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Зелник • Z E L - N I K (some call it Burek) is a traditional Balkan pastry known for its paper-thin, buttery layers and rich, savory fillings. In this recipe, I’m sharing the distinctive Macedonian style—a treasured culinary tradition lovingly passed down through generations. This recipe is more than just instructions—it's a living heirloom, a collection of tips and techniques that traveled from my Grandpa’s mouth to my Grandma’s ear, then to my mother and her sister, and finally to me. Each generation has contributed its nuances, ensuring that the essence of this pastry remains intact while also allowing for a personal touch that reflects our family’s unique journey through time. As I engage in this time-honored practice, I feel an undeniable connection to my family and the generations that have come before me. Through this culinary art, I find not only a means of sustenance but also a profound sense of identity and continuity. When I roll and stretch each layer, I feel deeply connected to the generations before me. This is more than baking—it's a ritual of identity, a celebration of culture, memory, and love. Making Zelnik isn’t just about feeding the body—it’s about nourishing the soul with every golden, flaky bite. 😇 Ingredients: 950 g bread flour 550 ml water 1 teaspoon Himalayan Salt 1 teaspoon Sugar (5 g) A pinch of instant yeast (less than 1 g, nail-size pinch) A Few tablespoons of oil/fat (36 ml EVOO or a big soup spoon of fat) 166 - 226 g of softened European salted and unsalted butter (or your preference, just adjust the saltiness accordingly) to be used for spreading on the sheets of dough (This is 1.5 - 2 sticks of butter) Filling (choose your favorite): 1 lb (0.5kg) ground meat (beef, pork or a mix) Sauteed leeks Spinach + feta 1 lb (0.5kg) ground meat (beef, pork or a mix) + spinach Apples, cinnamon and brown sugar (this is next level) 📝 The options are endless! Just make sure your filling isn’t too heavy for the dough and has a little stickiness to help it bind. To achieve stickiness, either add a couple of spoons of flour or mix in 1 egg. Execution Steps: Mix the Dough: In a large bowl, combine water, salt, sugar, and a pinch of yeast. Gradually add flour until a medium-soft dough forms. Knead for about 10 minutes  until smooth and elastic. Rest: Cover and let the dough rest for 10 minutes  to relax. Divide & Shape : Split the dough into two equal pieces — one for the bottom and one for the top layer. Shape each into a round ball and let rest for 5-10 min. First Roll & Fold: On a lightly oiled surface, roll out each ball into a large sheet using a rolling pin. Generously spread softened butter  over the entire surface. Fold it like a letter: fold 1/3 from one side, then 1/3 from the other to meet in the middle. Roll it up gently and pinch the ends closed. Let both dough rolls rest for at least 30 minutes covered in the fridge. Second Roll: On a lightly oiled surface, roll out each dough roll into a large rectangular sheet using the rolling pin (about 6 mm or less than a quarter inch) Assemble the Zelnik: Oil your baking tray (recommended size: 17x12 in / 44x32 cm or larger  to catch any melting butter) Lay down the bottom sheet. Spread your desired filling evenly. Cover with the second sheet. To close the sheets you have two options: Braid to shape like Zelnik: roll out bits of the bottom sheet corners and fold the dough over your index finger, which essentially secures both sheets into place and gives the visual of a twisted braid. (reference How-To Video below) Fold to shape like Burek: roll the top sheet corners over the bottom sheet. In other words, you will fold the top sheet under the bottom sheet like a shell. Drizzle with a little oil on top for extra crispness. Drizzle some oil on top. Bake: Preheat oven to 220°C (430°F) . Bake for 35–40 minutes , or until the top is deep golden brown and crisp . Oven times vary, so keep an eye on it! 💡 Tips Burek Zelnik Recipe: Want an extra flaky crust? Chill the folded dough after the first roll before the final roll-out. Don’t overstuff—balance is key for even baking and beautiful layers. 🥟 The end 🤓If you enjoyed this traditional Balkan bake, like, share, or follow  for more heirloom recipes from my kitchen to yours. ♥️ #Zelnik #BalkanBurek #MacedonianRecipes #OnTheMenuSeries #BalkanBaking #TraditionalFood #HeirloomRecipes #SavoryPastry #HandmadeWithLove

This focaccia bread recipe is unmistakably one of the most baked breads in our house and a favorite across the internet, celebrated by both novice and experienced bakers alike. As a great beginner’s bread, focaccia introduces essential bread-making techniques such as stretching & folding the dough. The process is relatively straightforward except for the notoriously sticky dough nature however it's truly an important aspect of the bread-making process that teaches valuable skills. Once baked, the focaccia emerges with a golden crust that is both crispy and chewy, while the interior remains soft and airy. Furthermore, focaccia is incredibly versatile, allowing for a variety of toppings and flavorings - from classic rosemary and sea salt to more adventurous combinations like sun-dried tomatoes and olives or caramelized onions and cheese, the possibilities are endless. This adaptability not only makes it a fun bread to bake but also a wonderful accompaniment to meals or a delightful snack on its own. Ingredients / Large Batch: 655 g bread flour 460 ml room temperature water 8 g instant yeast / 12 g active dry 1.5 tbsp sugar for yeast activation (or honey) 2 tbsp Himalayan Salt Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) *You can’t go wrong with quantities of oil as you will need to oil the dough, bowl, baking sheet & everything in between!! I usually use ~2 tbsp each round. Smaller Batch: 500 g bread flour 350 ml room temperature water 7 g instant yeast / ~10 g active dry 1 tbsp sugar for yeast activation (or honey) 1 tbsp Himalayan Salt Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Execution Steps: Activate the yeast by combining the yeast, water and sugar. Cover and let the yeast mixture sit for 15-20 minutes. After the initial yeast rise, stir the undissolved yeast. Combine the yeast mixture with the flour, salt, and a drizzle of oil. Mix well and knead by using your dough whisker at first, then by hand until fully integrated. The final dough will be sticky to the touch and super hydrated. (See Tips below) Allow the dough to rest for 30 minutes in a warm area. Add another drizzle of oil and softly use your fingers to infuse some of the oil into the dough. Perform another session of stretches and folds 8-10 times. Cover and let the dough rest/proof for another 30-45 minutes. Note: If you need to start the recipe ahead of time after reshaping the dough (step 5), place the dough in an airtight container and store in the refrigerator for up to 48 hours. Once you decide to use the dough, reshape the dough and bring it to room temperature (step 8). Uncover the dough, drizzle with oil, repeat the stretch and fold 8-10 times. Note: If you are incorporating jam for sweet focaccia, this is the step where I would fold it into the dough. Cover and allow the dough to rest or proof for 1 hour or until it has doubled in size. Transfer the dough to a baking pan and use your fingers to spread it out as shown in the video. Add any focaccia decor at this stage, tucking it into the dough to make sure it's secured (tomatoes, olives, onions, deli meats, cheeses, herbs, and a plethora of other infinite options). Let the dough proof for another 10-15 minutes before baking. Bake for 8 minutes at 450°F (230°C), then reduce to 375°F for another 10-16 minutes (I do exactly 14 minutes because I know my oven well) Baking can be tricky because you don't want to overbake it to the point where your dough cracks, but you also don't want to underbake it. For the larger batch of focaccia, use a baking tray that is at least 17 x 12 inches (44 x 32 cm). For the smaller batch of focaccia, use a baking tray that is at least 8.5 x 12.5 inches (31 x 21 cm). Tip: To prevent dough from sticking to your fingers, apply water or oil wash on your fingers before handling the dough. This is 70% hydrated focaccia and you can adjust the amount of water to flour ratio as needed. Adding more or less flour will not ruin the recipe, after all something will come out if you follow all of the steps. This is great to know because for example, if you want a smaller batch you could do 350ml water to 500g flour which would give you again a 70% hydrated dough. It's easy :) This bread can be decorated to create beautiful designs suitable for any occasion. Check out Theresa Culletto the master of focaccia art - Truly inspiring bread art. #baker #spreadsomedoughtoday #bread #bakingfromscratch #bakerlife #bake #breadrecipe #breadmaking #bakingrecipes #focacciarecipe #focacciadough #easyfocaccia

Originating in the picturesque region of Veneto, Italy, this remarkable sticky hydrated dough is a culinary gem that encapsulates the essence of traditional Italian baking. When prepared correctly, it yields the ultimate golden crust that is beautifully flour-washed, providing a delightful contrast to the airy and soft middle that awaits within. My mum, who has always been passionate about cooking and baking, generously shared this exquisite recipe with me, emphasizing its simplicity of it. After following her instructions carefully, I was truly amazed by the outcome. This ciabatta bread recipe has proven to be not only incredibly easy but also it's a testament to the idea that sometimes, the simplest recipes can yield the most satisfying and delicious results. . This ciabatta bread recipe could be used for loaves or rolls! Up to you - Ingredients 500 g bread flour 400 ml warm water 8 g instant yeast / 25g fresh yeast / 12 g active dry 2 tsp sugar 1.5 tsp Himalayan salt Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil) Execution Steps Activate the Yeast : Combine the yeast, warm water, and sugar. Cover and let the yeast mixture sit for 15-20 minutes. After it rises, stir in any undissolved yeast. Mix Ingredients : Add the yeast mixture to the flour along with the salt. Stir thoroughly until everything combines in a cohesive manner. Let the Dough Rest : Cover the dough. Let it rest for 30 minutes to 1 hour, or until it doubles in size. Stretch and Fold : After the first rise, stretch and fold the dough 4-6 times and let it rise again. You will let the dough rise/proof a total of 4 times. Each rise should last 1 hour or until it doubles in size. Interesting Dough Fact : This dough has 80% hydration. That means it holds a high level of moisture. To find the percentage of an ingredient, like hydration, divide the quantity of the ingredient by the amount of flour and multiply by 100%. It's super easy math! Shape the Dough : After the third rise, transfer the dough to a floured surface. Divide it into 8-12 pieces, ensuring that each piece is well coated in flour. Final Rise : Allow it to rest in the baking pan for approximately 10-15 minutes for one last rise. Baking : Bake for 10 minutes at 220°C (420°F). Then continue baking for another 12-14 minutes at 200°C (375°F). Tips for Success Water Your Hands : It's helpful to wet your hands frequently when working with the dough. This makes it much easier to handle! You can make sweet or savory sandwiches with your ciabatta. The Nutella ciabatta sandwich is another level! Alternatively, cut your ciabatta bread loaves as you desire. Use it for toast or as a side for any other meals. It’s incredibly delicious! Please give me a shout if you end up making it. I love to see your results! 🥰 Join the Community To discover more mouthwatering recipes, follow @spreadsome_doughtoday  and please tag us in your creations. ❤️

Art & History Bread has always been more than food—it’s a symbol of nourishment, community, and tradition. For thousands of years, cultures around the world have turned the simple elements of flour, water, and heat into something extraordinary. The earliest loaves, baked over hot stones or in clay ovens, were humble beginnings of what would become an essential part of daily life. As civilizations grew, so did the craft of breadmaking. From the airy sourdoughs of ancient Egypt to the golden baguettes of France, from rustic Balkan loaves to sweet holiday breads, each culture has left its mark on the story of bread. Techniques were passed down through generations, weaving family traditions, rituals, and celebrations into every bake. Today, baking bread is both an art and a science. It teaches patience, creativity, and respect for time-honored methods, while also inviting experimentation with new flavors and modern twists. Whether kneading by hand or letting dough rise overnight, baking bread connects us to a tradition as old as humanity itself—reminding us that a simple loaf can carry history, heritage, and heart in every slice. If you’re a beginner interested in simple bread baking, you’ve come to the right place. In this post, I’ll share some straightforward baking knowledge and easy bread recipes that you can try at home, along with practical tips and tricks. Golden-baked zelnik, a traditional Balkan burek, elegantly displayed atop a luxurious fabric backdrop. Activating Yeast & Proofing Dough Activating the Yeast Activating yeast is the process of rehydrating dried yeast cells. As many of you know, yeast is a living organism, and when properly awakened, it’s what gives bread its rise and airy texture. To activate the yeast, it’s usually mixed with warm water (about 100–110°F / 37–43°C) and a touch of sugar. The warmth wakes the yeast, while the sugar provides quick food. Within 5–10 minutes, the mixture should become foamy and bubbly—signs that the yeast is alive and ready to work. If no bubbles form, the yeast may be expired, and it’s best to start again. Activating the yeast is crucial for several reasons. One of the key reasons is that by dissolving the yeast beforehand, you avoid having dry, gritty pieces of yeast in your final baked products. Proofing the Dough Proofing (or rising) is the stage where yeast does its magic, releasing carbon dioxide and allowing the dough to expand. Proper proofing allows time for the yeast to work its magic, leavening the bread, developing flavor, texture, and structure. Depending on the recipe, proofing can take anywhere from 45 minutes to several hours. Most recipes will require a first proofing (bulk fermentation) and sometimes even a second proofing before baking. For proper proofing place the dough in a lightly greased bowl, cover it, and let it rest in a warm, draft-free spot. To test if your dough is ready, gently press a finger into it. If the indentation slowly springs back, the dough is proofed and ready for the next step. If it bounces back too quickly, it needs more time. If it doesn’t spring back at all, it may be over-proofed—still usable, but with a denser result. Understanding Simple Bread Baking Techniques Kneading is essential for developing gluten which gives bread its structure. Kneading dough techniques involve pressing, folding, and stretching the dough repeatedly to develop gluten strands. Gluten is a network of proteins that trap gas produced by yeast, allowing the dough to rise and hold its shape. A general rule of thumb is to knead your dough for about 8-10 minutes. Proper kneading results in dough that is smooth, elastic, and slightly tacky but not sticky. There are several kneading methods you can use depending on the type of dough and your preference. Understanding these will make your baking journey much smoother. 1. Stretch and Fold (a.k.a. Slap and Fold) Best for:  Wet doughs (like ciabatta , sourdough) How it works: Grab one side of the dough, stretch it upward, then fold it back onto itself. Rotate the dough 90°, repeat the process. Great for building gluten without aggressive kneading. 2. Push and Turn Best for:  Everyday yeasted doughs (like sandwich loaves, pizza ) How it works: Push the dough away with the heel of your hand. Fold it back toward you, turn 90°, and repeat. This is the traditional hand-kneading method most people learn first. 3. French Fold (Slap and Fold – more aggressive) Best for:   High hydration doughs How it works: Pick up the dough, slap it down onto the counter, then fold it over itself. Fast and rhythmic, perfect for strengthening sticky doughs without adding extra flour. 4. Rubaud Method Best for:   Sourdough , artisanal loaves How it works: Lift a portion of the dough from the edge, stretch it upward, and slap it down in the center in a scooping motion—like a wave or splash. Gentle yet effective at developing gluten. 5. No-Knead (Autolyse + Stretch & Fold) Best for:  Long fermentation breads, artisan loaves How it works: Let the dough rest after mixing (autolyse). Do a few stretch-and-folds during bulk fermentation. Relies on time and fermentation instead of mechanical kneading. ✨ Tips for Successful Kneading Dough should become smooth, elastic, and slightly tacky . Windowpane test: stretch a small piece—if it forms a thin membrane without tearing, it's ready. Don’t over-flour! A bit of stickiness is normal. Kneading too much can make dough overly tight and tough (rare, but possible with machines). What are the Four Steps to Kneading Dough? To master kneading dough, it helps to break the process into four clear steps: Mixing Ingredients    Combine the yeast concoction with the flour, salt, and any other ingredients until they form a shaggy dough. This initial mix ensures all components are evenly distributed. Pressing and Folding    Use the heel of your hand to press the dough away from you, then fold it back over itself. Rotate the dough 90 degrees and repeat. This motion aligns gluten strands and builds strength. Stretching and Folding    Gently stretch the dough outward and fold it back. This step helps develop elasticity without tearing the dough. Testing for Readiness    Perform the windowpane test by stretching a small piece of dough thinly. If it stretches without tearing and light passes through, the dough is well-kneaded. These steps can be adjusted based on dough hydration and recipe requirements. For example, wetter doughs may require more gentle folding, while stiffer doughs benefit from firm pressing. Sliced artisan ciabatta bread showcasing its airy crumb and crispy crust on a wooden cutting board, basking in natural sunlight. Troubleshooting Common Kneading Issues Even experienced bakers can face challenges when kneading dough. Here are some common problems and their solutions: Not Resting the Dough : Rest periods allow gluten to relax, making shaping easier. Dough is Too Dry : If your dough turns out too dry and crumbly, it likely lacks enough moisture. Next time, add a little more water or liquid ingredients slowly until you achieve the right texture. Dough is Not Rising : If your dough fails to rise, this could be due to inactive yeast. Always make sure your yeast is fresh. Keep it stored in a cool, dry place and check the expiration date. Over-Kneaded Dough : While it’s important to develop the gluten structure, over-kneading can make the bread tough. If your dough tears easily and has a shiny appearance, you might have overdone it. Under-Kneading : Results in a dough that is too loose and won’t rise well. Ignoring Dough Temperature : Cold dough is harder to knead; warm dough is easier but can ferment too quickly. Over-proofing  is a crucial aspect of the bread-making process that can significantly affect the final product. For instance, the appearance of the loaf may be slightly inflamed, characterized by an over-risen look that suggests the dough has expanded beyond its optimal point. This can lead to a baked good that is not only misshapen but also lacking in structural integrity. Furthermore, an over-proofed dough will often have a very pronounced yeasty smell and taste, which can overwhelm the more subtle flavors that are desirable in a well-crafted bread. This strong yeast flavor can mask the nuances of other ingredients, such as the sweetness of the flour or the richness of added fats. Additionally, the coloration of the crust may be slightly different as well; it can appear paler or unevenly browned due to the compromised structure of the dough. By recognizing these common issues and addressing them, you can elevate your bread-making game. Advanced Kneading Techniques For those looking to refine their skill, consider exploring these advanced techniques: Autolyse Method : In this technique, mix the flour and water only, allowing it to rest for 20-30 minutes. This gives time for the flour to absorb water and enzymes to begin breaking down starches. Then add the yeast and salt later and knead as usual. Cinematic Approach : While not widely practiced, some bakers enjoy kneading dough under a bowl instead of on a surface. The bowl’s shape creates an environment where the dough can stretch without excessive handling. Using a Mixer : If you're short on time or have physical limitations, using a stand mixer fitted with a dough hook can make kneading much easier. Just ensure you’re monitoring the dough's development. Ingredients Matter The foundational ingredients for most bread recipes include flour, water, yeast, and salt. Always use high-quality ingredients for the best results. For example, using bread flour instead of all-purpose flour can significantly impact your bread's texture and rise due to the % of protein. The flavor of bread flour vs. all-purpose flour  actually differs more than most people expect—and it can have a real impact on your final loaf. 🌾 Key Differences in Flavor Between Bread Flour & All-Purpose Flour 1. Protein Content (aka Gluten Potential) Bread flour  has higher protein  (typically 12–14%) All-purpose flour  has lower protein  (about 9–11%) Why it matters for flavor: Higher protein means more gluten development during kneading and fermentation. This results in better structure , which also helps trap fermentation gases and flavorful byproducts  from yeast and bacteria. So, while the flour itself  might not taste radically different raw, bread flour allows deeper, more developed flavors  to come through in the finished bread—especially in long-fermented doughs like sourdough. 2. Texture Affects Flavor Perception Bread flour  yields chewier, springier bread with a structured crumb. All-purpose flour  gives a softer, sometimes denser texture. The chewier bite  of bread flour can actually make flavors linger longer on the palate, especially if there’s caramelization in the crust. 3. Fermentation & Maillard Reaction Bread flour ferments more robustly  due to its gluten strength, which supports longer proofing times. More fermentation = more lactic/acetic acids, alcohols, and esters = deeper, more complex flavors  (slightly tangy, nutty, savory). A well-fermented bread flour loaf has a more aromatic crust and deeper flavor  due to the enhanced Maillard reaction during baking. 🧠 Quick Summary: Feature Bread Flour All-Purpose Flour Protein Content Higher (12–14%) Lower (9–11%) Gluten Development Stronger, chewier structure Softer, less elastic Flavor Profile Deeper, more fermented & complex Milder, simpler, soft-flour taste Best For Rustic breads, sourdough, baguettes Cakes, muffins, soft rolls, cookies Final Thought about flour: Bread flour doesn’t necessarily “taste better” on its own—but it enables flavor to develop more fully , especially in traditional or long-fermented loaves. It’s like a better canvas  for bread flavor to shine. Simple Recipes for Beginners If you're searching for simple yet traditional bread recipes, you've found the perfect spot. Here are some of my own recipes you should consider trying: Quick Pizza Dough Ciabatta Rolls Focaccia Soft Crust Dinner Rolls Soft Crust Sandwich Loaves Crumbled Goat Cheese Egg Bread Grandpa's Artisan Dinner Rolls Turkish Sourdough Bread Dutch Oven Bread Freshly baked, golden-brown sesame seed buns cooling on a wire rack, set against a luxurious gold fabric backdrop. Baking Tips for Success When you venture into baking, a few tips can help make your experience smoother: Read the recipe thoroughly:  Understanding each step before you start will minimize mistakes.    Measure accurately:  Using the right amount of each ingredient is crucial. Use a kitchen scale for precision.    Room Temperature Ingredients:  Ingredients like butter and eggs incorporate more easily when they are at room temperature.    Don’t skip the preheating step:  A properly preheated oven ensures that your baked goods will rise and cook evenly. Experiment with flavors: Once you become comfortable with basic recipes, feel free to experiment by adding herbs, cheeses, seeds, or nuts. This will not only enhance the taste but also make your home-baked bread unique. Stickiness: To prevent dough from sticking to your fingers, apply a water or oil wash on your fingers before handling the dough. Use a thermometer: To achieve the best results, monitor the temperature of your dough and your environment. Ideal room temperature for yeast fermentation is typically between 75°F and 85°F. Use a digital thermometer for precise readings. I don't use a thermometer myself, but I make sure the dough is at the ideal temperature based on whether I want to accelerate or slow down the proofing process. Invest in Baking Tools: Kitchen scale - using a kitchen scale to measure your ingredients can lead to more consistent results. Measuring flour by weight rather than volume will give you a precise amount, which is especially important in bread baking. Mixing Bowls - best material: stainless steel chem-free, polished wood chem-free. Bowl Scraper or Spatula Dough Whisk Towels for cleaning and proofing - best material: cotton, linen, satin. Measuring glassware Measuring spoons Rolling pin Silicone Bakint Matts & Parchment Paper (Optional) Discovering the Joy of Bread Baking - Keep Learning Bread-making is a craft perfected over time. Don’t be discouraged by early failures. Keep practicing, and you will find your technique improving with each attempt. No matter which kneading technique you choose to employ, the key to beautiful homemade bread lies in practice and patience. In time, you will understand how a perfect dough feels and smells. The satisfaction of pulling a steaming loaf from the oven will make every minute spent kneading worth it. When you feel confident in your kneading skills, feel free to experiment with different bread recipes to challenge yourself further. Whether it’s focaccia, baguettes, or sourdough, the principles remain similar. Mastering the art of kneading dough is about more than just technique; it’s about connecting with the ingredients and loving the process. Remember, every loaf of bread is a new opportunity to learn and grow as a baker. So roll up your sleeves, and let the magic begin! For more easy bread recipes  and baking tips, check out my collection of beloved recipes. Happy baking!

The perfect embossed biscuit cookie recipe is here for you - just in time for the holidays. My mom provided me with the foundation for this recipe, and I ensured to infuse it with my own flair. Ingredients: 200 g unsalted butter 125 g - 200 g powdered sugar (see under Tip #2) A pinch of salt Optional: 100g finely ground almonds (see under Tip #4) 1 egg, 1 or 2 egg yolks (see under Tip #5) 1-2 tbsp vanilla  A drop of orange zest  400 g all-purpose flour Execution Steps: Mix all ingredients starting with butter and sugar. You can generally follow the order as it is listed. Place the dough in the fridge for 30 minutes to 1 hour, or overnight if preferred.  Chilling the dough is an important step as it helps to solidify the butter, making it easier to handle when rolling out and cutting the biscuits. It also helps to prevent the biscuits from spreading too much during baking, ensuring they maintain a nice shape. Bake at 350°F (180°C) for 8 to 10 minutes. You will need to monitor them towards the end to ensure they are not overbaked or underbaked. The biscuits should be lightly golden around the edges but still soft in the center. Remember that they will continue to cook slightly after being removed from the oven due to residual heat. Store in a moisture-free container to keep biscuits crispy. For longer storage, consider freezing the biscuits, as this can help preserve their freshness and flavor for an extended period. Tip #1: The butter should be softened to room temperature, making it easier to cream with the sugar and help achieve a light and airy consistency in the final product. Tip #2: In this recipe, I opted for 125g of powdered sugar, which provided a balanced sweetness, but I have found that increasing it to 200g in future attempts will enhance the overall sweetness of the biscuits, making them even more delightful and indulgent. Adjusting the sugar not only affects the taste but also the texture, as more sugar can contribute to a slightly crispier exterior. Tip #3: A small amount of salt is crucial in this recipe, as it enhances the flavors of the other ingredients and balances the sweetness of the sugar. It is important to use fine salt to ensure it is incorporated evenly throughout the dough. Tip #4: Adding finely ground almonds can introduce a lovely nutty flavor and a subtle richness to the biscuits. They also contribute to the texture, making the biscuits slightly more tender and giving them a unique twist. If you decide to include them, ensure they are ground very finely to avoid any graininess in the final product. Tip #5: The use of one whole egg along with one or two additional egg yolks is a key factor in achieving the desired color and richness of the biscuits. The more egg yolks you incorporate, the more vibrant the yellow hue will be, which can make the biscuits visually appealing and add to the overall flavor profile. Tip #6: A drop of orange zest - Incorporating a small amount of freshly grated orange zest can add a refreshing citrus note to the biscuits, enhancing their flavor and aroma. This subtle hint of orange can brighten the overall taste and make the biscuits more complex and enjoyable. #embossedcookies #biscuitsrecipe #embossedbiscuitrecipe

We are talking about Bite-Sized Beignets!!! These delightful, fluffy pastries, generously dusted with powdered sugar, have become a beloved staple across many cuisines, with a particularly strong association with the culinary heritage of New Orleans. During Mardi Gras, these beignets take on an even more special significance, serving as the ultimate snack alongside the iconic King Cake, making them a must-have for anyone looking to indulge in the festive atmosphere of the season! Believe it or not, my mum had a wonderful tradition of making these delectable treats when I was growing up. She would whip them up often, especially during pizza nights, as we would use the same pizza dough for our beignets. These beignets, while reminiscent of their New Orleans counterparts, are somewhat leaner than the traditional recipes that often incorporate milk and eggs compared to my Balkan-style recipe which opts for a simpler approach. Either way, If you are looking for a bite-sized delight, this easy beignet recipe is just what you need - perfect for any festive occasion, whether it’s a family gathering, a holiday celebration, or simply a weekend brunch. 😊 Ingredients: 250 g bread flour 150-160 ml warm water 4 g instant yeast / 12 g active dry / 12 g fresh baker's yeast 1 tsp sugar 1 tsp himalayan salt Drizzle some olive oil Vegetable oil for frying Powdered sugar for dusting Execution Steps: Activate the yeast by combining the yeast, water, and sugar. Cover and let activate for 10 min. Add the salt and olive oil to the flour. Stir and combine the yeast mixture with all the flour in your bowl. Mix and knead until fully incorporated. Aim for a medium-hydrated dough that feels soft to the touch and is just barely sticky. Let dough rest for 1 hour in a warm area. Once the dough has risen for the first time, knead or reshape it into a ball and allow it to rest for another 20-30 minutes. Transfer the dough to a floured surface and roll the dough out to about 2/8 inch thick and cut into whatever shapes you would like - I usually do squares. Fry the beignets in hot oil, about 2-3 min on each side or until they are golden brown. Drain on a cooling rack then dust generously with powdered sugar. That's it! Serve your beignets warm and enjoy them with a cup of coffee or hot chocolate or just solo. For more recipes follow @spreadsome_doughtoda y on Instagram 💋 🥰 #beignetsrecipeeasy #culinaryarts #spreadsomedoughtoday #bakingtutorial #easybeignetsrecipe

These croissant rolls are probably the most nostalgic part about my childhood in my homelands of Macedonia, where the aroma of freshly baked goods wafted through our home, creating an atmosphere that was both comforting and inviting. My mum, with her skilled hands and a heart full of love, would often spend hours in the kitchen, meticulously preparing a variety of treats that not only satisfied our taste buds but also brought our family together. Among her many creations, the Balkan Croissants stood out as a true testament to our culinary heritage. These delightful pastries, known for their flaky, golden layers and rich buttery flavor, are the real deal. Ingredients for Large Batch (makes 48 rolls): 1 kg bread flour 250 ml lukewarm water 250 ml lukewarm milk 150 ml oil (Tip: I like to mix a spoonful of kefir in my ratio when I have it ) 14 g instant yeast or 21 g active dry yeast  1/2 tbsp salt  2 tbsp sugar 2 egg for inside + 1 egg for top egg wash 230 g or 2 sticks of room temp salted butter that will be used for buttering the round sheets of dough Ingredients for Smaller Batch (makes 32 rolls): 666 g bread flour 170-175 ml lukewarm water 170-175 ml lukewarm milk 100 ml oil (Tip: I like to mix a spoonful of kefir in my ratio when I have it ) 9-10 g Instant Yeast or 14-15 g active dry yeast  1 tsp Salt  1/2-1 tbsp Sugar 1 egg for inside + 1 egg for top egg wash 170 g or 1+1/2 stick or 12 tbsp room temp salted butter Execution Steps: Activate the yeast by combining the yeast, the milk, water and sugar. Cover and let rise for 10 min. Mix the yeast concoction with all your remaining ingredients, the flour, egg/s, salt and oil. Mix and knead until it's all incorporated. Aim for a medium hydrated dough that feels soft to the touch and is just barely sticky. Remember, bread flour tends to absorb a lot of water, so don't hesitate to add more liquid if the dough seems dry. I often find myself adding a bit extra since the particular bread flour I use is extremely absorbent. Cover your dough and let it proof for 1 hour or until it doubles in size. Tip: If you feel like the dough is not cohesive enough, you can proof it twice. For instance, let it rise for 20 minutes, re-knead it into a ball, and let it rest for another 40 minutes or until it doubles in size. If Large Batch: Split the dough into three parts, each section into four parts, and roll each into a ball. Open each ball on a floured surface; spread out the ball using a rolling pin to a diameter of 6-7 inches or 15-20 cm. Place each round sheet on top of another, with butter in between. Do not butter the top surface of the 4th which is also your last sheet.*  You will end up with three stacks, each with four rolled sheets (3x4). Make sure you close off the edges so that the butter doesn’t come out from the sides in the following step.  If Small Batch: Split the dough into two parts, each section into four parts, and roll each into a ball. Open each ball on a floured surface; spread out the ball using a rolling pin to a diameter of 6-7 inches or 15-20 cm. Place each round sheet on top of another, with butter in between. Do not butter the top surface of the 4th which is also your last sheet.*  You will end up with two stacks, each with four rolled sheets (2x4). Make sure you close off the edges so that the butter doesn’t come out from the sides in the following step.  Spread out each stack of roll sheets in a circle with the thickness of your pinky finger. Divide into triangular cuts; the size is whatever you want it to be, just keep in mind that the size of your croissants will determine the length of baking in the oven. I like splitting each stack into 16 pieces/triangles. The bigger the kiflichki are, the more time they will need to bake. Stuffing the kiflichki is optional.* Optional: I love stuffing my kiflichki with sheep's milk cheese, ricotta, and feta cheese; or ham and cheese. Or some sweet cream. It can be anything you want it to be. Finish off by brushing THE TOP of your kiflicki with the remaining egg (whisked egg, plus I add any remaining butter). Add sesame seeds if you’re into it, or any other seeds. Let the kiflichki rest for another 10-15 minutes before putting them in the oven. Bake at ~220°C (425-430°F) depending on your oven for 15-20 minutes or until golden brown. Keep an eye out if you aren’t sure about your oven. That's it, maybe 3 hours of cooking time, but this croissant recipe is so good you'll forget what year it is! To discover more mouthwatering recipes, follow @spreadsome_doughtoday or join our mailing list ❤️ #spreadsomedoughtoday #croissants #baking #bakinglove #bakingtime #bakingfromscratch #baking101 #bread #baker #bakers #breadmaking #artisanbaker

After carefully experimenting with a couple of different pancake recipes I am thrilled to share the results of my version. After many attempts, I can confidently say that I have mastered this pancake recipe, which yields fluffy, delicious pancakes that are sure to delight anyone who tries them. In addition to perfecting my pancake skills, I also ventured into the world of butter-making for the very first time. While I wouldn’t consider myself a butter master just yet, the experience was both enlightening and rewarding. I decided to make my own butter primarily to obtain a cup of buttermilk, which is an optional* key ingredient in my pancake recipe. The process of churning cream into butter was fascinating, and it added an extra layer of satisfaction knowing that I was using homemade butter in my pancakes. Ingredients: 335 g all-purpose flour 2 teaspooons baking powder 2 tablespoon sugar ½ teaspoon salt 185 ml of milk 2 tablespoons melted butter  1 egg, beaten ¼ teaspoon cinnamon  240 ml buttermilk* *Optional: if you don’t have buttermilk then add some more milk until the batter is thin enough to pour 1 banana and maybe 10 blueberries (also optional but they hit the spot) Execution Steps: Combine the wet ingredients Incorporate the dry ingredients and mix until fully blended. Ensure the batter is thin enough to pour Spoon large portions onto a hot griddle That's all there is to it - You can easily freeze leftover pancakes using parchment paper, which helps to prevent them from sticking together during the freezing process. To do this, first, allow the pancakes to cool completely to room temperature. Once they are cooled, take a piece of parchment paper and lay it flat on a clean surface. Then, place a single layer of pancakes on the parchment paper, ensuring that they do not touch each other. This step is crucial as it allows each pancake to freeze individually, making it easier to separate them later on. After arranging the pancakes, cover them with another piece of parchment paper before stacking more pancakes on top, if you have a larger batch. This method of layering with parchment paper not only preserves the integrity of the pancakes but also helps to maintain their texture and flavor when they are reheated. Once you have your pancakes neatly stacked and separated with parchment, place the entire stack into a resealable plastic freezer bag or an airtight container, making sure to remove as much air as possible to prevent freezer burn. When you're ready to enjoy your frozen pancakes, simply take out the desired number of pancakes from the freezer. To thaw them, you can use the microwave for a quick and convenient option. Place the pancakes on a microwave-safe plate and cover them with a damp paper towel to help retain moisture during reheating. Microwave them on a low setting for about 30 seconds to 1 minute, checking periodically to ensure they do not overheat. This method will leave your pancakes warm, soft, and ready to be topped with syrup, fruit, or any other favorite toppings. By following these simple steps, you can enjoy delicious pancakes any time, even if they are leftovers! #americanpancakes #pancakesrecipe #spreadsomelovetoday   #spreadsomedoughtoday #breadmaking   #baker #baking   #bakinglove   #bakingclass   #bakingtime   #bakingfromscratch   #bakingfun   #bakingbread   #bakingaddiction #baking101   #bakingvideo   #bakingcooking   #bakingday   #bakingreels   #homestead #art   #bakersofinstagram   #bakerlife   #breadrecipe #brunchpancakes #breakfastpancakes #brunch #breakfast #brunch ideas

This legendary classic doughnuts recipe is a tribute to the joyful moments spent with my grandparents. It symbolizes many cherished memories in my grandmother's house, family gatherings with cousins, uncles, and aunts, sleepovers, and countless other wholesome, nostalgic childhood impressions. It's truly an honor to share this recipe while preserving a family legacy. I hope to inspire you to connect and find meaning in the art of baking. The Joy of Baking Baking is more than just a culinary skill; it's an art form that brings people together. The process of creating something delicious can evoke memories and foster connections. This classic doughnut recipe is a perfect example of how food can bridge generations. After deciphering a super-encrypted version of the recipe, I have created a small batch of mini doughnuts that you should try in your kitchen. The ultimate key is patience, as it sometimes takes multiple tries to achieve the desired result. These mini doughnuts are a perfect sweet treat for sharing or personal indulgence, allowing for diverse flavors and toppings. Ingredients 600 g bread flour 2 eggs (preferably at room temperature) 250 ml lukewarm milk 7 g instant yeast / 10.5 g active dry / 21 g fresh baker's yeast 50 ml olive oil (EVOO) 1 tsp Himalayan salt Frying oil Powdered sugar for dusting Execution Steps Activate the Yeast Combine the yeast with lukewarm milk. Cover and let the mixture activate for 10-15 minutes. Mix the Ingredients Stir the yeast mixture and add it to the flour, along with the eggs, salt, and olive oil. Knead the Dough Mix the ingredients thoroughly. Knead the dough by hand until everything is combined into a cohesive mixture. Aim for a medium-hydrated dough that feels soft and is barely sticky but does not stick to the work surface. Let the Dough Rest Sprinkle or dust the dough with flour. Cover the bowl with a towel to prevent drying out. Leave the dough to rest for 1 to 1.5 hours in a warm area. Shape the Doughnuts After the first rise, transfer the dough to a lightly floured surface. Knead for a few rounds and reshape it into a ball. Roll the dough out to a thickness of approximately one finger (1 cm or 0.4 inches). Use a round cutter (5 cm diameter or 2 inches) to shape the doughnuts. You can knead and roll out the leftover dough again, but remember that doughnuts are ideally made from the first layer. Proof the Doughnuts Place your doughnuts on a baking tray lined with a floured towel and cover them to prevent drying out. Allow them to proof/rise once more before frying (15-30 minutes). Fry the Doughnuts Cook the doughnuts in hot oil for approximately 1 minute per side, or until they achieve a golden brown color. Keep a close watch to prevent overfrying. Ensure that the top surface of the doughnuts is the side that will be submerged in the oil. Cool and Dust Drain the doughnuts on a cooling rack, then dust generously with powdered sugar. That's it! Serve your doughnuts warm and enjoy them with a cup of coffee or hot chocolate, or just savor them solo. Explore More Recipes For more delightful recipes, follow @spreadsome_doughtoday on Instagram! 💋🥰 #Classicdoughnutsrecipe #doughnutsrecipeeasy #culinaryarts #spreadsomedoughtoday #bakingtutorial #easydoughnutsrecipe

Traditional. Buttery. Unforgettable: The Queen of Breads - Macedonian Pogacha Recipe When I think of Pogacha , I’m instantly transported to winter breaks from school. The scent of fresh-baked bread filled my mother’s kitchen. The house buzzed with the joy of holidays, laughter, and warmth. This bread is more than just food—it’s tradition. It’s family. It’s the comforting rhythm of butter melting between soft layers and the golden crust crackling in the oven. Pogacha is the queen of all breads in our home. It is a recipe passed down through generations and always present at our most special gatherings. Whether it’s Christmas, a celebration, or a cozy Sunday with loved ones, this pillowy, rich bread brings everyone to the table. Now, I’m honored to share this Macedonian Pogacha recipe with you. Let’s bake this beauty together! 💛 Ingredients – Big Batch (For Sharing!) 900 g bread flour 200 ml warm milk 14 g instant yeast (or 21g active dry / 40g fresh yeast) 20 g sugar or honey 200 ml kefir (or plain yogurt) 100 ml extra virgin olive oil (EVOO) 2 tsp Himalayan salt 2 eggs + 1 egg white (for the dough) 1 egg yolk (for egg wash) 120-160 g softened salted butter (~1-1.5 stick) Execution Steps: 1. Activate the Yeast In a small bowl, mix warm milk, yeast, and sugar (or honey). Cover and let it bloom for 10 minutes until frothy. 2. Mix the Dough In a large mixing bowl, combine the activated yeast with flour, kefir, olive oil, eggs, and salt. Knead by hand or with a dough hook for about 10 minutes. The dough should be soft, smooth, and just slightly tacky. Aim for a medium-hydration dough that feels plush, not sticky. 3. First Proof Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size. Time to Shape the Pogacha This recipe makes one beautifully layered, pull-apart Pogacha. Watch my Instagram Reel on how to make the Best Macedonian Pogacha Recipe – Step-by-Step. (Attached at the bottom of the page) 4. Divide the Dough Divide the dough into two unequal balls. The first ball should be heavier, making up about 60% of the total weight. Allow the dough pieces to rest for 10 minutes before rolling out. 🔹 First Sheet (Outer Layer Rosettes) Roll the first ball of dough into a rectangle, about 7mm (¼ inch) thick. Spread half of the softened butter generously across the surface. (Optional: Add grated cheese over the butter for a cheesy variation.) Roll it up from the long edge into a log. Slice into 2cm slices and arrange them upright in a circular pattern inside a baking pot or tray. 🔹 Second Sheet (Center Swirl) Roll out the second dough ball the same way: rectangular and about 7mm thick. Spread the remaining butter. Using a knife, cut short “rail lines” halfway across the short side of the dough. Roll the dough from the opposite side of the cuts into a log. Shape it into a spiral or circle, and place it in the center of your pan. Baking tip: I recommend using a Dutch oven (11" or 28cm) for the best rise and crust. Brush the Pogacha with the egg yolk. Let it rest for a final 15–20 minute proof before baking. Baking Methods Baking Method 1: Preheat your oven to 200°C (390°F) . Bake for 10 minutes, then reduce to 160°C (320°F) and bake for another 45 minutes, or until golden brown and cooked through. Alternative Method: Bake at 180°C (355°F) for about 45 minutes, or until perfectly golden. Every oven is different—keep an eye on it after the 35-minute mark! 🧡 And That’s It! There you have it—the Queen of Breads: Traditional Macedonian Pogacha Recipe. Serve warm and watch everyone tear off those soft, buttery layers with joy. This is comfort food at its finest, rooted in tradition and made to be shared. 📌 Save this recipe , tag a friend who needs to try it, and share your results with me! Follow me on Instagram @spreadsome_doughtoday for more heritage-inspired baking recipes, behind-the-scenes tips, and a whole lot of flaky, golden goodness. 💋🥰