Sweet Potato Biscuits & Cranberry Butter

Happy New Year everyone.

If you’re reading this, it means that you’ve made it 2021. Give yourself a pat on the back. Let out the breath that it feels like we’ve all been holding for I don’t know how long.

What a year. What a time to be alive.

2020 was a rough year for most of us. We may have survived it, but I’m sure we all know of others who did not, and those who are still struggling going into 2021. I’m not one for making New Years resolutions, but I am on board for maintaining a positive perspective even in the midst of negativity, and trying to spread positivity where I can.

If your 2020 was particularly difficult, I’m very sorry. You have all of my best wishes and hopes for a better and brighter 2021 where things begin to turn around. Please know that trouble doesn’t last always. This too shall pass. You’ll make it.

After spending a lot of time and effort getting pretty good at baking them, biscuits have become my happy place. I thought a happy place recipe was, a great recipe to kick off the new year with on the blog, so here we are.

I mean: don’t these make you feel at least a little happy just looking at them?

Sweet potato biscuits have been on my radar for a while to try out. I always had hesitation about it because most of the recipes I’ve seen others put out, the biscuits seemed to come out flat and hockey-puck like to me. The potato just seemed to be weighing everything down and one of my biggest biscuits pet peeves are biscuits that don’t rise.

But that was all before I developed my personal technique of biscuit-making that to date has never failed to give me the results that I want. As it turns out, it still doesn’t even when adding mashed sweet potato to the mix.

Sweet potatoes are a heavy ingredient, but what I found they do most for biscuit dough is take the place of the majority of the liquid. You won’t need to add as much buttermilk because the sweet potatoes themselves are moist and give the dough the moisture it needs to hold together, as well as the finished biscuits the moisture they need to not be too tough and dry.

These taste perfectly fine on their own, but I decided to give them an accompaniment using some spare cranberries I still had leftover from the 12 Days of Christmas sitting in my fridge. It comes together in minutes, and the sweet tartness pairs pretty well with the savory flavor of the biscuits.

Here’s to sweet potato biscuits, cranberry butter, and 2021. May one be just as wonderful as the other, and vice versa.

Wear a mask. Social distance. Be kind.

Sweet Potato Biscuits & Cranberry Butter

Recipe Adapted from Allrecipes.com and Let’s Dish 

Ingredients

For Biscuits

  • 2 large, orange fleshed sweet potatoes, peeled
  • 2 teaspoons salt, plus more for potato water
  • 2 teaspoons black pepper
  • 1/4 cup brown sugar (light or dark, doesn’t matter)
  • 1/2 cup-3/4 cup buttermilk*
  • 6 1/2 cups self rising flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups (3 sticks) unsalted butter, frozen

For Cranberry Butter

  • 1 cup unsalted butter, softened
  • 3/4 cup chopped fresh cranberries
  • 1 tablespoon honey
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • zest of one medium orange

 

Directions

For Biscuits:

Cut sweet potatoes in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make evenly sized chunks. Transfer into pot; cover with water and add a pinch of salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 3 cups mashed sweet potatoes. Cool thoroughly.

Transfer cooled mashed potatoes to a medium size mixing bowl and add brown sugar, stirring to combine. Set aside.

In a large bowl combine the flour, baking powder, salt and pepper. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir together with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter.

Make a well in the center of the dry ingredients. Add sweet potato mixture. Toss with a fork until evenly distributed, but don’t overmix.

Drizzle in the buttermilk. The amount you add here is going to vary according to the time of year and your location. You may need to use all of it, you may not. Start with 1/2 cup and stir the dough together with the fork, just until it begins to come together in large clumps. Add more flour if you need to, just enough to make it hold together.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

For Butter: 

Use an electric mixer to beat together the butter, powdered sugar, honey, cinnamon, vanilla extract and orange zest together until fluffy. Add the cranberries.

Store in the refrigerator, but it’s best to bring it to room temperature to serve.

Linking this post to Fiesta Friday #361.

Orange Cranberry Buns

Well, it’s about that time of year again, y’all.

For those of us on the States side, with Thanksgiving officially over, the holiday season officially gets kicked into high gear. And here on the blog, that holiday season gets kicked off in a very special way:

The 12 Days of Christmas.

If you’ve been following my blog for a while, you’ll know that every year I set aside twelve days during the month of December (and sometimes one or two days in late November) for a series of holiday themed recipes. I grew up in a household where Christmas baking was a yearly and very dearly loved tradition. It put a sprinkle of extra Christmas spirit on my childhood that I’ve never lost a nostalgia for, and now that I’m an adult I find that I still feel that nostalgia when I bake myself for Christmas.

Late 2019 I took an unexpected blogging hiatus, and it was the first and only time in the nearly seven years I’ve been food blogging where I didn’t do a 12 Days of Christmas. It was a huge mistake. Christmas wasn’t the same for me at all without my holiday baking and I made a promise to myself at New Years that come what may, I was going to resume blogging AND resume the 12 Days of Christmas come holiday season 2020.

I’m a girl who keeps her promises. So here we are.

I’m kicking off this year’s series with bread. I bought a wreath-shaped baking pan that I wanted to try out and the holiday season seemed a pretty perfect occasion to break her in. Bear in mind though, you defintely don’t need a wreath shaped pan to bake these. You can always bake them on a pizza stone, or a large baking sheet and arrange them in a wreath shape. You could also just bake them in rows in a regular baking pan. I promise, it won’t affect the taste.

Orange and cranberry taste like Christmas to me. This dough is flavored with both, along with a warm holiday spice mix. After baking, I brushed them with an orange honey glaze, then after the glaze had set, drizzled on an orange icing.

Don’t they look festive? A pretty good way to start 12 days of Christmas goodies, if I may say so myself.

***************************************

Orange Cranberry Buns

Recipe Adapted from Bake from Scratch

Ingredients

For Buns

  • 2¼ cups dried cranberries
  • 1¼ cups warm no-pulp orange juice (180°F/82°C to 185°F/85°C)
  • 1½ cups warm whole milk (105°F/40°C to 110°F/43°C)
  • 6¾ teaspoons active dry yeast
  • ¾ cup granulated sugar, divided
  • 10 cups all-purpose flour, divided*
  • 1½ teaspoons  kosher salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon  ground nutmeg
  • ½ teaspoon  ground allspice
  • ½ cup  unsalted butter, melted
  • 6 tablespoons, freshly squeezed orange juice, strained
  • 4 large eggs, divided
  • 1¾ teaspoons  orange zest
  • 1 tablespoon whole milk
  • ½ cup plus 3 tablespoons water

For Honey-Orange Glaze

  • ½ cup clover honey
  • ¼ cup freshly squeezed orange juice, strained

Icing

  • 1 cup powdered sugar
  • A tablespoon or two of orange juice

Directions

In a large bowl, combine dried cranberries and warm orange juice. Cover with plastic wrap, and let stand for at least 20 minutes, and up to overnight. Strain, discarding excess liquid.

In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Sprinkle ¼ cup (50 grams) sugar over yeast and milk. Let stand until mixture is foamy, about 10 minutes.

In a large bowl, whisk together 5 cups of the flour, salt, cinnamon, nutmeg, allspice, and remaining ½ cup of white sugar.

With mixer on low speed, add half of flour mixture to yeast mixture, beating just until combined. Beat in melted butter, freshly squeezed orange juice, and 3 eggs. Transfer dough to a large bowl, and gradually add remaining flour mixture, stirring with a spatula or a wooden spoon until a soft dough forms. (Because this is such a large amount of dough, you will need to incorporate ingredients in a larger bowl.) Stir in drained dried cranberries and zest.

*Knead until smooth, about 8 minutes, adding more flour as needed. You may not need to use all of the flour; this varies depending upon the time of year and where you live. (But the dough should not be sticky by the time it’s ready.)

Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place until doubled in size, about 1½ hours.

Meanwhile, make the honey glaze: In a small saucepan, bring honey and orange juice to a boil over medium-high heat. Reduce heat to medium-low, and cook, stirring constantly, until slightly thickened, about 2 minutes. Let cool completely.

Preheat oven to 350 degrees Fahrenheit. Either spray two wreath pans or line a 15-inch round pizza pan or stone with parchment paper, and spray with cooking spray.

Lightly punch down dough, and let rest for 5 minutes. On a lightly floured surface, turn out dough. Divide dough into 18 pieces, and roll each piece into a ball. Arrange balls on prepared pan in a wreath shape, leaving little space in between them. (You don’t have to make a wreath shape at all; these will bake just fine in straight rows as well) Cover with plastic wrap, then a damp kitchen towel and let stand in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, about 25 minutes. (Rolls will rise to edge of pan/pizza stone, but will not spill over during baking.)

In a small bowl, whisk together milk and remaining 1 egg. Brush tops of rolls with egg mixture.

Bake until golden brown, about 25 minutes. (Bread is done at an inner temp of 190 degrees Fahrenheit) Brush warm rolls with Honey-Orange Glaze. If desired, stir icing ingredients together in a small bowl and then drizzle icing over the buns once glaze had set.

Linking this post up to Fiesta Friday #356

Giant Blueberry Bun

Hi y’all. What a week.

On the plus side, America made the right decision in our presidential election. No matter what that toddler says or whines on about, it was a clear, fair and decisive election, and he lost. We’re going to have our first woman, and woman of color Vice President. Those are all reasons to celebrate.

On the other hand… there’s everything else that’s happened in the election’s wake. I’ve fluctuated a lot between immense relief and immense apprehension over the past week. Cooking and baking has helped.

Now seems like a good time to announce that I do intend to resume my annual 12 Days of Christmas baking series for 2020. In my hiatus last year, I skipped it. That was a huge mistake. The holidays just didn’t feel the same to me and I realized that baking is an integral part of my holiday experience. It truly lifts my spirits, and in a year like 2020 I think that we all should be doing everything we can to lift those as high as we can. I’ve already gotten a headstart and I’m really excited about this year’s recipes. So stay tuned for that to kick off towards the latter end of the month.

Today’s recipe I’ve actually had in my drafts folder for a long time. It was one I made before my hiatus and never got around to posting, which is a shame because it’s really VERY good. As you can see, fresh blueberries are baked right into the dough, then they burst creating those lovely pockets of fruity goodness. I usually will ice a bread like this, but it was honestly good enough for us without it. The brown sugar inside gets exposed from the swirls and creates a delicious, textural sugary topping that’s plenty sweet enough on it’s own.

I also think that it would also be great to cube up the leftovers, leave them to dry out overnight, then make this into an AMAZING bread pudding. Just a suggestion.

One last thing. Y’all, know that this has been the year from Hell for so many reasons and that it’s still not over yet. I know that the holidays are coming up and that large family gatherings are the norm. But please. Please.

Don’t do it. Only leave the house if you absolutely need to, and social distance. Wear a mask. Things are as bad with this pandemic as they’ve ever been in the US and if we don’t all act responsibly and like sensible human beings with compassion for someone other than ourselves, they’re only going to get much much worse. This is not false hysteria or fear-mongering; this is science. I’ll say it again and I’m going to keep saying it:

Wear a mask. Social distance. Stay safe.

*************************************************

Giant Blueberry Bun

Recipe Adapted from Bake from Scratch

Ingredients

  • 4 1/4 to 4 1/2 cups all purpose flour
  • 1/3 cup, plus 1 tablespoon white sugar, divided
  • 3 teaspoons active dry yeast
  • 2 1/4 teaspoons salt
  • 1 1/4 cups milk
  • 1 cup unsalted butter
  • 1 large egg

For Filling

  • 3/4 cup brown sugar (light or dark, doesn’t matter which)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoons ground ginger
  • 3/4 cup fresh blueberries

 

Directions

In a medium saucepan, heat 1/2 cup of the butter with the milk over low heat until it reaches 120-130 degrees Fahrenheit. Remove from the heat.

Sprinkle yeast on top of the warm butter-milk mixture. Sprinkle 1 tablespoon of the sugar on top of that. Allow to sit for 10 minutes until yeast is proofed and frothy.

In the bowl of a standing mixer (or a large regular bowl) combine 1 1/2 cups of the flour, the 1/3 cup sugar, and 2 teaspoons of salt. Beat the egg in a small bowl.

Add the butter-milk mixture and the beaten egg to the dry ingredients and use the paddle attachment (or a large fork) to stir just until combined. Switch to the dough hook (or continue using the fork). Continue to add flour to the dough in 1 cup increments.

Continue to add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location).

Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour..

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

Grease the bottom and sides of a 9 inch springform pan or baking dish.

In a medium bowl, stir together brown sugar, cinnamon, ginger, and remaining ¼ teaspoon salt. Make sure the remaining 1/2 cup of butter is softened.

Sprinkle flour on your clean work surface and turn out the dough. Lightly punch down and allow to rest for about 5 minutes. Roll out the dough to a rectangle, around roughly 10 inches wide and 12 or more inches long.

Use a small spatula to spread the softened butter across the rolled out dough, leaving a one inch border all around the edge. Sprinkle the brown sugar mixture on top of the butter; it will form a thick layer. Sprinkle the blueberries on top of that.

Starting from the shortest end closes to you, carefully roll the dough into a log. If any filling falls out, just tuck it back in. If the dough sticks to the counter, use a bench scraper to gently pry it up. When done rolling, pinch the dough to seal it closed. Dip a very sharp knife in water and gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers (kitchen shears will work for this too.)

Turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral. Press the halves together again at the bottom. Wrap the braid into a round, courounne shaped loaf.

 Carefully lift the loaf into the center of the greased cake pan.

Cover it with plastic wrap and a damp kitchen towel and allow it to rest until puffy and risen, about 45 minutes.

Preheat oven to 350 degrees Fahrenheit. Bake on center rack of oven for 15 minutes. Loosely cover with foil, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 1 hour more. (Check it early though, mine baked fast)

Allow to cool for about 15-20 minutes on a wire rack before slicing.

Linking up to this week’s Fiesta Friday #354, co-hosted this week by Liz@Spades, Spatulas & Spoons

Cranberry Orange Almond Bread

Hey y’all.

I know. It’s been like a month since my last post. I didn’t mean to let this much time go by, but there’s been a lot going on.

Long story short, we made another move. Not as far as the one before, this time only from Norcal to SoCal.

But moving anywhere is tedious, time consuming and stressful. Then after the move comes the ‘settling in’ period to the new place and location.  I meant to set aside some time for blogging during that time, but it didn’t work out that way.

If I’m being perfectly honest, with the way my life and schedule is going to adjust while we we’re here, my blogging and posting might become less frequent. I hope that it doesn’t, but should it come to that I’m still going to aim for doing at least one post a month. Knock on wood.

But anyway, let’s just get to today’s recipe, which is kinda apropos for the subject matter of not having a whole lot of time to get something done, but still wanting/needing for it to be. Quick bread was one of the first things I learned how to bake. It’s a great place to start for someone interested in baking bread who’s still scared of yeast. The reason is written right in the name itself; baking powder and egg takes the place of the leavening agent and cut down on the overall labor and bake time.

Most people’s exposure to quick bread comes through either banana bread or zucchini bread, as those tend to be the most popular. There are endless possibilities to the flavors and ingredients you can use though, some of which I’ve already shared on the blog. Today’s recipe takes one of my favorite flavor combos to bake with in general, and puts it into quick bread.

I was making brinner for us one day and didn’t feel like the added labor of pancakes, waffles or biscuits. I also didn’t have a whole lot of time. My solution was to make a quick bread using some spare ingredients I already had lying around the kitchen.  The cranberry and orange of course go together great, but the almond extract is actually my favorite ingredient in this loaf: it gives that subtle but present ‘bakery flavor’ that just can’t be duplicated any other way. The loaf also isn’t too sweet. I took a piece or two, toasted and smeared them with butter. It’s delicious.

It’s quick, it’s easy, it tastes great. What more do you really need to know?

**************************************

Cranberry Orange Almond Bread

Recipe Adapted from Taste of Home

Ingredients

  • 3 cups all purpose flour
  • 1/4 cup white sugar, plus more for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • zest of 1 orange
  • 1 large egg
  • 1 cup milk
  • 1/3 cup canola or vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

 

Directions

Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan.

In a large bowl combine the flour, sugar, baking powder and salt. Stir in the dried cranberries and orange zest.

In a small bowl combine the egg with the milk, oil and extracts.

Add the wet ingredients to the dry ones, stirring just until combined.

Pour the batter into the loaf pan. Sprinkle the top with white sugar.

Place on a sheet pan and bake on the middle rack of the oven until a toothpick inserted into the center comes out clean, about 45-50 minutes. Cool in pan for about 10 minutes before turning out to cool completely on a wire rack.

Linking up to Fiesta Friday #292, co-hosted this week by Ai @ Ai Made It For You.

 

Cornmeal Garlic Herb Bread

My mom once gave me some pretty sage advice about cooking:

Practice, study and get comfortable with a recipe, then do whatever you want to it in order to “make it your own”.

They’re words that I now regularly not only cook, but also bake by when I can.

You want to know what the best part of knowing how to bake bread is?

I mean, apart from being able to eat it afterwards. Nothing tops that.

Once you become comfortable with a particular dough recipe, you can do pretty much ANYTHING you want to do with it.

Remember: baking is essentially, a scientific experiment/reaction of ingredients. So long as the key components get included and mixed together in the proper order and technique, there are certain recipes that will allow for variation and addition of a ‘personal flair’.

Bread dough is one of them. So long as your yeast is proofed, all your ingredients are there, your dough is smooth and given enough time to rest, then you can do practically anything you want to it after that first rise.

You can lump it all together into one, throw it in a loaf pan and bake one standard bread loaf. You can shape it into individual dinner rolls or buns. You can fill it with stuff. You can twist, braid, wrap, sculpt–seriously, just about anything you want or could think of.

That’s really kinda what we’re doing here today.

I first used this bread recipe to make standard, simple round cornmeal dinner rolls. Then, when I got more comfortable to it, I umped the ante with the recipe to shape them into pretty flower buns. This third iteration has me shaping it entirely differently, and filling it with a delicious herb butter that I made from scratch.

Don’t be intimidated by the finished product: I promise that it isn’t as nearly complicated to make as it looks. And like the first two versions, it’s really delicious.

Cornmeal Garlic Herb Bread

Recipe Adapted from a Previous Recipe by Jess@Cooking is My Sport

Ingredients

  • 2 cups whole milk
  • 1/2 cup sugar, plus 1 tablespoon, divided
  • 1/2 cup butter, cubed
  • 1/3 cup cornmeal
  • 1 1/4 teaspoon salt
  • 1 pkg (1/4 oz) active dry yeast (That’s 2 1/4 teaspoons)
  • 1/4 cup warm water (110°-115°)
  • 2 eggs
  • 4-5 cups all-purpose flour

For Herb Butter

  • 1/2 cup (1 stick) of unsalted butter, softened
  • About 1 heaping tablespoon  of your blend of favorite herbs, finely chopped (I used rosemary and thyme, but basil, parsley, or chives are also great options as well)
  • 2-3 finely minced garlic cloves (depends on your taste for garlic)
  • A pinch of both salt and pepper

 

Directions

Combine the milk, cornmeal, butter or margarine, 1/2 cup sugar, and salt in medium saucepan. Warm over medium heat, stirring with a wooden spoon and allowing to cook until the mixture is slightly thickened. Add 1/2 cup water and mix well. Set aside to cool.

Soften active dry yeast in warm water (110 degrees F). Sprinkle the 1 tbsp of sugar on top and allow to sit for 10 minutes or until yeast is frothy and activated.

Combine cornmeal mixture, yeast, and 2 well-beaten eggs together in the bowl of a standing mixer, using the paddle attachment to combine together.

Then, using the dough hook attachment, add 1 cup of flour, mixing to combine completely. Continue to add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location).

Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour..

Place the dough in another greased bowl, turning once to grease surface. Cover with a layer of plastic wrap, then a damp kitchen towel. Place in a warm place for about an hour.

Meanwhile make the Herb Butter: Combine all of the ingredients together and stir briskly with a fork until it is smooth and easy to spread. Set aside until bread has finished rising.

Generously grease a 9 inch square or circle cake pan or general baking pan.

Sprinkle flour on your clean work surface and turn out the dough. Roll out the dough to a rectangle, around roughly 10 inches wide and 12 or more inches long.

Use a spatula to spread the herb butter generously and evenly over the dough, leaving about 1 inch of open space around the edges.

Starting from the shortest end closes to you, carefully roll the dough into a log. If any filling falls out, just tuck it back in. If the dough sticks to the counter, use a bench scraper to gently pry it up. When done rolling, pinch the dough to seal it closed. Dip a very sharp knife in water and gently, but swiftly, slice the log down its entire length, creating two halves with lots of layers (kitchen shears will work for this too.)

Turn the halves so that the layers are facing up. Press the two halves together at the top, then twist the halves around each other, creating a spiral. Press the halves together again at the bottom. Wrap the braid into a round, courounne shaped loaf.

 Carefully lift the loaf into the center of the greased cake pan.

Cover it with plastic wrap and a damp kitchen towel and allow it to rest until puffy and risen, about 45 minutes.

Preheat the oven to 375 degrees Fahrenheit.

Spray the top of the loaf with cooking spray. Place it on top of a sheet pan and bake on the middle rack of the oven, about 45-50 minutes, covering with foil if it browns too quickly.

(Bread is done at an inner temp of 195-200 degrees Fahrenheit, and because this loaf has so many layers, I HIGHLY recommend using an instant read thermometer to gauge when it’s done.)

Sharing at Fiesta Friday #282 cohosted this week by Angie and Antonia @ Zoale.com.

Coconut Beef Curry with Garlic Naan

Today’s recipe is about taking a shortcut, but also going the extra mile.

That sounds like an oxymoron, doesn’t it?

It’s also become my cooking lifestyle.

Once you start cooking and baking things from scratch, it can be hard to go back to taking certain shortcuts. When I was a kid, I loved eating canned stews–nowadays if I want stew, then I’m going to just make one myself that will have five times the flavor and ten times less sodium. I literally cannot eat box mix cake anymore. Break and bake cookies are a HARD pass. I admit that the biscuit dough you can buy in a can aren’t awful ….but mine are still better.

On the other hand–sometimes, I’m not above taking a shortcut in the kitchen. For example, (in full disclosure) making rice is a stumbling block of mine. I just cannot get it right. Minute Rice is my remedy for that. Whenever I get a craving for sweet potato waffle fries, do you think I’m above going to the frozen foods section and picking up that bag? Tuh. Sometimes the shortcut is just the way to go.

A traditional curry recipe will likely have up to ten or fifteen different spices in it that are also usually freshly ground. It’s then cooked and stewed for HOURS. I’ve seen some that take all day long. On the day that I made this dish, I didn’t have all day long. I also didn’t have ten to fifteen spices that I ground up from scratch. I took a shortcut.

Instead of 10 to 15 spices, I used jarred, pre-ground curry powder. Quite a lot of it, since we’re trying to make up for the loss of flavor from the fresh spices. Mine also won’t take you all day long to cook–a slow braise in the oven for bout 90 minutes to two hours is all you should need. That’s the shortcut.

Now for the extra mile.

There are a lot of stores and delis that sell pre-made naan bread. I’m not above buying Trader Joe’s brand myself. But the truth is, I’ve never had naan bread that I enjoyed as much as when I made it myself, from scratch. I just haven’t. So far as bread baking goes, the difficulty is on the lower end of the ladder. Because it is so easy, if you have the time and the inclination I STRONGLY recommend you go the extra mile and make these naans. You’ll taste the difference.

I’ve got to say, the shortened cook time and curry powder did nothing to skimp on the flavor or tenderness of the beef. Having the freshly baked, fluffy naan bread to dip into the sauce was the perfect accompaniment. I may or may not have *completely* cleaned the plate.

This meal is worth both the effort and the shortcut–so take both.

******************************************

Coconut Beef Curry with Garlic Naan

Recipe Adapted from Epicurious and Cook with Manali

Ingredients

For Beef Curry:

  • 2 lbs beef chuck, chuck roast or tri-tip, cut into large chunks
  • Low sodium soy sauce
  • pepper
  • garlic powder
  • onion powder
  • 1 large yellow sweet onion, thickly sliced
  • 6 garlic cloves, finely minced
  • 3 tablespoons of finely minced fresh ginger
  • 1/4 cup curry powder (preferably Indian)
  • 3 bay leaves
  • 2 (13.5 ounce) cans coconut milk
  • 32 oz low sodium chicken broth (like TJ’s)
  • Rice, for serving

For Naan:

  • 450 grams (About 4 cups) all purpose flour
  • 1 teaspoon salt
  • 1 cup lukewarm water
  • 1 tablespoons sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 tablespoons of vegetable oil, plus more if needed for kneading
  • 2 large garlic cloves (grated or extremely finely minced)

For Garlic Butter to Brush Over Naan:

  • 3 tablespoons unsalted butter (or ghee)
  • 2 teaspoons minced garlic

Directions

For Beef Curry:

Preheat oven to 350 degrees Fahrenheit.

Place the beef chunks on a sheet pan. Sprinkle both sides of the beef with a thin coating of soy sauce and use your hands to rub it into the surface. Sprinkle an even coating of pepper, garlic powder, and onion powder on top of the meat on both side.

Melt a few tablespoons of canola oil, or ghee in the bottom of a Dutch oven or other heavy pot over high heat. Sear the beef on both sides until deeply browned all over, 8–10 minutes. Transfer to a plate.

Deglaze the pan with a little bit of the chicken broth if need be, then add the sliced onion. Cook until softened and translucent, about 5-8 minutes. Add the garlic and ginger cook just until fragrant. Add the curry powder and stir it together until it begins to stick to the pot, about 3 minutes.

Add the bay leaves, coconut milk and about 2 1/2 cups of the chicken broth. Bring to a boil, then lower to a simmer.

In a small bowl dissolve about 3 heaping tablespoons of all purpose flour in 1 cup of the chicken broth, stirring with a fork until smooth. Add it to the pot.

Season the sauce with additional pepper, onion powder, garlic powder and curry powder to taste. Allow it to cook for about 5-10 more minutes, until it reaches the consistency you like.

Add the beef back to the pot. Cover tightly with a lid or aluminum foil and place in the oven for 1 1/2-2 hours, until the beef is fork tender. Serve curry spooned over white or brown rice.

For Naan:

Place the warm water in the bowl of a standing mixer or another large bowl. Sprinkle the yeast on top of the water. Sprinkle one tablespoon of the sugar on top of the yeast. Allow it to sit for ten minutes, until proofed and frothy.

Place 3 1/4 cups of the flour in a medium size bowl with the salt and stir together with a fork.

When the yeast is proofed, add the vegetable oil and grated garlic to it and stir together with the dough hook (or a large spoon). Add the flour in about 1 cup increments, just until the dough begins to come together around the hook. (You may not need to use all the flour, this is dependent upon the time of year and your location). Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

(The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest in a warm place until doubled in size, 1 1/2 hours.

Turn dough out onto your clean work surface and punch down to deflate air bubbles. Divide it into 8 equal parts. Loosely cover them with plastic wrap and leave on the countertop to rest for about 10-15 minutes.

Melt 3 tablespoons of butter and add minced garlic to it. Set aside for brushing on top of the naans later.

Oil your hands and a rolling pin to gently stretch and roll the dough balls out into oval shapes (they don’t have to be completely flat like tortillas, these are meant to be a tad thick).

Heat an iron skillet over medium heat. (Cast iron is best, but not completely necessary) Lightly coat with ghee (or butter).

Cook until lightly blistered, puffed, and cooked through, about 2 minutes per side. Immediately brush with garlic butter when you remove from the skillet.

Keep naans on a rack in the microwave or the oven to stay warm while you cook the rest.

Sharing at this week’s Fiesta Friday #281.

Browned Butter Vanilla Biscuits

I think I’m starting to develop a problem. I cannot stop making and finding uses for browned butter. Literally cannot do it. I’m addicted.

The way things are going, I think I’m going to have to add a completely separate category to the Recipe Index JUST for browned butter recipes.

If you’re new here, then there are probably two things that you should know for the purposes of this post: first, browned butter is a sauce. Butter gets melted over low-medium heat until it separates into butterfat and milk solids. The solids sink to the bottom of the pan and toast over the heat until golden brown; that is browned butter. It is one of the greatest culinary inventions, ever.

Second, I have been experimenting with it on and off on this blog for the past two and half years on this blog. Take practically any baking recipe you want that uses butter, and you can substitute the regular stuff for browned butter to kick up the flavor and taste 1000 notches. It works. Believe me, I’m on a personal mission to test and keep retesting the theory in as many different uses as I can and haven’t been disappointed yet.

Butter is truly the essence of a good biscuit. The quality of the butter, but more importantly, how you handle it, can literally be the difference between success or failure. I learned that lesson the hard way. I’ve also been pretty transparent on here about my journey with learning how to bake good biscuits and finally reaching a place where I felt confident in my abilities. I have a tried and true method that I know works. I don’t like messing with it.

But, because I had seen the wonders that browned butter had done for so many other recipes I’m comfortable with–and how it had actually improved them– I decided to make an exception and depart from my normal routine of biscuit making just enough to swap out regular butter for browned.

Spoiler alert, it went marvelously.

So what did I do differently?

Well, obviously there was an added step of browning the butter before doing anything else. If you’ve seen or used any of my previous biscuit recipes, you’ll know that I insist upon freezing butter for biscuits as well. So that kinda created 2 additional steps: making the browned butter, then placing it in the freezer to give it enough time to completely harden to be cold enough to use in the dough.

The second change I made was to use self rising flour rather than all purpose. This was a change that I had actually been meaning to test out for a while. Self rising flour is flour that already has leavening agents (baking powder and salt) sifted into it. I wanted to see if making the swap would result in a higher biscuit rise. After making those adjustments, I pretty much kept things the same.

I’m sitting here trying to adequately describe what that first bite was like. I’m really trying, y’all. But honestly, words just don’t do it justice. The depth of flavor that browning the butter gives to the biscuit is unbelievable. They taste like…warmth. Not the temperature. The flavor. Rich, golden, savory warmth. The texture is flakey and soft.

They make me want to dance. I really can’t be much more clear about it than that.

If you don’t bake with browned butter, please change that. Please.

Browned Butter Spice Cake

Browned Butter Spritz Cookies

Browned Butter Banana Bread

Browned Butter Chocolate Chip Cookies

Browned Butter Vanilla Biscuits

Recipe Adapted from Taste of the South

Ingredients

  • 1 cup unsalted butter, cut into cubes
  • 3 cups self rising flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup firmly packed brown sugar (light or dark, doesn’t matter)
  • 1 cup buttermilk (plus more if needed)
  • 2 teaspoons of vanilla extract or vanilla bean paste

 

Directions

Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell). Immediately remove it from the heat. Allow to cool for about 10 minutes, then place butter in a small bowl, and freeze until solid, about 2 hours.

In a large bowl combine the flour, baking powder, and brown sugar and stir together with a fork.

Tap the small bowl of butter on the counter to shake it out (it should be in one large block) Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients and pour in the buttermilk with the vanilla.

Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add additional buttermilk until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 12 to 15 minutes.

Sharing at Fiesta Friday #280, cohosted this week by Ai @ Ai Made It For You and Angie@FiestaFriday.

Strawberry Cream Biscuits and Strawberry Sauce

It’s Good Friday-Easter weekend already. That’s wild. This year is flying by.

I hope that everyone who celebrates a holiday of some kind, whether it’s a religious one or not, gets to enjoy some good food as apart of it. It’s kind of become a tradition for me to cook a nice Brunch-Brinner for our house.

I’ve actually been holding this post back for a while. I baked it right at the end of the summer, just before strawberries were finna go out of season. I made a judgment call to keep it in the Drafts folder all throughout the autumn and the long winter because I felt like it would be counterproductive and awkward to share a recipe with produce that would probably be out of season.

Now that April is winding down and the weather is starting to warm up, hopefully strawberries are starting to become more readily (and affordably) available wherever you are. If so, then I highly, HIGHLY recommend that you get into this recipe. It has two components and strawberries are all up in both.

You can incorporate just about any mix in that you want into a biscuit dough, including strawberries. However, they are very wet, especially when sliced. This can make assembling the dough somewhat messier than it may be normally, so in order to nix that issue, I froze the sliced strawberries ahead of time so that when they’re mixed into the biscuit dough, the juices wouldn’t gush out and make the dummy gummy. Don’t worry; when the biscuits bake the berries will thaw out perfectly.

Now, listen. About the strawberry sauce. Let me talk to you about this strawberry SAUCE. It’s tart. It’s slightly sweet. It’s smooth. It’s sublime, and I want it for everything. My biscuits. My pound cake. My ice cream. My toast. All of the things.

This dish is a taste of pure spring, and I think that all of you deserve to take a bite for this Easter weekend. So get to it.

*************************************************************************

Strawberry Cream Biscuits and Strawberry Sauce

Recipe Adapted from Better Home & Gardens

Ingredients

For Biscuits

  • 2 cups flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 4 tablespoons butter, frozen
  • 1 cup fresh strawberries, hulled and diced
  • 1 1/2 cups heavy cream, or more as needed, chilled

For Strawberry Sauce

  • 2 cups fresh strawberries
  • 1/3 cups sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract

Directions

Spread the strawberries out in a single layer on a baking sheet that you line with parchment paper or aluminum foil. Place the sheet pan in the freezer for 60 minutes, until they are very firm.

In a large bowl, combine the flour, baking powder, baking soda, and salt with a fork. Use the large holes on a box grater to grate butter directly into the frozen ingredients and stir to combine. Add the strawberries and stir together until strawberries are coated in the flour.

Make a well in the center of the bowl and pour in the heavy cream, stirring together with a fork until just moistened. If it seems a little dry you can add more heavy cream until it comes together.

Sprinkle a pastry mat, wooden cutting board or wax paper with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)  Pat and roll the dough into a rectangle. Take the two opposite ends and fold them together like a business letter into thirds. Flip it upside down and pat & roll it into another rectangle, sprinkling the surface with flour if it gets too sticky. Repeat the folding process two to three more times before patting it into one final rectangle, about 7-8 inches and 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 425°. Place a shallow pan of water on the bottom rack of the oven.

Place dough on a parchment-lined baking sheet.

Use a bench scraper or very sharp knife to trim the edges of the rectangle. Using a floured pizza cutter or knife, cut 12 to 16 squares in dough, leaving biscuits intact. Place the sheet pan in the freezer for 20 minutes. Bake in the upper half of the oven for 17-20 minutes. Serve warm with the Strawberry Sauce.

For Strawberry Sauce:  In a medium saucepan combine the strawberries, sugar, and water. Bring to simmering; cook and stir until strawberries pop and sauce has thickened. Remove from heat, then stir in the vanilla. Serve warm or at room temperature.

Sharing at Fiesta Friday #272, cohosted this week by Antonia @ Zoale.com and Angie @ Fiesta Friday.

Golden Sandwich Rolls

I have a theory. I can’t prove it beyond question but, I just don’t think I’m wrong.

Theory: A lot of people are scared of baking because of poorly written recipes–especially poorly written recipes for bread.

I struggled a lot in some of my more advanced science classes in college, and I’ll always remember especially struggling when having to complete an experiment as part of the assignment in labs. The directions were almost never very detailed–at least, not detailed enough for me to understand them.

Baking is, essentially, a science experiment. A poorly written science experiment is most likely going to go poorly, especially when the person reading the directions is not familiar with the material. The order in which ingredients are added in a science experiment matters–the same is true with baking just about anything.

Adding the flour into a cake batter before the butter and sugar is creamed will result in a cake that has the texture of a rubber tire. Mixing an egg directly into hot milk (rather than tempering them first) will result in scrambled eggs instead of custard. Room temperature, unchilled chocolate chip cookie dough will result in cookies flat as pancakes, every time.

Baking directions need to be clear and concise, leaving very little room for interpretation because more often than not, there isn’t much room for it. I can’t tell you how many times I’ve read bread recipes (in cookbooks authored by very famous bakers, or on very popular websites, by the way) and seen them read something like this:

“Combine all ingredients together to make a smooth bread dough, and allow to rise.”

Like…what?

How is someone (who is not a baker) supposed to follow that?

Using yeast used to make me nervous too. In the beginning when I was first starting out learning how to bake, I too avoided bread recipes because when I read through a lot of the recipes, they just weren’t clear enough to where I felt comfortable enough to try. I get it guys.

Whenever I post a bread recipe on this blog, I try to ensure that it’s written as clearly and concisely as I can make it. I know that I do make some things that seem ‘advanced’, but I still want them to be accessible for people who aren’t used to baking and may want to try it out.

Today’s recipe is another where I tried to write it out to make baking with yeast incredibly easy. In fact, I’d go so far as to say, it’s nearly fail-proof. They’re a simple golden, rich sandwich roll that I think would be perfect for sliders, or breakfast sandwiches (which is how I’ve been enjoying them). Feel free to add fresh or dried herbs to give them added flavor. The crumb inside is soft and fluffy, yet also toasts very well. This is one experiment that I can guarantee won’t go wrong, and that you’ll be very happy that you tried it out.

Golden Sandwich Rolls

Recipe Adapted from Bernard Clayton’s New Complete Book of Breads

Ingredients

  • 1 1/2 cups warm water
  • 1/2 cup nonfat dry milk
  • 2 tablespoons sugar, divided
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon dried herbs of your choice
  • 3 teaspoons of dry active yeast
  • 2 tablespoons of softened butter
  • 2 eggs, room temperature and beaten
  • 5 1/2-6 cups of all purpose flour (you may not need it all depending on time of year and your location)
  • sesame seeds, optional

Directions

Place the warm water in a small bowl. Sprinkle the yeast on top of the water. Sprinkle one tablespoon of the sugar on top of the yeast. Allow it to sit for ten minutes, until proofed and frothy.

Pour the yeast-water mixture into the bowl of a standing mixer. Add the dry milk, remaining tablespoon of sugar, salt, pepper, dried herbs and beaten eggs. Use the paddle attachment to mix the ingredients until combined. Switch to the dough hook attachment and add the softened butter, mixing just until butter is absorbed (it’s okay if it looks a little curdled).

Add the flour in one cup increments, just until the dough begins to come together around the hook. Once it has, turn off the mixer and scrape the dough out onto a clean work surface that you’ve sprinkled with flour (like a pastry mat or a smooth countertop). Use your hands to firmly knead the dough until it is smooth and elastic, about 10-12 minutes. You can use additional flour (about 1/4 cup at a time) if it’s still too sticky; I also prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more flour.

(The dough is ready when you can stretch one piece of it out very thin, and it’s translucent enough to see through.)

Grease the bottom and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest until doubled in size, 1 1/2 hours.

Place two sheets of parchment paper onto two sheet pans. Turn dough out onto your clean work surface and punch down to deflate air bubbles. Divide it into 2 halves, keeping one half covered with plastic wrap while you work with the other.

Roll dough out into a rectangle that’s about 1/2 inch thick. Use a 2 1/2 inch cutter (square or circle, doesn’t matter) to cut out individual rolls. Place the rolls on the lined sheet pans. Repeat until you’ve used up all the dough. Cover both sheet pans of rolls with plastic wrap and damp kitchen towels. Allow to rest and rise until puffy and grown (they may not be doubled in size, but they should’ve grown at least a little) about 50-60 minutes.

Preheat the oven to 400 degrees Fahrenheit. Lightly spray the tops of the rolls with cooking spray and sprinkle the tops with sesame seeds. Bake on the middle rack of the oven for about 15-20 minutes (check them early, mine baked quickly).

Remove to a wire rack to let cool completely.

*Thump the bottoms of the rolls with your thumb and forefinger; a hollow sound means they’re done. Bread in general is finished at an inner temp of 195-200 degrees Fahrenheit.*

Sharing this post at Fiesta Friday #260, co-hosted this week by Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens.

Orange Cranberry Star Bread

Apart from my first choice of being an extremely successful full-time writer, I think that my ideal job right now would be a paid internship in a bakery. I’m serious. I think it would be fun, and beneficial to my baking education.

It’s not that I think I’m a shabby baker. I know that I’m not. But as much as I love to bake, I still feel like there’s just so much more that I have to learn.

I’m not huge into food science, but I would very much like to learn about what ingredients and methods make certain bakes turn out the way that they do, and why. Sometimes I’ll have a baking disaster for what appears to be no good reason, even after I’ve followed the recipe down to the letter. It’d be nice to have the know-how to avoid that from happening. I’d also love to train under a baker whose specialty was breads. I’m not too bad at it now, but I’ve seen some UNBELIEVABLE shaped breads that come out of East European bakeries and they make want to get better at my shaping so badly.

Fortunately, today’s recipe features some bread shaping that’s pretty easy to do.

I made my first star bread two years ago for the last day of the 12 Days of Christmas back in 2016. I was thrilled, not only with how it turned out but how easy it was to create such a pretty and delicious loaf. I knew that I was going to want to try it again. Two years later, and here we are on the last day of the 12 Days of Christmas 2018, and I tried it again albeit with some minor changes.

I said back then that there were numerous possibilities for different fillings to experiment with on this bread, including fruit spread. For my second try I decided to take my own advice and put that to the test, where I used the recipe for my favorite cranberry sauce for the filling. I also added orange zest to the dough to give it extra flavor. I’ll be honest; I don’t think the shaping for this year’s star didn’t turn out as well as it did the first time around. It more resembles a snowflake to me than a star, but I do still think it’s a relatively pretty thing to look at. I do know one thing: it’s absolutely delicious.

Aaaaand, alrighty then. I guess that’s a wrap. I’d like to thank each and every one of you who’ve been following along with me for the 12 Days of Christmas series. A lot of work gets put into this and aside from loving to bake, I do also love being able to spread a little bit of holiday cheer on my chunk of webspace. If I can spread some into your homes by encouraging you to try anything I’ve made, it’s even more rewarding. Regardless of what or whether you celebrate or not, I hope you all have a wonderful, delicious holiday. I’ll list all of the recipes made for this years’ series one more time just in case you wanted to check them out. Merry Christmas & Happy Holidays to all!

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

DAY 11: GINGERBREAD SPRITZ COOKIES

DAY 12: ORANGE CRANBERRY STAR BREAD

Cranberry Orange Star Bread

Recipe Adapted from King Arthur Flour

Ingredients

For Dough

  • 3/4 cup + 2 to 4 tablespoons lukewarm water
  • 2 cups all-purpose flour
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup nonfat dry milk
  • 1/4 cup potato flour or 1/2 cup instant mashed potato flakes
  • 1 generous tablespoon of orange zest
  • 1 egg, beaten (for egg wash)

For Filling

  • About one generous 3/4 cup of your favorite cranberry sauce recipe, or any jam you like

Directions

In a medium size bowl combine the flour, orange zest, nonfat dry milk, potato flour or instant potato flakes and salt. Set aside.

In the bowl of a standing mixer combine the water and yeast. Sprinkle the sugar on top. Allow to rest for about 10 minutes, until frothy.

Using the whisk attachment mix in the butter. Switch to the dough attachment and gradually fold in the flour mixture, kneading until a smooth dough forms, about 10-12 minutes. Place the dough in a greased bowl, cover with plastic wrap and a damp towel. Allow to rest for 1– 1 1/2 hours until doubled in size.

Cut dough into four equal pieces. Shape each piece into a ball, cover them and let rest for 15 minutes.

On a lightly floured work surface, roll out 1 piece of the dough into a 10 inch circle. Place this circle on a piece of parchment and use a spatula to spread approximately 1/4 cup of cranberry sauce or jam on top of the dough. Spread it evenly and don’t lay it on too thick, leaving about 1 inch “jam-less” along the outside edge. Set the parchment nearby.

Take a second piece of the dough and repeat the process, placing on top of the completed disc. Repeat with the others, LEAVING THE TOP DISC BARE.

Place a 2 1/2″ to 3″ round cutter in the center of the dough circle as a guide. With a bench knife or sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers.

Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.

Pinch the pairs of strips together to create a star-like shape with eight points. Remove the cutter.

Transfer the star on the parchment to a baking sheet. Cover the star with plastic wrap and a damp kitchen towel and let it rise until it becomes noticeably puffy, about 45 minutes. While the star is rising, preheat the oven to 400°F.

Brush the star with a thin coat of the beaten egg. Bake it for 12 to 15 minutes, until it’s nicely golden; the center should register 200°F on a digital thermometer. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.

Sharing at this week’s Fiesta Friday #255, co-hosted by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.