Reformationsbrotchen Recipe - Luther Rose Reformation Rolls

 

Reformationsbrötchen Recipe- 

Luther Rose Reformation Rolls

These 5 petaled rolls with jam in the center are said to represent the Luther Rose, are traditionally served October 31, Reformation Day. Made from an enriched dough, studded with raisins/cranberries, nuts, and lemon peel, these tasty rolls are a nice addition to breakfast or an afternoon coffee break.  Martin Luther, a german monk was defrocked because of his acts of reformation.

Ingredients:

starter

3 1/4 cup Flour 500 gram
2/3 cup lukewarm CREAM 150 ml
1 ¼ Tablespoon Dry Yeast 40 grams Fresh Yeast
¼ cup + 1 Tablespoon Sugar 50 gram
fruit
3/4 cup Cranberries or Raisins 100 gram
enough Orange Juice/ warm water to cover raisins/cranberries
1/4 cup Almonds- chopped (try sweetened almonds if you have them) 50 gram
2 tablespoons Candied Lemon - chopped
dough
1-2 teaspoons Lemon Zest I'm usually generous with this.
5 tablespoons Unsalted Butter- softened 50 gram
1/4 teaspoon Salt
1 Egg
2/3 cup Cream 150 ml (yes, you add cream twice.)
additionally
8 Teaspoons Cherry or Berry Jam
1- 1½ cup Powdered Sugar
few teaspoons lemon juice

Directions
Fruit

Put the raisins/cranberries into a small bowl. Pour warm water or Orange juice over them... just enough to cover... and set aside.
Note, if your candied peel is "hard", let it soak too. No need to soak the nuts.

Starter

Put all of the flour in a mixing bowl. Make a depression in the center.
Combine warm cream with yeast and sugar. Stir to dissolve sugar. Pour the liquid into the depression in the flour. Cover lightly with some of the flour from the edge of the bowl. Cover and set aside in a warm place for 30 minutes.

Dough

The flour/yeast mixture should be look a bit bubbly by now. Set the bowl into the mixer stand, and turn it on low.
With the mixer on, add the lemon zest, salt, and the egg. Add butter one tablespoon at a time. Then add the rest of the cream. Mix on low until a dough comes together.

Now the fun part.... kneading.
The dough should be kneaded for 10 minutes. I find this works well in my machine with a dough hook, but it can be done by hand.
Butter a bowl, drop the kneaded dough into it, cover with a cloth, then set into a warm place to rise for 45 minutes. (At least). You want it to double.

While this is happening, drain the fruit.
Once the dough had doubled, pull it out of the bowl, and set onto a lightly floured surface. Press it a little flat, and sprinkle the fruit and nuts on the dough. Carefully fold and refold the dough to distribute the fruit/nuts. Don't overwork it!

Divide the dough into 8 pieces. Roll each piece into a ball. Flatten it a bit with your hand.

Make 5 cuts fairly equidistant around the edge, without cutting to the center. These are your petals. (Go ahead and cut 4 if you like) 

Place cut rolls on a parchment covered baking sheet. (You probably will need 2). Then set aside to rise for 40 minutes. (I find the oven to be a good place for this. I have a "proof" setting, but alternatively turn it on for 30 seconds to warm things up, then shut it off to let the rolls have a warm place to rise)

When the rolls have risen. Press an indentation into the center of each roll. Use your finger or the handle of a wooden spoon. (don't press all the way through, but do press deep.)

Use a spoon to add one teaspoon of jam to the indentation.
Make sure the oven is at 350°F 

Bake the rolls for 20 minutes.

Because I have 2 pans, I rotated top to bottom half way through baking. You can also bake one at a time.

Remove the rolls from the oven when browned, and set on a cooling rack to cool for a few minutes.

Combine the powdered sugar and lemon juice. You want a thin glaze that will just leave a shine on the roll. While the rolls are still warm, brush the glaze on. Then let cool completely.

Alternatively, sprinkle the rolls with powdered sugar.

Cacio e Pepe Rolls

 

Cacio e Pepe Rolls

The popular cheesy, peppery pasta provides inspiration for these flaky, savoury rolls. For the best results, use a scale to measure flour, and ensure everything is chilled (except the cream cheese). The rolls can be frozen and baked straight from the freezer for an impromptu cinq à sept celebration.   Makes 12 rolls.  

Ingredients:

Toasted Pepper Cream

1 tbsp (15 mL) unsalted butter

1 tsp (5 mL) freshly ground pepper

1/4 cup (60 mL) soft cream cheese, at room temperature

Dough
3 cups (750 mL) all-purpose flour (390 g), plus more for dusting surface
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) granulated sugar
2 tsp (10 mL) Diamond Crystal kosher salt or 1 tsp (5 mL) fine sea salt
1/4 tsp (1 mL) freshly ground pepper
8 oz (225 g) unsalted butter, cold, cut into 1/2-inch (1-cm) pieces
1 cup (250 mL) chilled buttermilk, plus more as needed for dough and brushing
1 1/4 cups (310 mL) finely grated Pecorino Romano, chilled

Directions:
For the toasted pepper cream, melt butter in a small saucepan over medium-low heat. Add pepper and stir until fragrant, about 15 
seconds. Remove from heat and set aside for a few minutes to cool.

Place cream cheese in a medium bowl. Stir until a smooth paste forms. Stir in butter mixture until well combined. Set aside.

To make dough, in a large bowl, whisk flour, baking powder, baking soda, sugar, salt and pepper. Scatter in butter. Using a pastry blender or your fingers, work butter into flour until no piece of butter is bigger than a pea. Pour in buttermilk and stir with a fork to combine. When dough is close to coming together, use your hands to mix in the final bits of flour. If the mixture still seems a bit dry, add 1 tsp (5 mL) buttermilk at a time, just until the dough comes together.

Transfer to a lightly floured surface and gently pat into a rectangle. Fold into thirds, as you would a letter. Rotate so long side is facing you. Cut in half crosswise and stack the two pieces on top of each other.

Using a rolling pin, gently roll dough into a rectangle and repeat process above.

Roll into a 9 x 12-inch (23 x 30-cm) rectangle with long side facing you. Spread toasted pepper cream to edges of dough. Sprinkle Pecorino Romano evenly overtop. Roll dough onto itself, lengthwise, into a tight coil. Cut log into 12 even rounds. Place on a parchment-lined baking sheet at least 2 inches (5 cm) apart, tucking tail of each 
roll underneath. Freeze for 15 minutes.

Place rack in centre of oven and preheat to 400°F (204°C).

Brush biscuit tops with buttermilk. Bake until golden brown, 20 to 22 minutes. Cool a few minutes before serving. (Rolls are best served on the day they are baked. The unbaked rolls can be frozen fully on the tray then transferred to a freezer bag and stored in freezer for up to 1 month. 

Bake from frozen and add a few minutes to the baking time.)

Cinnamon Yeast Rolls

Cinnamon Yeast Rolls

Ingredients
4 1/2 cups flour divided 1 1/2 and 3 cups
1 package active dry yeast 2 1/4 teaspoon
1 cup milk
1 cup mashed potato (russet) cooked
1/3 cup butter cut up
1/4 cup sugar granulated
1 teaspoon salt
2 eggs
cinnamon sugar mixture
1/2 cup brown sugar
1 1/2 teaspoon cinnamon
1-2 tablespoons flour
1/4 cup butter melted (for brushing)

Directions
In a large mixing bowl (of stand mixer) combine 1 1/2 cups of flour with yeast. Set aside.

Combine milk, potato, butter, sugar, and salt in a medium saucepan. Heat on medium heat until butter starts to melt.
Remove from heat.

Add to flour mixture and mix on low speed for about one minute.
Add eggs and continue beating until well incorporated (2-3 minutes). Scrape down sides of bowl.

Switch to dough hook.

Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.

Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.

Cover with plastic wrap.

Let rise for about 45 minutes or until doubled in size.
Punch dough.

Turn it out on a lightly floured board and let it rest for about 10 minutes.

Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.

Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.

Preheat oven to 375 ° F.
Roll out dough until you get an 18 x 12 inch rectangle.
Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.

Roll into a log, starting with the long side.
Brush the top of roll with melted butter.

Cut the roll into 12 slices. Place in prepared pan. Cover with plastic wrap and let rise for about 30 minutes or until double in size.

Bake for about 30 minutes or until golden brown.
Cool slightly before drizzling with icing (if using)

On a very lightly floured sheet of parchment paper, with a floured rolling pin, roll out one ball of dough until you get a 12-inch circle.

Brush 1 tablespoon of room temperature butter over the entire surface of the dough.

Spread about 1 cup of the chocolate chestnut filling over the brushed butter. 

Slide the parchment paper with this first layer of star bread on a very large baking sheet. 

On another lightly floured sheet of parchment paper, with a floured rolling pin, roll out the second ball of dough to a 12-inch circle.

Gently remove from the parchment paper. Transfer and place it directly on top of the first layer.

Brush with 1 tablespoon of room temperature butter and spread another 1 cup of the filling over the top.

Finally, use the same parchment paper and roll out the final ball of dough. Remember to lightly flour both the rolling pin and the parchment paper. 

Once again, gently transfer and place it directly on top of the second layer.

SLICING THE STAR BREAD 

Place a glass, cup, or round cookie cutter, with a diameter of 3 inches, on the center of the dough. 

Use a very sharp knife, a bench scraper, or a pizza cutter, to cut the dough from the edge to the center into 16 even strips.

More specifically, begin by cutting the dough into 4 equal parts like in the photo above.

Working with each section, first cut in half; then cut each of these newly formed sections in half one more time. 

Repeat with the other three sections. 

Once this process is complete, you will create 16 equal strips of dough. 

TWISTING THE STRIPS OF DOUGH

With your fingers, pick up two side by side strips of dough. Gently make two complete twists away from each other. That is to say, you are twisting one strip in a clockwise direction, and the other counterclockwise. 

Press the ends together.

Continue until you have formed 8 points.

Cover with plastic wrap and let it rest in a draft-free space until almost double in size for 25- 30 minutes.

BAKING THE STAR BREAD

With a pastry brush, lightly brush the entire surface of the bread with egg wash. If desired, sprinkle with 1-2 tablespoons of turbinado sugar.

Dutch Crunch Bread

Summary: Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. A visually delightful bread which is a common option at sandwich shops all over the Bay Area and is often one of the first breads to run out. 

Servings: 10-20 sandwich rolls / buns
Prep Time: 30 minutes
Total Time: 60 minutes, plus resting time
Ingredients:
Dutch Crunch Topping
2 tbsp active dry yeast
1 cup warm water2 tbsp sugar
2 tablespoons vegetable oil
½ tsp salt
1½ cups rice flour

Soft White Roll
This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive. Should make 10-12 rolls.
Ingredients:
1½ tablespoon active dry yeast
¼ + 1/8 cup warm water, it should feel between lukewarm and hot to the touch
1 ½ cup warm milk, low fat
2 ¼ tbsp sugar
3 tbsp vegetable oil plus additional for greasing bowl during rising
2¼ tsp salt
5 ½ cups, 750grams all purpose flour
2 tbsp vital gluten 

Directions:
Dutch Crunch Topping
Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.

You can place the rolls directly into the oven after applying the topping, or let them stand for 20 minutes. 

When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Soft White Rolls
In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes. The mixture should start to bubble or foam a bit and smell yeasty.

 Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. 

Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic. 

Thermomix:Place all ingredients in TM bowl. Mix at speed 6 for 7-8 seconds, and then knead for 2-3 minutes.

Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled.
Once the dough has risen, turn it out onto a lightly floured surface and divide it into 10-12 equal portions or 2 equal portions if you’d like to make a loaf.

Shape each into a ball or loaf and place on a parchment-lined baking sheet try not to handle the dough too much at this point.

Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got equally good results by putting them directly into the oven, and by letting them stand for 20 minutes while the first batch baked.

Once you’ve applied the topping, bake in a preheated moderately hot 190°C for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

Sweet Potato Rolls

Sweet Potato Rolls

Ingredients:

1/2 cup warm water

2 tablespoons sugar

1 package active dry yeast

1/2 cup mashed cooked sweet potatoes or canned pumpkin

2 eggs

3 tablespoons butter, softened

1 teaspoon salt

2 cups whole wheat flour

1 to 1 1/3 cups all purpose flour

1 to 2 tablespoons butter, melted

***

Directions:

In large bowl, mix warm water, 1 tablespoon of the sugar and yeast; let stand5 minutes. Using wooden spoon, stir in remaining sugar, sweet potato, eggs, softened butter and salt. Gradually stir in whole wheat and as much all purpose flour as you can.

***

Turn out on a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise in warm place until double in size (1 hour).

***

Punch down; turn out onto a lightly floured surface. Cover and let rest 10 minutes. Lightly grease 13 x 9 x 2 inch baking pan. Shape into 16 balls, place in pan. Cover; let raise until nearly double (45 minutes). Bake in 375 oven 20 minutes or until golden. Brush with melted butter. Serve warm. Makes 16

Butterscotch Sticky Buns

Rain Is Liquid Gold In California Voted Best Recipe Of 2009 By Food And Wine Magazine

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Rainy Weather Pairs With Comfort Food

Rainy days are far and few between in San Diego since our annual average rainfall is ten inches (when we are lucky). Four of the last five years we have received less than ten inches. Since our most expensive utility is water the rain is always welcome. People walk around much like it is a day of sunshine.

I posted the Cinnabon Recipe which the grandchildren love! My Food & Wine magazine arrived with this gooey looking sweet roll on the cover. I thought if I post the recipe I will give the recipe a try another day this week since our weather for the week is rain everyday.

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Butterscotch Sticky Buns

Ingredients:

3/4 cup whole milk Tablespoon plus 1/2 teaspoon active dry yeast

1/2 cup granulated sugar

1 stick unsalted butter (6 Tablespoons softened, 2 Tablespoons melted)

2 large eggs

4 cups flour, plus more for dusting

1 teaspoon Kosher salt

1 cup light brown sugar

2 teaspoons cinnamon

1 cup pecan halves

Glaze:

1/2 cup packed dark brown sugar

6 Tablespoons unsalted butter

3 Tablespoons Scotch whiskey

2 1/2 teaspoons condensed milk

2 Tablespoons water

2 Tablespoons creme fraiche

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

1/8 teaspoon baking powder

***

Directions:

1. Make the dough: In a glass measuring cup, heat the milk in a microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with a paddle, combine the warm milk with the yeast. Add the granulated sugar and the 6 Tablespoons softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs one at a time, Add the flour and salt and mix at low speed until incorporated, about 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature

for 30 minutes.

***

Preheat the oven to 325. Spray a standard 12 cup muffin tin with non-stick cooking spray.

***

On a lightly floured work surface, roll the dough out to a 9 by 24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 Tablespoons melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups, cut side up. Cover and let stand in a warm place for 30 minutes.

***

Set the muffin pan on a baking sheet and bake 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast 10 minutes until fragrant. Let cool and coarsely chop the nuts.

***

MEANWHILE MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.

***

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about twenty minutes. Serve warm.

Yield 12 Buns.