Daring Bakers: Quick Breads - Herbed Soda Bread

The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.She gave us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I chose to make a Herbed Irish Soda bread. Whipping up this baby in my kitchen aid (one of the best purchases I've ever made) was a breeze. 

Herbed Soda Bread (adapted from Rachel Allen)

 Ingredients

500-550g wholemeal bread flour

50g mixed seeds like sunflower, linseed, sesame, pumpkin

1tsp salt

1tsp baking soda

1tbsp mixed herbs like rosemary,oregano, thyme

25g butter

275-300ml buttermilk

1 egg

Method:

I used the dough hook attachment of my kitchen-aid. Rub the butter into the dry ingredients until it resembles bread crumbs. Slowly pour the buttermilk and the egg, until it all comes together. The dough should be soft but not very sticky. Dust the kitchen top with flour and scrape the dough onto it. Form into a round about 4-5cm and slit a deep cross. Bake in an preheated oven 200C for 30-45 minutes or until it sounds hollow. Cool on a wire rack.

It's BACK TO BASICS: SCONES with Daring Bakers

Cream Tea, a quintessential English tradition, is incomplete without freshly baked scones slathered with lashings of clotted cream and jam. In North American, scones are mostly triangular, have a slightly crisp crust usually covered in sugar, a soft interior crumb and sometimes laced with dried fruit. In Australia and England, these baked goods  are called “rock cakes” (since they are usually made to look like “rocky” cakes) and Scones respectively, eaten with butter and jam, with cups of tea or coffee. 
Scones are a type of quick bread made with white flour dough, raised using chemical agents, usually baking powder and/or baking soda. Basic Scones contains flour, raising agent(s), butter (or shortening or lard), salt, and milk (or buttermilk or soured milk or cream). Most recipes just instruct to “rub the fat into the flour” then combine the dry and wet ingredients until “gathered together” and then “lightly knead” the gathered mixture until a soft dough forms. Then “roll or pat” out this dough, “cut” out rounds and bake them in a hot oven. 
Audax Artifex was our host for  Daring Bakers’ January 2012. Aud worked tirelessly to master light and fluffy scones (aka biscuits) to help us create delicious and perfect batches in our kitchen!
I have followed the basic recipe but used Wholemeal, buttermilk and freeze dried raspberries powder in one and Wholemeal-Ricotta-Orange(zest)-Pumpkin seeds-fresh raspberries for the other. Savory ones with mature cheddar and dill made up the third.

 Buttermilk-Raspberry Scones & Ricotta-Orange-Raspberry Scones with pumpkin seeds

 Buttermilk-Raspberry Scones & Ricotta-Orange-Raspberry Scones with pumpkin seeds

(The challenge Scones recipe has been specially formulated by Audax Artifex after a large amount of research).

Basic Scones
Ingredients

1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
 approximately ½ cup (120 ml) cold milk
optional 1 tablespoon milk, for glazing the tops of the scones 
Method:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.
2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.
4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead  the dough very gently about 4 or 5 times (do not press too firmly) until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until it forms a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) Scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two Scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching each other on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your Scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the Scones are well risen and are lightly coloured on the tops. The Scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Variations on the Basic recipe

Buttermilk – follow the Basic recipe above but replace the milk with buttermilk, add ¼ teaspoon of baking soda, increase the fat to 4 tablespoons, in Step 3 aim of pea-sized pieces of fat coated in flour, in Step 5 fold and turn the dough, rounds are just touching in the baking dish, glaze with buttermilk.
Cream – follow the Basic recipe above but replace the milk with cream, add ¼ teaspoon of baking soda, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are just touching in the baking dish, glaze with cream.

Cheese and Chive /herbs– follow the Basic recipe above but add ¼ teaspoon of baking soda, after Step 2 add ½ teaspoon sifted mustard powder, ¼ teaspoon sifted cayenne pepper (optional), ½ cup (60 gm/2 oz) grated cheese and 2 tablespoons finely chopped chives or herbs into the sifted ingredients, in Step 3 aim of beach sand sized pieces of fat coated in flour, in Step 5 knead the dough, rounds are widely spaced in the baking dish, sprinkle the rounds with cracked pepper.

Fresh Herb – follow the Basic recipe above but after Step 3 add 3 tablespoons finely chopped herbs (such as parsley, dill, chives etc).

Sweet Fruit – follow the Basic recipe above but after Step 3 add ¼ cup (45 gm) dried fruit (e.g. sultanas, raisins, currents, cranberries, cherries etc) and 1 tablespoon (15 gm) sugar.

Wholemeal – follow the Basic recipe above but replace half of the plain flour with wholemeal flour.

Cornish Clotted Cream

THE DARING BAKERS’ SEP CHALLENGE: FRESH, FLUFFY, FRENCH

 Breakfast in Bed : Saffron-Scented Chocolate Hazelnut Croisssant

Lunch Box Treat:Cheese & Onion Croissant with sea salt & cracked black pepper

 The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child! (Remember Julie & Julia?).

I pretty much stuck to the recipe but made a sweet & a savory version. Just before I rolled the pastry into a croissant I carefully spooned the filling into the triangle & then rolled it up.
Croissant
Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk
2 tablespoons (30 ml) tasteless oil
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash
Method:
1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.(Photo 3)
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm))
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.
Saffron scented Chocolate-Hazelnut Croissant
Ingredients
100g dark chocolate chopped
100g toasted Hazelnuts chopped
freshly grated nutmeg a pinch
Method: At step 48, sprinkle the filling into the triangle and carefully roll-up and follow the steps.

Onion-Cheese-Smoked Sea Salt-Cracked Black Pepper Croissant
Ingredients
1 large Onion chopped
50g Mature Cheddar grated
Smoked Sea Salt as per taste
Freshly Cracked Black Pepper
Method:At step 48, sprinkle the filling into the triangle and carefully roll-up and follow the steps.

 

Daring Bakers: Chocolate-Hazelnut-Pistachio & Rose Baklava

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making Baklava using homemade phyllo dough. Baklava, a sweet rich pastry made with nuts sweetened with simple syrup sandwiched between  layers of phyllo dough. Although popular as a Greek dessert,  it’s origin has never really been authenticated as many Middle Eastern countries claim it to be theirs.

I was not a big fan of Baklava found it way too sweet for my palate until I made one that suited my taste buds. I improvised the layers  with a rich dark chocolate-hazelnut-pistachio-rose filling,  scented with rosewater syrup. I loved the  bitterness from the dark chocolate layers that followed the sweetness of the rose scented syrup ( very unusual but work very well).

Chocolate-Hazelnut-Pistachio-Rose Baklava
Phyllo Dough: 

To fill my baking dish (13'x8.5') I cut 18 layers of phyllo to get 36 sheets. 
Ingredients

1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour

1/8 teaspoon (2/3 ml) (¾ gm) salt

1/2 cup less 1 tablespoon (105 ml) water, plus more if needed

2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough

1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

Method:

In the bowl of your stand mixer combine flour and salt. Mix with paddle attachment. Combine water, oil and vinegar in a small bowl. Add water & oil mixture with mixer on low speed, mix until you get soft dough, if it appears dry add a little more water. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process. Shape the dough into a ball and lightly cover with oil. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best.

Rolling your Phyllo

Unwrap your dough and cut off a chunk slightly larger than a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour. Roll out the dough a bit to flatten it out. Wrap the dough around your rolling pin/dowel. Roll back and forth quickly with the dough remaining on the dowel. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice. When you get it as thin as you can with the rolling pin, carefully pick it up with well-floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough; it is moist enough that it will not try out.

For the Syrup

Ingredients

11/4 Cup (280g/10oz) sugar

1/2 Cup (120ml) honey

11/4 Cup (300ml) water

2 Tbsp (30ml) rosewater

Method:

Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved. Boil for 10min remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.

For the Filling

Ingredients

3/4 cup (180 ml) (170 gm/6 oz) roasted hazelnuts

3/4 cup (180 ml) (155 gm/5½ oz) dark chocolate chopped

3/4 cup (180 ml) (140 gm/5 oz) raw or roasted pistachios

Few dried edible rose petals

phyllo dough (see recipe above)

1/2 cup (1 stick) (120 ml) 113g/4 oz) melted butter

Method:

Preheat oven to moderate 350°F/180°C/gas mark 4. Combine nuts and chocolate in a food processor and pulse until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside. Brush bottom of pan with butter and place first phyllo sheet. Brush the first phyllo sheet with butter and repeat approximately 8 times ending with butter. Sprinkle 1/3 of the nut mixture on top. Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top. Continue layering phyllo and buttering repeating 4 times. Sprinkle 1/3 of the nut mixture on top. Continue layering and buttering phyllo 8 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better. Once you have applied the top layer tuck in all the edges to give a nice appearance. With a Sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all the humps & bumps. Set aside to cool at room temperature overnight for the syrup to be absorbed. Serve at room temperature or warm slightly if desired with a scoop of ice-cream.

Topless Chocolate Macaroon Tart for Monthly Mingle

Past few weeks have been incredible here in Britain with longer bright and sunny days. It promises me more lazy days sunbathing in parks/beaches, quenching thirst by downing chilled beer and yes also enjoying the very best of summer fruits. Last week we had an amazing beach trip near Wales (finally I could get my super short shorts out and flaunt!).

I have gone for perfect summer "topless chocolate macaroon tart", daring and bearing it all; nothing covering its modesty. I am sending this chocolate macaroon tart to Jeanne of cooksister, who is hosting the "Topless Tarts" monthly mingle this month. 
I have made a simple chocolate tart shell using some plain flour & coconut flour (sent to me by healthy supplies) and made a macaroon filling with shredded coconut & fresh berries.

Chocolate Macaroon Tart
For the chocolate shell
Ingredients
100g plain flour
50g coconut flour
30g cocoa
120g cold butter, cubed
30g sugar
2 large yolks
Method:
Whizz the flour,sugar & cocoa along with butter in a processor untill it forms a rubble. Add the yolks and pulse until the dough comes together. Press into a ball, flatten & chill for 1 hour. Roll out the chilled dough between two cling sheets and line a round tart tin. Patch up with remaining dough if it tears while lining the form. Trim the sides. Pop it into the freezer for 10 minutes while you preheat the oven to 180C. Line the tart case with parchment & cover with any dry beans or ceramic beans. Blind bake the tart for 15-20 minutes. Remove & let it cool a bit.
For the Macaroon filling (adapted from Super Natural Everyday by Heidi Swanson)
Ingredients
140g unsweetened finely shredded coconut
70g natural cane sugar
4 large egg whites
100g fresh blackberries
100g fresh raspberries
1tsp cardamon powder
Method:
Blend the coconut,cardamom powder, sugar along with the whites in a bowl. Spread it evenly on the cooled tart shell. Dot the fresh berries all over and slightly push them into the macaroon batter. Bake for about 20-25 minutes or until golden.


In other news: I am all set to travel to Weimar, Germany next month for the plate2page workshop. With the tickets booked, all I am left to do is some shopping and then hopefully some "light" packing. It will be very intensive 3 days with Writing, Styling & Photograpy sessions.

Before I sign off: I have to mention this incredible deli "BELLA-ITALIA" we had been to while we were at friends in Feltham road. Run by a very friendly Italian chap - Nick – a thoroughly genuine Italian – BELLA-ITALIA is probably the only place in the UK that sources and imports truffles and their wonderful by-products, direct from the Abruzzo region of Italy.

BELLA-ITALIA is also a genuine, traditional Italian delicatessen and coffee bar, which offers a wide range of delicious pastas, meats and cheeses. Their hams include San Daniele, Parma (of course) and Prosciutto Crudo. They also have Milano, Napoli, Mortadella and Ventricina salamis, while Parmiggiano Reggiano, Grana Padano, Gorgonzola, Dolcelatte, Pecorino and Provolone are among the many cheeses on display. They have a very tempting array of panini, focaccia and baguettes, biscuits, desserts, and superb coffee!

Every week, Nick makes fresh pastas and pasta sauces, so ravioli, tortellini and gnocchi are often on the menu. In the chiller cabinet, you’ll find fresh spiced sausages, homemade garlic butter and even luxurious truffle products from the Abruzzo region of central Italy (where Nick is from).

I got back with a big supply of Wafers alla nocciola Balocco, Bella Italia garlic spread, Gorgeous Pecorino, Nick's fresh pastas. My must go to shop for all my Italian grocery.  

BELLA-ITALIA

For breakfast or lunch orders :TEL:01784 253 968

ADDRESS:123 Feltham Road Ashford Middlesex TW15 1AB

Mets la main à la pâte/Yeasted Meringue Coffee Cake my way for Daring Bakers

“A cup of coffee - real coffee - home-browned, home ground, home made, that comes to you dark as a hazel-eye, but changes to a golden bronze as you temper it with cream that never cheated, but was real cream from its birth, thick, tenderly yellow, perfectly sweet, neither lumpy nor frothing on the Java: such a cup of coffee is a match for twenty blue devils and will exorcise them all.”

– H. W. Beecher

I dont have to tell you about how much I love coffee everything and being a coffee snob I simply love good coffee....I am no Barista and definitely can't brew a fancy one like Starbucks, but can manage to make a decent cuppa. I particularly love incorporating coffee in baking. So I found this inspiration from Starbucks Pumpkin Spiced Latte and made a Pumpkin spiced Coffee -Hazelnut Chocolate Meringue cake for the Daring Bakers. 

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake, a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and filling of our choice, shaped into a wreath and baked.Pumpkin spiced Coffee -Hazelnut Chocolate Meringue cake
Ingredients
For the yeast coffee cake dough (I halved the recipe to make 1)
4 cups (600 g / 1.5 lbs.) flour
¼ cup (55 g / 2 oz.) sugar
¾ teaspoon (5 g / ¼ oz.) salt
1 package (2 ¼ teaspoons / 7 g / less than an ounce) instant yeast
¾ cup (180 ml / 6 fl. oz.) whole milk
1 tsp instant coffee like Starbucks VIA
¼ cup (60 ml) pumpkin purée
1 tsp pumpkin spice
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature
2 large eggs at room temperature
Method:
In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, coffee, sugar, salt, pumpkin purée, spice and yeast. In a saucepan, combine the milk, and butter and heat over medium heat until warm and the butter is just melted. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed. Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
For the Filling:
150g hazelnuts toasted and skinned & roughly chopped
150g dark chocolate (atleast 70% cocoa chopped)
1 heaped tsp cornstarch
Method:
Combine the chopped chocolate, nuts and cornstarch in a small bowl, and set aside.Once the dough has doubled, make the meringue.
For the meringue
Ingredients
3 large egg whites at room temperature
¼ teaspoon salt
½ teaspoon vanilla
½ cup (110 g / 4 oz.) sugar
Method:
Place the whites in a clean mixer bowl fitted with the whisk attachment, beat on high speed until frothy. With the mixer running, slowly add sugar and continue beating until very stiff, glossy peaks form.
Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue.
Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring. Repeat with the remaining dough, meringue and fillings. Cover the coffee cake with plastic wrap and allow to rise again for 45 to 60 minutes.
Preheat the oven to 350°F (180°C).
Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

Verdict: Absolutely loved the pumpkin-coffee flavoured bread with a surprise hazelnut-chocolate meringue on the inside. The flavours worked like charm and will definitely be baking more of these. My friend who gave up desserts for Lent cheated a bit and had this for breakfast, which I think is a fantastic idea. Thanks Jamie & Ria for such a great challenge.

Limoncello Panna Cotta with Saffron-Lemon Curd & Florentine Cookies

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.
I wanted to make something light and refreshing. I made some macarons and had loads of lemoncurd left from here and so ended up making Limoncello pannacotta layered with saffron-lemoncurd. I was not a big fan of florentine cookies but did love the crunch from my lemon saffron macarons. The pannacotta was perfect with the tangy lemoncurd.

 

Florentine Cookies (adapted from here)

Ingredients
3/4 cup of Sugar
1/4 cup of Honey
4 tablespoons of Butter
1/4 cup of Cream
1/3 cup of sifted plain flour
1/4 cup white sesame seeds
1/2 cup Oats
pinch of Fleur de Sel
Method:
Preheat the oven to 180C. Put sugar, honey, butter & cream into a heavy saucepan over a low heat and stir until butter has melted and the sugar has dissolved. Bring to a simmer for about 8 minutes, stirring from time to time. The mixture should thicken and darken slightly. Stir in the seeds, flour and the fleur de sel. Place half-tablespoon-sized dollops of the mixture on baking trays lined with a slipat or non stick parchment paper. Be sure to leave plenty of room for the cookies to spread. Bake for about 8 minutes until the florentines are evenly dark and golden. Remove from the oven and leave to cool on the tray to cool and harden. Once cool, keep in an airtight container.
Lemon-Saffron Curd 

See recipe from my Lemon cupcakes with Saffron Lemon Curd Buttercream 
Limoncello Panna Cotta
Ingredients
120ml water
12grms powdered gelatin (I have used vegetarian gelatine)
250ml double cream
50grms vanilla sugar
pinch salt
2tbsp limoncello
125ml milk
Method:
Soak the gelatin in enough water. Heat the cream  & milk with the sugar until it just boils, stirring occasionally to make sure the sugar dissolves completely. Off heat, stir in the gelatin until it is completely melted. Add limencello and cool to room temperature.
Lemon-Saffron Macarons
Ingredients
1 aged egg white from XL eggs (47gms)
1 tsp egg white powder
27 gms caster sugar
80 gms powdered sugar
60gms ground almonds
pinch saffron
1/2 tsp lemon zest
pinch yellow colour
Method: 
Pulse the almonds,icing sugar,zest, saffron, food colour in a processor and sieve twice. Set aside. Whip the egg white along with whites powder until foamy and gradually add the caster sugar. Whip until you have peaks and get a hair mousse consistency. Fold the dry ingredients in two goes until you have a mixture that falls in ribbons when the spatula is lifted. Fill a pastry bag with the mixture and pipe circles onto a silpat. Allow to form a skin for about 45-60min. Meanwhile pre-heat oven to 145C. Bake the macarons for 12-15 min depending on the size. Cool on a wire rack and sandwich equal halves with a filling of your choice.
Assembly
Spoon a layer of saffron-lemoncurd onto the serving glasses and freeze for a bit. Pour the prepared pannacotta upto 1/2 the glass and chill till the panna cotta sets. Spoon another layer of saffron-lemoncurd and chill. Top with remaining panna cotta and leave to set in the fridge for 6-8hrs or overnight. Serve with saffron-lemon macarons and florentine cookies.

BISCUIT JOCONDE IMPRIME/ENTREMET

Baked out from the holidays or not I was not ready for the Daring Bakers Challenge at all! As soon as I read the post I was ready to turn away and run away, but could not hide for long from my twin…yes I have a "crazy baking" twin! So I started off by scheduling the work:
Day1: Make the Joconde (Trial 1)
Day 2: Make the Joconde (Trial 2) just in case Trial one hopelessly failed.
Day 3:Make the Chocolate Ganache, Chocolate-Coffee Ganache, Mocha Bavarian Cream and Pistachio Mousse.

Luckily for me the Jocodne worked brilliantly the first time…I piped the Décor paste onto the silpat creating a free hand design. Left it in the freezer for 2 hours, while I shopped for the other ingredients. Made the Joconde sponge and baked it for just over 5 minutes.

The January 2011 Daring Bakers’ challenge is hosted by Astheroshe from the Blog, accro. Astheroshe chose Joconde imprime /entremets as the challenge for the month. Her challenge recipe is based on recipe from Chef John O, from The International Culinary School in Atlanta, Georgia USA.

The mandatory part of the challenge was to make the full biscuit joconde imprime, cut & fit into a dessert mold and Complete entremets.

JOCONDE: an almond sponge cake. This biscuit is named for the Mona Lisa (La Joconda in French). In addition to containing almonds, it differs from other sponge cakes by having whole eggs (rather than just yolks) beaten with sugar and ground almonds before the meringue is folded in. Joconde is baked in thin layers on baking sheets. Joconde is used to make linings for the outsides of charlottes, a traditional French raspberry mousse cake, and other Bavarian mousse cakes. (source)

Joconde Imprime with Pistachio Mousse & Mocha Bavarian Cream
For the Joconde Imprime
Ingredients
85g almond flour/meal
75g confectioners' (icing) sugar
25g cake flour *
3 large eggs
3 large egg
10g white granulated sugar or superfine (caster) sugar
30g unsalted butter, melted
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/
Method: 
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve batter to be used later.
Patterned Joconde-Décor Paste 
Ingredients
200g unsalted butter, softened
200g Confectioners' (icing) sugar
7 large egg whites
220g cake flour
Food coloring gel, paste or liquid
Method: 
1. Cream butter and sugar until light and fluffy.
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color.
For the Mascarpone-Ricotta Pistachio Mousse (slightly adapted from Tartlette)
60g ground pistachios
120g mascarpone
120g ricotta
100g sugar
3g gelatin
375ml heavy cream
Method:
Soak gelatin in 3 tbsp cold water. Whisk the mascarpone & ricotta with sugar. Add the ground pistachios to this. Whip cream till soft peaks form. Microwave the gelatin for 10 sec and fold into the cream. Gently fold the cream into the pistachio mixture. Chill until needed.
For the Chocolate Ganache
Ingredients
80gms dark chocolate chopped
1/4 cup cream
Method:
Bring the cream to a simmer and pour over chopped chocolate and whisk till smooth. Let cool slightly.
For the Mocha Bavarian Cream (follow this recipe here)
For the Espresso Chocolate Ganache
Ingredients
80gms dark chocolate chopped
1/4 cup cream
1-2 tbsp freshly brewed strong coffee
Method:
Bring the cream & coffee to a simmer and pour over chopped chocolate and whisk till smooth. Let cool slightly.
Assembly:
1. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. Cut the parchment paper to the top of the mold. It will be easier to smooth the top of the cake.
2. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
3. Decide how thick you want your “Joconde wrapper”.
4. Once your height is measured, then you can cut the cake into equal strips, of height and length.
5. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
6. The mold is done, and ready to fill.
7. Spread a thin layer of the chocolate ganache and leave to set in the fridge while you make the pistachio mousse.
8. Spread the pistachio mousse on top of the ganache and leave to set in the fridge for a couple of hours.
9.Spread a thin layer of espresso chocolate ganache on top of the pistachio mousse and leave to set in the fridge while you make the mocha bavarian cream.
10. Pour the mocha bavarian cream to fill the mold, smooth tops and place the cut-out joconde on top to cover. Leave to set for a few hours.
11. Loosen the spring form tin and serve.