Maple Bacon Donuts

At HASHIGO ZAKE, the craft beer bar in Wellington. They had an event to sell Rogue Voodoo Donuts Maple bacon Ale with Maple Bacon donuts.
They asked me to make 50 maple bacon donuts.

 Problem.... I have never tried that donuts before. I could not imagine maple syrup and bacon taste together. If you are in Oregon State, you have tried it.
I have tried that beer before. It was sweet like maple and smokey.

Anyway I tried to make the donuts. I looked up recipe and photo on Internet.
That is photo I made it at first time. I brought them to the bar to try.

I needed to put more bacon and maple to improve them.

Then, Second one...

 I thought it was much better than before. But still they wanted to put more bacon to make it smokey.
But I needed to change the shape to make it like the original.

Finally I could make the recipe for beer donuts.

I found a interesting item.

Maple smoke extract

I put bit of  it into the dough and grazing to make it bit smokey

I write down recipe below. But if you want it to match with the beer, you can add some smokiness to the donut.

Maple Bacon Donuts

(make 10)

250g Plain flour

20g Sugar

3g Salt

1 tea spoon of dried yeast

3g Baking powder

1 Egg yolk

55g Water

40g Maple Syrup

20g Unsalted butter (soften)

60g Diced bacon

200g Icing powder sugar

Maple syrup

Water

5 slices of Bacon(cut in to 1/4)

1. In the dough mixer bowl, Put the ingredients except butter and diced bacon. 

Knead it 8 minutes until it becomes smooth. 

Add butter and knead it till butter combine well and get elastic and smooth. 

On the floured counter, combine the dough and diced bacon, knead it until it is completely combined. 

2. Put it in the container and put cover. Place it at the warm place (30℃) for 1hour until it becomes double size. 

3. Meanwhile cook the slices of bacon with frying pan until it gets crispy.
Cool it down.

4. Pour the dough on the floured counter, Deflate it and divide it into 5 pieces. Make them rough ball and rest them for 10 minutes.

5. Make them oval shape. Pat them your palm and make them flat lightly. 

6. Poof them at room temperature for 1 hour. 

7. Heat oil in the deep fryer or deep large, heavy sauce pan at 180℃.
Slide donuts in the hot oil, fry them each side until they become bigger and golden brown.  Remove them on the wire rack to drain oil.

8. Cool them down.
Meanwhile, make glaze. In a bowl, combine icing powder sugar and 2 table maple syrup, put a table spoon of water at a time until it become smooth but not watery. It was quite thick.

9. Once the donuts get cool down, dip them into the glaze. Top the bacon on top. Cool them down.

It is placed at Yeastspotting.

Maple Brioche Loaf

Before, I made stick danish loaf with 6x6x20cm loaf tins which I bought in Japan. 

I quite like them. I can make small size slices. It is perfect for tea time snack size.

 

 

I like maple syrup. When my friends go to Canada, I ask them to buy maple syrup for me. But it never work....they give me maple syrup flavour cookies.
One day I want to go Canada, then I want buy good quality one. 
Anyway, I buy the maple syrup by myself at the supermarket or international food shop.

It is first time to bake something with maple syrup. I have used it for pan-cake lots of times.
I put it into the brioche dough.

It has golden brown color crust and brownish soft crumb.
It smell rich butter maple aroma.  It is better to have toast and extra maple syrup.

Maple Brioche Loaf

(make 2 of 6x6x20cm loaf)

250g Bread flour

4g Dried Yeast

4g Salt

60g Maple syrup

1 Whole egg

1 Egg yolk

70cc Milk

Unsalted Butter 70g

Egg wash

1. In the mixer or bread machine, combine all ingredients except butter. Mix it 10 minute till it becomes smooth and elastic.  Then add butter and knead it for 8 minutes until combine butter well.

2. Put it into the container, then proof it at warm place (30℃) for 30 minutes. 
Wrap it with plastic wrap. Put it into the fridge (4℃) for overnight or 8 - 12 hours. 

3. Pour the dough onto floured counter, then deflate it, knead briefly. 

  Divide it into 8 pieces, preshape them into rough balls and rest it with cover for 20 minutes. 

 

4. Shape into final loaf. 

Pat the piece of the dough with your palm. Roll it out with a rolling pin, make it 15cm oval. 

Fold 1/3 sides.  
Fold it  1/3  up-side loosely. 

 

  Roll it down and place it sealing side down. 

Place 4 pieces each in the loaf tin. 

 5. Place them at warm place (30℃)　for 40 - 50 minutes...until the dough reach the top of tin. 
Preheat oven at 190℃.

 
6. Brush egg wash on the top.
Bake them at 180℃　for 25 minutes.

7. Take the bread out from tin while they are hot. 
Cool them down on the wire rack.

It is placed at Yeastspotting.

Cream cheese and orange sourdough bread

I was thinking to make bread with cream cheese. I needed to add something else. I got an idea to make sourdough starter with orange juice.

Bread is orange citrus aroma and creamy cheese flavor. When it is in the oven, it smells sooooo nice, mixture of orange and cheese aroma.

And it has golden crust and yellow - orange color soft crumb. 

I made French toast with it.

I have got a 10 x 10 x 20cm loaf pan. I used totally 500g of flour. 200g is for starter.

Cream cheese and Orange sourdough bread
(10x10x20cm　loaf pan)

Orange starter

200g bread flour

230g orange juice

pinch of yeast

The day before, in a container, combine bread flour, orange juice and yeast, and stir. Set it 10 - 12 hours to ripen at room temperature.

Final dough

300g Bread flour

8g Salt 

30g Sugar

120g Orange juice

20g Butter (soften)

150g Cream cheese (soften)

1. In the mixer or bread machine, combine all ingredients and orange starter except butter and cream cheese. . Mix it 10 minute till it becomes smooth and elastic.  Then add butter and cream cheese, knead it for 8 minitus.

2. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours).

3. Pour the dough onto floured counter, then deflate it, knead briefly. 

  Divide it into 3, preshape them into rough balls and rest it with cover for 20 minutes. 

 

4. Shape into final loaf.

Pat the dough and make it flat. 

Use rolling pin, make it 15cm x 20cm.
Fold 1/3 top part and 1/3 bottom part.

90°rotate the dough.

Roll it roughly. But seal it tightly with your finger tips.

Make 3 rolls, and put them into the loaf pan.

5. Place it into warm place (35℃) with cover, rise it for 3 hour till the dough becomes 70% of the loaf pan.

 Preheat oven at 200℃.

6. Put the lid on the loaf pan. 

Bake it 190℃ for 35 - 40 minutes. 

7. Take it out from the loaf pan. 

Cool it down on the wire rack. 

 

It is placed at Yeastspotting. 

Cinnamon Rolls 2

Finally I started a small bread baking class at my place. I was thinking to action something else about my bread baking. I started it on the weekend, twice or three times a month.

This is the first lessen, we made Cinnamon Rolls.
The class started with 2 people and me, in the small kitchen. It was first time to instruct how to make bread to other people.
I have written cinnamon roll recipe here, before.
But  I improved the recipe.

The shaping is inspired by the Japanese movie called '' Kamome Shokudo''.
This is the story about Japanese style cafeteria in Finland. The main actress was baking cinnamon rolls like those shapes.

I add more butter to make softer, and I put icing sugar to make sweeter.

This recipe is using bread mixer machine, but the lessen was kneading by hands.

Cinnamon Rolls 

Dough

300g High grade flour (bread flour)

30g Sugar

2g Salt

5g Dry instant yeast

1/2 Egg

150g Milk (lake-warm)

40g Unsalted butter (soften)

Filling 

15g Butter (soften)

20g Sugar

1 teaspoon Cinnamon powder

Egg wash

1/2 Egg 

1 tablespoon Milk

Icing sugar

icing sugar

water 

plastic wrap

Prepare

• Combine filling sugar and cinnamon powder. 
• Put baking paper on the baking tray. 
• Combine egg and milk for egg wash. 

1. In the stand mixer bowl or bread machine, combine flour, sugar, salt and dry yeast. Add egg and milk, then mix it until it become smooth and elastic about 10 minutes.
Add butter, and mix it another 7minutes. The dough becomes very soft and elastic. It can be stretched a paper thin '' windowpane''

2. Put it in the bowl and cover with plastic wrap. Place it at the warm place (30 - 40℃) for 50 - 60 minutes until it becomes double size.

3. Pour it on the floured counter, deflate it and fold it. Roll it out about 30cm x 30cm with the rolling pin.

4. Apply butter and sprinkle cinnamon sugar. Roll it up and seal it tightly.
Cut it into 6 pieces like below.

Press the triangle top part with your little fingers. fingers.

Put them on the baking tray.

5. Place the baking tray at the warm place (30℃) for 40 minutes.

6. Preheat the oven at 190℃.
Apply egg wash.
Bake them at 180℃ for 15 - 20 minutes until they become golden brown.

7. Cool the down on the wire rack.

8. Once they got cool down, you can decorate icing sugar.
On the plastic wrap, put icing powder sugar how mach you want. Add water little by little and mix until smooth and spreadable. Wrap it up, and make a hole with a tooth pick. Squeeze and decorate them with icing sugar.

It is placed at Yeastspotting.

Muesli Loaf

I had moving house after new year. This bread is the first one at my new kitchen.
My new kitchen gets lots of sunshine and bigger than before. It is a not gas oven, unfortunately. But it has high power and works well for me. I love it.

I made toasted Muesli.  Oats, pumpkin seeds, sun flower seeds, almond and dry banana chips,almond, dry prune and raisin. 

I roasted oats and seeds, almond, then I added dried fruits. 
I have it for my breakfast with yogurt and honey. 

Of cause, I made bread with the muesli.

The decorated almond on the top got burn.....
But it seems OK. 

It contain lots of fiber and seeds and almond give it texture crunchy. 
I love it have with honey and butter.

I made it with whole meal flour sour dough starter. It makes brownish crumb. 

Muesli Loaf

Sour dough starter

100g Whole meal flour

100g Water

Pinch of yeast

Final dough

300g Bread flour

8g Salt

10g Honey

195g Water

All starter

120g muesli 

Muesli for decorating

1. The day before, in a container, combine whole meal flour, water and yeast, and stir. Set it 10 - 12 hours to ripen at room temperature.

2. In the mixer or bread machine, combine all ingredients except muesli. . Mix it 10 minute till it becomes smooth and elastic.  Then add muesli, and knead it till it is completely combined.

 3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 8 - 12 hours). 

4. Pour the dough onto floured counter, then deflate it, knead briefly. 

Preshape it and rest it with cover for 20 minutes. 

 

5. Shape into final loaf, make it oval ball. Sprinkle enough flour onto a basket. Put the dough into the floured basket.

6. Place it into warm place (35℃) with spray water, rise it for 1 - 2 hour till it becomes double size. Preheat oven at 230℃ with the baking tray.

7. Take the baking tray out. Put the dough on the floured baking tray as upside down the basket. Spray water a lot. Sprinkle muesli. Score slant line on the dough with a sharp knife. 

 

8.  Put the dough at 220℃ with steam with 10 minutes, 180℃ for 10 minutes, 160℃ for  5 minutes until it becomes well brown.

9. Cool them down on the wired rack.

I post it at Yeastspotting.

Stick Danish Loaf (6 x 6 x 20 cm)

I collect the bread and cake tins. These are small size loaves tins. It is a 6cm x 6cm x 25cm loaf tin.
I got them when I went to Japan on November. I was away NZ for 2 weeks, and I was visiting my family and friends in Japan.

This is a small square and long loaf tin. It is cute!! I made Danish loaves with them at first.

This loaf is laminated with butter. Crust is crispy like pastry, and crumb is soft with full of buttery taste.
On the process, it takes lots of works and time. I folded the dough twice. Compare to croissant, it is folded 3 times. Because I wanted to enjoy soft crumb. I made less fold.

I needed to keep the dough cool.  Butter starts to melt from 40℃. Even handling with my hands, it starts to melt. So after fermenting, one step processing and rest it in the freezer. 

And I mixed bead flour (11% protein) and plain flour(10% protein) to make crust crispy and light.
But it is possible to make it with only bread flour.

Stick Danish Loaves

(makes 2 of 6cm x 6cm x 25cm loaf tin )

Dough

80g Plain Flour (10% protein)

200g Bread Flour (11% protein)

30g Sugar

5g Salt

3g Instant dried yeast

20g Egg yolk (1 egg yolk)

138g Milk

20g Unsalted butter

Unsalted butter 100g (room temperature)

Egg wash (egg yolk and milk)

1. On the floured counter(put enough flour on the counter and the rolling pin), roll out the butter in a 15cm x 18cm rectangular.
Sprinkle flour on top, wrap it with plastic wrap and place it in the fridge.

2. In the mixer or bread machine, combine the all dough ingredients except butter. Knead it 10 minute. Add butter, and knead it another 5 minutes, it can be stretched a paper thin“windowpane.

3. Transfer the dough in a container with cover and proof it  at warm room temperature for 1hour, until it becomes double size.
Then transfer it in the freezer for 15 minutes. 

4. Pour the dough onto floured counter, then deflate it. 
Roll it out with rolling pin in 32cm x 20cm. 
Place the butter sheet on it.

Fold in 1/2. Seal it tightly with your finger tips and take air out.

Pound it with rolling pin gently to adjust the dough and butter. Wrap it up, place it in the freezer for 10 minutes.

5. Place it back on the floured counter. Retate it. It might be hard to roll it out at first. Pound it, Gently and slowly, roll it out in 40cm x 20cm.

Fold it in 1/3. Wrap it and place it in the freezer for 10 minutes.

6. Repeat 5 process. After wrap the dough, place it in the fridge for 20 minutes.

7. On the floured counter, roll it out in 30cm x 30cm square.
Cut into half. 

Roll it from cut side.

8. Cut them into half but don't cut completely.
Twist and braid it. 

Set them into the oil coated tins.

9. Place them with on the warm place(30℃) for 60 minutes. Try not to dry the dough out.
Preheat oven 200℃.

10. Brush the egg wash.
Bake them at 200℃ for 20 - 25 minutes until it becomes golden.

11. Cool it down on the wire lack. Take them out from the tins.

I placed it at Yeastspotting.