Strawberry Pie - Old fashioned Two Crust Strawberry Pie

Pie Crust - Enough for a two crust pie

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.

Strawberry Pie MEP

Strawberry Filling

2 1/2 pounds fresh strawberries, washed, dried, hulled and quartered
148g Granulated sugar
43g Cornstarch
14g (1 Tablespoon lemon juice)
pinch salt
4g (1 teaspoon) vanilla
28g butter (2 Tablespoons)

1. In a large bowl combine sugar and cornstarch, add strawberries, lemon juice, salt, vanilla extract. set aside.

Assembling the pie:

Preheat the oven to 400 degrees and line a half sheet pan with foil - preheat the pan with the oven.

On a lightly floured surface, roll the dough out into an 11” circle.

Fold the dough in quarters and place it in a 9” pie pan. Unfold and line pie pan.

Roll out the remaining dough and cut into 3/4” strips and weave in a lattice on top of a 10” cardboard cake board and freeze for 15 minutes.

Spoon filling into pie shell, slide partially frozen lattice crust over the filling. Trim and crimp the edges.

Brush with egg wash and sprinkle with sugar - sanding sugar if possible.

Place pie carefully on lined sheet pan.

Bake for 20 minutes and reduce temperature to 350 degrees and bake until the crust is a deep golden brown and the filling is bubbly and thick - 40-50 minutes.

Cool on a rack at least one hour before serving.

Ukrainian Nut Roll - sweet dough and a honeyed walnut filling - A classic Ukrainian sweet

Hello Bakers,

In the past few episodes of The DoughDr, I have been talking about working on a Ukrainian Nut Roll Recipe.

One of our bakers mentioned she had a problem with her nut roll cracking. It led me to think that a good nut roll recipe and good proofing instructions (that’s why it cracked - under proofing) would be something many of you might be interested in.

Last week I closed the show by saying that when we bake the recipes of other cultures and countries - not only do we increase our knowledge as bakers and add more delicious recipes to our repertoires - we also tell their story. And I feel while it doesn’t directly help indirectly I am hoping it does.

Nut rolls are made throughout Eastern Europe - in Poland they are called Potica, in Hungary, Dios Beigli or Kalacs and in Ukraine Volos'kyy Horikh Zavyvanets.

They are all a thinly rolled sweet yeast dough filled with walnuts, jam or poppyseed.

They can be rolled and baked on a parchment lined sheet pan or they can be placed in a bundt or tube pan (12 cup capacity). The dough goes together easily and is flexible - resting it overnight in the refrigerator is not a problem. The filling is very traditional, jam or poppyseed filling work well too.

Baking is a very important activity in Ukraine and the war has upended it - for now we will have to bake for them.

Any questions - let me know. If you bake one of these please tag me on IG: bakingwcolette

Happy Baking! Colette

Equipment: Stand mixer fitted with the dough hook, quarter sheet pan or 13” X 9” cake pan (for resting dough),
9” X 5” x 3” Loaf Pan for baking, rolling pin.

Ingredients:

Dough

10g instant yeast

227g milk - 80 degrees

50g egg (1 lg egg)

1 tsp vanilla extract (4g)

74g sugar

405g unbleached all purpose flour

85g unsalted butter - room temperature

8g salt

In the bowl of a stand mixer fitted with the dough hook, combine the yeast and the milk in the bowl of a stand mixer and let sit for 5 minutes.

Add the egg, vanilla extract, flour, sugar and salt.

Mix on low speed for 4 minutes.

Add the butter and mix for 4 additional minutes on speed 2.

Dough shaped into an 8” x 9” rectangle - ready for bulk fermentation

Remove from mixer - shape into a rectangle approximately 8” x 9”.
Cover with a piece of plastic wrap and let bulk ferment at room temperature for 1 hour (it will not double - it may lift a little but it doesn’t need to double in size.
Chill for 1 hour before shaping.
Make walnut filling. Recipe is below.
Roll out into a rectangle that measures approx - 11” x 14”

Dough rolled out to 11” x 14”

Filling spread on dough.

Dough placed in greased pan

After one hour at room temperature the Nut Roll is ready to bake.

Spread walnut filling so that it covers all but ½ “ of one of the long edges of dough.
Roll up and place in a greased pan. I used a 12 cup bundt pan, a tube pan can also be used.
Let proof 60 minutes or until the the roll looks like it has lifted, the surface of the dough will look a little thinned out.
Bake at 350 degrees for about 40 minutes and then tent light with foil. Bake an additional 10 minutes.

Note: The rolls can also be baked on a sheet pan lined with parchment. Brush with beaten egg white before baking and check for doneness at 30-35 minutes.

Walnut Filling

340g finely chopped walnuts - a food processor works well
74g sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
128g honey

2 egg whites - whisked until foamy

1. In a medium sized saucepan combine walnuts, sugar, vanilla and lemon juice over medium heat for 3 minutes until the sugar is dissolved. Remove from heat and add the honey. Let cool to room temperature.

2. Beat the egg whites to a soft foam and add to the cooled nut and honey mixture.

   Can be made ahead and refrigerated.

Pampushky - Ukrainian Garlic Bread - Without the bite of the garlic #Bake for Ukraine

Hello Bakers,

Here is the recipe to match Saturday’s Garlic Blanching Demo on TheDoughDr.

Pampushky are soft dinner rolls from Ukraine that are drenched in garlic and herbs right as they come out of the oven. Typically sunflower oil would be used as Ukraine produces 80% of the world’s sunflower oil - but olive oil works well too. Give these a try. They are easy to put together and so delicious - the blanched garlic is full of flavor with none of the bitterness.

This is the first in our series of #BakeforUkraine recipes. Our next recipe will be Ukrainian Nut Roll - a request from one of our TheDoughDr. audience members. Please post and tag me if you make these pampushky - I hope you do. Any questions - let me know.

Happy Baking! Colette

Yield: 8 Rolls
Equipment:
Scale,Instant read thermometer, Stand mixer fitted with the dough hook, bowl scraper, 9”round cake pan (lightly oiled) - or 1/2 sheet pan lined with parchment, small saucepan for blanching garlic, strainer, chef knife

Ingredients:

227g (8 ounces) milk - 80 degrees
7g instant yeast (active dry can also be used)
28g sugar
28g vegetable oil, sunflower is often used - but olive works well
375g bread flour
8g salt

Pampushky MEP

Egg Wash: 1 egg beaten up with a pinch of salt until completely smooth

Scaled Dough

1. Heat the milk to 80 degrees in the microwave (30 secs) or briefly on stovetop.

2. Combine the yeast and the milk in the bowl of a stand mixer and let sit for 5 minutes.

3. Add the sugar, oil, flour and salt.

4. Mix on speed 2 for 3 minutes, stop the mixer to scrape down the bowl when necessary.

5. Mixing on speed 1 for an additional 3 minutes.

6. Remove the dough from the mixer - smooth and round - place in a lightly oiled bowl, cover with plastic wrap and set a timer for 90 minutes. Unless your kitchen is very warm - in which case check the dough in 75 minutes.

7. Remove the dough from the bowl - gently degas (press the air out).

8. Weigh the dough and divide into 71g pieces. The dough dividing can be eyeballed but make sure they are as even as possible. Lightly round the rolls, cover and let sit for 10 minutes.

9. Reroll nice and tight as per the demo below and place 8 in lightly oiled cake pan. If using an 8” pan - there may be extra dough.

10. Cover and let sit at room temperature until they look slightly puffy - are about 60 percent larger than before they started proofing and when you squeeze their sides (gently) your finger imprint stays. Typically they take an hour to get to this point. If you have the XL Ziploc bags - use them and if using the Brod and Taylor proofer - use with humidity and set to 82 degrees.

Roll Rounding Demo

Proofed Rolls - proofing time 1 hour and 15 minutes

12. Prepare the egg wash. Egg wash the rolls and bake in a 375 degree oven for 20-25 minutes. What you are looking for is a beautiful golden brown crust and a full bake.

1. Blanch the garlic in boiling water for 30 seconds - changing the water and bringing it back to a boil each time. Drain, cool and chop.
2. Combine oil, chopped garlic and herbs
Enjoy!! Freeze leftover rolls, thaw and refresh in a 350 degree oven for 5 minutes before serving.

Saint Patrick's Day Macarons - Shamrock Reboot 2022! (Copy)

Happy Saint Patrick’s Day Baking!

On last Saturday’s episode of The DoughDr - we had three great questions about macarons - leading me to think that it was time to reboot the Shamrock macaron with a simple ganache filling. If you made the eclairs from a few posts back you might have some ganache leftover.

This reboot includes a stripe of food color to make them pop and a way to get the Shamrock macaron template to you easily. No emailing me and waiting the link will be here - right here. Link to Shamrock template.

https://docs.google.com/document/d/1DDdOAQ-Nw5ZR4L8yjHBEydeazkv2jZ1dQVcYj6bv4nQ/edit?usp=sharing

Here is a helpful tip - if you are troubleshooting macarons - make a half batch - the technique is exactly the same - just less ingredients to go through if you have a batch that is not as successful.

Note: I used a few videos from the previous 2019 - that’s the reason for the different kitchen setting and lighting.

And if you want a more detailed explanation - please check out my Craftsy class Miniature French Desserts: https://www.craftsy.com/class/miniature-french-desserts-macarons-madeleines-more/

Equipment: Stand mixer fitted with the whisk attachment, spatula, large bowl, piping tip (Wilton #12), piping bag, sheet pans, parchment paper and silpats

Ingredients: Half recipe is in parenthesis

198g (99g) powdered sugar

113g (57g) almond meal

113g (57g) egg whites

one pinch (1/8 tsp) cream of tartar

99g (50g) granulated sugar

4-6 (2-3) drops vanilla extract (no more than a half teaspoon)

Green food color (Wilton if possible)

Shamrock Macaron MEP

1. Line 2 (1/2 sheet pans) (1- if you are doing a half recipe) with parchment paper or Silpat mats.
2. Layer the powdered sugar and almond meal in a food processor or mini processor.
Pulse until the mixture looks like fine meal, about 15 seconds. Transfer to a small bowl. Set aside.
3. Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean.
4. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.
5. Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high.
6. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme.
7. Add the gel color and the vanilla.
8. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue.

9. Check the peak. It should be firm with the angle supporting the peak at 11:30 as shown on video. Transfer the whites to a medium bowl.
10. Fold in the almond meal mixture in three increments.
11. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl.
12. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl.

Optional: If you want the tie dye effect - stripe a line of color down the seam of the piping bag, starting in the tip - a skewer works well to draw in the color.

There is the 11:30 peak

13. Put the mixture in a piping bag fitted with one of the tips listed above. Pipe on the prepared baking sheets.
14. Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice.
15. Let the unbaked macarons dry until they look dull. Drying time depends on humidity. In a dry climate, the macarons can dry in 30 to 35 minutes. But never let them dry for more than an hour.
16. While the macarons are drying, preheat the oven to 325
17. Bake one sheet at a time on the middle rack.
18. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes.

Ganache Filling - with optional Bailey’s Liqueur -
6 ounces (170g) semisweet chocolate - chopped if not using chips - Ghiradelli 60% cacao chips work well
6 ounces (170g) heavy cream
Optional: to taste - Bailey’s Irish Cream Liqueur -1-2 Tablespoons is usually enough

Place chocolate in a heatproof bowl
Bring cream to a low boil and pour over chocolate
Let sit for 1 minute and then stir with a spatula - add Bailey’s to taste if desired
Let sir for 1-2 hours until it sets up to a pipable consistency

Finishing Shamrock macarons

1. Arrange macarons by size, flip one macaron over so that flat side is facing up, pipe ganache on flat side and top with second half. Refrigerate for a few hours or overnight in an airtight container before serving. A little time in the refrigerator helps them achieve their distinctive - chewy in the middle and crisp in the middle texture. Enjoy!