Paczki

p1100751

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  • 3 tbsps yeast
  • 20 egg yolks
  • 1 tsp salt
  • 1-1/2  cups whole milk
  • 14 tbsps melted butter
  • 1 cup sugar
  • 1 tbsps brandy (or rum)

Scald milk and pour into mixer bowl – let cool slightly.  Add 1 cup flour and mix well.

Sprinkle yeast over top and mix well.  Cover and let sit for 1/2 hour.

In another mixer bowl, put egg yolks and salt in and beat till lemony colored.

Add eggs, sugar and rum to t his and mix well.

Add remaining flour – if need be, add more flour if it is too sticky.

Add butter and mix thoroughly – cover and let rise 1 hour.

Punch down dough and take small fist sizes of dough and flatten and fill and pinch well to seal.

Cover and let rise for about one hour.

Heat shortening or oil to 350 – fry about 4 minutes per side.  Test one to make sure the inside is cooked thru – if not, increase the fry time per side by 30-60 seconds.

When completely cool, roll in powdered sugar.

PRUNE FILLING (LEKVAR)

  • 1-1/2 cups prunes
  • 2/3 cup water
  • 1 tsp lemon zest
  • 3 tbsps lemon juice

Bring to a simmer, covered, for about 25-30 minutes until tender.  Remove and drain.  Put into a food processor along with 1/3 cup light brown sugar and blend well.

Refrigerate until ready to use – can be made up to 1 day ahead.  Extra can be stored in the refrigerator for about a week.

Mini French Crullers

french-crullers

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  • 1 cup water
  • 6 tbsps butter
  • 2 tsps sugar
  • 1/4 tsp salt

Bring all of the above to a boil.  Add 1 cup flour and stir with a wooden spoon until well mixed.  Mix for another minute until a slight film begins to form on bottom of pan.  Remove from heat and put mixture into mixer bowl.  Mix for a minute or two to cool it down.

Add 3 egg yolks, one at a time.  Then add the whites.  Put into a bag with an open star tip.

Spray squares of parchment paper with cooking spray.  Pipe rounds of mixture on each square.

Heat oil to 370 degrees.  Drop each parchment square into oil, immediately remove the paper with tongs.  Fry the crullers about 2 minutes per side.  Remove and drain.

When completely cool, dust with confectioners sugar and enjoy!

Makes about 21  3″ rounds

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Cheese Filled Crumb Coffee Cake

cheese-filled-crumb-coffee-cake

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  • 4-1/2 cups flour
  • 3/4 cup milk
  • 6 tbsps butter
  • 1/4 cup warm water (110 degrees or so)
  • 1-1/2 tsp yeast
  • 2 large eggs
  • 1/2 tbsp salt
  • 1/4 cup sugar

Put butter and milk in a small bowl and microwave for about 1 min or more until butter is melted – remove and cool slightly

Put this mixture into a mixture bowl.

In the meantime, mix the 1/4 cup water and the yeast together and let sit for about 5 minutes or until bubbly.

When the milk mixture is cool, add the eggs and yeast.  Mix well.  Add the flour and mix to combine all into a smooth dough.

Put into a greased bowl, cover and let rise for about 1-1/2 hours

Punch down and divide in half – fit each half into a greased half sheet pan.

In another bowl, mix 8 oz soft cream cheese, 1/2 cups sugar, 1 egg, 1/2 tsp vanilla

1/2 tsp lemon juice and 1/2 cup flour.

Spread half the mixture on each dough.  Cut “tabs” about 1″ apart on both sides of the dough.  Fold the tabs over the cheese mixture to make a decorative loaf.

In another bowl, mix 3/4 cup flour, 1/3 cup sugar, 4 tbsps soft butter and 1/2 tsp cinnamon.  Mix well so it is crumbly

Put half of the cinnamon mixture on top of each loaf, pressing down slightly.

Let rise for about 30 min.

Bake at 375 for about 25-30 mins or until golden brown

When cool dust with confectioners sugar.

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Pithivier

pithivier2

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Make the frangipane filling:

In a food processor, combine 3-1/2 oz of slivered blanched almonds, 1/3 cup sugar, 2-1/4 oz soft butter and one egg yolk – blend well to form a smooth paste.  Set aside.

Using one sheet of puff pastry, roll out slightly so that you can cut four 5-1/4″ rounds (or a size close to that).  Spread about 3-4 tbsps of the frangipane on each round, making sure to not get it to close to the edges.  Top with a small, peeled pear or pear slices.

Top with another round of puff pastry and press down around the edges to seal.  Cut some decorative notches around the edges – approx. 12.  Then with a sharp knife, make some swirls from the top of the pastry and swirled to the bottom being careful not to cut through the pastry, just score it.  Put the pastries in the refrigerator to chill for about 20-30 minutes or longer.

Remove from refrigerator and brush each pastry completely with an egg wash (one egg mixed with one tablespoon of water blended)

Put into a reheated 375 degree oven and bake for 35-45 minutes or until golden brown.  Cool completely and dust with confectioners sugar if desired.

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Moravian Sugar Cake

moravian-sugar-cake-2

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In a mixer bowl, mix 1/2 cup warm water (110 degrees) with 1/2 tsp sugar, 2 tbsps yeast – mix and set aside until it bubbles

After it has proofed, add to the yeast mixture

  • 3/4 cup warm water
  • 1/2 cup sugar
  • 2 tbsps dry  milk
  • 1/2 cup instant dry mashed potatoes
  • 1/2 tsp salt
  • 1/2 cup melted and cooled butter
  • 2 eggs
  • 1 cup flour

Mix all of the above well.  Switch to a dough hook and add 3 cups more flour, one at a time.  Mix for 2-3 minutes until well blended.  The mixture will be somewhat sticky.

Put the mixture into a greased bowl, cover and let sit for about an hour.

After an hour, punch the dough down.  Have a greased half sheet pan (17 x 12, x 1) ready.  Press the mixture evenly into the pan.  Let rise another 30 minutes.

While it is rising, mix 1 cup of light brown sugar with 2 tsps of cinnamon.  Take the sugar cinnamon mixture and sprinkle it evenly over the top of the cake in the pan.

Using your index and middle finger, poke holes all over the top of the cake – the more the better.  Now melt 1/2 cup butter and drizzle the butter over the top of the cake

evenly and letting if run into the poked holes.  Let rise another 30 minutes.

Heat oven to 375 and bake 15-18 minutes or until golden.  Remove, cool, and eat!

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Chocolate Cinnamon Brownies

Brownie

CinnamonChocolateBrownies

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  • 1/2 cup flour
  • 1-1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 oz semi sweet chocolate
  • 3/4 cup room temperature butter
  • 4 large eggs
  • 1 cup sugar
  • 1-1/2 tsp vanilla
  • 1 cup chopped walnuts (or pecans)

Grease and flour an 8″ square pan. Mix flour, cinnamon and salt and set aside. Melt the butter and chocolate in a bowl over simmering water.

In a mixer, beat the eggs and sugar until thick.  Add vanilla.  Stir in flour mixture and blend well. Fold in nuts. Pour into prepared pan and bake at 350 for about 30-35 minutes.

Topping

  • 6 oz. semisweet chocolate
  • 2 tbsps butter
  • 2 tbsps heavy cream

Melt all in a bowl over simmering water and stir until smooth.  Pour over brownies. Refrigerate until set, about 2 hours.

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Black and White Brownies

BlackAndWhiteBrownies

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Start with 5 ramekins, well buttered and dusted with cocoa. Set them aside.

  • 4 oz. good chocolate chopped
  • 9 tbsps butter
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/2 tsp salt
  • In a bowl over simmering heat, melt the chocolate and butter.  Set aside to cool a little

In a bowl, mix the 2 eggs and the sugar until well blended.  Add the flour and salt, blend, and set aside.

  • 4 oz. soft cream cheese
  • 1/8 cup sugar
  • 1/2 tsp vanilla
  • 1 egg

In a mixer, combine the cream cheese, sugar and vanilla and blend well.  In a small bowl, beat the egg and add approx 1/2 of the egg to the cream cheese mixture.  Beat until smooth.

Fill the ramekins about 60% full.  Put a dollop of the cream cheese  mixture on top.  Using a knife, spread the cream cheese mixture into the batter, being careful to keep it away from the sides of the ramekin.

Bake at 350 degrees for about 30-35 minutes or until browned and center is a bit firm.  Cool and then unmold and serve.

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