SANDRA’S APPLE-FILLED PECAN-CARAMEL STICKY BUNS

Inspired by a great neighbor 
for his generosity; 
and another friend for 
suggesting freshly baked 
cinnamon rolls to thank him by...

Servings: 12

Prep: 30 Mins. | 
Rise: Appx. 2.5 Hrs., total | 
Bake: 25 Mins.

INGREDIENTS

***Bloom Yeast:

1 (.25 oz. Pkg.) yeast

3/4 cup lukewarm water

2 tablespoons granulated sugar

***Wet ingredients:

3/4 cup lukewarm condensed milk, (not sweetened)

3 tablespoons vegetable oil

***Sift dry ingredients:

3-1/2 cups all-purpose flour

1/4 cup granulated sugar

½ teaspoon table salt

***Apples:

2 Gala apples, peeled, cored, and finely chopped (2 cups)

1 teaspoon fresh lemon juice

2 tablespoons unsalted butter

2 tablespoons brown sugar

½ organic vanilla bean, pods removed

***Filling:

1/4 cup unsalted butter, melted (and cooled to lukewarm)

1/4 cup granulated sugar

1/2 teaspoon organic ground cardamom

1-1/2 teaspoons organic ground cinnamon

***Pecan-Caramel:

3/4 cup packed brown sugar

1/2 cup condensed milk, (not sweetened)

1 cup coarsely chopped candied pecans

METHOD

In the bowl of the stand mixer, dissolve yeast in lukewarm water with 2 tablespoons sugar, and let bloom for 10 minutes. Add lukewarm milk, and oil.  Sift flour, ¼ cup sugar, and table salt into a medium bowl.  Add 1/3 of the sifted dry ingredients, and beat on medium speed in stand mixer with dough paddle attachment for 2-3 minutes, until smooth. Gradually add, while mixing, enough remaining flour to form a soft dough.  Scrape down sides of stand mixer bowl.  Let the mixer knead the dough on medium-low speed for 8 minutes.

Place dough in a bowl sprayed with butter spray, turning once to grease top.  Cover with plastic wrap, and let rise in a warm and draft-free place until doubled, about 1 hour and 15 minutes (I do so in my oven with only the light on—without the oven temp. dial on)

Meanwhile, prepare the apples, and toss in lemon juice.  Melt the butter in a medium skillet of medium heat.  Add brown sugar, apples, and vanilla bean pods.  Cook until apples are crisp-tender, about 5 minutes, and set aside to cool.

When doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into an 18”x12” rectangle. Spread melted butter to within ½” of long edges. Gently spread the apple mixture evenly over the top.  Combine sugar, cardamom, and cinnamon in a small bowl, and sprinkle over butter.  Roll up into a log starting with a long edge, wet ½” edge with water and pinch the seam to seal. Cut into 12 equal slices.  Combine brown sugar, and cream in a small bowl.  Pour into the prepared 9”x13” glass baking dish sprayed with butter spray. Sprinkle with candied pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour and 15 minutes.

Preheat oven to 350 degrees.

Place sticky buns in preheated oven and bake for 25 minutes, or until golden brown. Cool for 5 minutes before inverting onto a serving platter while letting glass baking dish remain until rolls release on their own, about 10 minutes.  Lift off baking dish – Enjoy!!

SANDRA’S THREE VERSIONS of RAISED DOUGHNUTS

Raised doughnuts are best when eaten 
the same day they are made,
although they can be stored in an 
airtight container 
for a day or two just fine...

Yields: (2 Doz. Doughnuts, and 8 Doughnut holes)
Prep: 30 Mins. | 
Rising: About 2 Hrs., total | 
Fry: 2 - 4 Mins.

INGREDIENTS

1/4 cup unsalted butter

2/3 cup milk

2/3 cup warm water

2 packages active dry yeast

3/4 cup granulated sugar

4-1/2 cups all-purpose sifted flour (not self-rising)

2 eggs, lightly beaten

1 teaspoon table salt

1 teaspoon organic ground cardamom

1/2 teaspoon organic ground cinnamon

½ organic vanilla bean, scraped

--Vegetable oil, for frying

Filling/Toppings:

--1/4 cup jam/jelly (I used homemade Strawberry-Rhubarb-Banana Jam)

--Cinnamon Sugar: 1/2 cup sugar mixed with 1 teaspoon cinnamon

--Glaze: 1 tablespoon milk, ½ teaspoon vanilla, mixed with 1 cup sifted confectioners’ sugar

METHOD

Dough in Stand Mixer

Melt butter in milk, in a saucepan, and cool to lukewarm. Place warm water in stand mixer bowl, and sprinkle in yeast and stir in 2 tablespoons sugar, and let bloom for 10 minutes.  Add to the yeast mixture the milk mixture, remaining sugar, and scraped vanilla bean. Attach the dough hook and slowly add in 2-1/2 cups flour; mix until smooth.  Add the beaten eggs, salt, and spices. Slowly add in remaining flour, as needed, to form a soft but manageable dough. Run mixer to knead 8 minutes.  Turn dough onto a floured pastry board; shape into a ball.  Place dough ball into a sprayed large bowl and turn to coat.  Cover bowl with plastic wrap, and let rise in a warm and draft-free area until doubled in bulk, about 1 hour.  (I do so in my oven with just the light on, no heat.)

Dough prepped to rise

Dough risen to double in size

After punching down,
split into 
2 dough balls

Punch dough down, and split into two balls.  Place first ball on a lightly floured board, and roll to ½” thick using a floured rolling pin. Cut with a floured doughnut cutter and place 1” apart on sprayed baking sheets, with doughnut holes as well; reserve scraps. Place second ball on a lightly floured board, and roll ¼” thick, and cut in 2-1/2” rounds (no holes) and put 1 teaspoon of jelly in the center of half of the rounds.  Moisten the edges with water, top with remaining rounds, and pinch to seal.  Place 1” apart on baking sheet.  Re-roll scraps to ½” thick and cut into 6”x1/2” strips, twist two strips together and pinch ends, repeat with remaining strips, and place on baking sheet.  Let all the doughnuts rise until doubled, covered, for about 1 hour in a draft-free area.

8 jelly filled;
8 cruller (twisted);
8 regular; and
8 doughnut holes
rising 

Meanwhile, heat 2-inches deep of oil to 375 degrees in a dutch oven, electric skillet, or deep fryer (ensure doughnuts do not touch bottom while frying).  When doughnuts have risen, ease four doughnuts into hot oil, one at a time. Fry, in batches, about 2 minutes per side until doughnuts are golden brown all over, using tongs to turn. Drain on a paper towel lined baking sheets. While doughnuts are warm, roll half of them in cinnamon/sugar topping.  When the remainder have cooled a bit more, use a pastry brush to glaze those. – Enjoy!

SANDRA'S APPLE WALNUT BRAIDED BREAD

What a delightful presentation this
braided apple walnut bread makes,
and it's a fun to prepare,
plus a to-die-for dessert...

Yields: (1 large braided loaf, or 2 small)

Posted: by Sandra

Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

*** Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Apple and Walnut filling
1 tablespoon butter
1/4 cup brown sugar
1 cup walnuts, finely chopped
2 cups of fresh granny smith apples, peeled, cored, and cubed small
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons fresh lemon juice
1 teaspoon vanilla
2 tablespoons cornstarch

***Egg Wash
1 egg
1 tablespoon milk
---plus: cinnamon and sugar for sprinkling on top

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, in a small pot, combine; butter, brown sugar, and chopped walnuts. Stir until combined. Add apples, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Heat while stirring until filling thickens (apples will finish baking in oven). Let filling cool completely.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Once filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough.

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with remaining egg wash, and sprinkle with sugar and cinnamon. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


~~~~~~~~~~~~~~~~~~~~~~


Variation:  Click here for recipe:  Blueberry Braided Bread Recipe

SANDRA'S BLUEBERRY BRAIDED BREAD

A very impressive presentation
that is actually simple to make, and a very
decadent treat...

Yields: (1 large braided loaf, or two small)

Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

***Egg Wash
1 egg
1 tablespoon milk

***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Combine all the cream cheese filling ingredients in a bowl and mix until combined.

Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


~~~~~~~~~~~~~~~~~~~~~~~


Variation: Click here for: Apple Walnut Braided Bread Recipe

SANDRA'S BASIL-ROSEMARY FOCACCIA BREAD - HOMEMADE

This is the basic recipe, and you can deviate to your heart's content
with herbs, and even add cheeses,
although no matter; it's a perfect sandwich  bread of all time...

Servings: (8 to 10)
Prep: 30 Mins. |
Cook: 20 Mins.

Posted by Sandra

INGREDIENTS

***Dough:
1-3/4 cups warm water
1 (4.25 oz. pkg.) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour, sifted
1 teaspoon fine-grain kosher salt,
1/2 cup olive oil

***Prep Dough for Baking:
1/4 cup olive oil
1/2 teaspoon organic dry rosemary
1/2 teaspoon organic dry basil
1/2 teaspoon medium-grain kosher salt

METHOD

To make the dough, combine the warm water, yeast and sugar in the bowl of a stand mixer, and let bloom for 8 minutes.  Fit the stand mixer with the dough hook.  Turn the mixer to low and slowly add one-third of the sifted flour, 1 teaspoon fine-grain kosher salt, 1/2 cup olive oil to the yeast mixture and allow to combine. Slowly add the remaining two-thirds of flour, and once the dough has come together; turn the mixer to medium low, scraping sides if need be - and knead for 8 minutes until dough becomes smooth and soft. Add a bit more flour if the dough is too sticky and tacky.  Spray the inside of a large bowl with olive oil, and place dough in bowl; turning over once to coat.  Cover with plastic wrap, and let rise in a warm and draft-free area (I do so in my oven, no heat, with just the light bulb on) until dough has doubled in size, about 1 hour and 15 minutes.

To prep the dough for baking, coat a baking sheet with half of the olive oil. Put the dough onto the baking sheet and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the other half of olive oil, and evenly sprinkle with rosemary and basil. Continue to stretch and spread the dough with your fingers to fit the pan. As you are doing so, spread your fingers in an outward motion and make finger holes all the way through the dough. (When the dough rises again it will look a bit craggy as it is supposed to).  Place the prepped dough, covered, in a warm place, until it has doubled in size, about 1 hour and 15 minutes.

Preheat the oven to 375 degrees.

Sprinkle the top of focaccia with medium-grain kosher salt, and a light drizzling of olive oil. Bake until focaccia is golden brown, about 20 minutes. Remove from oven, and let it cool before cutting and serving. - Enjoy as is, or use the focaccia to make your favorite Italian-Style Sandwiches!