Enriched Dough

8 oz milk

12 g (1 T) sugar

10 g (1 T) instant yeast

700 g flour or bread flour

100 g sugar

3 eggs

1 C butter, softened

1 t salt

Warm milk to 110° F.

Add 1 T sugar and then yeast to milk.

Whisk to combine and set aside 5 mins.

In a stand mixer bowl, weigh out flour and pour milk/yeast over flour.

On low speed with the dough hook, add sugar, eggs, butter, and salt.

Increase speed to medium and mix dough until elastic and smooth.

Dough should bounce back when touched; this should take 8-12 mins.

Dough is ready when it passes the window test.

Shape dough into a smooth ball and place it in a greased bowl.

Preheat oven to 170° for 5 mins and turn off.

Cover dough with tea towel and proof in oven 90 mins.

Dough is ready to be shaped and proofed a second time before baking.

sugargeekshow

Note:

If making pigs in a blanket,

    One batch of dough is enough to cover 16 sausages.

    Proof a second time for about 30 mins.

    Bake at 375° for about 30 mins.

Crio Bru

1 C Crio Bru
7 C water
pinch salt, optional

Combine ingredients in a mixing bowl.

Whisk for a full two minutes, changing directions frequently.

Slowly, strain through a nylon nutmilk bag.

This process does not prevent silt from forming.

Pour off the top several cups; these are ready for consumption.

Towards the end of the next pour, consider using a metal coffee filter.

(Paper coffee filters are much too fine.)

George reheats Crio Bru.

Lan is a Crio Bru junkie and will drink this, but it is NOT THE SAME.

Lan would rather have it cold - she's like a vampire.

Congealed blood is not as good as fresh.

But reheating the blood kills something that was alive in it!

We also rebrew "Crio Tea" with the spent grounds.

The second brew uses up to 4 C water, and it's not great.

Lan is such a Crio Bru junkie, however, that she'll happily drink it.

L&G

Mini Pumpkin Pies

2 discs pie crust dough

1 batch pumpkin pie filling

Purchase mini pie crust pans with lids.

Find two appropriate circular jigs

Roll and shape dough into 13 mini crusts.

Stack and freeze.

Line 6-8 crusts with foil, baking beans, and rocks.

Convection bake on bottom rack at 375° for 28 mins, rotating halfway.

Non-convection bake on middle rack at 325° for 28 mins, rotating halfway.

Pictures and details in Mini Pies.

LTK

Wundershowzen Smoothie

10 oz almond milk
1 1/2 frozen bananas

1 T peanut butter

1 T hemp protein

1/2 C spinach

Juiceland

Triple Chocolate Cheesecake

24 oz cream cheese, room temp

8 oz bittersweet chocolate

8 oz sour cream, room temp

6 T butter, melted

30 Oreos

250 g sugar
20 g cocoa powder
2 t espresso powder
4 eggs, room temp
1 T vanilla

6 oz bittersweet chocolate, finely chopped
3/4 C heavy cream

Measure cream cheese into a stand mixer bowl.
Allow to come to room temperature.

Separately melt 8 oz chocolate and set aside.
Beat cream cheese occasionally just to break up cold spots.
Measure out sour cream and allow to come to room temperature.
Make 1 Oreo graham cracker crust in a tall 9-inch pan and let cool.
Place in refrigerator for at least 20 mins.
Adjust oven rack to middle and preheat to 325.
Place a baking tray on the lowest rack and fill with water.
On low speed, beat sugar, cocoa, and espresso into cream cheese.
Crack eggs into cup and beat gently with fork.
Add vanilla to eggs.
Gently incorporate eggs and vanilla on low speed.

By hand, fold in 8 oz melted chocolate.
Fold in sour cream, taking care to not overmix.
Mixture will still have small lumps; this is okay.
Pour into crust and level.

Drop pan on counter to remove extra air bubbles.

Place on middle rack in oven and bake 55 mins, rotating halfway.

Cheesecake should be wobbly in center.

Turn off the oven and open door slightly.

Leave cheesecake in oven one hour.

Remove from oven, loosen edges, and let come to room temp 1 hour.

Cover with foil and chill overnight.

Make chocolate ganache.

Decorate cheesecake.

bromabakery

Tiramisu

1 C very strong espresso, warm or room temp
5 T Grand Marnier
40 - 45 ladyfingers
16 oz mascarpone, cold
2 T dark rum
4 pasteurized eggs, separated
100 g sugar
2 C heavy whipping cream
1/2 t vanilla
1/8 t salt
cocoa powder for dusting

Reserve a 9x13, or anything with a 12-14 C capacity.

Whisk together espresso and Grand Marnier.

Quickly dip half the ladyfingers on each side and line dish.
Separately, beat together mascarpone and rum just until combined.

In a double boiler, whisk yolks and 100 g sugar 5 mins or until foamy.

Pour into mascarpone and beat on medium until combined.

Whip cream with vanilla and fold into mascarpone.

Beat whites with salt on medium until foamy.

Increase speed to high and slowly pour in remaining 50 g sugar.

Beat 4-5 mins or until stiff peans form.

Fold into mascarpone.

Layer half of cream mixture onto ladyfingers.

Dip remaining ladyfingers to create second layer.

Top with remaining cream.

Refrigerate uncovered 2-3 hours.

Generously sift cocoa over top.

Cover and refrigerate overnight.

sallysbakingaddiction

Pumpkin Cinnamon Rolls

1/3 C whole milk
2 T butter, melted
1/2 C pumpkin purée
1/4 C sugar
1/4 t nutmeg (do not use cinnamon in dough)
1/2 t salt
1 egg
7 g or 2 1/4 instant yeast
335 g flour

6 T butter, softened

100 g brown sugar

1 T cinnamon

1 1/2 t pumpkin pie spice
4 oz cream cheese, softened
3 T maple syrup
1 T whole milk
80 g powdered sugar, sifted

In a stand mixer bowl, beat together milk, butter, pumpkin, and egg.

Add sugar, nutmeg, and salt.

Add about 1 C of flour and mix for 1 min.

Combine instant yeast with remaining flour and beat in 1 more min.
Using a dough hook, beat for 5 mins.

Transfer dough to a lightly floured surface.

Knead by hand 5 more mins.

If dough becomes too sticky, add a little flour.

Dough should be elastic and smooth.
Spray a large bowl with cooking spray.

Place dough into bowl and cover with damp towel.

Let proof until doubled in size, about 30 mins.

(Can turn oven onto lowest setting for 2 mins, turn off, and proof.)

In a medium bowl, combine butter, brown sugar, and spices.
Sprinkle a pastry mat generously with flour.

Turn dough onto surface, sprinkle with more flour, and roll to 10x14".

If dough shrinks, cover it lightly and let rest 10 mins.
Fill dough evenly and roll.

Using a piece of floss, cut rolls and place in a greased baking dish.

Cover the pan and allow rolls to rise 60 mins.

(Alternatively, place in refrigerator overnight.

Bring to room temp the next day and bake after doubled in size.)

Preheat the oven to 350º.

Warm heavy cream until no longer cold.

After rolls have risen, pour cream over the top.

Bake 25 mins or until golden and centers are cooked.

Tent with foil after 15 if browning very quickly.
Beat together cream cheese frosting.

Alternatively, make a glaze.
Top rolls with icing or frosting.

sallysbakingaddiction