Congratulations Mimi, on winning one of the beautiful Koa lames. Please email me and I will get your lame into the mail.
We live near the Kapoho region of Hawaii, the whole village of Kapoho was wiped out by a lava flow in 1959-60 (gee I was just born). There are fields of lava all around the area, and of course the town is gone, we even have lava tube holes in our orchard. So I thought I would name these coconut rolls after the area. This recipe will make Continue reading
Pi Li Li’s or Pee Lee Lee’s, whichever way to want to spell it,( it sounds like the second version) are little fried pillows of dough. These are a sourdough version of a fried doughnut that grandma made. Quickly made, rolled in sugar, or cinnamon/sugar, powdered sugar or dunked in a honey glaze, they are great for a Sunday breakfast.
This recipe is the one most requested by my family for the holidays. It is great to bring to parties or to serve Christmas Morning with coffee.
For Festive Sourdough Rolls, use All Purpose flour or a mixture of AP flour and Pastry flour for extra softness of the roll. This recipe will make two large rolls weighing about 2 lbs / 907 g each.
This recipe uses a preferment, so the night before baking, stir together in a large container:
(note, if you have a sourdough starter @ 100% hydration then you would need 128 grams of 100% starter plus 42 grams water (to equal the 166% starter amount)
Let this mixture set lightly covered overnight at room temperature.
For the dough:
Next morning, pour the preferment mixture into your mixer and then add in order:
Mix together the preferment and the additional ingredients on a medium speed just until mixed, this takes about three to four minutes.
Then allow the dough to rest for 20 minutes.
After resting mix the dough a few more spins of the mixer for about 15 seconds, then put the dough into a folding trough or large container and bulk ferment the dough in a warm place for 3 to 4 hours.
Fold the dough once an hour.
After bulk fermentation, divide the dough into two pieces of about 2 pounds each, and then gather each into a ball.
Let dough rest for five minutes and then roll out each piece of dough into a circle shape about 16- 18 inches across.
Spread the Coconut filling across each rolled out circle of dough and then taking one edge, roll up the dough, coil slightly into a circle and place in an oiled/greased round pan or glass baking dish/pie dish.
Spray some cooking oil or brush on butter or oil on the surface of the roll to keep it from drying out.
Allow the dough to proof for about one more hour in a warm place (70-80F /21-26C) until the dough is about doubled and puffy looking.
When ready to bake, make several slashes deeply into the roll, slashing down into at least two layers.
Bake at 375 degrees for about 30 – 40 minutes. Turn the rolls a couple of times for even browning during baking. Brush with butter while the rolls are still hot, then cool before glazing. The center of the dough should register about 195 on instant thermometer when done.
For the coconut filling, add all above ingredients to a medium sized saucepan and bring to a boil over medium heat while stirring. As soon as the mixture boils, take off heat and cool before using.
v 1.5 cups powdered sugar
v 1 teaspoon vanilla
v Cream or half and half milk
Add powdered sugar and vanilla into a bowl and slowly add milk until the desired consistency, stirring well. Twirl glaze on top of Coconut Roll once the roll is cooled.
To add holiday decorations on top of the rolls, use nut halves and sliced glazed fruits to decorate and add color.
Happy Baking Everyone!
Today I just wanted to bake a Raisin Walnut Batter loaf by feel. You know, where you throw in some of this and that until you are happy with the results. This is a very difficult thing for a left brained person to do! However, I must admit, always weighing and measuring everything is hard for me ! I do it, especially for the recipes, but I like to break away and do my own thing sometimes !
June 7 2006
I fried up some sourdough doughnuts last evening for this mornings breakfast. The doughnuts were sweetened with malt syrup and spiced with nutmeg and vanilla.
I used Northwest starter, mixed up the dough and let the dough proof the first time for four hours. Knocked down the dough and rolled it out 1/2 inch thick. I cut slices one inch thick, twisted them several times and pinched the ends together. I found out that cutting the slices 1.5 inches thick was better.