Peach Galette Recipe from Saturday's DoughDr Episode

June 13, 2022

Hello Bakers!

Here is the recipe for the Peach galette, from making the dough through assembly and baking. The show is archived here and on Instagram @bakingwcolette and here is the link: https://youtu.be/Gp_ElXu5xVo the demo starts at minute 6:50. This dough can also be used for pie crust. It’s and easy and relaxed Summer bake. This is not limited to peaches, any stone fruits will work - berries too.

Give it a try and if you post please tag me - I love to see your beautiful work.

Yield: 1 12” Galette

Serves 6-8

Equipment:

Large bowl, bowl scraper, pastry blender, strainer or sifter, scale, baking tray lined with parchment paper or a silpat.

Ingredient:

250g All flour flour

29g Sugar

1g Salt

170g Unsalted Butter, cubed and chilled

117g Ice cold water

Fruit - 1 # of peaches, pitted and thinly sliced, you can also use nectarines, apricots, plums and cherries.

Small amount of melted butter (43g - 1 ½ ounces) for brushing fruit and top crust

Small amount of sugar to sprinkle on fruit and crust before baking. * Any sugar will work you can use:

Sanding sugar, Turbinado, or Granulated sugar

Sift together flour, sugar and salt in the large bowl.
Dot the chilled cube butter over the dry ingredients and cut the fat into the flour with
a bowl scraper or pastry blender. Cut until the fat looks about the size of cornflakes.
The small pieces of butter should be visible.
Add the cold water and mix with the bowl scraper - keeping the mixture in the bowl and mixing the dough until the water is fully mixed in and the dough is a cohesive mass.
Keep using the bowl scraper to lift and fold the dough over onto itself - this helps work the water into the dough.
Flatten the dough into a disc, wrap in plastic wrap and chill for 2 hours
Dust the work surface with flour and roll the dough out into a 12” circle and move to the parchment or silpat lined ½ sheet pan
Dust the center with the streusel or breadcrumbs.
Cut fruit into thin slices and place on a streusel in a fan pattern.
Brush the fruit with melted butter and the crust.
Brush fruit and top crust with melted butter and sprinkle with sugar.

11. Bake at 375 degrees for 40-45 minutes until crust is a deep golden brown

Streusel:

57g All purpose flour

28g Sugar

28g Brown sugar

1g Cinnamon (½ teaspoon)

57g Chilled and cubed unsalted butter

Whisk the dry ingredients together in a medium bowl.

Cut in the butter using a plastic bowl scraper. The final mixing can be done by hand. Be careful, work quickly and do not let the heat of your hands melt the butter.

There should be no more visible pieces of butter in the streusel and it should be crumbly.

Streusel keeps 2-3 weeks in the refrigerator and up to 6 months in the freezer.

Chocolate Pudding - Recipe and Tutorial from Saturday's DoughDr!

June 05, 2022

Hello Bakers!,

As promised, here is the recipe and an additional tutorial for chocolate pudding. I demoed this live on Saturday’s DoughDr.

One of our bakers asked if the chocolate could be pre melted - so that is how I demoed it here - but you can always finely chop the chocolate and add it to the hot pastry cream after it comes off the stove. Smoothing the mixture with an immersion blender is an extra step but it insures a smooth and lucious texture.

Keep this one a try and please tag me on IG @bakingwcolette - as I love to see your inspired bakes!

Happy Baking!

Colette

Finished Chocolate Pudding and Sweetened Whipped Cream

Rich and Delicious Chocolate Pudding

Steps to success: Have serving dishes ready and room in the refrigerator for chilling the pudding, if making parfaits (layered puddings) have the other components ready to go.

Yield: Depending on dish size 4-6 servings

Equipment: Medium saucepan, whisk, medium bowl, spatula, piping bags and medium star and plain tips if piping - serving dishes. Immersion blender (optional)

250g milk (milk #1)

50g granulated sugar (sugar #1)

Pinch salt

21g cornstarch

14g cocoa powder - preferably Dutch process

50g granulated sugar (sugar #2)

50g milk (milk #2)

1 egg (50g)

2 egg yolks (36g)

2 teaspoons (8g) vanilla

100g semisweet or bittersweet chocolate - chopped fine!!!!!!! **Can be pre melted.

28g unsalted butter at room temperature

Garnish: Sweetened whipped cream

Cocoa nibs, crushed oreos, pieces of brownies, fresh berries, berry compote

So many possibilities - layer and parfait away - please tag me on Instagram @bakingwcolette

In a medium sauce, combine the milk, sugar #1 and pinch of salt, heat to a low boil.
In a medium bowl combine the cornstarch, cocoa powder, and sugar (sugar#2) whisk until well blended. Add the milk( milk #2) and whisk until smooth.
Add the egg and egg yolks to the cocoa/egg mixture.
Pour half the hot milk mixture into the cocoa mixture, this brings the cocoa/egg up to temperature, whisk until smooth and pour the cocoa mixture into the pot of remaining milk.
Over medium heat and whisking slowly, cook until the mixture begins to thicken - once it thickens slightly, whisk more vigorously. Cook for 2 minutes, turning down the heat if necessary.
Remove from heat, add the finely chopped chocolate, the butter and the vanilla. ***the chocolate can also be pre melted - add at the same time.
Whisk until the chocolate melts and mixture is smooth.
For extra smoothness - use an immersion blender to smooth out the mixture.
Pour into serving dishes.
If building parfaits - chill the pudding for a half hour - keep covered so that the pudding doesn’t form a skin.
Refrigerate until set - garnish and enjoy!

Strawberry Pie - Old fashioned Two Crust Strawberry Pie

May 29, 2022

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 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)

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.

Finished Nut Roll - Volos'kyy Horikh Zavyvanets.

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

April 18, 2022

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”

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

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.
Beat the egg whites to a soft foam and add to the cooled nut and honey mixture.
Can be made ahead and refrigerated.