So.... I thought about making Paczki (Polish jam filled doughnuts) but have decided we will make Kanelboller instead. What is it you ask? Norwegian cinnamon buns with a twist -literally. These Scandinavian treats are made with cardamon in the dough as well as cinnamon in the filling, they are a nice alternative to the sweetness of traditional cinnamon buns.
I found this description on a fabulous blog www.thanksforthefood.com (a Norwegian food blog). She really knows what she's talking about. Norwegian kanelboller are a staple in every bakery and cafe in Norway. They are essentially a sweetened, cardamon scented dough, leavened with yeast and baked with a cinnamon sugar filling. Boller come in several varieties, including ones with raisins, chocolate or cinnamon and sugar baked in, as well as plain varieties. They are common and beloved – and for good reason. Boller are usually served along side the seriously strong coffee served in Norway and eaten for a snack or during Sunday afternoons. While this recipe can be made my hand, using a standing mixer will make your life much (much) easier. All ingredients must be room temperature, including the butter and eggs.
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Moving on to yeasted breads, we are going to keep with the Italian pastries. This time from the toe of the boot, Calabria- we're making cuzzupe. I understand if you've never heard of this seasonal delicacy, if not for my best friend (45 years) Rosella and her momma Italia I would be missing this joy. Cuzzupe is a combination of bread and cake, topped with a glaze and sprinkles. Just before baking, a raw dyed egg is placed in the middle and it cooks as it bakes. In Italy, Italian Easter Bread is known as Pane di Pasqua, But, depending on what region of Italy you’re in, Easter Bread may have another name! In the Calabria region in the Southwest, it’s known as Sguta, cuzzupa, or cu l’ovo, where in other regions it’s called Scarcella or Gurrugulo. Each version is a little bit different. (Information from https://www.letseatcake.com/italian-easter-bread/) It's time to move on to our next recipe. We are working on Yeast breads next, as a warm up we are making the one hour breadsticks you made for the open house (except you get to eat these ones). Work quickly so you may finish them today.
Remember when we watched Chef? Carl Casper took his son to Cafe du Monde in New Orleans, the beignets were so tempting. Deep fried pillows of carbohydrate heaven! I searched the internet and found a recipe by Bobby Flay, lets try.
Last week we experimented with changing ingredients in our standard cookie recipe, the rest of the month we will be trying healthier baking recipes. Our first recipe will be Greta's Gluten free Miracle Brownies, from the Looneyspoons cookbook, pumpkin makes this recipe higher in fibre than traditional brownies.
We will also be making the following recipes (however I don't know in what order): Breakfast bars, Cranberry Orange Scones, Bananaberry bomb muffins, Pizza (you need to bring toppings), and finally Chocolate Quinoa cake. Don't forget to document everything and to reflect upon the labs, and what you have learned from this unit. Your website is the evidence of your growth in the baking lab. We are covering core competencies as well as your numeracy and literacy components and practising for our final exam. After our healthy January, Mr. Kinoshita and Ms. Lewis have planned a unit based on yeast. We will start out with foccaccia. Moving on to a blog post, you will be making a comparison of New York and Chicago style pizzas, (we will supply cheese and sauce). UBC isn't just a great university, they have fabulous cinnamon buns and we will try to re-create them. February 13 was Fat Tuesday in New Orleans so we will honour this fun city and make their world famous beignets. Rounding out the last couple of weeks before spring break, you will now make your fancy bread recipe to share with the class in a bread bonanza.
Ok, now this is cool. Siggi has certainly figured out how to harness the earths energy for a unique method of baking bread.
During our next class we will be watching the following documentary on breads. Once finished you will have time to finish your study guide and perhaps elaborate a little more than one word answers.
As we finish off our healthier baking month, we are studying flour and mixtures using the textbook Food for Today , Chapter 21, fill in the study guide with the answers from the textbook. Remember my method of studying 5 times but only reading once? Here it goes again.
Follow these instructions for reading a textbook and this is the easiest, most efficient way to study. Remember - work smarter not harder! Once you have completed your study guide you will summarise the information into your own words and post it on your blog. I want you to refer to your healthy recipe and soon to be...breads. The summary should be between two and three paragraphs. Check your spelling and grammar. |
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