Yield: 8 large scones. Stir in 4 to 6 tablespoons (57g to 90g) softened cream cheese to the icing along with the other ingredients. King Arthur Baking Company, Inc. All rights reserved. If only it were possible to serve fresh, soft rolls first thing in the morning without getting up at midnight to make them! 1 1/2 cups (170g) confectioners' sugar; 3 tablespoons (64g) maple syrup* 3/4 teaspoon maple flavor, optional; for enhanced flavor; pinch of salt; 2 teaspoons milk or 1 tablespoon heavy cream, enough to make a spreadable glaze Remove them from the oven and let them sit for 4 to 5 minutes to firm before removing them from the pan. Remove the rolls from the oven, place the pan on a rack, and brush the hot rolls with 1 1/2 tablespoons (21g) of the melted butter. After about 5 minutes, transfer them to a rack. Microsofts Activision Blizzard deal is key to the companys mobile gaming efforts. King Arthur Baking Company, Inc. All rights reserved. Increase the heat to medium, and bring to a simmer. Mix together the dry ingredients. If you're making muffins, they'll need to bake for 23 to 25 minutes. Copyright Boiled cider apple cider boiled until it's thick as molasses lends its wonderful flavor to these tender, moist cake doughnuts. If you're using an 8-wedge scone pan, lightly grease the wells. Serve scones warm with butter and/or jam. Sprinkle with 1/4 cup (1 1/2 ounces) mini chocolate chips or chopped semisweet chocolate. Absolutely; the lower down the fat scale you go, the less liquid you'll need to bring the dough together and, of course, the less tender your biscuits will be. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons and for bakers (and their family and friends) everywhere. Satiny soft dough made with butter, cream cheese, and sour cream wrapped around a filling of sugar, nuts, and dried fruit: that's rugelach. Cutting any fruit pie that's still warm is a messy business. 16 tablespoons (227g) unsalted butter, at room temperature, at least 65F; 2 cups (425g) dark brown sugar, packed; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1 teaspoon baking powder Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise until it's nearly doubled in bulk, 1 to 2 Run a rolling pin over the top once to even it out. Remove the doughnuts from the oven, and loosen their edges. 2 cups (240g) King Arthur Unbleached All-Purpose Flour or 2 cups (212g) King Arthur Pastry Flour 1/2 teaspoon salt; 1/4 cup (50g) granulated sugar; 1 tablespoon (12g) baking powder; 6 tablespoons (85g) butter, cold, cut into pieces Serve warm or at room temperature. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Preheat your oven to 425F with a rack in the upper third. This Friday, were taking a look at Microsoft and Sonys increasingly bitter feud over Call of Duty and whether U.K. regulators are leaning toward torpedoing the Activision Blizzard deal. Sprinkle the filling over the dough, covering all but a 1/2 strip along one long side. For extra crunch and shine, brush the top crust with milk (or an egg white beaten with 1 tablespoon of water), and sprinkle with coarse sparkling sugar. When the dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax or parchment paper. Wrap it in plastic wrap, and place it in the freezer for 1 hour. 2 cups (227g) King Arthur Unbleached Self-Rising Flour; 4 ounces (113g) cheddar cheese, freshly grated or cut into 1/4" cubes* 1 teaspoon coarsely ground black pepper, optional; 1/4 cup (10g) chives, chopped, optional; 1 cup (227g) heavy cream Or lightly grease eight 4" x 1" paper baking cups. The rolls should be puffy and the dough shouldnt bounce back immediately when gently pressed. Roll each wedge up, beginning with the wide end and ending with the narrow end. Brush with a bit of milk and sprinkle with coarse sugar, if desired. And I add 2 tsp banana extract to the mix. In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth. 1 cup (227g) sourdough starter, unfed/discard; 1 cup (113g) King Arthur White Whole Wheat Flour 1/2 teaspoon flaky sea salt; 4 tablespoons (57g) unsalted butter, room temperature; 2 tablespoons dried herbs, of your choice, optional Add the flour, mixing to make a stiff dough. Mix by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle to bring the dough together. Facebook Instagram Pinterest Twitter YouTube LinkedIn. Use your fingers to spread about 1/3 of the filling onto the round, going all the way to the edges and gently patting the filling to help anchor it to the dough. King Arthur Baking Company, Inc. All rights reserved. 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour; 2 tablespoons (14g) cornstarch or Instant ClearJel; 1/4 teaspoon salt; 1 teaspoon cinnamon* 1/4 teaspoon nutmeg* 1/4 teaspoon allspice* 1/4 cup (85g) boiled cider or 1/4 cup (80g) apple juice concentrate, optional; 2 teaspoons King Arthur Pure Vanilla Extract, optional ]]>*/ Add the cream, and pulse until the dough becomes cohesive. We love making gluten free fettuccine with these low carb keto pasta noodles. 4 ounces (113g) cheddar cheese, freshly grated or cut into 1/4" cubes*, 1 teaspoon coarsely ground black pepper, optional. The maple glaze formula is written for real maple syrup; if you use imitation syrup, start with 2 tablespoons instead of 3; artificial syrup is thinner than real syrup. Don't have a food processor? Bake the pie for 20 minutes, then reduce the oven temperature to 375F and bake for 40 minutes more, until you see the filling bubbling inside the pie (and perhaps dripping onto the parchment). Transfer the dough to a lightly floured work surface. Want to make these ahead? You can use any kind of milk, from skim right up through whipping cream. Use 2 cups less 2 tablespoons all-purpose flour; and add 1 tablespoon baking powder, plus 1 teaspoon salt. Cut the butter and cream cheese into chunks and add to the bowl along with the sour cream. Looking for a gluten-free version of this recipe? Wondering what to bake next? Bake the bread for about 60 to 75 minutes, until the bread feels set on the top, and a paring knife (or other thin knife) inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter). I also add 1 tbls of chia seeds to eggs and I add 1/4 cup more almond flour. 16 tablespoons (227g) unsalted butter, at room temperature, at least 65F; 2 cups (425g) dark brown sugar, packed; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon allspice; 1/4 teaspoon nutmeg; 1 teaspoon baking powder Icing. Bake scones until they're starting to brown, which will be anywhere between 25 and probably 35 minutes, depending on how cold they are when you put them into the oven. 1 2/3 cups (200g) King Arthur Keto Wheat Flour; 3/4 cup (170g) water, cool; 1 teaspoon instant yeast; 1/2 teaspoon salt; 1 tablespoon olive oil, plus more for greasing the pan; 1/4 cup Parmesan cheese, optional; 1/2 teaspoon Italian Seasoning, optional; our pizza seasoning is a good choice; 1 teaspoon King Arthur Pizza Dough Flavor, optional In a small bowl, whisk together the sugar, flour, cornstarch, salt, and spices. To make the tangzhong: Combine both the ingredients in a small saucepan, and whisk until no lumps remain. Make sure to cut out the biscuits with something sharp; if you use a dull knife, you'll compress the biscuits' edges, and they won't rise as high. 3 tablespoons (42g) butter, melted, divided; 1/2 teaspoon King Arthur Pure Vanilla Extract; 1/16 teaspoon salt; 1 1/2 cups (170g) confectioners' sugar, sifted; 1 to 2 tablespoons (14g to 28g) milk, heavy cream, or buttermilk, enough to thin to desired consistency Maple glaze. Bake for about 25 to 27 minutes, or until brown around the edges and just starting to brown on top. 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour* 2 tablespoons (18g) buttermilk powder or 2 tablespoons (14g) nonfat dry milk 1 teaspoon baking powder; 3/4 teaspoon salt; 1 teaspoon xanthan gum; 1 1/2 teaspoons instant yeast; Knead it a couple of times to bring it together. 1 (1/4-ounce) packet active dry yeast or 2 1/4 teaspoons instant yeast; 1 tablespoon (14g) granulated sugar; 1 tablespoon (18g) salt; 2 cups (454g) lukewarm water (not over 110F) Flour, cornstarch, tapioca, ClearJel how much thickener should you use? Cool the pie completely before slicing really. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. Add the cold milk, then the flour and remainingingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk. Batter. The rolls stay wonderfully soft for at least 3 days, and we've found the best way to enjoy them for breakfast is to bake them the day before, store them tightly sealed (and un-iced) at room temperature overnight, then the next morning lightly cover the rolls with foil and warm them in a 300F to 350F oven for 5 to 10 minutes. Bringing the temperature of the flour and liquid to 65C (149F) pre-gelatinizes the flours starches, which makes them more able to retain liquid thus enhancing the resulting bread's softness and shelf life. Preheat the oven to 350F. Or cut decorative vent holes, if desired. We love making gluten free fettuccine with these low carb keto pasta noodles. If you like pizza with a deep golden brown, crispy crust, bake on a baking stone . Bring the overhanging bottom crust up and over the top crust, pinching to seal the two and making a decorative crimp. Amazingly, they include just three ingredients: self-rising flour, cream, and cheddar cheese. Combine all the ingredients and mix and knead by hand, mixer, or bread machine to make a soft, smooth dough; about 15 to 20 minutes by hand, 7 to 10 minutes in a mixer, and 20 to 30 minutes in a bread machine. 16 tablespoons (227g) unsalted butter, at room temperature, 6 ounces (170g) cream cheese, at room temperature, 1/2 cup (106g) light brown sugar or dark brown sugar, packed, 1/2 cup (85g) dried cranberries, raisins, or currants. Prick the crust all over with a fork, to allow steam to escape. This recipe makes a biscuit that's rich and tender, yet strong enough to stand up to gravy without turning to mush. 4 tablespoons (57g) butter, cold; 2 large (156g) shallots, diced; or one medium (156g) onion, sliced Pat each piece of dough into a disk about 3/4" thick. For best cheese flavor, use a top-quality, extra-sharp cheddar. Pat the dough into a smooth 7" disk about 3/4" thick. 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