Buttermilk Blueberry Muffins
This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer's Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too.
Shawn's link is:
Nancy's Link is:
BUTTERMILK BLUEBERRY MUFFINS
Makes 1 ½ dozen
5 Tbsp. Butter or Canola or Vegetable Oil
1 cup Sugar
2 large Eggs
½ tsp. Vanilla Extract
1 Tbsp. Baking Powder
½ tsp. Baking Soda
3 cups Cake Flour
½ tsp. Salt
1 tsp. Lemon Zest
1 cup Buttermilk
1 cup Frozen Blueberries
PROCEDURE:
1. Pre-heat Oven to 350 degrees and gather all ingredients together.
2. Mix Sugar, lemon zest, oil or butter, vanilla and egg together until soft and thick.
3. In a separate bowl, mix Baking Powder, Cake Flour, Salt and Baking soda together. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Add dry ingredients to wet mixture, alternating with Buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Fill any unfilled spots in muffin containers with water to ensure muffins cook evenly.
8. Cook in the oven for approximately 15 minutes and remove from oven and let cool for 1 to 2 minutes before removing from baking pan.
Anna Olson Makes Chocolate Babka LIVE | Live with Anna Olson
Anna Olson make Chocolate Babka live!
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Recipe
Makes one 9 × 5-inch (2 L) loaf (12 to 16 slices)
Prep Time: 25 minutes, plus rising
Cook Time: 70 minutes
Ingredients
Babka Dough
3 cups (450 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp fine salt
2¼ tsp (1 pkg) instant dry yeast
¾ cup (175 mL) 1% or 2% milk, heated to about 115°F (46°C)
1 large egg, room temperature
½ cup (115 g) unsalted butter, room temperature, cut in pieces
4 oz (125 g) cream cheese, room temperature, cut in pieces
Filling
¼ cup (60 g) unsalted butter, room temperature
¼ cup (50 g) granulated sugar
1 tsp ground cinnamon
4 oz (120 g) dark couverture/baking chocolate, finely chopped
Directions
1. For the babka dough, measure the flour, sugar and salt into the bowl of a stand mixer fitted with the hook attachment, then stir in the salt. Add the yeast and then add the warm milk and egg. Mix at low speed until the dough is half blended, then add the butter and cream cheese a few pieces at a time. Increase the speed by one level and mix until the dough looks smooth, about 5 minutes. Transfer the dough to an ungreased bowl and cover the top of the bowl. Let the dough sit on the counter until it doubles, about 90 minutes.
2. For the filling, stir the butter, sugar and cinnamon together and set aside.
3. Lightly grease a 9 × 5-inch (2 L) loaf pan and line it with a piece of parchment paper, letting the ends hang over the long sides of the pan.
4. On a lightly floured surface, roll out the dough to a rectangle about 12 × 18 inches (30 × 45 cm). Spread the sugar-cinnamon butter over the surface of the dough (1) (it will be a thin layer, and don’t worry if there are a few gaps) and sprinkle the chocolate over the top (2). Starting from a short side, quite tightly roll up the dough into a cylinder (3).
5. Use a chef’s knife to cut the dough in half down the length of the cylinder. Separate the two lengths of dough and set them side by side with the cut sides turned away from each other. Twist the two pieces around each other (4), alternately crossing them over and under each other, to create a helix. The dough will stretch as you twist. Cut the helix in half and then twist the two helixes together (5).
6. Drop this twisted dough into your pan (it may not look pretty or precise at this point) (6) and cover the top of the “loaf” loosely with plastic wrap. Let the dough sit on the counter for about 45 minutes, until it no longer springs back when you press a finger into it.
7. Preheat the oven to 375°F (190°C). Uncover the loaf and bake it for 30 minutes, then reduce the temperature to 350°F (180°C) and bake for another 30 to 40 minutes, until the loaf is a deep brown on top and, if you gently peek between a few layers in the centre, you can see that the babka is no longer doughy.
8. Cool the babka in its pan on a cooling rack for 20 minutes, then carefully turn it out of the pan onto the rack to cool completely before slicing. The babka will keep, well wrapped, on the counter for up to 3 days (although it is best enjoyed within 24 hours of baking; it makes good toast or French toast after that).
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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Recipe on the Back Ep 8: Apple Walnut Cake
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