 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
|
this is a yeasted pastry with a strawberry filling... the recipe and photo looked so good... they are from the Saveur in Issue #121 Ingredients:
8 oz. strawberries, hulled and |
thinly sliced |
19 tbsp. plus 1 tsp. sugar |
1⁄2 tsp. fresh lemon juice |
1 1⁄4-oz. package active dry yeast |
4 tbsp. unsalted butter, softened |
plus 2 tbsp. melted |
1⁄2 tsp. kosher salt |
1 egg yolk |
3 1⁄2 cups flour |
3⁄4 cup milk |
Directions:
1. 1. Combine berries, 12 tbsp. sugar, lemon juice, and 1⁄4 cup water in a 2-qt. pan over medium-high heat. Cook until thick, 8–10 minutes. Remove from heat; mash berries until chunky; let cool. In a bowl, stir the yeast, 1 tsp. sugar, and 1⁄2 cup water heated to 115°; let sit until foamy. In a large bowl, beat softened butter and 3 tbsp. sugar until combined. Add salt and egg yolk; beat until smooth. Add yeast mixture, 3 1⁄4 cups flour, and milk; form a dough. Knead dough in bowl to form a ball. Cover bowl with a towel; set aside in a warm place to let rise, about 1 hour. To make crumb topping, combine remaining sugar, 1 tbsp. melted butter, and remaining flour in a bowl; set aside.
2. 2. Heat oven to 375°. Divide dough into 16 balls; arrange on a parchment-lined baking sheet. Brush with remaining melted butter; cover with plastic wrap; let rise for 30 minutes. Using back of a spoon, make an indentation in each ball. Spoon 1 tbsp. filling into each; sprinkle with crumb topping. Bake until golden, 30–35 minutes
|
|