Cookbook review by Tracey Zabar
This book is a gem. I have a few cakes to try out on my list, including a Danish marzipan cake. That lemon blueberry bundt cake on the cover is pretty tempting, too. The other day, I made these birthday buns, a simple recipe for perfect bread. Try baking these when you are stuck inside during a snowy day. This week, we are giving away Zabar's beautiful new le Jacquard Francais Tea Towel, which I use as an oversized napkin, and a jar of our wonderful Morello Cherry preserves.
Enter to win Bront at Home, Zabar's beautiful new le Jacquard Francais Tea Towel and Morello Cherry preserves! Just send us an email at social@zabars.com with the subject "Bront at Home" and you'll be entered to win. The winner will be selected randomly on 12/ /19 and will be contacted by email. For an extra chance to win, refer a friend. (Note: The Bront at Home cookbook and Zabar's le Jacquard Francais Tea Towel and Morello Cherry preserves can be sent to the 50 United States and DC, age 18+ only.)
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From Bront at Home: Baking from the Scandikitchen by Bront Aurell
Ryland Peters & Small
Birthday Buns
fdselsdagsboller
Grandma Inger used to make these for our birthdays when we were kids, and shed let us put so much butter on them that our teeth made an indent with every bite (this is known as tandsmr in Danish literally, toothbutter such a great word!). Now I bake these for my own kids but always with a thought to Inger in her warm kitchen, always busy doing something but never too busy to hug us and play with us kids. She was an amazing person and I miss her always.
200 ml/3/4 cup whole milk
50 ml/3 1/2 tablespoons single/light cream
25 g/1 oz. fresh yeast or 13 g/2 1/2 teaspoons dried/active/dry yeast
50 g/1/4 cup caster/ granulated sugar
400 g/3 cups strong white/bread flour, plus extra for dusting
1 teaspoon salt
1 egg
80 g/3/4 stick butter, softened
beaten egg, for brushing
a baking sheet, greased and lined with baking parchment
MAKES 12
Mix together the milk and cream and heat to finger-warm (around 3637C/9798F).
If using fresh yeast, add the yeast and warmed milk-cream to a stand mixer with a dough hook attached. Mix until the yeast has dissolved.
If using dried/active dry yeast, pour the warmed milk and cream into a bowl. Sprinkle on the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes to activate and become frothy. Pour into the stand mixer with a dough hook.
Add the sugar and stir again, slowly adding half the flour mixed with the salt. Add the egg and softened butter and keep mixing. Slowly add the other half of the flour. You may not need all the flour or you may need a bit more, but keep mixing until you have a slightly sticky dough that is starting to let go of the sides of the bowl. This should take around 57 minutes.
Cover the bowl with clingfilm/plastic wrap and leave to rise for around 3540 minutes or until doubled in size.
Turn the dough out onto a lightly floured surface and knead through with your hands, adding only a little more flour if needed. Cut the dough into 12 equal pieces and roll them into round balls. Place on the prepared baking sheet. Cover again and leave to rise for a further 20 minutes.
Preheat the oven to 200C (400F) Gas 6.
Brush each bun lightly with beaten egg, then bake in the preheated oven for 1012 minutes or until golden brown.
Remove from the oven and place a damp, clean dish towel on top for a few minutes if you prefer the buns without a hard crust. Serve sliced open, with butter or some Scandinavian sliced cheese.
Excerpted with permission from Bront at Home by Bront Aurel, with lovely photographs by Peter Cassidy (Ryland Peters & Small)
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