Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
#Jam #Kolaches #Pastry #Recipe #HowTo #MarthaStewart
00:00 Introduction
00:17 Yeast
00:35 Dry Ingredients
01:48 Yeast & Eggs
02:18 Forming the Dough
03:26 Add Jam to Dough
04:41 Glaze
Get the recipe for Martha's Kolaches:
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Martha Stewart's Jam-Filled Kolaches | Martha Bakes Recipes
Kolaches with cheese and raspberries | Dana_TV
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Kolaches:DOUGH:3 cups all-purpose flour, plus more for dusting,1/3 cup granulated sugar,1/4-ounce or 7 gr dry yeast,1 cup whole milk, 1/2 cup butter (4 ounces), 3 large egg yolks, 1 tsp salt. Fruit FILLING:2 tbsp sugar, 1 tsp cornstarch, 1/4 tsp ground cinnamon, 1 cup blueberries or raspberries, 1 tbsp fresh orange juice CREAM CHEESE FILLING:8 ounces cream cheese, 2 tbsp powdered sugar, 1 large egg yolk, 1 tsp lemon zest STREUSEL TOPPING:2 tbsp flour,2tbsp sugar,1tbsp butter, salt. Egg wash
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How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
The secret to making Andrea Slonecker’s Cherry and Cream Cheese Kolaches is keeping the dough moist, but not too sticky. Andrea suggests filling the pastries with a fruity jam on top of a thick dollop of cream cheese filling. However, any jam will truly make these pastries delicious.
#Pastry #Kolaches #Food
Find the recipe here:
DOUGH
3 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 1 (1/4-ounce) envelope active dry yeast 1 cup whole milk, warmed to between 100°F and 115°F 1/2 cup unsalted butter (4 ounces), melted 3 large egg yolks 1 teaspoon kosher salt
CHERRY FILLING
1 pound sweet cherries (about 3 1/2 cups), pitted and coarsely chopped 1/2 cup granulated sugar 1/4 cup water 1/8 teaspoon kosher salt 1 tablespoon fresh lemon juice
CREAM CHEESE FILLING
8 ounces cream cheese, at room temperature 2 tablespoons powdered sugar 1 large egg yolk 1 teaspoon lemon zest
STREUSEL TOPPING
2 tablespoons all-purpose flour 2 tablespoons granulated sugar 1 tablespoon unsalted butter, melted 1/8 teaspoon kosher salt
EGG WASH
1 large egg yolk 1 tablespoon whole milk
Step 1
Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
Step 2
Whisk together melted butter, egg yolks, and salt in a separate bowl. Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time. After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
Step 3
Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Step 4
Make the cherry filling: Combine cherries, granulated sugar, 1/4 cup water, and salt in a 2-quart saucepan. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce heat to medium-low to maintain a steady simmer, and cook, stirring occasionally, until liquid is reduced to a thick, syrupy consistency, about 25 minutes. Remove from heat, and let cool to room temperature. Stir in lemon juice.
Step
Step 5
Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
Step 6
Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
Step 7
Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
Step 8
Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash. Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of cherry filling. Sprinkle with streusel topping. Bake in preheated oven until edges are light golden brown, about 20 minutes.
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How To Make Traditional Czech Kolaches | F&W Cooks: At Home Edition
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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