla
4:36 Poppy seed filling
7:10 After you roll it up
7:29 Baking time
8:03 What to do when they come out of the over
8:14 Taste test + Review
10:46 Conclusion + Bloopers
______________
???? Watch This Next
GRČKA TORKA | THe best cake you will ever have… seriously!
KARADJORDJEVA ŠNICLA | Our take on a Chicken Cordon Bleu
CHEESE FILLED KIFLE | My Great-Grandma’s Recipe
KORNET POGAČA | Croissant Bread
______________
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#Strudla #PoppySeedRoll #WalnutRoll
Traditional Slovak Gingerbread Cookies (Medovníky) | Gluten-Free Version
---------- INGREDIENTS /44 pcs/ ----------
• gluten-free flour (300g + more to the work surface (app 10g) | 2 1/3 cup and 2 TBSP, app 1 1/3 TBSP) (I used Schär Mix B - bread flour mixture)
• powdered sugar (150g | 1 1/5 cup)
• baking soda (1 tsp)
• cinnamon, ground (1/2 tsp)
• cloves, ground (1/4 tsp)
• unsalted butter, melted (50g | 3 1/2 TBSP)
• eggs, large (2 pcs)
• honey (43g | 2 TBSP)
• plum jam (160g | 1/3 cup and 2 1/2 TBSP)
• walnuts (44 pcs)
• egg, medium (1 pc)
---------- DIRECTIONS ----------
1/ Combine gluten-free flour, sugar, baking soda, and spices. Set aside.
2/ Melted butter, eggs, and honey mix into the dry ingredients to form dough.
3/ Cover with plastic wrap and chill in the refrigerator for overnight.
4/ Preheat oven to 180°C | 350°F and line a baking sheets with parchment paper.
5/ Unwrap the dough and place it on a lightly-floured work surface. Roll out until about 0.5cm | 1/5-inch thick.
6/ Use a circle cookie cutter (4.5 cm | 1.75 inch in diameter) to cut out shapes. Re-rolling the dough as needed to cut out more.
7/ Transfer cookies to parchment paper lined baking sheets.
8/ Make a well in the center of each cookie.
9/ Fill the hole with jam.
10/ Place the walnut half on top of each cookie.
11/ Bake for 10 to 15 minutes.
12/ Remove from oven. While cookies are still hot brush with beaten egg.
13/ Let cool on baking sheets.
14/ Serve and enjoy :-)
** TBSP = tablespoon, tsp = teaspoon
---------- BACKGROUND MUSIC ----------
1/ O Christmas Tree (Instrumental) by Jingle Punks, from YouTube Audio Library
2/ First Noel (Instrumental) by Jingle Punks, from YouTube Audio Library
3/ Deck the Halls (Instrumental) by Jingle Punks, from YouTube Audio Library
4/ Silent Night (Instrumental) by Jingle Punks, from YouTube Audio Library
Easy Cream Cheese Kolache Recipe : A Delightful Treat Made Simple !
Easy Cream Cheese Kolache Recipe : A Delightful Treat Made Simple !
Cream Cheese Kolache is a popular Czech pastry made with a soft dough and a sweet cream cheese filling. Here's a simple way to make it:
Ingredients:
For the dough:
- 3 cups all-purpose flour or bread flour
- 1/2 cup warm milk (or water)
- 1/2 cup warm water
- 1/4 cup softened unsalted butter
- 2 and 1/2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon instant or active dried yeast
For the cream cheese filling:
- 8 oz cream cheese
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract or vanilla powder
- 1 egg yolk or 2 tablespoons flour
Instructions:
1. In a bowl, mix together warm milk (or water), warm water, sugar, salt, yeast, and softened butter.
2. Add flour to the mixture and combine until it forms a slightly messy dough. If kneading by hand, knead until it becomes soft and smooth. Avoid adding extra flour.
3. Shape the dough into a ball and let it rest for 30 minutes under a covered bowl or kitchen towel.
4. Roll out the dough into a 1/2-inch-thick sheet and cut out circular shapes using a cookie cutter.
5. Transfer the dough rounds to a baking sheet lined with parchment paper, cover them, and let them rise for 45 minutes until they become puffy.
6. Meanwhile, prepare the cream cheese filling by mixing cream cheese, sugar, and vanilla extract or powder until well combined.
7. Once the dough rounds have risen, create a deep indentation in the center of each round using the bottom of a glass or measuring cup. Press firmly to form a well for the filling.
8. Brush the surface of the dough with an egg wash for a golden brown color after baking.
9. Fill the center of each kolache with a spoonful of the cream cheese filling.
10. Preheat the oven to 375°F (190°C) and bake the kolaches for 18-20 minutes until they turn golden brown.
11. Allow the baked kolaches to cool slightly before serving. You can dust them with sugar or add a layer of jam for extra flavor.
Enjoy the deliciousness of homemade Cream Cheese Kolache!
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