Bellawrieh Recipes

NUTELLA® BRIOCHE STAR RECIPE

Steps:

• Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.
• Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.
• Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.
• Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.
• Line a baking sheet with parchment paper and slide the circle onto it. Warm chocolate-hazelnut spread briefly in the microwave to make it easier to spread. Spread a third over the dough circle.
• Repeat with 2 more pieces of dough and remaining chocolate-hazelnut spread. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.
• Place a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.
• Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

BELLAWRIEH

Steps:

• This is made with kataifi pastry in the same way as the recipe for Kataifi with a Cream Filling (see page 324). Instead of the cream filling, use 1 pound or 3 1/2 cups whole pistachios or chopped walnuts mixed with a few tablespoons of the sugar syrup to bind them together. Serve this pastry cold.

WELSH BREAD

Steps:

• Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
• Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
• Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
• Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.