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Cinnamon Twist

Today here in Florida it’s raining and I know up north they are expecting below zero weather, so what a great time to bake a little. Today I decided to make a Cinnamon roll with a twist. Instead of the standard cinnamon roll I decided to change it up a little and twist the dough and use sugar instead of brown sugar to give the exterior a little crispness. You can either sprinkle the finish product while warm with cinnamon sugar or mix a batch of cream cheese topping and spread over the cooled twisted cinnamon roll….I did the latter.

Dough
1 cup of warm milk 110 degrees
2 1/4 teaspoons dry active yeast
1/3 cup unsalted butter (melted)
1/3 cup sugar
1/4 cup sour cream
1 egg
4 cups All-purpose flour
1 teaspoon salt

In a small bowl add the milk and whisk in the yeast. Allow to stand for 5 minutes. In a stand mixer with a paddle attachment add in the butter, sugar, sour cream and egg, mix until incorporated. In a separate bowl add 3 1/2 cups of flour and salt. Mix well and place the remaining 1/2 cup of flour off to the side. Change the attachment to a dough hook and begin adding the mixed flour and yeast slowly into the butter mixture at a medium speed. Add in the remaining flour as needed. The dough should be smooth and pull away from the side of the mixing bowl cleanly. Pull the dough and spray the mixing bowl with vegetable spray. Place the dough in the mixing bowl and flip to coat both sides. Cover loosely and place in a warm area until double in size. About 1 hour.

Spray a 12″ cake pan with vegetable spray and pre heat your oven to 350 degrees

Filling
2/3 cup sugar
2 1/2 teaspoons cinnamon
1/2 cup unsalted butter (melted)
1 egg (beaten)

In a small bowl add the cinnamon and sugar and mix well. Pull the dough and punch down, allow the dough to rest for about 5 minutes and in the mean time melt the butter and lightly beat the egg in separate bowls. Roll the dough out to approximately 12″ x 21″ and spread the melted butter on top. Sprinkle with the cinnamon sugar. Start rolling the dough length wise and brush the egg onto the side of the dough without the filling as you roll. When completed pinch the seam to seal. With the seam side down take a knife and split the dough in half length wise leaving about 1″ together at the end. Twist each piece and form a circle then place into the prepared pan. Place the pan in a warm area and allow to rise again to almost double for at least 30 minutes. Bake 50 – 55 minutes in the center of your oven.

Topping
Cinnamon Sugar
1/4 cup of sugar and 1 teaspoon cinnamon mixed well or
Cream Cheese topping.
1/2 cup cream cheese
1 1/2 tablespoons unsalted butter
1 1/2 cup confectioners sugar
1 to 2 tablespoons milk
Mix all ingredients well until creamy in a stand mixer with a whisk attachment.

Remove from the oven and allow to cool 20 minutes before removing from the pan. If you are using the cinnamon sugar apply while hot. For the Cream cheese topping allow to cool completely.

Enjoy
Chef Brian Klauss


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1 cup brown sugar
1/2 cup butter
3/4 cup peanut butter
2 large eggs
1/2 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup confectioners sugar
1 cup chopped and toasted sliced almonds
1 cup milk chocolate peices

Pre heat your oven to 350 degrees and line 2 half sheet trays with parchment paper

In a stand mixer with a paddle attachment add the butter, brown sugar and peanut butter, mix until light and fluffy. Add the vanilla extract and eggs and blend to incorporate. In a medium bowl add the flour, baking soda, baking powder and salt, mix well. At a slow speed add the flour mixture to the butter mixture until just combined…do not over mix. Place both the sugar and confectioners sugar into two small separate bowls. With a spring loaded 1 1/2″ ice cream scoop or a tablespoon form the dough balls. Roll each ball into the sugar then the confectioner sugar and place on the prepared pan approximately 2″ apart. (flatten slightly) Bake for 15 – 18 minutes . Allow the cookies to cool at least 5 – 10 minutes before moving to a cooling rack. In the mean time melt the chocolate in a microwave a minute at a time and stir until melted. When cookies are completely cooled dip into the chocolate and sprinkle with the toasted almonds.

Enjoy
Chef Brian Klauss

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This coffee cake has all the elements you are looking for, it’s sweet, there’s a crunch factor, it has a nice soft coffee cake with some caramel sandwiched in the middle. This is a great dessert type coffee cake you may want to throw a little ice cream at.

Cake
1/2 cup unsalted butter (soften)
1 cup sugar
2 ripe bananas
1/2 cup heavy whipping cream
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Preheat the oven to 350 degrees and grease and flour a 9″ round spring form pan

In a stand mixer with a paddle attachment beat the sugar and butter until fluffy, add in the eggs, banana, heavy whipping cream and vanilla. Mix at a medium speed until incorporated. In a medium bowl add the flour, salt and baking powder and mix well. On a slow speed slowly add in the flour mixture to the batter until just combined. Set the batter aside.

Caramel
1 1/2 cups sugar
1/4 cup water
1/2 cup heavy whipping cream
1/4 cup unsalted butter

In a large sauce pan add the water and sugar, mix well and cook over a medium heat. Allow the mixture to come to an amber color without mixing. This will take 10-12 minutes (do not let it burn) Remove from the heat and add in the butter and then the cream mixing until the solution cools to a warm stage. Set aside

Topping

1/2 cup brown sugar
4 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons melted unsalted butter
3/4 cup chopped walnuts

In a small to medium bowl mix together all ingredients to a crumble state and set aside.

Now lets put this cake together…..add half the batter to the prepared pan. Then add 3/4 cup of the caramel by drizzling over the batter. Sprinkle with the chopped walnuts. Spread the remaining batter onto and the pan and swirl in 1/4 cup of the caramel topping. Then top with the remaining nut topping. Bake 50 minutes and allow to cool for 10 minutes before removing to a cooling rack. Drizzle with the remaining caramel topping when cooled.

Enjoy
Chef Brian Klauss

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Molasses Cookies

I think everyone loves cookies, from sugar to chocolate and even oatmeal and peanut butter, just about anything can make a great cookie. I decided to start making some cookies this weekend and put them in the mail Monday for my Mom, my Aunt & Uncle and a few for my son. Today I decided to make molasses cookies (since I found I had a unopened jar of molasses in my pantry) They turned out great!

1 cup brown sugar
3/4 cup unsalted butter
1/4 cup of molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup of sugar in a small bowl to roll them in

Pre-heat the oven to 375 degrees and located two 1/2 sheet pans
In a stand mixer with a paddle attachment beat the brown sugar and butter until creamy. Add in the molasses and egg and beat until well incorporated. At a lower speed add in the cinnamon, baking soda, ginger, salt and cloves. Slowly add in the flour and mix well. Shape rounded tablespoon of the dough and dip the tops in the sugar then place on the 1/2 sheet pans 2″ apart. Bake 13 – 16 minutes. The tops should appear cracked and slightly brown around the edges. Allow to cool slightly then remove and place onto a cooling rack.

Enjoy
Chef Brian Klauss

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If you like cheesecake and you like cake you will love this recipe. The added strawberry and cream make this pound cake just about melt in your mouth.

Cake:
1 cup unsalted butter
1 package of cream cheese 8 oz.
3 cups sugar
1 tablespoon vanilla
6 large eggs
3 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup heavy whipping cream

Strawberry filling;
1/2 pound strawberry’s
2 tablespoons water
1 tablespoon corn starch
4 tablespoons sugar

Preheat your oven to 325 degrees and grease and flour 2- 8 1/2″ x 4 1/2″ loaf pans.
In a stand mixer add the butter and cream cheese at a medium speed bring it to a light and fluffy stage. In a separate bowl add the flour salt, baking powder and mix well, set aside. Add in the sugar and vanilla to the butter mixture and blend well. Then add in the eggs one at a time making sure to scrape down the sides from time to time. Now add the flour mixture a little at a time alternating with the heavy whipping cream until well blended.
Make the strawberry sauce by pulsing the strawberry’s in a food processor for about one minute. In a separate small bowl add the corn starch and water whisking well. Place the strawberry mixture in a small sauce pan with the sugar and bring to a low boil. Whisk in the corn starch mixture and allow to boil one to two minutes until thicken. Allow to cool.
Add one third of the batter into the prepared pans, then add on 1/2 of the strawberry mixture. Add in another third of the batter and a little more strawberry mixture then the rest of the batter topping it off with the remaining strawberry mixture. Bake for 60 minutes and allow to cool before removing from the pan.

Enjoy
Chef Brian Klauss


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Paczki’s

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 March 5, 2019. 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.

Enjoy
Chef Brian Klauss


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Banana Custard Tart

Tarts are easy to make and can be filled with just about anything. Because my wife likes bananas I decided to make a banana custard tart filled with sliced bananas. At the bakery I always have tarts available either filled with custard and topped with varies fruits or chocolate tarts filled with chocolate praline cream

Tart shell (Pate Sucree)
1 2/3 cups all purpose flour
1/2 cup unsalted butter
1/4 cup confectioners sugar
2 egg yolks
1/4 teaspoon vanilla

Custard
2 eggs
3 egg yolks
1/3 cup sugar
1/2 teaspoon banana extract
2 cups whole milk plus 2 tablespoons
1 teaspoon lemon
1/4 cup water
3 bananas slices thin

To make the tart shell, sift the flour into a bowl and blend in the butter with a pastry cutter. Stir in the sugar. Using a fork whisk the egg yolks and vanilla then add to the flour mixture and form the dough. Wrap the dough in stretch wrap and place in the refrigerator for 30 minutes.
Slice the bananas and place them in a small bowl, add the lemon juice and water, set aside. In a medium bowl add the eggs, eggs yolks and sugar, whisk while adding the milk and banana extract. Drain the bananas and pat dry. Remove the dough from the refrigerator and with lightly floured fingers spread the dough while pinching it into a 4 3/4″ tart shell. Start with the sides making the dough as even as possible (about 1/8″ thick) then complete the bottom. Dock the bottom of the dough with a fork. Add in the sliced bananas then pour in the custard mix. Bake at 325 degrees for about 35 minutes until set. Refrigerate overnight. You can top the banana tarts with fresh slices of bananas and whip cream before serving or you can layer the tops with brown sugar and torch the surface to caramelize.

Enjoy
Chef Brian Klauss





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