BASIC SWEET-ROLL DOUGH
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 1 3/4 pounds dough
Number Of Ingredients 9
Steps:
- Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
- Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
- Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
- Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
MOLDAVIAN SWEET ROLLS
The lemony fragrance eminating from these rolls while they're baking calls one to put on the coffee pot and wait with plate in hand until they are done and you can "unroll" one to cool it off a little and tear into it. Good stuff! Recipe adapted from a Romanian cookbook.
Provided by superbuna
Categories Breads
Time 4h
Yield 24 rolls
Number Of Ingredients 9
Steps:
- For the dough:.
- Dissolve yeast in 1/4 cup lukewarm milk.
- Beat eggs slightly and combine with remaining 2-1/4 cups lukewarm milk.
- Sift flour and salt into large mixing bowl.
- Make a well in the flour and add yeast mixture, 4 tablespoons soft butter and egg-milk mixture.
- Mix all, then knead until the dough is smooth and elastic, about 15 minutes. Cover and let rise for 30 minutes.
- Prepare filling:.
- Cream butter and sugar well.
- Add grated lemon rind and continue beating until very light and fluffy.
- To assemble:.
- Divide dough in half and place 1/2 dough on lightly floured cloth.
- Roll and stretch until thin.
- Spread 1/2 of the butter mixture over entire surface, and roll as for jelly roll.
- Cut into 2" pieces, dip one end in flour and place in ungreased 9"x13"x2" pans arranging so that rolls barely touch.
- Repeat with other half of dough. Cover and let rise 2 hours or doubled in bulk.
- Bake in 350F degree oven for 45 minutes.
Nutrition Facts : Calories 326.5, Fat 15.4, SaturatedFat 9.3, Cholesterol 65.6, Sodium 328.2, Carbohydrate 41.8, Fiber 1.1, Sugar 12.7, Protein 5.6
GRAMMA'S OLD-FASHIONED CINNAMON SWEET ROLLS
Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls.
Provided by Debber
Categories Yeast Breads
Time 2h15m
Yield 2 13x9 pans, 24 serving(s)
Number Of Ingredients 8
Steps:
- In a liquid measuring cup, heat milk/water to "wrist-warm" (do NOT boil; just warm).
- Add yeast and 2 tablespoons of the sugar (you'll use the rest in the next step). Stir the yeast and sugar; let this "work" for about 5 or 10 minutes. You should have some bubbly, frothy stuff in the cup when you return. (If not--your yeast is no good, dump it out and get better yeast.).
- Pour yeast-milk into mixing bowl, and add remaining sugar, butter, eggs, salt and 1 cup of the flour. Using beater, mix this mess for about a minute.
- Switch to the paddle (flat beater) or a dough hook, and add remaining flour one cup-at-a-time. The dough will form a ball, and feel slightly sticky. You may not need the entire 5 1/2 cups (depends on humidity, too).
- Fill medium glass bowl with hottest tap water. If your oven can be adjusted to 100 degrees, set it to 100 degrees. Also, if your oven has a light, turn it on; place the hot water on the bottom of the oven. Close the door.
- Grease a large, glass bowl. Remove dough from mixing bowl to a floured table/counter-top; knead for 1 minute; form into a ball and place in greased bowl, turning to get grease on all sides. Cover bowl loosely with a sheet of plastic wrap.
- Turn off 100 degree oven, place bowl of dough into oven; close the door. Set the timer for 1 hour.
- Clean up the mess BUT leave floured counter-top AS IS.
- At the end of one hour the dough should've risen to about double the size. If not, let it go for another 15 minutes (set the timer--it's easy to forget---out of sight, out of mind!).
- Gather filling ingredients: 1/4 cup of melted butter; cinnamon; brown sugar; raisins and/or chopped nuts (optional).
- Punch down the down; remove from bowl; with a large butcher knife, cut dough into two equal parts. Set one aside (cover with plastic wrap).
- Grease two 13x9-inch pans with BUTTER (no substitutes are allowed -- this is GRAMMA's recipe). :-) humor me, okay?.
- On floured counter-top, lay dough and with a rolling pin, shape & roll into large rectangle, oh about 8 x 16 inches or a bit larger, keep thickness consistent throughout.
- Pour HALF of the melted butter over this, and spread with a pastry brush, right out to the edges. Sprinkle generously with cinnamon (like 1-2 tablespoons), then a handful of brown sugar, spreading it evenly with fingers; right to the edges!
- Sprinkle some raisins and chopped nuts -- if using. Keep these closer to the long side closest to you.
- HERE's THE HARD PART: Starting at the side closest to you, LOOSELY roll away from you. Loosely is the KEY word. Tuck in any runaway raisins or nuts.
- Use that big knife to divide the roll in half in the middle. Then cut each half into SIX equal portions, for a total of 12 rolls.
- Starting in the middle of the roll (nicest shaped rolls) and working to the sloppy outside roll piecs, set them along the outside edges of the buttered pan, spacing evenly in the pan. Put the two end rolls in the very center of the pan. Set the cut side DOWN (so the top looks flat-ish). Set this pan on the stove for now.
- Repeat with remaining dough; vary the ingredients -- if you skipped raisins or nuts, maybe add some to this pan of rolls.
- Check if the water in the oven is still warm, if not dump out and start with fresh hot water. Put plastic wrap on both pans (re-use the other piece), and pop in the warm oven. Set the timer for 45 minutes. Go do something productive---clean the counter-top before all that stuff gets hard! :-D.
- When the rolls have risen to the top of the pan (or a smidgen over), remove them from the oven, preheat oven to 350. When it's warm bake them for 20 minutes; tops will be golden brown.
- Cool on a rack; then frost with a cream cheese/butter cream frosting (slather it on thick like Gramma does for the grandkids!).
- You have JUST entered the Pearly Gates!
Nutrition Facts : Calories 155.2, Fat 3.2, SaturatedFat 1.7, Cholesterol 22.7, Sodium 79.7, Carbohydrate 27, Fiber 0.9, Sugar 4.2, Protein 4.3
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- Place the lukewarm water, yeast, and sugar in the bowl of the stand mixer fitted with a dough hook. Stir and let the yeast proof for about 10 minutes, the mixture should become bubbly.
- Add the remaining flour, salt, eggs, and oil. Knead with the dough hook on low speed until the dough is smooth and elastic.
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13 DELICIOUS MOLDOVAN DESSERTS THAT DESERVE THE SPOTLIGHT
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- Cușma lui Guguță (Gugutsa’s Hat) The first thing that will spring to mind, of course, is who is Guguță? Well, he is one of the most famous Moldovan folktale characters and the shape of the multiple-layered crepes resemble his hat.
- Plăcinte (Pies with Various Fillings) One of the must-try desserts in Moldova is undoubtedly plăcinte. Fortunately, you’ll have no difficulty finding them as they can be found at almost every restaurant and bakery across the country.
- Sfințișori or Mucenici (Sweet Bread with Honey and Walnuts) Also known as Moldavian Martyrs, sfințișori is an authentic dessert served with honey and walnuts.
- Smetannik. Even though smetannik is considered a famous Russian dessert, it’s equally popular in Moldova. Smetannik is a delicate cake with several layers filled with sweet vanilla sour cream and topped with white icing.
- Cozonac (Easter Sweet Bread) Cozonac can be found in countries other than Moldova, though the recipes vary from place to place. Moldavians, for example, add lemon zest to the dough, while others prefer raising, hazelnuts, or even grated orange.
- Prune Uscate cu Nuci (Walnut-stuffed Prunes) Fortunately, modern cuisine offers a lot of healthy alternatives to traditional sugar-heavy desserts. Moldovan walnut-stuffed prunes are one such option which not only give you a sweet and nutty flavor.
- Pască (Easter Bread with Sweet Cheese) This sweet treat is similar to cozonac but includes sweet cheese and raisins, giving it a flavor something between a cheesecake and a panettone.
- Papanași: Cottage Cheese Pancakes. Even if you’re not a fan of deep-fried dishes, you will not be able to resist the incredible taste of this cheesy treat.
- Cornulețe (Local Rugelach) Another traditional sweet treat that should be tried at least once is cornulețe. These luscious pastries are filled with jam, chocolate, walnuts, or even Turkish delight.
- Plachia (Sweet Rice Pudding) This sweet treat is one of Moldovan kids favorites. And that’s because it is not a simple rice pudding of rice and milk – plachia is well-baked with eggs, butter, and vanilla extract.
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