Marcia Hassel's recipes

Welcome back Vedika! She’s here again with another one of her fabulous recipes for us — Cinnamon Rolls inspired by baklava.   Ingredients For the Dough 1   cup   (8 fl oz/240 mL) whole milk (110°F/45°C) 6   tablespoons   (3 oz/86 g) granulated sugar 2 ¼   teaspoons   instant yeast ⅓   cup   (2 ½ oz/71 g) unsalted butter   (melted and slightly cooled) 2   large eggs   (at room temperature) 1   teaspoon   salt 4 ½   cups   (22 ½ oz/639g) bread flour For the Filling 1   cup   (6 oz/170 g) light brown sugar   (packed) ½   cup   (roughly 2 oz/60 g) unsalted pistachios   (shelled, finely chopped, and packed) ½   cup   (roughly 2 oz/60 g) unsalted walnuts   (finely chopped  1   tablespoon   ground cinnamon 1 ½   teaspoons   ground cardamom 1 ½   teaspoons   ground cardamom ⅛   teaspoon   salt ⅓   cup   (2 ½ oz/71 g) unsalted butter   (softened at room temperature) For the Cream Cheese Glaze ½   cup   (4 oz/115 g) cream cheese   (at room temperature) 3   tablespoons   honey* Instructions For t

  I’ve been watching the show  Casual  on Netflix and if you’ve seen it, you’ll understand why I now have a craving for waffles. This makes a big batch of waffles, perfect for a Spring brunch. If you have malt syrup or powder, adding a tablespoon of that would be awesome but it’s no problem without that ingredient. Not only are these waffles better than Eggos in every way, they freeze better; there’s no freezer burn and they don’t shrivel up) and the batter is perfect for pancakes too. 4 cups all-purpose flour 1/2 cup sugar ¼ cup brown sugar ½ teaspoon salt 5 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon malt powder, optional 1 ½ -2 cups buttermilk ½ cup melted unsalted butter 1 tablespoon pure vanilla extract 5 eggs In a large bowl, whisk together the flour, sugar, brown sugar, salt, baking powder, baking soda and malt to blend.  Make a well in dry ingredients and add most of the  buttermilk, melted butter, vanilla and eggs and stir to make a thick batter, adding in more b

  Genius!  A little over-easy challah dough does double duty as the foundation of these light, holiday jelly doughnuts, also called soufganiot. You can also use the dough to cut ring doughnuts and toss in sugar and a bit of nutmeg or vanilla powder. 1 1/2 cups warm water 2 tablespoons instant yeast 3/4 cup sugar 1/2 cup canola oil 3 eggs 4 teaspoons pure vanilla extract 2 3/4 teaspoons salt 6-8 cups all-purpose flour (or half bread flour and all purpose) Canola oil for frying Finishing Touches Jam or jelly Sugar, coarse or regular Nutmeg, vanilla sugar In a large mixing bowl, briskly whisk together the water and yeast. Add in two cups of the flour, and then briskly stir in the sugar, honey, oil, eggs, vanilla, salt and most of the remaining flour. Mix, then knead on slowest speed of mixer to form a smooth but resilient dough (a soft but elastic bread dough). Add additional flour and knead 6 minutes and then fold in the cranberries and knead gently, another few minutes until the dough i

This should be called the World’s Best Almost Too Rich But Incredible Rugulah Dough. It's outrageously good (and different). It makes a crisp pastry that is the richest and easiest rugulah dough I ever made and takes well to any filling. Dough 2 cups unsalted butter, melted 1/3 cup sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 2 cups sour cream 4 1/2 cups, or more (on the pastry board) all-purpose flour Fillings, as per your preference: Jam (raspberry, strawberry, apricot) Ground nuts such as walnuts Cinnamon Sugar Chocolate chips Egg wash For the dough, blend all the ingredients in order given, in a mixer, on slow speed, with the paddle attachment until a ball forms. Turn the dough out on a flour-dusted work surface and roll in a bit of flour, if required to make a soft but manageable dough. If you think you need more flour, you probably do but that said, this dough is a bit greasy until it is well chilled. Divide in four portions, press each into a flattened disc and wrap in

  King’s Hawaiian Rolls  are the iconic little bread everyone raves about. Traditionally made with pineapple juice among other good things like honey and buttermilk, this spongey rolls are irresistible. This recipe yields a sweet, slightly tangy side roll that is good on its own or as a slider bun or a breakfast sandwich bun. These are tender and golden and as good toasted as they are fresh.  Dough ¼ cup water 4 ½ teaspoons dry yeast ½ cup buttermilk 3/4 cup pineapple juice 1/3 cup unsalted butter, melted 1/3 cup honey 1 egg 1 tablespoon pure vanilla extract 1 ¾ teaspoon salt 5- 5 ½ cups all-purpose flour 2 tablespoons potato starch, optional Honey Butter Glaze ¼ cup unsalted butter, melted 1 tablespoon honey In a mixer bowl, briskly stir water and yeast together. Then add in buttermilk, pineapple juice, butter, honey, egg, vanilla, salt, most of the flour and the potato starch if you’re using it. Stir and then adding in flour as required, knead to make a soft dough, 3-5 minutes. Shape

  Vanilla Cinnamon Streusel Topping ¼ cup unsalted butter 3 tablespoons flour 1/3 cup brown sugar, firmly packed 2 tablespoons white sugar 1/2 teaspoon cinnamon 1 1/2 teaspoons vanilla powder, optional 1/3 cup finely chopped walnuts Batter 1 ½ cups golden brown sugar, firmly packed ¾ cup unsalted butter, melted 2 teaspoons pure vanilla extract 2 eggs ¼ cup water ¾ cup sour cream 3 cups all-purpose flour 3/8 teaspoon salt 2 ½ teaspoons baking powder ½ teaspoon baking soda Fondant 1 cup confectioners’ sugar ½ teaspoon pure vanilla extract Cream, as required Preheat oven to 375 F. Line a large baking sheet with parchment paper. Arrange the oven to have the rack in the upper third or middle of the oven. Line a baking sheet with parchment paper. Spray a muffin tin very generously with non-stick cooking spray. Line 9 of the muffin cups with muffin liners. Place on baking sheet. Prepare the streusel by pulsing all ingredients in a food processor to get a crumbly mixture. Set aside. For the mu