Challah Rolls

You can watch the video here.

  • 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.

  • 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

Chocolate Chip Espresso Angel Food Cake

  • 1-⅓ cups cake flour
  • 2 tsps. Instant espresso powder
  • ¼ tsp salt

Pout all 3 in bowl and whisk to aerate and blend.  Set aside.

In a mixer bowl, put

  • 12 egg whites (about 1-¾ cups) – reserve yolks for another use

Whip the whites until forthy, then slowly add

  • 1 tsp cream of tartar

Blend in at medium speed.  Then increase speed to high and slowly add

  • 1-¾ cups sugar

Continue to beat until stiff peaks.

Blend in Continue reading

Finnish Christmas Stars (Joulutorttu)

2 sticks (1 cup) softened butter

8 oz ricotta

2 cups flour

Beat butter and ricotta together until well combined and soft.  Add the flour and beat till well blended.  Wrap and refrigerate about 2-3 hours.

Remove and roll 1/2 at a time about 1/8″ thick.  Cut into 3″ squares.

Place about 1 tsp raspberry jam*** on each cookie.

Using a small knife, make a slit at each corner and brush corners with egg wash.  Take every other corner and pull towards the center, pressing down after the fourth to seal well.  Brush entire cookie with egg wash.

 

Bake at 425 degrees for abut 10-12 minutes until set and golden. Remove and cool.  Dust with confectioners sugar just before serving.