jenningsisafoodie

Here are some pictures and instructions for Swedish-style filled buns.

Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble!

You’ll need:

about 2 1/2 cups of flour (you’ll need to judge the exact amount by the dough’s consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. (Not pictured, 1 tsp salt)

If you’ve got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes).  Otherwise, melt the butter and heat the milk to 97 degrees F.  Dissolve the sugar into the butter and milk.  Add this  mixture to a mixing bowl and dissolve the yeast in it.  Dump in your flour and egg, mix to combine and knead until smooth and elastic.

After kneading, let the dough rest and rise until doubled in volume (about an hour).

Next, assemble your fillings and dump out the dough onto a prepared work surface

I went ahead and did two fillings: applesauce and vanilla creme.  The applesauce was made with ripe Antonopka (ripe in October, good eating, excellent baking and applesauce) apples from our tree (plus sugar and cinammon).  You want an assertive and thick applesauce for these buns.

Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds.

Spoon about 1 tablespoon of filling onto each round.  It’s really tempting to spoon out too much.  However, this will only cause headaches later so resist!  Besides, there are worse things in life than leftover vanilla creme…

Carefully fold the edges of each round up and around the filling.  You can’t get any of the filling on the edge or it simply won’t seal.  Pinch all of the edges together and seal as well as possible (although be careful to not strech the dough too thin on the filling side…)

Place the filled and seal buns on parchment-lined baking sheets and let rest…

… and rise until nearly doubled in size (about 30 minutes):

Bake in a very hot (500 degree) oven for about 10 minutes.  Keep an eye on them, though.  These came out in the nick of time

While still warm, brush the buns with melted butter and roll in sugar.

Do yourself a favor and eat a few while still warm!

vanilla crème:

5 eggs, 2 oz flour, 2 cups of whole milk, 3/4 cup sugar and a vanilla bean.

Start by seperating your eggs and adding the sugar to the yolks. Do whatever you want to with the whites…
Whip the yolks and sugar until thick and fluffy.
Add the flour and mix.
Split and scrape the vanilla pod. Add the pod and seeds to the milk. Heat the milk until just boiling.

Gradually add the hot milk to the egg yolk mixture and dump it all back into the saucepan (this is a two-handed job so no pics…). Bring to a gentle boil and let bubble for a few minutes. It should be very thick:

http://www.stumbleupon.com/su/2r5Ouc/:1Lgt.l@@q:GFRISD95/www.thefreshloaf.com/node/9047/sweet-filled-buns/

-ryan:

Nerdy Nummies - Totoro French Macaroons [x]

I’ve been looking for an excuse to make macaroons….

(via dusty-muffin)

thedrunkenmoogle:

nintendrunk: Marshmallow Vodka Kirby

Ingredients (makes 3):
1 tablespoon unflavored gelatin powder or agar powder for vegetarians
1/4 cup + 3 oz. chilled marshmallow vodka
1/6 cup cold water (2 tablespoons + 2 teaspoons)
1/2 cup sugar
1/6 cup light corn syrup
2 large egg whites at room temperature
Small pinch of salt
1 tsp. vanilla extract
1/3 cup powdered sugar
1/3 cup corn starch
Vegetable shortening
Food coloring

Directions: Hold on to your warp stars! This recipe is a bit complex.

1. Combine the powdered sugar and corn starch together in a bowl;
2. Coat the insides of both the tops and bottoms a spherical ice cube molds (such as these) with a thin layer vegetable shortening, add some of the powdered sugar/starch mixture and shake so that the inside surfaces of the mold are well coated; return any unused powder to the bowl and set aside to use later;
3. Sprinkle the gelatin or agar powder over 1/4 cup of cold marshmallow vodka in a bowl;
4. Attach a candy thermometer to a small saucepan; add the water, sugar, and corn syrup.  Stir the ingredients a few times then turn the stove to medium-high;
5. Using the whisk attachment, beat the egg whites in an electric mixer on slow until frothy, then add a touch of salt;
6. Once the syrup mixture gets to about 210°F, turn the speed on the electric mixer up to fast;
7. After the syrup gets to 245°F, carefully pour it into the mixer;
8. As the egg white and syrup mixture is whipping, add the agar/gelatin and vodka;
9. Add the vanilla extract and 4-5 drops of red food dye; continue whipping until the outside of the mixing bowl is cool and the mixture has grown 2-3 times its original size;
10. Pour the marshmallow mixture into the greased and powdered bottoms of the molds (there should be enough for 3, but the molds come in sets of two - so maybe make 2 Kirbys and 1 Ditto?) to the fill line, packing it down gently; add the mold tops and store at room temperature;
11. Once the marshmallows are set (6+ hours) take the Kirbys out of their molds and coat them lightly in the leftover corn starch/powdered sugar mixture;
12. Fill a culinary syringe with about an ounce of marshmallow vodka (2 tablespoons) and inject it a little bit at a time into one of your Kirbys at various depths; refill and repeat with the other marshmallows (inject in rough or uneven parts of your marshmallows rather than on the smooth parts);
13. The marshmallows might leak a little bit so store them on a paper towl on top of a plate until they’re relatively dry;
14. Take a pinch of the corn starch/powdered sugar mixture and add a splash of water and a drop of red dye; mix it with a spoon, then use a toothpick to apply Kirby’s cheeks; do likewise for his eyes but with 2-3 drops of blue dye; and
15. Serve on a yellow cocktail napkin cut into the shape of a warp star.

A note from the creator: 

“Hiiiii!”  This is our take on a Jello shot.  The marshmallow recipe is based on this one, which is great as it is… but then we found a way to make them look like Kirby and fit about a shot’s worth of vodka into each 2.5 inch marshmallow.  Inhale them! Copy Kirby’s drunk & friendly ability!  Spit them at your enemies!

The description above worked with unflavored gelatin; if you’re using a vegetarian substitute, you may need to make certain small adjustments.

Created and photographed by Nintendrunk. Thanks for the submission!

dinnerwasdelicious:

Asparagus with Egg & Speck

It’s Asparagus Season. AKA: the best fucking month and a half of our lives.

Spring Asparagus is the best food on the planet. It’s sweet and  tender and melts in your mouth; it is not the ropey bland garbage you suffer through in winter. Sure, it makes your pee smell like rotten eggs, battery acid and turpentine, but it tastes like goddamned magic and needs nothing more than a drizzle of Olive Oil and a sprinkle of salt.

 … but we figured adding salty, pungent Speck and buttery poached eggs wouldn’t hurt single fucking thing.

Speck is Proscuitto’s bossy older cousin. Flavored with juniper, nutmeg, and tons of garlic, it’s made with the gorgeously fatty pork shoulder instead of the relatively lean leg used in other cured Italian hams. This gives speck a melt-in-your-mouth texture and delivers extra flavor in each bite. The pleasantly bitter (but mostly just smokey-sweet and intensely porky) flavor gives Asparagus the balls it needs to feel substantial on a chilly spring day. While you could certainly sub Proscuitto, if that’s what’s handy, we love working with Speck and think it’s worth seeking out.

Asparagus in Pork Jackets

• Plenty of Water (for poaching Eggs)
• 1 tbsp White Vinegar
• 1 Bunch Asparagus
• 1/4 lb Speck, thinly sliced
• Olive Oil
• Pepper
• Salt
• 4 Eggs
• Good Parmesan Cheese (optional)

Serves: 2 as a substantial meal, 4 as an appetizer

Preheat your oven to 450°. Line a baking sheet with Parchment Paper or Foil.
Bring a large pot of Water to a bare simmer and add 1 tbsp White Vinegar.

Trim and wash the Asparagus, and separate the bunch into 4-6 evenly sized bundles.  The smaller the bundle: the more Speck you get. Plan accordingly.

Wrap each bundle with one slice of Speck and place wrapped end down on the prepared baking sheet. Drizzle with Olive Oil and roast until the Asparagus is tender, about 15 minutes.

While the Asparagus roasts, poach your Eggs. Poaching Eggs isn’t hard even though it can seem intimidating. However, it does take a careful hand and a little thoughtfulness. We really love this tutorial from The Kitchn and recommend checking it out if it’s your first time. We have confidence that you can do it because you’re a fucking adult and it’s just an Egg, okay, so stop freaking out.

Poach the Eggs one at a time by first cracking them into a small container with a handle and gently lowering the entire container into simmering water. While underwater, pour the Egg out of the container and start a timer for exactly 4 minutes. When the for minutes are up: remove your now-poached Egg with a slotted spoon, allow to drain on a paper towel and repeat. 

Once the Asparagus is roasted and Eggs are poached, put them together and season with Pepper and a tiny bit of Salt. Speck is pretty salty, so keep your seasonings mostly on the Eggs. If you want to gild the lily, shave a little fresh Parmesan cheese on top.

Serve with bread, obviously, for mopping up yolks.