Tag Archives: sweet yeast dough

Cinnamon Raisin Bread

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished photoThis is truly a Cinnamon Raisin Bread to be proud of.  Based on my Basic Sweet Yeast Dough, it is tall, tender and terrific.

I was recently in Chicago visiting my family.  I saw a bag of cinnamon raisin bread on their counter and had a piece for breakfast one day.  To my surprise, it was the best cinnamon raisin bread I ever had.  When I asked where it came from, you can imagine my surprise when I was told, “Walmart”!  Unfortunately, when I returned home and went to my Walmart, no such cinnamon raisin bread was to be found that even came close to the one I had.

So my task was clear.  Make a better cinnamon raisin bread – and I took this very seriously.  There is nothing I like more than working with yeast breads.  There is something magical in combining ingredients and watching them grow.  Several years ago I wanted to come up with my quintessential sweet yeast bread.  I used honey for sweetness and instant mashed potatoes to keep it soft for days.  Vanilla is used to enhance the flavor and the basic dough is used in more than a dozen sweet yeast bread and roll recipes, some familiar and some new. Continue reading

Lemon Gooey Butter Cake in a Brioche Crust

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

SliceGooey butter cakes are a specialty of St. Louis.  Lemon Gooey Butter Cake in a Brioche Crust takes this homey cake into another realm.  The original gooey butter featured a yeast raised crust.  It was later changed to a yellow cake by some.  I  have skirted the issue by using a rich brioche dough that is so easy to make you won’t believe it.  I came up with this method years ago and it was featured on the cover and in a 10 page article in Bon Appetit magazine where it was used in 12 recipes I developed.  It is also one of the chapters in my first book, The New Pastry Cook.  The name 60 Second Brioche comes from the fact it takes about that long to mix  in a food processor.

Because the dough is very rich in eggs and butter, a starter is used to multiple the number of yeast cells available to the finished dough.  See Yeast as it Relates to Bread.

Gooey butter cakes are very rich. This Lemon Gooey Butter Cake is no exception.  To help cut the sweetness of the filling I have paired it with a lemon curd.  The curd cannot be made in a smaller amount so only half of it is used.

To make this Lemon Gooey Butter cake an even more remarkable dessert or coffeecake, it can be made in its entirety and frozen.  Thaw it in the refrigerator overnight, then briefly heat it in a 350 degree oven for 10 to 15 minutes just to take the chill off.

I have included instructions for making the brioche in a mixer if there is no processor available. Continue reading