Cinnamon Bobka
10 mL granulated sugar
125 mL warm water
2 pkg active dry yeast
375 mL 5% sour cream
100 mL granulated sugar
1 mL baking soda
10 mL kosher salt
2 eggs, at room temperature
50 mL margarine or vegetable shortening
1.5 L (approx) sifted all-purpose flour
8 to 10 pecans (optional)
Coating:
250 mL granulated sugar
50 mL cinnamon
125 mL vegetable oil
Dissolve sugar in warm water; sprinkle yeast over top. Let stand for 10 minutes or until frothy; stir.
Warm sour cream in microwave-safe bowl in microwave. Pour into mixer. Add sugar, baking soda and salt; mix well using dough hook. Mix in yeast mixture, then eggs, margarine and about 1.125 L of the flour, adding more flour as necessary to make sticky dough. Mix for 3 minutes longer. (If making by hand, in large bowl, make well in centre of 1.125 L of the flour; place other ingredients in well and mix together, incorporating flour and adding more as necessary to make sticky dough.) Turn out dough onto lightly floured surface. Knead for 7 to 10 minutes or until smooth and shiny.
Transfer to greased bowl, turning to grease all over. Let rise in warm draft-free place for about 1 hour or until doubled in bulk. (Dough is risen enough when indentations remain in top after poking with 2 fingers.) Punch down dough and turn over. Cover and let rise again until doubled in bulk.
Turn out dough onto lightly floured surface. Knead a few times to form ball. Pat out dough into rectangle about 25 by 35 inches. Cut into about 40 pieces (about 4 cm square).
Grease bundt pan very well. Place pecan (if using) in each ridge.
Coating: In soup bowl, combine sugar and cinnamon. Dip each piece of dough in oil to coat lightly on all sides, then roll in cinnamon sugar.
Place pieces in bottom of pan just touching each other to make ring. Repeat to make second ring on top but closer to tube side, then make third ring on top closer to outside of pan. Fill pan only half full as dough will rise more. (Use any remaining dough to make mini bobka or rolls.) Cover and let rise in warm draft-free place until doubled (should reach top of pan).
Bake in 180°C oven for 30 to 45 minutes or until pulls away from side of pan and bottom sounds hollow when tapped. Let cool in pan for 10 minutes. Invert onto rack. If you can wait, let cool for another 20 minutes!
Twisted Cinnamon Cookies
3 eggs
1 egg white
175 mL vegetable oil
750 mL all-purpose flour
250 mL lightly packed brown sugar
7 mL baking powder
Coating:
250 mL granulated sugar
50 mL cinnamon
Coating: In soup bowl, combine sugar and cinnamon. Set aside.
In food processor or blender, pulse together eggs, egg white and oil just until combined. Mix in flour, brown sugar and baking powder for about 5 seconds or just until combined (do not overmix). Can also be mixed by hand or in electric mixer.
Using teaspoonful of dough for each cookie, roll out on lightly floured work surface into rope about 12 cm long. Form into S or other letter, or fold rope in half and twist halves together (or make any other shape you desire).
Roll each in cinnamon sugar, coating well; place on greased or parchment paper–lined cookie sheets. Bake in 190°C oven for 12 to 15 minutes.
Mock Chicken Soup
15 mL vegetable oil
1 large onion, chopped
8 carrots, peeled
2 parsnips, peeled
6 celery stalks
2.5 L water
50 mL vegetarian chicken stock
Half bunch each fresh parsley and dill
Salt and pepper
In stockpot, heat oil over medium-high heat; cook onions, stirring often, just until starting to brown.
Meanwhile, cut carrots and parsnips into coins. Chop celery. Add vegetables to pot; cook, stirring often, for about 2 minutes. Pour in water. Stir in stock. Cook for about 50 minutes. Tie up parsley and dill in mesh vegetable bag or piece of cheesecloth. Add bag to pot; simmer for about 10 minutes longer or until vegetables are tender-crisp and flavour of herbs is absorbed. Season with salt and pepper to taste.
IMPERIAL VERSION
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