Khachapuri is one of my favorite things to eat! These look great!
2 Likes
CRANBERRIES AND CREAM CHEESE DANISH from Baking for the Holidays by Sarah Kieffer
Despite being a mildly anxious baker, I decided to attempt these (and the morning buns from the same book) yesterday as a holiday project, since they both use the same cheater’s croissant dough. I made the lovely soft base dough two days ago, and after letting it rise, let it proof in the fridge on a quarter sheet pan overnight. The next morning, I used the kitchen aid to beat a lot of european butter with a bit of flour, which you are then supposed to spread on the soft dough (though my sister’s kitchen is so cold that it was still pretty stiff.) I then* approximated* the very exacting process described (I didn’t have the book with the pictures with me, so had to sort of wing it). Still, I did lots of letter folds and could tell that the lamination had worked well enough.
I had forgotten to copy the cranberry jam recipe for these danishes, but found one that seemed quite similar on Sarah’s Vanilla Bean Blog, so I used that. Once you shape the danishes, you add a touch of the jam and some sweetened cream cheese - next time I’d even put a bit more. I found that the danishes that I shaped more loosely worked the best and were the best texture, but they all are delicious and very well received by my mom and sister, who were wowed by the texture of the croissant dough. All in all, I was very proud of myself for the bake and would make these again, especially with the book actually in front of me!
18 Likes
These look great! I got this book for Christmas and will add these to my January baking docket.
1 Like
MORNING BUNS from Baking for the Holidays
With the other half of the cheater’s croissant dough, I made a half batch of morning buns, which are flavored with orange and cinnamon. These puffed up gorgeously in the oven and then I realized I’d forgotten to squish them down as the recipe called for me to do (I think so that the become a bit more compressed and similar to Kouign amann?) They were also done a bit early because I baked a smaller batch. Still, I really enjoyed them and was impressed with these as well. My mom and sister preferred the danishes because they felt that the croissant dough doesn’t shine through as much in these, however. I also wonder how these would taste with cardamom - I think sometimes morning buns are orange and cardamom? The cinnamon is sort of too strong a flavor… Anyway, these are also a winner.
17 Likes
Wow - those look extravagant - party worthy!
2 Likes
Definitely - the recipe makes 10 and they are best on the first day, so they’d be great for a brunch or tea, I think.
What a cutie!! Cake is gorgeous too! 
1 Like
Wow those are lovely.
1 Like
So we tried this pound cake. Yes its very dense but not dense when you take a bite. It just melts in your mouth. We really liked it with the lemon curd. I just wish it was higher but i will not repeat it. Glad i made it before we have company. That site MunchkinR posted was interesting. I see the author herself replied to some posts but never answered to the issues some bakers had.
3 Likes
Oh I want this 
1 Like
I didn’t taste it but I want it too! If you mean the candle rather than the marble cake, I didn’t taste that either!
Stef…I made a quatre of the quatre quart cake this morning, and just had a taste, very light. I had no problem mixing it , perhaps because for flavoring, I had added two tablespoons of “ old prune brandy” and did use a larger egg. I’m going to serve it with prunes in Armagnac. Happy the cake worked out well for you.
So you used an extra egg besides what is in the recipe? If you did that would make the batter lighter to mix in the egg whites.
No, just a larger egg, it was a jumbo egg. So between that and the extra liquid from the brandy, I was able to mix it easily. And yes, the egg white would have made a slightly larger volume.
1 Like
Someday I’ll try again
Too many other good ones out there!
ETA This morning I made a chocolate chestnut cake (Mimi Thorisson) for tomorrow, but we might have a sample tonight.
2 Likes
A friend gave me a big bottle of vanilla bean paste. I was wondering about using this instead of vanilla bean for the lacy ricotta cookies. How much should I use? One teaspoon?
That must be so good. Ive never baked anything with chestnuts. Not an easy ingredients to get around here. Enjoy
1 Like
Thanks! I used Clement Faugier chestnut spread for the cake. Will report back.
I wouldn’t bother to use it instead of the bean, since the idea of the bean is making use of a scraped one if you have it left after use. It’s more a sub for extract, which the cookies also call for.
