Come for Tea: Guava-Cream Cheese Tea Rings

     "A party without cake is just a meeting", (Julia Child quote). Another committee meeting, but more than that. With good friends and neighbors the committee meeting was more like a small party. So we had a tea ring.
     I'd put off trying this recipe for over a year, it seemed more intimidating that it really was! Its from the Kansas Wheat Commission's Recipe booklet of 2016, a collection of bread recipes submitted to the 2015 National Festival of Breads. While these recipes didn't make it to the finals, they are easy-to-follow, trusted and tasty recipes. You can always expect an unusual twist on ingredients or preparation methods in the NFOB; contestants are looking for something to set their recipe apart. This tea ring uses guava paste as a filling.
     Guava paste was new to me. Of course I couldn't find it in our local store, so an on-line source was my supplier again. You really can get anything delivered in a box with a smile logo. Guava is a tropical fruit grown on a small tree in Mexico, Central America and northern South America. The package I have is a product of Dominican Republic. It is claimed to be the "Queen of Fruits", (pineapple is the "king"), and have many health benefits of vitamin C and potassium.
     This recipe wasn't as difficult as I'd expected. The preparation is much like cinnamon rolls. However, I was confused by the instructions to cut slits in the top layer of dough and then twist it. I ended up just cutting slits to let the rising action open the tea ring to expose the filling. This is where I got to use the 'lame' - a bread scoring knife with a handle and sharp blade. A lame often used for slashing risen country loaves of bread, such as baguettes, to allow the bread to expand fully to its proper shape as it bakes. You can also use a sharp knife.
     So, what do I do with the left over guava paste? Even after I used more than the 12-oz the recipe listed, I still had some left.  My package was 21 ounces, but 2/3 cup was more than half of this amount. I did spread the paste thickly over the cream cheese. Guava paste is very sweet and will pair nicely with crackers and cheese. It could be used as a jelly, or mixed with barbecue sauce for a sweet/tart flavor. Or, there are other recipes for cheesecakes and tarts.

This is my package of guava paste

GUAVA-CREAM CHEESE TEA RINGS

Ingredients:

¼ cup granulated sugar

¼ cup shortening

1 teaspoon salt

1 cup scalded milk (180° F) cooled to lukewarm (110°F-115°F)

1 (1/4 oz) package Red Star Active Dry Yeast

½ cup warm water (110° F - 115°F)

1 large egg, beaten

4 – 4 ½ cups King Arthur Unbleached Bread Flour

Guava Filling:

1 (8-oz) package cream cheese softened

¼ cup confectioners’ sugar

 1 ⅓ cups (12 oz) guava paste, divided

Icing (optional):

1 cup confectioners’ sugar

2-3 tablespoons milk

Directions:

1.     In bowl of a stand mixer fitted with paddle, stir together sugar, shortening, and salt. Add lukewarm milk.

2.     Whisk together yeast and water. Wait 5-10 minutes for it to foam (proof). Add to mixer bowl along with egg. Mix until well combined.

3.     Gradually add 4 cups flour, switch to dough hook. Add enough remaining flour to make a soft, workable dough. Knead 8-10 minutes. Place in greased bowl. Cover; let rise until doubled.

4.     For the filling: In a small bowl, combine cream cheese and confectioners’ sugar.

5.     Deflate the dough and place on a lightly floured surface. Divide in half; cover, let rest 5 minutes. Roll out half of the dough into a 14” x 9” rectangle. Spread on half of the cream cheese mixture.

6.     Heat ⅔ cup guava paste in microwave a few seconds until smooth. Spread over cream cheese

7.     Beginning with 14” edge, tightly roll dough into a log and pinch seam together to seal. Place seam-side down on parchment-lined cookie sheet. Form into an 8” circle pressing ends together. Using scissors or sharp knife, cut slits on top at 1” intervals, about ½” deep. Pick up top layer of dough on each slice and gently twist to reveal filling. Repeat with other half of dough.

8.     Cover; let rise until almost doubled. Near the end of the rise, preheat oven to 375°F. Bake 20-22 minutes or until golden. If needed, cover loosely with aluminum foil to prevent tea ring from overbrowning. A thermometer inserted in center should register 195°F. Remove from oven, and after 5 minutes, transfer to rack to cool.

9.     For icing: Whisk together the sugar and milk. Drizzle icing over tea rings.

dough spread with cream cheese and guava paste

dough formed into a ring and slashed with a lame

Toasted Cardamon Nordic Crown - National Festival of Breads

Bring the best 8 bread recipes from over 300 entries and pick the winner. What a challenge! That is what the National Festival of Breads baking contest is. Sponsored by the Kansas Wheat Commission with support from King Arthur Flour, Red Star Yeast, and many others, this contest is a wonderful experience for the finalists and the volunteers.
I was able to be one of those volunteers again this year. This is one of my favorite events - cooking, foodie friends, and Manhattan Kansas - a winning combination! This year I was assigned to Patrice Hurd of Bemidgi, Minnesota a foodie friend from the contest 2 years ago. Her Toasted Cardamom Nordic Crown reflects her family heritage of Finland. It is rich with cardamom and updated with sprouted wheat flour.
Sprouted wheat flour was new to me. I'd heard of it but not used it, so this was a good way to learn more. This flour is made from grain that has been allowed to sprout and germinate before milling. This breaks down some of the starch into simple sugars and activates more of the vitamins and minerals. It also breaks down some of the grain's natural protective barriers making it easier to digest. Sprouted wheat flour gives the goodness of whole wheat flour with a lighter, milder taste.
Tips for using sprouted wheat flour are similar to using whole wheat flour: let the dough or batter rest 10 minutes after mixing to improve the flavor and texture of the baked product. Sprouted wheat flour can be substituted one to one for whole wheat flour. In recipes calling for all-purpose flour, one-half of the total amount of flour can be substituted.

TOASTED CARDAMOM NORDIC CROWN                

Ingredients:

Dough (made in bread machine)

2 large eggs (reserve 1 tablespoon for topping)

1 (5-oz) can (⅔ cup) evaporated milk, 80°F

¼ cup water, 80°F

3 tablespoons unsalted butter, softened

6 tablespoons granulated sugar

1 teaspoon fine sea salt

1 cup King Arthur 100% Whole Grain Sprouted Wheat Flour

2 cups King Arthur Unbleached All-Purpose Flour, plus extra for kneading

1 (¼ oz) package Red Star Platinum Superior Baking Yeast

Cardamom Filing

1 ½ tablespoons whole green cardamom pods, approximately

1 tablespoon granulated sugar

13 cup packed dark brown sugar

4 tablespoons unsalted butter, softened

Topping

Reserved tablespoon beaten egg

1 tablespoon Pearl sugar

Directions:

1.     In small bowl, lightly whisk eggs. Reserve 1 tablespoon for topping, cover and refrigerate.

2.     Place the remaining eggs and dough ingredients into the bucket of a bread machine. Select the DOUGH cycle, and press start. Add additional water or flour as needed to form a very soft dough.

3.     For the filling: Crush cardamom pods and remove enough seeds to equal 1½ teaspoons. Toast seeds in a dry skillet over medium heat for 2 minutes. Shaking pan occasionally; immediately remove seeds from skillet to cool. Place seeds and granulated sugar in spice grinder or mortar and pestle; process until seeds resemble ground black pepper. In a small bowl, beat the cardamom-sugar mixture, brown sugar, and butter until smooth.

4.     Lightly grease a 9” springform pan with removable bottom. Line bottom with an 11” parchment round, extending edges up over pan seam.

5.     On lightly floured surface, roll dough into a 16”x12” rectangle; spread filling to within ½” of edges. Starting at the long edge, roll the dough up like a jellyroll; pinch seam to seal. Place seam-side down. Cut roll in half lengthwise, leaving 1” at the top uncut; twist the length of each cut side 6 times. On work surface, turn one end inward and coil the entire length of dough into a spiral shape, forming an 8” round. Lift coil into pan, tucking the end under loaf.

6.     Cover; let rise until doubled, about 1 hour. Preheat oven to 350° F; remove reserved egg from refrigerator. Brush the top with egg, do not let egg pool in seams. Decorate with Pearl sugar.

7.     Bake 30-35 minutes, until bread is golden and center registers 190°F -195°F on an instant-read thermometer. Tent with foil to keep from over-browning. Cool in pan 5 minutes. Loosen edges with knife and remove the springform ring. Transfer to rack and let cool on parchment. Remove parchment and transfer the crown to a serving plate.

Yield: 1 loaf, 20 servings

Patrice used the bread machine for kneading the dough.

After the dough is kneaded, it is rolled out and filling spread over it. 

The dough is rolled into a 'jelly-roll' as you would for cinnamon rolls,
then cut in two lengthwise, leaving the upper end attached.

Each 'leg' of the dough is twisted 6 times.

The dough twists are spiraled into a circle. 

Egg mixture and pearl sugar give the crown a special touch.

Three are baked. Now she decides which to take to the judge!