Sweet Roll dough for Cheese Buns and Bear Claws

3/4 cup milk

1/2 cup sugar

2 tsps salt

1/2 cup butter

4-1/2 tsp dry yeast

2 beaten eggs

4-1/2 cups flour

Heat milk until it begins to steam and bubble a bit on the sides.  Add sugar, salt and butter and mix until sugar is dissolved and butter is melted.  Pour into a small bowl and cool to room temp.

In a mixer bowl, place the warm water and yeast, stirring to mix well, and let sit for about 5 minutes to proof.

Add the milk, eggs and 2 cups of flour to the yeast mixer and beat well.  Change to a dough hook and add the rest of the flour and beat for about 5 minutes.  Remove and place in a greased bowl and cover and refrigerate for 2 hours.

Cheese Buns Filling

1/2 cup small curd cottage cheese

2 tbsps sugar

1 tbsps flour

Mix up well  Add

1 egg yolk

1/4 tsp grated lemon rind

1-1/2 tsp lemon juice

Mix well and set aside.

To form cheese rolls:

Using 1/2 of the dough, roll on floured surface to about 15 x 4 inches.  Using a pastry wheel or pizza cutter or a knife, cut 1/4″ wide strips.  Twist each rope and coil into a round on a parchment or silpat lined sheet.  Do this with all the strips.  Then, flatten down the center of each coil and put about 1-1/2 tbsps of cheese filling into each.  Let rise till double.

Preheat oven to 350.  Egg wash the eggs of the buns and bake them for about 15 minutes or until golden.  Remove and cool.  You can also make a confectioners sugar icing and drizzle on the buns if you wish.

 

Bear Claws Almond Filling

In a food processor, place

4 oz of blanched almonds

1/3 cup sugar

Grind fine

Add 1 egg yolk and 2-1/4 oz soft butter

Blend well to make a paste – set aside.

Roll 1/2 the dough to about 9 x 18 inces.

Brush eges with egg wash

Place almond filling in the middle and spread out to where the egg wash ends.  Roll up the long side and press seams to seal.

Egg wash the entire roll, sprinkle with sliced almonds and then sprinkle with cinnamon sugar.

Cut the roll in 4″ logs.  Cut 4 slits halfway into each log and shape then into an arch and placed on prepared baking sheet.  Let rise for about 1 hour.

Bake at 350 for about 25-30 minutes.  Cool completely before eating.

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Cinnamon Bun Coffee Cake

2-1/4 tsp dry yeast

1/3 cup sugar

2/3 cup warm milk

3-1/2 cups flour

1/2 cup melted shortening

3 eggs

1 tsp salt

2 tbsps good shortening

1/2 cup brown sugar

1-2 tsp cinnamon

chopped pecans for filling – optional

Dissolve yeast and sugar in milk in mixing bow.  Add 1 cup flour and beat until smooth.

Add melted shortening, eggs, salt and rest of flour.  Beat well to form a dough.

Put into a greased bowl, cover and let sit 1 hour at room temp

Roll dough out to about 15-20 – spread with shortening.  Mix the brown sugar and cinnamon together and sprinkle over the shortening.  Add chopped pecans if you wish.  Roll up and put onto a parchment or silpat lined sheet and let rise for 1 hour at room temp.

Heat oven to 375 and bake for 25-30 minutes

Let cool completely

Icing:

1 cup confectioners sugar

1 tsp vanilla

1-2 tbsps milk or more to make a loose frosting

Frost coffee cake and decorate with more pecans and some cherries.

Banana Ripple Cake

Watch the video here.

P1110296Grease and flour a large (13″ x 4-1/2″) loaf pan Place a piece of parchment in bottom of pan and grease and flour that, too.

  • 1/4 cup semisweet chocolate bits
  • 1/4 cup water
  • 2 cups flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1-1/2 cups sugar
  • 2 eggs – separated
  • 1 cup mashed bananas (2 medium)
  • 1/3 cup sour cream
  • 1 tsp vanilla
  • 1/3 cup chopped maraschino cherries (drained, rinsed and dried)
  • 1/2 cup  mini chocolate bits – optional

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