Monday, February 14, 2005

Interview from Mr Hibbity Gibbity

Mr Hibbity Gibbity was kind enough to interview me.

1. When you said "please, with streusel on top" were you offering me streusel or were you hoping that I would some how provide you with streusel via this blog? Or perhaps you wanted all the questions to be about streusel, yes?

Yes, yes, and no. Streusel is simply a good topping.

2. What is your favorite type of streusel?

Homemade: five parts sugar, one part flour, and one part butter.

3. In a pinch, could streusel be used in the Holy Sacrament?

I'll play it safe and say that the Holy Sacrament is already sweet to both tongue and soul, therefore any additions, even streusel, would be unnecessary.

4. Would you consider yourself a streusel fiend? If so, how long have you suffered with this addiction? If not, how long have you suffered with being a fibber?

No, just a regular fiend. I've suffered an addiction to streusel-topped pastries since 1986, with the opening of the Brazos Blue Ribbon Bakery in College Station, Texas, which, alas, is no more. Oh, probably longer than that.

5. If you were a pastry, what kind of pastry would you be? Why? (I bet I know!)


Here's the recipe from the Brazos Blue Ribbon Bakery which they published in their newsletter and which my friend's mother clipped out for us to bake in her kitchen. Warning: it does take over four hours of time, but it's well worth the effort. Kolaches also freeze well. (This recipe is for the fruit- or cream-cheese-filled kind, not the sausage kind.)

5 tsp. yeast--dissolved in 1/2 cup water
1 1/2 cup milk--scalded and cooled
3/4 cup butter, softened to room temperature
1/2 cup sugar
2 whole eggs AND 3 yolks beaten
1 tsp. salt
1/4 tsp. vanilla
1/4 tsp. lemon extract or ground peel
1/4 tsp. nutmeg
6 level cups flour

Easy so far, nothing to it. In a large bowl, cream sugar and butter, add eggs, salt, sugar, yeast solution and mix well using a wooden spoon (Leigh told me it has to be wooden). Add in flour and other ingredients as you mix and stir 100 strokes until dough has a glossy sheen. Cover dough with damp cloth and let rise for one hour until dough has doubled in size. Stir dough down and let rise for 30 minutes. Stir dough down AGAIN! Pull out 2 oz. pieces, shape into a ball and place on a greased cookie sheet (might as well go ahead and use butter) about three inches apart and let rise another 15 minutes. Using your fingers punch and spread out an indentation in each piece of dough to hold your favorite filling. After punching and filling, sprinkle the kolaches with a sugar, flour, and butter streusel and let rise for another 10-15 minutes. Bake for 15 minutes at 375 degrees.

Does a streusel fiend get to wear a cape?

Official Rules for the Interview Game

1. If you want to participate, leave a comment below saying "interview me."
2. I will respond by asking you five questions—each person's will be different.
3. You will update your journal/blog with the answers to the questions.
4. You will include this explanation and an offer to interview others in the same post.
5. When others comment asking to be interviewed, you will ask them five questions.
6. I will answer reasonable follow up questions if you leave a comment.


Blogger Mikey said...

1. What the?
2. Ooh! Interview me! Please refrain from streusel-related questioning. 'Tis a sensitive matter.
3. Kolaches are quite good.

Tue Feb 15, 08:44:00 PM CST  
Blogger magda said...

Questions for Mikey:

1. Do you know the Muffin Man?

2. What will be the first song you sing to your daughter after she is born?

3. Why did the chicken cross the road?

4. What are your plans for the next phase of your life (location-wise)?

5. Imagine someone had given you some thumbtacks, a pigeon, a theology book, five plastic spoons, and a quart of motor oil for your birthday present. What would your thank-you note say?

Tue Feb 15, 10:53:00 PM CST  
Blogger TeaLizzy said...

a) this is hilarious
b) this interview is going to be good.

Thu Feb 24, 06:57:00 AM CST  

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