Date: Mon, 10 Jan 2022 04:01:37 +0000 --------------- BEGIN bread-bakers.v121.n048 --------------- 01. Cocoa Sourdough Bagels (Reggie Dwork) 02. Blueberry Biscuits with Lemon Glaze (Reggie Dwork) 03. Braided Cardamom Finnish Pulla (Reggie Dwork) 04. Caramel Cashew Monkey Bread (Reggie Dwork) 05. European Whole Wheat Bread (Reggie Dwork) 06. Lemon Buns (Reggie Dwork) 07. Pumpkin Spice Cupcakes with Cream Cheese Frosting (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n048.1 --------------- Date: Sat, 08 Jan 2022 16:14:26 -0800 From: Reggie Dwork Subject: Cocoa Sourdough Bagels * Exported from MasterCook * Bagels, Cocoa Sourdough Recipe By : Jennifer Schall Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup unsalted butter -- (4 Tbsp) 1 cup sourdough starter -- from the fridge 1 egg 1/2 cup cocoa powder 1/4 cup dark brown sugar 2 1/4 teaspoons Red Star Platinum Yeast -- (1 packet) 1 teaspoon salt 3 cups bread flour -- divided, (to 3 1/2C) 1 teaspoon sugar -- or honey optional Whether you're a chocolate lover or not, you'll find that these cocoa sourdough bagels are the perfect addition to your breakfast menu. I like mine with some almond butter, but I think you'll find that they pair perfectly well with butter and jam or cream cheese. Combine the milk and butter in a microwaveable bowl. Microwave for about 1 minute, until the milk is warm and the butter is softened. Transfer the milk and butter to the bowl of your stand mixer. Add the sourdough starter, egg, cocoa powder, brown sugar, yeast, salt, and 1 cup of bread flour. Using the beater blade, mix on medium speed for 2 - 3 minutes, until the mixture is smooth. Switch to the dough hook and add an additional 2 cups of bread flour. Mix on the lowest speed until the dough comes together and forms a smooth ball. If the dough seems overly sticky, add an additional 1/4 - 1/2 cup of flour. Allow the dough to knead in the mixer for about 2 minutes. Transfer the dough to a lightly greased bowl and cover. Let the dough rise until it has just about doubled in size and the imprint of two fingers remains. After the dough has risen, punch it down to remove any air bubbles and transfer it to a lightly floured surface. Divide the dough into 12 equal portions. Shape each portion into a ball and let it rest for about 10 minutes. While the dough rests, bring a large pot of water to a boil. If desired, add a teaspoon or two of sugar or honey to the water. Preheat the oven to 425F. Meanwhile, shape the bagels by pushing a lightly floured finger through the center of the ball and stretching it in each direction to form a ring. Transfer the shaped bagels to a baking sheet lined with parchment or a silicone mat. Working in batches, transfer the bagels to the boiling water. Boil for 90 seconds on each side, then return the bagels back to the baking sheet. If the bagels are overly wet, they can be dried off with a clean kitchen towel or a paper towel. Bake the bagels for 22 - 25 minutes. Allow the bagels to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely before slicing. S(Internet address): http://www.mykitchenaddiction.com/2015/02/cocoa-sourdough-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 6g Fat (23.8% calories from fat); 7g Protein; 37g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 198mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 1115 --------------- MESSAGE bread-bakers.v121.n048.2 --------------- Date: Sat, 08 Jan 2022 16:23:31 -0800 From: Reggie Dwork Subject: Blueberry Biscuits with Lemon Glaze * Exported from MasterCook * Blueberry Biscuits with Lemon Glaze Recipe By : Debbie Serving Size : 5 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Cast-Iron Skillet Fruit Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup all-purpose flour -- a little extra for rolling 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/4 cup granulated sugar 6 Tablespoons butter -- very cold cut 3/4 cup buttermilk -- cold 3/4 cup blueberries -- frozen 2 tablespoons butter -- melted LEMON GLAZE 1 Cup powdered sugar 2 Teaspoons lemon zest -- (to 3 tsp) 1 Tablespoons lemon juice -- fresh, (to 2 Tbsp) I knew I wanted a lemon glaze. Lemon and blueberry is simply a marriage made in heaven. After several experiments this is the Blueberry Biscuits with Lemon Glaze I decided I liked the best. They are slightly sweet alone not real sweet. More like a regular biscuit. The glaze makes it really sweet and the lemon tang. Preheat oven to 450F Cube 6 tablespoons of butter in small squares, place in a small bowl and place in the freezer for 10 minutes Melt 2 tablespoons of butter and brush the pan you are using liberally, I used a cast iron skillet Start by cubing the butter in small pieces and placing it in the freezer for 10 minutes. In a large mixing bowl sift together the flour, baking powder, baking soda, salt and granulated sugar Once the butter is cold enough using a fork or pastry cutter cut the butter into the flour mixture until the butter looks like small pebbles or peas Remove the buttermilk from the fridge and slowly mix it into the flour mixture. Fold in blueberries carefully, if using frozen they won't break as easily Turn the mixture onto a floured surface and with floured hands press the dough into a 1/2 -3/4" rectangle-Do Not Roll or the berries will break Use a bicuit cutter or glass and cut the biscuits and place them in the pan You will need to reform the dough to cut more biscuits, you should be able to get 5-6 depending on the size Brush the biscuits with the melted butter Bake in preheated oven for 10 to 14 mins or until golden brown While the bicuits are baking mix the glaze to the consistency you like using fresh lemon juice Once the biscuits are done let them cool for 5 minutes Drizzle glaze on biscuits Question: Are the biscuits themselves sweet? Or are they similar to normal biscuit flavor? Reply: They are slightly sweet alone not real sweet. More like a regular biscuit. The glaze makes it really sweet and the lemon tang. Review: These melt in your mouth biscuits have blueberries in every bite. The lemon glaze is what really makes these special. S(Internet address): https://bakedbroiledandbasted.com/blueberry-biscuits-with-lemon-glaze/ Yield: "5 to 6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 506 Calories; 19g Fat (33.9% calories from fat); 7g Protein; 78g Carbohydrate; 2g Dietary Fiber; 51mg Cholesterol; 797mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2021 - 0603 --------------- MESSAGE bread-bakers.v121.n048.3 --------------- Date: Sat, 08 Jan 2022 16:38:00 -0800 From: Reggie Dwork Subject: Braided Cardamom Finnish Pulla * Exported from MasterCook * Braided Cardamom Finnish Pulla Recipe By : Stephanie Serving Size : 30 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread: 2 cups whole milk -- divided, plus 1 tablespoon whole milk 2/3 cup granulated sugar 1/2 cup unsalted butter -- (1 stick) 2 packets active dry yeast -- (2 1/4 tsp each) 6 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons ground cardamom 2 eggs -- divided For the icing: 1 cup powdered sugar 1 teaspoons whole milk -- to 2t PREP: 2 HOURS COOK: 25 MINS TOTAL: 2:25 YIELDS: 2 LARGE LOAVES In a small saucepan over medium heat, whisk 2 cups milk and sugar until sugar is dissolved. Add butter and stir until melted. Remove from heat and allow to cool slightly until warm, about 115F. Stir in yeast until dissolved; let stand 5 minutes until mixture is slightly foamy from the activated yeast. In a large bowl or bowl of a stand mixer fitted with paddle attachment, combine milk mixture, 2 cups flour, salt, cardamom and 1 egg on low speed until just combined. Stir in 3 more cups flour until just incorporated, then stir in enough of remaining 1 cup flour just until dough pulls away from sides of bowl and forms a soft, smooth, elastic and only slightly sticky ball (if mixing by hand, you can use a wooden spoon until a shaggy dough forms, then turn the dough out onto a floured countertop and gently knead until dough is soft, smooth, elastic and only slightly sticky). Lightly grease a large bowl. Gently shape dough into a ball, then place in greased bowl; turn dough once to coat. Cover bowl with plastic wrap or a tea towel and let dough rise in a warm place 1 hour until doubled. Punch down risen dough in bowl. Transfer dough to lightly floured surface. Knead dough gently 1 minute, then cover with a clean tea towel. Let rest 10 minutes. Divide dough into 6 equal portions. Roll each portion into 15" long rope. Line up ropes 3x3". Pinch ends of each group of 3 to seal. Gently but tightly braid each grouping to form 2 braided loaves. Pinch other end of each loaf to seal braid, and tuck pinched ends under on both sides. Transfer each loaf to its own parchment paper-lined baking sheet. Cover with a clean tea towel and let rise 30 minutes. Heat oven to 375F. In a small bowl, whisk 1 egg and remaining 1 tablespoon milk. Brush egg wash evenly over tops of each loaf. Bake 20 to 25 minutes until loaves are baked through and deep golden brown on top. Transfer to cooling rack to cool completely. When loaves are cool, make the icing: In a small bowl, mix powdered sugar and enough milk to form a thick but drippy glaze. Use a fork or spoon to drizzle glaze evenly over cooled loaves. Allow icing to set before slicing. S(Internet address): http://www.girlversusdough.com/2018/11/26/braided-cardamom-bread-finnish-pulla/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 4g Fat (22.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 68mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 1126 --------------- MESSAGE bread-bakers.v121.n048.4 --------------- Date: Sat, 08 Jan 2022 16:46:07 -0800 From: Reggie Dwork Subject: Caramel Cashew Monkey Bread * Exported from MasterCook * Caramel Cashew Monkey Bread Recipe By : Sweet Things by Lizzie Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1/4 cup water -- warm 1 1/4 cups milk -- whole, warmed to about 110 to 115F 2 1/4 tsp. Platinum Superior Baking Yeast -- Note:, (1/4oz, 7g) 6 Tbsp unsalted butter -- melted & slightly cooled 1/4 cup sugar -- granulated 2 eggs 1 tsp salt 4 3/4 cups all-purpose flour -- plus more for kneading For the caramel sauce: 1 1/3 cups light brown sugar 1/2 cups unsalted butter 1/2 cup heavy whipping cream 1 pinch salt 1/4 tsp vanilla extract For coating dough balls: 10 Tbsp unsalted butter -- melted 1/2 cup sugar -- granulated 2 Tbsp ground cinnamon 1 cup cashews -- toasted whole, chopped This luscious caramel, cashew monkey bread is the perfect way to turn homemade dough into the most delicious breakfast treat. Note: Red Star Platinum Yeast contains a dough enhancer Yield: 1 bundt pan Preheat your oven to 350F and place the whole cashews on a baking sheet. Bake cashews for 7 minutes. Chop to desired size and set aside. You can turn off your oven at this point. In a sauce pan, mix the milk and water. Cook on very low heat until it until it reaches about 110-115F. Remove from the heat. In the bowl of your stand mixer, sprinkle in the yeast and pour the warm milk and water mixer over the top. Stir until combined. Add in the 6 tablespoons of slightly cooled, melted butter. Mix in 1/4 cup sugar. Whisk the two eggs in a separate bowl, and slowly add them in the yeast mixture so that they don't curdle. Add in salt and mix in flour, one cup at a time. Mix until all ingredients are incorporated. The dough will look shaggy and sticky at this point. Turn the dough onto a well-floured board and knead for about 2 to 3 minutes; or knead in stand mixer for 2 minutes. You can sprinkle a bit more flour over the dough if it's too sticky. The dough will come together as a nice, smooth ball. Butter or grease a clean bowl. Place the dough ball in bowl, turn it over once to coat all sides in the butter. Cover the bowl with plastic wrap and let rise for an hour. Make caramel sauce during last 10 minutes of rising: Place all of the caramel ingredients, except for the vanilla, into a saucepan. Bring to a boil over medium heat and cook for 3 minutes, stirring constantly. Take off the heat and stir in vanilla. Set aside. Punch down the risen dough. On a lightly floured surface, divide the dough into 4 equal pieces. Cut each piece into 10 equal pieces. (Don't stress over this part - just eyeball them to make them look more or less the same size.) Butter your bundt pan. Sprinkle half of the cashews in the bottom of the pan. Pour half the caramel over the top of the cashews. Melt 10 tablespoons of butter in a microwave-safe bowl. Combine the cinnamon and sugar in a medium bowl. Roll each dough piece into a ball and dunk first in the butter, then roll it around in the cinnamon-sugar mixture. Place 20 prepared dough balls over the top of the caramel-cashew layer. Gently push them down a bit into the caramel and cashews. Sprinkle the remaining cashews over that layer. Pour the remaining caramel over top. Add the remaining prepared dough balls over the caramel-cashew layer. Gently push the dough down again, into the caramel. Cover with plastic wrap and let rise for about 30 minutes. While the dough is rising, preheat your oven to 350F. Take the plastic wrap off the risen dough pan and gently push down the dough a bit. Place the bundt pan on a baking sheet. Bake for about 20 minutes, then loosely cover the top with foil to prevent over-browning. Bake for another 40 to 50 minutes. If you shake the pan and you can tell that the dough may still be under baked in the middle, bake it for a few minutes longer. Remove from the oven and let it rest for 10 minutes. Very carefully invert the pan onto a serving plate. Serve warm, but not straight from the pan. The caramel may burn your mouth. If you have any leftovers, wrap in wax paper and foil. It will keep for a day or two...maybe....if you don't have any midnight snackers in your house. S(Internet address): https://redstaryeast.com/recipes/caramel-cashew-monkey-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 17g Fat (48.6% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 115mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1213 --------------- MESSAGE bread-bakers.v121.n048.5 --------------- Date: Sat, 08 Jan 2022 16:53:36 -0800 From: Reggie Dwork Subject: European Whole Wheat Bread * Exported from MasterCook * Bread, European Whole Wheat Recipe By : Red Star Yeast Co. Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Fruit Hand Made Low Fat Nuts Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: 2 lb loaf -- Med Loaf: 1 1/2 lb. 1 cup water -- (3/4 cup plus 3 Tbsp) 1/4 cup oil -- (3 Tbsp) 1/4 cup molasses -- (3 Tbsp) 2 tsp cinnamon -- (3 Tbsp) 2 tsp salt -- (1 1/2 tsp) 4 cups whole wheat flour -- (3C) 4 1/2 tsp. Instant Yeast -- (1/2oz, 14g) (2 pkgs) 2 egg whites -- (1) 2/3 cup raisins -- (1/2C) 2/3 cup walnuts -- (1/2C) Yield: 1 loaf or 12 to 16 rolls Bread Machine Method: Have liquid ingredients at 80F and all others at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select basic cycle and medium/normal crust. Walnuts and raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information. Hand-Held Mixer Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, cinnamon and salt in mixing bowl. Add warm tap water (120-130F), oil and molasses to flour mixture and mix low speed. Beat 2 to 3 minutes on medium speed. Add egg white; beat 1 minute. By hand, stir in walnuts, raisins, and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, cinnamon and salt in mixer bowl. Add warm tap water (120-130F) and oil to flour mixture and mix for 4 minutes on medium speed with paddle attachment. Add egg white; beat 1 minute. Gradually add walnuts, raisins, and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup whole wheat flour, cinnamon and salt in processing bowl with steel blade. While motor is running, add water, oil, molasses and egg white. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add walnuts and raisins; pulse just until mixed. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Shape into a round loaf. Place on greased cookie sheet. Cover; let rise in warm place until indentation remains after touching. With a very sharp knife, make 3 or 4 slashes, 1/4" deep on top of loaf; cut crosswise, to make a crisscross design. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until 'ripe'. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Notes: Due to the low volume of this loaf, the medium recipe may be used in a small machine. This recipe will also make 12 to 16 dinner rolls. After 1st rise, punch down dough and divide dough into 12-16 evenly-sized balls; shape into rolls. Place on parchment or silicone-lined baking sheet. Bake dinner rolls 12 to 15 minutes at 350F. S(Internet address): https://redstaryeast.com/recipes/european-whole-wheat-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 7g Fat (29.4% calories from fat); 6g Protein; 31g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 279mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1217 --------------- MESSAGE bread-bakers.v121.n048.6 --------------- Date: Sat, 08 Jan 2022 17:03:38 -0800 From: Reggie Dwork Subject: Lemon Buns * Exported from MasterCook * Buns, Lemon Recipe By : King Arthur Flour Co Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 113 g water -- lukewarm, (1/2C or 4 oz) 170 g milk -- lukewarm, (3/4C or 6 oz) 113 g unsalted butter -- melted (1/2 C) 1 large egg 1 tablespoon lemon zest -- grated, or 1/4 teaspoon lemon oil 2 teaspoons salt 1 tablespoon sugar 510 g All-Purpose Flour -- Unbleached, (4 1/4C or 18 oz) 2 teaspoons instant yeast GLAZE 43 g unsalted butter -- melted (3 Tbsp or 1 1/2 oz) 1 1/2 teaspoons lemon zest -- grated, or 1/8 teaspoon lemon oil These buns are the quintessential hot yeast bun - but with an unexpected and refreshing jolt of lemon. The lemon elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet: a new and interesting concept in baked goods. These are simply awesome with raspberry jam! PREP: 21 min BAKE: 30 min to 35 min TOTAL: 3:23 to 3:28 Combine all the ingredients - by hand, mixer or bread machine - to make a smooth, soft dough. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk. Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces. Allow the pieces to rest, covered, for 10 minutes. Round the dough into balls, and place them in two lightly greased 9" round cake pans. Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan. While the buns are rising, combine the glaze ingredients, and set aside. Preheat the oven to 375F. Brush the buns lightly with half the glaze. Bake them for 30 to 35 minutes, or until they're golden brown. Remove the buns from the oven, and brush them with the remaining glaze. Store for 3 days on the counter, or freeze for up to a month. Review: This recipe is outstanding! What a lovely lemony flavor coupled with a great texture. It's not sweet, and yet...it satisfies the same way a good sweet can, due to the lemon. I used both fresh zest and lemon oil, in both the dough and the glaze. Could not be better. (Well, I could shape my buns a little better, but that's on me.) I imagine these, made larger, would hold delicious tuna salad sandwiches or even cucumber-smoked salmon and be the hit of tea time or a picnic. In fact, after I bake a set for Easter supper, next after that will be those smoked salmon delights. These buns are glorious. And easy. I love KAF. Review: Used vegan butter and oat milk to make this dairy free. I upped the lemon because I love lemon flavor. They were really good fresh with raspberry jam but didn't keep well. Next time I will half it so there won't be leftovers. Question: Can I halve this recipe ? Also I used kosher salt . Next time I'll take them out 3 to 5 minutes sooner. I used my dough hook. These roll were really good. Response: You're welcome to halve the recipe if you'd like to make only 10 buns. Divide all of the ingredients in half, and you can either scramble the egg and add about half to the dough or you can use the whole egg and reduce the water by about 2 tablespoons. Either approach will work. If you're using coarse Kosher salt, you'll want to use about 2 1/2 teaspoons of salt in this recipe. Question: The taste of these buns is fabulous! I wonder if people pass by clicking on this one, but they should! I was looking for something without much of a rise time in order to deliver as a little gift for a visit on time. It took longer than expected for the shaped dough to rise. I needed to place them in a warmed oven in order to finally get them to spring up and fill the pans. I wonder if the order of ingredients to make the dough impacted it. I dissolved the yeast in the warmed sugar water at the proper temperature for such, and added it to the four mixture containing all of the other ingredients. The recipe doesn't specify that the order of addition is necessary. Response: The ingredients can be mixed in any order without compromising the rise of the dough. If you're using yeast that's still good, it will become active once it's mixed with the moisture in the recipe. If you want to test your yeast to ensure it's still fresh, feel free to mix it with some of the warm milk or water in the recipe. Review: I knead by hand and this dough was really easy to work with. One half I used for buns and the other half I shaped into a loaf. I omitted the glaze. The result is soft, lemony bread with almost flaky crust. I don't have sweet tooth and this recipe uses only 1To sugar. Love it! Review: I love these buns and have baking them for years. They taste like a lemony brioche. I usually bake them with the lemon oil since it's more convenient, but i prefer them with the lemon zest because it gives a stronger and more complex lemon flavor. I usually bake them without the glaze because I think they're rich (and delicious) enough without it. Review: These are lovely & light. Here, in Tucson, Lemon Trees are abundant and finding new uses for the fruit is always welcomed. Next time, I will add even more zest...the flavors are fresh, not tart and not sweet. S(Internet address): https://www.kingarthurflour.com/recipes/lemon-buns-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 7g Fat (39.9% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 223mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0425 --------------- MESSAGE bread-bakers.v121.n048.7 --------------- Date: Sat, 08 Jan 2022 17:09:35 -0800 From: Reggie Dwork Subject: Pumpkin Spice Cupcakes with Cream Cheese Frosting * Exported from MasterCook * Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe By : Debbie Wiggins Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- softened 2 1/2 cups sugar 3 large eggs 15 oz pumpkin, canned -- solid-pack, (1 can) 2 1/3 cups all-purpose flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon ground cinnamon 3/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon ground ginger 1 cup buttermilk FROSTING: 8 oz cream cheese -- softened, (1 pkg) 1/2 cup butter -- softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 2 teaspoons ground cinnamon This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. Prep: 25 min. Bake: 20 min. + cooling Preheat oven to 350F. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill 24 paper-lined muffin cups three-fourths full. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Test Kitchen Tips: For tender baked goods like muffins and cakes, the key is to mix gently. It also helps to whisk your dry ingredients well first, before combining them with any wet ingredients. These are bursting with autumn flavor, but if you want to take it over the top, try adding a little maple syrup to your frosting or a touch of maple extract to the cupcakes. It's very easy to adjust the frosting consistency to your preference. Too stiff? Add milk a teaspoon at a time until the frosting is perfectly spreadable. Too thin? Beat in confectioner's sugar 1/4 cup at a time until thickened. Cal 340, Fat 14g, Carb 53g, Sod 233mg, Fiber 1g, Pro 4g Review: I used all organic ingredients. My husband gave these two thumbs up and said, 'intense pumpkin flavor!' Next time I make them, I will add raisins to the batter, and sprinkle crushed candied pecans over the frosting. Superb cupcakes and an easy recipe! Happy Fall, y'all! Source: "Originally published as Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting in Fun Food 2009 Released to WEB" S(Internet address): https://www.tasteofhome.com/recipes/pumpkin-spice-cupcakes-with-cream-cheese-frosting/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 342 Calories; 14g Fat (35.6% calories from fat); 3g Protein; 53g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 260mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates. NOTES : 2018 - 1111 --------------- END bread-bakers.v121.n048 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved