Cream Scones With Chocolate
I am going to try making these Cream Scones maybe with blueberries or another fruit which would actually not be cheating on Lent
Recipe adapted from bittersweet by Alice Medrich
Cream Scones With Chocolate Chips/Chunks
Ingredients
2 Cups All-Purpose Flour
¼ Cup (50 g) Sugar
2 ½ tsp Baking Powder
½ tsp Sea Salt
3 ½ oz (100 g) Bittersweet or Semisweet Chocolate Chips or Chunks, coarsely chopped
1 ¼ Cups (300 ml) Heavy or Whipping Cream
Glaze
2 Tbsp Heavy Cream or Whipping Cream
Method
With the rack in the middle position, preheat the oven to 425˚F (220˚C). Line a cookie sheet with 2 layer of parchment paper.
In a large bowl, combine the flour, sugar, baking powder, and sea salt. Mix the dry ingredients well with a whisk. Stir in the chocolate and make a well in the center and pour in the cream into it.
Use a rubber spatula to push the dry ingredients from the sides of the bowl into the well, cutting and turning the mixture just until the dry ingredients are almost entirely moistened and the dough looks rough and shaggy. Gather the dough into a lump and knead it gently against the sides of the bowl five or more times, pressing in the loose pieces, until the dough just holds together (it should not be smooth) and the sides of the bowl are fairly clean.
On a lightly floured surface, flatten the dough with your hands or roll out to about 3/4 inch (2 cm) thick. Using 2 inch (5 cm) round cookie cutter, cut the dough into rounds. Arrange the rounds on the baking sheet, leaving space between each one. Brush the tops with cream and bake until golden brown, 12 to 15 minutes. Let cool on a rack, and serve warm or at room temperature.
Makes 12 Scones
Catalan Salt Pinch Cake
I mean I would truly just die to eat this right now - it just looks like the perfect spring cake- maybe for Easter
Ingredients
1 Cup + 2 Tbsp Slice Almonds, preferably unblanched
3/4 Cup + 2 ½ Tbsp, divided Superfine Sugar
6 Large Eggs, whisk lightly in a cup
2 Large Egg Whites, at room temperature
1 tsp loosely packed Lemon Zest
½ Cup + 1 Tbsp Cake Flour, or Bleached All Purpose Flour, sifted
Equipment: One 9 x 2 ½ to 3-inch spring form or cake pan.
Method:
Coat the pan with shortening, bottom and sides and line with parchment paper. For sides cut a 33 x 3 inch band of parchment, overlapping an extra piece if necessary to make long enough. Wrap and press it against the inside wall of the pan. Use some extra shortening to coat the overlapping ends to hold them in place against the first strip of parchment.
Preheat the oven to 325˚F or 160˚C.
Spread the almonds evenly on a baking sheet and bake for 7 minutes, or until pale golden in color. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely. In a food processor, pulse the almonds and 2 ½ Tbsp of the sugar until as fine as possible. Stop before the nuts start to become pasty.
Using a stand mixer fitted with the whisk beater beat the egg whites on medium-low speed until foamy. Increase the speed to medium high and beat until soft peaks form and gradually beat in the remaining sugar, stopping the mixer once to scrape down sides of the bowl. Continue beating until the meringue is very thick and glossy, but will not be smooth. Detach the whisk from the mixer and use it to stir the almond mixture into the meringue until evenly incorporated.
Reattach the whisk beater and with the mixer on medium speed, add the beaten egg to he meringue 2 Tbsp at a time, beating for 2 minutes between each addition. It should take a total of 20 to 25 minutes, but be sure to beat for a minimum of 20 minutes. Beat in the lemon zest. Remove the bowl and beater from the stand. While the mixture is beating, weigh or measure out the flour.
Sift the flour onto the batter and, using a large whisk, fold in the flour until fully incorporated. Reach to the bottom of the bowl and be sure that no white specks of flour remain. Pour the batter into the prepared pan.
Bake the cake for 25 to 35 minutes, or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed very lightly in the center. The cake will rise just a little and then sink slightly in the center.
Set the pan on a wire rack and immediately loosen and remove the sides, leaving the parchment attached to the cake. Allow the cake to cool until it is warm or at room temperature, about 1 hour. Slice the cake or eaten in the traditional way by pinching out pieces of the fluffy cake. The cake keeps wrapped airtight for 1 week at room temperature, for 10 days refrigerated, and for 6 months frozen.
Serves 8 to 20
Baked Cinnamon Sugar Doughnuts
I mean are you kidding, theses look fabulous.I have been dying to make homemade doughnuts and these just call my name!!!
Recipe from Honey & Jam. That recipe was adapted from Doughnuts by Lara Ferroni.
Makes about 14 doughnuts (plus doughnut holes!)
Ingredients
•1 egg
•1/4 cup granulated sugar
•1 cup whole milk, heated to 115 degrees F
•1 tablespoon active dry yeast
•1 teaspoon salt
•2 teaspoons vanilla extract
•3 to 3 1/2 cups all purpose flour, divided, plus more for kneading
•1/2 cup (1 stick) butter, cut into 1 inch cubes
For Topping:
•1 stick butter, melted
•1 cup granulated sugar + 2 tablespoons cinnamon (more or less, depending on your taste), mixed together
Directions
1.In the bowl of a stand mixer fitted with the paddle attachment, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla, and stir to blend. With the machine on low speed, add 2 cups of flour, about 1/2 cup at a time, and beat until the dough is thick and pulls away from the sides of the bowl.
2.Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time, and beat until no large chunks of butter are left in the bottom of the bowl, 3-5 minutes. Reduce speed to low and add the additional flour until the dough gathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.
3.Turn the dough out onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl.
4.Transfer the dough to the bowl and turn to coat. Cover with a damp tea towel and let rise in a warm spot until doubled in volume, about 1 hour.
5.Punch down the dough and roll out to 1/2 inch thick. With a doughnut or a cookie cutter, cut out 3 inch diameter rounds with 1 inch diameter holes.
6.Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the doughnuts at least 1 inch apart on the baking sheet. Cover with plastic wrap and let sit in a warm spot until doubled in size, about 25 minutes.
7.Bake until the doughnuts are light golden brown, 5 to 8 minutes, being very careful not to over bake them.
8.Immediately out of the oven, dip into butter and then dip directly into cinnamon sugar mixture.
9.Best eaten fresh and warm.
Chocolate Babka
When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns. The babka can be prepared up to step 8 and frozen for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about 5 hours, and bake.
Makes 3 loaves
1 1/2 cups warm milk, 110 degrees
2 (1/4 ounce each) packages active dry yeast
1 3/4 cups plus a pinch of sugar
3 whole large eggs, room temperature
2 large egg yolks, room temperature
6 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 3/4 cups (3 1/2 sticks) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and loaf pans
2 1/4 pounds semisweet chocolate, very finely chopped*
2 1/2 tablespoons ground cinnamon
1 tablespoon heavy cream
Streusel topping (below)
1. Pour warm milk into a small bowl. Sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.
2. In a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks. Add egg mixture to yeast mixture, and whisk to combine.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Change to the dough hook. Add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.
4. Turn dough out onto a lightly floured surface, and knead a few turns until smooth. Butter a large bowl. Place dough in bowl, and turn to coat. Cover tightly with plastic wrap. Set aside in a warm place to rise until doubled in bulk, about 1 hour.
5. Place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine. Using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined; set filling aside.
6. Generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper. Beat remaining egg with 1 tablespoon cream; set egg wash aside. Punch back the dough, and transfer to a clean surface. Let rest 5 minutes. Cut into 3 equal pieces. Keep 2 pieces covered with plastic wrap while working with the remaining piece. On a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.
7. Brush edges with reserved egg wash. Crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border. Refresh egg wash if needed. Roll dough up tightly like a jelly roll. Pinch ends together to seal. Twist 5 or 6 turns. Brush top of roll with egg wash. Carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off. Fold right half of the roll over onto the coated left half. Fold ends under, and pinch to seal. Twist roll 2 turns, and fit into prepared pan. Repeat with the remaining 2 pieces of dough and remaining filling.
8. Heat oven to 350 degrees. Brush the top of each loaf with egg wash. Crumble 1/3 of streusel topping over each loaf. Loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
9. Bake loaves, rotating halfway through, until golden, about 55 minutes. Lower oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more. Remove from oven, and transfer to wire racks until cool. Remove from pans; serve. Babkas freeze well for up to 1 month.
* After chopping the chocolate into moderately sized chunks, I used the food processor to pulse the rest of the chocolate in two batches to small bits. It saved a lot of time!
Streusel Topping
Makes 3 3/4 cups.
1 2/3 cups confectioners’ sugar
1 1/3 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
I am in love with all theses recipes and I can not wait to whip theses all up after Easter, until then I will just continue to tourcher myself by looking at more recipes
