Top 5 Molly Yeh Recipe Videos | Girl Meets Farm | Food Network

one of the things i love to make is my challah to start i'll grab my flour and sugar i'll get my flour into the bowl of my stand mixer and you can make this in a stand mixer or by hand this is all-purpose flour but occasionally i'll jazz things up and substitute half of it for whole wheat flour or rye flour i also like throwing in some seeds to this or maybe even some dry spices like cardamom or cinnamon work great in holla next i'll add my sugar and some salt i'll mix this to combine [Music] that's good now i'll mix up my wet ingredients i have four large eggs here and some flavorless oil will make it deliciously moist i'm mixing these to combine sometimes i like adding honey instead of sugar so if i'm doing that i would add that to this mixture instead of adding it to the flour with my mixer on low i'll pour in my egg mixture and i also have some dry yeast activating some warm water with a little bit of sugar that will help the bread rise and make it fluffy [Music] it smells cozy i'll knead this for about seven to ten minutes until it's smooth and slightly sticky so when it's sticking to the bowl like this that's a sign that i need to add a bit more flour i want to try not to add too much flour because that could create a dry bread think already so i'll scrape this off of my dough hook and then transfer it to a clean bowl to rise [Music] i'll coat it with a little bit of oil so it doesn't stick i'll stretch it into a ball so it's smooth give it a slap judge it around flip it over so now it's all coated in oil and now i'm going to cover it with plastic wrap and this is gonna rise in a draft free place for about two hours or until it's doubled in size and then we'll be ready to shape it [Music] my dough is almost finished rising so right now i am prepping my fillings for my hala hala is great on its own but i love to get creative and add different fillings and stuff it with scallions or cheese or you could also go a sweet route and add chocolate chips and of course it's really good plain too challah is a traditional jewish egg bread growing up with the jewish mom we always had challah around the holidays there were hollow holidays and there were lots of all holidays and the holo holidays were the best it was the first bread that i ever learned to make and i remember helping my mom braid it when i was little and then when i got older and had my first apartment in new york this was one of the first recipes i ever made my dough is looking great it has risen [Music] and now i'll divide it into three equal parts and these will become my three braid strands i will roll them out into long skinny ovals now if this were a normal plain challah with no stuffings in it i would just make logs and braid them together but because i'm adding my butter onion and garlic i'm gonna roll them out i'm just flattening it out so it's about i don't know between like a quarter and a half inch thick all right i am going to brush the top of these with some melted butter [Music] i'll sprinkle it with my garlic and onions [Music] now i'm going to roll these up lengthwise and then pinch the edges to seal everything in i've got my three strands now is the time for the fun part when i get to braid now i like to start my braid from the middle i find that i can get a more even shape that way if i start from one end i find that my braid can look a little oblong i cross the middle strand and then the left side i'll place it over that strand and i'm helping it along each way because it is kind of a delicate dough to handle and when i get to the end i'll give them a little pinch and tuck them under and now the other side you have to braid it under the center strand since we're going backwards right under just like braiding here great let me grab my pam i've lined it with parchment so that it doesn't stick and now this is going to rise for another 30 minutes or so because we want to get it extra fluffy and then i'll brush it with an egg wash that has a bit of honey in it sprinkle it with some flaky salt and then bake it at 375 for about 35 to 45 minutes until it's golden brown on top [Music] looks perfect i can't imagine a better smell i'm gonna let it cool a little bit and then dive right in yes gotta go right for the center yeah this is perfect it's gonna give me the energy i need my mozzarella sticks so to start i'm chopping up a block of mozzarella into sticks and i've thrown this in the freezer for a few minutes before chopping because it makes the sticks easier to cut now i'll set up my breading station [Music] i've got three shallow bowls and i'll set them up in a row and to the center one i'm gonna crack in three eggs i'll beep these up and now to the first bowl i'm gonna add half a cup of flour and a good pinch of salt i'll just give it a toss with my hands and then in my last bowl i'm going to add my bread crumbs i'm using panko bread crumbs and traditional bread crumbs here i love the combination of textures and the added crunch from the panko i'll add half a cup of bread crumbs and one cup of panko bread crumbs panko bread crumbs are bigger and fluffier than traditional so these are going to make the texture of the breading even better and then i'll also add half a cup of parmesan cheese which will add amazing flavor to the coating and now i'm going to season this mixture i'll add a teaspoon each of onion powder garlic powder and italian seasoning i'll just mix to combine now these are ready to bread i've got my breading station set up my flour my eggs and my seasoned bread crumbs here i go the flour helps the egg stick so i'll get them completely coated in flour and then i'll transfer them to the egg this gets a little messy but it's worth it i'll make sure they're completely coated and then roll them in the breadcrumbs i'm going to designate my right hand for dunking in the egg and my left hand for the breadcrumbs it makes this process way cleaner there is some serious mozzarella stick magic happening right now now i'm going to give these another dunk in the egg and coating in the breadcrumbs because this will make the crust doubly as thick doubly as good it's going to hold the cheese in it's going to make these crunchier and more flavorful this is peak mozzarella stick now they go back into the bread crumbs two breading layers oh my gosh these look incredible i'm gonna transfer them to a plate and then keep on breading i'm ready to fry now i have a couple of inches of oil heating up to 3.75 i'm gonna fry these in batches until they're golden it'll only take a couple of minutes it's already starting to smell really good i think it's that parmesan in the breading that's frying right now oh yeah these are ready to come out i'm going to transfer these to a wire rack that i have on top of a sheet pan and that's going to allow any excess oil to drip off and it'll keep them crispy on the bottom too [Music] look at that cheese pull let's eat today i'm making some chocolate donuts that are going to be infused with coffee and sprinkled with toasted hazelnuts i'm gonna be making baked donuts instead of fried donuts i love the texture and i find that baked donuts are much easier to make rather than heating up a huge bat of oil so i'm just greasing my donut pans with some spray and if you don't have donut pans you could bake this batter in a cupcake tin i have my dry ingredients here and in my big bowl i'm going to add a cup of sugar a cup and a half of all purpose flour half a cup of unsweetened cocoa powder three quarters of a teaspoon of salt always important to have salt in sweets a teaspoon of baking powder and half a teaspoon of baking soda once this is combined i will grab my wet ingredients so i have an egg here and some buttermilk which will add some nice tang i'll crack this into my bowl now i'll add six tablespoons of buttermilk six tablespoons of flavorless oil i have some brewed coffee here i've let it cool and that's because when i add it to my egg i don't want it to cook the egg [Music] just a teaspoon of vanilla extract is gonna bring this flavor over the edge i'll add the wet ingredients to the dry ingredients and mix to combine i'll scrape the batter into the piping bag [Music] these are ready to bake i'm going to stick them in the oven at 375 until a toothpick inserted into the center comes out clean about 12 minutes every donut needs a glaze i'll grab a cup and a half of powdered sugar and i'm gonna add a tablespoon of buttermilk whole milk is also fine i'm gonna add two tablespoons of coffee i'm gonna mix this until it's very smooth okay it's time for the best part the decorating i've got my glaze here my donuts are fully cooled and then i'm gonna top them with some toasted hazelnuts i've got my sprinkles on standby because duh and all i'm gonna do is dip my donuts into the glaze i'll have them go about halfway and let any excess drip off once i've dipped it into the glaze i'm gonna dip it into the nuts and roll it around and get them evenly coated and they're not done until they get some sprinkles ha that's beautiful [Music] i am making one of my top five favorite foods with one of my top five favorite people thanks okay so my chicken schnitzel is juicy fried chicken that's pounded extra thin so it's really really crispy so we are pounding out our chicken breast so that it's really thin so that it gets extra crispy once it's about like a quarter inch you just want it as thin as possible without it breaking so once it's that thin then we can get onto the braiding okay these are found perfectly let's get on to breading [Music] okay we're gonna set up a dredging station we're gonna get flour in this pan and then you wanna crack four eggs into this pan okay so the chicken is going to get coated in flour dunked in egg and then coated in panko bread crumbs which will make it really really crunchy do you want to whip up the eggs with a splash of water that just makes it easier to coat and then i'm just going to add some paprika to the bread crumbs and then season them with salt and pepper it's going to be so good okay we've got our writing station set up we've got flour egg and bread crumbs and now we're just gonna dunk the chicken in these three things in that order so we just take a piece of chicken and get it evenly coated in the flour and this is gonna help the egg stick and just make sure that it's all covered in the egg because that is going to help the crunchy breadcrumbs stick and we want maximum bread crumb adherence yes exactly okay this one is ready to fry i have some flavorless oil heating up on the stove and i'm gonna gently transfer it right in here and these are getting fried at 360 for a couple of minutes on each side until they're golden brown let me flip it okay look at this gorgeous golden color oh my gosh it looks good yeah this is a beautiful schnitzel okay i'm going to transfer it to a wire rack and this is going to keep it crispy and then i'm just going to sprinkle it with a little salt and pepper and now these can hold in a warm oven so that they stay hot until our friends arrive enough chatting let's get frying gently it's important not to overcrowd the pan otherwise it'll drop the temperature of the oil and we don't want that because then the oil will soak into the breading and make it taste oily and i keep my thermometer clipped to the side of the pan so that i could make sure that the oil is hot enough at all times i'll keep on frying these in batches and then i'll hold these in the oven at 250 to keep them crispy until my friends get here [Music] let's finish off session itself oh my these look incredible they are golden and crispy for the finishing touch i'll sprinkle them with some parsley and now schnitzel needs a fresh squeeze of lemon so i'm gonna garnish with some lemon wedges i bet nick is outside already pouring some beers i'm gonna grab my bites and take them out and we are going to eat my bacon egg and cheese turnovers are one decadent little meal in a handheld flaky pastry i'm starting with the best part the bacon i'm crisping it up in my pan now while this continues to crisp i'm gonna whip up some eggs i'm gonna scramble four eggs with some mozzarella cheese that's gonna get really melty inside of these pastries now i'm gonna add some shredded mozzarella it's gonna make these eggs creamy and gooey and i'm also gonna chop up some chives for a nice pop of freshness i'll pour these right in okay i'm gonna check on my bacon now oh it's looking great and really crispy just the way i like it okay i'm gonna transfer this to a paper towel to drain any excess grease and i'm gonna use the bacon fat that's in my pan to cook my eggs now i'm going to cook these eggs until they're just set i do not want to overcook them because otherwise they'll get dry and even if they're a tiny bit undercooked that's okay because once they get put into the puff pastry and baked they'll complete their cooking my eggs are looking great i'm gonna remove them from the heat and i'm gonna transfer them to a bowl so they don't continue cooking in the pan now i'll season with salt and black pepper and i love hot sauce on my scrambled eggs so i'm gonna add a few shakes of that and i'm also going to add some scallion cream cheese which will add great creamy tanginess and now i'll get my puff pastry my puff pastry has thought overnight in the fridge so that it's soft and easy to work with and i'm going to roll it out onto my work surface and i'm gonna dust my surface with some flour so that the puff pastry doesn't stick okay i'm gonna roll this out until i have a 15 by 10 rectangle and that's gonna make it so that i can have six big squares now i'm gonna cut this into two rows of three squares so first i'm going to divide it in half along the equator and now i'll divide it into thirds vertically making sure i have perfect squares okay now i'll transfer my squares to my baking sheet that i've lined with parchment paper so that they don't stick i'll evenly space these out and now i'm ready to assemble so to assemble these i'm first going to add a smear of scallion cream cheese i'm just adding a thin layer i don't want to add too much filling otherwise they might start leaking out in the oven next i'm going to add some bacon which i'm just gonna rip up with my hands and i'm adding the bacon underneath the egg so that the bacon doesn't poke through the puff pastry when i fold it over okay next i'm gonna add some of my scrambled egg mixture oh these are gonna be delicious now to seal these up i'll make an egg wash i'll just crack an egg into a little bowl i'll add a tiny splash of water and then i'll whip it up and then i'll brush this around the borders which will act like the glue to hold the turnip first shut now i'll fold these over and then pinch the edges to seal them shut and i want to pinch the edges well so that they don't open up in the oven it's okay if at this point they look a little rustic because the magic of puff pastry is that in the oven it's going to puff up and look beautiful no matter what so now before these go in the oven i'm going to brush the tops with egg wash and that's going to help them get golden and shiny and then it's also going to help my toppings stick i'm going to sprinkle the tops of these with everything bagel topping now these are going to bake at 375 for 30 minutes until they're golden brown and puffy [Music] these puffed up perfectly look at those layers they are gonna be so flaky and buttery and good i can't wait to eat these okay i'm gonna pack these up and i'll pair them with a little bit of ketchup they're so cute you

Channel: Food Network

Views: 113,744

Keywords: food, cooking, recipe, how-to, how to make, tutorial, cook, chef, fn, directions, ingredients, eat, recipes, easy recipes, easy recipe, food network recipes, best, simple, quick, girl meets farm, Molly Yeh, Midwest cooking, farm to table, farm food, make your own food, my name is yeh, food blogger, comfort food, food blogging, top 5, top, most-popular, popular, famous, 5 star, most watched, food network, chicken schnitzel, bacon egg and cheese, donuts, doughnuts, challah, mozzarella sticks

Id: vya49edaMkA

Length: 19min 26sec (1166 seconds)

Published: Fri Oct 15 2021