Leaf Bread (Laufabraud)
- 3 1⁄2 cups flour
- 1 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. kosher salt
- 3 1⁄2 tbsp. unsalted butter
- 1 cup plus 2 tbsp. whole milk, heated to 115°
- Canola oil, for frying
- Whisk flour, sugar, baking powder, and salt in a bowl. Using two forks or your fingers, cut butter into flour mixture, forming pea-size crumbles. Stir in milk until dough forms.
- Transfer dough to a lightly floured surface; knead until smooth. Divide dough into twenty-five 1-oz. balls; working with 1 ball at a time, roll dough into a 7″ disk, about 1⁄16″ thick. (Cover remaining dough with a damp towel to prevent dough from drying out.) Using a paring knife and working outwards from the center of disk, cut rows of nested V’s 1⁄4″ apart.
- Use knife to lift the tip of every other V; fold each tip back to cross over the V behind it, pressing the dough to adhere. (See our step by step guide to cutting the leaf bread) Store cut dough disks between parchment paper and cover with a damp towel until ready to fry.
- Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 400°. Fry 1 dough disk at a time, flipping once, until crisp, about 30 seconds. Transfer to paper towels to drain.
Plum-Almond Kuchen Roll
Prep: 1 hr
Rise: 1 hr 30 mins
Bake: 20 mins 375°F
- 4 1/2 – 5 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/2 cup granulated sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 2 eggs
- 1 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup butter
- 2 cups chopped pitted fresh plums or 1 cup pitted dried plums*
- 1/4 teaspoon almond extract
- 1 recipe Butter Icing
- 2 tablespoons sliced almonds, toasted
- In a large bowl combine 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium for 30 seconds, scraping sides of the bowl constantly.
- Beat on high for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/2 to 3 cups flour as you can.
Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (1 to 1 1/2 hours).
- Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover with a clean kitchen towel and let rest 10 minutes. Lightly grease a large baking sheet; set aside. For filling, in a medium bowl stir together brown sugar, and 1/3 cup flour. Using a pastry blender, cut in remaining 1/3 cup butter until mixture resembles coarse crumbs. Stir in plums and almond extract.
- Roll each dough half into a 14×8-inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams and ends. Place rolls on the prepared baking sheet. Cover and let rise in a warm place until nearly double in size (about 30 minutes).
- Preheat oven to 375 degrees F. Bake for 20 to 25 minutes or until golden and bread sounds hollow when lightly tapped. Cool on baking sheet on a wire rack for at least 45 minutes. Spread icing over each loaf. If desired, sprinkle with almonds. Slice to serve.