Pear and Almond Cinnamon Buns

1/3 cup warm milk

2-1/2 tsp active dry yeast (1 packet)

Sprinkle yeast on milk, add a pinch of salt and let proof for 10 minutes

In a mixer bowl, put

3-1/2 cups flour

1/3 cup white sugar

1-1/2 tsp salt

Mix well and then add the yeast and 5 whole eggs

When all is blended, start adding

2 sticks (8 oz) of softened butter, 1 tbsps at a time.

Keep mixing for 8-10 minutes on mixer.

Then, remove and place in greased bowl and cover and let rise for 1-1/2 – 2 hours.

Frangipane:

In a food processor, put

3-1/2 oz blanched almonds

1/3 cup cinnamon sugar

Blend well until all almonds are ground. Then add

5 tbsps soft butter

1 egg yolk

Blend until all well mixed – set aside.

After dough has risen, turn out onto a floured table or board and roll into a large rectangle about 1/2″ thick

Spread frangipane all over dough

Lay sliced pears (from a 29 oz can of pear halves, that have been drained, dried and sliced thin) all over dough

Roll up dough – cut into 12 pieces

Put into buttered pans or in paper cups – cover and let rise for about 40 minutes

Bake at 350 for about 33-40 minutes or until browned and toothpick comes out clean. – Cool completely

Caramel Icing:

In a pot, melt 1/4 cup (2 oz) of butter

Add 1/2 cup brown sugar

1/3 cup heavy cream

Mix well and bring to boil – remove and let cool 5-6 minutes

Then add 1-1/2 cups of confectioners sugar and blend well.

Frost buns with the icing and then top with more chopped almonds

 

Cloverleaf Rolls

You can watch the video here (coming soon).

  • 2 tbsps dry yeast
  • 1/2 cup sugar
  • 1/2 cup shortening
  • 1/2 cup milk
  • 2 tsps salt
  • 4-1/2- 5 cups flour

Mix the  yeast into 1/2 cup of warm water and set aside to proof

In a saucepan, combine the sugar, shortening, milk and salt and heat  until the shortening is all melted.  Pour mixture into a bowl and let cool to room temp.

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Ham, Cheese and Chive Gougeres

You can watch the video here.

In a pot, put

  • 1 cup water
  • 1 stick butter 1 tsp salt

Bring to a boil

Remove from heat and add 1 cup flour and with a wooden spoon, beat well until all flour is blended in and the mixture does not coat the bottom of the pot

Put  mixture into electric mixer bowl and beat on low speed for 2-3 minutes until it cools down a bit.

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Sicilian Ricotta Pie

In a food processor, put

  • 1-1/2 cups flour
  • 3 tbsps caster sugar

Blend then add 1/2 cup of cold cubed butter

Blend about 4 pulses

Add 1 egg yolk and up to 3 tbsps cold water

Pulse till almost comes together – remove, wrap and refrigerate about 20 minutes

Roll dough and put into an 8″ or 9″ tart pan with removable bottom or a regular pie plate

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Challah Rolls

Challah Rolls 1You can watch the video here (coming).

  • 3 tsps dry yeast
  • 1 tsp sugar
  • 1 tbsps flour

Mix all with 1/2 cup warm water and let proof for 5-6 minutes

In a mixer bowl, put

  • 4 cups flour to start ( may need to add 1/2-1 cup more depending on how sticky the dough is)
  • 1-1/4 cups warm water
  • 1/4 cup vegetable oil
  • 1/4 cup sugar
  • 1 tbsp salt
  • 2 eggs

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Russian Crow’s Feet

You can watch the video here (coming).

  • 7 oz. farmers’ cheese crumbled in bowl
  • 6 tbsps very soft, almost melted butter
  • 1-½ cups flour
  • ½ tsp salt
  • 1 tsp vanilla

Mix cheese and butter on mixer and then add flour, salt and vanilla and blend till almost comes together.  Turn out onto a board and knead it till it forms a ball. Wrap and refrigerate at least 1 hour or overnight.

Divide dough into 12 pieces.  Roll each piece into a 6-7” circle (cut with bowl to make them all the same size if you wish).

Have a dish of cinnamon sugar ready as well as some melted butter. Continue reading