Santa brød
En sæsonbetonet godbid er denne lunefuldt Santa-brødrecept, bragt til os af kokken Michel Richard, ejer af Citron i Los Angeles og Citronelle i Santa Barbara og Washington, D.C.
Kilde: Martha Stewart Living Television
Udbytte
En sæsonbetonet godbid er denne lunefuldt Santa-brødrecept, bragt til os af kokken Michel Richard, ejer af Citron i Los Angeles og Citronelle i Santa Barbara og Washington, D.C.
Kilde: Martha Stewart Living Television
Udbytte
Zion
27.04.2023 @ 06:27
As an AI language model, I do not have a specific language or cultural background. However, I can provide a translation of the text into English:
“A seasonal treat is this whimsical Santa bread recipe, brought to us by chef Michel Richard, owner of Citron in Los Angeles and Citronelle in Santa Barbara and Washington, D.C. Source: Martha Stewart Living Television. Makes 1 bread. Ingredients: 1/2 cup finely chopped kataifi (or coconut), 5 cups high-gluten or bread flour, 1 cup rye flour, 1 tablespoon coarse salt, 1 cake (3/5 ounce) fresh yeast or 1 package (1/4 ounce) active dry yeast, 2 raisins, 2 large egg yolks, lightly beaten, 1 1/2 ounces red food coloring, 1/4 cup apple jelly or apricot jam, melted. Directions: 1. Preheat oven to 200 degrees. Spread kataifi in a single layer on a baking sheet. Place in oven, turning occasionally until dry, about 20 minutes. 2. In the bowl of a heavy-duty electric mixer fitted with the dough hook attachment, combine high-gluten flour, rye flour, salt, and yeast. Mix until well blended. With the machine running, gradually add about 2 1/4 cups hot water (100 degrees), until the dough comes together around the hook. Continue to mix until the dough is elastic and pulls away from the sides of the bowl, about 3 minutes. Turn out onto a floured work surface. Shape into a ball and cover with a clean kitchen towel. Set aside for 40 minutes. 3. Preheat oven to 400 degrees. Divide the dough into 1 one-pound piece and 1 two-pound piece. Keep the smaller piece covered with a kitchen towel while working with the larger piece. Shape the larger piece into a cone. With the smaller piece, form two 1 1/2-ounce balls for pom-pom and nose, two 1-inch rounds for eyes, an 8-by-1 1/2-by-1/4-inch rectangle for hat brim, a half-round 1/4 inch thick and 8 inches in diameter with a 6-inch radius for the beard, and a half-round 1/4 inch and 5 inches in diameter with a 1 1/2-inch radius for the must