3 cups unbleached flour, sifted
1 Tbs. baking powder
1/2 tsp. salt
1 ½ cup warm water or milk
oil for deep frying
Combine ingredients in a large mixing bowl and knead until smooth and soft, but not sticky.
Be careful not to overwork the dough, or it will become tough and chewy.
Brush a tablespoon of oil over the finished dough and allow it to rest 30 minutes to an hour in a bowl covered with a damp cloth. After the dough has rested, heat oil in a broad, deep frying pan at 350º-375º. Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot oil. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side or until golden brown, lift from oil, shake gently to remove bulk of oil, and place on wire rack to finish draining.
Serve hot with honey, jelly, powdered sugar, or various savory toppings such as for tacos.
Melt butter in a shallow 3 qt cast iron skillet in a 425F oven.
Blend eggs for 1 minute or until light and lemon colored.
Slowly add milk, then flour while mixing.
Blend for 30 seconds. Add to pan, return pan to oven, and bake for 20-25 minutes.
Sprinkle a little powered sugar on top or with fruit, and serve immediately.
I am a big fan of home gardening, and home canning. Home preserved foods can be made safely and successfully as long as they are done correctly. An excellent resource for home canning is from the USDA. (link below).
Mix sifted flour, baking powder, salt and sugar. Work softened butter into mixture. Press an even layer into bottom and up sides of pan (9’x 13’) with hands.
Put peaches into shell (crust). Sprinkle sugar and cinnamon over peaches. Bake for 15 min. While baking, blend yolks and cream. Remove pan from oven, pour cream mixture over peaches, return to oven, and bake 30 min more.
This yummy cinnamon roll inspired homemade dessert needs two 1 hour risings, so planning ahead helps a lot. It starts with a dinner roll recipe.
Dinner Roll recipe
INGREDIENTS:
1/2 cup milk
1/2 cup sugar
1/4 cup butter
1 tsp molasses
1 tsp salt
1/2 cup warm water
2 packages yeast
1 tsp sugar
2 beaten eggs (or 1/2 cup of egg whites)
4 1/2 cups flour (and some for the rolling surface)
Oil for pans
Melted butter for drizzling
I have the KitchenAid Artisan, and I have been very pleased with it.
Scald 1/2 cup milk (bring just to a boil on the stove top or microwave.)
Combine the 1/2 cup scalded milk, 1/2 cup sugar, 1/4 cup butter, 1 tsp molasses, and 1 tsp salt.
Add the yeast and a teaspoon of sugar to 1/2 cup warm water. Read the directions on the yeast and make sure the water is in the correct temperature range (usually 115 F -ish). Yeast is a fungus, (like mushrooms) and alive. The warm water rehydrates the yeast, and the sugar gives them a starting food source. The yeast eats the sugars, and excrete carbon dioxide, creating gas pockets and causing the bread to rise. Let it sit for five minutes or so to make sure it starts to bubble and react to show “proof” it is working.
Combine the scalded milk mixture, the yeast mixture, 2 beaten eggs, and 2 cups of flour in a large bowl (or mixer). Slowly add from 2 to 2 1/2 more cups of flour as needed. The dough should be firm, but not dry.
Oil or flour hands and knead until somewhat elastic (knead well, but keep in mind that kneading too much will make for tougher rolls).
Coat lightly with oil or butter, and set in a bowl to rise (I quickly rinse out the mixer bowl and use it again with a little oil since I have to wash it at that point anyway). Cover the bowl with a clean cloth, and let rise until doubled (an hour or so).
The dough is allowed to rise for an hour. Then it is punched down before forming rolls.I’ve divided the dough into two parts. One I’ll cook plain for dinner rolls, and I’ll make the Cinnamon Rosettes with the other.The dough is seperated into seven equal sized balls.The rosette dough is rolled out to a finger width and about a foot long. Dinner rolls are tied as is or rolled in sesame seeds. Cinnamon Rosettes are first rolled in a brown sugar/cinnamon/salt mixture.
Brown Sugar Mixture
INGREDIENTS:
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
raisins and or nuts (optional)
For Cinnamon Rosettes, roll the dough in the brown sugar, cinnamon, and salt mixture.Make a loop (plain version shown because it is easier to see).Tie a “granny” knot by tucking one free end through the loop.Wind one free end around and though the loop, tucking the end against the bottom.Wind the other free end through the loop, leaving the tip as the center of the “flower”.Cinnamon mixture coated dough rosette.Place side by side in a round tin, and top with raisins. Drizzle or brush with melted butter.After forming, allow to rise 1 hour in a warm draft free area.
Bake in preheated oven at 375 F 20-25 minutes or until golden. Large rolls can be made with a lighter dough and used for hamberger buns.
This tasty treat is a spin on cinnamon rolls.
Let me know if you try it, or suggest an improvement.
I really enjoy going to my local international market for munchie treats from abroad. A trip to the market can be entertaining even with just a few dollars to spend. I like to keep a couple ramen in my treat drawer.
