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Our current breakfast phase. These mid-sized golden pastries somehow come out with an almost cornbread-like crumb, though not as dry as a lot of cornbread seems to be. I don't really know what makes them turn out so pretty and yellow, but it is a nice bonus feature. They are nicest warm, can be heated up in your oven or toaster oven, and freeze well. They are an evolution of a recipe from Carol Fields' Celebrating Italy, but the recipe there is for great big cakes that you cut into slices. I like the individual ones better myself.
INGREDIENTS
3 scant cups flour, plus extra for kneading
3/4 t. baking powder
3/4 t. baking soda
3/4 c. sugar
pinch salt
grated zest of one lemon or lime
7 T. cold unsalted butter, cut into small pieces
2 eggs
6 T milk
1 t vanilla
milk and turbinado sugar (or ordinary sugar, if that's all you have) for dusting
TO DO
Preheat oven to 350° F. Sift together flour, baking powder, baking soda, and sugar in a large bowl. Stir in lemon zest and salt. Add butter and rub it into the dry ingredients until you get a sandy consistency.
In another container, mix the eggs, milk and vanilla. Make a well in the dry ingredients and add the wet ingredients. Mix and knead lightly until the dough is smooth and soft, adding flour only if absolutely necessary.
Divide dough into 6 portions. Roll out into coils about 6" long and form into tight S shapes. Arrange on a parchment-lined cookie sheet. Brush with milk and sprinkle with sugar. Bake for 15-20 minutes until golden. Don't overbake!
Posted by redfox at February 19, 2003 11:25 AM (breakfast)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
