MyKitchenInHalfCups

Once Upon a time: Cooking … Baking … Traveling … Laughing …


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BBB ~ Baked Cherry Doughnuts

These were fun and easy to put together. We enjoyed them, friends thought they were excellent. The sugar is perfect in these, not over the top sweet but still a treat.

Pat from “Feeding My Enthusiasms” found and adapted this from a recipe by Robert Jorin, of the Culinary Institute of America at Hyde Park, NY
The spice is perfect and the cherries were excellent. The grandkids would think these were fabulous and they could participate.
For my part, this is not the way I would want to use my sugar calories so I probably won’t make them again. Besides, since I grew up with my Dad’s fresh fried yeast doughnuts, not much else comes even remotely close.  I am glad to have baked them so I thank you Pat.

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BBB ~ Baked Cherry Doughnuts
1 cup dried Michigan cherries
1 quarter oz. (1/4 ounce) packet active dry yeast
2 tablespoons warm water
1/4 cups brown sugar
3 cups all-purpose flour (I added about another 1/2 cup in 1 tablespoon increments)
I had no AP flour so used: 130 grams bread flour, 250 grams whole wheat pastry flour + extra bread flour about 1/2 cups
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
3/4 cup milk all I had was buttermilk, warmed
1 large egg plus 1 large egg yolk
113 grams unsalted butter, softened, plus 4 tablespoons melted butter
2 teaspoons kosher salt
parchment paper

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1. In a medium bowl, cover currants – or diced dried fruit of your choice – with hot water and let stand until softened, 20 minutes.

2. Meanwhile, in a small bowl, stir yeast with 2 tablespoons warm water and a pinch of sugar and let stand until foamy, 5 minutes.
I have not done this for years. I simply add the yeast to the flour and the liquid all at once.

3. In bowl of a stand mixer fitted with dough hook, combine flour, nutmeg, and cinnamon with 1/4 cup of sugar. Add milk, egg, egg yolk and half of softened butter; beat at low speed for 3 minutes. Beat in yeast mixture, then add salt. Beat dough at medium speed until soft and silky, about 8 minutes; the dough should pull cleanly away from bowl.
My KitchenAid mixer is still packed and I believe in the shed. I didn’t really have any problem mixing this by hand. I did add extra flour before it became a silken dough.

4. With machine on, add remaining softened butter to dough in walnut-sized lumps, beating at low speed between additions until incorporated.

5. Drain Michigan dried cherries in my case, pressing out any excess water. Add to dough and beat in at low speed.

6. Transfer dough to a greased bowl, turn to coat dough with grease. Cover and let stand in a warm place until doubled in bulk, 1 hour. Punch dough down, form into a ball, and return to bowl. Cover and let stand until billowy, 1 hour.

7. Grease two large baking sheets. (Or line with parchment or foil.) Turn dough out onto lightly floured work surface & cut it into 12 equal pieces. Pinch each piece into a ball and arrange six balls on each prepared baking sheet, smooth side up. Cover with plastic wrap and let stand for 10 minutes.

8. Using lightly floured hands, press each ball into a flat 4-inch disc. Using a 1 1/4-inch round cutter stamp out center of each disc. Return holes to baking sheets. There will be six donuts and six donut holes on each sheet. Cover loosely with plastic wrap and let stand for 1 hour, until risen slightly.

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9. Preheat oven to 400 degrees F. Position racks in upper and lower thirds. Bake donuts and holes for 25 minutes, shifting pans from top to bottom and front to back halfway through baking time. Donuts are done when they are golden and puffy and when the internal temperature at thickest part registers 200 degrees F.

10. Spread sugar in a shallow bowl. Brush hot donuts and holes on both sides with melted butter and dredge them in sugar. Transfer to a serving dish and serve at once.

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And yes I used the crunchy sparkling sugar! that is worth the WOW.

Hope that you enjoy these between now and December 29th…which will get here sooner than you think. If you do, send Pat an email at plachman at sonic dot net along with a photo and your baking experience and she’ll include you in the Buddy post, plus send you a gorgeous Buddy Badge designed by Elizabeth.

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BBB ~ Filipino Spanish Bread Rolls

Filipino Spanish Bread Rolls

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I confess. These didn’t immediately excite me but they are bread and a Babe should bake. 
And then for me the magic took over.  I just do enjoy the magic of the yeast and flour and water.
My intent when I divided the dough was to shape half in traditional fashion as a log and half as crescents … but the crescent was so easy I did them all that way.  In retrospect, I think I might have enjoyed them more as a log: the outside would have gotten a uniform coating and maybe been more enjoyable with my coffee BUT these were marvelous even as crescents!
Aparna, I thank you.  These were really no trouble to make.  The dough easy to work.  Flexible enough to do well with a long rest in the fridge. 
I think they would do equally well perhaps shaped and rested in the fridge overnight and then go into a hot oven in the morning.  They would be company show stoppers for sure at any time.
And for the drama through poor reading … yes, I still have issues with reading. 
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Right well the best I can say is the smell communicated better than the reading and I was able to blow most of it off the brown sugar before I’d mixed it in.  Aren’t we lucky to have … smell! 

Filipino Spanish Bread Rolls
Recipe By: Aparna Balasubramanian
Yield: 16-24 rolls
For the Dough :
2 teaspoons active dried yeast
1/4 cup warm water
1 teaspoon sugar
426 grams white whole wheat flour
75 grams Kumet flour
20 grams flax meal
1 tablespoon brown sugar
1 teaspoon salt
1/2 cup milk
1/2 cup unsalted butter, melted
2 eggs
For the Filling :
1/4 cup unsalted butter, melted
1/2 cup breadcrumbs
1/3 cup brown sugar
2 teaspoons cinnamon powder (optional)
For Coating :
A little milk
1 cup bread crumbs
1/3 cup brown sugar

Whisk together the flours, flax, yeast, sugar and salt.
Mix the milk, melted butter and eggs.
Mix the dry and wet together.
Then knead until you have a smooth and elastic dough. I found this easy to knead by hand. Firm dough.

Cover loosely and let the dough rest for about 2 to 3 hours or till it has doubled in volume.
It became obvious to me that life was not cooperating with these directions and the dough went into the fridge overnight.

I took the bowl out as soon as I was in the kitchen fixing coffee in the morning.  That allowed the dough to warm up and it was ready to work 2 hours later.  Press down the dough gently and divide the dough into two equal parts.

There are two ways of shaping Filipino Spanish Bread. One is to roll out each portion into a round and spread the filling over it.

Spread the filling before cutting.

Then cut each into 8 triangles like you would a pizza. Each triangle can then be rolled up croissant style.

The more traditional way is to shape each half of dough into a log and divide into eight equal parts. Roll each piece into roughly a 3- by 5-inch rectangle. Brush with melted butter, sprinkle with breadcrumbs and sugar (or cinnamon sugar if you prefer). Roll the piece like you would a jelly roll, starting from one corner and rolling towards the opposite corner.

One dough ball gave me 10 rolls, the other gave me 12.  I did like the smaller size and would make smaller regardless of shape.

Alternately, roll each half the dough into a largish rectangle about 10” x 10”.  Then brush the surface generously and completely with melted butter. Sprinkle half the breadcrums and the cinnamon and sugar mixture over this evenly. Now cut the dough into half from top to bottom. Again cut each half into 4 left to right. You will have 8 rectangles about 5″ x 3.3″

Which ever way you shape your Filipino Spanish Bread, place the pieces seam side down on a lined or greased baking sheet. Let the shaped rolls rise for 30 minutes.

Brush them with a little milk and sprinkle with more breadcrumbs and sugar. You can also roll the shaped dough in the breadcrumbs and sugar if you like.

Bake until golden brown at 190C (375 F) for about 15 to 20 minutes. Because I made the rolls with all whole wheat, they took 22 minutes to bake.
Cool on a rack.

We’d love for you to bake with us as a Bread Baking Buddy. Here’s how it works.

Bake this month’s bread using Aparna’s recipe and post it on your blog before the 28th of this month. Mention the Bread Baking Babes and link to her BBB post in your own post. Then e-mail her at aparna[AT]mydiversekitchen[DOT]com with your name and the link to the post, or leave a comment on her blog post with this information. She will include your bread in the Buddy round-up at the end of this month.


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BBB ~ Sprouted Wheat Sweet Potato Cherry Brioche Coffee Cake

BBB ~ Sprouted Wheat Sweet Potato Cherry Brioche Coffee Cake

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Recipe By: Inspired by Judy’s (Gross Eats) recipe for Blueberry Brioche Coffee Cake

I do love combinations … but one should be much more careful when combining two recipes OR one should engage the brain much more than I did. 
I aimed for whole grain and I got that by using a recipe I found in Peter Reinhart’s Bread Revolution.  Sprouted Wheat Sweet Potato Brioche!  Please be aware that the amounts and directions are my own.  You will need to take a look at his book “Bread Revolution” for his recipe.  

I should have known I was working with whole grains AND adding sweet potato was going to make this extra. BUT when I went to look for the baking time I looked at Judy’s  recipe that used white flour … and went my merry way.  It was way under-baked and still this was spectacular.

I’m going to let you check out Judy’s web site for the recipe she brought to us but I’ll show you the recipe as I did it here.

Since Gorn is an all time cherry lover, I made my filling cherry jam!  I really cut the sugar. The Cherry Jam was so successful, I had to make it again the next day to put on the plain Brioche and just simple toast when the Brioche ran out.

My Cherry Brioche Coffee Cake

Brioche Dough
650 grams sprouted whole wheat flour
20 grams brown sugar
12 grams salt
18 grams yeast
50  grams 1 egg
72 grams 4 egg yolks
150 grams sweet potato puree
190 grams half & half
300 grams butter unsalted at room temperature
Cherry Jam
30 ounces frozen sweet cherries, 3 bags
1/3 cup brown sugar
lemon  , zest and juice
Streusel Topping
1/3 cup oat bran, heaping
1/2 cup chopped walnuts, my addition
1/3 cup brown sugar, short
1 teaspoon cinnamon
Pinch salt
2 tablespoons unsalted butter, softened

1. Whisk together the dry ingredients: flour, brown sugar, salt and yeast.
Mix together the egg, egg yolks, sweet potato puree and the milk forming a soft dough.
I used my Dad’s old KitchenAid.
Use the dough hook and mix on medium low until the dough pulls from the sides of the bowl.

2. Cut the butter in 4 to 8 pieces.  Add one at a time mixing on medium low speed.  Watch for each piece to be fully incorporated before adding more.
The dough should now feel soft, tacky and supple. It should feel bouncy when patted.  If very sticky add a little more flour.

3. Using a bowl scraper, transfer the dough to an oiled work counter.
Stretch and fold the dough over itself four times: once each from the top, bottom and each side.

4. Either oil the bowl to place the dough into or oil your hands and pat the dough all over and place it in a large bowl.
Allow the dough to rest on the counter 30 minutes covered (I use a shower cap).

5. 12 hours/overnight in the refigerator. After resting at room temperature for 30 minutes, place the bowl covered in the refrigerator for at least 12 hours.  The dough is best baked within two days because of the high yeast content.

6. Remove the dough for some time before you bake. Time in the refrigerator allows the whole grain to fully hydrate and cooling all that butter makes it easier to handle.
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7. Coffee Cake shaping This was a trick for me.  I had no spring form pan.  The closest I could even remotely come to was an angle food cake pan.  Somehow I managed to line the outer side of the pan with several pieces of parchment paper and anchored them with the removable bottom.

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I used about 2/3 of my total dough for the coffee cake and made a small plain loaf with the remaining 1/3.

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The coffee cake dough I divided into three approximately equal pieces, rolled each into a circle to fit the pan, gently poked and then stretched a hole in the middle and dropped it over the middle tube put cherry jam on that, two more layers of dough with cherry jam between each layer of dough.

8. Cover the pan with shower cap and allow to rise 90 to 120 minutes.  Mine took the 120 minutes.

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You love cherries! This is the one.

9. Reinhart says to bake loaves at 400° for 50 to 60 minutes.
I baked mine at 375° for 50 minutes.  It was under-baked.  I think next time I’d bake at 380° for 60 to 65 minutes, ideally I’d have my thermometer and look for an internal temp of 195°.  The jam may make an accurate measurement difficult.

Notes:

This was so wonderful.  Thank you Judy!

If you would like to bake along with us as a Buddy, send Judy a description of what you did and some photographs by August 29th, and it will publish in the Buddy Roundup and you’ll receive a Buddy Badge.  Email is jahunt22 at gmail.com.


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BBB Champagne Baba ~ Bread Baking Babe’s Bundt Babas

Our indomitable Lien is Kitchen of the Month and she brought us a wonderful not to sweet festive holiday bread.  Thank you a BBBBB times over!

BBBBB … Yes, that would be Bread Baking Babe’s Bundt Babas! And these are simple (just go step by step), fun (when is it not fun to poke, poke and poke your food) and visually festive!

Why did these take me so long to actually get to baking?  A pan, what pan could I find to bake them in? Yes, I know a loaf pan would have served perfectly well but that’s not really special.

I think most of the Babes like these best small and I would love to try little small ones but who knows where my pans might be packed. Small ones just couldn’t happen this time for me.
I think these are great for the holidays. I baked them twice today and they made welcome little gifts especially as small bundts!

Lots of ways to change these around flavor, fruit jam wise and liquid wise.  They are so worth it.

Champagne Baba

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sponge:
100 grams water
1 teaspoon instant dry yeast
1 tablespoon sugar, omitted
100 grams bread flour
dough:
180 grams bread flour
½ teaspoon fine salt
¼ teaspoon instant dry yeast
1,5 teaspoon vanilla sugar, teaspoon vanilla
3 large eggs
90 grams melted butter
soaking syrup:
150 grams sugar
177 grams water
120 grams champagne (or Asti Spumante or fruit juice)
200 grams apricot jam (or use a sugar glaze)

Directions:

1. Mix all the ingredients for the sponge together in a large bowl (the one you’ll be kneading the dough in). Now sprinkle 180 g bread flour over the sponge, so it is covered and leave to rest for about 1 hour.

2. Now add the salt, ¼ tsp dry yeast, vanilla sugar and eggs. Start to mix this. If using a stand mixer, use the paddle attachment. When it comes together after a few minutes, add the melted (and slightly cooled) butter and keep working it. The dough is a bit batter like, but be sure to get some gluten developed.

3. Place it in the moulds. You can use a loaf tin or a round baking form (I used 3 mini bundt pans), filled about half way up. Cover with plastic and leave to rise until 2-3 cm under the rim of the mould. Mine took about 90 minutes in warm spot.

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4. Don’t forget to preheat the oven to 180ºC (350-360ºF).

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5. Heat and stir the champagne/Spumante until the sugar dissolves and thickens slightly.

6. Bake for about 45-55 minutes, until golden brown on top. If the bread gets too dark too soon, protect the top with a sheet of tin foil. Check the temperature in the bread with a thermometer, it should be about 93ºC.
Take out of the oven and the tin and place on a deep dish. Poke the bread with a long wooden skewer from top to bottom. Brush the syrup all over it, and get as much as possible inside the bread, so take your time. Collect the syrup from the plate and keep pouring and brushing it, until all in absorbed in the bread.
Now heat the apricot jam in a small pan and let it boil, add a little water if it is too thick. Brush or pour it over the top. You can also opt for a simple sugar glaze. This topping keeps the moisture in.

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And no doubt you wonder why my apricot “jam” is so thick … because it’s not jam, I couldn’t go running 20 miles to the nearest store in a foot of snow and ice so I made a “jam” out of the Asti Spumante and dried apricots. Oh, yes it was tasty.
7. The baba is best eaten on the day that it’s baked. But if not, keep in the fridge.

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They’re not difficult to make, so have a go and bake these for Christmas or as a delicious in-between for new years eve. Become our Bread Baking Buddy, mix, bake, post and enjoy this recipe and let us know how they turned out. Send you details to Lien (notitievanlien (at) gmail (dot) com) and Lien will send you the Bread Baking Buddy Badge for your efforts to place with our post, if you like. Please have your entries send in before the end of the year.
BBBuddies are not very active lately, but if there are any of course she’ll make a round up. Happy Baking…. and remember you only need a little champagne for this, so you can party with what’s left in the bottle. Happy baking and Happy holidays! 🎄🎄🎄
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BBB ~ English Muffins

Holidays … a full house … chaos … something special … make ahead … fun … hassle free … simple but brilliant … food … wait did you say food, as in feed this full house with chaos full strength and make it special.  And you expect to make it ahead, have it be fun, hassle free and brilliant. 
You are living in an alternate universe and not in this one.
No, truly, our Kitchen of the Month, Pat – Feeding My Enthusiasms, at least has a part of breakfast for us.  Even if you don’t have a crowd you can so two small batches over 2 days and have fresh homemade English muffins to be extravagant with honey, butter, maple syrup and jam … maybe even a peanut butter and cream cheese in the afternoon.
You may ask, why corn meal?  Over the years I’ve seen English muffins with corn meal on the bottoms and I’ve seen semolina.  Is one better than the other or more authentic?  A quick internet search I did this morning, didn’t turn up a consensus.  The function of either is to prevent sticking to the pan, griddle or spatula and lend a crispness to the crust and bottom.  I can’t help thinking it may also be to pull some moisture out of the dough while they rise, seems logical that would result.  In different locations corn meal may be more readily available and cheaper than semolina and would so be more likely to be used.  Either will serve the same function and work well.
The only tricky part of these is getting them reasonably done without burning the bottom.  Elizabeth solved that for me because my copy of Rose Levy Beranbaum, Quick Breads, Little Quick Breads, Little Yeast Breads, and Batter Breads, The Bread Bible, p170 is still packed away and I wasn’t bright enough on my own to consider sticking my thermometer  into the center of one of these to see were it was.  Try for 190°.  Elizabeth finished her’s in the oven which I think I’ll try when I finish my remaining six this afternoon but it maybe just turning the griddle down and cooking longer would work as well.

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Recipe from: Pat “Feeding My Enthusiasms”  From:  SeriousEats

English Muffins
Yield: 12 – I got 11

245 grams bread flour
40 grams rye flour (originally this 40 grams was bread flour)
140 grams whole wheat flour
11  grams table salt or (11 grams kosher or 2 3/4 teaspoons)
4 grams instant dry yeast 1 1/4 teaspoons
340 grams ounces cold milk
100 grams honey, I used only 55 grams
1 large egg white, cold
fine cornmeal to cover muffins on two sheet pans with space around them – Elle), don’t skip this
bacon or butter or oil, for griddling

Make the Dough and Let Rise: 
In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined.
Add milk, honey, and egg white, stirring until smooth, about 5 minutes.
Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F.

For the Second Rise:  Thickly cover a rimmed aluminum baking sheet with an even layer of cornmeal.
With a large spoon, dollop out twelve 2 2/3-ounce (75g) portions of dough I only got 11 muffins none weighed more than 78 grams or less than 72 grams; it’s perfectly fine to do this by eye.
If you’d like, pinch the irregular blobs here and there to tidy their shape.  My dough was to sticky to do much shaping, I went with what fell on the pan.  They all came out looking like … English muffins
Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.

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Rising on the griddle! Oolala!

To Griddle and Serve:  Preheat an electric griddle to 325°F or warm a 12-inch cast iron skillet or griddle over medium-low heat. When sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).

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Special Equipment:  Flexible spatula,  rimmed baking sheet, griddle (electric or cast iron) or 12-inch cast iron skillet, square-end spatula, wire rack

Seriously easy.  Oh and that photo reminds me: homemade slow cooker apple butter is an absolute winner on these too!

Go for it why don’t you. Bake with us. Check out Pat, FeedingMyEnthusiasms for all the scoop and be a Bread Baking Buddy.  Don’t forget all the other Babes, we all had different experiences.


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BBB ~ Pumpkin Cornmeal Bread

Judy from Gross Eats is our Kitchen of the Month for October.  This was a most interesting bake!

I was excited to try this one because 1.) I have baked many of Beth Hensperger’s recipes from this book and her other books and always enjoyed them, 2.) the seasonal timing appealed and 3.) because of the ingredient combo.
I was delighted to try something pumpkin right now and I really liked the rye and cornmeal combo.
Of course I added that little bit of flax. I also had a large bag of pepitas on the counter and they seemed super appropriate. Of course pumpkin just pretty much begged for cinnamon in my book. I used a combo of flours replacing the original bread or all purpose flour.

The dough was silky and lovely to knead.
If I weren’t already in the process of perfecting another recipe (for a rye) bread, I would take this one on because it has so much promise but ultimately both Gorn & I were slightly disappointed with this bake.  We enjoyed the texture and the crust on this loaf but even using terrific flavor ingredients (strong molasses, great flour, cinnamon, pumpkin) we both of us failed to get much flavor from a slice.  We both agreed a slice has a lovely pumpkin aroma.  We just didn’t get it on the tongue.
I would recommend using more pumpkin (reduce or even entirely replace the water) and going with more cinnamon and/or pumpkin pie spice.

I did half the recipe and baked in a smaller pullman pan without the lid.

Recipe From  Judy(Gross Eats)  adapted from Bread for All Seasons by Beth Hensperger

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Pumpkin Cornmeal Bread

HALF RECIPE what I baked
1 ½ teaspoons active dry yeast
123 grams warm water (105˚ to 115˚)
124 grams warm buttermilk (105˚ to 115˚)
40 grams melted butter or oil
50 grams light molasses
1/4 cup pumpkin purée (either canned or homemade)
1 teaspoon salt
100 grams fine- or medium-grind yellow cornmeal
130 grams medium rye flour
124 grams Hovis flour, because I had it
130 grams sprouted wheat flour
140 grams white whole wheat flour
20 grams flax meal

1. In a large bowl, combine yeast, ground flax, salt, cornmeal, and rye flour.   Whisk to mix well.

Add warm water, buttermilk, melted butter/oil, molasses, and pumpkin purée. Beat until smooth (1 to 2 minutes) using either a whisk or the paddle attachment on a mixer.

Add the unbleached all-purpose flour or bread flour, ½ cup at a time, until it becomes a soft dough. Knead until smooth and slightly tacky, either by hand or with a dough hook.

2. Place in a greased bowl, turning once to coat the top; cover with plastic wrap. Let rise at room temperature until double, about 1 ½ to 2 hours, depending on how warm it is.

3. Turn onto work surface and divide the dough into 2 or 3 equal round portions. Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 45 minutes.

4. To make dinner rolls, divide the dough into 24 equal portions and shape as desired.

Place on parchment-lined baking pan, cover loosely with plastic wrap, and let rise at room temperature until doubled, about 20 minutes, or place in refrigerator for 2 hours to overnight.

Twenty minutes before baking, heat the oven to 375˚, using a baking stone, if you wish. While the oven is heating, brush the tops with melted butter.

Bake in the center of the preheated oven until golden brown: 40-45 minutes for loaves or 15 to 18 minutes for rolls. Remove from oven, let cool on rack until completely cool.

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Since this was all whole grain, I baked this at 370° F (convection) for 50 minutes at which point it registered 199°F internal temperature.  It was baked through and not raw as can easily happen with all whole grains when I don’t check temperature of the bread.

Here’s hoping you’re all in the mood for some fall baking, and you give this delicious bread a try.  If you do decide to be a Buddy, please send your baking story and photos to Judy at jahunt22 dot gmail dot com by October 29th, and they will be included in the Buddy Roundup.

PS: Well now we’ve enjoyed this as our afternoon treat with apple butter!  Somehow that brings out the pumpkin in the bread for me.

 


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Tootmaniks Gotovo Testo ~ BBB ~ Bake Me!