Category: BREADS, BISCUITS & MUFFINS

ORANGE BLOSSOM BRIOCHE ROLLS – BAKING PARTNERS

This month Baking Partners are making Brioche from this adapted recipe from the book by famous pastry chef Dominique Ansel: The Secret Recipes. 

Brioche is a pastry of French origin that is similar to a highly enriched bread with a high egg and butter content giving it a rich feel and taste.  It is light and slightly puffy.  It has a dark, golden, and flaky outer crust heightened by an egg wash. Brioche is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally a bit of sugar.  Brioche is served as a pastry or as the basis of a dessert with local variations of added ingredients, fillings or toppings. 

ORANGE BLOSSOM BRIOCHE ROLLS  
Makes around 20-25 rolls

2 cups bread flour
½ teaspoon salt
¼ cup sugar
2 ¼ teaspoon of  instant yeast
4 large eggs
1 tablespoon whole milk
11 tablespoon unsalted cold butter small dice
¼ teaspoon Orange extract
Grated orange zest of one orange
1 teaspoon orange blossom water
Non stick spray as needed for greasing
All purpose flour for dusting
    • In a bowl, combine the bread flour, salt, sugar, yeast and eggs and mix well using hands or if using kitchen aid stand mixer use dough hook. Mix until well combined, kneading well so that it develop gluten (may take 10 -15 minutes). When it develops gluten the dough will leave the sides and  it will pass the window pane test – when you pull a piece of dough you can extend the dough without breaking it, also you  can make a see through sheet that is called window pane test. 

 

    • Then add the cold diced butter, and mix again until all the butter is incorporated well. 

 

    • Then add orange extract, orange zest, orange blossom water and mix until everything is fully incorporated. The finished dough should be smooth, shiny and sticky. 

 

    • Lightly grease a medium bowl and transfer the dough to the bowl. Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming. Proof the dough at room temperature for doubled in size. It will take  about 1 ½ hours. 

 

  • Remove the plastic warp and punch down the dough by folding. Cover the dough again with plastic wrap pressed directly on the surface. Refrigerate overnight to relax the gluten.
Next day
    • When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces and shape it into balls/rolls or any shape you want. 

 

    • If you using muffin tin grease them well and transfer the shaped balls, set aside for 45 minutes or 1 hour until the rolls puff up well. As you can see I proofed mine in a really warm kitchen and the kind of grew together.

 

  • While the shaped rolls are proofing preheat oven to 400 F.
    • After 1 hour, brush the brioche rolls with egg wash and  bake them for 10 minutes or until they become golden brown in color. 

 

    • Leave the brioche for 5 minutes in the pan and carefully remove them and enjoy as much you want. 

 

  • Brush them with little jam or Nutella if you like.

TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

SESAME SEED RING BREAD  -recipe is adapted from here

3.5 cups Bread Flour (or use unbleached all purpose flour)

1cup + 2 tablespoon of Water
A pinch of sugar
2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
1 ¼ teaspoon
2 tablespoon Molasses
½ cup Water
2 cups  white Sesame seeds

Directions:
  • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
  • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
  • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
  • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
  • Divide it into 12 pieces and shape them into long rolls.
  • Take two rolls and form a twisted rope like this.
  • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
  • Dissolve the molasses in 1/2 cup water. 
  • Dip each ring in molasses water first, then in the sesame seeds. 
  • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
  • Preheat oven to 450 degrees.
  • Bake them for 20-25 minutes or until golden. 

OATMEAL NUT MUFFINS

OATMEAL NUT MUFFINS
1 cup quick cooking oats
1 cup buttermilk
1 stick butter, softened
3/4 cup packed brown sugar
2 Jumbo eggs
1 cup flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans

  • Preheat oven to 375 degrees.
  • In a large bowl layer the oats.
  • Pour the buttermilk over the oats and let them soak for an hour.
  • Cream the butter.
  • Add the sugar and cream until smooth.
  • Add the eggs one at a time beating after each addition.
  • Sift together the flour, baking powder, baking soda and salt.
  • Gradually add dry ingredients to the wet until well blended.
  • Fill muffin tins 2/3 full.
  • Sprinkle nuts on top.
  • Bake for 18-20 minutes.

LOADED BAKED POTATO SOUP with BUTTERMILK BISCUITS with MAPLE BUTTER

LOADED BAKED POTATO SOUP
3 tablespoons butter
1 large Vidalia onion, chopped
2 tablespoons flour
6 cups hot water
1 tablespoon Better than Bouillon Chicken Base
1/2 pound bacon, cooked crisp and crumbled
6 large Yukon potatoes, peeled 3 potatoes diced and 3 potatoes finely grated
1 teaspoon sea salt
1 teaspoon white pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1 cup heavy cream
1/2 cup sour cream
1/2 cup shredded cheddar cheese
2 green onions, sliced thin

  • Whisk together the hot water and bouillon base.
  • Melt butter in a skillet and saute onion until tender.
  • Stir in flour until golden.
  • Gradually add 1 cup of the broth.
  • Bring to a boil.
  • Cook and stir until thickened.
  • Transfer to slow cooker.
  • Add the remaining broth and blend well.
  • Add in the bacon, potatoes, salt, pepper, basil and thyme.
  • Cook on low 6-8 hours or until potatoes are tender.
  • Stir in heavy and sour cream and heat through.
  • Garnish each bowl with green onions and cheese.
  • Serve with buttermilk biscuits and maple honey.

BUTTERMILK BISCUITS with MAPLE BUTTER (a little lighter and sweeter with the maple butter)
BISCUITS
1 1/2 cup flour
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon apple pie spice
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons Crisco
1 cup + 2 tablespoons buttermilk
1 egg
BUTTER
1 tablespoon maple syrup
1/4 cup butter, softened
2 tablespoons brown sugar

  • Preheat oven to 450 degrees.
  • Spray an 8 inch cake pan with PURE.
  • Sift together the 1 cup of the flour, cake flour, salt, baking powder and soda.
  • With a pastry blender cut in butter and Crisco until mixture is coarse and crumbly
  • Stir in buttermilk.
  • In a mixing bowl add the remaining 1/2 cup flour.
  • Drop the dough 1/4 cup at a time into the flour.
  • Shape into balls.
  • Arrange all the balls in the pan.
  • Beat egg with water. Brush tops of dough.
  • Bake 15-18 minutes or until golden brown.
  • To make this ahead of time do all steps except the buttermilk, cover and refrigerate until needed.
  • Stir syrup into butter.
  • Transfer to wax paper.
  • Top with another sheet of wax paper.
  • Press into a 1/4 inch thickness and freeze for 10 minutes.
  • Using a rolling pin roll smooth.
  • Remove top sheet of wax paper and sprinkle with brown sugar.
  • Using small cutouts, cut butter into desired shapes.
  • These can be made ahead of time and frozen.

ROLLS OF SHARON aka CINNAMON RAISIN ROLLS

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.
  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.
  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.
  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well.

SWEET CREAM BISCUITS


SWEET CREAM BISCUITS
1 1/2 cups all purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1-1 1/4 cup heavy cream

  • Preheat oven to 425°.
  • Sift together the flours, salt, sugar and baking powder.
  • Pour in 1 cup of the heavy cream and mix together, adding more cream as necessary to make a soft dough.
  • You will need to knead by hand towards the end of mixing.
  • Turn out onto a floured surface and roll dough to 1/2 inch.
  • Cut out biscuits as close together as you can, stopping to re-knead dough and roll again to get the most of your dough.
  • Bake 15 minutes or until tall, golden and fluffy.
  • Makes 12~3 inch biscuits give or take.

Honey Banana Whole Wheat Bread

Honey Banana Whole Wheat Bread – 1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

 
The beauty of bread machines is that they always want the same layering.
Liquids
Butter chunks, vanilla, egg & honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

BANANA BREAD CAKE

BANANA BREAD CAKE
This recipes makes either two loaves of moist yummy banana bread or one 9×13 cake. Top it off with Pineapple Cream Cheese Frosting for a super yummy dessert!



BREAD/CAKE
8 ounce can crushed pineapple, drained well*
3 large overripe bananas
2 JUMBO eggs
1 cup butter, softened
1/8-1/4 cup rum
1/2 cup golden raisins
1 tablespoon PURE maple syrup
1/2 cup crushed walnuts
1/2 cup sugar
1 cup packed brown sugar
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 3/4 cups flour

  • Poor the rum over the raisins several hours before making the bread/cake.
  • In a sauce pan melt 1 stick of the butter. Stir in the brown sugar, maple syrup and cinnamon until well incorporated.
  • Add bananas stirring until smooth.
  • Add the raisins and nuts and blend well. Set aside to cool.
  • In a mixing bowl cream together the other stick of butter, sugar and eggs until well blended.
  • Sift the flour, salt, baking soda and baking powder into the cream mixture and blend well. It will have a thick cookie like consistency.
  • Add the cooled banana mixture and blend until a smooth consistency.
  • Pour into 2 prepared large bread pans or a 9×13 pan.
  • Bake 45-50 minutes until tester comes out clean.
  • Top with PINEAPPLE CREAM CHEESE FROSTING

*optional

PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

  • In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

Delicious pumpkin bread smothered in a maple brown butter icing. Ginger Pumpkin Bread adapted from Martha Stewart by SIMPLY SCRATCH BLOG and then by me.

adapted from  SIMPLY SCRATCH BLOG
GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
Yield: 8-10                                      Prep Time: 20 minutes
Cook Time: 60-70 minutes             Total Time: 1 hour 30 minutes

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs


**2/3 cup golden raisins


**1/2 cup chopped walnuts


**these were my additions and we loved them!!!

  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE: 

1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.

  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.

  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.

  • Once the bubbles have subsided a bit, whisk in the powdered sugar.

  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.

  • Drizzle warm icing over cooled cake. Slice and serve!

CINNAMON RAISIN LOAF doubles as awesome french toast!

CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten
  • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
  • Let sit until creamy, about 10 minutes.
  • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
  • Mix on low just until combined.
  • With dough hook mix on medium 5 minutes.
  • Add raisins and mix until firm.
  • Transfer to a lightly floured surface and knead into a ball.
  • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
  • Generously spray 2 loaf pans with PURE.
  • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
  • Split dough in half re-wrapping 1/2 in the oiled bowl.
  • Press the other piece of dough into a 10×12 rectangle.
  • Brush with 1/2 the whole beaten egg.
  • Sprinkle half the cinnamon sugar.
  • Drizzle with 2 tablespoons of the melted butter.
  • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
  • Starting with the short end roll up the dough gently.
  • Pinch the ends together.
  • Transfer to pan, seam side down.
  • Cover with greased plastic and allow to rise 1 hour.
  • Repeat with other loaf.
  • At 45 minutes pre-heat oven to 425 degrees.
  • Brush each with the egg white.
  • Top with 1/2 the reserve sugar/cinnamon mixture.
  • Bake 15 minutes and then lower temperature to 400 degrees.
  • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.

CHOCOLATE BLACKBERRY MUFFINS



CHOCOLATE BLACKBERRY MUFFINS
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
3/4 cup whole milk
1/4 cup safflower oil
1 cup blackberry jam (seedless)
3/4 cup milk chocolate chips, chopped or chipped smaller
PURE or muffin liners

  • Preheat oven to 375 degrees.
  • Line muffin tin with paper liners or spray with PURE.
  • Sift together the flour, baking powder, sugar and salt.
  • Make a well in the center of the flour mixture.
  • Whisk together the milk, egg and oil.
  • Pour into the well.
  • Mix together quickly with a wooden spoon. Do not beat! (The mixture will be slightly lumpy.
  • Fold in the jam and chocolate pieces.
  • Pour into muffin tins.
  • Bake 25 minutes.
  • Cool on wire rack.

Makes 18 muffins*
*Sometimes I will make Texas muffins instead and a couple of muffin tops only!