German Plum Cake

Ingredients

3+ pounds Italian plums,cut into quarters, pits removed

1 cup warm milk, *start with 3/4 and add extra to the dough as needed

1 1/2 tbsp dry active yeast

4 cups all-purpose flour

3/4 cup sugar

1/2 tsp salt

1stick butter (1/2 cup melted but not hot)

2 eggs

1 tsp vanilla extract

For the crumbly sweet topping

1 cup all-purpose flour

1 cup sugar

1tsp cinnamon pdr

1/2 cup butter,at room temperature 

Preparations

Dissolve the yeast into the 3/4 cup warm milk and let is sit for 5-10 minutes until frothy.

 Place the flour, sugar and salt in the bowl of a stand mixer and pour in the yeast mixture, melted warm (not hot) butter, eggs and vanilla extract. Give it an initial stir to combine the ingredients and then attach a dough hook and knead it on the bread setting (“2”) for 4-5 minutes, adding the remaining 1/4 cup milk as necessary. (The dough will be sticky but should hold together fairly well. It will not be firm enough to knead into a ball, think of it more as a thick batter.) Cover it loosely with plastic wrap and set it in a warm, draft free place to rise for an hour or until about doubled in size.

Generously butter an extra large jelly roll pan (at least 18 inches in length and 1 inch sides, but even then the crust will be thicker than with the Backblech so consider using slightly less of the dough).

 

Use your hands to spread the dough out across the full length of the pan, pressing it up against the sides. (It's yeast dough so it will resist, but just keep pushing it back into position the best you can. Once you put the plums on it, those will help keep it in place.) Lay the plums close together in rows over the whole length of the dough on the sheet pan. (If you want your cake a bit sweeter you can sprinkle it *lightly* with sugar or cinnamon-sugar if you prefer more cinnamon. I emphasize "lightly" because the more sugar you add the more watery the cake will be as the sugar liquifies during baking and your streusel will also "melt" in contact with it.)

Set the pan in a warm place and let it rise for up to another hour.

To make the crumbly topping: Place all the ingredients in a medium-sized bowl and use your fingers to bring it all together. Work with the mixture until it’s thoroughly combined and forms a rough sand and clumpy texture. Sprinkle the topping over the top of the cake. Bake the cake on the middle rack of the oven preheated to 350 degrees for 30-35 minutes or until the top is golden.Let the cake sit for at least 10 minutes before slicing to let some of the liquid set. Slice the cake into squares and serve.

Notes

*This cake holds up well for a day or two and is even more flavorful once the juices have absorbed into the dough.

 

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German Steamed Dumplings- Dampfnudel

  

Ingredients

For the Dampfnudeln:

4 cups all-purpose flour

2 tsp active dry yeast, or instant yeast

1/4 cup sugar

1/2 tsp salt

1 cup milk, at room temperature

4 tbsp unsalted butter, melted

1 large egg, room temperature

For the Pan:

1/2 cup milk

1/2 cup sugar

4 tbsp unsalted butter

German vanilla sauce, for serving (click link for recipe)

browned butter, optional (drizzle over the dumplings followed by the vanilla sauce)

 

Preparations

Place the flour, sugar, yeast, salt, egg, melted butter and milk in the bowl of a stand mixer. (Active dry yeast nowadays does not need to be dissolved first.)

With the dough hook attached, mix the dough until it comes together (add a little more milk if needed) and then continue to knead for about 4 minutes. You should have a soft and pliable dough. Spray the bowl with some oil, shape the dough into a ball and place it in the bowl. Cover with plastic wrap and set it in a warm place to rise for 60-90 minutes, or until the dough has doubled in size. Punch down the dough. Place it on a lightly floured work surface and cut it into 8 roughly equal pieces. I often weigh the pieces, added a little more dough from the larger ones to the smaller ones just because I like them to be as uniform in size as possible (they'll be approximately 140grams/5 ounces each). Shape the dough into individual balls, squeezing the seams together at the bottom and then lay the balls on the lightly floured work surface, seam side down, and spread apart to give them room to expand. Cover with a kitchen towel and let them rise in a warm place for another 30-60 minutes or until puffy. Place the milk, butter and sugar in a large non-stick pan with high sides (non-stick is a must). I use a 5 quart 12" ceramic saute pan that fits 8 Dampfnudeln perfectly. Heat the milk to a low simmer, stirring until the butter and sugar is melted. Place the Dampfnudeln in the pan. Don't smash them together, they need to have some room to expand. Return the milk to a very low simmer. Dampfnudeln are cooked not by boiling but by steaming them.Place the lid on the pan. Let the dumplings cook for about 30 minutes. Whatever you do, do NOT open the lid while the dumplings are cooking. The release of the built up steam and introduction to cooler air will cause the dumplings to collapse. I like to use a pan with a glass lid so I can see what's going on inside. After about 30 minutes the dumplings will have risen beautifully and will be cooked through. Their interiors will be soft and fluffy. At this point the final step is to remove the lid, increase the heat just a little, and cook for just a few minutes longer allow any remaining liquid to evaporate while simultaneously allowing the bottom of the dumplings to brown. Just be careful not to let them burn. Serve the Dampfnudeln drizzled with some browned butter (optional) and homemade German vanilla sauce. ( for the sauce, kindly see my next post)

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Orange Cardamom- Cinnamon bake

  

 

Ingredients

all purpose flour 4 cups

granulated sugar 1/2 cup

active dry yeast 2 1/4 tsp

warm milk 1 cup

unsalted butter melted 1/4 cup

cardamom pdr 1 tsp

zest of 1 orange 

eggs 2 large

brown sugar 1/2 cup

cinnamon pdr 1 tsp 

pdr sugar 1 cup

orange juice 1 tbsp 

 

Preparations

 

In a bowl, combine warm milk and sugar. Sprinkle yeast on top; let sit for 5 minutes until frothy.

 

In a large bowl, mix flour, cardamom, orange zest, salt, melted butter, and eggs. Add yeast mixture; stir to form a soft dough.

 

Turn onto a floured surface and knead for about 8 minutes until smooth. Place in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour)

 

Mix brown sugar and cinnamon; set aside.

 

Punch down the dough and roll into a rectangle (½ inch thick). Spread softened butter over it and sprinkle with the sugar-cinnamon mixture.

 

Roll tightly into a log, slice into pieces, and place cut-side up in a greased dish. Let rise again (30 minutes), then bake at 375°F for about 25 minutes until golden brown. Drizzle with glaze when slightly cooled. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Cheesy Garlic Bread

 

Garlic bread is something most people love to eat, and this recipe upgrades the dish tenfold! This delicious recipe will make garlic bread a must-have favorite in your house and will have your home smelling like a real Italian bakery

Ingredients

 

All-Purpose flour - 1 Ibs. / 400 gm

Active dry yeast - 1/2 tbsp. 

Salt - 1/2 tbsp. 

Sugar - 1/2 tbsp. 

Water - 1 1/2 cup (room temperature) 

Baking enhancer - 1/2 tsp. (optional) 

Garlic - 1 clove (crushed) 

Parsley - 1/3 cup (dry) 

Basil - 1/3 cup (dry) 

Rosemary - 1/4 cup (dry and chopped) 

Butter - 1 tbsp. 

Mozzarella - 2 cups (grated) 

 Preparations

Mix half the water, the dry yeast, the baking enhancer, the flour, the sugar, and salt into the mixer bowl and turn it on. Add the remaining water gradually, kneading until you get a uniform dough. 

 

Add the olive oil to the bowl and knead for about 2 minutes (add flour if the dough is too sticky), continue to work the dough for about 5 minutes until it separates from the sides of the bowl. 

 

Allow the dough to rise for about 1 - 1 1/2 hours or until it doubles in size. 

 

Once it rises, beat the dough to knock it down and let it rise again. After the second rise, remove the dough from the bowl onto a lightly floured work surface and roll out into a 50 x 25 cm sheet. 

 

Butter the top of the dough sheet and sprinkle with crushed garlic, the herb mixture, and grated cheese, and roll into a loaf. 

 

Place the loaf in a baking pan, let the bread rise for about 15 minutes. 

 

Bake in a preheated 350°F (180°C) oven for about 40 minutes until the top turns golden brown, remove the bread from the oven and let it cool for about 10 minutes before serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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Fried Pineapple & Caramelised Onion Pizza

 Ingredients

1 medium Onion  

1 tsp Salt

1 tsp Pepper  

1 tsp Brown Sugar

2 tsp Balsamic Vinegar  

1 tsp Olive Oil

6 piece of Pineapple  

1 Cup Goat Cheese / ricotta. cream cheese/ tofu

1 tbsp Milk  

1 tsp Fresh Basil

1 tbsp Canola Oil  

1 1/4 Cup All Purpose Flour

1/2 tsp Sugar  

1/2 tsp Sea Salt

1 tsp active dry yeast

 

Preparations

Add yeast to warm water and let it sit for 10 to 15 minutes.

Combine all the dry ingredients in a bowl.

Add oil and yeast mixture to dry ingredients and knead until smooth and elastic.

Lightly oil a large bowl, add the dough ball to it, cover and set in a warm place until doubled, about 1 hour.

Divide the dough in half and roll into 1/4-inch thick rounds.

Heat the oil and drop the pizza dough rounds. Cook for 2 minutes, turn over and cook for 1 minute more.

To caramelise onion, saute onions in oil/butter with salt for 12-15 minutes. Add brown sugar, balsamic vinegar and pepper powder and cook for 5 more minutes.

Preheat oven to 475 degrees F.

Whisk goat cheese with splash of milk to thin so it’s spreadable.

Place fried pizzas in a baking tray. Spread with goat cheese and top with pineapple pieces, caramelised onions and fresh basil. Drizzle with olive oil.

Bake at 475 F for 12 -15 minutes.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

 

Taftan Flat-Bread

 INGREDIENTS

All-purpose flour - 3 cups

Active dry yeast - 2 tsp

Yogurt - 2 tbsp

Butter - 2 tbsp (melted)

Sugar - 1 tbsp

Salt - 1 ½ tsp

Warm Milk - 1 cup plus 2 tbsp

Saffron  few

Nigella seeds - 2 tsp (for sprinkling on top)

Instructions

To make the dough 

• Measure 1 cup of milk and warm it until luke warm. Add the sugar and the active dry yeast to the warm milk and mix well. Cover the mixture and let it proof for about 10 minutes to activate the yeast. The yeast mixture would appear bubbly and frothy.
• Meanwhile, in a large bowl or the bowl of the mixer, add the flour, salt, melted butter and yogurt.
• Add the proved yeast mixture to the flour and start kneading the dough. The dough will be quite sticky.
• Keep kneading until the dough is very soft and smooth.
• Place the dough in a greased bowl and let it rise until double in volume. It will take an hour to 1 ½ hours.

 

To shape and bake Taftan Bread

• Preheat the oven to 400 F. Layer two baking trays with parchment and keep it ready.
• Once the dough has risen, punch it down gently and divide into 8 equal pieces.
• Roll each piece into a ball and then roll it out to about 5 inch circle, keeping the edges thicker than the center.
• Place the prepared discs on the baking sheet.
• Dissolve the saffron in 2 tablespoon milk. Brush this mixture evenly over the rolled dough.
• Using your fingers, make deep indentations in the center of the rolled dough, keeping the edges intact.
• Now sprinkle it evenly with the nigella seeds.
   
• Cover the baking tray and let it rest for about 20 minutes.
• Bake the Taftan for about 12 to 15 minutes or until golden brown.
• Place it on a cooling tray and then serve with some spicy side dish or as is with soup or stew. I served mine with Restaurant style Vegetable Kurma.
•  
• Cover the baking tray and let it rest for about 20 minutes.
• Bake the Taftan for about 12 to 15 minutes or until golden brown.
• Place it on a cooling tray and then serve with some spicy side dish or as is with soup or stew. I served mine with Restaurant style Vegetable Kurma.

 

 Cover the baking tray and let it rest for about 20 minutes.

 Bake the Taftan for about 12 to 15 minutes or until golden brown.

Place it on a cooling tray and then serve with some spicy side dish or as is with soup or stew.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Eggless garlic buns

 Ingredients

1 1/2 cups Plain flour Maida

¾ tbsp Active dry Yeast

½ cup Water add if more is needed

¾ tsp Salt

1 tbsp Sugar

1 tbsp Olive oil

For the garlic Spread

5 cloves Garlic chopped very fine

2 tbsp Butter At room temperature

2 tbsp Coriander leaves chopped

 

Instructions

 Warm the water (not very hot, just lukewarm) and add the yeast, sugar in it and mix well. After a minute mix again to make sure the yeast gets properly dissolved. The yeast dissolved will be like a frothy mixture. If you keep it aside for 5 minutes, it will rise. This is called proofing the yeast. This is a must for successful results if active dry yeast is used. Take the flour, salt in a big bowl and make a dent in the center and add the mixed yeast water. Knead the dough with salt, olive oil to smooth and pliable (add 1 or 2 tablespoons of water if water is needed, the dough should not be too stiff and dry, it should be soft, smooth and pliable) If you want smooth looking buns, knead well for 5 minutes, but I just keep it as such since I added more water. Keep covered the bowl with either a clean wet towel or a cling wrap(wrap the bowl to cover it,not the dough). After an hour,the dough should have doubled in volume. Again knead it little to make it smooth. Divide into 6 equal balls and arrange it with enough gaps in a lined baking tray.Make a small slit on top  using a knife to fill the garlic spread. (not very deep, more on top). Keep it aside in warm place for 45  minutes to make the buns double in size. 

Garlic spread Meanwhile make ready the spread, by mixing the butter, garlic and coriander. Preheat the oven for 180°C Side by side, fill the spread in the slit we made in the buns. (I have used less, you can use more garlic spread) Bake for 20-25 minutes or till you get a golden coloured buns. Just bake until golden, over baking will make buns hard. Flavourful buns are ready to enjoy, I love to have it when it is still warm.

 

Notes

Proofing the yeast is must if active dry yeast is used. If instant yeast is used, reduce the measure by half and mix the yeast directly with flour and make dough. No need to dissolve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.

Easy Cinnabon Rolls

Ingredients for dough:

 

Active dry yeast - 2 1/2 tsp. 

 

Milk - 1 cup (warm) 

 

White sugar - 1/2 cup 

 

Butter - 1/3 cup (softened) 

 

Salt - 1 tsp. 

 

Eggs - 2 (room temperature) 

 

All-Purpose flour - 4 cups 

 

Ingredients for filling:  

 

Brown sugar - 1 cup 

 

Ground cinnamon - 3 tbsp. 

 

Butter - 1/3 cup (softened) 

 

Ingredients for icing: 

 

Butter - 6 tbsp.

 

Powdered sugar - 1 1/2 cup 

 

Cream cheese - 1/4 cup 

 

Vanilla Extract - 1/2 tsp. 

 

Salt - a pinch 

 

 

Method of preparing the dough: 

 

Mix the yeast and warm milk with 1 tsp. sugar. Let sit for 5 minutes. 

 

Combine the rest of the sugar, butter, salt, and eggs. 

 

Pour into an electric mixer bowl with the yeast mix. Using the kneading hook, mix until you have a dough. 

 

Place the dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size. 

 

Method of preparing the filling: 

 

Combine the brown sugar and cinnamon in a bowl. 

 

Grease a 9×13 inch baking dish with cooking spray or butter. 

 

Roll the dough out on a lightly floured surface, until it is approximately 16x12 inches. It should be approximately 1/4 inch in thickness. 

 

Rub the dough with the butter and sprinkle with the sugar-cinnamon mix. 

 

Roll the dough, cut into slices and put onto the baking dish. 

 

 Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size. 

 

Preheat oven to 350°F. 

 

Bake for 20 minutes or until golden brown 

 

Method of preparing the icing: 

 

Mix all the ingredients and beat until fluffy. Drizzle and serve.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.