Marshmallows! DIY Holiday Gifts from your Kitchen - Week 3

Happy Holiday Baking, Bakers!
Here are the companion recipes to Saturday’s episode - I had a lot going on with Saturday’s demo - two mixers going, magic of TV, piping, troubleshooting, cooking sugar and swirling food color. I had to call Servpro to help me clean the kitchen (just kidding). Here is the link to Saturday’s action packed show: Saturday's Show

Below are the recipes for the classic basic marshmallow and the vegan variation. I hope you enjoy making these and if you post photos - please tag me.
As always, if you have questions - let me know.
Have a safe and happy holiday season. The DoughDr will be back on Saturday 1/6/23 at noon Pacific.
Happy Holidays and Happy Baking! XO, Colette

Marshmallow Recipe

Equipment: Stand mixer fitted with the whisk attachment, 13”x 9” pan, small saucepan for cooking sugar, candy thermometer or paperclip, spatula, parchment paper, offset spatula, cutting board, knife for cutting

Pan spray or vegetable oil for greasing pan and knife 

Peppermint Marshmallow MEP

Ingredients: 

50/50 dusting mixture

57g powdered sugar

57g cornstarch

Sift together and set aside

18g (2 packages powdered gelatin)

187g cold water (water #1)

160g water (water #2)

266g granulated sugar

254g corn syrup

12g vanilla extract

Peppermint version:

8g peppermint extract or mint flavored liqueur

Optional: red food color for swirling

Lightly spray or grease the pan with clear vegetable oil. Line with parchment paper so that the paper fits perfectly.

Pour the cold water in the bowl of the stand mixer. Sprinkle the gelatin on top of the water slowly and let sit for 5 minutes until the gelatin is hydrated. It will look a little like apple sauce.

Add the water, sugar and corn syrup (#1) to the small saucepan - make sure not to get sugar up the the side of the pot - wash down with a wet pastry brush if there is sugar up the side of the pot.

Cook the sugar to 240 degrees.
Mixing on low speed, add the sugar syrup to the mixer.

Increase speed to medium and mix 1 minute, add flavorings

Increase speed to high and mix 5-7 minutes (this can take longer depending on the strength of the mixer motor) until mixture is thick and fluffy.

It has to be very thick and fluffy

With a greased or sprayed bowl scraper or spatula, scrape the mixture into the prepared pan.

For the peppermint swirl version, drizzle the food color over the top of the marshmallows - in a random pattern, drag a skewer or toothpick through the marshmallow, creating swirls.

Let the marshmallows sit at room temperature before cutting.

Cut the marshmallows into 1” strips and then the strips into 1” squares. Toss the marshmallows in powdered sugar so they don’t stick together.

The marshmallows can be dipped in tempered chocolate or in melted high quality chocolate wafers like Guittard’s. Guittard Chocolate Wafers

Package the marshmallows for gift giving or store in an airtight container. They are at their best for about 2 weeks.

Makes 1-8x8 inch

Ingredients
400g sugar
200g water
5g agar powder
100g aquafaba (garbanzo bean water)
1/4 t cream of tartar
1/4 t xanthan gum
5g vanilla extract

50/50 mixture
40g powdered sugar
40g cornstarch

Ingredients that are to small to weigh are in tsp.
Shake the can of garbanzo beans before pouring off the water
Dust an 8x8 inch square pan with 50/50 powder sugar cornstarch mixture
Combine water and agar in a medium-sized sauce pan, warm to dissolve stirring constantly
Bring the mixture to a boil, reduce the heat to medium and cook until slightly thickened, about 3 minutes.
Whisk in the sugar, until smooth. Cover the pot to wash down the sides.
Increase the heat to high, and boil for until the mixture reaches 225-230 degrees F.
In a mixing bowl combine the aqua faba (garbanzo liquid) cream of tartar and xanthan gum, whisk to dissolve
While the sugar is cooking start whipping the aqua faba on high speed, it will look like thick shaving cream. Add the vanilla and salt at this stage.
When the sugar syrup is ready (at 230'F) pour into the mixer in a steady stream on low speed, then increase to high for about 5 minutes.
Pour into the prepared pan, level off and dry uncovered for at least one hour

Rugelach - The DoughDr - DIY Holiday Gifts from Your Kitchen

Rugelach is a cookie that wants to be a pastry. Not all rugelach recipes are folded - as a matter of fact very few. But I saw this technique demoed when I was taking my CMB, certified master baker exam exam - this was demoed by one of our judges, Chef Leigh Ann, CMB Extraordinaire. This technique improved my rugelach game and I have used it ever since.
Rugelach was a wild card for us, one of the surprise item on that comprehensive certification list.
Grueling certifications aside, rugelach are a delicious cookie. Great for holiday baking, perfect for both Hanukah and Christmas - and all year round.

Try this version - it’s classic but that optional laminating - for those of you who love to laminate is really fun to master.

Equipment

Pizza wheel, brush, Stand mixer fitted with the paddle attachment

Scale, teaspoons, half sheet tray, rolling pin, dry brush, offset spatula, ruler,wax paper (optional but helpful) 2 baking trays lined with parchment paper or silicone mats

Rugelach - Mise en Place

113g butter (½ cup), cubed - cool room temperature

113g (½ cup)  cream cheese cubed - cool room temperature

120g (1 cup) all purpose flour

14g sugar

¼ t baking powder

¼ t salt
Stand Mixer Instructions
Combine the butter and cream cheese in the bowl of the stand mixer, fitted with the paddle attachment. Mix on medium speed for 1 ½ - 2 minutes until the butter and cream cheese are combined. 

Sift together the flour, sugar, baking powder and salt. Add to mixer bowl.
Add to the butter/cream cheese mixture and mix on low speed until the ingredients are combined, the mixture will look like cheese curds and is not yet a cohesive mass.
Scrape the dough out onto a light floured work surface.
Using the heel of your hand, working from the outside in, push the ingredients into a dough.

This next step is optional the dough could be simply formed into a disk and chilled for an hour. However, I encourage you to get the laminating a try - it builds beautiful layers into the rugelach.
To laminate: roll out to an approximate 5 1/2 “ x 12” rectangle - straighten the sides and square off the corners as best you can. It will be rough - its ok.
Fold the dough into thirds. Give the dough a ¼ turn and fold again.
Wrap in plastic wrap or a beeswax wrap and let rest for a minimum of one hour up to over night. The dough can also be frozen for up to 2 weeks.
Remove the dough from the refrigerator and pound the edges on the work surface to shape it into a round disk.
On a lightly floured work surface, roll out the dough into a 10” circle - ⅛” thick.
Spread fillings on dough - see filling recipes for directions 
Starting from the wider end, gently roll the rugelach and place them on a parchment lined baking tray 2” apart. Make sure the points are under the cookies Chill for 30 minutes.

Shape it rough we are not looking for croissant precision here

Preheat the oven to 350.

Baking Instructions

Brush rugelach with egg wash (1 egg mixed with 1 tablespoon milk or cream and a pinch of salt) Bake for 20 minutes, rotate tray, double pan if necessary. 
Finish baking until they are puffed slightly and golden brown.
The cookies can be kept covered at room temperature for up to 3 days or wrapped airtight and frozen for up to 2 months.

Food Processor Ingredients
When mixing the dough in the food processor, the ingredients are the same. 
The difference is that the cream cheese and butter need to be at a cool room temperature.
Remove the cream cheese and butter from the refrigerator, cut into cubes and let sit out for 10 minutes before mixing.
Place the dry ingredients in the bowl of the food processor, fitted with the metal blade.
Scatter the butter and cream cheese over the flour and pulse 6-8 times.
Then process until the flour is covered with the fat. It will look like cheese curds.
Do not mix until the dough forms a ball.
Dump the dough onto the work surface, gather it into a cohesive mass.
Roll out to an approximate 5 1/2 “ x 12” rectangle - straighten the sides and square off the corners as best you can.
Fold the dough into thirds. Give the dough a ¼ turn and fold again.
Divide the dough in half - - round by lightly pounding the dough on the work surface.
Flatten into a disk about ½” thick.

Wrap in plastic wrap or a beeswax wrap and let rest for a minimum of one hour.

On a lightly floured work surface, roll out the dough into a 10” - 12” circle - ⅛” thick.

           Spread fillings on dough - see filling recipes for directions With the pizza cutter, cut the dough into 12 equally sized wedges.
Starting from the wider end, gently roll the rugelach and place them on a parchment lined baking tray 2” apart. Chill for 30 minutes.
Preheat oven to 350

You can do two fillings - no problem

           Baking Instructions

           Brush rugelach with egg wash (1 egg mixed with 1 tablespoon milk or cream), sprinkle with sugar - optional. Bake for 20 minutes, rotate tray, double pan if necessary. 

Ready to bake - the sanding sugar is optional but it does make them sparkle

           Finish baking until they are puffed slightly and golden brown. This can take a while - if the tops of the rugelach are not browning - move them to an upper rack to finish baking.

          The cookies can be kept covered at room temperature for up to 3 days or wrapped    airtight and frozen for up to 2 months.

The choice of fillings for rugelach are endless.

Here are some to try.

Cinnamon walnut:

198g sugar (1 cup)

8g (2 teaspoons) cinnamon

85g walnuts - chopped very fine if not mixing in the food processor.

In the work bowl fitted with the metal blade, combine the sugar, cinnamon and walnuts. Process until walnut pieces are very small and ingredients are well combined.

In a bowl, combine sugar and cinnamon, whisk until smooth, then add walnuts.

Filling rugelach:

Optional 1: After the dough is rolled into the circle, brush the dough with water and sprinkle generously with topping. 

Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper.

Options 2: Use Apricot jam instead of the water.

Chocolate Rugelach:
Melt (227g)  8 ounces of chocolate with (28g)1 ounce of butter in the microwave or over a double boiler. Stir until smooth. Let cool slightly. Spread over the dough, sprinkle with finely chopped nuts or the walnut filling above. 

Apricot: Adapted from the King Arthur Website:
In a food processor: Process 1/2 cup (57g) chopped dried apricots, 3 heaping tablespoons (57g) apricot jam or preserves, 1 teaspoon lemon juice, and a pinch of salt until the apricots are finely chopped, but the mixture isn’t totally smooth.

Savory Rugelach:
Omit sugar in the recipe. Method is the same.
Some flavor combination ideas: include pesto and parmesan cheese, roasted garlic and chopped parsley. Is a pizza rugelach possible - if you try this - lmk. 🙂

Sea Salt Caramels - The Dough Dr DIY Holiday Gift Giving - Week 2

Hello Bakers,

Here is the recipe to match this weekend’s Dough Dr Episode. You aregoing to love this because it’s so easy to put together. The most important thing is to be organized. Have your pan prepared and your ingredients all set to go.
Also, be careful when you are working with hot sugar - it’s best to clear the kitchen so that you can focus on your caramel hitting the right temperature - this is critical - too low and the caramel will be too soft - too high and it will hard (like toffee) and not chewy.

Wax paper works best for wrapping up your individual caramels. You can also dip them in tempered chocolate if you are feeling ambitious.

Have fun with these - another quick and easy gift from your kitchen.
Happy Baking! Colette

Equipment

8” x 8” pan

Parchment paper 

Scissors

Reliable candy thermometer

Tall Medium saucepan (for cooking sugar)

Caramel Mise en Place

Ingredients

142g milk
142g heavy cream
142g butter - cubed
248g sugar
200g brown sugar
193g light corn syrup
3g salt
Later: 6g vanilla extract ( 1 and 1/2 teaspoons)

Garnish: Maldon Salt, any large flake salt can be used, cocoa nibs, crushed pretzels

Flaked salt like Maldon for finishing - other large flake salts can be used

Line a 8” x 8” pan with parchment paper or aluminum foil. Grease with butter. A butter wrapper works well. You can also spray lightly with pan spray.
In a tall medium saucepan (it must be at least 4-5” tall) because the sugar can boil over in a shallow pan, combine all the ingredients except the vanilla. Over medium heat bring everything to a boil - you can stir it a little because the fat insulates the sugar molecules and inhibits crystallization. Once it’s gently boiling, reduce the heat and let it boil.
Cook until it is 245 degrees and is golden brown in color. You can also check the caramel by dropping it into a container of cold water. If you can pinch it into a ball and it is close to the consistency (between soft and firm) that you are looking for then you are ready to pan it up.
Pour the caramel into the prepared pan.
Let the caramel sit at room temperature until firm - several hours or overnight.
Once set, remove the candy from the pan and place on the cutting board.
Cut into small pieces with a sharp chef knife.
Sprinkle each piece with flaked salt or any of the other garnishes listed above.
Wrap in wax paper. The pieces of wax paper will need to measure about 4” x 6”. Package it up and gift away.
Store in an airtight container for up to 2 weeks.

Score and cut caramels…garnish as desired

Shortbread - The DoughDr DIY Holiday Gifts from your Kitchen Part 1

Hello Bakers,

We are done with rolls and turkey (for a while) and are now barreling toward the gift giving holidays. There is a lot of stress these days about rising costs and inflation - its depressing and exhausting. So let’s just retreat into our kitchens pull out out favorite equipment and make our own holiday gifts. This month that’s what our demos will be focused on. Our families and friends know that we are the reigning baking champs in our circles so let’s show off, save money and spread some delicious holday cheer.

A note on packaging.
As a DIY gift giver since the dawn of time - I can say that packaging for our treats has never been more available. Amazon has pages and pages of holiday food wrapping options, start here. Holiday Food Wrapping and don’t forget the big box craft stores, Michaels, Joann’s and Hobby Lobby. Keep your eyes open and buy it when you see it - the inventories are never extensive.

These shortbread cookies are delicious - they were born of my desire to use my Nordic Ware shortbread pan and my delight at TV character, Ted Lasso’s shortbread making.
Shortbread is sturdy - keeps amazingly well, and can be sent, with ease if properly packaged. This is where butter is the star of the show - while any good unsalted butter will do - but if you are feeling posh - bring on the Kerrygold.

Equipment: Stand mixer with paddle attachment - (can also be mixed by hand), scale, spatula, bowl scraper, 8” or 9” square pan or Nordic ware shortbread pan. Nordic Ware Shortbread pan Snowflake Shortbread Pan

Shortbread Mise en Place

Thicker Shortbread (8x8" pan)

200g All Purpose Flour
3g Salt
4g Vanilla Extract (1 teaspoon)
4g Vanilla Powder (1 teaspoon) optional
160g Unsalted Butter at a cool room temperature
126g Sugar

Thinner Shortbread (9x9"pan)

255g All purpose flour
3g Salt
5g Vanilla extract (1 1/4 teaspoons)

5g Vanilla powder (1 1/4 teaspoons)
204g Unsalted butter, at a cool room temperature
161g Sugar

Make space in the refrigerator to chill the shortbread before baking.
Sift together the flour, salt and optional vanilla powder.
Using the paddle attachment cream the butter, sugar and vanilla extract together for 2 minutes on medium speed. The ingredients will be combined but the butter will still be slightly yellow in color - not quite to light and fluffy but mixed well.
Add the flour mixture to the creamed mixture. Mixing on medium low speed until the the ingredients are well combined and the dough is a cohesive mass. Do not over work.
Make sure all the ingredients are well combined with a spatula or by hand before shaping the dough into the pan.
Flatten the dough in the pan using plastic wrap - try to get the dough as flat as possible.
Chill for 1 hour.
Preheat the oven - 350 degrees.
Bake the shortbread for 22-25 minutes (depends on your oven) until the edges are lightly browned and the dough is completely opaque in the center.
Let cool on a rack for 20-25 minutes.
Unmold and cut carefully.
Shortbread will keep for 3 weeks in an airtight container. If you like to send cookies to friends and family - this is will arrive undiminished.

Shortbread dough - ready to bake in Nordic Ware Pan

8” x 8” Finished Shortbread - teaching moment - watch parchment paper - trim close to shortbread so you can lift it out but the paper doesn’t fold over while baking.