• 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.

  • Filled sweet buns are very popular in countries of middle Europe. They are usually quite flat and bigger than breakfast buns. Made of soft yeast dough and filled with various fillings like: fruits, marmalade, cottage cheese, custard. During my childhood I often ate them in my way from school. My beloved one were these with cottage cheese filling. Today recipe is for that kind of sweet buns and I made the filling of ricotta cheese mixed with blood oranges marmalade. The taste is just heavenly thank the delicate moist cheese enriched with hint of oranges. Buns are soft, yummy and simply perfect for the whole family. Enjoy!

     

    12 buns

     

     Dough:

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

    Filling:

    • 220 g ricotta cheese ( ½ standard pack)
    • 7 tablespoons blood oranges marmalade (recipe here or store bought)

    Icing:

    • 7 teaspoons icing sugar
    • 1 tablespoon blood oranges juice

     

    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, sour cream, vanilla extract and melted butter, slightly cooled.  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 milk, 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 1.5-2 hours until doubled in size.

    Make filling: mix ingredients together.

    Place the dough on a floured surface and roll out into a 18 x 12 inch rectangular. Spread the filling evenly onto the dough and roll into a swiss roll starting to fold wider site.  Cut the roll into 12 even slices. You may place each slice in one hole of 12-holes muffin pan or lay them all side by side on a flat brownie pan depending on what shape is desired: they will be more flat in brownie pan. Grease muffin pan with soft butter or line the brownie pan with parchment paper. Let stand in a warm place for 15-20 minutes to rest and preheat oven to 350°F.  Bake for about 25 minutes until light brown in colour. Serve warm or cooled.

    Before serving make icing: mix icing sugar and juice until smooth thick but still liquid mixture. Pour icing over the top of buns.

     

     

    Category: Yeast cakes.

    Tags: orange, ricotta, yeast.

  • Yeast round (quite flat) sweet buns are traditional baked in middle European countries and available in almost all bakeries. They are very popular for snack and part of childhood memories. Different called in every country: kolaches, drożdżówka, schnecke… Immigrants brought them to the USA but are hard to find in Canada. What to do if you love them but live in Canada? Bake, bake and bake. There are plenty of fillings and flavours available and the effort is not so huge. Today buns with plums (plumkots actually) and lavender streusel. Lavender refreshes the taste and matches perfectly the sour plums (and apricots as well). Enjoy!

     

    12 buns

     

    Dough:

    • 4 teaspoons dried yeast
    • ¾ cup (180 ml) lukewarm milk
    • 1/3 cup (75 g) sugar
    • 3 cups plus 2 tablespoons (500 g) bread flour
    • pinch of salt
    • 1 egg
    • 1 teaspoon vanilla extract
    • 6 tablespoons (90 g) butter, melted

    Filling:

    • 6 large round plums
    • 1 egg
    • 1 tablespoon milk

    Streusel:

    • ½ cup plus 1 tablespoon (90 g) flour
    • 1/3 cup (75 g) sugar
    • ¼ cup (55g) butter, melted
    • 1 tablespoon almonds, finely chopped
    • pinch of salt
    • 2 tablespoons dried lavender flowers or 1 tablespoon fresh lavender flowers

     

     

    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 (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 divide into 12 equal pieces. Shape each piece into ball then flatten into a shape of tire/donut. Press the bottom of a small glass into each bun to make an indentation in. It should be the size about ¾ of the surface. Place buns onto two baking sheets lined with parchment paper and let stand in a warm place for 20 minutes to rest and puff while preheating oven to 375°F.

    Wash plums, half and remove pits.

    Make streusel: mix all ingredients in a bowl with a fork or spoon – it should be irregular, crumbled mixture.

    Place one half of the plum (cut side up) into each indentation of puffed buns. Brush the dough around with egg wash (egg beaten with milk) and sprinkle generously with streusel. Bake for 15-20 minutes (depending on the oven type) until the skewer inserted into the dough comes out dry.


     
     

    Category: Yeast cakes.

    Tags: lavender, plums, yeast.

  • Sweet buns shaped as small wreaths. The filling is placed in the whole surface not only in the center as often in that kind of buns. The dough is soft and fluffy thank to the brioche technology applied here. The pistachio white chocolate filling is very tasty and interesting greeny. Enjoy!

     

    6 wreaths buns

     

     Ingredients:

    • 4 teaspoons dried yeast
    • 100 ml (3.5 oz) lukewarm milk
    • ½ cup minus 1 tablespoon (80 g) sugar
    • 3 cups (480 g) bread flour
    • pinch of salt
    • 2 eggs
    • 1 teaspoon vanilla extract
    • ¼  cup (120 g) butter, softened

    Filling:

    • 120 g (4 oz) white chocolate
    • 100 ml (3.5 oz) whipping cream
    • ½ cup finely chopped pistachios

     

    • egg wash made of 1 egg and 1 tablespoon milk

     

     

    Line a baking sheet with parchment paper.

    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. Stir in chopped pistachios.

    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 (1 tablespoon at the time) 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 12 inch (60 x 30 cm) rectangular. Cut into six vertical strips (4 x 12 inch / 10 x 30 cm each). Spread the filling evenly onto each strip. Roll each strip into log starting with longer edge (you will have six logs 12 inch/30 cm long). Cut out each log lengthwise, turn both parts cut side up and braid together. Seal the ends together forming a wreath. Place wreaths on prepared sheet and let stand in a warm place for 30 minutes to rest and double in size while preheating oven to 350°F. You may also place tray in the fridge for overnight and bake buns the next morning. Remove them from the fridge 15 minutes before baking and place in a warm place. Brush the tops with egg wash before baking.

    Bake for 25-30 minutes (depending on the oven type) until the dough is golden and sounds hollow by taping the base. Serve warm or cooled.


     
     

    Category: Yeast cakes.

    Tags: chocolate, pistachio, yeast.

  • This wreath is twisted like a braid. It could not be hung because the dough is delicate and the filling is quite heavy (by weight) but still very attractive. Very tasty filling made of dried figs and ricotta cheese is twisted with dough so we have the full flavour delight in every bite. This is probably one of my favourite sweet bread cakes, perfect for holidays as well as for family Sunday at home or on the picnic. Enjoy!

     

    1 wreath about 12 inch diameter

     

     Dough:

    • 3 cups flour
    • pinch of salt
    • 3 teaspoons dried yeast
    • ½  cup lukewarm milk
    • ¾  cup lukewarm water
    • 5 tablespoons sugar
    • ½  cup butter, melted
    • 2 egg yolks
    • 1 teaspoon vanilla extract

    Filling:

    • ¾  cup dried figs
    • 2 tablespoons sugar
    • ¾ cup water
    • 125 g ricotta cheese

    Topping:

    • 1 egg
    • 1 tablespoon pearl sugar
    • 1 tablespoon demerara sugar (turbinado)

     

    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, egg yolks vanilla extract and melted butter. 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 figs, 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 figs are soft. Drain. Blend figs until smooth mixture. Mix the fig paste with ricotta cheese.

    Place the dough on a floured surface and roll out into a 18 x 10 inch rectangular. Spread the filling evenly onto the dough leaving an empty 1 inch border along both long sides. Roll up into a log starting to fold longer site. Cut the log lengthways to split it into two. Gently turn both parts cut side up and twist together. Join the ends together to shape the wreath. Place the wreath 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.  

    Brush the top with egg, sprinkle with both kind of sugar. Bake for about 40-45 minutes until golden and sounds hollow when tapped on the base.

     

     

    Category: Yeast cakes.

    Tags: figs, ricotta, yeast.

  • There are traditional Polish sweet buns filled with wild blueberries. Made of delicate yeast dough are fluffy and soft. The filling is hidden inside and bundled up in yummy duvet. Wild blueberries are needed and could not be replaced by other berries because they give distinctive taste and vintage chic. Try and you will fall in love. Enjoy!

     

    10 pieces

     

     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:

    • 250 g wild blueberries
    • 3 tablespoons sugar
    • 1 teaspoon corn starch

    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.

    To make filling mix all ingredients together in a bowl. Line the large tray with parchment paper.

    Place the dough on a floured surface and divide into half. Cut each half into five even pieces. Take one piece and placing on your palm flat it with second hand. Place a spoon of filling in the middle and fold edges to the center in order to cover filling. Seal all edges and form an oblong bun. Place on the baking tray sealed side down. When all buns are ready let stand the tray in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 18-20 minutes until golden brown in colour (the exact time may depend on oven and you should check when buns are right coloured). 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: blueberries, yeast.

  • Yeast babka is more like a sweet bread than regular cake. Freshly baked brings wonderful smell in the whole house and the taste will spoil you. The dough is prepared brioche-like style and you need to be patient by taking enough time to make it. The pistachio filling is a nice addition to yummy dough and the whole loaf is definitely worth your effort. Bake and enjoy!

     

    8x4 inch 1 loaf pan

     

     Ingredients:

    • 3 cups + 2 tablespoon (400 grams) all-purpose flour
    • 1/3 cup (75 grams) sugar
    • 1 package (7 grams) active dry yeast
    • ½  tablespoon orange zest
    • 2 large eggs
    • 1/3 cup milk
    • ½  teaspoon vanilla extract
    • 8 tablespoons unsalted butter, softened
    • ½ tablespoon (9 grams) kosher salt

     

    • 1 egg
    • 1 tablespoon water

     Pistachio filling:

    • ½  cup unsalted butter
    • ½  cup (100 grams) sugar
    • 2 large eggs
    • 2 ½ tablespoons (25 grams) all-purpose flour
    • 2 tablespoon (15 grams) almond flour
    • ½  teaspoon kosher salt
    • ¼  cup pistachio paste (store bought or homemade)
    • ¼  cup pistachios, finely chopped

     Homemade pistachio paste:

    • 3 tablespoon (30 grams) sugar
    • 3 tablespoon water
    • ½  cup toasted pistachios
    • 2 tablespoon (15 grams) almond flour
    • 1 ½ tablespoons vegetable oil

     

     

    In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, sugar, yeast, and orange zest. With mixer on low speed, add eggs, milk, and vanilla. Beat until mixture comes together, 2 to 3 minutes. (If the mixture remains too dry and crumbly, add more milk, 1 tablespoon at a time.)

    With mixer on low speed, add butter, 1 tablespoon at a time. Add salt, beating just until combined, about 3 minutes. Increase speed to medium, and beat until a smooth and elastic dough forms 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.)

    Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover, and let stand in a warm, draft-free place (75°) for 1 ½ to 2 hours or until doubled in size. After dough has risen, refrigerate for 30 minutes. Alternatively, the dough can be made one day in advance and the entire rise may take place in the refrigerator overnight.

    Make pistachio paste: line a sheet pan with parchment paper and set aside. In a small saucepan, heat sugar and water until a candy thermometer registers 240°. In a small bowl, place pistachios. Pour hot syrup over pistachios, stirring to coat. Transfer pistachios to prepared pan, and let cool slightly, about 10 minutes.

    In the work bowl of a food processor, combine pistachios and almond flour. Process until finely ground, about 2 minutes. With motor running, add oil, one tablespoon at a time. Process until mixture forms a smooth, thick paste, about 8 to 10 minutes.

    Pistachio filling: in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until creamy, about 4 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together flours and salt. With mixer running on low speed, gradually add flour mixture to butter mixture, beating until combined. Add pistachio paste and finely chopped pistachios. Beat until just combined.

    Grease and line a baking pan. On a heavily floured surface, roll dough to a 12-inch square. Brush edges with egg beaten with water. Spread with pistachio filling, leaving a 1-inch border on long sides of dough. Starting at one side, roll up dough, jelly-roll style, and press edge to seal. Using a sharp knife, cut roll in half lengthwise. Carefully twist dough pieces around each other and place in prepared pan, cut sides up. Cover, and let stand in a warm, draft-free place (75°) until doubled in size, 1 to 1 ½ hours.

    Preheat oven to 350°. Bake loaf for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, about 30 minutes.


     

     

     

    The recipe comes from the 'Bake from scratch' magazine.

    Category: Yeast cakes.

    Tags: pistachio, yeast.

  • I found recipe for this cake on Instagram and it caught my eyes because the method of preparing is not as usual for this kind of cakes. All ingredients are layered in a bowl without mixing them. The cake rises and after baking is fluffy and soft. Original recipe contained traditional ingredients but I transformed it into vegan version to check how it will be work. If you want to make non-vegan cake just use common eggs and cow milk, the rest is the same. Enjoy!

     

    spring pan ø 9 inch

     

     Dough:

    • 1 ½ cups bread flour
    • 6 teaspoons dried yeast
    • ½ cup sugar
    • ¾ cup almond milk, lukewarm
    • pinch of salt
    • 3 vegan eggs*
    • ¾ cup canola oil
    • 1 teaspoon vanilla extract
    • 1 ½ cups bread flour

    Topping:

    • 200 g plums, blue (Italian)
    • 100 g rolled oats
    • 100 g walnuts
    • 1 tablespoon coconut oil

     

    *prepare 0.5 hour earlier vegan eggs: place in a bowl 3 tablespoons ground chia seeds or flax seeds and pour ¾ cup water over. Let stand for half hour. It will become thick, jelly like mixture.

    Place in a large bowl all cake ingredients layered them in order as mentioned in recipe. Let stand in a warm place for 1.5-2 hours to rise and double in size.

    Grease the pan and line bottom with parchment paper. When the dough is ready mix it with wooden spoon and transfer to the pan. Halve plums, remove pits. Place plums on the top of cake mixture, cut side up.  Set the pan aside for 15-20 minutes in a warm place and preheat oven to 325°F. Meanwhile prepare topping: process oats and walnuts in a food processor or blender until small crumbs. Add coconut oil and mix until come together. Sprinkle this mixture over the plums on the cake. Bake 35-40 minutes (until the cake is golden brown and dry inside). After baking you may broil the top for 3 minutes.  


     

    Category: Yeast cakes.

    Tags: plums, vegan, yeast.

Page 2 of 2

Join my Newsletter

Subscribe to get my latest recipes and tutorials by email.

    We respect your privacy. Unsubscribe at any time.

    Powered By ConvertKit