Doughnuts or Oliebollen?

Liberated by myself, isn't that the best feeling? In the first three hours after waking up this morning I had a ping pinging: don't have to, don't need to ladidadidaaaa....

Because I already had.

Already had my traditional bath in oil. Locked up in the small kitchen annex together with a frying pan and a huge bowl of batter. Radio blaring. Fleece sweater. Winter boots.

You guessed it, I baked my oliebollen yesterday. And as things go, not only oliebollen with raisins and currants, also plain ones, appelflappen (apple turnovers) and this year's success: donuts.

I loved baking these! Not only because you don't have to juggle a cookiescoop, almost liquid batter clinging to every surface, meanwhile praying that they will be nice, airy and dutifully will round out in the pan with hot oil. (Oliebollen bliss? Super round balls that will turn out of their own accord when they are done on one side..)

None of that, this is a sponge based sweet yeasted dough, after a first rise you make balls which rise a second time and then they go dunk dunk dunk into the frying oil.

Recipe:

( "Excellent cakes" by Dan Lepard)

makes 25 small ones

2 tsp yeast

175 ml warm milk

170 gr ap flour

280 gr strong white flour (bread flour) + extra for dusting

1 tsp salt

85 gr unsalted butter, diced and softened (I used 50 gr)

2 eggs

85 gr caster sugar + extra fine sugar for coating (I used 50 in the dough and mixed cinnamon and sugar for dusting)

grated zest of 1 lemon

1 tsp cinnamon

sunflower oil for deep frying

Sponge: whisk together yeast, milk and plain flour, cover and leave in a warm place until actively bubbling or risen by at least one-third.

In your mixer combine sponge, bread flour and salt at the lowest speed. Add butter one piece at a time, when fully incorporated mix in the eggs. Add sugar, zest and cinnamon and knead for 8 minutes. Turn to higher speed and knead for a further 2 minutes. It really takes some time for this dough to come together.

Turn out your dough (still sticky) on a floured surface and finish kneading by hand until you have a smooth elastic ball of dough with fully developed gluten. Leave to prove and double at room temperature. Approx. 2 hours.

Turn out on a floured (I prefer a very light oiling) surface, gently deflate, roll up and divide into 25 pieces. Roll the pieces into balls with a very tight surface and leave to rise in a warm place until doubled in size, 40 minutes or there-abouts. (On a floured tray covered with a cloth or plastic).

Heat oil for deep frying or use a deep fryer, temp 190C. Fry in small batches, turning after 1-2 minutes on one side. When done, drain on kitchen paper and coat the doughnuts while still warm. Put some caster sugar on a plate and turn them in the sugar to coat.Really very good, easy to work with, no hassle. I'd love to try them again with a jam-filling or maybe a glaze.. Or, or, or... make them savoury by using bacon and cheese... I can see some more donuts instead of our traditional oliebollen in New Years Eves to come. Closing down for now, preparing for our New Year's Eve.

Until then, I'd like to wish you a very Happy New Year, stay safe tonight, count your blessings and don't forget to have fun. Now and on the other side of 2009, in 2010!

Merry Christmas!

the Baking Soda family wishes you a warm and comfy Cristmas!

Why moose have green feet (and other cookies)

13-yr old and me decorating cookies.

Mom, wouldn't it be fun if we had green icing? Or red? It's Christmas... White is boring. The green I had wasn't exactly the Christmas kind of green but let's pretend. It's green and he was happy. How happy I found out in an instant.

Getting another batch from the oven, I turned and saw moose with green feet.

Me: What? But.. why? Why moose with green feet?

13: Sure they have green feet, figures

Me: "?"

13: Well. Like. They happen to live in swamps right? Well Dûh...

Me: "?!"

13: (sighs) Hence the green feet...tssk

Ooookaaay fast forward. There's another 13yr-old in this house and he enters the building:

13 #2: Hey, moose with green feet. That's fun! (chews and swallows) And good!

Me: would you believe your brother gave the moose green feet?

13 #2: Have you ever seen a moose upside down in a swamp?

Me: No!!

13#2: Ha, see? Now you know why!

13#1 and 13#2 make a high five and leave the kitchen.....

Chocolate-toffee slice, spreading the love

Oh boy and you thought you were done baking for the holidays? No way you're going to bake again?

Way!

Maybe I can convince you: easy, freezes perfectly, nice give-away. My kids strongly advise you not to. Give it away. (That's not Christmas spirit boys!) They changed their mind: bake up a double batch and consider giving one away. Tsk! Boys!

Recipe is found and copied from Recipegirl and she found and adapted it from: The Weekend Baker by Abigail Johnson Dodge

CHOCOLATE- TOFFEE SLICE

1 stick (4 ounces or 8 Tbsp. ) unsalted butter, at room temperature
1/2 cup (4 ounces) firmly packed brown sugar (I used soft light brown sugar)
1/4 tsp. salt
1 large egg yolk
1/2 tsp. pure vanilla extract
1 cup ( 4 1/2 ounces) all-purpose flour
5 ounces bittersweet or semisweet chocolate, chopped
3 Tbsp. heavy whipping cream **
1/2 cup packaged toffee pieces (I used peanut toffee pieces***)
festive sprinkles, optional

1. Position an oven rack on the middle rung. Heat the oven to 350 degrees F. Lightly grease the bottom and sides of a 9 1/2-inch tart pan with a removeable bottom. ****

2. In a large bowl, combine butter, dark brown sugar and salt. Beat with an electric mixer on medium speed until well-blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured, if necessary), pat the dough onto the bottom (not up the sides) of the prepared pan to form an even layer. Bake until the top looks dry and the dough begins to pull away from the sides of the pan, 25 to 27 minutes.

3. Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave (30 second bursts, keep stirring after each burst, until smooth). When the crust is baked, transfer the pan to the rack. Pour the warm chocolate ganache over the warm crust and spread evenly to within 1/2-inch of the edge (an offset spatula is a good tool to use for this). Scatter the toffee pieces evenly over the ganache and gently press them into the chocolate. If you’re using festive sprinkles, sprinkle those on top and gently press into the chocolate too.

4. Let cool completely until the chocolate is completely set, about 4 hours at room temperature or about 2 hours in the refrigerator. Remove the outer ring of the tart pan and cut the “cookie tart” into wedges. Serve the wedges chilled or at room temperature.

** Had to use quite a bit of milk to get my chocolate smooth and soft enough for spreading, however it didn't influence the end result, it was smooth and nice and exactly right in texture. I used a couverture quality bittersweet block of chocolate which I chopped and melted bain marie.

*** For my Dutch readers: toffee bit are non-existant here, (I had some hidden in my pantry, all the way from the USA) but do chop up a Mars/Milky Way bar or attack some chewy toffees with scissors, something like that.

**** Couldn't resist using my new rectangular tart pan with removable bottom, so I had a little left-over dough and chocolate ganache and used a mini springform (upper picture). My neighbors -an older couple- were happy!

Very much ginger cake

Loads of fresh ginger in this cake and although I really like ginger this looked like it was just too much of a good thing. I planned to take it to my parents; my dad happens to love ginger.
On second thought, and first sample, I'm happy this makes such a tall and large one so we can share, it's simply wonderful! The original recipe from is from "Room for Dessert" by David Lebovitz, is found here on Epicurious and here in grams. Yes, it really has 120 grams of fresh ginger in it, that's 4 imperial ounces for you.

Nothing rubbery, no hockey puck leaden-ness, and surprisingly with that amount it's not shout-in-your-face ginger. We really liked it a lot, I warned one of the ginger-fearing boys and he happily worked his way through a slice. No problem. The things I did in brown, my remarks at the bottom of the post.

Fresh Ginger cake

(from "Room for dessert" by David Lebovitz)

makes 1 9" round cake

4 ounces (120g) fresh ginger, peeled and finely grated (after grating I had 100 gr. fresh grated ginger)
1 cup (250ml) mild molasses (I mixed pear syrup, Dutch "stroop" and date syrup to 220 ml***)
1 cup (190g) sugar
1 cup (250ml) vegetable oil
2 1/2 cups (350g) flour

(added 1 tsp baking powder)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup (250ml) water
2 teaspoons baking soda
2 large eggs, at room temperature

Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.http://farm3.static.flickr.com/2701/4190160821_ff573996bf.jpg

Peel, slice, and grate the ginger. Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper and baking powder if using**.

Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

My notes:

* I used one of those ceramic dishes with protruding pins usually used to grate garlic, it makes a nice puree.

** It's not in the original recipe but I added 1 tsp of baking powder. My cakes have a habit of not rising and I didn't want to chance it after I used every bit of treacle/syrup/stroop in the house. Furthermore I'm not a fan of very moist cakes so this was my way of trying to prevent that. It worked great but by any means follow the original, this is just me.

*** It was really a matter of using up all kinds of thick syrups I had, but if you can't find molasses, a mix of treacle and golden syrup will work as well. For the Dutch: our keukenstroop!

Bread Baking Babes: Gravity got my Viennese Striesel

as it will get me, given time -or should I say: is already getting me? Even this lovely bread seemed to be wriggling to get out of the picture. (I was convinced I had better pics somewhere, apparently not so this is it, blurry as is). Another month of Bread Baking by the Babes resulted in an excellent choice from Katie who invited us all into her brand-new home-made nearly-finished Kitchen of the Month over at Thyme for Cooking. (Phew.. did you read that in one breath?).

Katie had to make a choice of baking in December... not an easy one. You can go either intricate and daring or equally delicious and deceivingly daring. Which Katie did.

She made us bake this wonderful sweet loaf of bread, filled with dried fruits and flavored with a little cinnamon and mace.

She even provided for a Christmas Martha moment when we had to braid: first a 4-strand braid, topped with a 3-strand braid, topped and finished with a twisted rope... and then my whole thing slip-slided away during oventime! Never mind, it looked as good as it tasted. Although when I read through my fellow Baking Babes posts I suddenly saw I had to drizzle and finish the bread with a glaze and chopped walnuts... Ai! Go and check my fellow Babes results -and better pictures- in the right hand side column!

My changes to the recipe were to substitute the candied cherries for cranberries, and adding a small amount of cedro/candied citron, "sukade" in Dutch, which I happen to like in these kinds of bread (and "oliebollen") and my children hate. Not enough to attack the bread as if there was no tomorrow... See, they asked if there was any cedro in it and I chose not to listen so they just ate.

That does the trick. Sometimes.

Furthermore I added quite a bit of flour to the dough which in retrospect maybe I shouldn't have done, I feel the crumb could have been more fluffy. All in all I really liked the subtle flavours in this one, it behaved very good toasted as well. Thanks Katie, another good one to our list!

No-one, certainly not us, would frown upon you for just braiding a nice fat 3-strand and bake as such. We're all for fun, it's about the aroma of a fresh baked loaf and enjoying the goodies! So go ahead and bake yourself and your family this nice Viennese Striesel, mention it at Thyme for Cooking and get your Buddy Badge in the mail.

Pear - scone cake (-ish sort of... but real good!)

350 gr (12 oz) plain (all-purpose) flour

1 tsp baking powder

pinch of salt

125 gr (4oz/1 stick) butter

130 gr (4 oz) granulated sugar

1 egg, beaten

4-8 tbs milk (I used 6**)

3 ripe pears, peeled cored and quartered (anjou or doyenne du comice)

1/2 tsp ground ginger

1/2 tsp cinnamon

lemon juice (enough to brush pear with; approx. 1 tbs)

milk to glaze, granulated sugar to sprinkle

** not sure if I need to use more as to get an easier dough to roll or just use the same amount of liquid and knead it longer.

Oven: 180C/350F, 24cm (9.1/2 inch) tart tin with removable base or spring form, buttered

Sift flour, salt and baking powder into a bowl. Rub in the butter with your fingertips until resembling coarse bread crumbs. Stir in the sugar, mix in the egg and enough milk to make a soft dough. Divide in half and roll each part into a round fitting your tart tin. One half is used for the bottom, the other will cover the pears.

(I tried rolling this dough but found it easier to push it over the base of the tin. Of course pushing the dough over the pears is harder hence the "rustic" look of my finished cake.)

Arrange the pear slices (quarters) on the dough and brush with lemon juice, sprinkle with cinnamon/ginger mixture. Roll, or spread out the second half of the dough over the pears. Score the dough with a knife around the pears so they will peek through the dough once baked.

Brush with some milk and sprinkle with a little sugar.

Bake for 45 minutes until golden.

Very nice when served warm for dessert with a little ice cream or whipped cream, equally delicious when cold with your mid morning coffee.

What I liked about it is that it's not too sweet, the crust has this nice bite/crumble and the pears are fragrant and still maintain their freshness. Very good!

Béééhh...

Het is stil... zo stil hier.

Kan geen enkel excuus bedenken behalve dan dat het makkelijker wordt om niet te bloggen naarmate het langer duurt. Kan ook niet bedenken hoe ik dat deed, voorheen. Het feit dat onze internet verbinding -en telefoon- net zo wisselvallig is als het weer is ook niet echt een excuus, hoogstens irritant en erg onhandig. Alhoewel... je houdt verbazingwekkend veelt tijd over zo zonder telefoon en internet.

Ik heb mijn huis gepoetst, achter de naaimachine gezeten, weinig brood gebakken, urenlang over bouwtekeningen en offertes gebogen gezeten, keukenbedrijven bezocht (en een keuken gekocht!!!), het is zover; we gaan eindelijk verbouwen! En jongens wat gaat het een puinhoop worden straks. Ik vrees met grote vreze....

Tot die tijd -en tot de eerste rekeningen binnenkomen- slapen we in ieder geval heerlijk.

Want een nieuw dekbed gekocht.

Lits Jumeaux.

Mega dus.

Vier seizoenen.

Dubbel mega dus.

Geen dons, geen polyester maar (h)eerlijke Texelse schapenwol. Voor alle duidelijkheid: dat is dus gevuld met wol.

Van schapen.

Milieuvriendelijk.

Ventilerend.

Veerkrachtig.

Warm in de winter (ja!)

en koel in de zomer (zou het?)

Heilzaam voor de spieren vanwege de lanoline=wolvet.

Daar had een belletje moeten gaan rinkelen....

Fijn he?

En het stinkt.

Naar schaap. Nee, naar heel veel schapen. In mijn bed. Wat zeg ik, onder mijn neus! Dát vertellen ze er nou net even niet bij. Toen wij ons de eerste nacht, vol verwachting klopt ons hart, onder het nieuwe dek nestelden, lekker frisse hoezen erop, was ik even stil.

Eh..echtgenoot?

Ruik jij ook schaap?

Echtgenoot rook ook schaap maar dat dondert niet hij slaapt toch wel. Het bleef nog lang onrustig aan mijn kant van het bed. Mopper mopper schapenlucht, getver, mopper. Uiteindelijk riep echtgenoot:

Ah joh, da's toch gezellig in deze tijd van het jaar, denk maar dat je in een kerststal ligt. Ja, met mijn neus in de *** van een schaap!

Ik krijg subiet hele andere ideeën waarom er géén plaats was in de herberg maar wél in de stal. Vind ik niet zo gek opeens.

Afijn het hele hussie hangt vrijwel elke dag buiten. Lekker luchten. Moet het niet gaan motregenen. Dan heb je nat schaap. En die stinken nog véél meer!

Béééééh!!