I’ve been pumping out a small batch of cinnamon buns at work every day for the last couple of weeks. Thought I’d just pop a shot of them here and I’ve included the recipe below.
I’ve been making these same cinnie buns at the last two places I’ve worked and they are a hit, pretty well selling out each day. Shown below is the cinnamon-raisin version but I’ve switched out the fillings to other combinations as well, sometimes adding nuts, sometimes using cranberries, sometimes switching out the brown sugar for pastry cream.
For the Sweet Dough, I’m using a recipe that can be found in Ciril Hitz’s book, “Baking Artisan Pastries & Breads” on page 120.
The instructions given make use of no mixer; it is, as the book title indicates, all done by hand. You’ll also use a process called “autolyse” to hydrate the flour by letting it sit after mixing, then a “stretch and fold” after 30 minutes of proofing which bypasses the need to knead the dough.
Also note that all ingredients are given in weights, not volumes (cups), save for salt & yeast. If you need a scale, please read this post.
Fougasse is Provence’s answer to the Roman-born Focaccia. Their names both come from the Latin root word focus, meaning “hearth,” and they’re both flattened doughs that feature toppings or folded-in ingredients. The distinctive feature of the fougasse are its decorative holes cut into the dough’s surface, which are really up to the baker’s whim. You’ve got three flavor variations to choose from here, or you can leave the bread plain or come up with your own tasty additions. If making olive fougasse, the bread will come out a teeny bit bigger, but that’s fine. Continue reading “Fougasse By Hand”
Recently, new member Beckamojo over on the Mellow Bakers enquired about getting a white sandwich bread recipe to use in her 13 in x 5 in x 5 in Pullman pan. She was having a few issues with her trials at making a Pain de Mie from a US (cups-based) recipe including not knowing how much dough she needed for her large Pullman. Jacqueline, another Mellow Baker, asked if Becka had digital scales so she could be more precise than her original use of cups for measuring. We would also need to look at proofing times and make sure her process didn’t end up with over-proofed dough.
I did a little hunting and this is what I suggested:
There I was, left with five naked lemons that had bravely given up their zest for use in last week’s delicious Lemon Pull Apart Bread. What to do with so many lemons, I thought? Lemon curd! Delicious, zippy, tasty lemon curd!.
If you’ve never had lemon curd, don’t be put off by its name: think of it as the tasty cousin of lemon meringue pie filling. In fact, some people use it as such. It’s a soft pudding texture loaded with fragrant and lemony yumminess.
And with just five ingredients, making up a batch is really easy!
After a surprisingly lengthy search and seeing some unusual videos, I located this recipe on YouTube from Larousse Cuisine, Larousse being a hugely respected French Cooking Academy:
Funky AND impressive looking while still relatively easy to put together, this is a tasty treat you can serve guests or family and pile up the accolades. And it makes the house smell great.
As there are several blogs out there with the step-by-step in photos, I’ll simply leave you to visit them to see the process; I’m adding lots of yummy photos and links at the end. The recipe below should still be a great guide to making this a go-to treat in your own home. I’ve included a gram and ounce conversion based on volume equivalent tables I’ve been able to find online.
3 1/2 C
All Purpose flour (2 3/4 C + more as needed)
2 1/4 tsp
instant dry yeast (one pkg.)
pure vanilla extract
2 large eggs, room temp. (weight without shell)
TIP: To get cold eggs from the fridge to room temp quickly, place them in a bowl and cover them with ‘almost hot’ tap water before getting on with other prep. By the time you need them, they’ll have warmed up significantly.