TFL Coffee Cake

TFL used blueberry jam and cream cheese

Makes 1 braid

Sponge
1.5 tsp instant yeast
1.5 tsp sugar
3/4 cup warm milk
1 cup unbleached all-purpose flour

Dough
1 egg
3/4 tsp salt
3 tbsp sugar
1.25 to 1.5 cups unbleached all-purpose flour
1/4 cup (1/2 stick) butter

Blueberry Filling
1 cup blueberries
2 tbsp sugar
2 tbsp cornstarch
1 tbsp lemon juice

Egg Glaze
1 egg (should actually be 1/2 egg ;))
1.5 tsp milk

Cream Cheese Filling
3/8 cup cream cheese (3 oz)
1 tbsp sugar
1/4 tsp vanilla extract
1.5 tsp egg glaze

DIRECTIONS:

For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.

Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, make the fillings before shaping the loaves.

Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Egg Glaze: combine the egg and milk in a bowl and beat until combined.
Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined

Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle.

Spread your fillings in the center of the dough.

At an angle, slice the sides of the dough into tabs approximately 1 inch wide.

Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds.

After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.

 

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Plum Jam

Adapted from: Kraft Surejell

INGREDIENTS:

6 cups prepared fruit (buy about 4 lb. fully ripe plums)
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
6 cups sugar

DIRECTIONS:

  1. Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  2. Pit plums. Do not peel. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
  3. Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Emeril’s NEW Jelly Donuts

For some reason, Food Network and Emerils.com have different recipes for Emeril’s Jelly Donuts. I’m including both. This one if from Emeril’s own website.

INGREDIENTS:

1 (1/4 ounce) package of active dry yeast
3/4 cup plus 1 teaspoon sugar
1/4 cup warm water (110 deg F)
6 eggs
6 cups flour
1/4 cup melted butter
1/4 teaspoon salt
1 1/2 cups whole milk
1/2 cup half and half
1 1/2 cups sweetened whipped cream
1 1/2 cups vanilla pastry cream
1 1/2 cups raspberry filling
Shaker of powdered sugar
1 cup chocolate glaze
1 cup powdered sugar glaze

DIRECTIONS:

  1. In a small mixing bowl, combine the yeast, 1 teaspoon sugar, and 1/4 cup of the warm water. Stir to dissolve and set aside. In an electric mixer, beat the eggs and remaining 3/4 sugar until thick and pale yellow in color.
  2. Change the mixer attachment to a dough hook. With the machine running slowly add the yeast mixture, melted butter, milk, half and half and salt.
  3. Add the flour, 1 cup at a time.
  4. Mix until the mixture forms a soft ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough and turn into a lightly oiled bowl.
  5. Cover the bowl with plastic wrap and set the bowl in a warm, draft free space. LET THE DOUGH RISE until double in size, about 1 1/2 hours.
  6. Turn the dough out onto a floured surface and dust the surface of the dough with flour. With a rolling pin, roll out the dough, about 1/4 inch thick, in the shape of a rectangle. Using a 3 inch round cutter, cut the dough into circles. Place the rounds on a baking sheet.
  7. Cover the dough with a greased piece of plastic wrap (this will prevent the dough from sticking to the wrap) and LET THE DOUGH RISE until double in size, about 30 minutes.
  8. Preheat the fryer to 350 degrees.
  9. Gently fry a couple of the circles at a time, until golden brown, about 3 to 4 minutes, flipping occasionally for overall browning. Remove the doughnuts from the oil and drain on a paper towel-lined plate.
  10. Fit each pastry bag with small round tips. Fill each bag with a different filling. Pipe the donuts, alternately with the different fillings. Sprinkle some of the filled donuts with powdered sugar. Glaze the remaining donuts with the two different glazes. Place on a serving platter and serve.

POWDERED SUGAR GLAZE:

1 cup powdered sugar
3 tablespoons milk

In a small bowl, combine the powdered sugar and the milk and whisk until smooth.

RASPBERRY FILLING

4 cups raspberries
3/4 cups plus 2 tablespoons water
3/4 cup sugar
2 tablespoons cornstarch

In a saucepan, combine the raspberries, 3/4 cup of water and the sugar. Bring to boil. Simmer for 15 to 20 minutes or until the raspberries have broken down. Remove the mixture from the heat and strain in a fine-mesh sieve. Return the strained mixture to the heat. Dissolve the cornstarch in the remaining 2 tablespoons of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes. Remove from heat and cool completely.

 

 

Emeril’s Jelly Donuts

Link here: http://www.foodnetwork.com/recipes/jelly-filled-donuts-3644849

INGREDIENTS:

1/4 cup whole milk
3/4 ounce (4 1/2 teaspoons) instant yeast
1 tbsp sugar

3 tbsp sugar
1 1/2 teaspoons salt
1/4 teaspoon mace
2 tablespoons nonfat powdered milk
1 large egg
3/4 c milk
2 cups all-purpose flour
1 cup bread flour

1 1/2 cups raspberry, strawberry, blueberry or your favorite jelly for filling doughnut
3 tablespoons unsalted butter, room temperature

DIRECTIONS:

  1. Microwave 1/4 c milk at 15 sec intervals until it is warm BUT NOT HOT. Place the yeast in a small bowl with 1 tablespoon of the sugar and pour the heated milk over the yeast. Stir the milk into the yeast and allow it to bloom for 5 to 10 minutes.
  2. In a stand mixer fitted with a whip attachment, combine the remaining 3 tablespoons of sugar, butter, salt, mace, and powdered milk and mix until just well combined. Do not overmix. Add the egg and mix gently. Add the remaining 3/4 cup of milk and mix briefly. Add the flours and yeast mixture and mix to form a smooth dough, about 6 to 8 minutes at second speed.
  3. Transfer dough to a lightly oiled bowl and cover with plastic wrap or a damp kitchen towel. Set aside to rise in a warm, draft free place until doubled in size, 1 to 1 1/2 hours.
  4. Place the dough on a lightly floured work surface. Sprinkle the dough lightly with flour and, using a rolling pin, roll to a thickness of 1/2-inch. Let dough sit undisturbed for 5 minutes to allow the dough to relax. Using a biscuit cutter or the rim of a glass, cut doughnuts into rounds about 3 inches in diameter.
  5. Add enough oil (or vegetable shortening) to a large saucepan or deep-fryer to come halfway up the sides of the pan when melted. Heat over medium heat to a temperature of 350 degrees F. Fry the donuts, a few at a time so as to not overcrowd, turning once midway through the cooking, 2 to 2 1/2 minutes per side. Drain on a paper towel-lined plate.
  6. While donuts are still warm, place them in a paper bag with some sugar and shake to coat. Transfer the cooked doughnuts to a cookie rack set over a sheet pan to cool.
  7. When donuts are cool, place the jelly in a pastry bag fitted with a plain tip and, using the tip, poke a small hole in the side of the doughnuts and fill the centers with 2 tablespoons of the jam.
  8. Enjoy!

Rose Pistacio Doughnuts

Recipe from Extra Crispy.

Yields: 12 doughnuts
Cook Time: 15 minutes
Hands-On Time: 15 minutes
Total Time: 30 minutes

Ingredients:

For the doughnuts:

½ cup raw pistachios
1 ½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cardamom powder
¼ cup brown sugar
½ cup granulated sugar
1 egg
½ cup Greek yogurt
1 tablespoon rosewater
3 tablespoons pistachio oil
2 drops green food coloring (optional)

For the glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon rosewater
Red food coloring (optional)
Fresh edible rose petals, for garnish
Pistachios, for garnish

Directions:

  1. Preheat the oven to 350°F.
  2. Pulse pistachios in a food processor until chopped, about 1 minute. Process in 30-second intervals until finely ground resembling a dry, gritty flour. Reserve 1 tablespoon for sprinkling over the icing.
  3. In a medium mixing bowl, whisk together the ground pistachio, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
  4. Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
  5. Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil. Optional: Deepen the batter’s color by adding a drop or two of green food coloring.
  6. Spray a 12-cavity doughnut pan with cooking oil. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.” Fill each mold three-quarters of the way.
  7. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Place the doughnuts on a wire rack and let them cool completely.
  9. To make the glaze, whisk together powdered sugar, milk, and rosewater in a small bowl. Add a drop or two of red food coloring for a baby pink shade.
  10. Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer. Sprinkle with reserved ground pistachios and fresh rose petals. Allow the glaze to set before serving.

P.S. These cake doughnuts taste much, much better a day later once the icing has seeped into the dough.

P.S.S. If you leave the doughnuts out to sit overnight, the rose petals will dry out and look even prettier than before.

Fruit Scones

Recipe by Steve Smith, Head Chef at Michelin Starred Bohemia Bar & Restaurant in Jersey

Fruit Scones Recipe:

Ingredients (to make 40 scones)

1200g Plain Flour
125g Caster Sugar
70g Baking Powder
175g Unsalted Butter
1 Litre Milk
550g Sultanas
1 Egg
Method

1. Mix flour, sugar, baking powder, and butter until the butter has crumbled.
2. Add the sultanas and milk.
3. Roll out the dough on a floured surface, cut to the desired shape and size, egg wash (1 egg and a splash of milk), and leave to prove for 15 minutes.
4. Bake at 180°c for 10-12 minutes or until golden.
5. Enjoy!

Swedish Kringle

From Chicago Tribune. Recipe by Sue Nordin.
Prep: 30 min
Bake: 45 min
Makes: 2 kringles

Pastry A:

1 c flour
1 pinch salt
1 stick (1/2 c) cold unsalted butter, cut up
2-3 tbsp ice cold water

Pastry B:

4 oz almond paste
1 c water
1 stick (1/2 c) unsalted butter, curt up
1 c flour
3 eggs
1 tsp almond extract

Icing:

1 1/2 c confectioners’ sugar
1 tbsp unsalted butter, softened
1/2 tsp almond extract
1/2 tsp vanilla extract
2-4 tbsp milk or cream
2 tbsp toasted almond slices

DIRECTIONS:

  1. PULSE: For Pastry A, drop flour, salt, and butter into food processor. Pulse until crumbly. Pour in 2-3 tbsp water. Pulse until clumpy.
  2. FLATTEN: Tour out pastry clumps onto a sheet of parchment paper. Divide in half. Shape into 2 logs. Roll or pat each log into a thin rectangle, each about 14 in long and 4.5 in wide.Slide parchment onto baking sheet.
  3. SOFTEN: For Pastry B, swirl almond paste in the food processor, about 1 min. Set aside.
  4. BOIL: In medium saucepan, heat water and butter to a boil. Pull pan off heat. Immediately drop in flour. Use an electric mixer to beat smooth. Beat in almond paste, then eggs – one at a time! – then extract.
  5. BAKE: Spread half of Pastry B over one rectangle of Pastry A, completely covering A. Repeat with second triangle. Bake at 350 F until puffed and golden, about 45 min. Cool completely.
  6. ICE: For icing, beat confectioners’ sugar, butter and both extracts together. Add enough milk to achieve a spreadable icing. Spread half the icing over each cooled kringle. Sprinkle on almonds. Slice crosswise on the diagonal into 1 in thick strips.
  7. ENJOY!!

NOTE: This tasted great, but don’t make again.