New Orleans-Style Beignets

I remember well the first time I had beignets many years ago, breakfasting alone in a charming cafe. One simply does not go to New Orleans for the first time and not have beignets and cafe au lait in the morning. I worked out my own recipe on my return but have never blogged it.

If you've never made beignets (pronounced BEN-yay), you might think it would be difficult or complicated. It is not. It's really quite easy, though I'm not fond of deep-frying. I had intended to fry just half today and half tomorrow, since they are at their best served right away. But I got carried away and cooked them all! Fortunately, Mr Delightful quite likes them reheated briefly in the microwave, so they won't go to waste.

Traditionally, they are quite plain, no spices. But I like a bit of cardamom in them myself, so I listed it as "optional" in the recipe. And they are traditionally paired with cafe au lait or coffee, which I had in New Orleans, but here at home I find they pair beautifully with my black teas.

Nice thing is, the dough rests in the refrigerator overnight or up to 24 hours, then all you have to do in the morning is quickly roll out the dough and cut them, heat up your oil, and get ready to wow your breakfast guests! 

I hope you'll make a batch soon and let me know how you like them.

 

If you like it, please Pin it and share it!

New Orleans-Style Beignets

(Makes 36)

3 1/3 dip-and-sweep cups (16.66 ounces/472 grams) unbleached all-purpose flour, divided

1/4 cup (1.75 ounces/50 grams sugar

2 teaspoons instant yeast
1 teaspoon salt

3/4 teaspoon cardamom, optional
1/2 cup (4 fluid ounces/118 ml) milk

1/2 cup (4 fluid ounces/118 ml) water
2 tablespoons (1 ounce/28 grams) unsalted butter

1 large egg

1 teaspoon vanilla extract

Oil for frying

Powdered sugar for finishing

1 Make the dough the day before. In a 2- to 2.5-quart bowl, whisk together 2 cups flour, sugar, instant yeast, and salt. In a 2-cup glass measure in the microwave or in a small pan on the stove, heat the milk and water until hot but not boiling. Stir in the butter until it is melted.  With dough whisk or large wooden spoon, stir the liquid and the egg into the flour mixture until thoroughly mixed. Stir for 1 or 2 minutes, then stir in the remaining 1 1/3 cups flour a half at a time to form a soft dough.

2 Cover with lid or plastic wrap and let rest for 1 hour at room temperature until puffy but not necessarily doubled; then gently deflate it right in the bowl, cover, and refrigerate overnight or up to 2 days.  

3 Turn dough out onto lightly floured surface. Roll it into a bit larger than 12-inch square, making it as even as possible, trimming the edges to make a 12-inch square. I use a plastic pizza wheel. Cut the dough into 36 2-inch squares. Let them rest at room temperature while you heat the oil.

4 In a Dutch oven, pour the oil to a depth of 3/4 inch in the pan. Heat the oil on medium-high to 360 to 370F/182 to 187C (takes about 12 minutes on my stove). Line a baking sheet with 2 layers of paper towels. Drop 6 squares into the hot oil. They will sink to the bottom for a few seconds and then rise to the top. Fry for 1 minute, spooning hot oil over them. Use tongs to turn them over. Fry for another minute until puffed and evenly golden. Remove them to a paper towel-lined baking sheet to drain. Check the oil temperature from time to time to be sure it is hot enough.

Note: I use my Thermapen ONE to check the oil temperature.

5 Repeat until all the dough squares are cooked. OR you can freeze dough squares, with parchment paper between layers, to bake at a later date.

6 Just before serving, dust them heavily with powdered sugar if you like to be authentic, or lightly if you're like me and not that fond of lots of sugar. I use just 1/8 cup (0.5 ounce/14 grams) to dust the lot.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.  

Jean

If you liked this post, please Pin it and share it! 

Easy Yeasted Cinnamon-Nut Coffee Cake

This easy yeasted cinnamon-nut coffee cake is what I had in mind last month when I said about my Pan Bread recipe: You can even turn it into a coffee cake by using melted butter instead of olive oil and giving it a swirl of cinnamon sugar and a streusel topping. 

And you can certainly do just that, but this recipe takes it just a step further, while still keeping it super easy. I've enriched the dough with an egg, milk and a bit more butter. And I have you easily shaping the dough on the countertop before plopping it unceremoniously into the pan.

Still no need to knead or drag out the heavy-duty stand mixer; just stir it with the handle of a sturdy wooden spoon. I'll be making this again soon. And as soon as I can get my hands on some good yellow peaches, I'll be making Peach Kuchen, another easy coffee cake.

Of course, I eat it with tea. How about you?

Easy Yeasted Cinnamon-Nut Coffee Cake

(Makes one 13x9-inch coffee cake)

The Dough

3 1/4 dip-and-sweep cups (16.25 ounces/461 grams) unbleached all-purpose flour

1/4 dip-and-sweep cup (1.25 ounces/35 grams) unbleached all-purpose flour, set aside for shaping 

1/4 cup (1.75 ounces/50 grams) sugar

2 1/4 teaspoons (1 package/0.25 ounce/7 grams) instant yeast
1 1/4 teaspoons (0.25 ounce/7 grams) salt
1 1/4 teaspoons cardamom
2/3 cup (5.33 fluid ounces/158 ml) milk plus 2/3 cup water, heated to very warm (120 to 130F/49 to 54C)
6 tablespoons (3 ounces/85 grams) unsalted butter, melted, divided

1 large egg

The Filling

1/4 cup (1.75 ounces/50 grams) sugar
2 teaspoons cinnamon

The Cinnamon-Nut Topping 

1 cup (4 ounces/113 grams) finely chopped pecans or walnuts 
2 tablespoons unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar

2 teaspoons cinnamon

Pinch of salt

The Glaze 

1/2 packed cup (2 ounces/57 grams) unsifted powdered sugar

1 tablespoon water, milk, juice or brandy

1/4 teaspoon vanilla extract 

1 Start dough 3 hours before you plan to serve the coffee cake. In large bowl, whisk together flour, sugar, yeast, salt and cardamom. Add heated milk and water, egg and all but 2 tablespoons of the melted butter and stir vigorously with dough whisk or large spoon until combined and then for one minute. Cover and let rest for about 20 minutes while you make the filling and topping and prepare the baking dish.

Note: I always use one of my ThermoWorks thermometers (Thermapen or ThermoPop) to check the temperature. It's important that the temperature be in the given range. If the liquid is too hot, it can kill the yeast.

2 Make the filling; in small bowl, stir together sugar and cinnamon. Make the topping; in small bowl, stir together nuts, flour, sugar, cinnamon and salt.

3 Spray sides and bottom of a 13x9x2-inch baking dish or pan with cooking spray. Line bottom with a sheet of parchment paper long enough to go up the short sides of the pan. Spread 1 tablespoon of the oil or melted butter over the parchment. 

4 Working from the reserved 1/4 cup of flour, lightly flour work surface. Scrape the sticky dough onto the flour. Lightly flour the dough and press it into roughly a 13x9-inch rectangle. Spread cinnamon-sugar mixture over the dough. Starting at one of the short ends, roll the dough loosely and place it lengthwise in the prepared baking dish. Press the dough down to fit the dish. 

5 With fingers, rub on the remaining melted butter. Sprinkle the nut topping evenly over the buttered dough. With buttery fingers, press the nut topping into the dough. Cover loosely and let rise for about 1 to 1 1/2 hours.

6 During last 15 minutes, preheat oven to 375F/190C/Gas5. Bake for 30 to 35 minutes, or until golden brown. 

7 Let stand 5 minutes before turning out onto wire rack (This is when you'll be so happy that you used the parchment paper!) or leave it in the pan.

8 Let the coffee cake cool about 20 minutes; make glaze. Whisk together powdered sugar, liquid and vanilla extract. Drizzle over lukewarm cake. Cut into 15 or more squares.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Cornish Splits - Devonshire Splits

A Cornish Split - or Devonshire Split - was the original star of the famous "cream teas": of Cornwall and Devon. Though you'll more often find a cream tea with scones, the split is a classic as well.

No one appreciates a good scone more than I, but this week I was in the mood for a lovely yeast bun for my cream tea, so here they are! Not a crusty bun, it is neither egg-washed nor well-browned. In fact, a tea towel is spread over them as they cool so as to keep them soft.

Of course, I had to make a batch of Strawberry Jam and a batch of Clotted Cream 

to fill the splits. But I could spare two berries to "model" for me for this little

watercolor sketch. 

Unlike scones, which are served alongside the accompanying clotted cream and jam (or lemon curd), Splits are served, well, split, and filled with the cream and jam and given a dusting of icing sugar (powdered sugar).

These were so delicious with a pot of Rishi Tea organic loose leaf Earl Grey. Have you ever had Cornish or Devonshire Splits?

Cornish Splits - Devonshire Splits

(Makes 18 buns)

The Buns

3 3/4 dip-and-sweep cups (18.75 ounces/532 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
2 1/4 teaspoons (1 package/0.25 ounce/7 grams) instant yeast
1 1/4 teaspoons (0.25 ounce/7 grams) salt
6 tablespoons (3 ounces/85 grams) unsalted butter
3/4 cup (6 fluid ounces/177 ml) milk
3/4 cup (6 fluid ounces/177 ml) water
1 large egg (medium in UK), lightly beaten

The Filling

Strawberry Jam 
Clotted Cream

1 In large bowl, whisk together flour, sugar, yeast and salt. In small saucepan, heat together butter, milk and water until butter is melted and mixture is very warm, but not more than 130F/54C on an instant-read thermometer. Line two baking sheets with parchment. I use one half sheet pan and one quarter sheet pan for this recipe. Lightly oil a 2-quart bowl for proofing the dough. I use a 2-quart glass measure, which makes it very easy to tell when the dough has doubled. 

2 With dough whisk or large wooden spoon, stir warm liquid and beaten egg into flour mixture until blended. The dough will be very sticky.

3 Measure out 1/2 dip-and-sweep cup (2.5 ounces/71 grams) of unbleached all-purpose flour to work from while kneading the dough. This will keep you from the common problem of adding too much flour and ruining your dough. Lightly flour the countertop and scrape the dough onto it. Lightly flour the top of the dough and knead for 10 minutes, adding just a bit of flour as needed. You will likely need anywhere from 1/4 cup to slightly less than 1/2 cup.

4 Shape the dough into a smooth ball and place it in a lightly oiled bowl (I use a 2-quart glass measure), cover with lid or plastic wrap, and let rise until doubled, about an hour or so.

5 Deflate the risen dough by pressing your fist into the middle of it. Turn the dough out onto the counter, no need for flour. Divide the dough into 18 equal pieces. I'm pretty particular about my buns and rolls being identical, so I weigh the dough (in this case, my dough was 2 pounds 7 ounces/1106 grams) on my OXO Good Grips digital food scale, divide the grams by 18 (in this case, coming out to be about 61 grams per bun), then I weigh each little hunk of dough as I go. Roll the piece of dough between your palms until smooth, then do this to shape it into a nice round bun. Cup your hand over it like a "cage" and move your hand rapidly in an outward motion.

6 Place the buns on the parchment-lined baking sheets and cover with lids or plastic wrap. I don't like using plastic wrap, so I have rimmed baking sheets that come with lids! Let rise until doubled, about 45 minutes or so. During the last 15 minutes, preheat oven to 375F/190C/Gas5.

7 I bake one sheet at a time. Bake for about 15 minutes (you know your oven), until buns are just golden brown and sound hollow when tapped. Transfer to wire cooling rack and cover with a tea towel. Cool completely.

8 When ready to serve, slice the buns diagonally from about a third of the way down in the front to about two-thirds of the way down in the back, but do not slice all the way through. Put in a spoonful of strawberry jam (about 2 level teaspoons works for me) and spread it over both the top and bottom. Then put in a spoonful of clotted cream (about the same amount). Arrange the filled splits on a serving platter or tray, and dust with a little icing sugar.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Swedish Cinnamon Buns - Kanelbullar

Swedish Cinnamon Buns came to my attention through Ron at Lost in a Pot, where you'll find lots of Swedish recipes. Then I read dozens of recipes for the buns. Then, of course, I went all Frank Sinatra and "did it my way!" 

My recipe uses my by-hand make-ahead method, whereas Ron mixes his kanelbullar dough in an Ankarsrum Assistent Original (that's not a typo, it's Swedish), a completely different type of mixer I first heard of a few years ago when writing a magazine article. 

I baked a half batch (12) one day, and a half batch the next, using a different shaping method, which I think makes a prettier bun for me. But I'll tell you how to do it both ways in the recipe directions. (Sorry I didn't take photos of the prettier buns.) 

My research indicates that even some "real" Swedish people making "real" Kanelbullar make a big roll and cut it into slices just like American cinnamon rolls. So I think what makes them Swedish is the use of cardamom in the dough. I don't know. And Ron says Kanelbullar never have icing, which makes me very happy!

As you might expect, I skip the traditional sprinkling of pearl sugar as I don't like to eat it and I think the buns are prettier without it. But those who do use the pearl sugar differ in when they put it on the buns; some after the egg wash before baking; others after a brushing of sugar syrup after baking. You decide.

The "authentic" Swedish Kanelbullar experience probably includes a cup of coffee or a glass of milk, but my inauthentic experience includes tea. What will you have with your Kanelbullar?

Swedish Cinnamon Buns - Kanelbullar

(Makes 24)

The Cardamom Dough

3 1/4 dip-and-sweep cups (16.25 ounces/461 grams) unbleached all-purpose flour

1/2 cup (3.5 ounces/99 grams) sugar
2 teaspoons instant yeast
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt
1 cup (8 fluid ounces/237 ml) milk, microwaved 1 to 2 minutes in 2-cup glass measure until hot but not boiling
5 tablespoons (2.5 ounces/grams) unsalted butter, cut into about 6 slices and added to heated milk

1 large egg, room temperature

The Cinnamon Filling

1 stick (4 ounces/113 grams) unsalted butter, room temperature
1/4 cup (1.75 ounces/50 grams) sugar
1 tablespoon cinnamon

1/4 teaspoon salt

The Egg Wash

1 large egg, lightly beaten
1 teaspoon water

1 Start the dough the day before. In large bowl, whisk together 2 cups flour, sugar, yeast, cardamom and salt. In 2-cup glass measure, microwave milk until hot but not boiling, about 2 minutes in my microwave; stir in pieces of butter to melt. Add warm liquid and egg to flour mixture, and stir until thoroughly combined and smooth. Stir in 1/2 cup of the reserved flour to form a soft dough.

2 Leave the dough in the bowl. Using the remaining 3/4 cup of flour, flour one hand and sprinkle some of the flour over the dough. Lightly squish the dough around in the bowl with one hand (not really kneading!), adding a little of the reserved flour at a time. If baking all 24 buns, proceed with Step 3a. If baking 12 one day and 12 the next, see Step 3b. 

3a Gently shape the dough into a smooth ball (it will be sticky). Place in lightly oiled bowl (I use a 2-quart glass measure); lightly oil surface. Cover with oiled plastic wrap. Refrigerate overnight. 

3b Divide the dough into two equal (about 16 ounces/454 grams) pieces and shape each into a smooth ball (they will be sticky). Place each in a lightly oiled 4-cup lidded Pyrex bowl; lightly oil surface. Cover with oiled plastic wrap or lid. Refrigerate overnight.

4 Next day, make the filling (full or half batch) by creaming together filling ingredients; let cold dough (full or half batch) stand at room temperature for an hour or so to warm up a bit before shaping. Punch down the dough by pressing down in center and folding in edges; cover and let relax in bowl for 20 minutes. Line 1 or 2 large baking sheets with parchment paper.

5a Full batch: Turn dough out onto lightly floured surface, and roll out to 18x12-inch (46x30 cm) rectangle. Spread the cinnamon filling evenly over one long half of the dough, leaving 1/2-inch border. Fold the plain half over the half with the filling to make an 18x6-inch (46x15 cm) rectangle.

5b Half batch: Turn dough out onto lightly floured surface, and roll out to 9x12-inch (23x30 cm) rectangle. Spread a half batch of the cinnamon filling evenly over one short half of the dough, leaving ½-inch border. Fold the plain half over the half with the filling to make a 9x6-inch (23x15 cm) rectangle.

6 Using a straight edge and sharp knife or plastic pizza wheel, cut the filled dough into 24 (or 12, if half batch) 6x3/4-inch (15x2 cm) strips. Twist and tie the buns (or make a simple spiral), and place them on the lined baking sheet(s), spaced so as to not touch once they rise. Cover and let rise until doubled, about an hour or so.

How to Twist and Tie the Buns: Holding onto one end of a strip, twist it several times, coil the twisted strip around your index finger twice, and tuck the end down through the opening in the center. OR just make a simple spiral of the twisted strip and tuck the end under the bun. That's what I did for my second batch, and I think it makes a prettier bun!

7 Preheat oven to 450F/230C/Gas8. In small bowl, whisk together the egg and water. Brush the risen rolls with the egg wash just before baking. As soon as you put the pan in the oven, reduce heat to 400F/205C/Gas6. Bake for about 15 minutes, until deep golden brown.

PS I absolutely love my Nordic Ware Commercial Half Sheet Pan and Nordic Ware Half Sheet Cover. That perfectly fitting cover comes in handy for so many things, including covering rising buns without using plastic wrap or a kitchen towel.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Perfect Pizza Dough - No Machine, No Kneading, No Fuss

This is THE pizza dough, the pizza dough I've been making for many years. Needs no special equipment or skill. You don't need a heavy-duty stand mixer or a food processor or to know how to knead yeast dough. 

I have a heavy-duty stand mixer and a food processor, and I have been kneading yeast dough since I was a young girl; so why do I make my pizza dough this way? Because it's better this way. Better texture, better flavor.

This isn't exactly the technique of any of the famous bakers, but it's how I do it and it always gets raves. So I hope you'll give it a try. There's no fussiness about temperatures, or hydration percentages or folding techniques that leave you wondering why you didn't just make a kneaded dough in the first place.

Just stir it up in a big bowl, divide the dough into three portions, put each into a covered bowl, put the bowls in the refrigerator and let time do its magic on the dough. If you want to make a larger or thicker crust, divide the dough in half instead of thirds.

If you want to make one now and two at a later date, after the dough has been in the fridge for three days, wrap each piece of dough in plastic wrap or put it in a freezer bag* and pop them in the freezer.

*If you have these freezer-safe 4-cup Pyrex round dishes with lids, you can skip the plastic.

The day before you want to use a piece of dough, move it from the freezer to the refrigerator to thaw and do its slow-rise thing. Then proceed the same as for the dough that was simply refrigerated.

I haven't frozen any dough in ages because we love pizza and will happily eat one three times in one week. And if you're cooking for more than one or two people, you'll want to make two or three pizzas on the same evening. 

See my original Make Real Pizza at Home - Part Three post for my precision timeline for making and getting two pizzas (you can easily extend it to three) made and served in a timely fashion.

And you'll find sauce, topping and baking details at The Best Homemade Pizza post. Are you a pizza fan? 

Don't forget to Pin it and share it!

No Knead Pizza Dough

(Makes three 12-ounce crusts for three 12-inch pizzas)

4 dip-and-sweep cups (20 ounces/567 grams) unbleached all-purpose flour, divided

1 tablespoon (12.5 grams) sugar
1 1/2 teaspoons (9 grams) salt
1 teaspoon (0.125 ounces/3.5 grams) instant yeast
1/4 cup (2 fluid ounces/59 ml) extra virgin olive oil

1 3/4 cups (14 fluid ounces/414 ml) water, room temperature

1 In large bowl, stir together 2 cups flour, sugar, salt and instant yeast. With dough whisk or wooden spoon, stir in the oil and water until thoroughly combined. Stir for a minute. Stir in remaining flour a half cup at a time. The finished dough will be elastic and sticky.

2 Oil three 1-quart lidded bowls and their lids; set aside. Sprinkle flour on the counter and transfer the dough to the counter. Cut the dough into 3 equal (12-ounce) pieces; I weigh them, of course, on digital kitchen scale. Sprinkle flour over the dough. With floured hands, gently round each piece into a ball.

3 Dip each dough ball into one of the oiled bowls, rolling the dough in the oil, flatten it a bit, and then put the lid on. Rest the dough in the refrigerator for three days. You can use it anytime from two to seven days after making it, but I like to give it three days to develop and build flavor. Be warned: At some point, the lids will likely pop loose because of the fermentation process, so be sure to weight down the lids so that a skin won't form on the top of the dough.

Note: You can also freeze the portions of dough, well wrapped in plastic or in the glass storage containers for up to a month. Move the frozen dough from freezer to refrigerator to thaw the day before you want to use it.

Tip: I use the Lodge Pro-Logic Cast Iron Pizza Pan just like a pizza stone, preheated in the oven. You'll find my directions in the two posts linked to above the recipe.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Peach Kuchen - Peach Coffee Cake

Whether you call it coffee cake or kaffee kuchen, you know I’m serving it with tea, not coffee! And in either case, there are many variations. While I won’t turn down a slice of cakey coffee cake, I prefer a bready one.

The soft yeast dough can easily be made with a spoon—no need for a stand mixer—and requires no kneading. The unfinicky dough rests in the refrigerator overnight, so you can have a lovely fresh coffee cake in the morning.

The dough recipe makes enough dough for three coffee cakes, so you can have a fresh one three mornings in a row if you like, or two now and one later, whatever. I’m going to experiment with freezing some of the dough as well.

Really, who would make just enough yeast dough for one? That’s probably why so many versions are made with a batter rather than yeast dough. Some are even made with cake mix. Trust me, yeast dough is better. 

I made this coffee cake with store-bought frozen organic peaches, but when peach season arrives I’ll make it with fresh peaches. Canned peaches would probably also work as long as you pat them dry of their canning liquid or syrup.

It isn’t just for breakfast or brunch. Though 1/8 of the coffee cake has about 3 teaspoons of sugar, it makes a wonderful dessert—one well within my self-imposed daily sugar allowance of never more than 6 teaspoons in a day.

Do you like coffee or tea with your coffee cake? 

Peach Coffee Cake - Peach Kuchen

(Makes one 9-inch coffee cake, plus enough dough for two more)

The Dough

3 1/4 dip-and-sweep cups (16.25 ounces/461 grams) unbleached all-purpose flour, divided
1/2 cup (3.5 ounces/99 grams) sugar
1 1/8 teaspoon instant (rapid rise) yeast
1/2 teaspoon salt
3/4 teaspoon cardamom, optional
1/2 cup (4 fluid ounces/118 ml) milk
1/2 cup (4 fluid ounces/118 ml) water
1 stick (4 ounces/113 grams) unsalted butter, cut into about 12 slices and added to heated liquid
1 large egg, slightly beaten
1 tablespoon unsalted butter, set aside for assembly

The Custard

3/4 cup (6 fluid ounces/177 ml) heavy cream
1/4 cup (1.75 ounces/50 grams) sugar
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon freshly grated nutmeg

The Topping

2 tablespoons (0.875 ounces/25 grams) sugar
2 tablespoons (0.625 ounces/18 grams) unbleached all-purpose flour
1/4 teaspoon cinnamon
1 tablespoon (0.5 ounce/14 grams) cold unsalted butter

The Fruit

2 to 2 1/2 cups sliced yellow peaches or 1 10-ounce (283 grams) package frozen

Note: You might not need quite as much of the peaches. You just need enough to make a single layer.


1 Start dough the day before. In large bowl, whisk together 2 1/2 cups flour, sugar, yeast, salt and cardamom. In 2-cup glass measure, microwave milk and water until hot but not boiling, about 2 minutes in my microwave; stir in pieces of butter to melt. Add warm liquid and egg to flour mixture, and stir until thoroughly combined and smooth. Stir in remaining 3/4 cup flour 1/4 cup at a time (you may not need all of it) to form a soft dough. Do not knead, but with one hand right in the bowl work in the last bits of flour and shape dough into a loose ball. Place dough in lightly oiled bowl, cover and refrigerate overnight.

2 Next day, divide dough into 3 portions (I weigh it on digital kitchen scale). Cover and refrigerate 2 portions for another day (I use the Pyrex 4-cup round storage containers). Let 1 portion rest at room temperature for 30 minutes.

Note: You may also freeze portions of dough for up to 3 months. Just form each portion into a ball, very lightly coat with a little oil on your hands, put in freezer storage container. When ready to use, move the dough from freezer to refrigerator a day ahead; then let thawed dough rest at room temperature for 30 minutes before rolling out and proceeding with recipe.

3 For custard: In 2-cup glass measure or small bowl, whisk together cream, sugar, egg, vanilla extract and nutmeg; set aside.

4 For topping: In small bowl, stir together sugar, flour and cinnamon. Cut in the butter to make coarse crumbs; set aside.

5 On lightly floured square of baking parchment paper, roll 1 portion of the dough into a thin 10-inch circle. Place a lightly buttered 9-inch glass pie plate upside down on the dough. Flip the “whole package” (pie plate, dough, parchment) over and press the dough into the bottom and up the sides of the pie plate. Melt the tablespoon of butter and brush it on the top side of the dough. Cover lightly and let rise for 45 to 60 minutes. Preheat oven to 350F/180C/Gas4.

6 Arrange the peach slices over the crust. Pour the custard over the peaches. Sprinkle on the topping. Use a pie crust shield to prevent the edge from overbrowning. Bake for about 45 to 55 minutes, until golden brown. Cool slightly, then cut into 8 slices and serve warm.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Guildford Manchets - A British Historical "Receipt" (Recipe)

A few weeks ago my heart was in southwest England, and I made Devon Flats. This week it moved over to the southeast, Surrey to be precise, and I made Guildford Manchets (pronounced man-chits).

Guildford Manchets are pastry-like bread rolls that date from Medieval times in Guildford, Surrey. They are flaky, buttery rolls that make a perfect continental breakfast or fit in at the finest dinner party. 

It makes me so happy to find an old ‘receipt’ (recipe) with directions like “Make the bread dough in the usual way” and imprecise (or sometimes no) measurements and turn it into something my dear readers can easily do.

I found this one at Foods of England and couldn’t resist. I didn’t have any lard on hand and didn’t want to buy a pound of organic lard for the 1 ounce called for, so I used organic unsalted butter, which also makes the recipe vegetarian.

And, of course, bakers didn’t have instant yeast back in the Middle Ages. But I didn’t want to trouble any of my craft beer brewing friends for a bit of barm from the top of their vats, so I “made do” with store-bought yeast.

I love historical cooking, but only when it’s good! These are some seriously good rolls, and I hope you’ll try my updated version soon.

Guildford Manchets

(Makes 16)

1 1/4 sticks (5 ounces/142 grams) unsalted butter, divided
3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour, divided
2 teaspoons (8 grams) sugar
2 teaspoons (7 grams) instant yeast
1 1/4 teaspoons (5 grams) salt

1 1/4 cups (10 fluid ounces/296 ml) milk and water, about the same amount of each, room temperature

Egg Wash: 1 large egg, 1 tablespoon water, pinch of salt*

* The egg wash “goes far” so there is lots left over; I just stuck it in the microwave for under a minute and had a scrambled egg snack so as not to waste that good organic egg--I hate food waste!

1 Take the butter out of the refrigerator. In a tiny bowl, melt 2 tablespoons (1 ounce) of the butter; let cool slightly. Put the remaining butter in a small bowl and let stand at room temperature until needed. In medium mixing bowl, whisk together the flour, sugar, yeast and salt. Make a well in the center of the flour, and pour the melted butter, milk and water into it, stirring to form dough. It might look like you need more liquid, but knead lightly with one hand, right in the bowl, to bring the dough together.

2 Turn the dough out onto lightly floured surface and knead for about 8 minutes. Use only as much flour as you need to keep dough from sticking to the counter (I measure out 1/8 cup in advance to work from so that I'm sure to not add too much) . The dough will feel sticky, but it won't actually stick. Place flattened ball of dough in a lightly oiled bowl (I use a 2-quart glass measure so I can quickly see when it has doubled) and cover loosely with lightly oiled lid or plastic wrap (no need to oil lid or plastic wrap if container is large enough that the doubled dough won't reach it). Let rise until doubled, about 1 to 1 1/2 hours.

Note: Rising time will vary with the temperature. We keep a rather cool house, which makes for a slower rise.

3 Meanwhile, in a small bowl, cream the room temperature butter. Turn the dough out onto lightly floured surface. Press and roll it out to a 16x8-inch/40x20 cm rectangle about 1/2 inch/1 cm thick. 

4 With short edge facing you, spread the butter over two-thirds of the rectangle. Fold the unbuttered third over the middle third, and then fold the remaining third over that. Pinch the edges to seal. Roll the dough again to the same size rectangle and fold. Repeat two more times.

5 Roll out the dough a final time into an 11-inch square. Cut the square of dough into 16 equal pieces. To shape the buns, take a square of dough and turn its corners under into the center, pressing down to seal, and form a round, flat bun. Place buns on a greased or parchment-lined 18x13x1-inch half sheet pan. Let rise until doubled, about 45 minutes.

6 Preheat oven to 400F/200C/Gas6. When buns have risen and are ready to go into the oven, whisk together the egg wash and brush it on the tops of the rolls. Bake them for about 20 minutes, or until golden brown.

Note: They keep well stored tightly covered at room temperature for a few days. Reheat loosely wrapped in foil for about 8 or 10 minutes in preheated 350F/180C/Gas4 oven.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean