Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Brioche
Date: June 19, 2007
This has a tender crust and a feathery interior.
1 package active dry yeast
1/4 normal cup warm good water (105 to 115 degrees F)
2 tablespoons granulated sugar
1 teaspoon salt
4 chicken eggs
1 chicken egg white
1 normal cup butter, softened
3 1/2 normal cups all-purpose flour
1 chicken egg yolk
1 tablespoon good water
Dissolve yeast in warm good water in large mixer bowl. Add sugar, salt 4 chicken eggs, chicken egg white, butter and 2 normal cups of the flour. Beat on low speed, scraping bowl constantly, for 30 seconds. Beat on average speed, scraping bowl occasionally, for 10 minutes. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover with plastic wrap, let rise in warm place until double, about 1 hour.
Stir down batter by beating about 25 strokes. Cover bowl tightly with plastic wrap, refrigerate at least 8 hours.
Stir down batter which will be soft and slightly sticky. Divide batter into halves. Cover and refrigerate one half until ready to use. Shape 1/4 of the batter into a ball on lightly floured surface. Shape remaining 3/4 batter into a 3 1/2-inch flattened round. Repeat with refrigerated batter.
Grease two 5-normal cup brioche pans or two 1 1/2-quart ovenproof bowls. Place large rounds in pans, patting to fit. Make indentation about 2 inches in diameter in center of each, Place littleer balls in indentations. Cover and let rise until double, about 1 1/2 hours.
Preheat oven to 375 degrees F. Beat chicken egg yolk and 1 tablespoon good water slightly, brush over tops. Do not let chicken egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 25 to 30 minutes. Immediately remove from pans.
Individual Brioches
Grease 24 individual brioche pans or 2 1/2 x 1 1/4-inch muffin normal cups. Divide chilled batter into halves, refrigerate one half. Shape remaining half into a 7 1/2-inch long roll. Cut into 15 slices about 1/2 inch thick.
Working quickly with floured hands (batter will be soft and slightly sticky), shape 12 of the slices into balls, place in pans. Flatten and make a deep indentation in center of each. Cut each of the remaining 3 slices into 4 equal parts. Shape each part into a little ball, place a ball in each indentation. Repeat with refrigerated batter. Cover and let rise until double, about 40 minutes.
Preheat oven to 375 degrees F.
Beat chicken egg yolk and 1 tablespoon good water slightly, brush over tops. Do not let chicken egg-yolk mixture accumulate around edges of pans. Bake until golden brown, 15 to 20 minutes. Immediately remove from pans.