Orange Glazed Coffee Cake

Orange Glazed Coffee Cake 

Light And Refreshing, This Cake Doubles 

The Flavor And Fragrance of Fresh Orange

Ingredients:

1 pkg. active dry yeast

1/4 cup warm water

1/2 cup warm milk

1/2 cup fresh orange juice

1/2 cup granulated sugar

1/2 cup ricotta cheese

1 teaspoon grated orange zest

1/2 teaspoon salt

1 large egg, lightly beaten 

3 1/2 to 4 cups all purpose flour

Glaze:

1 large egg, lightly beaten

Icing

1 cup confectioners sugar

1 1/2 to 2  teaspoons fresh orange juice

Directions:

In a large bowl, dissolve yeast in warm water.  Let stand until foamy.

Stir the warm milk, orange juice, sugar, ricotta cheese, orange juice, salt, and egg into the yeast mixture.

Using heavy duty electric Mixer fitted with the paddle attachment and set on lowspee, beat 2 cups of flour into the yeast mixture until a dough forms.  Brat in the remaining flour, a 1/2 cup at a time, until a stiff dough forms.

Turn dough out on a lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour as needed to prevent sticking.

Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Grease a 10 inch springformrm pan.  Punch down the dough.  Turn out onto a lightly floured surface and knead 1 to 2 minutes.

Divide the dough into 3 equal pieces.  Roll each piece into a 20 inch long rope.  Braid the ropes together.

Coil braided dough in prepared pan; tuck ends under.  Cover looselywith a damp cloth and let rise in a warm place until almost doubled, 30 minutes.

Preheat oven to 425*F.  Brush the dough with glaze.

Bake until the top of the cake is golden brown, 25 to 30 minutes.  Turn the cake out onto a wire rack to collect slightly.

To [repare icing, in a small bowl, stir the sugar and orange juice until smooth.  Spread icing over warm cake.  Serves warm.  

Makowiec ~ Poppyseed Roll

Authentic Makowiec  ~  a.k.a.  Poppyseed Rolls

A beautiful benefit of the internet is corresponding with the world.  I typed a request for a recipe for Poppyseed rolls and a beautiful young lady originally from Poland and now living in Canada replied.  This is her reply / recipe   Ewelina Grabowska

Makowiec- poppyseed roll ingredients:

Ingredients for yeast dough:

500g (4 cups) wheat flour (I use all purpose)

200ml (3/4 cup + 2 tablespoons) warm milk (about 35°C not more)

1 egg + 3 yolks

1 spoon of vanilla sugar or extract

120g white sugar (5/8 cup)

160g butter  (3/4 cup)

40g fresh yeast  (4 tablespoons)

pinch of salt

Caned poppyseed grains with nuts and raisins.

Directions:

All ingredients need to have room temperature.

Melt butter and cool.  Hot butter kills the yeast.

Starter: in a bowl mix fresh yeast with 

3 spoons of sugar, 

half of the milk and a 

1-2 spoons of flour 

(we use only measured ingredients, do not use any extra). Cover with clean towel and rest for 15 minutes so it's start to rise.

In a bigger bowl put rest of ingrediens except butter. Add starter and mix with a hand for about 7-10 minutes. Even if you think it's too fluffy do not use more flour. Add melted butter and mix for another 5 minutes. At first you may think it's not going to mix it together but it will. Dough is good when your hand is clean. Now cover the bowl with towel and rest for 1 1/2 hr in warm temperatures (24-25°C) room temperature. 

Once yeast has risen you need to kneed it on the counter (sprinkle with flour before, so it won't stick). 

To make 2 braids cut dough in 2 pieces. 

Roll it out into a rectangular shape. 

Spread egg white on it. Put filling only in the center. Cut along both sides like in the picture above and braid it. 

Do the same with second piece. 

Preheat oven to 180°C (355°F). On baking pan covered with parchment paper place braids. Cover with clean towel and again leave it to rise for 15 minutes. After this time brush braids with egg yolk mixed with a little bit of milk.

Bake for 30 - 35 minutes. You need to watch, some ovens bake it faster.

Cinnamon Crisp Coffee Cake

 

Cinnamon Crisp Coffee Cake

King Arthur Cake Of The Year

Ingredients:

Crumb Topping

1 cup (120g) King Arthur Unbleached All-Purpose Flour
6 tablespoons (75g) granulated sugar
2 tablespoons (14g) confectioners' sugar, sifted if lumpy
2 teaspoons Vietnamese cinnamon*
1/4 teaspoon salt
6 tablespoons (85g) unsalted butter, cut into 1/2" cubes; at room temperature
1 teaspoon King Arthur Pure Vanilla Extract
*If using a different kind of cinnamon, increase to 1 tablespoon.

Cake

2 cups (240g) King Arthur Unbleached All-Purpose Flour
3/4 cup (149g) granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (113g) unsalted butter, cut into 1/2" cubes; at room temperature
2 teaspoons King Arthur Pure Vanilla Extract

2 large eggs

1 cup (227g) buttermilk or plain Greek yogurt*
*Whole milk or full-fat yogurt (about 5% fat) is preferred for the most tender cake.

Glaze (optional)*3/4 cup (85g) confectioners' sugar, sifted if lumpy pinch of cinnamon
2 to 3 teaspoons water
*Or dust with Snow White Non-Melting Sugar or confectioners’ sugar. 

Directions:
 Preheat the oven to 350°F.  Prepare an 8" square pan with a parchment sling or reusable silicone liner, then lightly grease the sides of the pan. Alternatively, line a 9" cake pan with a round piece of parchment or round reusable liner and lightly grease the sides. 

To make the filling: In a small bowl, combine the sugar, cinnamon, and cocoa. Set aside. 

To make the crumbs: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, sugars, cinnamon, and salt. Add the butter and vanilla; toss to combine. Using a bowl scraper, fork, or your fingers, work in the butter until crumbs form and no dry spots remain. The crumbs should be irregular, ranging in size from a pea to walnut. Set aside. 

1. To make the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, baking powder, salt, and baking soda. Add the butter and mix at low speed using an electric hand mixer or the flat beater attachment of a stand mixer until the mixture looks sandy, about 1 to 2 minutes. (This mixing method is called reverse creaming and is also known as the paste method.) 

   
2. Beat in the vanilla and eggs, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment as needed; the mixture will be thick.
   
   
   
   If using buttermilk, slowly pour it into the mixture while the mixer is running on low speed. If using Greek yogurt, add the yogurt all at once before starting to mix. Continue to stir until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 1 minute; this final mix is key to ensuring the best texture so don't skip it.
3. 
To assemble and bake the coffee cake: Transfer half the batter (about 1 1/2 cups, 420g) into the prepared pan, spreading it all the way to the edges. (A small offset spatula is a helpful tool here.) 

Sprinkle the filling evenly across the batter. 

Transfer the remaining batter atop the filling and gently spread to the edges. (The batter will be pourable if you’ve used buttermilk; otherwise, transfer the thick batter by dolloping portions over the filling then use a spatula to smooth it out into an even layer.) It’s OK if a little bit of the filling gets mixed into the top layer of batter.

4. 

Sprinkle the crumbs evenly over the batter and gently press to adhere. 

Bake the cake for about 45 to 50 minutes, until it's set in the middle and light brown. (Check for doneness after 45 minutes and add additional time only as needed to avoid overbaking the coffee cake.) When it's done, a toothpick or paring knife inserted into the center should come out with a few moist crumbs clinging to it.

Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Prepare the glaze while the coffee cake is cooling, if using. 

To make the glaze: In a small bowl, stir together the glaze ingredients until smooth, starting with smaller amount of water. Add additional water as needed until the glaze is the consistency of molasses. 

Remove the cake from the pan using the overhanging edges of parchment as handles to gently lift it out. (If you used a silicone liner or parchment round, run a nylon spreader or dull knife around the edges of the pan to loosen the cake and then gently tip it out.) Place the cake, still on the parchment if a sling was used, on a wire rack to cool slightly.

Drizzle the glaze over the cake, or finish by dusting with non-melting sugar or confectioners’ sugar.
               

Storage information: Store leftover coffee cake, well wrapped, at room temperature for several days; freeze for longer storage

Tips from our Bakers   For easiest handling, cut your butter into cubes while it’s still cold and then let it come to room temperature. Cubing room temperature butter can be messy.

Sour Cream Coffee Cake of Celeryville

Sour Cream Coffee Cake

Celeryville is a small Dutch settlement in North Central Ohio.  In 1895 three men from Holland came to America and bought the wild cranberry bogs in southern Huron County.  They drained the bogs and a very fertile soil remained.  The principle crop was celery thus the name Celeryville.  Dutch Maid is the brand name of the Wiers family produce.  Today the muck farms are owned by the Wiers Family, the Holthouse Farms, and Burma Brothers.  Mrs. Ed Wiers Sr. shared the recipe for the local newspaper.

Ingredients:
Cream together: 

1/2 cup butter,
1 cup white sugar
2 eggs

When creamed: 

add 1 cup sour cream
2 cups flour,
1 teaspoon baking powder,
1 teaspoon baking soda

Blend till creamy, will be a bit runny.

Topping
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 cup white sugar
1/2 cup chopped walnuts or pecans

Directions:
Pour half of the batter into a prepared 9X13 pan or two 8 inch layer cake pans. Sprinkle with half of the topping. Cover with the remainder of the batter and then again topping.

Bake at 350 for 35 or 40 minutes and just lightly browned. The coffee cake is better moist so don't overtake.  It is said to be better after frozen and later thawed.   recipe of Mrs Ed Wiers Sr.

Kuchen ~ Oma's Coffee Cake

                                

Zint-Kaffee Kuchen ~ Oma's Coffee Cake

Ingredients:
⅓ cup butter, room temperature
½ cup granulated sugar
1 teaspoon vanilla or almond extract
2 large eggs
1½ cups flour, all-purpose
2 teaspoons baking powder
½ cup milk
½ cup chopped nuts (walnuts, pecans, or almonds)
¼ cup brown sugar, packed
1 teaspoon cinnamon
¾ cup powdered sugar (optional)
3 - 4 tablespoons milk (optional)                                                              

Directions:
Preheat oven to 350°F.
Greased a 9-inch square baking pan. In mixing bowl, beat butter, sugar, and extract until creamy.
Beat in eggs, one at a time.
Blend flour and baking powder together.
Stir flour mixture alternately with the milk into the sugar mixture.
Spread half of batter in greased pan.
Combine nuts, brown sugar, and cinnamon. Sprinkle half over batter in pan.
Carefully top with remaining batter and sprinkle with remaining nut mixture.
Bake 30 to 35 minutes until wooden pick inserted in center comes out clean.
Cool in pan on wire rack.
If desired, blend powdered sugar and milk to make glaze. Drizzle over cooled coffee cake.
Notes:
Dip a spoon into water and use that to smooth the dough as you are layering it in the pan and then over the nut layer.
For a delicious variation on this Coffee Cake recipe add ½ cup raisins to the nut mixture.

Apple Fritter Coffee Cake ~ Hot Chocolate Bombs

                                                    

                  Apple Fritter Coffee Cake

Ingredients

Coffee cake:
1/3 cup brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
2 apples, peeled and chopped (your favorite kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon
Glaze:
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- depending on the thickness of glaze

Directions
Preheat oven to 350 degrees. 

Use a 9x5-inch loaf pan and grease with Crisco or spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine & whisk flour and baking powder together in another bowl and add in creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar cinnamon mixture.

Swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make the glaze, mix powdered sugar and milk or cream together until well mixed.

Let cool for about 15 minutes before drizzling with glaze.

*****

 

Hot Chocolate Bombs

Hot Chocolate Bombs are chocolate spheres filled with homemade chocolate milk powder and marshmallows that are put into a mug with hot milk for a delicious cup of hot cocoa.

Prep Time 20 minutes

Freeze 10 minutes

Total Time 30 minutes

Ingredients:
Chocolate Milk Powder
⅔ cup (133g) granulated sugar
⅓ cup (39g) cocoa powder
1 pinch salt
Chocolate Bombs
1 cup semi-sweet chocolate chips
6 tablespoons chocolate milk powder, divided
3 tablespoons mini marshmallows, divided
1 silicone chocolate bomb mold

Directions:
Chocolate Milk Powder

To get started, get out a jar with a lid or a food processor.

Combine the sugar, cocoa powder, and salt. Use a food processor or shake up the ingredients in a sealed container until all the ingredients are mixed together. 

Store in a sealed container in a cool, dry place.

Melting Chocolate--Double Boiler Method

Fill a medium pot almost halfway with water. Bring the water to a simmer over low heat. 

Place a heat-safe bowl (glass or stainless steel) that can just fit on top of the pot of simmering water, but leaves a gap between the water and bottom of the bowl.

Add the chocolate chips to the bowl. Keep the heat on low and use a rubber spatula to stir the melting chocolate chips until smooth. Remove the bowl of chocolate, but leave the water in the pot to be used later.
Chocolate Molds

Add a heaping spoonful of the melted chocolate to each of the six chocolate molds. Use the spoon to spread the chocolate up the sides of each mold. Make sure the entire inside of each mold is evenly coated with chocolate. (Save extra chocolate to use later.)

Freeze the chocolate for 10 minutes, or until completely set.

Once set, carefully remove the chocolate cups from the mold, placing them on a baking sheet lined with parchment paper.

Assembling Hot Chocolate Bombs

Flip over three of the molds to be filled. Fill each of the three halves with 2 tablespoons of the chocolate milk powder and 1 tablespoon of mini marshmallows.

Place the other three halves, seam-side down, on a separate baking sheet. Place the sheet on top of the pot of warm water over low heat to slightly melt the rims of the molds.

With gloves on (so you don't leave fingerprints) cover each filled chocolate half with an empty half, sealing it.
Decorate with any extra melted chocolate, sprinkles, and other candies. Use immediately, or within 24 hours, for best results. Store at room temperature.

To make hot chocolate, add a chocolate bomb into a mug. Slowly pour about 1½ cups of hot milk over the bombs and stir. Sip and enjoy!

Wreath Coffee Cake

Wreath Coffee Cake

Dough should be soft and slightly sticky

Roll to an oval

Place filling up to 1" from edges

Securely seal edges 

Cut in center of log to divide

Twist the two pieces in a "braid" fashion

Warm and glaze.  Serve warm.

Wreath Coffee Cake 

Ingredients:
3/4 cup dried cherries
For the bread:

1 packet (2¼ teaspoons) active dry yeast
1/4 cup warm water (about 105° F)
1/4 cup warm whole milk (about 110° F)
3 tablespoons granulated sugar
4 tablespoons (1/2 stick) salted butter, softened to 

   room temperature
1 1/2 teaspoons kosher salt
2 large eggs, room temperature
2 teaspoons grated lemon peel (lemon zest)
3 1/2 cups unbleached all-purpose flour
For the cherries:

1/2 cup chambord
1/2 teaspoon rose water
For the filling:

6 tablespoons salted butter, room temperature

1/3 cup unbleached all-purpose flour
1/4 cup finely chopped blanched almonds
3 tablespons granulated sugar
1 teaspoon almond extract
1/4 teaspoon rose water
For the glaze:

1 cup confectioners sugar
2 tablespoons water
1/4 teaspoon rose water

Directions:

In a large mixing bowl (for a stand mixer or by hand), dissolve the yeast in the water until it is creamy and foaming, about 10 minutes. Blend in the milk, sugar, butter, salt, eggs and lemon peel with a spoon or the paddle attachment in the stand mixer. Mix in two cups of the flour, one cup at a time. Beat or work with your hands for 2 minutes. Add remaining flour ½ cup at a time until you have a soft dough that is only slightly sticky.

Knead the dough until smooth on a lightly floured work surface and knead, adding flour to keep the dough from sticking, 5 to 10 minutes. Even if you’re using the stand mixer to start, do this by hand to enjoy the full experience of this wonderful dough. Place in a large, lightly oiled mixing bowl. Cover with plastic wrap and let it rise in a warm place until doubled in bulk, about 90 minutes.

Immediately after putting the dough to rise, soak the dried cherries in the liqueur and rose water for an hour (this step can be done up to a day in advance, soaking for 24 hours). Drain the dried fruit from the liqueur and reserve the liqueur for the next time you make this wreath (which will be again soon!) or to drink after dinner. 

In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate for about 30 minutes.

When dough has doubled in size, turn it out onto a large, lightly floured work surface. Taking control of the dough and using a measuring tape, roll the dough into a 9x30-inch rectangle. Smear and dot the filling over the dough to within 1 inch of the edges, evenly distributing the cherries.

Starting along a long side, tightly roll up the dough, pinching the edge against loaf to seal it. With a sharp knife, cut the roll in half lengthwise. Gently turn the halves so the cut sides are facing up, and then loosely twist the halves around each other, keeping the cut sides up.

Line a baking sheet with parchment or non-stick baking mat. Carefully transfer the rope to the baking sheet by picking up portions and moving it gently a bit at a time. Shape the rope into a wreath, pinching and tucking the ends together to seal. Let it rise again, lightly covered, in a warm place until puffy, about 45 minutes.

While the wreath rises, preheat the oven to 350°F. Bake the wreath until it is light golden brown in spots, about 25 minutes.

Whisk together the glaze ingredients, making sure it is not too thin. Add more confectioners sugar or water as needed to make a thick but pourable consistency.

When the wreath is done, cool for a few minutes, and then drizzle the glaze over the warm wreath in the same direction as the twisted surface. Cut into slices and serve warm.

Christmas Wreath Coffee Cake

Christmas Wreath Coffee Cake

Ingredients:
For The Bread

1 packet (2¼ teaspoons) active dry yeast
1/4 cup warm water (about 105° F)
1/4 cup warm whole milk (about 110° F)
3 tablespoons granulated sugar
4 tablespoons (1/2 stick) salted butter, softened to 
   room temperature1 1/2 teaspoons kosher salt
2 large eggs, room temperature
2 teaspoons grated lemon peel (lemon zest)
3 1/2 cups unbleached all-purpose flour
For The Cherries

1/2 cup chambord
1/2 teaspoon rose water
3/4 cup dried cherries
For The Filling:

6 tablespoons salted butter, room temperature
1/3 cup unbleached all-purpose flour
1/4 cup finely chopped blanched almonds
3 tablespons granulated sugar
1 teaspoon almond extract
1/4 teaspoon rose water
For The Glaze

1 cup confectioners sugar
2 tablespoons water
1/4 teaspoon rose water

Drections:

In a large mixing bowl (for a stand mixer or by hand), dissolve the yeast in the water until it is creamy and foaming, about 10 minutes. Blend in the milk, sugar, butter, salt, eggs and lemon peel with a spoon or the paddle attachment in the stand mixer. 

Mix in two cups of the flour, one cup at a time. Beat or work with your hands for 2 minutes. Add remaining flour ½ cup at a time until you have a soft dough that is only slightly sticky.


Knead the dough until smooth on a lightly floured work surface and knead, adding flour to keep the dough from sticking, 5 to 10 minutes. Even if you’re using the stand mixer to start, do this by hand to enjoy the full experience of this wonderful dough. Place in a large, lightly oiled mixing bowl. Cover with plastic wrap and let it rise in a warm place until doubled in bulk, about 90 minutes.


Immediately after putting the dough to rise, soak the dried cherries in the liqueur and rose water for an hour (this step can be done up to a day in advance, soaking for 24 hours). Drain the dried fruit from the liqueur and reserve the liqueur for the next time you make this wreath (which will be again soon!) or to drink after dinner. 


In a small bowl, combine the drained fruit with remaining filling ingredients. Cover and refrigerate for about 30 minutes.


When dough has doubled in size, turn it out onto a large, lightly floured work surface. Taking control of the dough and using a measuring tape, roll the dough into a 9x30-inch rectangle. Smear and dot the filling over the dough to within 1 inch of the edges, evenly distributing the cherries.


Starting along a long side, tightly roll up the dough, pinching the edge against loaf to seal it. With a sharp knife, cut the roll in half lengthwise. Gently turn the halves so the cut sides are facing up, and then loosely twist the halves around each other, keeping the cut sides up.


Line a baking sheet with parchment or non-stick baking mat. Carefully transfer the rope to the baking sheet by picking up portions and moving it gently a bit at a time. Shape the rope into a wreath, pinching and tucking the ends together to seal. Let it rise again, lightly covered, in a warm place until puffy, about 45 minutes.


While the wreath rises, preheat the oven to 350°F. Bake the wreath until it is light golden brown in spots, about 25 minutes.


Whisk together the glaze ingredients, making sure it is not too thin. Add more confectioners sugar or water as needed to make a thick but pourable consistency.


When the wreath is done, cool for a few minutes, and then drizzle the glaze over the warm wreath in the same direction as the twisted surface. Cut into slices and serve warm.