Introduction | p. xi |
Ingredients | p. xiii |
Equipment | p. xxi |
Breads | p. 3 |
Yeast-Risen Cakes and Pastries | p. 43 |
Cookies | p. 73 |
Cakes | p. 109 |
Pies and Tarts | p. 185 |
Savory Pastries | p. 255 |
Puff Pastry, Strudel, and Filo Dough | p. 305 |
Fried Pastries | p. 341 |
Sources | p. 363 |
Bibliography | p. 365 |
Acknowledgments | p. 367 |
Recipe Index by Country | p. 369 |
Index | p. 373 |
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Dough
2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
½ teaspoon salt
1½teaspoons sugar
4 tablespoons (½stick) unsalted butter, softened
2 teaspoons active dry yeast
½cup warm milk, about 110 degrees
1 large egg
Egg wash: 1 egg well beaten with a pinch of salt
Kosher salt for sprinkling
2 cookie sheets or jelly-roll pans lined with parchment or foil
These are an amusing addition to an assortment of dinner rolls. 12 small pretzels1 cup currants
½cup dark raisins
2 cups unbleached all-purpose flour (spoon flour into dry-measure cup and level off)
1 cup whole wheat flour
2 teaspoons active dry yeast
1 cup warm milk, about 110 degrees
1 teaspoon sugar
1 teaspoon salt
2 tablespoons (¾stick) unsalted butter, softened
1 large egg
1 large cookie sheet or jelly-roll pan covered with parchment or foil
Though these rolls are full of currants and raisins, they are not particularly sweet. In the Netherlands they are often used to make cheese sandwiches with aged Gouda.
12 medium rolls
Serving: Use the rolls for breakfast or brunch, or split and butter them and use them for cheese or other sandwiches as they do in the Netherlands.
A Baker's Tour
Excerpted from A Baker's Tour: Nick Malgieri's Favorite Baking Recipes from Around the World by Nick Malgieri
All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.