Raspberries were on sale here last week so I bought a double pack to add to my Raisin Bran. Unfortunately, the weather changed about the same time and for me Raisin Bran is a summer breakfast. This weather deserves oatmeal with raisins and brown sugar… or perhaps some delicious raspberry dropped scones.
Don’t over mix the dough. If necessary add a tablespoon or two of water to make the dough stick together when trying to make a doughball, which is a snowball made of dough.
These scones are basically a free-form biscuit made by forming the dough into six or seven 200g balls, (each about the size of a small fist) placing on a parchment lined baking sheet and flattening to about an inch thick.
Raspberry Drop Scones
INGREDIENTS • 2 1/2 cups all purpose flour • 1 tablespoon baking powder • 3/4 teaspoon kosher salt • 1/3 cup sugar • Zest of 1 small lemon (I used a small mandarin orange) • 1/2 cup unsalted butter, chilled and cut into cubes • 150-175g fresh raspberries • 1 cup heavy cream • Coarse or turbinado sugar for topping METHOD
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated.
Gently fold in the berries. It’s fine if the raspberries break up a little – it adds a nice pink stain to the dough. The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon the dough into 12 equally-sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through.
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.
You don’t hear it mentioned often, but there is a major problem with the game of golf. Although it is possible the problem is with those who play golf.
I play three times a week, which means there are four mornings a week that I don’t play golf and therein lies the problem. What am I going to do with those four mornings?
Sadly, sort of, I saw a new recipe for cinnamon buns this week, and I am not playing golf this morning…. so.
King Arthur Baking published this recipe for Perfectly Pillowy Cinnamon Buns. Often, once the bun cools, while still flavorful, it becomes more dense. Not these! They remain soft and fresh up to four days after baking. The secret is using a tangzhong in the dough batter. Tangzhong is a mix of milk and flour which is mixed and heated to a thick paste before adding the rest of the dough ingredients. It’s easy, you only need to know to do it.
I made the recipe as listed below, except not having whole milk I mixed 2% milk and whipping cream in a 80:20 ratio. I also only used the cream for the icing. The result is outstanding! We are waiting for the QC report, but manufacturing gives these rolls a big thumbs up!
Tangzhong • 1/2 cup (113g) whole milk • 3 tablespoons (23g) King Arthur Unbleached Bread Flour
Dough • 2/3 cup (151g) whole milk, cold • 2 1/2 cups (300g) King Arthur Unbleached Bread Flour • 1 teaspoon salt • 2 tablespoons (25g) granulated sugar • 2 teaspoons instant yeast • 4 tablespoons (57g) unsalted butter, softened
Filling • 1 tablespoon (14g) butter, melted • 1/2 cup (107g) light brown sugar, packed • 2 tablespoons (15g) King Arthur Unbleached Bread Flour • 4 teaspoons (10g) cinnamon • 1/16 teaspoon (pinch) salt
Icing • 3 tablespoons (42g) butter, melted, divided • 1/2 teaspoon vanilla extract • 1/16 teaspoon (pinch) salt • 1 1/2 cups (170g) confectioners’ sugar, sifted • 1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency
To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
To make the dough: Add the ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
To make the filling: While the dough is rising, put the melted butter into a medium bowl and add the remaining ingredients, stirring until the mixture is the texture of damp sand. Set aside.
To assemble the rolls: Lightly grease a baking sheet, or line it with parchment paper.
Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval.
Sprinkle the filling over the dough, covering all but a 1/2” strip along one long side.
Starting with the filling-covered long side, roll the dough into a log.
Score the dough lightly into eight equal 1 1/2” to 2” pieces. Cut the dough at the score marks, using dental floss for the cleanest cut. If you don’t have dental floss, a bench knife or sharp knife will work.
Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. Let the rolls cool for 10 to 15 minutes before icing.
To make the icing: Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth.
Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.
To reheat leftover rolls: These rolls stay wonderfully soft for at least 3 days. The best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300°F to 350°F oven for 5 to 10 minutes. Spread with icing and enjoy.
Tips from the KAB Bakers
With origins in Japan’s yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Chinese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting loaf’s softness and shelf life.
These rolls are bakery-sized, meaning big enough to enjoy as an indulgent breakfast or snack. For smaller-sized rolls perfect for a side dish at brunch, score and divide the dough into ten 1” to 1 1/2” pieces and bake for 13 to 16 minutes.
Do you enjoy your cinnamon rolls with tangy, thick cream cheese frosting instead of vanilla icing? Stir in 4 to 6 tablespoons (57g to 90g) softened cream cheese to the icing along with the other ingredients. The softer the cream cheese is, the easier this will be to do. Resist the urge to add more than 2 teaspoons of milk until the icing is fully mixed. If it’s too thick for your liking, add more milk a teaspoon at a time to get it to the consistency you prefer.
Wondering about all the liquid choices for thinning the frosting? Milk is certainly the most convenient, but if you have cream or buttermilk, the former will add an extra layer of richness, while the latter will add a subtle tang to balance out the sweetness.
Standing in front of our open refrigerator door I noticed a partial tub of cream cheese we bought it for the granddaughters’ snack visit prior to the shelter-in-place order. As I stood there listening to the melodious door alarm-chime wondering what to do with it, I had an epiphany… bagels!! I haven’t made bagels in a couple of years and I was ready to try again. My first batch were ok, but not as good as what you can buy at a good bagel shop. Well, as time marches on my baking skills improve.
Bagels aren’t the easiest bread to make. It takes several proofs, rests and shaping over two days. Luckily, much of the time is consumed by proofing and resting the dough and not hands on activity. I now have some ET bagel topping so I made my favorite bagels as an extra treat.
The recipe I used last time, from ChefSteps, was good, but the resulting bagels were too small. This time I doubled the amount of dough in each bagel (from 65 g each to 130g.) This produced 8 larger bagels instead of 16 small ones.
The bagels are shaped by pressing a forefinger on one side of a dough ball and a thumb on the opposite then pushing straight through forming a hole. Next, insert two forefingers inside the hole and spin around gradually separating the fingers and enlarging the hole to 3 or 4 times the original. The resulting dough rings were about 4” diameter with a 2” hole. After the dough relaxes in the fridge the bagels were about 3 – 3.5” diameter with a 1” hole. NOTE: They will rise in the refrigerator overnight.
It turned out the hole wasn’t quite big enough and the center closed up on most of the bagels. For the next batch I will stretch the dough to a 5” diameter and 2.5” hole. I would like the final hole, after proofing to be 1.5”. NOTE: The bagels do a final rise in the oven and the hole closes in even more.
Bagels from ChefSteps
INGREDIENTS • 350 g Water, plus more for boiling • 650 g Bread flour, divided • 3 g Active dry yeast • 25 g Sugar, granulated, optional • 25 g Diastatic malt powder • 10 g Salt • 25 g Molasses • 10 g Baked baking soda
OPTIONAL • 10 g ET bagel topping • 10 g Black sesame seed • 10 g Dried onion flakes • 10 g Salt, Maldon flake • 7 g Poppy seed • 5 g Sesame seed • 5 g Dried garlic flakes
In a stand mixer bowl, combine 350 g room temperature water, 250 g of the flour, and the active dry yeast. Cover the bowl with plastic wrap or a damp cloth and let the mixture proof at room temperature until it doubles in size and makes frothy bubbles that collapse when you tap the bowl on the countertop. This takes about two to three hours. (Look for a foam that resembles the one on a root beer float. If you don’t see this yet, just give the yeast a bit more time to work its magic.)
In a bowl, combine the remaining 400 g of bread flour with 25 g sugar, 25 g diastatic malt powder, and 10 g salt.
Use the stand mixer and the dough hook, set the mixer to lowest speed. Gradually spoon in the dry ingredients and let the dough mix until it becomes stretchy and smooth and pulls away from the sides of the bowl, about 15 to 20 minutes.
Cover the bowl with a damp cloth and let the dough cool in the fridge for 20 minutes.
Working quickly to keep the dough cool, divide it into 130 g portions and set them on a parchment paper lined pan. Keep the entire sheet covered with plastic wrap as you work, tucking each new portion underneath the plastic wrap to keep any crust from forming.
First, form a dome. Make a circle with one hand, place a piece of portioned dough halfway inside it, and use one finger of your other hand to turn the dough while gradually pushing it through the circle tightening the dough as you work around the outside. You want to end up with a nice, taut dome.
Next, turn that dome into a ball. Hold the dome with the concave underside facing up. Pinch the dough closed across the “bowl,” then roll the seam on the work surface until smooth. When you finish each piece, return it to its spot under the plastic wrap on the sheet pan.
Cool the dough balls in the refrigerator for 20 minutes.
Working with one ball at a time, use two fingers to pinch a hole through the center of the dough, turning it while you work. Once you break through the dough, turn it on its side (like a spinning wheel). Stick both of your index fingers through the hole from opposite directions, and spin them around each other, slowly stretching out the hole until you can fit three fingers through it. Return the shaped dough to its covered spot on the tray. (You might need a second tray.)
Allow to proof at room temperature until a dough ring floats when set in a bowl of water. This will take about 20–40 minutes. (If the test ring sinks, proof a bit longer. The bagel I used for this test stuck to the parchment paper in the refrigerator overnight. Be careful.)
Make sure the tray(s) are wrapped tightly with plastic wrap, and let them cool in the refrigerator overnight to allow flavors to develop.
In a large pot over high heat, bring 5 L water, 25 g molasses, and 10 g baking soda to a roiling boil.
Preheat the oven to 425 °F / 218 °C (Use convection if available)
Working in batches, drop the bagels into the water and boil for 60 seconds, then flip them with a spider strainer or fork and boil for another 60 seconds. Transfer them with their smooth, rounded sides up, to a wire rack on a half-sheet pan.
If you’re adding the seasoning mix—or your own choice of toppings—now’s the time to sprinkle it over the tops of the bagels.
Transfer the bagels to a parchment paper–lined half-sheet pan and move it to the center rack of the preheated oven.
Bake for seven minutes, spin the tray around to ensure even cooking, and continue baking until bagels have a nice, brown color—about seven more minutes.. To be sure they are done check the internal temperature is over 190 deg.
I received this recipe from AllRecipes Healthy Choices subscription. Easy to make, ready for breakfast! I might add some raisins next time. Delicious and healthy muffins. Great for breakfast or a snack. No oil, butter or yeast! You may use oat bran instead of oatmeal if you wish
1 1/3 cups mashed ripe banana
3/4 cup packed brown sugar
1/3 cup applesauce
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
1 cup quick cooking oats
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 12 cup muffin pan.
In a large bowl, combine egg, banana, brown sugar, applesauce and vanilla. In a separate bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
Gently stir flour mixture and oatmeal into banana mixture. Fold in chocolate chips and walnuts. Pour batter into prepared muffin cups.
Bake in preheated oven or 15 to 20 minutes, or until light brown. Remove muffins from pan and place on a wire rack to let cool before serving