Dough:
4 large egg yolks, room temp
1 large whole egg, room temp
1/4 cup sugar
6 Tbsp unsalted butter, melted
3/4 cup buttermilk, room temp*
20 oz all-purpose flour (approximately 4 cups), plus additional for dusting
1 pkg (2 1/4 tsp) instant dry yeast
1 1/4 tsp kosher salt
Vegetable oil or cooking spray
* I substituted 1 1/2 tsp white vinegar + heavy whipping cream. Stir to combine and add to bowl of stand mixer.
Filling:
1 1/4 cup light brown sugar, packed
1 1/4 Tbsp ground cinnamon
pinch salt
2 Tbsp unsalted butter, melted
Icing:
2-3 Tbsp milk
1 cup powdered sugar
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
For the filling: Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
To assemble: Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 25-30 minutes.
While the rolls are cooling slightly, make the icing by whisking the milk and powdered sugar until smooth. Spread over the rolls and serve immediately.
Yields: 12 rolls
Source: FoodNetwork
Chicken Fried Steak with Cream Gravy
For the steak:
Vegetable oil
1 cup heavy cream
2 tsp vinegar
1/2 tsp Tobasco
4 cube steaks
1 1/2 cup flour
Fresh-ground black pepper
2 tsp Tony Chachere’s Creole Seasoning
For the gravy:
1 Tbsp butter
1 Tbsp pan drippings
2 Tbsp flour
1 1/2 cups whole milk
Salt
Fresh-ground black pepper
Make the chicken fried steak: Heat ~1-inch vegetable oil in a cast iron pan/dutch oven to 350.
Place steaks in a shallow dish. Stir cream, vinegar, and Tobasco in a small bowl until just combined (it can thicken rather quickly - and it’s okay if it does). Pour over steaks. Move steaks around a bit with your tongs to ensure that you coat the bottom.
In a separate shallow dish, combine flour, a generous amount of fresh-ground black pepper, and Tony Cachere’s and mix well.
When the oil is ready, transfer one steak at a time from the “wet pan” to the “dry pan.” Dredge in flour, ensuring complete coverage, shake off any excess flour, and place on a plate. Repeat for as many steaks as you can fit in your frying pan.
Transfer steaks to the hot oil. Fry until golden brown, approximately 5 minutes. Flip and fry until breading is golden brown. Remove from the pan and place on a rack sitting over a baking dish (I put paper towels under the rack for easier clean up). Serve topped with a generous ladle of cream gravy.
Make the gravy: Add butter and pan drippings to a 2qt sauce pan over medium heat. When melted and bubbly, add flour, salt, and a generous amount of fresh-ground pepper. Stir until the roux turns light brown. Stream in milk, whisking continuously. Cook to a boil and remove from heat.
Yields 4 servings
Cream Cheese Cranberry Cake
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional
Preheat oven to 350. Spray a bundt pan with baking spray, coating well.
Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.
Spread batter evenly in the prepared pan. Bake 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight (I put it in on a cake plate and cover with a glass dome) and enjoy the next day. (You can certainly eat it the same day but it gets better with an overnight resting period.)
Yields: 1 bundt cake, 8-12 servings depending on slice size
3 recipes I MUST try ASAP.
Thank you FoodieBride. I just gained 10 pounds.
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