ALGERIAN FARINA ROLLS
These small Algerian rolls give an extra touch to any meal. The prep time includes resting time for the dough.
Provided by FDADELKARIM
Categories Breads
Time 2h
Yield 15 rolls
Number Of Ingredients 10
Steps:
- Mix the yeast with 1/4 cup of salted water. Let the yeast rest until it rises & becomes bubbly, roughly 5 minutes.
- Place the flour, farina, & salt in a large bowl then stir in the olive oil. Add the yeast mixture to the dry ingredients & stir. Slowly add 1/2 cup of water, stirring well to combine all the ingredients. Make sure you get rid of any lumps.
- Cover the dough in a clean damp cloth & let it rise in a warm place for 1 1/2 hours.
- Optional: Brown the sesame seeds on a pan in a hot oven for 2 minutes before using, this enhances their flavor.
- Preheat the oven to 400 degrees. Lightly spray a baking sheet with cooking spray.
- Mix the seeds into the dough, stirring gently. Place small amounts of dough in the shape of balls (roughly 15) on the baking sheet. Brush lightly with the egg & bake for 20 minutes.
FARINA BREAD
Make and share this Farina Bread recipe from Food.com.
Provided by Miss Diggy
Categories Breads
Time 35m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Mix together the Farina, flour, sugar, baking powder, and salt.
- In a separate bowl mix egg, milk and oil together.
- Add egg mixture to flour mixture, stirring just until moistened. Batter will be a little lumpy.
- Grease loaf pan and pour batter into pan.
- Bake at 400 for about 30 minutes or until done.
COFFEE COOKIE BUNS, AKA MEXICAN COFFEE BUNS, ROTIBOY (COPYCAT)
Prep time includes resting/rising. Also a copycat of Pappa Roti. These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the bun. When you bite into these the outside is crisp while the inside is soft and buttery. I have been told you can freeze the cooked buns and heat in an oven for 10-12 min.(never tried this)--the texture does end up being more chewy/dense after the first day (still tastes good)--so I halve the recipe if I know they won't get eaten by the next morning. Or refrigerate half the dough to use the next day. The outer crust will go soft after a while--if the buns are room temperature, heat in oven for about 4-5 minutes and then take out and wait a minute or two and it crisps up again. You may need extra bread flour in the final dough when kneading if too sticky...add a TBS at a time. This recipe is converted from metric to US measurements so it is not always easy to get exact.
Provided by .. Ameera ..
Categories Yeast Breads
Time 4h3m
Yield 22 buns, 22 serving(s)
Number Of Ingredients 23
Steps:
- Pre-dough:.
- Heat Water on stove over high heat until hot (does not have to be boiling, just close to it).
- Turn heat down to low and add flour and stir till well combined.
- Place in bowl, covered with plastic wrap and leave in refrigerator for at least 2 hours.
- Sponge:.
- Add all ingredients in a large mixing bowl and knead for 6 minutes. The dough should be a very soft dough--it is ok if it is sticky.
- Shape into a ball, and cover bowl with plastic wrap or damp kitchen towel and leave to rest in a warm place for 90 minutes to rise.
- Final dough:.
- Combine the pre-dough mixture to the sponge dough and knead for 30 seconds.
- Add the caster sugar, salt, milk powder, and vital wheat gluten and knead another 30 seconds.
- Add the eggs, honey, and crushed ice and knead for a minute.
- Add the bread flour and knead for a minute.
- Add the butter and knead for about 10 minutes until elastic--you may need to add bread flour if its too sticky. Add a TBS at a time. I once needed none extra, but another time I actually had to add about 1/4 cup more bread flour.
- Its ok if it is slightly sticky. I learned one trick to kneading dough when it is still a bit sticky -- knead for about 30 seconds, then pick up the ball of dough and throw it down hard in the mixing bowl or on the counter you are kneading on. Pick it up and throw it down hard again like this 3-4 times. Then knead for a 30seconds to a minute and do the picking up and throwing down process again. After 4-5 times the dough does end up being less sticky.
- Shape into a ball, place back into the mixing blowl and cover with plastic wrap or damp towel and let it rest for 10 minutes.
- Grease your hands with some butter or oil, and divide the dough into 22 pieces.
- Now it is time for the salted butter filling.
- Shape a piece into a ball, flatten a bit, and add a piece of butter.
- Pinch the dough over the butter and roll back into a ball.
- Flatten to 1/2 inch and place on baking sheet lined with parchment paper (place the side that you pinch up over the butter facing down because that side might cave in if left face up)--keep each bun about 2-3 inches apart.
- Cover with damp kitchen towel and leave to rest/rise for 45-50 minutes.
- about 15 minutes before it is done resting/rising, pre-heat your oven to 350°F.
- While resting/rising, prepare the topping:.
- Dissolve the instand coffee with the hot water.
- With an electric mixer on low, beat the butter, icing sugar and coffee for 30 seconds to a minute till mixed and smooth.
- Add the eggs and beat for another 30 seconds.
- Add the flour and milk powder slowly and beat on low for 30 seconds and then on high for another minute or so until mixed well.
- Take a piping bag fitted with a round or star shaped nozzle (if using a disposable piping bag, you don't have to use a nozzle -- just cut a small hole with scissors) and fill with the filling mixture.
- Pipe the filling on top of each bun in a twirly circular pattern. (I will post photos so you can see what I mean).
- Do not use a plastic zippy bag as a piping bag -- I tried this the first time I made these and the bag burst while piping. I tried another zippy bag again and it burst again. So I spread the topping as best I could with a spoon and then went out and bought a piping bag the next time I made these.
- You can also find tutorials online how to make a piping bag with parchment paper if you do a search for it.
- Bake for around 18 min, or until lightly golden brown.
- Take out and place on cooling rack -- but you only need to let them rest there for a minute or two -- the topping will still be slightly soft, but will get more crisp as it sits outside the oven.
- Eat while still hot/warm! yumm yumm.
Nutrition Facts : Calories 279.3, Fat 13.1, SaturatedFat 7.9, Cholesterol 58, Sodium 181, Carbohydrate 35.8, Fiber 0.9, Sugar 12, Protein 4.9
CANNOLI NAPOLEONS
From Lidia's Italy. Authentic Italian dessert from Sicily. Prep time includes resting time for dough and draining time for the ricotta.
Provided by under12parsecs
Categories Dessert
Time P2DT30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Make the pastry dough in the food processor a day or two in advance-or at least 4 hours-for the best texture. Put the flour, sugar and salt in the bowl and process just to mix. Mix the olive oil, vinegar and the wine together and, with the machine running, pour all but 1 tablespoon in and process for 20 seconds or so until a dough gathers on the blade. If it feels hard and dry, sprinkle in the remaining liquid and process briefly. It should be moist and malleable-incorporate more wine if needed. Turn the dough out of the bowl, scraping any bits from the sides and blade, and knead by hand into a soft, smooth ball. Flatten to a disk, wrap very tightly in plastic, and refrigerate for up to 2 days.
- Put the fresh ricotta in a fine-meshed sieve and set inside a bowl to drain for at least 12 hours or a whole day in advance. Cover the ricotta with plastic wrap and refrigerate.
- To make the cannoli cream, whip the ricotta with the whisk attachment of an electric mixer until smooth. Whip in the 2/3 cup powdered sugar and the Grand Marnier. Chop the chocolate (or chips) into coarse bits-big enough to bite into and to be visible. Coarsely chop the candied peel and almonds to the same size. Fold the chopped pieces into the cream; refrigerate until you assemble the cannoli.
- Cut the pastry dough in half. On a lightly floured surface, roll out one piece of dough to a rectangle, 14 inches by 11 inches (or as close as possible). With a sharp knife and ruler, trim the edges and divide the rectangle into a dozen squares, about 3-1/2 inches on a side. (If you can only get 9 squares of that size or slightly larger, that's fine!). Set the squares aside, on a lightly floured tray, to rest for 15 minutes before frying. Meanwhile, roll out and divide the remaining half of dough the same way.
- To fry the pastry, pour oil into the skillet to a depth of 1/4-inch and set over medium heat. With the point of a small sharp knife, pierce each pastry square about 10 times all over its surface, as though you were making pin pricks through the dough. (These tiny holes will prevent the pastry from ballooning when fried.).
- Heat the oil until the edge of a square sizzles gently when dipped into it, then lay in as many squares as you can, 2 inches apart. Raise the heat to keep the oil temperature up (but lower it as soon as the sizzling gets too fast). Fry the squares for about 3 minutes on the first side, pushing them under the oil occasionally to heat the top surface. As the tops begin to bubble, press with tongs to prevent big bubbles from ballooning-small bubbles are OK. When the bottom is golden brown, flip the squares over and fry until evenly colored and crisp on both sides, about 2 minutes.
- As soon as they're done, lift the squares with tongs, let excess oil drip off, and lay them to drain on folded paper towels; flip them over to blot the oil from both sides. Fry all the squares this way, adding oil as needed and heating it between batches.
- Assemble your cannoli Napoleons shortly before serving, with 3 nice squares for each. Set one square on the plate, drop about 1-1/2 tablespoons of cannoli cream in the center, lay another square on top-sides aligned-and press gently to spread the cream. Drop on another layer of cream, cover with the third square and press. Finally, shower the top of each Napoleon with powdered sugar (and embellish with drizzles of honey or a sprinkle of finely grated chocolate) and serve.
Nutrition Facts : Calories 308.4, Fat 14, SaturatedFat 6.5, Cholesterol 29, Sodium 122.8, Carbohydrate 34.6, Fiber 1.5, Sugar 13.4, Protein 9.8
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