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Рецепт Baking | Savoury Hungarian Kalács, Twisted Buns; Sweet Yeasted Nutella, Marmalade & Almond Praline Skillet Bread… bread art with the Daring Bakers
by deeba rajpal

“In the history of art there are periods when bread seems so beautiful that it nearly gets into museums.” Janet Flanner

Savoury Hungarian Kalács, Twisted Buns; Sweet Yeasted Nutella, Marmalade & Almond Praline Skillet Bread … it was a LOT of bread baking for someone who’s been off all purpose flour for a while now. Yet the Daring Bakers challenge this month made me sit up and take notice. Bread art? Huh? Why had I missed it all along?

Warning: Long post with lots of delicious bread!

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

So much so for being a baker and being passionate about it. I do love artisan breads and rustic whole grain breads of all sorts, but one look at The pinterest board of Chef in Disguise had me smitten. I dusted the cobwebs off, crawled out from under the rock and entered an area I didn’t know even existed!

Not sure about the origins, but from the pins shared on the board, bread art appears to have roots in East Europe, Ukraine and Russia, though I might well be wrong. The only downside is that beautiful breads for bread art need smooth dough {read plain flour} as they involve intricate cutwork and folding etc. In the end the bread is a sight to behold!

This challenge is just a beginning for me; I might well try bread art in the near future with part whole grain dough. For a first time, this was fun, although my efforts didn’t result in very stunning ‘bread art’. That said, making the Savoury Hungarian Kalács, Twisted Buns; Sweet Yeasted Nutella, Marmalade & Almond Praline Skillet Bread was very enjoyable. They were extremely delicious too!

My love for savoury food meant that Savoury Hungarian Kalács were going to happen very soon, the recipe adapted minimally from here. It’s a really nice dough to work with, and I flavoured it to add a burst of garlic and cheese. Loads of garlic and some mature cheese later, the dough smelt delicious; it was smooth and supple.

Every flour absorbs liquid a little differently and my dough wasn’t very firm. It baked fine though! I chose to keep the bread vegetarian, so adjusted fillings accordingly. The original recipe for Savoury Hungarian Kalács is a non vegetarian version and much prettier too. It shines with an almost gold hue due to the egg wash which I skipped.

The taste? Excellent! It was a battle to keep the kids off my precious bread! One finger gone, then another, and another… it was addictive good they claimed, the best bread ever! So cheesy and garlicky declared junior. Just one more piece begged senior!

The Savoury Hungarian Kalács were declared winners! And so were the little Twisted Buns … just two of them with leftover dough. Really interesting to make, and just enough for a handy dinner for the kids. Thought I’d serve them with crumb fried chicken and a salad on the side.

Time wasn’t my best friend as usual, so I sliced them horizontally and grilled them into chicken sandwiches! Best sandwich ever declared the lad; I’ve never had better flavour! All was good and I was pleased at such an inspired Daring Baker challenge!

Egged on by the brilliance of experiment number one, I decided to use the same dough for a sweet version, albeit just half the dough. ‘We’ love sweet stuff in the PAB household, so this was fun again! I had ideas for flavours, and they reminded me of an all time favourite bread, the Povitica!In went anything and everything on hand…that half tub of Nutella left over from an eggless chocolate pudding experiment, some almond nut praline in the freezer ex a recent recipe development, and some homemade bitter kumquat marmalade! Kumquats are in season {read abundance} and I LOVE using them!

Even though the bread didn’t look like a piece of perfect art, it tasted brilliant. Such a great combination of flavours, sweet just right, the crunch from the pralines, the undertones of the bitter kumquat marmalade … brilliant!

I was so glad I pushed my limits to try both savoury and sweet versions of bread art this month. Thank you from the bottom of my heart Sawsan. Do stop by here and check out the fab bread art the talented Daring Bakers have drawn up! Thank you too Ivonne of Cream Puffs in Venice for hosting this fab kitchen!!

Recipe: Savoury Hungarian Kalács & Twisted Buns

Summary: These Savoury Hungarian Kalács make great party of finger foods and are bursting with flavour. Use fillings of your choice to play around. This savoury bread is sure to please! The Twisted Buns are another variation using the same dough and filling. Serves 8-10

Prep Time: 15 minutes Total Time: 40 minutes plus rising time Ingredients:

Savoury dough

Method:

Savoury Kalács

Place the flour, Grana Padano {or Parmesan}, yeast and salt in the bowl of food processor and pulse on high speed to mix.

Add the milk, cloves, garlic and yogurt and knead to a smooth dough.

Rest for 15 minutes, then knead in olive oil. Place the dough in a well oiled bowl, seal with cling wrap and leave in a warm place for dough to double.

Assemble

Once the dough has doubled, preheat the oven to 200C.

Line a baking tray with parchment paper.

Divide the dough into two.On the lightly floured surface {or on parchment paper}, roll one half into an 10″ circle.{My tray wasn’t big enough, so I kept reserved some dough to make twisted buns with the same filling.

Transfer the circle to the baking sheet and spread the cheese spread uniformly. Sprinkle over chopped fresh herbs and red chillies, followed by the walnuts, and finally the cheddar.

Roll the other half of the dough to another 10″ circle and place over the first half, pressing down gently.

Place a glass in the centre and cut the remaining dough 4 times, then divide each into a further 4. You will get a total of 16 spokes {refer pictures}

Gently lift each spoke and twist it 3 times. Brush over with milk gently and sprinkle melon seeds over the centre. {You can always brush with a beaten egg to get a beautiful glow. I wanted to keep the bread vegetarian}.

Bake for 30-35 minutes until light golden brown and firm to touch.

Cool on tray for 5 minutes, then transfer to rack. Serve warm or room temperature.

For Twisted buns, please see this image on the Chef-in-disguise bread art pinterest board {the board is a visual treat!}

Recipe: Sweet Yeasted Nutella, Marmalade & Almond Praline Skillet Bread

Summary: This yeasted sweet bread is bursting with delightful Nutella and praline flavours, with gentle undertones of bitter kumquat marmalade. This is a winner at an tea table. Serves 6

Prep Time: 15 minutes Total Time: 40 minutes plus rising time Ingredients:

Sweet dough {can be easily doubled}

160g all purpose flour

1 tsp instant yeast

1/2 tsp vanilla bean powder

100ml milk, tepid

5ml {1 tsp} yogurt

20g unsalted butter, melted

Filling

100g Nutella

100g almond praline, coarse ground {or walnuts, chopped}

50g bitter orange marmalade

25g unsalted butter, melted, cooled

Method:

Dough

Place the flour and yeast in the bowl of food processor and pulse on high speed to mix.

Add the milk, yogurt and butter and knead to a smooth dough.

Place the dough in a well oiled bowl, seal with cling wrap and leave in a warm place for dough to double.

Once the dough has doubled, preheat the oven to 200C.

Line a skillet or round tin with parchment paper.

Roll the dough into a large rectangle over a floured surface. Dont make it too thin or it will be impossible to spread the filling.

With an offset spatula, spread the Nutella over the entire surface, followed by the bitter kumquat marmalade, then the melted butter ans finally the praline.

Begin rolling the longer length up, nice and tight to get a long rope.

With a sharp knife, slice vertically down the center to get two long open end stirps.

Intertwine the two, cut side facing up to make a braid of some sort. Pinch the open ends together.

Wind the two together to form a circle and transfer to parchment lined skillet.

Preheat oven to 200c.

Place skillet in hot oven and bake for 30 minutes, until crisp, gooey and golden.

Cool in skillet for 30-45 minutes before gently easing out with a fish slice or offset spatula.

Don’t miss a post Also find me on The Rabid Baker, The Times of India

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