theme: Spain

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Sesame Rings (Spain)

Prep Time: 25 min
Inactive Prep Time: 30 min
Cook Time: 20 min

Serves: about 40 cookies (for me it made about 20 but they were bigger than mini-bagels)

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. We loved the savory sesame flavor so much that we added tahini to the dough to help showcase it. They store well, so they’re excellent cookies to keep around in case of unexpected guests.
Ingredients
  • 4 cups plus 2 tablespoons all-purpose flour
  • 1 tablespoon baking powder1/2 teaspoon fine salt
  • 3 large whole eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1 1/4 cups sugar
  • 1/4 cup tahini (sesame paste)
  • 1/2 cup vegetable oil
  • 1 tablespoon pure vanilla extract

Sesame Glaze:

  • 1 large egg white, lightly beaten
  • 1 teaspoon honey
  • 1/2 cup hulled raw sesame seeds

Directions
Preheat the oven to 375 degrees F. Line 2 baking sheets with silicone mats or parchment, or coat them with nonstick cooking spray.

Whisk the flour, baking powder and salt together in a medium bowl.
Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.

Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (Dust your hands and the parchment lightly with flour if the dough is sticky.) Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings.

To glaze the cookies: Put the sesame seeds on a small plate. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.

Bake rings until lightly browned, about 15 to 20 minutes. Transfer from baking sheet and cool on wire racks. Serve.

Busy baker’s tips: These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.

Posted on » by Michael » Theme:

Bourbon (or Rum) Brown Sugar Sauce

Bourbon-Brown Sugar Sauce
Makes about 1 cup. Published March 1, 2010. From Cook’s Illustrated.
Why this recipe works:
Toasting cubes of challah was the first step in perfecting our bread pudding recipe. Next, we worked on achieving a silky but not overly eggy custard, using equal parts milk and cream and using just egg yolks, not whites. Finally, topping the pudding with extra challah cubes and sprinkling them with sugar gave our bread pudding recipe a crunchy, buttery, sweet crust that made the perfect partner for the luscious custard below.
Rum can be substituted for the bourbon.

Ingredients
• 1/2cup packed (3 1/2 ounces) light brown sugar
• 7tablespoons heavy cream
• 2 1/4tablespoons unsalted butter
• 1 1/2tablespoons bourbon (see note)
Instructions
1. Whisk brown sugar and heavy cream in small saucepan set over medium heat until combined. Continue to cook, whisking frequently, until mixture comes to boil, about 5 minutes. Whisk in butter and bring mixture back to boil, about 1 minute. Remove from heat and whisk in bourbon. Cool to just warm; serve with bread pudding.

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Classic Bread Pudding

Classic Bread Pudding

Serves 8 to 10. Published March 1, 2010.
From Cook’s Illustrated.

Challah is an egg-enriched bread that can be found in most bakeries and supermarkets. If you cannot find challah, a firm high-quality sandwich bread such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White may be substituted. If desired, serve this pudding with softly whipped cream or with Bourbon-Brown Sugar Sauce (see related recipe). Store leftovers tightly wrapped in the refrigerator. To retain a crisp top crust when reheating leftovers, cut the bread pudding into squares and heat, uncovered, in a 450-degree oven until warmed through, 6 to 8 minutes.

Ingredients

  •  2 tablespoons light brown sugar
  •  3/4 cup plus 1 tablespoon granulated sugar (5 1/4 ounces)
  • 1(14-ounce) loaf challah bread, cut into 3/4-inch cubes (about 10 cups) (see note)
  • 9 large egg yolks
  • 4 teaspoons vanilla extract
  • 3/4 teaspoon table salt
  • 2 1/2 cups heavy cream
  • 2 1/2 cups milk
  • 2 tablespoons unsalted butter , melted

Instructions

  1. Adjust oven racks to middle and lower-middle positions and heat oven to 325 degrees. Combine brown sugar and 1 tablespoon granulated sugar in small bowl; set aside.
  2. Spread bread cubes in single layer on 2 rimmed baking sheets. Bake, tossing occasionally, until just dry, about 15 minutes, switching trays from top to bottom racks halfway through. Cool bread cubes about 15 minutes; set aside 2 cups.
  3. Whisk yolks, remaining 3/4 cup sugar, vanilla, and salt together in large bowl. Whisk in cream and milk until combined. Add remaining 8 cups cooled bread cubes and toss to coat. Transfer mixture to 13 by 9-inch baking dish and let stand, occasionally pressing bread cubes into custard, until cubes are thoroughly saturated, about 30 minutes.
  4. Spread reserved bread cubes evenly over top of soaked bread mixture and gently press into custard. Using pastry brush, dab melted butter over top of unsoaked bread pieces. Sprinkle brown-sugar mixture evenly over top. Place bread pudding on rimmed baking sheet and bake on middle rack until custard has just set, and pressing center of pudding with finger reveals no runny liquid, 45 to 50 minutes. (Instant-read thermometer inserted into center of pudding should read 170 degrees.) Transfer to wire rack and cool until pudding is set and just warm, about 45 minutes. Serve.