Peach Melba Bread

HAPPY MOTHER’S DAY!

Today as we celebrate Mother’s Day, many special memories come to mind. My mother passed away in 1978 but even after 44 years, time has changed nothing. I still miss the sound of her voice, the wisdom in her advice, the stories of her life and just being in her presence. I miss her today as much as the day she left us. At the time of her passing a friend said to me, ‘your mother is always with you’. At the time, I didn’t quite understand what she had meant but as the years have passed it has come clear to me.

We are fortunate to still have Brion’s mother, Dolores, in reasonable health. It is with loving thoughts we celebrate her today for her loving and kind ways. Even though covid hasn’t allowed us to spend time with Dolores, to still be able to hear her voice on the phone is precious.

I wanted to post this article today that I had saved from many years ago. It certainly clarifies the meaning of my friends comment.

Your mother is always with you * She’s the whisper of the leaves as you walk down the street, she’s the smell of certain foods you remember, flowers you pick, the fragrance of life itself * She’s the cool hand on your brow when you’re not feeling well, she’s your breath in the air on a cold winter’s day * She is the sound of the rain that lulls you to sleep, the colors of a rainbow, she is Christmas morning * Your mother lives inside your laughter * She’s the place you came from, your first home, she’s the map you follow with every step you take * She’s your first love, your first friend, even your first enemy, but nothing on earth can separate you * Not time, not space … not even death.

On this Mother’s Day, I would also like to acknowledge my sisters, Loretta, Marilyn & Rita, who give so much of themselves to be the great mom’s they are.

I thought this nice sweet bread would be fitting for a Mother’s Day brunch.

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Peach Melba Sweet Bread
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Sweet Dough
Egg Wash
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Sweet Dough
Egg Wash
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Instructions
  1. In a small dish, place lukewarm milk, 1 Tbsp sugar & yeast. Allow to sit 3-5 minutes until frothy.
  2. In a large bowl, whisk together melted butter, oil, eggs & 2 Tbsp sugar. Add flour & mix until well incorporated. Cover with plastic wrap & a towel. Allow to rise in a draft free place for about an hour.
  3. NOTE: Be sure to roll out and shape the dough on parchment paper for easier transferring. Generously dust parchment paper with flour, add the dough. Add more flour to the top of the dough.
  4. Gently roll out the dough into a rectangle about 16x10” in size, adding more flour as needed so the dough doesn't stick to the rolling pin. The dough will be slightly sticky.
  5. Spread dough with a thin layer of peach preserves. Using a piping bag, pipe seedless raspberry preserves on top. Fold dough over, from the short end, in half.
  6. Starting about an inch down from the fold, make 6 slices. Twist each slice then roll dough into a loaf starting with the uncut folded end, rolling towards you.
  7. Transfer bread with parchment paper to a 9 x 5-inch loaf pan. Whisk together egg and water, carefully brush top of bread. Allow bread to rise 30 minutes.
  8. Preheat oven to 375°F.
  9. Bake for 20 minutes, until the top of the bread is golden.
Recipe Notes
  • You notice this bread does not have a lot of sweetener in the dough because of the fact you are using jam or preserves for the filling. For something special, I used a St Dalfour product that uses only grape, dates & pineapple concentrate to sweeten the jam. It was definitely not oversweet so it comes down to personal taste.

Blueberry Lemon Poke ‘Bread’

The ‘poke cake‘ is an advertising invention of the late 1970s, when Jell-O created it to increase sluggish sales. The Jell-O salads of the ‘50s and ‘60s were outmoded and on the wane so this was a way to bring it back. These cakes were colorful and easy to make. A fork, chopstick or the handle of a wooden spoon is used to poke deep holes all over the top of the baked cake. Next, it is topped with a colorful Jell-O syrup, which trickles into the cake looking like brightly colored streamers.

But, like all successful desserts, even the poke cake has undergone numerous reinterpretations over time. Starting from the base no longer cooked only in vanilla flavor but also made with coconut, lemon, chocolate, with fruit & yogurt, arriving at the holes that are filled in other choices such as chocolate, cream, jams, etc. etc.

Although it would seem like poke cakes are a phenomenon born in corporate American kitchens, drenching cake in flavorful liquids is not new, or an entirely an American creation. England’s sticky toffee pudding, a single layer date cake, is poked all over while still warm from the oven with a fork or skewer and drenched in sticky butterscotch sauce. Genoise, the classic French sponge cake, is almost always soaked in sugar syrups spiked with liqueur, not just for flavor, but to keep the cake fresh and prevent it from drying out. Pastel de tres leches, or ‘three-milks cake’, is a beloved Latin American classic. Made from sponge cake soaked in a milky syrup combining evaporated milk, sweetened condensed milk and heavy cream. All three called for this hole-poking action long before the 1970’s.

Of course, getting back to my German heritage, brings to mind a German butter cake or butter kuchen. This classic yeasted cake (actually more like bread), seems to be very closely aligned with the poke cake idea. After the dough has risen and been rolled out, deep impressions are made for the filling to nestle in. I think some blueberries and lemon curd will work nicely here.

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Blueberry Lemon Poke 'Bread'
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Glaze
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Instructions
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, melted butter, sour cream & egg. Add yeast mixture & stir to combine.
  2. In another bowl, whisk 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 dough has doubled in volume.
Assembly & Bake
  1. Line a 15" X 10"-inch jellyroll pan with parchment paper. Place dough on paper & press out evenly in pan. Make about 20 deep impressions in dough with your fingertips. Fill each one with a spoonful of lemon curd & top with a couple of large blueberries. Allow cake to rise 10 minutes.
  2. Preheat oven to 350 F.
  3. Bake bread/cake for about 20 minutes or until golden. Meanwhile, combine glaze ingredients. Remove from oven: cool for just a few minutes then drizzle with glaze. Sprinkle with sliced almonds. Cut into 15 serving pieces.

Hot Cross Cream Cheese Braid

Hot Cross Buns, the sweet roll with a mythical history, are an Easter classic. This simple piece of spiced bread decorated with a cross, while not an extravagant treat, is a global food tradition. Given their long running history, it is no wonder there are so many fables surrounding their origin. From warding off evil spirits to cementing friendships, the stories of hot cross buns can be documented back to 6th century Greece.

While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. Brion & I are extremely fond of these little gems, so every year I enjoy to come up with a new version but still not straying away from the original iconic bun (or bread) taste.

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Hot Cross Cream Cheese Braid
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Instructions
Marinate Fruit
  1. In a bowl with a lid, marinate prepared dried fruit in your choice of alcohol or orange juice overnight or at least 30 minutes.
Sweet Dough
  1. In a bowl, combine yeast, lukewarm milk & 1 Tbsp sugar; allow to sit until frothy.
  2. In a bowl, combine flour, salt, cinnamon, cardamom & ginger.
  3. In a larger bowl, melt butter slightly; add remaining sugar, beaten egg, vanilla, a portion of the marinated fruit & frothy yeast mixture. Combine then add flour mixture & continue mixing to combine all ingredients.
  4. On a lightly floured surface, knead dough for about 15 minutes. If necessary, add a bit more flour. Shape into a ball; place in a greased bowl, turn over once or twice to coat the dough with oil. Cover, let rise until doubled, about 1-1 1/2 hours.
Cream Cheese Filling
  1. In a bowl, beat cream cheese, sugar, vanilla & any excess rum drained off fruit until smooth.
Assembly & Baking
  1. On a lightly floured work surface or parchment paper, roll the dough into a 12 x 14-inch rectangle, ensure an even thickness of 1/4 inch.
  2. Along one long side of the dough make parallel, 4-inch long cuts that are 1-inch apart (like piano keys), with a pizza cutter or sharp knife. Repeat on opposite side, making sure to line up these cuts with those you have already made on the other side.
  3. Spoon all but 1/4 cup cream cheese filling down the center of the rectangle. (Reserve the 1/4 cup of the cream cheese for making crosses on baked braid). Leaving 1-inch on the top & bottom unfilled. Smooth cream cheese mixture then top with remaining marinated fruit.
  4. Begin folding the cut side strips of dough in pairs over the filling at an angle, alternating left, then right, as if you were braiding, until you reach the other end. Tuck the ends underneath the braid.
  5. Transfer to a baking sheet; cover with a loose plastic wrap & a towel. Allow to rise in a draft-free place until doubled in size, about 30 minutes. Preheat oven to 350 F. Just before placing braid in the oven, make the egg wash & lightly brush over the top of the braid.
  6. Bake 20 minutes until golden brown. Check after 15 minutes; if the braid is starting to brown to fast, float a piece of foil, shiny side down, over it. Remove from oven & allow to cool slightly.
Decorating
  1. Place 1/4 cup cream cheese mixture in a small piping bag that has been fitted with a small round tip. Make crosses on braid.
Recipe Notes
  • If you would prefer, mix all the marinated fruit right into the dough instead of putting some in the filling.
  • If you would rather not decorate with some crosses on top, use all cream cheese in the filling, your choice.

Raised Potato Doughnuts w/ Blackberry Glaze

Today, March 28th, our family honors the birth date of my mother. Over 40 years has gone by since her passing and she still is a never ending song in my heart …. sometimes I may forget the words but I always remember the tune. As children we think we are invincible, that nothing can harm us. Innocence is bliss and makes our childhood carefree and happy as it should be. Little do we know of the worry we cause our mothers as soon as we step out of the door.

I grew up in a time when we would sit down to supper with the entire family and relate our adventures of the day. So much has changed since then and I feel so fortunate to have experienced a time when life was much gentler.

As I’ve mentioned many times on the blog, my mother was an amazing ‘baker’. Although, my siblings & I just took her cooking and baking skills for granted then, I realize now just how amazing they were. If she ever had any ‘failures’, I sure can’t remember them. Yeast goods were her forte. She baked bread every week and there was always something special with one little piece of that dough such as a pan of cinnamon rolls etc.

I recall some raised potato doughnuts that my Dad called ‘spudnuts’. Potato bread or doughnuts are supposedly a creative way to use up leftover mashed potatoes. The truth of the matter is, it is the secret ingredient to incredible tasting, light & airy potato bread.

Spudnut Shops were North American, 1950’s franchised stores selling doughnuts made with potato flour called Spudnuts. The original recipe is based on a folk recipe that traces back to Germany. I’m presuming Germany calls them ‘fastnacht‘.

To make a long story short, when my mother made these potato doughnuts, they were to die for! So here’s my version of the taste of a memory.

BEAUTIFUL MEMORIES OF OUR DEAR MOTHER!

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Raised Potato Doughnuts w/ Blackberry Glaze
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Blackberry Glaze
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Blackberry Glaze
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Instructions
Dough
  1. In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
  2. In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
  3. In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
  4. Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size. Lightly butter a 12-hole doughnut pan; set aside.
  5. Punch down the dough & cut into 12 evenly sized pieces. Roll each piece into a strip long enough to fit around each doughnut hole mold. Lay them in the molds & pinch the ends together so the dough rounds are more or less even.
  6. Cover the tray with plastic wrap & a towel & allow to rise for about 30 minutes.
  7. Preheat oven to 350 F.
  8. Bake doughnuts for about 20-25 minutes. The bottom should only be slightly browned while the top is still pale as they will be a bit chewier then.
Blackberry Glaze
  1. While doughnuts are baking, place blackberries in a food processor & puree ; strain. Place in a small bowl & add lemon juice, vanilla & sifted powdered sugar. Combine until fully incorporated & no lumps remain.
Glazing
  1. When baked doughnuts a still slightly warm, drizzle glaze over them & allow glazed doughnuts to set about 20 minutes before serving.
Recipe Notes
  • I wanted to give my little doughnuts a bit of a fancier look today so I baked them in mini Bundt pans. Same great flavor wearing a new look!

‘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
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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 décor!

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Cardamom Lime Easter 'Bunnies'
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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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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
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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
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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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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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Rating: 5
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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!!

Print Recipe
Avocado Dinner Buns w/ Major Grey's Mango Chutney
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
ROLLS
Servings
ROLLS
Votes: 1
Rating: 5
You:
Rate this recipe!
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.