Easter Bread / Paskalya Coregi

https://ozlemsturkishtable.com/2014/04/easter-bread-with-mahlep-from-istanbul-paskalya-coregi/

Easter Bread with Mahlep from Istanbul; Paskalya Coregi

 

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This is a special Easter bread, Paskalya Coregi, that you can find all year around in bakeries in Istanbul. Fragrant mahlepi, mahlep and mastic makes the bread packed with flavor; slice and enjoy with some jam or honey over.

Author: Ozlem Warren

Recipe type: A special Easter Bread from Istanbul

Serves: 6-8

Ingredients

• 3 cups and 1 tbsp. all-purpose plain flour, sifted
• ½ cup (caster) sugar
• 12 gr/ 1 ½ tsp. dry yeast
• 5 ml/ 1 tsp. sea salt
• 15 ml/ 3 tsp. ground mahlep or mahlepi
• 5 ml/ 1 tsp ground mastic
• 2 eggs, lightly beaten (room temperature)
• 2 egg yolks, lightly beaten (room temperature)
• 125 gr/ 1 stick unsalted butter, melted
• ½ cup whole milk, lukewarm
• For the topping:
• 1 egg yolk, beaten
• 10 ml/ 2 tsp. whole milk
• 45 ml/ 3 tbsp. thinly sliced, flaked almonds

Instructions

1. Take the eggs out of the fridge about 1,5 hours ahead of time and bring to room temperature.
2. If you are using whole mahlepi seeds, ground them at food processor with mastic.
3. In a large bowl, combine the dry ingredients; flour, sugar, yeast, salt, ground mahlepi and mastic. Mix well with a spoon.
4. Stir in the beaten eggs, egg yolks, melted butter and warm milk to the bowl. Using your hands (or an electric mixer) bring it to a soft dough.
5. On a lightly floured surface, knead for 3 -5 minutes, until you get a smooth dough.
6. Put the dough into a greased large bowl, cover with cling film and wrap with a kitchen towel. Place the bowl at a warm part of the kitchen. Let the dough rise and double its size; this takes about 2,5 hours, depending on the room temperature.
7. Once risen, punch the dough and divide into six equal balls. Roll each ball into 30 cm (12”) long 6 strips.
8. Place 3 dough strips next to each other side by side. Pinch, seal the top end of the 3 strips so they stay intact. Braid and seal the other end of the strips; you made your first loaf. Repeat the same procedure with the rest of the 3 dough strips to make your 2nd loaf.
9. Cover the baking tray with parchment paper and place the two braided loaves on it; make sure to leave 3 -4" between the loaves. Cover the loaves loosely with a damp towel. Place the tray at a warm place to rise for another hour.
10. Preheat the oven to 180 C / 350 F
11. Beat 1 egg yolk lightly in a small bowl and stir in 2 tsp. whole milk, mix well.
12. Once the loaves risen, brush them with the egg yolk and milk mixture. Generously sprinkle the flaked almonds over the loaves and gently press so that the almonds stick to the loaf.
13. Bake in the preheated oven for about 20 – 25 minutes. Please check as of 15 minutes, as the loaves go dark rather quickly. In that case, loosely place an oven proof baking paper over to prevent further browning. As of 20 minutes, take the loaves out of the oven and insert a toothpick in the middle to see if it’s cooked. If the toothpick comes clean, that means the loaf is cooked. If not, bake for further 5 minutes or so.
14. Once cooked, remove from the oven and let the Easter bread, Paskalya Coregi, rest on a wire rack. It will smell heavenly.
15. Slice the loaf once cooled down; Paskalya coregi is delicious with a little butter and jam or honey over the slice.

Pigs In a Blanket **

https://www.theanthonykitchen.com/pigs-in-a-blanket/

Mini Pigs in a Blanket

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Homemade Mini Pigs in a Blanket are easy to make and the perfect appetizer! Featuring savory cocktail sausages baked in a gorgeous golden, crust.

Course: Appetizer

Cuisine: American

Keyword: Pigs in a Blanket

Servings: 6

Calories: 225 kcal

Author: Kelly Anthony

Ingredients

• 1 (12-14 ounce) package of Lit'l Smokies or Cocktail Sausages, patted dry
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon Kosher salt, plus a pinch -- separated
• 1/2 cup milk
• 1/3 cup unsalted butter, melted

Instructions

1. Preheat the oven to 400° and have ready a sheet pan lined with a silicone baking mat or parchment paper. 
2. Pat the sausages dry using paper towels and with the tines of a fork, poke two sets of holes in all of the cocktail sausages. Set aside until ready to use. 
3. Whisk together flour, baking powder, sugar, and salt. Add milk and butter and stir until combined. 
4. On a floured work surface, pat out the dough, dust it with flour and using a rolling pin, roll it out into a rectangle, about an 1/8" of an inch thick.
5. Cut lengthwise strips, about 1" wide. Then cut 2 1/2-3" sections across the strips. You should have about 20 rectangular strips. Combine any dough scraps and repeat with what's left. Place a cocktail sausage at the end of each strip and roll it to close. Place seam-side down on prepared baking sheet. Repeat until all are assembled. 
6. Bake for 15 minutes, serve, and enjoy!

Recipe Notes

Makes 26-30 Mini Pigs in a Blanket.

Nutrition Facts

Mini Pigs in a Blanket

Amount Per Serving

Calories 225Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g44%

Cholesterol 62mg21%

Sodium 258mg11%

Potassium 174mg5%

Carbohydrates 22g7%

Sugar 1g1%

Protein 4g8%

Vitamin A 395IU8%

Calcium 78mg8%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Pigs In a Blanket

https://lovelylittlekitchen.com/homemade-pigs-in-a-blanket/

HOMEMADE PIGS IN A BLANKET

★★★★★5 from 5 reviews

•  PREP TIME: 25 minutes
 
•  COOK TIME: 15 minutes
 
•  TOTAL TIME: 40 minutes
 
•  YIELD: 12 1x

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INGREDIENTS

• 2 1/4 teaspoons dry active yeast
• 1 cup warm water
• 2 tablespoons granulated sugar
• 2 tablespoons oil (I used olive oil)
• 2  1/2 – 3 cups all-purpose flour
• 1/2 teaspoon salt
• 12 hot dogs
• 1 egg
• 1 tablespoon milk
• 1 tablespoon sesame seeds

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INSTRUCTIONS

1. In the bowl of an electric mixer, combine yeast and warm water.  When the yeast becomes foamy, add sugar, oil, 2 cups of the flour, and salt.  With the dough hook attachment, mix on low until combined.  Gradually increase the speed until a soft dough forms to medium high.  Knead with the dough hook for about 7 minutes, stopping to add flour (up to one cup more).  The dough should stick to the bottom of the bowl but not to the sides.  It should be slightly sticky with no visible flour.
2. Remove the dough from the bowl, oil the bowl, and place the dough back into the bowl.  Cover and let rise for one hour or until doubled in size.
3. Preheat the oven to 400 degrees.  Punch the dough down and roll into a log.  Cut the dough into 12 equal portions.  Roll each portion into eight-inch pieces, and twist around the hot dogs.  Place them on a baking sheet lined with parchment paper.
4. To make the egg wash, whisk one egg with one tablespoon of milk.  Brush the top of each dough wrapped hot dog, and sprinkle with sesame seeds.
5. Bake at 400 degrees for about 15 minutes, or until golden brown.

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NUTRITION

• SERVING SIZE: 1 Pig in a Blanket
• CALORIES: 309
• SUGAR: 2.8g
• SODIUM: 506mg
• FAT: 17g
• SATURATED FAT: 6.1g
• UNSATURATED FAT: 9.1g
• TRANS FAT: 0g
• CARBOHYDRATES: 28g
• FIBER: 1.1g
• PROTEIN: 9.8g
• CHOLESTEROL: 43mg

Easy Homemade Biscuits

https://sugarspunrun.com/easy-homemade-biscuits/

Homemade Biscuits

This recipe can be doubled to make 12 biscuits.

4.96 from 1134 votes

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Course: Bread, Breakfast, Side Dish

Cuisine: American

Keyword: biscuits, flaky biscuit recipe, homemade biscuits

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 6 biscuits

Calories: 280kcal

Author: Sam Merritt

Ingredients

• 2 cups all-purpose flour (250g)
• 1 Tablespoon baking powder
• 1 Tablespoon granulated sugar
• 1 teaspoon salt
• 6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
• 3/4 cup whole milk (177ml)

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Recommended Equipment

• Box grater

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Nutrition

Serving: 1biscuit | Calories: 280kcal | Carbohydrates: 36g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 405mg | Potassium: 287mg | Fiber: 1g | Sugar: 4g | Vitamin A: 399IU | Calcium: 131mg | Iron: 2mg