MARCH 2020 81
- Make the filling: Preheat oven to
400°F. Toss together mushrooms, olive
oil, herb sprigs, 1^1 / 4 teaspoons salt, and^1 / 4
teaspoon pepper on a rimmed baking
sheet; spread into an even layer. Bake in
preheated oven until mushrooms are just
tender, about 20 minutes. Discard herb
sprigs; set mushrooms aside to cool to
room temperature, about 15 minutes. - Reduce oven temperature to 325°F.
Unwrap dough, and turn dough out onto a
lightly floured surface. Roll into a 15-inch
circle, about^1 / 4 inch thick. Stir together
drained ricotta, remaining^1 / 2 teaspoon
salt, and remaining^1 / 4 teaspoon pepper.
Spread ricotta mixture on dough, leaving
a 2-inch border. Layer roasted mush-
rooms over ricotta; sprinkle with chopped
thyme, rosemary, and sage. Fold edges of
dough up over filling, pleating every 2
inches. Lightly brush edges of dough with
beaten egg. - Bake at 325°F until crust is golden
brown, 50 minutes to 1 hour. Remove
from oven, and transfer to a wire rack to
cool 10 minutes. Serve warm or at room
temperature.
MAKE AHEAD Dough can chilled for up to
3 days or frozen for up to 1 month (thaw in
the fridge overnight).
WINE Peppery, medium-bodied Israeli
red: 2018 Dalton Canaan Red
Cinnamon Roses
PHOTO P. 79
ACTIVE 25 MIN; TOTAL 9 HR 30 MIN
MAKES 14 ROSESThis simple yeasted dough yields golden,
tender, tear-apart rolls. For the best
“bloom,” tightly roll the dough, and use
unflavored dental floss to cut roses; the
floss will pinch less than a using a knife.3 Tbsp. warm water (100°F to 110°F)
13 /^4 tsp. active dry yeast(^2) / 3 cup plus 1 tsp. granulated sugar,
divided
13 / 4 tsp. kosher salt
(^3) / 4 cup unsalted butter (6 oz.), very soft,
divided
(^3) / 4 cup whole milk
1 large egg
31 / 3 cups bread flour (about 14^1 / 4 oz.),
plus more for dusting surface
Cooking spray
(^1) / 2 cup packed dark brown sugar
11 / 2 tsp. ground cinnamon
- Stir together 3 tablespoons warm water,
yeast, and 1 teaspoon granulated sugar in
a small bowl; let stand until foamy, about
5 minutes. - Beat salt,^1 / 3 cup granulated sugar, and
6 tablespoons butter with a stand mixer
fitted with paddle attachment on medium
speed until light and fluffy, 3 to 4 minutes.
Add milk, egg, and yeast mixture; beat on
low speed until incorporated, about 20
seconds, stopping to scrape sides of bowl
as needed. (Mixture will look broken at
this point.) With mixer running on low
speed, gradually add flour, beating until
all flour is incorporated, about 3 minutes.
Remove paddle attachment, and replace
with dough hook. Continue beating on
medium speed until dough is smooth,
elastic, and tacky, about 5 minutes. Spray
a medium bowl lightly with cooking spray;
add dough, and cover tightly with plastic
wrap. Chill at least 8 hours or up to
overnight. - Turn dough out on a lightly floured sur-
face. Gently roll into an 18- x 12-inch rect-
angle (about^1 / 4 inch thick). Spread
remaining 6 tablespoons very soft butter
onto dough. Stir together brown sugar,
cinnamon, and remaining^1 / 3 cup granu-
lated sugar; sprinkle mixture evenly over
butter, pressing lightly to adhere. Starting
with 1 long side, tightly roll dough, jelly-
roll fashion. Using a serrated knife or
unflavored floss, cut roll crosswise into 14
(1^1 / 2 -inch-wide) slices. - Line 2 (8-inch) round pans with parch-
ment paper; spray lightly with cooking
spray. Place slices, cut sides up, into pre-
pared pans. Cover loosely with plastic
wrap, and let stand at room temperature
until almost doubled in size, 45 minutes
to 1 hour and 15 minutes. - Preheat oven to 350°F. Bake roses in
preheated oven until light golden brown,
22 to 26 minutes. Carefully transfer roses
from pan to a wire rack. Serve warm.
MAKE AHEAD Dough can be made ahead
and chilled up to overnight.
NOTE To prepare these in a 9- x 13-inch
baking pan or in a 12-cup muffin pan, cut
roll into 12 slices, and place slices in a
greased, parchment-lined pan or muffin
cups. Bake as directed.
Wild Mushroom Galette
ACTIVE 30 MIN; TOTAL 3 HR 20 MIN
SERVES 6 TO 8This galette’s flaky crust stays crisp even
when filled with creamy ricotta; be sure to
use best-quality cheese and drain it over-
night for superior results. Roasting the
mushrooms reduces excess moisture and
concentrates their meaty flavor, which
pairs perfectly with the fresh thyme, rose-
mary, and sage.
DOUGH
2 cups all-purpose flour (about 8^1 / 2 oz.),
plus more for dusting surface
2 tsp. kosher salt
1 tsp. granulated sugar(^3) / 4 cup unsalted butter (6 oz.), chilled
and cut into^1 / 2 -inch pieces
(^1) / (^4) to (^1) / (^2) cup ice water, divided
FILLING
11 / 2 lb. wild mushrooms, torn into
2-inch pieces
2 Tbsp. olive oil
6 thyme sprigs plus^3 /^4 tsp. chopped
fresh thyme leaves, divided
4 rosemary sprigs plus^3 / 4 tsp. chopped
fresh rosemary leaves, divided
2 sage sprigs plus^3 / 4 tsp. chopped
fresh sage leaves, divided
13 / 4 tsp. kosher salt, divided
(^1) / 2 tsp. black pepper, divided
2 cups (1 lb.) whole-milk ricotta (such
as Galbani), drained overnight
1 large egg, beaten
- Make the dough: Stir together flour,
salt, and sugar in a medium bowl. Using a
pastry cutter, cut in chilled cubed butter
until butter resembles small peas. Using a
fork, stir in^1 / 4 cup ice water. Stir in up to^1 / 4
cup more ice water, 1 tablespoon at a
time, just until dough comes together.
Shape dough into a disk, and wrap tightly
in plastic wrap. Chill at least 2 hours or up
to 3 days.