Croissants - Daring Bakers September 2011

The Daring Bakers go retro this month!  Thanks to one of our very talented non blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child.

However, it seems this recipe is more along the lines of the traditional Viennese croissant.  According to the Larousse Gastronomique, the pastry originated in Budapest in 1686 when the Turks who were besieging the city, dug underground tunnels.  The Bakers, who worked through the night, heard the tunneling Turks and raised the alarm.  To honor the Bakers, they were given the privilege of making a special pastry in the shape of a crescent in memory of the emblem of the Ottoman flag.

Exhibit A: Wonky Crescent

These turned out pretty good, aside from a few wonky crescents.  This recipe has nearly 60 steps and in total takes about 12 hours!  So the most difficult part is the time and patience required although they can be left overnight at certain stages.  The recipe makes 12 croissants.  I made 6 plain and 6 chocolate and almond croissants.  They were delicious, although pretty buttery, so I think I'd get away with using less butter next time.

Preparation time: In total, 12 hours.
Making dough, 10 mins
First rise, 3 hours
Kneading and folding, 5 mins
Second rise, 1.5 hours (or overnight in the fridge)
Rolling in the butter (turns one and two), 15 mins
First rest, 2 hours
Turns three and four, 10 mins
Second rest, 2 hours (or overnight in the fridge)
Forming croissants, 30 mins
Final rise, 1 hour (or longer in the fridge)
Baking, 15 mins


Equipment:
Measuring cups
Measuring spoons
Mixing bowls of numerous sizes
Rubber spatula
Plastic bag
Pastry scraper
Clean counter space or board for rolling and kneading
Rolling pin
Plastic wrap
Baking tray







Ingredients:
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dryactive yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 ¾ cups (225 gm/½ lb) of strong plain flour (I used Bread and Pizza plain flour)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash
Filling:  you can keep them plain or fill a range of fillings such as fruit (e.g. blueberries) or chocolate and almonds.  I used dark chocolate and slivered almonds.


1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the
yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it. It’s a little difficult to explain, but essentially involves smacking the dough on the counter and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches (25½  cm by 12½ cm))
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square

47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Note: Here's where you can insert your filling if using.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place on a rack to cool for 10 minutes before
serving.

Baklava - Phyllo Dough and all! - Daring Bakers June 2011

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

This recipe has 3 parts:  Phyllo Dough, Baklava Filling and Baklava Syrup.

What did I discover?

• This recipe takes quite a lot of time.  It took the best part of a Sunday afternoon to complete, plus overnight resting. 
• Phyllo pastry is surprisingly easy to make!  Once I got the hang of stretching it out, it was quite relaxing to make (provided you have the time).
• Note that you will need to make about 18 sheets of phyllo for layering so make them just a little bigger than your pan.  I made my sheets a bit too large (one sheet was probably about the size of 2 pans) so I ended up piecing sheets together to make enough for the middle layers.  I kept a few good pieces for the top layers and the end result turned out just fine.
• Flour is your friend!  I thought I floured pretty well but the pastry sheets still stuck to each other when I was ready to pull them apart for layering.
• Baklava is a fun word to say :)

The recipe below is my slightly tweaked version of the Daring Bakers recipe baked in a 6.5" x 10" baking pan.

Phyllo Dough

If necessary, dough can be made a head of time and frozen.  Just remove from freezer, allow to thaw

and continue making your baklava.

2 2/3 cups (185 gm) unbleached all purpose (plain) flour

1/4 teaspoon  salt

1 cup less 2 tablespoon (105 ml) water, plus more if needed

4 tablespoons (60 ml) vegetable oil, plus additional for coating the dough

1 teaspoon cider vinegar

1. In the bowl of your stand mixer combine flour and salt
2. Mix with the paddle attachment
3. Combine water, oil and vinegar in a small bowl
4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water.
5. Change to the dough hook and let knead on the lowest speed for approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.
7. Shape the dough into a ball and lightly cover with oil
8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best (I let mine rest 2 hours and it was good)

2 hours later....

Rolling your Phyllo

- remove all rings and jewelry so it does not snag the dough.

- use whatever means you have at your disposal to get the dough as thin as you can. 

- you won't get it as thin as store bought pastry which is made by machine.

- remember that the sheets only need to be a little larger than the size of your pan and you need 18 of them, so if your sheets come out much larger, start with a smaller piece of dough.

- I made 2 piles of phyllo sheets - a pile of torn ones and a pile of good ones, so I could use the good ones for the top layer(s).

1. Unwrap your dough and cut off a chunk about the size of a golf ball. While you are rolling be sure to keep the ball of dough covered so it doesn’t dry out.
2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding flour, flour and more flour.  The good thing is, you can't over flour.
3. Roll out the dough a bit to flatten it out.
4. Wrap the dough around your rolling pin/dowel
5. Roll back and forth quickly with the dough remaining on the dowel (I tried this numerous times with my rolling pin and sort of got the hang of it, but ended up finding it much easier to stretch it out of the back of my hand/arm - see next step)
6. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. 
7. Set aside on a well-floured surface. Repeat the process until all your dough is used up. Between each sheet again flour well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.

Baklava Filling

1 (5-inch/125 mm piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons (10 ml) (8 gm) ground cinnamon

few pinches ground cloves

3/4 cup raw or roasted cashews

3/4 cup raw or roasted hazelnuts

3/4 cup raw or roasted pistachios

2/3 cup (150) sugar

phyllo dough sheets (per the above recipe)

1/2 cup (~ 120 g) melted butter  (for brushing the dough sheets)

1. Preheat oven to moderate 350°F/180°C.
2. Combine nuts, sugar and spices in a food processor and pulse on high until finely chopped. If you do not have a food processor chop with a sharp knife as fine as you can. Set aside.
3. Trim your phyllo sheets to fit in your pan
4. Brush bottom of pan with butter and place first phyllo sheet
5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)
6. Sprinkle 1/3 of the nut mixture on top
7. Continue layering phyllo and buttering, repeating 4 times
8. Sprinkle 1/3 of the nut mixture on top
9. Continue layering phyllo and buttering, repeating 4 times
10. Sprinkle the last 1/3 of the nut mixture on top
11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.
12. Once you have applied the top layer tuck in all the edges which a flat edged spatula to give a nice appearance.
13. With a sharp knife cut your baklava in desired shapes (e.g. triangles, diamonds, squares) and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. My 6.5" x 10" pan cuts nicely into 24 little triangles.  
14. Brush with a generous layer of butter making sure to cover every area and edge
15. Bake for approximately 20 minutes; remove from oven and cut again this time all the way through. Continue baking for another 20 minutes. (Oven temperatures will vary.  Watch closely for the top to be golden brown).

While you're waiting for the Baklava to bake, make the syrup...

Baklava Syrup

1 cup honey

1 cup water

1 cup sugar

1/2 a cinnamon stick

1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange is best)

a few whole cloves or a pinch or ground clove

1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved
2. Boil for 10 minutes, stir occasionally.
3. Once boiled for 10 minutes remove from heat and strain cinnamon stick, lemon and whole cloves (if using) allow to cool as the baklava cooks.

Now that your baklava is cooked to a golden brown colour...

1. Remove from oven and pour the cooled (probably still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring.  Cover with syrup until all the gaps are filled to the top with the syrup.  It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!
2. Allow the baklava to sit overnight to absorb the syrup.

The next morning...

Next morning all syrup is absorbed and voila... is good to eat!

Freezing/Storage Instructions/Tips: There are a few ways to store your Baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You will notice as the days pass it will get a little juicier and chewier. You may choose to store it in the fridge; this will make it a little harder and chewy, but does increase the shelf life. You can also freeze your baklava and then just set it out at room temperature to thaw.

Chocolate Marquise on Meringue - Daring Bakers May 2011

The May 2011 Daring Bakers’ challenge was hosted by Emma of CookCraftGrow and Jenny of Purple House Dirt. They chose to challenge everyone to make a Chocolate Marquise. The inspiration for this recipe comes from a dessert they prepared at a restaurant in Seattle.

This recipe has quite a few different parts:
- Chocolate Base
- Chocolate Marquise
- Torched Meringue
- Tequila Caramel
- Spiced Almonds

 ... so you can make the Chocolate Base and Marquise (allowing time for it to freeze at least overnight) and then make the rest when you're going to serve.

I really liked the spice/chocolate/tequila combo although I'd probably suggest going a little lighter on the cayenne in the chocolate base and spiced almonds.

The great thing is that the Chocolate Marquise lasts in the freezer, well wrapped for months, so it's been a handy dessert to pull out of the freezer when needed.  I can also attest to the fact that it'a a great tasting,  easy mid week dessert with a dollop of vanilla ice cream.

What you'll need:
8"x8" square pan
Parchment paper
Stand mixer or a hand mixer and someone to stand over it for 15 – 20 minutes uninterrupted Parchment/wax/baking paper
Whisk
Blowtorch
Saucepan
Sheet pan
Candy thermometer or cake tester (although I didn't have one so I just eye-balled it)
Spatulas for folding, spooning, scraping
Mixing bowls
Plastic wrap

CHOCOLATE BASE
Note:  this is an ingredient for the chocolate marquise, not meant to be used separately

6 oz (170 grams/ ¾ cups) bittersweet chocolate (about 70% cocoa)
¾ cups (180 ml/6 fluid oz.) heavy cream
1/4 teaspoon salt
1/8 teaspoon cayenne (I'd probably even go lighter on the cayenne though cause you can definitely taste it in the final product).
1/8 cup (30 ml/ 1 fluid oz.) tequila
1/8 cup (30 ml/ 1 fluid oz.) light corn syrup
1/2 teaspoon vanilla
1/8 cup (2 tablespoons/less than 1/2 ounce) dutch pressed cocoa powder (do not substitute natural cocoa powder.)
1/16 teaspoon freshly ground black pepper
1/2 oz unsalted butter (1 tablespoon/15 grams), softened

1. Line the square pan with 2 sheets of baking paper of a generous length so that the baking paper is quite long on the sides (these will be your 'handles' to make it easier to remove the Marquise later).
2. Place the chocolate in a small mixing bowl.
3. In a double-boiler, warm the cream until it is hot to the touch (but is not boiling). Remove from the heat and pour over the chocolate.
4. Allow it to sit for a minute or two before stirring. Stir until the chocolate is melted completely and is smooth throughout.
5. Add the remaining ingredients and stir to combine.
6. Set aside until cooled to room temperature. Do not refrigerate, as the base needs to be soft when added to the marquise mixture. If you make it the day before, you may need to warm it slightly. 
7. Whisk it until it is smooth again before using it in the marquise recipe. 

CHOCOLATE MARQUISE
Servings: 9 2"x2" cubes

6 large egg yolks at room temperature
2 large eggs
1/3 cup (75 grams/ 2⅔ oz) sugar
2 tablespoons + 2 teaspoons (1⅓ fluid oz/ 40 ml.) water
Chocolate Base, barely warm (recipe above)
1 cup (8 fluid oz./ 250 ml.) heavy cream
1 cup Dutch process cocoa powder (for dusting)

1. In the bowl of a stand mixer, combine the egg yolks and whole eggs. Whip on high speed until very thick and pale, about 10 - 15 minutes.
2. When the eggs are getting close to finishing, make a sugar syrup by combining the sugar and water in a small saucepan.
3. Bring the syrup to a boil and then cook to softball stage (235F/115C). If you have a cake tester with a metal loop for a handle, the right stage for the syrup is reached when you can blow a bubble through the loop. 
4. With the mixer running on low speed, drizzle the sugar syrup into the fluffy eggs, trying to hit that magic spot between the mixing bowl and the whisk.
5. When all of the syrup has been added (do it fairly quickly), turn the mixer back on high and whip until the bowl is cool to the touch. This will take at least 10 minutes.
6. In a separate mixing bowl, whip the heavy cream to soft peaks. Set aside.
7. When the egg mixture has cooled, add the chocolate base to the egg mixture and whisk to combine. Try to get it as consistent as possible without losing all of the air you've whipped into the eggs. We used the stand mixer for this, and it took about 1 minute.
8. Fold 1/3 of the reserved whipped cream into the chocolate mixture to loosen it, and then fold in the remaining whipped cream.  
9. Pour into the prepared pans and cover with plastic wrap (directly touching the mixture so it doesn't allow in any air). 
10. Freeze until very firm, at least 2 - 4 hours (preferably overnight).

TORCHED MERINGUE
Servings: Makes about 1 cup of meringue which is fine for 3 or 4 servings.  Double if needed.

3 large egg whites
1/2 cup less 1 tablespoon (105 ml) (3½ oz or 100 gms) sugar
Splash of apple cider vinegar
1/8 teaspoon vanilla extract

1. Combine the egg whites, sugar and vinegar in the bowl of a stand mixer. 
2. Wash your hands!
3. Using your (clean, washed) hand, reach in the bowl and stir the three together, making sure the sugar is moistened evenly by the egg whites and they make a homogeneous liquid.
4. Over a saucepan of simmering water, warm the egg white mixture. 
5. Use one hand to stir the mixture continuously, feeling for grains of sugar in the egg whites. As the liquid heats up, the sugar will slowly dissolve and the egg whites will thicken. This step is complete when you don't feel any more sugar crystals in the liquid and it is uniformly warm, nearly hot.
6. Remove the mixing bowl from the saucepan and return it to the stand mixer with the whisk attachment.
7. Whisk until you reach soft peaks. In the last 10 seconds of mixing, add the vanilla to the meringue and mix thoroughly.
8. Leave the meringue until your ready to plate.

TEQUILA CARAMEL
Servings: Makes about 1/4 cup of caramel, again good for 3 or 4 servings.

1/4 cup sugar
2 tablespoons water
1/4 cup (60 ml.) heavy cream
1/4 teaspoon salt
1/2 tablespoon tequila

1. In a heavy-bottomed saucepan, combine the sugar and water on medium-high heat. 
2. Boil until the water completely evaporates and the sugar caramelizes to a dark mahogany color.
3. Working quickly, add the cream to the darkened caramel. It will bubble and pop vigorously, so add only as much cream as you can without overflowing the pot.
4. Return the pot to the stove on low heat and whisk gently to break up any hardened sugar. Add any remaining cream and continue stirring. 
5. Gradually, the hard sugar will dissolve and the caramel sauce will continue to darken. 
6. When the caramel has darkened to the point you want it, remove it from the heat. 
7. Add the salt and tequila and stir to combine. 
8. Set aside until ready to serve.

SPICED NUTS
1/2 cup (4 oz.) sugar
1 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon salt
1 large egg white
1 cup (145 grams/ 5 oz.) blanched whole almonds

1. Preheat the oven to 350F. 
2. Line a sheet pan with parchment paper or foil.
3. In a small bowl, combine the sugar, cinnamon, cayenne, and salt.
4. In a larger mixing bowl whisk the egg white until it's frothy and thick.
5. Add the spice mix to the egg white and whisk to combine completely.
6. Add the nuts to the egg white mixture and toss with a spoon.
7. Spoon the coated nuts onto the parchment paper-lined baking sheet.
8. Bake the nuts for 30 minutes, or until they turn light brown. 
9. Allow the nuts to cool completely and they will get very crunchy. 
10. Set aside until ready to serve.

When everything is done and you're ready to plate:

1. Spoon the meringue onto a plate and use a blowtorch to broil.
2. Remove the marquise from the freezer ~ 15 minutes before serving.
3. While it's still hard, remove it from the pan by pulling on the baking paper 'handles' or by flipping it over onto another piece of parchment.
4. Cut it into cubes and dust the cubes with cocoa powder.  Note:  handle the cubes as little as possible because they melt, get messy quickly and become difficult to move. However, you want to wait to serve them until they've softened completely.  If you need time to put the plating components together put the cubes in the fridge so they slowly thaw
5. Plate the cubes with the torched meringue.
6. Drizzle over the caramel sauce.
7. Toss the spiced almonds on the plate for garnish.
8. Enjoy the soft, sweet, crunchy, smooth, spicy, cold goodness!

Filled Meringue Coffee Cake - Daring Bakers March 2011

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.


We were given 2 options of flavorings to use for this cake: a typically sweet version with chocolate, nuts and cinnamon and an Indian inspired version.  As I planned to take the cake (if successful) to a friend's baby shower I stuck to the sweet version.  Well, it was a success and tasted good but I can't say I love love loved it, so I'm not sure it would stay top of mind to make it again.


What did I learn?  Despite having coffee in it's name, this cake doesn't contain coffee.  I can only assume the name means that it's a cake one is supposed to eat with coffee? Can anyone tell me then what the difference is between a coffee cake and a tea cake!?


This recipe makes 2 round coffee cakes of a decent size.  As it's best eaten fresh, halve the ingredients if you, like me, don't have enough mouths at home to eat that much in a day or 2.


What you'll need:
Measuring cups for dry ingredients
Measuring cup for liquid
Measuring spoons
Cutting board and sharp knife
2 large mixing bowls
1 small mixing bowl
1 medium mixing bowl for beating egg whites, preferably plastic or metal
1 medium saucepan
Electric mixer or stand mixer
Wooden spoon
Rolling pin
Spatula
Clean kitchen scissors or sharp knife
Plastic wrap & clean kitchen towel
Parchment/wax/baking paper
2 medium-sized baking trays
Cooling racks
Serving platter
Vegetable oil to grease bowl


CAKE DOUGH: 
4 cups (600 g / 1.5 lbs.) flour 
¼ cup (55 g / 2 oz.) sugar 
¾ teaspoon (5 g / ¼ oz.) salt 
1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast 
¾ cup (180 ml / 6 fl. oz.) whole milk 
¼ cup (60 ml / 2 fl. oz. water (doesn’t matter what temperature) 
½ cup (135 g / 4.75 oz.) unsalted butter at room temperature 
2 large eggs at room temperature


MERINGUE: 
3 large egg whites at room temperature 
¼ teaspoon salt ½ teaspoon vanilla 
½ cup (110 g / 4 oz.) sugar


SWEET FILLING: 
1 cup (110 g / 4 oz.) chopped pecans or walnuts 
2 Tablespoons (30 g / 1 oz.) granulated sugar 
¼ teaspoon ground cinnamon 
1 cup (170 g / 6 oz.) semisweet chocolate chips or coarsely chopped chocolate


Preparing the dough:

1. In a large mixing bowl, combine 1 ½ cups (230 g) of the flour, the sugar, salt and yeast.
2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted. Ria’s version: add the 10 saffron threads to the warmed liquid and allow to steep off of the heat for 10 minutes. This will give the mixture a distinct aroma and flavor and a yellowish-orange hue.
3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 1 cup (150 g) flour and beat for 2 more minutes.
4. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the 1 ½ cups of flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
5. Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.

Preparing the filling:

1. In a small bowl, combine the cinnamon and sugar for the filling if using. You can add the chopped nuts to this if you like, but I find it easier to sprinkle on both the nuts and the chocolate separately.

Once the dough has doubled, make the meringue: 

1. In a clean mixing bowl – ideally a plastic or metal bowl so the egg whites adhere to the side (they slip on glass) and you don’t end up with liquid remaining in the bottom – beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. 
2. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assemble the Coffee Cakes:

1. Line 2 baking/cookie sheets with parchment paper.
2. Punch down the dough and divide in half. 
3. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle.
4. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. 
5. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate).
6. Now, roll up the dough (like a scroll cake), from the long side. 
7. Pinch the seam closed to seal. 
8. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
9. Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
10. Repeat with the remaining dough, meringue and fillings. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.

Baking and serving:

1. Preheat the oven to 350°F (180°C). Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
2. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
3. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling.
4. Eat as quickly as you can.

Panna Cotta and Florentines - Daring Bakers February 2011

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

After last months challenge I was quite pleased that this months recipes were for something that I would probably make again.  Although, I wasn't really a fan of the Nestle Florentine recipe.  I think Florentines should at least have nuts and/or fruit and this recipe was lacking both. So I also tried a different florentine recipe (from the blog of David Lebowitz).

I made a vanilla panna cotta with plum syrup.  I've gotten in to the habit of going to the organic fruit and vege stall on Saturday mornings before yoga (ok so I still have a little San Fran still in me) and they had some delicious plums that were just waiting to be turned into syrupy goodness.

Here's what I learnt:

• Panna cotta is uber easy to make .... and that's about it.  Oh and pants to the Nestle recipe... I didn't like it at all.

VANILLA PANNA COTTA
1 cup (240 ml) whole milk
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin
3 cups (720 ml) whipping cream (30+% butterfat)
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt
1 Vanilla Bean - cut lengthways

1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. Whisk it a few times at this stage.
3. Next, add the cream, honey, sugar, and pinch of salt.  Also scrape out the seeds from the vanilla bean and add to the mix.
Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

PLUM SYRUP
 1/3 cup sugar
 1/3 cup water
 1 tbs lemon juice
 6 plums - halve plums, remove stones and dice

1. Stir  sugar, water and lemon juice in a small pan over medium heat until dissolved.
2. Simmer until thickened slightly.
3. Add plums to the pan.  Warm the plums slightly then remove from heat.
4. Spoon a little of the syrup and diced plums over the top.

FLORENTINE COOKIES (Nestle)
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup**
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

** I'm not sure exactly what dark corn syrup is but a quick Google search at the supermarket told me that it's a mix of molasses and golden syrup.

1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5).  Prepare your baking sheet with silpat or parchment paper.
2. Melt butter in a medium saucepan, then remove from the heat.
3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well.
Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.
4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.
5. While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn't touch the bottom of the bowl).
6. Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).
7. Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

Here's what they looked like going in to the oven....
I can't show what they looked like coming out cause it ended up being a giant florentine mush.

CHOCOLATE DIPPED FLORENTINES (davidlebowitz.com)
1 large egg white, at room temperature
1/3 cup (50g) powdered sugar
1 3/4 cup (130g) blanched sliced almonds
a good pinch of flaky sea salt
grated zest of half an orange*, preferably unsprayed
chocolate - to coat (of desired)


1. Preheat the oven to 300F (150C).
2. Line a baking sheet with parchment paper and brush very lightly with neutral vegetable oil.
3. In a bowl, mix together all the ingredients.
4. Keep a small bowl of cold water and a fork near where you’re working.
5. Dip your hand in the cold water before lifting each portion of almonds, and place heaping tablespoon-sized mounds of the batter evenly spaced on the prepared baking sheet.
6. Once you’ve covered the baking sheet, dip the fork in cold water to flatten the cookies as much as possible. Try to avoid having many gaps between the almonds.

7. Bake for 10 to 15 minutes, until the cookies are golden brown. Exact time will vary based on how large your cookies are. The authors recommend lifting the bottom of one with a metal spatula to check and see if they’re cooked through. If they’re not brown across the top and bottom, they won’t be agreeably crispy.
8. Let cookies cool, then lift with a thin metal spatula and place them on a cooling rack until crisp. Continue baking all the cookies on the same baking sheet.
9. Store Florentines in an airtight container until ready to coat.

To coat one side with chocolate, melt a few ounces of chopped bittersweet or semisweet chocolate in a clean, dry bowl, stirring until smooth. Use a brush or metal spatula to coat the underside of each cookie with a thin layer of chocolate. Let cool in a cool place or the refrigerator until firm. Once firm, store Florentines in an airtight container at room temperature.

 

Biscuit Joconde Imprime/Entremet - Daring Bakers January 2011

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog Accro.
She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Basically the challenge was to make a fancy patterned thin piece of sponge to wrap around the inside of a cake tin or mould.  Then, assuming you get to the final stage, to fill the mold with any filling you choose.  This challenge had 4 main parts:

1. Make the sponge batter.  This will be the thin piece of sponge that encases your dessert.
2. Make the paste.  This can be colored or flavoured with cocoa powder and will be used to pattern the sponge batter.
3. Cut the fancy patterned sponge into a strip to wrap around the inside of a mold.
4. Make something cold and relatively stable to fill the molds with, such as butterscotch cream pudding.

What I learnt:

• I found this one tres difficile!! I tried 3 times and my end result was still pretty average.
• If you're going to use almond meal as the recipe suggests for the sponge, make sure you use blanched almond meal.  The first time I tried I used non-blanched almond meal and the sponge came out with brown flecks through it (obvious in hindsight)
• My father-in-law chef, from here on known as 'The Frenchman', said that when he makes the paste he just uses equal parts butter, flour, eggs and sugar.  I tried this the 3rd time round and I found it worked much better and also meant much less egg wastage since the Daring Bakers Decor Paste recipe uses 7 egg whites! 

What you'll need:
Silpat mat
baking pan
Kitchen Mixer (optional)
Bowls
Knives
Offset spatula
Regular spatula
Pastry comb (optional)
Rulers
Spring form pan or biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to mold individual desserts) or a Torte pan / Springform pan / Trifle dish (for larger desserts)
Glad wrap
Parchment paper
Gel, paste or liquid food coloring (optional)

PART 1:  Joconde Sponge
Yield:  Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour   *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
*Note: How to make cake flour:  http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/

Directions:
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. On  medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use  blade attachment. If hand held a whisk attachment is fine, or by hand. )
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
5. Fold in melted butter.
6. Reserve the sponge batter to be used later.

PART 2:  Patterned Joconde-Décor Paste

Daring Bakers Version:
Yield:  Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

The Frenchman's Version:
Equal weights of each of:
- Butter
- Suger
- Eggs
- Flour.  Cocoa - if using cocoa for the pattern, reduce the amount of flour by the same amount of cocoa added.

Directions:
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add eggs. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde - How to make the pattern:
1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife.  Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb).  Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag.  Pipe letters, or polka dots, or a piped design. If you don't have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.  NOTE:  Ensure the batter is quite thinly spready out though.  Some of my batches were way too thick which meant it wouldn't bend too easily or without cracking.

5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 10 - 15 minutes.  You can bake it as is on the upside down pan. Watch it carefully as it can burn very quickly!
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing!  (The powdered sugar helps the cake from sticking when cutting.)
8. If you're not ready to use it yet, lay the cake (either whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

PART 3: (Are you still with me?!) Preparing the Molds

You can use any type of mold.  The recipe suggests:
1. Start with a large piece of parchment paper laid on a very flat baking sheet.  Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold.  Line the inside of the ring with a curled piece of parchment paper overlapping top edge by about ½ inch.  Then cut the parchment paper to the TOP OF THE MOLD (this will make it easier to smooth the top of the cake).
2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
3. Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Joconde for Molding:
Video:  This is a very good demo of the joconde and filling the entremets:
http://www.youtube.com/watch?v=ca4eLDok-4Q
1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out.  Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake.  The cake is very flexible so you can push it into place.  You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
5. The mold is done, and ready to fill.

PART 4:  Entremet - Filling Options

Fill with anything you desire.  Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.  Suggestions: Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

Butterscotch Cream Pudding:
Ingredients
2 tablespoon cornstarch
2 tablespoon water
2 cups hot milk
2/3 cup brown sugar
1/4 teaspoon salt
2 eggs, well-beaten
1 tablespoon butter
1 teaspoon vanilla

1. Mix the cornstarch and the water together and then combine with hot milk, sugar, and salt in a saucepan.
2. Stir constantly and cook over medium heat until it boils for about 3-4 minutes.
3. Add a small amount of this mixture to the eggs, mixing quickly (so they don’t cook) and then pour the new mixture back into the saucepan over the heat.
4. Continue stirring until thick, add the butter and vanilla.
5. Allow to cool a little and then if you wish, use a sieve to strain the pudding to make it smoother.
6. Allow to cool completely, then fill your molds.

Well, at least they got eaten.... that's the important thing!

Stollen Wreath - Daring Bakers December 2010

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking.  She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

Here's what I learnt:

• This recipe makes a huuuge Stollen wreath!  If you are only a household of 2, like me, then it's probably best to make 2 smaller Stollen loaves instead of a wreath.
• Sugar in a pan on the stove can burn very very quickly.  I tried my hand at making my very own candied citrus peel.  It was coming along nicely and then I made the fatal mistake of doing something else for a couple of minutes and came back to it to find it completely burned.
• There's many different variations of dried fruits and fillings you could use.  I kept mine pretty true to the recipe below (sans the candied citrus peel) but I wasn't a huge fan of the raisins and glacé cherries.  If I made one again I would try a Cranberry and Pistachio combination.

What you'll need:

• Time!  The Stollen needs to be prepared over at least one night or a couple of days.
• Kitchen Aid with dough hook or strong arms and hands
• Mixing bowl
• Bowl to soak raisins
• Small saucepan
• Sheet of plastic or plastic wrap to cover when proofing
• Bench or pastry scraper (very handy for cutting dough and also cleaning work surface)
• Rolling pin
• Pastry Brush
• A scale - it's important to have when making bread
• Sheet Pan or round Pizza pan
• Parchment Paper

Ingredients:

• ¼ cup / 60ml lukewarm water (43º C)
• 4 1/2 teaspoons / 14 grams active dry yeast
• 1 cup / 240 ml milk
• 10 tablespoons / 140 grams unsalted butter (can use salted butter)
• 5½ cups / 770 grams all-purpose (plain) flour (Measure flour first - then sift- plus extra for dusting)
• ½ cup / 115 gms sugar
• ¾ teaspoon / 4 ½ grams salt (if using salted butter there is no need to alter this salt measurement)
• 1 teaspoon / 6 grams cinnamon
• 3 large eggs, lightly beaten
• Grated zest of 1 lemon and 1 orange
• 2 teaspoons / 10 ml good quality vanilla extract
• 1 teaspoon / 5 ml lemon extract or orange extract
• ¾ cup / 135 grams mixed peel (recipe below to make your own)
• 1 cup / 170 grams firmly packed raisins 
• 3 tablespoons / 45ml rum  
• 12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
• 1 cup / 100 grams flaked almonds
• Melted unsalted butter for coating the wreath
• Icing sugar for dusting wreath

Directions:

1. In a small bowl soak the raisins in the rum and set aside. 
2. To make the dough pour ¼ cup (60 ml) warm water into a small bowl, sprinkle with yeast and let stand 5 minutes.  Stir to dissolve yeast completely.
3. In a small saucepan, combine 1 cup (240 ml) milk and 10 tablespoons (150 ml) butter over medium - low heat until butter is melted.  
4. Let stand until lukewarm, about 5 minutes. 
5. Lightly beat eggs in a small bowl and add lemon and vanilla extracts.  
6. In a large mixing bowl (4 qt) (4 liters) (or in the bowl of an electric mixer with paddle attachment), stir together the flour, sugar, salt, cinnamon, orange and lemon zests.
7. Then stir in (or mix on low speed with the paddle attachment) the yeast/water mixture, eggs and the lukewarm milk/butter mixture.  This should take about 2 minutes. It should be a soft, but not sticky ball. 
8. When the dough comes together, cover the bowl with either plastic or a tea cloth and let rest for 10 minutes.
9. Add in the mixed peel, soaked fruit and almonds and mix with your hands or on low speed to incorporate.  
10. Here is where you can add the cherries if you would like. Be delicate with the cherries or the dough will turn red. 
11. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed.  The dough should be soft and satiny, tacky but not sticky.  
12. Knead for approximately 8 minutes (6 minutes by machine). The full six minutes of kneading is needed to distribute the dried fruit and other ingredients and to make the dough have a reasonable bread-dough consistency. You can tell when the dough is kneaded enough – a few raisins will start to fall off the dough onto the counter because at the beginning of the kneading process the dough is very sticky and the raisins will be held into the dough but when the dough is done it is tacky which isn't enough to bind the outside raisins onto the dough ball.   
13. Lightly oil a large bowl and transfer the dough to the bowl, rolling around to coat it with the oil.  
14. Cover the bowl with plastic wrap and put in the fridge overnight.  
15. The dough becomes very firm in the fridge (since the butter goes firm)  but it does rise slowly.  The raw dough can be kept in the refrigerator up to a week and then baked on the day you want. 

Shaping the Dough and Baking the Wreath:

1. Let the dough rest for 2 hours after taking out of the fridge in order to warm slightly.
2. Line a sheet pan with parchment paper.
3. Preheat oven to moderate 180°C with the oven rack on the middle shelf. 
4. Punch dough down, roll into a rectangle about 16 x 24 inches (40 x 61 cms) and ¼ inch (6 mm) thick.
5. Starting with a long side, roll up tightly, forming a long, thin cylinder. 
6. Transfer the cylinder roll to the sheet pan.  Join the ends together, trying to overlap the layers to make the seam stronger and pinch with your fingers to make it stick, forming a large circle.  You can form it around a bowl to keep the shape.
7. Using kitchen scissors, make cuts along outside of circle, in 2-inch (5 cm) intervals, cutting 2/3 of the way through the dough.  
8. Twist each segment outward, forming a wreath shape.  Mist the dough with spray oil and cover loosely with plastic wrap. 
9. Proof for approximately 2 hours at room temperature, or until about 1½ times its original size.
10. Bake the stollen for 20 minutes, then rotate the pan 180 degrees for even baking and continue to bake for 20 to 30 minutes.  
11. The bread will bake to a dark mahogany color, should register 190°F/88°C in the center of the loaf, and should sound hollow when thumped on the bottom. 
12. Transfer to a cooling rack and brush the top with melted butter while still hot. 
13. Immediately tap a layer of powdered sugar over the top through a sieve or sifter.  
14. Wait for 1 minute, then tap another layer over the first.  
15. The bread should be coated generously with the powdered sugar.  
16. Let cool at least an hour before serving.  Coat the stollen in butter and icing sugar three times, since this many coatings 
17. helps keeps the stollen fresh - especially if you intend on sending it in the mail as Christmas presents! 
18. When completely cool, store in a plastic bag.  Or leave it out uncovered overnight to dry out slightly, German style.

Storage:

• Stollen freezes for about 4 months.
• The baked stollen stores well for 2 weeks covered in foil and plastic wrap on the counter at room temperature.
• One month in the refrigerator well covered with foil and plastic wrap.

Candied Citrus Peel Recipe:

1. Using a potato peeler, peel about 2 cups of peel from oranges and lemons.  
2. Cut the peel into thin strips and place in a heavy pan
3. Cover with 1½ cups (360 mL) of cold water. 
4. Bring slowly to a boil then simmer for 10 minutes or longer to dim the acidy taste.
5. Drain and repeat this process 3 to 5 times, draining well each time.
6. Add to the pan ½ cup (120 mL) of water and 1 cup (240 mL) of sugar.
7. Add the peel and boil until the peel absorbs all of the syrup. The peel will become transparent.
8. Spread on a rack to dry thoroughly (unfortunately I never made it to this step!)