Caramel Apples for Halloween - The DoughDr Episode 10/29/22

Hello Bakers,

Is it possible to have recipes that are GOATS - greatest of all times - just like they do in the theater and sports.

If so this recipe for caramel apples is a GOAT. The caramel is made a little differently then you might be used too but it works great.
For excellent results have your equipment and ingredients well organized. Also the caramel is hot so be careful - have dry towels or oven mitts handy and minimize distractions (if you can). Making these stirs up lots of excitement.

Enjoy making these. Please tag me those beautiful caramel apple photos @bakingwcolette
Have a happy and safe Halloween

Caramel Apples

Key points for success: Use unwaxed organic apples. Conventional apples are routinely waxed and that wax is a menace when you are trying to dip them. The hot water and vinegar soak outlined below helps. But I have also roughed up the dipping area of the apple with a microplane in order to get the caramel to stick.

Cool the caramel to 190 before dipping and chill the apples before dipping. Dipping cold apples helps the caramel set more quickly.

Equipment:
Large Saucepan, medium size bowl, slotted spoon, candy thermometer, 8 apple sticks, paper muffin liners

Have everything read for dipping and garnishing - several pieces of wax paper on stand by are very helpful for rolling.

Yield: Enough caramel apples to cover 8 small apples
(if apples are waxed)
White vinegar (2 teaspoons)
Hot tap water about 1 quart or to cover
If the apples are waxed, soak them for 2 minutes in hot water that the vinegar has been added too.
Then dry completely with a kitchen towel.

Caramel Apple MEP

Ingredients:
6 ounces (170g) heavy cream (cream #1)
7 ounces (198g) sugar
7 ounces (200g) corn syrup
4 ounces (113g) unsalted butter
2 ounces (57g) heavy cream (cream #2)
1 tsp vanilla extract, 4g
Pinch kosher salt

1. Remove and discard the apple stems.

2. Fill the bowl halfways with hot tap water

3. Insert sticks halfway into apples and place in the refrigerator to chill.

4. Boil the first cream, corn syrup and butter in a large saucepan over medium heat until

   the mixture turns a medium amber and reaches 250 degrees this will take about 10 minutes

5. Whisk in cream #2, vanilla extract and salt.

6. Remove from heat; caramel can be poured into a heat proof container - this can be helpful to cover as much

   of the apples as possible. Let the caramel cool to 190 degrees.

7. Dip the apples one at a time into hot caramel. All excess caramel to drip ff, then roll the apple in nuts, candies and garnishes. Refrigerate apples to set caramel. Serve apples at room temperature.

   Gilding the apples: Once the apples are cool, you can dip or drizzle the apples in melted chocolate letting the excess drip off. Chill again.

   Other garnish ideas, crushed pretzels, popcorn, sprinkles, crushed oreos
   
   

Flaky Pie Crust - Learning to Laminate - From The DoughDr 10/15/22 Episode

Hello Bakers,

Here is the recipe from Saturday’s show - it will give you dough to make at least one practice pie and then dough to freeze for up to one month - so if you get busy you’ll have a head start to holiday pie baking.

Any questions, let me know - next week we will work on fillings and finishing.

Happy Baking! Colette

Here is the link to Saturday’s show and demo: Show Link 10/15/22

Flakiest Pie Crust

Yield: Enough dough for two 10” pie crusts - if there your pie pans are smaller there will be a little leftover dough, which can be frozen or cut into 1” strips, tossed in cinnamon sugar and baked.

• 16 ounces (454g) of unbleached all purpose flour

• 1 Tablespoon, 1/2 ounce (15g) sugar

• 1 teaspoons, (6g) salt

• 5 ounces (170g) butter - cubed and chilled

• 102g shortening - chilled or frozen if possible

• 4g (1 teaspoon) apple cider vinegar or lemon juice

  Yield: Enough dough for three pie crusts

  • 16 ounces (454g) of unbleached all purpose flour

  • 1 Tablespoon, 1/2 ounce (15g) sugar

  • 1 teaspoons, (6g) salt

  • 5 ounces (170g) butter - cubed and chilled

  • 102g shortening - chilled or frozen if possible

  • 4g (1 teaspoon) apple cider vinegar or lemon juice

  • 150g plus extra ice cold water ***please weigh this out and pour off the ice. Ice in the water will throw off the weight

  1. Place the flour, sugar and salt in a large bowl. 

  2. Add the chilled butter. Using a bowl scraper or pastry blender, cut in the butter until it looks like corn flakes, lightly coated with flour. 

  3. Sprinkle the apple cider vinegar on the butter and flour mixture.

  4. Add the shortening and cut it in too - even frozen it will break down quickly. The pieces of both butter and shortening should be uniform in size and be about the size of peas.

     1. Sprinkle the 150g of cold water on top of the mixture. As shown in the video, begin to fold the water into the dough - working from the side of the bowl and "folding and mashing it" into the center. Do this until the dough is a semi cohesive mass. Check for dryness on the bottom of the bowl - add water if necessary (1 tablespoon at a time) - drizzling it around the side of the bowl and then use the bowl scraper to work it through the dough - check again. 

     2. Once the dough is a cohesive mass and you can lift it off the bottom of the bowl and there is no residual flour - dump it out onto your work surface. Roll into a rough rectangle at least 6”X1 2” long - 3/4” thick and fold into thirds. Repeat this 2 more times without resting in between rolling and turning. See show link above for demo.

     3. Shape into a flat rectangle (about 1/2 inch thick), wrap in plastic wrap and chill for a minimum of one hour. If making the night before or freezing, wrap in plastic wrap

Streusel Topping

Yield: 2 1/2 cups, 19 ounces or 539g

Equipment: Stand mixer fitted with the paddle attachment.

Ingredients: 

Streusel (aka Crumb Topping) in the mixer, ready to go

8 ounces (227g) All purpose flour

2 ounces (57g) Granulated sugar

3 ounces (85g) Brown sugar

1/2 teaspoon Salt

1 teaspoon Vanilla extract

1 teaspoon Cinnamon

1/4 teaspoon Nutmeg

6 ounces butter (170g) cubed and chilled

1. Combine all ingredients, except butter, in the mixer bowl

2. Turn the mixer onto speed 1 and mix the dry ingredients together for 30 seconds.

3. Stop the mixer and distribute the butter onto top of the dry ingredients.

4. Mix on low speed to medium low speed, pulsing the mixer on and off until the mixture looks like coarse meal and there are no visible chunks of butter visible.

See the butter chucks - this needs a little more mixing

This is what it should look like when finished

Left over streusel can be stored in the refrigerator for up to one week or frozen up to one month. It’s great to have on hand to top muffins or coffee cake.

Apple Filling:

Equipment: Large Saute Pan, Heat proof Spatula, Half sheet tray lined with parchment for cooling down apples

Ingredients:

7-8 Medium Sized Apples - 6 if they are large. I used a combination of Granny Smith and Golden Delicious. Peel, core and cut into 16 chunks. I used an apple corer to get even slices and then cut the slices in half - cut them into thirds if the are large. I prefer chunks over slices because they tend to hold there shape after baking. It makes for a nice presentation. Also don’t drop the apples in water - they will soak it up like a sponge - just toss the apple chucks in the lemon juice. It is ok if they are brown a little - they will be cooked.

If you have an apple corer, this is a good time to use it. Sometimes the ends need to be trimmed but tha can be done when you are cutting the apple slices in half.

Juice of one lemon 

Apple Filling Mise en Place - I had already tossed the apples with the lemon juice

2 Tablespoons, 1 ounce, (28g) Unsalted butter
2 ounces (71g) Granulated sugar

2 1/2 ounces (57g) Brown Sugar

3/4 teaspoon Cinnamon

1/4 teaspoon Nutmeg

 1 ounce Cornstarch

2 ounces Cold water

1. Toss the apples in lemon juice and combine the cornstarch and water in a small bowl and set aside.

2. butter over medium - high heat, add apples, toss in butter and cook for a few minutes until they stop looking raw. (3-4 minutes).

3. Add both sugars and spices. Cook for 2 to 3 more minutes, stirring, until the sugar is dissolved and the apples are well coated with the apples and the spices.

4. Reduce heat, and cook for 2-3 more minutes. Let the apples release some of their juices.

5. Mix the cornstarch and water together one more time before adding to the apple mixture - stir until the mixture thickens. Once the apples are well coated, remove from heat and dump onto parchment lined 1/2 sheet tray. Scrape the pan well.  Let cool until room temperature.

Assembling and Baking the Pie

Ready to bake. Don’t pack the streusel too hard - leave a little space for the apples to breathe.

1. Remove chilled dough from the refrigerator. 

2. Sprinkle 1/4 cup, 2 ounces of streusel on the bottom of the pie shell. 

3. Pour apple filling into the pie shell and top with streusel topping. Not too much not too little. 

4. Place pie on preheated baking sheet and bake at 375 for 25 minutes, then reduce to 350. If the top of the pie is getting too dark, cover lightly with a piece of foil, shiny side down. 

5. Continue to bake until the crust is golden brown and the filling is bubbly. My pie took 60 minutes. You might have to adjust the time for your oven but for the pie to fully bake. it will need to be in the oven at least 45 minutes.

Biscuits - Learning to Laminate - The DoughDr Episode Saturday 10/8/22

Hello Bakers,

On Saturday’s DoughDr Live - I demoed how to build flakiness into biscuits. This is first in a series called “Learning to Laminate”. In this series we will learn how to build layers into our doughs that we want to be flaky.
In baking, flakiness is a good thing.

Here is the link to Saturday’s show and the laminating demo: https://youtu.be/Yiufh5DtUko

BUTTERMILK BISCUITS
Yield: 8 to 10, depending on size of cutter
Equipment

Biscuit Mise en Place - and ready to bake on the left

Half sheet pan lined with parchment paper
Large mixing bowl
Bowl scraper
Pastry blender (optional)
Sifter
Rolling pin
Biscuit cutters
Bench scraper or chef’s knife
Pastry brush

Ingredients
2 cups (9 ounces/255 g) unbleached all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 tablespoon sugar
3⁄4 teaspoon salt
1 stick (4 ounces/113 g) unsalted butter, cubed and chilled
3⁄4 cup (6 ounces/170 g) buttermilk or milk with 2 teaspoons lemon juice or apple cider vinegar added to it, store-bought or homemade, plus extra for brushing

1. Line half sheet tray with parchment paper.

2. Preheat the oven to 400 F (190 C). For convection 375F (180 C).

3. Sift together dry ingredients in a large bowl.

4. Cut in the butter with a bowl scraper or pastry blender until the butter looks like small flakes.

5. Add the buttermilk or acidulated milk over the top of the dry ingredients, using the bowl scraper to push and fold the liquid into the flour.

6. If it looks dry add a little more buttermilk or milk (two tablespoons at a time) around the edge of the bowl.

7. Continue to mix and fold until all the dry ingredients are incorporated and there is no dry residue on the bottom of the bowl.

8. Turn the dough out onto a very lightly floured surface and fold briefly until smooth. 
To laminate the dough roll the dough out into a rectangle approximately 6” X 12” and then fold into thirds, give the dough a quarter turn and roll out again and fold. Working quickly repeat one more time. Then roll the dough out into a 6”X 6” square and cut the biscuits into 2” x 2” squares. The dough can also be rolled out 5/8” thick and cut with a cutter.

11. Place biscuits on a baking tray, 1 inch (2.5 cm) apart and chill in the refrigerator for 20-30 minutes.

12. Brush tops with buttermilk.

13. Place biscuits in oven. Turn the oven temperature down to 375. Bake the biscuits. Start checking in 15 minutes. They should be an overall golden brown. Break one open to check for doneness. They may take a few more minutes.

Check for doneness by picking one up - it should feel light and be golden brown in color.

14. Usually, more baking time is needed, reduce the oven temperature by 25 F (15 C) and continue to bake, checking in 5-7 minute intervals.

15. Cool for a few minutes on a rack. Serve warm.

Note: Leftover biscuits freeze well. Wrap and hold for up to one month.

Thaw and refresh in a 350 F (180 C) oven 5-7 minutes before serving. 

Finished Flakiness

Bread Pudding - Learn how to make a great one! The DoughDr 9/30/22

Hello Bakers,

Today we are tackling bread pudding - how to make a good one. It’s all about measuring mindfulness - yes. Make sure you carefully measure well weigh out your ingredients. It’s when those ratios go off the rails that we can have problems.
Bread pudding is one of the best ways to use leftover bread. Other options are croutons and making breadcrumbs. But bread pudding - that magical combination of bread cubes and vanilla scented custard - well that’s the best.

But bread pudding - can be awful too - dry, dense with uneven flavor. Everything our bread pudding is not.
You can use just about any type of bread except breads with savory additions like rosemary or olives. There are savory bread puddings but today we are talking about sweet ones.

So here we go - here is the recipe. Please give it a try - especially if you love bread pudding or you bake for someone who does. Any questions - let me know. And as always - if you post your bread pudding photos - please tag me - I love to see your beautiful work.

Points for success: An assortment of like minded breads is fine - a single variety is fine too. Please don’t skimp on the vanilla - the amount is correct.

Equipment: A pan or baking dish that is close to 9” x 13”. It can be metal, ceramic or pyrex. Cutting board, serrated knife, large bowl, whisk and spatula - can be mixed in the mixer as well - use the whisk attachment.

Ingredients: 16 ounces (454g) cubed - medium diced bread - egg breads like brioche and challah work well,
baguettes and buns. And they can be mixed - so when you get to toward the end of a loaf - freeze it. Leftover croissants work too. If you are using sweet breads (like panettone, cinnamon rolls or danish) you might reduce the sugar by 20%.

Extras: You can add raisins, other dried fruit and chocolate chips. 85g-113g is a good amount. Nuts tend to get soggy when soaked in custard but you can add them if you like.

454g of cubed stale bread (recipe for bread pudding bread below)
3 large eggs (150g)
283g of sugar
2 Tablespoons vanilla extract
1/4 tsp ground nutmeg
1 teaspoon cinnamon
57g butter, melted and cooled
3 1/4 cups milk (737g)

Bread pudding MEP

Bread Pudding Bread (recipe below) cooling

1. In a large bowl whisk the eggs until thick and frothy or mix in the mixer, with the whisk attachment for 2 minutes.

2. Add the sugar, spices, vanilla and melted butter. Whisk until well combined and 1-1/2 minutes on medium speed if using the mixer.

3. Add the milk and whisk for 1-2 minutes until well combined. This is the custard - set aside.

4. Generously, I mean generously butter the baking dish.

5. Place the bread cubes in a large bowl and pour the custard over the bread cubes - toss evenly.

6. Then transfer the bread and custard mixture to the prepared baking dish.

7. Let sit 45 minutes until the custard is almost absorbed - press down on the bread occasionally to make sure that it is soaked evenly.

8. Preheat the oven to 350. Cover the pudding with a piece of buttered aluminum foil, crimp the edges to seal.

9. Place the pudding in the oven and reduce the temperature to 325 degrees.

10. Bake for 35 minutes and check to see if the custard is set. When done it will feel firm to the touch with no liquid seeping up and it will register 170 degrees on an instant read thermometer.

11. Increase the oven temperature to 425 - remove the foil and bake for 8-12 minutes until the pudding is puffy and golden.

12. Remove the oven and let cool for 20 minutes before serving. Cut into squares and serve with your favorite sauce. Some suggestions are caramel, rum, or creme anglaise - vanilla ice cream works too.

13. Store leftovers, well wrapped in the refrigerator.

Bread pudding Bread - I loaf

195g water (70 degrees)
6g instant yeast or 1 pkg active dry
300g bread flour
20g sugar
30g softened butter
6g salt

Combine water and yeast, let sit for 5 minutes, add flour, sugar, butter and salt. Knead for 3 minutes on speed 2 and 3 minutes on speed 1. Bulk ferment 60-75 minutes until doubled in size. Degas and preshape into a cylinder. Grease an 8 1/2” x 4 1/2” pan and place dough in pan. Press dough until sides and corners of the pan. Cover and let rise until it almost to the top of the pan. Bake at 375 for 30 minutes. Turn off over and let it sit in the over for 5 timed minutes. Cool on a rack for 10 minutes, remove for pan - let sit overnight, uncovered before slicing and using.