English hot cross buns are scented with allspice and baked with dried currants and candied citrus peel. The buns are traditionally enjoyed for breakfast on Good Friday, but that doesn’t keep me from baking these all year round. It’s ready in about three hours so it’s quick as far as yeast rolls go.

The dough is also an excellent base recipe for pillowy, moist, and lightly sweetened rolls. Even with the cookie-like cross on top, most of the sweetness comes from the additional dried fruits and candied citrus peel. Variations with spicing, fruits, and even nuts makes this recipe an easy way to use up odds and ends from baking other stuff.

The crossing paste is piped right before baking. The cross ends up crisp, much like lemon vanilla cookies, and goes well with the softness of the buns. Most versions I’ve tried are topped with a thick cross of icing after baking and tend to be way too sweet to my liking.

I should mention that the cross adds an agreeable vanilla-citrus crunch and is definitely not just for decoration. I’m thinking of using different extracts and flavorings for the paste, perhaps as an addition to brioche. It’s kind of fun to doodle on dough and bake.

Happy Easter!

recipe adapted from Jeffrey Hamelman’s Bread: A Baker’s Book of Techniques and Recipes
Yeastspotting at Wild Yeast Blog
Bake Your Own Bread

Traditional English Hot Cross Buns

makes 12 buns

Components:

Sponge
Simple Syrup Glaze
Crossing Paste
Hot Cross Bun Dough

Special Equipment:

• A pastry bag
• A #11 or #12 round pastry tip (about 1/4-inch opening)

For the Sponge:

Sponge Directions:

1. Whisk together the warm milk and sugar to dissolve. Add the instant yeast and flour and continue whisking until smooth.
2. Cover and let stand at room temperature for about 30 to 40 minutes, until the sponge is 3 to 4 times its original height. The sponge will be frothy and slightly jiggly.

Mmm yeasty.

For the Simple Syrup Glaze:

Simple Syrup Glaze Directions:

1. Combine the sugar and water in a small saucepan and bring to a boil, stirring until the sugar is completely dissolved.
2. The simple syrup can be used as a glaze while still hot or made ahead and refrigerated.

For the Hot Cross Bun Dough:

For the Crossing Paste:

Notes:

• Make the crossing paste just as the shaped rolls are almost done proofing. The paste may stiffen if made too far ahead.

Hot Cross Bun Directions:

Mix. In a large bowl, mix together the flour and softened butter. Add the egg, sugar, salt, and allspice and continue mixing until evenly incorporated. Add the sponge and continue mixing until a shaggy ball of dough is formed.

Knead for 4 to 5 minutes, until the dough is only slightly sticky. Add dried currants or raisins. Fold the dough over itself gently until the dried fruits are evenly distributed in the dough.

Bulk Ferment #1. 30 minutes at room temperature

Lightly knead the dough inside the bowl.

Bulk Ferment #2. 30 minutes at room temperature

Prepare a sheet pan lined with a silicone mat or parchment paper.

Divide. 12 pieces

Shape. tight round rolls

Final Proof. 60 minutes at room temperature, or until about 1 1/2 times its original size

Preheat Oven. 440ºF / 225ºC

Make the Crossing Paste. In a small saucepan, melt the butter over low heat. Add the sugar and mix thoroughly (the sugar won’t be completely dissolved at this point).

Remove from the heat. Add the milk, vanilla extract, lemon zest, and egg. Continue whisking until the sugar is completely dissolved. Add the sifted flour and mix only until a smooth paste is formed.

Pipe the Crossing Paste. Use a round pastry tip with a 1/4-inch opening. Pipe the paste after the dough is done proofing and right before baking.

Bake for 14 to 16 minutes at 440ºF / 225ºC, until the buns are well browned and the crossing paste is lightly colored.

Glaze. Brush with the simple syrup glaze immediately after removing from the oven.

Serving / Reheating. This just in: hot cross buns are best when fresh and served hot. Reheat day-old buns at 350ºF / 175ºC for about 6 minutes before serving.

This is a first. Half the buns are usually gone in the time it takes to shoot a camera.

This is a post from Apple Pie, Patis, and Pate
Hot Cross Buns Recipe

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Edam cheese is essential for making ensaimada. Filipinos know it best as queso de bola, bowling balls of cheesiness covered in a protective shell of red wax. These big-as-your-head cheese balls always made our dinner table during christmastime. We have this tradition of rounding up thirteen different types of spherical fruits to symbolize prosperity for the new year, so queso de bola fits in quite nicely, if I do say so myself.

No one ever told me that the waxy coating on queso de bola was, in fact, actual wax. Other kids voluntarily ate glue; I unknowingly ate paraffin. Copious amounts of it. Needless to say, I hated queso de bola with a passion, but continued to eat it anyway because everyone else seemed to enjoy it.

Now that I know better, I always keep a wedge on hand. I find Edam plain and inoffensive as far as cheese goes, but finely grated and baked with sweet brioche dough, we end up with a well-loved Filipino bread along the ranks of pan de sal and pan de leche. There are many other ways to enjoy queso de bola, of course.

Storebought versions are more like sponge cakes heavily topped with sugar, cheese, and butter. This breadier version has a fluffy interior, deeply browned flaky crust, and a nice buttery finish. I prefer to keep ensaimada plain because there’s enough cheese, butter, and sweetness in the bread itself, but there’s nothing wrong with a light dusting after baking. I listed a number of optional glazes and toppings.

This recipe for ensaimada benefits from an overnight rest in the fridge mainly to maximize flavor development. It really makes a huge difference in taste and texture. The dough is filled with cheese and coiled into snail-shaped rounds, so chilling also makes shaping easier, fun even.

Bread Baking Day #16: Bread with Cheese hosted by High on the Hog

Ensaimada (Snail-Shaped Brioche)
Filipino-Style with Edam Cheese

makes 4 ensaimadas (about 6 inches in diameter)

Dutch Edam cheese. Red wax is not good eats.

Ensaimada Dough Ingredients:

Ingredients                  Volume          Ounces          Grams
bread flour                   2 2/3 cups         12            340
whole milk                        2 tbsp          1             28
large eggs                        5               8.8          250
instant yeast                 1 1/4 tsp
salt                            1/3 tsp
granulated sugar                1/4 cup           2             56
unsalted butter, softened       1/2 cup           4            113
grated Edam cheese          about 1 cup

Optional Glaze (before baking):

egg wash (1 egg + 1 teaspoon water)

Optional Toppings (after cooling and baking):

softened butter
granulated sugar
grated Edam cheese

Directions:

Mix             Stir the flour, milk, eggs, yeast, salt, and sugar.
                Mix until evenly hydrated and a shaggy ball of dough
                is formed.

Rest            15 minutes

Knead           Add the butter about a tablespoon at a time, kneading
                to incorporation with each addition. Continue kneading
                until all of the butter is incorporated and a smooth
                ball of dough is formed.

Refrigerate     12 to 24 hours

Prepare a sheet pan lined with parchment or silicone.

Divide          Remove from the refrigerator and immediately divide
                into 4 pieces. The dough will be stiff and may have
                risen slightly.

Rest            15 to 30 minutes. The dough should be slightly softer
                but still cool to the touch.

Shape           Pat the balls of dough into a rectangular shape, about
                4 inches by 12 inches. Sprinkle about 1/4 cup of grated
                Edam cheese over the dough. Roll tightly into logs and
                pinch the seams to seal.

                Coil the rolled dough into a tight spiral and tuck the
                outer end underneath the dough. Proofing the shaped
                dough in appropriately sized brioche or tart pans is
                nice but not necessary.

                Place the shaped ensaimada on the lined sheet pan.

Final Proof     About 2 hours at room temperature

Preheat Oven    350ºF / 175ºC

Glaze           Glaze with egg wash (optional)

Bake            Bake for 20 to 24 minutes at 350ºF / 175ºC, rotating
                the pan halfway through baking. The center of the loaf
                will register 185ºF / 85ºC to 190ºF / 88ºC when done. 

Cool            At least 30 minutes

Toppings        Top with any combination of softened butter, granulated
                sugar, or grated Edam cheese (optional)

The fourth one didn’t make it for the shoot.

This is a post from Apple Pie, Patis, and Pate
Ensaimada – Filipino Cheese Brioche

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6. Croque Madame – Grilled Cheese, Ham, and Egg Sandwich

Sweet and fragrant cinnamon raisin walnut bread is a breakfast option worth waking up for. With all of the fruits and toasted nuts in the loaf, a generous slice is satisfying enough on its own. The center is filled with molten cinnamon sugar but you can leave it out if you prefer a less sweet bread.

This 100% whole wheat bread guarantees that you won’t end up craving a bowl of sugar shortly after the morning commute. I don’t know what Starbucks put in their baked goods but that stuff makes me hungrier than I was to begin with.

Enriched with milk, butter, and eggs, this cinnamon raisin walnut bread recipe makes fairly rich and moist loaves. It’s basically a lean brioche spiked with cinnamon.

recipe adapted from Peter Reinhart’s Whole Grain Breads
Yeastspotting at Wild Yeast Blog

Cinnamon Raisin Walnut Bread
100% Whole Wheat

makes one 8 1/2 x 4 1/2-inch pan loaf

For the Biga (Pre-fermented Dough):

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 1/3 cups          6            170
instant yeast                   1/4 tsp
whole milk                        6 tbsp          3             85
unsalted butter, melted         1/4 cup           2             57
large egg, lightly beaten         1

Biga (Pre-fermented Dough) Directions:

Mix the biga ingredients until a shaggy ball of dough is formed. Knead the biga for about 2 minutes or until the ingredients are evenly distributed. Let the dough rest for about 10 minutes and knead again for about 1 minute.

Place the biga in a bowl and cover. Refrigerate for at least 8 hours and up to 3 days. Let the biga sit at room temperature for about 2 hours before using in the final dough.

For the Soaker:

Ingredients                  Volume          Ounces          Grams
whole wheat flour             1 1/3 cups          6            170
salt                            1/2 tsp
whole milk                      3/4 cup           6            170
raisins                           1 cup           6            170

Soaker Directions:

Mix the whole wheat flour, salt, and milk until the flour is evenly hydrated. Knead the dough briefly until a sticky ball of dough is formed. Add the raisins and continue kneading until the ingredients are evenly distributed. Cover and leave at room temperature for 12 to 24 hours.

For the Final Cinnamon Raisin Walnut Bread Dough:

Ingredients                  Volume          Ounces          Grams
all of the biga, divided into 12 pieces
all of the soaker, divided into 12 pieces
whole wheat flour                 7 tbsp          2             57
salt                              1 scant tsp      .2            5
instant yeast                 2 1/4 tsp            .25           7
granulated sugar                  3 tbsp          2             28
cinnamon, ground                1/2 tsp
walnuts, toasted and chopped    3/4 cup           3             85

For the Cinnamon Sugar Center:

3 tablespoons sugar
2 teaspoons ground cinnamon

Cinnamon Raisin Walnut Bread Directions:

Mix             Mix together all of the ingredients, except the
                walnuts, until evenly hydrated and a shaggy ball of
                dough is formed.

Knead           Knead for 3 to 4 minutes. Sprinkle the chopped
                walnuts over the dough and continue kneading until
                the walnuts are evenly incorporated.

Rest            5 minutes

Knead           1 minute to further strengthen the gluten

Bulk Ferment    45 to 60 minutes at room temperature in a lightly
                oiled bowl, or until 1 1/2 times its original
                size.

Shape           Pat the dough into an 8-inch square. If using the
                cinnamon sugar, sprinkle over 3/4 of the dough
                surface, leaving one side bare.



                Roll the dough beginning from the side sprinkled
                with cinnamon sugar. Form into a tight log and seal
                the seam with the heel of your palm.



                Tuck in the ends and place in a lightly greased
                8 1/2 x 4 1/2 loaf pan with the seam at the bottom.

Preheat Oven    400ºF/205ºC

Final Proof     45 to 60 minutes at room temperature, or until
                1 1/2 times its original size

Score the proofed dough before baking (optional).



Bake            Immediately lower the temperature to 325ºF/165ºC.
                Bake for 20 minutes. Rotate the loaf if necessary
                and bake for another 25 to 40 minutes, until deeply
                browned on all sides.

                The loaf should register at least 195ºF/91ºC in the
                center.

Cool            At least 1 hour

Freshly baked cinnamon raisin walnut bread

This is a post from Apple Pie, Patis, and Pate
Cinnamon Raisin Walnut Bread – 100% Whole Wheat

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When it’s so cold outside that a hot oven is no longer effective in raising the temperature, bake something with spices in it. Cinnamon, cloves, and nutmeg give a sense of comfort and warmth in this recipe for spiced applesauce cake. Served with a hot mug of spiced whatever, preferably heavily spiked with alcohol, it makes winter a bit more tolerable.

I’ve given up on trying to get used to Chicago winters. Coming from a country where the mercury never dips below 60ºF*, cold weather is never agreeable to my tropical-minded self. When I first stepped off the plane (or the boat, if you’re trying to get fresh with me), the first thing I got wasn’t a hug from relatives I haven’t seen in years. The sudden switch from humid to freezing dry climates caused a gushing nosebleed instead. I thought I was going to drop dead.

I should’ve taken massive blood loss as a sign to move south, but in the meantime, I’ll keep baking stuff until the springtime cometh.

*unless you live on a mountaintop

recipe adapted from Wayne Gisslen’s Professional Baking

Applesauce Spice Cake
with Lemon Icing (optional)

makes one 8 1/2 by 4 1/2-inch cake

For the Applesauce Spice Cake:

Ingredients                  Volume          Ounces          Grams
cake flour                    1 1/4 cup           5.6          158
baking powder                   2/3 tsp
baking soda                     1/3 tsp
cinnamon, ground                1/2 tsp
cloves, ground                  1/4 tsp
nutmeg, ground                  1/8 tsp

whole milk                      1/3 cup           2.8           79
applesauce                      1/2 cup + 2 tbsp  5.0          142

unsalted butter                   9 tbsp          4.4          126
brown sugar                     2/3 cup packed    5.6          158
salt                            1/8 tsp

large eggs, lightly beaten        2

For the Lemon Icing (optional):

1 cup sifted confectioner’s sugar (3.5 ounces / 100 grams)
1 tsp lemon juice
1 tablespoon hot water

Notes:

• Have all of the applesauce spice cake ingredients at room temperature before continuing.
• A bleached low-protein or soft flour is a suitable substitute for cake flour.

Applesauce Spice Cake Instructions:

Preheat Oven    350ºF / 177ºC

Prepare an 8 1/2 x 4 1/2-inch loaf pan
                Use nonstick spray or softened butter to grease the
                bottom and sides of the loaf pan.

Mix Dry Ingredients
                Place the flour, baking powder, baking soda, cinnamon,
                cloves, and nutmeg in a container with a tight lid.
                Cover and shake until thoroughly mixed.

Mix Wet Ingredients
                In a separate container, mix together the milk and
                applesauce until well-blended.              

Mix (Creaming Method)
                Beat the butter until smooth. Add the brown sugar
                and salt. Cream until light and fluffy.

                Add the eggs a little at a time, mixing to
                incorporation after each addition.

                Alternate between one-third of the spiced flour
                (dry ingredients) and one-half of the
                applesauce-milk mixture (wet ingredients). Mix
                only to incorporation after each addition. Begin
                and end with the dry ingredients.

Pan             Pour the batter into the greased loaf pan. Place
                the cake pan on a cookie sheet or sheet pan.

Bake            350ºF / 177ºC for 60 to 65 minutes, until the sides
                pull away from the pan and a wooden skewer inserted
                in the middle of the cake comes out clean.

Cool            Let the cake cool for about 10 minutes before
                removing from the loaf pan. Cool completely at
                room temperature.

Needs a little dressing up. But not too much.

Ice (optional)  Using a rubber spatula, mix the lemon icing
                ingredients gently until smooth. While the icing is
                still warm, drizzle over the top of the cake. Use a
                squeeze bottle for cleaner lines.

This is a post from Apple Pie, Patis, and Pate
Applesauce Spice Cake

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Heavy on cranberries and walnuts, bejeweled strips of dough barely held itself together as I tried to make a braid out of it. It didn’t seem like the freshly kneaded ball could take the large amount of dried fruits and nuts, but sure enough, everything came together as advertised after a few folds.

As you can clearly see in Exhibit A above, the result is a fruit-nutty equivalent of Chips Ahoy! (a chocolate chip in every bite). What isn’t quite obvious from the photo is the essential scent of orange extract that pulls everything together.

Citrus and cranberries have a natural affinity, so much so that Trader Joe’s decided to package both as orange-flavored cranberries, easily my favorite TJ foodstuff. It must be pretty popular because it’s been around for a while — TJ products are quickly dropped if they don’t fly off the shelves fast enough.

I use orange-flavored cranberries anywhere regular dried cranberries are needed. It’s not bad for light snacking, too. The only bad thing about it is I’d forgotten what cranberries are supposed to taste like.

recipe adapted from Peter Reinhart’s The Bread Baker’s Apprentice
Yeastspotting at Wild Yeast Blog

Cranberry-Walnut Bread

makes one braided loaf, boule, or batard
the shaped bread will fit on a half-sheet pan

Dough Ingredients:

Ingredients                  Volume          Ounces          Grams
bread flour                       3 cups         13.5          383
granulated sugar                  3 tbsp          1.5           43
kosher salt                     1/2 tbsp          0.2            5
instant yeast                 3 1/2 tsp           0.4           11

orange or lemon extract       1 1/2 tbsp          0.8           21
large eggs, lightly beaten        2               3.3           94
whole milk, at room temp        1/2 cup           4            113
unsalted butter, melted           2 tbsp          1             28
water, room temp                1/4 cup           2             57

dried cranberries             1 1/2 cups          9            255
coarsely chopped walnuts        3/4 cups          3             85

1 whisked egg, for the egg wash

Notes:

• Use about 3 tablespoons of citrus zest or an equal amount of orange liqueur (such as Grand Marnier) instead of orange or lemon extract.
• The combination of cranberries with pistachios are a close second.

Instructions:

Mix             Stir the flour, sugar, salt, and yeast together. Add
                the orange or lemon extract, eggs, whole milk,
                butter, and water. Mix until a shaggy ball of dough
                is formed.

Knead           5 to 6 minutes

Rest            5 minutes

Knead           Add the cranberries and knead gently for 2 to 3
                minutes. Add the walnuts. Gently fold the dough over
                itself until the cranberries and walnuts are
                evenly incorporated.

Bulk Ferment    2 hours at room temperature

Shape           double-decker braid (as suggested in the original
                recipe), three-braid (as shown), boule, or batard.

Chockful of fruits and nuts. Just like high school.

Egg Wash        Glaze with about half of the egg wash. Refrigerate
                the rest of the egg wash for a second coating
                after the final proof.

Preheat Oven    325ºF / 165ºC

Final Proof     60 to 90 minutes at room temperature while uncovered,
                or until almost doubled in size

Egg Wash        Glaze with the rest of the egg wash

Bake            Bake for 50 to 55 minutes at 325ºF / 165ºC, rotating
                the loaf halfway through baking if necessary. The
                center of the loaf will register 185ºF / 85ºC to
                190ºF / 88ºC when done. 

Cool            At least 1 hour

Freshly baked cranberry-walnut bread.

This is a post from Apple Pie, Patis, and Pate
Cranberry-Walnut Bread

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Tender and flaky mounds are studded with chewy dried cranberries in this simple scone recipe that comes together in minutes (once all of the ingredients are at room temperature, that is). The scones are light and airy with just enough sweetness to keep yourself from puckering up as you bite into the tart cranberries.

Cranberry drop scones are almost as delicious freshly baked as they are frozen and reheated days later. It’s never a bad idea to have a few on hand for a quick breakfast or afternoon snack, although it’s so easy to prepare that you might as well bake a fresh batch instead.

recipe adapted from Wayne Gisslen’s Professional Baking

Cranberry Drop Scones

makes 12 scones (about 1/4 cup of batter each)

Cranberry Drop Scone Ingredients:

Ingredients                  Volume          Ounces          Grams
unsalted butter                   6 tbsp          3             85
granulated sugar                1/3 cup           2.5           71
salt                              1 tsp
large egg yolk                    1

pastry flour                  2 2/3 cup          12            340
baking powder                     4 tsp

whole milk              3/4 cup + 1 tbsp          7            198
dried cranberries               1/2 cup           2             57

Notes:

• Have all of the ingredients at room temperature before continuing.
• You can also use whole wheat pastry flour or low-protein all-purpose flour instead of regular pastry flour.

To Prepare the Cranberry Drop Scones:

Preheat Oven    425ºF / 220ºC

Prepare one half-sheet pan or cookie sheet lined with parchment or
a silicone mat.

Mix Dry Ingredients
                Place the flour and baking powder in a container
                with a tight lid. Cover and shake until thoroughly
                mixed.

Mix (Creaming Method)
                In a mixing bowl, cream the butter, sugar, and salt
                just until a thick and sandy paste is formed. Do not
                cream until light and fluffy to prevent the scones from
                flattening and spreading during baking.

                Add the egg yolk and mix until thoroughly incorporated.

                Add the flour and mix vigorously until the creamed
                butter is thoroughly dispersed in the flour. Add
                the milk and mix briefly, just until the flour is
                moistened but still dry in spots.

                Add the dried cranberries and mix just until the dried
                cranberries are evenly distributed, taking care to
                prevent overmixing. The batter should remain lumpy.

Drop            Using a 1/4-cup disher or a measuring cup, drop portions
                on the lined sheet pan or cookie sheet. This recipe will
                produce about 12 scones.

Bake            Bake the scones at 425ºF / 220ºC for 15 to 20 minutes,
                until the scones are well-browned and crisp.

Freshly baked white and whole wheat cranberry drop scones.

To Serve:

Serve warm straight out of the oven.

Storage:

Cranberry drop scones, as with most quick breads, take well to freezing. Let the scones cool completely before storing in an airtight container and freezing.

This is a post from Apple Pie, Patis, and Pate
Cranberry Drop Scones

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This blueberry and cranberry loaf is based on a recipe for “election day bread,” which originally had raisins, candied citrus, and spices. Considering its name, doesn’t it make more sense studded with reds and blues?

But since blueberries are in season during the warmer months and cranberries during the cooler months, this combination doesn’t make sense from the standpoint of the farmer’s market-obsessed, either.

Help decide the outcome of this recipe. Which would you prefer?
(click here to visit the original post if you can’t see the polling form below)

Your input counts.

adapted from the Election Day Bread recipe in Bernard Clayton’s New Complete Book of Breads

Blueberry-Cranberry Bread with Nuts

makes one 10-inch tube loaf

Red, white, and blue with a handful of nuts. Very American.

For the Yeast Batter:

1 1/2 cups bread or all-purpose flour (6.75 ounces / 191 grams)
3 teaspoons instant yeast
2 teaspoons granulated sugar
1 1/2 cups warm water, about 120ºF / 49ºF

For the Final Dough:

3 cups bread or all-purpose flour (13.5 ounces / 383 grams)
2 teaspoons salt

3/4 cup butter (6 ounces / 170 grams), at room temperature
1 cup granulated sugar (7 ounces / 200 grams)
2 large eggs, at room temperature

1 cup dried blueberries
1 cup dried cranberries
1 cup coarsely chopped nuts
1 tablespoon flour

confectioner’s sugar, for dusting (optional)

Final Dough Instructions:

Mix Batter      Mix all of the yeast batter ingredients until smooth.
                The consistency will be similar to thick pancake
                batter.

Ferment         Cover the yeast batter and let rise for 30 minutes. The
                yeast batter will be bubbly and will rise considerably.

Mix Dry         Mix the 3 cups of flour and salt until thoroughly
                incorporated.

Cream           Cream the room temperature butter and sugar until light
                and fluffy. Add the eggs one at a time and continue
                mixing until smooth.

Final Mix       Add the butter mixture to the yeast batter and stir
                thoroughly. Add the salted flour about 1/4 cup at a
                time while stirring vigorously. The batter will be
                very sticky and have some gluten development.

                Dredge the blueberries, cranberries, and nuts in
                1 tablespoon of flour and add to the batter. Mix
                until the fruits and nuts are evenly distributed.

Pan             Spoon the batter into a lightly greased 10-inch tube
                pan. Level and smooth the tops with a spoon.

Final Proof     Cover and let rise at room temperature until almost
                doubled in size, about 1 1/2 to 2 hours.

Proofed cranberry-blueberry bread.

Preheat Oven    375ºF / 190ºC

Bake            Bake at 375ºF / 190ºC for about 1 1/4 to 1 1/2 hours,
                rotating the pan halfway through baking. Test for
                doneness using a wooden skewer or cake tester.

Dust with confectioner's sugar, if desired.

Blueberry-cranberry bread dusted with confectioner’s sugar.

Blueberry-cranberry bread crumb.

This is a post from Apple Pie, Patis, and Pate
Blueberry-Cranberry Bread

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Calabaza en tacha is traditionally served during the Mexican Day of the Dead celebrations but it’s never a bad idea anytime fresh pumpkins are available. Lightly spiced and intensely sweet, it can be enjoyed on its own as a light snack, as a breakfast item with milk, or as a dessert with plain vanilla ice cream.

In this version of calabaza en tacha from Michoacán, guavas and cinnamon give the dark brown glaze an unusual earthy character. The guava seeds also adds interest by embedding itself into the crevices of your teeth, a reminder that the rich sweetness of candied pumpkin is best savored slowly.

recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico
In the Bag: Pumpkins hosted by Julia

Calabaza en Tacha
Candied Pumpkin and Guava in Raw Sugar

Pumpkin and guavas

1 medium pumpkin, about 5 pounds
8 cups water
1 1/2 pounds piloncillo/panela or dark brown sugar, about 4 cups
2 cinnamon sticks, about 3 to 4 inches each
10 guavas (optional)

Notes:

• The original recipe calls for simmering the seeds, pulp, and flesh in the syrup. I usually reserve the seeds for other things.
• Keep the rind on to prevent the pumpkin slices from disintegrating during the long simmer.

Instructions:

1. Stab the pumpkin in several places to allow the syrup to penetrate the flesh.
2. Cleave the pumpkin and guavas in half lengthwise.
3. Disembowel the pumpkin.
4. Hack the pumpkin into 3-inch chunks or crescent-shaped slivers.
5. In a wide and heavy cauldron, add the pumpkin pieces, guavas, raw sugar, and cinnamon sticks. Add enough water to drown the pumpkin pieces and guavas, about 8 cups. Bring to a boil.
   A wide and heavy cauldron, also known as a dutch oven

6. Cover the pot and cook the pumpkin and guavas over medium-high heat for about 15 minutes.
7. Remove the lid and simmer until the liquid is reduced to a thick syrup and the pumpkin and guavas are glazed, about 1 to 2 hours.

To Serve:

Serve warm or chilled with milk or ice cream. Drizzle with some of the reserved syrup.

This is a post from Apple Pie, Patis, and Pate
Calabaza en Tacha – Candied Pumpkin and Guava

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If you happen to have some leftover pumpkin puree, chances are, you’ve already made something sweet or otherwise indulgent. Using whole wheat flour and just enough enrichments to make a firm batter, this pumpkin bread adds some much needed balance and nutritional value to the pumpkin-centric diet.

You could, of course, forget about counting calories, toast a thick walnut-studded slice, and slather with cream cheese. Either way works.

recipe adapted from Bernard Clayton’s New Complete Book of Breads

Pumpkin Quick Bread – Whole Wheat with Walnuts

makes one 8 1/2 x 4 1/2-inch loaf

Wet Ingredients              Volume          Ounces          Grams
pumpkin puree                   3/4 cup + 2 tbsp  7.5          214
brown sugar, packed             3/4 cup           5.8          165
butter, unsalted                1/4 cup           2             57
large egg                         1 each

Dry Ingredients              Volume          Ounces          Grams
whole wheat flour                 2 cups          9            255
baking powder                     2 tsp
cinnamon, ground                1/2 tsp
nutmeg, freshly grated          1/4 tsp
kosher salt                     1/2 tsp
walnuts, coarsely chopped         1 cup           4.25         120

Notes:

• Have all of the ingredients at room temperature before continuing.
• Use whole wheat pastry flour for a more tender quick bread.
• Sifting the dry ingredients is unnecessary. In any recipe that calls for sifting the dry ingredients, stirring with a wooden spoon disperses the ingredients more evenly, says Shirley Corriher. Less mess. Less powder inhaled.

Instructions:

Preheat Oven    350ºF/177ºC

Mix Wet         Mix all of the wet ingredients until smooth.

Mix Dry         In a separate container, mix all of the dry
                ingredients, except the chopped walnuts, until
                evenly incorporated.

Add the 3/4 of dry ingredients to the wet ingredients. Mix briefly
and add the chopped walnuts. Add the rest of the dry ingredients and
mix just until incorporated, taking care to prevent over-mixing. The
batter will be firm and dry in some spots.

Pan             Spoon the batter into a buttered 8 1/2 x 4 1/2 loaf
                pan lined with parchment paper. Smooth the tops and
                "score" the top of the batter with a greased knife,
                if desired.

Bake            Bake at 350ºF/177ºC for about 1 hour, until a wooden
                skewer or cake tester comes out clean when inserted in
                the center of the loaf.

Cool            At least 15 minutes before removing from the loaf
                pan.

Whole wheat pumpkin walnut bread crumb.

This is a post from Apple Pie, Patis, and Pate
Pumpkin Quick Bread – Whole Wheat with Walnuts

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Pan de leche is a Filipino sweet bread that has many regional variations. As far as I know, any yeasted bread baked with milk and sugar can be labeled pan de leche, but I have a very specific idea of what it is supposed to be like. It will be dense and feel heavy for its size. The crumb will be dry but fluffy. The glazed soft crust will have the slightest hint of chewiness. Throwing it against a wall or forehead will cause a resounding thump.

With those attributes in mind, I tried several divergent recipes before coming up with my own. I found that making pan de leche requires the most basic bread baking techniques — pre-ferments, wild yeast starters, and soakers are unnecessary and the dough should be firm and easy to handle. It should take only a few hours of fermentation, some pantry staples, a sheet pan, and a hot oven.

The simplicity of my pan de leche recipe means that it is average bread at best. To put it bluntly, most of the other breads I’ve baked, where slow fermentation spread over a few days fully develops the flavor of the resulting loaf, will taste better.

But this is exactly how I remember it, a close approximation of a childhood favorite. After several attempts, I think I finally nailed it.

World Bread Day hosted by Zorra of 1x Umruhren Bite

Pan de Leche
Filipino Sweet Milk Bread Rolls

makes 9 pan de leche rolls

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 3 cups         13.5          383
whole milk                      1/2 cup           4            113
butter, melted                  1/2 cup           4            113
granulated sugar                1/4 cup           1.75          50
kosher salt                       2 tsp
instant yeast                     1 tbsp
large eggs                        2

For the Egg Wash:

1 egg
2 tablespoons water
2 tablespoons sugar

Equipment:

1 half-sheet pan lined with parchment paper

Final Dough Instructions:

Mix             Mix all of the ingredients until evenly incorporated.

Knead           10 to 12 minutes

Bulk Ferment    2 hours at room temperature in a lightly oiled bowl

Divide          9 pieces, about 85 grams / 3 ounces each

Rest            15 minutes

Shape           oval dinner rolls

Final Proof     60 to 90 minutes at room temperature while uncovered,
                until almost doubled in size. Let a skin form on the
                rolls.

Proofed Filipino pan de leche rolls.

Preheat Oven    375ºF/190ºC

Glaze           glaze with the egg wash

Score           2 slashes (optional) 

Glazed and scored Filipino pan de leche rolls.

Bake            Bake at 375ºF/190ºC for about 18 to 22 minutes, rotating
                the pan halfway through baking if necessary

Cool            At least 15 minutes

Say cheese.

This is a post from Apple Pie, Patis, and Pate
Pan de Leche – Filipino Sweet Bread Rolls

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