Monday, September 2, 2013

Estonian Kringel

This was my second attempt to making this gorgeous bread.



First time wasn't bad, but this time, I guess with all the bread making practice I've been getting, it turned out so much better!
I think last time, I thought more layers the better:  So I rolled the dough pretty thin.  But my immediate thought after it came out of the oven and into my mouth was: "the layers are too thin..."

So this time, I stuck to the instruction and rolled my dough pretty much around 12x18. I didn't even use the rolling pin much. Just gently patted the dough until it reached that shape.

Boy, the smell of your entire apartment when you bake this is just... out of this world. I wanted to open my front door so my neighbors can get their fix too :)

I got the recipe from Home Cooking Adventure. Her pictures are far better step by step, so please go check it out.


Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp salt
  • 3/4 cup lukewarm milk
  • 1 tbsp sugar
  • 1 envelope active dry yeast
  • 1/8 cup (30 g) melted butter
  • 1 egg yolk 
 Filling
  • 1/4 cup (50 g) softened butter
  • 4 or 5 tbsp sugar
  • 3 tsp cinnamon

  • 3 tsp grounded almonds, optional 


1.  in a small bowl, warm your milk and sugar together : 110 degrees. then stir in the active dry yeast and let it get foamy while you measure out the others. 

 2.  in a large bowl, measure out the flour and salt. pour the activated yeast+milk+sugar, egg yolk, and melted butter. Knead until it is springy. I kneaded about 7 min, maybe. No dusting of the surface necessary, this dough is very good. put it in a greased bowl (i just put it back into the large bowl with a little oil) and let it rise til it's doubled in size.

3. while you wait for the dough to rise, mix the filling ingredients. 

4. When the dough is doubled, preheat the oven to 400.

5. flour the surface a little. pop the puffed dough out of the bowl and gently deflate it as you roll it to about 12x18 in rectangle. you may not even need a rolling pin. 

6. leaving about a tablespoon of it, smear the filling evenly, then sprinkle some almond powder if you are using it. then tightly and gently, roll the dough into a log. 

7. cut the log in the middle leaving a bit on top attached, as you can see in the picture. then braid (or twist, really).

8. cleverly, bring the two ends together and tuck the ends under... it doesn't REALLY matter how it looks... its really going to look impressive at the end anyways.

9. brush the surface with the left over filling and pop it in the oven for 20-25 min. 

10. if you'd like, sprinkle with powdered sugar.









































Sunday, September 1, 2013

Salted Butter Caramel Ice Cream


Oh David Leboviz does not disappoint.






This is a very dreamy Ice cream.
You see salted caramel EVERYTHING... EVERYWHERE. But that's a welcome thing for me.
I love it. I try salted caramel ice cream whenever I can at those small creameries.... this one really does go neck to neck with any of those fancy creameries! 

Yes, compared to our normal ice cream base, this one does require a bit more preparation.
But boy, is it worth it.

Like he says in his recipe, even when it is churned, and frozen, the ice cream is very soft. It never really hardens like the other base.

Who cares ;p

I made the mix-in caramel first. Failed.
I make caramel like that all the time for flan, but for the fear of under-cooking the caramel, I over cooked it a bit.
The line between a good amber caramel with a tiny bit of bitterness and caramel that is just purely burnt is... very fine.  Fine line, indeed.

So I went ahead and make the base. I told myself that I did not need the extra sugar in the finished product.  (but i did make some at the end... couldn't resist. yes it turned out fine:))

DO have everything ready, especially for the caramel base part. You do not want to have any accidents with hot caramel. You want it to go as smoothly as it looks on tv cooking shows :)





Recipe, courtesy of David Lebovitz.


For the caramel praline (mix-in)
  • ½ cup (100 gr) sugar

For the ice cream custard
  • 2 cups (500 ml) whole milk, divided
  • 1½ cups (300 gr) sugar
  • 4 tablespoons (60 gr) salted butter
  • scant ½ teaspoon sea salt
  • 1 cups (250 ml) heavy cream 
  • 5 large egg yolks
  • ¾ teaspoon vanilla extract
Go to his blog for step by step instructions!!

  •  My bad burnt caramel...




     successful start of the custard base. lumps go away after a while



     when you add the butter. it bubbles. it bubbles more with the cream



     after adding the cream bubbles!



    When after milk's been added. calm.