#yeasted cake

[fullcravings]

Cherry Babka with Instant Pot Cherry Preserves

[alexsrandomramblings]

Made a yeast-leavened spice cake from a cookbook that used to belong to my great-grandmother. Yeasted cakes tend to be denser than egg white or chemical leavened cakes, but still really good.

[heart-viruzz]

Made Eternal sugar a servant!!

Ask me anything abt her ;3

[cookie-lore-keeper]

The dirt in Earthbread is usually made up of chocolate cake

[morethansalad]

Vegan Fresh Currant Yeasted Cake

[askwhatsforlunch]

Cranberry Kings' Crown

To celebrate Epiphany today, I baked this beautifully scrumptious Cranberry King's Crown, which is delectably soft and butter-y and literally glistening with jewels! A delicious way to feast, on this Twelfth Day of Christmas, when the Magi brought gifts of gold, frankincense and myrrh, and a gift to one's departing loved-ones after the Holidays. And, this may will only be the first of many more Kings’ Crowns and Cakes, a month-long celebration here in France! Happy Epiphany!

Ingredients (makes 1 brioche):

4 cups strong white flour

1/3 cup caster sugar

4 ½ teaspoons active dry yeast

2 teaspoons salt

1/2 teaspoon ground ginger

4 large eggs

½ cup milk

1 cup unsalted butter, cut into small chunks

3/4 cup Spirited Cranberry-Apricot Sauce

a fève*

1 egg, lightly beaten

½ tablespoon milk

the leftover syrup from Sugared Cranberries (about 3 tablespoons)

1 tablespoon water

1 tablespoon pearl sugar

a few Sugared Cranberries 

The day before, combine strong white flour, caster sugar, yeast, salt and ground ginger (the yeast and salt shouldn’t touch at this stage) in the bowl of an electric stand mixer fitted with the hook attachment. Turn on low speed until well-combined.

Turn on medium speed and add the eggs and milk, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.

Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.

Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will continue proving, which will give the brioche a light and airy texture.

In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour.

Line a baking tray with baking paper. Set aside. 

Remove cling film and turn dough out on a lightly floured surface. Divide the dough into two equal portions. Roll two of the portions into large rectangles onto a lightly floured surface.

Spread half of the Spirited Cranberry-Apricot Sauce onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside. Repeat with the second dough rectangle, generously spreading remaining Spirited Cranberry-Apricot Sauce onto it, before rolling it, too. Hide the fève* in one of the “sausages”!

Place both of them vertically on the work surface, pinching the end of both of them firmly together. Twist, and shape into a crown. Place on prepared baking tray. Leave to prove for 30 minutes to one hour in a warm, draught-free room.

Whisk the egg and milk together.

Preheat oven to 190°C/375°F. Once the brioche has risen, brush thoroughly with egg wash. Bake at 190°C/375°F  for 35 minutes, until a nice golden brown colour.

Meanwhile, combine Sugared Cranberries Syrup with water in a small saucepan. Warm over a low flame until dissolved, well-blended and syrup-y. Set aside.

Remove Cranberry Kings’ Crown from the oven. Immediately and generously brush all over with Sugared Cranberries Syrup. Sprinkle liberally with pearl sugar and top with Sugared Cranberries.

Transfer to serving plate and let cool for a bit before serving and finding out who’ll be crowned Queen or King! It pairs nicely with chilled Cider or Champagne!

*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried broad or fava bean (”fève”, in French) used to be hidden, hence the name.

[angelicalchaoticabyss]

[shroomsnail]

just some very Shaped things

[jakethefurry]

Cake hound 🍰

[lyledebeast]

Absolutely criminal that I have to go to work during baking season.

[fullcravings]

Poppy Seed Babka Recipe

[immortal-saccharin-swan]

Y’all too harsh on the little spore guys. I mean, isn’t yeast like a maaaajor component in a LOT of baked goods?

"Yeah but like- that's bread! Isn't it??"

"And these things are literally designed to swarm us!"

[morethansalad]

Vegan Pulut Panggang

[askwhatsforlunch]

Tropical Rum Baba

The four of us are home together for Father's Day today. To celebrate this very special occasion, I baked this gorgeously fragrant and agreeably boozy Tropical Rum Baba --both my Dad and sister are very keen on this dessert!-- where the potency of Caribbean Rum is beautifully balanced by the fresh juiciness of a sweet mango! Happy Sunday!

Ingredients (makes 1):

220 grams/8 ounces strong white flour

50 grams/1.75 ounce caster sugar

1 tablespoon active dry yeast

½ teaspoon salt

2 large eggs

¼ cup milk

100 grams/ 3.5 ounces unsalted butter, at room temperature

¼ cup demerara sugar

2 heaped tablespoons pure local honey

1 cup Ginger and Lime Rum 

1 cup water

1 ripe mango

1 small lime

1 tablespoons pure Manuka Honey

1/2 cup double cream

In a large bowl, combine strong white flour, caster sugar, yeast and salt, making sure you don’t put the salt on top of the yeast, as it might kill it. Give a good stir; set aside.

In a smaller bowl, whisk the eggs and the milk together until well-blended.

With a wooden spoon, gradually stir egg mixture into flour mixture, until a soft, sticky dough forms. Tip dough out onto a lightly floured surface, and knead, a good 10 minutes, until dough becomes smoother. Then, gradually knead in softened butter, until you have an elastic, shiny dough. Return to the bowl, and cover with a tea towel. Prove, one hour, or until doubled in size.

Generously butter a 20cm/8” baba tin.

Once proved, knock back the air, and spoon dough into a piping bag. Pipe dough prepared tin. Prove again, until doubled in size.

Preheat oven to 180°C/355°F.

Once the baba has risen, place in the middle of the warm oven, and bake, 25 to 30 minutes at 180°C/355°F, until a nice golden brown colour.

Whilst baba is baking, combine demerara sugar, honey, half of the Ginger and Lime Rum and water in a large saucepan, and heat over medium-high heat, stirring until sugar and honey have completely dissolved. Boil rapidly, a couple of minutes. Remove from the heat and stir in remaining Ginger and Lime Rum. Cover with a lid.

When the baba is baked, remove from the oven, and let cool, 15 minutes, before gently releasing from the tin. Then, carefully soak the sponge in the warm rum syrup, gently turning it to soak evenly. Gently lift out of the saucepan, and transfer to serving plate; set aside. Keep about 1/3 cup of the Ginger and Lime Rum syrup.

Let rum-soaked sponge cool at room temperature.

Halve, pit and dice mango. Place mango dices in a medium bowl. Thoroughly squeeze the juice of the whole lime over the mango dices, tossing to combine. Then, drizzle generously with honey and two tablespoons of the remaining Ginger and Lime Rum syrup, to coat and glaze.

In a medium bowl, beat double cream with an electric beater until soft peaks form. Add remaining cooled Ginger and Lime Rum syrup, and continue beating until stiff peaks just form.

Serve Tropical Rum Baba filled with honey and rum mango dices, with Ginger and Lime Rum Whipped Cream.

[suetravelblog]

Kraków Poland January 2024