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0630miwa

#zopf #bread #baking #cottagecore #food #challah #enriched dough #braided bread

Nutella Bread

#nutella #chocolate #hazelnut #bread #enriched dough #christmas #kids #dessert #breakfast #nuts #recipe #spread #nut spread #yeast #saltyginger

This is an old German recipe handed down from generation to generation, using foods grown or raised on the family farm. I remember helping my grandmother make these when I could barely see over the kitchen table!—Ellen Batt, Hoisington, Kansas

I used fast-rise yeast and only let it rise once. Here’s hoping they turn out

#vegetables #beef #cabbage #onion #enriched dough #bierocks #mennonite cooking #I AM MAKING THAT #dinnertime #german food #why is there spaghetti on the side in that photo tho????#I'm really hoping my dough turned out well

Maple, Cranberry and Earl Grey Teacakes

This week, for my Great British Bake Off Challenge, I’m making tea cakes. And since today’s Tegan and Sara’s 37th birthday, I’m making them Canadian. And trust me, these Maple, Cranberry and Earl Greay Teacakes, toasted and slathered with butter, are as delicious and indulgent as a slice of birthday cake (unless maybe it’s this !) Happy Bake Off Tuesday! Happy Quins Day! Happy days, indeed!

Ingredients (make 6):

1 cup 2% fat milk

2 Earl Greay tea bags

2 tablespoons dark Canadian Maple Syrup

2 tablespoons unsalted butter, softened

2 1/2 cups strong white flour

3/4 tablespoon active dry yeast

1/2 tablespoon granulated sugar

1 teaspoon salt

3/4 teaspoon Pumpkin Pie Spice

1/2 cup dried cranberries

1 1/2 tablespoon dark Canadian Maple Syrup

1 tablespoon good Canadian whiskey

1 egg, lightly beaten

In a small saucepan, heat milk over medium heat. When it starts simmering, remove from heat, and add Earl Grey tea bags. Steep, 5 minutes. Remove tea bags and stir Maple Syrup and softened butter into milk, until completely incorporated.

In a large bowl, combine flour, yeast, sugar, salt and Pumpkin Pie Spice, making sure salt and yeast do not touch at that stage. Dig a well in the middle, and gradually pour milk mixture in, mixing with a wooden spoon until dough just comes together. When it does, tip dough onto a clean counter, and knead, 5 good minutes, until smooth and no longer sticky. Pop dough into a large, lightly oiled bowl, and cover with cling film. Leave to prove until doubled in size, about 1 hour and a half.

In a small bowl, combine dried cranberries, Maple Syrup and whiskey. Give a good stir, and set aside.

Tip dough out onto a lightly floured surface and punch it down. Flatten into a rough rectangle, and scatter soaked cranberries and their liquid on top. Knead into the dough until cranberries are well-distributed and dough is no longer sticky. Divide dough into 6 even pieces, and roll into balls. Flatten them slightly and place onto prepared baking sheet. Cover with cling film, and prove again, 1 hour.

Preheat oven to 400°.

Remove cling film and brush the top of each bun with egg wash. Bake, in the middle of the warm oven, at 400°, for 20 minutes until a nice golden brown color. Let cool completely, before cutting Maple, Cranberry and Earl Grey Teacakes in halves, toasting, and serving with lots of butter and a nice cuppa, whether or not birthday Quins Tegan and Sara are in attendance --they would love these if they were, though!