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.
I have been in Hawaii about a week now. My initial impressions are …awe. This place is so beautiful and varied. The picture above shows the main road near where we are living. We are living on a Macadamia Nut farm. Our family was offered a chance to run a Mac nut farm and we leapt at the chance. The farm is in a remote corner of the big island of Hawaii near Kapoho. The town of Kapoho was wiped out by a lava flow in the 1960’s. Continue reading
On Monday, I arrived back from a road trip of ten days. We went to our lovely daughter’s wedding which was in Phoenix, Az.
It was 107F in the shade the day we went to the Phoenix Zoo. The animals were trying to keep cool:
We visited relatives on the way down and on the way back. I did not have a bite of real bread for all of that time! I have to admit my taste buds are spoiled.Continue reading
I have some news for you… I am moving to Hawaii! My family was offered a position caring for a Macadamia Nut farm and we thought that was too good of a chance to pass up, especially since my husband will be laid off in three weeks.
We thought we would give it a try and see if the lifestyle fits us. I have had visions of coconut cream rolls, papaya doughnuts, macadamia nut studded boules, kiwi muffins, etc.. etc all sourdough of course!
Anyway, I thought I would post my Hawaiian Sourdough recipe. It was part of the Special Recipes collection and has been revised and updated for my upcoming book. I made up two loaves of this bread in the afternoon and it did not last through the end of the day.
I am at it again. I wanted to go after the crust and the sour of the San Francisco Sourdough. I have come up with a new technique that I have been experimenting with for a while.
However, I want to take a moment to thank Peter Reinhart for giving me assistance with the publishing aspect, just like he promised. A real pro and gentleman he is. Thankyou Peter!
I also want to thank Randy Longacre who has so tirelessly read my manuscript as a newbie baker and professional writer. He has provided invaluable insight into problems and questions a newbie baker might have and has given me great advice.Thankyou Randy!
I have two other proof readers who are non- bakers, they also taste test my bread, their names are Ann Davidson and Carol Stibbie. For their encouragement and efforts, I want to offer thanks. Thank you Ann and Carol!
When testing is done on the recipes, I will list the testers and give them public thanks as well.
Now onto SOURdough. Why do we consider San Francisco Sourdough the Holy Grail of Sourdough Baking?
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!