‘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.

Vintage Chocolate Potato Cake

The vegetable cake idea is really not so strange if you consider that most of these dense moist cakes are either spice or chocolate. Who would guess that ‘vegetables’ would be lurking within?

When you think of how many veggies we have incorporated into our desserts, its amazing. Carrot cake is hardly novel having been around for decades but there is also beet torte, zucchini chocolate cake, sweet potato cake or the delicious chocolate sauerkraut cake just to name a few.

The popular chocolate potato cake recipe goes back to the early 1800’s, so its likely the oldest of them all. Like buttermilk, mashed potatoes make baked goods taste better, perhaps because both have the effect of making the cake crumb more tender.

It seems the humble potato is like a blank canvas and wears every role its put in with equal flair. This is a moist, rich cake so icing is purely optional.

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Vintage Chocolate Potato Cake
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Servings
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Instructions
  1. Preheat oven to 350 F. Lightly oil a 9-inch round cake pan or a 12 cup muffin pan & line the base with parchment paper or paper cups.
  2. In a large mixing bowl, whisk together sugar, oil & eggs then potatoes.
  3. In another bowl, combine flour, cocoa, baking powder, baking soda, cinnamon, cardamom & salt. Alternately add dry ingredients & the buttermilk to the egg mixture, beginning & ending with the dry ingredients; stirring with a spoon or rubber spatula.
  4. Spoon the batter into the prepared pan. Bake until the top springs back when touched lightly, 30-35 minutes.
  5. Invert the cake onto a rack & allow to cool thoroughly. Transfer to a plate & dust with powdered sugar if you wish.
Recipe Notes
  • Don't hesitate to add either some nuts or raisins for some extra flavor.

‘Cinnamon Roll’ Cherry Pie

This cinnamon roll cherry pie is a unique take on the classic cherry pie. Mini cinnamon rolls line the pie pan to form the ‘crust’ makes it look so special.

After I saw a photo of a similar idea on Pinterest, some of our sour cherries came to mind and my recipe development came into play once again.

Taking that classic cinnamon roll flavor and making the base of a fruit pie seems perfect. You would probably not want to use it with a key lime pie, but anything that already uses cinnamon such as pumpkin or sweet potato should work great with this type of ‘crust’.

After I made a small amount of sour cherry filling it seemed only logical to make a bit of cream cheese filling to go with it.

While my little culinary creation was baking, I mixed up a bit of lemon glaze for drizzling on it when it had cooled slightly. This turned out to be a seriously good cherry cream pie!

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'Cinnamon Roll' Cherry Pie
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Course dessert
Cuisine American, Ecuador, German
Servings
Votes: 1
Rating: 5
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Instructions
Sour Cherry Filling
  1. In a saucepan, whisk together sugar, cornstarch & salt. Add juice/water mixture & stir to thoroughly combine. Bring to a boil over medium-high heat, stirring frequently. Simmer until thickened, about 2 minutes. Immediately remove from heat. Fold in cherries & cool to room temperature.
Cream Cheese Filling
  1. In a bowl, beat together cream cheese, egg, sugar & vanilla with an electric mixer until smooth. In a separate dish, combine cinnamon & cardamom spices.
Assembly
  1. On a sheet of parchment paper, roll puff pastry into a 12 X 16-inch (35 cm X 45 cm) rectangle. Brush on a thin layer of the cream cheese filling. Sprinkle with spice mixture. Roll it up tightly, starting from one of the long sides. Refrigerate for about 10 minutes or until firm enough to slice easily.
  2. When pastry has chilled, slice roll into 18 pieces. Line a greased 9-inch pie dish with half of the mini spiced rolls. Lay them in the center first & work your way outwards. Press them down in the dish so they stick together & form a base for the pie. Top the pastry first with remaining cream cheese filling, then the sour cherry filling.
  3. Preheat oven to 350 F. On a sheet of parchment paper, lay out the remaining 9 pastry rolls in a circular shape. Place a second sheet of parchment on top. Using a rolling pin, flatten the rolls slightly so they stick together to form the top crust. Pull off the top parchment & flip pastry over the filled pie; gently press it to conform to the pie edges.
  4. Bake for 40 minutes. If top crust is browning too fast, cover outside edges with foil.
  5. In a small dish, combine powdered sugar with lemon juice. After the pie has cooled, drizzle with lemon glaze.

Apple ‘Aumoniere’ w/ Salted Caramel Sauce

Almost every country has its own version of crepes, but it was France’s Brittany region where the tools and techniques were first created and perfected.

The French tend to be a proud people and they hold dear the things that make them unique. In France, creperies are common everywhere and although the French are legendary for their disdain for le fast food, they have their own version of cuisine a la minute.

Crepes are the French answer to fast food. Nearly every street corner in the heart of Paris, has a stand de crepes. These crepes, eaten in the street, on the go, leaving you with a mouthful of sugar and sticky hands, are absolutely memorable. In less time than it takes to fry a burger, a competent crepier can cook a thin, eggy crepe, flip it, fill it, fold it and present it ready to eat.

In French, the word aumoniere is derived from the word aumone, which means, ‘giving money to someone in need’. An aumoniere represents a small purse (the pastry) with coins inside (the filling).

In July (2020), I posted a blog that featured Seafood Aumoniere. Today, I thought it would be nice to use that same technique in a dessert presentation. I find the contrast of the sweet & salty essence of caramel is delicious when combined with the tangy taste of apple.

As many trends in North America do, the salted caramel flavor started in high-end restaurants and gourmet shops. Then it appeared in top chain restaurants and premium supermarkets before finally ending up at superstores like Walmart.

The combination of sweet & salty foods makes for an appealing treat that creates a flavor which is both unique and appetizing. The trick to getting salted caramel right lies in the ratios. Too much salt and the balance is completely off, too much sweetness and it becomes sickeningly sweet. Its that sprinkle, that just barely there dash of salt in the sweet that awakens your taste buds and sends that pleasure to your brain.

It seems the earliest roots of salted caramel can be traced, once again, to Brittany, France where a chocolatier named Henri Le Roux pioneered the art form.

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Apple Aumoniere w/ Salted Caramel Sauce
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Servings
Ingredients
Crepe Batter
Salted Butter Caramel Sauce
Servings
Ingredients
Crepe Batter
Salted Butter Caramel Sauce
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Instructions
Crepes
  1. In a bowl, combine flour & cornstarch; pour in milk slowly while stirring constantly. Add eggs, oil, salt & vanilla. Whisk until smooth. Refrigerate for a minimum of 2 hours.
  2. When batter is ready; heat oil or cooking spray in a crepe pan or skillet. Give the container of batter a quick tap on the counter. Place 1/4 cup of batter into the pan & swirl to even it out & form a circle. When edges start to pull away & the crepe looks cooked in the middle, give it a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter. Should yield 6-8 crepes.
Salted Caramel Sauce
  1. In a saucepan, heat sugar, stirring constantly. The sugar will form clumps & eventually melt into a thick brown, amber colored liquid as you continue to stir. Be careful not to burn.
  2. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating, remove from heat & vigorously whisk to combine it again.
  3. Very slowly, drizzle in the heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat & stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thickens as it cools.
Apples
  1. In a large, heavy skillet melt butter. Add prepared apples & sprinkle with lemon juice to prevent browning; add brown sugar & cinnamon. Cook, covered over medium-high heat, until apples begin to soften, about 8 minutes. Remove from heat & drain off any liquid. This juice can be used for something else as it will make the caramel sauce too runny if not drained off.
Assembly
  1. Divide the apple filling between the 6 crepes, placing each portion in the center of the crepe. Drizzle a bit of the salted caramel sauce over top of the apples. Gather the sides up to enclose the filling, secure with a toothpick.
  2. On serving plates, either pour a small amount of salted caramel sauce in center of plate or create a design with it. Set the apple 'aumoniere' in the center of the plate & sprinkle with chopped walnuts.

Rhubarb Pastries

Here we are at that time of year when rhubarb makes an appearance once again. As always, if you read my blog, you know I can’t resist featuring numerous rhubarb recipes during its growing season. The question is … do you love it or hate it? It demands an opinion. Is it fruit or a vegetable? Is it red or is it green? Doesn’t matter …. rhubarb is rhubarb. It is what it is and doesn’t care if we love it or leave it.

Today, I have made some rhubarb pastries. The tartness is there, as it should be, but is mellowed a bit by the velvety cream cheese so the sharpness is balanced. The night before just put the frozen puff pastry in the fridge to defrost. Make up the rhubarb compote and cream cheese mixture so they can chill overnight. The next morning its nothing more than a quick assembly job before you are ready to bake them.

Great little ‘upscale’ breakfast pastry!

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Rhubarb Pastries
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Course Brunch, dessert
Cuisine American, European
Keyword rhubarb danish
Servings
Ingredients
Course Brunch, dessert
Cuisine American, European
Keyword rhubarb danish
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Rhubarb Compote
  1. In a small pot, place rhubarb, orange juice, sugar, cinnamon, anise, vanilla & ginger. Bring to a boil then reduce heat to low; simmering for about 10 minutes. Rhubarb should be tender but still hold its shape. Set aside to cool completely.
Cream Cheese Filling
  1. In a bowl, beat cream cheese, powdered sugar, egg yolk, salt & vanilla together until well combined. Store in fridge until chilled. As with the compote, the cream cheese bakes better in these when it is chilled.
Assembly
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Lay puff pastry sheet on a lightly floured surface & use a pizza cutter to create 16 small triangles (first cutting eight rectangles & then splitting them into 2 triangles each). Spread each triangle with a thin layer of cream cheese mixture & top with some rhubarb compote. Starting at the long end, roll each triangle into a crescent shape. Transfer pastries to a parchment lined baking sheet with space in between each one.
  3. Refrigerate pastries for 10 minutes then beat together egg white & water. Brush the surface of pastry with egg wash & bake 12-15 minutes or until golden. Allow to rest on baking tray for 5 minutes, then move to a cooling rack.
Topping
  1. In a bowl, whisk together powdered sugar, extract & milk. Drizzle over danish & garnish with toasted almond slices. Serve warm.
Recipe Notes
  • Usually puff pastry is packaged containing 2 sheets. I only wanted to make one but you will definitely have enough of the cream cheese & rhubarb fillings to make both sheets if you wish.

Mini Dutch Apple Waffle Pies

Frozen waffles are like having a blank canvas begging for you to add your personal touch to create something unique.

The little toaster waffles called Eggo’s popped up on the market in 1953. They were created by three brothers, Anthony, Sam & Frank Dorsa, who had previously been known for their mayo business that had took off in the 1930’s.

When Eggo’s first appeared on the freezer shelves in grocery stores, they had a totally different name … Froffles! It was meant to be a combination of frozen and waffles but it didn’t last long. The name was swapped out for Eggo waffles by 1955. This unique frozen breakfast item didn’t become truly popular until about 1968.

So if you like waffles and apple pie, this dessert should interest you.

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Mini Dutch Apple Waffle Pies w/ Caramel Sauce
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Ingredients
Waffle Pies
Streusel Topping
Caramel Sauce
Servings
Ingredients
Waffle Pies
Streusel Topping
Caramel Sauce
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Instructions
Waffle Pies
  1. Preheat oven to 425 F.
  2. In a small bowl, whisk together water & cornstarch. Pour into a medium pot over medium-high heat with both sugars, spices & salt. Once sauce begins to thicken up, add the diced apples & reduce heat. Cook for 10-12 minutes to soften the apples, stirring occasionally.
  3. While apples are cooking, press waffle shells into 12 custard cups & then divide apple filling between them.
Streusel Topping
  1. In a bowl, combine streusel ingredients; using your fingertips, work to make very coarse crumbs. Divide evenly between 'pies'. Bake for 16-17 minutes. Remove from oven & cool slightly.
Caramel Sauce
  1. In a small saucepan over medium-high heat, combine sauce ingredients. Cook until bubbly & thickened, whisking constantly, about 5-7 minutes. Drizzle over apple desserts when serving.
Recipe Notes
  • Adjust sugar amounts in any part of the recipe if you wish.

Blueberry Babka Rolls

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 42 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 and I always will.

It is also with very loving thoughts, I celebrate my mother-in-law, Dolores, for her loving and kind ways and for raising that ‘special’ man I love sharing my life with. Love to my sisters, who gave so much of themselves to be the great mom’s they are.

Babka ….. an old world beauty with roots in both the Jewish and Eastern European communities. A cake like, sweet yeast bread, richer than that of a cinnamon bun but not as rich as a Danish pastry. The name Babka means ‘little grandmother’ in many European languages.

Traditionally, babka was filled with seeds, nuts and sometimes even honey or filled with layers of cinnamon sugar or chocolate. This classic baked good has been making its way into every corner of the food world. A great babka dough is a blank canvas for almost any filling. Many other flavors have been developed and have become equally popular.

Fruit lovers can now indulge in apple-cinnamon or raspberry and apricot cream cheese babkas. There is also a Middle Eastern favorite using halva (sesame candy) or a completely savory version with sun-dried tomatoes.

This bread seems very fitting on our Mother’s Day blog.

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Blueberry Babka Rolls
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Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
Servings
ROLLS
Ingredients
Babka Dough
Blueberry Filling
Streusel Topping
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Instructions
Babka Dough
  1. In a small bowl, place water & sprinkle with the yeast & a pinch of sugar; stir to combine. Allow to stand until frothy, about 5-10 minutes.
  2. In a large bowl, whisk together 4 cups of the flour, sugar & salt. Make a well in the center of the flour & add eggs, yolk & oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
  3. Pour the yeast mixture over the egg slurry. Mix the yeast, eggs & flour with a wooden spoon until a shaggy dough that is difficult to mix forms. Turn dough out onto a floured work surface & knead for about 10 minutes. If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky. The dough has finished kneading when it is soft, smooth & holds a ball-shape.
  4. Place the dough in an oiled bowl, cover with plastic wrap & place in a draft-free area. Allow to rise until doubled in bulk, about 1 1/2 - 2 hours.
Blueberry Filling
  1. In a small saucepan, combine cornstarch, sugars & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat & add lemon juice; cool completely.
Streusel Topping
  1. In a bowl, whisk together flour, powdered sugar, salt & baking powdered. Cut butter into small chunks & add the flour mixture. Using your fingertips, work the butter into the flour mixture until it forms LARGE, coarse crumbs. Place in refrigerator until ready to use.
Assembly
  1. Line a large baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough into a rectangle, roughly 40 X 60 cm (15" X 24"). Spread half of the filling on center third of the dough. Fold one of the sides over the center & spread the remaining filling on top. Next, put opposite side of the dough over all & gently press together.
  2. Using a sharp knife or a pizza cutter, cut 15 strips, between 2 - 2.5 cm (3/4"-1") thick. Twist each strand of dough a few times then, holding one end between you thumb & forefinger, coil the dough to form a circle. Finish by pinching the outer end to the ring, so it holds the circular shape when baking. Repeat with remaining strips. Place rolls on lined baking sheet as you make them. Cover baking sheet with plastic wrap & set in a draft-free place until rolls have doubled in size.
Baking
  1. Preheat oven to 350 F. Brush rolls with egg wash. Sprinkle streusel & chopped nuts evenly over the tops, pressing lightly so the crumbs adhere to the rolls. Bake for about 20 minutes or until golden brown. Remove from oven & place on a cooling rack.

Pearl Couscous Pudding w/ Poached Fruit

While names may be confusing, if you have never tried ‘pearl couscous’, you should. Because of its size and shape, Israeli couscous is sometimes marketed as pearl couscous. Yet in Israel, it goes by neither of these names … its called ‘ptitim’ which roughly translates to ‘little crumbles’. To make it even a bit more confusing … although it is called couscous, technically its not but more like a pasta.

Unlike the finely grained North African couscous made of semolina, Israeli couscous has larger granules, resembling tiny pearls. They are made from a paste of moistened, finely ground, hard wheat flour which is forced through a machine to make round pellets and then toasted dry in ovens. The toasting process seals in the starch to prevent the ‘pearls‘ from falling apart when later cooked in liquid. It also gives the pasta a bit of a nutty taste.

Whatever name you prefer, it is a tasty alternative to rice or pasta. Not only will it serve as a base for vegetable and herb packed salads, it can be stirred with stock to make creamy risottos or use it as a replacement for tapioca or rice in dessert puddings. Its even good just as a side dish tossed with oil or butter, lemon and fresh herbs.

I was able to buy just a small amount at the bulk store so I could make this pudding. The poached fruit makes such a nice topping for it as well.

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Pearl Couscous Pudding w/ Poached Fruit
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Ingredients
Pudding
Poached Strawberries & Rhubarb
Servings
Ingredients
Pudding
Poached Strawberries & Rhubarb
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Instructions
Pudding
  1. In a saucepan, combine coconut oil with cardamom spice over medium-low heat. Add couscous & toast, stirring occasionally, just until the couscous has turned a light golden brown.
  2. Add coconut milk, making sure to get all the fat from the can, along with the sugar & salt. The pan should be hot enough that the coconut milk will bubble up & fizz a little then add vanilla.
  3. Bring mixture to a simmer then turn the heat down to low & cook for 5 minutes, stirring frequently. After 5 minutes turn off the heat, cover & allow to sit for 5 minutes then remove the lid & stir. Pudding thickens as it cools.
Poached Fruit
  1. In a large saucepan, place water & sugar over high heat & stir until sugar dissolves. Reduce heat to low & add strawberries & rhubarb. Simmer for 10 minutes or until fruits are softened but still retain their shape. Cool.
Assembly
  1. Serve pudding at room temperature otherwise it becomes a solid mass when cold. If it's too thick you can stir in a bit more coconut milk to help thin it out, adding a tablespoon or so at a time until you have the desired consistency. Divide pudding between serving dishes & top with poached fruit to serve.

Cardamom Roasted Persimmons

Persimmons are in season between November and February. Mildly sweet and juicy with a slight crunch reminiscent of a cross between a peach and a pear. Since there is only a short window in which you can enjoy this exotic fruit, persimmons make up for it by working well in both sweet and savory recipes.

The two most commonly available varieties are Fuyu and Hachiyas. Some recipes prefer one over the other. Treat them like you would an apple and turn them into jams, puree, tarts and cakes. Paired with pork adds a nice fruity and caramelizing sweetness.

Fuyus are squat and round whereas Hachiyas are acorn shaped and have a pointed bottom. When buying persimmons, look for the unblemished skin with the green leaves and top still attached. The texture should be like a tomato-firm but a bit of give without being to soft. Persimmons are usually sold unripe, so leave them on the counter for a day or two until the skin deepens to a rich sunset orange.

Cardamom is a complex flavor that can be used in any of the usual autumn and winter recipes. There is nothing subtle about cardamom, so when used in all but sparing amounts, it will dominate whatever its paired with. Cardamom has been used in Christmas baking in Germany since the middle ages.

You can eat roasted persimmons hot or cold. For a quick breakfast, make a batch ahead of time, then just reheat in the microwave or eat cold.

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Cardamom Roasted Persimmons
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Instructions
  1. Preheat oven to 375 F. In a small bowl, combine hot water with 3 Tbsp honey; stir until honey is dissolved. With a sharp knife, split the vanilla bean in half lengthwise & scrape half of the seeds into the bowl. Reserve excess seeds for yogurt.
  2. Peel the persimmons, cut them in half lengthwise & then slice into 1-inch thick wedges. Arrange the slices in a baking dish, drizzle with lime juice & sprinkle with the honey mixture, cardamom & butter.
  3. Roast persimmons for about 45-60 minutes spooning the pan juices over top occasionally. When done they should be tender & easily pierced with a knife.
  4. In a small bowl, combine 1 1/2 Tbsp honey & yogurt. Add the remainder of the vanilla bean seeds; whisk until yogurt is smooth & well blended.
  5. To serve, divide yogurt between 4 serving dishes, top with a quarter of the persimmons, drizzle with any extra syrup & sprinkle the pistachios on top.
Recipe Notes
  • When using extract in place of vanilla bean in a recipe, use 1 teaspoon for every one inch of vanilla bean. Be sure to replace vanilla bean with vanilla extract and not vanilla flavoring or imitation vanilla, which are both a far cry from real vanilla.

Sour Cherry Custard Buns

Fall is that time of year that we can enjoy some more of those wonderful cherries from our own little tree. The fact that we live in the northern part of Alberta, Canada and can eat cherries fresh from our tree is such a bonus.

Even though these cherries are classed as a semi-sweet variety, there are still endless ways to enjoy them. When I was growing up, I remember my mother making something she called ‘dampfnudeln’. The taste was wonderful and as I recall, these were sweet yeast dumplings in a vanilla custard sauce. I’m not sure if they had anything in the center or not.

It seems there are endless recipes and preparations, variations on recipes and variations on variations …. ROHRNUDELN, HEFENUDELN, GERMKNODEL, DAMPFNUDELN, BUCHTELN and on and on. Basically they are all yeast dumplings, sweet (or savory) but the preparation varies somewhat. Some are poached in a milk/sugar liquid, whereas others are baked. Some are filled, some not. Most seem to be served with a vanilla custard.

For mine, I’m trying to incorporate some of our cherries in a soft, sweet yeast bun with some vanilla custard. I think I’ll call them ‘dampfbuchteln’. Buchteln are a typical Bohemian dish from the region in the middle of Europe that was formerly German. It was from there that recipes like this made their way into German and Austrian kitchens. That name seems fitting, having the characteristics of both kinds of buns.

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Sour Cherry Custard Buns
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Course Brunch, dessert
Servings
Ingredients
Sweet Roll Dough
Vanilla Custard
Course Brunch, dessert
Servings
Ingredients
Sweet Roll Dough
Vanilla Custard
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Instructions
Sour Cherry Compote
  1. In a saucepan, combine sugar, cornstarch & salt; add juice & stir to combine. Bring to a boil over medium-high heat, stirring frequently, simmer until thickened, about 1-2 minutes. Immediately remove from heat. Gradually fold in cherries. Cool to room temperature, stirring occasionally. I found it easier to make the compote a day ahead of the buns.
Sweet Roll 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 together flour & salt. Add flour mixture to yeast mixture, 1 cup at a time combining well after each addition. Once the flour has all 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 & a tea towel. Allow to rise for at least 1 hour in a draft free place until dough has doubled in volume.
  4. Punch dough down & turn out onto a lightly floured work surface. Divide the dough into 12 equal sized pieces & roll each into a ball. Place under a tea towel so they won't dry out. Take one ball & shape it into a flat circle large enough to hold a spoonful of compote.
  5. Fold over & pinch the edges, then carefully shape into a ball again. Place in a buttered 12-inch spring form pan, seam side down. Repeat with remaining dough balls. Cover with tea towel & let rise for another 30 minutes.
  6. Preheat oven to 350 F. Bake buns for about 20-25 minutes or until golden. Remove from oven; cool for just a few minutes then pat with butter. When completely cooled, sprinkle with powdered sugar if you wish.
Vanilla Custard
  1. Sift together cornstarch & flour. Using a whisk, combine the beaten eggs & the flour mixture until powders are dissolved. In a saucepan over medium heat, stir together milk, sugar & salt. Once sugar & salt are dissolved, add in the egg mixture & keep stirring everything until the mixture is thickened. Remove from heat & stir in butter & vanilla. Nice to serve warm under the cherry buns.