Dougherty Family Recipe Box

Category: Bread

  • Bagels

    Ingredients

    • 1 cup lukewarm water
    • 2 teaspoons maple syrup
    • 2 teaspoons instant yeast
    • 3 cups all-purpose flour
    • 1 teaspoon salt

      Topping

      • 3/4 cup sesame or poppy seeds

      For Boiling

      • 1/3 cup honey or corn syrup

      Method

      1. In the bowl of a stand mixer, activate the yeast with the water and maple syrup.
      2. Add flour and salt and mix using the dough hook attachment.
      3. Knead at medium speed until dough is smooth and elastic and does not stick to fingers (about 8 minutes). Add a bit more flour or water if needed.
      4. Place the dough in a greased bowl, cover, and let rise until almost doubled in bulk (about 1 1/2 hours).
      5. Line a baking sheet with parchment. 
      6. Place the sesame (or poppy) seeds in a shallow bowl.
      7. After the first rise, deflate the dough and divide into 8 equal pieces.
      8. Roll each piece into a 6″ rope. 
      9. Wrap the rope around your fingers and overlap the ends. Roll your palm over the seam to seal.
      10. Place them on the baking sheet, cover, and let rise.
      11. Preheat oven with a baking stone in it to 475°F.
      12. Fill a large saucepan with 3″ of water, add the honey (or barley corn syrup), and bring the water to a boil over medium-high heat.
      13. The bagels are ready to cook when they’ve risen very slightly.
      14. Reduce the water to a simmer, then slip two or three bagels into it. 
      15. Cook on one side for a minute, then flip over and cook for another minute.
      16. Remove with a slotted spoon and dredge in the seeds. 
      17. Put the boiled and seeded bagels on a piece of parchment paper.
      18. Once all of the bagels are boiled, slide the parchment with the bagels on it onto the baking stone and bake until deep golden brown (about 25-30 minutes).
      19. Remove from the oven and cool before serving.

        Source

                                                      1. Doughnuts

                                                        Ingredients

                                                        • 3/4 cup milk
                                                        • 3 tablespoons vegetable shortening
                                                        • 2 1/4 teaspoons instant dry yeast
                                                        • 3 tablespoons warm water
                                                        • 1 egg
                                                        • 2 tablespoons white sugar
                                                        • 3/4 teaspoon salt
                                                        • 1/2 teaspoon cardamom
                                                        • 2 1/4 cups all-purpose flour, plus more for dusting surface
                                                        • canola oil, for frying

                                                        Method

                                                        1. Heat milk and shortening together until shortening melts.
                                                        2. Let milk cool to room temperature.
                                                        3. In the bowl of a stand mixer, sprinkle the yeast over the warm water and let dissolve for 5 minutes. 
                                                        4. Pour milk into softened yeast. 
                                                        5. Add the eggs, sugar, salt, cardamom, and half of the flour. 
                                                        6. Using the paddle attachment, combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined. 
                                                        7. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well. 
                                                        8. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth (about 3-4 minutes). 
                                                        9. Transfer to a well-oiled bowl, cover, and let rise until doubled in size (about 1 hour).
                                                        10. On a well-floured surface, roll out dough to 3/8-inch thick. 
                                                        11. Cut out dough using a 3-inch pastry ring and using a 1-inch ring for the center hole. This recipe should make about 12 doughnuts of this size.
                                                        12. Set cut doughnuts on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
                                                        13. Fill a dutch oven with cooking oil so that oil is 3-4 inches below the top of the oven.
                                                        14. Preheat the oil to 365°F. NOTE: watch the temperature while cooking and adjust the stove as needed to keep oil temperature as close to 365°F as possible.
                                                        15. Gently place the doughnuts into the oil, 2 at a time. 
                                                        16. Cook for 1 minute per side. 
                                                        17. Use a slotted spoon to move cooked doughnuts to a cooling rack placed in a baking pan. 
                                                        18. Allow to cool for 15 to 20 minutes then dust with icing sugar and cinnamon.

                                                            Source

                                                          1. Naan

                                                            Ingredients

                                                            • 1 cup warm water
                                                            • 1 teaspoon white sugar
                                                            • 2 teaspoons active dry yeast
                                                            • 3 1/2 cups all-purpose flour
                                                            • 2 teaspoons fine salt
                                                            • 1 cup plain non-fat Greek yogurt

                                                            Method

                                                            1. In a small bowl, combine water, sugar, and yeast. Let sit for 5 minutes.
                                                            2. In a stand mixer with dough hook, mix together the flour and salt on low.
                                                            3. Add the yeast mixture and yogurt to the flour and mix together on medium.
                                                            4. Knead the dough in the mixer until smooth (about 10 minutes).
                                                            5. Move the dough into an oiled bowl, cover with plastic wrap, and let rise until doubled (about 1 hour).
                                                            6. Flatten the dough and divide it into 8 equal parts.
                                                            7. Heat a large cast iron skillet on the stove over medium to medium-high heat.
                                                            8. One at a time, roll out a piece of dough until about 1/4 thick, put on the skillet, cook for 1-2 minutes, flip, and cook 1-2 minutes more.
                                                            9. Put cooked naan on a plate under a dry tea towel and repeat step 8 until all of the pieces are cooked.

                                                            Source

                                                          2. Cheddar Cheese Puffs

                                                            Ingredients

                                                            • 6 ounces cream cheese
                                                            • 1/2 pound sharp cheddar cheese
                                                            • 1/2 pound butter
                                                            • 1 teaspoon dry mustard
                                                            • 4 egg whites, beaten stiff
                                                            • 1 loaf unsliced bread

                                                            Method

                                                            1. In a saucepan over low heat, melt cream cheese, cheddar, butter, and mustard.
                                                            2. Let cool slightly.
                                                            3. Gently fold in stiffly beaten egg whites.
                                                            4. Slice bread into 1 inch cubes.
                                                            5. Dip bread in cheese, coating evenly but leaving the bottom bare.
                                                            6. Arrange on parchment paper on a tray.
                                                            7. Freeze, bag, and seal.
                                                            8. To serve bake from frozen on a cookie sheet covered with waxed paper for 10-12 minutes and serve at once.

                                                            Source

                                                            Barkley family recipe.

                                                          3. Butter Horns

                                                            Ingredients

                                                            • 4 1/2 teaspoons dry yeast
                                                            • 1/2 cup water
                                                            • 1 1/2 cups milk
                                                            • 1/2 cup white sugar
                                                            • 1 teaspoon salt
                                                            • 1/2 cup shortening
                                                            • 2 eggs
                                                            • 5 1/2 cups all-purpose flour
                                                            • 3 tablespoons butter, melted

                                                            Glaze

                                                            • 3/4 cup icing sugar
                                                            • 1 teaspoon vanilla
                                                            • water
                                                            • nuts

                                                            Method

                                                            1. Line a baking sheet with parchment paper.
                                                            2. Activate yeast in water.
                                                            3. In a saucepan over medium heat, heat up the milk, shortening, and sugar until the sugar is dissolved and the shortening is melted.
                                                            4. Allow the milk mixture to cool.
                                                            5. Beat together the yeast, milk mixture, and eggs.
                                                            6. Gradually add in flour.
                                                            7. Cover and let rise until doubled.
                                                            8. Punch down, let rise until doubled again.
                                                            9. Roll out the dough into a rectangle on a lightly floured surface.
                                                            10. Brush top of dough with melted butter.
                                                            11. Roll the dough, then cut.
                                                            12. Put horns on pan, cover, and let rise again.
                                                            13. Preheat oven to 375°F.
                                                            14. Bake until golden brown (about 25 minutes).
                                                            15. Let cool.
                                                            16. Mix together glaze, and glaze the top of the butterhorns.
                                                            17. While glaze is wet, top with nuts.

                                                            Source

                                                            Barkley family recipe.