Part 14 (1/2)
Yield: Sixteen 4-inch pastries1 batch All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, ready for the second riseUnbleached all-purpose white flour as needed Apple Filling 2/3 cup granulated sugar3 tablespoons unbleached all-purpose white flour1 teaspoons ground cinnamon1 tablespoon cold unsalted b.u.t.ter, cut into bits2 cups peeled and diced (-inch pieces) Granny Smith, Winesap, or other tart cooking apples Cream Cheese Filling One 8-ounce package cream cheese, at room temperature3 tablespoons granulated sugar1 large egg yolk, at room temperature teaspoon vanilla extract teaspoon finely grated lemon zest ,or 1/8 teaspoon almond extract or vanilla extractPowdered Sugar-Lemon Drizzle for garnish for garnishSecond Rise Thoroughly stir the dough, adding more flour if necessary to yield a very stiff consistency. Dust the dough all over with flour, then work it into the surface with flour-dusted fingertips. Let the dough rest, covered with plastic wrap, for 10 to 15 minutes. Line several very large baking sheets with baking parchment. Thoroughly stir the dough, adding more flour if necessary to yield a very stiff consistency. Dust the dough all over with flour, then work it into the surface with flour-dusted fingertips. Let the dough rest, covered with plastic wrap, for 10 to 15 minutes. Line several very large baking sheets with baking parchment.
Prepare the Apple Filling In a heavy medium saucepan, thoroughly stir together the sugar, flour, and cinnamon. Stir in the b.u.t.ter and apples. Cook, stirring, over low heat until the apples begin to release their juice, about 5 minutes. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes longer. Set aside until cool. (May be made up to 4 days ahead. Cover and refrigerate; bring back to room temperature before using.) In a heavy medium saucepan, thoroughly stir together the sugar, flour, and cinnamon. Stir in the b.u.t.ter and apples. Cook, stirring, over low heat until the apples begin to release their juice, about 5 minutes. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes longer. Set aside until cool. (May be made up to 4 days ahead. Cover and refrigerate; bring back to room temperature before using.)
Prepare the Cream Cheese Filling In a small deep bowl, vigorously stir or beat together the cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and well blended. Cover tightly. (May be made up to 2 days ahead. Cover and refrigerate; bring back to room temperature before using.) In a small deep bowl, vigorously stir or beat together the cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and well blended. Cover tightly. (May be made up to 2 days ahead. Cover and refrigerate; bring back to room temperature before using.)
Coat an 18-inch-long sheet of baking parchment with nonstick spray, then generously dust it with flour. Turn out the dough onto the center of the parchment. Evenly dust the dough with flour, then pat it into a rectangle with flour-dusted fingertips. Dusting with more flour as needed to prevent sticking, stretch and press out the dough into an 7 x 16-inch evenly thick rectangle; lift it several times and dust the parchment to ensure against sticking. Spread the surface evenly with the cooled apple filling to within inch of the edge all around.
Tightly roll up the dough from a 16-inch side to form a long pinwheel log; use flour-dusted hands, dust with more flour as needed, and lift up the parchment to a.s.sist the rolling as you work. Pinch the seam tightly closed all along the log length to prevent it from unrolling and leaking, then turn seam-side down. Stretch the log out from the center until evenly thick along its length and about 18 inches long. Using well-oiled kitchen shears or a large, sharp, oiled serrated knife, cut off and discard the uneven ends. Cut the log in half, then cut each half into 8 equal slices; they will be somewhat soft. Using an oiled wide-bladed spatula, transfer the slices to the parchment-lined baking sheets, s.p.a.cing about 3 inches apart. Pat each slice down to flatten, then press down in the center to form a deep, 1-inch diameter well in each. Divide the cream cheese filling among the pastry wells. Tent the pans with nonstick spray-coated foil.
Let Rise Using Either of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the pastries have doubled in size and are about 3 inches in -diameter. For a 1- to 2-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the pastries have doubled in size and are about 3 inches in -diameter.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.
Baking Bake on the lower rack for 15 to 20 minutes, or until the pastries are well browned. Then cover the pans with foil to prevent further browning and bake for 5 to 7 minutes more (or until the center registers 204 to 205F on an instant-read thermometer) to ensure the centers are done. Cool the pastries on a wire rack set over a baking sheet for at least 5 minutes. Then garnish by drizzling the Powdered Sugar-Lemon Drizzle back and forth over the pastry tops. Let cool slightly, then serve. Bake on the lower rack for 15 to 20 minutes, or until the pastries are well browned. Then cover the pans with foil to prevent further browning and bake for 5 to 7 minutes more (or until the center registers 204 to 205F on an instant-read thermometer) to ensure the centers are done. Cool the pastries on a wire rack set over a baking sheet for at least 5 minutes. Then garnish by drizzling the Powdered Sugar-Lemon Drizzle back and forth over the pastry tops. Let cool slightly, then serve.
Serving and Storing Cool thoroughly before storing so the drizzle can set. Store airtight in a single layer in a plastic container. The pastries will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Reheat, tented with foil, in a 350F preheated oven before serving. Cool thoroughly before storing so the drizzle can set. Store airtight in a single layer in a plastic container. The pastries will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Reheat, tented with foil, in a 350F preheated oven before serving.
Yeasted Banana Bundt-Style Coffee Ring KS Quotient Easy: Most ingredients added before the first rise. No hand-shaping. Easy: Most ingredients added before the first rise. No hand-shaping.
Banana quick breads are always popular, and now that a rather simple yeasted, chocolate chip-studded version can be made without kneading, I hope it will catch on, too. The combination of banana and chocolate is spectacular, and, since the ring is shaped as it bakes in a Bundt or other decorative tube pan, it also looks terrific.
For a milder, sweeter flavor, accent the coffeecake with the Glossy Chocolate Drizzle Glossy Chocolate Drizzle; for a significant bittersweet presence suited to serious chocolate fans, cover the entire top with Chocolate Ganache Glaze Chocolate Ganache Glaze.
Yield: 1 large Bundt-style loaf3 cups (17.5 ounces) unbleached white bread flour, plus more as needed1 teaspoon table salt teaspoon instant, fast-rising, or bread machine yeast1 1/3 cups thoroughly mashed overripe banana (about 3 bananas)6 tablespoons clover honey or other mild honey2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan1 teaspoons finely grated orange zest cup plus 2 tablespoons ice water, plus more if needed2 tablespoons unsalted b.u.t.ter, melted and cooled slightly, plus more for brus.h.i.+ng dough top1 cups (9 ounces) semisweet chocolate morsels cup chopped walnuts, plus 1 tablespoon more for garnish, optionalGlossy Chocolate Drizzle or or Chocolate Ganache Glaze Chocolate Ganache Glaze, optionalFirst Rise In a large bowl, thoroughly stir together the flour, salt, and yeast. Place the bananas in a medium bowl, then whisk in the honey, oil, and orange zest. Then whisk in the water until well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the bowl sides and mixing until the dough is well blended; it will be rubbery. Vigorously stir in the b.u.t.ter. If the dough is not stiff, add enough more flour to make it hard to stir. Lightly brush the top with b.u.t.ter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together the flour, salt, and yeast. Place the bananas in a medium bowl, then whisk in the honey, oil, and orange zest. Then whisk in the water until well blended. Vigorously stir the mixture into the bowl with the flour, sc.r.a.ping down the bowl sides and mixing until the dough is well blended; it will be rubbery. Vigorously stir in the b.u.t.ter. If the dough is not stiff, add enough more flour to make it hard to stir. Lightly brush the top with b.u.t.ter. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Let rise at cool room temperature for 12 to 18 hours.
Second Rise Vigorously stir the dough; add enough more flour to make it very stiff. Then gradually fold in the chocolate morsels and nuts (if using) until evenly distributed throughout. Turn out the dough into a 10- to 12-cup well-oiled Bundt pan or similar tube pan. Evenly brush the dough top with melted b.u.t.ter. Using a greased rubber spatula or fingertips, press down and smooth out to even the surface all over. Tent the pan with nonstick spray-coated foil. Vigorously stir the dough; add enough more flour to make it very stiff. Then gradually fold in the chocolate morsels and nuts (if using) until evenly distributed throughout. Turn out the dough into a 10- to 12-cup well-oiled Bundt pan or similar tube pan. Evenly brush the dough top with melted b.u.t.ter. Using a greased rubber spatula or fingertips, press down and smooth out to even the surface all over. Tent the pan with nonstick spray-coated foil.
Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. When the dough nears the foil, remove it and continue the rise until the dough doubles in bulk. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 1-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. When the dough nears the foil, remove it and continue the rise until the dough doubles in bulk.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.
Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 208 to 210F on an instant-read thermometer). Then, bake for another 5 to 10 minutes to ensure the interior is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the coffeecake to loosen, then remove it to the rack and let cool. Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 208 to 210F on an instant-read thermometer). Then, bake for another 5 to 10 minutes to ensure the interior is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the coffeecake to loosen, then remove it to the rack and let cool.
If garnis.h.i.+ng with the Glossy Chocolate Drizzle or Chocolate Ganache Glaze, drizzle or spread over the coffeecake after it has cooled completely. If desired, sprinkle with a tablespoon of chopped walnuts; add before the glaze or drizzle has time to set.
Serving and Storing Serve at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. The coffee ring keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Serve at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. The coffee ring keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.
Cherry and Chocolate Coffee Ring with Kirsch KS Quotient Fairly Easy: Two-stage mixing. Sophisticated look, yet requires no hand-shaping. Fairly Easy: Two-stage mixing. Sophisticated look, yet requires no hand-shaping.
Attractively yet effortlessly shaped in a Bundt, kugelhopf, or angel cake pan or large ovenproof ring mold, this delectable sweet bread makes a festive holiday brunch, teatime, or coffee-klatch treat. I took my cue from the inspired German custom of pairing cherries with kirsch (a heady cherry brandy) and chocolate. It's all right to skip the kirsch if you don't have it on hand or prefer to avoid spirits, but it does highlight the cherry flavor and lends a heavenly fragrance. The aroma that fills the kitchen during baking is almost enough reason to make this bread.
Garnish this coffeecake with Transparent Powdered Sugar Glaze Transparent Powdered Sugar Glaze or or Glossy Chocolate Drizzle Glossy Chocolate Drizzle, or both.
Yield: 1 large loaf, 12 to 14 portions or slices2 cups (11.25 ounces) unbleached all-purpose white flour, plus 2/3 cup (3.33 ounces), plus more as needed teaspoon table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cup ice water3 tablespoons kirsch (clear cherry brandy), or orange juice if preferred1 cups dried sweetened cherries (avoid dried-out, hard ones), rinsed under hot water and drained wellFlavorless vegetable oil for brus.h.i.+ng6 tablespoons granulated sugar5 tablespoons unsalted b.u.t.ter, melted and cooled slightly1 large egg, at room temperature1 cup (6 ounces) chopped (chocolate mini-morsel size) bittersweet or semisweet chocolateTransparent Powdered Sugar Glaze for brus.h.i.+ng over top, or for brus.h.i.+ng over top, or Glossy Chocolate Drizzle Glossy Chocolate Drizzle for drizzling over top, or both for drizzling over top, or bothFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water and kirsch (or orange juice), sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly mixed. If necessary to facilitate mixing, stir in enough more water to yield a firm, but not hard-to-stir, dough. Evenly fold in the cherries. Brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let the dough rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water and kirsch (or orange juice), sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly mixed. If necessary to facilitate mixing, stir in enough more water to yield a firm, but not hard-to-stir, dough. Evenly fold in the cherries. Brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate the dough for 3 to 8 hours. Then let the dough rise at cool room temperature for 12 to 18 hours.
Second Rise Stir together the sugar and b.u.t.ter, then stir in the egg until smooth. Vigorously stir the mixture and the chocolate into the dough until evenly distributed. (If preferred, use a dough hook and heavy-duty stand mixer on low.) Add in 2/3 cup of the flour, then, if necessary, enough more to yield a very firm dough, sc.r.a.ping down the sides carefully. Turn out the dough out into a well-oiled or nonstick spray-coated Bundt pan, angel food pan, or other 10- to 12-cup tube pan. Smooth and even out the -surface with a well-oiled rubber spatula. Cover the bowl with nonstick spray-coated plastic wrap. Stir together the sugar and b.u.t.ter, then stir in the egg until smooth. Vigorously stir the mixture and the chocolate into the dough until evenly distributed. (If preferred, use a dough hook and heavy-duty stand mixer on low.) Add in 2/3 cup of the flour, then, if necessary, enough more to yield a very firm dough, sc.r.a.ping down the sides carefully. Turn out the dough out into a well-oiled or nonstick spray-coated Bundt pan, angel food pan, or other 10- to 12-cup tube pan. Smooth and even out the -surface with a well-oiled rubber spatula. Cover the bowl with nonstick spray-coated plastic wrap.
Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has increased about a quarter over its deflated size. (Don't worry if the dough doesn't expand much during the rise; it will rise a lot in the oven.) For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has increased about a quarter over its deflated size. (Don't worry if the dough doesn't expand much during the rise; it will rise a lot in the oven.)
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.