Indholdsfortegnelse for January/February 2019 i Bake from Scratch

I It’s hard to say no to your children. That’s why I bought my son Dan’s elementary school cookbook in the fall of 1987. He was 8 years old and so proud to be peddling a cookbook that supported his school. I knew I had to get it. That night when we brought the book home, I searched for a recipe I could bake for my three kids as an after-school snack. I landed on a simple apple Bundt cake made with crisp Granny Smith apples and loaded with cinnamon. It sounded like the perfect comfort food for a chilly day, so I decided to give it a try. Little did I know it would become my go-to cake recipe for every year to come. I’ll never forget how Dan’s…

Coffee. Even reading the word sends a jolt to the synapses, like that first hit of caffeine, waking up your senses, evoking the intoxicating aroma of roasted beans and the strong, signature flavor that balances between bitter and acidic. Whether you take it with cream, with sugar, or simply black, chances are you drink it. This breakfast brew is one of the most popular drinks in the world, but to bakers, coffee goes above and beyond the go-to morning wake-up call. It’s the acidic complement to our favorite chocolate cake, the pleasantly bitter note in a sweet banana muffin, and the luxurious soak for spongy ladyfingers in tiramisù. In other words, coffee is a game changer. Coffee has long added rich complexity to the taste of chocolate desserts. You can…

SKILLET COOKIE Makes 1 (10-inch) skillet cookie Get creative with this infinitely customizable skillet cookie. We used walnuts, bittersweet chocolate, and milk chocolate, but any mix-ins you have in your pantry will work. Dried fruit, oats, the last of your holiday candy, or leftover coffee grounds are fair game. You can even swirl in your favorite spreads, like peanut butter or Nutella. ¾ cup (170 grams) unsalted butter, softened ¾ cup (165 grams) firmly packed light brown sugar ¾ cup (255 grams) maple syrup 2 teaspoons (8 grams) vanilla extract 1 large egg (50 grams) 1 large egg yolk (19 grams) 2¼ cups (281 grams) all-purpose flour ½ teaspoon (2.5 grams) baking soda ½ teaspoon (1.5 grams) kosher salt ¾ cup (85 grams) chopped walnuts, divided ⅔ cup (113 grams)…

With 26 best-selling cookbooks, a celebrated seasonal magazine, three television shows, and a successful line of cookware, Donna Hay is one of the most accomplished food figures in Australia. Since she first founded donna hay magazine in 2001, Donna has been revolutionizing food for home cooks and bakers across the globe. The Sydney-based author’s beautifully photographed, indulgent recipes play up simple ingredients with maximum flavor—establishing a new global standard for recipe development and food styling. In July 2018, as donna hay magazine reached its 100th issue, Donna retired the publication. Now, with Modern Baking: Cakes, Cookies and Everything in Between (Fourth Estate 2018), Donna shares the knowledge she’s gathered throughout her career, adapting classic desserts to the busy lifestyle of modern home bakers in 250 signature recipes. Read on as…

IGGY’S BREAD DOWN UNDER After she’s been travelling, Donna heads to Iggy’s Bread for a post-flight croissant and baguette. Known across Sydney for their artisanal bread and European-style pastries, the bakery’s commitment to locally grown, seasonal ingredients imparts unbeatable rustic flavor to their baked goods. GO THERE Iggy’s Bread Down Under 131 Macpherson Street Bronte, NSW 2024 +61 2 9386 1370 iggysbread.com/down-under FLOUR AND STONE, WOOLLOOMOOLOO Wondering where to get the best lamington in Australia? Donna’s pick is Flour and Stone, known for their panna cotta version of the classic Australian sweet. Run by master baker Nadine Ingram, this bakery, located in an eastern suburb of Sydney, specializes in rustic Aussie sweets, offering classics like lemon drizzles and jam-filled scones. GO THERE Flour and Stone 53 Riley Street Woolloomooloo, NSW…

1 BLUEBERRY MUFFIN LOAF Makes 1 (10-inch) loaf To all the blueberry muffin fans, this one’s for you. This quick bread-like cake takes the concept of a jumbo muffin one step further. Tangy yogurt highlights the bright flavor of the blueberries while a shower of turbinado and sparkling sugars creates that shimmering, crunchy topcoat signature to a bakery-style muffin. 1½ cups (188 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided 1½ cups (187 grams) cake flour 1½ teaspoons (4.5 grams) kosher salt 1 teaspoon (5 grams) baking powder 1 teaspoon (5 grams) baking soda ¾ cup (170 grams) unsalted butter, melted ½ cup (170 grams) maple syrup 3 large eggs (150 grams) ½ cup (110 grams) firmly packed light brown sugar ½ cup (100 grams) granulated sugar 1 vanilla…

“Maybe it’s a nod to my childhood, but is there anything more comforting than a piece of warm, fudgy brownie fresh from the oven? ” “A crumble made from whatever fresh or frozen fruit I have lying around. A warm, steamy bowl (or two) is perfect for days spent snuggled under blankets. ” “A family heirloom dessert, like my great-grandmother’s seven-layer vanilla cake with chocolate frosting. I have her frosting recipe carved into a cutting board, so it’s never far away. ” “I always make sure I have the ingredients for a batch of super chewy chocolate chip cookies! ”…

HEWN Evanston, Illinois Located on Chicago’s North Shore, Hewn is a bakery known for its artisan organic bread loaves, but its sophisticated pastry program deserves equal fanfare. The bakery's signature morning bun offers a croissant-style dough rolled in a vanilla bean- and lemon zest-flecked sugar topping. TARTINE BAKERY San Francisco, California Behold the gold standard of all bakery morning buns! Tartine has been providing citrus-scented, perfectly flaky and coiled morning buns since they first opened their landmark brick-and-mortar in 2002. Now, 17 years on, their breakfast pastry remains the ideal for many a bun devotee. HONEY AND RYE BAKEHOUSE Minneapolis, Minnesota In the cold Minnesota winters, you won’t find a more superior piece of pastry than a warm bun from this Twin Cities bakery. Made with a flaky base Danish…

1. Natural light. Shoot in natural light whenever you can. Natural light makes food look fresh, and it creates inviting and glowing shots. It’s also more forgiving for photographers who are less experienced with a flash. 2. Less is more. It’s tempting to style intricate-looking desserts with the intention of making them look beautiful, but sumptuous ingredients speak for themselves. Donna loves to pile one type of berry on a Pavlova or a pillow of whipped cream over a cake. It’s simple but creates a striking effect. 3. Invest in a few pieces of elegant serveware. Make any recipe camera-ready for that perfect Instagram photo by arranging them on a classic cake stand or laying them out on a chic platter. As Donna says, everything looks better on a cake…

St. Louis, Missouri, is no stranger to revolutionary sweets. At the famed 1904 St. Louis World’s Fair, crisp, caramelized waffle cones, toasty peanut butter, and fine-spun cotton candy (originally called fairy floss) all made splashy Stateside debuts, changing the American comfort food scene forever. Even with this illustrious food history, only one grand St. Louis dessert bears the city’s name: The St. Louis Gooey Butter Cake. This unabashedly decadent cake has a deceptively humble appearance. Similar to a chess pie, a rippled, sunken blanket of custard lies over a bed of yeasted cake, all covered in a final snowy coat of confectioners’ sugar. A slightly chewy, slightly sticky texture combines with a pure butter-rich flavor for an instantly addictive sweet, pushing you to eat slice after slice. You’ll search for…

CONTRA CHEF APRON  “These aprons are used by pastry chefs and bakers around the world, and for good reason. The apron is made of waxed cotton, so it’s extremely durable but still lightweight and thin. Plus, I love how the pockets are sewn into the apron rather than sewn onto the outside. Not having bulky pockets makes the design extremely functional and also looks sleek.” tilitnyc.com, $85 WECK JARS  “I love that these jars transition seamlessly from wet to dry ingredients. For storing wet ingredients, the glass lids with the metal clips ensure perfect preservation. For dry ingredients, I swap out the glass lids for the wooden ones. They’re easier to open and are a stylish addition to my pantry.” williams-sonoma.com , $29.95 for set of 2 (91.3-ounce) jars, $24.95…

It’s 5:15 a.m. in Birmingham, Alabama, and the Bottega Restaurant and Café kitchen is deserted save for one busy set of hands: those belonging to Dolester Miles. This is the 61-year-old pastry chef’s favorite time in the kitchen—just before dawn, as the morning light begins to pour through the floor-to-ceiling windows just beyond the dining room’s white tablecloths and the café’s Pompeii red walls. “It’s peaceful, and I have a chance to get my thoughts together without worrying about anybody messing with the temperature on my oven,” says Dol, as friends and family lovingly call her. “Because come 8 a.m.,” she says with a laugh, “it’s go time.” Recently named Outstanding Pastry Chef at the prestigious James Beard Awards in 2018, Dol creates desserts for all three of award-winning restaurateur…

A HISTORY OF HAMANTASCHEN While hamantaschen (the singular is hamantasch) are intrinsically linked to Purim, the pastry’s origin came much later and separate from the Jewish tale. During the 18th and 19th centuries in Germany and eastern Europe, triangular-shaped pastries filled with a poppy seed filling became popular in the bakeries of the shtetlach (small Jewish towns in pre-World War II eastern Europe). Soon it became linked to Purim, a holiday commemorating the story of Queen Esther and her cousin Mordechai, who outwitted the villainous Haman and saved their people from annihilation. Why hamantaschen became linked to Purim is a subject of much debate. The original German name for the cookies, Mohntaschen, is a combination of the words Mohn (“poppy seeds”) and taschen (“pockets”) and has a similar sound to…

Both croissant and Danish doughs contain yeast, and both require a method of rolling and folding butter into the dough to create flaky layers. But that’s where the similarities end. Danish dough has an egg beaten into the mix, making it enriched dough, similar to brioche. Plus, the butter ratio is higher. Most Danish doughs call for one part butter to two parts flour, while croissant doughs call for one part butter to three parts flour. To sum it up: Danish dough brings together the best elements of brioche and croissant dough, creating enriched dough with oodles of lamination.…

Espresso Sugar Make it: In the work bowl of a food processor, place 1 cup (200 grams) granulated sugar and 1 tablespoon (6 grams) espresso powder. Process until combined and uniform in color. We like it with: Cinnamon Sugar Morning Buns Strawberry Sugar Make it: In the work bowl of a food processor, place 1 cup (200 grams) granulated sugar and ⅓ cup (6 grams) freeze-dried strawberries. Process until combined and uniform in color. We like it with: Cinnamon Sugar Morning Buns, Meyer Lemon Morning Buns Ginger Sugar Make it: In a small bowl, whisk together 1 cup (200 grams) granulated sugar and ¼ teaspoon ground ginger. We like it with: Meyer Lemon Morning Buns Cinnamon Sugar Make it: In a small bowl, whisk together 1 cup (200 grams) granulated…

CHOCOLATE-DUSTED PAVLOVAS WITH RASPBERRIES AND PISTACHIOS Makes 6 150 grams egg whites (about 4 large eggs), at room temperature 1 cup (220 grams) caster (superfine) sugar 1 teaspoon (5 grams) white vinegar 1 teaspoon (2 grams) cocoa powder 1½ cups (375 grams) single (pouring) cream ¼ cup (40 grams) icing (confectioner’s) sugar, sifted 2 cups (250 grams) raspberries 2 tablespoons (14 grams) slivered pistachios, chopped 1. Preheat oven to 150°C (300°F). Line a large baking tray with non-stick baking paper. 2. Place the egg whites in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the caster sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl. Whisk for a further 6 minutes…

Using an offset spatula, spread your Milk Chocolate Ganache into an even layer into your baked, cooled tart crust. Refrigerate for 45 minutes to create a chilled, smooth base that won’t bleed into your latte art. For the next step, make sure that both your Caramelized White Chocolate Ganache and White Chocolate Ganache are warm and on hand so that you can move quickly between the next steps. Pour about 1 cup Caramelized White Chocolate Ganache over the milk chocolate layer, and spread with an offset spatula. In the bottom third of the tart, pour a pool of Caramelized White Chocolate Ganache. Immediately pour a dose of White Chocolate Ganache into the center of the recently poured ganache circle, making a ringed, circular pattern. Repeat this alternating ganache process three…