More coffeecake fun
There were several recipes from (tomorrow) Wednesday's B1 coffeecake story that we just couldn't fit in. Good thing we have the Internet! Enjoy these other flavors.
Frangipane is a favorite filling for twists. Almond paste is mixed with butter, sugar, egg and flour in a food processor. Then a strip of that mixture is spread down the center third of a rectangle of dough, the side thirds are cut into strips and criss-crossed over the filling.
This recipe will fill 2 portions of sweet coffeecake dough. If you have leftover almond paste, make marzipan shapes: Pinch off portions of almond paste and roll them into large marble shapes, then dip into melted semi-sweet chocolate. Set them on wax paper to firm up.
4 tablespoon butter, softened
1 cup almond paste, separated into small pieces
1 large egg
1/3 cup sugar
2 teaspoons flour
Few drops almond extract, optional
Egg wash, made from 1 egg yolk mixed with 2 teaspoons milk, optional
Place butter, small pieces of almond paste, egg, sugar and flour into the bowl of a food processor. Whirl until smooth. Taste. If you like a more pronounced almond flavor, add almond extract one drop at a time. Scrape the mixture into a bowl.
Place the portion of dough on a piece of parchment paper. Roll into a rectangle about 12-by-10 inches. Place ½ the almond filling in a thick strip down the center third of the dough.
Using a knife, make 7 cuts on each side of the dough to make 8 strips of dough. Alternating sides, cross strips over the filling starting at the top and alternating side to side. Tuck the last strip under the dough to seal. Gently transfer the parchment paper holding the filled dough to a baking sheet. Repeat for a second portion of dough.
While the dough is rising, preheat the oven to 350 degrees. When ready for the oven, lightly brush the twists with egg wash. Bake the twists until golden brown, about 25 minutes. Allow them to cool on a rack.
Preheat oven to 350 degrees. Grease an 8-inch round cake pan.
Roll 1/3 recipe sweet roll dough into a rectangle 12 by 10 inches. Smear with 2 tablespoons soft butter. Sprinkle evenly with 1/3 cup cinnamon sugar. Scatter the surface with 1/3 cup currants, soaked in 2 tablespoons warm rum. Starting at the long end, roll up jellyroll style, pinching the end seam. Cut roll into 12 pieces.
Place 3 pieces in the center of the pan. Place the remaining pieces around the sides. Let rise until dough has almost doubled in bulk. Bake for 25 minutes or until nicely browned. Makes 12 buns.
2 cups granulated sugar
2 tablespoons cinnamon
Mix together. Store in a covered jar. Store leftover sugar to sprinkle on toast. Keeps indefinitely. Makes about 2 cups.
¾ cup flour
1/3 cup sugar
¼ teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼-inch pieces
Put the flour, sugar, cinnamon and salt in a food processor and pulse several times to mix. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Empty the crumbs into a medium-size bowl and rub between your fingers to make large, buttery crumbs. Set aside until ready to use.
After dough has risen in the pans, gently distribute streusel over the surface. Makes enough topping for 2 8-inch round pans of cinnamon buns.
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