Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person
Claire Saffitz Makes Walnut Maple Sticky Buns | Dessert Person.
Is there such a thing as a sweet, sticky, nutty bun that doesn’t put you down for the count? Claire set out to find it! After much testing, this is her ideal sticky bun, a soft, nutty, maple-y swirl scented with cardamom and orange zest. Claire thinks it’s a whole lot better than a giant, overly sweet Cinnabon cinnamon roll, although — ahem — some family members disagree. It’s a family affair this episode!
#ClaireSaffitz #DessertPerson #StickyBuns
Special Equipment:
13 x 9-inch pan (preferably metal), stand mixer (for the Sweet Yeast Dough)
Ingredients:
Walnut-Maple Sticky Buns:
2 cups walnut halves or pieces (7 oz / 200g)
1/2 cup maple syrup (5.6 oz / 160g)
Seeds scraped from 1 vanilla bean or 2 teaspoons vanilla extract
1/2 cup plus 1/3 cup packed light brown sugar (5.8 oz / 165g)
8 tablespoons unsalted butter (4 oz / 113g)
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1 tablespoon finely grated orange zest
Sweet Yeast Dough (page 344), chilled
All-purpose flour, for rolling out
Sweet Yeast Dough:
1 cup whole milk (8 oz / 227g)
1 1/2 teaspoons active dry yeast (0.18 oz / 5g)
4 1/2 cups all-purpose flour (20.6 oz / 585g)
1/3 cup sugar (2.3 oz / 66g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
10 tablespoons unsalted butter (5 oz / 142 g), cut into 1-inch pieces, chilled
3 large eggs (5.3 oz /150g)
Video Breakdown:
0:00 Start
0:12 Intro to Walnut Maple Sticky Buns
0:31 Dessert Person Intro Animation
0:49 About Walnut Maple Sticky Buns & Origin Story
1:26 Ingredients & Special Equipment
2:05 Make The Sweet Yeast Dough Recipe
8:24 Make The Sticky Topping
11:23 A Cat Appears!
11:29 Sound Guy Mike Meow's Like A Cat
13:50 Form The Buns
18:00 Bake The Walnut Maple Sticky Buns
20:00 Claire's Brother-In-Law Nick San Fillipo Gives Review
20:30 Claire Saffitz Reviews
22:14 Claire's Sister & Nephew Review
25:05 More Cat Content For You!
Find Dessert Person Online:
Claire Saffitz on Instagram:
Dessert Person Merchandise:
For Other Penguin Random House Books:
Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Kyu Nakama
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Recipe Showing |Apple Raisin Walnut | With Silicone Muffin Pan
Buy the KD Silicone Muffin Pan:
Recipe for,,,Apple Raisin Walnut,Gluten-Free Muffins,
Cherry Nut Cake Recipe: The Chef's Pantry with Anna Rossi
We are joined by Amy Traverso Food Editor for 'Yankee Magazine' and co-host of 'Weekends with Yankee' on WGBH. We are making her Cherry Nut Cake with a Whisky Cocktail- a treat she serves every year on Christmas morning. #TheChefsPantry
BAKE WITH US:
Mom’s Cherry Nut Cake
Recipe by Amy Traverso
Total time: 70 minutes
Hands-on time: 20 minutes
Makes: 8 to 10 servings
Ingredients:
2 cups all-purpose flour, plus more for the pan
2 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
8 ounces cream cheese, at room temperature
1 1/4 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup halved maraschino or other pitted, canned (or jarred) cherries (not cherry pie filling), with all but 3 tablespoons of their juices drained
2/3 cup chopped walnuts
Garnish: Powdered sugar
Method:
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Preheat your oven to 350° and set a rack to the middle position. Grease a standard 12-cup Bundt pan with the butter, then dust all over with the flour. Shake out any excess flour. Set the pan on a baking sheet and set aside.
In the bowl of a standing mixer, cream the butter and cream cheese for 1 minute. Add the sugar and mix on medium speed until light and very fluffy, about 5 minutes. Scrape the bowl. Lower the speed and add the eggs one at a time, scraping between additions. Still on low speed, add the vanilla and almond extracts. Staying on low speed, add the flour mixture and stir until blended, then add the cherries with their reserved juices and the nuts.
Pour the batter into the prepared pan and transfer on the baking sheet to the middle rack of the oven. Bake until the cake is fragrant and golden brown and a cake tester comes out clean, 45 to 50 minutes. Let cool, then dust with powdered sugar and serve.
Apple, Pear and Walnut Stuffed French Toast with Nicole Friday | The Kitchen | Food Network
Stuff your next batch of French toast with delicious ingredients like apples, pears and walnuts and you'll NEVERRRR go back ????
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream even more episodes:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Follow Nicole:
Apple, Pear and Walnut Stuffed French Toast
RECIPE COURTESY OF NICOLE FRIDAY
Level: Easy
Total: 1 hr 10 min
Active: 1 hr
Yield: 12 slices
Ingredients
Fruit-Nut Mixture:
5 tablespoons unsalted butter, softened
2 Gala apples, peeled, cored and chopped
1 pear, peeled, cored and chopped
2 tablespoons finely chopped walnuts
1/2 teaspoon ground cinnamon
French Toast:
1 dozen large eggs, lightly beaten
2 cups whole milk
6 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 teaspoons grated nutmeg
1/2 teaspoon salt
1 tablespoon pure vanilla extract
1 day-old (or slightly older) loaf challah bread, cut into 1-inch-thick slices
8 tablespoons (1 stick) unsalted butter, for cooking
Pure maple syrup, warmed, for serving
Directions
For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#NicoleFriday #FrenchToast #TheKitchen #FoodNetwork
Apple, Pear and Walnut Stuffed French Toast with Nicole Friday | The Kitchen | Food Network
How to Make an Elegant Pear-Walnut Upside Down Cake
Erin teaches Bridget how to make a new twist on upside down cake with pears.
Get the recipe for Pear-Walnut Upside Down Cake:
Buy our winning food processor:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Mini Apple Walnut Strudels (eggless)
????SUBSCRIBE to my channel:
Mini Apple Walnut Strudels - These incredible strudels, with soft, melt-in-your-mouth pastry filled with perfectly spiced, rich, apple-walnut filling, are one of the favorite fall desserts in my house ????
Ingredients:
For the dough:
14.1 oz (400 g) all-purpose flour
4.6 oz (130 g) sugar
1/2 tsp salt
2 tsp vanilla sugar
8.11 oz (230 g) unsalted butter, chilled, cut into small pieces
3.5 oz (100 g) Greek yogurt
For the filling:
6.7 oz (190 g) grated apples
1.41 oz (40 g) sugar
1 tsp ground cinnamon
2 tsp vanilla sugar
3.5 oz (100 g) ground walnuts
1.05 oz (30 g) sugar
1.35 fl oz (40 ml) hot milk
powdered sugar for dusting
Line baking tray with parchment paper.
Stir together flour, sugar, vanilla sugar and salt.
Incorporate butter until mixture resembles coarse crumbs.
Add Greek yogurt and knead the dough with your hands.
Cut the dough in two, wrap each part in plastic wrap, shape into a rectangle and refrigerate for an hour.
Meanwhile, prepare the apple-walnut filling.
Cook together grated apples, sugar, vanilla sugar and cinnamon until the juice evaporates. Allow to cool slightly.
In a bowl, stir together walnuts and sugar. Add hot milk and mix well to combine.
Add apple mixture to walnut mixture and stir well.
Let the filling cool on room temperature, then refrigerate for minimum 30 minutes.
Lightly flour the dough on both sides. Roll out each piece of dough between two sheets of parchment paper, into a rectangle 30 x 22 cm.
Cut each rectangle into half.
Place 1/4 of the filling alongside one longer edge of each rectangle (there are 4 rectangles now).
With the help of parchment paper, roll the dough around the filling and seal the edges.
Transfer strudels to the prepared baking sheet, seam side down.
Place parchment paper over the strudels and press gently using a rolling pin to flatten slightly. Refrigerate for 30 minutes.
Preheat oven to 350 F (180 C)
Use a sharp knife to make cuts on top of each strudel,about two inches apart, but don't cut all the way through.
Bake in preheated oven for about 30 minutes.
Strudels should remain pale and the edges very lightly browned.
Allow to cool for 1-2 minutes then cut the strudels all the way through while still hot.
Dust generously with powdered sugar.
Keep refrigerated.
???? SUBSCRIBE to my channel:
Follow me:
INSTAGRAM:
FACEBOOK:
TWITTER:
GOOGLE+:
PINTEREST:
Music: