Wednesday, June 16, 2021

Gigi's Hungarian Almond Roll #BBB


Our bake for this month was quite the delicious treat!  Thanks to Feeding My Enthusiasms for the pick! This Hungarian Almond Roll was published in Sunset magazine way back in 2001, a recipe shared by a friend from Hungary who always made in for the holidays.  It is definitely a treat for company, and sweet but oh so good.  I reduced the sugar in my dough by half and it could probably go down to 1 tbsp or omit completely.  But this lovely roll was devoured within a few days, either room temperature or reheated, both were excellent!  (It reminds me of an almond Danish.)  I used dried cranberries as my fruit option to add a little zing to the flavor.  (It also just occurred to me that this would be delicious with a tiny bit of rose or orange flower water added!  Do Hungarian recipes do that?)

 

 

We would love for you to try this delicious, company worthy bread and bake along with us this month!  New recipes are posted every month on the 16th. Check out our Facebook group to see the participants' baking results during that time.
 


Gigi's Hungarian Almond Roll
Makes one 2-pound loaf
From Sunset Magazine, Dec 2001

1 pkg active dry yeast (7 g) (I used 2 tsp)
6 tbsp warm water (90 g)
2 tbsp sugar (25 g) (Originally ¼ cup, may be reduced further or omitted IMO)
1 large egg yolk (16 g)
6 tbsp butter, cut into small pieces and softened (85 g)
~1½ cups all-purpose flour (about 188 g)
½ tsp salt
 
ALMOND FILLING
1 cup unblanched almonds (145 g) (I used almond flour)
¾ cup raisins (110 g) (I used dried cranberries)
¾ cup sugar (150 g)
¾ cup milk (180 g)
1 tsp grated lemon zest (2 g) (More would be completely acceptable)
pinch salt 
½ tsp vanilla

GLAZE
1 egg yolk (16g)
1 tbsp milk or water (15g)

Have all ingredients at room temperature except warm water, which should be about 108-110 degrees F.

In a small bowl, sprinkle yeast over the 6 tablespoons warm (about 110ºF) wate.  Let stand until softened and foamy, about 5 minutes.  Mix yolk into the yeast mixture.  In a bowl or stand mixer, add sugar, yeast mixture, flour and salt and combine to a shaggy dough.  Knead in the 6 tbsp butter.  Knead until a soft and supple dough forms, 5-10 minutes by mixer and 10-15 minutes by hand.  The dough will be very smooth and should pull away from the bowl cleanly.  

Cover dough and let rise in a warm place until it's puffy enough to hold an impression when pressed with a finger (dough won't double in volume), about 1 hour.  (I left mine for much longer while I worked on the filling and it did get quite puffy.)

While the dough is rising, make the almond filling. Almond Filling: In a food processor, whirl 1 cup unblanched almonds to fine meal. (I used almond flour as an easy substitute that didn't make me clean the food processor!)  In a a 10-12-inch nonstick frying pan, combine almonds, 3/4 cup raisins, 3/4 cup sugar, 3/4 cup milk, and 1 teaspoon grated lemon zest. Stir over high heat until mixture is thick enough to hold a clean trail for a few seconds when you draw a spoon across pan bottom. Remove from heat and stir in 1/2 teaspoon vanilla. Let cool at least 30 minutes.

Deflate and gather the dough, shaping into a smooth ball. Set in the center of a floured pastry cloth or clean, smooth-textured dish towel. Pat the dough into a general square/rectangle shape, then roll out into a 14-inch to 15-inch square.  (If you want a thicker filling layer, roll a smaller square.  The larger the square/rectangle, the thinner the filling but the more layers when rolled up.)



Spread or evenly dot Almond Filling over dough to within 1-inch of edges. Lift cloth from one side to roll dough into a compact loaf. Gently lift loaf and lay, seam side down, on a buttered 12-inch x 17-inch baking sheet. Pinch ends to seal, then fold under.


Cover loaf loosely with plastic wrap and let stand in a warm place until dough is slightly puffy, about 45 minutes.

In a small bowl, mix remaining egg yolk with milk. Brush loaf with yolk mixture; discard any remaining.


Bake loaf on the center rack in a 325ºF regular or convection oven until rich golden brown, about 45 minutes. Transfer to a rack and let cool at least 1 hour. Serve at room temperature. Cut cross-wise into 1/4-inch thick slices.


The rest of the Bread Baking Babes

 

Tuesday, June 15, 2021

Breakfast Danish Crisps #BreadBakers


 

For this month's Breakfast Breads theme, hosted by Zesty South Indian Kitchen, I am making my own adaptation of a recipe that I had stuck on the back burner for more than a few years.  It looks like a palmier in the original recipe and I knew it would be tasty and rich, but I also was pretty sure it would not be as crispy as the name suggests just using an enriched brioche style dough and a few layers of butter and sugar.  Since I do want something more like a crispy puff pastry based Danish, I decided to use the good old morning bun technique on the dough and see how it turns out!  

I found that pressing the crisps down too flat made them a bit less tender.  They remind me very much of pie cookies, or a cross between a pie cookie and a Danish.  I might add another ½ cup of butter to the batter to make them even more flaky next time, there is much less butter in this dough than the true morning bun dough.  But they are still very tasty, good reheated and good with a drizzle of icing glaze or cream cheese frosting à la cinnamon bun style.  The other nice thing is that the discs may be frozen ahead and baked a few at a time as needed.  That's good for portion control!

(I just tried making one of these straight from the freezer in the air fryer, no pressing down...  It turned out just delicious.  Definitely like a Danish.  300ºF for about 20 minutes, on a piece of foil.  What a treat.)

Breakfast Danish Crisps
makes about 1½ dozen

1 pkg (.25 oz) active dry yeast
½ cup sour cream
¾ cup cold 2% milk
1 cup + 2 tbsp sugar, divided
1 cup butter, cut into ¼-in slices and chilled
6 tablespoons butter, softened
1½ tsp grated lemon zest
1 tsp salt
½ tsp ground mace
2 large eggs
5½ to 6 cups all-purpose flour
3 tsp ground cinnamon

In a large zip top bag combine the flour, 2 tbsp sugar, lemon zest, mace, yeast, and salt.  Add the 1 cup chilled butter slices to bag and seal. Shake bag to coat butter. Press all the air out of the bag and seal.  Gently pound all over the bag to flatten all the chunks of butter.  Flip the bag over and repeat.  Be careful not to pound too hard close to the seal just in case it pops open.  Transfer flour mixture to a large bowl. Toss the flour and butter pieces and sheet any lumpy pieces with your fingers.  Combine sour cream, milk, and eggs in a 2-cup glass measure and mix with a fork to combine. Stir and fold into flour mixture until combined.

Turn the shaggy dough onto a floured counter and pat into a rough rectangle.  Using a bench scraper, bring up the sides and fold into the middle a couple times on each side, pressing down between folds.  Knead briefly to form a cohesive mixture. Roll the dough out into a 20x12-in rectangle. Starting at a short edge, roll the dough up into a tight cylinder. Flatten the roll by patting into a 12x4-in slab. Transfer to a parchment lined baking sheet and cover with plastic wrap. Freeze for 15 minutes.  Remove dough from freezer and place on lightly floured counter.




 On a lightly floured surface, roll out dough into a large rectangle, about ¼-in. thick. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. 


 Fold in half lengthwise; roll to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar.  Fold in half width-wise; roll to an 18x10-in. rectangle. Spread with remaining butter.


 Combine the cinnamon and remaining sugar; sprinkle half over dough to within 1/4 in. of edges. Roll up tightly, starting with a short side; pinch to seal. Cut into 1/2-in. slices.

 

Place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten slightly with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand in a warm place for 30 minutes.  Bake at 400° for 12-15 minutes. (Baking longer, until quite golden, will yield a crispier pastry.) Immediately remove from pans to wire racks.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.  Be sure to check out our bounty of breakfast breads!