Text 24854, 100 rader
Skriven 2012-05-15 23:09:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Boners
==============
-=> Quoting Dave Drum to Jim Weller <=-

 -=> JIM WELLER wrote to DAVE DRUM <=-
 
 JW> Maybe the White People are waiting for a celebrity chef...

...to tell them what to eat.
 
 DD> What "chef" did you have in mind?

Any of the Food Network "stars".


 JW>   The New Log Cabin Restaurant is right beside the Old Log Cabin
 JW>   Restaurant in Pontiac, Illinois.

 DD> "Old Log Inn".

Some Internet research tells me that it was the "Log Cabin Inn".

I'd like to drive old Route 66 someday.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Buchtel (Austrian Fruit Filled Sweet Rolls) 
Categories: Austrian, bread, breakfast, desserts
  Servings: 8

      2 pk active dry yeast
      4 TB sugar, divided
    1/2 c  warm water
    1/2 c  milk
      4 TB melted butter, plus more for
           greasing pan
      2    eggs, beaten
      3 c  all-purpose flour, plus up
           to 1 cup more
    1/2 c  fruit preserves of your
           choice
      1    egg, beaten (for glaze)

They are Austrian and Hungarian, somewhere between a dumpling and a
roll, they make an excellent addition to any breakfast table, but
are often served as dessert as well. Although plum jam is
traditional, apricot or any other sort of preserve or jam will work.

Buchtel can be assembled the night before, then simply put in the
oven before your guests arrive. Take the recipe as far as filling
the buchtel and placing it into the loaf pan, then cover with
plastic wrap and put refrigerate overnight. In the morning, take the
buchtel out of the fridge and let them come to room temperature
before baking.

Combine yeast, 2 tablespoons sugar and water in a bowl and stir to
combine. Set aside and wait for yeast to begin to bubble. Once yeast
has been activated combine yeast mixture with milk, butter, and
beaten egg and mix well.

Whisk together 3 cups and remaining sugar. Pour yeast mixture over
flour and mix with a wooden spoon until dough forms. Continue to
knead with your hands, adding remaining flour as needed until dough
comes together and no longer sticks to your hands. Continue to knead
another 10 minutes. Cover dough with a clean kitchen towel and leave
to rise in a warm place until doubled in size, about 2 hours.

Once dough has doubled in size punch it down and turn it out onto a
floured surface. Pat into a large rectangle and divide into 8 equal
pieces. Press each piece into a 3- by 5-inch rectangle. Place 1
tablespoon of fruit preserves in the center then gather the dough
around the preserve pinching the ends of the dough together to seal.
Repeat with remaining dough and preserves.

Adjust oven rack to center position and preheat oven to 350 F. Place
filled buchtel into a buttered 9- by 5-inch loaf pan in two rows of
four and let rise in a warm place for 30 minutes (the buchtel will
be pushing against each other). Brush buchtel with beaten egg, then
bake buchtel until deep brown and cooked through, about 1 hour.
Remove from oven and place on a cooling rack. Allow to cool for at
least 10 minutes. Serve warm or at room temperature.

Posted by: Sydney Oland
Yield: makes 8 buchtel

  From: Serious Eats                    
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... I can drive 90 km/hr in 2 feet of snow without flinching.

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