Text 30221, 101 rader
Skriven 2012-10-07 21:45:00 av JIM WELLER (1:123/140)
Ärende: cinnamon 6
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     Title: Armenian Rolls 1 (Choerag)
Categories: Armenian, Bread
  Servings: 4 dozen

      3 c  lukewarm milk
      1 c  melted shortening
      1 c  sugar
    few dashes cinnamon
      2 ts mahleb, crushed
      1 ts salt
      1    yeast cake
      1 c  eggs
      1    heaping tbsp. B.P.
     12 c  flour

Heat milk, set aside. Blend shortening, sugar, cinnamon, mahleb,
salt, yeast cake, eggs, baking powder and milk together. Add flour a
little at a time and mix and knead together. Dough will be a little
sticky. To test, roll a piece of dough in hand. Press down; if it
springs back, it is ready.

Cover and let rise overnight. roll into desired shape by using small
amounts of dough. Put on greased pan (about 12 on each pan). Put
same shape on each pan so that it will cook evenly. Let rise again
for 2-3 hours. After rising, brush tops with mixture of 1 egg and 1
teaspoon sugar and sprinkle with sesame seeds.

Bake in preheated oven of 400F for 10-15 minutes. Put on the bottom
rack of oven until bottom is browned and then move to higher rack.

Makes 48 to 50 rolls

By: Sirna Piligian

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973

From: Adventures in Armenian Cooking - Armeniapedia.org

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     Title: Armenian Coffee Cake With Filling 1 (Katah With Koritz)
Categories: Armenian
  Servings: 16

           DOUGH:
      4 c  flour
      1    yeast cake
      2 c  milk
    3/4 c  sugar
      1 c  butter
 pn salt
           FILLING (KORITZ):
    1/2 c  butter
      1 c  flour
    1/4 c  chopped nuts
    1/4 c  sugar
    Cinnamon

Soften yeast in one cup of milk, melt the sugar in the other cup of
milk, then combine the two. Add melted butter, saving two
tablespoons to use in brushing the dough. Gradually add the flour
and salt to the liquid and when all of it is absorbed, knead well.
It should be a soft dough. Cover and let it rise.

When dough has doubled in size, divide it into six portions. Take
one portion at a time and roll out to thickness of 1/4" or less.
Brush the entire open dough with melted butter. Then fold the dough
to a square 5" x 5". Place some koritz in the center of this square
and bring over opposite corners of the square to cover the koritz.
Then roll out the dough to the size of a small pie. Brush with eggs,
and design on top of dough with a fork or some other gadget. Let
this rise again, then bake in a moderate oven (350 degrees) until
browned.

Koritz: Melt your butter and blend in the cup of flour, on low
flame, and keep stirring until the flour and butter are well blended
and the color of the koritz is pink. Stir in other desired
ingredients.

Original source: St. Gregory's Armenian Apostolic Church of Indian
Orchard, Mass. 1973

From: Adventures in Armenian Cooking - Armeniapedia.org

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Cheers

YK Jim


... It was over-the-top but I liked it; it was disgustilicous.

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