Dougherty Family Recipe Box

Category: Bread

  • Cinnamon Buns (Brioche)

    This recipe needs to be started the day before it is baked.

    Ingredients

    Brioche

    • 2 tablespoons water
    • 1 tablespoon sugar
    • 1/4 teaspoon dry yeast
    • 1/2 cup all purpose flour
    • 1 egg
    • 1 heaping cup all purpose flour
    • 2 tablespoons sugar
    • 1 1/4 teaspoons dry yeast
    • 1/2 teaspoon salt
    • 2 eggs
    • 1/2 cup unsalted butter softened

    Filling

    • 1/3 cup unsalted butter melted
    • 3/4 cup brown sugar
    • 2 tablespoons ground cinnamon

    Icing

    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1/4 cup water

    Method

    Brioche

    1. Whisk together water, 1 tablespoon sugar, 1/4 teaspoon yeast, 1/2 cup flour, and 1 egg until smooth (about 3 minutes).
    2. In a separate bowl, mix together flour, sugar, dry yeast, and salt.
    3. Sprinkle the dry mixture on top of the sponge.
    4. Cover and let sit for 2 hours at room temperature.
    5. Using a stand mixer with dough hook, add the 2 eggs to the batter while mixing on low.
    6. Increase speed to medium and mix for about 2 minutes.
    7. Scrape bowl, and continue mixing for 5 minutes.
    8. Add butter 1 tablespoon at a time, waiting for butter to become incorporated before adding more.
    9. Cover and let rise until doubled (about 2 hours).
    10. Refrigerate dough for 1 hours.
    11. Deflate dough and put back in fridge for another 1 hour.
    12. Remove dough from fridge.
    13. On a floured surface, press dough into a rectangle and give two business letter turns.
    14. Wrap loosely in plastic and put back in fridge for at least 6 hours (up to 2 days).
    15. Remove dough from fridge and roll out into a long rectangle on a floured surface.

    Filling

    1. Preheat oven to 425°F.
    2. Line a 9×13 cake pan with parchment paper.
    3. Mix brown sugar and cinnamon.
    4. Brush dough with melted butter, leaving a 1 inch strip at the bottom.
    5. Sprinkle cinnamon sugar mixture over the butter.
    6. Roll dough one turn at a time, being careful to keep the dough even and to keep filling from spilling out sides.
    7. Trim ends and cut finished roll into 12 equal segments.
    8. Place segments in pan.
    9. Cover with a damp tea towel and let rise 1 hour.
    10. Bake until thermometer inserted in centre reads 190°F (about 15 minutes; burns very quickly, be very, very careful not to overbake).
    11. Remove from oven and let cool.

    Icing

    1. Beat all ingredients together until a smooth glossy icing forms.
    2. Drizzle icing over cool cinnamon buns.

    Source

  • Ukrainian Easter Paska Bread

    Note: a half-batch fits nicely into the 4 loaf crimp pan at home.

    Ingredients

    • 1 teaspoon honey
    • 1 cup lukewarm water
    • 2 1/4 teaspoons dry yeast
    • 3 cups scalded milk, lukewarm
    • 5 cups all purpose flour
    • 6 eggs beaten
    • small package of saffron
    • 1 cup white sugar
    • 2/3 cup melted butter
    • 1 tablespoon salt
    • 9 cups all purpose flour

    Method

    1. Dissolve the honey in the water and sprinkle the yeast over it, allow to sit 10 minutes.
    2. Combine yeast with lukewarm milk and 5 cups of flour, beat until smooth.
    3. Cover and let rise until bubbly (about 1 hour).
    4. Grind saffron.
    5. Mix the beaten eggs, saffron, sugar, butter, and salt into the yeast mixture.
    6. Mix in flour and knead until dough no longer sticks to the hand.
    7. Move dough to floured surface and knead until dough is smooth and satiny.
    8. Place in a bowl, cover, and let rise until doubled.
    9. Punch down and let rise until doubled again.
    10. Divide dough into 4 equal parts.
    11. Form parts into long loaves and put in an open crimp pan.
    12. Cover and let rise until almost doubled again.
    13. Preheat oven to 400°F.
    14. Close crimp pan and put in oven.
    15. Bake for 15 minutes.
    16. Lower temperature to 350°F and continue baking for about 40 minutes longer.
    17. Take pan out of oven, remove loaves, and cool loaves on wire rack.

    Source

    Adapted from Traditional Ukrainian Cookery (out of print).

  • Kalach

    Ingredients

    • 1 teaspoon white sugar
    • 1 cup lukewarm water
    • 2 1/4 teaspoons dry yeast
    • 2 cups scalded milk lukewarm
    • 4 eggs beaten
    • 1 tablespoon salt
    • 1/2 cup white sugar
    • 1/2 cup cooking oil
    • 3 cups all purpose flour
    • 5 cups all purpose flour

    Method

    1. Mix sugar with water and sprinkle yeast over top, let sit 10 minutes.
    2. Beat together yeast with milk, eggs, salt, sugar, oil, and 3 cups flour.
    3. Cover and let batter rise until bubbly (about 1 hour).
    4. Mix in remaining flour and knead until smooth and elastic (bit stiffer than regular bread).
    5. Cover and let rise until doubled.
    6. Punch down and let rise until doubled a second time.
    7. Line baking trays with parchment paper.
    8. Divide dough into two equal halves (steps 10-16 are for working with a single half).
    9. Divide into 6 equal parts.
    10. Roll each part into a long roll about 20 inches long.
    11. Entwine parts in pairs starting in the centre, there will be 3 entwined rolls.
    12. Braid the 3 entwined rolls together starting in the centre.
    13. Trim the ends and join by pressing neatly to form a circle with an opening in the centre (the baked loaf should look like a wreath).
    14. Roll the trimmed off dough into 2 thin rolls about 30 inches in length, entwine these together and encircle the bottom of the whole loaf with this entwined roll.
    15. Place wreath on baking tray and put a tall narrow greased tin can in the centre of the wreath to keep the opening from baking closed.
    16. Repeat 10-16 with the second half.
    17. Cover loaves and let rise until almost double in bulk.
    18. Preheat oven to 400°F.
    19. Mix a beaten egg with 2 tablespoons water and brush the tops of the loaves with it.
    20. Bake for 15 minutes.
    21. Lower oven temperature to 350°F and bake for 40-50 minutes more.

    Source

    Traditional Ukrainian Cookery (out of print).

  • English Muffins

    Ingredients

    • 3 cups all purpose flour
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons dry yeast
    • 3/4 cup 0% greek yogurt
    • 3/4 cup water
    • 1/4 cup honey
    • 1 egg
    • 1 cup cornmeal (for dusting)

    Method

    1. Mix together all ingredients except cornmeal using stand mixer with paddle attachment on low speed until dough is smooth (about 5 minutes).
    2. Cover and let rise until more than doubled (about 4 hours).
    3. Dust a baking sheet with half of the cornmeal.
    4. Spoon dough out into twelve equal portions on the baking sheet.
    5. Sprinkle top of dough with remaining cornmeal.
    6. Cover with plastic and put baking sheet in fridge for 12 to 24 hours.
    7. Preheat oven with pizza stone on lowest rack to 325°F.
    8. Lightly dust the pizza stone with cornmeal once hot.
    9. Bake muffins until bottoms are golden brown (about 25 minutes), flip and bake as before (about 25-30 minutes).
    10. Cool muffins on wire rack.
    11. Split and toast before serving.

    Source

  • Kuchen

    Ingredients

    Crust

    • 2 1/4 teaspoons dry yeast
    • 1/4 cup warm water
    • 1 tablespoon white sugar
    • 1 cup milk
    • 1 cup vegetable shortening
    • 4 cups all purpose flour
    • 3 tablespoons white sugar
    • 1 1/2 teaspoons salt
    • 3 egg yolks
    • 1 tablespoon lemon juice

    Custard

    • 5 eggs
    • 1 1/2 cups sugar
    • 1 1/2 cups 35% heavy cream
    • 2 tablespoons flour

    Filling

    • 4 cups fresh fruit (saskatoons work best) OR dry curd cottage cheese

    Method

    Crust

    1. Activate yeast in 1/4 cup water with 1 tablespoon sugar.
    2. Melt the shortening in the milk in a saucepan over medium low heat, then allow to cool.
    3. When milk is cooled, mix in the yeast mixture, egg yolks, and lemon juice.
    4. In a separate bowl, stir together flour, sugar, and salt, and make a well in the centre.
    5. Pour the milk mixture into the well in the flour.
    6. Knead until a soft, sticky dough forms.
    7. Cover and let rise until doubled.
    8. Punch down and form dough into 4 equal balls.
    9. Press or roll out each ball into a 9 inch metal pie plate.
    10. Pour 1 cup of filling (fruit or cottage cheese) into each crust.
    11. Let rise until dough is puffy around the edges – mix the custard and preheat the oven while this is happening.
    12. Preheat oven to 350°F.

    Custard

    1. Mix together all ingredients.
    2. Pour 1/4 of the raw custard into each kuchen (over top of the fruit or cottage cheese) after the dough has finished rising.

    Kuchen

    1. Bake for 45 minutes, until crust is brown, custard is starting to brown, and the kuchen slips inside the pan.

    Source

    Waldbauer family recipe.