#yeast cake

[fullcravings]

Chocolate Babka

[punkbakerchristine]

thought I’d give the recipe for my birthday cake, the bee sting cake/bienenstich 🐝

the cake itself:

4 tablespoons (½ stick)unsalted butter

¼ cup whole milk

2 large eggs

2 cups all-purpose flour, plus more for the work surface

¼ cup granulated sugar

2 1/2 teaspoons instant yeast

½ teaspoon kosher salt

diplomat cream filling:

1 cup whole milk, divided

4 tablespoons granulated sugar, divided

1 teaspoon vanilla extract

pinch of salt

2 tablespoons cornstarch

2 large egg yolks

1 tablespoon unsalted butter

¾ cup cold heavy cream

3 Tablespoons powdered sugar

topping:

4 tablespoons (½ stick)unsalted butter

3 tablespoons honey

3 tablespoons granulated sugar

½ teaspoon vanilla bean paste

1 pinch kosher salt

1 cup sliced almonds

Coat an 8- or 9-inch round cake pan and a large bowl with cooking spray. Line the bottom of the cake pan with a parchment paper round.

Dice 4 tablespoons unsalted butter . Place the butter and ¼ cup whole milkin a small saucepan. Heat over medium-low heat until the butter is almost melted and the milk is hot to the touch (about  110ºF ); swirl the pan to fully melt the butter . Transfer to the bowl of a stand mixer.

Lightly beat 2 large eggs in a small bowl until broken up. Add the eggs , 1 cup all-purpose flour , 1 cup bread flour , ¼ cup granulated sugar , 1 (¼-ounce) packet instant yeast , and ½ teaspoon kosher salt to the milk mixture. Stir with a wooden spoon until a sticky dough forms.

Fit the bowl onto the stand mixer. Mix with the hook attachment on medium speed until a smooth but still-sticky dough forms, 5 to 7 minutes. Scrape the dough into the oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place until puffy but not quite doubled in size, about 1 hour. Meanwhile, wash and dry the stand mixer bowl. Meanwhile, make the pastry cream.

fit a fine-mesh strainer over a medium bowl. Place ¾ cup of the whole milk, 2 tablespoons of the granulated sugar , 1 teaspoon vanilla bean paste , and 1 pinch kosher in a medium saucepan. Whisk to combine and place over medium-low heat.

While the milk mixture is heating, roll up a kitchen towel lengthwise, then make the ends meet to form a circle. Place the remaining ¼ cup whole milk, remaining 2 tablespoons granulated sugar , and 2 tablespoons cornstarchin a second medium bowl. Whisk until smooth. Add 2 large egg yolks and whisk until lightened in color. Place this bowl in the center of the towel circle.

Once the milk mixture on the stove comes to a simmer, pour half of it into the egg yolk mixture in a steady stream while whisking constantly (the towel should hold the bowl steady while you whisk). While whisking constantly, pour the yolk mixture back into the saucepan. While whisking constantly, bring back to a simmer and cook until thickened, about 5 minutes.

Turn off the heat. Add 1 tablespoon unsalted butter and whisk until the butter is melted and the mixture is smooth. Scrape into the fine-mesh strainer and press the mixture through with a flexible spatula, making sure to scrape the underside of the strainer; discard the contents of the strainer.

Press a sheet of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 1 hour and 15 minutes. Meanwhile, bake the cake.

Lightly dust a work surface with all-purpose flour . Transfer the dough onto the work surface. Degas the dough by pressing down to release any large air bubbles. Loosely shape into a ball and place in the cake pan. Press the dough evenly in the pan, going all the way to the edges (if it springs back, let rest for 5 minutes before trying again).

Cover with plastic wrap and let proof in a warm spot until slightly puffed, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to  350ºF .

Make the topping when the dough is ready. Place 4 tablespoons unsalted butter , 3 tablespoons honey , 3 tablespoons granulated sugar , ½ teaspoon vanilla bean paste , and 1 pinch kosher salt in a small saucepan. Stir to combine and bring to a simmer over medium heat. Add 1 cup sliced almonds and stir to combine.

Dollop the mixture over the dough and spread into an even layer. Place the cake pan on a baking sheet. Bake until puffed and golden-brown, 30 to 32 minutes. Immediately run a thin knife around the cake to keep the topping from sticking. Let cool for 20 minutes in the pan.

Flip the cake out of the pan, remove the parchment, and place the cake right-side up on a wire cooling rack. Let cool completely, about 1 hour more.

finally, for the diplomat cream: place the pastry cream in the stand mixer bowl and beat with the paddle attachment on medium speed until smooth and spreadable, about 2 minutes. Return the pastry cream to the bowl it was chilled in.

Place ¾ cup cold heavy cream and 3 tablespoons powdered sugar in the stand mixer (no need to clean first). Fit with the whisk attachment and turn on to low speed at first then bump speed up to medium. Whip until stiff peaks form, about 5-6 minutes.

Transfer about ⅓ of the whipped cream into the pastry cream and stir with a flexible spatula until smooth. Add the remaining whipped cream and gently fold until just combined.

Slice the cake in half horizontally. Place the bottom half of the cake cut-side up on a cake stand or serving plate. Transfer the filling onto the cakeand spread into an even layer, going all the way to the edges. Let sit for 2 minutes. Top with the top half of the cake cut-side down. Refrigerate until the filling is set, about 1 hour.

[tea-kittenz]

The most wonderful day in my life. <3 Kupała 2017. @xweetus

[kite33]

what better to do at almost 3am than bake bread amirite

[fullcravings]

GF Chocolate Babka

[fullcravings]

The Best Rum Baba

[dreamy-sweet-romantic]

[parshaara-bitch]

~YEAST CAKE OR ROLL~

Adnotation to the dish:

So this time I baked an yeast rolls one filled with black courant jam and other with spiced apple jam with orange zest (both made also by me^^) with egg wash on top and some sprinkled pink himalayan salt on top for "pretzel" feel and also for ballance out the sweetness..

But in this recipe Im only including how to make an dought in itself^^' You can fill it yourself or left as it is.

INGREDIENTS:

Dought:

✓ 700g of Flour ( around 3 cups (250ml ones))

✓ 1 cup of Sugar (250ml)

✓ Pinch of table Salt

✓ 250ml of Milk

✓ 2-3 Eggs

✓ 6-8 tablespoons of Olive Oil (I use it for 3 things...1. To give more flavour and moist to the cake. 2. To smoothen out the dought. 3. To grease the mold/pan) but you can use any other oil. (peanut..sesame..sunflower..canola..etc. just any oil without added things)

Optional:

✓ Vanilla sugar

✓ These small bottles (at least in EU) of cake flavour oil - use only few (2-3) drops !

Solution:

✓ 40g of Fresh Yeast (but you can use dried/instant yeast just check for your own how much you need to use)

✓ 250ml of Milk (warm or room temp.)

✓ 2-4 teaspoons of Sugar

✓ 2 teaspoons of Flour

Egg wash:

✓ 1 Egg

✓ Crushed Pink Himalayan Salt (In my case) but you can use any Salt that has bigger granules or flakey salt

Making of the Starter/Solution/ Leaven (whatever you want to call it):

Get yourself some tall mug or glass, add milk first then mix the flour and add the rest from ingredients list for first part.

Mix thoroughly and set aside for about 10 minutes until the starter/leaven grows and fills the entire cup.

In our spare time when we wait for the starter to rise up, we gonna make the DOUGHT:

But well...Get the big bowl. Mix first dry ingredients then mix in the wet ingredients together till smooth don't over mix the gluten.

Now you got 2 parts of recipe ready, mix them both and leave in warm place to rest and rise for about an 1h with some cloth on top of your bowl (But if it's summer time just leave it. )

Generally speaking you can now pour it on the greased pan/form leave it to be for 30 minutes, put some fruit on top and bake it in the oven (180°C) for 40-50minutes...Or...Make a roll..

Now for the roll part...:

Get your filling ready, grease the pan or any form you got (I always use my heat resistant glass containers bc. they are easier for me to clean.. but you can also get some parchment also)

Flour the board that you will be using to form the roll and get the dought out (It will be kinda sticky not to worry but if you feel its somehow needs more flour add it before taking to the board)

Spread the dought, spread the filling and roll it, then put it to the pan and leave for 30 minutes to raise again.

Do the egg wash and sprinkle salt on top of it

Bake in oven (up and down) preheated to 180°C for 40-50 minutes. (I often start to lower the temperature to 160°C in the middle)

FANTASTIC!! GREAT JOB DARLING!! (｡•̀ᴗ-)✧

(Now I need to finally do the wild mushroom soup recipe...But Im so lazy recently ;-; see you fxcking soon)