Kulaga Agatha - Kulaga, Agatha

Agatha Kulaga

Biography

Agatha Kulaga is co-founder and COO of Ovenly, one of New York City’s leading bakeries. Since 2010, Ovenly has been creating delectable baked goods at that perfect intersection of salty and sweet. With four retail locations, an event space, expansive wholesale operations, and over 50 employees, Agatha has worked to build a dynamic company committed to radically responsible business practices that include employing political refugees and returning citizens, reducing landfill-bound waste, and creating career paths and meaningful benefits for employees. Agatha has also been recognized as one of New York’s most “badass” leaders in food... READ MORE

Agatha Kulaga is co-founder and COO of Ovenly, one of New York City’s leading bakeries. Since 2010, Ovenly has been creating delectable baked goods at that perfect intersection of salty and sweet. With four retail locations, an event space, expansive wholesale operations, and over 50 employees, Agatha has worked to build a dynamic company committed to radically responsible business practices that include employing political refugees and returning citizens, reducing landfill-bound waste, and creating career paths and meaningful benefits for employees. Agatha has also been recognized as one of New York’s most “badass” leaders in food by Thrillist and her work and business have been repeatedly recognized in New York Magazine, Gothamist, and TimeOut. Ovenly: Sweet & Salty Recipes from New York’s Most Creative Bakery, which she co-authored, was named best book of the season by Bon Appetit and as one of top 100 overall books of 2014 by National Public Radio.

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What three things are always in your pantry? My three pantry staples include many tins of seafood, sourdough miche from SheWolf bakery, and sumac from Burlap and Barrel. If you could cook with anyone, who would that be? My dream night would be cooking with Harold McGee so we could turn dinner (and dessert) into a huge science experiment.

Recipe Name:
Currant Rosemary Scones

Recipe Ingredients:
8 tablespoons (4 ounces) chilled, unsalted butter
3 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1 cup dried currants
2 tablespoons finely chopped fresh rosemary
1 1/2 cups chilled heavy cream, plus more for brushing
2 tablespoons turbinado sugar, for garnish

Recipe Instructions:
Preheat the oven to 425° F.
Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using.
Whisk together the flour, sugar, baking powder and salt in a large bowl.
Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.
Using a large fork or a wooden spoon, mix the currants and rosemary into the flour-butter mixture. Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.
Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat. Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4 inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.
Flour your surface once more, and then shape the dough into a 3/4 inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles.
Place the triangles on an ungreased rimmed sheet pan. Place the sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking.

Brush scones with cream and top with turbinado sugar just before baking.
Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack.

Serve warm with butter, jam or honey.