So.... I thought about making Paczki (Polish jam filled doughnuts) but have decided we will make Kanelboller instead. What is it you ask? Norwegian cinnamon buns with a twist -literally. These Scandinavian treats are made with cardamon in the dough as well as cinnamon in the filling, they are a nice alternative to the sweetness of traditional cinnamon buns.
I found this description on a fabulous blog www.thanksforthefood.com (a Norwegian food blog). She really knows what she's talking about. Norwegian kanelboller are a staple in every bakery and cafe in Norway. They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling. Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. They are common and beloved – and for good reason. Boller are usually served along side the seriously strong coffee served in Norway and eaten for a snack or during Sunday afternoons. While this recipe can be made my hand, using a standing mixer will make your life much (much) easier. All ingredients must be room temperature, including the butter and eggs.
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Remember the green onion pancake? We are heading back to Malaysia this time to make delectable Roti, these are a savoury but sweet treat. The dough has sugar, flour, water and a little oil. We will be cooking them in the electric frypans (please remember to clean them thoroughly!) and I will make a peanut satay sauce to go with them. For this lab, you need to bring in a container to take them home. NO BAGS!
Let's move a little north and very east for our next international delight, Sweden and a Swedish Pastry. This dessert is a combination of a shortbread crust, a choux (puff) pastry and a creamy frosting. When making the puff pastry, make sure you boil the flour with the water and butter until it forms a thick paste. Remove from the heat and then add the eggs one at a time ensuring they are completely incorporated. Images are below if you are not sure. Our next recipe comes from India! Everyone's favourite bread - Naan. Like most bread recipes this is fairly easy and comes together quick, however it has to sit and rest/rise for at least an hour. Bring something to work on in class, because it will be a quick lab to make the dough, the following day will take the time to fry.
Time to review the classics. We're going to try a couple of ethnic recipes, some will work, I have a feeling that some will not but lets give it a go. First up is a crowd favourite and Ms. Wei's Mum loves them - scallion pancakes. It is a 2 day lab, very important that the dough rests for at least an hour.
This year will be the 10th year my baking and catering classes participate in cookie exchange. So far all the classes have made the butter tarts and crinkle cookies, now each class will be making different recipes. The list includes, but not limited to ... Alfajores, shortbread, peppermint brownies, apple jelly squares, cranberry bliss bars, peanut butter balls and my former student Gabriela's favourite-cherry squares.
So we are revisiting South East Asia and the very delicious Roti Canai. It takes 2 days to make in partners and we are using bread flour. The bread flour has a high gluten and protein content allowing for the dough to be stretched very thin and therefore flaky. Check out the videos below to get a better idea.
Today's recipe is an empanada, popular in South America this stuffed pastry can be fried or baked. We are making baked cheese and green onion and we are going to share amongst the units. Each unit will get a different one of the following cheeses; cheddar, mozzarella, feta, cream cheese, ricotta or white cheddar. I want you to use the turbinado sugar on half of them and a regular egg wash on the remaining. You will be sharing these, remember your food safety. I found the recipe at Laylita's website. The recipe for the filling and the dough are here.
In my search for stuffed cakes, pancakes, dumplings and all those fun foods, I have stumbled upon Atayef from Simply Lebanese. These delicious little treats sound divine, you will be making the recipe as a unit, one set of partners making filling, one making the batter - both making the pancakes same day. Enjoy!
Ok, now this is cool. Siggi has certainly figured out how to harness the earths energy for a unique method of baking bread.
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