Hawaiian Rolls - so Scrumptious and Better than Store Bought!

Hello Bakers!

Recently, I taught the flying sponge technique in the Breads 2 class I teach at Escoffier School of Culinary Arts. It’s a useful technique for rich doughs. In a flying sponge the liquid in the recipe, the yeast and about 1/3rd of the flour is mixed, covered and left to sit for 45 minutes at room temperature so that the yeast can get a head start before the heavier ingredients are added.

It works well for brioche and danish pastry (I regret not using it in my Craftsy, Danish from Scratch Class) But even now that formula could easily be adapted to include a flying sponge.

Hawaiian rolls are perfect for flying sponge. I saw most recipes on the internet did use some form of a sponge. But many were confusing and I wanted to create a straight forward method that would get you baking in no time. Also - I use all pineapple juice so that the sugar is decreased.

The potato flour helps with texture and increases their shelf life. Not to be confused with potato starch - potato flour is made from dehydrated potatoes. It’s available at King Arthur and on Amazon. Stored in the freezer with the rest of your specialty flours, it will last a long time. You can use it in any cinnamon roll or sweet dough formula - use 6% of the total flour amount to increase the softness of the crumb structure.

https://www.kingarthurbaking.com/search?Product%5Bquery%5D=potato%20flour#Product

I hope you try these - once you make these for family and friends you will be making them all the time. It’s nearly impossible to eat just one. I can’t and I have a lot of self discipline - thanks to my Mom who was a model.

Any questions - lmk - Happy Baking! Colette

Equipment: Mixer, dough hook, dough whisk or wooden spoon, plastic wrap, scale, 13X9" pan. Other pans can be used just make sure not to over crowd them, whisk for egg white glaze.

Sponge
100g Bread Flour
128g Pineapple juice
9g Instant Yeast - Gold is preferable but the Red will work too

Final Dough
53g Brown sugar
100g Whole Eggs
18g Egg Yolk - reserve egg white for glaze.
4g Vanilla
23g Potato Flour (if unavailable substitute 23g of bread flour)
283g Bread Flour
8g Salt
57g Butter, softened

Step 1: Make the flying sponge: In the bowl of a stand mixer, combine the pineapple juice and yeast, stir to combine and let sit 5 minutes, stir in flour with a dough whisk and wooden spoon.. Cover and let sit at room temperature for 45 minutes until bubbly.
To make final dough:
Add the, eggs and egg yolk, potato flour, bread flour, sugar and salt to the sponge.
Attach the dough hook and mix on low speed for 2 minutes - add the softened butter increase the speed to medium low mix for 4 minutes until the butter is incorporated and mix for 2 additional minutes until the dough is fully developed.
Place dough in a buttered bowl, cover with plastic wrap and let rise until double in size, 60- 90 minutes.
While dough is rising, grease a 9x13” pan.
Scale dough into 12 equal pieces - if scaling each piece will weigh 60g.
Place in pan and let proof until they have lifted about a third of their size and have a marshmallow texture. Can take 60 - 75 minutes depending on the temperature of the kitchen.
Preheat oven to 350 degrees
Brush with the reserved beaten egg white glaze.
Bake for 20-25 minutes until the are a beautiful golden brown.

The finished Hawaiian Rolls

Red Velvet Cinnamon Rolls

Hello Bakers,

Here is a little Summer fun - I had a hunch that Red Velvet Cinnamon rolls might but fun. But wrangling two important RV ingredients, cocoa and food color - that was a challenge. That’s when I thought about cake mix - and yeah - it worked. I used baking science and math to figure it out. Ingredient function knowledge also helped. Red Velvet for breakfast - give it a try.

Happy Baking! Colette

Red Velvet Cinnamon Rolls

150g Water (78-80 degrees)
9g Yeast
100g (2 each) Large eggs
4g Vanilla
1 package Red Velvet Cake Mix ( I used Duncan Hines)
250g Bread Flour
75g Unsalted Butter, softened

Combine water and yeast in the bowl of a stand mixer, stir to combine and let sit for 5 minutes.
Add eggs, vanilla, cake mix, flour and salt.
Mix on low speed for 4 minutes. (The dough will be soft.
Add softened butter and mix on med-low for 4 minutes.
Scrape the dough out of the mixer bowl and onto a parchment lined sheet pan.(a quarter sheet pan works great). Pat into a rough rectangle.
Cover with plastic wrap and let bulk ferment for 45 minutes. Then chill in the refrigerator for 2 hours. The dough is very soft and is easier to shape when chilled.
Shaping: On a lightly floured work surface, roll dough out into an 8-9” x 12” rectangle.
Mark a line ½” from the top of the long top edge. Spread the softened butter on the surface of the dough to the line. Cover with sugar and cinnamon.
Starting at the long bottom edge, roll up the dough jelly roll style, not to tight not too loose.
Cut in 1 ½ slices with a piece of kitchen twine or dental floss.
Place in a well greased cake pan.
Proof, covered for until about ¾ risen - they expand out not up. There should be no gaps between the filling and the dough. It can take up to an hour.
Preheat the oven to 350 degrees.
Bake for approx. 30 minutes or until the cinnamon rolls spring back and test clean with a cake tester. Unmold while it is still warm. Ice while still warm.

Filling:

85g Unsalted butter, softened
85g Brown sugar
3g Cinnamon

Soften butter with a spreadable consistency.
Combine brown sugar and cinnamon until well combined.

Cream Cheese Icing
90g Cream Cheese, softened
32g Unsalted butter
180g powdered sugar
4g (1 teaspoon) vanilla extract
25g milk
1g (¼ teaspoon) salt

Cream the butter and cream cheese together with the paddle attachment for 2-3 minutes on medium speed until smooth.
Add the powdered sugar, vanilla and salt.
Adjust the consistency with the milk.
Store in the refrigerator until ready to use.

Peach Hand PIes - Why Did I Buy This? The Pocket Pie Former.

Summer Baking - Peach Hand Pies

Hi Everyone,

Here are the recipes to go along with today’s Sunday Baking Tutorial - Peach Hand Pies - Episode 4 of WHYDIDIBUYTHIS? This time I will save the video - video tutorials for the making the pie dough.

I hope you enjoy this series. Happy Baking! XO Colette

Why did I buy this - the Pie Pocket Press mold

Where to find one today?- pastychefcentral.com

https://www.pastrychef.com/POCKET-PIE-MOLD-PRESS_p_3307.html

Hand Pie Crusts (yield) 10-12 Hand Pie
Recipe can be cut in half and is grams for greater accuracy. Contact me for volume measures at bakingwithcolette@gmail.com
Yield: 8-10 Hand Pies

454g All Purpose Flour (King Arthur is recommended)
14g sugar
4g salt
170g unsalted butter, cubed and chilled
102g vegetable shortening - frozen
6g apple cider vinegar and/or lemon juice
150g ice water

Method:
Place the flour, sugar and salt in a large bowl. Toss ingredients together with a bowl scraper or whisk.
Using a bowl scraper or whisk, cut the butter into the dough until it looks like flakes.
Add shortening cut in until it looks like oatmeal.
Sprinkle apple cider vinegar over the flour and butter mixture.
Add the ice water, (holding back a little) using the bowl scraper, in a folding and pressing motion work the liquid into the flour and butter mixture. This will take a few minutes.
If there is dry flour residue on the bottom of the bowl, add water 1 Tablespoon at a time around the edges.
Continue to add water and mix until the pie dough is a cohesive mass and no flour residue remains on the bottom of the bowl.
Remove the dough from the bowl and place on a lightly floured work surface.
Give the two optional folds as shown in the demo. Divide into half, wrap in plastic wrap and chill for at least 2 hours before using.
The pie dough can remain in the refrigerator for 24 hours, before using and can be frozen for up to one month.
Thaw in the refrigerator overnight before using. If the dough is very cold, let sit at room temperature for 15-20 minutes before rolling out.

Peach Filling:
Peach notes: How to remove the skin - fill a medium saucepan halfway with boiling water, with a paring knife cut an “X” into the bottom of the peaches, drop in boiling water for 1 minute - the skin should be curling away from the cut, drop into a bowl of ice water, let cool and then peel. Slice each peach into 12 chunks.
Ingredients:
6-7 medium sized peaches, peeled, skinned, stone removed and cut into 12 pieces - (cut each piece in half horizontally and then into 3 pieces lengthwise. (About 4 cups)
71g Flour
113g Sugar
15g Lemon juice
1/2 teaspoon Cinnamon
Pinch Nutmeg
In a medium sized bowl, combine peaches, dry ingredients and lemon juice. - set aside while rolling out hand pies.
Rolling out hand pies:
Equipment:
Bench flour, rolling pin, perfection strips - optional, fork , pastry brush, sheet pan lined with parchment, hand pie former or ruler, 4X5” is the measurement, fork to crimp
Egg wash: One egg beaten until perfectly smooth with a pinch of salt. Chill until ready to use.

Assembly:

Roll out dough ⅛” of an inch, use a hand pie former or large round cutter 4 ½”.

Fill with about 1 ½ Tablespoons of filling - do not overfill. Move filled pies to parchment lined sheet tray.

Egg wash edges and top with second piece of dough. Seal and crimp edges, brush with egg wash and sprinkle with sanding sugar. With a paring knife cut 2-3 slits in the top of each pie.

Oven preheated to 425 degrees.

Bake hand pies for 20-22 minutes until they are an overall beautiful golden brown.

The 7" Tart Pan - Episode 3 - Why Did I Buy This? Live on IGTV

Hello Bakers,

Episode 3 is all abut the 7” tart pan I thought would save my first marriage. I know that is a real crazy town concept but that is what I thought. When I bought this pan, another one that I have been carrying around for decades, I imagined creating all sorts of beautiful small tarts. I would serve these after delicious meals - my first husband had a sweet tooth - so having some leftover was also part of the plan.

Little did I know, that nothing I could have done would save this marriage but when you are young, blind and naive… oh well.

As you know - WDIBT is not about judging our kitchen ware purchases but rather getting more out of them or moving them on to someone who will.

Most likely, I will donate this pan the next time I head off to Goodwill or the Council Shop but first - let’s use it to make a simple chocolate tart.

You might have a tart pan in your equipment cupboard just begging to be used. It’s easy to be seduced by French tin tart pans - they shine in cookware stores - separated by French paper so that the don’t scratch each other. Endless possibilities…

This amount f dough can be used to make any size up to a 9” - and it fills a rectangle tart pan and a square and tartlet pans - size matters but shape does not.

I realized that this little series has not been getting much traction - so I am assembling it live on IGTV. How to get to that point is outlined right here. Please share if you think it is useful…I would love to reach a larger audience.

Here are the components to the easy chocolate ganache tart.

I have to apologize - I went live on Instagram with the tutorial not realizing that it wouldn’t save - but next time I will film it so that it captures.

Sweet Tart Pastry (enough for a 9” tart pan)

Equipment: Scale, 9” tart pan with a removable bottom, Rolling pin, Pie weights (optional), or beans and rice.

Ingredients:
177 g all-purpose flour
43 g sugar
1⁄4 teaspoon (1g) salt1
114 g unsalted butter, cubed and chilled
2 egg yolks (36g)
1 teas. vanilla extract (8g)
1 Tbsp water (15g)
Mixing by Hand
1. Sift the flour, sugar and salt into a large bowl.
2. Add the butter and cut it into the flour until it is the size
3. Combine the egg yolks, vanilla and water in a small bowl.
4. Sprinkle the egg mixture on top of the flour. Mix with a dough scraper, folding the dry ingredients against the sides and bottom of the bowl until the dough forms a cohesive mass.
5.Transfer the dough to a work surface and smooth it briefly and gently. The goal is just to bring the dough together. Do not overwork.
Flatten the dough into a 1/2” disk and wrap the dough in plastic wrap or parchment paper and refrigerate for 2 hours to allow the flour particles to hydrate and the gluten to relax.
6. Roll out the dough to 1/8 inch (3 mm) thick and cut to fit your tartlet pan. Form the dough in the pan and then refrigerate for 30 minutes.
Preheat the oven to 350 F.
Mixer Method (Dough)
1. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter.
2. At low speed, mix (turning the mixer off and on) until the butter is the size of peas.
3. Combine the egg yolks, vanilla, and water in a small bowl.
4. Add to the flour mixture, and mix on low speed until the dough barely comes together.
5. Transfer the dough to a work surface and smooth it briefly and gently. The goal is just to bring the dough together. Do not overwork. Flatten into a disk 1/2" thick, wrap in plastic wrap and chill for 2 hours before rolling out.

Tart pan lined with crumpled parchment paper, filled to the brim with baking beans and rice. Bake at 350 for 22 minutes.

Remove the parchment paper and beans and return the crust to the oven for 10 more minutes - this crust has to be fully baked before it is filled.

Ganache:

8 ounces (227g) semi sweet chocolate, chopped if bar or chips
8 ounces heavy cream

1/4 cup raspberry jam

1. Bring the cream to a rolling boil.

2. Pour the hot cream over the chocolate and let sit for 20 seconds.

3. Stir with a spatula until smooth.

4. Spread jam in the bottom of fully baked tart pan

5. Pour ganache into tart shell.

6. Chill for 2 hours.

7. Decorate with fresh berries and serve

   Refrigerate Leftovers