Kneadlessly Simple Part 13

Serving and Storing Serve warm or at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months. Serve warm or at room temperature. Cool completely before storing airtight in a cake keeper or plastic container. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

To Make Colored Sugars For each color, put cup granulated sugar in a small resealable plastic bag; add two drops of liquid food color, seal, and squeeze until thoroughly blended. For purple, combine a drop of red and blue first, then mix with the sugar. Let the sugars stand to dry out slightly before using if they seem wet. For each color, put cup granulated sugar in a small resealable plastic bag; add two drops of liquid food color, seal, and squeeze until thoroughly blended. For purple, combine a drop of red and blue first, then mix with the sugar. Let the sugars stand to dry out slightly before using if they seem wet.

Panettone KS Quotient Fairly Easy: Two stage mixing. No hand-shaping required. Fairly Easy: Two stage mixing. No hand-shaping required.

Panettone is a much-loved holiday bread throughout Italy and Sicily. According to legend, "Toni's bread" originated in Milan around 1490, when a young man created it to impress his sweetheart's father, a baker. (Some stories say that Toni was the name of the baker, some say it was the name of the suitor.) Since the bread is enriched with eggs and b.u.t.ter and studded with candied and dried fruits, it was once a luxury of the wealthy, but it is now enjoyed in even modest homes at Christmastime.

Modern recipes often call for Fiori di Sicilia Fiori di Sicilia (Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company ( (Flowers of Sicily), a potent, deliciously complex extract boasting notes of citrus, vanilla, and almond. Until recently it was hard to find in the United States, but now gourmet shops occasionally carry it, and it can also be ordered from the King Arthur Flour Company (www.bakerscatalog.com). If necessary, a combination of almond, vanilla, and orange extracts can be successfully subst.i.tuted, as indicated below.

Panettone loaves are traditionally baked in a fairly tall cylindrical pan, but if you don't have one, a souffle dish makes a satisfactory subst.i.tute. While it is not customary to add an icing, I like the festive look and zing of the Powdered Sugar-Lemon Drizzle over the top.

Yield: 1 large round loaf2 cups (11.25 ounces) unbleached all-purpose white flour, plus cup (3.75 ounces), plus more as needed1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cup plus 2 tablespoons ice water, plus more if neededCorn oil or canola oil for dough top and baking dish cup granulated sugar1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)7 tablespoons unsalted b.u.t.ter, melted and cooled just slightly2 large eggs, at room temperature1 tablespoon finely grated orange zest (orange part of the skin)Generous teaspoon Fiori di Sicilia Fiori di Sicilia (Flowers of Sicily) extract (if unavailable, subst.i.tute teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract) (Flowers of Sicily) extract (if unavailable, subst.i.tute teaspoon almond extract, 1 teaspoon vanilla extract, and 1 teaspoon orange or lemon extract)1/3 cup plump dark raisins1/3 cup plump golden raisins cup diced candied orange peelPowdered Sugar-Lemon Drizzle, optionalFirst Rise In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 cups of the flour, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl sides and mixing until the dough is thoroughly blended. If the mixture is too dry to blend together, stir in just enough more water to facilitate mixing; don't over-moisten. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush or spray the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise In a medium bowl, lightly whisk together the sugar, dry milk, and b.u.t.ter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly sc.r.a.ping down the bowl. Turn out the dough into a well-oiled 8-cup souffle dish. Spray with nonstick cooking spray and cover with nonstick spray-coated plastic wrap. In a medium bowl, lightly whisk together the sugar, dry milk, and b.u.t.ter, then thoroughly whisk in the eggs, orange zest, and extract(s) until well blended. Stir in the raisins and candied orange. Vigorously stir the mixture into the dough until fully and evenly incorporated; this will take several minutes. (If desired, mix using a dough hook and heavy-duty stand mixer on low.) Stir in the cup flour until completely smooth. The dough should not be batter-like; if necessary, vigorously stir in enough more flour to yield a firm dough, thoroughly sc.r.a.ping down the bowl. Turn out the dough into a well-oiled 8-cup souffle dish. Spray with nonstick cooking spray and cover with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches inch above the pan rim. For a 1- to 2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches inch above the pan rim.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205 to 207F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting. Bake on the lower rack for 25 to 30 minutes or until the top is nicely browned. Cover with foil and continue baking for 15 to 20 minutes, or until a skewer inserted in the thickest part comes out with only a few particles at the bottom (or the center registers 205 to 207F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the loaf is baked through. Cool in the pan on a wire rack for 15 minutes. Run a knife around the sides to loosen the loaf, then transfer it to the rack and let cool at least to barely warm before cutting.

If desired, decoratively top the cooled panettone with the Powdered Sugar-Lemon Drizzle, allowing it to drip attractively down the sides. Let the cake stand for a few minutes until it sets.

Serving and Storing The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic or in a cake keeper. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

All-Purpose Enriched Sweet Dough KS Quotient Fairly Easy: Two-stage mixing. Very versatile. Fairly Easy: Two-stage mixing. Very versatile.

This is a versatile, slightly sweet dough suitable for making coffeecakes, various enriched loaves, and dessert breads. For a very easy yet festive loaf, simply stir in cup of diced mixed candied fruit and 1 teaspoon anise seeds into this dough before the second rise. (Follow the baking instructions for Cornish Saffron Bread Cornish Saffron Bread.) Then top the loaf with the Powdered Sugar-Lemon Drizzle Powdered Sugar-Lemon Drizzle).

This dough is used in the Simple Streusel Coffeecake Simple Streusel Coffeecake, Cornish Saffron Bread Cornish Saffron Bread, Spiced Cranberry Bundt-Style Coffeecake Spiced Cranberry Bundt-Style Coffeecake, Holiday Cranberry-Apple Coffee Ring Holiday Cranberry-Apple Coffee Ring, and Apple-Cream Cheese Pinwheel Pastries Apple-Cream Cheese Pinwheel Pastries recipes. recipes.

Since the dough can be put to different purposes, you can adjust the amount of sugar slightly to suit your taste. However, for proper gluten development and yeast growth, be sure to add the sugar in two stages, as directed, and don't add more than the maximum called for.

Yield: Enough dough for 1 generous loaf or coffeecake or batch of pastries2 1/3 cups (11.66 ounces) unbleached all-purpose white flour, plus 2/3 cup (3.33 ounces) plus more as needed5 to 7 tablespoons granulated sugar, to taste, divided1 teaspoons table salt1 teaspoon instant, fast-rising, or bread machine yeast1 cups ice water, plus more if neededFlavorless vegetable oil for brushing1/3 cup good-quality instant nonfat dry milk (do not use a generic brand)6 tablespoons unsalted b.u.t.ter, melted and cooled just slightly2 large eggs, at room temperature, beatenFirst Rise In a large bowl, thoroughly stir together 2 1/3 cups of the flour, 2 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to incorporate the flour, a bit at a time, mix in just enough more water to blend the ingredients. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 4 hours. Then let rise at cool room temperature for 12 to 18 hours. In a large bowl, thoroughly stir together 2 1/3 cups of the flour, 2 tablespoons of the sugar, the salt, and yeast. Vigorously stir in the water, sc.r.a.ping down the bowl and mixing until the dough is thoroughly blended. If the mixture is too dry to incorporate the flour, a bit at a time, mix in just enough more water to blend the ingredients. If the mixture is soft, stir in enough more flour to make it firm, but not hard to stir. Evenly brush the top lightly with vegetable oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 4 hours. Then let rise at cool room temperature for 12 to 18 hours.

Second Rise In a medium bowl, stir together the remaining 3 to 5 tablespoons of sugar, the milk powder, and b.u.t.ter, then mix in the eggs until well blended. Gradually add the egg mixture, then 2/3 cup flour, to the dough, mixing until evenly incorporated; this will take several minutes so it's best to use a dough hook and heavy-duty mixer on low, if possible. If necessary, add in enough more flour to yield a hard-to-stir dough, sc.r.a.ping down the bowl sides carefully. Proceed with the dough as directed in the individual recipes. In a medium bowl, stir together the remaining 3 to 5 tablespoons of sugar, the milk powder, and b.u.t.ter, then mix in the eggs until well blended. Gradually add the egg mixture, then 2/3 cup flour, to the dough, mixing until evenly incorporated; this will take several minutes so it's best to use a dough hook and heavy-duty mixer on low, if possible. If necessary, add in enough more flour to yield a hard-to-stir dough, sc.r.a.ping down the bowl sides carefully. Proceed with the dough as directed in the individual recipes.

Simple Streusel Coffeecake KS Quotient Fairly Easy: Simple ingredients; easy mixing; make-ahead option. No hand-shaping. Fairly Easy: Simple ingredients; easy mixing; make-ahead option. No hand-shaping.

This coffeecake truly is simplicity itself, yet it has a lovely b.u.t.tery taste and texture that will ensure your reputation as a talented baker. The outside is wonderfully crisp-tender and strewn with a crunchy, nut-accented sugar-cinnamon streusel. The inside is moist, soft, and studded with more little nuggets of streusel. It is great warm from the oven, especially for breakfast, brunch, or a coffee klatch. The coffeecake can be baked and served in a flat 9 x 15-inch baking pan, or, for a fancier presentation, baked in an angel food pan, then lifted off and plated attractively.

The recipe is super-convenient because the streusel can be made well in advance and used to jazz up a coffeecake as needed. Better yet, the coffeecake can be completely a.s.sembled and refrigerated for up to 36 hours. By planning ahead, you can remove it from the refrigerator to warm up and rise (allow for a 4- to 5-hour regular rise, or a 3- to 3-hour accelerated rise) and time the baking to have a fresh, warm coffeecake coming from the oven just when you need it.

Don't forget that this recipe starts with a batch of All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough. All the first- and second-stage ingredients should be already incorporated into the dough when the following preparations begin.

Yield: 1 large coffeecake,12 to 15 portions or slices1 batch Make-Ahead Streusel Make-Ahead Streusel, prepared as directed (if just made, it should be refrigerated until firmed up slightly; if made ahead, it should be set out until warmed up just slightly but still firm)1 batch All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, prepared as directed (adding the eggs, b.u.t.ter, etc., and maximum amount of sugar called for, then proceeding with preparing the coffeecake as follows)Second Rise Stir a generous half of the streusel into the batch of dough. For a shaped, round coffeecake, turn out the dough into a well-oiled or nonstick spray-coated 8- to 12-quart angel food pan. For a rectangular coffeecake, turn out the dough in a well-oiled 9 x 13-inch flat baking dish. Spread the dough out evenly using an oiled rubber spatula. Sprinkle the remaining streusel evenly over the dough. Cover the pan or baking dish with nonstick spray-coated plastic wrap. Stir a generous half of the streusel into the batch of dough. For a shaped, round coffeecake, turn out the dough into a well-oiled or nonstick spray-coated 8- to 12-quart angel food pan. For a rectangular coffeecake, turn out the dough in a well-oiled 9 x 13-inch flat baking dish. Spread the dough out evenly using an oiled rubber spatula. Sprinkle the remaining streusel evenly over the dough. Cover the pan or baking dish with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 36 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has doubled from its deflated size. For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 36 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough has doubled from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 30 to 40 minutes for the rectangular coffeecake or 40 to 50 minutes for the ring-shaped coffeecake, until the top is nicely browned and a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 205 to 207F on an instant-read thermometer). If necessary, cover with foil for the last 15 to 20 minutes to prevent over-browning. Then bake for another 5 to 10 minutes to ensure the center is done. Cool in the pan on a wire rack for 15 minutes. If baked in an angel food pan, run a knife around the center tube and sides to loosen the loaf, then lift it up and onto the rack. Bake on the lower rack for 30 to 40 minutes for the rectangular coffeecake or 40 to 50 minutes for the ring-shaped coffeecake, until the top is nicely browned and a skewer inserted in the thickest part comes out with only a few particles at the bottom end (or the center registers 205 to 207F on an instant-read thermometer). If necessary, cover with foil for the last 15 to 20 minutes to prevent over-browning. Then bake for another 5 to 10 minutes to ensure the center is done. Cool in the pan on a wire rack for 15 minutes. If baked in an angel food pan, run a knife around the center tube and sides to loosen the loaf, then lift it up and onto the rack.

[image]Serving and Storing Serve the rectangular cake from its pan; serve the round version on a cake plate. The coffeecake slices best when cool, but is delicious warm. Cool completely before storing airtight in plastic or foil; or store the round coffeecake in a cake keeper. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months. Serve the rectangular cake from its pan; serve the round version on a cake plate. The coffeecake slices best when cool, but is delicious warm. Cool completely before storing airtight in plastic or foil; or store the round coffeecake in a cake keeper. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

Cornish Saffron Bread KS Quotient Fairly Easy: Two-stage mixing. No hand-shaping. Fairly Easy: Two-stage mixing. No hand-shaping.

This is my reworking of an old English bread that has been popular in various similar forms since the 1700s. An 1810 recipe featured in Elizabeth David's cla.s.sic work, English Bread and Yeast Cookery, English Bread and Yeast Cookery, was t.i.tled "To Make the Famous Saffron Cake." It is not a cake as we use the term today, but rather, a highly aromatic, slightly sweet bread. The saffron gives the loaf a beautiful golden yellow color, and here and there small flecks of it, as well as golden raisins, brighten the soft crumb even more. Some versions of this bread call for other spices as well, but saffron has such a heady, complex aroma and taste I think it's better solo. On the other hand, I do think lemon zest is a worthy addition because it actually intensifies the taste of the spice and adds a subtle, enticing zing. was t.i.tled "To Make the Famous Saffron Cake." It is not a cake as we use the term today, but rather, a highly aromatic, slightly sweet bread. The saffron gives the loaf a beautiful golden yellow color, and here and there small flecks of it, as well as golden raisins, brighten the soft crumb even more. Some versions of this bread call for other spices as well, but saffron has such a heady, complex aroma and taste I think it's better solo. On the other hand, I do think lemon zest is a worthy addition because it actually intensifies the taste of the spice and adds a subtle, enticing zing.

It's fine to bake this in a loaf pan, but since saffron is rare and pricey, I like to show the bread off by using a Bundt, kugelhopf, or other decorative tube pan. Note that due to the open area provided by the tube, the loaf will be done a little sooner.

Remember to have a batch of All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough with the eggs, b.u.t.ter, and milk powder incorporated as indicated in the original directions and ready for its final rise when beginning this recipe. with the eggs, b.u.t.ter, and milk powder incorporated as indicated in the original directions and ready for its final rise when beginning this recipe.

Yield: 1 large loaf, 12 to 14 portions or slices1 tablespoon granulated sugar1/8 to teaspoon saffron threads, to taste2 teaspoons finely grated lemon zest1 recipe All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, ready for the second rise1 cup golden raisins, rinsed under hot water, drained well, and patted dryAbout 1/3 cup (1.66 ounces) unbleached all-purpose white flour, or as neededSecond Rise Grind the sugar and saffron together using a mortar and pestle (or using a coffee mill dedicated to grinding spices) until the saffron is mostly powdery, but has some fine bits remaining. (Alternatively, mash the mixture with the back of a spoon, or grind in a food processor until the saffron is fairly fine but not completely powdery.) Vigorously stir the saffron mixture and lemon zest into the dough until thoroughly and evenly incorporated. Fold in the raisins and enough flour to yield a stiff, but still stirrable, dough. Grind the sugar and saffron together using a mortar and pestle (or using a coffee mill dedicated to grinding spices) until the saffron is mostly powdery, but has some fine bits remaining. (Alternatively, mash the mixture with the back of a spoon, or grind in a food processor until the saffron is fairly fine but not completely powdery.) Vigorously stir the saffron mixture and lemon zest into the dough until thoroughly and evenly incorporated. Fold in the raisins and enough flour to yield a stiff, but still stirrable, dough.

Turn out the dough into a well-oiled 9 x 5-inch or similar large loaf pan or in an 8- to 10-cup Bundt-style pan. Evenly brush or spray the top lightly with oil. Spread the dough out and pat down evenly using an oiled rubber spatula. Cover the pan with nonstick spray-coated plastic wrap.

Let Rise Using Any of These Methods For a 1- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the rim if using a loaf pan or 8-cup tube pan, and inch below the rim if using a10-cup Bundt- style pan. For a 1- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the rim if using a loaf pan or 8-cup tube pan, and inch below the rim if using a10-cup Bundt- style pan.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 30 to 40 minutes, until the top is nicely browned. Cover with foil and bake for 10 to 20 minutes longer or until a skewer inserted in the thickest part comes out with only a few particles at the end (or the thickest part registers 205 to 207F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the center is baked through. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; cool thoroughly. Bake on the lower rack for 30 to 40 minutes, until the top is nicely browned. Cover with foil and bake for 10 to 20 minutes longer or until a skewer inserted in the thickest part comes out with only a few particles at the end (or the thickest part registers 205 to 207F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the center is baked through. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; cool thoroughly.

Serving and Storing The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic; or store the round loaf in a cake keeper if desired. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months. The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic; or store the round loaf in a cake keeper if desired. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

Spiced Cranberry Bundt-Style Coffeecake KS Quotient Fairly Easy: Starts with a batch of Fairly Easy: Starts with a batch of All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough . No hand-shaping. . No hand-shaping.

Cardamom, coriander, and orange zest give this festive bread a wonderful and distinctive aroma and flavor. The cranberries, of course, contribute color, but since they are fully plumped, they also add succulence. I like the loaf best topped with a little powdered sugar drizzle, but a simple dusting of powdered sugar will work fine if time is short. This makes a spectacular holiday breakfast, brunch, or coffee-klatch treat. By choosing the extended rise option, you can do most of the preparation up to 2 days ahead, then bake the coffeecake on the day it will be served.

Have ready one batch of All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough prepared using the maximum or nearly the maximum amount of sugar called for in the recipe. Be sure that the eggs, b.u.t.ter, and milk powder are already incorporated and the dough is ready for the second rise before proceeding with the instructions given here. prepared using the maximum or nearly the maximum amount of sugar called for in the recipe. Be sure that the eggs, b.u.t.ter, and milk powder are already incorporated and the dough is ready for the second rise before proceeding with the instructions given here.

Yield: 1 large round coffeecake, 12 to 14 portions or slices1 cups dried sweetened cranberries, soaked in hot water for 10 minutes, then well drained1 tablespoon grated orange zest cup chopped walnuts or pecans, optional1 batch All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, ready for the second rise cup (1.25 ounces) unbleached all-purpose white flour1 teaspoon ground cardamom1 teaspoon ground corianderPowdered Sugar-Lemon DrizzleSecond Rise Vigorously stir the cranberries and orange zest (and nuts, if using) into the dough until thoroughly incorporated. In a small bowl, stir together the flour, cardamom, and coriander until well blended, then stir into the dough until thoroughly incorporated. Stir in more flour if needed to yield a fairly stiff dough. Turn it out into a well-oiled or nonstick spray- coated 8- to 10-cup Bundt pan (or similar decorative tube pan) or angel food pan. Brush or spray the top with oil. Spread the dough and smooth out using an oiled rubber spatula. Tent the pan with nonstick spray- coated foil. Vigorously stir the cranberries and orange zest (and nuts, if using) into the dough until thoroughly incorporated. In a small bowl, stir together the flour, cardamom, and coriander until well blended, then stir into the dough until thoroughly incorporated. Stir in more flour if needed to yield a fairly stiff dough. Turn it out into a well-oiled or nonstick spray- coated 8- to 10-cup Bundt pan (or similar decorative tube pan) or angel food pan. Brush or spray the top with oil. Spread the dough and smooth out using an oiled rubber spatula. Tent the pan with nonstick spray- coated foil.

Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the foil, remove it and continue the rise until the dough has doubled from its deflated size. For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the foil, remove it and continue the rise until the dough has doubled from its deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350F.

Baking Bake on the lower rack for 45 to 55 minutes, until the top is nicely browned; cover with foil partway through, if needed, to prevent over-browning. Continue baking for 5 to 10 minutes more, or until a skewer inserted in the thickest part comes out with only a few particles on the end (or the thickest part registers 205 to 207F on an instant-read thermometer). Then bake for another 5 minutes to ensure the bottom of the loaf is done. Cool in the pan on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the coffeecake, then invert it onto the rack. Let cool, then brush off any crumbs from the surface. Transfer to a serving plate. Sift powdered sugar over the top just before serving, or top the cooled coffeecake with the Powdered Sugar-Lemon Drizzle, allowing it drip attractively down the sides. Let the coffeecake stand for a few minutes until the icing sets. Bake on the lower rack for 45 to 55 minutes, until the top is nicely browned; cover with foil partway through, if needed, to prevent over-browning. Continue baking for 5 to 10 minutes more, or until a skewer inserted in the thickest part comes out with only a few particles on the end (or the thickest part registers 205 to 207F on an instant-read thermometer). Then bake for another 5 minutes to ensure the bottom of the loaf is done. Cool in the pan on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the coffeecake, then invert it onto the rack. Let cool, then brush off any crumbs from the surface. Transfer to a serving plate. Sift powdered sugar over the top just before serving, or top the cooled coffeecake with the Powdered Sugar-Lemon Drizzle, allowing it drip attractively down the sides. Let the coffeecake stand for a few minutes until the icing sets.

Serving and Storing The coffeecake slices best when cool, but is good warm, at room temperature, or toasted. Cool completely before storing airtight in a plastic container or cake keeper. Keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. The coffeecake slices best when cool, but is good warm, at room temperature, or toasted. Cool completely before storing airtight in a plastic container or cake keeper. Keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Tip A Bundt pan, angel food pan, or a kugelhopf mold with a dull finish is the best choice for baking this bread. A shiny aluminum surface hinders browning. A Bundt pan, angel food pan, or a kugelhopf mold with a dull finish is the best choice for baking this bread. A shiny aluminum surface hinders browning.

Holiday Cranberry-Apple Coffee Ring KS Quotient Fairly Easy: Two-stage mixing. Hand-shaping required. Fairly Easy: Two-stage mixing. Hand-shaping required.

This eye-catching and delectable coffeecake is one of my favorites. Pinwheel swirls of crimson-colored filling stand out against the light--colored dough and an icing drizzle accents the top. The cranberry-apple-raisin medley adds a sweet-tart taste and helps keep the ring moist and succulent. This is perfect for a holiday breakfast, brunch, or buffet. The filling may be made up to 4 or 5 days ahead and refrigerated if desired. Bring it back to room temperature before using.

Don't forget that the eggs, b.u.t.ter, and milk powder need to be added to the All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough called for before it is ready for the second rise and can be used here. called for before it is ready for the second rise and can be used here.

Yield: 1 large coffee ring, 12 to 14 servingsGenerous cup light brown sugar, packed2 tablespoons cornstarch teaspoon ground cinnamon1 cups fresh (or frozen) thawed cranberries, coa.r.s.ely chopped1 cup peeled and chopped (-inch) Granny Smith or similar tart apples teaspoon freshly grated orange zest2/3 cup dark or golden raisins or a combination1 recipe All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough, ready for the second riseUnbleached all-purpose white flour for dusting1 large egg beaten with 1 teaspoon water for washTransparent Powdered Sugar Glaze or or Powdered Sugar-Lemon Drizzle Powdered Sugar-Lemon Drizzle, optionalReady the filling In a medium heavy saucepan, thoroughly stir together the sugar, cornstarch, and cinnamon. Stir in the cranberries, apples, and orange zest. Cook, stirring, over low heat until the fruits begin to release their juice. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes. Stir in the raisins. Set aside until cooled. In a medium heavy saucepan, thoroughly stir together the sugar, cornstarch, and cinnamon. Stir in the cranberries, apples, and orange zest. Cook, stirring, over low heat until the fruits begin to release their juice. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes. Stir in the raisins. Set aside until cooled.

Second Rise Dust the batch of Dust the batch of All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough all over with flour, turning to coat it evenly. Let it rest for 10 minutes. Coat an 18-inch-long sheet of baking parchment (or wax paper) with nonstick spray and generously dust with flour. Turn out the dough onto the center of the parchment. Dusting the dough with flour to prevent stickiness as needed, pat and press it into a rough 9-inch-long rectangle with flour-dusted fingertips. Dust with more flour, then press or roll out the dough into a 10 x 16-inch evenly thick rectangle. Evenly spread the room temperature fruit filling over the dough to within inch of the edge all around. all over with flour, turning to coat it evenly. Let it rest for 10 minutes. Coat an 18-inch-long sheet of baking parchment (or wax paper) with nonstick spray and generously dust with flour. Turn out the dough onto the center of the parchment. Dusting the dough with flour to prevent stickiness as needed, pat and press it into a rough 9-inch-long rectangle with flour-dusted fingertips. Dust with more flour, then press or roll out the dough into a 10 x 16-inch evenly thick rectangle. Evenly spread the room temperature fruit filling over the dough to within inch of the edge all around.

Tightly roll up the dough from a 16-inch-wide side to form a long pinwheel log; use flour-dusted hands and lift up the parchment to a.s.sist the rolling and pinch the seam tightly closed as you work. Roll the log onto a parchment-lined baking sheet, placing seam-side down. Stretch the log out from the center until evenly thick along the length. Bring the ends together to form a ring, pressing and smoothing and pulling away from the center so the ring is evenly thick and smooth and the center opening is at least 3 inches in diameter. If an ovenproof custard cup or small ramekin is available, coat the outside with nonstick spray, then set it in the center of the ring so it will stay open during baking. Using well-oiled kitchen shears, make 1-inch-deep cuts into the ring sides at about 2-inch -intervals so the filling is exposed, then turn the cut portions on a slight diagonal so the pinwheel design shows. Brush the ring evenly with the egg wash. Tent it with nonstick spray-coated foil.

Let Rise Using Any of These Methods For a 1- to 2-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the ring has doubled from the deflated size. For a 1- to 2-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the ring has doubled from the deflated size.

Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375F.

Baking Bake on the lower rack for 40 to 50 minutes, until the top is well browned; cover the top with foil partway through as necessary to prevent over-browning. Carefully loosen, then remove the cup from the ring center. Bake for 5 to 10 minutes more, until a skewer inserted in the thickest part comes out with only a few particles on the end (or until the thick- est part registers 204 to 205F on an instant-read thermometer) to ensure the ring is done. Let the pan cool on a wire rack until the ring has cooled for 15 minutes. Brush the ring with Transparent Powdered Sugar Glaze, or drizzle with the Powdered Sugar-Lemon Drizzle. Then slide the ring onto a serving platter and serve. Bake on the lower rack for 40 to 50 minutes, until the top is well browned; cover the top with foil partway through as necessary to prevent over-browning. Carefully loosen, then remove the cup from the ring center. Bake for 5 to 10 minutes more, until a skewer inserted in the thickest part comes out with only a few particles on the end (or until the thick- est part registers 204 to 205F on an instant-read thermometer) to ensure the ring is done. Let the pan cool on a wire rack until the ring has cooled for 15 minutes. Brush the ring with Transparent Powdered Sugar Glaze, or drizzle with the Powdered Sugar-Lemon Drizzle. Then slide the ring onto a serving platter and serve.

Serving and Storing Cool thoroughly before storing. Store airtight in a cake keeper or plastic container. The coffee ring will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Cool thoroughly before storing. Store airtight in a cake keeper or plastic container. The coffee ring will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Apple-Cream Cheese Pinwheel Pastries KS Quotient Fairly Simple: Very decorative looking. Hand-shaping required. Fairly Simple: Very decorative looking. Hand-shaping required.

These are reminiscent of cream cheese-apple Danish pastries, but the dough is easier to prepare. The fresh spiced apple and cream cheese fillings contribute greatly to the fine flavor, yet come together quickly. And, if desired, they can be readied well ahead.

It's easiest to bake the pastries on parchment set on two large baking sheets, but feel free to subst.i.tute whatever flat baking sheets or pans you have. Or bake the pastries in batches: Hold some on parchment on a tray in the refrigerator, then slip the completed first batch off onto a wire rack, and reuse the pan for a second batch. (Let the pan cool before reusing it.) Before beginning the pastries, make sure that the eggs, b.u.t.ter, and milk powder are incorporated into the All-Purpose Enriched Sweet Dough All-Purpose Enriched Sweet Dough , so it is completely ready for the second rise. , so it is completely ready for the second rise.