background preloader

Zoe Bakes — Eat dessert first

Zoe Bakes — Eat dessert first

Heat Oven to 350 - VANIGLIA - storie di cucina Swedish Tea Log Recipes - Yeast Coffee Cake Recipes - Sweet Bread Coffeecake Recipes I adore this recipe. This rich yeast coffee cake filled with brown sugar and nuts is traditional at every family gathering. I increased the amount of filling and frosting from the original recipe to make the coffeecakes even richer. I also doubled the recipe, otherwise there just isn't enough to go around! Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour, 10 minutes Yield: Serves 12-14 Ingredients: 2 pkg. active dry yeast1/2 cup warm milk4-1/2 cups flour1/4 cup sugar1 tsp. salt1 cup butter1/2 cup heavy cream2 eggs1/2 cup dried currants1/2 cup butter, softened1 cup brown sugar1 cup chopped pecans1/2 cup butter3 cups powdered sugar1 tsp. vanilla4-6 Tbsp. heavy cream Preparation: Dissolve yeast in warm milk and let sit for 5 minutes until bubbly. For filling, cream 1/2 cup butter and brown sugar until smooth. Divide dough into 6 parts. Let rise in warm place until light, about 45 minutes. For frosting, heat 1/2 cup butter in heavy saucepan.

Willow Bird Baking Sugarcrafter Local Milk | A Cast Iron Skillet & A Camera Chocolate Marble Bread Recipe Chocolate Marble Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper. Melt the chocolate and coffee, in a stainless steel bowl that has been placed over a saucepan of simmering water. In a separate bowl, whisk or sift the flour with the baking powder and salt. In your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc.). Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Makes 1 loaf. View comments on this recipe on YouTube

David Lebovitz