Posts by Friday Baking Project
Cherry Cheese Kuchen
I was wondering how to use the pitted sweet cherries in my freezer, and the idea of making a kuchen, a German yeast coffee cake, came to mind. In this Cherry Cheese Kuchen, the cherries are placed atop a vanilla and lemon-scented cream cheese filling, which rests on a circle of sweet yeast dough. Lastly,…
Read MoreSweet Yeast Dough
PRINT Yield: 3 lb dough Ingredients 1 ½ tbl (.5 oz / 14 g / 2 envelopes) active dry yeastâ…“ cup warm water2 tbl (1 oz / 28 g) sugar 2 cups + 2 tbl (10 oz / 283 g) bread flour 1 ¼ cups (10 fl oz) milk. 80 °F 2 eggs, large, lightly…
Read MoreCream Cheese Filling
PRINT Yield: 10 oz Ingredients: 1 8 oz package cream cheese, room temperature ¼ cup (1.75 oz / 50 g) sugar1 tbl (.3 oz / 8 g) flour 1 large egg yolk1 tbl sour cream1 tsp unsalted butter, melted ½ tsp lemon rind ½ tsp vanilla extract Tools and equipment needed: Pre-recipe preparations: Directions:
Read MoreCream Cheese Filling
This is an excellent filling for coffee cakes and kuchen. Print Cream Cheese Filling Yield: 10 oz Ingredients: 1 8 oz package cream cheese, room temperature ¼ cup (1.75 oz / 50 g) sugar1 tbl (.3 oz / 8 g) flour 1 large egg yolk1 tbl sour cream1 tsp unsalted butter, melted ½ tsp lemon…
Read MoreSweet Yeast Dough
This is an excellent all-around yeast coffee cake and kuchen dough. Print Sweet Yeast Dough Yield: 3 lb dough Ingredients 1 ½ tbl (.5 oz / 14 g / 2 envelopes) active dry yeastâ…“ cup warm water2 tbl (1 oz / 28 g) sugar 2 cups + 2 tbl (10 oz / 283 g) bread…
Read MorePistachio Madeleines
PRINT Yield: 12 Madeleine # of Servings: 6 Ingredients: 7 tbl (3.5 oz / 99 g) butter ¼ cup + 2 tsp (1.32 oz / 38 g) all-purpose flourâ…” cup + 2 tbl (3.25 oz / 93 g) confectioners’ sugar, sifted ¼ cup (1.1 oz / 31 g) finely ground pistachios1 3 egg whites (3…
Read MorePistachio Madeleines
A delightful variation on classic Madeleines, these Pistachio Madeleines are baked in the same iconic scallop-edged molds and feature a subtle pistachio and almond flavor. The flavor profile is further enriched by the inclusion of browned butter (Beurre Noisette). A fundamental staple in French cooking and baking, Beurre Noisette is produced by melting butter and…
Read MoreApple Galette
Apple picking is a quintessential fall activity in New York’s Hudson Valley. The region boasts numerous orchards, and while I’ve explored many over the years, my personal favorite is Wilklow Orchards in Highland, just outside New Paltz. Wilklow offers a wide variety of apples, picturesque hilly terrain, is dog-friendly (see photos after recipe), and, last…
Read MoreChocolate Cherry Torte
Throughout The Friday Baking Project, we’ve explored a variety of cakes where chocolate takes the spotlight as the primary flavor. These include French-style chocolate cakes, such as the Reine de Saba and cakes with chocolate fillings such as last week’s Chocolate Mousse Cake or the decadently rich Chocolate Truffe Cake. With their singular focus on…
Read MoreChocolate Cherry Torte
PRINT Yield: 1 9†cake of Servings: 12 to 14 Method: Creaming Ingredients Cake 6 oz (170 g) chocolate, 55% to 64%, wafers or broken up â…” cup (3 oz / 85 g) all-purpose flour ½ cup (1.55 oz / 44 g) almond flour, lightly toasted 12 tbl (6 oz / 170 g) unsalted butter,…
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