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You've heard of Portuguese Sweet Bread, right? Well, this takeoff is simply that big, round loaf broken down into smaller puffs, ideal for carrying in a lunchbox (or brown bag). Serve these soft, almost-sweet rolls with jam and Double Devon Cream for a light, simple addition to afternoon tea.
1 tablespoon instant yeast
1/2 cup (4 ounces) milk
6 tablespoons (3 ounces) butter
1/4 cup (2 ounces) water
1 teaspoon salt
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 1/4 ounces) potato flour
2 large eggs
1/3 cup (2 1/2 ounces) sugar
2 teaspoons vanilla
1/4 teaspoon lemon oil OR 1 1/2 teaspoons grated lemon peel
Manual Method: In a medium-sized mixing bowl, combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 90 minutes, depending on the warmth of your kitchen.
Mixer Method: Combine the ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle.
Transfer the dough to a lightly greased work surface, and divide it into 16 pieces. Round each piece into a smooth ball. Place the balls in a lightly greased 12 x 12-inch (sticky bun) pan, or equivalent (two 9-inch round pans, a 9 x 13-inch pan, 14-inch round pan, etc.) Cover the pan, and allow the rolls to rise for about 1 hour; they should double in bulk.
Bake the rolls in a preheated 325°F oven for 30 minutes, tenting lightly with aluminum foil after the first 20 minutes. Remove them from the oven when they're golden brown, and transfer them to a wire rack to cool. Yield: 16 rolls.
Nutrition information per serving (1 roll, 62g): 191 cal, 6g fat, 5g protein, 25g complex carbohydrates, 4g sugar, 1g dietary fiber, 40mg cholesterol, 193mg sodium, 105mg potassium, 57RE vitamin A, 1mg vitamin C, 2mg iron, 20mg calcium, 60mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 6, Autumn 2000 issue.