Chocolate Babka for World Baking Day

Sunday May 18th is World Baking Day 2014 and they ask the question, Who Will You Bake For?  Who is special in your life that you would like to bake for?  I'm baking Chocolate Babka for my husband Jim, because as a carpenter, his work is very demanding physically, he always puts forth his best and well, he deserves chocolate!

 This recipe's origin is associated with the Eastern European Jewish tradition.  Chocolate Babka is a rich Brioche like yeast cake with a chocolate filling, rolled, twisted and baked in a loaf pan, topped with Streusel.  So now I ask the question, who will you be baking for?

Ingredients

For the dough...

2 cups all purpose flour

2 tablespoons plus 1 teaspoon granulated sugar

1/2 teaspoon salt

1 teaspoon instant yeast

1 egg at room temperature

1/2 cup whole milk at room temperature

1/8 teaspoon pure almond extract

1/2 teaspoon finely grated lemon zest

1 1/2 tablespoons butter at room temperature

For the chocolate filling...

1/3 cup (3/4 stick) butter

1/3 cup packed dark brown sugar

2 tablespoons all purpose flour 

2 tablespoons Dutch processed cocoa powder

pinch of salt

1 tablespoon honey

1 egg

1/4 teaspoon vanilla

1/3 cup chocolate cookie crumbs, ground in a food processor until fine

For the Streusel...

1 tablespoon granulated sugar

1 tablespoon dark brown sugar

pinch of salt

1/4 cup plus 2 tablespoons all purpose flour

2 tablespoons butter at room temperature

1/8 teaspoon pure vanilla extract  

For the egg wash...

1 egg
1 teaspoon water
pinch of salt 

Spray an 8 inch bread pan with pan spray.

1.  To make the dough, combine the flour, sugar, salt and the yeast in a stand mixer fitted with a dough hook.  On low speed, stir to combine.  In a small bowl, with a whisk, combine the egg, milk, almond extract and the lemon zest. Add the wet ingredients to the flour mixture along with the butter and mix on medium speed until a soft smooth dough is a achieved, about 5 minutes.  Remove the dough from the bowl and form into a ball.  Place the dough into a clean bowl and cover the bowl with plastic wrap.  let the dough rest for an hour in a warm draft free place.

2.  While the dough is resting, make the filling by melting the butter in a small saucepan on low heat.  When melted, remove from heat and allow to cool.  In a medium bowl, combine the brown sugar, flour, cocoa and salt.  In a small bowl combine the cooled melted butter, egg, honey and vanilla whisk to combine.  Add the egg mixture to the dry mixture and mix until smooth.  Add the cookie crumbs and mix.  Set aside.

 

3.  To make the Streusel, in a medium bowl, combine the sugar, brown sugar,  salt and flour.  Add the softened butter and vanilla and with your fingers, work together the dry ingredients with the butter until a sandy texture is achieved and the butter bits are all incorporated into the flour.

4.  To assemble the Babka, lightly flour your work surface.  Roll out the dough to a 10 by 24 inch rectangle.  With the long edge facing you, spread the filling over the dough with an off set spatula, leaving a 1/2 inch boarder around the edges. 

5.  Starting at the long edge closest to you, roll the dough up carefully only as far as the middle of the dough, then roll the top edge down to meet the first roll in the middle.

6.  Fold the left third of the dough over the middle third, then fold the right third over the left. 

7.  Turn the folded dough over onto the seam side. Pick up the dough at each end and give it a single twist in the middle and place it in the prepared loaf pan.  

8.  Whisk together the ingredients for the egg wash in a small bowl and brush the dough lightly.  Cover the dough with plastic wrap and set in a warm draft free place, for 1 1/2 to 2 hours.  It will be ready to bake when the dough holds a dimple when pressed lightly with your finger.  Reserve the remaining egg wash in the refrigerator for later use.

9.  Position a rack in the center of the oven and preheat the oven to 375° F.

10.  Brush the Babka again with the egg wash and spread the Streusel evenly over the top.

11.  Bake in the preheated oven for 25 minutes, turn the pan and bake for another 25 minutes.  Babka should be a deep golden brown color.  Internal temperature taken with a probe thermometer should read 190° when inserted in the middle of the loaf.  Remove from the oven and cool slightly on a wire rack, then remove from the pan and cool completely before cutting.

This ones for you Jim, Enjoy!

My friend Patricia over at Pattern Pattisserie
for World Baking Day posted a fabulous looking 
Twice Baked Banana Cake for renowned primatologist  
and very much admired
Jane Goodall.

 

Click the links to check out this and all of Patricia's wonderful British inspired baked goods recipes!

Butterscotch Meringue Pie

This old fashioned Butterscotch Meringue Pie is made with a meringue topping and filled with a delicious homemade brown sugar and butter pudding.  It sits on top of a flaky spicy crust.  This easy to make pie will easily become a favorite with your family.

Ingredients

For the crust...

1 1/2 cups all purpose flour

3/4 cup (1 1/2 sticks) very cold butter, cut into 1/2 inch butter bits

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon allspice

4-6 tablespoons ice water

For the filling...

1 cup firmly packed brown sugar

1/4 cup cornstarch

1/2 teaspoon salt

2 cups whole milk

1 cup heavy cream

4 egg yolks slightly beaten

2 tablespoons butter

1 teaspoon pure vanilla extract

For the meringue topping...

4 egg whites

6 tablespoons sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1.  To make the crust, combine the flour, salt, cinnamon, nutmeg, and allspice. Mix to combine.  Add the butter bits and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

2.  Add the ice water 1 tablespoon at a time and mix with a fork until dough comes together when pressed into a ball.  Flatten the dough ball into a disk and wrap with plastic wrap then refrigerate for 20 minutes.

3.  Preheat the oven to 375° F.  Remove dough from refrigerator and unwrap.  Place the dough on a lightly floured work surface and roll out to a 12 inch circle.

Center the dough over a 9 inch pie plate.  Turn under the edges and crimp as desired.

Prick the bottom of the crust with the tines of a fork.  Place a piece of parchment paper over the crust and fill with pie weights.  If you don't have pie weights you can use dried beans, filling the bottom and up the sides.  You can also use a second pie plate that nestles inside the pie shell over the parchment paper.  Bake in the oven for 10 minutes, then remove from the oven and carefully remove the weights and parchment paper.  Continue to bake for another 10-15 minutes or until the crust is a light golden brown. 

4.  To make the filling, in a large heavy bottomed saucepan, blend together the brown sugar, cornstarch, and salt.  Stir the milk and heavy cream into the egg yolks and add to the dry ingredients whisking until smooth.  Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon.  As the mixture thickens it will get lumpy, just continue to stir until smooth.  Cook and stir for 2 minutes.  Remove from heat and add the butter and vanilla.  Stir well to combine.  Cool slightly, then turn out into your baked pie crust.

5.  To make the meringue, combine meringue ingredients in a mixing bowl and with a whisk attachment whisk on high speed until stiff peaks form.  Gently spread meringue over filling right to the crust edge, sealing in the filling.  Feel free to swirl and make meringue points with your spatula.   Bake in the oven for about 15 minute until meringue is golden brown.   Allow pie to cool completely on a wire rack until filling has set before serving.  Refrigerate leftovers.  Enjoy!

 

 

Rustic Apple Tart

I put this together today for my husband, he's been hinting for a pie and I've been wanting to make a tart, so I compromised... he's getting a tart.  This is a lovely tart, very simple to make, it consists of a Pasta Frolla, a basic pastry dough of Italian baking.  The dough is lightly sweet and has a tang of lemon.  The filling is simple, thinly sliced apples with a touch of sugar and a pinch of freshly grated nutmeg.  Serve it with a dollop of whipped sweet cream or serve warm with a little vanilla ice cream.  Of course, this beauty will naturally stand well enough on it's own!

 

 Ingredients 

Makes 1- 10 inch tart

For the pastry crust...

1 1/2 cups all purpose flour, sifted

5 ounces (1 stick plus 2 Tbs.) cold unsalted butter, cut in cubes

1/4 cup granulated sugar

1 teaspoon finely grated lemon peel

1/4 teaspoon salt

1 egg

2 tablespoons lemon juice

1 egg, beaten for brushing on top of crust

For the filling...

2 large apples, I used Cameo apples 

1 teaspoon lemon juice

2 tablespoons granulated sugar

a few gratings of nutmeg, or a pinch of ground nutmeg

a few slivers of cold butter

apricot preserves for glazing

1.  To make the pastry crust, in the bowl of a food processor, add flour, cold butter, lemon peel, sugar and salt.  Process by pulsing until flour looks like course meal.

 2.  Add the egg and lemon juice and pulse until dough comes together.

3.  Gather together the dough and form into a disk, then wrap in plastic wrap and refrigerate for 20 minutes.

4.  Preheat the oven to 375° F.  Remove the dough from the refrigerator and unwrap.  Place the chilled dough on a lightly floured work table.  Roll the dough to approximately an 11 inch round circle.  Using a 10 inch removable tart pan disk, center the disk over the pastry round, and cut away the excess dough.  Carefully place the dough on top of the disk and place on a parchment lined baking pan.  Brush beaten egg over the entire top of the crust.  Set aside.

 5.  Cut the unpeeled apples into quarters and cut out the core.  Slice each quarter into thin slices, about 1/4 inch thick.  

6.  Place apple slices around the outer edge of the pastry, about a 1/4 inch in from the edge, overlapping the slices slightly.  Fill in the center in a circle, overlapping slices until center is filled.  Sprinkle 1 teaspoon of lemon juice over the apples.  Sprinkle the 2 tablespoons of sugar evenly over apples.  Fresh grate nutmeg over top to taste, or sprinkle a pinch of ground nutmeg over the top.  Place slivers of butter here and there over the top.

7.  Bake for 20 minutes, turn the pan and bake an additional 20 to 25 minutes or until the edges are dark golden brown.  Heat 3 tablespoons of apricot jam in the microwave for 20 seconds, just to soften and brush over the entire top of the tart, covering all the apple slices, to give it a nice glisten. Let tart cool for 10 minutes on the baking pan, then with the help of a spatula, slide onto a serving dish.  Enjoy!
 

 


 

 

Coconut Macaroons

We have a favorite bakery in Portland, one of the many establishments we like to frequent when we visit southern Maine.  Standard Baking Company is one of those places you go to buy the best.  Standard is a European style bakery without the fuss, featuring fresh crusty loaves of fragrant breads, buttery flaky croissants and an array of delectable treats that will definitely have you wanting more.  My husband and I always grab a hot cup of coffee and a treat to snack on as we walk down Commercial street on Portland's waterfront.  My favorite is their coconut macaroons, a seriously delicious, moist and chewy delight.  Thankfully they published a cookbook!

 Standard Baking Co. Pastries

Here is their recipe for coconut macaroons.

 Ingredients

Recipe by Alison Pray and Tara Smith

4 3/4 cups unsweetened finely shredded coconut, (macaroon coconut) 

1 3/4 cups sugar

3/4 cup egg whites from 6 eggs

1/2 teaspoon salt

1 teaspoon pure vanilla extract

Makes about 40 macaroons

Preheat oven to 375° F.

Position two oven racks in the upper and lower thirds of the oven

Line 2 baking sheets with parchment paper

1.  In a medium heavy bottomed saucepan, combine all the ingredients and cook stirring constantly until you reach a temperature of 130° on a candy thermometer.  Mixture will be thick at first but will soften a bit and be quite sticky as it gets warmer.  Be careful not to scorch the bottom.  Remove from the heat and let cool slightly.

2.  Scoop the batter into rounded tablespoons and drop onto parchment lined pans, evenly spaced.  At this point with your fingers dipped in water, you may form these mounds into neat little balls or you can form them into little pyramids as they do in the bakery.  Using wet fingers to prevent sticking, use your thumb and first two fingers to form each mound into a pyramid shape.

3.  Bake for 5 minutes, then rotate baking sheets front to back and top to bottom.  Bake an additional 5 to 6 minutes until the edges are browned.  Remove from the oven and cool for 5 minutes, transfer to a wire rack to cool completely.

Enjoy!

Apple and Oatmeal Cake for St. Patricks Day

Growing up in a French/Italian family, St. Patrick's day was never really celebrated as a big feast day for us, however my Mom did put together a pretty decent boiled dinner for the occasion.  While raising my own family, that corned beef and cabbage tradition continued.  As I became more adept at cooking and trying new dishes, finding traditional meals to cook for my family from different parts of the world was really fun!  Our St. Patrick's day meal really needed an update, so for the past several years finding really good and interesting dishes such as this Apple and Oatmeal cake, was a very happy find indeed.  This is a very moist cake made with layers of cooked apples and oatmeal.  Very little sugar is used and a hint of lemon peel and cinnamon is added.  It's a pretty little cake, that I baked in a 6 inch X 3 inch pan, it gives this cake a nice height.  It can be served alone with a light dusting of powdered sugar on top or with a dollop of whipped cream on the side.  Either way, a fine cake deserving of a wonderful ending to a St. Patrick's day meal or any meal for that matter!

Ingredients

 

Recipe from Theodora Fitzgibbons "Irish Traditional Food"

1 lb. cooking apples, peeled, cored and chopped coarsley

2 rounded tablespoons sugar

1/2 teaspoon ground cinnamon

1 rounded tablespoon of raisins

1 stick (4 oz.) butter

1 rounded tablespoon brown sugar

1 tablespoon golden syrup or honey

10 oz. old fashioned oatmeal

finely grated peel of 1/2 a lemon

2 large eggs, beaten

powdered sugar, optional  

6 inch spring form pan or a 6X3 inch cake pan, lined bottom and sides with parchment paper and sprayed with pan spray.

preheat oven to 375° F.

1.  Combine apple chunks with the sugar and cinnamon and cook on medium heat until soft and all water is evaporated.  You may have to mash cooked apples with a fork depending on what kind of apples you use.  A dry slightly chunky puree is what you want.  Add the raisins to the cooked apples and allow to cool.

 

2.  Melt the butter, brown sugar and golden syrup or honey in a saucepan.  Remove from heat.

3.  Combine the oatmeal and lemon peel in a bowl.  Add the melted butter mixture and the beaten eggs, combine well with a spoon.  Divide this mixture up evenly in three separate bowls.

4.  Press 1/3 of the oatmeal mixture evenly in the bottom of the prepared pan.  Spoon 1/2 the apple mixture over the oatmeal layer and spread evenly.  Cover the next 1/3 of oatmeal over the apple layer and press evenly and repeat with the rest of the apple then oatmeal.  Pressing the final layer of oatmeal gently but evenly over the top.

5.  Bake in preheated 375° oven for 30 minutes or until a light golden color on top.  Remove from the oven and cool in the pan on a wire rack.  Flip cake out on a plate, remove parchment paper and place your serving plate over the top and carefully flip again.  Center cake on your plate and sift a little powdered sugar over the top if desired.  Enjoy!