2 pkgs active dry yest
1/4 cup warm water
1 cup scalded milk, cooled
1/2 cup soft butter
1/2 cup sugar
4 cups sifted flour
3/4 tsp salt
4 egg yolks slightly beaten
2 TBS slivered citron
1 TBS slivered orange peel
1/2 cup raisins
8 hard cooked eggs colored (i use less, maybe 4)
1 cup confections sugar
1 TBS milk
Preheat oven to 350. In a bowl soften yeast in warm water. Scald milk and cool. In mixer gently beat butter, sugar, salt yolks, citron, orange peel and raisins. Add to this 1 cup flour. Add softened yeast. Beat in remaining flour. Toss on a floured board, and knead until smooth and elastic. Shape into a ball. Place in an oiled bowl. Brush the top of the dough with oil. Cover and let rise in a warm place, divide into 2 or 4 pcs. (can make two rings if you like with 4 pcs)
Shape each pc into a long roll that can either be twisted together or braided together. Shape into a circle and nest the colored eggs in between the dough. Brush top of dough with melted butter. Cover. Let rise until it doubles in bulk. Bake at 350 for about 35 minutes until golden. While warm brush (or drizzle) top with the combined confectioners sugar and milk.
First rising time: 2hours Second rising time: 1 hour
(will post pics in a few days)
There is nothing more delicious and special than a stuffed artichoke. My parents made these as a special treat for us growing up. Sometimes cooked in the oven, sometimes on the stovetop. This yummy spiral journey begins by eating each leaf, packed with yummy breadcrumbs and a bit of artichoke. You must scrape the leaf between your teeth. Like climbing down a flight of stairs anticipating the last step, you come to the heart. Ahhhh. Joy. Be sure to remove all the fuzzy hairy fibers or “choke” that sit atop, protecting the jewel of this glorious vegetable.
Here is what I think is the best and “foolproof” way of making an artichoke.
First wash the artichoke. Pull off the outer tough leaves, and then with a scissor trim each leaf so the tips are blunt. Next, with a very sharp knife cut off the top third of the artichoke. I leave the “choke” intact, i don’t mess with it. Bring a large pot of salted water to a boil, drop carciofe in the water and let cook for about 8-10 minutes. Remove from water, drain excess water. Stuff them with breadcrumb mixture.
2 cups breadcrumb, 1/2 cup olive oil, 8 cloves garlic finely chopped, 1/2 cup grated pecorino, bunch of flat leaf parsley chopped, handful of basil leaves chopped, black pepper, 1/2 cup chicken stock
Stir mixture together stuff carciofe (artichoke) and drizzle each one with olive oil. Roast in oven at 350 for about 45 minutes to one hour. Cover with foil for first 30 minutes. You will know when artichoke is done if leaf pulls away with ease.
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