Archive for February, 2020

Cherry Flips

One of the most popular items at the bakery are our flips. They are made with Puff Pastry and pie filling, either Cherry, Apple, Blueberry or Peach but just about any pie filling will do as long as it’s a good quality filling. Flips are light and crunchy and can be served just about anytime.

Makes 20 Flips
2 Puff pastry Sheets 15″ x 20″
Pie Filling (I used Cherry)
2 cups sugar
1/4 cup Ground Cinnamon

Pre-heat your oven to 375 degrees
Coat 2 -1/2 sheet pans generously with vegetable spray

Puff pastry sheets can be purchased at your local grocery store usually in the frozen food section or at a Gordon Food service store. You can also make them yourself, even though very time consuming, by a combination of cake and bread flour, salt and butter (Normally this takes approximately 4 hours, see recipe online)

Start out with 2 puff pastry sheets 15″ x 20″ and attach them at the 20″ side overlapping them by 1″ and egg washing the bottom sheet to ensure bonding. Then you sprinkle generously with ground cinnamon. Begin to roll up the pastry from the 20″ side until you have a 20″ long log, Cut into 1″ sections and then place off to the side. Using a full sheet pan pour approximately 2 cups of sugar into the center of the pan and spread evenly. Take each 1″ piece of pastry and place it flat into the sugar. Using a rolling pin flatten out while continuing to flip into the sugar to create a 6 1/2″ circle by 1/8″ thick. Spoon about 2 to 3 tablespoons of filling into the center and fold over the pastry and seal the edges using a fork. Place onto a well sprayed sheet pan about 1 1/2″ apart. Slice three small slits into each flip and bake at 375 degrees for 20 to 25 minutes in the center of the oven. Make sure that the bottoms of the flip caramelize by checking with a fork, lifting one end. Your flip should be perfectly raised and slightly brown top with a medium caramelized bottom when completely baked. Remove each flip while still hot to a cooling rack.

Chef Brian Klauss

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Apple Pie

Whats better than a homemade slice of Apple Pie. In Michigan apples are found at just about every roadside stand during the fall season and you don’t have to drive very far to experience the opportunity to pick your own. The best apples for pies are the ones that hold their shape when cooked and maintain a good texture such as; Granny Smith, Cortland, Braeburn and Pink Lady.
The other important element is to make a great flaky crust.
Here is the recipe I use and a few tips on making a great apple pie.

Double Pie Crust:
2 1/2 cups of all purpose flour
1/2 cup shortening
1/4 cup cubed cold unsalted butter
1 teaspoon salt
Approximately 1/2 to 2/3 cup Cold water a tablespoon at a time

Pie Filling;
3 1/4 pound of apples I used Granny Smith, Peeled, cored and sliced (approximately 9 apples)
3/4 cup sugar
1/4 cup apple cider
1/4 cup corn starch
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoon apple pie spice

When making the dough it is important to achieve a nice flaky crust. You should never over mix the dough because it could cause the dough to develop gluten which makes the crust tough. Heres how to do it.
1. Using a dough cutter, Cut the shortening and butter into the flour until the mixture resembles peas shapes.
2. Add a tablespoon a water at a time and with a fork by moving the mixture from one side to the other to gather the moisture.
3. Once the mixture is moisten and can be formed into a ball with a nice smooth texture remove it from the bowl.
4. Place the dough onto a floured surface and divide in half, then roll out each half to form two 13″ round circles.
5. Roll your 1st dough up onto your rolling pin to easly transport it, then place it in center of a 9″ pie pan. Set the second dough disk off to the side for the moment.
Preheat your oven to 425 degrees

In a large bowl, stir together the apples, cider, lemon juice, and vanilla. Then in a separate bowl whisk together the cornstarch, sugar, salt and pie spice. Now add the dry ingredients into the apple mixture coating well.

Spoon the mixture into the dough lined pie pan. Lay the second dough over the filled pie pan and crimp the edges. Brush the top with milk and sprinkle with course sugar. Make several cuts into the top layer to allow for venting while the pie cooks. Bake for 15 minutes at 425 degrees then reduce to 375 degrees and allow to cook an additional 45 to 55 minutes. The top should be nice and brown.

Chef Brian Klauss

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Paczki’s are deep fried dough filled with a variety of fillings from Plum Jam and fruit filling to custards and bavarian cream. Paczki day is usually the last Tuesday prior to Ash Wednesday and the beginning of Lent. The reason for this tradition was to use up lard, sugar, eggs and fruit in your house because the consumption was forbidden by Christian fasting practices during the season of lent. This year Fat Tuesday will be celebrated on Tuesday February 16, 2021. In Michigan just about every store carries them and when I operated Flamingo Label I always made it a point to have plenty available in our lunch room on this day. Because Bake Krazy Bakery is seasonal we will not be open at that time but it didn’t stop me from making some at home. If you decide to make your own here is a recipe for you. If not stop by Bake My Day Bakery in Shelby, Michigan at 46715 Van Dyke Ave. or call in your order at 586-842-5457 and Tony would be glad to help you out

1 1/2 cups warm milk (100 -110 degrees)
2 teaspoons dry active yeast
1/2 cup sugar
4 ounces unsalted butter (room temperature)
1 large egg (room temperature)
3 large egg yolks (room temperature)
1 teaspoon brandy
1 teaspoon salt
4 1/2 to 5 cups all purpose flour
Large container of Crisco Shortening
Large can of chopped apple pie filling or fruit of your choosing
1/4 cup sugar for coating

In a small bowl add the warm milk and yeast and whisk well, set aside. In a stand mixer with a paddle attachment add the sugar and butter, then mix until light and fluffy. Add in the egg, egg yolks, salt and brandy, mix well. Slowly add in about 4 1/2 cups of the flour then milk mixture alternating. If the dough is still to sticky add in the additional 1/2 cup flour little at a time until you obtain a nice smooth dough which has pulled away from the sides of the bowl cleanly. Pull the dough and spray the inside of the mixing bowl with vegetable spray, then flip to coat both sides. Cover the bowl with a kitchen towel and allow to rise (proof) in a warm area (until double in size)
Punch down the dough and place on a lightly floured surface and roll out to 1/2″ thickness. Using a 3″ round cutter cut approximately 18 circles and place onto a lightly floured 1/2 sheet tray. Allow the dough to proof again to about double in size in a warm area. In a large dutch oven or tabletop fryer bring the oil to 350 degrees. Fry them for 2 – 3 minutes on one side then flip and fry for about 1 – 2 minutes on the other side. (make one and test before moving forward to ensure fully cooked). Drain onto paper towel and sugar coat while still warm. When totally cooled use a pastry bag with a filling tip to fill each one with your favorite filling. You can then roll them in sugar

Chef Brian Klauss

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Sourdough Baguette

We try to make baguettes everyday at the bakery and normally it’s made right from our white bread dough recipe. However, in this recipe Ive developed a sourdough starter using whole rye flour, water, molasses and after about 7 days my starter was ready. The remaining starter I have decided to store in my refrigerator and feed once a week with the hopes of keeping for a long time. There are a number of ways you can make your starter, I recommend checking out King Arthur Flour’s recipe which begins with water, whole rye flour and a small amount of molasses. In any event what you will be doing is to collecting wild yeast and friendly bacteria in the air which creates a flavorful leavening agent for your sourdough.

DOUGH (makes two small baguettes)
2 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup warm water (110 degrees)
1/2 cup sour dough starter
1/2 tablespoon salt
1/2 tablespoon sugar
1 teaspoon dry active yeast

In a stand mixer fitted with a dough hook, add the flours, water, starter, salt, sugar and yeast. Mix at a medium speed to incorporate. If the dough appears to dry add additional warm water to achieve a smooth elastic dough. Spray a medium bowl with vegetable spray and drop in the dough, flip so both sides are coated. Allow the bowl to sit covered with a towel in a warm area for approximately 1 – 1 1/2 hours to double in size. Refrigerate your dough covered overnight in the refrigerator. Remove from the refrigerator and divide in half, roll into two 5″ logs and allow to relax for 30 minutes. Press down on the dough to ensure to release any gas. Fold the dough then roll out to the desire length (I made mind approximately 14″ long) Place the dough onto a 1/2 sheet pan lined with parchment paper and cover with a damp towel and allow to proof a second time in a warm area. ( 1 – 2 hours) Pre heat your oven to 475 degrees. After almost double in size, egg wash and score the tops of the dough. Place the sheet pan with the dough in the center rack of the oven, also place an oven safe pan containing approximately 2 cups of ice water in the bottom. (the ice water will allow the dough to stay moist during the beginning rise and help form a nice crusty exterior) Bake for 15 minutes then reduce to 425 degrees for another 10 minutes. The baguettes should be a golden brown. Allow to cool completely on a cooling rack.

Chef Brian Klauss

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