Hot Cross Buns

Hot Cross Buns

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1 pkg. active dry yeast

1/4 cup warm water

1 cup lukewarm milk(scalded then cooled)

1/3 cup sugar

1/3 cup butter, softened

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. cloves

1/4 tsp nutmeg

1 egg

1 egg yolk

3 3/4 -4 1/4 cups all purpose flour

1/2 cup currents or raisins

1 egg white, slightly beaten

1 tablespoon water

Dissolve yeast in warm water. Stir in milk, sugar, butter, salt, cinnamon. cloves, nutmeg, egg, egg yolk and 2 cups of flour. Beat until smooth. Stir in currents and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size.

Punch down dough; divide into 4 equal parts. Cut each part into 6 equal pieces. Shape into ball; place about 2 inches apart on parchment lined baking sheets. Snip a cross on top of each ball with scissors. Cover let rise until double.

Heat oven to 375 degrees. Mix egg white and 1 tablespoon of water and brush tops of buns . Bake until golden brown, about 20 minutes. Cool slightly; frost crosses on buns with powdered sugar frosting.

Powdered Sugar Frosting

Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 tsp. vanilla until smooth. Add more milk if needed.

Kouign Amann – My favorite breakfast treat.

Kouign Amann

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1 pkg. active dry yeast

1 3/4 cup warm water

5 cups flour

1 1/2 tsp salt

2 cups cold, salted butter

2 Tablespoons butter, melted

2 cups granulated sugar

sea salt

In a medium bowl add yeast and warm water; stir to dissolve. Let stand until foamy. In a bowl of a stand mixer fitted with a dough hook, combine flour, salt and melted butter on low speed. Add water/yeast mixture and continue to mix until well combined , smooth and elastic.

Place dough in buttered bowl, cover and allow to rise 1 hour or until doubled in bulk. Punch down dough and recover, refrigerate for 2 hours. Slice chilled butter intil 1/2 slices length wise. Form butter in 8×8 inch square, wrap and refrigerate until well chilled and firm.

On lightly floured surface, roll out chilled dough to 18×18 inch square, place butter in center of dough, lightly sprinkle with some of the 2 cups of sugar and a dash of sea salt . Fold dough over butter and seal edges. Roll dough out in to 24×8 inch rectangle and sprinkle again with a bit of sugar and a dash of sea salt. Fold dough into thirds as you would a business letter, aligning edges and brushing off any excess flour. Wrap dough in plastic and chill for at least 1 hour or longer. This completes the first three turns.

Repeat the rolling and folding process two more times, starting with the dough positioned with flap opening on the right, as if it were a book. Refrigerate again at least 1 hour between the second and third turns. After third turn, wrap the dough and refrigerate overnight.

Preheat oven to 425 degrees. Line jumbo muffin tins with paper liners.

On a sugar work surface rather than floured, roll out chilled dough to 24×8 inch rectangle. Cut the rectangle into 12 squares. Fold the corners into the center of each square, working quickly so the butter doesn’t get too soft. Place each folded square into the jumbo lined muffin tins. Sprinkle with sugar, you should have used the rest of the sugar and a dash of sea salt.

Bake , rotating pans half way through, until golden and caramelized, 30 -35 minutes. Remove from oven and immediately place on cooling rack. Remove paper liners quickly before they cool. You will need to wear oven mitts to handle if you don’t have asbestos hands. Best eaten the day they are made.

Chile Garlic Bread

Chile Garlic Bread

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1 medium- hot fresh red chile, such as jalapeno or red cherry

4 garlic cloves, chopped

1 thyme sprig

1 tsp sea salt

12 tablespoons butter , softened

1 baguette

Remove leaves from thyme stem. Combine all ingredients except bread to food processor and pulse until a paste is created. Slice bread almost to bottom every 1 1/4 inches or so. Spread garlic butter on each slice. Put bread on baking sheet and bake 8-10 minutes . Serve hot.

Sandwich Rolls

Sandwich Rolls

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1 tablespoon active dry yeast

1 cup lukewarm water

1/4 cup vegetable oil

1 egg

3/4 cup sugar

1 1/2 cups water , as needed

6 1/2 cups bread flour

1 tablespoon kosher salt

1/4 tsp. cinnamon

Olive oil for brushing tops of warm rolls

Dissolve yeast in warm water and allow to bloom. In a bowl of a stand mixer fitted with a dough hook, combine the yeast mixture,oil,egg and sugar. Add 1 1/2 cups of water and blend until combined. Add the dry ingredients and blend until dough becomes a smooth ball. Add additional flour if dough is too sticky. Place dough on floured surface and knead until smooth. Place ball of dough in greased bowl and cover with plastic wrap. Allow to rise until double.

Preheat oven to 350 degrees. Punch down the dough and divide into 8 pieces. Shape into rounds or ovals . Place on parchment lined baking sheets. Cover and allow to rise until puffy. Bake for about 30 minutes or until golden and cook through. Brush the tops of hot rolls with olive oil. Cool.

Basic Focaccia

Basic Focaccia

1lb all purpose flour

2 tsp. fine sea salt

1/2 tsp. instant yeast

9 1/2 oz. water

In a food processor fitted with metal blade, place flour, salt and yeast. With machine running slowly pour 130 degree water to the running machine feed tube. Blend until dough begins to come together. Remove from processor and place in large greased bowl , cover and refrigerate overnight. Remove dough from refrigerator and place on lightly floured surface. With your hands flatten out dough to a thickness of about 1/2 inch. Cover in warm place and allow to rest for about 15 minutes.

Preheat oven to 500 degrees.

Brush baking sheet with olive oil. Place flatten dough on sheet pan and using the pads of your fingers, flatten dough so that it fits the baking sheet. Cover and allow to rise about 45 minutes to 1 hour.

At this point use your imagination as to what you want as a topping. Brush well with olive oil before baking.

Bake 10-18 minutes or until internal temperature reaches 205 -210 degrees.

Cool on wire rack

Pineapple Kolaches

Pineapple Kolaches

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Dough

2 cups milk

1 (1/4 oz. ) package active dry yeast

1/2 cup lukewarm water

1/2 cup butter

2 eggs

1 1/4 cups sugar

2 tsp. salt

8 1/2 cups all purpose flour

Pineapple Filling

1- 1lb 4oz. can crushed pineapple

2 tablespoons plus 1 1/2 tsp. cornstarch

5 tablespoons butter

Combine the pineapple with the juice and the cornstarch and blend well in small saucepan. Cook over medium heat until sauce thickens, about 3-5 minutes. Stir in 5 tablespoons butter. Set aside and allow to cool.

Streusel Topping

1/2 cup all purpose flour

1/2 cup sugar

3 tablespoons butter , cut into small pieces.

Whisk together flour and sugar and cut in butter until it forms crumbles

To make the dough, warm milk in medium saucepan over medium heat until it begins to form a skin ; do not boil. Cool until reaches 110-115 degrees. Dissolve the yeast in the lukewarm water and let set until foamy. Melt butter and allow to cool.

In a large bowl , whisk the eggs, sugar and salt with melted butter. Add cooled milk and the yeast mixture. Gradually add the flour 2 cups at a time. Use a wooden spoon to mix the flour into the wet ingredients. Keep adding the flour until it is completely incorporated and dough begins to hold together. Use a light hand; do not over work dough or you will have tough kolaches. The dough will be sticky, moist and light.

Lightly grease  large bowl. Transfer the dough to the bowl, cover loosely with plastic wrap,and allow to rise until double. Leaving dough in bowl, punch down and wrap , place in refrigerator for at least 4 hour or overnight.

Remove dough and with lightly oiled hand form 18 dough balls and place in a oiled 12×17 inch baking pan. Make an indention in each bun without going through the bottom and fill with filling. Place pan with filled kolaches, covered in warm place to rise to almost double. Sprinkle tops with streusel . Bake in preheated oven at 375 degrees for 25-30 minutes or until golden.

Cheddar-Scallion Biscuits

Cheddar-Scallion Biscuits

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1/8 lb, grated sharp cheddar

3 scallions , sliced

2 cup flour

1 tablespoon baking powder

1/2 tsp salt

1/3 cup shortening

1 cup whole milk

preheat oven to 450 degrees.

In a large bowl, place dry ingredients and whisk until well combined. Stir in sliced green onions (scallions) and grated sharp cheddar cheese. Cut in the shortening until it is the size of large grains of rice. Pop in refrigerator until chilled. Remove from refrigerator and stir in cold milk until combined. If dough is too wet add a little flour at a time just until you can handle the dough. Place dough on cool surface and pat to about 1/2 -1 inch thick depending on your preference. Place on parchment lined baking sheet . If  placed close together,  a higher rise is created. If place about 2 inches apart they won’t rise as high but just as good. Your preference. Bale for about 15-20 minutes in a preheated oven set at 450 degrees. Bake until golden and cooked through. Test by taking a knife and gently lift from the side. If it lifts easily they are finished. Remove from oven and brush with melted butter.

Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

Chili Cheese and Cream Cheese Fruit Filled Soft Pretzels

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Chili Cheese Soft Pretzels

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

1/4 tsp cayenne pepper

1/2 tsp granulated garlic

2 large eggs

3 cups sharp cheddar cheese, grated, divided

2 tsp. dehydrated onion flakes

2 tsp coarse kosher salt

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients flour, salt, sugar, cayenne pepper, and granulated garlic including 3/4 cup cheese , except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll out dough to 12×17 inch rectangle. Sprinkle with 3/4 cup cheddar cheese in a strip down the short side of center of the dough. Fold one third over cheese and sprinkle another 3/4 cup of cheese and then fold the last third over cheese. Seal edges and sides closed. Roll out into 11×15 inch rectangle and cut into 8 strips. Repeat with other half. Roll strips into ropes and form into pretzel shapes. Place pretzels , 8 to a lined baking sheet and lightly brush tops with beaten egg and sprinkle with kosher salt , onion flakes and remaining 3/4 cup cheese. Bake 16-18 minutes until browned

Cream Cheese Fruit Filled Soft Pretzels

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2 pastry bags fitted with #6 magic line tip or comparable size

Any quality fruit preserves

4 oz softened cream cheese

1/8 cup granulated sugar

Mix together the cream cheese and sugar until mixed together and set aside.

1 egg for brushing tops

Sanding sugar or sugar sprinkles

Dough:

1 1/2 cups warm water

1 1/2 tablespoons active dry yeast

5 cups flour, plus extra for rolling out dough

1 tsp. salt

1 tablespoon sugar

2 large eggs

Preheat oven to 425 degrees

Line 2 baking sheets with parchment paper.

In a food processor bowl fitted with a metal blade and all dry ingredients except yeast. Place the yeast in the warm water to bloom.  Pulse the dry ingredients in the food processor a few times just to combine. Beat eggs and add to water yeast mixture. With motor running slowing pour water, egg, yeast mixture into processor. Blend until dough begins to form a ball. Remove from bowl and knead until smooth. Divide dough in half. Roll one half of the dough on lightly floured surface to 11×15 inch rectangle. Cut dough into 8 strips. Repeat with other half of dough.

Fill each pastry bag , one with cream cheese mixture and the other fruit preserves.

Take a dough strip and run a bead of cream cheese mixture and fruit preserves down the center of each strip. Pinch together the edges and ends securely and form into pretzel shape. Place 8 on each baking sheet. Lightly brush tops with beaten egg and sprinkle tops with sugar. Bake for 16-18 minutes, until browned.

Cardamom Pecan Cinnamon Rolls with Cinnamon Cream Cheese Frosting

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Dough:

1 tablespoon active dry yeast

1/2 cup warm water

4 1/2 cups flour

1 tsp. cardamom

4 eggs

1/4 cup sugar

2 tsp. salt

1/2 cup butter , room temperature

Filling:

1/2 cup butter, melted

1/4 cup granulated sugar

1/4 cup dark brown sugar

1 tablespoon ground cinnamon

1 cup toasted pecans, chopped

Combine all ingredients, mix well.

Cinnamon Cream Cheese Frosting

4 oz. cream cheese, room temperature

1/2 cup powdered sugar

1/2 tsp cinnamon

1/2 tsp vanilla extract

2-4 tablespoons cream

Combine all ingredients , beat well.

To make the dough, in a bowl of a stand mixer, sprinkle yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in warm spot for 30 minutes.

Add the eggs, sugar,cardamom, salt and the remaining flour to the yeast mixture. Fit the mixer with dough hook and knead for 3-4 minutes at medium speed. Add the butter and continue to knead, adding a little flour to reduce stickiness if needed, until dough is smooth. Cover and let rise until double, about 2 hours.

Butter a 9×13 baking dish. Transfer dough to a floured surface and roll out to a 15×10-inch rectangle. Brush the rectangle with half of the melted butter. Sprinkle the sugar mixture over the buttered dough. Sprinkle the chopped nuts evenly over the dough. Using a rolling pin , gently roll over the top of the dough sprinkled with sugar and nuts. Starting at the long side cover with sugar and nuts, roll up rectangle snugly and pinch seam together. With seam facing down , cut into 10 equal pieces. Place the pieces cut side up in prepared dish. Brush with remaining butter. Cover with plastic wrap and refrigerate overnight.

The next day, remove from refrigerator and let rise until half as high, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown , about 30 minutes. Let cool and spread frosting over rolls.

Apple Fritters with Orange Glaze

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Fritter:

2 cups flour

1/2 cup sugar

1 1/2 tsp salt

3 tsp. baking powder

2 tsp. cinnamon

zest from 1 orange

2/3 cup half and half

2 eggs

3 cups apples, peeled and diced small

Glaze:

4 cups powdered sugar

3-4 tablespoons fresh orange juice

zest from 1 orange

Heat oil to 375 degrees.

Combine the dry ingredients for the fritter with the orange zest and whisk until well combined. Whisk the eggs and half and half together and stir into dry ingredients. Fold in diced apple.  Using a small ice cream scoop carefully place in hot oil and fry until cooked through and golden. Remove and drain on paper towels. Meanwhile combine all the glaze ingredients adding just enough orange juice to create the correct consistency for dipping, mix well until well combined. With each fritter place into glaze and shake off excess. Place on wire rack set into baking sheet to catch the excess glaze. Allow the glaze to hardened and enjoy.