Apple Pies

I haven't blogged in 2 weeks!?!? Yikes. I have been baking, not as much as I would love to but I have been! I just haven't gotten down to blogging. So here is a quick and dirty recipe for simple apple pies (adapted from Williams-Sonoma) that are great for breakfast. I didn't even take a lot of photos of these pies because I have been rather out of sorts lately. I'm still figuring out what it is that is happening.

Apple Pies

(bakes 16 pies of 5cm diameter)

- 2 1/2 cups flour

- 1 teaspoon + a pinch of salt

- 2 tablespoons white granulated sugar

- 2 sticks unsalted butter (cold)

- 6 to 8 tablespoons ice water

- 3 red apples

- 2 tablespoons ground cinnamon

- coarse sugar for sprinkling

Egg wash:

- 1 egg

- 1 tablespoon water

1. Whisk together flour, 1 teaspoon salt and white sugar.

2. Make sure the butter is cold - cut it into small cubes and add it to the flour mixture.

3. Beat it until it resembles coarse crumbs (this could take up to 5 - 8 mins).

4. Mix in 6 tablespoons of ice water until the dough comes together and it shouldn't be sticky. If it doesn't add another 1 to 2 tablespoons of ice water, one teaspoon at a time until the dough comes together.

5. Divide the dough into 2, shape them into disks and cover it with plastic wrap. Refrigerate it for 2 hours.

6. Meanwhile, chop the apples into small cubes and mix in the ground cinnamon.

7. Preheat the oven to 400 degrees F. When the dough is ready, take them out and let it come to room temperature after 15 mins. Then, on a lightly floured surface, roll out one of the disks to 1/16 inch thick.

8. You can use a cookie cutter of a round shape or oval shape to cut out the dough. Place the cut outs on a baking tray lined with parchment paper. Repeat the same with the other disk of dough.

9. Scoop 1 - 2 tablespoons of chopped apples onto the cut outs. (I only had about a tablespoon of chopped apples and I found it to be too little). Then brush the edges with the egg wash.

10. Use another cut out to cover the ones with the chopped apples and make indents all around the edges with a fork. Then brush the tops with the egg wash and sprinkle coarse sugar all over.

11. Bake for 20 mins until the top is golden brown.

I just realised nothing of the first paragraph made sense right? Ha! In short, I have been feeling quite "all over the place". I dropped an egg last week, I dropped a tray of muffins while taking it out from the oven, the kitchen is in a bigger mess than usual when I bake because I seem to have left my brain somewhere else these days. And now I can't even seem to write a proper posting! ARGH!!!!!

Raisin Swirl Bread

I love anything with raisins...raisin buns, raisin cookies and raisin bread!!! Me loves raisins. I was that kid who always had a small box of Sunsweet raisins in her hand. Everytime I come across a recipe with raisins I need to pace myself or I'll just end up baking raisin baked goods week after week. And I've been excited about this recipe since I bought Dorie Greenspan's Baking: From My Home To Yours last year.

After a few weeks of trying my hand at baking breads, I dare say I am getting better at it. This week's bread was definitely a better texture than all my previous breads. It was super yummy, and straight out from the oven - it was soft, fluffy and smelt soooo good! If raisins and cinnamon are not enough for you, spread some butter or marmalade and it'll be just as yummy, if not even more yummy!

Raisin Swirl Bread

(Bakes a 9 inch loaf)

Bread:

- 1 1/4 cup milk (at 100 degrees F)

- 1 packet active dry yeast

- 1/4 cup + a pinch of white granulated sugar

- 4 tablespoons unsalted butter (at room temperature)

- 3/4 teaspoon salt

- 1 egg

- 1/4 teaspoon vanilla extract

- pinch of nutmeg

- 3 3/4 to 4 cups flour

Raisin swirl:

- 1 tablespoon sugar

- 2 teaspoons ground cinnamon

- 2 teaspoons unsweetened cocoa powder

- 1 cup dark raisins

- 3 tablespoons unsalted butter (softened to a spreadable consistency)

1. Bread: Combine the yeast, pinch of sugar and 1/4 cup of warm milk in a small bowl, stir to dissolve the yeast and let it stand for 10 mins. The mixture MUST foam. (If it doesn't, throw it out and start again with another packet of yeast.)

2. In another bowl, beat together the butter, 1 cup warm milk and 1/4 cup sugar for 2 mins. (The mixture will curdle, and it will remain to curdle until flour is added later on.)

3. Add the salt, egg and vanilla extract and beat for 1 min.

4. Add the yeast mixture and beat for another minute.

5. Add 2 3/4 cups of flour and mix it in with a rubber spatula until it is a sticky mix.

6. Add another cup of flour and mix the dough until it comes together being less sticky.

7. Dump the dough out onto a lightly floured surface and knead in another 1/4 cup of flour, 1 tablespoon at a time (if needed). Knead the dough for 5 mins and then form it into a ball.

8. Butter a large bowl, and place the dough in it, turning the dough all around to butter the it at all sides.

9. Cover the bowl with plastic wrap and let it rest in a warm place for 1 1/2 hours until it doubles in size.

To be sure that the dough has risen enough, gently push a finger into the dough and the indent should remain. If it doesn't cover it again and let it rise for another 1/2 - 1 hour.

10. In the bowl, punch the dough down by pushing your fist into the middle of the dough first, followed by the sides.

11. Then turn the dough out onto a lightly floured surface and roll it out to a 18 x 12 inch rectangle.

12. Raisin swirl: Combine the sugar, ground cinnamon and cocoa powder.

13. Using your fingers, spread 2 tablespoons of softened butter all over the dough. Then sprinkle the cinnamon mixture evenly. Lastly, scatter the raisins and gently push the raisins into the dough.

14. Butter a 9 inch loaf pan. Then, starting at the short end of the dough, roll up the dough snugly, tuck the sides under and place the dough into the loaf pan with the seam side down.

15. Cover it loosely with parchment paper and let it rise for 45 mins at a warm place. It should rise to just above the edge of the loaf pan.

16. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper and place the loaf pan on it. Then, melt the remaining tablespoon of butter, and brush the top of the dough with it.

17. Bake in the oven for 20 mins. And then cover the top of the loaf pan with aluminium foil and continue to bake for another 25 mins. The top should be golden brown and when you tap it, it should make a hollow sound.

Let it cool for 5 mins, then invert it out onto a wire rack and let it cool for 20 mins before you slice the bread.

I kept the entire loaf to myself and finished it over the weekend...I think I am falling in love with breads more than cakes! Yikes!

Lemon Strawberry Muffins

If you have 1 hour to bake, you have to jot this recipe down. It's all the time you need, just 1 hour!

With the huge box of strawberries I bought from the farmers' market, I decided that strawberry muffins would be the best way to finish the strawberries off with! I also have a lil lemon juice and zest to bring out the best flava.

Caution though, you must bake with the best strawberries, they have to be really sweet or you might end up with a kinda sour muffin rather than sweet.

Lemon Strawberry Muffins

(bakes 16 muffins)

- 2 1/2 cups flour

- 3/4 cup white granulated sugar

- 2 teaspoons baking powder

- 1/4 teaspoon baking soda

- 1/4 teaspoon salt

- 2 tablespoons lemon juice

- 1 tablespoon lemon zest

- 1 egg

- 3/4 cup buttermilk

- 2/3 cup canola oil

- 1 teaspoon vanilla extract

- 1 1/2 cups chopped strawberries

1. Preheat the oven to 375 degrees F. Line the muffin tray with paper liners.

2. Whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest.

3. In another bowl, whisk together the lemon juice, egg, buttermilk, canola oil and vanilla extract.

4. Fold in the flour mixture.

5. Fold in the chopped strawberries.

6. Fill the muffin cups with the batter.

7. Bake for 20 mins.

I'm blogging super fast than normal because this is what baking these muffins will be like - SUPER FAST!

Hot Cross Buns

Happy Easter!!!! I'm not a big tradition kinda person and most of the time I don't really enjoy festivities unless it just means hanging out with your immediate family and loved one. I'm not one for big parties and big groups of strangers or semi-strangers. However, I am a big big big huge huge huge fan of traditional food for whatever occasion and festivities. *salivates* So I baked hot cross buns for Good Friday/Easter!

To be honest - I never heard of serving hot cross buns on Good Friday or Easter until a month ago. In fact, I have not had one either. And since I am learning how to bake bread, it's the perfect baked good for the Good Friday afternoon. Hot cross buns are laced with all spice, nutmeg, cinnamon and raisins. How can I resist sweet buns with raisins?

These buns are traditionally served on Good Friday, but I think these days, people serve it on Easter too. And since it is just me and one other boy, we have these buns over the entire holy weekend. The buns are also crossed on the tops which symbolically represents the Cross of Christ and the Crucifixion. You can make the cross, pipe the cross with flour paste and bake or you can make the cross, bake the buns and then pipe the paste while the buns are cooling.

Hot Cross Buns

(bakes 12 buns)

Buns:

- 3/4 cup milk

- 1 pack (1/4 oz) active dry yeast

- 1/2 teaspoon white granulated sugar

- 3 1/2 - 4 cups flour

- 1/4 cup light brown sugar

- 4 tablespoons unsalted butter (softened)

- 2 large eggs

- 1 teaspoon ground cinnamon

- 1/4 teaspoon allspice

- 1/4 teaspoon nutmeg

- 1/2 teaspoon salt

- 3/4 cup raisins

Egg wash:

- 1 large egg

- 1 tablespoon milk

- Glaze:

- 1/2 cup powdered sugar

- 1 tablespoon milk

- 1 tablespoon flour

1. Heat the milk till 100 degrees F. Add the active dry yeast and white sugar, stir to dissolve the yeast and let it stand for 10 mins until foamy.

2. In a mixing bowl, combine 4 1/2 cups flour, light brown sugar, ground cinnamon, nutmeg, allspice and salt.

3. Add in the yeast mixture and mix well (it will resemble crumbs).

4. Beat in the eggs, one at a time and beat well with each addition.

5. Add in the butter, 1 tablespoon at a time and mix well after each tablespoon. Then, start kneading the dough on a lightly floured surface and add more flour to it if the dough is still sticky. Knead the dough for 5 mins.

6. Knead in the raisins and form the dough into a ball.

7. Grease a mixing bowl and place the dough in it, turning it to coat the sides.

8. Cover it with plastic wrap and let it rest for 1 1/2 hours until it doubles in size.

9. Punch the dough down and divide it into 12 balls. Place them on a parchment lined baking sheet.

10. For the egg wash, combine the egg and milk - then brush the tops of the dough with it.

11. Cover with plastic wrap and let it rest for 1 hour until it doubles in size.

12. Brush the tops again with the egg wash. Then, with a greased knife, make a 'cross' on the tops.

13. Bake in the oven for 15 mins at 400 degrees F.

14. Glaze: Combine the powdered sugar, flour and milk and mix well. You may add a lil more flour to thicken the mixture. It should be thick enough to pipe.

15. Fill a pastry bag with the glaze, snip the ends off to make a tiny lil hole and pipe along the 'cross' on the buns when its cooling.

I would love to eat loads and loads of chocolate Easter eggs instead but I think these are a healthier choice, right?!?!