Sweet Honey Challah With Honey Glaze

Baked Goodies

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH!

But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? 🙂 so I change things up, I add, I try, I create something a bit different and hopefully better.
If you’re one to be afraid of baking with yeast, please don’t be, just dare, what’s the worst that could happen?
So anyways, I mixed things up (pun intended 😉 ) and poof! This honey challah was born.
I tried it before but I guess the quantities weren’t the best, but this time, oh…it came out divine!
The secret with yeast is to let it rise after you mix and knead and of course to mix/ knead enough for the gluten to perfect itself and the bread.
So yeah, enough chitchat, you just need this honey challah because I promise, it’s the only one you’ll want from now on.
Also, styling is optional 😉 just play, have fun, enjoy the process and then eat the result.

I made this specific round Challah in my favorite Pyrex pan (Clickable link) as opposed to using a baking sheet. If you choose to make it look fancier in a Pyrex, just don’t forget to either layer with parchment paper or brush with oil and dust with flour prior to placing the dough on it.

Honey Challah

Sweet Honey Challah With Honey Glaze
Author: 
Recipe type: Bread
Cuisine: Jewish, Holiday
Prep time: 
Cook time: 
Total time: 
 
This honey challah with honey glaze is super soft with a hint of sweetness and a definite taste of"more". Perfect for holidays, occasions and really just when you feel like high quality bred.
Ingredients
  • 550 gr Flour
  • 4 Tbsp Honey
  • 1 Tbsp Dry Yeast
  • ¼ Cup Vegetable Oil
  • 1 Egg
  • 1 Cup Lukewarm Water
For the wash:
  • 1 Egg
  • 2 Tbsp water
For the honey glaze:
  • ¼ Cup Water
  • 2 Tbsp Honey
Instructions
  1. Place flour, honey, yeast, oil and egg in a stand mixer bowl and add ½ cup of the water.
  2. Mix on low speed and gradually add the remaining ½ cup water until you get a soft dough. It might be just a bit tacky which is fine.
  3. Cover the bowl with dough ball in it with plastic wrap and set aside to let rise. About 30-60 minutes depending on the room temp. The dough should double its size.
  4. Preheat oven to 185C or 350F
  5. Prepare baking sheet covered with parchment paper
  6. After dough doubled its size, pour the dough out to your work space and "deflate" by kneading well.
  7. Shape your Challah as desired and place on the baking sheet. Cover with clean kitchen towel and let rise for additional 30-40 mins.
  8. Prepare the egg wash by whisking egg with 2 Tbsp water.
  9. After about 30-40 mins, gently brush the egg wash onto the challah.
  10. Bake for 20-25 minutes. The Challah is ready when the bottom is browned and when gently tapping on it results in a hollow sound.
  11. About 10 minutes into the baking, prepare the honey glaze by bringing the honey and water to a gentle boil over medium heat while constantly stirring. The honey with dissolve into the water.
  12. Immediately when the Challah is out of the oven, brush it with the honey glaze and let cool.

Honey Challah

Honey Challah

It’s Friday (or any day, when it comes to making this delish bread!) and that means CHALLAH! But you see, if I get bored of food then I either stop making it or I make it without any fun, and what’s the fun in that? 🙂 so I change things up, I add, I try, […]

Read More

Vegan Roasted Curry Paprika Cauliflower – Roasting a Whole Cauliflower

Baked Goodies | Home Made Cooking

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers.
This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because it makes my life so much easier when I plan a meal.
Drizzled with tahini sauce (or whatever sauce you like) it’s perfection!
On a different note, I’m writing this post at 7am on a Saturday (thank you baby Reef) and crave cauliflower, what does it say about me? Or about this cauliflower?
Try this, today, and let me know how much you like it!

To make it more visual for you, I also made this video, am I a good pal or what? 😉

 

Roasted curry paprika whole cauliflower

Roasted Curry Paprika Cauliflower - Roasting a Whole Cauliflower
Author: 
Recipe type: Vegetarian, Vegan, Side dish
Cuisine: Vegetarian/ Vegan
Prep time: 
Cook time: 
Total time: 
 
Roasting a cauliflower Sioux cutting, dicing and just wasting time. This is a perfect recipe for a simple yet impressive and very tasty cauliflower. It's vegetarian and vegan so it can be shared with everyone 🙂
Ingredients
  • 1 Cauliflower
  • ¼ Cup Olive Oil
  • 2 tsp Paprika (if you have smoked paprika then even better)
  • 1 tsp Curry Powder
  • ½ tsp Salt
Instructions
  1. Remove leaves from the cauliflower, leaving it whole
  2. Boil until just tender and you can easily poke with a fork through the thickest floret stem (boil about 10 minutes or until softens a bit)
  3. Remove from water onto a plate and let cool a bit
  4. In a small bowl mix together oil, paprika, curry and salt and brush mix onto cauliflower to fully cover it
  5. Place cauliflower on a foil covered baking sheet (foil and not parchment paper, you will bake this on very high temp and the paper will burn)
  6. Bake at 545F or 285C (if the highest temp your oven reaches is lower than just use that and adjust bake time accordingly) for 20 mins or until cauliflower looks browned on top (it'll look like it became crunchier)
  7. Remove from oven and when serving cut into wedges like you would a cake. Drizzle with your sauce and enjoy!
in the image - served with tahini sauce

Roasted curry paprika whole cauliflower

Roasted curry paprika whole cauliflower

I’ve been making this over and over and over again. It’s so easy and kinda impressive, I just cook, brush and bake and everyone loves it. Furthermore, it’s delicious the next day in case you have leftovers. This baked whole cauliflower is not a recipe, the way I see it it’s a life hack, because […]

Read More

Super Easy Baked Vegetable Spring Rolls with Amazing Dip

Baked Goodies

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup of coffee.

So in the spirit of light dinners, I made these easy peasy baked vegetable spring rolls.
No special instructions or preparations needed, just slice veggies and assemble.
And the dipping sauce, is to die for. It’ll also go really well with any Asian style salad.
So in 35 minutes total, you have a meal. Serve with salad and you’re a superhero 🙂

Here’s a short video to show you how to quickly do these:

 

Easy baked Vegetable Spring Rolls With Amazing Dip

 

Super Easy Baked Vegetable Spring Rolls with Amazing Dip
Author: 
Recipe type: Light Lunch, Light Dinner, Appetizer
Cuisine: Asian, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 12 Rolls
 
It's amazingly easy to make these vegetable spring rolls, and the fact that they are baked makes it even better. Dipped in the amazing dipping sauce and its perfection.
Ingredients
  • 12 Egg Roll Wraps
  • ½ Red Bell Pepper - Sliced into thin sticks
  • 1 Zucchini - Cut into thin sticks
  • 2 White Mushrooms - Sliced
  • 1 Carrot - Grated
  • Oil Spray
For Dip:
  • 4 Tbsp Sweet Chilli
  • 4 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
Instructions
  1. Preheat oven to 400F/ 190C and layer baking sheet with parchment paper.
  2. On the middle of each egg roll wrap, place a bit of grated carrot, mushrooms, 2 bell pepper sticks and a few zucchini sticks. Fold sides first, top part and then roll to close spring roll. Make sure to place rolls on their seam (opening) when laying on the baking sheet.
  3. Spray with oil and bake for 20 minutes or until browned.
To make the dip:
  1. Add all ingredients together and mix to combine.

 

Easy baked Vegetable Spring Rolls With Amazing Dip

 

Easy baked Vegetable Spring Rolls With Amazing Dip

With 3 kids at home (one of which is a baby), I lately tend to turn to lighter and easier dinners, lunches and just generally easier everything. I have zero time for things I really want to do, so making simple things (like dinner) easier, will at least give me time for yet another cup […]

Read More

Baked Cauliflower Fritters

Baked Goodies

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5.
You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time for almost nothing and I’m now existing on survival mode which means it’s ok if I didn’t get to tend to everything around the house, it means I do what I can after a few hours of sleep (never enough) and it means that I need to find easy food dishes that will fit right into my (non-existent) schedule.

Luckily, my husband is vegetarian and the kids love veggies so I have a lot of options on my hand. This time I made Baked Cauliflower Fritters, or if you want just call them Britters 🙂

This is an easy recipe with minimum ingredients and served with dipping sauce and salad it’s a super simple dinner fix.

When I made this the first time it was with 1 cauliflower but everyone ended up fighting oven the last piece so this time I made it from 2. If you wish you can divide the recipe in 2 and get a smaller quantity but believe me, even if you have leftovers they won’t last long.

here’s a video I made for this recipe as well:

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters
Author: 
Recipe type: Dinner, Lunch
Cuisine: Vegeterian
Prep time: 
Cook time: 
Total time: 
 
Easy cauliflower fritters that are oven baked and go go with any dipping sauce and salad. Taste amazing the day after too.
Ingredients
  • 2 Medium Cauliflower Heads - Divided into florets
  • ½ Cup Bread Crumbs
  • 4 Eggs
  • 2 tsp Dried Oregano
  • 1 tsp Salt
Instructions
  1. Boil the cauliflower florets for about 10 minuted or until starting to soften. You don't want it too soft or too hard, poke with a fork and if it goes in easily into the floret stem then it's ready.
  2. Drain into a colander and wash with cold water. This will stop the cooking process and will ease the dicing.
  3. Dice into small pieces and place in large bowl.
  4. Add in the eggs, bread crumbs, oregano and salt and mix well to combine.
  5. Let the mix stand for 10 minutes.
  6. Preheat oven to 400F or 190C and layer a baking sheet with parchment paper.
  7. Brush the prepared baking sheet with some vegetable oil.
  8. Form the fritters and place on baking sheet.
  9. Gently brush each fritter with some vegetable oil.
  10. Bake for 30-40 minutes, turning once after about 15-20 minutes or when the bottom is browned. Serve with tahini sauce or sweet chilli. Tastes great served warm or at room temperature.

 

Baked Cauliflower Fritters

Baked Cauliflower Fritters

It’s been a while since I posted anything. It’s actually been a while since I’ve done anything I used to do before we turned into a family of 5. You see, in January I finally got my bun out of the oven 🙂 and this bun is a handful alright. So I basically have time […]

Read More

Whole Wheat Maple Challah – AKA The Canadian Braid

Baked Goodies

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so.

You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the right ingredients in the right order and give the dough the time it needs – you’re fail proof.

Anyways, enough with my weird mumbling right? I’m here to let you all know that I made a Canadian Braid! I decided to name it that because obviously it has Maple in it, and also, because I like it 🙂

It’s Friday today and usually when I have the time and the muse, I make Challah bread for our Friday dinner. I usually just use sugar in the dough but this time I decided to upgrade with a bit of maple. So there’s maple inside and outside. Yumm.

A few tips before you give this a try though:

1) Since this is made of Whole Wheat flour, please make sure you knead the dough (using your hands or dough hook) a bit longer than usual. It’ll give it more softness and fluffiness once it’s baked.

2) Be patient. Whole Wheat takes a bit longer to rise. So go read a book or something while the dough rises 🙂

3) This dough turns out non tacky at all, but if it does for you from some reason (maybe the flour you’re using or room temperature) just rub your hands with a bit of oil and remove the dough from the hook with oily hands and then pat it with the oil as you place it in a bowl to let it rise. If you add more flour you might end up having a dry challah.

I think this is all. And now, the recipe.

 

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat MAple Challah with MAple Glaze

 

Whole Wheat Maple Challah - AKA The Canadian Braid
Author: 
Recipe type: Bread
Cuisine: Jewish, Canadian, Challah
 
This challah is sweet, soft and just delicious. Made with whole wheat flour but tastes so much better that just any other whole wheat challah. It has a sweet after taste and of course a fantastic smell.
Ingredients
  • 500 gr Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 3 Tbsp White Sugar
  • 2 Tbsp Maple Syrup
  • ⅓ Cup Vegetable Oil (not olive oil)
  • ½ tsp Salt
  • 1 Cup Water
For the Glaze:
  • 4 Tbsp Maple Syrup
  • 2 Tbsp Lukewarm Water
Instructions
  1. Place the flour, yeast, sugar, maple, oil and salt in a stand mixer bowl (or large mixing bowl if doing by hand).
  2. Add in ½ cup lukewarm water and using your dough hook, start mixing on low speed.
  3. Once it starts incorporating, gradually add in the remaining ½ cup water white mixing.
  4. Now increase the mixing speed by just a bit and let the mixer do its thing. Mix for about 4 minutes.
  5. The dough should now be fully incorporated, separated from the bowl and wrapped around the dough hook.
  6. Remove the dough from the hook and knead by hand a few times.
  7. Shape as ball and place back in the bowl and cover the bowl with plastic wrap.
  8. Let the dough rest and rise until it doubles its size (about 1 hour).
  9. After the dough had doubled its size, remove it from the bowl and divide into the the number of strands you'd like to make your challah with (I made it with 4 so divided the dough into 4 pieces).
  10. Roll each piece of dough into a strand. Pinch all strands together before shaping (you don't want the braid to open while baking).
  11. Once done shaping, place the braided challah on a baking sheet layered with parchment paper and cover with a clean kitchen towel and set a side.
  12. Let the challah rest and rise again. This should take about 40 minutes now.
  13. Preheat oven to 190C (375F) and after 40 minutes, remove the towel and gently place the challah in the oven for baking.
  14. Bake 20 minutes until it's nice and brown.
  15. While the challah is in the over prepare the glaze by simply placing the maple syrup and water in a small saucepan and heating on medium heat while stirring, until it start to boil. Remove from heat immediately.
  16. After 20 minutes, remove the challah from the oven (you'll know it's ready if when you tap on it you hear a hollow sound) and immediately brush with the maple glaze (while the challah is still hot).
  17. Let the challah cool completely & enjoy.

Whole Wheat Maple Challah with MAple Glaze

Whole Wheat Maple Challah with MAple Glaze

I love yeast dough! I really do. I’m not sure why but I think it’s the fact that it kinda “gives back” what you put into it. Am I making sense? didn’t think so. You see, yeast dough required patience and knowing which ingredients work together well and which don’t. And when you add the […]

Read More

Turkey Filled Phyllo Pastry Cigars

Baked Goodies | Home Made Cooking

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast.

Well luckily, this year good friends of ours volunteered to bring the turkey so we did have one giant delicious bird on the table.

I’ve never made turkey myself, I just know that it takes a very long time to cook in the oven, so I don’t have any tips for making the turkey, but what I do have to share is a leftover recipe.

Don’t you just love it when you end up having leftovers that are not just good for a meal the day/s after but it’s also something you can transform into something else? I love it.

So we had lots of turkey leftovers and I had to to make something from them so I combined it with other leftovers I had in the fridge which were Phyllo pastry sheets.

I made these yummy turkey “cigars” in the oven, no deep frying, and served with broccoli and salad. A leftover feast on its own.

 

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

 

Turkey Filled Phyllo Pastry Cigars
Author: 
Recipe type: Appetizer, Turkey
 
These pastry cigars are a good solution for a quick dinner, lunch, appetizer and even a lunchbox new favorite. You can use your thanksgiving leftovers like a pro.
Ingredients
  • 6-8 Phyllo Pastry Sheets
  • 2 Cups Chopped Turkey Leftovers (cooked)
  • ½ Carrot
  • ¼ tsp Salt
  • ⅛ tsp Ground Cumin
  • 1 Egg
  • ½ Cup Shredded Cheese (Optional)
  • Vegetable Oil - For Brushing
Instructions
  1. Preheat oven to 375F (190C) and layer a baking sheet with parchment paper
  2. Place the turkey, carrot, salt and cumin in a food processor and process until finely shred.
  3. Pour the mix into a bowl and add in the egg (and cheese if you’re using any) and mix using a fork or spoon until egg is fully incorporated.
  4. Spread one sheet of Phyllo Pastry on your working surface and brush with some oil and place another pastry sheet on top of it.
  5. Now that you have 2 sheets of pastry on top of each other with oil in between, divide your double layered pastry sheet into 4 strips (using the shorter side, so don't use the length of the sheet but the width) and divide each strip into two equal rectangles.
  6. Scoop one tablespoon of turkey mix a time, and form a small log/roll between your hands and place it 1 cm or ½ inch away from each rectangle edge.
  7. Fold the two rectangle edges over the turkey filling, the fold should be about ½ cm on each side, and then roll lengthwise to form a cigar/roll (instructions in photos below).
  8. Brush the cigar’s edge with a bit of oil right before rolling it all the way (this will help keep it closed while baking - like glue) and place the cigars on your baking sheet with the seam facing down (so the seam will be the bottom).
  9. Brush each cigar with oil before baking and bake for 15-17 minutes until cigars are brown.

 

instructions for phyllo pastry cigars

Turkey Filled Phyllo Pastry Cigars

Turkey Filled Phyllo Pastry Cigars

We’ve never celebrated thanksgiving with a turkey. I mean, we did have nice lunch/dinner with friends, celebrating thanksgiving and being grateful for what we all have, but I must admit that turkey was never a part of the feast. Well luckily, this year good friends of ours volunteered to bring the turkey so we did […]

Read More

Apples and Honey Flower Shaped Buns

Baked Goodies

With fall in almost full swing (hey, I can definitely see red leaves at this point of time) and the Jewish high holidays right around the corner, my desire to make and bake is definitely increasing.

I saw a video recently of this woman making amazing shapes of bread and thought to myself ‘I wanna play with dough too’, so I did. I decided to go for the apples and honey concept since it’s not only fall related but it’s also a perfect fit for the Jewish New Year – Rosh Hashanah.

I must say, that although I don’t consider myself a religious person, I just LOVE the traditions of the Jewish religion. Celebrating the new year with family and friends and awesome food that of course symbolizes different things.

One example is the honey and apple. In Rosh Hashanah we serve apples and honey at the table, the kids love it, we love it, it tastes so good and it is a symbol of a blessing for a sweet year to come ahead. So the way I see it it’s a win-win.

In fact, the Jewish New Year is one of my all-time favorite holidays, I find that although I don’t have my family nearby, I still enjoy the atmosphere of the holiday, the cooler evenings and the fact that we gather around with friends and wish each other a happy and sweet new year.

Having said all that about the honey and apples and happiness, these flower shaped buns are pure joy 😉

Regardless of your religion or traditions, these are a smash hit when it comes to something special to serve at the table. They incorporate apples, honey and bread – I mean, come on, does it get any better than this? oh wait, it does, pass the butter please.

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Flower Shaped Buns
Author: 
Recipe type: Buns, Bread
Cuisine: Holiday, Fall, Breads
Prep time: 
Cook time: 
Total time: 
Serves: 9 Buns
 
These easy flower shaped buns are not only pretty, they taste amazing, and when fresh with butter on top they're a smash hit for sure.
Ingredients
  • 350gr Whole Wheat Flour
  • ¼ Cup Vegetable Oil
  • ½ Tbsp + 1 ½ Tbsp Honey (divided)
  • ¼ Cup + ½ Cup Warm Water (divided)
  • 1 Tbsp Dry Yeast
  • 1 Apple - Peeled and diced into small cubes
For Honey Syrup for brushing:
  • 1 Tbsp Honey
  • 1 Tbsp Boiling Hot Water
Instructions
  1. In a small bowl, place the Yeast with ½ Tbsp honey and ¼ cup warm water and stir. Set aside for about 10 minutes until foam forms).
  2. In the meantime, prepare the rest of the dough by placing the flour, oil, 1 ½ Tbsp honey and diced apple in a stand mixer bowl.
  3. Add in the yeast mixture and start mixing on low-medium speed with the knead attachment. Gradually add the additional ½ cup warm water while stirring until a soft and a bit sticky dough forms (about 3 minutes).
  4. Remove the dough from the bowl and knead it on a lightly floured surface for about 5 minutes and then place back in the bowl, cover with plastic wrap and set aside in a warm place for about 45 minutes or until the dough almost doubles in size.
  5. Preheat the oven to 185C (365F) and layer a baking sheet with parchment paper.
  6. After about 45 minutes, dump the dough onto a lightly floured surface and punch it to deflate it.
  7. Divide into 9 pieces and start shaping. You can shape into any bun shape.
  8. For flower shape, follow the images below (roll the dough, flatten a bit, cut edges of roll, roll into a spiral).
  9. place shaped buns onto the baking sheet and cover all with clean kitchen towel and set aside for 30-35 minutes in a warm place to let the buns rise.
  10. After 30-35 minutes, place in the preheated oven and bake for 17-20 minutes until the buns are golden brown and sound hollow when you tap on them.
  11. While the buns are baking make the honey syrup to brush them with, by mixing together the honey and boiling hot water.
  12. Once the buns are out of the oven, brush them with the syrup while they’re still hot and let cool.

 

Apples and Honey Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

 

Apples and Honey Whole Wheat Flower Shaped Buns

With fall in almost full swing (hey, I can definitely see red leaves at this point of time) and the Jewish high holidays right around the corner, my desire to make and bake is definitely increasing. I saw a video recently of this woman making amazing shapes of bread and thought to myself ‘I wanna […]

Read More

Cherry Filled Whole Wheat Rolls – Cherry Piroshki

Baked Goodies

In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt like this was the second best alternative.

After I was done with the fresh cherries, I decided to make something with cherries, and frozen ones. Why? It’s pretty obvious – I had no fresh ones left after diligently eating them all 🙂

In the past, I posted about Potato Piroshki, well guess what? there’s a dessert semi-sweet version of these yummy stuffed rolls. And it’s the cherry version. Stuffed with sweetened cherries, these rolls are just too good to resist.

If you’re looking for something that’s both fruity and special, this is it. And serving these warm with either vanilla ice cream or something as simple as sweetened sour cream – will be a hit.

In this recipe I used raspberry jam to sweeten the cherries (because I had and still do SO MUCH of it from last year) but you can definitely sweeten the cherries with a bit of sugar.

 

Cherry Piroshki - Cherry Filled Rolls

 

Cherry Filled Whole Wheat Rolls - Cherry Piroshki
Author: 
Recipe type: Sweet Rolls
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 15 Rolls
 
These Semi- Sweet Cherry Filled Rolls are going to be a hit the next time you serve tea. They're also made with whole wheat so it's kinda good for you as well.
Ingredients
  • 2 ½ cups Whole Wheat Flour
  • 1 Tbsp Dry Yeast
  • 1 Egg
  • ¾ Cup Warm Milk
  • 75gr Butter - Melted
  • 3 Tbsp Sugar
For the Filling:
  • 30-45 Frozen or Fresh Pitted Cherries
  • Raspberry (or any berry) Jam or 3 Tbsp Sugar
For the Egg Wash:
  • 1 Beaten Egg Yolk (you can also use the whole egg)
Instructions
  1. Place all the ingredients in a mixer bowl and mix until combined.
  2. The dough you’ll get will be very sticky (don’t worry); simply dump the dough onto a floured surface (floured with 3 Tbsp Whole Wheat Flour or as needed) and roll in the flour until the dough is still very soft but no longer sticky.
  3. Place the dough in a bowl, cover with plastic wrap or clean kitchen towel and let it rise for 45 minutes.
  4. After 45 minutes, place the dough bowl in the fridge for about 30 minutes (this will ease the dough shaping).
  5. Preheat oven to 375F (185C)
  6. Remove from fridge and divide into 15 pieces and roll each piece into a ball.
  7. On a lightly floured surface, roll each ball into a 8-10cm (3”-4”) round flat circle.
  8. If you are not using jam for the filling, this is when you’ll need to toss the cherries with the 3 Tbsp sugar.
  9. To fill each circle simply place 2-3 sugared cherries in the middle. If you are using jam, place ½ tsp jam in the middle of each circle and top with 2-3 cherries.
  10. Fold each filled circle in half and tightly pinch the edges to prevent the filling from coming out while baking.
  11. Tuck each edge of the half circle under the roll and place each half circle on its “seam”. So the part you pinched is on the bottom of the roll and the ends are tucked under.
  12. Place on a parchment paper layered baking sheet and brush with the egg wash.
  13. Bake for 20 minutes or until golden brown.
  14. Store in a sealed container in the fridge (after cooled down).

 

Cherry Piroshki - Cherry Filled Rolls

In my opinion Cherries (especially when they are fresh) are a sexy fruit. They’re red, luscious, sweet and just always look so inviting. This summer I had the pleasure of chugging a BUNCH of cherries. I just bought more and more. And while I’d definitely prefer to pick them fresh from the tree, I felt […]

Read More
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