Battenburg Cake

Yes I know I am late on this, the funny thing is that it was done in time, I've just been to busy to sit down and write out a blog post. I apologize for that. Hopefully I will be better in July.

Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.he Daring Bakers Challenge was to make a Battenburg Cake.

My cake turned out okay, I couldn't find any marzapan, so I attempted to make my own and that didn't work, after messing around for two days I gave up and just used frosting.

Nazook.....

The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.

As part of the challenge we didn't have to make both just one, so I chose the Nazook as I'm interested in the process of making my own pastry dough. 

 

Nazook
Makes 40 pieces

Dough
3 cups flour
2 1/2 teaspoons yeast
1 cup sour cream (I used fat free)
1 cup unsalted butter- room temperature

Filling
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup unsalted butter-room temperature
2 teaspoons vanilla
* I added 1/2 teaspoon of cinnamon


Directions:

Make the Pastry Dough
1. Place the sifted flour into a large bowl.

2. Add the dry yeast, and mix it in.

3. Add the sour cream, and the softened butter.

4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.

5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.

6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.

Make the filling
7. Mix the flour, sugar, and the softened butter in a medium bowl.

8. Add the vanilla extract.

9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.

Make the nazook
10. Preheat the oven to moderate 350°F.

11. Cut the refrigerated dough into quarters.

12. Form one of the quarters into a ball. Dust your working surface with a little flour.

13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not
transparent.

14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered along the long edges.

15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.

16. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).

17. Apply your egg yolk wash with a pastry brush.

18. Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.

19. Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.

20. Allow to cool and enjoy!

The Daring Bakers February Challenge: Quick Bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I used the basic quick bread recipe, but with a bit of a twist. I made a cinnamon sugar crumble and added it to the middle and to the top of the bread. It turned it more into a loaf of coffee cake rather than bread, but it was delicous either way.

Basic Quick Bread

Recipe from Sara Schewe

2 cups  all-purpose (plain) flour
1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk or soured milk*
1 large egg
1/4 cup canola oil
1 teaspoon vanilla

Topping:
4 tablespoons butter melted
1 cup brown sugar
1/4 cup flour
2 teaspoons cinnamon

Combine and mix well.

Directions:

1. Preheat oven to 350ºF. Grease a 9×5 inch loaf pan with butter and line with parchment paper cut to fit the length and width of the pan, with enough overhang to allow easy removal after baking. Grease the top sheet of parchment.
2. In large bowl, whisk flour, sugar, baking soda and salt to combine. Make a well in the center and set aside.
3. Lightly whisk (butter) milk, egg, oil, and extract to combine. Pour into well and stir until just mixed into a batter. The batter will be lumpy and may still show a few streaks of flour.
4. Pour half of batter into prepared pan, add in 1/2 of the crumble mixture and then top with remaining batter and toppings. 
5. Bake for 40-60 minutes, or until a cake tester comes out clean. Start checking at 40 minutes.
6. Cool in pan on wire rack for 10 minutes, then remove from pan and cool completely before slicing.

Daring Bakers Challenge: Baking powder biscuits aka scones

When I first found out about the daring bakers challenge this month I couldn't have been more excited. I knew that these would be wonderful, and I have made them multiple times over the last several weeks. I grew up making baking powder biscuits, and while my Mom's recipe is good it was nice to have a reason to try a new one. I have to say this recipe has replaced the one that my Mom gave me (sorry Mom) they are just perfect. Light, tender, fluffy and just the right amount of everything.

The talented Audax from Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

These are super easy to make, so I expect all of you to go out and make them today, or tomorrow at the latest. You probably have everything in your kitchen that you need already, no special trips to the store are needed. (that is my favorite part)

This recipe is what I like to call a base recipe, from here you can make so many things out of this by just changing one or two little things. For a shortcake you could add some sugar to the dough, you could make a cheese and herb biscuit, or a buttermilk or cream biscuit. The additions are limitless.

Enjoy!

Basic Baking Powder Biscuits)
Servings: about eight 2-inch biscuits or five 3-inch biscuits
Recipe can be doubled or tripled easily

Ingredients:
1 cup flour
2 teaspoons fresh baking powder
¼ teaspoon salt-optional
2 tablespoons frozen vegetable shortening or butter (I use shortening)
about ½ cup cold milk

Directions:
1. Preheat oven to very hot 475°F

2. Sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen shortening into the dry ingredients with a pastry blender until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky biscuits or until it resembles coarse beach sand if you want tender biscuits. I used a pastry blended it worked just fine.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the biscuits will be. Use a wooden spoon

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your biscuits knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your biscuits knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.) You may need to add a bit more flour to your board

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick. Using a well-floured 2-inch biscuit cutter, cut out without twisting six 2-inch rounds, gently reform the scraps into another ¾ inch layer and cut two more biscuits. Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your biscuits or lightly flour if you want a more traditional look. I didn't glaze mine

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until they are well risen and are lightly coloured on the tops. They are ready when the sides are set. Remember the bigger the biscuit the longer it takes to cook. If you make the bigger ones then bake for another 2-5 minutes

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm. Top with jam, gravy or butter. They are good just as they are too.

Daring Bakers Challenge: Sourdough Bread

This month we were challenged with making a sourdough bread made only from starter, and making that starter also. I have always wanted to make bread in this manner and I really enjoyed it. My bread didn't turn out quite as well as I would have hoped, but I am looking forward to trying it again.

French Country Bread
Servings: 1 large loaf plus extra wheat starter for further baking

Wheat Starter - Day 1:
Ingredients
4 1/2 tablespoons whole-wheat or graham flour
3 tablespoons water
Total scant ½ cup

Directions:
1. In a Tupperware or plastic container, mix the flour and water into a paste.
2. Set the lid on top gently, cover with a plastic bag, to prevent messes in case it grows more than expected!
3. Set somewhere warm (around 86 F if possible). I sometimes put mine on a windowsill near a radiator, but even if it’s not that warm, you’ll still get a starter going – it might just take longer.

Wheat Starter - Day 2:
Ingredients
4 1/2 tablespoons whole-wheat or graham flour
3 tablespoons water
scant 1/2 cup  starter from Day 1
Total scant cup

Directions:
1. Stir the flour and water into the mixture from Day 1, cover, and return to its warm place.

Wheat Starter - Day 3:
Ingredients
4 1/2 tablespoons whole-wheat or graham flour
4 teaspoons water
scant 1 cup starter from Day 2
Total 1⅓ cup

Directions:
1. Stir the flour and water into the mixture from Day 2, cover, and return to its warm place.

Wheat Starter - Day 4:
Ingredients
3/4 cup plus 1½ tablespoons unbleached all-purpose flour
1/2 cup less 4 teaspoons water
1⅓ cup  starter from Day 3
Total scant 2⅔ cup

Directions:
1. Stir the flour and water into the mixture from Day 3, cover, and return to its warm place. At this point it should be bubbling and smell yeasty. If not, repeat this process for a further day or so until it is!

French Country Bread
Stage 1: Refreshing the leaven
Ingredients
1 cup less 1 tablespoon wheat Leaven Starter
6 tablespoons less 1 teaspoon whole-wheat or graham flour
1 cup plus 2 teaspoons unbleached all purpose flour
1/2 cup water
Production Leaven Total 2¾ cups plus 4 teaspoons

Directions:
1. Mix everything into a sloppy dough. It may be fairly stiff at this stage. Cover and set aside for 4 hours, until bubbling and expanded slightly.

French Country Bread
Stage 2: Making the final dough
Ingredients
3/4 cup less 1 teaspoon whole-wheat or graham flour, plus more for dusting
2 cups plus 2 tablespoons unbleached all-purpose flour
1¼ teaspoons sea salt or ⅔ teaspoon  table salt
1 ¼ cups water
1 ¾ cups production leaven – this should leave some (1 cup) for your next loaf.
Total 6 cups less 2 tablespoons

Directions:
1. Mix the dough with all the ingredients except the production leaven. It will be a soft dough.
2. Knead on an UNFLOURED surface for about 8-10 minutes, getting the tips of your fingers wet if you need to. You can use dough scrapers to stretch and fold the dough at this stage, or air knead if you prefer. Basically, you want to stretch the dough and fold it over itself repeatedly until you have a smoother, more elastic dough.
3. Smooth your dough into a circle, then scoop your production leaven into the centre. You want to fold the edges of the dough up to incorporate the leaven, but this might be a messy process. Knead for a couple minutes until the leaven is fully incorporated in the dough.
4. Spread some water on a clean bit of your work surface and lay the dough on top. Cover with an upturned bowl, lining the rim of the bowl with a bit of water. Leave for an hour, so that the gluten can develop and the yeasts can begin to aerate the dough.
5. Once your dough has rested, you can begin to stretch and fold it. Using wet hands and a dough scraper, stretch the dough away from you as far as you can without breaking it and fold it back in on itself. Repeat this in each direction, to the right, towards you, and to the left. This will help create a more ‘vertical’ dough, ready for proofing.
6. Heavily flour a proofing basket with whole wheat flour and rest your dough, seam side up, in the basket. Put the basket in a large plastic bag, inflate it, and seal it. Set aside somewhere warm for 3-5 hours, or until it has expanded a fair bit. It is ready to bake when the dough responds to a gently poke by slowly pressing back to shape.
7. Preheat the oven to hot 425°F. Line a baking sheet with parchment, then carefully invert the dough onto the sheet. I like to put the baking sheet on top of the basket, then gently flip it over so as to disturb the dough as little as possible. Make 2-3 cuts on top of the loaf and bake for 40-50 minutes, reducing the temperature to moderately hot 400°F after 10 minutes.
8. Cool on a cooling rack.

Daring Bakers Challenge: Povitica

It's the 27th and you know what that means my Daring Bakers reveal. The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk. Povitica is a traditional Eastern European Dessert Bread that is as lovely to look at as it is to eat!

Almond

I was so excited to make this. I love yeast and enjoy working with it, and this was such a great treat to make something so versital. Make it sweet, savory your choice. I made mine sweet then later I wished I had made one of them wtih cheese and garlic, though my pants are glad I didn't.

Hazelnut

I made this twice, that is how good it was and it was so hard not to share iwth you. My kitchen smelled heavenly and it was so lovely. The first time I made a half batch then the second time I made a full 4 loaves, yes that is a lot of bread, but I made it and then promptly gave it all away to the boys teachers.

Hazelnut

I will say I didn't make mine with walnuts, I don't like walnuts...at all. They don't come in my house ever. Instead I made it with hazelnuts and then almonds. The almond one was my favorite. I substituted the vanilla with almond extract, and the walnuts for almonds. Pure heaven. If you like walnuts, and I'm sure there are plenty of people who do; make it with those. I did make one batch without any nuts and then another with apples. They were both delicous.

 Apple Cinnamon

Also we aren't coffee people unless you are talking kahlua, sorry side tracked, so I topped mine with a bit of milk and then a sprinkling of sugar.

Cinnamon Sugar

Yes, there are alot of steps, but for someone who isn't familiar with yeast they are a bit like someone hlolding your hand, so please don't be afraid, yeast can be your friend.


Povitica (makes 4 loaves)

To activate the Yeast:
2 Teaspoons (10 ml/9 gm) Sugar
1 Teaspoon (5 ml/3 gm) All-Purpose (Plain) Flour
½ Cup (120ml) Warm Water
2 Tablespoons (30ml/14 gm/½ oz/2 sachets) Dry Yeast

Dough:
2 Cups (480ml) Whole Milk
¾ Cup (180 ml/170gm/6 oz) Sugar
3 Teaspoons (15 ml/18 gm/2/3 oz) Table Salt
4 Large Eggs
½ Cup (120ml/115 gm/one stick/4 oz) Unsalted Butter, melted
8 cups (1.92 l/1.12 kg/39½ oz/2½ lb) All-Purpose Flour, measure first then sift, divided

Walnut Filling:
7 Cups (1.68 l/1.12 kg/2.5 lbs) Ground English Walnuts
1 Cup (240ml) Whole Milk
1 Cup (240ml/225 gm/2 sticks/8 oz) Unsalted Butter
2 Whole Eggs, Beaten
1 Teaspoon (5ml) Pure Vanilla Extract
2 Cups (480ml/450 gm/16 oz) Sugar
1 Teaspoon (5 ml/4 gm) Unsweetened Cocoa Powder
1 Teaspoon (5 ml/3 gm) Cinnamon

Topping:
½ Cup (120 ml) Cold STRONG Coffee
2 Tablespoons (30 ml/28 gm/1 oz) Granulated Sugar
Melted Butter

To Activate Yeast:
1. In a small bowl, stir 2 teaspoons sugar, 1 teaspoon flour, and the yeast into ½ cup warm water and cover with plastic wrap.
2. Allow to stand for 5 minutes
To Make the Dough:
3. In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
4. In a large bowl, mix the scalded milk, ¾ cup (180 gm/170 gm/6 oz) sugar, and the salt until combined.
5. Add the beaten eggs, yeast mixture, melted butter, and 2 cups (480 ml/280 gm/10 oz) of flour.
6. Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
7. Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick. Note: I did not use all 8 cups of flour
8. Divide the dough into 4 equal pieces (they will each weight about 1.25 pounds/565 grams)
9. Place dough in 4 lightly oiled bowls, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.
To Make the Filling
10. In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
11. Heat the milk and butter to boiling.
12. Pour the liquid over the nut/sugar mixture.
13. Add the eggs and vanilla and mix thoroughly.
14. Allow to stand at room temperature until ready to be spread on the dough.
15. If the mixture thickens, add a small amount of warm milk.
To Roll and Assemble the Dough:
16. Spread a clean sheet or cloth over your entire table so that it is covered.
17. Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
18. Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
19. Spoon 1 to 1.5 teaspoons (5ml to 7 ½ ml/4 gm to 7 gm) of melted butter on top.
20. Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
21. As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
22. When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
23. Spoon filling (see below for recipe) evenly over dough until covered.
24. Lift the edge of the cloth and gently roll the dough like a jelly roll.
25. Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced.
26. Repeat with remaining three loaves, coiling each rope of dough in its own loaf pan.
27. Brush the top of each loaf with a mixture of ½ cup (120 ml) of cold STRONG coffee and 2 tablespoons (30ml/28 gm/1 oz) of sugar. If you prefer, you can also use egg whites in place of this.
28. Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
29. Preheat oven to moderate 350°F/180°C/gas mark 4.
30. Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
31. Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
32. Remove bread from oven and brush with melted butter.
33. Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
34. Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 2.5 and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
35. It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.
Smaller batch measurements courtesy of Audax
Half Batch Dough Ingredients (Makes two loaves each 1.25 lbs/565 grams)
To activate the Yeast:1 Teaspoon (5 ml/4 ½ gm) Sugar
½ Teaspoon (2½ ml/1½ gm) All-Purpose (Plain) Flour
¼ Cup (60 ml) Warm Water
1 Tablespoon (15 ml/7 gm/¼ oz/1 sachet) Dry Yeast

Dough:
1 Cup (240 ml) Whole Milk
6 Tablespoons (90 ml/85 gm/3 oz) Sugar
1½ Teaspoons (7½ ml/9 gm/1/3 oz) Table Salt
2 Large Eggs
¼ Cup (60 ml/60 gm/½ stick/2 oz) Unsalted Butter, melted
4 cups (960 ml/560 gm/19¾ oz/1¼ lb) All-Purpose Flour, measure first then sift, divided

Topping:
¼ Cup (60 ml) Cold STRONG Coffee
1 Tablespoon (15 ml/14 gm/½ oz) Granulated Sugar
Melted Butter

Half Batch Filling Ingredients (enough filling for the two loaves(
3½ Cups (840 ml/560 gm/1¼ lb/20 oz) Ground English Walnuts
½ Cup (120 ml) Whole Milk
½ Cup (120 ml/115 gm/1 stick/4 oz) Unsalted Butter
1 Whole Egg, Beaten
½ Teaspoon (2½ ml) Pure Vanilla Extract
1 Cup (240 ml/225 gm/8 oz) Sugar
½ Teaspoon (2½ ml/2 gm) Unsweetened Cocoa Powder
½ Teaspoon (2½ ml/1½ gm) Cinnamon

Storage:
There are several options for storing (and eating) your four loaves of Povitica:

• The Povitica will keep fresh for 1 week at room temperature.
• The Povitica will keep fresh for 2 weeks if refrigerated.
• The Povitica can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminum foil. It is recommended to not freeze Povitica with cream cheese fillings as it doesn’t hold up to being thawed really well – it crumbles.

Daring Bakers Challenge.....

It's that time a the month again where for the Daring Bakers Challenge reveal. This month we were challenged to make Croissants. They are something that I have always wanted to make, but knew I probably wouldn't because of the time involved. Well luckily for me I did get to make them and they are much more simple though still very time consuming than I originally thought to make.

Now honestly mine didn't turn out that great. They were flaky yes, but they were very heavy. I think I kneaded the dough to much and with the weather we were having that I could have used a bit more liquid; my dough was really dry. They still had great flavor and I will be trying them again this fall.

Blog-checking lines: The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

This month I cheated a bit and just copied the instructions down for you.

It does take a lot of time. I started them in the afternoon on day one, let me rise for the second time overnight in the fridge, and they were ready for breakfast on day two.

Croissants
Ingredients
1¼ teaspoon dry-active yeast
3 tablespoons warm water
1 teaspoon sugar
1 3/4 cups flour
2 teaspoons sugar
1½ teaspoon salt
½ cup milk
2 tablespoons vegetable/canola oil
½ cup chilled unsalted butter
1 egg, for egg wash

Directions:

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or counter top, and use your hands to press it out into a rectangle about 8 by 12 inches.
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches.
23. Remove the butter from the board, and place it on the top half of the dough rectangle.
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle
41. Cut the dough into two rectangles
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches
44. Cut the rectangle into three squares
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. 50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

Daring Bakers Challenge: Candylicious

This month's challenge was just up my ally as I love working with chocolate. I chose to make Devils food truffles, carrot cake truffles, chocolate truffles with hazelnuts and then white chocolate dipped cherries. There were many happy people in my family this month. 

The August 2011 Daring Bakers' Challenge was hosted by Lisa of Parsley, Sage, Desserts, and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

For the Devils food and Carrot cake truffles I followed my recipe for cake balls, which I got from Bakerella.

The carrot cake ones I topped with some toasted coconut. If you don't know how to toast coconut it's super simple you can either put it in a dry saute pan and turn on medium heat stirring occasionally, make sure to watch it though it burns easily, or you and toast it in the oven on a baking sheet at 350 degrees, either way works well. If you have extra put it in an airtight container and put it in the freezer for next time.

For the cherries I took white candy melts and melted them per package directions then dipped the washed, dried cherries. I then put them on wax paper to dry. They were great. I used Rainer cherries because that was what was in season here when I did them.

These were my favorite. I can't make these again.

Truffles

Servings: Makes +- 30 truffles, recipe easily doubled or halvedFor the best tasting truffles, a high quality chocolate is ideal, especially one that is 62% cacao or higher

1 ¾ cup (9 oz/250 gm) Milk Chocolate, finely chopped
1/2 cup (4 oz / 120 ml) Double/Heavy Cream (36% - 48% butterfat)

Making the ganache
1. Finely chop or grate the chocolate
2. Place in a heatproof bowl
3. In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot)
4. Pour the cream over the chocolate
5. Gently stir the mixture until all the chocolate has melted and it is smooth
Tip: If you end up with pieces of chocolate that won’t melt, put the bowl over simmering water (but not touching the water) and stir gently until it’s all melted
Tip: Be careful if you do need to heat it over simmering water, if the mixture gets too hot it will split and you’ll end up with gooey chocolate swimming in oil, so don’t overheat the ganache, steam from a gentle simmer is all you need.
6. Stir in your desired flavorings

For rolled truffles
1. Allow the ganache to firm up in a container of choice, preferably deep rather than shallow
2. Using a teaspoon or melon baller, scoop up room temperature ganache
3. With gloved hands, roll the balls between your palms to round them off
4. Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired

Tip: If dipping in chocolate, it’s best to refrigerate the ganache balls before dipping so that they’re firm and don’t melt from the warm chocolate

Tip: For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients

5. Place on parchment paper until set

Enjoy!

Daring Bakers Challenge: Chocolate Marquise

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

This was a fun one to make, and delicious to eat. This would be a perfect dessert to serve at at a party since it does make a lot, so be prepared for that. If you want you could halve or even quarter the recipe, if it makes anything come out uneven I would suggest just rounding up, it won't make a true difference in the dessert.

Make sure that you read this several times before you start, there are a lot of steps and you don't want to have to start over, I hate that. Also assemble all of your ingredients, make sure you have everything out and ready to go. Once you have that it really won't take long to do. The longest part is the chilling and that is one of the best parts since  you can make it ahead of time or even the day before.

My boys were a bit wary at first since I haven't served them something like this before, but after the first bite they were hooked and loved it. I am sure I will make this again.

I did substitute rum for the tequila since I am not a fan. Next time I will substitute my coffee liqueur for the rum (homemade with rum) as chocolate and coffee are always a good combination. Either way though you need to add some sort of liquor to it, so pick you favorite and go with that. 

I also neglected to roll mine in the cocoa powder, it isn't because I didn't have any, I did first time then took a bite and for me it was to bitter, so I left it off.

Chocolate Marquise

11 large egg yolks at room temperature
4 large whole eggs
2/3 cup  sugar
1/3 cup water
Chocolate Base, barely warm (recipe follows)
2 cups heavy cream
2 cups Dutch process or extra dark cocoa powder (for rolling)


Directions:

1. In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.

2. When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan. Bring the syrup to a boil and then cook to softball stage (235F/115C).  

3. With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.

4.When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.

5. In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.

6. When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute. 

7. Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.

8. Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air).

9. Freeze until very firm, at least 2 - 4 hours (preferably 6 – 8 hours).

10.When you're ready to plate, remove the marquise from the freezer at least 15 minutes before serving. While it's still hard, remove it from the pan by pulling on the parchment 'handles' or by flipping it over onto another piece of parchment.  

11. Cut it into cubes and roll the cubes in cocoa powder. These will start to melt almost immediately, so don't do this step until all of your other plating components (meringue, caramel, spiced nuts, cocoa nibs) are ready. The cubes need to sit in the fridge to slowly thaw so plating components can be done during that time. They don’t need to be ready before the cubes are rolled in the cocoa powder.

12. Plate with the torched meringue and drizzled caramel sauce, and toss spiced almonds and cocoa nibs around for garnish. You want to handle the cubes as little as possible because they get messy quickly and are difficult to move. However, you want to wait to serve them until they've softened completely. The soft pillows of chocolate are what make this dessert so unusual and when combined with the other elements, you'll get creamy and crunchy textures with cool, spicy, salty, bitter, and sweet sensations on your palate.

Chocolate Base

12 ounces (1 bag) bittersweet chocolate chips 60-70% cacoa
1 1/2 cups heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup tequila
1/4 cup light corn syrup
3/4 teaspoon vanilla
1/4 cup dutch process or extra dark cocoa powder
1/8 teaspoon freshly ground black pepper
2 Tablespoons unsalted butter, softened

Directions:
1. Place the chocolate in a small mixing bowl.

2. In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.

3. Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.

4. Add the remaining ingredients and stir to combine.

5. Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. Whisk it until it is smooth again before using it in the marquise recipe.

Torched Meringue

11 large egg whites
1 ¾ cups sugar
Splash of apple cider vinegar
1/2 teaspoon vanilla

Directions:
1. Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.

2. Over a saucepan of simmering water, warm the egg white mixture. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.

3. Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.

4. When you're ready to plate the dessert, spoon the meringue onto a plate (or use a piping bag) and use a blowtorch to broil.

Tequila Caramel

1 cup sugar
1/2 cup water
1 cup heavy cream
3/4 teaspoon salt
2 tablespoons tequila

Directions:
1. In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.

2. Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.

3. Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. When the caramel has darkened to the point you want it, remove it from the heat. Add the salt and tequila and stir to combine. Set aside until ready to serve.

Enjoy!

Daring Bakers Challenge: Maple Mousse in an edible container

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container.

This was a bit of a challenge for me, the two example recipes for the edible containers are both things that are on the NO list for the restricted diet we are trying for the migraines, so I went simple and made graham cracker crusts that could stand alone to hold the mousse. This whole new diet thing is really starting to cramp my style, though if it works it will be worth it.

Graham Cracker Crusts
1 package graham Crackers
1 box animal crackers
2 tablespoons granulated sugar
1 stick unsalted butter - melted

In your food processor combine graham crackers, animal crackers and sugar, pulse until they are a fine crumb. Add in melted butter and pulse until combined. Press into pie plate or other dishes. Bake at 325 for 8-10 minutes.

Let cool completely before filling.


Maple Mousse 
1 cup pure maple syrup (not maple-flavoured syrup)
4 large egg yolks
1 package unflavoured gelatine
1 1/2 cups heavy whipping cream

Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).  Add warmed egg yolks to hot maple syrup until well mixed. 

Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (15 second intervals) until gelatine has completely dissolved.

Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.

Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour. Remove from the fridge and divide equally among your edible containers.



This makes an easy do ahead for a party. Enjoy!!

Meringue Coffee Cake

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This was a great to make. I really enjoyed it, though the meringue isn't my favorite it was still good. I halved the recipe since I knew I didn't need two of them. I also left out the chocolate (lent), and the nuts (boys), but I am sure they would have been excellent.

This is something that I could easily make the day before church and then serve at coffee hour.

FILLED MERINGUE COFFEE CAKE
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Dough:
4 cups flour
¼ cup sugar
¾ teaspoon salt
1 package active dried yeast
¾ cup whole milk
¼ cup water
½ cup unsalted butter-room temperature
2 large eggs-room temperature

Meringue:
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup sugar

Filling:
1 cup chopped pecans or walnuts
2 Tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 cup semisweet chocolate chips or coarsely chopped chocolate

To make the dough:
In a large mixing bowl, combine 1 ½ cups of the flour, the sugar, salt and yeast.
In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Let it sit until it is just warm to the touch or you will kill the yeast.

With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup flour and beat for 2 more minutes.

Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, and elastic, keeping the work surface floured and adding extra flour as needed.

 

Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes.

When the dough has doubled in size prepare your filling and meringue. In a small bowl, combine the cinnamon and sugar for the filling if using.

In another bowl set out your chocolate and nuts (if using).

To make the meringue:In your mixer bowl beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Next:
Line 2 baking/cookie sheets with parchment paper. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch  from the edges. Sprinkle half of your filling of choice evenly over the meringue. Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors, make cuts along the outside edge at 1-inch intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.

Repeat with the remaining dough, meringue and fillings.

Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Preheat the oven to 350°F

Brush tops with water then sprinkle on a bit of sugar

Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.

 

Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool. Best if served the same day or next day.



Enjoy!!

Daring Bakers Challenge: Panna Cotta and Nestle Florentine Cookies

I have seen Panna Cotta so many times, yet I have never made it, well this was my chance. Part of the reason I hadn't made was well, it didn't really look like something that my boys would like, and when that happens the recipe doesn't have much hope around here.

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Preparation time:
• 20-25 minutes to prepare the Panna Cotta - at least 6 hours to chill
• 20-25 minutes to prepare the cookies 6-8 minutes to bake

Equipment required:
• Small mixing bowl
• Two medium sized heavy bottom pot or saucepan
• Wooden spoon and/or whisk
• Glasses or ramekins - something to pour and serve your Panna Cotta in
• Measuring cups
• Measuring spoons
• Silpat or wax paper or parchment paper
• Baking sheet
• Small bowl

 

Giada's Vanilla Panna Cotta

Ingredients
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt

Directions:

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

If you are layering this let the first layer set for 1/2 hour then using a spoon pour the next layer on carefully, then refrigerate again, and repeat.

 

Nestle Florentine Cookies

Recipe from the cookbook “Nestle Classic Recipes”, and their website.

Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Directions:

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

1. Melt butter in a medium saucepan, then remove from the heat.
2. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
3. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
4. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stove top (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
5. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
6. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 - 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Enjoy!!

Daring Bakers Challenge: Biscuit Joconde

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

It took me a bit to get my head around the idea of this dessert, but when I did it was super simple. I did make a few mistakes along the way, and if I have time I will redo it and post another picture. It still turned out great and was delicous too. I did a chocolate one knowing that my boys would love it. I filled mine with homemade chocolate mousse and then topped it with homemade whipped cream. I then shaved chocolate on top and added a few cherries for the kids.

A few tips that will make this easy for you:
1. Weigh out all of your ingredients you are much more likely to get the end result that you are looking for.
2. When you make your design on the paste make sure you go all the way through it and not just on the top, I failed to do that so my very pretty design did not come through.
3. Make sure your filling is very firm, it will help the dessert to hold together better.


Preparation time: This is difficult to guess at. This time will vary. 2 hours for the joconde?? Entremets portion will vary depending on your fillings.

Equipment required:

• Silpat
• ½ baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)
• Mixer (optional)
• Bowls
• Knives
• Offset spatula
• Regular spatula
• Pastry comb (optional)
• Rulers
• Spring form pan
• Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to use as a mold for individual desserts)
• Torte/entremets mold/Springform pan/ Trifle dish (for larger desserts)
• Cling wrap
• Parchment paper
• Gel, paste or liquid food coloring (optional)

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients:¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:

1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:

1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:

Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.

Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.

Cool. Do not leave too long, or you will have difficulty removing it from mat.

Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:

Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.

Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

Trim the cake of any dark crispy edges. You should have a nice rectangle shape.

Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.

Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)

Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.

The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

Suggestions:Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.



Enjoy!!

Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

I had never made stollen before, so this was quite interesting. I really enjoyed making it and while there seems to be a lot of steps involved it really is simple. You make the dough, refrigerate it, let it rise, then form it, let it rise a bit more, then bake it.  Simple as most dough recipes follow the same guidelines except for the refrigeration, so this isn't a day of thing it is a day before thing. Which when you think about it is perfect. You can make it the day before and that leaves you more time the day of to do the things you really want to.

Stollen Wreath
Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people
Ingredients
¼ cup (60ml) lukewarm water (110º F / 43º C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
½ cup (120 ml) (115 gms) sugar
¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectioners’ (icing) (powdered) sugar for dusting wreath
Note: If you don’t want to use alcohol, double the lemon or orange extract or you could use the juice from the zested orange.

Directions:

Soak the raisins
In a small bowl, soak the raisins in the rum (or in the orange juice from the zested orange) and set aside. See Note under raisins.

To make the dough
Pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes. Stir to dissolve yeast completely.
In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted. Let stand until lukewarm, about 5 minutes.
Lightly beat eggs in a small bowl and add lemon and vanilla extracts.
In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture. This should take about 2 minutes. It should be a soft, but not sticky ball. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate. Here is where you can add the cherries if you would like. Be delicate with the cherries or all your dough will turn red!
Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed. The dough should be soft and satiny, tacky but not sticky. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.
Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil. Cover the bowl with plastic wrap.
Put it in the fridge overnight. The dough becomes very firm in the fridge (since the butter goes firm) but it does rise slowly… the raw dough can be kept in the refrigerator up to a week and then baked on the day you want.

Shaping the Dough and Baking the Wreath
1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with the oven rack on the middle shelf.
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
5. Starting with a long side, roll up tightly, forming a long, thin cylinder.
6. Transfer the cylinder roll to the sheet pan. Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle. You can form it around a bowl to keep the shape.
7. Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.
8. Twist each segment outward, forming a wreath shape. Mist the dough with spray oil and cover loosely with plastic wrap.
Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom.
Transfer to a cooling rack and brush the top with melted butter while still hot.
Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
Wait for 1 minute, then tap another layer over the first.
The bread should be coated generously with the powdered sugar.
Let cool at least an hour before serving. Coat the stollen in butter and icing sugar three times, since this many coatings helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents!
When completely cool, store in a plastic bag. Or leave it out uncovered overnight to dry out slightly, German style.

Storage
The more rum and the more coatings of butter and sugar you use the longer it will store.
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar
1. Stollen freezes beautifully about 4 months
2. The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature and
3. One month in the refrigerator well covered with foil and plastic wrap.