#1 cup of milk: 240g. 1 cup of flour: 120g

[obeysubmitomnomnom]

were makin this happen

aka its time to make the Olympic chocolate muffin

im making these bc i bribed the admin in charge of the master schedule with the promise of them if she'd move my one real class away from lunch time bc the coffee shop outside of my room makes it ridiculously hard to teach and i know admin arent friends but i actually have decent admin! so i want to stay on their good side and i like baking

this is what i have come up with.

1/2 cup (like 120g) milk 1 tsp instant coffee bring to a simmer

1 stick (1/2 cup or 113ish grams) butter 1/2 cup (50g) cocoa powder 50gish chocolate chunks melt the above into your milk-coffee simmer mixture, then let cool so it's still liquid but won't poach your eggs later

in another bowl, whisk dry ingredients: 2 cups (240g) all purpose flour, 1/2 tsp salt, 1/4 tsp baking powder and 3/4 tsp baking soda and maybe like 20g more cocoa powder

mix into your cooled but still liquid choccy stuff: 3/4 cup (150ish grams) brown sugar and 1/2 cup (100g) white sugar, 1/2 cup oil (or like 90g), 2 eggs + 1 yolk at room temp, 1 tbsp vanilla, and 3/4 cup (175ish grams) sour cream, combine completely

next fold in a third of the flour mix, then other two thirds, do not overmix just till combined, then fold in a mix of milk and dark choc chunks

rest batter at least 30 min. ibake does not say where so i would do counter if only 30 min or in the fridge if over an hour.

pour into lined muffin tin. idk go with ur gut but generally about 3/4s full. sprinkle top with more chunks.

use ibake's recommended baking temp of 420F for six minutes then turn it down to 350F for 15 more minutes. do not ask me about Celsius temps. a toothpick can be poked in clean when done but don't overbake. pull them out and let them cool.

fill with ganache (ibake is insane just heat cream, dump in semi sweet chocolate chips as desired, mix till melty, add in a bit of corn syrup for shine) by putting it in a plastic baggie and snipping the tip and i guess you could carve out a hole in the muffin for it

ibake strongly suggests freezing any you don't scarf down immediately to match the french mass produced version and thaw them for an hour before eating.

post making these, i did bring them to school and ate one myself. You're gonna need milk to finish these. Everyone said they were great, super chocolatey, but a bit crumbly. I also gave one and the recipe to our foods teacher for him to try, because he is a former pro chef with a focus on pasta and pastries (he sold pasta in our town for years and I only just connected that was his pasta I would buy) and he also enjoyed it!

I think one thing I would have changed is making a deeper hole for the ganache to have more through the whole muffin. I am a slut for frosting type things though and like to have a 50/50 ratio of frosting to cake. also, possibly a thicker ganache, more like ibake's recommendation for it. I also only used milk and semi sweet choc, and i think a bit of dark would have made a richer flavor.

[mortagesbycheryl]

🍰 Satisfy Your Holiday Cravings with a Scrumptious Christmas Tree Croquembouche Recipe 🎄

Christmas is the season of joy, love, and creating cherished memories with our loved ones. Just as in the world of real estate, where relationships are key, the bonds we share during the holidays make this season truly special. As a seasoned mortgage loan advisor with 19 years of experience, I'd like to share a delightful Christmas dessert recipe with you, the Christmas Tree Croquembouche. But first, let's explore the meaning and significance of holiday traditions. Christmas isn't just a date on the calendar; it's a time for coming together, showing appreciation, and building connections with our friends and family. Just like the strong relationships in real estate, these connections during the holiday season are built on shared experiences, traditions, and of course, scrumptious holiday treats. One of my favorite Holiday Desserts is the Christmas Tree Croquembouche. It is a delightful French pastry tower made of cream-filled choux puffs, drizzled with caramel, and shaped into a Christmas tree. Not only is it a showstopper on your holiday table, but it's also a symbol of togetherness and celebration. If you would like to take on the challenge of the Christmas Tree Croquembouche this year, here is the recipe. EQUIPMENT NEEDED:Hand or stand mixer.Large mixing bowlspatulaMedium saucepanBaking trayParchment paperPiping bags and tipsPastry brushINGREDIENTS Choux pastry:1 cup (230g) unsalted butter, cut into pieces.1 cup (240g) water1 cup (240g) milk (whole or 2%)1/2 tsp salt4 tsp granulated sugar2 cups (250g) all-purpose flour8 eggs, beaten.Vanilla pastry cream2 cups (480g) whole milk4 tbsp unsalted butter, cut into pieces.1/2 tsp salt2 tbsp vanilla extract5 egg yolks1/2 cup (100g) granulated sugar1/4 cup (25g) corn starchCaramel2 1/2 cups (500g) granulated sugar1/2 cup (120g) water INSTRUCTIONS: Day 1: Make the choux pastry.Combine butter, water, milk, salt, and granulated sugar in a medium saucepan over medium heat, stirring until the butter has melted. Bring the mixture to a simmer and then reduce heat to low. Add all of the flour and stir until completely incorporated. The dough should be a thick ball. Press against bottom of sides of the pan for 1 minute to cook the flour and remove from heat.Place ball of dough into a large mixing bowl and allow to cool before adding eggs.With hand or stand mixer on low speed, slowly add the beaten eggs in 3 or 4 batches with 30 seconds between each. Pour in very slowly and observe the texture of the dough. At first it won't look like it's coming together but will eventually become thick and glossy. Stop when you have a thick and pipeable texture. I like to save at least 1-2 tbsp of egg to use as the egg wash.Preheat oven to 400 degrees F. Line two baking sheet with parchment and lightly brush each sheet with water. The water helps create extra humidity in the oven, which helps with puffing.Fill your piping bag fitted with a 1/2-inch tip with the choux pastry dough. Pipe circles 1 inch in diameter. Space each circle 1 inch apart on the sheet.Bake for 15 minutes and then, making sure not to open the oven door, reduce oven temperature to 350 degrees F and bake for 5 – 10 more minutes until golden brown. Remove from oven and transfer to a cooling rack. Cool completely.Store choux puffs in an airtight container at room temperature until ready to assemble. Now its time to make the pastry cream.Whisk egg yolks and sugar in a medium bowl until pale, light, and fluffy, about 3 minutes. Whisk in corn starch until fully incorporated.Mix milk, butter, salt, and vanilla extract in a medium saucepan over medium heat. Bring to a simmer.Slowly pour the milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook on medium heat, whisking constantly until the mixture is thick and the whisk marks hold. This should take about 2 minutes.Remove from heat and pour into a bowl. Cover with plastic wrap, making sure the surface of the custard touches the wrap. Chill for at least 2 hours and up to 3 days. Day 2: Fill the puffs and prep for assembly.When ready to assemble, remove the puffs from airtight containers. Spread on baking sheet and dry out for 5 minutes in the oven at 350°F. Let cool before filling.Poke a small hole in the bottom of each choux puff. Place the pastry cream in a piping bag fitted with a 1/4-inch tip. Fill each puff by placing the piping tip inside of the puff and gently squeezing in cream. Be careful not to overfill. You should have about 50 – 60 filled puffs.Arrange the puffs from largest to smallest. This will help with assembly.Trace a circle on a sheet of parchment paper that is 8 inches in diameter. Flip upside down so you can still see the circle through the paper. This will be a guide for assembly.Ok, Let's ake the caramel.Fill a large bowl with ice water. Place sugar and water in a medium saucepan over medium-high heat. Stir the sugar to dissolve. Do not stir again after the sugar has dissolved. Brush down the sides of the pan with water to prevent crystallization. After the caramel is an amber color (about 340°F), remove from the stove and place the pan in the cold water to prevent further cooking.Now, Let's Assemble!Fill a glass with cold water and place next to your workstation in case of caramel burns. If your fingers touch the hot caramel, dip them into the water.Use the largest puffs for the bottom of the croquembouche. Dip the front and one side of a cream puff into the caramel, being careful not to burn your fingers. Stick the puff onto the sheet, with the top of the puff facing out. It should be just within the edge of the circle. Dip another puff into the caramel, coating the front and two sides. Place the puff so that one side sticks to the other puff, and the other side sticks to the parchment paper. Repeat until you close the circle, angling the puffs slightly inwards.Repeat with the second layer, using at least 1 less puff. Before placing each puff, drizzle caramel on top of the first layer to use a "mortar." Try to place puffs in the empty spaces between puffs in the first layer for structural stability. I find it helpful to hold the last puff I place while dipping the next puff to help the caramel set up.Continue to build layers, using less puffs for each layer. You may periodically need to reheat the caramel. Finish the tower with a single puff. You should have 8 layers.To decorate, you can make caramel strands by letting the caramel cool in the pan until thickened. It should form a thread when you lift it with a fork. Dip a fork in the caramel and spin around the croquembouche to encase in caramel threads. Alternatively, decorate with ribbon and fresh cranberries.The croquembouche will last for 5 – 8 hours before it begins to soften. Spending the holidays with loved ones is a precious gift. Just as we take time to savor every bite of this delectable Christmas dessert, we should savor every moment with those we care about. Sharing traditions, like making a Christmas Tree Croquembouche, strengthens our bonds and creates memories that will be cherished for years to come. Get the kids involved. I would love to see how your Christmas Tree Croquembouche turns out. As we approach this wonderful season, I challenge you to share your favorite Christmas dish with us. Whether it's a cherished family recipe or a newfound holiday delight, let's celebrate our shared love for delicious traditions. I want to wish each and every one of you a safe and joyful Christmas. May your celebrations be filled with warmth, love, and the sweetest of moments. 🎅🎄 If you're considering purchasing a new home or exploring opportunities to take out equity from your current one before the holidays, please feel free to reach out to me. I'm here to help make your real estate dreams come true during this festive season. Read the full article

[tomrwzhere]

nm_meiyee .

Matcha Melon pan (Japanese matcha sweet bread) 💚 soft bread covered in a layer of crispy cookie crust. Happy Friday, everyone! 😘 . . Ingredients (recipe makes 9) Bread 2 cups all purpose flour, about 240g 35g dairy free butter, at room temperature 1/2 cup warm plant-based milk 2 tbsp sugar 2 tsp yeast 1/8 tsp turmeric powder for the colour, optional . . For cookie dough: 1 cup all-purpose flour, 120g 65g dairy free butter, at room temperature 1/4 cup sugar 3 tsp plant-based milk 2 tsp Organic Midori Jade Matcha powder @suncorefoods . Sugar for dusting . . 💚 cookie dough Dissolve matcha powder with 3 tsp milk. In a mixing bowl, whisk butter and sugar until sugar dissolved & creamy. Add matcha and gradually add in the flour. Lightly mix with a spatula until all the flour is thoroughly mixed (not to overmix the dough). . Place the dough on plastic wrap and cover. Refrigerate until needed. . . 💚 bread dough Add warm milk and yeast in a measuring cup, let sit until bubbles form in the cup. In a stand mixer combine flour, sugar, turmeric of using. Add in the yeast mixture and softened butter, mix on low-medium speed with the hook attachment until until the dough is smooth. Cover dough & let them proof for 1 hour until it’s doubled in size. . Divide dough into 9 pieces, Shape each dough piece into a ball. Make sure the bottom is tightly closed. . 💚 assemble Divide the cookie dough into 9 pieces. Gently roll out the dough until it is large enough to cover the bread rolls. Place cookie dough over bread rolls. Gently roll ball in the sugar until the the green dough is covered. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover dough with plastic wrap and allow to rest for 30 mins. . Bake at 180c for 18-20 mins. Serve warm. . . #asianfood #vegan #plantbased #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #matcha #food #breakfast #cake #foodie #instagram #recipe #foodphotography #foodpics #foodgasm #lovefood #dessert #foodstagram #foodstylist #healthybreakfast #chinesefood #inspiration #bestofvegan #cleaneating #instagood

[thesweetestjourney]

Easy Raspberry Almond Breakfast Scones Recipe

Learn how to make healthy breakfast scones that are naturally sweetened and flavored with fresh raspberries.

Ingredients:

1 Cup Almond Flour (120g)

2 Cups Whole Wheat Flour (240g)

1 1/2 Teaspoons Baking Powder (7.5g)

1/2 Teaspoon Salt (3g)

1/4 Cup Honey or Maple Syrup (60ml)

3/4 Cup Coconut Milk (180ml)

1 Cup Fresh Raspberries (170g)

Directions:

In a large mixing bowl, combine the almond flour, whole wheat flour, baking powder, salt, honey, and coconut milk. Stir together until well combined and a dough forms. Fold in the raspberries. If the dough becomes too sticky, add more whole wheat flour 1/8 cup at a time until a soft dough forms.

On a lightly floured surface, mold the dough into a log about 12 inches in length. Cut log into wedges. Place wedges on parchment lined baking sheets about 2 inches apart. Bake in a preheated oven at 350°F for 20-25 minutes or until an inserted toothpick comes out clean. Let cool 10 minutes and serve warm or let cool completely.

| Makes about 9 scones.

[foodhackery]

Southern Dinner Rolls

This recipe is loosely based on the Sally Lunn bread recipe in the Lee Brother's Southern Cookbook. Enriched, slightly sweet breads were a staple of my childhood, and dinner rolls with that flavor profile is what I yearn for in a good roll. As bread-making goes, this is a pretty easy recipe. Technique-wise, this will feel a bit like making brioche to those with baking experience. The rolls are yeasty, slightly sweet, buttery, and feather light when properly proved, and I gotta say are the perfect vehicle for gravy from a Sunday roast.

Ingredients

240g milk, preferably whole, but 2% is probably fine. Don't bother with skim. You can use water instead if that's all you've got.

115g of honey. Use good, organic stuff.

7g of active dry yeast. That's one package or 2-1/4 tsp.

3 large eggs at room temperature. You can put them in a bowl of hot tap water for 15-20 minutes if you're pulling them out of the fridge, or just leave them on the counter overnight with your butter.

625g of flour. This is more or less right. But I always fiddle around with it a bit. You'll be fine if you don't though.

10g salt.

120g of room temperature butter. Unsalted. I prefer Plugra, but any European style butter will do.

Combine milk and honey in a sauce pan and heat to 95-105 degrees Fahrenheit. Pour into a bowl and whisk in yeast until dissolved. Let stand for 10 minutes or so, at which point you should see signs of life from your yeast. Add 3 eggs and whisk to combine.

Combine flour and salt in the bowl of a stand mixer. Mix briefly with a dough hook to combine. Pour in wet ingredients and mix until combined. (This is the point where you can add more flour if you think the dough is too wet. It should be very wet and sticky though, and you don't want to add too much.). Add butter and mix until combined.

Mix the dough with the hook attachment on medium speed for 8 minutes. The dough will still be wet and sticky, but you should see "strings" or "sheets" of dough starting to stretch and pull away from the bowl. That's a sign that you're getting good gluten development which will be important for proving, and for the texture of the rolls after baking. If you don't mix long enough you won't get this gluten development, and your rolls will likely be dense.

Transfer to a lidded container (get yourself some Cambros) or a clean bowl covered with plastic wrap. Put in the fridge and allow to proof slowly for 4-6 hours until roughly doubled in size. If you are in a hurry, you can proof at room temperature, which will go pretty fast given the amount of yeast and honey in this dough. You'll miss a bit of the complex flavor that slower proofing yields, but, your rolls will still be good.

Punch your dough down and divide into 70g portions. (70g portions ought to yield 16 rolls. You can adjust the size of your rolls up or down as you see fit.). Now, this is the bit where you should just go watch a Youtube video. Josh Weissman does a nice job showing how to form rolls. Take each dough portion and shape into a ball by folding the edges up and pulling them to the center and pinching together the seam where they meet. This step gives you a smooth top surface for your rolls. Now, with the seam down on your cutting board or counter, cup your hand over the dough portion and roll the dough into a taut ball. Seriously, go watch a video. It's easier than it sounds.

In a greased, rectangular baking pan (or 2), place your dough balls in a grid with a bit of space between them. Your baking pan should have walls to help the rolls to rise. Set pans aside, covered with a damp towel, in a warm place to proof for 1-2 hours. When doubled in size again, brush the tops with a bit of melted butter (and sprinkle with a bit of salt if you like), and bake in a pre-heated oven at 375F until risen and golden brown. I never keep track of time. This maybe takes 20-30m in a home oven. The way to know for sure if they're done is to insert a hypodermic thermocouple probe into the middle of a roll to see if the internal temperature is >190F.

Remove from pan, and enjoy warm.

[laenviro]

Lemon & Chrysanthemum slices 🍋🌼 ⁣ Vegan Gluten-Free ⁣ Using @suncorefoods ‘ organic Chrysanthemum blossoms 🌼🌼🌼 ⁣ Recipe & 📷 @nm_meiyee .⁣ ⁣ Ingredients ⁣ Shortbread base ⁣ 1/4 cup melted coconut oil ⁣ 2 tbsp sugar of choice ⁣ 1/3 cup almond flour *40g ⁣ 2/3 cup all purpose flour or gluten free flour *80g ⁣ 1/4 tsp salt ⁣ ⁣ Lemon ⁣ 1 cup coconut milk *240g ⁣ 3g Chrysanthemum ⁣ 1/2 cup freshly squeezed lemon juice *120g ⁣ Zest of 1 lemon ⁣ 1/3 cup sugar of choice ⁣ 2 tbsp cornstarch *16g ⁣ Turmeric powder for the colour, optional ⁣ 1 tsp agar agar powder ⁣ 1/4 tsp salt ⁣ ⁣ ⁣ 🍋 Line an 6 inches square baking pan with parchment paper. Set aside. In medium bowl, add the crust ingredients and mix until combined. The dough will be thick. Firmly press mixture into the a prepared pan with your hands. Bake at 180c for 15 minutes until the edges are lightly browned. Transfer to a wire rack and let it cool.⁣ ⁣ 🍋 Place coconut milk in a saucepan over medium heat and bring to a simmer. Turn off the heat then add Chrysanthemum and leave to brew, covered, for 15 minutes. Strain mixture through a fine mesh sieve. ⁣ ⁣ In a saucepan, whisk the Chrysanthemum milk, lemon zest, and turmeric until combine. Cook on a medium-low heat, with constant stirring about 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch, lemon juice, and salt. Let simmer for 1 minute. ⁣ ⁣ Spread the filling over the base evenly, using a spatula to smooth. Transfer to the fridge for at least 4 hours to set. ⁣ ⁣ ⁣ #vegan #plantbased #foodporn #onthetable #veganfood #veganism #foodstyling #foodporn #igfood #healthyfood #love #food #breakfast #healthyfoodshare #instacake #foodie #instagram #recipe #foodphotography #foodpics #foodgasm #pastry #tasty #dessert #foodstagram #summer #cake #inspiration #cleaneating #instagood https://www.instagram.com/p/CJ3yPQoJonj/?igshid=1un7hyh0q16px

[charlieblogsfood]

Midnight Mocha Brownies

Adapted from https://steemit.com/photography/@gringalicious/midnight-mocha-chocolate-chunk-brownies-food-photo-shoot

Makes 16 brownies in an 8x8 pan

Ingredients

-  1 stick (1/2 cup) softened butter

- 1/2 cup oil

- 3 eggs

- 150g (3/4 cup) granulated sugar

- 240g (1 1/4 cup) brown sugar

- 100g (1 1/4 cup) cocoa powder

- 3 sleeves instant coffee powder (~3tbsp)

- 120g (1 cup) flour

- 2tsp vanilla

- 1tsp salt

- 60g (~2/3 cup) semisweet chocolate chips

- 60g (~2/3 cup) milk chocolate chips

(feel free to use whatever chocolate chips you want)

Instructions

Pre-heat oven to 350 degrees F (180 C) and grease an 8x8 inch baking dish or pan with oil or nonstick cooking spray

Cream butter and oil with sugars in medium mixing bowl. Add eggs, vanilla, and salt and mix well. Stir in flour, cocoa powder, and coffee until batter is smooth then add the semisweet chocolate.

Scrape batter into pan and sprinkle milk chocolate over top. Bake for about 35 minutes until a toothpick comes out mostly clean. (Stick a toothpick in a few different spots because you will most likely find some of the melty chocolate chunks.)

Let cool in pan on top of wire rack for at least 1 hour

[notquitenewt]

@frostisass was cakeless on their birthday so @linddzz and I made a beautiful butt cake and some ugly cupcakes so that the spell of Celebration could be properly initiated

so

HAPPY BIRTHDAY ELLIOT THIS CAKE WILL NEVER MAKE IT TO GERMANY BUT IT WILL BE EATEN IN HONOR OF YOUR BIRTH

Recipe below cut if anyone else wants to recreate it and add their own spin for @frostisass

German-Florida Bundt Cake (Adapted from Nordic Ware’s “German Bundt Cake” recipe)

1 Cup (240g) unsalted butter 1 Cup (200g) white sugar 1 Cup (120g) confectioner’s sugar 4 large eggs, yolks separated from whites 1 tsp vanilla extract 1 tsp almond extract 2 tsp dried orange peel, or zest of one orange 3 tsp orange blossom water, or 1 tsp orange brandy 3 Cups (360g) cake flour 2 tsp baking powder 1 Cup unsweetened almond milk

Bring all ingredients to room temperature. Preheat oven to 350F (180C). Butter/flour the bundt pan and set aside.

In a large bowl, cream butter. Sift the two sugars together and add gradually to the butter. Add unbeaten egg yolks, one at a time, and beat until smooth. Stir in extracts, orange peel (or zest), and orange blossom water (or orange brandy.)

Sift flour with baking powder and salt together three times. Alternating with milk, add flour mixture to the batter. Beat egg whites in a separate bowl until stiff peaks form. Gently fold egg whites into the main batter. Pour batter into prepared pan.

Bake at 350F for 50-65 minutes or until a toothpick comes out clean. Let cool 10 minutes before inverting pan and allowing cake to cool completely. Instead of frosting, serve with light fruit jam.

Bonus: the batter tastes AMAZING and as always is the best part

(I used whole wheat pastry flour instead of cake flour, so my batter came out darker and more flecky than it would if the recipe was followed exactly.)

and, action shot of the inside:

[pullgram4-blog]

Raspberry Danish Twist Bread

Some mornings are for granola bars and some mornings are for THIS.

Welcome to the billionth way to twist up dough and call it breakfast. But unlike all the others, this melt-in-your-mouth raspberry danish twist bread combines flaky and crispy, fluffy and soft, buttery and fruity. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist will impress everyone who’s lucky enough to steal a taste.

If we’re not eating healthy breakfasts with the intention of indulging every now and then, what are we really doing?

This raspberry danish twist bread is texture paradise channeling the flakiness of breakfast danishes but with half the work. How’s it possible? The secret’s in the way we twist the dough. And even though that hypnotizing twist looks complicated to replicate, I swear it COULD NOT BE EASIER. And today I’m showing you how!

The dough is a scaled down version of my favorite cinnamon rolls and my Nutella babka. You’ll use the same 7 ingredients that most rich dough requires. Let’s talk about that for a second because when I learned the difference between “rich dough” and “lean dough,” I had a better understanding of bread baking in general.

Rich dough includes fat like eggs, milk, and butter. This guarantees a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. Lean dough is low in fat and sugar and produces crusty breads and pizza dough. There’s hardly any fat, so it’s not as soft. Does that make sense?

Regardless if it’s rich or lean, behind every great dough is a great yeast– the workhorse behind this whole recipe. You were all so excited about the everything bagel pull apart bread I posted last week that I couldn’t wait to share another recipe made with Red Star Yeast. (We’re actually using the same exact dough ingredients… just in different amounts!)

Like usual, I use Red Star Platinum Superior Baking Yeast. Platinum is an instant yeast that builds a stronger, taller, more voluminous dough. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

Our danish twist bread requires 2 rises:

1st rise after the dough is made – 90 minutes

2nd rise after the dough is shaped/twisted – 45 minutes

After the 1st rise, punch the dough down to release the air. At this point you can freeze the dough and save for a raspberry danish twist bread sort of morning. Or you can shape into a rectangle, spread a thin layer of raspberry jam on top, roll it up cinnamon roll-style, then slice in half, twist, and coil into a circle. Remember babka? Similar to that.

It seems a lot more complicated than it actually is, so watch me do it:

The trick is to use a thin layer of jam. The more jam, the bigger mess you’ll need to clean up. I forgot to do it in the video, but for added raspberry goodness– dot a few fresh raspberries on top of the jam.

After the 2nd rise, it’ll be big, beautiful, and ready to bake. Sneak more raspberries in there if you can! (Oh my gosh you know what would be so good? And I’m sort of kicking myself for not doing it yet? PEACH DANISH TWIST BREAD! Picture this: peach jam, some juicy sliced peaches, topped with brown butter icing… please someone make it and report back.)

We’re baking the raspberry danish twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape!

I live for those pockets of raspberry between the flakes of buttery dough. Raspberry danish twist bread: beating every other breakfast by a landslide. Granola bars who??

PS: you should try my raspberry danish braid next!!

Ingredients:

2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)

3 Tablespoons granulated sugar

3/4 cup (180g) whole milk

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

2 large eggs

3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed

1 teaspoon salt

3/4 cup (240g) raspberry preserves/jam

optional: 1/2 cup (80g) fresh or frozen raspberries

Vanilla Icing

1 cup (120g) confectioners' sugar

3 Tablespoons (45ml) heavy cream (or half-and-half or milk)

1/4 teaspoon pure vanilla extract

Directions:

Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, about 90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.

Shape the twist: Watch the video above before continuing with this step. The visual guide will help! Using a rolling pin, roll into a 12x16 inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries. Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half-- forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan. (I carefully pick it up using two flat spatulas!) Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Bake until golden brown, about 40-45 minutes. If you find the top is browning too quickly, tent with aluminum foil. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.

Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.

Make ahead tip: You can freeze the baked and cooled twist bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking, then top with icing. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)

Recipe Notes:

I always use Red Star Platinum yeast, an instant yeast. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt. Tilt-Head Glass Measuring Bowl | Glass Measuring Cup | 9-inch Springform Pan | Marble Cake Stand | Custom Fork

In partnership with Red Star Yeast. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Source: https://sallysbakingaddiction.com/2018/08/23/raspberry-danish-twist-bread/

[daisycactus20-blog]

Raspberry Danish Twist Bread

Some mornings are for granola bars and some mornings are for THIS.

Welcome to the billionth way to twist up dough and call it breakfast. But unlike all the others, this melt-in-your-mouth raspberry danish twist bread combines flaky and crispy, fluffy and soft, buttery and fruity. A generous drizzle of creamy vanilla icing seeps into every delicious pocket. Sliced warm and served cake-style, this twist will impress everyone who’s lucky enough to steal a taste.

If we’re not eating healthy breakfasts with the intention of indulging every now and then, what are we really doing?

This raspberry danish twist bread is texture paradise channeling the flakiness of breakfast danishes but with half the work. How’s it possible? The secret’s in the way we twist the dough. And even though that hypnotizing twist looks complicated to replicate, I swear it COULD NOT BE EASIER. And today I’m showing you how!

The dough is a scaled down version of my favorite cinnamon rolls and my Nutella babka. You’ll use the same 7 ingredients that most rich dough requires. Let’s talk about that for a second because when I learned the difference between “rich dough” and “lean dough,” I had a better understanding of bread baking in general.

Rich dough includes fat like eggs, milk, and butter. This guarantees a soft and supple dough, one that promises indulgent cinnamon rolls and breakfast pastries. Lean dough is low in fat and sugar and produces crusty breads and pizza dough. There’s hardly any fat, so it’s not as soft. Does that make sense?

Regardless if it’s rich or lean, behind every great dough is a great yeast– the workhorse behind this whole recipe. You were all so excited about the everything bagel pull apart bread I posted last week that I couldn’t wait to share another recipe made with Red Star Yeast. (We’re actually using the same exact dough ingredients… just in different amounts!)

Like usual, I use Red Star Platinum Superior Baking Yeast. Platinum is an instant yeast that builds a stronger, taller, more voluminous dough. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

Our danish twist bread requires 2 rises:

1st rise after the dough is made – 90 minutes

2nd rise after the dough is shaped/twisted – 45 minutes

After the 1st rise, punch the dough down to release the air. At this point you can freeze the dough and save for a raspberry danish twist bread sort of morning. Or you can shape into a rectangle, spread a thin layer of raspberry jam on top, roll it up cinnamon roll-style, then slice in half, twist, and coil into a circle. Remember babka? Similar to that.

It seems a lot more complicated than it actually is, so watch me do it:

The trick is to use a thin layer of jam. The more jam, the bigger mess you’ll need to clean up. I forgot to do it in the video, but for added raspberry goodness– dot a few fresh raspberries on top of the jam.

After the 2nd rise, it’ll be big, beautiful, and ready to bake. Sneak more raspberries in there if you can! (Oh my gosh you know what would be so good? And I’m sort of kicking myself for not doing it yet? PEACH DANISH TWIST BREAD! Picture this: peach jam, some juicy sliced peaches, topped with brown butter icing… please someone make it and report back.)

We’re baking the raspberry danish twist bread in a springform pan; its high sides confine the twist so it rises straight up instead of straight out. A cast iron skillet with tall sides could work too. We want to make sure the twist maintains its coiled shape!

I live for those pockets of raspberry between the flakes of buttery dough. Raspberry danish twist bread: beating every other breakfast by a landslide. Granola bars who??

PS: you should try my raspberry danish braid next!!

Ingredients:

2 and 1/4 teaspoons Red Star® Platinum yeast* (1 standard packet)

3 Tablespoons granulated sugar

3/4 cup (180g) whole milk

1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature

2 large eggs

3 and 1/2 cups (430g) all-purpose flour (spoon & leveled), plus more as needed

1 teaspoon salt

3/4 cup (240g) raspberry preserves/jam

optional: 1/2 cup (80g) fresh or frozen raspberries

Vanilla Icing

1 cup (120g) confectioners' sugar

3 Tablespoons (45ml) heavy cream (or half-and-half or milk)

1/4 teaspoon pure vanilla extract

Directions:

Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.

If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 4 minutes. Dough will be soft. Transfer it to a lightly floured work surface. Using lightly floured hands, knead it for 1 minute. If the dough is too sticky to handle, add 1-3 more Tablespoons of flour, but you want a very soft dough. Shape into a ball.

Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, about 90 minutes. For this warm spot, I suggest using the oven. Preheat to 200°F (93°C), then turn the oven off after preheating. Place the covered bowl inside and shut the oven door. This is your warm environment.

Grease a 9-inch springform pan. Turn the risen dough out onto a lightly floured work surface, punch it down to release the air.

Shape the twist: Watch the video above before continuing with this step. The visual guide will help! Using a rolling pin, roll into a 12x16 inch rectangle. Spread jam evenly on top. If desired, dot randomly with raspberries. Tightly roll up the dough to form a 16-inch long log. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. I find a serrated knife works best. Criss-cross one half on top of the other half-- forming an X. Twist the two together then coil into a circle. Carefully transfer to prepared springform pan. (I carefully pick it up using two flat spatulas!) Cover the twist with plastic wrap or aluminum foil, then allow to rise once again in a slightly warm environment until puffy, about 45 minutes.

Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).

Bake until golden brown, about 40-45 minutes. If you find the top is browning too quickly, tent with aluminum foil. Remove from the oven and allow to cool for 5 minutes. Meanwhile, make the vanilla icing by whisking the icing ingredients together until smooth.

Carefully remove the rim of the springform pan. Drizzle with vanilla icing. Slice and serve. Cover and store leftovers in the refrigerator for up to 1 week.

Make ahead tip: You can freeze the baked and cooled twist bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking, then top with icing. The dough can be prepared through step 3, then after it has risen, punch it down to release the air, cover tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 3. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)

Recipe Notes:

I always use Red Star Platinum yeast, an instant yeast. If you don’t have Platinum, Red Star Active Dry or Quick Rise Yeast works too! If using active-dry, your dough may take a little longer to rise.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | 5-qt. Tilt-Head Glass Measuring Bowl | Glass Measuring Cup | 9-inch Springform Pan | Marble Cake Stand | Custom Fork

In partnership with Red Star Yeast. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Source: https://sallysbakingaddiction.com/2018/08/23/raspberry-danish-twist-bread/

[kinghoyu]

Pictures 1 and 2 Pizza Cupcakes Prep time 20 mins Cook time 20 mins Total time 40 mins Author: Gemma Stafford Serves: 12 cupcakes Ingredients 1½ cups (7½ oz/225g) Plain/AP flour2 teaspoons baking powder1½ cups (12oz/360ml) milk2 eggs2 teaspoons dried Italian seasoning2 teaspoons salt½ cup (4oz/120g) store-bought pizza sauce or my homemade pizza sauce1 cup (8oz/240g) shredded mozzarella cheese¼ cup (2oz/60g) mini pepperoni or cooked sausage Instructions Preheat the oven to 375F (190oC) and liberally grease a muffin time with olive oil.In a large bowl combine flour, baking powder, herbs and saltNext while in the milk and eggs until combinedAdd about 2 tablespoons of batter to each cupcake then add a layer of cheese followed by sauce, then cheese again. This will insure the sauce staying in the center the cupcake.Lastly top with a few mini pepperonis. Repeat the process until you've filled all 12 cupcakesSpoon about 2 tablespoons of the remaining batter on the top of each pizza cupcakeTop each pizza cupcake with as much additional cheese and pepperoni as you'd likeBake until lightly browned and puffed, about 20-25 minutes. Enjoy immediately! Pictures 3 and 4 Deep Dish Pizza Cupcakes 12 cupcakes 1 can refrigerated crescent rolls (I used the seamless sheet)1/2 cup pizza sauce1 cup shredded mozzarella cheese1/2 tsp garlic powderpizza toppings - pepperoni, ham, sausage, peppers, onions, mushrooms Preheat oven to 375. • Spray 8 regular muffin cups with cooking spray.  Cut crescent roll dough into 8 squares.  Press into muffin cups. • Sprinkle some of cheese (about 1 Tbsp) in the bottom of each muffin cup.  Top with 1 Tbsp of pizza sauce.  Add remaining cheese and top with pizza toppings.  Sprinkle garlic powder over toppings.  • Bake 15-18 minutes. Remove from pan and serve immediately