Wednesday, March 16, 2016

Irish Blaas and Celtic Stars!

A belated "Happy St. Pat's Day" to my readers! I really should have posted this recipe last week so you could enjoy it on the 17th, but perhaps you'll be celebrating the holiday over the weekend. If so, you can add these tasty treats to your menu. If you divide the dough up and do both styles of rolls, you'll certainly have a lovely bread basket to offer your guests! My daughter hosted a "Young Marrieds" St. Patrick's dinner at her home last week and I made these goodies to accompany her meal. I received a happy report following the event: the rolls were a big hit! I think you'll find them to be a big hit at your event too, whether it be a St. Patrick's dinner or just a weekday meal. Enjoy!! 

PS: If you don't know the story/legend of St. Patrick, be sure to check it out! It's pretty amazing! 

Irish Blaas  / Celtic Stars *

1 package/Tbsp. Red Star Platinum Yeast
1 ½ Cups warm water
1 tsp. salt
1 Tbsp. sugar
½ Cup butter, softened
4 Cups unbleached, all-purpose  flour

 For Blaas: Additional flour for dusting
For Celtic Stars: Coarse salt; 1 beaten egg + 1 Tbsp. water for egg wash

Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute. Add one cup of flour, then additional dough ingredients. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket. Cover and let rise until doubled.

For Irish Blaas: Roll the dough into a log and slice into 12-15 pieces. Form each piece into a round and roll in the additional flour. After all the rolls are finished, gently toss each piece one additional time in the flour. Place on a greased cookie sheet, cover lightly with a clean dishtowel and let rise until double. Bake at 400 for approximately 20 minutes, or until very lightly browned. They will sound hollow when tapped. 

For Celtic Stars:  Divide the dough into 12-15 pieces. Gently roll each piece into a 20” rope (the dough is very rich so it may tear – be gentle J ) Form into a celtic star shape (see pic on blog). Place knots on a lightly greased baking sheet, cover lightly with a clean dishtowel and let rise until almost doubled. Lightly pinch the points of each star to define them. Brush each star with egg wash then sprinkle with coarse salt. Bake at 400 for 15-20 minutes until golden brown.

*When I make this recipe, I will often make half and half- 10 stars and 10 blaas – I make them in a slightly smaller size so I can get 16-20 rolls from the recipe.

Blaas recipe adapted from 
Visit for more delicious breads


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