Posts tagged apricot
Kouign-amann
Apricot filled swirls and plain sugary crowns.

I want to admit here and now I make many baking mistakes. This one I crossed referenced two recipes and forgot the salt. It makes a difference not only in taste but structure. I also over proofed the pastry because I was in a rush. Shame on me. This is The Daring Kitchen's April challenge. 

Maybe another day I'll try these again. 

The basic recipe that will work is: 
300g/10 1/2 oz / 2 2/5 cups strong plain flour, plus extra for dusting
5g / 1 1/2 tsp instant yeast OR 6.75g / 2 1/2 tsp active dry yeast
5g / 1 tsp salt
200ml / 6 3/4 fl oz / 4/5 cup warm water
25g / 1oz / 1 3/4 Tbsp unsalted butter, melted
250g / 9oz / 1 1/5 sticks / 1 cup + 1 1/2 Tbsp cold unsalted butter, in a block
100g / 3 1/2 oz / scant 1/2 cup caster sugar, plus extra for sprinkling
Egg wash

Make a bread dough with the flour, yeast, salt, water and melted 1.75 tablespoon of butter. 

On the second rise laminate the buttering into the dough. (Yes, I'm assuming you know what that means, but generally because I'm talking to myself.) 

Turn the dough a total of three times. Resting an hour after each turn. 

On the final round sprinkle a ton of sugar on the dough, give it a turn and cut it. Don't let it rest with the sugar in the dough or it will seep and ruin and the lamination. 

Cut into squares, collect the corners and put the pastry into sprayed muffin tin. 

If you are making a swirl, spread a cup of apricot preserves over the dough, roll into spins, put those in a muffin tin. Brush with egg wash. Sprinkle more sugar on top. Rise 30-90 minutes, until the pastry is ready for the oven. Bake 30-40 minutes at 350 degrees. Remove from the pan while hot or they will stick. 




Brined Turkey Breast
Brined Turkey Breast

½ cup kosher salt
½ cup sugar
3 cups water
Ice
1 clove garlic, slice into 4 pieces
1 turkey breast, skinless and boneless

1 small onion or 2 shallots
Oil
4 ounces apricot jam
Thyme
Black pepper


This is for my use. I wanted a challenge, a new technique for Thanksgiving this year. I came across this way of cooking a turkey breast and I think this is how I'm going to do it for the rest of my life! Delicious. 


6-12 hours before cooking the turkey start the brine.
The turkey will take 3 -4 hours in the oven.

To make the brine: In a pot combine salt, sugar and 2 cups of water. Bring to a simmer and stir until the salt and sugar is dissolved. Add the remaining cup of water and about a cup of ice. Only when the mixture is cool add clove of garlic and pour into a ziplock bag. Add the turkey. Let sit in the refrigerator at least 6 hours but not more than 12.

To cook the turkey. Rinse the breast under cold water quickly. Do not soak. Wrap the breast in plastic film 3 times being certain to wrap it well. Wrap it in foil once. On an elevated rack in a roasting pan place the turkey packet and bake for 2 – 3 hours. Take the turkey’s temperature near the end. Remove from the oven when it reaches 155 degrees. Turn on the broiler to get hot.


Remove the turkey from its wrapping. Reserve the juice from the packet if you can to add to the gravy. Brush with glaze and broil not too closely to the flame for 5 -7 minutes. Brush with glaze twice during the broiling time. Let sit covered with foil 5 minutes. Check temperature that it has reached 165. Slice and serve.