They say you're a baker, or you're a cook. I resist the categories because so many of us do and enjoy BOTH! This week is a great time for our Easter baking, that way it's fun (less stressed) and done (pull out and reheat over the holiday weekend).
I have always enjoyed baking yeasted bread recipes for Easter. The standard dinner roll, which of course is delicious, transformed for me into other dough fun: from fatayer--little filled pies, spinach or meat or you-name-it, a traditional Lebanese delight--to our beloved yeasted kaak (is it a bread or a cookie?!).
Scroll down here for tips on how to make, and make ahead, yeasted goodies for Easter.
So fragrant with anise, mahleb, nutmeg. So soft with my special recipe, handed down from Dan's mother and then tweaked a tiny.
MAKE AHEAD TIP: These will hold from here through the weekend, stored in a an airtight bag or container in the freezer. Wait to glaze them day-of after thawing. Worry not at all if you don't have a mold. Simply prick the top and pinch around the edges to form a little deisgn.
These little pies cause a sensation. Biggest challenge is keeping the crew from inhaling them before you have time to put them aside for the feast! Use my dough recipe with many tips, or use store-bought Rhodes dinner roll dough. In either case, the secret key: pinch the seams on those little guys real hard, and multiple times, so they stay tidy and closed as in this photo!
MAKE AHEAD TIP: Bake the fatayer, then freeze in freezer bags. Reheat on the sheet pan from frozen or thawed. After warming, brush with olive oil or melted butter.
So many of you have let me know you're baking and loving these! Also, if za'atar isn't your Easter thing (what?!), you can sub with grated parmesan cheese and sprinkle with chopped parsley.
MAKE AHEAD TIP: Fully bake these, then freeze. Reheat at 250°F. The key to reheating without drying them out: Thaw first fully covered or in the freezer bag. Tuck them into tightly closed foil, or cover the sheet pan with foil, to protect while warming.
For your holiday weekend breakfast enjoyment, these are just wonderful. We are huge cinnamon fans, usually savory in Lebanese recipes. Here, sweet heaven in a cinnamon roll, soft with pull-apart joy.
MAKE AHEAD TIP: A must, for breakfast! Cut the rolled dough into 6 pieces, place in the prepared pan, wrap the pan with plastic, then foil and refrigerate for up to a day or freeze. Place frozen rolls in the fridge day before to thaw. Day-of (early!) bring them to room temperature and rise until puffy. Bake as directed from there.
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