Cinnamon Babka

This is a rich buttery yeast bread (almost cake or dessert), full of cinnamon flavor. It’s not hard to make, just takes a little time, and so worth the wait!

Cinnamon Babka

Babka Dough
1/2 cup whole milk (heat to 110°)
1½ tsp yeast
1/4 cup sugar
2 egg yolks (reserve egg whites, 1 for filling & 1 for top of loaf)
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp salt
4 Tbl butter, softened

Cinnamon Filling
1 cup brown sugar
1/4 cup flour
2 Tbl butter, melted and cooled
1 egg white
2 tsp cinnamon
1/8 tsp salt

In bowl of mixer with dough hook, pour heated milk. Sprinkle yeast over milk, sprinkle sugar over yeast, and let sit until yeast is activated and bubbly. Add egg yolks, egg, and vanilla; mix. Add flour and salt; mix about 3 minutes. Increase mixer speed to medium and softened butter in pieces, one piece at a time. Mix until butter is incorporated and dough smooth, about 5 minutes. Turn dough out into a greased bowl, cover, and let rise until at least doubled (probably about 2 hours).

Mix cinnamon filling ingredients and set aside. Turn risen dough out onto well floured surface. Using enough flour so dough doesn’t stick, roll out into a 12″x16″ rectangle. Gently spread cinnamon filling evenly over surface of dough. Roll up starting from short side and pinch seam. Using a sharp knife, carefully cut all the way down the center of your dough cylinder (use flour on knife to help keep from sticking). Turn both halves of dough so filling is facing up. Twist one half over the other starting in the middle to the end (keeping cut edges facing up) and twist other end from center to the end. Tuck ends under and loaf together to length of loaf pan. Liberally grease loaf pan and carefully lift loaf into pan. Cover and let rise about 1½ hours.

Preheat oven to 350°. Lightly beat the one reserved egg white until frothy. Gently brush over risen loaf and sprinkle with cinnamon sugar if desired. Bake about 45 minutes. Cool in pan on cooling rack about 20 minutes, remove from pan and cool completely for clean, neat slices.

Cinnamon Babka 1  Cinnamon Babka 2

Cinnamon Babka 3  Cinnamon Babka 4

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Cinnamon Sugar Sheet Cake

Cinnamon Sugar Sheet Cake…say that five times fast! It’s my daughter Rachel’s birthday and she is far away from me in another state. The only way I know to feel better about that situation (without getting on a plane), is to bake a cake.

Cinnamon Sugar Sheet Cake

Cake:
1 cup butter
1 cup water
2 cups sugar
2¼ cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
2 eggs
1 tsp vanilla
1/2 cup sour cream

Preheat oven to 375°, spray 12’x17″ sheet pan. In large microwave proof bowl, heat butter and water for about 2½-3 minutes on 50% power in the microwave; whisk until butter is melted. Add sugar, flour, baking soda, cinnamon, salt, and nutmeg; whisk until smooth. Add eggs, vanilla, and sour cream. Whisk until well combined and smooth batter. Pour batter into prepared pan. Bake 20-25 minutes, test center with pick. Make frosting right before cake is baked.

Frosting:
1/2 cup butter
6 Tbl milk
4 cups powdered sugar
1 tsp vanilla
cinnamon sugar
crystal sugar

In saucepan, heat butter and milk to melt butter and just after mixture starts to boil remove from heat. Whisk in powdered sugar and vanilla. Spread evenly over warm cake. Sprinkle cinnamon sugar and crystal sugar evenly over frosting. Garnish with chopped pecans, walnuts, sprinkles, white chocolate curls, if desired.

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Soft & Thick Snickerdoodles

It is Sunday afternoon and I have a hankerin’ for a cookie. To Pinterest I go and find this cookie from sallysbakingaddition.com. A little twist on the good ol’ favorite…the snickerdoodle.

Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles 2

Cookie Dough:
1 cup butter, softened
1 ¹/3 cups sugar
1 egg
2 tsp vanilla
3 cups flour
2 tsp cream of tartar
1 tsp baking soda
2½ tsp cinnamon
1/2 tsp salt

Cinnamon Sugar Topping:
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 375°. With electric mixer, cream butter and sugar. Mix in egg and vanilla. Stir together flour cream of tartar, baking soda, cinnamon, and salt. Add dry ingredients to creamed mixture and mix thoroughly, dough will be thick. In a bowl, stir together cinnamon sugar topping. Drop scoops of cookie dough into cinnamon sugar topping, roll to coat, and place on silpat or parchment lined cookie sheet. Bake for 11-12 minutes (I prefer 11 minutes). Press down slightly as they come from the oven if you need to (I didn’t need to, they are supposed to be thick). Makes about 2 dozen.

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Three Years Ago: Salted Peanut Marshmallow Bars Salted Peanut Marshmallow Bars

Cinnamon Glazed Nuts – Two Ways!

These nuts are a delicious snack. I usually make them around the holidays to give as gifts or just to have around for family and friends. There are two recipes I use, one I can’t remember where I got it and another from my mother-in-law. The first has a smoother texture with a hint of vanilla flavor. The second has a more granular texture with more of a toasted flavor. Both are yummy and what we called “morish”, you just have to have more! Try both!

Cinnamon Glazed Nuts 1

4-5 cups nuts (I use pecans or walnuts or a mixture)
1/2 cup water
1 cup sugar
1 tsp cinnamon
1/2 tsp salt
1½ tsp vanilla

Spray a cookie sheet, set aside. Put nuts in heat safe bowl. In saucepan, combine water, sugar, cinnamon, and salt. Bring to boil over medium heat. Stirring constantly, cook to soft ball stage about 240°. Remove from heat and stir in vanilla. Pour hot syrup over nuts and stir to coat completely. Spread nuts out on prepared cookie sheet and cool to set up. Break apart. Store in airtight container.

Cinnamon Glazed Nuts 2

4-5 cups nuts (I use pecans or walnuts or a mixture)
1 egg white
1 Tbl water
3/4 cup sugar
2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350°. Put nuts in large bowl. In small bowl, whisk egg white and water until frothy. Pour over nuts and toss to coat well. In small bowl, combine sugar, cinnamon, and salt. Sprinkle small amount over wet nuts and stir, sprinkle more and stir, continue until nuts are well coated. Spread nuts out on large cookie sheet. Bake 10 minutes, remove and stir. Bake 10 minutes more, remove and stir. Bake 5-10 minutes more, stir. Remove from oven and let cool completely. Store in airtight container.

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Mini Apple Pies

Two of my favorite people are coming for dinner, Mom and Dad. We are eating fairly light because after dinner we are going on a long walk. I do know that my parents would love a little something sweet after our meal, so here is a little something sweet!

Mini Apple Pies

Mini Apple Pies 2Mini Apple Pies 3Mini Apple Pies 4

Pastry:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup butter flavor shortening
3 Tbl ice water

Stir together flour, sugar, and salt.  Cut in the shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together.  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.

Apple Pie Filling:
1 large granny smith apple, peeled, cored, cut in mini chunks (about 1½ cups)
lemon juice
1/4 cup sugar
1 Tbl flour
1/8 tsp cinnamon
dash nutmeg

Preheat oven to 375°. Roll out pastry dough , cut out 8 rounds about 3½” in diameter. Gently fit down into mini muffin cups in mini muffin pan. Put tiny cut apple chunks in bowl and sprinkle with lemon juice, toss. Stir together sugar, flour, cinnamon, and nutmeg. Sprinkle over apple chunks and toss to coat. Spoon apple filling into pastry cups. Gently pressing down to fill cups completely up to top. Cut out desired shape of pastry dough to place on top of each mini pie. Sprinkle with cinnamon sugar or sugar crystals or both. Bake 25-30 minutes or until golden and filling is bubbling. Let cool in pan 10 minutes, remove and cool completely on cooling rack. Makes 8 mini pies.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pistachio Bread

Sometimes when you see something, you just have to try it for yourself.  I saw a picture and headed to livingtastefully.weebly.com to get this recipe which originally came from James Beard.  A little sweet, but not too sweet, a crunch from the pistachios, and that beautiful green…I really like this bread.  I was running to leave town and didn’t do it justice in the pictures, but I think it would be lovely for a special occasion.  I wish I could have a bite right now…

 

1 pkg (2¼ tsp) dry yeast
1/4 cup warm water (approx. 110°)
1 Tbl sugar
1 cup warm milk
1/4 cup butter, softened
1/2 cup sugar
2 tsp salt
3-4 cups flour
1/4 cup butter, melted
1/3 cup sugar
1 cup shelled, salted pistachio nuts, coarsely chopped
1 egg, beaten

In large bowl of mixer, combine yeast, 1 tablespoon sugar, and warm water and allow to proof.  Add warm milk, the ¼ cup softened butter, 1/2 cup sugar, and salt; mix well.  Add flour, one cup at a time, beating well after each addition.  Knead until smooth and elastic.  Form into ball, place in sprayed bowl, and turn to coat top.  Cover and set in a warm, until double in bulk.  Punch dough down and turn out on floured surface.  Roll into rectangle about 18″x12″.  Brush surface with melted butter and sprinkle with the 1/3 cup additional sugar and coarsely chopped pistachio nuts.  Beginning with long edge of rectangle, roll up dough, pinch seam to seal.  Place on silpat or parchment lined baking sheet.  Join ends of roll and pinch ends together to form a ring.  Slice two-thirds of the way down into the ring, at 3/4″ intervals.  Twist each slice to the right so that interior of slices are facing upwards.  Let ring rise covered in warm place until almost doubled in size.  Brush entire surface gently with beaten egg, then bake in preheated 375° oven for 25 to 35 minutes until bread is nicely browned (if inside is not quite done and outside is brown, cover with foil).

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If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Doughnut Muffins

This recipe is from Martha Stewart.com.  In the fall, I never get tired of pumpkin recipes.

Muffins:
10 Tbl unsalted butter, softened
3 cups flour
2½ tsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/3 cup buttermilk
1¼ cups pumpkin puree
3/4 cup brown sugar
2 eggs

Cinnamon Sugar Coating:
3/4 cup sugar
2½ tsp cinnamon
1/4 cup butter, melted

Preheat oven to 350°.  Spray 12 standard muffin cups with non-stick spray.  Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.  In small bowl, whisk together buttermilk and pumpkin puree.  In large bowl, using electric mixer, beat butter and brown sugar until light and fluffy.  Beat in eggs.  Add flour mixture alternating with pumpkin mixture, and beat to combine.

Scoop batter evenly into muffin cups and bake 30 minutes until toothpick inserted in center of a muffin comes out clean.  Meanwhile, combine sugar and cinnamon.  Let muffins cool 10 minutes in pan on wire rack.  Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture.  Let muffins cool completely on wire rack.  I just wanted the the coating on the top, used 1/2 cup sugar and 2 tsp cinnamon.  Dipped tops in butter and rolled top in cinnamon sugar.

One Year Ago Today:  My Favorite Apple Pie 

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.