BLUEBERRY BABKA BRAID
I've been doing a fair amount of baking thanks to the Coronavirus stay-at-home orders. This babka braid looks complicated but isn't very hard. It's a fun way to use up frozen blueberries! Store leftovers in an airtight container, or wrap tightly before freezing.
Provided by LauraF
Categories Bread Yeast Bread Recipes
Time 4h25m
Yield 10
Number Of Ingredients 16
Steps:
- Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until foamy, about 5 minutes.
- Add remaining sugar, butter, and eggs to the milk mixture. Stir until mostly combined, but it won't be smooth.
- Measure flour, cardamom, and salt into the bowl of a stand mixer. Pour in wet ingredients and attach dough hook. Mix until dough comes together in a shaggy mass. Cover the stand mixer with a clean dish towel and let dough rest for 10 minutes.
- Uncover the dough and knead on medium speed until smooth, about 5 minutes. Continue to knead on low speed until dough is soft, elastic, and shiny, about 5 minutes more. Transfer to an oiled bowl and cover with plastic wrap. Place in a warm spot until doubled in size, 1 to 1 1/2 hours.
- Meanwhile, make the blueberry filling. Combine blueberries, sugar, and orange juice in a medium saucepan. Bring mixture to a low boil. Smash the blueberries with a potato masher. Continue to simmer until the mixture has thickened enough to spread, 15 to 20 minutes. Remove from heat and stir in extracts. Chill until completely cool.
- Turn the dough out onto a lightly floured surface. Punch down and divide into 2 pieces. Roll 1 piece into a 9x18-inch rectangle, squaring off with a bench scraper as you roll to make it is as even as possible. Spread 1/2 of the blueberry filling over the dough, leaving about a 1-inch border. Roll up the dough into a tight roll, starting from the long edge closest to you. Pinch seams to seal. Repeat with the remaining dough and filling.
- Place logs side by side on a lined baking sheet, cover with plastic wrap, and chill for 1 hour.
- Use a sharp knife or bench scraper to each log in half, lengthwise, so you have 4 filled strips of dough on the baking sheet.
- Place 2 strips across each other to form a plus sign. Arrange the remaining 2 strips to form an interlocking cross. Fold the end of the strip closest to you over the strip to its right. Repeat 3 more times, moving clockwise. Fold remaining strips over to the left, moving counterclockwise. Repeat folding step until only short ends remain; join ends and tuck them carefully under the braid.
- Cover the braid and place in a warm place to rise for 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C) towards the end of the second rise.
- Beat egg with a pinch of salt and brush some over the braid. Sprinkle with pearl sugar.
- Bake in the preheated oven until golden brown, about 35 minutes. Cool completely before slicing.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 62.3 g, Cholesterol 82.6 mg, Fat 12.3 g, Fiber 2.7 g, Protein 8.8 g, SaturatedFat 6.9 g, Sodium 282 mg, Sugar 18.6 g
BUMBLEBERRY JAM RECIPE
Provided by Jacky H
Number Of Ingredients 6
Steps:
- Sterilize jars and lids and keep hot until ready to use. Wash, hull and crush berries. Combine berries, lemon juice and sugar in a large sauce pan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, Boil hard for 1 minute. Remove from heat. Immediately stir in liquid pectin, mixing well. To prevent floating fruit, stir slowly for 3 minutes. Skim foam. Ladle jam into jars. Place jars in canner and boil for 5 minutes. Remove jars and cool.
AUNT SALLY COOKIES
Just like the ones we bought when I was a child.
Provided by knowell
Categories Desserts Cookies Spice Cookie Recipes
Time 1h
Yield 72
Number Of Ingredients 18
Steps:
- In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
- Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
- To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g
CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES
These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.
Provided by norsecookie
Categories Dessert
Time 1h30m
Yield 48 cookies, 36 serving(s)
Number Of Ingredients 17
Steps:
- Cream shortening and sugar, add molasses and eggs and buttermilk.
- Mix dry ingredients thoroughly, then add to creamed mixture.
- Refrigerate for an hour or so, until slightly firm.
- Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
- Cut out (traditionally with a SPAM can, but to each her own).
- Bake at 325 for about 12-15 minutes.
- When cookies are cool, whip up the icing.
- In saucepan, dissolve gelatin in cold water.
- Bring to a boil and simmer for about 10 minutes.
- While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
- Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
- If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
- Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
- Set on wax paper until icing is hard.
Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7
AUNT SALLY'S BABKA BLUEBERRY POCKETS (AKA SHTONIKELS) RECIPE
Provided by Lonnie
Number Of Ingredients 19
Steps:
- 1: In a large bowl, gently stir together yeast and milk until yeast begins to dissolve. Beat in sugar, salt, arrowroot, vanilla, lemon extract and margarine. Slowly stir in half of the flour. Beat until mixture is smooth and thick. Add remaining flour and continue beating until a stiff dough is formed. 2: Clean and lightly flour a flat surface. Knead dough until it becomes smooth and elastic. Form into a ball, lightly oil outside and place in a bowl. Cover, place in a warm area and allow 90 minutes for dough to rise. 3: Meanwhile, heat small saucepan on medium-low. Stir together 1 1/2 cup blueberries, sugar and water. When sugar has fully dissolved, bring to a boil, then drop heat and simmer. Stir consistently. Filling should become more liquid-y and blueberries slightly deflated. Once this happens, whisk in tapioca starch until mixture thickens. Remove from heat and allow time to cool. 4: In a medium bowl, combine blueberry mixture and remaining whole blueberries. 5: Roll out dough on a floured surface into a 16 x 20-inch rectangle. Cut dough into 4-inch squares. 6: Lightly oil baking sheet or prepare with parchment. Place squares on baking sheet, then top each one with filling. Fold dough in half to make a triangular shape. With your fingers or a fork press the edges together. Brush with coconut milk and sprinkle with sugar. Allow pockets to sit about 30 minutes, until they double in bulk. 7: Preheat oven to 375°F. Bake pockets 20-25 minutes until bronze-brown on the top. Cool slightly or completely before serving.
More about "aunt sallys babka blueberry pockets aka shtonikels recipes"
BLUEBERRY RECIPES - AUNT ZELMA'S BLUEBERRIES
From auntzelmasblueberries.com
BLUEBERRY LEMONADE BABKA - SWEET RECIPEAS
From sweetrecipeas.com
HOW TO MAKE EASY STEP-BY-STEP AUNT JEMIMA BLUEBERRY PANCAKES
From thecraftyblogstalker.com
BLUEBERRY BABKA - BUTTERNUT BAKERY
From butternutbakeryblog.com
BLUEBERRY & LEMON BABKA - LITTLE MISS ALMONDMEAL
From littlemissalmondmeal.com
BEST LEMON BLUEBERRY BABKA RECIPE - HOW TO MAKE LEMON …
From delish.com
BLUEBERRY HAND PIES - KING ARTHUR BAKING
From kingarthurbaking.com
WWW.EBAY.CA
From ebay.ca
BLUEBERRY BABKA - WOOD & SPOON
From thewoodandspoon.com
APPLE CINNAMON BABKA (RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
NUTELLA BABKA - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BABKA BREAD FILLED WITH BLUEBERRY JAM - TWO SISTERS LIVING …
From twosisterslivinglife.com
BLUEBERRY LEMON SOURDOUGH BABKA - BREAD BY ELISE
From breadbyelise.com
BLUEBERRY CREAM CHEESE BABKA - THE MARBLE KITCHEN
From themarblekitchen.com
BLUEBERRY BABKA - HANIELA'S | RECIPES, COOKIE & CAKE …
From hanielas.com
VEGAN BLUEBERRY BABKA (TWIST BREAD) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
AUNT SALLYS, LONDON - RESTAURANT REVIEWS, PHOTOS & PHONE …
From tripadvisor.ca
AUNT SALLYS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
AUNT SALLY'S - CREAMY PRALINES BY AUNT SALLY'S - AMAZON.CA
AUNT SALLY'S ORIGINAL CREOLE PRALINES | WORLD'S BEST PRALINE
From auntsallys.com
BLUEBERRY BABKA - BLUEBERRY.ORG
From blueberry.org
AUNT SALLYS - RECIPES | COOKS.COM
From cooks.com
BLUEBERRY POCKET PIES | BC BLUEBERRY COUNCIL
From bcblueberry.com
PRALINE RECIPES – TAGGED "RECIPES" – AUNT SALLY'S
From auntsallys.com
AUNT ALICE’S BLUEBERRY MUFFINS - SARA MOULTON
From saramoulton.com
AUNT SALLY COOKIES - VINTAGE DISH & TELL
From vintagedishandtell.com
AUNT BESSIE'S BABKA - CSMONITOR.COM
From csmonitor.com
BABKA BLUEBERRY POCKETS | BAKING, BLUEBERRY, FOOD
From pinterest.com
AUNT SALLYS - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
BLUEBERRY BABKA WITH ALMOND STREUSEL | BUNSEN BURNER BAKERY
From bunsenburnerbakery.com
BLUEBERRY POCKETS | BLUEBERRY RECIPES, BLUEBERRY, SWEET TREATS
From pinterest.com
BLUEBERRY WHITE CHOCOLATE BABKA - TASTETORONTO
From tastetoronto.com
AUNT SALLYS KITCHEN - HOME MADE BREAKFAST'S AND LUNCH - LOCAL CAFE
From auntsallyskitchen.co.uk
BLUEBERRY LEMON CRUMB BABKA - BEST BLUEBERRY BABKA RECIPE
From cinnamonshtick.com
BLUEBERRY POCKETS - MARCELI JASINSKI
From marcelijasinski.com
AUNT BETTY’S BLUEBERRY PANCAKES – KIDNEY COMMUNITY KITCHEN
From kidneycommunitykitchen.ca
BLUEBERRY TORTILLA POCKETS (GF, DF, V, RSF) - A DASH OF MEGNUT
From adashofmegnut.com
AUNT SALLY'S BLUEBERRY WAFFLES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: AUNT SALLY'S ORIGINAL KEY LIME PIE, FROM THE CURRY ... - CBS …
From cbsnews.com
BLUEBERRY POCKETS | BLUEBERRY RECIPES, BLUEBERRY, FOOD
From pinterest.ca
AUNT SALLY IN COLLECTIBLES | EBAY
From ebay.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love