Combine flour with salt, make a well in the center and add yeast, salt, milk, butter and egg into it. Whisk to combine all the liquids, then start adding in the flour from the sides.When the dough comes together in lumps, knead it well until smooth, form into a ball, then set aside for 1 hour. Cut the dough into quarters, roll each one into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with another two layers of dough.Roll with a rolling pin slightly, then cut into strips. Gather strips by two, sandwiching some more butter in between. Twist each couple of strips as shown in the video. Place on a parchment-lined baking sheet and set aside for 20 minutes. Brush with egg wash and bake at 180C/350F for 25 minutes. Enjoy!!
Put Gummy Bears in Plastic Popsicle trays. Top off with Sprite.
I’m guessing you don’t want to fill the tray to the top with Sprite because if I remember right soda expands. So probably 3/4’s of the way to the top with Sprite or you’ll have a fuzzy sticky mess in your freezer.
Unroll crescent rolls and top with one layer chicken breast and one layer of ham. Top with Jarlsberg cheese.
Tightly roll each crescent roll, tucking the end underneath. Place on a parchment-lined baking sheet and bake in a preheated 375°F oven for 12 minutes, until just golden brown. Let cool for a a couple minutes and then devour!
2 1/4 teaspoon (1 packet) active-dry or instant yeast
1 teaspoon plus 1/3 cup sugar, divided
1 cup mashed potatoes
1/4 cup milk
6 tablespoons salted butter, melted and cooled
2 large eggs
2 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
For honey butter topping:
1/4 cup salted butter, room temperature
2 tablespoons honey
Proof the yeast:
In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly. If the mixture doesn’t start to bubble, then your yeast has likely expired and it’s best to start over with new yeast.
Mix the dough:
Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.
Knead the dough:
With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it’s fine if the dough sticks to the bottom of the bowl). If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.
Let the dough rise:
Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.
Shape the dough into rolls:
Line a 13×9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Roll the dough into small balls, and place seam side down in the baking dish.
Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour:
About 15 minutes before the rolls are ready, heat the oven to 350F.
Bake for the rolls for 20 to 25 minutes:
or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.
Brush the rolls with honey butter:
In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, then sprinkle with salt. Allow to cool slightly before serving
Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake
In a smaller bowl, combine sugar, salt, milk, and margarine or butter.
Warm liquids in the microwave until warm.
Remove from microwave and add the egg and beat several times until well blended.
Make sure that the liquids are only mildly warm and not hot.
Pour the liquid mixture over the flour mixture and fold until dough forms.
Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes. Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size.
Depending on how warm it is, could take 30 minutes to an hour.
Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Roll each into a log.
Cover each log with breadcrumbs. Cut the log sideways into smaller pieces. (about 6 pieces each log). Roll each piece with breadcrumbs again.
Arrange the pieces on a baking sheet living some gaps in between (at least an inch).
Leave them to rise for another 10-15 minutes.
While waiting, preheat oven 370° F /185°C. Bake the Pandesal for 15 minutes or until the sides are a bit browned. Remove from oven and serve while hot!