Mini French Crullers

french-crullers

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  • 1 cup water
  • 6 tbsps butter
  • 2 tsps sugar
  • 1/4 tsp salt

Bring all of the above to a boil.  Add 1 cup flour and stir with a wooden spoon until well mixed.  Mix for another minute until a slight film begins to form on bottom of pan.  Remove from heat and put mixture into mixer bowl.  Mix for a minute or two to cool it down.

Add 3 egg yolks, one at a time.  Then add the whites.  Put into a bag with an open star tip.

Spray squares of parchment paper with cooking spray.  Pipe rounds of mixture on each square.

Heat oil to 370 degrees.  Drop each parchment square into oil, immediately remove the paper with tongs.  Fry the crullers about 2 minutes per side.  Remove and drain.

When completely cool, dust with confectioners sugar and enjoy!

Makes about 21  3″ rounds

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Cheese Filled Crumb Coffee Cake

cheese-filled-crumb-coffee-cake

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  • 4-1/2 cups flour
  • 3/4 cup milk
  • 6 tbsps butter
  • 1/4 cup warm water (110 degrees or so)
  • 1-1/2 tsp yeast
  • 2 large eggs
  • 1/2 tbsp salt
  • 1/4 cup sugar

Put butter and milk in a small bowl and microwave for about 1 min or more until butter is melted – remove and cool slightly

Put this mixture into a mixture bowl.

In the meantime, mix the 1/4 cup water and the yeast together and let sit for about 5 minutes or until bubbly.

When the milk mixture is cool, add the eggs and yeast.  Mix well.  Add the flour and mix to combine all into a smooth dough.

Put into a greased bowl, cover and let rise for about 1-1/2 hours

Punch down and divide in half – fit each half into a greased half sheet pan.

In another bowl, mix 8 oz soft cream cheese, 1/2 cups sugar, 1 egg, 1/2 tsp vanilla

1/2 tsp lemon juice and 1/2 cup flour.

Spread half the mixture on each dough.  Cut “tabs” about 1″ apart on both sides of the dough.  Fold the tabs over the cheese mixture to make a decorative loaf.

In another bowl, mix 3/4 cup flour, 1/3 cup sugar, 4 tbsps soft butter and 1/2 tsp cinnamon.  Mix well so it is crumbly

Put half of the cinnamon mixture on top of each loaf, pressing down slightly.

Let rise for about 30 min.

Bake at 375 for about 25-30 mins or until golden brown

When cool dust with confectioners sugar.

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Pithivier

pithivier2

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Make the frangipane filling:

In a food processor, combine 3-1/2 oz of slivered blanched almonds, 1/3 cup sugar, 2-1/4 oz soft butter and one egg yolk – blend well to form a smooth paste.  Set aside.

Using one sheet of puff pastry, roll out slightly so that you can cut four 5-1/4″ rounds (or a size close to that).  Spread about 3-4 tbsps of the frangipane on each round, making sure to not get it to close to the edges.  Top with a small, peeled pear or pear slices.

Top with another round of puff pastry and press down around the edges to seal.  Cut some decorative notches around the edges – approx. 12.  Then with a sharp knife, make some swirls from the top of the pastry and swirled to the bottom being careful not to cut through the pastry, just score it.  Put the pastries in the refrigerator to chill for about 20-30 minutes or longer.

Remove from refrigerator and brush each pastry completely with an egg wash (one egg mixed with one tablespoon of water blended)

Put into a reheated 375 degree oven and bake for 35-45 minutes or until golden brown.  Cool completely and dust with confectioners sugar if desired.

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Moravian Sugar Cake

moravian-sugar-cake-2

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In a mixer bowl, mix 1/2 cup warm water (110 degrees) with 1/2 tsp sugar, 2 tbsps yeast – mix and set aside until it bubbles

After it has proofed, add to the yeast mixture

  • 3/4 cup warm water
  • 1/2 cup sugar
  • 2 tbsps dry  milk
  • 1/2 cup instant dry mashed potatoes
  • 1/2 tsp salt
  • 1/2 cup melted and cooled butter
  • 2 eggs
  • 1 cup flour

Mix all of the above well.  Switch to a dough hook and add 3 cups more flour, one at a time.  Mix for 2-3 minutes until well blended.  The mixture will be somewhat sticky.

Put the mixture into a greased bowl, cover and let sit for about an hour.

After an hour, punch the dough down.  Have a greased half sheet pan (17 x 12, x 1) ready.  Press the mixture evenly into the pan.  Let rise another 30 minutes.

While it is rising, mix 1 cup of light brown sugar with 2 tsps of cinnamon.  Take the sugar cinnamon mixture and sprinkle it evenly over the top of the cake in the pan.

Using your index and middle finger, poke holes all over the top of the cake – the more the better.  Now melt 1/2 cup butter and drizzle the butter over the top of the cake

evenly and letting if run into the poked holes.  Let rise another 30 minutes.

Heat oven to 375 and bake 15-18 minutes or until golden.  Remove, cool, and eat!

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