#2 Croissants

For our second meetup, we tackled Croissants.  For the first 1/2 an hour, all you hear is pounding as everybody was pounding the butter.  We made ham and cheese, chocolate, kouign amine, and plain.  

First step: Rolling out the butter.

Second step: Roll out the dough

Third: Shape the croissants

Fourth: Bake

Croissant Recipe

(adapted from The French Cooking school)

Poolish 
180 g of Water (Lukewarm)
13.5 g of Dry Yeast
133 g of Bread Flour

Bread dough
53 g of Sugar
16 g of salt
233 g of Milk
73 g of Soft Butter
600 g of Bread Flour
462 g of Butter for the lamination

Direction

1.                   Take the water and sprinkle the yeast and then lightly sprinkle the flour on top in a large mixing bowl.  Let it bloom.

2.                   Take the butter for the lamination and place it in between two pieces of saran wrap. 

3.                   Pound the butter into a large rectangle and place it back into the fridge to firm.

4.                   When you see cracks in the flour, add the bread dough.  Layer the ingredients in this order: the milk, sugar, flour, and then the salt (so it wouldn’t kill the yeast).  Then add the butter. 

5.                   Set the mixer on low.  Watch it carefully and do not over work the dough.  Once it creates a ball, remove from the mixer. 

6.                   Cover and let it rise for 1/2 an hour.

7.                   When the dough doubles, remove it from the bowl and carefully roll out the dough into a thin layer (about 1/4 inch thick the most).

8.                   Take the butter out of the fridge and place it on top of the rolled out dough.  Fold over the edges until it covers the butter.

9.                   Fold the dough into thirds by the longest part and then roll out the dough to flatten slightly. 

10.               Repeat this step until it forms a medium square (about 6x6). 

11.               Place in a zip lock bag and place it in the fridge to let it rest.

12.               Chill for 2 hours at least.  Remove from the fridge and roll out the dough until it is is a very thin rectangle (about 1/8th of an inch).  I wouldn’t make the width no longer than 3 inches.

13.               Pre-heat the oven to 350F.  Cut long triangles out of the dough and slowly roll up the dough until it forms a croissant.  Place in a baking sheet and let it rest for it to rise.

14.               Let it double in size.  Brush with an egg wash and bake for 15 minutes until it is golden brown.

15.               Serve.

Here are some pictures from one of the members...thank you Stella!

That is me:  A mess with no makeup :D

#1 Donuts

For our first meetup event, I decided to made donuts.  We had about 6 1/2 (if you include my daughter) people attempting these recipes.  We tackled about 7 recipes and one didn't work (the french cruller - just use a plain cream puff recipe and defry it :D)

Here are the recipes I choose:

PACZKI

2 Tablespoons of Sugar

2 Tablespoons of Butter

½ Cup Milk, heated to 110 degrees

¼ Teaspoon of Vanilla¼ Teaspoon of Salt

2 Eggs

1 Teaspoon of Yeast

2 Cups of Flour, plus additional for rolling out the dough

Vegetable oil for frying

Sugar or confectioner’s sugar for coating the Paczki

 

1.      Add the butter and sugar to a large bowl. Heat 1/2 cup of milk in the microwave to about 110 degrees F., and pour it in. Add 1/4 tsp vanilla, a pinch of salt, and then 2 whole eggs.

2.      The milk should be cool enough by now to not scramble the eggs, but if you need to let it cool a little, let it cool. Whisk those in, and add 1 teaspoon of yeast – whisk that in to dissolve, and then we’re going to add, about a 1/2 cup at a time, 2 cups of flour. This step can be done with a hand mixer or using the bread hook attachment and your stand mixer.

3.      What you want to do is keep adding the flour until you have a really stiff dough and you can barely stir it. Then you’re going to transfer this on to the board.

4.      Knead the dough for about 5 minutes. We’re going to put that back in the bowl, cover it, and let that double in size, which will take about an hour to 1 1/2 hours.

5.      When the dough is ready, pat it down on a lightly floured board. Roll it to about 1/2-inch thick. Use a little flour if you need too. Then cut out little round paczki shapes. I used a 3 inch glass as my cookie cutter. I think I might need to invest in some actual cookie cutters…

6.      Let those rise for about 30 minutes, or until doubled in size.

7.       In the meantime, heat your oil to 350 degrees F. I used regular vegetable oil

8.      Fry the paczki about 2 minutes per side, until they are a beautiful golden-brown. Fish those out with a strainer and let them cool on a wire rack for at least 15 minutes.

Homemade Cake Donuts
*Adapted from Stolen moments Cooking

2 c. flour
½ c. sugar
1 tsp. salt
1 Tbs. baking powder
¼ tsp. cinnamon
2 Tbs. butter or margarine, softened
½ c. milk
1 egg, beaten

1.      Heat about 1 – 2 inches oil in a large skillet over medium heat, or heat 2-3 inches of oil in a large Dutch oven. The oil needs to register 375˚F before you begin frying. Use a candy thermometer or an electric thermometer that can be attached to the pan to measure temperature while frying. Oil must stay hot to keep donuts from getting too greasy.

2.      While oil heats, combine flour, sugar, salt, baking powder and cinnamon in a mixing bowl. Add butter or margarine and beat until combined. Then add milk and egg until combined.

3.      Roll the dough out on a floured surface. You want the dough to be about ½-in. to 1-in. thick. Using a glass or biscuit cutter, cut out circles. Then, using a shot glass or similar small glass, cut out holes in the center of each circle.

4.      Fry donuts about 3 minutes per side, until golden brown.

5.      Be careful to not overcrowd the skillet. The holes will fry up in about 2 minutes.

6.      Drain on wire metal rack on a sheet pan lined with paper towels.

 

Brioche donuts

(Adapted from The French Pastry School)

Poolish

50 g of Whole Milk

5 g of Sugar

60 g of Bread Flour

Dough

Poolish

340 g of Bread Flour

8 g of Fleur de Sel or (Salt if you don't have this)

35 g of Sugar

220 g of Whole Eggs

200 G of Cold Unsalted Butter

Directions

1. In the mixing bowl, pour the milk, than the yeast, sugar, and on top the flour.  Let the yeast proof.
2. When the flour breaks, add the rest of the ingredients except for the butter.
3. When the dough comes together, slowly add the butter.  Do not over add too much but wait until it is almost fully incorporated before adding more.
4. Place in a bowl and cover with saran wrap.
5. Let is rise for an hour and punch down to remove the air.
6. Place in the fridge for 2 hours and than punch down again to remove the air.
7. Let it sit in the fridge overnight for the final rise. 
8. Roll out the dough until it is about 1 inch thick
9. Cut out the donuts
10. Let it proof again until it doubles in size.
11. Fry the donuts on each size for about 2 – 3 minutes

Cinnamon Sugar cider donuts

*adapted from Saveur

1¾ cups (7¾ oz.) all-purpose flour, sifted

¼ cup (1⅛ oz.) whole wheat graham flour

3½ tsp. ground cinnamon

2 tsp. baking powder

1 tsp. baking soda

½ tsp. kosher salt

2 tbsp. unsalted butter

1½ cups sugar

2 egg yolks

1 tsp. vanilla extract

¼ cup apple cider

¼ cup buttermilk

Canola oil, for forming and frying

1.      Whisk flours, 2 tsp. cinnamon, baking powder, soda, and salt in a bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and ½ cup sugar until fluffy. Add yolks, vanilla, cider, and buttermilk; mix until smooth.

2.      With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

3.      Combine remaining cinnamon and sugar in a bowl; set aside. Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°.

4.      Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk.

5.      With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until golden, 3–4 minutes.

6.      Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough.

7.      Let donuts cool completely; toss in cinnamon-sugar mixture.

 

Yeast donuts

*adapted from Saveur

2 (¼-oz.) packages active dry yeast
½ cup sugar
1½ cups milk, scalded and cooled
1 tsp. kosher salt
2 eggs
6 tbsp. vegetable shortening, plus more for greasing
5 cups (1 lb. 6½ oz.) all-purpose flour, sifted, plus more for dusting
Canola oil, for frying

1.      Combine yeast, 1 tbsp. sugar, and 6 tbsp. water heated to 115° in the bowl of a stand mixer fitted with a paddle attachment; let sit until foamy, about 10 minutes. Add remaining sugar, plus milk, salt, eggs, and shortening; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

2.      Turn dough onto lightly floured surface; roll dough into a 13" round about ½" thick. Using floured 3½" and 1½" ring cutters, cut out donuts and holes; gather and reuse scraps. Place on greased parchment paper—lined baking sheets, at least 3" apart, and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.

3.      Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 325°. Using scissors, cut the donuts out of the parchment paper, leaving about 1" of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, about 3–4 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; let cool completely.

  

 

 

Leonard's Bakery Hawaii Malasadas

*Adapted from Saveur

1 tbsp. active dry yeast
1½ cups sugar
3 eggs
2 tbsp. unsalted butter, melted
½  cup milk
½ cup half & half
¼ tsp. kosher salt
4 cups bread flour (1 lb. 2 oz.), sifted
Canola oil, for frying

1.      Combine yeast, 1 tsp. sugar, and 2 tbsp. water heated to 115° in a bowl; let sit until foamy, about 10 minutes; set aside. Beat eggs in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add yeast mixture, ½ cup sugar, butter, milk, half & half, and salt; mix until combined. With the motor running, slowly add flour; beat until dough is smooth. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 1½ hours.

2.      On a lightly floured surface, roll dough into a 12″ square about ½″ thick. Using a knife, cut dough into 3″ squares; gather and reuse scraps. Place on greased parchment paper-lined baking sheets, at least 3″ apart; cover loosely with plastic wrap and set aside in a warm place until doubled in size, about 1 hour.

3.      Place remaining sugar in a large bowl; set aside. Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to peel off and discard paper. Cook, flipping once until puffed and golden, 2 to 3 minutes. Transfer to a baking sheet with a wire rack; let cool completely, then toss with sugar.

 

Devil's Food Donuts

*Adapated from Saveur

3¼ cups (14 oz.) bread flour, sifted

¾ cup cocoa powder

1 tsp. baking powder

1 tsp. baking soda

¾ tsp. kosher salt

½ tsp. ground cinnamon

1 cup sugar

4 tbsp. unsalted butter, melted

3 oz. bittersweet chocolate, grated

2 tsp. vanilla extract

¾ cup buttermilk

2 eggs, plus 2 yolks

Canola oil, for forming and frying

3 oz. unsweetened chocolate, grated

2 cups confectioners' sugar

¼ cup heavy cream

1.      Whisk flour, powders, soda, salt, and cinnamon in a bowl; set aside. Combine sugar, butter, bittersweet chocolate, vanilla, buttermilk, eggs, and yolks in the bowl of a stand mixer fitted with a paddle attachment; beat until smooth. With the motor running, slowly add dry ingredients and mix until a soft, sticky dough forms.

2.      Heat 2" oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using lightly oiled hands, roll about ¼ cup batter into a loose, sticky ball; pat gently into a disk. With your thumb, make a 1½" hole in the center of dough; carefully slide into oil and fry, flipping once, until puffed and golden, about 3 minutes. Using a slotted spoon, transfer to a baking sheet with a wire rack; repeat with remaining dough and let donuts cool completely.

3.      Mix unsweetened chocolate and confectioners' sugar in a bowl. Bring cream and 2 tbsp. water to a boil in a 1-qt. pan over high heat. Pour cream over chocolate; let sit for 2 minutes without stirring, then whisk until smooth. Dip tops of donuts in glaze and return to rack until glaze is set.

 

toppings!

Topping Options:

 Plain Glaze: 1 c. powdered sugar mixed with ¼ c. milk. Dip donuts into glaze.

Vanilla Frosting: Combine 1 c. powdered sugar, ½ tsp. vanilla and 1-2 Tbs. milk until desired thickness. Spoon over donuts, or dip donuts into it.

Chocolate Frosting: Combine 1 c. powdered sugar, 1 Tbs. cocoa powder and 1-2 Tbs. milk until desired thickness. Spoon over donuts or dip donuts into it.

Cinnamon-Sugar: Combine 1 c. sugar with 1-2 tsp. cinnamon. Stir to combine, adjust as desired.  I like to roll the donuts holes in this topping.

 Powdered or Plain Sugar

Frosting

10 tbsp. unsalted butter
⅓ cup evaporated milk
2½ tsp. vanilla extract
2½ cups confectioners' sugar

1.       Melt butter in a 1-qt. saucepan over medium-low heat.

2.       Using a small ladle, skim and discard white film from surface. Slowly pour liquid from pan into a bowl, leaving sediment behind; let cool 1 minute.

3.       Add evaporated milk, vanilla, ¼ cup water, and sugar; whisk until smooth. Dip donuts in glaze, coating completely; return to wire rack until glaze is set.