Kugelhopf
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same. For the cake 1/3...
View ArticleYeasted Apple Lattice Cake
It looks impressive and might seem like difficult to make. But there’s nothing complex in the shaping of this bread. Besides, the handling of the yeast dough is always calming and nerve soothing...
View ArticleRaisin Bread
We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful. Ingredients:...
View ArticleCornmeal Focaccia with Figs
This is an example of simple country food. And you probably have all ingredients in your pantry. A crunch of the cornmeal ties so nicely with a crunch of seeds in the dry figs. This is Carol Field’s...
View ArticleChocolate and Cherry Babka
Rich buttery brioche dough with smart addition of chocolate and dried cherries turns into the best babka. The result is worth the effort. But you have to plan baking this bread ahead of time – the...
View ArticleHot Cross Buns
These buns are traditionally served on Good Friday. But I guess if we omit the crosses on top and bake them as sweet rolls they can be enjoyed any day. The buns are so nice slightly warm from the oven...
View ArticleRoasted Strawberry and Creamy Ricotta Danishes
Another filling is ricotta and cream cheese combined in equal proportions and run in a food processor with orange zest and just a touch of sugar. This method produces very smooth filling. The roasted...
View ArticleCinnamon Cream and Apple Twirls
Here is the thinly rolled Danish dough (the half of the recipe given above) spread with cinnamon cream, folded in half, then cut into stripes and twisted-coiled. The centers are generously filled with...
View ArticleChocolate and Curd Cheese Cherry Almond Danish Braid
Long title? It is, indeed. The hardest part of the new challenge was to choose just one or two fillings for the Sherry Yard’s Danish dough. As soon as the new challenge was announced, my mind got...
View ArticleSchiacciata all’Uva (Sweet Grape Focaccia)
I didn’t follow any particular recipe here, just a general concept of traditional Italian, Tuscany originated dessert. Since the end product turned out mighty tasty, below is the recipe. Maybe someone...
View ArticleTwisted Cookies from the Val d’Aosta (Torcettini di Saint Vincent)
These yeast-risen cookies are a cross between a bread stick and a caramelized puff pastry palmier. The cookies are crunchy – you can easily tell this by their look. But they are not that hard so...
View ArticleOne Crust and Three Pizzas
October Daring Bakers’ challenge was pizza, to be precise – Peter Reinhart’s wonderful pizza crust. To make it challenging enough, we were supposed to master the tossing technique. Although, it is...
View ArticleKugelhopf
This is my son’s favorite cake. He calls it the jumping “hop-hop” cake. You can bake it in a 9-cup capacity bundt pan. It will not look that authentic but the taste will be the same. For the cake...
View ArticleYeasted Apple Lattice Cake
It looks impressive and might seem like difficult to make. But there’s nothing complex in the shaping of this bread. Besides, the handling of the yeast dough is always calming and nerve soothing...
View ArticleRaisin Bread
We like it either way – fresh and warm, right from the oven and the next day, toasted and generously buttered. It’s not even close to a store-bought raisin bread, but much more flavorful. Ingredients:...
View ArticleCornmeal Focaccia with Figs
This is an example of simple country food. And you probably have all ingredients in your pantry. A crunch of the cornmeal ties so nicely with a crunch of seeds in the dry figs. This is Carol Field’s...
View ArticleChocolate and Cherry Babka
Rich buttery brioche dough with smart addition of chocolate and dried cherries turns into the best babka. The result is worth the effort. But you have to plan baking this bread ahead of time – the...
View ArticleHot Cross Buns
These buns are traditionally served on Good Friday. But I guess if we omit the crosses on top and bake them as sweet rolls they can be enjoyed any day. The buns are so nice slightly warm from the...
View ArticleRoasted Strawberry and Creamy Ricotta Danishes
Another filling is ricotta and cream cheese combined in equal proportions and run in a food processor with orange zest and just a touch of sugar. This method produces very smooth filling. The roasted...
View ArticleCinnamon Cream and Apple Twirls
Here is the thinly rolled Danish dough (the half of the recipe given above) spread with cinnamon cream, folded in half, then cut into stripes and twisted-coiled. The centers are generously filled with...
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