Peanut Butter Pretzel Rolls from NFOB

Photo by National Festival of Breads

National Festival of Breads contest always brings forth new and interesting recipes to try. While I'm still collecting ingredients for some of them, today I baked the Peanut Butter Pretzel Rolls presented by Suzy Neal of Georgia. Suzy says these are a good treat with jelly, like a PB&J. This was my first time to use powdered peanut butter but I have several ideas for other uses now. Since I was making these to take to a covered dish (lots of foods to taste), I sized the rolls down to a 1.5 ounce dough ball instead of the 3 ounce size of the recipe. This still made a nice size roll, be sure to reduce the baking time to about 17 minutes.

Here is Suzy preparing her recipe with completed rolls.

PEANUT BUTTER PRETZEL ROLLS

Ingredients

Dough

• 2 cups warm water (110°F – 115°F)
• 2 tablespoons honey
• 1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast®
• ½ cup powdered peanut butter*
• 1 tablespoon vegetable oil, plus 2 teaspoons
• 1 tablespoon unsalted butter, melted
• 2 teaspoons kosher salt
• 5 – 5 ¼ cups KING ARTHUR® Unbleached All-Purpose Flour

Boiling Solution

• 10 cups water
• ½ cup baking soda

Topping

• 1 large egg yolk plus 2 teaspoons water
• ¼ cup coarsely chopped roasted salted peanuts
• 1 – 1 ½ teaspoons KING ARTHUR® Pretzel Salt

Directions

1. In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
2. Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl. 
3. Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled. 
4. Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a greased 12” x 18” pan or lined with nonstick baking mat. 
5. In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 40 – 45 seconds, turning occasionally. Use slotted spoon to remove rolls to pan. 
6. Using a sharp knife, cut ¼” deep “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts and salt. 
7. Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and jam.

I weighed (scaled) the dough balls to make the rolls
a uniform size.

¼ inch slash across the top with a lame blade.

sprinkled with chopped peanuts and Kosher salt

Ready to go.

Blackberry Ginger Speculaas Danish Wreath - NFOB

Merry baked the wining entry in the
Food Blogger division! 

If you love the smell of break baking, like getting new recipes, looking at kitchen gadgets, visiting with friends, and watching presentations about all sorts of baking, then the National Festival of Breads was the place to be last week. And I was lucky enough to be there assisting a finalist in her temporary kitchen in the Hilton Garden Inn in Manhattan. 

It really is a fun and inspiring event. Eight finalists chosen from hundreds of submitted orginal recipes across the U.S. came to Kansas to learn more about wheat farming and milling and bake their entry for judges. Sponsored by the Kansas Wheat Commission with support from King Arthur Flour and Red Star Yeast along with several other donors, this bi-annual event brings hundreds of viewers to enjoy the day. 

This is the consistency of the 'slurry' of cooked liquid
and flour to go into the other ingredients. 

I always enjoy helping a contestant because I learn so much from their techniques. This year I saw the Tangzhong method of mixing dough. This is an Asian yeast bread technique we're hearing more about in American kitchens now. This method brings a new level of softness and tenderness to baked breads. With this technique a small percentage of the flour and liquid (water or milk) is cooked very briefly before combining the resulting thick slurry with the remaining ingredients. This re-gelatinizes the starches in the flour, meaning they can absorb more water. Heating the starch with water also creates structure, so it is able to hold onto that extra liquid throughout the kneading, baking, and cooling processes. This makes the dough less sticky and easier to knead, the bread may rise higher, and it stays soft and fresh longer. See the King Arthur website for more information about this method and some other recipes. 

Another thing I learned was about Specvulaas Spice, a new popular flavor that has Dutch origins. You can make your own (ingredients are listed at the end of this bread recipe) or buy it from King Arthur. 
If you aren't familiar with King Arthur Flour company, check out their website. There is lots of information as well as great recipes there. Their products are also superior quality. 

This entry is ready to go to the judges! 

BLACKBERRY GINGER SPECULAAS DANISH WREATH

Ingredients:

Spiced Dough:

3 ½ - 3 ¾ cups King Arthur unbleached Bread Flour, divided

½ cup water

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

¼ cup granulated sugar

¼ cup unsalted butter, room temperature

½ cup whole milk (115-120 degrees F.)

1 large egg

2 tablespoons cornstarch 

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

¾ teaspoon King Arthur Speculaas Spice

¾ teaspoon fine sea salt

½ teaspoon ground ginger

Blackberry Speculaas Filling:

¼ cup unsalted butter, softened

¼ cup dark brown sugar

1 ½ teaspoons King Arthur Speculaas Spice

2 tablespoons King Arthur Unbleached Bread Flour

1 teaspoon grated lemon zest

¼ cup blackberry seedless jam or preserves

2 tablespoons finely chopped crystalized ginger

¾ cup halved fresh blackberries

Lemon Glaze: 

1 cup confectioners’ sugar, sifted

1 tablespoon unsalted butter, softened

1-2 tablespoons whole milk

¼ teaspoon almond extract

Pinch of fine sea salt

Garnish:

Fresh blackberries

Fresh thyme sprigs

Grated zest of ½ lemon

Directions:

1.   In a small saucepan over medium heat, whisk 3 tablespoons flour and water until thick. Transfer to bowl of stand mixer. Let cool to 120 degrees F. 

2.   Using paddle attachment, stir in 2 cups flour, yeast, sugar, butter, milk, egg, cornstarch, lemon zest, vanilla, Speculaas, salt and ginger; mix on low speed 2 minutes. Scrape bowl. 

3.   Switch to dough hook; add enough remaining flour to make a soft dough. Knead 5-6 minutes, until smooth and elastic. Place in greased bowl, cover, let rise until doubled.

4.   Line an extra-large baking sheet with parchment, and place it on top of another extra-large baking sheet, to prevent over-browning of bottom crust. Grease the outside of a 3” oven-safe ramekin and invert into center. 

5.   For filling: in small bowl, mix butter, brown sugar, Speculaas, flour and zest until smooth. 

6.   On a lightly floured surface, roll dough into 20” x 12” rectangle. Spread filling over dough, then jam, leaving ½” border. Sprinkle on ginger and halved blackberries. Starting at the 20” side, roll dough into tight log; pinch edges to seal. 

7.   Wrap log, seam-side down, around ramekin. Pinch ends together. Cut 12, 1 ½ “ slices, ¾ of the way to center leaving center circle attached. To form heart-shape rolls, twist first roll to the left, and place spiral facing up. Twist roll on the right of spiral to the right, and place spiral facing up. Repeat until 6 large hearts are formed. Cover; let rise until almost doubled. 

8.   Preheat oven to 350 degrees F. Bake 30 – 35 minutes until golden, rotating pan halfway through baking. Cool 5 minutes on baking sheet before sliding to rack. After 15 minutes, remove ramekin and parchment; let cool. 

9.   For lemon glaze: In small bowl, whisk together ingredients and drizzle over wreath. Decorate with blackberries and thyme. Before serving, finely grate lemon over wreath. Store in refrigerator. 

Yield: 1 wreath, 12 servings. 

·     To make your own Speculaas: Whisk together 2 ½ tablespoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground white pepper (optional), ¼ teaspoon ground anise, ¼ teaspoon ground ginger and ¼ teaspoon ground cardamom. Store in sealable container. 

Storage Tip:  Wrap individual rolls in parchment paper and place in sealed container; refrigerate up to 7 days. To reheat: Leave individual roll on paper, and heat in microwave, on HIGH, 10 seconds. Serve immediately. 

Rising Tip: Place kneaded dough in lightly oiled 8-cup container and cover. When the dough has risen to the 8-cup mark, it is ready to form! 

Merry rolling the dough with filling.

Shaping the spiral hearts of dough. 

Judging Yeast Breads

Everyone thinks it would be a fun and tasty job to judge 4-H foods at the state fair. Let me tell you, it is harder than it looks! This year I judged yeast breads, and thanks to helping with National Festival of Breads and the Kansas Wheat Commission, it was a fun and tasty job.

This blog will share some photos of the variety of breads I judged and give you some tips for your own baking with yeast breads. When judging, the judge looks for certain standards for each product as well as a product that is so unique and/or perfect that is stands out from the rest. The advice I give 4-Hers is that you probably won't win top awards with chocolate chip cookies or white dinner rolls or banana quick bread. Those are the most common things cooks enter and their entry has a harder time being noticed.

There is a complete "What Happened to the Yeast Bread?" chart at www.homebaking.org. It outlines problems such as too much or too little volume, pale or dark color, cracked or blistered crust, coarse or heavy or dry and crumbly texture, or poor flavor. The Kansas Wheat Commission also has good references and recipes (http://nationalfestivalofbreads.com/recipes)  Check out those sites for specific concerns, but here are some general tips for the best yeast bread product:

* yeast - measure accurately, use correct temperature for water or flour mixing, be sure yeast if fresh.
* Check the oven temperature. Use an oven thermometer to be sure it is correct and place the bread in the center of the oven.
* Measure accurately! Too much sugar or salt can greatly affect the outcome. This is not a time to try to adjust the recipe. Flour should be 'fluffed' with a whisk to lighten it and measure more correctly. Weigh ingredients for the most accurate measurement.
* Temperature is very important with yeast breads - for the yeast to dissolve, for the bread to rise, as well as baking.
* Kneading is also important. Kneading develops the gluten and helps distribute the ingredients. Under kneading or mixing will give you a heavy textured bread or a crumbly and dry loaf.
* Careful shaping gives the bread an attractive appearance. Judges look for dinner rolls that are the same shape and size. Weighing the dough when making the rolls is a good way to achieve this. Loaf breads are rolled out like you might for cinnamon rolls, then rolled into a loaf shape with the ends tucked under. Be sure to roll tightly or there will be holes in the loaf.

There were several Challah breads - quite a challenge for 4-Hers. 

Multigrain Sourdough Boule

This was one of the most unusual. Bird Seed Bread.
The topping is assorted seeds or grains such as millet, poppy seeds, sesame seeds. 

Poppy Seed Twist loaf was another method of
a shaped loaf. 

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