Apple-Cinnamon Pull-Apart Rolls with Apple Cider Glaze

One more apple treat to share. ­čÖé We ate these rolls as a special snack and re-warmed them for breakfast the next day as well.

The recipe for these miniature “monkey breads” was adapted from King Arthur Flour.com, but I was inspired to top them with apple cider glaze from davebakes.com.

The apple cider glaze gave them an unexpected tanginess. Tasty and fun.

Yield: 16 rolls

For the Dough:

  • 1 cup (113g) white whole wheat flour
  • 2 cups (240g) unbleached all-purpose flour
  • 1 1/4 teaspoons (8g) fine sea salt
  • 3 tablespoons (32g) potato flour
  • 3 tablespoons (50g) light brown sugar or dark brown sugar, packed
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoons instant yeast
  • 4 tablespoons (57g) butter, room temperature
  • 1/2 cup (113g) lukewarm milk (I used 2 percent milk)
  • 1/2 cup (113g) lukewarm water

For the Topping:

  • 1/4 cup (4 T) granulated sugar
  • 2 tsp cinnamon
  • 1 heaping cup (128g) cored, chopped apple, peeled or unpeeled (I used Pink Lady apples)
  • raisins, optional (I omitted them)

For the Glaze:

  • 2 cups apple cider, reduced, optional
  • 2/3 cup (74g) confectioners’ sugar
  • pinch of fine sea salt
  • 1 T (14g) milk (I used 2 percent milk)
  • 1 T unsalted butter, melted

To Make the Dough:

  1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients, mixing and kneading to make a smooth, soft dough. It may seem dry at first, but as you knead it’ll soften up.
  2. Place the dough in a greased bowl or greased 8-cup measure, cover it, and let it rise for 60 to 90 minutes, until it’s noticeably puffy (though not necessarily doubled in bulk). (I used a proofing oven.)
  3. Lightly grease paper muffin cups, and use them to line 16 cups (8 cups in each) of two standard muffin tins.
  4. Gently deflate the dough, and divide it into 16 pieces; each will be about 1 1/2 ounces (44g). Round each piece into a flattened ball.
  5. Working with one piece at a time, use a bench knife (or regular knife) to cut the dough into 8 wedges. Don’t worry about being precise; pieces can vary in size.

To Make the Topping and Form the Rolls:

  1. Ration the chopped apple into 16 piles, each pile should be about a generous tablespoon.
  2. In a small bowl, combine the granulated sugar and cinnamon with a whisk.
  3. Roll or shake four dough pieces in cinnamon sugar, and place them into a muffin cup.
  4. Sprinkle with raisins, if using, and chopped apple.
  5. Roll the remaining four dough pieces in cinnamon sugar; top the filling with these remaining four pieces of dough.
  6. Repeat with the remaining balls of dough, raisins, and apple.
  7. Sprinkle the top of each roll with an additional 1/4 tsp cinnamon sugar.
  8. Cover them lightly with lightly greased plastic wrap, and let them rise for about 2 hours, until they’re noticeably puffy. (I used a proofing oven.)
  9. Toward the end of the rising time, preheat the oven to 350┬░F, preferably on convection.
  10. Uncover the risen rolls, and bake them for 14 minutes, on convection, or up to 17 minutes, until they’re a light golden brown. Don’t let them darken too much; they’ll be dry.
  11. Let the rolls cool in the pan for 5 minutes before removing and placing on a wire rack.

To Make the Glaze & to Finish:

  1. Place the cider in a pot over medium heat. Cook for 20-25 minutes, or until reduced to about 1/4 cup. Set aside. (If the cider cools, it must be rewarmed in order to add it to the glaze mixture.)
  2. Combine the confectioners’ sugar, salt, milk, and butter. Add 2 to 4 tablespoons of reduced cider, to taste.
  3. Adjust the consistency of the glaze by adding more milk or more reduced cider.
  4. Using a spoon, drizzle the rolls with glaze.

Szarlotka

I am happy to have a fitting post to share on Pi day! ­čÖé

Dorie Greenspan described this Polish dessert as a “combination of a cake, a crumble, and a torte.” After reading this in her book, I expected something different. I would describe it as a fruit-packed deep dish pie.

Because I served it warm, the slices had a little bit of trouble keeping their shape! Ice cream was not an essential accompaniment, but we preferred it with a scoop of vanilla ice cream. The recipe was adapted from Baking with Dorie: Sweet, Salty, & Simple by Dorie Greenspan. Next time I would add some cinnamon and nutmeg to the filling.

The original recipe includes ideas for variations in the filling including mixing pears with the apples and using dried cherries or dried cranberries instead of raisins. Toasted nuts would also be delicious in the filling.

Yield: One 9-inch pie (serves 8 to 10)

For the Crust:

  • 306 g (2 1/4 cups) all-purpose flour
  • 150 g (3/4 cup) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 11 T (5 1/2 oz / 155 g) cold unsalted butter, cut into small pieces
  • 1 cold large egg
  • 1 cold large egg white

For the Filling:

  • 3 pounds (1.3 kg) sweet apples, such as Fuji or Gala, peeled, cored, and cut into 1/2-inch pieces
  • 67 g (1/3 cup / 5 T) packed light brown sugar (or more, to taste)
  • 1 1/2 T all-purpose flour
  • 160 g (1 cup) moist, plump raisins, preferably golden
  • cinnamon, nutmeg, and/or allspice, to taste, optional
  • freshly squeezed lemon juice, to taste (I used 1/2 a large lemon)

To Serve:

  • confectioners’ sugar, for dusting
  • ice cream or whipped cream, for serving, optional

To Make the Crust:

  1. Butter a 9-inch springform pan. Place the prepared pan on a parchment paper-lined, rimmed baking sheet.
  2. Put the flour, sugar, baking powder, and salt in a food processor and pulse to blend.
  3. Drop in the pieces of butter and pulse, about 15 times, scraping the sides and bottom of the bowl a couple to times. The mixture should resemble crumbs.
  4. Lightly beat the egg and egg white; add to the flour mixture in 3 additions, pulsing after each. Scrape the bowl as needed. The mixture should form moist clumps and curds.
  5. Turn the dough onto a piece of plastic wrap and gather it together.
  6. Remove 1/3 of the dough, wrap it tightly in plastic wrap, and place it in the freezer. (This dough will be used for the topping.)
  7. Shape the remaining dough into a ball, flatten it and sandwich it between sheets of parchment paper.
  8. Roll the dough into a round about 14-inches in diameter. Peel the parchment back intermittently to make sure it’s not creasing the dough. (The round will be about 1/8-inch thick.)
  9. Place the dough (still between the parchment sheets) on a flat surface and refrigerate for 20 minutes.
  10. After chilling, transfer the dough to the springform pan. Gently press it against the bottom and up the sides, patching and folding if necessary. Trim the top even with the pan.
  11. Place the pan/crust in the refrigerator while you prepare the filling.

To Make the Filling:

  1. Preheat the oven to 375 degrees F. (I set my oven to the convection setting.)
  2. Toss the chopped apples, brown sugar, flour, and raisins in a large bowl and mix to coat the apples with sugar and flour. Add the spices at this time as well, if using.
  3. Mix in the lemon juice; mix.
  4. Taste a piece of apple and adjust the sweetness and/or spices, to taste. Let rest for 5 minutes and mix again.
  5. Place the dough-lined pan on the prepared baking sheet.
  6. Scoop the filling into the crust, including any juices that have accumulated in the bowl.
  7. Remove the chunk of dough from the freezer and, using the large holes of a box grater, grate the frozen dough. Intermittently stop and sprinkle the pieces over the top of the apples.
  8. Bake the pie for 40 minutes.
  9. Tent it loosely with foil and bake another 25 minutes or so, until the top is golden brown and, most importantly, the juices are bubbling up thorough the top crust. (I baked it for an additional 35 minutes once tented but would add even more time next time- the apples could have been even more tender.)
  10. Transfer the szarlotka, on the baking sheet, to a rack and let rest for 20 minutes.
  11. Gently run a table knife between the pie and the sides of the pan and remove the sides of the springform pan.
  12. Let the pie cool until it’s just warm or reaches room temperature.

To Serve:

  1. Dust the pie with confectioners’ sugar.
  2. Slice the pie using a serrated knife using a sawing motion.
  3. Serve with a scoop of ice cream or whipped cream, if desired- I recommend it!

Note: The szarlotka is best the day it is made. To store it you can keep it covered at room temperature for one day or refrigerate it for a second day.

Buttery Pear Dutch Baby

This beautiful Dutch Baby was extra special for my pear-loving family. Including pears made it taste similar to a clafoutis. I served it dusted with powdered sugar but others drizzled it with maple syrup as well. ­čÖé

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I used sea salt and whole wheat pastry flour instead of all-purpose. Easy and delicious.

Yield: Serves 3 to 4 (one 10-inch Dutch Baby)

  • 1 cup (120g) whole wheat pastry flour (or 1 cup (142g) all-purpose flour)
  • 2 T cornstarch
  • 1 T granulated sugar
  • 1/2 tsp fine sea salt
  • 4 large or extra-large eggs
  • 1 cup milk, preferably whole
  • 1 tsp pure vanilla extract
  • 4 T (57g) unsalted butter, cold
  • 1 large pear, optional, peeled and cored, cut into 1/4-inch slices (I used an Anjou)
  • Confectioners’ sugar, for dusting
  • pure maple syrup, for serving, optional
  1. Adjust an oven rack to the middle position. Preheat the oven to 450 degrees F, preferably on convection.
  2. In a large bowl, whisk the flour, cornstarch, sugar, and salt.
  3. In a medium bowl or liquid measuring cup, whisk the eggs, milk, and vanilla until incorporated.
  4. Whisk one-third of the wet ingredients into the flour mixture until no lumps remain, then slowly add the remaining wet ingredients, whisking until smooth.
  5. Place the butter into a 10-inch cast-iron skillet and put it in the oven to preheat for 3 to 4 minutes, until the butter melts and starts to sizzle in the pan.
  6. Using an oven mitt, carefully remove the skillet from the oven. If using pear slices, saut├ę in the hot butter for 1 minute.
  7. Pour the batter in and immediately return the skillet to the oven.
  8. Bake for 16 to 20 minutes, until the edges are golden brown and crisp and the pancake has risen and puffed. (I baked mine for 18 minutes on convection.)
  9. Transfer the skillet to a wire rack and sprinkle with confectioners’ sugar.
  10. Cut into wedges and serve with maple syrup, if desired.

Ruffled Pumpkin Milk Pie

This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. ­čśë It was very pretty and elegant. The pumpkin flavor was understated.

This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.

According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.

Yield: Serves 8

  • 8 T (1/2 cup) clarified butter or ghee, melted
  • 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
  • 6 large eggs
  • 3/4 cup pure pumpkin pur├ęe
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3/4 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • confectioners’ sugar, for dusting
  1. Preheat oven to 350┬░F, preferably on convection.
  2. Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
  3. Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
  4. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
  5. Brush remaining clarified butter over tops of phyllo ruffles in pan.
  6. Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
  7. Transfer pan to a wire rack and let cool while making filling (leave the oven on).
  8. In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
  9. Gradually pour the egg mixture over baked phyllo, evenly covering surface.
  10. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
  11. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
  12. Dust with confectioners’ sugar and serve.

French Apple Cake with Brown Butter

I almost made this custardy apple cake instead of an apple pie for our Thanksgiving feast. Then I realized that it was a better plan to make both! ­čśë We enjoyed the cake on Thanksgiving Eve- perfect. I loved that this version incorporated browned butter.

This recipe was adapted from 177milkstreet.com, contributed by Erica Bruce. I modified the method and substituted apple cider for the brandy. I would recommend baking the cake the morning it will be served because it requires an extended cooling time prior to slicing and serving.

Yield: One 9-inch cake (about 8 to 10 servings)

  • 8 T (1 stick) salted butter, plus more for pan
  • 1/4 tsp ground allspice
  • 1 1/2 pounds (about 4 apples) Granny Smith apples, peeled, cored and cut into 1/4-inch slices
  • 1 pound (about 2 apples) Braeburn or Golden Delicious apples, peeled, cored and cut into 1/4-inch slices
  • 156 g (12 T) white sugar, divided
  • 1/4 teaspoon table salt
  • 2 T apple cider, brandy or Calvados
  • 86 grams (2/3 cup) all-purpose flour, plus more for pan
  • 1 tsp baking powder
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • vanilla ice cream, for serving, optional
  1. Heat the oven to 375┬║F, preferably on convection, with a rack in the middle position.
  2. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
  3. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. (I used a 12-inch stainless steel all-in-one pan.)
  4. Pour into a small heatproof bowl without scraping out the skillet. The remaining butter in the pan is used to saut├ę the apples.
  5. Stir the allspice into the browned butter and set aside.
  6. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
  7. Add the apple cider (or brandy) and cook until evaporated, 30 to 60 seconds.
  8. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
  9. In a small bowl, whisk together the flour and baking powder.
  10. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
  11. Gradually whisk in the browned butter.
  12. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
  13. Add the cooled apples and fold until evenly coated with batter.
  14. Transfer to the prepared springform pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar. Place pan on a parchment paper-lined baking sheet.
  15. Bake until deeply browned, about 30 minutes on convection or up to 35 to 40 minutes in a standard oven.
  16. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
  17. Serve with vanilla ice cream, if desired.

Note: DonÔÇÖt slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.

Mini Banana Doughnuts with Brown Butter Glaze

One more baked doughnut treat to share. This version can (dangerously) be made very easily with one overripe banana. ­čśë More fun than banana bread!

The recipe was adapted from chiselandfork.com. I incorporated whole wheat pastry flour and modified the method. The fabulous brown butter glaze was essential.

Yield: 8 mini-doughnuts

For the Doughnuts:

  • 1/2┬ácup┬áall-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/4┬ácup┬álight brown sugar
  • 1┬átsp┬ábaking powder
  • 1/2┬átsp┬áground cinnamon
  • 1/4┬átsp┬áground nutmeg
  • 1/4┬átsp coarse┬ásalt
  • 1/2┬ácup┬ámashed banana (1 large banana)
  • 1┬álarge egg, beaten
  • 2┬áT┬áunsalted butter, melted
  • 1┬áT┬ámilk (I used 1%)
  • 1┬átsp pure┬ávanilla extract

For the Brown Butter Glaze:

  • 4 T (1/4┬ácup) unsalted┬ábutter
  • 4 to 5 T┬áconfectioner’s sugar, sifted
  • 1┬átsp┬ávanilla extract
  • pinch of coarse salt

To Make the Doughnuts:

  1. Preheat oven to 375┬░F, preferably on convection. Spray 8 wells of a mini-doughnut pan with non-stick cooking spray.
  2. In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg and salt.
  3. Add mashed banana, egg, melted butter, milk and vanilla extract and stir until just combined.
  4. Using a small cookie scoop, distribute the batter into the prepared 8 wells of the pan, about 3 scoops of batter per well. Using an offset spatula spread evenly. (Alternatively, place batter in ziploc bag and squeeze out air. Cut corner of bag. Pipe the batter evenly in the pan.)
  5. Bake for 7 to 9 minutes or until a toothpick inserted into the center comes clean.
  6. Remove from oven and let rest on a rack in the pan for 5 minutes. Then remove from pan and let cool completely on a wire rack.

To Make the Brown Butter Glaze:

  1. Heat the butter in a small saucepan over medium heat, stirring often, until it foams and has a nutty aroma, about 5-7 minutes. Immediately remove from heat and transfer to a heat-proof, shallow bowl to stop the cooking process.
  2. Add the sifted confectioner’s sugar one tablespoon at a time, whisking after each addition. Add enough sugar to reach desired consistency.
  3. Whisk in a pinch of salt and vanilla extract.
  4. Dip each doughnut in the glaze and place back on cooling rack.
  5. Allow glaze to set for 30 minutes before serving.

Baked Apple Cider Doughnuts

Apple cider doughnuts are one of my favorite autumn treats. A tasty baked version reduces the guilt- a little bit. ­čśë This recipe was adapted from The New York Times, contributed by Erin Jeanne McDowell.

I made mini-doughnuts and madeleines. I must say that we were surprised by how much we enjoyed the apple cider madeleines which were absolutely amazing with crispy edges. The batter could also be baked in a muffin pan.

Yield: 12 mini-doughnuts and 8 madeleines (or 12 muffins)

For the Batter:

  • nonstick cooking spray
  • 1 3/4┬ácup/225 grams all-purpose flour
  • 1 1/4┬átsp baking powder
  • 3/4┬átsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2┬átsp freshly grated nutmeg
  • 10 T (140 grams) unsalted butter, at room temperature
  • 3/4┬ácup/165 grams light brown sugar
  • 1/4┬ácup/50 grams granulated sugar
  • 2┬álarge eggs, at room temperature
  • 1┬átsp vanilla extract
  • 1/2┬ácup/120 milliliters apple cider

For the Topping:

  • 1/2 cup/100 grams granulated sugar
  • 1 tsp ground cinnamon
  • 6 T unsalted butter

To Make the Doughnuts & Madeleines: (or Muffins)

  1. Heat oven to 350 degrees, preferably on convection.
  2. Lightly grease 2 (6-cavity) doughnut pans and 8 wells of a madeleine pan (or a 12-cup muffin tin) with nonstick spray.
  3. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes.
  5. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary.
  6. Beat in the vanilla extract.
  7. Add the flour mixture and mix on low speed until incorporated.
  8. With the mixer running, add the apple cider in a slow, steady stream and mix to combine.
  9. Scrape the bowl well to make sure the batter is homogeneous.
  10. Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (I use a small cookie scoop and fill each well with 3 scoops. You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Spread evenly with an offset spatula.
  11. Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, about 7 to 9 minutes on convection. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
  12. Reduce the temperature to 325 degrees, preferably on convection, if making madeleines. (I reduced the oven temperature because my pan has a dark finish.)
  13. Using a small cookie scoop, fill each well with 3 scoops, or until 2/3 full. Spread evenly with an offset spatula.
  14. Bake until evenly golden brown and a toothpick inserted into the center comes out clean, about 9 minutes on convection.

To Make the Topping:

  1. While the doughnuts bake, whisk 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine.
  2. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave.
  3. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans.
  4. Brush with the melted butter and dredge them in the cinnamon sugar while they are still warm.
  5. Serve immediately, or let cool to room temperature.

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