CHEESE KUCHEN

Sweet and lovely perfume of morning bread can lighten up any day, and cheese morning bread is hard to resist. This Cheese Kuchen recipe is from .............. As I made the CRUMB BUNS before this is the same dough. The cheese filling is rich and a bit tangy so contrast to the sweet and crunchy almond topping, and so good to have in the lazy morning.

CHEESE KUCHEN

MAKES ONE 9-INCH CAKE, 8 TO 10 SERVINGS

½ recipe (about 1 pound)	Rich Sour Cream Dough(you can find the recipe in CRUMB BUNS)
CHEESE FILLING
3 tablespoons	raisins
1 (8-ounce) package	cream cheese, at room temperature
¼ cup	sugar
1	large egg yolk
1 tablespoon	all-purpose flour
1 tablespoon	sour cream
1 teaspoon	fresh lemon juice
½ teaspoon	freshly grated lemon zest
½ teaspoon	pure vanilla extract
TOPPING
4 tablespoons	slivered almonds
3 teaspoons	sugar
¼ teaspoon	ground cinnamon

1. Remove the dough from the refrigerator 1 to 1½ hours before shaping.

2. Generously butter a 9-inch square pan and set aside. On a lightly floured work surface, gently knead the dough six to eight times, and shape it into a square. With lightly floured hands, press the dough into the prepared pan stretching it to completely cover the bottom. Push the dough against the side of the pan, forcing it up to form a wall about ¾ inch high and ¼ inch thick. Be sure to press the dough well into the crease of the pan. If the dough becomes too elastic, let it rest for a few minutes. Pierce the dough ten to twelve times with a fork. Cover the pan and let it rise in a warm place for 25 to 30 minutes, or until puffy but not doubled.

3. While the dough is rising, prepare the cheese filling. In a medium bowl, mix the cream cheese until no lumps remain. Gradually blend in the sugar, mixing until smooth. Stir in the egg yolk, then blend in the flour, sour cream, lemon juice, lemon zest, and vanilla, Stir in the raisins.

4. Position the rack in the lower third of the oven. Heat the oven to 350°F.

5. When the dough is puffy, gently drop spoonfuls of the cheese filling over the top of the dough, leaving a 1-inch border of dough around the edge. Do not press on the dough. Using a small offset spatula, gently smooth the filling across the top.

6. Combine the almonds, sugar, and cinnamon and sprinkle the mixture evenly over the cheese filling.

7. Place the pan on a sheet of aluminum foil and wrap it up the side of the pan to catch any leakage. Bake the kuchen for 35 to 40 minutes, or until the top is golden brown. Transfer to a cooling rack for 30 minutes.

8. Remove from the oven and place on a rack to cool.

Adaptation from: Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight, by Carole Walter

CRUMB BUNS

It’s seen like a hard work when you see a long recipe like this, but believe me, it’s not. The dough can be put directly into the fridge after mixing, so there are no times to waste. And the crumb can be prepared ahead, just put all things together when you’re ready to bake. I put a lot of crumb inside the bun too, so inside of the buns tasted like butter cookies. But if you want to make the same as in the book .............. follow a small recipe of streusel and sprinkle the crumb over the dough before bake.

First you have to make: Rich sour cream dough, the recipe will make 2 pounds of dough that you can put the half in the refrigerator for other kind of bread or make the large crumb buns, it’s up to you (it’s a soft and buttery dough, you can use it in other recipe or just bake them on their own, it’s good too.)

Rich sour cream dough

MAKES 2 POUNDS OF DOUGH,

ENOUGH FOR 1 LARGE OR 2 MEDIUM COFFEE CAKES,

OR 2 TO 3 DOZEN INDIVIDUAL COFFEE CAKES

The dough has to refrigerate overnight.

4 tablespoons	sugar
¼ cup	warm water (110°F to 115°F)
1 package	active dry yeast (or1¾ teaspoons instant dry yeast)
3 cups	unbleached all-purpose flour, spooned in and leveled (plus ¼ cup for Hand Method)
1 teaspoon	salt
¾ cup(1½ sticks)	unsalted butter, cut into ½-inch cubes plus 1 teaspoon soft butter for brushing top of dough
2	large eggs
½ cup	sour cream
1 teaspoon	pure vanilla extract

MAKE THE DOUGH

1. Rinse a small bowl in hot water to warm it. Add 1 tablespoon of the sugar and the warm water to the bowl. Sprinkle the yeast over the water. Do not stir. Cover the bowl with a saucer and let the mixture stand for 5 minutes. Stir it briefly with a fork, cover again, and let it stand for 2 to 3 minutes, or until bubbly.

Note: If using instant yeast, you don’t have to do all this, start make the dough, but remember to mix the instant yeast in the flour.

2. In the bowl of an electric mixer fitted with the paddle attachment, mix on low speed the 3 cups of flour, remaining 3 tablespoons of sugar and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, 2 to 4 minutes, depending upon the temperature of the butter. Stop the mixer.

3. Using a fork, in a large bowl, mix the eggs, sour cream, and vanilla. Add the sour cream mixture to the flour, along with the dissolved yeast, and mix on low speed until a rough dough is formed.

Note: If using instant yeast, add the water into the sour cream mixture, then add the sour cream mixture to the flour mixture, and mix on low speed until a rough dough is formed.

Note: This is a soft dough. (And I must say, very soft, but it will be firm up after refrigerated, don’t panic.)

4. Lightly butter a medium bowl for storing the dough. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with the soft butter. Cover tightly with plastic wrap and refrigerate overnight.

Second: Carole’s favorite streusel , and this one is very good.

Carole’s favorite streusel

MAKES ENOUGH FOR ONE 8-INCH SQUARE OR 9-INCH ROUND COFFEE CAKE,

OR 12 MUFFINS (SMALL RECIPE);

OR ONE 9 X 13 X 2-INCH OR 10-INCH ROUND COFFEE CAKE,

OR 16 TO 18 MUFFINS (LARGE RECIPE)

SMALL RECIPE	LARGE RECIPE
6 to 7 tablespoons	2/3 cup (10 ⅔)tablespoons	unsalted butter
1 cup	1½ cups	all-purpose flour, spooned in and leveled
½ cup	¾ cup	sugar
½ teaspoon	¾ teaspoon	ground cinnamon
¼ teaspoon	½ teaspoon	baking powder
¼ teaspoon	½ teaspoon	salt

1. Place the butter in a 2-quart heavy-bottomed saucepan for small recipe or 3-quart for large recipe and heat until almost melted; remove from the heat and cool to tepid.

2. Whisk together the flour, sugar, cinnamon, baking powder, salt, and nuts if using. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with your fingertips. Before using, let the streusel stand for 10 to 15 minutes.

CRUMB BUNS

MAKES 9 CRUMB BUNS

½ recipe (about 1 pound)	Rich Sour Cream Dough
1 large recipe	Carole’s Favorite Streusel
1	large egg lightly beaten with 1 teaspoon water, for egg wash

1. Remove the dough from the refrigerator 1 to 1½ hours before shaping.

2. Generously butter a 9 x 9 x 2-inch square pan. On a lightly floured surface, knead the dough gently six to eight times, or until smooth, then pat it into a square. Using a dough scraper or a sharp knife, divide the dough evenly into nine pieces. Cupping your hand over each piece, roll the dough on a barely floured surface, continuously rotating it until it forms a ball.

3. Pat a dough slightly to flatten it and put about 1½ teaspoons of streusel in the center, then seal it by bring the border into the center and press them firmly together. Do the same with all the dough.

4. Arrange the balls in the pan, (sealed side down) placing three pieces across and three pieces down. Be sure to space them evenly. Cover the pan with a tea towel and set in a warm place to rise for 45 minutes, or until the balls begin to touch each other.

5. Fifteen minutes before baking, position the rack in the lower third of the oven. Heat the oven to 350°F.

6. Gently brush the tops of the buns with the egg wash. Sprinkle the remaining crumb mixture heavily over the dough. Press the streusel slightly into the dough. Bake for 30 to 35 minutes, or until the streusel is lightly browned. Remove from the oven and place on a rack to cool. Break apart when ready to serve.

Adaptation from: Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight, by Carole Walter

Cream Cake with Poppy Seed

I always like poppy seed, a little blue seed that can change plain cake in to something lovely. May be because of the little dot that scatters around and a flavor that not too heavy (think about a dot of chocolate that will affect the flavor of vanilla pound cake, it’s different). After I tested Neil’s whipped cream pound cake, I find it’s too sweet for me, so I want to play around with this recipe by adding poppy seed and reduce the sugar. This is my version of cream pound cake (you can increase the sugar if you like, you can use up to 130g.). The texture is airy, so be careful when you take it out of the pan.

Chilled heavy cream 125 ml

Large eggs 2

Sifted all-purpose flour 90 g

Sugar 110 g

Pure vanilla extracts 1 tsp

Baking powder ½ tsp

Poppy seed 1 tbsp

A pinch of salt

1. Preheat the oven to 180°C. Line 8½” X 4½” loaf pan with baking paper (the cake is quite sticky). Set aside.

2. Sift together the flour, baking powder, and salt into a medium bowl whisk in the poppy seed

3. Whip the cream on medium- low speed until firm peaks form. Take care not to over whip the cream. Set aside.

4. In the large bowl of an electric mixer fitted with the whip attachment, beat the eggs on medium-high speed, add sugar 1 tbsp at a time until the eggs are pale and light then blend in the vanilla. Reduce the mixer speed to low and add the dry ingredients, in 3 additions mixing just until blended.

5. Remove the bowl from the mixer. Using a rubber spatula, fold in the whipped cream, one-third at a time. Be sure the cream is thoroughly folded through the batter.

6. Spoon the batter into the prepared pan. Bake for 45 to 55 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted in the center comes out clean.

7. Remove the cake from the oven and place on a cooling rack. Take the cake out of the pan onto the rack, peel of the paper (beware the cake is fragile). Let the cake cool completely.

Great Coffee Cakes, Sticky Buns, Muffins & More

Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight

by Carole Walter

Hooray I got a new book again, this time “Great Coffee Cakes, Sticky Buns, Muffins & More” from Carole Walter, this is the second of her book that I have the other one is “Great Cookies: Secrets to Sensational Sweets” which is very good, the recipes is reliable and turn out well. So I thought that she won’t let me down. I was waiting to order it from the Amazon, but my local bookstore is quicker, so I don’t have to wait for my delivery. The book is good for the people who like home baking sweets not a decoration dessert, the recipes are homey and not hard to follow (I made cream pound cake but have to say that I like it less sweet anyway I already fix the problem). The book is not for anyone who likes to have a look before follow the recipes, there are few photos. I have lot of recipes to try from cake, yeast coffee cake and cookies, so I find good reasons to buy another book again.