I was in Paris an i went to La Librairie Gourmande: This bookstore only sells culinary books and has an impressive collection. I spent hours in the store and came across the book the Bread Bible and in this book i learned about Angel Cookies which is essentially a variation on the classic American cookie recipe that incorporates yeast into the dough. Trying out new baking techniques and experimenting with flavors can be a fun and rewarding experience.
Ingredients:
- 3 cups (290 grams) cake flour
- 3 tablespoons(37.5 grams) granulated sugar
- 2 teaspoon(6.4 grams) instant yeast
- 1 teaspoon(6.6 grams) salt
- 85 grams unsalted butter, cut into small pieces
- 212 grams buttermilk
- 2 large eggs boiled and only the yolk is used(add beautiful colour)
- 1 teaspoon pure vanilla extract
- 20 grams melted butter for topping
Instructions:
- In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
- Add the butter and use a pastry blender or your fingers to blend the mixture until it resembles coarse sand. Press egg yolks through a fine strainer into the flour mixture and whisk to distribute evenly.
- In a separate bowl, whisk together the buttermilk, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
- Knead the dough on a floured surface for 5-6 minutes, or until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until it doubles in size (about 1 hour).
- Preheat the oven to 175°C.
- Roll out the dough on a floured surface to about 1/4-inch thickness.
- Use a cookie cutter to cut out cookies of your desired shape and place them on a baking sheet lined with parchment paper.
- Cover the cookies with a clean dish towel and let them rise in a warm place for 15-20 minutes.
- Bake the cookies for 10-12 minutes, or until they turn light golden brown.
- While warm brush the top with melted butter
- Let the cookies cool on a wire rack before serving.
Enjoy your delicious Angel Cookies!
