Date: Sat, 25 May 2013 06:28:17 GMT -------------- BEGIN bread-bakers.v113.n020 -------------- 001 - Reggie Dwork Subject: Hot Cross Buns Date: Mon, 20 May 2013 10:58:47 -0700 I know these are traditionally made at Easter but they looked so good I thought maybe someone would like to make them anytime of the year. If not then save the recipe until Easter. * Exported from MasterCook * Hot Cross Buns Recipe By :BY: Cheryl Seefeldt Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1 cup dried fruit -- assorted, cherries, blueberries and/or golden raisins 2/3 cup orange juice 3/4 cup whole milk -- plus 2 tablespoons whole milk 6 tablespoons sugar -- plus 1 teaspoon sugar -- divided 1 teaspoon ground cardamom 3/4 teaspoon salt 2 tablespoons unsalted butter -- softened 1/4 ounce active dry yeast 2 eggs -- room temp 2 egg yolks -- room temperature 3 1/2 cups all-purpose flour -- to 3 3/4C 1 1/2 teaspoons grated orange peel EGG GLAZE: 1 egg -- beaten 1 teaspoon water ICING: 1/2 cup powdered sugar -- sifted 3 teaspoons heavy whipping cream -- or half-and-half , to 5 tsp 1/8 teaspoon almond extract These tender, melt-in-your-mouth rolls are nothing like what you get at the bakery. This updated version features an assortment of jewel-like dried fruits that are soaked in orange juice overnight, resulting in plump, moist, citrusy fruit. 1. Combine dried fruit and orange juice in small bowl, making sure juice covers fruit. Cover; let stand overnight to plump and moisten fruit. 2. Heat milk, 6 tablespoons of the sugar, cardamom, salt and butter in small saucepan over medium-low heat 3 to 5 minutes or until sugar is dissolved and butter is melted, stirring occasionally. Pour into large bowl of stand mixer (dough can also be made by hand). Let stand until mixture has cooled to warm (110F. to 115F.). 3. Meanwhile, drain fruit in strainer, reserving 1/4 cup of the juice in small microwave-safe bowl. Place fruit on paper towels; pat dry. Microwave reserved 1/4 cup juice 10 to 15 seconds or until warm (110F. to 115F.). Stir in remaining 1 teaspoon sugar; sprinkle with yeast. Let stand 10 minutes or until foamy. 4. Beat yeast mixture into milk mixture at medium-low speed with paddle attachment, if available, until combined. Beat in 2 eggs and egg yolks one at a time until blended. At low speed, beat in 3 1/2 cups flour until combined. 5. Attach dough hook, if available. Beat in additional flour 1 tablespoon at a time, if necessary, to form soft dough. (Resist the urge to add too much flour; dough should be sticky and won't pull away from sides of bowl cleanly.) Increase speed to medium-low; beat 10 minutes to knead, until dough is very smooth and elastic. (Dough will eventually begin to pull away from sides of bowl. 6. Add dried fruit and orange peel to dough; with buttered hands, gently knead dough in bowl to distribute fruit. Place dough in medium buttered bowl, turning to coat. Cover with plastic wrap and towel; let rise in warm place 1 1/2 to 2 hours or until doubled in size. Alternately, place in refrigerator 8 to 12 hours; dough should double in size. 7. With buttered hands, gently punch down dough. Divide into 18 (2 oz.) pieces. With well-buttered hands, form each piece into a ball, tucking in fruit, turning and pinching dough to form smooth round ball. Place 2" apart on parchment paper-lined rimmed baking sheets. Repeat with remaining dough. Cover with towel; let rise in warm place 45 to 60 minutes or until doubled in size (or 1 1/2 to 2 hours if dough has been refrigerated). 8. Meanwhile, heat oven to 350F. Whisk egg glaze ingredients in small bowl until blended; brush over tops of buns. Bake, one sheet at a time, 10 to 12 minutes or until lightly golden. (Do not over bake.) Cool completely on wire rack. 9. Meanwhile, whisk powdered sugar, 3 teaspoons cream and almond extract in small bowl until smooth, adding additional cream 1/2 teaspoon at a time to desired consistency. Place in pastry bag with small plain tip or small resealable plastic bag with small hole in corner. Pipe a cross on top of each bun; let stand until icing is set. 18 buns Source: "Cooking Club, Spring 2013" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 4g Fat (20.1% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n020.2 --------------- From: Reggie Dwork Subject: Little Apricot Cakes Date: Mon, 20 May 2013 12:38:12 -0700 Wonderful flavor. Will make these more times in the future. * Exported from MasterCook * Apricot Cakes, Little Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Desserts Fruit Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 6 tablespoons unsalted butter -- (3/4 stick), room temp 1/3 cup sugar 1 large egg 1 teaspoon finely grated lemon zest 1 teaspoon vanilla extract 1/3 cup whole milk 2 apricots -- halved, pitted, cut into 1/4" wedges 2 tablespoons raw sugar OMG these are *good*. The flavor is wonderful. The oven was set for 20 min and they were done early so if you make them be sure to keep checking on them. Will be making them in the future again. Preheat oven to 350F. Coat muffin cups with nonstick spray. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar in another medium bowl, occasionally scraping down sides of bowl, until light and fluffy, about 2 minutes. Add egg, lemon zest, and vanilla and beat until combined. With mixer on low speed, add dry ingredients in 3 additions alternately with milk in 2 additions, beginning and ending with dry ingredients. Divide batter among muffin cups (cups will be only 1/3 full) and smooth tops. Top with apricot slices and sprinkle with raw sugar. Bake until cakes are golden and a tester inserted into the centers comes out clean, 20-25 minutes. Transfer pan to a wire rack; let pan cool 5 minutes. Transfer cakes to rack and let cool completely. DO AHEAD: Cakes can be made 1 day ahead. Store airtight at room temperature. Makes 12 cakes Description: "As summer progresses and apricots go out of season, try these desserts with ripe plums instead" Source: "Bon Appetit, June 2013" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 95 Calories; 6g Fat (59.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 110mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n020.3 --------------- From: Reggie Dwork Subject: Soft Honey Wheat Rolls Date: Mon, 20 May 2013 12:53:09 -0700 * Exported from MasterCook * Honey Wheat Rolls, Soft Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup white whole wheat flour -- Gold Medal 3 tablespoons honey -- divided 2 1/4 ounces active dry yeast 1/2 teaspoon salt 3/4 cup warm water -- (120 to 130F) 2 tablespoons butter -- melted, plus 1 tablespoon butter -- to brush on rolls In a large bowl, combine whole wheat flour, 1 cup all purpose flour, 2 tablespoons honey, yeast and salt. Add water and 2 tablespoons melted butter; beat on medium speed for 3 minutes or until smooth. Add additional 1/2 cup all purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Shape into a ball, cover dough and let rest about 10 minutes. Divide dough into 12 pieces. Shape each into a ball. Place in a greased 9-inch round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 375F for 11 - 14 minutes or until lightly browned. Combine 1 tablespoon honey with 1 tablespoons melted butter and brush on warm rolls before serving. Source: "Mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 3g Fat (25.0% calories from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 122mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v113.n020 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved