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To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO
Photography by Joann Pai
Shane’s rich, fluffy take on brioche tarts are made all the better with fine Irish dairy and fresh local produce. For more an intimate look at Shane’s home and his baking career, check out our blog post, In the Kitchen with Shane Smith.
Brioche Custard Tarts
½ cup (120 grams) warm whole milk (110°F/43°C to 115°F/46°C)
3¼ teaspoons (10 grams) instant yeast
3¼ cups (406 grams) all-purpose flour
3 tablespoons (36 grams) castor/superfine sugar
2¼ teaspoons (6 grams) kosher salt, divided
5 medium eggs (235 grams), room temperature and divided
¾ cup plus 2 tablespoons (198 grams) unsalted butter, room temperature
1 teaspoon (5 grams) whole milk
Vanilla Custard (recipe follows)
Rhubarb Filling (recipe follows, see Note)
⅔ cup (213 grams) warm orange marmalade
½ cup (100 grams) Swedish pearl sugar
In a small bowl, stir together warm milk and yeast. Let stand until foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, castor sugar, and 2 teaspoons (6 grams) salt. Add yeast mixture and 4 eggs (188 grams), and beat at medium speed until a dough forms, about 5 minutes. Gradually add butter, 1 tablespoon (14 grams) at a time, beating until combined and smooth after each addition, 10 to 15 minutes.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate overnight.
Line 2 baking sheets with parchment paper.
Turn out dough onto a lightly floured surface, and divide into 12 portions (about 73 grams each). Shape each portion into a smooth ball, and place 2 inches apart on prepared pans. Using the palm of your hand, flatten dough balls into 4-inch disks. Using your index finger, press down in center of each disk to create a 1-inch indentation. Cover with a kitchen towel, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.
Preheat oven to 350°F (180°C).
In a small bowl, whisk together milk, remaining 1 egg (47 grams), and remaining ¼ teaspoon salt. Brush egg wash onto dough. Spoon Vanilla Custard into center of each dough circle; top with 4 pieces of Rhubarb Filling.
Bake until brioche is golden brown, 15 to 20 minutes. Remove from pans, and let cool completely on wire racks. Before serving, brush with warm marmalade, and sprinkle with pearl sugar.
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Vanilla Custard
2 cups plus 1 tablespoon (495 grams) whole milk
1 teaspoon (4 grams) vanilla extract
6 medium egg yolks (102 grams)
⅓ cup plus 1 tablespoon (79 grams) castor/superfine sugar
2½ tablespoons (20 grams) cornstarch
2½ tablespoons (20 grams) all-purpose flour
In a medium saucepan, heat milk and vanilla over medium heat until steaming. (Do not boil.) Set aside to infuse, about 5 minutes.
In a medium bowl, whisk together egg yolks, castor sugar, cornstarch, and flour. Slowly add warm milk mixture to egg yolk mixture, whisking constantly. Strain through a fine-mesh sieve into a clean saucepan, and cook over medium-low heat until thickened, 2 to 3 minutes.
Transfer to a medium bowl, and cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cool. Custard can be refrigerated for up to 3 days.
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Rhubarb Filling
⅓ cup plus 1½ tablespoons (102.5 grams) water
1½ tablespoons (7.5 grams) firmly packed orange zest (from 1 orange)
¼ cup (60 grams) fresh orange juice (from 1 orange)
1 tablespoon (12 grams) castor/superfine sugar
5 rhubarb stalks (255 grams), cut into 2-inch pieces
Preheat oven to 350°F (180°C).
In a medium bowl, stir together ⅓ cup plus 1½ tablespoons (102.5 grams) water, orange zest and juice, and castor sugar. Add rhubarb, tossing to combine. Pour onto a rimmed baking sheet, and cover with foil.
Bake for 8 minutes. Using a sharp paring knife, test rhubarb until it cuts easily but still holds its shape. If not ready, cover and bake for 3 to 4 minutes more, and test again. Let cool completely before using.
Rhubarb Filling can be substituted with 24 medium fresh strawberries (288 grams). Stem and halve each strawberry, and place 4 halves in center of each tart.Be careful not to overcook the rhubarb. You want the pieces to retain their shape because they will be cooked again when baking the brioche.
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Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.
I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both.
I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients.
Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly.
Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.
The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.
I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!
Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them.
It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!
These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins.
[click to print]
3 Ingredient Butter-Me-Not Muffins
Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
1 cup (9 oz.) whole milk ricotta cheese
1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO
This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO
The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO
A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. Cut and shaped to resemble a leaf, our Le Gibassier loaves rise in record time thanks to Platinum® Yeast from Red Star®. 2⅓ to 2⅔ cups (296 to 338 grams) bread flour, divided 1 cup (200 grams) […] LEGGI TUTTO
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO
Perfumed with warm chai spice, this crunchy and aromatic babka is a twist-pardon the pun-on the more common cinnamon babka, bringing all the comfort of your favorite tea latte to the enriched babka formula. You’ll welcome this spicy changeup. Find more delicious babka recipes in our September/October 2020 issue!
Chai Streusel Babka
2½ cups (313 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
3 tablespoons (36 grams) granulated sugar
1½ teaspoons (4.5 grams) instant yeast
1¼ teaspoons (3.75 grams) kosher salt
¼ cup (60 grams) plus 1 tablespoon (15 grams) water, divided
¼ cup (57 grams) unsalted butter
¼ cup (60 grams) whole milk
½ teaspoon (2 grams) vanilla extract
2 large eggs (100 grams), room temperature and divided
Chai Filling (recipe follows)
Chai Streusel (recipe follows)
In the bowl of a stand mixer, whisk together 1 cup (125 grams) flour, sugar, yeast, and salt by hand.
In a small saucepan, heat ¼ cup (60 grams) water, butter, milk, and vanilla over medium-low heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm butter mixture to flour mixture. Using the paddle attachment, beat at medium-low speed until combined. Add 1 egg (50 grams), and beat until combined. With mixer on low speed, gradually add 1½ cups (188 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 5 to 7 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 2 tablespoons (16 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a very lightly floured surface, and shape into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
Turn out dough onto a very lightly floured surface, and gently press into an 8×6-inch rectangle. Loosely wrap with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
Spray an 8½×4½-inch loaf pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
On a lightly floured surface, roll dough into a 13×10-inch rectangle (about ¼ inch thick). Using a small offset spatula, spread Chai Filling on dough, leaving a ½-inch border on both short sides and one long side. Starting with opposite long side, roll up dough, jelly roll style, and pinch seam to seal. Gently lift log at each end, and stretch to 14 inches long. Place seam side down, making sure seam is off to one side instead of in center. Using a sharp serrated knife, cut in half lengthwise. Turn halves cut side up, and place in an “X.” Twist top half of “X” two times; pinch ends, and tuck under. Repeat with bottom half of “X.” Using your hands, place in prepared pan, making sure to keep cut sides up and ends tucked. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, about 30 minutes to 1 hour. (See Note.) Test dough for fermentation using the finger dent test. (See PRO TIP.)
Preheat oven to 350°F (180°C).
In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water. Using a pastry brush, brush egg wash on top of dough. Sprinkle with half of Chai Streusel.
Bake for 20 minutes. Top with remaining Chai Streusel, and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes more, covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Final rise time will depend on how long the dough is chilled. The longer the dough is chilled, the longer it will take to rise.PRO TIP: Once you think your dough has proofed, conduct the finger dent test. Gently press your finger about ½ inch into the surface. You should be able to watch the dough spring back slightly but still show an indentation. If the dent disappears, the dough is underproofed and needs more time. If the indentation stays completely, it has overproofed, but don’t panic. Immediately pop it into the oven; the babka will still be great.
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Chai Filling
3 tablespoons (42 grams) unsalted butter, room temperature
⅓ cup (73 grams) firmly packed dark brown sugar
2 teaspoons (4 grams) Chai Spice Mix (recipe on page 25)
¼ teaspoon kosher salt
In a medium bowl, combine all ingredients. Using a silicone spatula, press and stir together until well combined.
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Chai Streusel
5 tablespoons (40 grams) all-purpose flour
4 teaspoons (16 grams) granulated sugar
¼ teaspoon kosher salt
¼ teaspoon Chai Spice Mix (recipe on page 25)
1½ tablespoons (21 grams) cold unsalted butter, cubed
In a medium bowl, stir together flour, sugar, salt, and Chai Spice Mix. Using your fingers, cut in cold butter until mixture is crumbly. Crumble with your fingertips until desired consistency is reached. Refrigerate until ready to use.
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