Today is the deadline for bbd #48 – Bread with Eggs hosted by Astrid at Paulchens FoodBlog. I’ve made bread with eggs before, in the form of Challah.
We still haven’t finished all the cooking so I’m afraid I’m a little late for the BBD deadline. But here’s what we have so far:
Here’s what we are in the process of making:
Tea Egg Bread
very loosely based on SAVEUR Magazine’s recipe for Greek Easter Bread
7 g active dry yeastpotato and pea curry
1 c warm milksome boiling water
4+1/2 to 5 c1 c unbleached all-purpose flour
1+1/2 c sugar2 Tbsp semolina flour
1 tsp mahlep
4 Tbsp melted butter, cooled2 Tbsp oil
6 eggs, 1 lightly beaten
1 Tbsp grated orange zest
1 Tbsp grated lemon zest
2 par-cooked dyed eggs
2 Tbsp nigella seeds
- Make potato curry. Set aside.
- In a bowl, mix flours, oil and salt. Add boiling water gradually, stirring with a fork until you have a soft dough. The amount of water will vary drastically depending on air temperature and humidity. You just have to play with it. You want a softish dough. Using as little extra flour as possible, knead on a board for about 5 minutes until the dough is soft and silky. Put the dough back in the bowl. Cover with a plate and let sit on the counter for 30 minutes to one hour.
- Cut the dough into 8 equal pieces. Lightly flour each one and put 7 pieces back in the bowl. Cover the bowl. Form the leftover piece of dough into a ball and flatten it. Roll it out into an oval until it is quite thin but not too thin (this is again is one of those infuriating things where you will just have to practice to find out what thinness works best for you) As you roll out the dough, make sure it is not sticking to the board and that there are no holes. Keep the rolling pin lightly dusted with as little flour as possible and the board the same way.
- Cut the oval lengthwise in half. Spoon some potato curry onto one half leaving the edges clean. Fold it into a cone shape and pinch the edges tightly. Repeat with other half. Roll out the rest of the dough in the same way.
- Heat good shot of oil in a wok over medium heat. To check if oil is hot enough, dip a wooden chopstick in. If it bubbles, the oil is ready.
- Put each filled cone into the wok but don’t crowd them (do 3 or 4 at a time. Use a slotted spoon to turn them around until they are golden brown all over.
Serve immediately with pear and/or tamarind chutney and chickpea curry if you have it.
Hey!! That’s NOT Easter Egg Bread!
- SAVEUR Magazine
» Greek Easter Bread
» Chinese Tea Eggs
» Potato Dumplings with Tamarind Chutney
- Shaping techniques
» 6-strand braiding
» Manjula’s Kitchen | Samosa
- recipes from OUR kitchen
» aloo chops – omit the chickpea flour and add cashews (if you have them) and peas to the potato mixture in the aloo chop recipe to make potato and pea curry
» puliyinji – (Indian-style Tamarind Ginger Chutney)
» pear chutney
» rogan josh – substitute cooked chickpeas for the meat in the rogan josh recipe to make chole (chickpea curry)
» lablabi; Chickpea Soup with Harissa and Croutons – steps 1 and 2 in lablabi recipe show how to cook dried chickpeas
» blog recipes index
» recipes from OUR kitchen – index
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