Posts tagged muffin
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. 




Streusel Oat Banana Walnut Muffins
Banana Walnut Muffins
There comes a point in time when you have to commit to using the collection of bananas you've tossed into the freezer as they've gone from yellow to brown to just not okay. You toss them in the freezer, peeled or maybe unpeeled, and forget about them until space is limited. I think of these as guilt reduction bananas because I actually use the bananas (and maybe some nuts) instead of throwing them out. Also, the neighbors get some and that just good community building. This wins times a million.

There isn't anything spectacular about this recipe other than it's a solid, not going to spill over the sides of your muffin pan cups nor be too dry kind of recipe. You don't have to fret. I promise.

The only little bit of a tricky thing about this recipe is that it takes buttermilk powder, which is a fun thing to have in the house. If you use real butter milk, strain your banana goop and use only the banana solids. It will reduce the liquid in the muffin.

Oat Topping

0.25 cup butter
0.50 cup flour
0.25 cup sugar
1 tsp. cinnamon
0.50 cup quick oats
pinch of salt

Muffin Batter

1.25 cup sugar
0.5 cup butter
2 eggs
3 bananas, super ripe, drained, reserve and measure the liquid
0.5 cup of banana liquid
1 tsp. vanilla
2.5 cups flour
2 tablespoons buttermilk powder (or 0.5 cup buttermilk)
2 tsp. baking powder
0.5 tsp. salt
1 tsp. cinnamon
0.25 ginger, allspice and cloves
1 cup chopped walnuts

Preheat oven to 375 degrees.

Topping-heat the butter to soft in a microwavable bowl. Add the remaining ingredients, toss with fingers until combined. Squeeze it into fragile lumps. Set aside.

In a bowl cream the sugar and butter. Add eggs. Add bananas, liquid and vanilla.
In a separate bowl combine flour buttermilk powder, salt and spice. Combine until just moistened. Add the nuts by hand.

Line 24 muffin cups with paper, scoop batter evenly between the cups, about half full. Top with crumble, making small clumps as you put it on the muffin.

Bake for 17-21 minutes.

Oh, I've been asked why I type my recipes in decimals and not fractions. Mostly it's because I scale recipes for a living and the first step is converting fractions to decimals. It's how my brain works.