Desserts around the world

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Desserts around the world -Traveling bite by bite-

Natalia Vicario Sofia Chavarria


Chocolate Crème Fraîche Cake For the Chocolate Cake: (makes 2 eight-inch layers) 2 cups cake flour 2 cups granulated sugar 3/4 cups natural unsweetened cocoa powder 2 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk, at room temperature and gently whisked 1/2 cup vegetable oil 2 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup freshly brewed, strong hot coffee

For the Chocolate Crème Fraîche Frosting: (makes around 2 1/2 cups, enough for one cake) 12 ounces bittersweet chocolate, coarsely chopped 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes 2 tablespoons light corn syrup 1/2 cup crème fraîche, at room temperature 1/4 cup half-and-half, at room temperature For the Chocolate Cake: (makes 2 eight-inch layers) 2 cups cake flour 2 cups granulated sugar 3/4 cups natural unsweetened cocoa powder 2 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk, at room temperature and gently whisked 1/2 cup vegetable oil 2 large eggs, at room temperature 1 tablespoon pure vanilla extract 1 cup freshly brewed, strong hot coffee


For the Chocolate Cake: 1. Preheat the oven to 350 (F). Prepare two 8 inch round cake pans by spraying generously with cooking spray and lining the bottom of each pan with parchment paper circles. Spray the top of each parchment circle and set aside. 2. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 2 cups cake flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Mix on low speed until throughly combined. 3. In a separate medium bowl, combine 1 cup buttermilk, 1/2 cup oil, 2 eggs, and 1 tablespoon vanilla. Whisk together gently until just combined. 4.With the mixer on its lowest speed, slowly add the wet ingredients (from the 3rd step) to the dry ingredients (from the 2nd step). Add 1 cup hot coffee. Continue stirring on low speed until just combined, before stopping the mixer and using a rubber spatula to scrape the bottom and sides of the bowl and mix into the batter. The batter will seem really liquidy, but again, this is normal. 5. Pour the batter into the prepared pans and bake in the preheated oven for 35 to 40 minutes, until a skewer inserted into the center of each cake comes out with a few crumbs and the tops of each cake bounce with a spongelike texture when poked gently with your finger. When the cakes are ready, remove from the oven and let the cakes cool in the pans on a wire rack for 30 minutes, before turning out to cool. Remove parchment paper and allow the cakes to cool completely before frosting.

For the Chocolate Crème Fraîche Frosting: 1. Combine 12 ounces bittersweet chocolate, 1/2 cup unsalted butter and 2 tablespoons light corn syrup in a double boiler or a heatproof bowl sitting on top of a pan with simmering water. Melt completely, using a heat proof rubber spatula to stir occasionally to release heat and fully 2. combine the ingredients. Once the chocolate and butter have fully melted, remove from heat. Whisk the mixture gently to release more heat, before whisking in 1/2 cup crème fraîche and 1/4 cup halfand-half. Continue whisking until both the crème fraîche and half-and-half are fully integrated and the frosting is a uniform dark chocolate color. Set the frosting aside for 15 minutes to cool some more, giving the frosting a gentle whisk or two every 5 minutes to allow heat to escape. After 15 minutes, use the frosting. At first, it will seem too liquidy, but the frosting will quickly cool as it is spread throughout the cake. Work quickly to frost the cake before the frosting cools completely — it will harden as it cools.


maple bacon cinnamon rolls


For the Dough (makes 6 HUGE rolls) 3 ½ cups all-purpose flour 3 tablespoons granulated sugar 1 ½ teaspoons instant yeast 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, warmed to lukewarm 1 large egg, at room temperature ¼ cup vegetable oil For the Filling (makes enough for 6 HUGE rolls) 3 tablespoons unsalted butter, melted and cooled 1 tablespoon maple syrup ⅓ “heaping” cup dark brown sugar For the Maple Glaze (makes around 1 cup, enough for generously frosting 6 rolls) 3 ounces cream cheese, at room temperature 2 tablespoons maple syrup 1 tablespoon whole milk 1 ½ cups confectioner’s sugar 3 slices of cooked bacon

1. In a large bowl, whisk together 3 ½ cups all-purpose flour, 3 tablespoons granulated sugar, 1 ½ teaspoons instant yeast, ½ teaspoon baking soda, and 1 teaspoon kosher salt. Set aside. 2. In a large liquid measuring cup, whisk together 1 cup buttermilk (warmed to lukewarm — remember that yeast is a living thing, so it’s important not to kill it by warming the liquid too much; you want the temperature to be similar to that of a warm bath and no more), 1 large egg, and ¼ cup vegetable oil. Set aside. 3. Use a tall cup or a large measuring cup to make a well in center of the dry ingredients (from the 1st step) and add liquid ingredients (from the 2nd step), using a wooden spoon or rubber spatula to stir until combined. As the dough starts to form, transfer to a lightly floured counter and knead for 10 minutes until the dough is smooth and elastic. If the dough is sticking, you can add up to ½ cup of extra flour as you knead, but don’t over do it. 4. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate overnight, until the dough has doubled in size. 5. Once the dough has doubled in size, transfer to a lightly floured counter and use a rolling pin to roll into a rectangle about 8 x 16 inches. Pro tip—the longer your rectangle, the more attractive your rolls will be! Try and make that 16 inches work. 6. In a small bowl, whisk together 3 tablespoons melted unsalted butter and 1 tablespoon maple syrup. Use a pastry brush to brush the rolled dough with the butter and maple syrup mixture. Sprinkle heavily with ⅓ cup brown sugar. For more attractive rolls, make sure you sprinkle the sugar and spices evenly and completely over the rolled out dough, including the edges. 7. Working widthwise, roll the dough into a log, pinching its edges to seal. Cut the roll into 6 pieces, each about 2 inches wide. Place cut sides down on a 9 x 13-inch baking sheet lined with parchment paper. Cover with plastic wrap and let rise in a warm place until the edges of the roll are rounded and touching, about 1 to 1 ½ hours. 8. Once the rolls have risen, preheat the oven to 350 (F). Bake the rolls in the preheated oven for around 30 to 35 minutes, or until the edges of each bun are golden in color. If the tops of the rolls start to brown too quickly, cover with aluminum foil and continue baking until a skewer comes out clean. Let cool on a wire rack. 9. While the rolls are cooling, make the maple glaze. Combine 3 ounces softened cream cheese, 2 tablespoons maple syrup, and 1 tablespoon whole milk in the bowl of a freestanding electric mixer fitted with a paddle attachment and beat on a low speed until combined. Add 1 ½ cups confectioner’s sugar all at once and beat until fluffy and of drizzling consistency. Use immediately to drizzle on top of each cinnamon roll while the rolls are still warm, using a rubber spatula or knife to spread out the glaze. 10. Use kitchen shears or a sharp knife to cut 3 slices of bacon into smaller pieces. Sprinkle the bacon bits over the cinnamon rolls and enjoy immediately, while both the cinnamon rolls and the bacon are still warm.


swedish marzipan cream buns (semlor!)

Ingredients For the Dough: (makes 12 semlor) 1 cup (8 fluid ounces) whole milk 6 tablespoons (3/4 stick // 3 ounces) unsalted butter 1/2 cup (3.5 ounces) granulated sugar 2 1/2 teaspoons (1 packet) active dry yeast 1 large egg at room temperature, lightly beaten 3 cups (13.5 ounces) all-purpose flour 1 teaspoon crushed cardamom seeds 1 teaspoon kosher salt 1 large egg yolk 2 teaspoons water

For the Marzipan and Cream Filling: (enough for 12 semlor) 1 1/2 cups (14 ounces) marzipan 1/2 cup (4 fluid ounces) whole milk 1 1/2 cups (12 fluid ounces) cold heavy cream 1 tablespoon confectioner's sugar, plus more for sprinkling


For the Dough:To prepare the dough, bring 1 cup whole milk just to a boil over medium heat in a small pot. Watch closely to ensure that the milk doesn't boil over! Remove from heat and immediately add 6 tablespoons unsalted butter to the pot to melt. Once the butter has melted, transfer to the bowl of a freestanding electric mixer and let cool to 105 (F) to 110 (F) — you want the mixture to the point where it's warm to the touch, but not uncomfortably hot.With the mixer fitted with the paddle attachment, add 1/2 cup granulated sugar, 2 1/2 teaspoons active dry yeast, and 1 large, lightly beaten egg and mix on the mixer's lowest speed briefly until just combined. Add 3 cups all-purpose flour, 1 teaspoon crushed cardamom seeds, and 1 teaspoon kosher salt and mix on the mixer's lowest setting until just combined.When the ingredients have been mixed enough to form a sticky dough, switch the paddle attachment out with the dough hook attachment and knead the dough on low speed for around 6 to 8 minutes, or until smooth and elastic. If the dough looks too sticky, feel free to add up to 2 tablespoons of all-purpose flour — but resist to add any more than that; it's normal for the dough to be a little sticky.Use your hands to form the dough into a ball and transfer to a large, lightly greased bowl. Cover with plastic wrap and leave in a warm, draft-free spot until the dough has doubled in size — this could take 30 minutes or up to 2 hours, depending on the temperature. It's best to keep an eye on the dough rather than the clock.When the dough has doubled in size, line two baking sheets with parchment paper and set aside.Turn the dough out onto a very lightly floured surface and knead it a few times. Use a bench scraper or a serrated knife to divide the dough into 12 equal pieces, using your hands to roll each piece into a rough ball. Flatten each ball slightly and fold in thirds, like a letter. Then turn each piece over and reshape it into a ball, rolling each piece by forming a claw with your hand around the dough and moving it in a circle. Be sure to make the balls as neatly and tightly as you can — the nicer your balls, the nicer your buns will be. Divide the balls between the prepared baking sheets and cover loosely with plastic wrap. Place the sheets in a warm spot until the balls have doubled in size, about 1 hour.As the dough is rising for the second time, center two racks in the oven at the bottom third and upper third location of the oven and preheat to 375 (F).In a small bowl, whisk together 1 large egg yolk and 2 teaspoons water. Use a pastry brush to lightly brush the tops and sides of each dough ball with the egg mixture. Place one baking sheet in the upper-third rack, and the second sheet in the lower-third rack. Bake in the preheated oven until golden brown, 18 to 20 minutes, swapping the two trays' location about halfway through the baking time.After baking, transfer each baking sheet to wire racks to cool until just warm. Use a serrated knife to cut off the third top of each bun, and pull out some of the center of each bun to make room for the filling. The semlor are now ready to be filled!For the Marzipan and Cream Filling:To prepare the marzipan filling, combine 1 1/2 cups marzipan and 1/2 cup whole milk in a food processor until smooth. Fill each bun with 2 tablespoons of the marzipan filling.Next, make the whipped cream by combining 1 1/2 cups cold heavy cream and 1 tablespoon confectioner's sugar in a freestanding electric mixer fitted with a whisk attachment. Whip on medium speed for a minute or two until the cream starts to form soft peaks. Use a cookie dough scoop to spoon a generous amount of whipped cream over the marzipan filling in each bun, and top the cream with the bun lids. Sprinkle each bun with confectioners' sugar and serve immediately.


For the Malasadas: (makes 20 - 25 mini donuts) • 2 1/2 teaspoons (1 packet) active dry yeast • 1 tablespoon plus 1/4 cup granulated sugar, divided • 1/2 cup warm water • 2 1/4 cup bread flour • 1/2 cup nonfat milk powder • 1 teaspoon kosher salt • 2 large eggs • 1 teaspoon vanilla extract • 1 teaspoon white vinegar • 1 tablespoon unsalted butter, at room temperature • cooking spray • vegetable oil for frying (I used around 4 cups)

• For the Cinnamon Sugar Topping: (makes enough for 20 - 25 mini donuts) 1 cup granulated sugar • 1/4 cup light brown sugar, loosely packed • 1 tablespoon ground cinnamon • 1 teaspoon kosher salt

Malasadas (a.k.a. Hawaiian Donuts!)


For the Malasadas: 1. Combine 2 1/2 teaspoons active dry yeast, 1 tablespoon sugar and 1/2 cup warm water in the bowl of a freestanding electric mixer. Whisk together until the yeast is dissolved, and then set the bowl aside for 5 minutes to let the sugar and yeast start working together. 2. In a medium bowl, combine together 2 1/4 cups bread flour, 1/2 cup nonfat milk powder and 1 teaspoon kosher salt. Set aside. In the bowl of a liquid measuring cup, gently whisk together 2 large eggs, 1 teaspoon vanilla extract and 1 teaspoon white vinegar until homogenous. Set aside. 3. Fix the freestanding electric mixer with a dough hook and add half the dry ingredients to the yeast and water in the mixer bowl. Mix on the mixer's slowest setting for a minute or two, just until the ingredients have started to come together. Add half the wet ingredients before mixing for another minute or two, just until they've started to be absorbed into the dough. Repeat with the remaining dry, then wet ingredients. Finally, add 1 tablespoon unsalted butter into the dough. The dough will be almost rebelliously wet — wetter than your average brioche dough — and that's the way you want it. Continue mixing for another 8 minutes on speed 1 until the dough is smooth. Once the dough is smooth, transfer to a lightly greased medium bowl, cover with a flour cloth and place in a warm, draft-free, dark spot (like an off oven) for 2 hours. 4. After 2 hours, turn the dough out into your lightly floured work space. With clean, slightly wet hands, pinch off golf-ball sized pieces of wet dough with your first finger and thumb. Smooth out each dough ball in your hands or in the counter, creating a ball shape by grabbing one side of the dough and then folding it over the top to the other side of the dough. Be sure to stretch each dough segment only to the point of resistance, before folding them across the entire length of the dough mass. Transfer to a greased baking sheet, leaving about 2 inches between each ball. When all the dough has been balled, spray with a faint mist of cooking spray and cover loosely with plastic wrap, before leaving out on the counter to rise for another 2 hours.

5. After the dough has risen for another 2 hours, pull out your deep-fryer or a heavy bottomed pan like a Dutch oven or cast iron skillet. Heat around 4 to 6 cups of vegetable oil to 400 (F). While the oil is warming up, make the cinnamon sugar topping: in a medium bowl, combine 1 cup granulated sugar, 1/4 cup light brown sugar, 1 tablespoon ground cinnamon and 1 teaspoon kosher salt. Whisk together until well combined, before setting aside. 6. Once the oil is ready, use a perforated spoon to gently pick up a proofed dough ball and slowly lower it into the hot oil. Submerge and flip the dough as it slowly browns. At 400 (F), the dough balls should take 1-2 minutes to fry all the way through. 7. Use the same perforated spoon to pull the malasadas out of the oil. Transfer to a wire rack lined with paper towels to soak up any excess grease. Allow the malasadas to cool and drain for a minute, then, while they're still hot, transfer them one by one into the bowl of cinnamon sugar and toss until completely coated. Allow the malasadas to rest for a few more minutes before serving/eating — if you rush this, the malasadas will be doughy and underdone in the center. But be sure to eat while warm since they are best on the day they are made.


Matcha Marble Pound Cake with Blackberry Brown Sugar Compote


For the Matcha Marble Pound Cake: (makes one 9 x 5-inch loaf pan) • 2 cups all-purpose flour • 1 teaspoon salt • 1 1/2 cups (3 sticks) unsalted butter, at room temperature • 1 1/2 cups granulated sugar • 6 large eggs • 2 teaspoons matcha powder • 1 teaspoon pure vanilla extract For the Blackberry Brown Sugar Compote: (makes around 1/2 cup) • 16 ounces fresh blackberries • 2 tablespoons brown sugar, tightly packed • 1 tablespoon fresh lemon juice • 2 teaspoons freshly grated lemon zest

For the Matcha Marble Pound Cake: Preheat the oven to 375 (F) and prepare a 9 x 5-inch loaf pan by spraying generously with cooking spray. In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt. Set aside. In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 1/2 cups unsalted butter and 1 1/2 cups granulated sugar. Beat on medium-high speed until light and fluffy, at least 5 minutes, scraping down the sides of the bowl as needed with a rubber spatula. Lower the mixer speed to its lowest setting and add 6 eggs, one at a time, only adding the next egg after the first egg has been incorporated, scraping down the sides of the bowl as needed with a rubber spatula. Once all the eggs have been incorporated, continue mixing at low speed and add the flour mixture (from the 2nd step), mixing until just combined — DO NOT OVERMIX. In fact, it's better to have a flour streak or two left in the batter at this stage, since you'll be mixing more ingredients in by hand shortly. Divide the batter evenly between two bowls. In one bowl, add 2 teaspoons matcha powder; in the other, add 1 teaspoon pure vanilla extract. Use a rubber spatula to mix the ingredients into their respective batters. Once the green tea and vanilla extract has been incorporated into the cake batter, spoon the batter into the prepared loaf pan, alternating scoops from the matcha batter and vanilla batter. To create marbling, run a table knife through the batter in a swirling motion — take care not to overmix or you'll end up with an all-matcha cake! Use an offset spatula to smooth the top of the batter. Bake in the preheated oven for 55 to 60 minutes, or until the cake is golden and a skewer inserted in the center of the plan comes out clean. If the edges start to brown too quickly with the center remaining moist, cover the edges of the pan loosely while keeping the center of the cake exposed. Transfer the pan to a wire rack to cool, about 15 to 20 minutes, before turning out the cake into the rack to cool completely. For the Blackberry Brown Sugar Compote: In a small saucepan, combine 16 ounces fresh blackberries, 2 tablespoons brown sugar, and 1 tablespoon lemon juice and 2 teaspoons lemon zest. Cook over medium high heat, stirring occasionally, until the berries become soft and juicy, about 4 to 5 minutes. Remove from heat.


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