Cannoli
INGREDIENTS:
1/4 ts Sugar 1 Egg yolk
1 tb Dry yeast (1env) or 1 cake 1/2 ts Cardamom
-- compressed 1 ts Vanilla extract or 1/4 tsp
1/4 c Warm water; 100 degrees -- vanilla crystal
1 c Milk 4 1/2 c All-purpose flour
1/2 c Sugar 1/2 c Raisins
1 ts Salt 1/2 c Candied citrus peel
4 tb Unsalted butter 1/4 c Almonds; finely slivered
4 Eggs
1/4 ts Sugar 1 Egg yolk
1 tb Dry yeast (1env) or 1 cake 1/2 ts Cardamom
-- compressed 1 ts Vanilla extract or 1/4 tsp
1/4 c Warm water; 100 degrees -- vanilla crystal
1 c Milk 4 1/2 c All-purpose flour
1/2 c Sugar 1/2 c Raisins
1 ts Salt 1/2 c Candied citrus peel
4 tb Unsalted butter 1/4 c Almonds; finely slivered
4 Eggs
Recipe by: The Classic Cuisine of Soviet Georgia -
ISBN 0-13-138215-2
In a mixing bowl, dissolve the 1/4 tsp of sugar, then the yeast in the warm water. Let stand in a warm place for about 10 mins, or until mixture bubbles and doubles in volume. Meanwhile, heat the milk, sugar, salt, butter, eggs, egg yolk, cardamon, vanilla, and 3 cups of the flour. Stir until well blended, then work in most of the remaining flour with your hands.
Once the dough is well mixed,dust the fruits and almonds with flour and work them into the dough. Form the dough in a ball, place in a clean, lightly greased bowl, and let the paska rise until doubled in bulk, approx. 1 hour. Meanwhile, prepare the cake tin, either an old coffee can about 7 to 8 inches high minus the lid or a similar size juice can. If using the latter, cut out one end. Wash the can well, dry, and either line with greased wax paper or grease and dust with flour. Since the paska will rise above the rim and mushroom over the side of the can while cooking, it is a good idea to make a collar with foil. If you are lining the tin with wax paper, just extend the paper. Once the paska has doubled in bulk, punch it down and put it in the can. cover and let rise until 2/3's the height of the can.
Preheat the oven to 350 degrees. Place the paska on the lower rack of the oven. Bake for 1 hour, or until a knife comes out clean after being inserted in the center of the bread. Remove from the oven and let cool for 15 mins. To remove from the can, turn it on its side, cut out the bottom with a can opener, the run a knife around the edge to separate the bread.
Push the paska out of the bottom. This necessary as it usually curls over the upper rim while baking.
ISBN 0-13-138215-2
In a mixing bowl, dissolve the 1/4 tsp of sugar, then the yeast in the warm water. Let stand in a warm place for about 10 mins, or until mixture bubbles and doubles in volume. Meanwhile, heat the milk, sugar, salt, butter, eggs, egg yolk, cardamon, vanilla, and 3 cups of the flour. Stir until well blended, then work in most of the remaining flour with your hands.
Once the dough is well mixed,dust the fruits and almonds with flour and work them into the dough. Form the dough in a ball, place in a clean, lightly greased bowl, and let the paska rise until doubled in bulk, approx. 1 hour. Meanwhile, prepare the cake tin, either an old coffee can about 7 to 8 inches high minus the lid or a similar size juice can. If using the latter, cut out one end. Wash the can well, dry, and either line with greased wax paper or grease and dust with flour. Since the paska will rise above the rim and mushroom over the side of the can while cooking, it is a good idea to make a collar with foil. If you are lining the tin with wax paper, just extend the paper. Once the paska has doubled in bulk, punch it down and put it in the can. cover and let rise until 2/3's the height of the can.
Preheat the oven to 350 degrees. Place the paska on the lower rack of the oven. Bake for 1 hour, or until a knife comes out clean after being inserted in the center of the bread. Remove from the oven and let cool for 15 mins. To remove from the can, turn it on its side, cut out the bottom with a can opener, the run a knife around the edge to separate the bread.
Push the paska out of the bottom. This necessary as it usually curls over the upper rim while baking.