Cooking and baking and then blogging about it have not come easy for the last 2 months. A new baby complicates things, in the most precious way possible of course. During the baking and photographing of these tasty treats I was struggling to keep my older two from hurting each other and the little guy from getting too fussy. Thankfully I was able to pull this challenge off! Being a mom is a tough job, y’all. Whew.
The August Daring Bakers’ Challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!
While a part of me really wanted to try the wedding pastry I just didn’t feel up to the challenge, so I chose the less daring challenge and made these lovely rolled breads. They seemed so simple that I wasn’t sure if they’d be anything special. They were in fact simple, but in a really special way.
The dough is basic yeast dough, not too sweet. After the first rise you divide the dough into four parts. You roll each ball of dough into a long rectangle, spread it will softened butter and stretch it out very thin. You roll that up into a long rope and then wind each rope into a spiral. Let those rise again, then bake.
The original recipe calls for sprinkling these with powdered sugar after baking, but I was out of powdered sugar. How this happened I do not know. So I brushed the breads with egg wash and sprinkled them with raw sugar. I really liked the textural difference this gave these breads.
As always, I am glad to have been introduced to something I otherwise would never have heard of. Thanks, Swathi!
And thanks to this little guy who got out his play camera to help me take pictures.
Makes 4 large breads
- 2 1/2 cups flour
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water
- 1 egg
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (plus 1/2 teaspoon for yeast)
- 2 tablespoons olive oil
- 6 tablespoons butter, softened
- 1 egg
- raw sugar
- Mix together warm water, yeast and 1/2 teaspoon sugar in a small bowl. Let sit for 5 minutes, until it blooms.
- In the bowl of a stand mixer fitted with a dough hook combine egg, olive oil, salt and sugar and stir.
- Add in flour and yeast mixture and knead for about 6 minutes.
- Remove from bowl and transfer to an oiled bowl, cover with a towel and let rise for about 2 hours.
- Line a baking sheet with parchment.
- Flour a clean work surface and turn dough out. Divide into 4 equal parts.
- Working with one piece of dough at a time, roll out into a rectangle, 4 by 8 inches. Spread with 1 1/2 tablespoons of softened butter and then stretch the dough out to about 8 by 14 inches.
- Roll the dough from the long end into a tight rope. Take the rope in your hands and try to get it into an even thickness and stretch it just a bit longer.
- Coil the rope into a loose snail shape onto the parchment lined sheet, so that there is some room for the dough to rise. Repeat with the other dough balls. Cover with a clean towel and let rise for 1 hour.
- Preheat oven to 350°F.
- Beat the egg with a splash of water. Brush onto each roll then sprinkle generously with sugar.
- Bake for 15-20 minutes, until golden brown.
- Let cool slightly before serving.