POVITICA

The Daring Baker’s October 2011 challenge was Povitica, hosted by Jenni of The Gingered Whisk.  When I first read that we were going to be making Povitica I had no idea what it was.  I had never heard of it and didn’t know how to even pronounce it!  As I read in the challenge Povitica (pronounced po-va-teet-sa) I discovered that it is a traditional Eastern European dessert bread that is traditionally served during the holiday season. 


I was excited about making this bread as it looked gorgeous and it started getting rave reviews for taste from the Daring Bakers who had already completed the challenge.  The recipe came together pretty easily once all my mise-en-place was done.  I was worried whether I would be able to roll the dough paper thin, but it was pretty easy to do.  I stuck with the traditional walnut filling and made a quarter batch.  While it was baking, the house smelled wonderful and the warm bread was delicious!  I was very happy that I had learned to make a beautiful looking sweet bread!

{INGREDIENTS}

{Yield:  one loaf, 1.25 lbs/565 grams}


{Dough Ingredients} 


* {To activate the Yeast} *


½ Teaspoon (2.25 gm) Sugar
¼ Teaspoon (¾ gm) All-Purpose Flour
2 Tablespoons (30 ml) Warm Water
1½ Teaspoons (3.5gm, ½ sachet) Dry Yeast


* {Dough} *


½ Cup (120 ml) Whole Milk
3 Tablespoons (45 ml/43 gm/1½ oz) Sugar
¾ Teaspoon (3¾ ml/9 gm/0.17 oz) Table Salt
1 Large Egg
1 tablespoon (30 ml/30 gm/¼ stick/1 oz) Unsalted Butter, melted
2 cups (480 ml/280 gm/10 oz/0.62 lb) All-Purpose Flour, measure first then sift, divided


* {Topping} *


2 Tablespoons (30 ml) Cold STRONG Coffee
1½ Teaspoons (7 gm) Granulated Sugar
Melted Butter

 {Filling Ingredients}

 

1¾ Cups (420 ml/280 gm) Ground English Walnuts
¼ Cup (60 ml) Whole Milk
¼ Cup (58 gm, ½ stick) Unsalted Butter
1 Large Egg Yolk, Beaten
¼ Teaspoon (1.25 ml) Pure Vanilla Extract
½ Cup (115 gm) Sugar
¼ Teaspoon (1 gm) Unsweetened Cocoa Powder
¼ Teaspoon (¾  gm) Cinnamon


{METHOD}
                                   
* {To Activate Yeast} *

• In a small bowl, stir  sugar, flour, and the yeast into ½ cup warm water and cover with plastic wrap.
• Allow to stand for 5 minutes

* {To Make the Dough} *

• In a medium saucepan, heat the milk up to just below boiling (about 180°F/82°C), stirring constantly so that a film does not form on the top of the milk. You want it hot enough to scald you, but not boiling. Allow to cool slightly, until it is about 110°F/43°C.
• In a large bowl, mix the scalded milk, sugar, and the salt until combined.
• Add the beaten eggs, yeast mixture, melted butter, and  flour.
• Blend thoroughly and slowly add remaining flour, mixing well until the dough starts to clean the bowl.
• Turn dough out onto floured surface and knead, gradually adding flour a little at a time, until smooth and does not stick.
• The dough should weigh about 1.25 pounds/565 grams
• Place dough in a lightly oiled bowl, cover loosely with a layer of plastic wrap and then a kitchen towel and let rise an hour and a half in a warm place, until doubled in size.

* { Make the Filling} *

• In a large bowl mix together the ground walnuts, sugar, cinnamon and cocoa.
• Heat the milk and butter to boiling.
• Pour the liquid over the nut/sugar mixture.
• Add the eggs and vanilla and mix thoroughly.
• Allow to stand at room temperature until ready to be spread on the dough.
• If the mixture thickens, add a small amount of warm milk

* {Roll and Assemble the Dough} *

• Spread a clean sheet or cloth over your entire table so that it is covered.
• Sprinkle with a couple of tablespoons to a handful of flour (use flour sparingly)
• Place the dough on the sheet and roll the dough out with a rolling pin, starting in the middle and working your way out, until it measures roughly 10-12 inches (25½ cm by 30½ cm) in diameter.
• Spoon 1 to 1.5 teaspoons (4 gm to 7 gm) of melted butter on top.
• Using the tops of your hands, stretch dough out from the center until the dough is thin and uniformly opaque. You can also use your rolling pin, if you prefer.
• As you work, continually pick up the dough from the table, not only to help in stretching it out, but also to make sure that it isn’t sticking.
• When you think it the dough is thin enough, try to get it a little thinner. It should be so thin that you can see the color and perhaps the pattern of the sheet underneath.
• Spoon filling evenly over dough until covered.
• Lift the edge of the cloth and gently roll the dough like a jelly roll.
• Once the dough is rolled up into a rope, gently lift it up and place it into a greased loaf pan in the shape of a “U”, with the ends meeting in the middle. You want to coil the dough around itself, as this will give the dough its characteristic look when sliced
• Brush the top of each loaf with a mixture of cold STRONG coffee and sugar. If you prefer, you can also use egg whites in place of this.
• Cover pans lightly will plastic wrap and allow to rest for approximately 15 minutes.
• Preheat oven to moderate 350°F/180°C/gas mark 4.
• Remove plastic wrap from dough and place into the preheated oven and bake for approximately 15 minutes.
• Turn down the oven temperature to slow 300°F/150°C/gas mark 2 and bake for an additional 45 minutes, or until done.
• Remove bread from oven and brush with melted butter.
• Check the bread at 30 minutes to ensure that the bread is not getting too brown. You may cover the loaves with a sheet of aluminum foil if you need to.
• Remove from the oven and allow to cool on a wire rack for 20-30 minutes, still in the bread pan. Remember, the bread weighs about 1.25 lbs and it needs to be able to hold its own weight, which is difficult when still warm and fresh out of the oven. Allowing it to cool in the pan helps the loaf to hold its shape.
• It is recommended that the best way to cut Povitica loaves into slices is by turning the loaf upside down and slicing with a serrated knife.

* {Storage} *

• The Povitica will keep fresh for 1 week at room temperature.
• The Povitica will keep fresh for 2 weeks if refrigerated.
• The Povitica can be frozen for up to three months when wrapped a layer of wax paper followed by a layer of aluminum foil. It is recommended to not freeze Povitica with cream cheese fillings as it doesn’t hold up to being thawed really well – it crumbles.

* {Notes} *

  I had fun making this bread and will can see myself making various sweet and savoury versions of it … yum!  This month challenge was one of those challenges that made me realize why I am a part of the Daring Baker’s … discovering new techniques and recipes that I normally would never make!






           
               
                   
               
           
           
                            
           
                            
           
                            
           
                            
           
                            
       
   

FRESH, FLUFFY, FRENCH CROISSANTS

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child.

I was excited to hear to that we would be making croissants this month.  I've only attempted croissants once before a few years ago.   The dough rose so much last time during the resting periods that I had a lot of trouble rolling the dough out before folding and had tons of cracks.  Due to that a lot of butter leaked out during the baking process and the results were less then stellar.  This time I had a much easier time with the dough ... it was a breeze to roll out.  I had minimal butter leak out so they came out nice and crispy.  I must have done something wrong though as they weren't nice and fluffy as they should be, but it was a fun challenge.  My older daughter enjoyed it and commented "Whatever this croissant thing is, it sure is delicious!"

{CROISSANTS}

* {Yield} * 12 croissants

*  {Preparation Time}  *

Total 12 hours
Making dough, 10 mins
First rise, 3 hours
Kneading and folding, 5 mins
Second rise, 1.5 hours (or overnight in the fridge)
Rolling in the butter (turns one and two), 15 mins
First rest, 2 hours
Turns three and four, 10 mins
Second rest, 2 hours (or overnight in the fridge)
Forming croissants, 30 mins
Final rise, 1 hour (or longer in the fridge)
Baking, 15 mins

* {Ingredients} *

¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (4.5 gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour (~ 13% protein)
2 teaspoons (9 gm) sugar
1½ teaspoon (9 gm) salt
½ cup (120 ml/¼ pint) 2% or whole milk
2 tablespoons (30 ml) tasteless oil
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash

* {Directions} *

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video.  It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag.
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size. 
11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge

16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat.
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place it on the top half of the dough rectangle.
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.

30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm))
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

* {Notes} *

I really enjoyed this challenge.  The dough came together easily and was easy to roll out.  I love that this recipe only uses only 1 stick of butter!  I may give it another try in the upcoming cool months ... they would taste delicious with an apple-cinnamon compote and warm apple cider!

FRESH FRAISIERS

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenged us to make "Fresh Frasiers" inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook "Tartine."

I've checked "Tartine" out of the library numerous times and love the book!  I'm especially fond of their Pâte Sucrée recipe and the book has been on my wishlist for a while.  I was excited about the challenge and it turns out I had made a Frasier last year for the first time in July!  I had used a traditional french recipe which consisted of a genoise and creme mousseline.  Using a chiffon cake and stabilized pastry cream was a departure from the traditional recipe and I decided to try a lime-strawberry-white chocolate version.  The cake was easy to put together and rose quite high in the oven.  Unfortunately, it sunk quite a bit when it cooled, but was still thick enough to be easily split into two layers.  I didn't have much luck with the pastry cream though, it didn't seem thick enough after it was done and as I suspected it started oozing out as soon as I removed the acetate liner.  Oh well, the cake tasted great though .... very light and summery!

 

{FRAISIER}

 

* {BASIC CHIFFON CAKE} *

 

{Ingredients}

1 cup + 2 tablespoons  (155 gm) all-purpose flour
1 teaspoon  (4 gm) baking powder
3/4 cups  (6 oz /170 gm) sugar
1/2 teaspoon (1½ gm) salt, preferably kosher
1/4 cup (60 ml) vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (95 ml) water
1 teaspoon pure vanilla extract
3/4 teaspoon (3 gm) lemon zest, grated
5 large egg whites
¼ teaspoon (1 gm) cream of tartar

{Directions}

1. Preheat the oven to moderate 325°F (160°C/gas mark 3).
2. Line the bottom of an 8-inch (20 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
3. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons (45 ml.) of sugar, and all of the salt. Stir to combine.
4. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.
5. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.
6. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.
7. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.
8. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean.
9. Removed the cake from the oven and allow to cool in the pan on a wire rack.
10. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Refrigerate for up to four days.

* {CHIFFON CAKE VARIATIONS} *

{Lemon Chiffon Cake}

{Ingredient Alterations}

 Reduce water to 1/4 cup (60 ml) Add 1/8 cup (30 ml) lemon juice Increase lemon zest to 1½ teaspoon (7½ ml) (5 gm) Remove the vanilla from the recipe

{Direction Alterations}

 Follow the directions, same as above, adding the lemon juice and zest to the oil, egg yolks and water in step 4.

{Orange Chiffon Cake}

{Ingredient Alterations}

 Replace the full amount of water with orange juice Replace lemon zest with the zest of one orange Remove the vanilla from the recipe

{Direction Alterations}
  Follow the directions, same as above, adding the orange juice and zest to the oil, and egg yolks in
step 4.

{Coconut Chiffon Cake}

{Ingredient Alterations}

 Add ¼ teaspoon (1¼ ml) (1 gm) freshly ground nutmeg Reduce oil to 1/8 cup (1 fl oz/30ml) Reduce water to 1/8 cup (1 fl oz/30ml) Add 1/3 cup (2 ⅔fl oz/80 ml) unsweetened coconut milk Remove the vanilla from the recipe

{Direction Alterations}

 Follow the directions, same as above, adding the nutmeg to the flour mixture in step 3, and the coconut milk to the oil, water and egg yolks in step 4.

{Chocolate Chiffon Cake}

{Ingredient Alterations}

 Reduce all-purpose flour to ¾ cup + 1 tablespoon (195 ml) (4 oz/110 g) Add 1/4 cup (60 ml) (3/4 oz/20 g) cocoa powder

{Direction Alterations}

 Follow the directions, same as above, adding the cocoa to the flour mixture in step 3.

* {SIMPLE SYRUP} *

You may choose to flavor the syrup. One way is to use flavored sugar (for example: apple cider sugar, orange sugar, or vanilla sugar) or to stir in 1-2 teaspoons of flavored extract. You may also infuse with herbs or spices, if desired or add four tablespoons (60 ml) of fruit juice or liqueur while the syrup is cooling. 

{Ingredients}

1/3 cup (75 gm) of sugar, flavored or white
1/3 cup (80 ml) of water

{Directions}

1. Combine the water and sugar in a medium saucepan.
2. Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup.
3. Remove the syrup from the heat and cool slightly.
4. Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.

* {PASTRY CREAM FILLING} *

{Ingredients}

1 cup (250 ml) whole milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon (¼ gm) salt, preferably kosher
2 tablespoons (10 gm)cornstarch
1/4 cup (55 gm) sugar
1 large egg
2 tablespoons (30 gm) unsalted butter
3/4 teaspoon (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup (250 ml) heavy cream

{Directions}

1. Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally.
2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine
3. Add the eggs to the sugar and cornstarch and whisk until smooth.
4. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture.
5. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon.
6. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.
7. Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth.
8. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator for up to five days.
9. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
10. Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
11. Measure 1/4 cup (2 oz/60 ml) of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water.
12. Heat the cream until it is 120 F (48.8 C). Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches.
13. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

* {FRAISIER ASSEMBLY} *

{Components}

• 1 baked 8 inch (20 cm) chiffon cake 
• 1 recipe pastry cream filling ⅓ cup (80 ml) simple syrup or flavored syrup
• 2 lbs (900 g) strawberries 
• confectioners’ sugar for dusting
• ½ cup (120 ml) (5 oz/140 gm) almond paste

{Directions}

1. Line the sides of a 10-inch (25 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
2. Cut the cake in half horizontally to form two layers.
3. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough.
4. Hull and slice in half enough strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring.
5. Pipe cream in-between strawberries and a thin layer across the top of the cake.
6. Hull and quarter your remaining strawberries and place them in the middle of the cake. Cover the strawberries and entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
7. Place the second cake layer on top and moisten with the simple syrup.
8. Lightly dust a work surface with confectioners' sugar and roll out the almond paste to a 10-inch (25 cm) round 1/16 inch (1.5 mm) thick. Spread the remaining 1 tablespoon (15 ml) of pastry cream on the top of the cake and cover with the round of almond paste.
9. Cover with plastic wrap and refrigerate for at least 4 hours.
10. To serve release the sides of the spring form pan and peel away the plastic wrap.

* {STORAGE} *

 Serve immediately or store in the refrigerator for up to 3 days.

*{NOTES}*

 I enjoyed this challenge as I've never made a chiffon cake before, but it was easy to make and tasted so light and delicious!  I will definitely use the cake recipe for future dessert pairings!

FROM PHYLLO TO BAKLAVA

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

I was very excited about making baklava using homemade phyllo dough this month.  I would have never attempted making phyllo dough from scratch, but had a lot of fun making it.  I doubled the recipe and rolled around 18 pieces of dough.  I was amazed how soft and smooth the dough was!  The kids had fun playing with a little bit of the dough.  It took several hours to roll the dough out and since it was very hot and humid that day by the time I was done rolling it all stuck together!  I was amazed at how thin it was possible to roll the dough!  I remade the dough another day and this time since I had practice from rolling the dough before I was able to roll it much faster.  The assembly of the layers took longer as it was hard to butter each layer without tearing it.   The baklava smelled amazing as it was baking and I could hardly wait until the morning to taste it.  Unfortunately, I didn't cook the syrup enough and didn't grind the nuts enough so all the syrup didn't get absorbed!  The aroma was fabulous (I added a tablespoon of rosewater to the cooled syrup) and the flavor was amazing.  I may attempt to remake the recipe and make baklava rolls next time.

{PHYLLO DOUGH}

{Ingredients}

1 1/3 cups (320 ml) (185 gm/6½ oz) unbleached all purpose (plain) flour
1/8 teaspoon (2/3 ml) (¾ gm) salt
1/2 cup less 1 tablespoon (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon (2½ ml) cider vinegar, (could substitute white wine vinegar or red wine vinegar, but could affect the taste)

{Directions}

1. In the bowl of your stand mixer combine flour and salt
2. Mix with paddle attachment
3. Combine water, oil and vinegar in a small bowl.
4. Add water & oil mixture with mixer on low speed, mix until you get a soft dough, if it appears dry add a little more water.
5. Change to the dough hook and let knead approximately 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes.
6. Remove the dough from mixer and continue to knead for 2 more minutes. Pick up the dough and through it down hard on the counter a few times during the kneading process.
7. Shape the dough into a ball and lightly cover with oil
8. Wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 2 hours and it was perfect)

{Rolling your Phyllo}

** Remove all rings and jewelry so it does not snag the dough**

1. Unwrap your dough and cut off a chunk slightly larger then a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out.
2. Be sure to flour your hands, rolling pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.
3. Roll out the dough a bit to flatten it out.
4. Wrap the dough around your rolling pin/dowel
5. Roll back and forth quickly with the dough remaining on the dowel (see attached video for a visual, its much easier then it sounds)
6. Remove; notice how much bigger it is!
7. Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough, as long as you have one perfect one for the top you will never notice.

8. When you get it as thin as you can with the rolling pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner. Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you purchase at the store, it is made by machine.

9. Set aside on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.  

{BAKLAVA RECIPE}

{Source:  Alton Brown}


{Yield: 30 servings}

{Ingredients}

{For the syrup}

· 1 1/4 cups (300 ml) honey
· 1 1/4 cups (300ml) water
· 1 1/4 cups (300 ml) (280 gm/10 oz) sugar
· 1 cinnamon stick
· 1 (2-inch/50 mm) piece fresh citrus peel (lemon or orange work best)
· a few cloves or a pinch or ground clove
1 tbsp rosewater

When you put your baklava in the oven start making your syrup. Once the syrup has cooled, add the tbsp of rosewater.  When you combine the two, one of them needs to be hot, I find it better when the baklava is hot and the syrup has cooled.

{Directions}

1. Combine all ingredients in a medium pot over medium high heat. Stir occasionally until sugar has dissolved
2. Boil for 10 minutes, stir occasionally.
3. Once boiled for 10 minutes remove from heat and strain cinnamon stick and lemon, allow to cool as baklava cooks.
4. Brush bottom of pan with butter and place first phyllo sheet
5. Brush the first phyllo sheet with butter and repeat approximately 5 times ending with butter. (Most recipes say more, but homemade phyllo is thicker so it's not needed)
6. Sprinkle 1/3 of the nut mixture on top
7. Continue layering phyllo and buttering repeating 4 times
8. Sprinkle 1/3 of the nut mixture on top
9. Continue layering phyllo and buttering repeating 4 times
10. Sprinkle 1/3 of the nut mixture on top
11. Continue layering and buttering phyllo 5 more times. On the top layer, make sure you have a piece of phyllo with no holes if possible, just looks better.
12. Once you have applied the top layer tuck in all the edges to give a nice appearance.
13. With a sharp knife cut your baklava in desired shapes and number of pieces. If you can't cut all the ways through don’t worry you will cut again later. A 9x9 pan cuts nicely into 30 pieces. Then brush with a generous layer of butter making sure to cover every area and edge
14. Bake for approximately 30 minutes; remove from oven and cut again this time all the way through. Continue baking for another 30 minutes. (Oven temperatures will vary, you are looking for the top to be a golden brown, take close watch yours may need more or less time in the oven)
15. When baklava is cooked remove from oven and pour the cooled (will still be warmish) syrup evenly over the top, taking care to cover all surfaces when pouring. It looks like it is a lot but over night the syrup will soak into the baklava creating a beautifully sweet and wonderfully textured baklava!  Next morning all syrup is absorbed
16. Allow to cool to room temperature. Once cooled cover and store at room temperature. Allow the baklava to sit overnight to absorb the syrup.
17. Serve at room temperature


{Freezing/Storage Instructions/Tips}

There are a few ways to store your Baklava. It is recommended that you store your baklava at room temperature in an airtight container. Stored at room temperature your baklava will last for up to 2 weeks. You will notice as the days pass it will get a little juicier and chewier. You may choose to store it in the fridge; this will make it a little harder and chewy, but does increase the shelf life. You can also freeze your baklava and then just set it out at room temperature to thaw.

{Notes}


I had a lot of fun making this challenge.  The phyllo dough was fun to roll and I was amazed at how amazing the dough was!  I will definitely be reusing the recipe.  I was disappointed that the top layer of the baklava didn't come out as crunchy as I would have liked, but that was my fault for not grinding the nuts enough and not cooking the syrup to the right consistency.  I ended up cutting up the baklava into tiny pieces, mixed it with some lightly spiced cinnamon ice-cream and turned it into baklava ice-cream.

MAPLE MOUSSE IN EDIBLE CONTAINER

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. 


I wanted to use the best maple syrup to make the mousse so the maple flavor would shine.  Luckily for me amazon had a great deal on organic grade B maple syrup.  The maple syrup was primable and was here in two days.  I love amazon!  For the edible containers, I decided to go with a basic chocolate cup.  

 

{Maple Mousse}

{Ingredients}

• 1 cup (240 ml/ 8 fluid oz.) pure maple syrup (not maple-flavoured syrup)
• 4 large egg yolks
• 1 package (7g/1 tbsp.) unflavoured gelatin
• 1 1/2 cups (360 ml. g/12 fluid oz) whipping cream (35% fat content)

{Directions}

1. Bring maple syrup to a boil then remove from heat.
2. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle).
3. Add warmed egg yolks to hot maple syrup until well mixed.
4. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatin. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatin
has completely dissolved.
5. Whisk the gelatin/whipping cream mixture into the maple syrup mixture and set aside.
6. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white.
7. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour.
8. Remove from the fridge and divide equally among your edible containers.

{Notes}

The maple mousse was easy to make, however, it was a too sweet for us combined with the chocolate cup.  We topped it off with some fleur de sel and that cup tasted better.  I may revisit the recipe in the future using a savory or less sweet edible container.

YEASTED MERINGUE COFFEE CAKE

I'm going have to skip this month's challenge on account of illnesses in the family.  When the challenge was posted I had told my co-workers that there was a coffee cake in their future so I will try the recipe when we recover!

PANNA COTTA WITH FLORENTINE COOKIES

The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentis recipe and Nestle Florentine Cookies.

I decided to use flavors commonly used in Indian desserts: saffron, pistachios, and cardamom.  I flavored the panna cotta with some saffron and added cardamom to the florentine cookies.  I had a couple of ideas how to incorporate the pistachios ... a sprinkle of pistachios on top of the panna cotta, including pistachios in the florentine cookie, a pistachio granita, caramelized pistachios, or a pistachio buttercream to sandwich the florentine cookies.  In the end, winter illnesses meant I ran out of time and simply garnished with chopped pistachios!  

{PANNA COTTA} 

{Ingredients}

1 cup (240 ml) whole milk (I used half-and-half)
1 tablespoon (one packet) (15 ml) (7 gm) (¼ oz) unflavored powdered gelatin

3 cups (720 ml) whipping cream (30+% butterfat) (I used half-and-half)
1/3 cup (80 ml) honey (I used Lyle's Golden Syrup)
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
pinch of salt 

several pinches of saffron

{Directions}

1. Pour the half-and-half into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
2. Pour the half-and-half into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes.
3. Next, add golden syrup, sugar, and pinch of salt. Making sure the mixture doesn't boil, continue to heat and stir occasionally until the sugar and syrup have dissolved 5-7 minutes.
4. Remove from heat, allow it to sit for a few minutes to cool slightly. Then pour into the glass or ramekin.
5. Refrigerate at least 6 hours or overnight. Add garnishes and serve.

{FLORENTINE COOKIES}

{Ingredients}

2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract

2 tsp ground cardamom
pinch of salt

{Directions}

1. Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper. 
2. Melt butter in a medium saucepan, then remove from the heat.
3. To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, cardamom powder and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula. 
4. Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

{NOTES}

The panna cotta was soft and creamy. I would need to increase the gelatin by a bit in order to unmold it and serve it as a plated dessert.  My older daugther loves the flavor of saffron and polished off an entire ramekin of the saffron panna cotta by herself.  My younger daughter enjoyed the cardamom florentine cookies. So all in all it was successful challenge!  Next time I would try to incorporate a little bit more of the pistachio component into the dessert instead of just a sprinkling on top!  This dessert would be a gourmet way to end an Indian meal with typical Indian flavors presented in a different way!