Ingredients:
1 Tbsp Dried Active Yeast
8 Oz Scalded Milk
1 Lb Bread Flour
1 Tsp Salt
1 1/2 Oz Sugar
1 Egg
2 Oz Butter
Glaze:
1 Oz Sugar
2 Tbsp milk
14 ounces chocolate
Use the dough cycle.
Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25
minutes.
Use thermometer to check doneness.
Glaze the warm buns with sugar and milk.
Ingredients:
3/4 cups warm water — 105 to 115F
2 tsps sugar — plus 1/3 cup
2 env active dry yeast
2 tbsps butter — at room temperature
1/4 cups smooth peanut butter
1 egg
3 cups bread flour — up to 3 1/4 cups
1 tsp salt
Filling:
18 mini chocolate-peanut butter cups
Glaze:
8 mini chocolate-peanut butter cups
1 tbsp milk
Dough: Mix together warm water and the 2 tsps sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup of the flour or more as needed for dough to come together.
Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume about 1 3/4 hours.
Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9 inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side).
Filling: Unwrap and cut chocolate-peanut butter cups in half. Taking 1 piece of dough, wrap around a peanut butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth side down, in bottom of greased 6 cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full.
Place pan in COLD oven. Turn oven to 375F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool.
Glaze: Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart.
Servings: 24
Dough:
2 1/2 cups Warm Water — (105 - 115 Deg F)
2 Tbsp Active Dry Yeast — (2 Pkgs)
1/2 cups Granulated Sugar
1 Egg
1 1/2 Tsp Pure Vanilla Extract
1/3 cups Vegetable Oil
1/2 cups Nonfat Dry Milk — Or Buttermilk Powder
1 Tbsp Salt
7 1/2 cups All-Purpose Flour — To
8 cups All-Purpose Flour
Caramel:
1 cups Butter — (2 Sticks)
2 cups Packed Brown Sugar
1/2 cups Light Corn Syrup
1/4 cups Water
Cinnamon Filling:
6 Tbsp Butter — Melted (3/4 Stick)
1 1/2 cups Packed Light Brown Sugar — Or Dark Brown Sugar
1/4 cups Ground Cinnamon
1 cups Chopped Pecans
1 cups Dried Currants
Place the yeast in a 1 cup measuring bowl with 1/2 cup warm water sprinkle the yeast and add a pinch of sugar. Let stand at room temperature until foamy about 10 minutes.
In a large mixing bowl, combine the remaining water, remaining sugar, egg, vanilla, oil, dry milk powder, salt and 2 cups of the flour. Beat about 1 minute. Stir in the yeast mixture and add the remaining flour 1/2 cup at a time. Knead by hand or mixer for about 4 to 7 minutes until smooth and elastic.
Let rise in a draft free place until doubled.
Make the caramel: In a small skillet or heavy saucepan, melt the butter, brown sugar, corn syrup, and water over low heat stirring constantly. When melted remove from heat. Pour into baking pans or skillets that have been coated with Pam. Spread evenly over the surface.Turn onto a floured surface and knead a couple of times. In a small bowl combine the sugar and cinnamon. set aside.
Turn the dough out onto a greased surface and divide into 2 portions. Roll into a 12 x 15 inch rectangle. Leaving a 1 inch border around the edges brush with the melted butter and sprinkle with the cinnamon and sugar dividing each between each of the 2 rectangles. Then sprinkle both with pecans and brown sugar. Roll up jelly-roll fashion, starting at the long edge. Cut into 12 equal portions each 1 to 1/2 inch thick. Place close together in pans cut side down. Cover loosely and let rise at room temperature about 45 minutes or until puffy and even with the rims of the pan.
Bake at 350F until the rolls are light golden brown, about 30 to 35 minutes. Let cool at least 5 minutes, then invert onto a platter or baking sheet. Let cool for 20 minutes then pull apart to serve warm.
The rolls can be refrigerated or frozen before the last rise. Cover the pans loosely with plastic wrap and refrigerate 2 to 24 hours. Remove pans to room temperature and let rest 30 minutes while preheating the oven. If freezing use a disposable aluminum pan to avoid freezer burn or breakage. To thaw and bake frozen rolls, let stand uncovered at room temperature until doubled in bulk about 6 hours.
Makes 12 Caramel Rolls.
Dough:
3 tsp yeast
4 cups AP flour
1/4 cup sugar
1/4 cup milk powder
1 tsp salt
300 ml scant of warm water (somewhat less than 1 1/4 cups)
1 egg
3/4 tsp vanilla
1/4 cup oil
1 teaspoon lecithin
1 teaspoon lemon juice
Caramel:
1/2 cup oleo (1 stick) — (1/4 lb)
1 cup packed brown sugar
1/4 cup corn syrup
1 oz water
Filling:
3 tbsp butter (Preferably unsalted).
Cinnamon
3/4 cup packed brown or dark brown sugar
1/2 cup chopped pecans
Raisins
Notes:
I’m using Canadian AP (Robin Hood, Bakery Standard) so check your dough and adjust
accordingly. The dough should be soft and slightly sticky.
I used olive oil, regular light, the kind with practically no taste. Canola should do fine.
Lecithin and Lemon Juice, not in the original recipe, are there because I add them to all my baking. I get a lighter product, higher rise, and better keeping qualities, and my finished product freezes well.
I have seen people when following this type recipe, add the egg to the liquid and beat, then add the slurry to the container. I have done this as well and can tell you that for whatever reason, the end product does not measure up. Add your liquids, break the egg into the container, and let the ABM do the blending, you will get a lighter better result.
Where I call for ‘oleo’, butter can of course be substituted. Also while this recipe is ‘halved’ from the original, I found it made more caramel then I needed. I was going to cut it still further, but enjoyed the leftovers on my ice cream so much (and still have some left in a jar) that I left it as is. Another thing, I used a flat (1/2 inch or so rims) pan for this recipe and because
I tipped it slightly when placing it into the oven, I have a well caramelized oven floor. I’d advise pans with an inch, inch and a half rim instead, and so I will do, next time.
Also, the original recipe called for the caramel to be made ’stovetop’ and so you can make it. I use the microwave because it cuts the constant stirring, danger of burning, It’s just faster and easier.
As to the filling, I confess I never measure when making them. Just do as you do or refer to the original if you need guidance. The original called for Currents by the way, I prefer the succulence of raisins, currents I save for scones.
Now what you’ve been waiting for … These buns are delicious … positively great!
In spite of all the stuff I’ve written (just trying to be clear), they are fast and simple to make. They are what we up here would call a ‘Chelsea Bun’ although to some a CB would contain candied fruit, which you could certainly add by the way.
—
Dough:
Place in container in the order best for your ABM Run on Dough setting.
Allow to rise until well doubled (about 3/4 hr) .
Caramel:
Place in container and microwave med high (70%) until oleo is melted, stirring occasionally. Spray (Pam) baking pans and pour in caramel, tipping to spread evenly over surface.
Filling:
Roll dough out on lightly floured surface making a rectangle approx 15″ wide by 11″ tall.
Spread oleo or brush with melted butter, leaving a 1 inch border at top. Sprinkle with cinnamon, brown sugar, raisins, and pecans. Roll up from the bottom, pinching the dough to seal well. Cut into 12 pieces a little over an inch wide and place in the pan fairly close together.
Cover loosely and allow to rise in a warm oven for about 45 minutes to one hour.
Bake at 350* or until they are golden brown, about 30 minutes. Let cool five minutes, then invert onto another pan or sheet. Let cool for 20 minutes, then pull apart. Serve warm.
Ingredients:
12 eggs — colored *
1/2 cup milk
1/2 cup sugar
1 tsp. salt
1/2 cup butter — (one stick)
1/2 tsp. lemon oil (NOT EXTRACT) or 1 Tbsp lemon peel — grated
2 packages active dry yeast — (or 2 Tbsp)
1/2 cup warm water
2 eggs — room temperature
4 1/2 cups flour — sifted, plus more to knead
1 egg — beaten, for wash
Multi-colored decors
* EGG NOTE: First you have to decide about the eggs. Traditionally, you dye raw eggs and they cook in the oven right in the middle of the bread. This is fabulous (and amazing!) if you’re going to serve the bread right away as breakfast or brunch. However, I usually found that the yolks were still a little “fudgy” — fine when hot and probably being slathered with butter, salt & pepper, but not so fine if served room temperature later on. As I have been making these for grade-schoolers for some years now, I have taken the chance of over-cooked yolks and hard-boiled the eggs first. I don’t get many eggs back, so it must be OK! (N.B.: I find that simple, all-one-color eggs are all this presentation needs; fancier ones wouldn’t hurt, but it’s up to you if it’s worth the egg-stra effort…)
Next, decide on your presentation: rainbow rings (6 eggs in a round “braid”), baskets (eggs in a bread ring, with or without “handle” across the middle), or bunnies. Now you’ll know what to do at the end!
Decor note: You can use the tiny multi-colored hard sugar balls that decorate cakes and cookies so well, jimmies, sparkly sugar, or the flat sugar shapes (King Arthur has had a “barnyard mix” which is great — pink pigs, yellow chicks, green ducks, white rabbits and, so help me, shiny brown cows!) which you otherwise might sprinkle on cupcake tops. Whatever isn’t too big to stick onto the egg glaze.
Now, for the bread:
Scald the milk; add sugar, salt, butter & lemon oil or peel. Cook to lukewarm (it’s good to toss it into your big mixing bowl if that bowl needs to be warmed up!). Sprinkle yeast on top of the warm water, stir to dissolve. Add to milk mixture along with the 2 eggs and 2 1/2 cups of flour.
Beat until smooth (120 strokes is traditional and effective).
Stir in enough of the remaining flour, a little at a time, to form a dough that is easy to handle. turn onto lightly floured board and knead until smooth and elastic, 5-8 minutes. Place in lightly greased bowl; turn dough over to grease top. cover and let rise in a warm place free from drafts until doubled, about 1 hour.
Punch down, turn, cover & let rise again until almost doubled, about 30 minutes. Meanwhile, prepare baking sheets (full-sized cookie sheets hold six individual breads — bunnies or baskets — or one braid) by coating with cooking spray or covering the baking sheet with parchment paper.
for individual breads:
Divide into 12 even portions. Roll out a portion between your hands into an 8-10″ rope. Cut off about a quarter of the rope if making bunnies, about an eighth if making baskets with handles. Pinch remaining dough into a circle, securing dough well. Put an egg onto the prepared baking sheet, and stretch the dough around it. If you’ve reserved some dough, roll it into a long enough rope to make the basket handle or two bunny ears (make it long, cut in half, fold it double; pinch into bottom of bread ring above one long end of egg).
For rainbow rings:
Roll bread out into two ropes as long as possible. Leaving “tails” about long enough to go around the last egg, cross the two ropes and put one end of an egg against the joint, running lengthwise. Make the ropes cross over/under at the end of the egg and place the next egg at the joint of the ropes. Keep on truckin’ until you get to the sixth egg. If you’re truly compulsive (as I am) you will have, of course, arranged the eggs in rainbow order so there’s no beginning or end to the color wheel. As you tuck the last egg into the last of the ropes, pinch the ends together securely.
Brush assembled breads with beaten egg. Let rise until doubled. Meanwhile, preheat oven to 375F.
Brush breads with egg wash again, sprinkle on decorations as desired (pink sugar down the crease of the bunny ears is very charming). Bake individual breads 20-25 minutes; rainbow rings 30-40 minutes.
Baskets can be removed from pans promptly. WAIT 10-15 minutes on bunnies and rings, so the bread can set up a little. Then, remove to a cooling rack (or serving dish!) but be careful to support the shaped bread as much as you can.
Now, your eggs may come out a little spattered even though you were very careful not to splash the egg wash. Beats me, too! But the breads are so lovely anyway, no one notices.
Finishing notes on the bunnies: take your freezer marker (the one you label your leftover packages with) and draw eyes and two back-to-back fishhooks for a bunny nose/mouth. Here comes the obsession part: cut 1/4″ or so wide strips of paper about 3″ long (a 3 x 5″ card works fine for this). Then cut the strips ALMOST all the way lengthwise into three very narrow strips. You’ve left an approximately square “tab” at one end, and especially if you used the cards, you’ve got curly whiskers. Take a glue stick and stick one set of whiskers beside each side of the “nose” and you’ve got BUNNIES! (Yeah, I know glue stick and permanent marker aren’t edible, but they’re on the egg SHELL for pete’s sake. No one has sued me yet…)
2 cups all-purpose flour
3 Tbsp sugar — plus more for sprinkling tops
1 Tbsp baking powder
3/4 Tsp salt
6 Tbsp (3/4 Stick) Cold Unsalted Butter — Cut In Pieces
1 1/2 cups fresh blueberries — picked over and rinsed
1 Tbsp grated lemon zest
1/3 cups heavy cream — plus more for brushing tops
2 Lg eggs — lightly beaten
1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside.
2. In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
3. Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.
1 1/2 cups all-purpose flour
3/4 tsp.baking powder
Just enough water to bring together (around 1 cup)
Vegetable oil to fry
Sugar and cinnamon
Melted butter for a dip
Heat one inch or more of oil in a heavy duty pot or small skillet ( 7 to 9 inches ) to 360F.
Meanwhile mix flour and baking powder and then mix in enough water ( around 1 cup ) until a thick batter forms. Drop the batter by a spoonfuls or ladle into the hot oil, spreading batter as thin as possible with back of spoon so batter almost fills the pot.This will give you a large disc. Or you can make smaller “puffs” just by dropping by heaping tablespoonfuls.
Fry until browned on each side ( try to turn only once ). Drain on paper towels. Dust heavily with granulated sugar mixed with cinnamon. Or dip in melted butter then in sugar. Serve immediately.
Yield: puffy bread; amounts depend on the size of the dough being fried. Large discs result in 2 or 3 breads in a 7 1/2 inch pot , many more when fried as puffs.
You can double the recipe if desired. You might want to add a dash of salt to the recipe, if it fits your taste.
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons granulated sugar
1/4 teaspoon ground allspice
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup shortening
1/3 cup buttermilk
1/4 cup applesauce
1. In a medium mixing bowl, stir together flour, baking powder, sugar,
allspice, baking soda, salt, and cinnamon. Using a pastry blender, cut in
shortening until mixture resembles coarse crumbs. Make a well in the center
of dry mixture. In a small mixing bowl, combine buttermilk and applesauce;
add to dry mixture all at once. Using a fork, stir just until moistened.
2. Turn dough out onto a lightly floured surface. Quickly knead dough by
gently folding and pressing 10 to 12 strokes or until dough is nearly smooth.
Pat or lightly roll dough to 1/2-inch thickness. Cut dough with a 2 1/2-inch
biscuit cutter.
3. Place biscuits 1 inch apart on an ungreased baking sheet. Bake in a
450F oven 10 to 12 minutes or until golden. Remove biscuits from the baking
sheet and serve warm.
TO MAKE AHEAD: Prepare and bake biscuits as directed; cool completely. Place
biscuits in a freezer container or bag and freeze up to 3 months. To serve,
wrap frozen biscuits in foil and bake in a 300F oven 20 to 25 minutes
or until warm.
Makes 10 Biscuits.
Ingredients:
6 Wonton Wrappers
1/4 C Chocolate Hazelnut Spread (Nutella)
1 Egg, Beaten
Powdered Sugar, Sifted
This is a quick and simple dessert that is great alone as a snack, or as an elegant garnish for a scoop of mousse or gelato.
Directions:
Begin by preheating a deep-fat fryer or pan of vegetable or canola oil to 350 degrees. Dab 1-2 teaspoons of Nutella onto each wonton, just slightly off center. It is important not to overfill the wontons, as the filling will expand during cooking. Brush the beaten egg lightly over all four edges of the wonton. Fold the wonton over diagonally, and press to seal into a triangle. Fry for 1 minute on each side, turning carefully. Dust with sifted powdered sugar, and serve warm.
Serving Suggestions:
In addition to the powdered sugar, the wontons can be sprinkled with cinnamon and served with a spicy cup of Mexican hot cocoa.
