Modern country living
00:52 |
| Yeast Milk Pie |
Life in a forest homestead has some rituals. One of them is country style cooking. Organic, simple, traditional.
My family love this yeast milk bun. It keeps for a long time - great for a busy mother :)
Recipe step by step (I use double size, but you should try a single serving first :) ):
250 ml milk
14 g fresh yeast or 7g dried yeast
450 g strong white flour , plus extra for dusting
30 g sugar (or more -- to taste)
225 g butter, at room temperature
1 tablespoon caraway seeds or any other seeds you like, optional
1 large free-range egg
14 g fresh yeast or 7g dried yeast
450 g strong white flour , plus extra for dusting
30 g sugar (or more -- to taste)
225 g butter, at room temperature
1 tablespoon caraway seeds or any other seeds you like, optional
1 large free-range egg
Gently heat the milk until tepid, then stir in the yeast. Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
With a wooden spoon, stir in the yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
Preheat the oven to 190ºC. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
Knock back the dough and turn it out onto a work surface. Shape it in the desired manner.
Place the dough on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
Beat the egg, then brush over the dough and sprinkle the caraway seeds or any other (if using) on the top. Bake for 15 to 20 minutes, or until it is golden and sounds hollow when tapped underneath.
Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
With a wooden spoon, stir in the yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
Preheat the oven to 190ºC. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
Knock back the dough and turn it out onto a work surface. Shape it in the desired manner.
Place the dough on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
Beat the egg, then brush over the dough and sprinkle the caraway seeds or any other (if using) on the top. Bake for 15 to 20 minutes, or until it is golden and sounds hollow when tapped underneath.
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| Bon appetite! |
Afterwards I need some rest. Lazy weekend at home, near my fireplace with cozy wool clogs and tea - I earned it.
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| Woolenclogs |
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| NativeLT |
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| Kaleda |
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| LinenSky |
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| ZwoodZ |
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| ForestsAndMeadows |
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Take care, stay warm and cozy, eat well and wait for Christmas :)
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