Baking at République by Margarita Manzke
Author:Margarita Manzke [Manzke, Margarita]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-04-02T00:00:00+00:00
Preheat the oven to 350°F.
Unwrap one dough disk (leave the other one in the refrigerator until you are ready to roll it) and place it on the work surface. Pound the disk with a rolling pin to flatten it a little. Place the dough between two large sheets of parchment paper. Roll out the dough into a 14-inch-diameter, ⅛-inch-thick circle. Transfer to a baking sheet and place in the refrigerator while you repeat for the second disk.
Remove the top piece of parchment from the first sheet of dough. Using a 5-inch cutter, punch out 5 rounds from each circle of dough. (You can gather the scraps, wrap in plastic, and keep in the freezer for up to 1 month for another use.)
Working with one round at a time, gently score a pinwheel design, working from the center out, and making sure not to cut through or tear the dough. Rotate the round as you work to ensure even scoring. Repeat for all of the rounds.
Divide the peaches evenly among 10 (240ml / 1-cup) ramekins and top each with 50g / 2½ Tbsp of the peach jam. Place a dough round on top of each ramekin. Enclose the filling with the dough, using your thumb to firmly press the dough onto the ramekin to create a tight seal all the way around.
To make the egg wash: Combine the egg, egg yolk, milk, and salt in a small bowl and whisk. Gently brush the dough with the egg wash and sprinkle with the turbinado sugar.
Bake until the dough has puffed up nicely and is dark golden brown, 20 to 25 minutes. While still hot, break the tops of the dough with a spoon and scoop ice cream into the ramekins. Serve immediately.
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