Sweet Breads, Doughnuts & Pastries

 Cinnamon Rolls - Iced - Compressed Photo

mathilda-krahnThe recipe for our famous signature cinnamon rolls came from a very dear neighbor, Mrs. Walter F. Krahn Mathilda), almost 30 years ago.  Every weekend, we enjoyed fresh baked coffee cake from her kitchen.  I’m certain she smiles down from heaven when she sees the smiling faces enjoying baked goodies from her recipes!

Mrs. Krahn’s Coffee Cake Dough

2—3 cakes yeast

1 cup butter

3 cups water

3/4 cup sugar

1 Tablespoon salt

1 cup powdered milk

3 egg yolks

Flour

Dissolve yeast in a little water separately.  Add to the other ingredients and add enough flour for a sponge effect.  Let this rise first for 20-30 minutes, and then add enough flour to make a soft dough.  Let rise again.  Cinnamon rolls, coffee cake, and raisin bread can be made from this recipe.

For coffee cake: Beat 1 egg; brush top of dough generously, then add crumb topping.  For crumb topping, use 2 sticks oleo, 1 cup brown sugar, 2 cups flour, 1/4 teaspoon salt, and add a little cinnamon.

For raisin bread: Use egg whites from dough; beat until stiff.  Spread on rolled-out dough; sprinkle with 1/2 cup sugar, cinnamon, and raisins.  Roll up jelly roll-style and twist a little to tighten.  Place in round dishpan and let rise.  Be sure to turn ends up to keep sugar in.  Bake 40 minutes at 350°.

Here’s a photo of how the raised dough is prepared.  Spread softened butter generously over the rectangle of dough.  Sprinkle with sugar first, followed by cinnamon.  Sorry, I don’t measure the sugar or cinnamon!  Carefully fold 1/3 of the dough toward center, then fold the other side toward the center (just like folding a letter in thirds to place into an envelope)  Cut into 1″ slices and twist before placing in a buttered pan to rise.  Bake as directed.  Note: the photo below is 2x the original recipe.

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Cherry & Cheese Filled Stollen

It’s very simple to make a stollen, just like you see in your favorite bakery!  By using the coffee cake dough recipe above, and adding a 16 oz. carton of sour cream to the ingredients, a very soft and rich dough is created.  I generally use sour cherries or dried cherries that have been moistened, but you may use any fruit you like most!  I’ve included some photos to help you see how the stollen is formed and how it looks when baked and iced.  This was a Christmas stollen, so I added some colored sugar sprinkles.  The cheese filling and icing recipes are also here for you.  This dough can be made the day before and stored in the refrigerator.  Just be sure to set it out long enough to take the chill off.  Bake the stollen at 350 degrees until golden brown. 

Cream Cheese Filling

8 oz. cream cheese, softened

1/3 c. granulated sugar

1 egg

1/4 tsp. vanilla

In a mixer, blend the cream cheese with the sugar.  Add the egg and vanilla, beat well.  Spread this across the center of the dough before adding fruit.
Blue Willow Pantry Signature Icing
 
1 stick of butter, softened
1 bag of powdered sugar
2 teas. vanilla
Milk
Using a mixer, beat the butter and gradually add the powdered sugar.  Add the vanilla and slowly add enough milk for the consistency you prefer.  The stollen icing needs to be rather stiff, so it won’t melt when spread onto the warm stollen.

 

German Coffee Cake

Old fashioned German Coffee Cake is something we make that people really seem to enjoy because it brings back fond memories of something their grandmother made long ago. If you’d like to start a new tradition in your kitchen, this would be a great recipe to try!

Doughnuts in the Snow!

Homemade doughnuts are always a treat, but my family, friends, and co-workers know when it’s snows at least one inch…I’m making doughnuts!  I start this tradition four years ago, and made 85 doughnuts to celebrate our first snow on January 7th, 2010!  The recipe I use is from The King Arthur 200th Anniversary Cookbook.  I suggest you use a thermometer to check the temperature of the oil, and  I think 365 degrees works best.  I also make this dough and store in the frig overnight. 

 

 

Glenda’s Coffee Cake/ Yeast Roll Dough

 1 cup milk, scalded 1/4 cup lukewarm water

1/4 cup sugar 1 package yeast

1 teaspoon salt 1/4 cup shortening

1 egg, beaten 4 cups sifted flour (approx.)

Pour 1 cup milk into saucepan and heat to the scalding point. Turn off heat. Stir in the sugar, salt, and shortening. Set the mixture aside to cool to lukewarm. While the milk cools, put 1/4 cup warm—not hot—water into large mixing bowl. Sprinkle yeast into the warm water. Stir until dissolved. When the milk has cooled to lukewarm, add it to the dissolved yeast. Stir in beaten egg. Stir in half of the flour. Beat or mix until smooth. Add the remainder of the flour. (You may have to use a little less or a little more flour in order to make a dough that has a rough, dull appearance and will be a bit sticky to handle.) Turn the dough out on a lightly floured breadboard and knead for 8 to 10 minutes. Place the dough in a greased bowl; cover and let rise in a warm place until doubled. Punch dough down and shape for coffee cake or rolls. Cover with a towel and let rise in a warm place for a final time, about 45 minutes. Bake at 350° until nicely browned. (Notes: I usually double this recipe to make 3 coffee cakes)

You may top the dough with any fruit. Favorites are cherries, apricots, peaches, and raspberries. Canned pie filling may also be used. When using canned cherry pie filling, we place the cherries on the dough, one by one. Dried apricots simmered in heavy cream are also very good for coffee cake. Take a fork and prick the dough generously before adding the fruit. This will prevent the dough from rising too when it is baked. The coffee cake is cut into rectangles after it has been iced and cooled for at least 30 minutes. Authentic German Coffee Cake has a thin dough, fruit, crumb topping, and icing. It’s traditionally cut into rectangles approx. 1″x 3″. You may also make this dough and let it rise in the refrigerator overnight to have fresh coffee cake the next morning!

Here’s the crumb topping recipe:

1 stick of butter

1 cup of sugar

1 cup of flour

pinch of salt

just a little vanilla

Mix together until the crumbs form. Place the fruit on the dough first; then add the crumb topping. After baking, drizzle icing over the coffee cake and serve warm.

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2 Responses

  1. i love the cooking classes so much. ces

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