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Daring Bakers: Empanada

September 27, 2012 By Korena in the Kitchen 39 Comments

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished!

It took me a little while to get into this challenge, but once I did, it was pretty fun and SUPER tasty. The empanada that we are talking about here is a Spanish dish – essentially a savoury pie (although there were some sweet versions made this month too) made with a yeasted dough. As far as I can tell, an empanada can be filled with almost anything (Patri shared her grandmother’s recipe for a traditional salted cod filling), so I took some liberties with this one.

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Filed Under: Bread, Daring Bakers / Daring Kitchen Challenges, Main Dishes, Recipes Tagged With: Daring Bakers, dinner, empanada gallega, feta, greens, ground turkey, leftovers, recipe, savoury pie, spanikopita filling, Spanish cuisine, yeast dough

Daring Bakers: Dutch Crunch Rolls

March 27, 2012 By Korena in the Kitchen 31 Comments

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

Despite the fact that I was really hoping for a ridiculous, elaborate, sugary baking project for this month’s challenge, these Dutch Crunch Rolls are pretty fantastic. I had never heard of Dutch Crunch bread, but it turns out that it’s a San Francisco local specialty that originated in the Netherlands (hence the name). In Dutch, it’s called tijgerbrood, or “tiger bread” because of the way the topping cracks to look like tiger stripes (although there’s a growing consensus that it looks more like a giraffe’s spots!). “Dutch crunch” refers to the yeasted rice flour topping that is applied to the bread before baking, rather than to the bread itself, which can be any kind of soft-ish sandwich-style bread.

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Filed Under: Bread, Daring Bakers / Daring Kitchen Challenges, Recipes Tagged With: baking, bread, Daring Bakers Challenge, Dutch crunch bread, recipe, rice flour, rolls, sandwich, Tiger bread, Tijgerbrood, yeast dough

Welcoming Spring with Hot Cross Buns

March 22, 2011 By Korena in the Kitchen 7 Comments

Spring is here! I know this because last weekend I went for a run in a t-shirt, there are crocuses everywhere, the cherry trees are blossoming, and hot cross buns are appearing on the bakery shelves. Also, Sunday was the first day of spring, so… I guess that makes it official.

I like hot cross buns – or rather, I want to like hot cross buns, but I rarely find a store-bought one that meets my expectations. Mostly because they all contain either candied peel or glacée fruit (bleh!). I also find the texture of store-bought hot cross buns to be somewhat lacking, so I decided to try making them myself.

I’ve gotten fairly comfortable with yeast doughs through experimenting with the no-knead doughs in the book Artisan Bread in Five Minutes A Day (which is super fantastic and I would recommend to everyone), and I had an idea of what kind of dough/final texture I was looking for. I considered using the no-knead challah dough from Artisan Bread, but then I realized that I just needed to find a recipe that used a similar kind of dough, enriched with butter and eggs. I finally settled on a Martha Stewart recipe, which had an enriched dough that contained lemon and orange zest, but no spices. So, I consulted a Canadian Living recipe and used it as a basis for adding cinnamon, nutmeg, and cloves to the Martha Stewart recipe. The result is exactly what I ever could have wanted in a hot cross bun: rich, dense-but-light texture, just the right spice with citrus notes, and best of all, no nasty candied peel or glacée fruit! In my search for the perfect recipe, I came across several that contained only currants, and one with golden raisins and dried cherries, so I used all three, and it’s a great combination. Another thing to consider was what kind of “cross” to put on the buns – a flour/water paste combination applied before baking, or an icing cross applied after baking. My personal preference is for the flour/water paste, so I went with that. As a result, there is actually nothing about the recipe I would change next time – I would just refine my technique a little!

I halved the original recipe (which yielded two dozen), and after the first rise, I took half the dough and stuck it in the freezer because I though that twelve buns at once would be overkill, so I only ended up with six buns. When I decide I want more (which will probably be much sooner than later!), I will let the dough thaw to room temperature, divide it into six, and continue on from the second rise….

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Filed Under: Other Baked Goods & Sweets, Recipes Tagged With: dried fruit, Easter, hot cross buns, spring, yeast dough

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I'm Korena: cook, baker, dirty-dishes-maker. My favourite things include flour, butter, sugar, and chocolate. Read More…

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