(about 2-4 minutes each time), ensure to stop the mixer and scrape down sides of the bowl between each addition. Scrape down the bowl again, and knead 10-15 minutes on medium speed (20-30 minutes using low speed). The dough has been kneaded enough when it lifts cleanly off the bottom of the bowl. Dough will be soft and tacky but should not stick to your hands. On a floured work surface, turn out dough. Using lightly floured hands, tuck the edges of the dough in towards the center, then carefully flip so the seam is face down, then shape into a ball. Place dough ball back in mixer bowl, cover with a towel and allow to rise until doubled in size (about 1 hour). Turn dough onto a lightly floured surface, repeating the same process as in step 8, cover the dough ball and allow it to rise in the fridge for at least 8 hours, ideally overnight. Split dough into 2 halves, shape into loaves, and let rise at room temperature in covered loaf pans for 2 hours until size has doubled. Preheat oven to 325°F. Before baking, brush tops with egg wash, then bake for 35- 45 minutes until golden brown.
Desserts & Baked Goods Coffee Brioche
u
By Chelsey Lale Ingredients: 2 tbsp. Espresso powder ½ cup Whole milk 2 ½ tsp. Active dry yeast 5 Large eggs 1 Egg yolk 2 tsp. Vanilla extract
5 tbsp. Sugar 1 ½ tsp. Salt
4 cups + 2 tbsp. All-purpose flour 1 cup + 2 tbsp. Butter, very soft Directions: Combine espresso powder and milk, heat to 110-115°F (just warm to the touch) Whisk together milk, honey, and yeast in a mixer bowl and set aside for 5-10 minutes for the yeast to bloom. Add eggs and egg yolk and whisk gently. Add vanilla and dry ingredients and mix to form a shaggy dough. Using a dough hook attachment, knead the dough for 3-5 minutes on low speed. Divide soft butter into quarters, add one portion at a time, allowing the butter to be thoroughly mixed in before adding the next portion
u
Cinnamon Roll Cake By Royal Oak Senior Living Ingredients: Cake 3 cups All-purpose flour ¼ tsp. Salt 1 cup Sugar 4 tsp. Baking powder 1 ½ cup Milk 2 Eggs ½ cup Butter, melted Topping 1 cup Butter, softened 1 cup Brown sugar 2 tbsp. All-purpose flour 1 tbsp. Cinnamon Glaze 2 cups Powdered sugar 5 tbsp. Milk 1 tsp. Vanilla Directions: Preheat oven to 350°F.
So good you might
just cry over it!
Mistyglen Creamery milk is processed on our Belmont farm, only a few hundred feet from the cows who produce it. • Whole minimally processed Milk • Whole minimally processed Chocolate Milk • Fresh Cheese Curds every Friday including 13 flavours • Minimally processed traditional cup set yogurt Yogurt and milk packaged in glass with return.
Mix all the cake ingredients together except for the butter. Slowly stir in the melted butter and pour into a greased 9 x 13 pan. For the topping, mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 28-32 minutes. When the cake has cooled, mix together the glaze and pour over the cooled cake.
BRIWOOD HOLIDAY COOKBOOK – 26 – HOMETOWN ST. THOMAS
Made with FlippingBook - Online catalogs