Chocolateandpistachiowhiligigbuns Recipes

CHOCOLATE AND PISTACHIO WHILIGIG BUNS

Steps:

• To prepare the dough, heat oven to 450 degrees.
• In a large bowl, combine 5 cups flour, sugar, salt and yeast.
• In a small saucepan, combine 7 1/2 tablespoons butter and the milk, and place over low heat until lukewarm.
• In a medium bowl, beat eggs lightly, and then whisk in milk mixture.
• Stir the liquid ingredients into dry ingredients.
• Using a mixer with a dough hook, or by hand, knead dough until smooth and springy, adding more flour if necessary.
• Form into a ball, and place in an oiled bowl.
• Cover with plastic wrap, and let rise in a warm place until double in size, about 30 minutes.
• Punch down dough.
• Line a 13-by-10-inch baking pan with parchment paper.
• On a lightly floured surface, roll out one-third of the dough, and place in pan.
• Roll out remaining dough to a rectangle about 20 by 10 inches.
• To make filling, mix together the butter and sugar to make a paste.
• Spread paste evenly over large rectangle of dough.
• Chop pistachios until splintery, and sprinkle evenly over dough.
• Top with chocolate chips.
• Starting from longest side, carefully roll up dough so it looks like a long sausage.
• Cut dough into 20 slices, each 3/8 inch thick, and arrange with a cut side up on top of dough in pan.
• Brush buns with beaten egg, and let them sit in a warm place until puffed up and snugly filling pan, about 15 minutes.
• Bake until buns are risen and golden brown, 20 to 25 minutes.
• Remove from baking pan to cool on a rack.
• Serve warm.
• Makes 20 buns.

CHOCOLATE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

CHEF JOHN'S CHILI CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line two baking sheets with parchment paper or silicone baking mats.
• Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
• Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
• Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
• Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
• Fold flour mixture into sugar and chocolate mixture until combined.
• Stir in dark chocolate chips and liqueur-soaked currants.
• Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
• Bake in the preheated oven until cookies are almost set, about 12 minutes.
• Remove from the oven and leave on baking sheets to cool, 5 minutes.
• Transfer to cooling rack and allow to finish cooling, 5 minutes.