Pecan Braid
Start with the basic sweet dough.
To make the filling,
start with 1 stick of butter, softened and melted but not runny. To this
add 3/4 to 1 cup of brown sugar, enough to make a thick liquid. Season with
1 tsp nutmeg and 1/4 tsp cinnamon. Add chopped pecans, 1/2 to 1 cup, to make
a paste.
Roll the dough into a large, long rectangle. Slice the long way into 3 strips.
For each strip, place filling down center of strip, fold 1/3 of dough over
filling, then roll over the final third to form a filled tube. Braid the
three strips together. Brush with egg wash, bake at 350 for 25 minutes.
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Cinnamon (snail) Buns
Start with the basic sweet dough.
The filling is 1/2 cup of light brown sugar and 2 teaspoons of cinnamon.
Roll the dough into a 12 by 18 inch rectangle, spread with softened butter
using a spatula, and then spread evenly with the cinnamon filling. Roll up
starting from the short edge. Cut into 12 1-inch slices. Arrange on a
baking sheet so they barely touch. Bake at 350 for 25 minutes. Let cool,
and drizzle with vanilla/sugar glaze.
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Garlic Rolls
Start with basic white bread with a tbl olive oil added.
Prepare garlic butter with half a stick of softened butter and 1 clove minced garlic.
Spread the garlic butter onto the bottom 2/3 of the dough (top/bottom is the
longer side). Fold the unbuttered third down, then fold the exposed buttered
third over the stack. Wrap and refrigerate for 15 minutes. Roll and fold
again, using no butter. Refrigerate for an hour.
Cut dough in half, roll each half into a 12 inch square. Cut into 6 smaller
rectangles (cut into 3 rows and 2 columns), then cut each rectangle
diagonally to form 12 triangles. Place 1 tsp of filling near the base of
each triangle, and roll up. Let rise again, then brush with egg wash and
bake at 350 for 20 to 25 minutes. Serve warm.
Garlic Roll Filling
1/2 cup ricotta cheese, 2 tbl freshly grated parmesan cheese,
1/2 tsp finely chopped fresh Italian parsley, 1/2 tsp oregano , an egg yolk,
pinch of freshly greated pepper (2 twists of the mill), a pinch of nutmeg,
and 1 tsp water. Mix well.
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