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| 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.
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| 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.
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| This entry is ready to go to the judges! |
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!
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| Merry rolling the dough with filling. |
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| Shaping the spiral hearts of dough. |
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