I’m not an expert at shaping dough into wreaths or much of anything else but this is a wonderfully delicious & rather festive wintry coffee cake.
A great weekend baking project.
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INGREDIENTS for dough
¾ cup (200 ml) milk
¼ cup (50 ml) water
2 ¼ teaspoons (8 grams) active dry yeast
¼ cup (50 grams) sugar
¼ cup (60 grams) unsalted butter, softened to room temp
1 egg
½ teaspoon ground cardamom
½ teaspoon salt
3 ¼ - 3 ½ cups (485 – 520 grams) flour
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INGREDIENTS for the filling *
4 pie apples, like Reine de Reinette or Golden, peeled, cored & cubed
1 cup fresh cranberries
2 tablespoons (30 grams) unsalted butter
6 tablespoons brown sugar
½ tsp ground cinnamon 1/8 tsp ground cardamom
You can increase the filling by using 5 apples and 1-½ cups cranberries; just be careful rolling it up to keep the filling inside the dough.
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Make the dough:
Mix the water & milk together in a small saucepan & heat gently until warm, not hot. It should be the temperature of your hand when you test it.
Put the yeast in a large mixing bowl. Pour about ¼ cup (65 ml) of the warm liquid over the yeast and stir
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to dissolve. Add the rest of the warm liquid.
Add the sugar, softened butter & the egg; stir the salt & cardamom into about 2 cups (300 grams) of the flour & add to the batter. Stir to blend then beat with an electric mixer until smooth.
Gradually stir in the rest
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of the flour by hand until you have a smooth dough that’s easy to handle. I stir in all except about ¼ cup (@ 40 grams) which I used to flour the work surface as I knead the dough, thus working in this last amount of flour.
Knead for @ 5 minutes until smooth & elastic.
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Place in a large lightly greased (vegetable oil) bowl, turning once to make sure the dough is greased. Cover the bowl with plastic wrap & then a clean kitchen towel & allow to rise in a warm, dry place until doubled in bulk, 1 hour to 1 ½ hours.
Makes the filling:
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Melt the butter in a large, heavy skillet over medium-high heat. Add the brown sugar & cook, stirring, until you have a thick, grainy sauce, @ 1 minute. Add the apple cubes, tossing until all the slices are coated with the sugar-butter. Cook the apples for @ 4 minutes
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& then add the cranberries, stirring to coat with the sugar/juice mixture. Continue cooking, stirring, until the apples are tender, the cranberries are popped & softened & the sauce has been reduced to a glaze, about 3 minutes more. Mix in the spices and the zest & toss
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until the apples are evenly coated. Remove from the heat & cool the filling at least 30 minutes or while dough is rising before using to fill the coffee cake.
Punch down the dough & scrape it out of the bowl onto a floured work surface. Roll the dough out into a
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15 x 9 inches (38 x 23 cm) rectangle. Spread the filling evenly over the rectangle of dough up until about ½ (1 cm) on the top – wide side – and 1/4 inch (1/2 cm) on the other three sides. Roll up tightly jelly-roll style starting on the wide side which should be
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closest to you. Pinch edges of dough to seal, stretching the dough to even out the log. Gently lift the roll to a parchment-lined or greased baking sheet placing seam-side down. Shape the roll into a ring, pushing one end slightly into the other open end then pinching
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closed to seal.
Using kitchen scissors snip slits into the deep into the dough being careful to evenly space the slits & creating an even number of sections. To form a wreath, cut down 2/3 of the way through the ring then turn each section onto its side alternating
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the sections back & forth, towards & away from the center. Brush the dough with the egg wash.
Cover once again loosely with plastic wrap & a kitchen towel & let rise again until doubled, about 45 – 60 minutes.
Preheat the oven to 350°F (180°C). Bake the coffee cake
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until golden brown, 25 – 30 minutes, covering loosely with foil towards the end of the baking if you feel the cake is browning too quickly.
Once baked and cooled, sprinkle the coffee cake with powdered sugar or drizzle with white glaze (1 cup powdered sugar + 1-½
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to 2 tablespoons fresh-squeezed orange juice until desired drizzling consistency.)
Questions? Just ask.
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Baking cookies today. Remember my fab Cocoa Molasses Chews? Well todays' #IsolationBaking for the holidays is
Chocolate Cinnamon Brown Sugar Cookies
These chewy cookies have an intriguing flavor: the delicate blend of caramelly dark brown sugar, cocoa powder & cinnamon.
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INGREDIENTS
8 tablespoons (115 grams) unsalted butter, softened to room temperature
1 cup (205 grams) packed dark brown sugar
1 large egg
1 tablespoon water
1 teaspoon vanilla extract
1 ½ cups (210 grams) flour
¼ cup (25 grams) unsweetened cocoa powder
MORE
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½ teaspoon baking soda
½ teaspoon ground cinnamon
Granulated white sugar for rolling
Beat the softened butter & the brown sugar together until super creamy and smooth; this could take 3-4 minutes.
Beat in the egg, the water, & the vanilla until well blended & smooth.
Lardy Cake is a traditional English treat eaten for special occasions, holidays & harvest festivals. Traditionally, the Lardy Cake - which is not a cake but a tea bread - is made with lard, but this version is made
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with butter. Layers (lamination) of dough revealing swirls of dried fruit-studded cinnamon-nutmeg sugar create a lightly flavored, gently sweetened bread almost, but not quite, like a challah or brioche type bread. Make this during the holidays to have on hand when family or
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friends visit. It stays fresh for a couple of days.
Take the folding and rolling slowly and carefully, trying to keep the dough from tearing and too much filling oozing out. 3 folds is sufficient if you don’t want to make the 4th fold.
A savory bread that comes together quickly & easily, perfect for experts & beginning bakers alike. A springy, light texture of a Challah-type egg-enriched bread to flavor with fresh or dried herbs.
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INGREDIENTS
3 ½ to 4 cups (approximately 490 - 560 grams) all-purpose flour
3 tablespoons sugar
2 packages (1/4-oz each / total 14 grams) active/quick-rise (or traditional) dry yeast
1 rounded or 2 teaspoons dried basil
1 ½ teaspoons dried dill weed
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¾ teaspoon dried rosemary, crushed
1 ½ teaspoons salt
¾ teaspoon garlic powder
¾ cup (200 ml) lowfat (2% fat)milk
½ cup (125 ml) water
4 tablespoons (60 grams) unsalted butter, cubed
1 large egg
1 to 1 ½ tablespoons (15 – 22 grams) butter, melted (I use salted butter)
Our business has received solidarity aid of €1500/month. This month it's up to 10,000€ & next month might be up to lost income. Our employees have been on unemployment since March every day we don't have enough business to bring them into work. The government has told banks...
...to defer bank loans for up to 1 year & negotiate terms. The government is starting to give tax credits to owners renting spaces/buildings to small businesses for the months they forgive rent payments. No one can be evicted from an apt/home before June 2020.
Every...
...single measure taken by the French government has been to help humans, citizens, small businesses, employees survive because in the end, once this is all over, the society, business, the economy, individuals will be able to pick themselves up and put their lives together...
I mean.... right? Worth the time and effort for yeast baking.
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INGREDIENTS
4 ½ teaspoons (13.8 grams) active dry yeast
½ cup (125 ml) warm water
1 teaspoon sugar
½ cup (60 grams) flour
1 cup (250 ml) lukewarm milk
4 tablespoons (60 grams) unsalted butter softened to room temperature
1 teaspoon salt 1/3 cup (65 grams) sugar
MORE
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1 large egg, beaten to blend
4 to 5 cups (500 to 625 grams) flour
7 ounces (200 grams) freshly and finely grated Parmesan cheese
Topping:
2 tablespoons (30 grams) butter, melted
¼ cup fine breadcrumbs, homemade is preferable!