APPLE CINNAMON ROLLS - FRUITY LITTLE BUNS

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Apples are one of my favorite fruits.

Therefore fall means apples - preferably baked apples, as in Schwäbischer Apfelkuchen - Swabian Apple Cake or boozy Apfelkuchen with Almonds & Apfelkorn.

Hanaâ's pick for our October ABC project, Cinnamon-Apple Twist Bread was a novelty for me - a bread with an apple filling! King Arthur Flour's two beautifully twisted breads are enough for a large family, so I made instead a batch of Cinnamon Apple Rolls.

Apart from halving the recipe, I made a few changes, replacing a third of the all-purpose flour with white whole wheat, reducing the amount of yeast (while enhancing the flavor!) with a slow overnight rise in the fridge, and omitting the sugary glaze.

Next time I would use even more grated apples for the filling

For the filling, I used half white, half brown sugar, and cut down on the overall amount. I also added some lemon zest. Measuring weight rather than volume, I ended up with more than 1 cup grated apples in the filling - which was fine, it even could have been more! 

Using Instant ClearJel in the filling, I didn't experience any pesky leakage, when I rolled up the dough. (You can take flour instead, but, unless you cook the filling, this doesn't work as well!)

We liked the fruity little buns and finished them in no time. They taste best when they still a bit warm.

NEXT TIME  I would put even more apple in the filling, add some walnuts, brush the dough coils with egg wash, and sprinkle them with a bit of raw sugar.

Fruity little Apple Cinnamon Bun

CINNAMON APPLE ROLLS  (adapted from King Arthur Flour)
(12 Rolls)

Dough
130 g/4.6 oz all-purpose flour
55 g/1.9 oz white whole wheat flour (or more all-purpose flour, total amount 1 5/8 cups)
22 g/1/8 cup potato flour or 1/4 cup dried potato flakes
1 1/2 tbsp. sugar
2.5 g/1/2 + 1/8 tsp. instant yeast
1/2 + 1/8 tsp. salt
21 g/0.75 oz butter (1 1/2 tbsp)
1/2 teaspoon vanilla extract
1/2 egg*)
113 g/1/2 cup milk

*) Break egg into a small bowl, set on a scale, beat it lightly, weigh amount and spoon half of it in your dough.

Filling
20 g sugar
20 g light brown sugar (instead of 1/4 cup all white sugar)
10 g/1 1/2 tbsp. Instant ClearJel powder (or 10 g/1/8 cup instant tapioca)
1/2 tsp. ground cinnamon
170 g/12 oz apples, peeled and grated (1 large apple, I used Honey Crisp - it could have been more!)
1/2 tbsp. lemon juice
1/4 - 1/2 tsp. lemon zest


DAY 1
Whisk dry ingredients in a large bowl, so that they are evenly distributed. Add butter, vanilla, egg and milk, then mix until a shaggy dough forms. Let rest for 30 minutes.

The dough is nice and smooth, ready to go in the fridge overnight

Knead dough for ca. 10 minutes; it should feel slightly sticky and soft (adjust with a bit more water, if needed).

Gather dough into a ball and place in an oiled container, rolling it around to coat. Cover, and place in the refrigerator overnight. 

DAY 2
Remove dough from refrigerator 2 hours before using. It should have almost doubled in volume and show large gas bubbles.

The bottom of the dough shows large gas bubbles

For the filling, whisk together sugar, ClearJel powder and cinnamon.

Whisk together sugar, ClearJel and cinnamon

Toss grated apples with lemon juice, then add to ClearJel-sugar mixture. Mix well, and set aside.

Mixing the filling

Turn dough out onto a lightly floured or greased work surface. Roll into a 25 x 30-cm/10 x 12-inch rectangle.

Spread filling over the rolled-out dough, leaving a 1 1/4 cm/1/2-inch margin clear along all sides.

Spread filling over the rolled out dough

Starting with a short side, roll dough into a log, then seal the edges.

Roll dough with filling into a log

Now cut the log into 3 cm/1-inch slices. Place slices, cut side up, on parchment-lined baking sheet, spacing them that they touch each other.

Let rolls rise about 45 minutes, or until they are puffy and a dimple remains visible when you gently poke the dough with a finger. Meanwhile, preheat oven to 350ºF/175ºC.

Nicely risen and ready for the oven

Bake rolls for about 20-30 minutes, until they are lightly browned.

Let them cool before serving. We liked them still a bit warm.

Mount Desert Island in October - still sunny and fairly warm

ENGLISH DIGESTIVE BISCUITS WITH EINKORN

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Our ABC May project didn't sound too enticing to me - English Digestive Biscuits. My digestion is not something that usually comes to mind when I bake cookies.... (further comments on this subject were deleted by my in-home censor: "You Germans with your scatological humor - gross!")

But when I looked at King Arthur's recipe, I learned that these biscuits were historic cookies, first advertized in 1851 as "brown meal digestive biscuits" in London. They were even patented, claiming to be "nourishing food for people of weak digestion"!
 

Einkorn - an ancient wheat

Historic breads and pastries (or those with a connection to history) always interest me, therefore I decided to bake the biscuits - even though none of us was suffering from weak digestion (nor, for that matter, from undernourishment!)

As several reviewers recommended, I reduced the sugar (from 85 to 50 grams), exchanged the confectioners' sugar for light brown sugar, and added a bit of salt. And, since I like its nutty taste, I used Einkorn flour instead of whole wheat.

The food processor made mixing the dough a matter of a few minutes. Rolling it out was easy, too, and the dough quite forgiving, even with re-rolling the scraps several times the consistency didn't suffer.

My cookie-loving husband snatched a biscuit, soon as they came out of the oven, claiming it was a "malfatti" (misshapen), and, therefore, had to be eliminated. I insisted on a more civilized approach to consumption - the cookies were Victorian, after all! - so we had them with our afternoon tea.

The digestive biscuits were really nice, delicately crumbly, with a buttery, slightly nutty taste. The censor decreed they were MUCH better than store-bought ones ("cardboard-y"), and I felt like the perfect Victorian housewife!

Deliciously nourishing and good for you!

ENGLISH DIGESTIVE BISCUITS WITH EINKORN (adapted from King Arthur Flour)
(about 30 biscuits)

  57 g/2 oz all-purpose flour
170 g/6 oz Einkorn flour (or whole wheat)
    5 g/1 tsp. baking powder
113 g/4 oz unsalted butter, softened (1 stick)
  50 g/1.75 oz light brown sugar
 1/8 tsp. salt
 1/4 cup/60 ml cold milk

Preheat oven to 350°F/175ºC. Line 2 cookie sheets with parchment paper (or Silpat mat).

The food processor makes mixing the dough a cinch

Place flour, sugar and baking powder in bowl of food processor. Pulse to combine. Add butter and milk, and mix until dough comes together and is smooth.

Plastic foil prevents the dough from sticking to the roller pin

Transfer dough to a lightly floured work surface or silicone mat. Roll out to a bit more than 1/8"/4mm thick, and cut into desired shape. (I used a round cookie cutter with scalloped edge, 2 1/4" - 58 mm).

I used a round cookie cutter with scalloped edge

Place biscuits on prepared cookie sheets and prick evenly with a fork (they should stay flat.)

Pricking the biscuits with a fork keeps them flat

Bake until pale gold, between 15 and 20 minutes, rotating sheets 180 degrees after half the baking time for even browning (mine took 20 minutes, convection mode).

Victorian Lady - she would have loved the biscuits!

If you would like to join the Avid Bakers and take part in our monthly challenge, click here. New members are always welcome!

100% WHOLE WHEAT CINNAMON SWIRL BREAD

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Our ABC April project came just in time to alleviate a bout of winter blues. While my mother in Hamburg told me about blooming forsythias and crocuses, we hunkered down for yet another blizzard.

Usually not the greatest fan of sweet breads, I even might have skipped Hanaâ's pick, 100% Whole Wheat Cinnamon Swirl Bread, but there is something warm and soothing about cinnamon, and, looking at the snow outside, it was:

TIME FOR COMFORT FOOD!

Looking out into our snowy garden

King Arthur's original recipe uses a few tricks to temper the somewhat harsh taste of 100% whole wheat: a small preferment, and orange juice.

I know that whole wheat mellows considerably by long fermentation, but with only a quarter of the flour in the starter, most of the wheat didn't have time to undergo this softening.

And would half a cup of orange juice (though it would add a nice flavor,) really be able to fix the problem?

Using milder white whole wheat was an option, but I had plenty of regular whole wheat in my pantry, so that was my obvious choice.

I decided to give the whole procedure a makeover, working with my preferred stretch and fold (plus overnight rest in the fridge,) to allow for a longer fermentation and mellowing of the wheat.

With this method I could also safely reduce the amount of yeast. What I didn't cut down on was the sugar - 100% whole wheat needs the full dose.

One more finishing touch: I thought the sweet, cinnamon infused bread could benefit from having a little nutty bite, so I added some walnuts.

And the result? The bread was wonderful! Wheaten goodness without a hint of harsh or "too healthy" taste, pleasantly sweet and cinnamon-y. Just what the doctor prescribes for late winter blues.

  BreadStorm-Users (including the free version) can download the formula here.  

Wheaten goodness, mellow and cinnamon-y

100% WHOLE WHEAT CINNAMON SWIRL BREAD  (adapted from King Arthur Flour)

Dough
28 g/1 oz/1/4 cup nonfat dry milk
46 g/1 5/8 oz/1/4 cup potato flour (or 1/2 cup instant mashed potato flakes)
425 g/15 oz/3 3/4 cups whole wheat flour
6 g/0.2 oz instant yeast
113 g/4 oz/1/2 cup lukewarm water
113 g/4 oz/1/2 cup lukewarm milk
113 g/4 oz/1/2 cup orange juice
71 g/2 1/2 oz/5 tbsp. melted butter
9 g/0.3 oz/1 1/2 tsp. salt
35 g/1 1/4 oz/3 tbsp. sugar
85 g/3 oz walnuts, coarsely chopped

Filling
1 egg, beaten (for brushing the filling and shaped loaf)
67 g/2.4 oz/1/3 cup sugar
7 g/0.2 oz/2 tsp. cinnamon
11 g/0.4 oz/1 tbsp. all-purpose flour
sugar in the raw (for sprinkling)

DAY 1

Stir all dough ingredients on low speed for 1 - 2 minutes (or with a wooden spoon) until all flour is hydrated and a shaggy mass forms. Dough will be sticky. Let it rest for 5 minutes.

Knead on medium-low speed for 6 minutes (or by hand). Dough should still be somewhat sticky.

Transfer dough to a lightly oiled work surface. With wet or oiled hands, stretch and fold (S&F) 4 times at 10 minute intervals (see here how this is done), stretching only as far as the dough allows, don't tear at it.

After the last fold, place dough in an oiled container with lid, and refrigerate overnight.

Dough waiting for the next S&F

DAY 2

Remove dough from refrigerator at least 2 hours before using. It should have grown about 1 1/2 times its original size.

Cinnamon filling

For the cinnamon filling: whisk together sugar, cinnamon and flour in a small bowl.

My dough was quite elastic and easy to roll out

Transfer dough to a lightly oiled work surface (or use a lightly floured silicone mat). Roll into a long, thin rectangle, about 16" x 9" (40 x 23 cm).

Brush dough with egg and sprinkle with cinnamon filling

Brush dough first with egg, then sprinkle evenly with filling.

Beginning with a short side, gently roll the dough into a log. Pinch seam and ends closed. Gently shape it into a smooth 9" (23 cm) cylinder, and place it in lightly greased 9" x 5"(23 x 13 cm) loaf pan.

Brush the loaf with some of the leftover egg and sprinkle with raw sugar

Brush loaf with leftover egg, and sprinkle with raw sugar. Cover, and let it rise until it has grown over the rim of pan by about 3/4"/2 cm, about 90 minutes, and stays dimpled when gently poked with a finger. (Don't forget to preheat your oven).

The loaf has grown about 1 1/2 times its original size

Preheat the oven to 350°F/175ºC.

Bake bread for 10 minutes. Lightly tent it with aluminum foil, and bake for an additional 45 - 50 minutes (check the browning - I removed the foil during the last 10 minutes.) It should be dark golden brown and register 190°F/88ºC on a instant thermometer.

Turn loaf out onto a wire rack to cool.

Stored in a paper bag, the bread keeps 3 days fresh. It also freezes well.

Not a hint of spring  - even Ruffi the Ruffian feels the blues

If you would like to join the Avid Bakers and take part in the monthly challenge, check here. New members are always welcome!

Submitted to Yeast Spotting

and Panissimo:  Bread & Companatico                                       
                           Indovina chi viene a cena 

                                       
 






 

LITTLE BITES - MUSHROOM CHEDDAR TARTS

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Time flies, it's March, and we Avid Bakers are rising to our monthly challenge: a savory pastry from King Arthur Flour: Mushroom Cheddar Tarts. For me, a welcome change after all those holidays sweets (some sticky meringues are still uneaten!)

Like many other reviewers, I halved the recipe, since there was no big party to supply. Also, the best of all husbands left me to my fate, eating everything I bake by myself (to the detriment of my waistline), while braving a 29-hour flight and a rickety bus to visit Cambodia and Angkor Vat.

Exploring ruins instead of helping me eat - I'm left alone with my tarts!

I used my recently purchased mini-muffin pan (a bargain from HomeGoods, my home-away-from-home). Fellow bakers made regular muffin sized tarts with half the dough, but needed the whole amount of filling. For my tiny bite sized tarts half the filling was enough.

For the Hi-Maize Natural fiber in KA's recipe I used the more interesting natural fiber, contained in Einkorn flour, and Parmesan cheese instead of cheddar cheese powder. Otherwise I followed the recipe.

Don't be intimidated by a crumbly dough - it will come together

Except for one thing: "Cook's Illustrated's" secret weapon for a foolproof pie crust.

Instead of adding more (gluten enhancing) water to keep the crumbly dough from falling apart, I used Vodka!

The little tarts turned out really nice, and, left to the task of eating them alone, I "forced" myself to dine on half of the batch - a great sacrifice!

Next time (and there will be a next time!) I might try them with another vegetable, leek or tiny  broccoli florets. And perhaps some fresh herbs, too.


MUSHROOM CHEDDAR TARTS  (adapted from King Arthur Flour)
(24 mini tarts)

Crust
113 g/1 stick cold butter, cubed
120 g/1 cup all-purpose flour
34 g/1/4 cup Einkorn flour
28 g/1/4 cup Parmesan cheese, finely grated
1/4 tsp. salt
1/4 tsp. paprika
1/16 tsp. cayenne pepper
43 g/3/8 cup sharp cheddar cheese, shredded
1/4 cup ice water
1-2 tbsp. Vodka (doesn't taste, but moistens the dough without enhancing gluten formation)

Filling
57 g/1/2 cup diced mushrooms
1/2 medium red bell pepper, diced
1/2 tbsp. butter
1 egg + 1 egg yolk
3/8 cup milk or half-and-half (I used half-and-half)
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. dried thyme
28 g/1/4 cup sharp cheddar cheese, finely shredded

A food processor makes cutting in the butter a cinch

For the crust: combine dry ingredients in a food processor. Add butter and pulse until an unevenly crumbly mixture forms (with pea sized butter pieces.)

Vodka - secret ingredient for a foolproof pie crust

Transfer mixture to a bowl, sprinkle with cheddar and water, and, using a rubber spatula, mix and press, until dough is cohesive; add 1-2 tablespoons Vodka, if necessary (more water makes the dough less tender!)

The dough will be crumbly and have a marbled look from the butter pieces

Pat dough into a disk, wrap in plastic foil, and chill for at least 30 minutes.

For the filling: saute mushrooms and red pepper in butter until the water is evaporated and vegetables are browned. Set aside.

In a small bowl, whisk together eggs, milk, salt, pepper, and thyme. Preheat the oven to 400°F/200ºC.

Using a 2 1/2-inch cookie cutter, cut rounds

Roll dough into a 10" x 13"/25 x 33 cm rectangle, and, using a round (2 1/2"/6 cm) cookie cutter, cut 24 rounds for mini-muffin pans (re-roll dough pieces, there will not be much leftovers.)

A tamper is a great tool for fitting the rounds in the mini muffin cups

Fit rounds into cups of mini muffin pan (using a tamper helps!)

Place 1 teaspoon each of sauteed mushroom mixture and shredded cheese into each cup. Then fill with egg mixture (about 2 teaspoons).

Ready for the oven!

 Bake tarts for 18 - 22 minutes, until they are golden, and the crust browned.

Allow tarts to rest for 10 minutes before removing them from the pan.

Serve warm. (Or refrigerate and reheat for 10 minutes in a 375°F/190ºC oven.)

Great for a party buffet, or just for Sunday brunch

If you would like to participate in our monthly baking challenge, here is the link to the Avid Bakers.

CHOCOLATE CHEESECAKE BROWNIES

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The new year started on a bad foot - from a baker's perspective. My sleek new scale, one of last year's Groupon deals, let me down, just when our monthly ABC challenge was due.

The stores were closed on New Year, no new batteries could breathe life into the scale, and I did my best to fight early withdrawal symptoms with Maggie Stiefvater's "Raven Boys", and my daughter Valerie's Death-by-Chocolate-Cookies.

With the scale revived, the ABC Baker's first project of the year, Chocolate Cheesecake Brownies, (a recipe from King Arthur,) could finally get under way.

I used half of the recipe, a large pan full is a bit too much just for us two.

Warned by fellow bakers that the brownies were too sweet, I reduced the sugar in both batters, and cut down on the salt, too.

I also exchanged some white flour with whole wheat.

Coffee enhances chocolate flavor (and vice versa), so I added this optional ingredient.

And a bit of orange flavor would give some pizzazz to the vanilla cheesecake batter.


CHOCOLATE CHEESECAKE BROWNIES
adapted from King Arthur Flour

(16 small pieces)

Chocolate Batter 
113 g unsalted butter (1 stick)
175 g sugar
  53 g cocoa
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. espresso powder
    7 g vanilla extract
    2 eggs
  30 g all-purpose flour
  30 g whole wheat pastry flour
170 g bittersweet or semisweet chocolate chips

Cheesecake Batter
226 g cream cheese (1 package), at room temperature
  50 g sugar
  28 g all-purpose flour
    1 tsp. vanilla extract
    1/2 - 1 tsp. orange zest
  28 g heavy cream
    1 egg

Preheat oven to 350°F/175ºC. Line an 8" x 8" baking pan crosswise with 2 stripes of parchment paper (8" wide), and long enough to hang over the sides.

Cook butter/sugar mixture until smooth and shiny

For the brownie batter: In a medium saucepan, melt butter, then stir in sugar, cooking until mixture is smooth and shiny. Remove from heat, and stir in cocoa, salt, baking powder, espresso powder, and vanilla.

Stir flour last into the chocolate mixture

 Whisk eggs in the (slightly cooled) mixture, then flour, stirring until smooth. Set aside.

The cheesecake batter can do with a little orange pizzazz

For the cheesecake batter: Beat cream cheese until no lumps remain. Mix in sugar, flour, and orange zest, then vanilla extract, cream, and egg, until combined. Set aside.

Fold chocolate chips into the brownie batter. (It should have cooled a bit, so that the chocolate will not completely dissolve.)

Pour half of the chocolate batter in the pan

 Spoon half of the brownie batter into the prepared pan, then top with cream cheese batter.

Spoon cream cheese batter over chocolate bottom layer

Dollop remaining brownie batter onto cream cheese. Using a fork, swirl the two upper layers into a marble pattern. (My marbling could do with a little improvement.)

My marbling could improve a bit

Bake brownies for about 45 minutes, rotating pan after half the baking time (for even browning,) until a tester comes out clean (if it doesn't hit a chocolate chip), and the edges are set, but the middle still feels springy to the touch.

Using the parchment paper overhang as handles, lift cake out of the pan and set on a wire rack to cool.

My brownies were a little bit too long in the oven

The brownies were nice and moist, fudgy and very chocolate-y, with a hint of orange. Since they are so rich, I recommend cutting them in fairly small pieces.  We liked them best warm, with vanilla ice cream and a few chopped pecans.

Wrapped in aluminum foil and stored in a cool room, the brownies keep for at least 3 days. You can also freeze them.