Pretzels (Soft & Good!) (takes 3 days)

Source:
Brian Lagerstrom's YouTube channel
https://www.youtube.com/watch?v=Vs03DIJV7hk&t=1s

This makes classic, delicious Bavarian pretzels.

This recipe is doubled from the one on YouTube, because that makes 4 big pretzels.

If you're going to all of this trouble however, why not make 8 big pretzels.

Or, even better 16 smaller pretzels or braids or even smaller nuggets.

I'll add shaping info below.

TIME: (3 days)

Day 01: Poolish - 15 minutes

Day 02: Dough & Shaping - 4 hours

Day 03: Lye bath & Baking - 1 hour

Ingredients (2 Parts - Poolish & Dough):

POOLISH (Day 01):

• 200g room temp water (78 degrees f / 25 c)

• Small pinch of yeast

• 200g AP flour 

Into a high sided container measure water, yeast and flour.

Stir to combine, cover container with a lid and ferment at room temperature.

Wait at least 8 hours or better, 24 hours.

DOUGH:

• 300g warm water (86 degrees f / 30 c)

• All of the ripe poolish

• 6g instant yeast 

• 575g AP flour

• 20g salt

• 40g diastatic malt powder (https://amzn.to/3cAvasJ​)

• 100g softened butter (cut into pieces) 

DIRECTIONS (Day 02):

1. Into bowl of a stand mixer add water, all of the ripe poolish, and yeast.

Stir to combine.

2. Add flour, salt, and malt powder.

3. Using the dough hook attachment, start mixing on low for 3 min.

4. After about 3 min or when dough is coming together, add in softened butter one piece at a time.

When butter is incorporated, turn the mixer speed up to med high for about 5 more minutes.

After that 5 minutes on medium-high check the dough.

- If there are still flecks of butter continue mixing on high for another minute or so.

- Check the dough using the window pane test.

(You know it's done when you stretch the dough and can see light through it)

*Note: This dough easily takes the entire 5 minutes on high. Let it go for as long as needed.

5. Place the dough into an oiled bowl, cover and let rest for 30 minutes.

6. After 30 minutes give dough a strength building fold (see video for technique).

7. Cover bowl again and let rise for 2 hours. 

8. After that 2 hours, flour the dough and work surface and portion dough into eight 150g pieces.

(**see alternate shaping ideas below)

Pre-shape each piece into cigar shapes (as shown in video) and let rest, covered for 15 minutes.

After that 15 minute rest, roll each piece of dough into tapered tubes that are about 24' long.

- keeping the middle much fuller than the tapered ends. Finish shaping pretzels as shown in video

- place on a half sheet tray lined with parchment.

9. Cover and allow to proof at room temp for 1 hour.

After that hour, pretzels should have grown by about 40%.

10. Refrigerate for 4-12 hours.

BAKING (Day 03):

LYE BATH  (If you don't have lye, see baking soda alternative below)

• 1500g tap water

• 45g food grade lye (https://amzn.to/3np3hrg​)

••••Wear gloves and use extreme caution when working with lye. Always refer to the lye packaging for safety instructions. Do not get this stuff on your skin or in your eyes.••••

1. When ready to bake, preheat oven to 425 degrees f / 220 c

2. Place each pretzel into lye bath for 15-20 seconds.

- Moving them around to be sure they're submerged the whole time.

3. Place each lye bathed pretzel on a parchment lined sheet tray.

- sprinkle with pretzel salt or maldon/flakey salt.

4. Bake at 425 f until deeply golden and pretzel-colored, or about 18-20min

Baking soda alternative to lye bath

(produces similar result, but pretzels are lighter brown and taste less...pretzeley):

1. 3qts or 3000g water, whisk in 1.5 cups baking soda

2. Bring to a boil

2. Boil pretzels one at a time for 25 seconds each

**OTHER SHAPING IDEAS:

01. 75g smaller pretzel, traditionally shaped

(they end up being a bin thin, the 150g pretzel have a nice thickness to them to make it chewy, but they are good looking and end up making more to share.)

02. 30g pretzel balls, cup & roll into little "brioche roll" shape

OR - roll into little log & stretch the last inch of dough around itself

03a. 50g "Braids" (two strands 25g & 25g each)

03b. 100g "Braids" (two 50g strands)

- Twist them together

- Then "roll up" on themselves like a coil of rope

- Tuck the end underneath.

- Ends up looking like a little floret of pretzel (or challah roll), but thick enough to still be "doughy"

04. Pretzel nuggets ("Annie's Pretzel Style") (makes about 160 nuggets)

*NOTE: Egg wash needed (1 Egg yolk & 1 Tbsp of water)

APPLY Egg wash AFTER taking them out of the Lye Bath THEN apply salt

- 100g tubes (should be about 12) rolled out to 24" length

- Cut them into 1.5" lengths or nuggets

**NOTE: Bake them at 450º for 10 minutes (5 minutes, rotate, 5 minutes)

+ If you really want them like "Annie's" then brush them with melted butter when they come out of the oven

05. Pretzel rolls

(inspired by Pretzelzilla rolls at Co-Op)

12-21-22 (attempt #1)

65g rolls (makes about 22)

Baked at 425 for 13 minutes

Feedback:

Lisa: Could be bigger, so they can make little sandwiches

01-01-23 (attempt #2)

80g rolls (makes 18)

Baked at 425 for 16 minutes

Feedback:

Lisa: Could still be bigger for sandwiches

01-03-22 (attempt #3)

120G rolls (makes 12)

Baked at 425 for 20 minutes

Feedback:

Lisa thinks the size is looking good for sandwiches!

(will be tested)

Baking note:

I wanted to give the rolls more time out of the fridge to warm up.

Hoping that would give them more "spring" in the oven.

However, they need to be dipped in lye, while cold, so they hold shape.

What I DID:

1. Dipped in lye, right out of the fridge

2. Cut tops

3. Let them warm up

**That caused them to collapse.

What I SHOULD'VE done:

1. Dipped in lye, right out of the fridge

2. Let them warm up

3. Then cut the tops & bake right after

01-21-23

30g Pretzel sticks for KRFK

That is the smallest reasonable size

- pre-shape can be cigar like, then the final shape is easier

- cut is down it's length OR 3 across, like a tiny baguette

NOTE: 

The dough take so long to mix that it heats up tremendously.

NEXT TIME:

Will try colder water when making the dough

Not 86º, but 66º ??

Soft Dinner Rolls (sooooo good)

 Source:
https://www.youtube.com/watch?v=jo3cDGGI140

Source #2 (about Shaping):

Cook's Illustrated, All-Time Best Thanksgiving Recipe 2022

Time: 4 hours

SQUISHY MILK BREAD ROLLS

MILK PASTE OR TANGZHONG STARTER
45g MILK or rough 1/4C.
45g WATER or rough 1/4C. 
15g AP FLOUR 2 TBSP

DOUGH
325g AP FLOUR or 2 2/3C
35g SUGAR or 1/3C. 
5g YEAST or 1 TSP
110g WARMISH MILK (86F) or 1/2C.
8g SALT or 1.5 TSP (kosher)
1 EGG
60g SOFTENED BUTTER or 3 TBSP

EGG WASH (1 Egg + 1 TBSP milk stirred together) 

DIRECTIONS:

TANGZHONG

 1. Bring the 45g milk and 45g water to a simmer, whisk in 15g AP flour

 2. Cook this paste stirring constantly for 30 seconds until no longer lumpy and  it has become thickened.

Set aside to cool for 10 minutes

DOUGH 

3. In stand mixer bowl combine milk, yeast, sugar, Salt, egg, flour, tangzhong starter, and mix on medium low speed until combined

 4. Slowly add in softened butter 1 small piece at a time until creamed into dough

 5. Mix on high speed for additional 1 minute and then let rise on counter for 90-ish minutes, covered. 

SHAPING 

Method 01

6. Divide into 9- 75g dough balls

7. Roll tightly and place seam side down spread 3x3 pcs in an 8"x8" cake pan (about 3 inches deep)

OR (from the Cook's Illustrated TG guide)

Method 02

(Grease 9-inch round cake pan and set aside)

6.  Divide into 12 - 55g dough rectangles about 8" x 2"

7. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward and remaining 2 rolls in center.

PROOFING & BAKING 

Method 01

8. Cover and let proof on counter for 90 more minutes or roughly 2 to 2.5 times larger

 9. Brush with eggwash
( 1 egg plus 1 tbsp milk stirred together) and bake at 350 for 20-20 minutes (bake dark)

Method 02

8. Oven to 375º, rack in lowest position

9. Bake until deep golden borwn 25 to 30 min

Let cool. for 3 minutes, then pop out of pan and flip them facing up & brush with melted butter

They should be fully cooled (resist eating them!) for at least 1 hour.

Serve all stuck together and let eaters pull them apart.

Chicken Noodle Soup

 Source: https://damndelicious.net/2020/01/25/homestyle-chicken-noodle-soup/print/

Ingredients:

2 tablespoons unsalted butter

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

4 cloves garlic, minced

8 cups chicken stock

2 bay leaves

Kosher salt freshly ground black pepper, to taste

1 whole chicken cut up into parts

2 1/2 cups wide egg noodles

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh dill

1 tablespoon freshly squeezed lemon juice, or more, to taste

Directions:

01. Melt butter in a large stockpot or Dutch oven over medium heat.

02. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

03. Stir in garlic until fragrant, about 1 minute.

04. Whisk in chicken stock and bay leaves; season with salt and pepper, to taste.

05. Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 10-15 minutes.

06. Remove chicken and let cool before dicing into bite-size pieces, discarding skin & bones.

07. Stir in chicken and pasta and cook until tender, about 6-7 minutes.

08. Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste.

Serve immediately.

Lentils, Rice & Caramelized Onions

Source: Lisa Schorr discovered it Summer 2020
(living in Sound Beach with Grandmother during the Covid-19 pandemic).
URL: https://www.nytimes.com/2020/03/30/dining/pantry-mujadara-coronavirus.html

Time: 1 hour

Ingredients:
1 large onion thinly sliced

   (or 2 small or 1 medium & one shallot or scallions, use what's available) 
1 clove of garlic minced or thinly sliced
1 teaspoon of cumin

   (you can add in Thyme or All Spice too)
1 pinch of cayenne 
5 cups of liquid

   (combo of broth & water, your choice)
1 cup sorted & rinsed lentils

   (brown, but red & green work too)
3/4 rice

   (Jasmine, but whatever you have)
Olive Oil & Salt

Directions:

01. Sautée onion letting them get nice and brown. Then remove 1/2 of them from pot.

02. Add in garlic and herbs for 1 minute

03. Add in 5 cups of liquid (3 broth & 2 water)

- add in some olive oil & salt - BTB, RTS

04. Add in 1 cup of rinsed lentils. Simmer partly covered for:
- 25 to 30 minutes for green or brown lentils
- 15 to 20 for red lentils

05. When lentils are almost done, add in 3/4 cups of rinsed rice. Simmer for:
- 20 minutes (possibly less or more depending on rice type)

06. Watch it!
- If soupy take off lid and turn up heat
- If dry cover or add a bit more liquid

07. When done add:

- lemon juice

- olive oil

- salt to taste

(maybe just add saved onions here instead? (makes kids eat them!))

Or 

Serve in bowls with drizzle of olive oil and saved onions

Simple Scones

Scone recipe that tastes great and has a minimum of ingredients.

Source: https://www.allrecipes.com/recipe/79470/simple-scones/

Ingredients:

2 cups all-purpose flour (240g)

1/3 cup of sugar (67g)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, frozen

1/2 cup dried currants (or raisins)

1/2 cup sour cream

1 large egg

Directions:

(Pro Tip 1: You can mix the dry ingredients and currants the night before. That way in the morning, when you're baking while sleepy, you have less of a chance of making a mistake.)

(Pro Tip 2: If going to a weekend outing pack the dry ingredients and currants premixed in a ziplock. Then all you need is some sour cream & an egg from a local market. Fresh scones on holiday...? You'll be a superstar.)

01. Adjust oven rack to lower-middle and preheat to 400º

02. In a medium bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, salt and currants.

03. Grate frozen butter into the flour mixture with the large holes of a box grater.  You can use your fingers to work in the butter after (mixture should resemble coarse meal.)

04. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

05. Place on a lightly floured surface and pat into a 7" to 8" circle about 3/4" thick. (Like making mud pie when you were a kid.)

06. Use a sharp knife or dough scraper to cut the circle into 8 triangles (Like a pizza pie.)

07. Place each "slice" or triangle onto a parchment lined cookie sheet about 1" apart.

08. Bake until golden brown, about 15 to 17 minutes.

09. Cool for 5 minutes and server warm or at room temperature.

Options to try:

Cranberry-Orange Scones:

Follow the recipe, adding a generous teaspoon of finely grated orange rind (zest) to the dry ingredients and substituting dried cranberries for the raisins.

Lemon-Blueberry Scones:

Follow the recipe, adding a generous teaspoon of finely grated lemon rind (zest) to the dry ingredients and substituting dried blueberries for the raisins. 

Cherry-Almond Scones:

Follow the recipe, adding 1/2 teaspoon of Almond Extract to the sour cream and substituting dried cherries for the raisins.

Lemon Scones:

Follow the recipe, add 1.5 teaspoon of Lemon zest and 2 Tablespoons of Lemon juice.
(Made 09-30-23 (before Jack's KRFK show!)and everyone loved it.)

Killer Chocolate Chip cookies (takes 2 days)

 Chocolate Chip Cookies

Yields: 8 jumbo cookies. 

Source: https://www.youtube.com/watch?v=DPMUZAeI7no&list=PLblatRs3EXLUsBqb-fdBN-u4fN-TA7vi-&index=2

Ingredients:

220g (or 2 sticks/1 cup) nice butter 

100g (or 1/2 cup) granulated sugar 

200g (or 1 cup) dark brown sugar 

2 large eggs + 1 yolk 

4g (or 1 1/4 teas) vanilla extract

8oz of 70% cacao nice baking chocolate (bars not chips) 

330g (or 2 1/3 cups) AP flour

1/2 teas baking soda

1/4 teas baking powder 

7g (or 1 1/4 teas) salt

flakey salt for topping

Directions:

1. Into the bowl of a stand mixer, add room temperature butter and the sugars.

Using the paddle attachment, cream for 2-3 minutes on medium.

Then add in eggs + yolk and vanilla and cream on high for another 4-5 more minutes

(pausing to scrape down the sides of the bowl halfway through).

Creaming times will vary slightly based on the temperature of your product.

At the end of the creaming, your mixture should look the way it does in the video. 

(Nice and creamy)

2. Roughly chop the chocolate.

Transfer the chocolate into a  colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.

(Save that dust as an ice cream topping or snort a line or two.)

3. Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds.

Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.

4. Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray.

Dropping a couple of chocolate chunks into the bottom of the scooper before scooping.

*Refrigerate for 4-12 hours.  

- they can be tightly packed on a small tray, because they won't be spreading out, just firming up.

(next day)

5. When you're ready for baking, preheat oven to 375 degrees.

Place cookies on two flat, parchment-lined baking sheets.

I do 4 cookies per sheet since these are LARGE cookies and need room to spread.

Top each cookie with a sprinkle of flakey salt.

6. Bake for around 18 minutes or until edges are golden brown, but soft in the middle. 

Simple Flatbread

Flatbread recipe from Reddit surprisingly.

Source: https://www.reddit.com/r/Breadit/comments/m3h9k6/does_flatbread_count_ive_been_making_flatbreads/

Ingredients:

450 grams of all purpose flower

2 teaspoon active dry yeast

2 tablespoons olive oil

2 teaspoons salt

355ml of lukewarm water

Directions:

01. Add the flour and salt in a large bowl, whisk, then add water and olive oil. In a smaller cup, mix the yeast and some water to create a paste, then add this into the large bowl.

02. Mix until you have a decent enough dough to continue kneading on your work surface. Then knead for a good 5-7 minutes until the dough doesn’t stick to your hands anymore.

03. Place the dough into an oiled bowl and cover and rise for at least one hour and a half (two hours if possible).

04. Take it out and form the dough into whatever sized balls you want (this recipe calls for 10 flatbreads). Form them into flat circles with your hands and heat them on a cast iron skillet for about 3-4 minutes on each side.

Place them all into a bread bowl covered in a towel to steam.

Plus: You can brush them with a little olive oil too

Plus: Thinking about using "garlic oil" for the olive oil ingredient. It will be left over from making Garlic Confit ;-)

To soften: Add in 1/4 cup of yogurt!?

Also, maybe roll the dough and roll in some onion and/or garlic?

Baguette (like for REALZZZ)

Source: Weeds & Sardines YouTube Chanel
https://www.youtube.com/watch?v=eQLTJLF89A4&list=PLblatRs3EXLUJwhvmJ04wBYRA0cbojN98
Yields: 4 small baguettes

Time: 
(Afternoon & 1/2 next day)
10 minutes (night before making Poolish)
- wait overnight or 24 hours - 
Then 4 hours or so, but mostly waiting between rises

Ingredients:
Full Recipe (see half recipe below)
Poolish:
150g Bread Flour
150g warm water (75F)
Tiny pinch of yeast (15-20 grains)
Let ripen over night (12-16 hours)
*Why not use the mixer bowl, then you have it right where it's going to end up!
(When done it should be boozy, nutty, stinky bubble mass)

Dough:
(Next day)
- Melt Poolish into: 240g warm water
- 400g Bread Flour
- 2g Yeast
- 10g Malt Powder
- 11g Salt - After dough is mixed, add it in. This is your last ingredient.

Directions:

01. Mix into a dough slow at first, then medium-high until slaps the bowl.
Then Wrap bowl in plastic for 30 min.
02. Fold over itself, giving it a stretch, 5-6 times then let rest for 2 hours.
(If it’s not strong yet, then fold again at the 60 minute mark)
03. Should now be doubled and alive and gassy
Divide into 4 (about 225g pieces) or 2 pieces (for Full or Half recipe)
04. Pre-shape into simple rounds - let rest for 20 min under tea towel
05. Shape (have floured couche ready).
A. Lightly flouring top, then flipping top to work table surface.
B. Gently de-gas and shape into a rectangle.
C. Roll back into itself, pinch seams down at each fold.
D. Roll into a baguette shape about 12” long & put into couche
06. Then put stone into oven and heat to: 550º
07. Let proof for 45 min or less (after it should pass knuckle test, don’t over proof!)
Note: If the tops get dry, spritz a little water on top to soften the dough.
That way it will rise in the oven.
+ add a pan with water & ice in the oven to make it steamy.
08. Take stone out, sprinkle cornmeal or semolina flour on it.
Then slide baguettes onto stone with Planchette à Pain or cardboard
09. Make the classic cuts in the top (3 or so)
10. Place bowl (or foil tent) over both baquettes.
11. Put into oven and LOWER TO 485º to BAKE FOR 10 min
12. Then take off cover and bake em’ naked add’l 10 min
13. Let cool for 10 min on rack


Half Recipe
Poolish - 75g Bread Flour + 75g warm water (75F)
Tiny pinch of yeast (15-20 grains)
- Let ripen over night- 

Dough
Melt Poolish into:
120g warm water
200g Bread Flour
1g Yeast
5g Malt Powder
After mixed into a dough, then add:
6g Salt

Sweet Chili Pork Bowls

Source: Hello Fresh

Key ingredients:

Kikkoman Thai Style Chili Sauce (see label pic below)

Kikkoman Sweet Soy Glaze (see label pic below)

Ingredients:

(for 4 people, can 1/2 for 2 people)

(note: rice ratio = 1.5 cups water : 1 cup rice)

2 Red bell peppers thinly sliced

(or 1 Yellow or Orange & 1 Red) 

2 Medium yellow onions thinly sliced

1 Lime (for zesting, then quatering)

1/4 cup Cilantro chopped

1 1/2 cups Jasmine rice 

2 1/4 cups water

1/4 cup peanuts roughly chopped

1 lb. ground pork (or turkey)

2 TBSP sweet soy glaze (see pic)

2 tsp sweet Thai Chili Sauce (see pic)

2 TBSP butter (for sauce)

2 TBSP butter (for rice)

Directions:

Prep:

- Thinly slice peppers & onions

- Zest lime and then quarter 

- Finely chop cilantro

Peanuts:

- Add Peanuts, 2 tsp sugar, 2 TBSP water.

- Cook stirring in skillet (same as below), until water evaporates and peanuts are coated and lightly toasted.

- Turn off heat and transfer to a bowl.

Cooking:

1. In small pot combine rice, water and pinch of salt. BTB / RTS for 15-18 minutes

2. While rice cooks, heat large skillet (the one you'll be using for everything else).

3. Heat large drizzle of oil in the skillet, add peppers & onions with salt & pepper.

- Cook until lightly browned, 6-9 minutes

- Transfer to a bowl when done.

4. Add another drizzle to the skillet, add ground meat with salt & pepper.

- Press it flat with a spatula, let it cook without stirring for 3-4 minutes.

- Break up meat into pieces and cook an additional 2-4 minutes.

5. Stir in cooked veggies

6. Stir in: sweet soy glaze & chili sauce & 2 TBSP butter

- Combine through & through

6. Fluff rice with fork and stir in Lime Zest & 2 TBSP butter

- Season with salt, if needed

Serving:

Divide rice between bowls and top with meat & veggie mixture.

Sprinkle with Peanuts, Cilantro.

Serve with lime wedges.

.    

Brioche Chocolate Buns

 Source: John Kirkwood's YouTube chanel

https://www.youtube.com/watch?v=exhyXFNgTz4\

Yields: 16 buns

Time: 30 min. Prep & Overnight

Then 1.5 hours or so

Ingredients:

500g / 17½oz white bread flour

5 Medium eggs(cold)  weight without shells 250g / 9oz

250g / 9oz Cold butter (cubed)

7g / 2tsp instant or active dried yeast; if using fresh yeast; 20g

30g / 1oz Granulated sugar

8g / 1tsp Salt

Egg wash (1 egg & dash of milk)

Various toppings

**Mini-chocolate chips

Directions:

NOTE:

Best to start the evening before.

Making the Brioche dough & refrigerate overnight in a covered oiled bowl.

01. Add cold eggs to the mixer bowl, then mix in sugar & yeast

02. Mix flour and salt in a separate bowl.

03. Start mixer on slow and ad flour mixture in slowly.

04. When dough stiffens add the diced cold butter a little at a time.

05. Once all the ingredients have fully combined, speed up mixer to medium.

Mix the dough until it starts to release from the sides of the bowl.

- This usually takes between 10 to 15 minutes.

06. Once the dough has reached this stage turn it out onto a floured surface.

Roll it into a ball and place it into an oiled bowl.

Cover it and allow it to relax for 30 minutes.

07. After the 30 minutes knock the dough back again place it back in the bowl.

Cover and place it in the refrigerator for at least 8 hours or next day.

NEXT DAY:

08. Turn out the dough knock it back.

- Try to handle the cold dough as little as possible.

09. Shape the dough into whatever shapes you like (see the video for examples).

- Place them on greased baking trays

**We prefer 65g balls, which yields about 16 buns

(or try 30g balls, to get 3 dozen?!?)

Then form them into cups, packs in mini chips & seal up the bottoms.

10. Once you have you shapes dust with flour and allow to rise at room temperature for at least 45 minutes.

- The shapes have doubled in size.

(This time may vary on the temperature of your kitchen, but no less than 45 minutes.)

11. In last 10 minutes left on the timer: preheat your oven to 350°F.

12. After the rise brush all of your chosen shapes lightly with egg wash.

- Add whatever topping you like i.e. sugar, seeds, etc. (see the video for examples).

13. Place the shapes in the preheated oven for 22 minutes.

14. Remove from the oven when golden brown.

Transfer the shapes to a wire rack and allow to cool for 20 minutes.

Enjoy.