‘Twisted’ Mango Pie Bread

Bread shaping as an art form has a long history. Some types of dough lend themselves well to particular shapes. For instance, a high fat mixture like a brioche can be shaped or braided easily, while a sticky variety is better suited to something simpler.

Apart from braiding bread into a variety of shapes you can simply use the twisted method. No different than making a cinnamon twist but with a bit more prep work involved.

The filling is where you can let your personal imagination and creativity take over. I chose to make some mango filling for ours but any choice that appeals to you works. A note worth mentioning about filling though is that filled strands need more care during handling and twisting as they are prone to tearing.

The question to egg wash or not to egg wash? The main purpose of it is to enhance the top crust with a shine and crispiness. Even though I’m going to brush my bread with cream cheese glaze, I think its still a good idea.

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'Twisted' Mango Pie Bread
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Course Brunch, dessert
Cuisine American
Keyword mango pie bread
Servings
WEDGES
Ingredients
Bread Dough
Mango Filling
Cream Cheese Glaze
Course Brunch, dessert
Cuisine American
Keyword mango pie bread
Servings
WEDGES
Ingredients
Bread Dough
Mango Filling
Cream Cheese Glaze
Votes: 1
Rating: 5
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Instructions
Bread Dough
  1. In a small bowl, whisk together yeast, 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, 1/4 cup sugar & salt. Add yeast mixture, melted butter & beaten egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a damp towel. Set aside to rise for about 20-30 minutes.
Mango Filling
  1. While the bread dough is rising, place all ingredients for the mango filling (except cream cheese), in a heatproof bowl. Combine & microwave for 1-2 minutes until it resembles puree. Allow to cool. With a handheld mixer, mix mango puree & cream cheese to make the filling for bread.
Assembly & Baking
  1. Deflate dough slightly & divide into 4 equal parts & form into balls. On a lightly floured work surface, roll each ball into roughly 12-inch circles.
  2. Divide the filling into thirds. Spread 3 of the dough circles with mango filling. Layer them, ending with the circle that was left without filling. Using a pizza cutter, divide the layered dough into 10 equal strips.
  3. Line a 12-inch round pie dish with parchment paper. Carefully twist strips & place in pie dish, side by side. Cover with a greased piece of plastic wrap & allow to rise in a draft free place for about 10-15 minutes.
  4. Preheat oven to 350 F.
  5. Brush with egg wash & bake for about 20 minutes or until golden brown. Remove from oven & allow to cool for about 10 minutes. While the bread is cooling make the cream cheese glaze.
Glaze
  1. In a small bowl, Beat together cream cheese,, butter & vanilla. Add sifted powdered sugar & beat to a smooth consistency. When bread is still warm brush with glaze.

Cardamom Lime Easter ‘Bunnies’

Although we may change the way we celebrate Easter this year, we can still enjoy some great food. One of the special things about any holiday is the brunch that seems to come with it and Easter is no different. The word itself sounds like coziness.

The practice of creating special breads to celebrate holidays, harvests, religious rites and other occasions worldwide, dates back thousands of years. In some cases, breads aren’t symbolic as much as traditional, baked as a reminder of family, togetherness and celebration. They often contain warm spices like cinnamon or cardamom. Some have a touch of liqueur added to them while others are created in special shapes or have little surprises baked in them.

Cardamom may not get the acclaim of cinnamon, nor does it pop up in recipes as often as ginger, but its flavor pairing capabilities are extensive. This is a flavor that you may love or hate, but for me it is very addictive. Warm, subtly spicy, exotically aromatic, a flavor that transforms both sweet and savory recipes into heavenly dishes.

With some simple snipping and shaping, this cardamom sweet dough turns into adorable bunnies for Easter brunch. Edible table d├ęcor!

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Cardamom Lime Easter 'Bunnies'
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Servings
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Rating: 5
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Instructions
Sweet Dough
  1. In a small bowl, whisk together yeast , 1 tsp sugar & lukewarm milk. Set aside until yeast mixture begins to form a frothy foam, about 5 minutes.
  2. In a large bowl, whisk together flour, remaining sugar & salt. Add yeast mixture, melted butter & egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a tea towel. Set aside in a draft free place until dough doubles in size, about an 1 hour.
Filling
  1. In a small bowl, combine brown sugar, lime zest, cardamom & butter. Mix well. Set aside.
Glaze
  1. In a small bowl, beat together cream cheese, butter & lime juice. Add powdered sugar & mix until glaze consistency. Set aside until buns are baked.
Assemble & Bake
  1. Turn dough onto a lightly floured work surface. Divide in half; roll each half into a rectangle about 12x10-inches. Sprinkle filling evenly over one of the rectangles. Place the second sheet of pastry on top. Lay a piece of plastic wrap over the pastry & lightly roll with a rolling pin.
  2. With a pizza cutter cut 14 strips. You will use 12 of the strips for 'bunnies' & 2 strips for their tails. To form bunnies, overlap one end of strip over the other to form a loop; bring the end that's underneath up over the top end, letting one end extend on each side to make ears.
  3. Place the shaped 'bunnies' on a parchment lined baking sheet, leaving about 2-3-inches between them as they will expand a bit. Cut each of the remaining strips into 6 equal pieces. Roll each into a ball & place it in the loop to form the tail. Loosely cover the 'bunnies' & let them rise for about 15 minutes.
  4. Preheat oven to 350 F. Brush bunnies with egg wash & bake for about 15 minutes until golden brown. Remove from oven & allow to cool slightly on a cooling rack.
  5. While still slightly warm, brush bunnies with glaze. Sprinkle with lime zest & top tails with whites candies.
Recipe Notes
  • If you prefer your bunnies to be a bit more plump, instead of making 12, just make 8 or 10.

Rum & Raisin Hot Cross Buns

The ultimate Easter bun! Who doesn’t love hot cross buns?! Given the baked good’s long history, legends and superstitions have had ample time to develop and grow around them.

Hot cross buns are inseparably linked to Easter and to Christianity. But in reality, they probably have pre-Christian origins. Cross buns were baked to celebrate ‘Eostre’, the Germanic Goddess after which the season of Easter is said to be named.

Over the years, the bun has evolved and changed. Victorian recipes suggest various glazes to top the bun with after baking, including molasses or a honey/turmeric combo. The buns have become spicier too, with the addition of mace, caraway seeds and even coriander.

While some hot cross buns appear on grocery and bakery shelves as early as New Year’s Day, the sweet bun is usually associated with the end of Lent.

Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with a ‘rum raisin‘ idea. Should be good!

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Rum & Raisin Hot Cross Buns
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Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Servings
BUNS
Ingredients
Rum/Raisin filling
Bun Dough
Cream Cheese Filling
Egg Wash
Rum Glaze
Cross Paste
Votes: 1
Rating: 5
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Instructions
Rum & Raisin Filling
  1. In a bowl, combine raisins, warm rum & sugar. Cover with plastic wrap & allow to sit for at least 40 minutes. Strain, discarding liquid.
Bun Dough
  1. In a large bowl, combine lukewarm milk, yeast & 1/4 cup sugar. Let stand until mixture is frothy, about 10 minutes.
  2. In a bowl, whisk together 5 1/3 cups flour, remaining 1/4 cup sugar, salt, cinnamon, nutmeg & allspice. When yeast mixture is ready, add half of the flour mixture to it, beating until just combined. Beat in melted butter, eggs & rum/raisin mixture. Gradually add remaining flour mixture, kneading until smooth dough forms. Add remaining 1/3 cup flour if needed as the dough should not be sticky.
  3. Grease a large bowl, place the dough in it& turn to grease top. Loosely cover & allow to rise in a warm, draft-free place until doubled in size, about 1 hour.
Cream Cheese Filling (Balls)
  1. In a shallow dish, combine sugar & cinnamon. Cut cream cheese into 12 cubes. Roll each into a ball shape then roll them in the cinnamon sugar, coating evenly. Divide dough into 12 pieces. Place a cream cheese ball in the center of each piece of dough, pinching to seal seam. Roll each piece of dough into a ball & place in PARCHMENT lined muffin cups. Cover & let stand in a warm, draft-free place for about 20 minutes.
  2. Preheat oven to 350 F.
  3. In a small dish, whisk together egg & a Tbsp milk. When buns are ready to bake, brush with egg wash. Bake until golden brown, about 15-20 minutes. While the are baking prepare RUM GLAZE & CROSS PASTE.
Rum Glaze & Cross Paste
  1. In a small saucepan, place water, spiced rum & sugar. Over medium heat, bring ingredients to a simmer & allow to bubble gently for 3-5 minutes. The volume of the mixture should drop by at least half. Remove from heat & set aside until ready to use.
  2. In a small dish, whisk together cornstarch, flour, sugar & water until a thick paste forms. You want your paste to be stiff enough to be able to pipe in a clean line, but still manageable.
Finishing Touches
  1. Brush warm rolls with rum glaze & allow to cool. Using a pastry bag fitted with a piping tip, pipe paste over top of buns to form a cross.
Recipe Notes
  • If you prefer, don't hesitate to make these buns without the cream cheese inside. I'm sure they will be just as good --- they're hot cross buns!!

Fig Bread

Today, March 28th, marks the date of my mothers birth. Although she left this earth 43 years ago, her memory remains crystal clear. She was a wonderful mother who made our lives so much better in ways we never realized. She set a good example just by the way she lived the ‘best version of herself’.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed to make. Baking was a ‘job’ she really seemed to enjoy and our family certainly reaped the benefits of that.

Since Easter is only a week away, I thought a fig bread would be nice. Fruit appears in myths from around the world with figs being regarded as a sacred symbol by many.

Velvety soft on the outside with sweet crimson flesh within, the fig is a captivating food. Widespread and abundant throughout the Mediterranean region, figs have been eaten fresh and dried for storage for thousands of years. The fig found its way to America with Spanish missionaries who brought the fruit to Southern California (USA), in the 1700’s. The variety became known as ‘Mission’ figs.

Easter and Good Friday inspire a particularly rich array of decorative breads and buns that make some of the nicest edible centerpieces.

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Fig Bread Wreath
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Course Brunch, dessert
Cuisine American, European
Keyword Fig bread
Servings
Ingredients
Course Brunch, dessert
Cuisine American, European
Keyword Fig bread
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Bread Dough
  1. In a small bowl, whisk together yeast, 1 tsp sugar & warm milk. Set aside for about 5 minutes until frothy
  2. In a large bowl, whisk together flour, remaining sugar & salt. Add yeast mixture, melted butter & egg. Knead until dough comes together in a ball & no longer sticks to the sides of the bowl. Transfer dough to a greased bowl & cover with a tea towel. Allow to rise until doubled in size, about 1 1/2 hours.
Fig Filling
  1. Coarsely chop figs. In a bowl, cream together butter, sugar, cinnamon & cardamom; add figs. Stir to combine & set aside.
Assemble & Bake
  1. Fit a piece of parchment paper to cover bottom & sides of a 10-inch round springform baking pan. Deflate dough & divide into 6 parts. One small part of the dough will be used to for the middle. Roll out in a round circle & place a scoop of filling in the center. Pull sides up around filling & pinch together. Place the 'bun' in the middle of the pan, seam down. Roll out another small piece of the dough into a circle. Cut it into parallel strips then place strips over bun in a weave pattern.
  2. Next roll each of the remaining 4 strips into long rectangles (about 6" x 16" each). Divide filling between 2 of the strips, placing a row down the center of each one. Bring sides together over filling & pinch to seal.
  3. Lay one filled strip over each of the 2 remaining rectangles of pastry (seam side down). Cut angled strips on either side of filled pastry. Using these strips, form a braid over top.
  4. Preheat oven to 350 F. Transfer braids to baking pan forming 2 circles around the center ball. Beat egg wash together & brush over surface of bread wreath. Allow to rise for about 15 minutes in a draft-free place.
  5. Bake until golden brown about 30 minutes. Remove from oven & place on a wire rack to cool.
Cream Cheese Glaze
  1. In a small bowl, whisk together cream cheese, butter, vanilla & powdered sugar until smooth. Drizzle or pipe over fig bread. Decorate with fresh figs if desired.

Ube Cruffins

Ube (pronounced OO-bay), is a purple yam native to the Philippines and other areas of Southeast Asia. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its special taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.

Ube has been used for decades in Filipino cuisine and has now caught on in North America, especially in the form of desserts.

If you’re not familiar with ‘cruffins’, they are a hybrid of a croissant and a muffin. The dough that would be used to make a croissant is rolled up on itself and placed in a popover or muffin pan to be baked. This is how they achieve their characteristic and striking appearance. Next, they are filled with jam, creams, curds, ganaches, etc… You might say it’s about reinventing the croissant.

The first known cruffin was created by Kate Reid in Melbourne, Australia in 2013. A former designer of Formula One racing cars, Kate is no ordinary patisserie. As far back as she remembers, she had a close connection to cars. Her father, being an avid classic car collector, young Kate and her brother would hover around when he was restoring classic Porsche 911’s, sitting in the driver’s seat pretending to go on road trips.

Kate Reid wanted to work at the pinnacle of motor sport. She had the vision that working in the upper echelon of innovation and technology for the automotive industry would give her the opportunity to be incredibly innovative, thinking outside the box and really pushing the boundaries of what was possible.

She tilted her entire education towards earning a degree in aerospace engineering, which eventually led her to a job in Formula One as an aerodynamicist. However, she discovered that it was not what she had imagined it would be like.

From a young age, Kate Reid always loved baking. One day it occurred to her that baking could be more than just a hobby. Fast forward to today, Kate is a pastry chef and the founder and business owner of Lune Croissanterie in the city of Fitzroy, Melbourne, Australia. Seven years in operation, Lune has become known as the prime location for the perfect croissant. It’s a combination of the passion, inspiration and complexity of the croissant.

She harbors no regrets about her big career change, living by the credo that ‘we get one chance at life, so why not love what you’re going to devote your time and mental capacity to’.

One thing for sure, culinary history never gets boring! So now I’m inspired to make some ‘ube cruffins’ and we just happen to have some special little Filipino friends that can be the official taste testers!!

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Ube Cruffins
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Servings
CRUFFINS
Ingredients
Ube Halaya (Jam) BEST TO MAKE A DAY AHEAD OF USING
Servings
CRUFFINS
Ingredients
Ube Halaya (Jam) BEST TO MAKE A DAY AHEAD OF USING
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Instructions
Ube Halaya (Jam)
  1. In a medium, heavy saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & combine well.Cook over a low heat. It is important to stir the mixture often during cooking to prevent it from forming a 'crust'. This process takes about 40-50 minutes until the ube is cooked. The mixture should be thick & sticky. Transfer the ube jam to a container & set aside.
Cuffins
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture one cup at a time, combining after each addition. Once all the flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until dough has doubled in volume.
  4. Lightly grease cups of either a popover or muffin tin. Sprinkle work surface with flour. Roll dough out into a rectangle 21 X 16-inches (about 54 X 40 cm). WITHOUT CUTTING through, mark dough into six equal strips starting on the longest side.
  5. Thinly spread ube jam on strip # 2 & #5 (numbering from the left side). Fold strip #1 & #6 over the jam. Lightly spread the top of each folded side with more jam then fold each one toward center.
  6. Now spread the top of one folded piece, then bring the other side over it. With a rolling pin, slightly press entire layered roll flatter.
  7. With a buttered, sharp knife, cut the strip along its entire length into 3 strips. Next cut each strip horizontally into 4 (or 5) pieces. Carefully lift each piece, stretch it out a bit & then twist it.
  8. Form it into a ring & place in muffin (or popover) cup. When all cruffins are in the pan, use a pastry tube & pipe some ube jam in center of the spiral.
  9. Allow cruffins to sit in a draft-free place for about 30 minutes. Preheat oven to 350 F. Bake cruffins for 20-25 minutes. Grate cheese & set aside.
  10. When cruffins are baked, remove from the oven. While still warm, sprinkle with grated cheese.
Recipe Notes
  • Instead of piping ube jam in center of unbaked cruffins, you can reserve any extra for serving on the side instead.
  • Instead of making a 'true' croissant dough, I used my favorite (sweet) yeast dough. Of course, you don't get the flakiness of a croissant, but the taste & tenderness of the cruffin was still real good.
  • Another alternative would be to use frozen puff pastry.

Avocado Dinner Buns w/ Major Grey’s Mango Chutney

Although, avocados are most traditionally used as a main ingredient in guacamole or to top a salad or sandwich, used in baking they are amazing.

When adding them into yeast bread recipes, you can replace all the butter with equal amounts of room temperature, mashed, ripe avocado. The ripeness of the avocado is very important as it needs to be very soft for it to work perfectly.

In addition to their creamy texture and mild flavor, avocados have a high water content so they can help to make baking softer, chewier and less likely to crumble.

You can freeze mashed, fresh, ripe avocados if you want to have an ’emergency supply’ on hand. To freeze, mash the avocados with a fork or blender. Add some lime juice and mix well. For every avocado use about 1 tablespoon of lime juice to prevent them from browning. Fill a freezer weight zip-lock bag with this puree. Remove the air from the bag, then zip closed and freeze. Best to use frozen avocados within 4-5 months of freezing.

I thought some Major Grey’s mango chutney would be a perfect compliment to these avocado rolls. Major Grey’s chutney is a style of chutney not a brand. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant like mangoes, raisins, citrus, onions, a sugar of some sort, and warm spices. The chutney is sweet and tangy with a nice ‘kick’ of heat at the end that’s enough to compliment the different layers of flavor without consuming them. You will often see it served with curried dishes or as a compliment to meats and cheeses.

Major Grey’s chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th Century British Army officer who presumably lived in British India and created this unique condiment.

The great part about making your own chutney is that you can tailor the ‘sweet & heat’ balance to your own preferences. Of course, there is absolutely nothing wrong with just picking up a jar at the supermarket!!

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Avocado Dinner Buns w/ Major Grey's Mango Chutney
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Servings
ROLLS
Servings
ROLLS
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Instructions
Avocado Rolls
  1. In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Stir; cover & set aside until frothy, about 10 minutes.
  2. In a large bowl, whisk together remaining 1/4 cup sugar, mashed avocado, eggs. Add yeast mixture & stir to combine.
  3. In another bowl, whisk flour & salt. Add flour mixture to yeast mixture gradually, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  4. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least an hour in a draft-free place until dough has doubled in volume.
  5. Punch dough down. Divide into 18 equal pieces in shape into balls. Place into a greased baking dish & cover with plastic wrap/towel. Allow to rise until doubled in volume, about an hour.
  6. Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then brush with the Tbsp of butter. Serve with Mango Chutney.
Mango Chutney
  1. In a saucepan, combine all chutney ingredients; bring to a boil. Reduce heat to medium-low; cook, stirring, until reduced & thick. Refrigerate any not used on rolls.

Hot Cross Bun Loaf

When I think about Easter, one of the first foods that comes to mind are hot cross buns. I’m sure you think I’m going to have a nostalgic memory of my mother’s hot cross buns, but strangely enough, I don’t. The memory I do have from that time in my life is of some very yellow, cylinder shaped loaves. They were soft, sweet and yellow from the many eggs used in the dough. My mother just called it ‘Easter Bread’. It didn’t have icing, candied fruit and nuts or extra spices, it was just plain and gloriously good.

Each year, at Easter time, I really enjoy to make some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). This year I’m going to make a hot cross bun ‘loaf’.

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.

No matter what the reason, Brion & I have always loved these soft, spicy little buns. No doubt, this ‘loaf’ will probably make some good french toast for an Easter brunch.

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Hot Cross Bun Loaf
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Course Brunch, dessert
Servings
large loaf
Ingredients
Dough
Paste for the Crosses
Glaze
Course Brunch, dessert
Servings
large loaf
Ingredients
Dough
Paste for the Crosses
Glaze
Votes: 1
Rating: 5
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Instructions
Dough
  1. In a large bowl, whisk together milk, oil, eggs & sugar. Sprinkle yeast over mixture. Allow to sit for 10 minutes.
  2. In a bowl, combine 4 cups flour with 3/4 tsp cinnamon. Add to yeast mixture & combine. Mixture will be very sticky. Cover bowl with a tea towel & let rise in a warm place for 1 hour.
  3. In a small dish, combine 1/4 cup sugar with cardamom & ginger; set aside. In another small dish, combine paste ingredients for crosses, stirring until smooth. Transfer to a piping bag with a small opening; set aside.
  4. In a small bowl, combine remaining 1/2 cup flour with baking powder, baking soda & salt. When dough has risen, add this mixture & combine. Move dough to a lightly floured surface. Press to slightly flatten dough.
  5. Sprinkle 2 Tbsp spiced sugar & a third of the fruit mixture over the dough. Fold dough over on itself & flatten again. Repeat the process two more times, ending by folding the dough in on itself. Divide the dough into 12 pieces. With floured hands, quickly roll the pieces into balls.
  6. In a buttered, OVERSIZE loaf pan, place 6 rolls then top with remaining 6 rolls. Pipe whatever cross design you prefer on loaf. Cover & allow to rise for about 10 minutes.
  7. Preheat oven to 350 F. Bake for 30-40 minutes. If the loaf is browning too fast, place a sheet of foil over it to prevent this.
Glaze
  1. Combine sugar & lemon juice. When loaf is baked, warm glaze for a few seconds in microwave then brush over loaf.
Recipe Notes
  • If you do not have an oversized loaf pan, a bundt pan will work just fine.

Mexican Sweet Buns or ‘Conchas’

The quintessential Mexican ‘Conchas’ are a type of sweet roll topped with a cookie crust, shaped for it’s namesake, a seashell. Though its precise origin is not known, all conchas are made from an enriched, yeasted dough similar to brioche or challah. What isn’t really clear, is the point at which a baker decided to cover a small round of sweet dough with a thin layer of cookie dough and then bake it.

Traditionally, the bread roll itself is not flavored, but the cookie dough topping has either a vanilla or chocolate flavor. This topping is an essential element on the sweet roll but the color or the way it is scored or decorated can be done in many different ways. Sometimes, brown or white sugar or even colorful sprinkles are dusted over the topping.

Conchas are sometimes split in half horizontally and filled with anything from whipped cream, custard or even refried beans. Some bakeries have been experimenting with new concha flavors. Cinnamon, walnut, agave nectar with golden raisins and pecan flavor are some that have been introduced.

It seems that conchas are at their best when eaten fresh which makes good sense being made from a yeast dough. It’s going to be interesting to see if I can create some of these little conchas with such a mysterious past.

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Mexican Sweet Buns or 'Conchas'
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Servings
Ingredients
Sweet Buns
Servings
Ingredients
Sweet Buns
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Instructions
Sweet Dough
  1. In a dish, add yeast to lukewarm WATER & allow to sit for 5 minutes so yeast can activate. In a large bowl, whisk together lukewarm MILK, sugar, butter, salt & egg. Add yeast mixture & stir to combine. Add flour, about a 1/3 at a time, combining after each addition. Once all the flour has been added, knead on a lightly floured surface for about 2 minutes. The dough should be elastic & slightly sticky but easy to handle.
  2. Place dough in a large greased bowl & turn the dough over to coat. Cover with plastic wrap & allow to rise in a warm place until doubled, about 1 1/2 hours.
Topping
  1. In a bowl, beat the sugar, margarine & vanilla together until light & fluffy. Stir in flour & mix until a thick dough forms. Add additional flour if needed. Divide dough into 3 or 4 even pieces & tint each with food color. If the dough becomes sticky from the food color, add more flour. Cover pieces with plastic wrap until ready to use.
Assembly
  1. When dough is ready, turn out on a lightly floured surface. Divide the dough into 16 even pieces ( press dough into a 14 x 14-inch rectangle; with a sharp knife cut into 4 strips in each direction). Shape each dough piece into a ball by tucking the corners under ( don't roll between your palms, this will just deflate the dough & make it tough). Place dough buns on a large baking sheet that has been lined with parchment paper.
  2. Roll out the topping pieces on a lightly floured surface. Cut into 2 1/2-inch rounds with a cookie cutter or pastry ring. Use the pastry ring to score lines into the dough to resemble the ridges on a seashell (concha). Transfer the scored topping dough rounds to the buns using an offset spatula. If the topping doesn't adhere naturally, use a pastry brush to apply a few dots of water on the underside before applying to the buns.
  3. Allow the buns to rise for about 40 minutes. Before its time to bake, preheat oven to 375 F. Bake buns for 18-20 minutes or until they are just lightly browned on the bottom.
Recipe Notes
  • The topping is made with margarine as it will yield a crunchy & flaky texture.

Moroccan Spiced Fruit Bread

Today, March 28th is the birth date of my mother. Her imprint on my life was huge and I will forever miss her. I read an article recently which I would like to share with you today. It read:

‘I’ve met two kinds of strong women. The first kind is snippy, closed off and only too happy to point out when something isn’t up to their standards. The second kind is like a majestic tree with roots firmly planted and arms open wide. They plant and nurture the seeds of the future and parts of them are passed on through the generations’. My mother was definitely the second type of woman.

When I was thinking about what I wanted to post today, my mind drifted to the recipe archive that lives in my head, eventually making its way to the yeast breads. This is an area my mother had mastered down to a science.

Bread is such a staple food in the diet of most populations and will have featured heavily in most people’s childhoods. This explains why it is one of those smells that evokes such strong memories, particularly of family, childhood and comfort.

I love yeast breads that have spices and dried fruits in them. I recall a combination I had used in another way sometime back so I decided to see if I could make it work in my bread today.

WONDERFUL MEMORIES OF OUR BEAUTIFUL MOTHER!

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Moroccan Spiced Fruit Bread
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Rating: 5
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Servings
Ingredients
Fruit
Sweet Dough
Servings
Ingredients
Fruit
Sweet Dough
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Fruit
  1. In a small bowl, combine fruit, juice & spices. Set aside to marinate.
Sweet Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 tsp sugar; let sit for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 1/4 cup sugar, 1/3 cup melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour & salt. Add flour mixture to yeast mixture 1 cup at a time, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft-free place until doubled in volume.
  4. Punch dough down & place on a lightly floured surface. With your hand, pat & shape the dough into a rectangle 14 X 12-inches in size & about 1/2-inch thick. Using a ruler & a pastry wheel or sharp knife, cut the rectangle into 5 strips. Cut each strip into diamonds about 2-inches long. With a pastry brush, lightly butter tops of 'diamonds' as well as the bottom & sides of a bundt pan with the melted butter.
Assembly
  1. Arrange a layer of diamonds side by side in a ring on the bottom of the bundt pan. Divide fruit mixture in half & sprinkle half over diamonds in pan. Repeat with another layer of buttered diamonds & sprinkle with remaining fruit. Top with last buttered diamonds, arranging each successive layer so that it fits over the spaces left in the previous ring.
  2. Don't concern that the diamonds do not fill all the available space; as they rise & bake they will expand. Cover bundt pan with plastic wrap & a tea towel & allow to rise in a draft-free place until doubled in volume.
  3. Preheat oven to 350 F. Bake bread for 30-35 minutes, or until golden brown. To test for doneness, turn bread out & rap the bottom sharply with your knuckles. The bread should sound hollow; if it doesn't, return it to the pan & bake for 5-10 minutes longer. When baked, turn out on a wire rack to cool slightly.
Drizzle
  1. In a small bowl, beat together drizzle ingredients until smooth, adding only enough milk to make preferred drizzle consistency. Spread or drizzle over warm fruit bread & sprinkle with reserved orange zest.

Fruity Swedish Tea Rings w/ Orange Butter

Believe it or not, we are at the eve of Christmas 2019. I’m sure I’m not the only one who is wondering how we got here so fast. This year I thought it would be nice to make some Swedish Tea Rings for gifting.

These sweet bread rings are slashed at the sides to expose the colorful fruit and nut filling. There are different variations of this bread, some do not have any fruit in them at all, just cinnamon sugar.

Swedish tea rings have been around for a very long time and while not much is known about their origin, their roots are definitely Swedish. It is believed that the bread essentially started as Christmas preparation and was a part of the grand Swedish Christmas feast.

It seems, the authentic Swedish tea rings are similar to a cinnamon roll in the shape of a ring or wreath. I have also concluded that cardamom ( one of my favorite spices) is to Scandinavians like vanilla is to us in America …. the backdrop to anything sweet. With that, I decided to go with a fruit bread that brought both cardamom and cinnamon together. Sweet!

Print Recipe
Fruity Swedish Tea Rings w/ Orange Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Servings
Ingredients
Sweet Bread Dough
Filling
Orange Butter
Course Brunch, dessert
Servings
Ingredients
Sweet Bread Dough
Filling
Orange Butter
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Sweet Roll Dough
  1. In a small dish, heat milk to lukewarm. Add yeast & 1 1/2 tsp sugar; let stand for 5 minutes to allow yeast to activate. In a large bowl, whisk together remaining 6 Tbsp sugar, melted butter, sour cream & eggs. Add yeast mixture & stir to combine.
  2. In another bowl, whisk together flour, cardamom, cinnamon & salt. Add flour mixture to yeast mixture, 1 cup at a time, combining well after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
  3. Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least one hour, in a draft free place until dough has doubled in volume.
Filling
  1. In a small bowl, combine butter, sugar, extract & orange zest; set aside. Toss the fruit & almonds with flour; set aside.
Assembly
  1. Punch dough down. Turn onto a lightly floured surface, divide in half. Roll each into an 18 x 12-inch rectangle. Spread half of the (butter) filling over each rectangle to within 1/2-inch of edges; sprinkle each with half of the fruit mixture. Roll up jelly-roll style, starting with a long side, pinch seams to seal.
  2. Place seam side down on a parchment lined baking sheets. Pinch ends together to form wreaths. With sharp scissors, cut from outside edge to 2/3 of the way toward center of ring at 1-inch intervals.
  3. Separate the cut pieces slightly, twisting each individually to allow filling to show,overlapping with the previous piece. Cover & let rise in a warm place until doubled in size, about an hour.
  4. Preheat oven to 325 F. Bake for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. In a small bowl, combine orange butter ingredients. Serve with fruit bread. Refrigerate any leftover orange butter.