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.

 

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!

Strawberry Yogurt Bundt Cake

From Food.com.

Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
1 tablespoons lemon juice
1 lemon, zested
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt

Fruit:

1/4 c flour
12 ounces fresh strawberries, diced

Glaze:

1 cup powdered sugar
2 tbsp lemon juice

Directions:

1. Preheat oven to 325 F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

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.

Apple Dutch Baby

From: Epicurious

BATTER:

3 large eggs, room temperature
3/4 cup whole milk, room temperature
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon

APPLES:
2 tablespoons unsalted butter
1 large Pink Lady apple, peeled, sliced 1/4″ thick
1 tablespoon light brown sugar
1/2 teaspoon ground cinnamon

2 tablespoons butter

DIRECTIONS:

1. Preheat oven to 425 F.
2. Whisk batter ingredients in mixing bowl. Set aside.
3. Make apples: heat 2 tbsp butter in cast iron, add apples, brown sugar and cinnamon. Cook until apple is soft, around 4 min. Transfer to another bowl, set aside. Wipe down cast iron.
4. Heat cast iron in hot oven for 8 to 10 min. Add 2 tbsp butter, coating bottom and sides of cast iron. Add apples. Pour batter on top.
5. Bake until pancake is puffy and golden brown at the edges and the center is set but still custardy, 12-15 min.
6. Serve with maple syrup or apple cider syrup.

APPLE CIDER SYRUP:

INGREDIENTS:

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

DIRECTIONS:

1. Mix well. Let boil over medium heat in large saucepan for 30-40 min, until reduced and syrupy. Let cool, cover and chill.
2. Syrup can be made up to one week ahead. Let warm to room temperature before serving.

New England Spyder Cake

aka Custard Corn Cake

From NY Times

INGREDIENTS:

2 cups milk
4 teaspoons white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
2 eggs
2 tablespoons butter
1 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees. Place DRY cast iron dutch oven into pan while preheating.
2. Combine milk and vinegar in a bowl and set aside to sour, about 20 minutes. Milk should be room temperature. If it isn’t, heat it in the microwave. Whole milk works best.
3. In another bowl, combine flour, cornmeal, sugar, baking soda and salt.
4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
5. Melt butter in the cast iron pan.
6. Pour in the batter.
7. Pour cream over the batter, into the center.
8. Bake 45 min at 350 F.
9. Slice into wedges and serve warm.
10. Great for dessert or breakfast.

 

NOTE: The cornbread tastes great. The custard part did not work for me. I purchased whipping cream TODAY from a local grocer and it was already sour. So it ruined my cake 😦 My advice to you: taste your ingredients before putting them into your baking.

 

Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

1. Dissolve yeast in water.
2. Sprinkle 1 tsp sugar on top.
3. Beat 2 c flour into 2 c milk until smooth.
4. Add softened yeast and let stand until light and bubbly, about 1 hour.
5. Cream butter and sugar together thoroughly with electric mixer.
6. Add unbeaten eggs and salt, blending well.
7. Then beat into the yeast mixture.
8. Work in more flour, enough to make a soft dough.
9. Knead until smooth and elastic on very lightly floured pastry cloth.
10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
11. Shape as desired and let rise again until doubled.
12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

1. Use half of basic dough for 2 dozen rolls.
2. Roll out to rectangle about 1/4 in thick.
3. Spread with 2 tbsp softened butter.
4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
6. Place small amount of this in bottom and around sides of muffin pans.
7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
8. Roll up as for jelly roll and cut in 1 in slices.
9. Place cut side down in prepared pans and let rise until doubled in bulk.
10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

1. Use half of basic dough.
2. Roll to 1/2 in thickness.
3. Cut circles with 2.5 in biscuit cutter.
4. Make depressions in each circle with bottom of custard cup.
5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

1. Use half of basic dough.
2. Divide dough into two long rolls, one twice as long as the other.
3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
4. Divide the short piece into three strips of equal length.
5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
7. Let rise until doubled in bulk.
8. Bake in moderate oven, 375 F, for about 30 minutes.
9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
10. One cup raisins may be kneaded into dough if desired.

TEA RING

1. Use half of basic dough.
2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

1. Use one third of basic dough.
2. Roll to a rectangle about 1/4 in thick.
3. Spread with 2 tbsp softened butter.
4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
5. Roll up like jelly roll.
6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

1. Use half of basic dough.
2. Roll to 1/4 in in thickness.
3. Cut into strips 1/2 in wide and 6 in long.
4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
5. Brush lightly with diluted egg yolk.
6. Set aside to double in bulk, about 45 min.
7. Bake in hot oven, 425 F, 15 to 20 min.
8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

Fresh Strawberry Muffins (6)

Yield: 6 muffins

Ingredients:

1/4 cup butter (1/2 stick)
3/4 cup sugar (or 3/8 c sugar if berries are very sweet)
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup strawberries
1/4 cup milk
1/8 c sugar for topping
1/2 tsp vanilla extract, almond extract
1/2 tsp lemon and/or orange zest

Instructions:

1. Cream butter and sugar. Add eggs and mix to incorporate.
2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
4. Bake at 375 degrees for 20 to 25 minutes.
5. Cool in pan.

NOTE: Tastes great. I wanted to make this recipe because of all the rave reviews (this is the Macy’s Blueberry Muffin recipe made with strawberries instead). It tastes great, is moist and delicious, but.. meh. I think New Englanders are easily pleased. There used to be an old muffin store in downtown Chicago in the 1980s.. they made the best muffins. They went out of business, I forgot the store’s name, but… I am still looking for THAT recipe.

Fresh Strawberry Muffins (12)

Yield: 12 muffins

Ingredients:

1/2 cup butter
1 1/2 cups sugar (or 1 c sugar if berries are very sweet)
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups strawberries
1/2 cup milk
1/4 c sugar for topping

Instructions:

1. Cream butter and sugar. Add eggs and mix to incorporate.
2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
4. Bake at 375 degrees for 20 to 25 minutes.
5. Cool in pan.