Delicious Mini Pasties with Lentils and Coriander Filling


NAME AND PRONUNCIATION: paszteciki [pah-sh-teh-cheekey]
DESCRIPTION: lentil-filled pasties
TYPE OF CUISINE: Eastern European

These little treats are my family and friends’ absolute favourite. They are easy to make, they just take a little planning, and remember to make lots, since they disappear very quickly! The yeast dough rises in a fridge overnight, so it is a little different than basis yeast dough. It resembles something in between yeast dough and shortbread, flavourful and yet delicate and crispy. You definitely need to try them!


At least 20 servings (depending of the size of your pasties) • Preparation time: about 60 minutes (rising overnight)


TIPS:


01
Prepare the dough in the evening and let it rise overnight in a fridge.

02
Try different fillings! Everything resembling pâté, either made with meat or legumes, will be fine.

INGREDIENTS:


Dough:
350 g all-purpose flour
 250 ml warm milk
 100 g soft butter
 4 egg yolks
 7 g instant yeast
 1 tablespoon sugar
 ¾ teaspoon salt

Lentil filling:
 dry lentils
 1 bunch fresh coriander
 salt
 pepper

METHOD:


01
Sift the flour to a large bowl, add the yeast, milk and sugar. Start mixing.

02
Add salt and yolks. Knead the dough for at least 3 minutes, or until the dough becomes elastic and smooth.

03
Now, gradually add softened butter and continue kneading for about 10 minutes more. Cover with a tea towel and leave to rise for an hour.

04
After that time, thoroughly knead the dough for good few minutes to get rid of most of the air trapped inside. Then cover with a tea towel again and rest in a fridge for about 12 hours.

05
Prepare the filling just like you would for Pierogi with Green Lentils.

06
After 12 hours, take the dough out of the fridge, dust your work top with some flour and evenly roll out the dough. You will need a large rectangle, about 35 x 45 cm. Cut the longer edge into three long strips of about 15 cm, put a portion of the filling in the middle of each strip and all the way down to the bottom edge, then roll and seal along the long edge. You can slightly pinch it together to avoid the filling coming out during baking. Cut the rolls into small pieces, about 5 cm wide.

07
On a parchment paper, gently place all the pasties you can fit. Put them upright, rather than on their side, you need to brown them from the top. Let them proof one more time for about half an hour, then brush them with egg wash (I like making it with a dash of milk) and bake in 180ºC for about 30 minutes, until they are beautifully golden and slightly crispy.

Enjoy!


Heavenly Delicate Challah Topped with Sweet Crumble


NAME AND PRONUNCIATION: chałka [how-kah]
DESCRIPTION: challah—sweet brioche type of bread
TYPE OF CUISINE: Eastern European—Jewish

This is one of the most important types of bread of my childhood, so it took me ages to this recipe perfectly right. My prefect challah is delicate, but not too puffy, never ever dry and with shiny, dark golden crust.


2 challahs • Preparation time: about 35 minutes • Resting time: 1 hours plus 30 minutes • Baking time: about 20 minutes


TIPS:


01
Challah can be made sweeter if you want it as a dessert or a sweet snack, or less sweet if you would like to use it for an open, savoury sandwich. Adjust sugar accordingly – use 5 or even 6 tablespoons of sugar, if you like your bread a little sweeter, and reduce it down to 2 tablespoons, if you prefer your bread less sweet.

02
If you decide to make your challah less sweet, you can also top is with poppyseeds or sesame seeds, instead the sweet crumble.

BRAIDING TECHNIQUE:


01
Lay out all the strands to make it look like a 6-arm octopus and number them in your head them from 1 to 6 left to right. Now, it is time to weave! Take the strand 1 and place it all the way to the right, behind the strand 6.

02
Now take the strand 6 and place it all the way to the left. Your strands will now run 6, 2, 3, 4, 5, 1, with strands 1 and 6 running on top of other strands. Strand 1 is first across and strand 6 is just below.

03
Now notice the middle of your challah, which is in between strands 3 and 4.

04
Take strand 1, move it over strand 6 and to the middle of your challah, so between strands 3 and 4. Your order now is 6, 2, 3, 1, 4 and 5.

05
Now take strand 2 and place it all the way to the right making it 6, 3, 1, 4, 5 and 2. The middle is now between strands 1 and 4. Take strand 6 and put it down over strand 2 into the middle.

06
In short, the general rule of weaving is this: you need two strands across your challah, one on top, one below. You place the one on top over the one on the bottom and in the middle of your challah. Then add another across strand coin in the opposite direction to the one you have left. Having two strands across again, always bring the top one across the bottom one in the middle of your challah. Repeat until you finish braiding all the strands.

07
At the end, pinch all strands together and fold underneath.

INGREDIENTS:


Challah:
 550 g all-purpose flour
 ½ cup warm milk
 ½ cup warm water
 30 g butter
 1 egg
5 tablespoons sugar
1 tablespoon instant yeast

Sweet Crumble:
 1 tablespoon butter
 1 tablespoon flour
 1 tablespoon sugar

METHOD:


01
Melt butter in a small pot and set aside to cool.

02
Sift the flour, add all ingredients, including cooled, melted butter and knead for at least 20 minutes, until the dough is silky smooth.

03
Place it a bowl, cover with a tea towel and put in a warm place for it to rise for about 1 hour. Use these tips on raising a perfect dough.

04
After the dough has doubled its size, take it out on a worktop and knead for few seconds. Split it in two, cover one half with a tea towel and spilt the other one into six equal parts. Roll out each part to form 6 equal strands.

05
Lay the six strands side-by-side, then pinch all 6 tops together so they are connected at the top. Fold the pinched bit underneath, so the strands do not fall apart. Braid your challah slowly, closely following the directions above.

06
When you finish braiding both challahs, proof them in a warm place and covered with tea towels for about 30 minutes.

07
While you are proofing your challahs, make the sweet crumble. Simply combine all ingredients, form a neat ball and place in a fridge.

08
Once your challahs are proofed, cover them with egg white or egg wash, sprinkle with sweet crumble (the best way is to grate chilled crumble on a cheese grater and sprinkle on your loaves) and bake in 180ºC for about 20-25 minutes.

Enjoy!


Delicate Crispy Breakfast Rolls

Name and pronunciation: kopertówki [koh-per-toof-key]
Description: “envelope” breakfast rolls
Type of cuisine: Eastern European

 

These would probably be my top 3 bread types in my childhood. Our local bakery baked them daily and I just loved them. Quite large, with delicate crispy crust and very soft inside, they resemble lighter version of ciabatta rolls.

Approximately 8 large or 16 small rolls • Preparation time: about 45 minutes • Resting time: 2 hours plus 30 minutes • Baking time: 1-2 minutes

Tips:

01
The dough for these rolls is quite delicate and slightly sticky, so before rolling it, make sure to generously dust the work surface, the dough itself and the rolling pin with flour. You do not want to work the flour into the dough, just coat it with flour all around, so you capture the moisture inside and prevent the dough from sticking 

02
If you want to preserve freshness of your rolls, freeze them after they have cooled down. Cut them in half to speed up defrosting later. Now you can enjoy perfectly fresh rolls without a constant effort. Amazing!

Ingredients:

 4 cups all-purpose flour
 2 cups tepid water
 2 tablespoons oil
 1 tablespoon dry yeast
 2 teaspoons salt
 1 teaspoon sugar

Method:

01
Dissolve yeast, sugar and oil in water. Sit aside for about 10 minutes.

02
Sift the flour and add to the water. Add the salt as well and knead for few minutes, until dough if formed. Leave aside for another 15 minutes. 

03
Knead again, this time for at least 10 minutes.

04
When the dough is perfectly smooth and springy, put it aside in a warm place for about 2 hours.

05
Generously sprinkle your worktop with flour and transfer the dough on it. Roll out in a large square until it is about 0,5 cm thick. Cut in rectangles in sizes you have chosen (small or large).

06
Prepare two baking trays lined with parchment papers or baking mats. Now gently fold each rectangle, but on in half. Choose a mark at about ⅓ and find there, so the top layer does not cover the bottom layer entirely.

07
Very carefully transfer your rolls on the baking tray and raise for another 30 minutes.

08
Bake in 190ºC for about 20 minutes until the crust is slightly golden. Cool down and serve.

Enjoy!

Easy Sourdough Bread

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Name and pronunciation: chleb na zakwasie [h-leh-p • nah • zack-fah-sheh]
Description: sourdough bread
Type of cuisine: Eastern European

There are many different recipes for a sourdough, some more difficult than others. This is a perfect one to start your wild yeast adventure. Sourdough bread always takes a while, but this method does not take a lot of effort, just time, which is a great advantage.

Approximately 1.5 kg loaf (or two smalls ones) • Preparation time: about 30 minutes • Resting time: 3 x 12 hours • Baking time: 45 minutes

Tips:

01
I find it easier to bake two smaller loaves than one large one.

02
To bake, use any cake form, but bread crust needs moisture and high temperature, so I get best results using cast iron pots.

03
Always line your forms with parchment paper.

04
If your oven does not have a steam function, place a bowl of hot water next to the forms.

05
Use bread flour of any kind you like. I usually mix white and whole-wheat flours 50/50, but you can also add some rye flour for a nice, strong flavour.

06
It is a good idea to slice and freeze all excess bread. It defrosts in minutes and remains as fresh as on the first day.

07
To make the top crust thicker and crispier, I spray the top with water several times during the last stage of rising. Be generous and make sure you spray your bread with water and generously cover with flour just before baking as well.

Schedule:

01
Morning: prepare your starter for activation and leave it until evening.

02
Evening: make the sponge and leave it overnight.

03
Morning: knead the bread dough, move it to forms, cover and leave it to rise for the whole day.

04
Evening: bake the bread and cool it. Two days before the bread runs out, prepare new starter to activate for new loaves.

Activating starter

Ingredients:

100 g cold starter
 100 g flour
 100 ml water

Method:

01 
Mix all ingredients thoroughly in a non-metallic container and leave out in warmth for about 12 hours. Make sure it has space to rise. I always use a 500 ml glass.

Making sponge

Ingredients:

activated starter from previous stage
 500 g bread flour
 500 ml water

Method:

01
Mix all ingredients thoroughly in a large bowl, cover with a tea towel and leave for about 12 hours in a warm spot.

Kneading dough

Ingredients:

 sponge from previous stage
500 g bread flour
 25 g salt
 seeds, grains and nuts (optional)

Method:

01
Mix all ingredients and knead by pressing and stretching for at least 10 minutes. The dough needs to feel elastic and springy to be ready.

03
Split in two and roll the loafs in flour. You can mix the flour with sesame seeds, poppy seeds or oats for added crust flavour.

04
Place the loaves in forms lined with parchment paper. If you want to score your loaves, do it now. Make sure the cuts are quite deep, because the dough will still rise significantly and shallow scoring will disappear.

05
Cover with tea towels and leave for about 12 hours in a warm spot.

Baking bread

Method:

01
Pre-heat your oven to maximum temperature for about 10-15 minutes. Boil water and fill in a small bowl. Place it in the oven.

02
Bake your loaves for 10 minutes in the maximum heat, then lower it to 200ºC. Bake for another 35-40 minutes.

03
Cool down the loaves before cutting them. If you do not have time to put away the loaves away after they have cooled down, simply wrap them loosely in tea towels and leave them on a kitchen counter until the morning.

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Enjoy!

Iraqi Flat Bread

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Name and pronunciation: khubz [kh-oo-bz]
Description: flat bread
Country of origin: Iraq

This Iraqi version of flat bread resembles Indian naan a little. It is soft and a little chewy, and not dry and flaky like, for example, pita bread. It is absolutely delicious and surprisingly easy to make. Traditionally, it is baked on the walls of a cylinder-shaped, clay oven called “tanoor”, but this recipe is adjusted to make it effortlessly on a flat, non-stick pan you normally use to make pancakes.

8 large or 16 small servings • Preparation time: about 30 minutes • Rising time: 2 x 30 minutes

Tips:

01
You can try different flour combinations. It will work each time with different types of flours, but taste and consistency will differ, so test and choose your favourite.

02
Use this tip for rising your dough quickly and efficiently.

03
Feel free to make more bread and freeze it. They defrost very quickly and stay as fresh as on the first day. Perfect!

04
Serve your khubz with zaatar, home-made hummus, or any other spread or paste. Tear a little piece or bread, fold it and use to take a bit of spread from a small bowl set in the middle of the table. If you are eating it with spices, wet it in oil first.

Ingredients:

500 g all-purpose flour
 250 g whole-wheat flour
 1 cup warm milk
 1 cup warm water
 14 g dry yeast (two tablespoons or two little sachets)
 1 tablespoon olive oil
 1 tablespoon sugar
 1-1½ teaspoon salt

Method:

01 
First of all, mix water, milk, sugar and yeast in a small bowl to soak and activate the yeast. It will take about 15 minutes.

02 
While you are waiting for the yeast to froth, mix both types of flour with salt and oil in a large bowl.

03
Mix the dry and wet ingredients.

04
Knead the dough for about 15 minutes. It needs to be slightly wet on the surface, but not sticking to the worktop. This is a perfect consistency. I admit, it is not my favourite dough to knead. It is rather hard to work, but if you add too much water at this stage, it will be very difficult to form your breads.

05
Form a ball from the dough, place it in a large ball and cover it with a tea towel, or even better, with a pot lid (not to allow any dryness on the surface). Put it in a warm place and let it rise for 2-3 hours.

06
After that time, it should be at least twice the size. If it is smooth and just a little bit sticky on the surface, it means you have made the perfect dough. Do not worry if it deflates and drops when you are taking it out, it is completely normal.

07
Form a large ball from your dough and split it into eight or sixteen equal parts. Take each part and roll in your hands to form a ball. Line them on a baking tray or a worktop to raise some more. Cover again with a tea towel or waxed fabric.

08
Once each ball has doubled in size, your bread is ready for baking! Heat up the pan on the highest setting (no oil needed) and start making flat breads out of dough balls. Traditionally, khubz are stretched and formed all by hand, but you can also use a roller pin to get it into shape quickly. They should be quite thin, since they will still rise a little won the pan. Do not forget to cover back the remaining balls, as they dry very quickly.

09
Once on a pan, your khubz will be ready very quickly. Within seconds you will see small bubbles forming on the surface. It is an excellent sign! Wait another minute or two, and flip it. Nothing easier, it holds shape very well.

10
During cooling down process, they will get a little wet, so do not stack them up, but rather lie them out on a tea towel and wait until they are cold and dry. Then you cab serve, store or freeze them.

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Enjoy!

Polish Onion Bread

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Name and pronunciation: cebularze [tzeh-boo-lah-zhuh; “zhuh” is pronounced like French “je”]
Description: onion bread
Type of cuisine: 
Polish

This onion bread is an integral part of my region’s cuisine, so I was very surprised when I learnt that only people from my area knew about it. In recent years, it got more and more popular in other parts of Poland and all my friends absolutely love it!

8 servings • Preparation time: about 30 minutes • Resting time: 60 + 30 minutes • Baking time: 40-50 minutes

Tips:

01
You can prepare the onions the night before and leave them in a fridge overnight. They get very aromatic and flavourful this way.

02
Be careful not to leave them in the oven for too long. The dough needs to be soft and, since it is quite thin, it becomes crispy rather quickly.

03
Read my tip for rising perfect dough.

Ingredients:

Onion topping:
 3 large onions
 3 tablespoons poppy seeds
 2 tablespoon olive oil
 1 teaspoon salt

Dough:
500 g all-purpose flour
 250 ml (approx. 1 glass) warm milk
 7 g dry yeast (one little packet)
 60 g unsalted butter
 1 egg
 1 tablespoon sugar
 1 tablespoon salt

Method:

01 
Chop onions into small cubes and fry them with a little bit of oil on low temperature until it is soft. Then add poppy seed and salt and leave to cool down.

02 
Mix flour with yeast, sugar and salt. Melt butter in milk on very low heat (without letting it get too hot) and pour the liquid over the flour mix. Gently whisk the egg and add to the rest of ingredients, leaving a little bit as egg wash for edges.

03
Mix and then knead for at least 10 minutes, until the dough is perfectly smooth and light. Leave to rise in a warm, draft-free place for 60 minutes. After the dough has risen (best if it doubles in size), split it into 16 parts, shape each part into a ball and flatten on a baking tray lined with parchment paper, leaving some rising space between them.

04
Put a portion of onions you have prepared earlier on each bun and leave for another 30 minutes to rise. Generously brush with egg wash around edges and bake for about 20-25 minutes in 185ºC until nice and golden.

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Enjoy!

This recipe was featured in Luxembourg City Magazine, November 2015 (page 28).

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Photos: Sven Becker for CityMag, November 2015