French Beignets have often seemed out of reach for the home baker but nothing could be further from the truth. These are amazingly easy and a special treat on weekends when time is more available for most of us. Continue reading
This Pina Colada Coffeecake was one of the most fun ideas I have had in a while. I am so bogged down with cookie ideas and cookie testing, I sometimes get stuck for other ideas.
I took a recipe for Hawaiian Buns from King Arthur, changed it here and there, filled it with pineapple and coconut, then finished it with a Malibu rum and coconut glaze. I used crushed pineapple in pineapple juice and unsweetened shredded coconut to control the sweetness of the filling. Additionally, by draining the juice from the pineapple, I used it in the bread recipe. Continue reading
Kolache, (pronounced ko-lah-chee) the Czech pastry, can be sweet or savory. This blog features the sweet version. I have updated some of the fillings for a wider variety. Although poppyseed and prune fillings are traditional, I omitted them because I thought six was truly enough. The fillings are given in tablespoons since most of the Kolache require a tablespoon or more and the amount needed can be calculated using the yield information if you want to make more than one flavor.
I suggest you pour yourself a cup of coffee or tea, get a glass of wine or otherwise prepare for this longer than usual blog. But the end result is amazing. The fillings are applicable to other pastries and this dough can be used countless ways. This is actually an easy to make sweet roll that I promise you will make over and over again.
These are amazing pastries with an easy to make dough that handles well. The fillings can be made days ahead and stored in the refrigerator. The dough must be made a day ahead. Assembly is easy and in no time you have Kolache. They can also be made large or small and freeze well. Continue reading
Hot Cross Buns are traditionally made during Lent. Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year. Hot cross buns are a welcome and tasty staple of Lent. According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.” Well, in my house they won’t last that long!
I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.
If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking. They are moist and plump and don’t need any soaking to use. A friend of mine introduced me a few years ago and I have been a fan every since. I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns. Continue reading
The dough for this Chocolate Spiced Coffee Cake is based on a recipe from one of my favorite bakers, Beatrice Ojakangas. Her book, “The Great Scandinavian Baking Book” is a classic that is in the James Beard Foundation Hall of Fame. She has given us so many wonderful Scandinavian baking recipes. I would happily make anything she wrote about because her recipes work.
The recipe for the dough is interesting in that it has no egg and receives its initial rise in the refrigerator straight out of the processor. Continue reading