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Slow Living – 1 Dough, 3 Recipes

Inspired by »Slow Living«, the art of living consciously, Roberta Dall’ Alba created an amazing new food feature for the new sisterMAG issue using one dough to make 3 delicious recipes. Download the recipes for free right here! The recipes are for: raspberry-cardamom-buns, hazelnut babka and pear-feta-focaccia.

Inspired by »Slow Living« – 1 dough, 3 delicious recipes

Instructions for the DOUGH:

You can make this dough with or without a stand mixer. I’ve used my bread machine to knead the dough, but you can also use your hands (elbow grease never hurt!).

If using a stand mixer/bread machine:

Step 1

Combine almond milk, fresh yeast and honey and let the yeast melt. Activate the machine at low speed (choose dough setting if using a bread machine).

Step 2

Add the applesauce and gradually sift the flour into the machine’s pan.

Step 3

Drizzle oil and water and let them blend until fully

Step 4

Add brown sugar and salt and let knead for 15 minutes, until you obtain a nice and smooth (slightly sticky) dough.

Step 5

Put the dough into a bowl and cover, let it rise in a warm place for 1.5/2 hours or until doubled.

To make the RASPBERRY CARDAMOM BUNS:

Step 1

Prepare the dough as mentioned above.

Step 2

On a floured surface, roll out the dough to be about 30 x 40 cm.

Step 3

Spread the raspberry jam all over, and place some fresh raspberries on the surface (slightly flatten them).

Step 4

Combine cardamom powder and brown sugar, then sprinkle it onto the filling.

Step 5

Fold the dough in 2 or 3 lengthways. You should end up with a rectangle.

Step 6

Using a pizza cutter, cut 16 strips of dough (starting from the long side of the rectangle).

Step 7

Take one strip and spin it around a few times. Curl into a ‘knot’ and make sure both ends are tucked under so they do not open during baking.

Step 8

Place the knots spaced well apart on a baking sheet and let rise – covered – in a warm place for 30 minutes.

Step 9

Meanwhile preheat your oven at 200°C.

Step 10

After 30 minutes of rising, brush the raspberry cardamom buns with egg yolk + a drop of almond milk, and bake for 15 minutes.

Step 11

Check them frequently to be sure they do not burn (every oven is different).

Step 12

Let them cool and eat them immediately, or freeze them.

BON APPÉTIT!

INSTRUCTIONS: HAZELNUT BABKA

Step 1

Prepare the dough as mentioned above.

Step 2

While rising, prepare the hazelnut spread: blend hazelnuts, chocolate and cocoa powder until nice and creamy (you’ll need a very strong blender for this as most regular ones aren’t strong enough to quickly make nut butter from the hazelnuts). Let it chill in the fridge to firm a bit.

Step 3

On a floured surface, roll out the dough to be approximately 30 x 40 cm.

Step 4

Spread ¾ of the hazelnut filling* leaving a border around the dough.

* Eat the remaining hazelnut spread with bread or drizzle it on your oatmeal in the morning.

Step 5

Roll it up from the bottom (the longer edge) to the top, until you get a long snug roll (make sure the end is tucked under).

Step 6

Chill the babka in the freezer for 20/30 minutes (make sure it doesn’t freeze).

Step 7

Using a bread knife, cut the log lengthwise.

Step 8

Take a piece and fold it onto the other, forming a braid.

Step 9

Pinch the edges together to seal the babka.

Step 10

Line a 10 x 22 cm (approximately 8 x 4 inches) loaf pan with parchment paper (if you use a silicon/paper pan, you don’t need to line it).

Step 11

Place the babka into the pan and let it rise for 2 hours.

Step 12

Preheat the oven at 180°C.

Step 13

Brush the surface of your babka with egg yolk, sprinkle some roughly ground hazelnuts on top and bake for 30/35 minutes.

Step 14

Let it cool before removing it from the pan. Eat it or freeze it.

BON APPÉTIT!

INSTRUCTIONS: PEAR-FETA FOCACCIA

Step 1

Prepare the dough as mentioned above.

Step 2

Oil a 26-cm round pan.

Step 3

After the dough has doubled in size, transfer it to the pan and press it with your fingers, stretching it so it covers the bottom of the pan.

Step 4

Slice the pear and the onion thinly (about 2 mm thick), then cover the dough with the slices.

Step 5

Sprinkle some feta cheese, pine nuts and rosemary sprigs.

Step 6

Cover with plastic wrap and let rise for 1 hour.

Step 7

In the meantime, preheat the oven at 180° C.

Step 8

When leavened, brush the ‘cornicione’ (outer edge) with olive oil.

Step 9

Bake for 30/35 minutes.

Step 10

Serve with a drizzle of honey (optional).

BON APPÉTIT!