Russian small pies.

Pirozhki.

about 30 small pies
250 grams of cold butter,
3 cups flour, grits or chop.
Yeast - a quarter of the sticks (25g) diluted in half a glass of warm water, and then put a half spoonful of sugar and salt a little bit.
Yeast left for 10-15 minutes and mix with flour,
there add 250 grams of sour cream, make a ball and put in the cold for 2 hours.

top with egg white or just milk. eggs - more glossy.
The dough is good for the cabbage filling,
Bake at 200C.
Until they turn brown on both sides.
Then you can apply the butter on top.
And cover with a towel for 10 minutes.

NOTE:
Dr.Oetker dry yeast a bag 7g.
The bag is for 500g of flour.
The content is equivalent to 21-25g of fresh yeast.
Thus, if the recipe is 50 g of fresh yeast, then you need about 2-2.5 bags of dry.
One bag of SAF-MOMENT 11 g corresponds to 60 grams of fresh yeast and goes to 1 kg of flour.
About 4 teaspoons.
That is, one teaspoon of SAF-MOMENT corresponds to approximately 15 grams of fresh pressed yeast.
And remember, all types of yeast are fermented as quickly as possible at 30C - a little hotter, and the yeast will be spoiled.

The Best Cinnamon Buns (Kanelbullar) by Bronte Aurell.

- Recipe: The Best Cinnamon Buns (Kanelbullar) - ScandiKitchen





36 Buns
Make the dough:
If using fresh yeast, add the luke warm milk (36C) to your mixing bowl in a stand mixer and add the yeast; stir until dissolved.
If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together.
Cover with cling film and leave in a warm place for about 15 minutes to become bubbly.
Pour into the bowl of a food mixer fitted with a dough hook.

Start the machine and add the cooled, melted butter.
Allow to combine with the yeast for 1 minute or so, then add the sugar and mix for a minute.
In a separate bowl, weigh out 800g of flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns – and you can always add more later.
The mixture has enough flour when it starts to let go of the sides of the bowl.
Once mixed, leave the dough in a bowl and cover with a clingfilm.
Allow to rise for around 30 minutes – or until it has doubled in size (this time can vary depending on the temperature in your kitchen).
Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Cut the dough into two equal pieces and using a rolling pin, roll out one lump of dough to a 40 x 50 cm/16 x 20 in. rectangle.
Using a spatula, spread the filling across the dough in an event, thin layer.

Traditional Swirls:
Simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.
Repeat with the remaining lump of dough.
Beautiful Twists:
Want to make cinnamon bun twist, like in the photo? Just scroll down to see how to twist (video).
The twists are shown at around 4 minutes in.
Roll out the dough, and fold it once you have spread the filling on it.
Make sure it is even and flat – then using a pizza cutter, cut out even sized strips.
Hold one end of the dough while you twist the dough back on itself and allow it to roll into a twist.
Always make sure the ends are tucked underneath or they will unravel during baking.
Leave to rise for a further 20 mins before brushing with egg.
Bake:
Heat the oven to 200C (fan).
Brush the buns lightly with beaten egg, then bake for 7-9 minutes or until golden and done.
Watch it, they can burn easily and different ovens vary in temperature: My oven bakes these on 180C fan in 8 minutes.

While they are baking, heat the golden syrup and date syrup in a pan until warm and liquid.
If you cant get hold of date syrup, just use golden –but Date syrup does add a lovely flavour to the buns.
When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) on top of the buns and cover with a quite damp tea towel.
The tea towel stops the buns from going dry and forming a crust – leave it on there for at least five minutes.
If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.
The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you cant eat 36 buns in one go.
Notes
Note for cardamom and cinnamon: buy the seeds (already de-podded) online and grind as you need, using a spice grinder (you can do it by hand, but its hard work).
Or buy pre-ground, but it loses potency quickly.
For cinnamon, never skimp on the quality – buy good ground cinnamon – the cheap stuff is not great and you need lots more to get a good flavour.

From book:

Saffron buns, jelly roll, cookies

- Celebrate the season with cosy Scandinavian baking traditions: Recipes for saffron buns, jelly roll, cookies

Cuisine Fiend | Cooking and baking recipes

- Cuisine Fiend | Cooking and baking recipes:

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Carrot cake cookies.

- Liam Charles shares recipes from his new book.
Carrot cake, but not as you know it.
Ingredients:
(Makes 15)
For the filling:
150g full-fat cream cheese
150g icing sugar
1tsp vanilla extract

For the dough:
350g plain flour
1/2tsp baking powder
1tsp ground cinnamon
1tsp mixed spice
1tsp ground cloves
150g unsalted butter, softened
100g soft light brown sugar
50g soft dark brown sugar
1 large egg
200g carrot, finely grated

For the decor:
Zest of 2 oranges and juice of 1 orange
4tbsp walnuts, finely chopped

Method:
1. Mix the cream cheese, three tablespoons of the icing sugar and the vanilla in a large bowl until combined, then pop in the freezer for 30-45 minutes.
2. Meanwhile, measure your flour, baking powder and spices into another bowl.
Beat your butter and both sugars together in a third bowl until creamy.
Beat your egg into the butter mixture, then tip in your carrot.
Mix together well.
Tip your dry ingredients into the carrot mixture and mix slowly to form a dough.
3. Preheat oven to 200C/Fan 180C/Gas 6.
Line a baking tray with baking paper.
Weigh your dough and divide by 15 - this is how much each ball should weigh.
Then flatten them slightly into thin discs using the palm of your hand.
4. Add a generous teaspoon of the cream cheese filling to the centre of each disc and wrap the dough around the filling to seal.
Pinch the top and roll it back into a ball, making sure no filling leaks out.
Pop the balls on to the tray and flatten slightly.
Place in the fridge to chill for 30 minutes.
5. Bake the cookies for 20 minutes, until golden brown.
Remove from the oven and leave on the tray for a few minutes to firm up, then transfer to a wire rack to cool further.
6. Sift the remaining icing sugar into a small bowl and mix with the orange juice - you're aiming for a drizzling consistency.
Flick the icing over the cookies and top with the orange zest and walnuts.

Fastelavnsboller – Lenten buns by by Bronte Aurell.

- Fastelavnsboller – Lenten buns – by Bronte Aurell
- Fastelavnsboller med creme - YouTube
- My new book is out now! – by Bronte Aurell
To make the dough:
25g (1oz) fresh yeast OR 13g (just under ½oz) dried yeast (read the yeast section of the method carefully for what to do before you start baking)
250ml (1 cup) whole milk, heated to 36-37ºC (97-99ºF)
100g (just less than 1 stick) butter, melted and cooled slightly
40g (3 tbsp) caster sugar (granulated will be OK
400-500g (3 - 3⅔ cups) strong white bread flour
1 tsp baking powder
2 tsp ground cardamom /sainsburys, hollandandbarrett, Morrisons/
1 tsp salt
1 egg, beaten

To make the pastry cream filling:
500ml (2 cups) whole milk
1 vanilla pod
2 eggs
1 egg yolk
100g (½ cup) caster sugar
30g (3 and a bit tbsp) cornflour
25g (just less than ¼ stick) butter

To make the topping:
150g icing sugar (1 cup confectioner's sugar)
50g (3½ tbsp) melted dark chocolate
Sprinkles
Hot water

- Start by making the pastry cream by adding the milk and vanilla pod to a saucepan and bringing to the boil.
- In a food processor, whisk the sugar, eggs and cornflour together.
- Pour one third of the hot milk into the egg mixture at medium speed, then pour the contents of the processor bowl back into the saucepan.
Bring it back to the boil, taking care not to burn.
It needs to be at boiling point to thicken, which will take around 30 seconds, so keep your eye on it.
- Take the saucepan off the heat, add the butter and stir.
Transfer the cream to a cool bowl and leave it to set.
- If you’re using fresh yeast, add the warm milk to a mixing bowl and stir in the yeast until it’s dissolved.
Alternatively, if you’re using dried yeast, sprinkle it into the warm milk and whisk together.
Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly.
- Pour the yeast-milk mixture into a food processor with a dough hook attachment.
Start the machine and add the cooled, melted butter.
Allow everything to combine for a minute or so, then add the sugar.
Leave to combine for another minute.
- In a separate bowl, weigh out 400g (3 cups) of the flour, add the cardamom and salt and mix together.
Start adding the flour and spices into the milk mixture, bit by bit.
Add the beaten egg.
Keep kneading for 5 minutes.
You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it.
It is better not to add too much flour as this will result in dry buns.
You can always add more later.
- Once mixed, leave the dough in a bowl and cover with a dish towel or cling film.
Allow to rise for around 30 minutes or until it has doubled in size.
- Dust a table top with flour and turn out the dough.
Using your hands, knead the dough and work in more flour if needed.
Using a rolling pin, roll out the dough to a 30x40cm rectangle (approx 12x16in).
Cut the dough into 12 equal squares.
- On each square, add a good tablespoon of pastry cream.
Gather the corners together on top, then slowly gather the sides to ensure the pastry cream stays inside the bun and won’t seep out during baking.
- When the bun is completely closed, turn over and place on a lined baking tray, seam side down.
Leave the buns to rise for a further 20-25 minutes.
- Heat your oven to 180ºC fan (200ºC conventional, 400ºF, gas mark 6).
Brush the buns with egg.
Pop the buns in and bake for 10-12 minutes or until golden and baked through, then leave to cool.
Baking time may vary depending on your oven – adjust your baking time accordingly.
- To make the icing, melt the chocolate.
Mix the icing sugar with a tablespoon of hot water, and maybe another one, until you have a thick, smooth mixture.
Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over them when you just want it to sit neatly on top).
- Top each bun with chocolate icing, add sprinkles, and serve!

Cheese Danish by George Greenstein

- Cheese Danish by George Greenstein

Yogurt Cake.

135 grams yogurt
200 grams caster sugar
3 large eggs
200 grams plain flour
2 tsp baking powder
0.5 tsp salt
125 ml sunflower oil
Fresh strawberries and icing sugar, to serve

Preheat oven to 180 C.
Grease and line a 22cm/9 inch round cake tin.
Combine yogurt, sugar and eggs in a large bowl and beat until well combined.
Sift in the flour, baking powder and salt, and mix well.
Fold in the sunflower oil until incorporated, taking care not to over mix.
Spoon into the prepared baking tin and bake in the centre of the oven for 45-50 minutes.
Leave to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
Serve with fresh strawberries and a light dusting of icing sugar.

- French-Style Strawberry Yogurt Cake – Onken
- Yogurt Cake Recipe | Chocolate & Zucchini
- Quick and Easy Recipe: Yogurt Cake | Kitchn

Blueberry Tart Recipe by Chocolate & Zucchini.

- Blueberry Tart Recipe | Chocolate & Zucchini:

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Gooseberry and almond cake - By Diana Henry.

- Gooseberry and almond cake - Telegraph

Sweet-tart and moist.
There’s sugar in this, of course, making it an occasional treat.
But it’s made partly with wholemeal spelt flour, which is both better for you than white flour and also brings a nutty tone.
You can replace it with wholemeal wheat flour, if you prefer.

Serves 8




125g unsalted butter, plus more for the tin
125g soft light brown sugar
3 large eggs, lightly beaten
50g wholemeal spelt flour, sifted
25g plain flour, sifted
75g ground almonds (preferably freshly ground)
3-4 tsp baking powder
350g dessert gooseberries (red or green), topped and tailed
4 tbsp golden caster sugar
30g flaked almonds icing sugar, to dust

Preheat the oven to 190°C/375°F/gas mark 5.
Butter a 20cm (8in) springform cake tin.

Beat the butter and soft light brown sugar until light and fluffy.
Add the eggs a little at a time, beating well after each addition.
If the mixture starts to curdle, add 1 tbsp of the spelt flour.
Fold in the rest of the flours, the almonds and baking powder using a large metal spoon, then scrape into the prepared tin.

Toss the gooseberries with the golden caster sugar and spread them over the top of the cake.
Bake for 40 minutes.
Sprinkle on the flaked almonds and return to the oven for 10 minutes.
The cake is ready when a skewer inserted into the centre comes out clean.

Leave to cool in the tin, then carefully remove the ring and base of the tin.
Dust with icing sugar before serving.


a cherry version…
This is just as good made with cherries.
Just pit 500g of them and throw them on to the cake just before it goes into the oven.
They’ll be soft in the time that it takes the cake batter to cook.
This makes a lovely squidgy cake.

- Tip:
Cake needs to be cooked for much longer – in my experience a fruit-heavy cake like this needs at least 45 – 50 mins in the oven, I had to keep returning to the oven and actually went on to 50 mins.
For lack of gooseberries I baked my blueberry pie!
Nice batter and tasty cake in the end though!

Steamed custard bun and spotted dick.

- Steamed custard bun and spotted dick recipes | Ruby Tandoh | Life and style | The Guardian

Ruffled Milk Pie - Galatopita.

- Ruffled Milk Pie {Galatopita} - Bake-Street.com - Bake-Street.com

Maritozzi with whipped cream.

- Maritozzi • Ricetta • BiancoLievito:
Sweet Yeasted Roman Buns with Whipped Cream (Maritozzi)
1 kg Flour 00 strong W360
200 g Lievito Madre
10 g Lievito di Birra - brewer's yeast
300 gr Whole eggs
200 gr Sugar
50 gr Powdered milk/Lattepolvere
200 gr Water
300 gr Butter
250 g Raisins
10 gr Salt
50 gr leavened mix ("leavening mix" to be added for the development of the final dough.)
50 gr Honey

Mix the flour, lievito madre, or the beer, the whole eggs, the sugar, the honey and the powdered milk dissolved in half of the recipe in the mixer or the kneader.
Start kneading, moisturizing the dough with the remaining water adding it little by little.
Continue kneading until gluten is developed.
Taking a piece of dough and enlarging it with your hands, you have to form a veil of elastic dough.
Add the butter, salt and aromas so that everything is incorporated well.
As a last ingredient, add the raisins washed, softened and well squeezed (the processing is more rational if the preparation of the raisin takes place the night before the dough, so as to have a moist and dry fruit).
Cover and leave in the fridge for about 10-12 hours.
After this time break for portions of 40-50gr and preshape.
Leave to rest for 10 minutes.
Pick up each piece and round it well giving the final shape.
Put in baking pan to rise for 90min 28C and bake at 180C for about 20min.
Once out of the oven, glaze with a mixture of icing sugar (Stem the icing sugar with water and a drop of alcohol to obtain a smooth consistency) - frosting - Buttercream frosting.
PS
The powdered milk brings sugars, improving the coloring in cooking and helps to have a "thinner" crust.
If you can not find it, you can replace it with about 80g of whole milk, and reduce the amount of water by about 30gr.

As for the leavened mix (https: //www.biancolievito.it/le-ricette/? Category = 184 ...), this is nothing but a paste made of candied citrus fruits, sugars and vanilla, which is used to flavor leavened dough. The practicality of this preparation is that you can keep it in the fridge, once ready!
- Maritozzi | Cooking from Minneapolis to Milan:

- Maritozzi with whipped cream | Emiko Davies:
0.8 ounces (25 grams) fresh yeast (1 teaspoons or 7 grams of dry yeast)

- Italian Maritozzi by BiancoLievito - Food Fanatic:
200 gr Sourdough at 2° refreshment

- Sweet Yeasted Roman Buns with Whipped Cream (Maritozzi) Recipe on Food52
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Crostata from Alice Kiandra Adams.

- crostata, crostata – rustica RETRO:
A crostata is an Italian baked tart or pie.
A crostata – the generic name for a jam or fruit tart – is a kind of mainstay of Italian family cooking.
Italians don’t actually bake a great deal – most often a birthday cake is a fluffy mass of sponge layered with custard and cream from the local pasticceria – but there is someone in every family who prepares the crostata for the occasions where one is called for; a nice afternoon tea, a family lunch, a picnic or a special breakfast.
Indeed, crostate are as much a breakfast food as anything else in the land of cakes for colazione.
A pastry ‘crust’ is essentially just a vehicle for whatever seasonal fruit is calling out from the market stalls, or begging to be used from the bottom of the fridge.
You can use jam you already have in the larder (good reason to always have extra jars of good jam on the shelves) or cook fresh fruit down ready for the tart.
I am constantly experimenting, and love good ripe fruit like plums sprinkled with sugar and just cooked down as part of the baking process, actually a fine way to get a really well baked crust as the fruit needs time to cook.
We made this at Market to Table a couple of months ago and the group decided that it was very good, and also agreed that a little whipped cream goes well with a plum tart.
If you want to see photos of this version they are part of this lovely account of Market to Table by Paola from Italy on My Mind.

crostata con la marmellata, simple jam tart

For short crust pastry:
250 g plain flour (or 150 g plain flour, 100 g fine ground durum wheat flour)
80 – 100 g caster sugar (light brown caster is nice)
125 g butter
1 large egg (or 1 med egg plus one yolk)
Zest of 1/2 lemon
Pinch of salt

Jar of homemade jam
The pastry can be made so easily by hand there is (almost) no advantage to puling out the stand mixer or food processor.
It can also be made in advance and keeps well for a couple of days in the fridge and can be froozen for up to 3 months.
Mix all of the dry ingredients and lemon zest together, then add the chilled butter cut into small pieces.
Rub the butter into the flour using the tips of your fingers and once mixture has the consistency of breadcrumbs add a beaten egg and mix well until the mixture comes together in a ball.
If the pastry is still dry add a teaspoon of water.
Turn out onto a well floured surface, knead until it has a uniform consistency, then form a block, cover with plastic wrap and refrigerate for at least half an hour before using.

Heat the oven to 180°C.

Roll out two-thirds of the pastry out on a well floured surface.
Marble is good because it is cold and helps stop the butter in the pastry from melting.
Lightly flour a tart tin with a removable base and line with pastry.
If the pastry tears or is not quite the right size you can patch and repair the missing bits.
Trim the excess pastry using the back of a butter knife or metal spatula.

Fill the shell with a roughly 1.5 cm layer of jam, making sure not to fill too high.
Remember that the jam will bubble up during the cooking process.
Roll out the remaining pastry and using a knife or a pastry wheel cut ribbons the length of the crostata and the width you prefer.
One by one place the ribbons of pastry on top of the tart to create a lattice.
I believe in slightly wonky rustic style lattice, but if you want perfectly threaded lattice this is a good video.

Bake for 20 – 30 minutes at 180 °C or until the pastry has a deep golden colour.
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Pull-apart Pineapple Bun.

- DIM SUM MONTH: CHARSIU PULL-APART PINEAPPLE BUN – Lady and Pups – an angry food blog:
Dough:
2 cups (242 grams) all-purpose flour
1/2 cup (60 grams) white rice flour
1 1/2 tsp yeast
1/4 tsp salt
1/2 cup (120 grams) whole milk
1/3 cup (100 grams) sweetened condensed milk
1/4 cup (60 grams) water
2 1/2 tbsp (37 grams) unsalted butter, softened

Make the buns:
In a stand-mixer with hook-attachment, combine all-purpose flour, white rice flour, yeast, salt, whole milk, sweetened condensed milk and water.
Knead on medium speed until a soft dough as formed.
Add the unsalted butter, 1 tbsp at a time, and knead until fully incorporated.
Turn to high speed and knead for another 5 min until the dough is very elastic and smooth.
The dough should be sticky but pulls away cleanly from the bowl when the machine is running.
If the dough is not sticky at all, add 2 tsp more water, or if too wet, add a bit more flour.
Cover with plastic wrap and let rise at room temperature until fully doubled, approx 2~4 hours depending.
Scrape the dough onto a lightly floured surface, and divide into 12 equal portions.
Shape each into small balls, then stuff each ball with about 1 heaping tbsp of filling and pinch to close.
Repeat with the rest, then arrange them inside a 8 x 11 inch retangle pan (or 9" square pan, or any other container you'd like to serve them in), then cover tightly with plastic wrap.
You can now freeze them until needed (you can do this a few days ahead).
A Few hours before baking (at least 4 hours to be safe), leave the pan in a warm place and let thaw and proof until fully doubled again.
Meanwhile, make the crust.
In a stand-mixer or food-processor, cream unsalted butter and yolk together until creamy and pale.
Add coconut cream and powdered sugar, and cream again until fluffy, approx 5 min.
Add flour, salt, baking powder and soda, and mix until just combined.
Transfer in between 2 pieces of parchment, then shape into a square.
Refrigerate until cold, then roll them out into a sheet slightly larger than your pan.
Brush the proofed buns with egg white, then drape the crust over the top (don't worry about tearing).
Trim off any excess on the edges, then brush the crust with egg white.
Bake in a preheated oven at 400 F/200 C for 18~20 min, until the crust is golden browned.
Serve immediately.
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How to make the perfect biscotti.

How to make the perfect biscotti | Life and style | The Guardian:



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Torcettini di Saint Vincent (Twisted Sugar Cookies).

Torcetti di Saint Vincent:
Torcettini are smaller versions of Torcetti (meaning small twists), and these pear shaped cookies are rolled in sugar before being baked.
Since there is no sugar in the dough, these cookies only have a mild sweetness to them and are perfect to have with tea.

Rye and orange cookies.

Here the freshness of orange provides an excellent foil to the robustness of the rye flakes. This super-speedy dough needs no resting or kneading.

Makes about 35
50g butter
125g rye flakes
250g caster sugar
2 eggs, lightly beaten
2 tbsp plain flour, sifted
2 tsp baking powder
2 tsp orange zest, finely grated
A pinch of salt

1 Preheat the oven to 180C/350F/gas mark 4. Melt the butter and mix it with the rye flakes in a bowl. Stir in the sugar and eggs. In another bowl, mix the flour, baking powder, orange zest and salt. Stir this into the rye mix.

2 Use two teaspoons to drop small mounds of the mixture on to a baking tray lined with baking parchment, spacing them out well. (You may have to bake these in batches.)

3 Bake in the oven for about 10 minutes, then leave to cool a little before using a palette knife to transfer them to a wire rack to cool completely. When cold, store in an airtight tin for up to three weeks.

How to make Canelés (Cannelés) de Bordeaux from Serious Eats

- Sweet Technique: How to make Canelés (Cannelés) de Bordeaux | Serious Eats:
Directions
1. 3 days before baking:
In a medium-sized saucepan set over medium heat, whisk together the milk and the vanilla bean pod and seeds.
Bring the milk just barely to a boil; turn the heat off when the edges begin to bubble.
Allow the mixture to cool to room temperature, then transfer it to an airtight container and place in the fridge (pod, and all) to steep overnight.

2. 2 days before baking:
Place the eggs and yolks in a bowl and break the yolks with a fork, do not whisk them.
Add the melted butter, stir gently with a fork just to incorporate, and set aside.
In a large bowl, sift together the dry ingredients.
Place a strainer over the bowl, and pour the steeped milk through the strainer; discard the pod from the vanilla bean.
Press the egg mixture through the strainer with a rubber spatula, then add the rum to the bowl.
Gently mix the batter with a spatula; avoid incorporating air.
Wash and dry the strainer, then push the batter through the strainer with a rubber spatula.
Cover the batter and allow it to rest in the refrigerator for 48 hours.

3. 3 hours before baking:
Set the oven to 176C/350°F and place the metal (either copper or aluminum) Canelé molds inside for 10 minutes.
While the molds are heating, place the beeswax in a plastic, microwave-safe container and microwave in 30-second increments, swirling each time, until the beeswax is fully liquified.
Add the butter and microwave until it has fully melted, then stir until you have a solution of butter and beeswax. (This may also be done on the stovetop in a saucepan, but cleaning beeswax from pots is an unsavory activity, using the microwave is highly recommended.)
Remove the molds from the oven and allow them to cool for one minute.
Set up a cooling rack with plastic wrap underneath. Grasp the molds one at a time with the tongs, coat the insides of the molds with the wax mixture using a pastry brush (silicone is recommended, you will need to boil the pastry brush to get the wax off later) then invert the molds on top of the cooling rack and allow the excess wax to drip off.
Once the wax has cooled back to opaque, place the molds in the freezer for two hours.

4. Once it's time to bake:
Set a baking stone on the bottom rack of the oven and place a sheet tray on top.
Preheat the oven to 260C/500°F.
When the oven is ready, remove the molds from the freezer and fill them almost to the top, leaving a centimeter of space at the top of the molds.
Remove the preheated sheet tray from the oven, line with parchment, and then place the filled molds on the heated tray, spacing them evenly and far apart.
Place the tray of molds onto the stone in the oven, and watch it carefully for the first 30 minutes of baking.
The canelé will start to bubble, then rise up out of the molds.
When they rise more than one centimeter above the rim of the mold, use tongs to remove the mold and allow the canelé to sink all the way back down into the mold, then return it to the oven.
You will need to do this for the first 30-45 minutes of baking, until you notice that the canelé have developed an outer skin and a space has formed between the mold and the canelé on all sides.

Once this has happened, drop the temperature of the oven to 200C/400°F and allow the canelé to finish baking, approximately 45 more minutes (there is no exact time, since the temperature has fluctuated so much with the oven being opened and closed and the canelé spending time, as needed, out of the oven).
Watch for the tops to completely turn a deep golden brown and bubble (this is the butter in the batter) around the edges and middle. When the desired color is achieved on the tops, remove one from the oven using the tongs to test.
Allow it to cool for several minutes, then invert the mold onto the cooling rack.
If you are pleased with the color of the canelé, then remove the rest from the oven and allow them to cool for several minutes before unmolding.
If you are not, return the canelé to its mold and bake the batch longer.
The canelé should cool on the rack for 30 minutes before eating, and are best if consumed no more than 5 hours after baking.
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My Cranberry-Orange Babka.

- Cranberry-Orange Babka - Flourish - King Arthur Flour:
recipe with pic!

I did the recipe from #katryababka