Ingredients
DOUGH
1 tablespoon active dry yeast
1 teaspoon sugar
1/4 teaspoon powdered ginger
1/2 cup lukewarm water
4 - 4 1/2 cups all-purpose flour
1/2 lb unsalted butter (2 sticks)
4 large eggs, beaten
1 teaspoon salt
FOR ROLLING OUT
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FOR THE DOUGH: Dissolve the yeast and sugar in the water and set aside for 5 minutes. Place the flour in a large bowl or the bowl of a stand mixer. Add the butter and rub it in with your fingertips or mix at medium speed, to a coarse meal. Add the eggs and salt, then add the yeast mixture. Use a wooden spoon or a mixer fitted with the dough hook to mix together to a soft dough. If the dough is very sticky, knead in a little extra flour. Place the dough in a heavy plastic bag and tie tightly, leaving room in the bag for the dough to expand. Place in a second bag and tie tightly. Fill a large bowl or pot three quarters full of lukewarm water and place the dough in the water. Let stand until the dough rises to the surface, about 1 1/4 hours. FOR THE FILLING: Meanwhile, prepare the filling: Place the oats in a food processor and process to a slightly finer texture. Add the hazelnuts and finely chop. Beat the egg whites in a large bowl until stiff, but not dry. Fold in the oat and hazelnut mixture, then add the remaining ingredients and fold in to make a coarse paste. Set aside. Place two racks just above and below the center of the oven and preheat the oven to 375°F Line two baking sheets with parchment, or lightly grease them. TO FILL COOKIES: Turn the dough out onto a well floured surface and knead briefly. Cut into 6 equal pieces. Sprinkle about 2 Tablespoons sugar onto an un-floured part of the work surface. Work with one piece of dough at a time, leaving the others loosely covered with plastic: Flatten the dough on the sugared surface with the palm of your hand, then roll out to a circle about 6 inches across and just less than 1/4 inch thick. Cut into 8 wedges. Place 1 1/2 teaspoons filling across the WIDEST part of each wedge, then roll each up toward the point. Place on a prepared baking sheet point side down, leaving an inch between them. Repeat to shape the remaining cookies, sprinkling a little sugar (1 or 2 Tablespoons) on your work surface each time before
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Professional instant yeast — reliable rise, no proofing needed
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk