Babka various recipes.

- Naturally Leavened Brioche-Style Kugelhopf - Flourish - King Arthur Flour: -by Maurizio Leo from The Perfect Loaf-

- How to make chocolate babka - delicious. magazine:

- Cranberry-Orange Babka - Flourish - King Arthur Flour:

- Pumpkin Spice Babka Recipe | Tasting Table:

- Chocolate babka from "Artisan Breads Every Day" - Emperors Crumbs:

- Sourdough Brioche Babka with Toblerone and Caramelized White Chocolate:

- The "Babka" You've Seen Everywhere Isn't Really Babka After All:

- Poolish & Y W Chocolate Walnut Easter Babka with Streusel & Snockered Fruits | The Fresh Loaf:

- BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe | Serious Eats: with instant yeast!

- Kugelhopf recipe

'via Blog this'

Jam tarts and ring tins.

- A ring and a pot | rachel eats:

- jam tarts and ring tins – rustica RETRO: "Ciambellone"
Ciambelle (Ciambella, singular) are Italian bundt cakes that vary by region, including some savoury varieties.
'via Blog this'

Torta della nonna.

- winery visit and torta della nonna:

'via Blog this'

Chocolate babka.

- How to make chocolate babka - delicious. magazine:

'via Blog this'

Khachapuri - Imeruli pirog.

13 October 2017




15 October 2017







Khachapuri (Georgian: ხაჭაპური), is a filled bread stuffed with melting cheese and often served sliced, like a double-crust pizza.
It is justifiably considered to be one of Georgia’s national dishes and is popular in restaurants and in homes.
Different regions of Georgia have their own type of khachapuri with the most common being –
Imeruli (Georgian: იმერული ხაჭაპური) – Imeretian khachapuri (from Imereti), which is circular and probably the most common type.

Khachapuri Dough Recipe
There are several recipes but we find this one the easiest way to prepare the dough and we used this method to make all three types of khachapuri mentioned in this article.
Ingredients (for 3 khachapuri):
1.15 kilos of flour,
200 ml of water,
200 ml of milk (or water),
1 egg,
1 tbs of yeast and 50 ml of oil.

Warm the water to 35C and stir in the yeast.
Add 1 kilo of flour to a mixing bowl and make a depression in the flour.
Add the yeast water, oil, milk and a raw egg. If you want the bread to have a golden color you can add 1 tsp of sugar.
Mix the ingredients from the middle of the bowl until all of the flour is mixed.
The dough should be formed into a soft ball.
Cover the bowl with cling film and leave in a warm place for 2 hours.
The dough will rise and look like the picture below.
Add 150 grams of flour and knead the dough.
The dough is sufficient to make 3 khachapuri.
Separate the dough into 3 pieces as shown in the picture below.
Congratulations, your dough is now ready to make khachapuri!

------------
Ingredients:
200 grams of khachapuri dough and all purpose flour (for kneading dough and dusting).

Prepare the dough as per the step-by-step guide in the link to the article mentioned above.
The recipe for the dough is enough to make 3 khachapuri so you will need to reduce the quantity of ingredients if you only want to make one or two.

Other ingredients:
2 eggs (1 egg yolk for glazing but this is optional),
30 grams of butter and 600 grams of Imeretian cheese (alternatively, you can use feta cheese and mozzarella together).
Grate the cheese.
Add the grated cheese, one egg and 20 grams of butter to a mixing bowl.
Mix thoroughly.
Knead the dough before using.
Leave for 10 minutes and then make a circular shape, with a lip around the edge, like in the picture below.
Spread the cheese filling onto the middle of the dough.
Fold the edges of the dough over the cheese filling.
Seal the dough as shown in the picture below.
Turn the dough over and flatten it out to make a circular shape.
As you spread out the dough make sure the cheese filling is spread evenly.Be careful not to tear the dough.
A rolling pin can also be used to flatten the dough.

The dough should like the one in the picture below.

Lightly dust a baking tray with flour (to stop the khachapuri sticking) and put the khachapuri in a pre-heated oven for about 15 minutes at a medium temperature (200-220 C ).
If you want to glaze the khachapuri with egg yolk do this 5 minutes before it is ready.
Glaze the khachapuri with butter as soon as you remove it from the oven.
This makes it soft.

Serving: Cut into slices and serve immediately.
Enjoy this famous Imeretian dish!

PS
- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:

Heat a large griddle or cast iron skillet over medium-high heat until hot.
Add as many khachapuri as will fit in a single layer without crowding or overlapping.
Cook on one side until the breads are well browned and lightly charred in some places, 3-4 minutes.
Using a wide spatula, turn and repeat on the remaining side.
-------------
- Preheat the oven to 230C/450° F, and place a dish full of water on the bottom rack.
- Transfer the khachapuri to a baking sheet lined with parchment paper or a Silpat.
Mix the egg yolk and water in a cup, and brush the dough with the resulting egg wash.

- Bake in the oven for 18-20 minutes, until the top is golden brown. Let cool 5 minutes, then slice and serve.
I had already turned the oven and preheated it on the 180 degrees Celsius and I just put the pan into it and had it for 40 minutes.

- Slide the khachapuris on their papers onto the pizza stone, leaving a few inches of space between them.
Bake, turning them 180 degrees after about 8 minutes, until golden and crisp, about 12 minutes total.
- About Food – Megruli Khachapuri | Georgia About:

- Imeruli Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:

- Delicious Georgian Cuisine:

Marie Helene’s apple cake.

- THE ULTIMATE APPLE CAKE | Bewitching Kitchen: (from Dorie Greenspan)

- https://lk-experiment.blogspot.co.uk/2013/10/marie-helenes-apple-cake.html








Also:
Marie-Hélène's Apple Cake recipe | Epicurious.com:
by Dorie Greenspan:
"My friend Marie-Hélène Brunet-Lhoste is a woman who knows her way around food.
She's a top editor of the Louis Vuitton City Guides (and one of the restaurant critics for the Paris edition), so she eats at scores of restaurants every year, and she's a terrific hostess, so she cooks at home often and with great generosity.
There's no question that she's a great home cook, but for me, she's the most frustrating kind of cook: she never follows a recipe (in fact, I don't think there's a cookbook to be found on her packed bookshelves), never takes a note about what she does, and while she's always happy to share her cooking tips, she can never give you a real recipe—she just doesn't know it."

- French Apple Cake - David Lebovitz:
'via Blog this'

Cherry clafoutis.

A baking dish 28 cm
Sweet cherry 1 kg
Butter 80g
Sugar 200g
Plain flour 150g
Egg 1
Yolks 3
Crème Fraîche 250g
Single cream 200 ml
Baking powder 4g
Salt 1/3 tea spoon
Note:
1. You can change the amount of sugar.
It all depends on your taste and ripeness of fruit.
2. Plain flour is completely replaceable for whole grains, for example.
Or, you can replace half of the specified portion of flour with corn.
3. The amount of liquid cream can vary.
Everything will depend on the type of flour chosen, on its moisture capacity.
Try to make your dough not very liquid, but not very thick. Ideal consistency - like for pancake.
So:
1. In a saucepan, heat the butter on high heat.
Add half of the portion (100 g) of sugar and whole cherry.
Stirring, bring the cherry until caramelized.
Do not cook cherries.
As soon as the sugar has dissolved and covered the cherry, remove from heat and put them into baking dish.
Leave to cool slightly.
2. Turn on the oven: 180°C with convection.
3. Mix together the flour, the remaining sugar, salt and baking powder.
4. In a bowl with a mixture of dry ingredients, add yolks, egg, sour cream and half cream.
Stir everything with a spoon, do not knead!
We do not need a smooth dough.
Let it remain somewhat "cloddy".
If it is too thick, add the rest of the cream.
5. Pour dough in the form over cherry evenly.
Put in the oven for 35-40 minutes.
Clafoutis served cold, sprinkled with sugar.
Bon Appetit!

Crumpets.

Crumpets recipe: From David Lebovitz.

A crumpet is a griddle cake made from flour and yeast.
An early reference to them comes from English Bible translator John Wycliffe in 1382 when he mentions the "crompid cake".

Their shape comes from being restrained in the pan/griddle by a shallow ring.

They have a characteristic flat top with many small pores and a chewy and spongy texture.

English crumpets are generally circular, roughly 8 centimetres (3 in) in diameter and 2 centimetres (3⁄4 in) thick.
OR:
- Crumpets Recipe | King Arthur Flour:

- Crumpet, muffin, pikelet and farl recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian:
'via Blog this'

Exotic citrus fruits.

- Beautiful bergamots: The fruit is the chefs' citrus of choice this spring | The Independent:
Beautiful bergamots.
What is a bergamot?
Often seen in essential-oil form in Earl Grey tea and beauty products, bergamot citrus fruits are grown in Southern Italy and look like lemons.
They are a seasonal variety with a short growing window.
Use their zest and juice as an ingredient to add a new twist to your gin and tonic, salad dressings or marinades.
- See more at: http://waitrose.pressarea.com/pressrelease/details/78/PRODUCT%20NEWS_12/6005#sthash.uYNR7dnh.dpuf

More exotic citrus fruits to try
CEDRO
I'd always known cedro as etrog lemon, an essential part of Jewish Sukkot rituals, and was bemused to come across a Yiddish expression for something that has no value as being like "an etrog after Sukkot". How very misguided. Its elongated lemon shape is awesome – sometimes as large as a melon – with a textured yellowy-green skin. Cedro has an exceptionally large ratio of soft, white, surprisingly sweet pith that can be used with the bitter-sweet, prized rind. In Sicily, where cedros are grown, it is thinly sliced and sprinkled with salt or sugar as a snack with aperitifs (or candied) or combined with fennel in a salad.

DIAMANTE CITRON
Chris Golding at Apero at The Ampersand is another chef who takes great pleasure in using ingredients that are a talking point for guests. He uses diamante citron, sweeter than a conventional lemon and similar to a cedro. He adds its juice besides lemon to cure wild sea bass served with fennel and purple potatoes.

BUDDHA'S HAND
A fragrant citron whose fruit is segmented into finger-like sections. The origin of Buddha's hand is north-eastern India and China though it is now grown in California. It has no juice and is mainly valued for its zest. The inner white pith is not bitter so the fingers can be longitudinally sliced, peel, pith, and all, and used in salads. Not least by Michel Roux Jnr at Le Gavroche in a crab salad with spring onions, roasted hazelnut oil and spicy tomato mousse.

SHATKORA LEMON
Indian citrons identifiable by their large "wings" on the stalk attaching the leaf to the stem, they have smooth yellow rind, dry, greenish-yellow flesh and a very sour, bitter juice. At Trishna, segments of Shaktora lemon are added to give extra verve to a masala chicken curry.

LIMEQUAT
Tiny round citrus related to both kumquat and lime. Look for the more yellow-skinned limequat as its intense sourness and tartness is more mellow. Use sparingly in dressings and desserts. Sometimes seen in larger branches of Sainsbury's.

FINGER LIME
The ultimate, decadent citrus burst, often called lime caviar as the interior pulp has a caviar-like appearance and pops and bursts on the roof of the mouth, exploding with vivid lime flavour. Wonderful as a seafood garnish and relatively less expensive than caviar though still a huge treat. Available from efoodies.co.uk

- Bergamot Polenta Cake – Life Love Food:
BERGAMOT POLENTA CAKE.
1 fresh unwaxed bergamot
3 large eggs
180g caster sugar
125g fine polenta (such as Fioretto)
250g ground almonds
2 teaspoons baking powder
Pinch of sea salt
140g unsalted butter, softened, plus more for the tin
Icing sugar, for dusting

Wash the bergamot thoroughly, place it in a saucepan and cover it with cold water. Set it over a medium heat and bring to the boil. Simmer for about one hour, or until the bergamot is tender all the way through, topping up the water if the level drops too much – the fruit should be bobbing in plenty of liquid at all times. Drain the bergamot and discard the seeds. Purée flesh and skin in a blender until smooth.

Next, preheat the oven to 180°C and butter a 20cm springform cake tin. Set aside.

In a large bowl, whisk the eggs with the sugar until airy and pale yellow. Add the puréed bergamot and fold through. In a separate bowl, combine polenta, ground almonds, baking powder and salt. Add the butter and work it into the dry mix until completely broken through. Finally, pour over the eggs and sugar and stir until you have an even mixture.

Pour the batter into the prepared cake tin and level the surface. Bake for 40 minutes, or until a skewer comes out clean. Remove the cake from the oven and leave it to cool in the tin for about 20 minutes, then free it from the springform and transfer it to a rack to cool completely. Dust the surface with icing sugar before serving.

OR:
- Whipped Lime Pie | The Miller's Daughter:

- Bergamot and cedro marmalade | The Independent

'via Blog this'

Scones with fresh ramps & cheese.

Scones with fresh ramps & cheese – An old favorite goes savory » delicious:days:
Savory scones have been on my to-try-list for ages, but it took my Küchengötter-colleagues’ request for a recipe with fresh ramps (wild garlic) to bring those two together.
Having tried different recipes with ramps over the last week, I was full of confidence that my all-time favorite recipe for sweet scones would play along nicely, still, I didn’t expect the outcome to be that awesome.
I had just dropped off some of the new creation with ramps and cheese at my friend Kristin and she called me, still chewing on the last bite: “These are SO good!”
So if you are looking for a no-fuss appetizer to start a typical spring menu, this is it.
Prepared in no time, best served with your favorite butter (find this scones recipe in German over at Küchengötter).

Ingredients (9 scones):
200g all-purpose flour, plus more for handling the dough
1,5 tsp baking powder
1 tsp fine sea salt
25 g freshly grated parmesan cheese
about a handful of fresh ramps (~15 g chopped)
60g cold butter
~130g milk
for brushing: 1 egg yolk and 1 tbsp milk
3-4 tbsp freshly grated cheese (e.g. parmesan, pecorino, mountain cheese)

Line a baking tray with parchment paper and preheat your oven to 220°C (425° Fahrenheit).
Wash ramps, pad dry and finely chop the greens with a large knife (~15 grams).

The dough can easily be prepared with a food processor:
Add flour, baking powder, salt, grated parmesan cheese and the chopped ramps to the bowl, then mix until evenly distributed.
Now add the really cold butter in cubes and pulse for a couple of times until you can spot no butter pieces that are larger than small peas. Lastly add the milk and pulse shortly, just until the dough comes together.

By hand: In a large bowl, mix together flour, baking powder, salt, grated parmesan cheese and the chopped ramps. Cut the really cold butter into small cubes and add them to the dry ingredients using a pastry cutter or your fingertips to rub it in until there are no butter pieces that are larger than small peas.
Finally stir in the milk with a spoon until the dough comes together and doesn’t show big nests of dry flour anymore.

Dump the rather sticky dough onto a well floured board, generously sprinkle with flour and knead very shortly to ensure a fluffy crumb (overkneading results in tough scones), then form into a square (~14 cm*14 cm/5,5 inch), about 3 cm (~1,25 inch) thick. Use a long knife to cut it into 9 equally sized squares (dipping the knife edge into flour after each cut makes it easier).

Place the scones onto the prepared baking tray.
Lightly beat the egg yolk with one tbsp of milk and brush the tops of the scones before topping them with some grated cheese.
Bake on middle level for 12 to 13 minutes or until nicely browned.
If the cheese topping still lacks color after 10 minutes you might want to turn on the oven’s grill feature (but watch closely!).
Let cool on a wire rack or serve while still warm.
'via Blog this'

Georgian cheese bread ( Imeretian khachapuri).

georgian cheese bread (khachapuri) #TwelveLoaves — A Shaggy Dough Story:
Different regions have their own variations.
Two of the most popular are Imeretian, which is what I made–a circular stuffed bread, and Adjarian, basically a big open canoe of dough filled with molten cheese and topped with an egg.
A golden brown, chewy, butter topped dough surrounding an ooey-gooey filling of molten hot cheese.
So! Imeretian khachapuri.

Ingredients
2 1/4 teaspoons active dry yeast (7g/ 1/4-ounce package)
7 tablespoons warm water (40-46C/105-115°F)
1 2/3 cups unbleached all-purpose flour, divided
3/4 teaspoon salt
1 large egg, lightly beaten
1/2 pound (230g) sulguni cheese (traditional) OR
1/4 pound (115g) Havarti cheese, coarsely grated AND
1/4 pound (115g) salted mozzarella, coarsely grated
1 teaspoon unsalted butter, melted

Directions
Pour warm water into a small bowl, sprinkle yeast on top, then stir in 1 tablespoon of the flour.
Let stand until mixture is foamy.
Add remaining flour and salt to a large bowl and mix.
Add the egg and yeast mixture and stir.
Flour a work surface, turn the dough out and knead for about 5 minutes until the dough is smooth.
Coat dough ball lightly with flour, then place it in bowl, cover and set aside in a warm spot to rise for approximately three hours, punching the dough down every hour.

Towards the end of the rise time, preheat the oven to 260C/500°F.
Grate the cheeses, then mix them together and compact them tightly into a 8cm/3" ball.
Flour your work surface and turn out the dough.
Roll it into a round about 18cm/7" in diameter.
Place the cheese ball in the center of the dough, then gather the edges over the ball and seal together.
Flatten the dough ball, pressing the cheese from the center to the edges, then roll out until the round measures approximately 28cm/11".
Use a toothpick to pop any large air bubbles.
Line a sheet or pizza pan with parchment, place the dough round on top and slash an X in the top.
Bake for about 10–12 minutes or until pale golden.
Remove the bread from the oven, brush with butter, then back for another 3–5 minutes, until golden brown.
Remove from oven, cut into wedges and eat it while it's hot!
PS - The result does not fully satisfy!

- Delicious Georgian Cuisine:
'via Blog this'

Khachapuri (Georgian Cheese Bread).

Khachapuri (Georgian Cheese Bread) Recipe - NYT Cooking:
In Georgia, this bread is filled with a cheese called sulguni.
The substitute here is a mixture of fresh mozzarella and goat cheese.
Ingredients:
1 cup milk
2 packages active dry yeast
½ teaspoon, plus 1 tablespoon, sugar
3 to 4 cups flour
¼ pound unsalted butter, cut into 8 pieces and softened to room temperature
1 ¼ pounds fresh mozzarella cheese
¾ pound fresh tangy goat cheese
1 egg
Melted butter to brush on top

Preparation:
Heat the milk to lukewarm 43-46C (110 to 115 degrees).
Place a half cup of lukewarm milk in a small bowl and sprinkle the yeast and a half teaspoon of sugar over the milk.
Stir to dissolve.
Allow to sit for 10 minutes.
Stir in the remaining milk.
Spoon three cups of the flour into a large bowl and make a well in the center.
Add the yeast sponge, the remaining sugar and the butter.
Stir with a wooden spoon until it is formed into a firm ball of dough.
Gather up the dough and scraps in the bowl and turn out onto a floured wooden board.
Knead for about 10 minutes, adding more of the remaining flour to the surface as needed to prevent the dough from sticking.
When the dough is elastic and no longer sticky, place in a greased bowl, turning the dough to grease it.
Cover loosely with a kitchen towel and allow to rise until doubled in bulk in a draft-free place, one to one-and-a-half hours.
Punch the dough down with your fist and allow it to rise again until double in bulk, about 40 minutes.

While the dough is rising, prepare the cheeses.
Grate the mozzarella coarsely, either in a food processor or with a hand grater.
Crumble the goat cheese.
Mix with egg, slightly beaten.
Preheat the oven to 190C/375F.
Punch the dough down and roll out on lightly floured surface to a circle about 50cm/20 inches in diameter.
Fold the dough in quarters and place the point of the dough in the center of a nine-inch pan with an inch-and-a-half to two-inch sides.
Unfold the dough, letting the excess hang over the sides.
Spoon the cheese mixture onto the dough.
Pick up the excess dough hanging over the edges and begin to pleat over the cheese.
Make sure all pleats go in the same direction.
Gather the ends of the dough in the center and twist into a small knob.
Allow the dough to rest 10 minutes.
Brush the top of the dough with melted butter and bake in the center of the oven for about one hour, or until golden.
Allow the bread to cool in the pan, on a cake rack, before serving.
The bread may be served warm or at room temperature.

OR:
- Delicious Georgian Cuisine:

-IMERULI (IMERETIAN) KHACHAPURI | Georgian Recipes:

- About Food – Khachapuri (Georgian Cheese Bread) | Georgia About:

- Khachapuri (Georgian Cheese Bread) Recipe | SAVEUR:
'via Blog this'

Spelt And Rhubarb Cake.

Recipes: The spell of spelt - Telegraph:
Spelt's nutty flavour goes well with rhubarb.
Champagne rhubarb from Yorkshire is at its prime right now, so snap it up while you can.
It's delicious (look out for Fergus Henderson's poached rhubarb recipe in Weekend in a couple of weeks' time) and you'll be supporting growers struggling to survive the competition from Dutch imports.

5oz/140g butter
7oz/200g soft brown sugar
2 eggs
4 pieces of stem ginger in syrup, chopped
7oz/200g spelt flour
2 tsp baking powder
14oz/400g slender rhubarb stems
Caster sugar to finish

Heat the oven to 180C/350F/gas mark 4.
Line a cake tin about 7inx11in/17cmx27cm with baking parchment.
Melt the butter and stir in the soft brown sugar.
Allow to cool slightly, then mix in the eggs, ginger, flour and baking powder.
Scrape the mixture into the lined tin and spread out.
Trim the rhubarb to fit the tin lengthways and lay over the top of the mixture, packing in as many stems as you can.
Bake for 35-45 minutes, until the cake is risen, golden and cooked through.
Brush with some syrup from the ginger jar, dredge well with caster sugar and allow to cool in the tin.
'via Blog this'

Martha Washington's Great Cake.

- List of foods named after people - Wikipedia:
Martha Washington's Cake
– Martha Washington (1731–1802), wife of George Washington, is remembered for this fruitcake. Her original recipe for her "Great Cake" called for 40 eggs, 5 pounds of fruit, and similar quantities of other ingredients.

Adapted from a Mount Vernon recipe:
— 2 cups golden raisins
— 1 1/4 cups dried currants
— 1 cup candied citron, chopped
— 1 cup candied orange peel, chopped
— 3/4 cup candied lemon peel
— 1/2 cup candied red cherries, chopped
— 1/2 cup candied green cherries, chopped
— 1/2 cup candied angelica stems, chopped
— 1/2 cup brandy
— 2 cups butter, softened
— 2 cups organic cane sugar
— 10 farm fresh eggs, separated
— 2 teaspoons fresh lemon juice
— 4 1/3 cups unbleached all-purpose flour
— 1 teaspoon ground mace
— 1/3 teaspoon ground nutmeg
— 1/2 cup sherry
— candied red cherries, optional
— candied angelica stems, optional
— confectioner's sugar, optional

Combine first 9 ingredients; stir well.
Let stand overnight.
Preheat oven to 350°F = 176.667°C.
Cream butter in a large mixing bowl;
gradually add sugar, beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in lemon juice.
Combine flour, mace and nutmeg;
add to creamed mixture alternating with sherry, beginning and ending with flour mixture.
Mix well after each addition. Stir in reserved fruit mixture.
Beat room temperature egg whites until stiff peaks form; fold into batter.
Spoon batter into well-greased and floured 25cm/10" tube pan.
Place a large pan of boiling water on lower oven rack.
Bake cake at 350°F = 176.667°C for 20 minutes;
reduce temperature to 160C/325F and bake an additional hour and 40 minutes or until a toothpick inserted comes out clean.
Cool cake completely in pan.
Remove from pan, and sift confectioner's sugar over the top, then decorate with candied red cherries and angelica, if desired.

PS
"I've been making angelica jam at my café in Reykjavík and it's been really popular, especially in Hjónabandssæla.
Made it with a kilo of angelica and just under a kilo of raw sugar.
Simply cut the angelica tiny, boil it until tender, drain and refill saucepan with fresh, cold water, leave overnight, then boil again with the sugar until a jam consistency is achieved.
Looks kind of like green rhubarb jam.
Delish! :-)"

Chocolate and cherry buns. By The Hairy Bikers.

Ingredients
For the dough
250ml milk
75g butter, plus extra for greasing
500g strong white bread flour
1 tsp mixed spice (optional)
7g instant yeast
75g soft light brown sugar
pinch salt
1 free-range egg
dash oil, for greasing your hands and the work surface
For the filling
100g butter, softened
50ml maple syrup
25g dark soft brown sugar
1 tsp ground cinnamon
1 tsp ground mixed spice
pinch salt
100g glacé cherries, halved
100g chocolate chips
To bake
1 free-range egg
2 tbsp demerara sugar
For the glaze (optional)
200g/7oz icing sugar
1-2 tbsp just-boiled water
Method
Line a 26–28cm in round deep cake tin or a deep roasting tin with baking parchment and butter generously.
Put the milk in a saucepan and bring to just below boiling point.
Remove from the heat and add the butter.
Leave to stand until the butter has melted and it has cooled to blood temperature.
Put the flour and mixed spice (if using) in a large bowl with the yeast, sugar and a pinch of salt.
Make a well in the middle.
Beat the egg into the milk and butter mixture.
Add this to the flour and stir until well combined – you will find that you have a very soft, sticky dough.
Lightly oil your hands and the work surface, then turn out the dough.
Knead until no longer sticky and you have a smooth, elastic dough.
Return the dough to the bowl and cover with a damp tea towel.
Leave to prove until it has doubled in size – this will take around an hour and a half.

For the filling, beat the butter with the maple syrup, sugar, spices and a pinch of salt until you have a creamy, toffee-coloured butter.

Turn the dough out and roll or pat out into a rectangle of around 30x23cm.
Spread the butter mixture over the dough, then sprinkle with the chocolate chips and cherries.
Roll up fairly tightly, then cut into 10–12 pieces (4cm).
Arrange the rounds, cut-sides down, in the deep cake tin.
Brush with egg, then leave for another 30 minutes.
Preheat the oven to 180C/160C Fan/Gas 4.
Brush again, then sprinkle with the sugar.
Bake in the oven for 20–25 minutes, or until a rich golden-brown and well risen.

For an optional glaze, gradually add hot water to the icing sugar to make a glaze which is thin enough to pour, but won’t run off too much.
Leave the buns to cool in the tin, then drizzle over the glaze if using.
Leave to set.

Parsnip and clementine squares. By Nadiya Hussain.

A twist on carrot cake. Delicious!
Makes 15

For the cake
175g dark muscovado sugar
175ml vegetable oil
3 medium eggs, lightly beaten
140g parsnips, peeled and grated
1 clementine, just the peel, thinly sliced
175g self-raising flour, sieved
1 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp nutmeg

For the icing
175g icing sugar

Instructions:
1 Preheat the oven to 160C fan.
Line and grease the base and sides of an 18cm square cake tin.
2 Place the sugar, oil and eggs in a bowl and mix well.
Add the parsnips and clementine peel and incorporate.
Fold through the flour, bicarbonate of soda, cinnamon and nutmeg.
3 Pour the mixture into the tin and bake for 40-45 minutes.
4 Leave to cool in the tin for 15 minutes.
Take out and cool completely.
Want to read more?

Egg White Cake.

- Egg White Cake - great ways to use up leftover egg whites!

6 large egg whites
250 g caster sugar
160 g plain/all-purpose flour
1 heaped Tbsp potato starch or cornflour
1 tsp baking powder
100 g melted butter (just under a stick), slightly cooled

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy.
Mix the rest of the sugar with flour, potato starch and baking powder, then sift into the egg mixture and fold in gently.
Finally fold in cool melted butter.
Pour the batter into a buttered bundt-form and bake in a pre-heated 180C oven for 30-40 minutes.
Test for doneness with a wooden toothpick.
Cool slightly before turning out of the cake tin.

The lovely taste!

Breakfast buns. Cranberry-orange.

cranberry-orange breakfast buns – smitten kitchen:


Dough:
4 large egg yolks
1 large whole egg
1/4 cup (50 grams) granulated sugar
6 tablespoons (85 grams) butter, melted, plus additional to grease pan
3/4 cup (175 ml) buttermilk
Zest of 1 orange, finely grated (to be used in dough and filling, below)
3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
1 packet (7 grams or 2 1/4 teaspoons) instant dry yeast
1 1/4 teaspoons coarse or kosher salt, or more to taste
1 teaspoon oil for bowl

Make the dough:
In the bottom of the bowl of a stand mixer, whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together (saving the rest for the filling).
Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened.
Switch to the dough hook and add the remaining 1 3/4 cups flour and let the dough hook knead the mixture on low speed for 5 to 7 minutes.
The dough should be soft and moist, but not overly sticky.
Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap.
Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

Prepare the filling:
Filling:
1 1/2 tablespoons (20 grams) butter
1 cup (190 grams) packed light brown sugar
1 cup (115 grams) fresh cranberries
Orange zest leftover from above
Melt the butter and set it aside.
In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed.
You’ll need to scrape the machine down once or twice. Set them aside.

Assemble the buns: Butter a 23x33cm/9×13-inch baking dish, a heavier ceramic or glass dish is ideal here.
Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 45cm/18 inches wide (the side nearest to you) and 30cm/12 inches long. (It’s okay if it goes longer/thinner.)
Brush the dough with the melted butter.
Sprinkle it with the brown sugar.
Scatter the ground cranberries over it, then the remaining orange zest.

Roll the dough into a tight, 45cm/18-inch long spiral.
Using a sharp serrated knife, very, very gently saw the log into 4cm/1 1/2-inch sections; you should get 12.
Arrange the buns evenly spread out in your baking dish.
Cover with plastic wrap and refrigerate overnight, or up to 16 hours.


The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly.
Heat your oven to 176-180C/350F.
Bake your buns until they’re puffed and golden (the internal temperature should read 87-90C/190F), approximately 30 minutes.

Icing:
3 1/2 tablespoons (55 ml) orange juice
2 cups (240 grams) powdered sugar

Transfer pan to a cooling rack and let cool slightly.
Make the icing by whisking the orange juice and powdered sugar together.
Spread a little on each bun, or drizzle it over the whole pan.
Serve immediately.

Related Recipes and Links:

- Make your own buttermilk – smitten kitchen.

- Too many egg whites? – smitten kitchen.
- Egg White Cake - great ways to use up leftover egg whites!

Breakfast Buns.

Char Siu Pull-apart Pineapple Bun.
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

“Pineapple” crust:
4 1/2 tbsp (60 grams) unsalted butter, soften
1 large egg yolk (reserve the white for egg wash)
1 tbsp coconut cream
1/2/ cup + 2 tbsp (90 grams) powdered sugar
3/4 cup (93 grams) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

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 400F/200C for 18~20 min, until the crust is golden browned.
Serve immediately.

Related recipe:
cranberry-orange breakfast buns – smitten kitchen:

Sugar Bun.

I have not tasted yet!
We will need:

1 cup milk a little warmer than room temperature
2 teaspoons active dry yeast with a slide, or 20 grams of fresh
1 teaspoon sugar with a slide in the dough
100g melted butter + 50g for greasing baking after
1 egg medium or small
1 teaspoon salt
300-350 g flour
100 grams of vegetable oil
100g sugar for sprinkling (or 6 tablespoons)

Preparation.

1. Gently warm milk 30-40C (not hot!) Mixed with sugar and yeast. Let stand 10-15 minutes.
2. Stir in milk and yeast mixture with melted butter, egg and salt.
3. Pour the flour and knead the dough. Amount of flour, depending on its properties may vary slightly. The main thing is not to add too much of it - the dough should be soft and not clam hands on it.
4. Add to dough 2 tablespoons vegetable oil, it ceases to be sticky. Close by foil and provide hour and a half (minimum 1 hour).
5. Ready to roll out the dough floured table to a thickness of 5 mm.
6. Entire surface of the dough evenly and liberally lubricated with oil and sprinkle well with sugar.
7. Close range in roll and cut into pieces 4-5 cm in width
8. Each piece is cut into one or two times up to half the depth, slightly open and put on greased baking sheet.
9. Bake for 20-25 minutes in oven preheated to 180C.
10. Ready buns with melted butter to grease.

Notes.
1. Large amounts of sugar also reduces their lightness during baking. You can add sugar less choose what you like.
2. I baked 25 minutes, the crust in this case turned out crispy. If you like softer - bake for 20 minutes until light colored.
4. Another method of forming the buns. Divide dough into 10 equal pieces. Each flatten, spread butter and sugar, fold into roll. The resulting roll fold in half and cut into the knife with one hand close to the bend, stretch.
5. In addition to sugar buns can be sprinkled with poppy seeds, cinnamon or raisins.

Bon Appetit!

And more: Pecan, Chocolate and Cinnamon Buns – lovinghomemade:

На русском: здесь!