Mix the flour, corn starch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown. Set the waffle directly on oven rack to keep it warm and crisp. Repeat with the remaining batter, holding the waffles in the oven (don’t stack them). When all waffles are cooked, serve immediately.
Variation Chip Waffles:
Stir 1/2 cup coarsely chopped chocolate chips or 1/2 cup mini chocolate chops into the batter
Variation Cranberry Orange Waffles: Stir 2 teaspoons finely grated orange zest and 1/2 cup coarsely chopped dried cranberries into the batter.
In bowl of stand mixer, whisk eggs to combine. Add milk and whisk to combine. Whisk in sugar, salt and yeast. Add about half of the flour and butter, stir with rubber spatula until evenly moistened and combined. Add rest of flour and knead with dough hook at low speed for 10 minutes. At this point, dough should clear sides of bowl and stick to bottom. Turn dough onto lightly floured work surface and knead by hand for another minute.
Lightly spray large bowl with nonstick spray and transfer bowl into container. Cover with plastic wrap and set in warm, draft free spot for about 2 to 2 1/2 hours.
Braid Zopf and let sit for another 1/2 hour to puff up for a second rise.
Preheat oven to 325°F.
Bake Zopf on cookie sheet for about 25 minutes until golden brown.
While still hot brush with lemon juice and powdered sugar mixture.
Adapted from America’s Test Kitchen recipe Ingredients for 12 buns
Dough:
3 large eggs at room temperature
3/4 cup buttermilk at room temperature
1/4 cup sugar
1 1/4 teaspoons regular salt
2 1/4 teaspoons instant yeast
4 1/4 cups all-purpose flour
6 tablespoons unsalted butter, melted and cooled until warm
Caramel Glaze:
6 tablespoons unsalted butter
3/4 cup light brown sugar, packed
3 tablespoons corn syrup
2 tablespoons heavy cream
1 pinch table salt
Cinnamon Filling:
3/4 cup light brown sugar, packed
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 pinch table salt
1 tablespoon unsalted butter, melted
1.) Making the dough:
In bowl of stand mixer, whisk eggs to combine. Add buttermilk and whisk to combine. Whisk in sugar, salt and yeast. Add about 2 cups flour and butter, stir with rubber spatula until evenly moistened and combined. Add all but 1/4 cup flour and knead with dough hook at low speed for 10 minutes. At this point, dough should clear sides of bowl and stick to bottom. Turn dough onto lightly floured work surface and knead by hand for another minute.
Lightly spray large bowl with nonstick spray and transfer bowl into container. Cover with plastic wrap and set in warm, draft free spot for about 2 to 2 1/2 hours.
2.) Making the glaze:
Combine all ingredients for glaze in small saucepan, cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into non-stick 13×9 inch Pyrex dish and spread to cover surface.
3.) Make the filling:
Combine brown sugar, cinnamon, cloves and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps.
4.) Assemble:
Turn dough out onto lightly floured work surface. Roll out to a 16 x 12 inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2 inch border along top edge. Spread filling on buttered bough evenly leaving 3/4 inch order along edge nearest you. Roll dough into taut cylinder. Firmly pinch seam. Stretch cylinder to an even 18 inch long roll and create even thickness throughout. Using a bread knife, slice roll in half, then each half in half to create even quarters. Then slice each quarter into 3 pieces to make 12 buns.
5.) Arrange:
Arrange buns in prepared Pyrex dish. Let rise for 1/2 hour covered with plastic wrap.
6.a.) Place in fridge overnight
To have fresh Sticky Buns on Sunday morning, start on Saturday. Make entire recipe on Saturday and put in fridge overnight. Sunday morning take dish out of fridge and place in oven with a bowl of hot water to get up to room temperature for about 30 min.. Then bake on pizza stone as described below.
6.b.) Bake
Place baking pan on pizza stone in preheated oven at 350°F. Bake until golden brown about 25 to 30 minutes. Cool on wire rack for about 10 min. Invert over large rectangle platter or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns.
If you like it very sweet, make Pecan topping:
3 tablespoons unsalted butter
1/4 cup light brown sugar, packed
3 tablespoons corn syrup
1 pinch table salt
1 teaspoon vanilla extract
3/4 cup pecans, toasted in a skillet over medium heat until fragrant and browned, about 5 min., then cooled and coarsely chopped
Combine butter, brown sugar, corn syrup, and salt in small saucepan adn bring to simmer over medium heat. Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoons nuts and topping over center of each sticky bun. Continue to cool until sticky buns are warm, 15 min.
6 tablespoons unsalted butter, cut into 1/2 inch cubes
2 tsp sugar (optional)
1/2 tsp kosher salt
130 g all-purpose flour, sifted
4 eggs
Whipped cream for filling
Confectioners’ sugar to dust
Preheat oven to 350°F. Prepare a parchment-lined baking sheet or use a Silpat.
To make the dough:
Sift the flour. In a 3-quart stainless steel saucepan, combine water, butter, sugar (if used), and salt. Heat until the butter and water come to a rolling boil and the butter has completely melted.
Remove from the heat and add the flour all at once using a wooden spoon to mix until no lumps remain.
Return the saucepan to medium-high heat and cook, stirring consistently, until dough forms a thin starchy film on the bottom of the saucepan and pulls together into a cohesive mass.
Transfer dough into a stand mixer with a paddle attachment and beat at medium speed until more moisture evaporates and it’s cooled down to 145°F.
Add eggs, one at a time stirring well between each addition until they are incorporated and the mixture is smooth, thick, and glossy.
Pipe immediately or keep choux for up to 2 hours at room temperature.
Fill a pastry bag with a large plain tip with the choux. Pipe 1 1/2-inch balls onto the prepared baking sheet. Bake for 30 – 35 minutes or until golden.
Optional for them to better hold their crunch: Rest baked choux for 30 minutes in the turned-off oven with a cracked door but still hot from the baking. This helps keep the exteriors dry as the interior moisture dissipates, resulting in choux that will hold their crunch for at least several hours at room temperature.
Cool on a wire rack.
When completely cooled, cut them in half and fill them with whipped cream or pastry cream. I often whip cream with lemon zest or raspberries for a fun pink filling. Dust with sifted confectioners’ sugar and enjoy!
¾ cup ground or finely chopped almonds or hazelnuts
1 teaspoon baking powder
2 tablespoons Kirschwasser
1 teaspoon pure vanilla extract
4 – 5 tablespoons milk
1 egg
½ cup butter, cold cut into 1/2-inch pieces
Filling
1 12-ounce package frozen unsweetened raspberries
12 ounces fresh raspberry jam
1 egg yolk with little bit of milk for egg wash to brush on top
In a food processor, combine the first 7 ingredients. Pulse a few times to get them mixed. Add Kirschwasser, vanilla, milk, and the egg. Combine. Add butter last and pulse until the mixture comes together into a ball.
Divide the batter in 2/3 for crust and 1/3 for lace.
Mix the frozen berries with the jam and spread over the crust.
Use cookie cutters to make patterns for the top or try your hand at some fancy lace work. Brush with egg wash before baking.
Combine 5 first ingredients into a dough. Roll out and spread into greased tarte form. Bake the unfilled shell for 15 minutes.
To make alomnd cream, beat together the confectioners’ sugar, butter and vanilla until light and creamy. Add the egg yolk and beat well, then add the ground almonds. Spread the mixture in an even layer over the cooled pastry shell.
Peel, quarter and core the apples, then sprinkle them with lemon juice. Thinly slice the apples and arrange in overlapping circles over the layer of almond cream.
Bake for another 20 – 25 minutes, or until the apples are cooked. Place on wire rack to cool.
When the tart has cooled a bit, plase some apricot jam or quince jelly in the microwave to heat a bit. Once easily spreadable, lightly dab the surface of the tart with it to give the apples a nice shine.
Preheat oven to 350°F. Butter a 9-inch square cake pan and line the bottom with parchment paper
Melt the butter in a medium saucepan. Chop the chocolate and add it into the butter, stirring over low heat until the chocolate is melted.
Remove from the heat and stir in the sugar and vanilla. Beat in the eggs one at a time.
Add the flour and stir energetically for 1 minute, until the batter loses its graininess and becomes smooth and glossy.
Stir in the chopped nuts and the cocoa nibs, if using. Scrape the batter into the cake pan and bake for 30 minutes. Cool completely before removing the brownies from the pan.
These brownies will keep well for up to 4 days, can be frozen for 6 months if well wrapped.
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours rising
Yield: one 1 1/2 pound loaf.
Ingredients
430 g all-purpose or bread flour or a mixture thereof (bread flour makes is chewier and bigger bubbles in the bread)
1/4 teaspoon instant yeast
2 teaspoons kosher salt
345 ml warm water (between 120 to 130ºF)
For fresh bread for Sunday lunch, start on Saturday.
Saturday:
In a large bowl, combine flour, yeast and salt. Add warm water and stir until blended; the dough will be shaggy and sticky. Cover with plastic wrap and let sit at a draft-free, warm place for at least 12 to 24 hours.
Sunday:
Flour a work surface and place the dough on it. Fold it over on itself a few times. Gently tuck it together and make a seam. Flip over on a sheet of parchment paper, seaside down, and cover loosely with a flowered dishtowel. Let rest for the final rise for another 1 – 3 hours.
At least 45 minutes before the 2-hour raising time is up, heat the oven and Dutch oven to 450°F. Place your baking sheet, baking steel or baking stone on the bottom rack.
Slice bread on top a few times and dust (optional with corn meal, seeds, etc.). Prepare a landing spot for a very hot Dutch oven, remove it from the oven, lift off the lid, and carefully place dough on parchment paper into the pot.
Spritz the loaf with a handheld water sprayer. Be sure to center the pot over the pizza stone insulator.
Bake with the lid on for 30 minutes. Then remove the lid and bake another 5 – 15 minutes until browned and registers a temperature between 195 and 210 degrees on an instant-read thermometer.
Preheat oven to 375 degrees. Grease a 10- by 15-inch jellyroll pan. Line pan with parchment paper and spray with nonstick coating. Prepare slightly damp tea towel with sugar coating.
Separate eggs and whisk egg whites.
In large mixing bowl, combine yolks with half the sugar and warm water. Beat on medium speed until foamy. Raise speed to high and beat 3 to 5 minutes or until mixture increases in volume and flows in thick ribbons from beaters. Beat in vanilla and almond extract.
Sift together flour, cornstarch and baking powder. With a rubber spatula, lightly fold into beaten eggs until partly mixed.
Whisk egg whites on medium speed until frothy. Raise speed to high. As soft peaks just begin to form, gradually add remaining sugar, about a tablespoon at a time, and beat until whites stand in firm but not dry peaks.
Fold egg whites until egg yolk/flour mixture until evenly incorporated but not overmixed. Spread batter evenly in the prepared nestled pan and quickly transfer to center oven rack.
Bake for 8 to 12 minutes, or until cake is slightly darker at edges and springs back when lightly pressed in center. Immediately transfer to tea towel that’s covered with a thin layer of sugar. From long side, tightly roll up sponge cake and paper to form a log of even thickness. Let it cool.
Can be refrigerated for up to 2 days, or wrap airtight and freeze for up to 2 weeks.
Preparing the filling
Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, vanilla and almond extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Putting it all together Carefully unroll the Biscuit and fill with the whipping cream dring not to break it apart. Reserve some for the outside and decorate with hazelnut or piped cream.
If you like, you can add a layer of Nutella between the Biscuit and cream to add some chocolate flavor.
In a large bowl, beat the butter and sugar on high speed until lightened in color and texture.
In medium bowl, mix flour, salt, baking soda and baking powder. Beat the flour mixture into the butter/sugar mixture until blended and the consistency of brown sugar. Gradually beat in the eggs.
