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    5 Recipes You Should Be Baking to Celebrate the Lunar New Year

    February 10 kicks off the Lunar New Year, a 15-day-long celebration of the beginning of the new year in the traditional Chinese calendar. For those who celebrate, the very light takes on a bright red hue. For these 15 days in China and all other countries that celebrate the Lunar New Year, the cheery glow of red lanterns illuminate the roads, with red paper pasted over windowpanes and doorways for good measure. At night, fireworks shout across the horizon in rapid succession and burst in dazzling, rhythmic fashion—an unsurpassed spectacle considering the Chinese invented fireworks. At the close, thousands of lanterns are lit and sent to the sky, with hopes and dreams scrolled on the paper that will soon be consumed by the growing internal flame. 
    But perhaps the quietest tradition is the most important: the reunion dinner, held on Lunar New Year’s Eve. The entire extended family gathers around the dinner table to dine on an multicourse meal made up of dumplings, rice cakes, and more. Food plays an integral part in welcoming the new year, and there is much to feast on. Start this new year, the Year of the Dragon, in sweet fashion with our five home baker-friendly recipes featured in our January/February 2020 issue. 

    Walnut Cookies (hup toh soh)
    A common treat found in pastry shops in China year-round, during Chinese New Year, home bakers often make hup toh soh as a crunchy treat to welcome visitors and family to their home. Supposedly, the original walnut cookies contained no walnuts in the dough. The “walnut” in the name might have been used to refer to the cookie’s crunchy texture, or its wrinkly, golden appearance. 

    Pineapple Buns (bolo bao)
    Instantly recognizable with its crosshatch design on top, pineapple buns are a treasure to have come out of Hong Kong bakeries in the 20th century. Contrary to what its name would have you think, no pineapple is used in making these buns. Instead, the title refers to its similarity in appearance between the crispy top and a pineapple’s bumpy exterior. The base bun is made of a milk bread dough—sweet and fantastically fluffy.

    Coconut Almond Rice Cake (nian gao)
    For Chinese New Year, a number of rituals ensure luck and fortune: wearing red, not cleaning, burning fake money and coins, and, most deliciously, eating nian gao. This traditionally steamed sticky rice cake is almost 2,000 years old, first coming to prominence around AD 200. The cake’s potential luck is due to being a homonym, with nian gao sounding similar to the Chinese characters for “higher year,” meaning you’ll have a bountiful year by eating a slice of this iconic rice cake. Of course, consuming cake is always lucky in our book. Click here for our recipe!

    Sweet Egg Tarts (dan tan)
    Hailing from the city of Guangzhou in the 1920s, the Chinese variation of the egg tart features a crisp, crumbly shortcrust made with lard and a luminous, egg-rich custard. Once the dish came to Hong Kong, it transformed again, getting a tender cookie-like pâte sucrée crust but keeping the reflective custard. Though a relatively new addition to the Lunar New Year feasting, the egg tart is one more sweet way to celebrate the new year. 

    Barbecue Pork Buns (char siu bao)
    A Cantonese and dim sum classic, this bao is special because it is steamed rather than baked, making it both fluffy and sturdy. Once steamed, the dough will form a chewy skin while staying snowy white and gently heating a tender filling of barbecue-style pork (or char siu). Pork is symbolic during the Chinese New Year, standing for strength, wealth, and blessings. Click here for our version of this dum sum classic. LEGGI TUTTO

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    8 Sensational Small-Batch Bakes

    Whether you’re enjoying a solo cozy night in or celebrating a special occasion with a few friends, small-batch bakes are perfect for baking for a smaller crowd. From savory breads to dark chocolate cakes, these eight scaled-down recipes are sure to satisfy in their perfect portions.

    Cakey on the outside and filled with a mouthwatering center of molten dark chocolate, these lava cakes are the ultimate romantic dessert for two—just in time for Valentine’s Day.

    To share with a smaller crowd, we scaled down our Four-Cheese Pull-Apart Milk Bread to produce two mini-loaves. This recipe is a savory twist on Japanese milk bread, with a quartet of melted mozzarella, provolone, fontina, and cream cheese stuffed between buttery pull-apart layers. 

    In a 1997 episode of Julia Child’s Baking with Julia, Nancy Silverton baked a brioche tart that was so good it made Julia cry. In our take on this groundbreaking dessert, we filled a pillowy brioche “crust” with velvety cream cheese custard and swirled it with fruit preserves. Finished off with crunchy pearl sugar, this stunner might just make you shed a tear, too.

    There’s something so nostalgic about yellow cake with chocolate frosting, and sometimes, there’s just nothing better! These mini cakes will add a pop of color and sweetness to any celebration. 

    We’ve scaled down our Carrot Cake Cheesecake Bars from a large rectangle pan to fit in a smaller square pan for those occasions when you want the classic carrot, pecan, and spiced flavor of carrot cake but need a recipe for a slightly smaller crowd.

    For these Coffee Tres Leches Cakes, luscious mini pound cakes get soaked in the classic trinity of milks, with shots of espresso and coffee liqueur added in for good measure. Topped with meringue and a sticky coffee syrup drizzle, this cake offers custard-like texture with oodles of coffee flavor.

    Seamlessly blending sweet and savory ingredients, this Small-Batch Fig and Onion Focaccia is perfect for dipping in your favorite olive oil, serving alongside pasta, or eating on its own.

    Cream-filled chocolate sandwich cookie fans, this Black Cocoa Cookies and Cream Cake is for you! Rich black cocoa mixes with espresso powder for a delightful chocolate kick, and a creamy cookie-filled frosting sweetly finishes it. Find the Nordic Ware Charlotte Cake Pan and our book, Another Bundt Collection, in our store here! LEGGI TUTTO

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    Homemade Crescent Rolls

    Homemade Crescent Rolls are so much better than canned! Perfect for breakfast, brunch, or any meal. Freezer-friendly and overnight options make this recipe a keeper.

    Who doesn’t love delicious, buttery crescent rolls? They range from flaky and crusty to soft and pillowy. These homemade crescent rolls fall into the latter category, with soft texture, rich buttery flavor, and a kiss of sweetness. This is my favorite recipe for crescent rolls – and I’ve tried many! The yeasty flavor really comes through. And the addition of honey in the dough is a simple touch of genius. It gives the rolls a honey-butter note – without being overpowering. They’re not complicated to make, and as long as you follow a few simple steps, they turn out perfectly every time.

    Why Make Homemade Crescent Rolls?
    Sure, you could buy a tube of canned refrigerated crescent rolls. But homemade crescent rolls are a thousand times better. Read the label on the can and you’ll find some strange ingredients, including palm oil (and NO butter). For all the compliments and wows at the Sunday dinner table, buttery scratch-made crescent rolls win every time. They’re made with staple pantry and refrigerated ingredients. And if it’s convenience you’re looking for, there are plenty of make-ahead options.

    Make the Crescent Roll Dough
    Mix together 1 1/2 cups of flour, 2 packages instant or active dry yeast, and a little fine grain salt in the bowl of an electric mixer. If you don’t have an electric mixer – no worries. These rolls can be made without a stand mixer. Whisk the mixture together and set aside temporarily.

    Combine butter, milk, and honey in a small saucepan and heat on low while stirring until melted. Let the mixture cool down to 115°F to 120°F.

    Pour the liquid mixture into the dry ingredients in the mixing bowl. Mix together with your mixer’s paddle attachment, or with a big wooden spoon by hand, until the ingredients are well incorporated. Make sure to scrape down the bowl. Especially the bottom, to make sure there are no pockets of flour hiding there.

    The dough is enriched with egg yolks. This gives the dough a golden hue and promotes browning. Add the egg yolks to the bowl. And mix well to combine.

    Add Additional Flour
    Critical point: Add in just enough additional flour to the batter to form a soft dough, about 1 cup to start. The dough should be sticky. Too much flour will make the baked rolls firm and not fluffy – as they bake they are likely to unfurl. Like most yeast dough recipes, this one has a flour range: 3 3/4 to 4 1/4 cups. You may not use all of the flour.

    Knead the Crescent Roll Dough
    Switch from the paddle attachment to the dough hook. (Or turn dough out onto a lightly floured surface to knead by hand.) Turn the mixer on low and knead for 6-8 minutes. The dough should be slightly lax and a little sticky. While mixing it should clean the sides of the bowl but not the bottom of the bowl. If dough sticks to the upper sides of the bowl while mixing, add just a little more flour and mix again. When you raise the dough hook from the bowl, the dough should be soft and slightly sticky. It should drape from the hook. And it should slowly, and partially ease itself back into the bowl. Transfer the dough to a greased bowl and turn over once. Then, cover with plastic wrap and let rise in a warm place until doubled. About 45 minutes.
    Overnight Option
    After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed.

    Shaping the Crescent Rolls
    Of course, if you’re looking to enjoy these rolls right away, you can immediately shape the dough after punching it down – here’s how.
    Cut the dough in two pieces. Working with one piece at a time, roll a half out to a 12-inch circle. Cut the dough into 12 wedges.
    If you prefer, you can make slightly smaller rolls by cutting the dough into 16 triangles instead of 12. (I prefer the larger rolls.)

    Roll the triangles up from the large end, tucking the point underneath the roll.
    Freezer-Friendly Option
    Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.

    If you’re not freezing the rolls, place them on parchment-lined baking sheets, cover, and let rise until doubled and puffy. About 45 minutes. Bake at 375°F for 9-11 minutes, or until the rolls are puffy, golden brown, and fragrant.

    Brush the Rolls with Butter while Hot
    Yum, I could eat this picture! While the crescent rolls are piping hot on the baking sheet, brush each with a little melted butter. Or a lot of melted butter -ha!

    The end result? Gorgeous, puffy, buttery, yeasty, homemade crescent rolls. Pile them up on a platter and serve them for any meal. They’re excellent in the morning, split and stuffed with butter and jam. Fill them with chicken salad for lunch, or have them with a garden salad.
    However, I think they are best with a savory dinner. And they’d be so good with the Easter ham or Thanksgiving turkey. My husband eats them for dessert, warmed up in the oven, then stuffed with butter and drizzled with honey.

    After testing and re-testing, and eating my weight in these buttery delights, I couldn’t wait to share my holy grail recipe with you. Some crescent roll recipes have flaky crusts, bordering on croissant territory. Don’t expect that from these. These are pure dinner roll heaven. Soft and pillowy, and cottony on the inside. There are many ways to enjoy these, as I’ve mentioned. But there’s nothing like the simple joy of unfurling a hot crescent roll straight from the oven and eating it as-is.
    You can follow along the making of these rolls with my video tutorial below.
    Related recipe: Perfect Buttermilk Dinner Rolls

    Homemade Crescent Rolls

    Heather Baird

    These dinner roll-style crescents are buttery and soft with pillowy texture and a kiss of honey sweetness. Serve them for any meal! See the recipe notes for overnight instructions, which allows you to make the dough ahead one day and refrigerate it overnight for shaping and baking the next day. Or, use the instructions for freezing the shaped rolls for up to 4 weeks, which makes it easy to have homemade crescent rolls at a moment’s notice.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minutes minsCook Time 12 minutes mins2 hours rise time 2 hours hrsTotal Time 2 hours hrs 42 minutes mins

    Course Bread, Breakfast, BrunchCuisine American

    Servings 24

    Equipmentlarge baking sheets (2)parchment papersharp chef’s knife or pizza cutterPastry brush
    Ingredients US CustomaryMetric 3 3/4 to 4 cups all-purpose flour plus more for rolling dough4 1/2 teaspoons instant yeast or two 1/4 oz. packages active dry yeast1 teaspoon fine grain salt1 cup whole milk1/2 cup unsalted butter1/4 cup wildflower honey or other local honey3 egg yolks from large eggs room temp.1/2 cup melted butter salted or unsalted
    Instructions In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, and the salt. Whisk to combine.In a small saucepan, add the milk, butter, and honey. Cook while stirring over low heat until melted. Cook to 115 °F-120 °F. If the mixture exceeds this temperature, let it cool to 115 °F-120 °F.Add the milk mixture to the dry ingredients, and stir together on medium-low speed with the paddle attachment (or stir together with a wooden spoon by hand) about 2 minutes. Scrape down the sides and bottom of the bowl and mix again briefly.Add the egg yolks and mix on medium speed to combine, another 2 minutes.Critical point: Stir in just enough of the remaining flour to form a soft dough. Begin with one cup, and add more as needed (about 1/4 cup at a time) while stirring on low speed to form a consistent, sticky, soft dough.Switch from the paddle attachment to the dough hook (Or turn the dough out onto a lightly floured surface and knead by hand). Knead for 6-8 minutes on medium-low speed. The dough should clean the sides of the bowl while mixing. It’s totally fine if the dough sticks in the bottom of the bowl a little. If the dough sticks to the top sides of the bowl, gently tap in a little extra flour 1 tablespoon at a time, until it cleans the top sides of the bowl. Remember: aim for soft and slightly sticky dough. When the dough hook is lifted from the bowl, it should drape from the hook. As it hangs there, the dough should partially relax back into the bowl.Spritz a large bowl with cooking spray, or butter the bowl. Place the dough into the bowl and turn over once to coat; cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled.Punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into two pieces.Roll each portion to a 12-inch circle. Cut each circle into 12 wedges. (Cut the circle crosswise in the center to create 4 pieces; then cut each quarter into 3 triangles to make 12 wedges).Lightly brush each triangle with melted butter; save leftover melted butter. Roll up the triangles from the wide ends. Tuck the points underneath the rolls and gently curve the ends to form crescent shapes.Place the rolls 2 inches apart on the baking sheets. Cover and let rise until puffy and nearly doubled, 30-45 minutes.Preheat the oven to 375°F. Line two large baking sheets with parchment paper.Bake for 9-12 minutes, or until the rolls are golden brown and fragrant. Remove from the oven and immediately brush with the reserved melted butter. Serve warm.Store rolls in an airtight container or zip top bag. Reheat rolls on parchment-lined baking sheets in a preheated 350°F oven for 6-8 minutes.See recipe notes for overnight refrigerator method, and for freezing instructions.
    NotesOvernight Refrigerator Method: After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed. The rise time may increase to 1 hour.
    Freezer-Friendly Method: Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.
    Increase Yield Size: Increase the roll count from 24 to 32 by rolling each dough piece to 14-inches instead of 12-inces. Cut each dough circle into 16 wedges instead of 12. Let rise and bake as directed.
    Cranberry-Orange Variation: (Great for the holidays!) In a medium bowl, toss 1/3 cup sugar with 2 tablespoons fine orange zest from 3-4 large oranges. Rub together with fingers. Stir in 1 cup finely chopped dried cranberries. Brush dough circles with butter. Divide mixture between the two dough circles; cut, roll, rise, and bake as directed.

    Keyword active dry yeast, all purpose flour, egg yolks, freezer crescent rolls, homemade crescent rolls, how to make crescent rolls, instant yeast, local honey, overnight crescent rolls, unsalted butter, whole milk, wildflower honey

    You may also enjoy: LEGGI TUTTO

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    Baking School In-Depth: Swedish Buns

    Swedish buns began popping up in bakeries and cafés in Sweden in the 1920s. Since exotic spices like cardamom and cinnamon weren’t readily available then, these buns were considered a luxury. As the economy grew in the 1950s, the path was paved for cardamom and cinnamon buns to quickly become a prized pastry that lives in the hearts and homes of Swedes today.
    Swedish buns are intricately twisted pastries imbued with the woodsy warmth of the southern Indian spice green cardamom. Cinnamon and cardamom are Sweden’s most popular bun fillings—with Swedish pearl sugar adorning the cinnamon-filled buns and a dusting of cardamom sugar topping the cardamom-filled ones. It takes some practice to master the stunning shape—give yourself plenty of grace with the first few buns to get the hang of it. And if your knot isn’t perfect, don’t worry! They will taste wonderful no matter what.
    Be sure to join us for Baking School with Williams Sonoma on Tuesday, February 6, 2024, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step through making these Swedish Buns. This is one baking event you won’t want to miss! 
    Click here to download a printable PDF of this lesson!
    INGREDIENT BREAKDOWN
    Excellent recipes require wonderful ingredients. Here’s how our recipe’s ingredients contribute to making showstopping Swedish Buns.
    BREAD FLOUR: Bread flour is high in protein and gluten, which is essential in this recipe. It helps give stability and structure to the enriched dough and allows you to roll, pull, stretch, and shape the dough without it tearing.
    GRANULATED SUGAR: Sugar acts as food for the yeast, which converts it to carbon dioxide and alcohol in the fermentation process. This helps make the dough tender, creating a soft, supple bun, and adds a bit of sweetness without making it overly sweet. Sugar also contributes to the bun’s golden color and retains moisture while it bakes.
    RED STAR® ACTIVE DRY YEAST: A standard when it comes to baking with yeast, Red Star® Active Dry Yeast is a tried-and-true favorite for a reason. Providing a moderate and steady leavening rate that allows for maximum flavor development, active dry yeast works incredibly well in enriched doughs such as this. The slower action of active dry yeast also makes it the perfect choice for the slow rise of refrigerated doughs like this one. An essential part of this dough’s leavening, yeast needs food (sugar and carbohydrates), warmth (the warm milk mixture in this recipe will activate your yeast), and moisture for proper fermentation. Keep in mind, yeast is killed at 140°F (60°C), so keep your thermometer on hand when heating your milk and butter.
    KOSHER SALT: As a rule of thumb, the ratio of salt to flour in dough is 1.8% to 2% of flour weight. It’s important to weigh your salt because different salt crystals measure differently. Dough without enough salt can easily over-ferment. Salt also helps with the color of the buns and enhances the overall flavor.
    FRESHLY GROUND CARDAMOM: Cardamom adds notes of pine, mint, and citrus and a subtle smokiness, which provides the perfect balance to the buns.
    WHOLE MILK: We use milk to add fat and flavor to our dough. Milk contains natural sugars that begin browning when heated between 212°F (100°C) and 350°F (180°C), which contributes to the buns’ beautiful bronze color.
    UNSALTED BUTTER: Butter adds decadence to the enriched dough, creating moist, tender buns. Melting the butter into the milk also means the melted butter incorporates more smoothly and evenly, ensuring consistency in flavor and texture in every bite.
    EGGS: The addition of egg in this dough not only adds richness but also helps with leavening, as the egg whites help create steam that puffs up your dough once it hits the warmth of the oven. Eggs also give the perfect golden shine to Swedish buns with the help of an egg wash—an egg whisked with a bit of water that gets gently brushed onto the buns right before going into the oven!
    LIGHT BROWN SUGAR AND GROUND CINNAMON: Light brown sugar is made by mixing granulated sugar with 3.5% molasses, which gives the light brown sugar its lovely color, moist texture, and delicate yet distinctive caramel flavor. The combination of light brown sugar and the sweet, subtle heat of ground cinnamon is a match made in heaven.
    SWEDISH PEARL SUGAR: Swedish pearl sugar is small, about the size of a dried lentil, and is generally made from sugarcane. Aside from being an elegant adornment on top of the buns, it adds a delightful crunchy texture, which beautifully contrasts the soft, buttery interior of the buns.

    Swedish Buns

    Makes 15 buns

    Dough:3¾ cups (477 grams) bread flour, divided, plus more for dusting¼ cup (50 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*2 teaspoons (6 grams) kosher salt2 teaspoons (4 grams) freshly ground cardamom seeds (see Notes)1 cup (240 grams) whole milk⅓ cup (76 grams) unsalted butter1 large egg (50 grams), room temperatureCinnamon filling (option 1):¼ cup (57 grams) unsalted butter, room temperature¼ cup (55 grams) firmly packed light brown sugar2 tablespoons (16 grams) bread flour2 teaspoons (4 grams) ground cinnamon¼ teaspoon kosher saltCardamom filling (option 2):½ cup (100 grams) granulated sugar3 teaspoons (6 grams) freshly ground cardamom seeds (see Notes)¼ cup (57 grams) unsalted butter, room temperature2 tablespoons (16 grams) bread flour¼ teaspoon kosher salt

    For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) flour, granulated sugar, yeast, salt, and cardamom at low speed just until combined.In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape bottom and sides of bowl.Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of bowl but should pass the windowpane test; see Notes.) Turn out dough onto a clean surface, and shape into a round.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Punch down dough. On a clean surface, pat dough into a 10×6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.For cinnamon filling: In a medium bowl, stir together butter, brown sugar, flour, cinnamon, and salt until well combined.Alternatively, for cardamom filling: In a small bowl, whisk together granulated sugar and cardamom; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir butter, flour, and salt into remaining cardamom sugar until well combined.Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25×10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from short sides, fold dough in thirds like a letter.Line 2 rimmed baking sheets with parchment paper.Roll dough into an 11×8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding bottom end of strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place thumb of same hand over overlapped dough strands to secure; wrap remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking loose end under bottom of finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours.Preheat oven to 350°F (180°C).For topping: In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired.Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm. Store in an airtight container for up to 2 days.

    *We used Red Star® Active Dry Yeast.
    Notes: We used freshly ground cardamom seeds. For store-bought ground cardamom, use 1¾ teaspoons (3 grams) ground cardamom in the dough and 4 teaspoons (8 grams) ground cardamom in the cardamom filling.
    Windowpane test: Pinch or cut—but don’t tear, because this damages the gluten strands—a small walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it’s been overmixed.

    MAKING THE DOUGH
    1. For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1½ cups (191 grams) flour, granulated sugar, yeast, salt, and cardamom at low speed just until combined. Adding the flour in two additions guarantees all the ingredients are evenly incorporated into the dough.2. In a medium saucepan, heat milk and butter over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F  (54°C). Add warm milk mixture to flour mixture; beat at medium speed until combined, 1 to 2 minutes. Add egg; beat at medium-high speed for 2 minutes. Gradually add remaining 2¼ cups (286 grams) flour, beating just until combined and stopping to scrape bottom and sides of bowl. Heating the milk and butter to just the right temperature ensures the dough is warm enough for the perfect first rise but not so hot that it will kill the yeast.
    GETTING KNEADY
    1. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 10 minutes. (Dough may still stick slightly to sides of bowl but should pass the windowpane test.) Turn out dough onto a clean surface, and shape into a round. To make sure the dough passes the windowpane test, pinch or cut—but don’t tear, because this damages the gluten strands—a small, walnut-size piece of dough. Then gently and slowly pull and rotate the dough out from its center. If the dough is properly kneaded, you will be able to stretch it—without tearing— until it’s thin and translucent. If it tears or breaks during the stretch, give your dough another minute of work and then test again. If the dough is too hard to stretch, it’s been overmixed.
    TIME TO RISE
    1. Grease a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour. Rising times vary depending on the environment, but keep in mind that the amount the dough has risen—the volume—is more important than how long it takes to rise.2. Punch down dough. On a clean surface, pat dough into a 10×6-inch rectangle. Wrap in plastic wrap, and refrigerate for at least 8 hours or up to overnight.
    PREP THE FILLING
    1. For cinnamon filling: In a medium bowl, stir together butter, brown sugar, flour, cinnamon, and salt until well combined.2. Alternatively, for cardamom filling: In a small bowl, whisk together granulated sugar and cardamom; reserve ¼ cup (50 grams) cardamom sugar in another small bowl. Stir butter, flour, and salt into remaining cardamom sugar until well combined.

    FILL AND FORM
    1. Let dough stand at room temperature for 5 minutes. On a lightly floured surface, roll dough into a 25×10-inch rectangle, with one long side closest to you. Using an offset spatula, dollop desired filling onto dough, and spread in a thin, even layer to edges. Working from short sides, fold dough in thirds like a letter. Letting the dough stand at room temperature for a few minutes allows it to relax a little so it’s easier to roll it out. Dotting the surface of the dough with small mounds of the filling and gently spreading all over the surface helps you achieve a perfect, even layer.2. Line 2 rimmed baking sheets with parchment paper.
     

    TAKING SHAPE
    1. Roll dough into an 11×8-inch rectangle, with one long side closest to you. Using a pastry wheel or sharp knife, cut dough lengthwise into 15 strips (about ¾ inch wide each). Holding up one end of 1 strip vertically, gently pull dough in increments until strip is 22 inches long, being careful to keep an even thickness throughout dough so it does not tear. Holding bottom end of strip between index and middle fingers and thumb of one hand, loosely wrap dough strip three times around fingers of that same hand, overlapping dough slightly. Place thumb of same hand over overlapped dough strands to secure; wrap remaining end of dough perpendicularly, between index and middle fingers, and around overlapping dough strands to form a knot-like shape, tucking loose end under bottom of finished bun as you remove your fingers. Repeat with remaining strips, and place about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when gently pressed, 1 to 1½ hours. Making small notches at ¾-inch intervals gives you a guide to follow to continue cutting the strips of dough. If you can’t pull the strips longs enough without the dough springing back, cover with a kitchen towel, let stand for 10 minutes, and then return to it. Keeping the shaping loose is key—a loose knot gives the dough space to proof and expand before baking. Too tight and the strain against itself will cause the bun to unravel.
     
    BRUSH, ADORN & BAKE
    1. Preheat oven to 350°F (180°C).2. For topping: In another small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush onto buns. Sprinkle with pearl sugar (if using) or reserved cardamom sugar as desired. The egg wash gives the buns a gloriously golden exterior and helps the cardamom sugar topping or the Swedish pearl sugar stick to the dough.3. Bake until golden brown and an instant-read thermometer inserted in center registers at least 190°F (88°C), 15 to 20 minutes, rotating pans halfway through baking. Immediately sprinkle with additional pearl sugar (if using) or any remaining reserved cardamom sugar as desired. Let cool on pans for 5 minutes. Serve warm. Store in an airtight container for up to 2 days. LEGGI TUTTO

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    Semlor

    Photo and recipe by Linda Lomelino Semlor, or the singular semla, are soft, almond- and cream-filled cardamom buns traditionally eaten on fettisdagen or Fat Tuesday as a celebration before the fasting period of Lent. These are best served the day they are made, but if you have any leftover buns, soak them in warm milk. […] LEGGI TUTTO

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    Gahkku Semla 

    Photo by Joann Pai At Restaurant Mandel in The Wood Hotel by Elite in Skellefteå, Sweden, you’ll find a unique type of semmelwrap called Gáhkku Semla. Gáhkku is a flatbread that originated from the Sámi people, an indigenous population native to modern northern Sweden and areas of Norway, Finland, and the Kola Peninsula of Russia. […] LEGGI TUTTO

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    Origin of a Classic: Semlor

    Photography by Joann Pai / Styling by Linda Lomelino With a more-than-700-year history, the almond-and-cream-filled buns most commonly known today as semlor have been through many changes. Like king cake in parts of the United States, semlor are enjoyed between the Christian holidays of Christmas and Ash Wednesday, though, traditionally, they’re meant to be served […] LEGGI TUTTO

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    Smoky Pepper Dutch Oven Bread

    In a large bowl, whisk together bread flour, whole wheat flour, salt, paprika, yeast, garlic powder, and black pepper; stir in cheese until coated in flour mixture. Add 13⁄4 cups plus 2 tablespoons (450 grams) warm water, and stir until water is fully incorporated and a sticky dough forms. Cover and let rise in a warm, draft-free place (75°F/24°C) for 2 hours.Refrigerate dough for at least 2 hours or up to overnight.Lightly dust a work surface with bread flour; turn out dough onto prepared surface, and gently press dough just to level and even it out. Starting on left side of dough and working clockwise, fold edges of dough toward center, pressing lightly. Turn dough ball over, and using both hands, cup dough and pull it toward you. Rotate dough 90 degrees, and repeat until you have a smooth, tight, sealed round.Heavily dust a sheet of parchment paper with bread flour; place dough, seam side down, on prepared parchment. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when gently pressed, 1 to 1 1⁄2 hours.When dough has about 30 minutes left to rise, place a 6- to 7-quart Dutch oven with lid in a cold oven. Preheat oven to 500°F (260°C).Using a lame or sharp knife, score top of dough as desired. (See Note.) Trim parchment so it extends 2 to 3 inches around sides of dough.Carefully remove hot Dutch oven from oven, and remove lid; using parchment as handles, quickly place dough in Dutch oven. Cover with lid, and place in oven.Immediately reduce oven temperature to 450°F (230°C). Bake for 30 minutes. Remove lid, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), about 10 minutes more. Immediately but carefully remove loaf from Dutch oven, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO