This gorgeous sweet bread swirled with jam may look tricky, but it’s not. The best part is opening the oven to find this star-shaped beauty in all its glory.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm whole milk (110° to 115°)
- 1 large egg
- 1/4 cup butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3-1/4 to 3-3/4 cups all-purpose flour
- 3/4 cup seedless raspberry jam
- 2 tablespoons butter, melted
- Confectioners’ sugar
- Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, butter, sugar and salt; add yeast mixture and 3 cups flour. Beat on medium speed until smooth, about 1 minute. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-in. circle. Place on a greased 14-in. pizza pan. Spread with one-third of the jam to within 1/2 in. from edge. Repeat twice, layering dough and jam, and ending with final portion of dough.
- Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.
- Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners’ sugar.
Yield: 16 servings
Kickstart the flavor by trying blueberry jam and 1 teaspoon grated lemon peel, or blackberry jam and 1/2 teaspoon cardamom.
The bread is just as important as the burger. Here’s how to jazz up a classic bun.
How to Flavor Burger Buns + Topping Ideas
Preheat the oven to 375 degrees F. Lightly beat 1 large egg white with 1 tablespoon water. Brush on buns, then add toppings and bake until the egg white is dry, 6 to 8 minutes.
Brush with egg wash, then sprinkle with sesame seeds and thinly sliced roasted nori (seaweed sheets). Bake as directed.
Buffalo Blue Cheese
Replace the water in the egg wash with Buffalo hot sauce; brush on the buns. Sprinkle with blue cheese and celery seeds. Bake as directed.
Salt and Pepper
Brush with egg wash, then sprinkle with flaky sea salt and freshly ground pepper. Bake as directed.
Bacon and Cheddar
Brush with egg wash, then sprinkle with shredded cheddar and finely chopped cooked bacon. Bake just until the cheese melts, about 3 minutes.
Brush with egg wash, then sprinkle with za’atar spice mix and poppy seeds. Bake as directed.
Brush with egg wash, then sprinkle with chopped garlic, fresh thyme, dried oregano, red pepper flakes and flaky sea salt. Bake as directed.
Brush with egg wash, then sprinkle with seeds and grains (such as pepitas, sunflower seeds, flax seeds and oats). Bake as directed.
Brush with egg wash, then sprinkle with chili powder, smoked paprika, garlic powder and ground cumin. Bake as directed.
Traditionally, kubaneh is baked overnight in a lidded tin, then taken from the oven on Saturday and served with grated tomato and z’hug (Yemeni hot sauce). “Some people go for the crusts and edges, while others want the soft and spongy interior.”
- 290 grams (1 1/4 cups) cool room-temperature water
- 20 grams (2 1/2 tablespoons) fresh yeast or 8 grams (2 1/4 teaspoons) active dry yeast
- 500 grams (4 cups) all-purpose flour, sifted, plus extra for shaping
- 60 grams (1/4 cup) granulated sugar
- 20 grams (1 tablespoon plus 1 teaspoon) fine salt
- 150 grams (1 1/4 sticks) unsalted butter, cut into small pieces
- Make the dough: Pour the water into the bowl of a stand mixer fitted with the dough hook. Crumble the yeast into the water and use your fingers to rub and dissolve it. If using active dry yeast, whisk the yeast into the water. Add the flour, sugar, and, lastly, the salt.
- Mix on the dough on low speed to combine the ingredients, stopping to scrape in any dry ingredients that have settled on the bottom or sides of the bowl. Once the dough comes together, increase the speed to medium-high and continue to knead until the dough cleans the bottom and sides of the bowl, about 3 minutes.
- Stretch and fold the dough: Lightly dust a work surface with a little flour and use a plastic dough scraper or sturdy spatula to transfer the dough onto the surface. Use your palms to stretch a corner of the dough away from you in one movement, then fold the front portion over and on top of itself. Give the dough a quarter turn and repeat. Do this about 10 times, until the dough is a nice smooth round.
- Let the dough rise: Lightly flour a bowl, set the dough in the bowl, flour the top of the dough, and cover the bowl with plastic wrap. Set aside at room temperature until the dough has just about doubled in volume, about 30 minutes.
- Divide and shape the dough: Place the butter in a microwave-safe dish and heat until it is very soft and about 25% melted (start with 10-second intervals). Lightly grease a large plate with a little bit of the butter. Lightly flour the work surface and set the risen dough on top. Divide it into 8 equal pieces. Cup your hand around a piece of dough, then push and pull it, rolling it against the work surface, to gently shape it into a ball. Set it on the buttered plate and repeat with the 7 remaining pieces of dough. Cover the plate with plastic wrap and set aside at room temperature for another 30 minutes.
- Stretch the dough: Use about 2 tablespoons of the butter to generously butter a 9-inch springform pan. (You can also use a smaller springform pan or a kubaneh pan.) Take another tablespoon of butter and use it to grease a clean, non-floured work surface. Take a ball of dough from the plate, smear another tablespoon of butter on top of it, and gently press and spread it out into a paper-thin 12- or 13-inch square. Use more butter as needed—the butter helps spread the dough thin without tearing (but if you have a few tears, do not worry).
- Shape each swirl: Fold the left side of the dough over the center, then the right side of the dough over the left to form a simple three-fold. Starting at the bottom of the strip (closest to you), roll the dough into a tight cylinder. Slice the cylinder in half crosswise, to expose the curlicue insides, then place the halves, cut side up, in the springform (start by placing them in the center, working your way towards the perimeter as you add new rolls).
- Repeat steps 6 and 7 with the remaining balls of dough. Reserve 1 tablespoon of butter to use later on. If you’re using a kubaneh pan or a smaller springform, you can stack the rolls on top of each other. If you’re using a springform pan, wrap the bottom in a large sheet of aluminum foil to protect against any butter leakage.
- Let the kubaneh proof: Cover the pan with plastic wrap and set aside in a warm, draft-free place until a finger gently pressed into the dough leaves a depression that quickly fills in by three-quarters, about 40 minutes.
- Preheat the oven to 350° F. Melt the remaining 1 tablespoon butter, brush it over the top of the dough, and place the pan in the oven. After 15 minutes, reduce the temperature to 325° and bake until top is deeply golden, 30 to 40 more minutes. Remove pan from the oven and set it aside to cool for at least 20 minutes before turning the bread out of the pan.
- To serve, you can invert the bread so that, as Uri says, “the pretty side faces up.” (But you can choose which side you find prettiest!) Let people rip it apart into small rolls.
These Italian Cheese Bombs take only minutes to prepare using premade biscuit dough and the ooey gooey cheese and salami will be everyone’s favorite.
- 1 (16 ounce) tube biscuit dough
- 6 ounces part skim, low moisture mozzarella (can substitute cheese sticks)
- 16 slices (about 2 ounces) salami (I used a little under half of a 5 ounce package)
- 1-2 tablespoons olive oil
- 1/4 cup parmesan cheese
- 1/4 cup dried Italian seasoning
- Preheat oven to 400 degrees F.
- If package has 8 biscuits, split each biscuit in half to make 16 flat disks.
- Divide cheese into 16 equal portions.
- Cut each piece of salami up into 4 pieces.
- One biscuit at a time, add chunk of cheese and 4 pieces of salami on dough and then wrap ends around to create a ball. Be sure to fully seal.
- Add olive oil to a shallow cup. Add parmesan and seasoning to another shallow cup.
- Once all the balls have formed, dip each ball in the olive oil and then roll the top in the parmesan seasoning mixture.
- Place on a baking sheet with the parmesan seasoning side up.
- Bake in preheated oven until golden brown, about 10-15.
- Serve immediately so the cheese is nice and melty.
The key to the rosettes’ tender-crisp flakiness is in rolling five circles of dough, then buttering and layering them like a stack of pancakes. That stack then is rolled and cut into wedges, which then are rolled into cones and arranged in the pan.
Once baked, the outer rosettes form a spiralized border, while the inner rosettes rise like blossoms. The final result is a perfect example of a whole being greater than the sum
- 3 1/2 cups flour
- 2 teaspoons (1 envelope) instant yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 cup plus 2 tablespoons warm milk
- 4 tablespoons vegetable or canola oil
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 egg yolk, plus 2 teaspoons milk
- Coarse salt for sprinkling, if desired
- In a large mixing bowl or in the bowl of a stand mixer, whisk together flour, yeast, sugar and salt. Place milk in a microwave-safe container and warm in the microwave for 1 minute. Stir.
- With the mixer on low, slowly add milk to dry ingredients. Add oil. Continue to mix until the dough comes together in a ball.
- (If mixing by hand, stir in milk, then oil, until the dough comes together in a smooth ball.) (If mixing by hand, stir in milk, then oil, until the dough comes together in a smooth ball.)
- Place dough on a lightly floured surface and knead by hand for 2 to 3 minutes. Clean bowl and coat with oil, then return dough to bowl, turning to coat all surfaces. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Turn risen dough onto a lightly floured surface. Pat into a 10-inch rectangle, then cut into 5 equal (2-inch) pieces. Form each piece into a ball, then cover and let rest for 10 minutes.
- Divide room-temperature butter into 4 equal pieces. Set aside.
- Coat a 9- to 10-inch springform pan with baking spray. If using a cake pan, cut a circle of parchment paper to fit in the bottom, then coat with baking spray.
- On a lightly floured surface, roll each piece of dough into a 10-inch circle. If dough wants to pull back on itself, just roll each ball into a 5- to 7-inch circle and set them aside. After a minute, the dough will have relaxed enough so that you can continue rolling each to 10 inches.
- Spread 1 circle with 2 tablespoons butter, then put second circle on top, taking care to match the edges. Spread with butter and top with another circle and so on until you end up with the fifth circle on top.
- Re-flour the surface, then roll this stack into a 16-inch circle, pausing to make sure that it’s not sticking to the surface and adding more flour when necessary. Occasionally flip the stack; you may see that the layers tend to “slip” a bit, so this step helps keep the stack even around its borders. Don’t fret if they don’t stay exactly even.
- With a sharp knife or pizza cutter, cut about 1 1/2 inches in from the edge of the circle to get a “hoop.” Cut this hoop into 6 equal pieces (just eyeball it). Roll up one strip like a cinnamon bun and place in the center of the pan. Roll the remaining 5 strips and arrange around the center.
- Cut the remaining smaller circle into 12 equal triangles (cut into quarters, then each quarter into 3 triangles). Here’s the key step: Roll each triangle to create a cone shape, keeping one long edge even as you roll. (This is different from rolling a croissant shape.) The final shape will resemble a spiral tower.
- Place each cone’s flat end flush against the side of the pan, with the point toward the central, or slanted a bit to one side. The main thing is to have the flat edge against the pan’s side.
- Cover and let rise in a warm place for about 30 minutes. Preheat oven to 375 degrees.
- Beat the egg yolk and milk until frothy, then brush over the rosettes. Sprinkle with coarse salt, if desired.
- Bake for about 30 to 35 minutes or until golden brown. Let rest on a wire rack for 5 minutes, then remove from pan. Serve warm. or at room temperature.
Makes 18 servings.