Date: Mon, 11 May 2020 05:36:27 +0000 --------------- BEGIN bread-bakers.v120.n019 --------------- 01. Blueberry Zucchini Bread (Reggie Dwork) 02. Chocolate Swirl Bread with Cherries (Reggie Dwork) 03. Blueberry Sweet Rolls with Lemon Glaze (Reggie Dwork) 04. Banana Chocolate Chip Cinnamon Rolls (Reggie Dwork) 05. Blueberry Sweet Rolls with Sweet Lemon Glaze (Reggie Dwork) 06. Vegan Salted Caramel Chocolate Coffee Cake (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n019.1 --------------- Date: Sun, 03 May 2020 18:09:36 -0700 From: Reggie Dwork Subject: Blueberry Zucchini Bread * Exported from MasterCook * Bread, Blueberry Zucchini Recipe By :Kevin Lynch Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Hand Made Nuts Posted Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups zucchini -- grated, squeezed and drained 3/4 cup brown sugar 1/4 cup oil 1/2 cup vanilla yogurt 1 egg 1 cup all-purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup blueberries 1/2 cup pecans -- chopped Zucchini has to be one of my favorite summer vegetables and this weekend I was in luck as the farmers market was overflowing with them! Of all of the many things that there are to do with zucchini, the one that I keep coming back to time and time again is the classic zucchini bread which I end up making at least once every summer. Prep: 20 minutes Cook: 1:10 Total: 1:30 Mix the zucchini, sugar, oil, yogurt and egg in a bowl. Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl. Mix the wet and dry ingredients. Mix in the blueberries and pecans. Pour the batter into a greased 9x5" loaf pan. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50 to 70 minutes. Review: It almost looks like Mardi Gras bread with all those flecks of purple, green and gold! Review: Omg, I have to make this. It looks sooo yummy! Review: Gorgeous! I just stocked my fridge with organic zucchini & blueberries, and now I know exactly what I'm going to be making. Thanks for a great recipe. Review: That bread looks amazing!! Review: Really good recipe! My family's favorite! I have tried many recipes looking for a great zucchini and this one is the best. Bread will freeze well, and keep in refrigerator for weeks for a good taste after all, that was I did. Review: I will be making this... maybe even throw some chocolate chips in there... Review: fruit and veggies all in a pretty (and delicious!) loaf? love it! i have everything for this in my fridge, i just have to keep my hubby out of the blueberries long enough to make it. S(Internet address): https://www.closetcooking.com/blueberry-zucchini-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 284 Calories; 13g Fat (39.7% calories from fat); 5g Protein; 39g Carbohydrate; 3g Dietary Fiber; 28mg Cholesterol; 297mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0503 --------------- MESSAGE bread-bakers.v120.n019.2 --------------- Date: Wed, 06 May 2020 22:38:42 -0700 From: Reggie Dwork Subject: Chocolate Swirl Bread with Cherries * Exported from MasterCook * Bread, Chocolate Swirl Bread with Cherries Recipe By :RED STAR Yeast Co Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fruit Low Fat Posted Side Dish Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 3 cups bread flour -- divided 1/4 cup granulated sugar 1 tsp salt 2 1/4 tsp RED STAR Platinum Superior Baking Yeast -- (1/4oz, 7g) Note 1 cup whole milk -- warmed to 110-115F 1/4 cup unsalted butter -- melted and cooled slightly 1 1/3 cup dried cherries -- roughly chopped For the filling: 2 ounces bittersweet chocolate -- coarsely chopped 2 Tbsp unsalted butter 2 Tbsp confectioners' sugar 1/2 Tbsp unsweetened cocoa powder Chocolate Swirl Bread with Cherries is a tender yeast bread dotted with cherries that's braided with swirls of melty chocolate and baked to golden perfection! Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Make the bread by adding 2 and 1/2 cups of the flour, sugar, salt, and yeast in the bowl of an electric stand mixer fitted with the dough hook attachment. Use a wire whisk to whisk until well combined. Add the warm milk and melted butter. Beat on low speed until the dough begins to come together. With the mixer running on low speed, gradually add the remaining flour. Turn the speed up to medium and continue mixing until a soft dough forms, about 1 minute. Increase speed to medium-high and beat until the dough pulls away from the sides of the bowl, about 6 minutes. The dough should be soft and no longer sticky to the touch. Add the cherries and beat on low speed until they are well mixed in. Turn it out onto a lightly floured surface and shape it into a ball. Place the dough into a lightly greased bowl, turning once to grease the top. Cover the bowl with plastic wrap and place it in a warm environment to rise for 1 hour or until doubled in size. Meanwhile, prepare the filling. Make the filling by adding the chocolate and butter to a small heatproof bowl set over a pot of barely simmering water. Stir continuously until fully melted and smooth. Remove from heat then stir in the confectioners' sugar and cocoa powder until fully incorporated. Set aside to cool until it's no longer runny but still soft enough to spread. Shape the bread: Generously grease a 9x5" loaf pan with butter or nonstick spray. Set aside. Gently punch the dough down and turn it out onto a lightly floured surface. Roll the dough out into an 8x13" rectangle. Spread the chocolate filling evenly over the surface, leaving a 1/2 border uncovered. Starting with the longer side, roll the dough tightly into a. Place the log on its seam. Using a sharp knife, cut the log in half lengthwise. With the cut-sides facing up, braid the halves over each other to create a large twist. Pinch the ends together. Carefully transfer the braid into the prepared loaf pan and tuck the ends underneath to fit. Cover lightly with plastic wrap and place it in a warm environment to rise for 1 hour or until doubled in size. Preheat the oven to 350F. Bake for 25 to 30 minutes or until bread is golden brown on top. Remove from the oven. Cool in the pan on a wire rack for 10 minutes. Transfer to a wire rack to cool completely. Notes: A stand mixer makes the process so much easier but if you don't have one, simply mix the dough in a large bowl with a wooden spoon then knead by hand. Make ahead tip: The bread will keep for about 2 days wrapped tightly in plastic wrap and stored and room temperature or for up to 1 week stored in the refrigerator. The bread will also keep for well up to 3 months stored in the freezer. Thaw overnight in the refrigerator then bring to room temperature before serving. Question: Can this Chocolate Swirl bread be made using Nutella as the filling? Response: Yes, you can use Nutella or play with other fillings. S(Internet address): https://redstaryeast.com/recipes/chocolate-swirl-bread-with-cherries/ Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 8g Fat (30.0% calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 165mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 0506 --------------- MESSAGE bread-bakers.v120.n019.3 --------------- Date: Wed, 06 May 2020 23:29:20 -0700 From: Reggie Dwork Subject: Blueberry Sweet Rolls with Lemon Glaze * Exported from MasterCook * Rolls, Blueberry Sweet Rolls with Lemon Glaze Recipe By :RED STAR Yeast Co Serving Size : 11 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 2 3/4 cups all-purpose flour 3 Tbsp granulated sugar 1 tsp salt 2 1/4 tsp RED STAR Platinum Superior Baking Yeast -- (1/4oz, 7g) Note 1/2 cup water 1/4 cup lowfat milk 2 1/2 TBSP butter -- unsalted 1 large egg For the Filling: 1 1/3 cups frozen blueberries -- not thawed 1/4 cup granulated sugar 1 tsp cornstarch For the glaze: 2 Tbsp lemon juice -- from 1 large lemon**, (to 3 Tbsp) 1 cup powdered sugar -- or more 1 TBSP half and half -- (or heavy cream or milk), (to 2 Tbsp) Soft & fluffy homemade sweet rolls filled with juicy blueberries and covered in a sweet lemon glaze. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough. Make the dough: Set aside 1/2 cup of flour. In a large bowl, add the remaining flour, sugar, salt, and yeast. Whisk together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 120-130F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 5 to 6 minutes. Place in a lightly greased bowl and let rest for about 10 minutes. Fill the rolls: After 10 minutes, roll the dough out in a 14x8" rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Starting with the long end, roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9" round pan. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2 to 3 hours. After the rolls have doubled in size, preheat the oven to 375F. Remove foil; bake for 25 to 30 minutes until lightly browned. If needed, tent rolls with aluminum foil after 15 minutes to avoid heavy browning. Make the glaze: Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more lemon juice or cream. Pour/drizzle over sweet rolls. S(Internet address): https://sallysbakingaddiction.com/blueberry-sweet-rolls-with-lemon-glaze/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 4g Fat (14.3% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 233mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0506 --------------- MESSAGE bread-bakers.v120.n019.4 --------------- Date: Thu, 07 May 2020 00:41:41 -0700 From: Reggie Dwork Subject: Banana Chocolate Chip Cinnamon Rolls * Exported from MasterCook * Rolls, Banana Chocolate Chip Cinnamon Recipe By :Sally Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Hand Made Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Rolls 2 3/4 cups all-purpose flour -- (spoon & leveled) (345g) 3 Tablespoons granulated sugar -- (45g) 1 teaspoon salt 2 1/4 tsp Red Star Platinum yeast -- Note 1/2 cup water -- (120ml) 1/4 cup skim milk -- (60ml) 2 1/2 Tablespoons unsalted butter -- (38g) 1 large egg Filling 2 Tablespoons unsalted butter -- softened to room temperature, (30g) 1/2 cup mashed banana -- (2 small bananas) 1 1/2 Tablespoons ground cinnamon 1/4 cup granulated sugar -- (50g) 1/3 cup mini chocolate chips -- (60g) Vanilla Glaze 1 cup confectioners' sugar -- (120g) 1 teaspoon vanilla extract -- pure 1 Tablespoon heavy cream -- (15ml) Sinfully delicious cinnamon rolls filled with bananas, chocolate chips, and drizzled with thick vanilla glaze. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Prep: 2 hours Cook: 30 minutes Total: 3 hours Yield: 10-11 cinnamon rolls Make the dough: Set aside 1/2 cup of flour. In a large bowl, toss the remaining flour, sugar, salt, and yeast together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 115F (46C)-120F (49C). Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. I only needed 1/3 cup, but you may need the full 1/2 cup. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 5-6 minutes. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes. Make the filling: After 10 minutes, roll the dough out in a 14x8 inch rectangle. In a small bowl, mix the mashed banana with the softened butter. Spread over the dough. Mix together the cinnamon and sugar and sprinkle it all over the banana/butter. Top with 1/3 cup chocolate chips. Roll up the dough tightly. Cut into 10-11 even pieces and place in a lightly greased 9-inch round pan. I used a pie dish, lightly sprayed with nonstick spray. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 60-90 minutes. Here is what I do: heat the oven to 200F (93C). Turn oven off. Place rolls inside oven and allow to rise. After the rolls have doubled in size, preheat the oven to 375F (191C). Bake for 25-30 minutes until lightly browned. I covered the rolls with aluminum foil after 15 minutes to avoid heavy browning on top. Make the glaze: Right before serving, top your cinnamon rolls with glaze. Mix the powdered sugar, vanilla, and cream together until smooth and drizzle over rolls. *If you don't have cream, you may use milk instead. This will create a thinner glaze. Add more powdered sugar to thicken and then add salt to cut the extra sweetness, if desired. Rolls are best enjoyed the same day, but stay fresh and soft in a covered container for 5 days. Glaze the rolls immediately before serving. Overnight Instructions: The dough may be made the night before through step 4. Cover with plastic wrap and let rise in the refrigerator overnight. The next morning, remove from the refrigerator and let rise, about 1 hour. Yeast: If you replace Red Star Platinum with regular active dry yeast, you rise time may be 50% longer. Cream: If you don't have cream, you may use milk instead. This will create a thinner glaze. Review: Oh-mah-gosh! Loving this flavor combo for cinnamon rolls! Bananas and chocolate together as a combo is up there with peanut butter and chocolate. Fabulous idea! Thanks ever so much for sharing. Review: I just tried these today and they are amazing! Everyone is trying them right now, the presentation they allow is just great. I'm just 15 by the way and I love your site. Review: I tried out this recipe today and my rolls turned out too hard any idea what could have gone wrong? I used instant yeast btw. Response: Perhaps you added too much flour back into the dough. Only add as much back into the dough from the 1/2 cup of flour that you reserved to make the dough workable. Sometimes I don't have to add ANY extra. OR you kneaded the dough for a tad too long. And/or they were overbaked. Without being there, I can't tell you exactly what went wrong but those are my guesses. Question: These look delicious. Can I make them ahead of time and freeze them? Thanks! Response: You sure can! Make sure you do not freeze them with the glaze. Glaze only before serving. Enjoy! Review: We made them today and they were absolutely amazing! Truly heavenly. Question: I fell in love with this recipe as soon as I saw it. It combined everything I love! Chocolate, bananas, dough...butter...deliciousness... However, I had trouble when I went to go cut the roll and bananas oozed out everywhere. Do you have any tips on cutting? (I must admit, however, that I did smear a little layer of nutella before putting the banana mix on top. But I left some room around the borders-like in your picture-to account for that. Response: Maybe your bananas were on the large side and there was just too much of it. That's my only guess. Try two very small bananas next time or 1 large banana. Adding Nutella - amazing!! Review: I just made these and they turned out delicious (of course!)! But I had the same problem as Maddy. What a mess when I went to roll it up. I definitely had too much banana mixture, so I'll go lighter on that next time. I also had to add almost 2 tbsps of milk to my frosting (I didn't have heavy cream) to make it runny enough to drizzle. Thank you so much for this recipe! I LOVE LOVE LOVE your website! Response: I'll add that to the recipe notes for other readers - use very small bananas! Thank you for your feedback. Happy you loved them! Question: Can I leave them in the oven to rise overnight and just bake them in the am? Or do they have to be refrigerated? I'm trying to save some time in the morning. If these are anywhere near as good as the raspberry sweet rolls I'm in trouble!!!! Response: Refrigerator is best- the rolls will rise much too high in the warm environment. Question: I'm looking to make these for my banana obsessed brother for his birthday next week. However, he's a massive banana and peanut butter fan! Do you have any suggestions as to where I could slip some peanut butter in? I was thinking perhaps a peanut butter glaze... Response: a peanut butter glaze would be fantastic! For an easy PB glaze, warm 1/4 cup peanut butter with about 1/3 cup of milk on low heat, whisking constantly until melted and smooth. Review: UMM. I made these today. Took into advisement, about the size of the banana, leaving enough empty space to roll, and not use all the 1/2 cup flour. Let me say, they smell amazing. How I'm going to cut them, is a totally different thing. I let them rise, less than 60 mins. Oh yes, they doubled, I'd say tripled in size. To the point that I had dough dripping on the bottom of the oven and the rack. I went ahead and flipped them on a sheet pan and baked them off. So, this afternoon is cleaning the oven - thank goodness for self cleaning ovens. Review: Wow, just wow. I used 1.5 bananas to equal 1/2 cup, regular active dry yeast, and whole milk. My 13 rolls chilled in the fridge overnight, sat on a warm counter for 1.5 hours in the morning, and took 25 minutes to bake. Per another comment's suggestion, I made a peanut butter glaze AND Sally's vanilla glaze. Both were tasty, but vanilla was the house favorite. I make cinnamon rolls pretty frequently and will definitely be adding these into the rotation. The banana/chocolate/cinnamon combo was perfect. S(Internet address): https://sallysbakingaddiction.com/banana-chocolate-chip-cinnamon-rolls/ Yield: "10 to 11" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 9g Fat (24.7% calories from fat); 5g Protein; 56g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 227mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0506 --------------- MESSAGE bread-bakers.v120.n019.5 --------------- Date: Thu, 07 May 2020 16:16:06 -0700 From: Reggie Dwork Subject: Blueberry Sweet Rolls with Sweet Lemon Glaze These might be a nice gift for your Mother or wife. * Exported from MasterCook * Rolls, Blueberry Sweet Rolls with Sweet Lemon Glaze Recipe By :Sally Serving Size : 11 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Desserts Fruit Hand Made Low Fat Muffins/Rolls Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 2 3/4 cups all-purpose flour 3 Tbsp granulated sugar 1 tsp salt 2 1/4 tsp RED STAR Platinum Superior Baking Yeast -- (1/4oz, 7g) Note 1/2 cup water 1/4 cup milk 2 1/2 TBSP butter -- unsalted 1 large egg For the Filling: 1 1/3 cups frozen blueberries -- not thawed 1/4 cup granulated sugar 1 tsp cornstarch For the glaze: 2 Tbsp lemon juice -- (to 3 Tbsp) from 1 large lemon** 1 cup powdered sugar -- (or more) 1 TBSP half and half -- (to 2 Tbsp) (or heavy cream or milk) Soft & fluffy homemade sweet rolls filled with juicy blueberries and covered in a sweet lemon glaze. Note: Red Star Platinum Superior Baking Yeast contains dough enhancer. Prep: 3:30 Cook Time: 30 minutes Total Time: 4 hours Make the filling first: Combine the frozen blueberries, sugar, and cornstarch in a bowl. Gently toss around and let sit while you prepare the dough. Make the dough: Set aside 1/2 cup of flour. In a large bowl, add the remaining flour, sugar, salt, and yeast. Whisk together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch. About 120-130F. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 5 to 6 minutes. Place in a lightly greased bowl and let rest for about 10 minutes. Fill the rolls: After 10 minutes, roll the dough out in a 14x8" rectangle. Pour the sugared blueberries on top and gently spread them to cover the dough surface. Starting with the long end, roll up the dough tightly. Cut into 11 even pieces and place in a lightly greased 9" round pan. Overnight instructions: Stop here and see below. Otherwise, continue with rise. Loosely cover the rolls with aluminum foil and allow to rise in a warm, draft-free place for 2 to 3 hours. After the rolls have doubled in size, preheat the oven to 375F. Remove foil; bake for 25 to 30 minutes until lightly browned. If needed, tent rolls with aluminum foil after 15 minutes to avoid heavy browning. Right before serving, top your blueberry rolls with glaze. Mix all of the glaze ingredients together. If you prefer a thicker glaze, add more powdered sugar and then add salt to cut the sweetness, if desired. If you'd like it thinner, add more lemon juice or cream. Pour/drizzle over sweet rolls. Rolls are best enjoyed the same day, but stay fresh in a covered container for 5 days in the refrigerator. Overnight Instructions: This dough can be made the night before. Cover the rolls with plastic wrap or foil and refigerate overnicht. Remove from refrigerator and let rise about 1 hour. Remove covering and bake as above. Yeast: If you replace Red Star Platinum with an active dry yeast, the rise time may be 50% longer. Blueberries: You must use frozen (not fresh) blueberries in this recipe. Do not thaw. Lemon Glaze: Leave out the lemon juice if you do not prefer lemon glaze. Replace with 1 teaspoon of vanilla extract instead. Question: I am making these today for a surprise for my husband's birthday . We picked 13 pounds of berries and I figured this would be a nice change from a traditional birthday cake. Question....do I invert these onto a tray or plate before applying the glaze or will that ruin them by allowing too much leakage of the blueberry filling? Thank you Response: No need to invert them, Riley! You can if you want the blueberry sauce from the bottom of the pan on the top, but I love it on the bottom to contrast with the white glaze on top! Happy birthday to your husband! Review: I realized after I submitted my first comment,that it probably wouldn't be answered until long after I had made my rolls....crazy oversight on my part I did invert the pan and they popped right out. They looked perfect but I realized that you can't see the differentiation between each roll so pulling them apart may year into another roll. Not a big deal I guess but I don't know if I will do that next time. I will definitely make these again! Your dough recipe is perfect. Mine were done in 20 minutes and then I let them to cool for 5 minutes before cooling. Thank you for a recipe that isn't overly sweet. Review: I just made this and it was so awesome! My hubby & I really love it! I made cream cheese frosting instead as he prefers that. I made it at night and bake them the next day after second rise in the fridge. The only thing is...I used frozen blueberries but while setting them aside after making the filling their juices start coming out & by the time I put the filling on the dough & rolling it up, there was lotsa purple juices flowing out. My rolls were already purple even before the second rise. Other than that, I think it was a decent attempt. Thanks for this wonderful recipe! Question: can i make this dough the night before and then take it in a cooler for 3.5 hours in the car. I was going to take it to my family for a famiy weekend. basically wanting to know how to make it ahead of time and travel with it and make it there. Response: You can try following the overnight instructions in the recipe notes where you prepare the recipe the night before through step 5. In the morning transfer it to your cooler and when you arrive let rise about 1 hour and continue with step 7. Review: This was fairly easy to make and delicious! Loved the overnight prep/proofing to make it quicker in the morning. I didn't need any milk for my glaze. The lemon juice was enough. I also exchanged some of the white sugar for brown in the dusting and dough. I will definitely make these again! Review: I made these last night and baked this morning after sitting in the fridge overnight and finishing the rise this morning. Outstanding!!! I love cinnamon rolls but the fresh fruit flavors in these hit the spot for spring. My husband devoured them too. I used active dry yeast instead of instant with no problem, and added a little lemon zest to the blueberry mix, rather than putting lemon in the icing, as I like a more subtle lemon touch. This is easily one of the simplest yeast recipes I've ever followed. I will make these again and again! S(Internet address): https://sallysbakingaddiction.com/blueberry-sweet-rolls-with-lemon-glaze/ Yield: "11 to 12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 236 Calories; 4g Fat (14.7% calories from fat); 4g Protein; 46g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0507 --------------- MESSAGE bread-bakers.v120.n019.6 --------------- Date: Fri, 08 May 2020 16:55:41 -0700 From: Reggie Dwork Subject: Vegan Salted Caramel Chocolate Coffee Cake * Exported from MasterCook * Vegan Salted Caramel Chocolate Coffee Cake Recipe By :Abby Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Hand Made Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon flax seed -- ground 3 tablespoons warm water 3 tablespoons olive oil 1 1/4 teaspoons Instant Yeast 1/3 cup brown sugar 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 cup caramel sauce -- vegan 2 teaspoons vanilla extract 1/4 cup brewed coffee 1/4 teaspoon salt 1 cup semisweet chocolate chips Vegan salted caramel chocolate coffee cake recipe that is light, fluffy and SO perfect for your next brunch! Topped with vegan caramel sauce and made with a quick yeast dough recipe. Prep: 15 minutes Cook: 25 minutes Total: 40 minutes Grease a 9" round cake pan and set aside. In a small bowl, mix together the ground flax seed, water, olive oil, yeast, and sugar. Let sit for 5 minutes, until the mixture becomes foamy. In a large bowl, whisk together the flour and baking powder, add the yeast mixture, caramel sauce, vanilla, coffee, and salt. Stir together until the dough starts to form. Transfer dough to prepared pan and loosely cover with a kitchen towel. Allow to rise at room temperature for 60 minutes. When the dough is almost done rising, preheat oven to 350F. Sprinkle chocolate chips over the top of the coffee cake. Bake for 25 to 30 minutes. Allow to cool for 10 minutes before serving. S(Internet address): https://heartofabaker.com/vegan-salted-caramel-chocolate-coffee-cake/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 290 Calories; 12g Fat (35.7% calories from fat); 4g Protein; 45g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 169mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 0508 --------------- END bread-bakers.v120.n019 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved