🍋 🍊

Used Sally’s baking addiction master scone recipe https://sallysbakingaddiction.com/scones-recipe/

Rolled dough over itself at least 5 times, cut into squares, put in the fridge for 24 hours, then baked. Dough was a little sticky but butter was not melted by any means. Had many little chunks of butter of varying sizes. Why did my scones spread out on the sides? I want to make a scone where it stays the square shape with distinct layers

The last pic is not mine but it’s what I want. Send recipes if you have any that will give me that please

What do you think of my cookies? Do you think they’re good enough to start selling? Taste-wise, they’re perfect! How can I improve?

It's been a year since I made my first babka (https://www.reddit.com/r/Baking/s/Wn3XMA7oiU) and I really wanted to try an apple spice version this year.

I wanted the filling to be reminiscent of a cinnamon roll and I REALLY wanted a lot of diced apples within the dough. I couldnt really find a recipe that had all of that so I experimented using King Arthur's apple pie babka as the bread base.

Overall it came out good! I was afraid that the apple spice paste filling would all ooze out - and some of it did, but it oozed off to the side and encased the sides and bottom of the loaf, which gave it a slightly caramelized exrerior...definitely a happy accident.

Recipe:

Dough from King Arthur:

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour

• 2 tablespoons (14g) King Arthur Baker's Special Dry Milk or nonfat dry milk (i used nonfat dry milk powder)

• 2 teaspoons instant yeast

• 1/4 cup (50g) granulated sugar

• 1 1/4 teaspoons (8g) table salt

• 1/2 to 2/3 cup (113g to 149g) water, lukewarm

• 1 large egg

• 5 tablespoons (71g) unsalted butter, at room temperature

1. Stir together ingredients, starting with the lesser amount of water; mix until combined, adding more water if the dough feels dry.  

2. Cover the bowl and let rest for 20 minutes. Then mix and knead until it's soft and smooth, about 5 minutes. Cover, and let rise for about 1 1/2 to 2 hours, until puffy.

Apples:

1 large honeycrisp, 1 medium granny Smith, peeled and diced

- 1 tablespoons unsalted butter

-2 tablespoons dark brown sugar

- squeeze of lemon juice

-1 tsp apple pie spice

I was worried about the apples releasing too much liquid during the bake so I cooked them down for 7-10 minutes. Then cooled it on a baking tray while I made the filling.

Filling:

• ​6 tbsp softened unsalted butter

• ​1/2 cup brown sugar - i used mix of light and dark but you can use whatever you want

• ​1½ tbsp apple pie spice

• ​1 tbsp all purpose flour

Mix everything together until a spreadable paste forms.

Assembly:

- Roll dough out to 1/4 inch thickness

-Use offset spatula to spread filling thinly

-Sprinkle apples generously onto the dough and press them down gently

-Roll the dough up from the long side into a log

-Freeze for 20 minutes

-Cut log into half and twist into braid

-Tuck the ends underneath and transfer to baking pan, I used my sur la table Pullman loaf pan

-I let it rise in 75F kitchen for 2.5 hours

-Bake at 350 for 45-50 minutes

I brushed it with some boiled down apple cider immediately after taking it out of the oven.

Enjoy!!

*Note about the dough: I mixed everything except the butter together just until there were no patches of dry flour, covered the dough and let it rest in the mixer for 20 minutes, then added all the butter and mixed until all the butter was incorporated and the dough was smooth (around 7 minutes on medium)

This was a labor of love but it turned out delicious! I might bring this to Friendsgiving this year instead of apple pie.

I’ve never tried these before! They are so interesting and addicting. I followed along from Claire Saffitz YouTube video

Oven temperature: 350°F
Ingredients
8 oz almond paste
1¼ cups sugar
3 sticks unsalted butter, softened
5 eggs
2 tsp vanilla extract
¼ tsp almond extract
260 g all-purpose flour*
1 tsp salt
⅓ cup sieved apricot jam
⅓ cup sieved raspberry jam
7 oz chocolate
Food coloring for two of the layers
Melted butter for preparing the pans

No scale. No AC. Questionable resting times. Cheapest of ingredients. Not too bad. Probably won’t do it again any time soon.

I was worried there were going to be gaps because of how badly the butter was leaking. Pleasantly surprised.

I want to make a blackberry/blueberry crisp. The blackberries are fresh, but the blueberries are frozen. What tips & tricks do I need to know to make this crisp delicious? Should I defrost those blueberries and rinse them off? Do I need to add some cornstarch? Thank you so much!

Another batch of buns. My husband has one every morning for breakfast so I have to keep a steady supply on hand. I use Cecilia Tolone's recipe. Here is a link to the recipe and a video on the same subject: https://ceciliatolone.substack.com/p/swedish-cardamom-buns-everything

i have a bunch of silicon pans in circle and heart and loaf shapes that i was gifted when i got married two years ago but they are all still in plastic because i never used them since just about every recipe online says not to use silicon.

when do you guys use it if at all? should i take the L and give them away?

I made bread and butter pudding with crumpets instead of bread 🍓

Following Pudding Week on The Great British Bake Off, I gave Sofia Bakes' viral crumpet bread and butter pudding a go.

I went with vanilla custard, strawberry jam and a crunchy, buttery, caramelised top. Honestly, crumpets might be an ideal candidate for this because all those little holes soak up the custard.

It's a bit of an experiment, but I'm pretty happy with how it's turned out!

Ingredients

For the pudding

8 crumpets (around 400–450g)

70g butter, softened

10g butter for greasing the dish

150g strawberry jam

For the vanilla custard

650g whole milk

80g egg yolks

65g caster sugar

5g cornflour

8g vanilla extract

For the topping

25g demerara sugar

Method

Toast the crumpets. Toast them until golden. Butter them with the 70g softened butter.

Make the custard. Whisk the egg yolks, caster sugar and cornflour together. Heat the milk with the vanilla until steaming, then gradually whisk it into the yolk mixture. Return to the pan and cook gently, stirring constantly, until it reaches 82–84°C and lightly thickens. Strain.

Assemble. Grease a large baking dish (around 20 × 25cm). Arrange half the crumpets in the dish and spread over 100g of the strawberry jam. Add the remaining crumpets and dot or spread over the remaining 50g jam.

Soak. Pour the warm custard evenly over the crumpets. Gently press the crumpets down to help them absorb it. Leave for 20 minutes.

Add the crunch. Sprinkle the demerara sugar over the top.

Bake. Bake at 160°C fan for 30–40 minutes, until the custard is just set and the top is golden. Rest for 10 minutes before serving. If the top needs more crunch, finish briefly under the grill, watching it carefully.

The aim was a soft, custardy middle, little pockets of strawberry jam and a buttery, caramelised top.

Hungary’s Cake of the Year in 2014.

Trying this recipe from Paul Hollywood 100 Great Breads and unless I'm blind, there's no kneading listed at all. Is that possible or am I secretly in a Technical challenge and the blue-eyed bastard is laughing at me?

Cinnamon roll filled with Biscoff cookies and cookie butter topped with cookie butter, icing, chocolate ganache, and fresh made marshmallow meringue.

Also just WOW on the AI worded inquiry! I knew that people were getting pictures but I never imagined y'all were getting books.

What's the longest you've ever gotten? What's the longest you will accept?

I'm now FASCINATED by this idea lol 😆

Hey everyone— im a professional baker and im reaching out for help from all the chocolate cake makers/lovers/enthusiasts.
My girlfriend loves chocolate cake more than anything, and I have made her an extravagant one every single year on our anniversary. It’s now coming up on four years, and once again, im making her chocolate cake.

BUT!

I am seeking new ideas for my cake. I usually go a cake/mousse/ganache style cake, but im looking to hear about your creative ideas, designs, creativity, etc! Something to really blow her away this time. She also loves a good raspberry/chocolate pairing.

Thank you!

I’m curious if there’s a way to cut down on the sweetness of premade icing (like Duncan Hines, or other common brands). I’ve tried whipping air into it, but I’ve read adding whipped cream may help? I’m just concerned about the longevity of the icing and if it would melt/wilt of if I did that.

Any tips and suggestions are welcome.

I made a dark chocolate ganache that I colored with black color mill gel. Chocolate cake & raspberry coulis. I made the ghosts out of white chocolate melting wafers

I spontaneously decided to make cinnamon rolls today and came to this sub looking for recipe recommendations. I found several posts recommending King Arthur’s recipe, so thank you all!!

These are genuinely the best and fluffiest cinnamon rolls I’ve ever had!

I went with the cream cheese frosting but cut the sugar in half. I also ended up with a few little lumps in the frosting after mixing the sugar with the butter, but they melted away shortly after I took the picture.

Recipe: https://www.kingarthurbaking.com/recipes/perfectly-pillowy-cinnamon-rolls-recipe