Creek Hat Recipe

Activate Yeast & Mix

In a small bowl, combine warm water (about 105–110°F / 40–43°C), warm milk (same temp), yeast, and sugar. Let sit 5–7 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt. Add softened butter, egg, and the foamy yeast mixture. Mix on low until ingredients combine, then increase speed and knead 6–8 minutes until dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon warm water at a time.

Lightly oil a clean bowl, transfer dough, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free place 60–75 minutes or until doubled in size.

Prepare Filling

While dough rises, make the filling. In a medium bowl, combine ricotta, softened cream cheese, grated Parmesan, chopped dill, lemon zest, salt, pepper, and scallions. Stir until smooth and homogenous. Taste and adjust seasoning. Fold in half of the smoked salmon (reserve remaining slices for assembly) by tearing into small pieces so they are evenly distributed.

Shape the 'Creek Hat'

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 6 equal pieces (for individual hats) or keep whole for one large loaf. For individual hats: roll each piece into a 5–6 inch disk about 1/4 inch thick. Spread about 2–3 tablespoons of the cheese-salmon filling onto each disk, leaving a 1/2 inch border. Place a small folded slice of the reserved smoked salmon in the center of each disk. Fold the edges up and pinch or pleat to form a shallow brim that holds the filling in the center, creating a 'hat' shape. Place hats seam-side down on a parchment-lined baking sheet about 1 inch apart. For a single large loaf: roll into a 10–12 inch round, spread filling in center leaving border, fold edge up all around and pleat to create the brim.

Second Rise

Cover shaped hats loosely with lightly greased plastic or a towel and let proof 25–35 minutes until puffy.

Egg Wash & Seed

Preheat oven to 375°F (190°C). Beat the egg with 1 tablespoon water to make egg wash. Gently brush egg wash over the exposed brim of each hat (avoid washing directly into filling). Sprinkle sesame seeds or everything bagel seasoning over the brim.

Bake

Bake in preheated oven 18–25 minutes for individual hats or 30–35 minutes for a large loaf, until dough is golden brown and sounds hollow when tapped. If filling begins to brown too quickly, tent with foil for the last 5–10 minutes.

Finish

Remove from oven and let cool on a wire rack 10 minutes. Brush brims lightly with soft butter for shine and richness. Serve warm, with lemon wedges on the side to squeeze over the smoked salmon if desired.