Wednesday, September 15, 2021

Apple Cinnamon Streusel Muffins




Notes
Cook Time 35-40 Minutes (in jumbo muffin tins)
Prep Time 20 Minutes
Total Time 50 Minutes

Muffin Batter Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1/4 cup sour cream
2 cups small diced apple, cored and peeled (used three medium apples - probably more than 2 cups)

Streusel Topping Ingredients
1 1/3 cup all-purpose flour
1 cup granulated sugar
1 1/2 sticks salted butter, melted
1 1/2 teaspoon cinnamon
1/2 teaspoon of nutmeg

Instructions
Preheat your oven to 375°F. I used two jumbo muffin pans and lined the cups with 8"x8" square pieces of parchment paper pressed into the bottom with a 1/2 pint canning jar.

Muffin Batter
In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Add half of the dry ingredients to the butter mixture, and beat well.
Stir in the milk, and sour cream and then the remaining dry ingredients.
Fold in the chopped apples.

Make the Streusel
In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. See photo in post.

Assemble and Bake
Fill the muffin cups 3/4 to almost full, using all of the batter.
Divide Streusel between the muffin cups piling the crumble on top of each muffin. It's okay to have some leftover topping. Don't overload the muffins.

Bake the muffins for 35-40 minutes, until they're very light golden brown. Note: Check after 35 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.

I left the muffins in the tins to cool & set. The paper hanging over the edges makes it easy to gently pull them out once a bit cooled off. 
Serve warm or room temperature. Muffins can be stored at room temperature in a sealed container.


I found the original recipe at www.freutcake.com

Sunday, February 14, 2021

Cinnamon-Cardamom Swedish Kanelbullar (Kardemummabullar)




BRIOCHE DOUGH
3 1/2 c Flour
1 beaten egg
2/3 c cane sugar
7 oz warm milk
5 1/2 T softened butter
1 T active dry yeast
1 pinch salt
1 t cardamom powder
1 t cinnamon powder

FILLING
5 1/2 T softened butter
2 T cane sugar
1/2 t cardamom powder
1 t cinnamon powder
1 tsp liquid vanilla extract

FOR GILDING AND DECORATION
1 beaten egg
2 T milk
Belgian sugar pearl

INSTRUCTIONS
Prepare yeast by mixing it with warm milk and a little sugar and let it rest for about ten minutes.
In your stand mixer, mix together the beaten egg, sugar and butter, then add the cinnamon powder, ground cardamom and salt.
Stir the milk containing the yeast into the mixture and finish by adding the flour.
Mix with the hook for about 5 minutes, until the dough forms a ball that comes away from the sides of the bowl.
Cover with a cloth and leave to rise for 1.5 - 2 hours at room temperature (the dough should double in size).
In the meantime prepare the filling by mixing all the ingredients together into a spreadable paste
Punch down the dough on a floured work surface and spread it out in a large rectangle.
Spread the filling over the entire surface of the dough rectangle and smooth with an offset spatula or spoon.
Fold the dough in 3 (like a letter), then roll the dough out again with your rolling pin to make it wider.
Using a knife, cut strips across the width.
Cut these strips again, leaving a few centimeters on one side (like a pair of pants).
Twist the 2 strips then roll up to form a knot or like a snail.
Place the buns on a baking tray covered with baking paper and cover with a cloth and leave to proof for another 30 minutes an hour.
Preheat the oven to 375°F, brush each bun with egg and milk.
Sprinkle with sugar pearls and bake for 15-20 minutes.

I got this from https://sweetlycakes.com/en/cinnamon-rolls-kanelbullar/amp/ and updated language and measurements.

Photo is copyright by Jay Mumper

Swedish Rye Bread
















Ingredients
Hot liquids
1 pt water
2 T shortening
1/2 c sugar
1 T salt
1/2 c molasses

Bowl
1 qt buttermilk
1 t baking soda
2 lb rye flour

Yeast mixture
2 T active dry yeast
1/2 c warm water
1 t sugar
1 t anise extract
2 lb white flour


Instructions
Mix "Hot Liquids" ingredients in a saucepan over medium heat. Do not boil.
To a very large mixing bowl add "Bowl" ingredients, mix well. Add "Hot liquids" mixture ingredients, mix well. Check temperature to ensure it's below 105°F to keep yeast alive. Add "Yeast mixture", mix well. Add white flour, mix well.
Either knead in mixer with dough hook it turn out on a floured table. Knead well for 15 - 20 minutes. 
Spray or oil a large bowl, place the dough in and cover with a damp towel or plastic wrap. Let rise for 2 hours.
Turn out on floured table, punch down and knead some more.
Divide into 8 equal pieces. Roll each piece to remove air bubbles then roll into a loaf.
Allow loaves to rise for 1 hour. If the dough has not crowned above the edge of the loaf pans, allow to continue to rise until 1" above the rim.
Bake at 375°F for 50-60 minutes.

Notes:
1/2 recipe made 4 - 8"x4" loaves.
Allow extra rise time when proofing in the pans or loaves will be low. There's not much additional rise while baking. (see photo)