Food for the (Gluten Intolerant) Soul

I remember Friday morning at my grandma’s, the house full with freshly baked cakes, such a sweet homely smell….

Ingredients for the Dough:

• 4 cups flour (560g)
• 21g dry yeast
• ½ cup sugar
• ½ cup cold milk
• ½ cup boiling water
• 1 egg yolk + 2 whole eggs
• 150g melted butter
• Pinch of salt

Filling Options:
Chocolate:

• 130g dark chocolate
• 120g unsalted butter
• 50g sugar
• 30g cocoa powder
  • Preparation: Melt butter and chocolate together until smooth. Stir in powdered sugar and cocoa.

Cinnamon:

• 70g soft unsalted butter mixed with 1 teaspoon vanilla
• 50g sugar
• 2 teaspoons cinnamon
  • Preparation: Spread the butter mixture on rolled dough and sprinkle with cinnamon sugar.

Ricotta Cheese:

• 250g soft ricotta
• 1.5 teaspoons vanilla
• 2 teaspoons sugar
• Zest of 1 lemon (optional)
• 1 egg yolk
  • Preparation: Mix all ingredients until smooth.

Halva:

• ½ cup tahini
• ½ cup honey or silan (date syrup)
• 70g soft unsalted butter
  • Preparation: Mix all ingredients until smooth.

Poppy Seeds:

• 1 cup poppy seeds
• ⅓ cup boiling water
• ¼ cup ground almonds (optional)
• ½ cup sugar
• ½ teaspoon vanilla
• Zest of ½ a lemon
  • Preparation: Mix all ingredients until well combined.

For the Syrup:

• ¾ cup sugar
• 1 cup water
• 2 tablespoons brandy

Instructions:

1. Make the Dough: Combine sugar and yeast. Add cold milk and boiling water to the bottom of a stand mixer bowl. Cover with 2 cups of flour and let it sit in a warm place for 10 minutes. With the mixer on low, add eggs and mix using the dough hook until it comes together. Add salt, then melted butter, mixing until incorporated. Increase to medium speed and knead for 10 minutes until the dough pulls away from the sides. If the dough is too sticky, add 1 tablespoon of flour. Cover with a damp towel and let it rest in a warm place until doubled in size.
2. Shape the Dough: Turn the dough onto a lightly floured surface and knead for 5 minutes. Divide into 3 parts. Roll each part to 0.5 cm thickness and spread your chosen filling evenly. Shape into your desired form—cakes or cookies.
3. Second Rise: Cover the shaped dough with a damp towel and let it rise at room temperature for 45 minutes, or until doubled in size. Preheat the oven to 170°C (gas mark 3-4).
4. Bake: Bake for 35 minutes for cakes or 15-20 minutes for cookies, until golden brown.
5. Make the Syrup: While baking, simmer sugar, water, and brandy in a saucepan until the sugar dissolves. Remove from heat and let cool.
6. Finish: As soon as the cakes or cookies are ready, brush them generously with the syrup. Allow to cool before serving. Enjoy!

Cake: