Pumpkin Jelly Roll

Ok so I think my family is getting sick of pumpkin desserts at this point.  Not so good for me since we haven't even made it to Thanksgiving yet!  How can they be sick of it?!  Pumpkin is sooo good!  I've never made a pumpkin roll before or any roll cake before so decided to give it a try. I was surprised that it turned out really well and I didn't even have difficulty with cracking as many people do.  This is a really basic recipe directly from Libby's Pumpkin website.   

Pumpkin Jelly Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 cup walnuts, chopped (optional)

Filling:  
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration) 
 
Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.  Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:

Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Mini Eclairs

I promised my husband pastry cream and boy did I deliver.  I'm not sure why I don't make this more often.  There are few things in life more pleasurable than pastry cream.  It is just the most creamy, delicious, amazing tasting thing out there.  I decided I didn't want big long eclairs like they are traditionally so instead I made mini eclairs, filled them with pastry cream and dipped them in a chocolate ganache.  These were heaven in every single little delicious bite.   I'd suggest making the pastry cream first as it has to sit for 4 or so hours in the refrigerator before using.  

Mini Eclairs

Dough:

2 large eggs + 1 egg white

5 tbsp. unsalted butter

2 tbsp. whole milk

6 tbsp. water

2 tbsp. sugar

1/4 tsp. salt

1/2 c. all-purpose flour

Pastry Cream, recipe below

Chocolate Sauce, recipe below

Preheat oven to 400 degrees.  Add butter, milk, water, sugar and salt in a saucepan over medium heat until butter is melted and sugar is dissolved.  Then using a wooden spoon add in the flour.  Keep stirring allowing the dough to start to come together and then stir an additional 2-3 minutes to allow it to dry out slightly while cooking.  Turn the burner off and continue to stir another 1-2 minutes.  Pour hot dough into a bowl and all to cool slightly before adding your eggs.  When the dough is still warm but cool enough to handle and not scramble your eggs, add the eggs one at a time stirring and combining completely before adding the next egg.  It will take a bit of elbow grease to get it fully incorporated.  After the 2nd egg and egg white is added to the dough it should be a nice thick consistency but no so thick you can't shake it off your wooden spoon.  Scoop dough into a pastry bag and use either a straight tip or cut the corner of a ziplock bag.  Make sure to use parchment paper (or spray with non-stick spray) and pipe out 1-inch balls onto the parchment paper leaving plenty of space between each as they will puff up while cooking.  Dip your finger in water (to prevent sticking) and pat down the tip on the top of each ball, if necessary.  Bake 12 minutes then reduce temperature to 375 degrees and allow to cook another 10-15 minutes or until golden brown.  They should be light airy and dry inside.  If you take out too soon they will collapse and won't stay puffed up.  Allow to cool completely.  Use a straight tip again in a pastry bag and fill with the pastry cream.  Poke hole with the tip and fill the eclair up with as much or as little filling as you'd like.  Then dip the tops in the ganache and then allow the chocolate to set.  Enjoy!     

Chocolate Ganache:

8 ounces good semisweet chocolate chips
1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

Pastry Cream:

2 c. half-and-half
1/2 c. sugar
pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. (1/2 stick) unsallted butter
1 1/2 tsp. vanilla extract


Heat half-and-half, 6 tbsp. sugar and salt in saucepan over medium heat until simmering and sugar is dissolved.  Meanwhile whisk the egg yolks in a medium bowl until combined.  Whisk in the remaining 2 tbsp. sugar until thick and creamy about 30 seconds.  Whisk in the cornstarch until pale yellow, about 30 seconds. Gradually whisk the half-and-half mixture into the yolk mixture to temper.  Be VERY slow so you don't scramble your eggs.  Return the entire mixture ot the saucepan scraping bowl with spatula and return to a simmer over medium heat whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy, like a pudding.  Off the heat whisk in the butter and vanilla.  Strain through a fine mesh sieve over a bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set and cold which is at least 4 hours and up to 2 days.    

Post shared with:

Sweet As Sugar Cookies
At Home with Haley  
Debbie Debbie Doos 
 Something Swanky
Well Seasoned Life 

Liebster Blog Award

I recently received the Liebster blog award from Sugarbeams & Other Half Baked Adventures. Of course, I was honored and thrilled to receive an award.  Thank you so much Sugarbeams!! Now I pass it on to five other amazing blogs!

1.The Bread Fairy

2. Tasting My Sweet Creations

3. At Home with Haley

4. Calamity Kitchen

5. Catalina Bakes

A German word meaning; sweet, kind, nice, beloved, valued, and endearing.  The Liebster award is given to those awesome blogs that have under 200 followers (but are well on their way to 1000's! Cause' their so awesome!!!!!)  I give this award to the following blogs I follow and it is well deserved (and in no particular order):

I will be letting you all know of your award and if you'd like, link back to me and pass it on to five of your favorite under 200 member blogs!

CONGRATULATIONS!!

Chocolate Chunk Blondies

 Another recipe from Ina Garten.  These basically are the same thing as regular chocolate chip cookies just made into bars and called blondies, but hey they are delicious anyways!  I make cookies way to often in my house.  It is just so quick and easy to throw together chocolate chip cookie dough.  So by doing something simple like changing it into bars everyone in my house feels they are eating something a bit different than our usual cookie.  


 Chocolate Chunk Blondies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped walnuts (optional)
1 1/4 pounds semisweet chocolate chunks (or chips)

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 20-25 minutes. Don't overbake! A toothpick may not come out completely clean. Cool completely in the pan and then cut into bars.

Pumpkin Cookies

I realized this week that I've gone a bit crazy and have about 8 cans of pureed pumpkin in my pantry.  So I decided I needed to find some new pumpkin desserts to make because after Christmas I usually don't make anything with pumpkin again until October of the next year.  I found this recipe at Better Homes & Gardens.  These were so good.  My daughter got to make the frosting and frost the cookies which is the best part for her.  These are very cake like cookies and I prefered mine cold but so yummy!

It seems with my baby girl in school 4 days a week that on the weekends I'm always looking for something fun to do with her.  So I set aside a few recipes for her to help me with and try to find other activities in town for us to do.  This weekend they had a petting zoo here on the base we live on.  The kids really really enjoyed it.  My son (16 months old) really just wanted to chase everything and grab it and poke it so I had to hold on to him.  He only got to pet rabbits while I held his hand and helped him otherwise he tried to hit them.   My daughter on the other hand got to do a pony ride, hold some bunnies and even had a mouse climb up her arm, which of course being a girl she screamed and slung it.   
 Another great week gone and another great week to look forward to.  I really need to start finalizing a Thanksgiving menu and soon!
 

Pumpkin Cookies

1 cups butter, softened

1 cups granulated sugar
1 teaspoons baking powder
1 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 extra large egg
1 teaspoons vanilla
1/2 can (7 1/2 oz.) pumpkin puree
2 1/4 cups all-purpose flour

Brown Sugar Frosting:
1/4 cup butter
1/4 cup packed brown sugar
1/8 cup milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1/2 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 30 cookies.

Profiteroles

This is the first time I've ever made this.  I saw it recently on Food Network and thought I'd give it a shot.  It was really really good.  My husband wanted pastry cream instead of ice cream in them so that is gonna be my next project sometime this week.  I was surprised at how easy this was to make.  It all came together pretty quick and I always enjoy doing new things, especially with a piping bag.  Makes me feel all pastry chef like.  The hot fudge sauce recipe is from Anne Burrell and the Profiteroles recipe is from one of my favorite cookbooks Baking Illustrated.

Profiteroles

2 large eggs + 1 egg white

5 tbsp. unsalted butter

2 tbsp. whole milk

6 tbsp. water

2 tbsp. sugar

1/4 tsp. salt

1/2 c. all-purpose flour

Ice Cream of your choice.

Chocolate Sauce, recipe below

Preheat oven to 400 degrees.  Add butter, milk, water, sugar and salt in a saucepan over medium heat until butter is melted and sugar is dissolved.  Then using a wooden spoon add in the flour.  Keep stirring allowing the dough to start to come together and then stir an additional 2-3 minutes to allow it to dry out slightly while cooking.  Turn the burner off and continue to stir another 1-2 minutes.  Pour hot dough into a bowl and all to cool slightly before adding your eggs.  When the dough is still warm but cool enough to handle and not scramble your eggs, add the eggs one at a time stirring and combining completely before adding the next egg.  It will take a bit of elbow grease to get it fully incorporated.  After the 2nd egg and egg white is added to the dough it should be a nice thick consistency but no so thick you can't shake it off your wooden spoon.  Scoop dough into a pastry bag and use either a straight tip or cut the corner of a ziplock bag.  Make sure to use parchment paper (or spray with non-stick spray) and pipe out 1-inch balls onto the parchment paper leaving plenty of space between each as they will puff up while cooking.  Dip your finger in water (to prevent sticking) and pat down the tip on the top of each ball, if necessary.  Bake 12 minutes then reduce temperature to 375 degrees and allow to cook another 10-15 minutes or until golden brown.  They should be light airy and dry inside.  If you take out too soon they will collapse and won't stay puffed up.  Allow to cool completely.  Slice lengthwise and add a small scoop of ice cream in the center and top with chocolate sauce.   

Chocolate Sauce:

4 ounces dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

Pumpkin Banana Bread

As soon as the weather starts to cool off and it really feels like Fall I instantly go into pumpkin mode.  I absolutely love pumpkin but try to only cook with it this time of year so no one in my house ever tires of it and there is so much to do with it.  I had some overripe bananas and some leftover canned pumpkin from making pumpkin pancakes so decided I needed a loaf of pumpkin banana bread in the oven.  It smelled heavenly.  Like banana bread doesn't smell amazing enough on its own but then you add pumpkin, cinnamon and pumpkin pie spice and WOW.  The only ting I would change next time around is adding a bit more pumpkin puree to the bread because I felt it wasn't as prominent of a flavor as I would have liked for it to be.

2 c. flour
3/4 c. sugar
3/4 tsp. baking soda

1/2 tsp. salt

3 large very ripe bananas, mashed

1/3 c. pureed pumpkin

2 large eggs

6 tbsp. unsalted melted butter

1 tsp. vanilla extract

1 1/2 tsp. pumpkin pie spice

2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Grease your loaf pan.  Whisk flour, sugar, baking soda, pumpkin pie spice, cinnamon and salt together in large bowl.  Mash the bananas in a separate bowl.  Add the pumpkin, eggs and vanilla into the bananas and whisk until combined.  Then slowly pour in the butter to the banana mixture while whisking.  Make sure you do it slow and whisk at the same time so you don't accident make your eggs start to scramble.  Pour the banana mixture into the flour and whisk until combined.  This is a thick and chunky batter so you may want to stir with a wooden spoon instead of a whisk at this point.  Mix until just combined.  Scrape into loaf pan and bake until golden brown, roughly 45-50 minutes.  Pierce with a knife and if it comes out clean it is done.  Let cool about 5 minutes before serving, but also great cold. 

Garlic Roasted Mashed Potatoes (Dairy Free) - Crazy Cooking Challenge

So this month's Crazy Cooking Challenge was Mashed Potatoes.  I wanted to do something different.  Mashed potatoes usually have a ton of sour cream, milk and/or butter in them.  I wanted to do mine without all of this.  I wanted to see if you could really make a good mashed potato with absolutely no dairy whatsoever.  So I decided on a dairy free garlic roasted mashed potato recipe from Heart Hands Home.   This blog has some great recipes on it and I really enjoyed looking around her site.  These potatoes were also really good.  Everyone in my house ate them and I didn't even receive a single complaint.  I think the roasted garlic gave the potatoes such amazing flavor that it was hard to notice you didn't have your normal amounts of butter or cream added.  I'd definitely make these again.    


Garlic Roasted Mashed Potatoes

1 head of garlic
2 tbsp. olive oil
1/8 c. chicken stock
1/4 c. dairy free butter
3-4 medium potatoes
Salt & Pepper



Preheat the oven to 400 degrees.  Cut the bottom off of the whole head of garlic to expose the bottoms of all the cloves.  Place in aluminum foil and add in olive oil and salt and pepper and seal.  Roast for about 45 minutes or until very tender.  Squeeze out the garlic, mash or chop a bit and set aside.  Peel and cube the potatoes and place in a saucepan of cold water and add salt.  Bring to a boil until fork tender.  In the meantime in a small saucepan heat the chicken stock and leave on low.  Drain the potatoes and add in the butter and garlic and mash.  Slowly add the stock in bit by bit so you get the consistency you want instead of pouring it all in at once.  Add salt and pepper to taste and viola! 

Pumpkin Cupcakes w/ Maple Frosting

Yum!   I found this recipe at House Beautiful.  This is Ina Garten's Pumpkin cupcake recipe.  These were super moist and absolutely delicious.  Believe it or not my 4 year old said she wanted pumpkin cupcakes for her birthday party at school.  Though she is used to eating things like this I didn't think the other kids at school would like them as much as a simple boxed cupcake and frosting mix so I made a batch of these for her and a batch of boxed for her classmates.  My little girl with her sophisticated little palette, made me so proud.  I'm not sure why it has taken me 3 weeks to get this recipe posted but it has.  I will be making these again.  They really were fantastic. 

Pumpkin Cupcakes with Maple Frosting


1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
Maple Frosting (recipe follows)

Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.  Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.  Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.  Spread the cupcakes with the frosting.

Maple Frosting

6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 teaspoon Natural Maple Flavor
1/2 teaspoon pure vanilla extract
2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Post shared with:
Sweet as Sugar Cookies

Chicken Alfredo Pizza

We absolutely LOVE this pizza!  This is a Neely recipe that like everything else I do, I saw on Food Network.  This pizza is awesome.  Normally I add spinach to the pizza too but the store didn't have any decent looking spinach so this night it was without.  But I'm leaving the recipe to include the spinach because it really is amazing with it.  My kids prefer regular old pepperoni pizza but this is definitely one of my husband's favorites.

 

Chicken Alfredo Pizza

1 (3/4 pound) boneless skinless chicken breast
Salt & Pepper
2 tablespoons butter
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan
1 pizza dough, store-bought (or recipe below)
2 cups baby spinach, well washed and dried
1 cup grated mozzarella
Olive oil for brushing crust

Preheat the oven to 500 degrees F. Adjust racks to the middle of the oven. Put pizza stone in the oven to preheat while you begin the sauce.  Preheat a grill pan over medium heat.  Season the chicken with salt and pepper, to taste. Put the chicken on the grill pan and grill until cooked through. Remove to a cutting board and dice. Set aside.


Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and cook until fragrant. Add the flour and cook until light blonde in color. Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and season lightly with salt and pepper, to taste. 


Flour your work surface and roll the pizza dough into a large circle.  Place your dough on parchment paper so you can easily move it into and out of the oven. Ladle the sauce to cover the bottom of the pizza. Evenly top with the baby spinach, grilled chicken and the mozzarella. Brush the edge of the crust with olive oil and season with salt and pepper, to taste. Bake the pizza until crisp and golden, about 10-15 minutes. I use a pizza paddle to slide my pizza in and out of the oven easily. 

Basic Pizza Dough Recipe:

1 package active dry yeast (2 ¼ tsp.)

1 tsp. sugar

1 c. warm water

2 tsp. salt

2 tbsp. Extra-virgin olive oil

3 c. flour, plus more for dusting

Add yeast and sugar to warm water and let stand 5 minutes.  Add flour and salt to food processor. Add oil to yeast mixture, stir and then slowly pour into flour mixture in food processor.  Use plastic blade on food processor.  Once dough ball forms, knead a few times onto lightly floured surface.  Place in well oiled bowl and let rise 1 hour.   Divide in half and cover the half you aren't working with.  Place flour on your work surface and roll out the dough into a large circle.  I like to tuck my edges under to form the crust.  I then poke holes with a fork to prevent bubbles and I always bake on a preheated baking stone at 500 degrees.  (Makes 2 large pizzas)

Halloween Macaroon Cookies w/ Chocolate Filling

This is the first time I've made macaroons and these were really really good.  I loved the taste and texture that the ground almonds gave to the cookie.  We turned them orange for Halloween.  My daughter had a lot of fun spooning the mixture onto the baking sheets, making the filling and spreading it over the cookies by herself.  I will definitely be making these again and probably really soon.   This is a Giada DeLaurentiis recipe that I saw on Food Network recently. 

Macaroon Cookies with Chocolate Filing:

Plex the Robot & Captain America

1 cup blanched slivered almonds
2 large egg whites, at room temperature
2 tablespoons granulated sugar
1/4 teaspoon pure almond extract
Zest of 1 medium orange
Orange food coloring, as needed, optional
1 cup powdered sugar

Filling:

3/4 cup semisweet chocolate chips, such as Ghirardelli
1/4 cup heavy cream, at room temperature

I'm a Gypsy!

For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.  In a food processor, blend the almonds until finely ground.  In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

The spoils.

For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.


To assemble: Spoon the filling onto the flat side of half of the cookies and gently press the remaining cookie on top. Allow the filling to set at room temperature, about 1 hour. 

Post shared with:

Sweet as Sugar Cookies

Poviticia - Daring Baker's Challenge

 The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is an Eastern European Dessert Bread that is rolled paper thin, spread with an English walnut filling and rolled before baking in a loaf pan.  This was my very first time doing the Daring Baker's Challenge.  I was in need for some inspiration and to do something a bit different and fun.  I'm so busy being a mom that I sometimes don't have time left for some of the other things I love.  So I was determined to making some new and fun this week even if I had to do it with kids screaming at my legs!  This bread was pretty simply to make and turned out really pretty.  I would have preferred it a bit sweeter though.  I only made a quarter batch of the dough though, enough for one loaf so that is the recipe I posted was for one loaf.  

Quarter Batch Dough Ingredients (Makes one loaf)

To activate the Yeast:
½ Teaspoon Sugar
¼ Teaspoon All-Purpose (Plain) Flour
2 Tablespoons Warm Water
1½ Teaspoons Dry Yeast

Dough:
½ Cup Whole Milk
3 Tablespoons Sugar
¾ Teaspoon Salt
1 Large Egg
1 tablespoon (1/4 stick) Unsalted Butter, melted
2 cups All-Purpose Flour, measure first then sift, divided

Topping:
2 Tablespoons Cold STRONG Coffee
1½ Teaspoons Granulated Sugar
Melted Butter

 

Filling:

1¾ Cups Ground English Walnuts
¼ Cup Whole Milk
¼ Cup Unsalted Butter
1 Egg Yolk From A Large Egg, Beaten
¼ Teaspoon Pure Vanilla Extract
½ Cup Sugar
¼ Teaspoon Unsweetened Cocoa Powder
¼ Teaspoon Cinnamon

 
Dough:


In a small bowl, stir 1/2 teaspoon sugar, 1/4 teaspoon flour, and the yeast into 2 tablespoons of warm water and cover with plastic wrap.  Allow to stand for 5 minutes.  Set aside. 
In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top ofthe milk. You want it hot 
enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
In a large bowl, mix the scalded milk, 3 tablespoons sugar, and the salt until combined.  Add the beaten egg, yeast mixture, melted butter, and 1 cup of flour.  Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.  Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.  Place dough in lightly oiled bowl, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.


Filling:
 
In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.  Heat the milk and butter to boiling.  Pour the liquid over the nut/sugar mixture.  Add the eggs and vanilla and mix thoroughly.  Allow to stand at room temperature until ready to be spread on the dough.  If the mixture thickens, add a small amount of warm milk.


Dough Assembly: 

Spread a clean sheet or cloth over your entire table so that it is covered.  Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly).  Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.  Spoon 1 to 1.5 teaspoons  (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.  Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.  As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.  Spoon filling evenly over dough until covered.  Lift the edge of the cloth and gently roll the dough like a jelly roll.  Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. (See picture here The Daring Kitchen.  You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.  Brush the top of each loaf with a mixture of the cold STRONG coffee and sugar. If you prefer, you can also use egg whites in place of this.


Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.  Preheat oven to moderate 350°F.  Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes. Turn down the oven temperature to slow 300°F and bake for an  additional 30 minutes, or until done. Remove bread from oven and brush with melted butter. Check the bread every 20 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to. Remove from the oven and allow to cool on a wire rack for 20-30 minutes.  It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

Post shared with: 
This Chick Cooks