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Archive for August, 2018

Perfect Donuts

In the beginning, when I first started working on my bakery building in Port Sanilac Michigan (Bake Krazy Bakery) I had several people come up to me and ask if I was going to make DONUTS. I never made donuts back then but I decided to add that to the bakery. I had to invest in the equipment, Mark 6 Belshaw donut robot, Edhard Filler, Dough sheeter, glazing and sugar table, then I had to upgrade the electricity, add make-up air and an exhaust system. Next to make the perfect donut. You would think that would be the easy part but I found out that there is an art to making great donuts. The temperature of the dough has to be right which means you must take into consideration air temps, water temps, and mixture temps just for the dough to be at the right temperature before frying. Next you need to bring the fryer oil to the right temperature and in my case the dough must travel through the conveyer at the correct time. Now onto the filling, coating and finishing of the donuts. Sugar/cinnamon donuts require the donut to be slightly hot or the sugar will not adhere where as powdered sugar donuts must be cooled or the powered sugar will melt. The chocolate and vanilla frosting has to be heated at the correct temperature to get a clean smooth coating and must be monitored to ensure that no sugar lumps develop. Filling of the yeast donuts require the donuts to be at room temperature and with a Edhard donut filler you have to determine the correct amount of filling. There must be enough so that you get some with ever bite but not to much that will damage the donut when filled. Donuts must be made each morning which requires me to arrive at the bakery around 2 am to be finished and opened at 6 am for my first donut loving customer IMG_5286…………………………………………….All this for the perfect donut.

Chef Brian Klauss

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Prepare a 1/2 sheet pan by lining with parchment paper

16 ounces milk chocolateIMG_6761
16 ounces white chocolate
1 cup salted peanuts
1 cup pretzel crisp (flat packaged pretzel)
12 Kraft caramels

Melt the milk chocolate in a microwave on high power for 1 minute, then remove and stir. Re-heat in the microwave another 30 seconds, remove and stir until all the chocolate until it has melted. (Do the same with the White chocolate). Spread the milk chocolate over the prepared 1/2 sheet pan. Spread the pretzel crisps and peanuts evenly over the melted chocolate. To melt the caramels use a microwave safe bowl and spray the inside with vegetable spray. Microwave for approximately 30 seconds, remove and stir, repeat another 30 seconds or until completely melted when stirring. drizzle the caramel over the pretzels then drizzle the white chocolate over the caramels. Refrigerate for at least 30 minutes. Cut or brake bark apart.

Enjoy

Chef Brian Klauss

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Carmel Cheesecake

Cheesecake is a favorite at the bakery. Here is the basic recipe for cheesecake with a little twist to it. In this recipe I add in my go to topping……Sanders Carmel topping

Crust
1 1/2 cups graham cracker crumbsIMG_6763
3 tablespoons sugar
1/3 cup unsalted butter (melted)

Filling
4 – 8oz.  packages of Cream Cheese
1 cup sugar
1 tsp. Vanilla extract
4 eggs
1/4 cup Sanders Carmel Topping

Preheat your oven at 325 degrees

Combine the graham crackers, butter and 3 tablespoons of sugar and mix well. Press into the bottom of a 9″ spring form pan (I used individual bake proof containers). In a standing mixer, beat Cream Cheese, sugar, extract until well blended (Make sure to allow the cream cheese to come to room temperature before mixing or microwave on high 30 seconds until soft .) Add one egg at a time at low speed until incorporated. Pour over crust. Drizzle  Sanders Carmel topping onto of the top of the batter and swirl into the batter gently with the handle end of a spoon. Bake 55 minutes until the center is almost set. Allow to cool before removing rim, refrigerate for at least 4 hours before serving

 

Enjoy
Chef Brian Klauss

 

 

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Its that season and the first thing coming out of the garden is zucchini. You made the bread, you fried it, you baked it, you even tossed into your salad and it keeps on coming. Here is a great zucchini cookie recipe. I eat them, give them away and even freeze them.

1 cup unsalted soft butterIMG_6740
2 cups sugar
2 eggs
4 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 Cups of grated zucchini
2 cups semi-sweet chocolate chips
2 cups chopped walnuts

Preheat your oven to 350 degrees
line a cookie sheet with parchment paper or coat with cooking spray
In a large bowl mix the sugar and butter until light and fluffy. Add in the eggs and incorporate. Mix in the flour, baking soda, cinnamon and salt and mix well. Stir in the zucchini, chocolate chips and walnuts. I use a small ice cream scoop to drop the batter onto the prepared cookie sheet. (teaspoons or tablespoons work well to) keep separated by approximately 2″. Bake 15 to 20 minutes then allow the cookie sheet to cool slightly before removing the cookies to a cooling rack.

Enjoy
Chef Brian Klauss

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