I have had this book for about two years, maybe three? I love it, but don't utilize it all that much and it's one of the few cookbooks I actually brought with me from Virginia.
So far the recipes I have tried turned out nicely, but that was a long time ago and at the time I wasn't blogging much so they never made it online. I am thinking to start trying out a couple recipes a week, maybe completing the entire book?
Monday, April 12, 2010
Friday, April 9, 2010
I miss my home terribly. On a brighter note I have found that there are a few things that can help me feel more at home here in Algeria.... Food...
It's the smells that come from my kitchen reminding me of the foods my mother used to make us growing up as well as what I have been making for my own children, while they are growing up.
I like to make these rolls the night before I actually cook them. You can make them the same day if you so desire, but I have to say, the taste isn't the same.
I had to make some minor adjustments, substituting here and there due to lack of certain ingredients, but that never hurt anyone!
This time I didn't add raisins or nuts, but that doesn't mean you can't. I also doubled this recipe, we are a rather large family and I do love to share recipes with my in laws whenever I get the chance.
4 large egg yolks
1 large whole egg
1/4 cup sugar
6 tbs melted unsalted butter
6 oz buttermilk, room temperature
4 cups flour , plus additional for dusting
2 1/4 tsp yeast
1 1/4 tsp salt
cold butter for preparing baking dish and the bowl for resting dough
1 cup of sugar, but it should be packed brown sugar which is unavailable here
1 tbs ground cinnamon
1 1/2 tbs softened butter
2nd filling if you like to make two kinds on the same day:
4 tbs of apricot jam
1 tbs cinnamon
1/4 cup sugar
1/4 cup softened cheese, I
3 tbs milk or cream
1 1/2 cups powdered sugar
1-2 tsp lemon juice
Add half of the flour along with the yeast and salt; whisk until moistened and combined.
Begin to knead the dough and add all but 3/4 cup of the remaining flour.
Check for consistency of the dough, add more flour if necessary; the dough should feel soft and moist and a bit sticky, but not so much that you cannot work it and not so sticky that your hands are full of dough.
For the filling:
Combine the brown sugar or sugar, cinnamon and salt in a medium bowl.
If you are using nuts and or raisins, add them now.
Mix until well incorporated then set aside until ready to use.
If you are making a second filling, add the second option all together and set aside.
Lightly butter or oil a 9 by 13-inch glass baking dish.
Turn the dough out onto a lightly floured work surface if not using marble.
Gently shape the dough into a rectangle with the long side nearest you.
Roll into a rectangle.
Spoon and spread the butter mixture over the dough, leaving a 3/4-inch border along the top edge.
While the rolls are cooling slightly, whisk all the icing ingredients together until smooth.
Spread or drizzle over the rolls and serve immediately.