When you take the most used vegetable - the carrot, add some kick ass pie pastry, cheese and bake it to perfection - you results is one tasty quick meal - perfect for picnics or holiday eating. Don't pass these, they are worth it.Read More
Not too long ago, most people didn’t know what a kouign amann was, let alone how delicious this sweet bread is. If you were familiar with the pastry—a buttery Breton specialty that’s somewhere between a croissant and brioche, with a layer of crispy caramelized sugar on top—you probably couldn’t shut up about it, and you probably moaned the fact that they were, up until recently, rather difficult to find outside of the coastal region of Brittany, in the northwest corner of France. Make them at home? Sure, you can try, but it’s not a casual undertaking… as I learned when it was part of Rose’s beta test list.
Like any new home cook, there are certain recipes that we are anxious about. For me is anything that has yeast in it. So bread making around my kitchen is not a common thing. Which is crazy considering that if there is anything I love more is fresh made breads and pastry.
Since I started Sweetbites my recipe index has been slowly filling out with various recipes that has force me to teach myself the art of making bread, and like anything in life, practice makes perfect - or in my case, not have a freak out about yeast.
Like many others before me, I was simply intimidated by the seemingly complex and work-intensive process of making bread. Most recipes seem difficult and loaded with steps and significant work. But I have learned that, once you get pass that, you realized that bread is quite easy to make a home, and you only need a few staples ingredients to make simple loaf.
Yes, this is a double whammy because you are getting another donut post. After Tom laid praises on the Sweet Potato Donuts, I made the mistake of telling him, that the Bombolini would have been ten times better and he totally dared me to prove it.
He knows I cannot resist dates. And I totally fell for it too.
I still stand behind my statement before that donuts are not one of my favorite sweets. But the Bombolini holds a special place in my taste memory.
See, I have been eating these pillows of fried dough, filled with cream, since I can remember. In Venezuela, my mother would buy a big bag of them as a special treat from our local bakery as I was growing up. My sister and I would gobble them up in seconds, licking our sugar-coated fingers and then wait patiently for the next special occasion to have them.