For the longest time, I have not been able to figure out what to write my next post about. That might be why it has taken me almost half a year to get to it. So this better be worth the wait, huh?
This morning, I helped a very good (and very pregnant) friend of mine cook and bake meals to freeze that will be easy for her to pull out once her precious little girl arrives. It was so much fun; bowls and bowls worth of different soups, pasta, sauces, hand pies, cinnamon rolls....all the goodies one needs to survive basically ;) One of the things we made was a braid filled with basil pesto and mozzarella cheese. It hit me-- I'd write a post about braids. Because, I mean, they are pretty great....oh, and so easy!
Braids are such a versatile pastry, in that they can be eaten throughout the day. Breakfast, dessert, or as a snack...they are a good option! In moderation of course...
This morning, I helped a very good (and very pregnant) friend of mine cook and bake meals to freeze that will be easy for her to pull out once her precious little girl arrives. It was so much fun; bowls and bowls worth of different soups, pasta, sauces, hand pies, cinnamon rolls....all the goodies one needs to survive basically ;) One of the things we made was a braid filled with basil pesto and mozzarella cheese. It hit me-- I'd write a post about braids. Because, I mean, they are pretty great....oh, and so easy!
Braids are such a versatile pastry, in that they can be eaten throughout the day. Breakfast, dessert, or as a snack...they are a good option! In moderation of course...
The base of a braid is a yeast dough-- either a simple pizza dough or a sweeter and richer dough. In this morning's case, I went for the richer dough because I used the same one to make the cinnamon rolls. Done. Braids can literally be filled with anything. And by anything, I mean either sweet or savory options.
Writing to all the bakers out there (because you're the only ones who will actually appreciate this part), this dough is one of my favorite doughs to work with. It is soft, smooth, and so easy to roll out because of all the butter! It's elasticity also makes it super easy to braid.
I'm naturally inclined to respond to my sweet tooth, so options I love to use as fillings are usually fruit-based, such as jams, fresh fruit tossed in sugar, sweetened cream cheese and jam, or just a buttery cinnamon sugar. Savory options are great too-- pesto and cheese, mushroom and onion, bacon and cheddar, egg and sausage-- the options are endless really!
Writing to all the bakers out there (because you're the only ones who will actually appreciate this part), this dough is one of my favorite doughs to work with. It is soft, smooth, and so easy to roll out because of all the butter! It's elasticity also makes it super easy to braid.
I'm naturally inclined to respond to my sweet tooth, so options I love to use as fillings are usually fruit-based, such as jams, fresh fruit tossed in sugar, sweetened cream cheese and jam, or just a buttery cinnamon sugar. Savory options are great too-- pesto and cheese, mushroom and onion, bacon and cheddar, egg and sausage-- the options are endless really!
Rich Dough:
Milk, heated slightly 1/2 cup
Sugar 1/4 cup
Instant Dry Yeast 3/4 tsp
Whole Egg 1
Egg Yolk 1
All-Purpose Flour 2 1/3 cup
Salt 2/3 tsp
Butter, softened 1 stick
Method:
1. Using a stand mixer fitted with the hook attachment, whisk together warm milk and sugar. Sprinkle yeast over the milk and sugar and let dissolve for a minute.
2. Whisk in egg and egg yolk.
3. Add flour and salt and mix with dough hook until tattered dough ball is formed. It will be soft and smooth.
4. Slowly add in butter, letting each addition to be fully incorporated before adding the next.
5. Place dough in an oiled bowl, cover with a kitchen towel, and let rise until doubled in size, about an hour.
6. When ready, take the dough and roll it out into a long rectangle, about 1/4 inch thick. Cut 1 inch symmetrical slits on both of the long sides of the rectangle leaving at least 2 inches in the center to place the filling.
7. Fill the center with a prepared filling (**options mentioned above). Pull the cut slits on the sides of the dough so that they overlap the filling and each other, and pinch down to seal well.
8. Place the braid on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about an hour.
9. Preheat the oven to 350F. Once the braid has doubled, egg wash (1 egg + 1 Tbs water), sprinkle with sugar, and bake until golden brown-- about 15-20 minutes.
10. Eat!
Milk, heated slightly 1/2 cup
Sugar 1/4 cup
Instant Dry Yeast 3/4 tsp
Whole Egg 1
Egg Yolk 1
All-Purpose Flour 2 1/3 cup
Salt 2/3 tsp
Butter, softened 1 stick
Method:
1. Using a stand mixer fitted with the hook attachment, whisk together warm milk and sugar. Sprinkle yeast over the milk and sugar and let dissolve for a minute.
2. Whisk in egg and egg yolk.
3. Add flour and salt and mix with dough hook until tattered dough ball is formed. It will be soft and smooth.
4. Slowly add in butter, letting each addition to be fully incorporated before adding the next.
5. Place dough in an oiled bowl, cover with a kitchen towel, and let rise until doubled in size, about an hour.
6. When ready, take the dough and roll it out into a long rectangle, about 1/4 inch thick. Cut 1 inch symmetrical slits on both of the long sides of the rectangle leaving at least 2 inches in the center to place the filling.
7. Fill the center with a prepared filling (**options mentioned above). Pull the cut slits on the sides of the dough so that they overlap the filling and each other, and pinch down to seal well.
8. Place the braid on a baking sheet lined with parchment paper, cover with a kitchen towel, and let rise until doubled in size, about an hour.
9. Preheat the oven to 350F. Once the braid has doubled, egg wash (1 egg + 1 Tbs water), sprinkle with sugar, and bake until golden brown-- about 15-20 minutes.
10. Eat!