Czech Kolaches

1000142_10151555124229849_1930331559_n
Czech Kolaches
 
This recipe takes some time to make so plan ahead. My husband is part Czech and loves sweets. So this Czech treat is a winner. You can also make these with fruit filling of your choice like a lemon curd would be delish!
Author:
Recipe type: Breakfast
Ingredients
  • Dough
  • 1 cup whole milk
  • 10 tablespoons unsalted butter, melted
  • 1 large egg plus 2 large yolks
  • 3 ½ cups all purpose flour
  • ⅓ cup sugar
  • 2 ¼ teaspoons instant or rapid rise yeast
  • 1 ½ teaspoon salt
  • Cheese Filling
  • 6 oz cream cheese, softened
  • 3 tablespoon sugar
  • 1 tablespoon all purpose flour
  • ½ teaspoon grated lemon zest
  • ¾ cup ricotta cheese, whole milk is best
  • Streusel
  • 4 tablespoon plus 2 teaspoon flour
  • 4 tablespoon plus 2 teaspoon sugar
  • 2 tablespoon unsalted butter cold cut into pieces
  • 1 large egg beaten with 1 tablespoon milk for brushing
Instructions
  1. For the dough
  2. Grease large bowl. Whisk milk, melted butter, and egg and yolks together in a bowl. (batter will form clumps) Whisk flour, sugar, yeast, and salt together in a bowl of stand mixer. Fit mixer with a dough hook, add milk mixture to flour mixture and knead on low speed until no dry flour remains, about 2 minutes. Increase speed to medium and knead until dough clears sides of bowl but still sticks to bottom, 8 to 12 minutes.
  3. Transfer dough to greased bowl and cover with plastic wrap. Cover with dish cloth and let rise in a warm place for an hour or more till it has doubled in size.
  4. For the cheese filling
  5. Using a mixer with paddle, beat cream cheese, sugar, flour, and lemon zest on low speed until smooth, about 2 minutes. Add ricotta and beat until just combined about 30 seconds. Transfer to bowl, cover wih plastic and refrigerate until ready to use.
  6. For the Streusel
  7. Combine flour, sugar, and butter in bowl and rub between fingers until mixture resembles wet sand. Cover with plastic and keep in frig till ready to use.
  8. Line 2 rimmed baking sheets with parchment paper. Punch down dough and place on lightly floured counter. Divide into quarters and cut each quarter into 4 equal pieces. Form each piece into rough ball by pulling dough edges underneath so top is smooth.
  9. On counter, cup each ball in your palm and roll into a smooth tight ball. Arrange 8 balls on each prepared sheet and cover loosely with plastic and a dish cloth. Place in a warm place and let sit to rise till doubled it size. About 90 minutes.
  10. Heat oven to 350. Grease and flour bottom of a ⅓ cup measuring cup and make a deep indentation in center of each dough ball by slowly pressing until cup touches sheet.
  11. Gently brush kolaches all over with egg-milk mixture. Divide filling evenly among kolaches and smooth with back of spoon, sprinkle streusel over kolaches, avoiding filling. Bake until golden brown, about 25 minutes, switching and rotating sheets halfway through baking. Let kolaches cool on pans for about 10 minutes. These are great warm or cold.

 

Naan Bread

SONY DSC

Naan Bread
 
This is a very easy recipe, just be prepared ahead of time because it take 3 hours to rise. Naan is traditionally cooked in a clay oven or “tandoor.” This recipe uses a regular home oven. Makes 6 Naan.
Author:
Recipe type: Appetiser
Ingredients
  • 1 teaspoon active dry yeast
  • ¾ cup lukewarm water
  • 1 teaspoon sugar
  • 2 tablespoons of oil
  • 2 cups of All Purpose flour
  • 1 teaspoon salt
  • Pinch of baking soda
  • 2½ tablespoons yogurt (curd or dahi)
  • Also needed:
  • 1 teaspoon of melted butter the Naan
  • ¼ cup All Purpose flour for rolling
Instructions
  1. In a large bowl dissolve active dry yeast and sugar in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  2. In another bowl add the salt and baking soda to the flour and mix well.
  3. After the yeast mixture has become frothy, add the oil and yogurt and mix well. Then add the dry ingredients and mix until it make into soft dough. Note: after dough rise will become little softer.
  4. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
  5. Heat the oven to 500 degrees at place a heavy duty sheet in oven for at least thirty minutes till the sheet is hot. (pizza stone is ideal if you have one.)
  6. Next turn the oven to high broil.
  7. Knead the dough for about two to three minutes and divide the dough into six equal parts.
  8. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
  9. Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
  10. You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
  11. Take naan out of the oven and brush lightly with butter.
  12. Tips wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.