• Sweet buns snail shaped. Each one contains white vanilla dough and dark cocoa dough and is layered with chocolate ganache. If you are fans of sweet yeast dough and chocolate I do not need to say more. They are just yummy, soft, chocolate-y delight. Enjoy!

     

    12 buns

     

     Dough:

    • 3 cups flour
    • pinch of salt
    • 3 teaspoons dried yeast
    • ¾  cup lukewarm milk
    • ½ cup sugar
    • ¼  cup minus 2 tablespoons butter
    • 1 egg
    • 1 teaspoon vanilla extract
    • 2 tablespoons cocoa powder

    Filling:

    • 1/3 cup whipping cream
    • 150 g dark chocolate (or milk if you prefer)

     

    Make filling: pour the cream to the saucepan and bring to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then mix chocolate until incorporated. Let it cool completely. The mixture will thicken when cooled.

    Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add cocoa powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the dark dough. Spread the filling over dark dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides. Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

    Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You can cover the top with aluminium foil after first 10 minutes to avoid burning the white dough too much. Serve warm or cooled.

     

     

    Category: Yeast cakes.

    Tags: chocolate, cocoa, yeast.

  • Recently appeared on this blog classic cruffins – buns shaped as muffins made of croissants dough. Today recipe is for bicoloured cruffins – vanilla and cocoa with chocolate. It is a yeast dough enriched with butter which creates many layers after baking enjoying our visual sense. The addition of butter affects the taste as well – the dough is very delicate and pleasantly velvety. Preparing of cruffins is time consuming but the effect is worth the effort. Enjoy!

     

    8 big cruffins

     

    Light dough:

    • 2 cups (320 g) bread flour
    • 2.5 teaspoons dried yeast
    • 3 oz (90 ml) lukewarm milk
    • ¼  cup (50 g) sugar
    • 1 teaspoon salt
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons butter, melted
    • 3 tablespoons (45 ml) lukewarm water

    Dark dough:

    • 1 ¾  cups (270 g) bread flour
    • 5 tablespoons (50 g) cocoa powder
    • 2.5 teaspoons dried yeast
    • 3 oz (90 ml) lukewarm milk
    • ¼  cup (50 g) sugar
    • 1 teaspoon salt
    • 1 egg
    • 2 tablespoons butter, melted
    • 3 tablespoons (45 ml) lukewarm water

    ...

    • 2-3 tablespoons (40 g) dark chocolate (grated)
    • about 1 cup (220 g) butter, softened

     

     

    Make light dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (5-6 minutes). Remove from the bowl, place on lightly floured surface and knead by hands for further 3-4 minutes until dough shapes a smooth and elastic ball. Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

    Repeat the procedure with ingredients for dark dough.

    When the dough is well risen place the remaining 1 cup butter in a bowl of a stand mixer and beat few minutes until light and fluffy.

    Grease the pan with butter. Divide each dough into eight equal pieces (eight light pieces and eight dark pieces). Working with one light and one dark piece at the time roll out dough very thinly in a shape of long rectangular with slightly rounded corners. Spread first piece (it does not matter light or dark) with butter evenly over the whole surface and cover with the second piece of dough. Spread butter again over the whole surface and sprinkle with grated chocolate. Roll it tightly into a log starting on the shorter side. Cut out almost the whole log into half lengthwise keeping one end not cut. Place both pieces cut side up and shape each into a snail. Two snails are connected together – put one over the second high up.  Repeat the procedure with all remaining seven light-dark pairs of dough. Place each double snail into one hole of the pan. Important! This way prepared cruffins are supposed to be baked in a popover pan or empty vegetable cans. If you own only classic muffin pan cut each log to the end shaping two separated snails and place in each pan hole one single snail. Let stand the pan in a warm place for 20 minutes. Preheat oven to 375°F (190°C).

    Bake cruffins to the ‘clean skewer’ for 20-22 minutes (in pans) or for 25-30 minutes in vegetable cans. Cool on a wire rack.

    Dust with icing sugar before serving.


     
     

    Category: Yeast cakes.

    Tags: chocolate, cocoa, vanilla, yeast.

  • Milk bread originates from Japan. It is soft fluffy bread, challah like but less buttery. It consists secret ingredient: Tangzhong which is flour-milk paste and guarantees freshness and moisture for many days. I can confirm that the bread was fresh and fluffy to the last (sixth) day when we ate it. In classic recipes this bread is plain without any additional ingredients. I modified it adding freeze dried strawberry powder which gave the pink colour and strawberry smell. The taste of strawberries is detectable however does not overwhelmed another flavours of food put on the slice. Enjoy!

     

    2 loaves 5 x 9 inch

     

    Dough:

    • 5 ½  cups (880 g) bread flour
    • 5.5 teaspoons dried yeast
    • 1 1/3 cups (330 ml) lukewarm milk
    • 2/3 cup (130 g) sugar
    • 2 teaspoons salt
    • 2 eggs
    • 6 tablespoons butter, softened
    • 3 tablespoons freeze dried strawberries (powder)
    • 2 tablespoons lukewarm water

    Tangzhong:

    • ¼ cup (40 g) bread flour
    • ¾ cup (180 ml) milk

    Top:

    • 1 egg
    • 1 tablespoon milk

     

     

    Make Tangzhong: place in a saucepan flour and milk and stirring constantly heat on a medium heat until thickens to custard consistency. Let cool to the room temperature.

    Dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and Tangzhong. Mixing on medium speed gradually add butter. Knead until dough is smooth (5-6 minutes). Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

    Grease two loaf pans with butter. Make the strawberry paste mixing powder with water.

    Divide dough into half.  Knead in the strawberry paste into one half. Divide each dough into three equal pieces. Working with one piece at the time shape two white and two pink pieces as that: roll out into an oval 5 x 9 inch. Fold right long side to the center. Fold the left long side over them. Roll out again into 5 x 9 inch oval. Roll into log starting with one long side. Divide the remaining one white and one pink pieces into half each (4 pieces now). Roll out one white and one pink into ovals 5 x 9 inch. Stack one of the other and fold like above: right long side to the center and left long side over them. Roll out into oval 5 x 9 inch and roll into log starting with one long side. Repeat with last two pieces. Arrange three logs in every pan: along the long side – white and pink by the sides and bicoloured in the middle.

    Preheat oven to 350°F (180°C). Let stand pans in a warm place for 30-40 minutes to puff and rise (the dough should be over the pan height).

    Make egg wash: in a small bowl beat egg and milk. Brush tops of loaves.

    Bake to the ‘clean skewer’ for 30 minutes (after 20 minutes cover with aluminium foil to avoid burning).  Remove from pans just after baking and cool on a wire rack.


     
     

    Category: Breads.

    Tags: strawberry, yeast.

  • Milk bread originates from Japan. It is soft fluffy bread, challah like but less buttery. It consists secret ingredient: Tangzhong which is flour-milk paste and guarantees freshness and moisture for many days. After I baked this bread in bicoloured version (here) I tried the blue one. Blue bread – sounds incredible, right? The colour which is an effect of adding butterfly pea powder (also known as a blue tea) surprised me with its intensity. Except the skin which changed to brown in the oven the whole bread is intensive and unbelievable blue. The butterfly pea powder does not change the taste – it is only the feast for the eyes. Bread tastes like fluffy, buttery challah. Enjoy!

     

    standard loaf pan

     

    Dough:

    • 3 cups 2 tablespoons (500 g) bread flour
    • 4 teaspoons dried yeast
    • ¾  cup (180 ml) lukewarm milk
    • 1/3 cup (70 g) sugar
    • 1 teaspoons salt
    • 5 tablespoons butter, softened
    • 2 tablespoons butterfly pea powder

    Tangzhong:

    • 2 tablespoons (20 g) bread flour
    • 3 ½ oz (100 ml) milk

    Top:

    • 1 egg
    • 1 tablespoon milk

     

     

    Make Tangzhong: place in a saucepan flour and milk and stirring constantly heat on a medium heat until thickens to custard consistency. Let cool to the room temperature.

    Dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, butterfly pea powder, remaining sugar and salt. Add yeast mixture and Tangzhong. Mixing on medium speed gradually add butter. Knead until dough is smooth (5-6 minutes). Once the dough is ready place it to the oiled bowl, cover and let stand in a warm place for 1-1.5 hours to rest and rise.

    Grease loaf pan with butter.

    If you use standard American loaf pan (9 x 5 inch) divide dough into three equal pieces.

    If you use standard European loaf pan (11 x 4 inch/28 x 10-11 cm) divide dough into four equal pieces.

    Working with one piece at the time shape all pieces as that: roll out into an oval 5 x 9 inch. Fold right long side to the center. Fold the left long side over them. Roll out again into 5 x 9 inch oval. Roll into log starting with one short side. Arrange your logs in the pan: putting one by one across the pan.

    Preheat oven to 350°F (180°C). Let stand pan in a warm place for 20-30 minutes to puff and rise (the dough should be over the pan height).

    Make egg wash: in a small bowl beat egg and milk. Brush top of the loaf.

    Bake to the ‘clean skewer’ for 30 minutes (after 20 minutes cover with aluminium foil to avoid burning).  Remove from pan just after baking and cool on a wire rack.


     
     

    Category: Breads.

    Tags: superfood, yeast.

  • Usually babkas are flat or loaf shaped. Usually bundtcakes are not yeast cakes. But well… I like surprises in the kitchen so baked this babka as a bundtcake. The filled log of dough had been cut into slices and arranged in the pan. During baking all pieces came together again and created beautiful pattern of jam. The filling is homemade easy blackberry jam but you may use berries of your choice. The dough is soft and fluffy but still moist. Even the next day stayed fresh. Enjoy! P.S. The cake came out really easy from the pan.

     

    10 cups bundtcake pan

     

    Dough:

    • 4 teaspoons dried yeast
    • ¾ cup (180 ml) lukewarm milk
    • ½ cup (100 g) sugar
    • 3 cups (480 g) bread flour
    • pinch of salt
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ¼  cup (120 g) butter, melted

    Filling:

    • 400 g blackberries (I used frozen)
    • 3-4 tablespoons sugar
    • 2 tablespoons lemon juice
    • 2 tablespoons corn starch / corn flour

    Icing:

    • ½ cup (100 g) icing sugar
    • 2-3 tablespoons blackberry juice

     

     

    Grease the pan.

    Make filling: place blackberries and sugar in a sauce pan and heat until they release juice. Remove half of the juice (and safe). Dissolve corn starch in lemon juice and add to blackberries when they are disintegrated. Mix and Cook for further 2-3 minutes until mixture thickens. Cool. Try it to be sure is sweet enough.

    Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Gradually add butter and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Place dough on a floured surface and roll out one into a 24 x 16 inch (60 x 40 cm) rectangular. Spread the jam evenly over the dough. Roll it into a log starting with longer side. Cut into slices about 0.5 inch (1.5 cm). Arrange slices in the pan starting at outer sides. Slices arranged with different angles to each other will create more interesting pattern after baking. Let stand the dough in a warm place for 20 minutes to rest and puff while preheating oven to 400°F.

    Bake for 40 minutes (depending on the oven type) until the skewer inserted into the center comes out clean. Let stand the cake for 10 minutes in the pan then invert the pan and let cake jump out from the pan. Cool on a wire rack.

    Icing: mix icing sugar and 2-3 tablespoons of saved blackberry juice until smooth, thick but still liquid. Pour over the cake.


     
     

    Category: Yeast cakes.

    Tags: blackberry, yeast.

  • For the first time in my kitchen and on my blog: cocoa yeast dough. Roll buns made of dark dough filled with chocolate spread and raw cocoa nibs. The dough is soft, fluffy and subtle and… tastes chocolate-y. Paired with chocolate spread takes you to the heaven. It is ‘must have’ for all chocolate and buns lovers. Enjoy!

     

    22 pieces

     

    Ingredients for dough:

    • 3 cups bread flour
    • 2 tablespoons cocoa powder
    • 3 teaspoons dried yeast
    • 250 ml lukewarm milk
    • ¼  cup sugar
    • pinch of salt
    • ½ cup minus 2 tablespoons butter, melted
    • 1 egg

    Filling:

    • 200 g dark chocolate spread (store bought)
    • 60 g raw cocoa nibs

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, cocoa powder, remaining sugar and salt. Add yeast mixture, egg and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). The dough is quite sticky but do not add more flour. Once the dough is ready cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease the buns pan or deep tray.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the chocolate spread evenly and sprinkle with cocoa nibs. Roll the filled dough in jelly roll style starting with wider side. Cut the roll into 1 inch wide slices. Place each slice into the separated hole of bun pan rotate them cut side up. If you do not have such pan place all slices into the deep tray, one by the other (cut side up). Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 15 minutes until slightly darker in colour and dry inside. Serve warm or cooled.


     

    Category: Yeast cakes.

    Tags:chocolate, cocoa, yeast.

  • Small wreaths – yeast buns filled with coconut paste. The yeast dough is made in the same way like for classic European sweet buns, only shaped as wreaths. Very soft, fluffy and yummy. Inside, in the whole lenght is placed delicate but clearly coconut-y filling. Very tasty treat for snack or lunch. Enjoy!

     

    14 pieces

     

    Ingredients for dough:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • ½ cup minus 1 tablespoon butter, softened
    • 2 tablespoons sugar
    • 2 tablespoons flour
    • ¼ cup desiccated coconut
    • 1 heaped tablespoon powdered milk

    Wash:

    • 1 egg yolk
    • 1 tablespoon milk

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Make filling: mix all ingredients together until become thick, smooth paste.

    Line a large cookie sheet with parchment paper.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut the dough vertically in half in order to have two squares. Spread the filling evenly onto one square and cover with the second.  Cut vertically into straps (each about 1 ½ inch wide). Twist each strap few times around its own axis and seal the ends to get a wreath. Place prepared wreaths onto the lined sheet. Beat the egg yolk with milk and brush with mixture the top of each wreath. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Bake for 12-16 minutes until light brown in colour. Serve warm or cooled.


     

    Category: Yeast cakes.

    Tags:coconut, yeast.

  • The word ‘cruffin’ is made of ‘muffin’ and ‘croissant’. This is a kind of bun shaped like a muffin and the pastry is like sweet yeast enriched with butter exactly like typical croissants or other French buns. On cruffin we can see all the layers of pastry divided by butter and at the same time feel the softness of yeast dough. On the outside the dough is crunchy, delicate and flaky, inside is soft and fluffy like a bun. We cannot detect butter in the taste and the flesh is more tight than in classic croissant. Cruffins are delicious, they could be plain or filled with cream, custard, fruits, chocolate and your favourite ingredient. Here I present the version with homemade vanilla custard. Enjoy!

     

    12 cruffins

     

     Ingredients:

    • 2 ¾ cups (440 g) bread flour
    • 5 teaspoons dried yeast
    • ½ cup (125 ml) lukewarm milk
    • 1/3 cup (75 g) sugar
    • 1 ½ teaspoons salt
    • 3 tablespoons butter, melted
    • ¼ cup (62 ml) lukewarm water

    ...

    • about 1 cup (220 g) butter, softened

    Vanilla custard:

    • 1 ½ cups (360 ml) milk
    • 1 teaspoon vanilla bean paste or seeds of one vanilla bean
    • 3 egg yolks
    • ¼ cup + 1 tablespoon (60 g) granulated sugar
    • 3 tablespoons corn starch
    • 2 tablespoons butter, softened

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready set it aside, cover and let stand in a warm place for 1 hour to rest and rise. Once ready, transfer dough to the lightly floured surface, punch down, knead shortly by hand, shape into a ball and let to rest for further 30 minutes covering with tea towel.

    Make custard: pour the milk and vanilla bean paste in medium sauce pan and heat until boil. In a bowl beat the egg yolks with corn starch and sugar until light and creamy. Pour boiled milk over egg mixture, stirring constantly. Return the mixture to the pan and cook over low heat, stirring, for 4-5 minutes until starts to thicken and bubble. Remove from the heat and beat in the butter. Transfer to a bowl. Cover the surface with a cling film to prevent forming a skin. Leave to cool.

    When the dough is well risen place the remaining 1 cup butter in a bowl of a stand mixer and beat few minutes until light and fluffy.

    Grease the classic muffin pan with butter. Divide dough into six equal pieces. Roll out each piece very thinly in a shape of long rectangular with slightly rounded corners. Spread butter evenly over the dough and roll it tightly into a log starting on the shorter side. Cut out the log into half lengthwise. Place both pieces cut side up and shape into a snail covering the end underneath (see pictures below the text). Repeat the same with all five remaining pieces of dough. Place each snail into one hole of muffin pan. Let stand the pan in a warm place for 20 minutes. Preheat oven to 375°F (190°C).

    Bake cruffins for 20-25 minutes (until slightly browned). Cool on a wire rack.

    Spoon the custard to a piping bag ended with big nozzle. Punch a hole on the bottom of each cruffin, put there the nozzle and fill with custard until it reaches the top of cruffin.


     
     

    Category: Yeast cakes.

    Tags: vanilla, yeast.

  • This is just a sweet bread with apricot filling. Shaped as a wreath looks fancy and interesting. Because we are close to Easter time and in many kitchens yeast cake is a ‘must have’ tradition I recommend it for the festive days. It does not need to be hanging. Wreath on the table will delight your guests as well. And the taste will not disappoint for sure. Enjoy!

     

    1 wreath about 10 inch diameter

     

     Dough:

    • 2 cups flour
    • pinch of salt
    • 2 teaspoons dried yeast
    • ¼ cup lukewarm milk
    • ¼ cup lukewarm water
    • 4 tablespoons sugar
    • 1 tablespoon orange zest
    • 1/6 cup butter, soften
    • 1 egg
    • 1 teaspoon vanilla extract

    Filling:

    • 1 ½ cup dried apricots
    • ¼ cup sugar
    • 1 cup water

    Topping:

    • 1 egg
    • 1 tablespoon flaked almonds
    • 1 tablespoon demerara (turbinado) sugar

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar, salt and butter in small pieces. Add yeast mixture, vanilla extract and orange zest. Add water and mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add more water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Make filling: place apricots, sugar and water in a small saucepan. Heat until sugar dissolved then bring to the boil. Reduce heat and simmer for further 15 minutes until apricots are soft. Drain. Blend apricots until smooth mixture.

    Place the dough on a floured surface and roll out into a 16 x 6 inch rectangular. Spread the filling evenly onto the dough leaving an empty 1 inch border along one long side. Roll up into a log starting to fold longer site without border. Shape a log into a ring joining ends together. Place the ring on a baking sheet lined with parchment paper and let stand in a warm place for 30 minutes to rest and double in size.

    Preheat oven to 350°F.  

    Using kitchen scissors cut seven diagonal slashes into outer edge of dough (about 4 inch apart). Brush the top with egg, sprinkle with almonds and sugar. Bake for about 30 minutes until golden and sounds hollow when tapped on the base.

     

     

    The recipe comes from the AWW book 'Simply Bread'.

    Category: Yeast cakes.

    Tags: almonds, apricots, orange, yeast.

  • French sweet buns you can buy on every korner of French cities and towns. Made of croissant like dough – yeast dough with large amount of butter which causes the effect of foliating and layering. It is a kind of puff pastry but the addition of yeast gives extra volume and fluff. This pastry is used in France for all kind of buns, Rolls and croissants. The filling is optional: fruits, chocolate, custard etc. I used sliced peaches and nectarines chich are very stable during baking and have nice, summer taste. Enjoy!

     

    about 18 pieces

     

    Dough:

    • 2 ¾ cups bread flour
    • 5 teaspoons dried yeast
    • ½ cup lukewarm milk
    • 1/3 cup sugar
    • 1 ½ teaspoons salt
    • 3 tablespoons butter, melted
    • ¼ cup lukewarm water
    • 1 cup butter, softened

    Filling:

    • 1 egg
    • 2 tablespoons sugar
    • 2 tablespoons butter, melted
    • 5-6 fresh peaches and/or nectarines, sliced

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture and melted butter, slightly cooled.  Add water and mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready set it aside, cover and let stand in a warm place for 20 minutes to rest.  

    Place the dough on a floured surface and roll out into a 10 x 15 inch rectangular, cover and allow to rise for 30 minutes.  Dot the dough’s rectangle with half of the softened butter. Fold the top third of the rectangle down onto the middle, then fold the bottom third up, so the pastry is folded in thirds. Roll out into a rectangle again, fold into thirds again, cover with cling film and place in fridge for 40 minutes. Remove the dough from the fridge and roll out as before. Spread the remaining butter over the dough and fold as before into thirds. Roll out into rectangle and fold into thirds. Cover and refrigerate for further 40 minutes. In this point you can leave the dough in the fridge for overnight and continue the work next day.

    Remove the dough from the fridge and roll out into ¼ inch thick rectangle. Cut the rectangle into 3 x 3 inch squares. Brush each with egg wash and top with sliced peaches. Brush the top with melted butter and sprinkle with sugar. Allow to rest when the oven is preheating.

    Preheat the oven to 400°F and bake buns for 12-14 minutes (until golden).


     

    Category: Yeast cakes.

    Tags:peach, yeast.

  • This is traditional Polish Christmas cake called ‘makowiec’. Made of yeast dough (sweet bread – brioche like) filled with poppy seeds mixture. In a classic version (usually made) is baked as a Swiss roll shape. I tried some new shape – giant spiral and it works fantastic. The filling is more connected to the dough and for me it causes more taste in every bit. The filling is packed with poppy seeds, raisins, almonds and honey. You may also add nuts and candied orange zest if desired. Try some new cake on your festive table. Enjoy!

     

    springpan ø 9 inch

     

    Dough:

    • 180 ml lukewarm milk
    • 4 teaspoons dried yeast
    • ½ cup sugar
    • 2 eggs
    • 1 egg yolk
    • 3 cups bread flour
    • 1 teaspoon salt
    • 2/3 cup butter, softened

    Filling:

    • 350 g poppy seeds
    • 200 ml milk
    • 7 tablespoons honey
    • 30 g almonds, chopped finely
    • 30 g raisins
    • 30 g golden raisins
    • 1 teaspoon pure almond extract
    • 1 tablespoon butter, softened

    Sugar icing:

    • ½ cup icing sugar
    • 1-2 tablespoons warm water

     

     

    Place the poppy seeds in a bowl and pour over the milk. Stir with a spoon to sink all poppy seeds. Set aside for 3-4 hours.

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add eggs and egg yolk and stir until smooth. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Make a hole in the center and pour the yeast mixture in.  Mix on medium speed until dough is smooth. Stop mixer, scrap the bowl sides. On the low mixer speed add butter – 1 tablespoon at a time. Add the next tablespoon butter only when the previous is fully incorporated. When you use all butter and the dough is ready (smooth and glossy) shape it in a ball and place in an oiled bowl. Let stand in a warm place for 1 hour until doubled in size.

    Make the filling: drain poppy seeds, discard milk. Process seeds in a food processor for 3-4 minutes until become soft and velvety. Add remaining filling ingredients and mix until well incorporated. Try and add more honey or other nuts if you wish.

    Grease springpan and line the bottom with parchment paper.

    Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Cut into five straps (each 3 3/5 inch wide and 12 inch high). Spread the filling even on all straps. Roll the first strap into a roll. Place the roll on the beginning of the second strap and roll together with filling. Place this roll on the beginning of the third strap and roll together. Continue with remaining straps. The last strap do not encompass the whole big roll you got. Carefully lift the giant spiral (help yourself with a spatula), rotate 90° and place it in the sprinpan (the cut surface up). The center of the cake should be in the center of the pan. On sides stays empty space for rising. Let stand in a warm place for 1 hour to rise and reach the sides of the pan. Bake in preheated oven in 400°F for 45-55 minutes. After 25 minutes cover the cake with aluminium foil to avoid scorching. After baking cool in the pan then transfer to a wire rack.

    Make icing: beat together icing sugar and water until smooth. If the icing is too solid add more water. Pour the icing over the top of the cake.


     

    Category: Yeast cakes.

    Tags:almonds, Christmas, poppyseed, raisins, yeast.

  • Sweet buns shaped as hearts. The way of preparing is similar to yeast babkas – filling is spread over the dough and then rolled into a log. Eating that kind of bakes we can enjoy fruits In every bite. The heart shape is not very complicated and the result will all make happy. Enjoy!

     

    12 hearts

     

    Dough:

    • 4 teaspoons dried yeast
    • ¾ cup (180 ml) lukewarm milk
    • 1/3 cup (75g) sugar
    • 3 cups + 2 tablespoons (500 g) bread flour
    • pinch of salt
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 oz (100 g) butter, melted

    Filling:

    • 300 g raspberries (I used frozen)
    • 2-3 tablespoons sugar
    • 1 tablespoon lemon juice
    • 2 tablespoons chia seeds

     

     

    Line a baking tray with parchment paper.

    Make filling: place raspberries, lemon juice and sugar in a sauce pan and heat until puree. Remove from the heat. Add chia seeds and mix. Cool. Try it to be sure is sweet enough.

    Make dough: in a medium bowl mix together yeast, lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg and vanilla extract. Gradually add melted butter and mix on medium speed until dough is smooth (6-8 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Place dough on a floured surface, punch down and divide into 12 equal pieces. Take one piece and roll it out onto thin oval. Spread the portion of jam evenly over the dough. Roll it into a tight log starting with shorter end. Fold the log symmetrically into half. Cut into half 2/3 of length lengthwise starting with sealed end. Rotate cut halfs cut side up. Widen them with your hands to shape more rounded shape – it is the upper part of heart. The not cut part of the log is a bottom of the heart. In my Instagram account you may watch the tutorial how to make these hearts (in highlighted stories). Repeat the procedure with remaining 11 pieces of dough. Place hearts on prepared tray and let stand in a warm place for 20 minutes to rest and puff while preheating oven to 375°F (190°C).

    Bake for 15-20 minutes (depending on the oven type) until puffed and slightly browned. Serve warm or cooled.


     
     

    Category: Yeast cakes.

    Tags: chia, raspberry, yeast.

  • Probably you know these typical Easter buns with cross on the top. In my recipe they are stuffed with soaked in dark rum raisins, cranberries and candid citrus peel. Cinnamon is essential of course. They are often baked in closed pan what gives one big shape of them and quite square look. I decided to save their round shapes however they are very close one by one. The cross on the top and transparent glaze are present too. Enjoy on the Easter breakfast or any other day!

     

    15 buns

     

     Ingredients:

    • 5 teaspoons active yeast
    • 1 ¼ cups (300 ml) lukewarm milk
    • ¼ cup (50 g) butter
    • 1/3 cup (70 g) sugar
    • 2 cups (320 g) bread flour
    • 1 cup + 2 tablespoons (180 g) whole wheat bread flour
    • pinch of salt
    • 1 egg
    • 1 teaspoon cinnamon
    • 75 g raisins
    • 75 g dried cranberries
    • 2 tablespoons candid peel
    • zest of 1 lemon
    • ½ cup dark rum

    Flour paste:

    • ½ cup all purpose flour
    • 2 teaspoons caster sugar
    • 1/3 cup water

    Glaze:

    • 1 tablespoon caster sugar
    • 1 teaspoon gelatine
    • 1 tablespoon water

     

     

    Place raisins in a bowl and pour the rum over until covered. Set aside for 1 hour.

    Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine both flours, remaining sugar and salt. Add yeast mixture, egg and the milk with butter. Mix on medium speed until dough is combined (6-8 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Drain raisins. Add to them cranberry, candid peel, lemon zest and cinnamon. Mix together.

    Place dough on a floured surface and shape by hands into flat rectangular. Spread the filling over and start to knead the dough until  all is evenly incorporated (about 10 minutes). Shape the dough into ball, place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Once risen divide the dough into 15 pieces (I used the weight to divide evenly). Shape each piece into a ball. Line the large baking sheet with parchment paper. Arrange the balls on the sheet leaving ½ inch (1 cm) free space around each. Let stand in a warm place for 30 minutes to rest.

    Preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode.

    Make flour paste: mix all ingredients until smooth. Spoon the paste to a piping bag ended with medium plain nozzle. Pipe the cross on the top of buns. Bake for 20-25 minutes until brown and sound hollow.

    Make a glaze: mix all ingredients in a small bowl. Heat the bowl in a double boiler or microwave until mixture is liquid. Brush the top of buns immediately after baking. Cool on a wire rack.


     
     

    Category: Yeast cakes.

    Tags: cranberry, Easter, lemon, raisins, yeast.

  • This is quite simple and not difficult to make yeast bread. You do not need to knead it and it rises and rests when we sleep. Without adding a rye flour we get traditional bread which has crunchy skin, firm center and wonderful smell. Baking with water pretends that it is a traditonal Dutch oven and thank it we have well-baked and crunchy loaf of tasty bread. Enjoy!

     

    1 loaf

    Ingredients:

    • 3 cups minus 3 tablespoons (450g)  wheat bread flour
    • 1¼ teaspoon active dry yeast
    • 1½ teaspoon salt
    • 350 ml water from the cold tap

     

    In a bowl of a stand mixer fitted with hook attachment place the flour and yeast. Mix them shortly then add salt and mix again. Pour in the cold water and mix on the slowest speed to make very soft and sticky dough. Continue mixing for a 1 minute. The dough won’t be smooth, glossy and elastic like conventional bread dough but don’t worry. Cover the bowl with cling film and place in the fridge for at least 6 hours, preferably overnight but no longer than 24 hours. The dough will slowly rise until double in size and then slightly fall back.

    Next day the dough will be cold and firmer. Flour your hands and scoop it out from the bowl. Knead gently and shape the dough into a ball. Place back to the bowl, cover and leave for 2 hours until comes to the room temperature and rises.

    Preheat oven to 450°F (230°C).Place empty roasting tin on the lowest shelf in the oven and leave it there for preheating. Line a baking tray with parchment paper and set aside.

    Remove the dough from the bowl and shape into slightly flatten ball. Place on the lined baking tray and dust with flour. Make 5 deep slashes across the top of the ball. Place the tray with the bread in the lower part of the oven (next to last shelf), just above the empty tin. Pour a jug of cold water into the hot roasting tin to produce a burst of steam then quickly close the oven door. Bake for 30-35 minutes until it is a rich golden brown and sounds hollow when tapped on the underside. Cool on a wire rack.


     

    Recipe comes from the book 'The GBBO Perfect cakes and bakes...', however I modified slightly the preparing.

    Category: Breads.

    Tags: wheat, yeast.

  • These buns are perfect for any meal. Made of yeast dough but not typical because of potatoes’ addition which give subtle taste. The skin outside is dainty, the dough inside light like air. Buns are not very sweet (you can add more sugar) but soft and fluffy. Enjoy!

     

    16 buns

     

    Ingredients:

    • 3 ¼ cup (500 g) flour
    • 1 package (7 g) active dry yeast
    • 2 tablespoon sugar
    • 1 teaspoon salt
    • 1 egg
    • ¾ cup + 2 tablespoon milk
    • ¼ cup butter melted
    • ½ pound (1-2 pieces ) cooked and mashed potatoes
    • 1 tablespoon oil

     

    • 1 egg yolk
    • 1 tablespoon water
    • flour to dust

     

     

    In a small bowl combine cooked, mashed potatoes with oil. In a large mixing bowl combine flour, sugar, salt and yeast. Add egg, warmed milk and melted butter. Mix until combined. Stir in potato puree.  Beat with an electric mixer fitted with dough hook to make smooth and elastic dough. Place in a lightly greased large bowl and cover. Let rise in a warm place until double in size (about 1-1,5 hours).  

    Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Divide each portion of dough into eight pieces. Shape each portion into a round ball. Grease and line a 13x9x2 inch pan. Place balls tightly in prepared pan (each ball should touch the next one). Let balls rest in a warm place for 20 minutes. Preheat oven to 400 °F (200°C).In a small bowl whisk together egg yolk and water. Brush buns with this mixture and carefully dust with flour. Bake for 15 minutes or until sound hollow when lightly tapped.


     

     

     

    Category: Breads.

    Tag: potato, yeast.

  • This is yummy, soft and fluffy yeast pull apart cake layered with almond butter and sliced almonds. The cake is baked as a loaf made of 18 square pieces which partially got together after baking and look like harmonica. Very practical in eating – you do not need a knife just pull one fluffy piece. The cake is really tasty, in my house disappeared just after baking and that’s good because all yeast bakes are best the same day. Enjoy!

     

    loaf pan 8 ½ x 4 ½ inch

     

    Ingredients:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon almond extract

    Filling:

    • 150 g almond butter (store bought)
    • 75 g sliced almonds
    • 2 tablespoons sugar (only if butter is unsweetened)

     

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, almond extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease the pan.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Spread the almond butter evenly and sprinkle with sugar (only if butter is unsweetened). Sprinkle with almond slices. Cut into six straps (each 4 inch wide and 12 inch high). Make two stacks, each made of three straps, laying one strap on top of the another spread side up.  Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30 minutes until light brown in colour. Serve warm or cooled.


     

    Category: Yeast cakes.

    Tags:almonds, yeast.

  • Everyone probably knows how tasty, soft and fluffy is sweet bread. I like very much all kind yeast bakes: babkas, sweet buns, pull apart breads… Yeast cakes are very versatile and match perfectly with many adds and seasonal fruits. Today choice is pull apart bread with mirabelle plums and cinnamon. Pull apart bread is a kind of many square buns standing vertically and together in one pan. A little Summer and a little Autumn in one fluffy, sweet-sour piece. Enjoy!

     

    loaf pan 9 x 5 inch

     

     Dough:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • 200 g mirabelle plums, pitted
    • 2 tablespoons butter, melted
    • 2 tablespoons sugar
    • 1 teaspoon cinnamon

    Icing:

    • ½ cup icing sugar
    • 2-3 tablespoons warm water

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease the pan.

    Place the dough on a floured surface and roll out into a 24 x 12 inch rectangular. Rotate the rectangular in order the wider side is its base closest to you. Brush with melted butter evenly and sprinkle with sugar mixed with cinnamon. Cut into six strips (each 4 inch wide and 12 inch high). Place few halved mirabelle plums on each strip. Make two stacks, each made of three strips, laying one strip on top of the another spread side up. Work carefully to avoid falling down plums. Cut each stack across into three squares (4 x 4 inch each). Place all square dough pieces into the pan standing them vertically, one after the other. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 30-35 minutes until light brown in colour. If the bread will get burned on the top to quickly cover it with aluminium foil, especially the ends. Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


     

    Category: Yeast cakes.

    Tags: cinnamon, plums, yeast.

  • Another version of bicolour sweet rolls. Spring and green. The dough is coloured with spinach and the filling made of pistachios. The spinach flavour is very subtle, slightly detectable (for some people maybe not at all) and the dough looks interesting. The pistachio filling is intensive and tasty. Summarising they are yummy, soft, pistachio sweet rolls. Enjoy!

     

    12 buns

     

     Dough:

    • 3 cups flour
    • pinch of salt
    • 3 teaspoons dried yeast
    • ¾  cup lukewarm milk
    • ½ cup sugar
    • ¼  cup minus 2 tablespoons butter
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons freeze-dried spinach (powder)

    Filling:

    • 100 g pistachios
    • 1 tablespoon coconut oil
    • 2-3 tablespoons icing sugar

     

    Make dough: in a medium bowl mix together yeast, half of milk and 1 tablespoon sugar. Let stand for 15 until frothy. Add butter to the rest of milk in the saucepan and heat gently until butter melted but the mixture could not be hot. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg, vanilla extract and milk with butter. Mix on medium speed until dough is smooth (8-10 minutes) and pulls away from the sides of the bowl. If dough does not pull away from the bowl, add more flour, 1 tablespoon at a time. If the mixture remains too dry and crumbly, add lukewarm water, 1 tablespoon at a time. Once the dough is ready divide it into half. Add spinach powder to one half and kneed by hand until incorporated. Place both dough in oiled bowls, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Make filling: process pistachios until pistachio butter. Add sugar and coconut oil, mix until incorporated. If the mixture is too stiff add more oil.

    Place dough on a floured surface and roll out each one into a 16 x 8 inch rectangular. Spread the filling evenly onto the white dough and cover with the green dough. Spread the filling over green dough. Cut prepared two layers dough into 12 strips 8 inch long each. Roll each strip shaping a snail. Cover two baking sheets with parchment paper. Place six rolls on each tray arranged them as a circle when each bun touches two other buns by sides (see pictures). Let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You can also place trays in the fridge for overnight and bake buns the next in the morning. Remove them from the fridge 15 minutes before baking.

    Bake for 20-25 minutes until the dough is not more sticky and sounds hollow by taping the base. You may cover the top with aluminium foil after first 10 minutes to save bright colours. Serve warm or cooled.

     

     

    Category: Yeast cakes.

    Tags: pistachio, spinach, yeast.

  • Stollen is traditional German Christmas cake. It is a yeast dough with plenty of dried fruits, marzipan and icing sugar on the top. Dried fruits are firstly soaked in strong liquor which gives the specific savour and then kneaded into dough for even and generous distribution. After baking the cake is repeatedly and rich sprinkled with icing sugar for snowy look. The whole cake is very tasty and contrary to appearances not very sweet. Dried fruit protect the cake against drying and it safes the freshness up to three weeks (however in my home it lasted for three days only). Enjoy!

     

    2 pieces

     

     Dough:

    • 2 ¾ cups plus 1 tablespoon bread flour
    • 4 teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup plus 1 tablespoon butter, soften
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • ½ cup raisins
    • ½ cup golden raisins
    • ¼ cup dried cranberries
    • ¼ cup dried cherries
    • 8 dried figs (black mission)
    • ¾ cup Brandy
    • 1/3 cup Rum
    • zest of 1 orange
    • zest of 1 lemon
    • 150 g raw marzipan masse

    Icing:

    • ¾  cup icing sugar
    • ¼ cup butter, melted

     

    The day before: in a medium bowl place both raisins, dried cranberries and cherries and figs cut into small pieces. Pour over Brandy and Rum, cover and leave for overnight.

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs and vanilla extract. Mix with the hook attachment on medium speed gradually adding butter (one tablespoon at the time) until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    Grease and line with parchment paper large baking sheet.

    Place the dough on a floured surface and flatten slightly with hands. Drain tightly soaked fruits and place them all over the dough. Start to knead the dough in order to incorporate all the fruit in. Divide the dough into half. Roll out each half into 9x13 inch oval shape. Divide the marzipan into half. Shape each into roll about 12 inch long. Place one marzipan on the first dough oval and fold the dough covering the marzipan but do not go to the end of the dough (you should become asymmetric shape partially two-ply, partially single-ply). Repeat your work with the second piece of dough and second marzipan half. Place both cakes on prepared sheet. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Brush tops with melted butter and bake for 30-35 minutes until light brown in colour. After baking immediately brush with melted butter and sprinkle richly with icing sugar. Before serving sprinkle with icing sugar.

     

     

    Category: Yeast cakes.

    Tags: Christmas, cranberry, figs, marzipan, raisins, yeast.

  • In many European countries traditional Easter cake is sweet bread shaped tall or bundtcake like. For instance is called ‘baba’ in Poland or ‘kulitch’ in Russia or ‘potica’ in Slovenia. This is yeast dough richer than common babkas and stuffed with dried fruits or nuts. After baking the dough is very soft, delicate and cloudy like. Baking in pans gives the naked skinless surfaces easy to ice. I baked here something new – using vegetable cans I got the soft delicate cake ended with harder ‘head’ with skin and almonds on the top. Two in one. I used various sizes of cans so all my cakes are different. Two of them are stuffed with cranberries and orange zest and three with raisins and lemon zest. Using this batch below you may bake one big cake shaped as tall bundtcake. Enjoy!

     

    1 big or few smaller

     

     Ingredients:

    • 5 teaspoons active yeast
    • 1 ¼ cups (300 ml) lukewarm milk
    • ½  cup + 1 tablespoon (120 g) butter
    • ¾ cup (150 g) sugar
    • 3 cups + 2 tablespoons  (500 g) bread flour
    • pinch of salt
    • 4 egg yolkes

    Filling:

    • ½ cup raisins
    • zest of 1 lemon
    • ½ cup dried cranberries
    • zest of 1 orange

    Top:

    • 3 tablespoons coarsely chopped almonds
    • 2 tablespoons sugar
    • 2 tablespoons egg whites

     

     

    You may bake only one big cake with one preferred filling or few smaller all with one filling. In that case double ingredients of your preferred filling.

    Make dough: in a medium bowl mix together yeast, ½ cup (100 ml) lukewarm milk and 1 tablespoon sugar. Let stand for 15 minutes until frothy. Heat the rest of milk with butter until melted. Cool slightly. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, egg yolks and the milk with butter. Mix on medium speed until dough is combined (10 minutes). The dough is too wet and will not become tight by mixing. Transfer it to a floured surface and knead by hands about 5-6 minutes until smooth and glossy. Once the dough is ready place it in an oiled bowl, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    In one bowl mix together cranberries and orange zest. In second bowl mix together raisins with lemon zest.

    Place dough on a floured surface, divide into half and shape both by hands into flat rectangulars. Spread the one filling over one piece and second filling over the second piece. Start to knead the both dough (separately) until  fruits are evenly incorporated (about 10 minutes). Shape the both dough into balls, place in two oiled bowls, cover with plastic wrap and let stand in a warm place for 1-1.5 hours until doubled in size.

    Once risen divide the dough into as many pieces as cakes you want to get. Baking in vegetable cans wash them, grease with butter and line with parchment paper (bottom and sides). Fill each can (pan) with the dough to the 2/3 of capacity. Let stand in a warm place for 20 minutes to rest. They should rise until the top of cans. Mix the ingredients for top together and sprinkle cakes. Do not sprinkle if you bake one big bundt cake (it will turn upside down after baking).

    Meanwhile preheat oven to 400°F (200°C) by fun forced mode or 430°F (220°C) by traditional oven mode. Bake for 20-25 minutes (depending on size) until the skewer inserted into the center comes out clean. One big cake requires about 40-45 minutes.

    Remove the cake/s from cans or pans when warm but not hot. Cool on a wire rack.


     
     

    Category: Yeast cakes.

    Tags: cranberry, Easter, lemon, orange, raisins, yeast.

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