Bakery Goods

INGREDIENTS Pastry flour: 150g Sugar: 110g Almond flour: 25g Baking powder: 1tsp Unsalted butter: 100g 2 eggs Walnuts : 40g Dry fruit(raisins, cranberries, apricots, cherry) 1 Orange Rom or brendy: 4 tbsp Method Soak dry fruits in mix alcohol and orange juice for 12 hrs. Next day.   Mix orange zest, sugar and butter, beat until fluffy. Add almond flour, eggs, mix. Add flour mixed with baking powder.  Add dry fruits and nuts. baking Bake at 160 deg, C for 1-1.5 hrs.

Makes 1 loaf 1 loaf, g Baker’s % AP Flour 300 100% Milk 120 40% Egg large 1 50 16.7% Sugar 30 10% Active dry yeast 12 4% Salt 7 2.3% Butter 30 10% Total 549 183% Filling 50 g softened butter pinch of ground nutmeg 3 tbsp sugar 3 tsp cinnamon mixing Mix all ingredients, knead 6-8 min fermentation 1.5 hrs or until double in size. shaping Degas and flatten the dough,spread the filling, leave some for final brushing. Roll into a log and ... proofing 30 minutes. Brush with remaining filling. baking Bake at 180°C for 25 minutes

Makes 12 - 16 rolls from http://www.kingarthurflour.com/recipes/hawaiian-buns-recipe  g Baker’s % AP Flour 354 100% Water 40 10% Pineapple juice 135 33.8% Egg: 2 large eggs plus 1 egg yolk, white reserved 120 30% Unsalted butter 56 14% Salt 13 3.3% Yeast 8 2$ Brown sugar 72 18% Total 844 211% vanilla extract - 1 tbsp mixing Sponge: mix yeast with 40 g of water and 30 g of flour, set aside until start bubbling, ~30min Mix all liquids with salt and sugar first then add flour, knead for 6-8 min on 2-nd speed. fermentation 1.5 - 2 hrs. shaping Divide, shape round rolls and place on a pan proofing 50-60 minutes. brush with egg wash(egg white with tbsp of cold water). baking Bake at 180°C for 20-25 minutes

Makes 2 small loaves 2 loaves, g Baker’s % AP Flour 450 100% Milk 130 29% 3 Eggs 150 33.3% Sugar 150 33.3% Yeast 12 2.7% Salt 8 1.8% Butter 70 15.6% Total 970 215.6% Vanilla extract - 1 teasp. Dry fruits (raisins, apricots, cherry, cranberries)  preferment Flour - 150g Milk - 130g Yeast - 4g Mix and ferment for 3-4 hrs or until bubbly. mixing Separate egg yolks from whites. Mix yolks with sugar and vanilla, add remaining yeast . Beat whites until foamy. Combine preferment with yolk mixture and the rest of flour, mix in egg whites and salt. Knead on second speed adding soft butter. Continue kneading 10-15 min, add dry fruits. fermentation 1 hour, punch down and let rise one more time(1hr). shaping Divide and shape round balls. Place in a form, usually cylindrical shape (old coffee tin ) proofing 50-60 minutes at 30 deg. baking Bake in a steamed oven at 200°C for 40 minutes Decorating Allow the cake to cool. Glaze: 1 egg white beat with ...

Makes 1 loaf http://www.kingarthurflour.com/recipes/colomba-pasquale-easter-dove-bread-recipe 1 loaf, g Baker’s % Flour 390 100% Water 120 30.8% 2 large eggs 100 25.6% Sugar 67 17.2% Active Dry Yeast 12 3% Butter 57 14.6% Salt 8 2% Total 754 193% 1/8 teaspoon Fiori di Sicilia or 2 teaspoons vanilla extract +1/8 teaspoon orange oil grated peel of 1 large orange 170g candied orange peel or dried fruit of your choice  Topping     1 large egg white, reserved from dough     3 tablespoons almond flour or 3 tablespoons blanched almonds, finely ground     25g granulated sugar     14g sliced almonds     28g coarse white sugar or pearl sugar preferment(biga) Flour - 120g Water - 120g Yeast - 2g Mix and ferment overnight(~15hrs) mixing Mix biga with all ingredients except dry fruits and grated orange rind. Knead on 2-nd speed for 12 min. Add dry fruits and  grated orange ri...

For 10 buns. Dough 10 buns, g Baker’s % AP Wheat flour 600 100% Milk 280 46.7% Yeast 12 2.0% Salt 7 1.2% Unsalted Butter 80 13.3% Large Eggs 100 (2 eggs) 16.7% Sugar 100 16.7% Total 1179 196.5 %  ½ cup raisins, optional ½ tsp saffron threads 1.Mix 50 g milk with yeast and 1 tbsp (15 g) sugar. Let stand for 5 minutes or until yeast is fully dissolved. 2. Add butter, saffron (and raisins, if using) to remaining milk and heat until small bubbles appear around edge of pan. Remove from heat and cool until lukewarm. 3. Stir in remaining sugar, salt, and eggs,  yeast mixture, add flour and kneed. 4. Fermentation 1 hour or until double in size 5. Punch dough down and cut into 10 equal pieces. With your hands roll each piece into a strand about 10 inches long. Twist into a figure 8, pinching ends together. Place on prepared baking sheet, cover loosely with oiled plastic wrap and let rise again until puff...