Shortbread Cookies

 

These are similar to the thumbprint cookies I have made in the past. It is a great basic shortbread recipe that is easy to alter.  Just change up the jam flavour or put chocolate instead of jam in the centre.  Maybe even peanut butter or almond butter.  Use your imagination.  I have been going through Magnus Nilsson's book "The Nordic Baking Book" and this is where this recipe came from.  I used Apricot jam this time.  I feel like I could have added an egg to this recipe. I use a weight scale to measure my ingredients.

4 cups plus 2 tbsp plain all purpose flour (I always buy the unbleached)
1 tbsp baking powder
1 cup plus 1 1/2 tbsp sugar

300g/11oz butter at room temperature

2 eggs at room temperature

your choice jam

Preheat the oven to 400F and line a baking sheet with parchment paper.  (I use stoneware which takes a little longer to bake but I like the result).

Whisk together all dry ingredients and add butter.  Knead with hands in a bowl until well mixed.  Lightly beat the eggs and add them to the mixture and work until smooth, taking care not to overwork the dough.

Shape the dough into 20 little balls with your hands and place on the prepared baking sheet.  Make an indentation in each one (use your finger or the end of a wooden spoon).  Fill the indentation with jam.

Bake in oven for about 10 minutes or until golden brown.  

Whole Wheat Loaf with Poppy Seeds

I love baking bread, the way it fills up the house with its smell!  This is a whole wheat version of a poppy seed loaf, change the whole wheat to all purpose or bread flour if you prefer a white loaf.

1 cup water

1 cup milk + 2 tbsp

2 packages traditional yeast

3 1/2 tbsp butter at room temperature

5 1/2 cups whole wheat flour

1 egg

3 tbsp Poppy Seeds

Warm water and milk to a tepid temperature (be careful not to have it too hot or it will kill the yeast).  Sprinkle yeast on top to proof.  Leave for 10 minutes.

Put salt, butter and flour into a large bowl.  Add yeast/milk/water and knead until elastic and shiny.

Cover the bowl with a clean dish towel and leave the dough to rise in a warm spot for about 35 min or until doubled in size.

Line 2 baking sheets with a clean dish with parchment paper or butter three 9x5x3 inch loaf pans.

Place the dough on a lightly floured surface and divide it in half of 3 depending on how large you want your loaves.  Shape them nicely and then lightly oil or butter the tops of them.  Cover with a clean dish towel again and leave in a warm place to rise for another 20 minutes or until doubled in size.

Preheat the oven to 400F.  Whisk egg in a small bowl with 1 tbsp water.  Brush on loaves and sprinkle with poppy seeds.   Bake for 20-25 minutes or until cooked through and nicely golden.  Leave to cool on wire racks.

 STRAWBERRY SUFGANIYOT (Doughnuts)

Jelly doughnuts that are to die for!  These do not last long.  Use a good quality jam to fill these to get the best flavours and sprinkle with sugar when cooled.

1 cup (250 mL) whole milk, warmed
2 1/2 tsp (12 mL) dry active yeast
1/4 cup (60 mL) granulated sugar, divided
1/4 cup (60 mL) unsalted butter, melted,
cooled slightly
2 eggs, room temperature, beaten
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) salt
3 1/2 cups (875 mL) all-purpose flour, plus more
for dusting
8 cups (2 L) canola oil, divided
1 1/2 cups (375 mL) good-quality strawberry
preserves

1     Combine milk, yeast and 1 tsp (5 mL) sugar in bowl of a stand mixer fitted with a dough
hook. Let stand until foamy, about 10 minutes.

2 Add in remaining sugar, butter, eggs, vanilla and salt. Stir to combine.

3 With the dough hook running on low speed, gradually add flour. Continue to mix until a
smooth dough has formed that releases cleanly from bowl as it kneads, about 5 minutes.

4 Grease a large bowl with 2 tsp (10 mL) canola oil. Form dough into a ball in greased bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 1 hour.

5 Transfer dough onto a floured surface. Roll out into a sheet about 1/2 inch (1 cm) thick.

6 Lightly flour 2 baking sheets. Using a 2-inch (5 cm) circle cutter, cut rounds and transfer, spacing evenly, to baking sheets. (Lightly dust cutter with flour as you go to avoid sticking.)

7 Collect dough scraps and roll into a ball. Rest dough for 5 minutes, then repeat step 6 to cut
remaining dough. Discard any remaining scraps.

8 Cover baking sheets with plastic wrap. Let rise in a warm place until they puff to about one and a half times their size, about 40 minutes.

9 About 10 minutes before they finish rising, heat remaining canola oil in a large pot over medium-high heat until temperature reaches 375°F (191°C). Adjust heat to maintain temperature. (this is crucial, I used a candy thermometer to keep a close eye on the temperature.

10 Working in batches of 3, gently place doughnuts in oil. Fry until golden and puffed, about 2 minutes per side. Remove from oil and place on a wire rack to cool.

11 If preserves are chunky, purée in a food processor first.

12 Before placing a large piping tip into a piping bag, use the tip to pierce a hole in the side of each doughnut. (This will make them easier to fill.) Place tip in bag and fill with strawberry
preserves. Pipe about 1 tbsp (15 mL) strawberry preserves into each doughnut.

13 Once doughnuts are completely cooled, sift sugar over doughnuts.