Yeasted Coffeecake with Cranberry Cream Cheese Filling
Much like last year, I had a good amount of cranberry sauce left over from our Thanksgiving meal. With last year’s leftovers I made a batch of cranberry white chocolate chip muffins that we totally loved. I wanted to make them again this year, but I also couldn’t shake the feeling that I wanted to experiment and try something new. And when it comes to baking experiments in my kitchen it’s go big or go home. I settled on a fun “all day” sort of project, Yeasted Coffee Cake with Cranberry Cream Cheese Filling.
My first attempt was delicious, but….. ugly. I rolled the dough a touch too thin, added a touch too much filling, and chose an odd shape that resulted in a whole lot of spillage. To be honest, I was pretty bummed. I had visions of gorgeous golden brown cake and what I had was a mound – of deliciousness, but still a mound. You know the saying, if at first you don’t succeed…. So I was back in the kitchen on Tuesday. There was still some spillage, but the overall cake was much more aesthetically pleasing.
The only thing not pictured is a simple vanilla glaze. It was an after thought but really added a nice sweetness to the tart cranberries. I’ll include it in the recipe below and let you decide if you want to use it or not.
Oh and one last thing, yes this can be somewhat time consuming, with the multiple risings and steps, but don’t let that scare you! Most of the time is just spent waiting! To me the most challenging part was shaping the dough, but that was also the most fun!
Ingredients
2 1/4 tsp instant yeast
2 Tbsp warm water
1/4 cup sugar
2 large eggs
1 Tbsp milk
1 tsp vanilla extract
2 cups plus 2 Tbsp all-purpose flour
3/4 tsp salt
8 Tbsp unsalted butter, softened but still cool, cut into 1-inch pieces
1 egg plus 1 tablespoon milk for egg wash
3/4-1 cup leftover cranberry sauce (about half of that recipe)*
Cream Cheese Filling
4 oz cream cheese, softened but still cool
2 Tbsp sugar
4 tsp all-purpose flour
Pinch salt
1 tsp finely grated lemon zest (optional, I excluded)
1/2 egg (lightly beat one egg and use half)
1/4 tsp vanilla extract
Vanilla Glaze
1/4 cup powdered sugar
1-2 tsp milk
1/4 tsp vanilla extract
*If your cranberry sauce is extra liquidy, drain of some of the excess liquid using a mesh sieve.
Directions
In the bowl of a standing mixer, fitted with a paddle attachment, add the warm water and yeast. Stir to dissolve. Add the sugar, egg, vanilla, and milk and stir with the mixer on low speed. With the mixer still on low speed, add 1 1/2 cups flour and salt and mix for 1 minute. Increase speed to medium-low and add the butter, one piece at a time, until fully incorporated. Change the attachment to the dough hook, taking the time to scrape down the sides of the bowl a little bit. Add the remaining flour and knead on medium-low speed for about 5 minutes. Increase the speed to medium and knead for 2 more minutes.
Using a strong spatula, transfer the dough to a lightly oiled straight sided dish. Cover tightly with plastic wrap and set in a warmish area (an off oven with the light turned on is a great place) to rise until doubled in size, about 3 hours. Press down the down and transfer to a lightly oiled baking sheet, spreading so the dough is about 1 inch thick. Cover with plastic wrap and refrigerate until thoroughly chilled, about 2 hours. (Can also be left in the original dish and chilled for 4-24 hours in the fridge)
While the dough is chilling, make cranberry sauce (if not using left overs) and cream cheese filling. To make the cream cheese filling, beat together the cream cheese, sugar, flour, and salt, until smooth. Add the egg, zest, and vanilla and beat until combined, scraping down the sides of the bowl as needed. Chill thoroughly before using.
Remove the dough from the fridge and place on a lightly floured surface. Pat into a rough rectangle then roll with a rolling pin into a 15 by 9 inch rectangle, about 1/4 inch thick. Use your hands or a dough scraper to straighten the edges of the dough. Spread cranberry sauce over surface of the dough, leaving about at least a 1/2 inch border around the edges. Over top of the cranberry, spread a layer of cream cheese filling.
Use both hands to roll the dough, lengthwise, into a log. Transfer the log to a baking sheet lined with parchment paper, or a silpat, and use your hands to carefully shape the log into a U shape. Using clean kitchen scissors, cut 2/3 of the way into the dough along the outside of the U shape (about 2 inches apart). Carefully lift and slightly separate the sections so they are just slightly fanned (this is where some of my cranberry sauce started to leak out – I was worried but it was fine). Cover with plastic wrap and allow to proof for about 1 1/2 – 2 hours, or until slightly puffed.*
Preheat oven to 350 degrees. Brush dough with egg wash. Bake for 25-30 minutes or until the top is a nice golden brown. If it seems to be browning too much too fast, cover with foil halfway through baking. Transfer to a wire rack to cool.
For the glaze, simply use a fork to mix together the powdered sugar, milk, and vanilla. Drizzle over the top of the cake before serving.
*After proofing, the cake can be kept in the fridge overnight to be baked in the morning.
Adapted from Annie’s Eats originally from Baking Illustrated
Easy Cinnamon Roll Muffins
When I was younger I used to love these prepackaged cinnamon roll muffin things. They might have even come in a low-fat version…. I can’t remember the brand name (maybe it’s Hostess?), but man did I love those little devils. I can even recall coming across them in a vending machine and feeling like I had won the lottery. Nowadays, I prefer my sweet treats to have ingredients that I can pronounce, but I can still appreciate the idea behind my old favorites.
A few weekends ago I lazily rolled out of bed well after 9 with a very strong craving for cinnamon rolls. Not wanting to wait hours for the whole process, I had to go on an internet search for something else to have with our eggs.Then I remembered something from my friend Josie’s blog. Sure enough, easy cinnamon roll muffins sounded perfect, and totally reminded me of the treats I used to eat.
What I really like about these is how quickly they come together, you don’t even have to preheat the oven! I also like how they still have light yeasty taste to go along with the cinnamon sweetness. No, they are not a perfect replacement for real cinnamon rolls. But they are a still a great, quick, easy, sweet treat.
Easy Cinnamon Roll Muffins
Ingredients
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 teaspoons instant yeast*
2/3 cup warm milk (100-110 degrees F)
3 Tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg, lightly beaten
Filling/Topping
2 Tablespoons butter, room temperature
2/3 cup brown sugar
3/4 teaspoon ground cinnamon
pinch of ground cardamom
Icing
1 cup powdered sugar
3-4 Tablespoons half and half or milk
*Some have felt that the yeast flavor was very strong. If you are worried about that, you can try reducing the amount to 3 tsp (1 Tbsp). I haven’t tried it personally, so I can’t stand behind it 100%, but I don’t think it would affect the rise too much.
Directions
Lightly grease a 12-cup muffin tin.
In a glass measuring cup, stir together the yeast and milk. While the yeast is dissolving, sift together the flour, sugar, and salt in to a large bowl. Pour the milk/yeast, vegetable oil, vanilla extract, and egg in to the bowl. Stir until smooth.
Divide the batter evenly among the 12 cups. Set aside and allow to rest for 15 minutes.
While you are waiting, add the ingredients for the filling to a small bowl and combine with a fork, until crumbly. Divide the filling evenly among the 12 cups and gently swirl into the dough with the fork.
Place the muffin tin in a cold oven, then set the temperature for 350 degrees. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean and centers spring back if lightly touched.
While allowing the muffins to slightly cool, stir together the powdered sugar and milk until smooth. Drizzle over warm muffins and serve.
These muffins taste best warm, so serve them immediately or reheat in the microwave for a few seconds.
As seen on Pink Parsley, originally from Joy the Baker and Baking Bites
Soft Garlic Knots
Brace yourself for incoming carbs!! Seriously, I was planning out my posts for the next few weeks and I realized I had 4 (maybe even 5!) bread recipes in the queue. Do I have a problem with carbs? Very good possibility!
This particular bread/roll recipe is one that’s been a regular in my kitchen for probably 3 or 4 years now. I even had it posted on my old blog. The only reason it didn’t make the “Top 30(1)” import cut was because I hated the photo and I make them often enough that I knew I would eventually get a photo I was happier with. The time has finally come and I think you’re going to love these rolls just as much as I do!
Soft Garlic Knots
Ingredients
3 cups bread flour
1 Tbsp sugar
2 tsp instant yeast
1-1/4 tsp salt
1/4 cup milk
2 Tbsp olive oil
1 cup + 2 Tbsp lukewarm water
2-4 cloves garlic, minced
2 tablespoons butter
Italian seasoning and/or grated Parmesan cheese for sprinkling optional
Directions
In a large bowl or a standing mixer fitted with a dough hook, whisk together the flour, sugar, instant yeast*, and salt. Pour in the milk, olive oil, and lukewarm water. Stir with a wooden spoon until it becomes too difficult then dump out on to a lightly floured counter. Knead with hands for about 8-10 minutes, or until the dough can be shaped into a smooth, elastic ball. Or, knead with standing mixer on low for 5-6 minutes, or until the dough is smooth and elastic. Transfer the dough to a lightly oiled bowl and cover with a clean dish towel. Place in a warm, draft free spot (like an off oven with the light on!) and allow to rise for about 1 hour, or until doubled in size.
After the dough has risen, dump out on to a lightly floured surface. Divide the dough into 12 even portions. Roll each portion into a rope, about 10-inches long, then tie into a loose knot. Take the long pieces that are left after making the knot and tuck one in to the top of the knot and the other into the bottom of the knot (so everything is tucked in and neat). Place the knots on a lightly greased baking sheet and allow to rise for 45 minutes, or until very puffy.
While the dough is rising, preheat oven to 350 degrees. Once risen, bake the knots for 15-18 minutes, or until they are starting to lightly brown. While the knots are baking, place the butter and garlic in a microwave proof dish and microwave until the butter has melted.
After removing the rolls from the oven, brush with butter/garlic mixture. Sprinkle with Italian seasoning and/or Parmesan cheese, if desired.
*If you do not use instant yeast, you will need to proof the yeast by stirring into the lukewarm water and letting sit until dissolved and foamy.
Adapted from Sugared Whisk, originally from King Arthur Flour
Perfect Pizza Dough
Over the years I have tried a lot of different recipes for pizza dough. The pizzas that I made were always successful, but I was never blown away by the crust. I’ve found you can disguise a mediocre crust with really great toppings, but why settle for mediocre? When I go to my favorite pizza restaurants I would never discard that extra inch of bread, yet at home I always did. I needed to do something about that.
That’s where this recipe comes in. This recipe yields dough that is crisp on the bottom with a tender and chewy crust around the edges. You aren’t overwhelmed with a flour-y taste and it has just the right amount of olive oil flavor. It works just as well with plain cheese pizza as it does with a flavorful BBQ Chicken pizza (like the photo, recipe to come). Quite simply, it’s the perfect pizza dough. Do not be intimidated by the length of these directions, it’s really not difficult to make and the recipe makes enough for 2 pizzas, so the work of one day spreads to 2 meals!
*Warning – I took a LOT of photos of this process!
Perfect Pizza Dough
Ingredients
1/2 cup warm water (about 110°)
1/4 tsp granulated sugar
2 1/4 tsp (1 envelope) instant yeast
1 1/4 cups water, at room temperature
2 Tbsp extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
1 1/2 tsp salt
olive oil or non-stick cooking spray for greasing the bowl
Directions
Stir together 1/2 cup of warm water with the sugar. Sprinkle the yeast over the water and allow to proof for 5 minutes (yeast will dissolve, water will start to look milky and foamy). Stir in the room temperature water and olive oil.
While the yeast is proofing, stir together the bread flour and salt. Create a well in the flour and pour in the water/yeast mixture.
Using a strong wooden spoon, begin to work the flour into the liquid.
When it becomes too difficult to do by hand, flip out onto a lightly floured surface and knead with hands for 10 minutes until it forms a smooth and elastic ball, adding only enough flour to work surface and hands to keep dough from sticking. If the dough seems too dry and hard to knead, you can add additional water, 1 tablespoon at a time. Alternatively, use a standing mixer fitted with a dough hook to combine flour and salt. Pour in the liquid and allow to knead on low speed for 5-10 minutes until the dough is smooth and elastic.
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| At this point I think the dough needed just a minute or so more of kneading |
Spray a large mixing bowl with non-stick cooking spray or coat lightly with olive oil. Add the ball of dough, gently moving it around the bowl to coat with oil. Cover tightly with plastic wrap and allow to rise for 90-120 minutes, or until doubled in size. Punch down the dough. If you plan to bake immediately, preheat oven to hottest temperature (450-500 degrees F) and place a pizza stone in the lower 1/3 of oven. If you plan to use later, divide dough into 2, shape into balls, cover tightly with plastic wrap, place in a ziploc bag, and freeze. Later, remove dough from freezer and allow to thaw in fridge overnight, then proceed to following steps. Do the same with one ball if you plan to make one pizza now and one pizza later.
Divide dough into 2. Cover with a clean, damp towel, and allow to relax for 10-20 minutes. Working one at a time, place the dough ball on a lightly floured sheet of parchment paper. Use hands and begin to stretch the dough, turning the parchment paper as necessary to keep an even round shape, into a 12-inch round. Using a pastry brush, apply a thin layer of olive oil to the outer inch. Top