Springtime means one thing to me, Crawfish season. Here comes two new ways to prepare crawfish tails.
1 1/2 cups water (105 to 110℉)
1 tablespoon sugar
2 1/2 teaspoons instant yeast
4 1/4 cups all purpose flour, divided
6 tablespoons butter, melted
2 large eggs, divided
1 teaspoon lemon zest
3/4 teaspoon kosher salt
8 ounces cream cheese, softened
1 pound crawfish tails
1/2 cup shredded Monterey Jack cheese
1 tablespoon hot sauce
2 teaspoons Creole seasoning, divided
8 ounces sour cream
2 teaspoons fresh lemon juice
In the bowl of a stand mixer with the dough hook attachment, stir together 1 1/2 cups water, sugar, and yeast by hand. Let stand until mixture is foamy, about 10 minutes. Add 4 cups of flour, melted butter, one egg, zest, and salt; beat at medium speed until a smooth sticky dough forms. Cover and let rise in a warm draft-free place (75℉) until doubled in size, about 1 1/2 hours.
Lightly spray a work surface with cooking spray. Line a 13x9-inch baking sheet with parhment paper; spray parchment with cooking spray.
Transfer dough to prepared work surface, and gently deflate. Cut 1/4 cup dough, and with floured hands slightly shape into a ball. Repeat with remaining dough. Let stand until puffer, 30 to 45 minutes.
Preheat oven to 375℉.
In a large bowl, beat cream cheese with a mixer at medium speed until creamy, about 1 minute. Add remaining 1 egg, and beat for 1 minute. Add crawfish tails, cheese, hot sauce, 1 teaspoon Creole seasoning, and remaining 1/4 cup flour; beat for 1 minute.
Using your fingers, press a deep indentation in center of each ball. Using a 2-tablespoon scoop, scoop filling into each ball, pressing to indent dough.
Bake until golden brown, about 20 minutes.
In a small bowl, stir together sour cream, lemon juice and remaining 1 teaspoon Creole seasoning. Drizzle over rolls. Serve warm.
Enjoy!!!
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!
