Posts Tagged ‘ Raisins ’

Onbijtkoek met Rozijnen/Dutch Breakfast Cake with Raisins

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Mmm…lekker onbijtkoek, één van mijn favoriet gemakkelijk ontbijt, snel te eten en snel te verteren, en nu schrijf ook Ik  te snel zonder denken…  Ik moest toch in het Engels schrijven…
Mind my rambling in Dutch… simply typing to quick with  what’s in my mind, I was just saying that this time KBB made me really happy by this month challenge (for you who understands Dutch remind your self that I kind of translate it in  “free-style” 😉 ) host by Lia And Ventin.
Onbijtkoek is Dutch origin breakfast cake which a very popular in both The Netherlands and Indonesia, because of historical backgrounds.
Onbijtkoek it self is an almost ancient traditional farmer spiced cake, which nowdays  it is very easy to  find them commercially/store bought in the Netherlands.
 What I love about this cake, is you can simply eat it anytime of the day, at breakfast or just when you need to snack, put some butter or eat it plain… and then there you have it … perfect piece of indulgence 🙂
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ONBITJKOEK

Adapted from: Kue-Kue Indonesia.
Yasa Boga-PT Gramedia Jakarta. 2007.

Ingredients
  • 125g palm sugar
  • 5 egg yolks
  • 3 egg whites

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mix well:
  • 125g  all pourpose flour
  • 1 tsp cinnamon powder
  • ½  tsp anise powder
  • ¼ tsp clove powder

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Directions

1. Whisk all egg and palm sugar until thick and risen.
2. Add the flour mix, and fold well.
3. Pour batter to a loaf lined with parchment paper

4. Bake  in a preheat 190’C oven, for 25 minute or until the tester comes out clean

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Apfelstrudel with White Chocolate Glaze

 

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Apfelstrudel, the dessert actually brought nostalgic feeling to me, my mind flew back in time while  I was  kneading the dough. Back to my “younger” days… my wondering days… sitting down in the old brown cafes in Vienna or any other cities in Europe…sipping my coffee eating my apfelstrudel… musing, writing or sketching artistic ideas after ideas… hmm… I feel so old now… but life goes on, the most important things are I was happy back then but I’m happier now  🙂

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The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

 

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Preparation time

Total: 2 hours 15 minutes – 3 hours 30 minutes15-20 min to make dough
30-90 min to let dough rest/to prepare the filling
20-30 min to roll out and stretch dough
10 min to fill and roll dough
30 min to bake
30 min to cool

Apple strudel

from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

 

2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)

1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.

2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.

3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.

4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.

5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.

Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers

1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar

1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.

2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).

3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.

4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it’s about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.

Tips
– Ingredients are cheap so we would recommend making a double batch of the dough, that way you can practice the pulling and stretching of the dough with the first batch and if it doesn’t come out like it should you can use the second batch to give it another try;
– The tablecloth can be cotton or polyster;
– Before pulling and stretching the dough, remove your jewelry from hands and wrists, and wear short-sleeves;
– To make it easier to pull the dough, you can use your hip to secure the dough against the edge of the table;
– Few small holes in the dough is not a problem as the dough will be rolled, making (most of) the holes invisible.

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Mini Milk Honey Raisins White Loaf

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Spring time is in the air, love how the earth starts to become “alive” again, love the smell of new grass, love to see the parade of flower buds reaching for the sky… and what could be better than to celebrate spring by baking your own bread…

This moist bread is the kind of bread that you don’t need anything else to eat with, but a small amount of salted butter.

I’m sending these babies to the yeastspotting over at Wildyeast

 mhrmwl1

Ingredients

  • 425 gr bread flour
  • 4 tbs thick honey
  • 1/4 tsp salt
  • 1  1/4 tsp instant yeast
  • 2 tbsp sunflower oil
  • 2 tbsp milk powder
  • 1 cup water
  • 125 gr raisins

Directions

  1. Blend flour, milk  powder, and yeast in a food processor for a couple of seconds.  Mix honey, salt and water in a separate bowl. Add the wet mix  little by little to the dry ingredients while whizzing the dry ingredients.
  2. Stop when the dough has form a ball, remove the dough to a lightly  flour dusted surface, and kneed the dough for 10 mins.  Gradually kneed in the raisins
  3. Put the dough in slightly oiled bowl, cover with oiled plastic cling, Let it rise in a warm place for 1 hour.
  4. Tip the dough out on to a lightly floured surface, divide into small amounts, then press into mini greased loaf tins.Let it prove for 30 mins, preheat the oven  to 200′ C.
  5. When they are ready,  baked for 15 -20min or until the bread is well risen, browned and sounds hollow when tapped with the fingertips.