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		<title>Chocolate Lavender Beignets</title>
		<link>https://thelemonapron.com/chocolate-lavender-beignets/</link>
					<comments>https://thelemonapron.com/chocolate-lavender-beignets/#comments</comments>
		
		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Mon, 04 Mar 2019 18:14:13 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[beignet]]></category>
		<category><![CDATA[cocoa powder]]></category>
		<category><![CDATA[donut]]></category>
		<category><![CDATA[doughnut]]></category>
		<category><![CDATA[fritter]]></category>
		<category><![CDATA[icing sugar]]></category>
		<category><![CDATA[lavendar]]></category>
		<category><![CDATA[lavendar sugar]]></category>
		<category><![CDATA[yeast]]></category>
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					<description><![CDATA[<p>Donuts. Beignets.&#160; Fritters, Doughnuts (I do believe this is the Canadian spelling vs the American!).&#160; Whatever you want to call these babies, they will still taste delicious.&#160; Come on, anytime yeasted dough hits some hot oil, good things are bound to happen. This time around, I decided that the classic beignet (which is really just...</p>
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The post <a href="https://thelemonapron.com/chocolate-lavender-beignets/">Chocolate Lavender Beignets</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Donuts. Beignets.&nbsp; Fritters, Doughnuts (I do believe this is the Canadian spelling vs the American!).&nbsp; Whatever you want to call these babies, they will still taste delicious.&nbsp; Come on, anytime yeasted dough hits some hot oil, good things are bound to happen.</p>
<p><img fetchpriority="high" decoding="async" class="alignnone size-full wp-image-7943" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-8-e1551472708697.jpg" alt="Chocolate Lavender Beignets" width="1500" height="1869">This time around, I decided that the classic beignet (which is really just the French word for fried doughnut or fritter) that classic doughnut that a trip to New Orleans must include (Cafe du Monde being the ultimate destination) needed a bit of a makeover.</p>
<p>Frying doughnuts is nothing new.&nbsp; I love frying up fritters or zeppole.&nbsp; See my <a href="http://www.thelemonapron.com/rhubarb-cardamom-fritters/" target="_blank" rel="noopener"><em>Rhubarb Cardamom Fritters</em></a>! They are just so easy to whip up.&nbsp; The dough doesn&#8217;t take a long proof time, and you have total control as to how small you want to make them. But of course, most usually come in one flavour.&nbsp; Beige.&nbsp; So the powdered sugar on top becomes the star.&nbsp; And the more sugar, the better.&nbsp; Now, I&#8217;m not averse to sugar, any more than most of you out there.&nbsp; Of course it&#8217;s all about balance.&nbsp; If you know you&#8217;re going to be partaking of some sugar, you may decide on salad for lunch or dinner.&nbsp; And omit the sugar in that extra cup of coffee.&nbsp; And I don&#8217;t know about you guys, but I really don&#8217;t eat sweets every day (despite what it may appear like on this blog!)&nbsp; I can go absolute days without any added sugar in my diet.&nbsp; I&#8217;m not going to count the natural sugar found in fruit or a small piece of good quality chocolate.&nbsp;&nbsp;</p>
<p><img decoding="async" class=" wp-image-6575 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/04/Rhubarb-cardamom-fritters-7.jpg" alt="rhubarb cardamom fritters" width="450" height="538" srcset="https://thelemonapron.com/wp-content/uploads/2018/04/Rhubarb-cardamom-fritters-7.jpg 999w, https://thelemonapron.com/wp-content/uploads/2018/04/Rhubarb-cardamom-fritters-7-768x917.jpg 768w" sizes="(max-width: 450px) 100vw, 450px" /></p>
<p>So, beignets.&nbsp; Like most occasions that involve a lovely doughnut, these are classic little bites, best served with a steaming cup of coffee or a cafe au lait.&nbsp; And ideally, sitting on a street side cafe table, people watching with your best friend or hubby.&nbsp; Two cups of hot coffee or chocolate, and a fancy plate piled high with these fresh little doughnuts. absolutely blizzarded with icing sugar, this is what everyone pictures when they think of beignets.&nbsp;&nbsp;</p>
<p><img decoding="async" class=" wp-image-7939 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-4-e1551472208858.jpg" alt="Chocolate Lavender Beignets" width="450" height="565"></p>
<p>Fine, my kitchen is no where near New Orleans.&nbsp; I don&#8217;t have a little cafe table with two chairs that look like they were snatched from a Paris restaurant.&nbsp; And I probably use less icing sugar than tradition calls for.&nbsp; But these little morsels that I&#8217;m sharing today will still make the best little coffee break, or a perfect weekend breakfast for your family.</p>
<p>I need to tell you, I have tried so many beignet recipes through the years.&nbsp; Most with so-so results.&nbsp; Sadly, instead of the pillowy, fluffy doughnuts, they were often too tough.&nbsp; Or else the directions were muddy,&nbsp; not easy to follow, or didn&#8217;t make sense.&nbsp; After trying so many, I thought I had given up, when I tried this one from <em><a href="https://www.jocooks.com/wprm_print/14721" target="_blank" rel="noopener">Jo Cooks</a></em>.&nbsp; It worked perfectly.&nbsp; And would be the jumping off point for my chocolate and lavender beignets today.</p>
<p>This is a yeast dough that you will be happy to work with.&nbsp; It comes together so quickly and easily.&nbsp; The yeast, sugar and warm water sit together for a few minutes to get started.&nbsp; Then an egg is beaten with milk and this gets added to the yeast mixture.&nbsp; Flour is added to your mixer, along with a touch of salt.&nbsp; Then the liquids along with some softened butter are added, and it all gets mixed with your dough hook (or you can easily do this by hand, it&#8217;s not a stiff dough) until it no longer sticks to the walls of the bowl.&nbsp; This may take 5 minutes in total.&nbsp; This lovely soft ball of dough is placed into an oiled bowl to proof.&nbsp; This should take about 2 hours, depending on how warm your kitchen is.&nbsp; Alternatively you can proof it in the fridge overnight, thus eliminating any wait time (it&#8217;s proofing while you sleep)&nbsp; This means that you can get up in the morning and start right away on the important part, the frying!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7938 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-3-e1551472171157.jpg" alt="Chocolate Lavender Beignets" width="450" height="550"></p>
<p>You&#8217;ll take the dough from the bowl and roll it out to about 3/4 inch thick (that&#8217;s 2 cm to you metric lovers!) At this point you can cut them into squares, rectangles, diamonds, whatever your little heart desires.&nbsp; A square of 1 1/2 inches (4 cm) makes for a perfect bite sized treat.&nbsp; I wouldn&#8217;t cut them any larger than 2 1/2&nbsp; (7 cm)&nbsp; I use a pizza cutter, but you can use a sharp knife if that is all you have.&nbsp; All the while the oil is heating up in your pot.&nbsp; I use a wok.&nbsp; A cast iron dutch oven will work great as well.&nbsp; You only need about 2-2 1/2 (5-7 cm) inches of oil.&nbsp; Bring it up to 360 degrees F. Or about 180C.&nbsp; Use an instant read thermometer to help you maintain the temperature. Gently add around 4 doughnuts to the oil (depending on the size you&#8217;ve cut) and let them bubble about 50 seconds per side. Turn over using a slotted spoon or spider (that long strainer that has a wire mesh bowl at the end- often used when frying food in a wok.&nbsp; The wider mesh allows more oil to drip back into the pot) Keep turning until golden brown and puffed.&nbsp; Depending on the size you&#8217;ve cut, this shouldn&#8217;t take any longer than 2 minutes or so.&nbsp; Transfer the batch of doughnuts to a paper towel lined plate.&nbsp; You can fry them all up, or you can freeze some of the cut doughnuts on a baking sheet till frozen and then store in the freezer till you have another craving.&nbsp; Once you&#8217;ve fried up your doughnuts, dust them most liberally with powdered sugar.&nbsp; You could also try dusting them with cocoa powder for a dramatic look.&nbsp; They won&#8217;t be as sweet, but it makes for a very sophisticated flavour.&nbsp; Maybe you could dust with both!&nbsp; Do what floats your boat!!</p>
<p>So that is the basics of this fun little doughnut.&nbsp; Here comes my take on them. I think everything is better with a bit of cocoa, don&#8217;t you think?&nbsp; And if I&#8217;m going to add cocoa, then why not go the extra mile, and add some lavender?&nbsp; Now, adding lavender can be tricky.&nbsp; Add too much, and it takes on an a perfume-y or soapy nature.&nbsp; And you can&#8217;t really just add the dried buds.&nbsp; That makes for a yucky texture.&nbsp; So how would I get lavender, which works so beautifully with chocolate into my doughnuts?&nbsp; Lavender sugar.&nbsp; I just so happen to have some in my baking cupboard.&nbsp;</p>
<p><img loading="lazy" decoding="async" class="wp-image-7944 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-9-e1551472751690.jpg" alt="Chocolate Lavender Beignets" width="450" height="553"></p>
<p><strong>Making lavender sugar</strong> is so darn easy.&nbsp; For every 1/2 cup of granulated sugar, you&#8217;ll need 1 tsp of dried lavender buds.&nbsp; You could use a mini food chopper to break down the buds.&nbsp; Or you can use a mortar and pestle to break them apart.&nbsp; It isn&#8217;t hard, they aren&#8217;t that tough.&nbsp; That&#8217;s why I don&#8217;t bother pulling out a chopper.&nbsp; Add the ground buds to your sugar, stir to mix and place in a glass jar.&nbsp; After a day, you will already notice that the sugar has taken on the most lovely scent.&nbsp; You can use this in any baking, the pleasant lavender notes work great with vanilla, chocolate, lemon, blueberries.&nbsp; You can also use it to flavour hot tea or ice tea.&nbsp; Just don&#8217;t use this sugar if it needs to be heated and melted in any way- the lavender bits won&#8217;t fare well on the heat.&nbsp; They will burn and turn everything bitter.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7940 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-5-e1551472300322.jpg" alt="Chocolate Lavender Beignets" width="450" height="572"></p>
<p>So, to the original recipe, I would replace the sugar with lavender sugar.&nbsp; I would replace two tablespoons of the flour with unsweetened cocoa powder.&nbsp; Make sure you sift the cocoa first.&nbsp; It tends to clump, and it is impossible to break them all down after they are in the flour.&nbsp; I just use a small strainer to push the cocoa directly into the flour.&nbsp; Everything else stays the same.&nbsp; At then the finish, after that most delightful dusting with icing sugar, by topping them off with a few lavender buds.&nbsp; Now you&#8217;ve got a gussied up doughnut.&nbsp; These are best served warm.&nbsp; Just add that steaming cup of coffee, cafe au lait, or even hot chocolate.&nbsp; Here in Toronto, it is still wickedly cold, so hot chocolate is definitely warranted!&nbsp; Depending on the size you make, I guarantee you, it will be hard to stop at just one.&nbsp; As an option, I love serving them with a bowl of chocolate sauce on the side for dipping or drizzling.&nbsp; Just gilding the lily!</p>
<p>For the frozen doughnuts I mentioned above:&nbsp; Follow the recipe to the point of cutting up the dough.&nbsp; Take the amount that you wish to freeze, and place them on a lined baking sheet.&nbsp; Place this in the freezer.&nbsp; Once frozen, transfer them to a freezer bag.&nbsp; When you&#8217;re ready to fry up a few, thaw them and continue with the recipe, frying and dusting with icing sugar.</p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7942 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-7-e1551472666221.jpg" alt="Chocolate Lavender Beignets" width="450" height="563"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7937 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-2-e1551472137928.jpg" alt="Chocolate Lavender Beignets" width="450" height="565"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7936 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-1-e1551472074358.jpg" alt="Chocolate Lavender Beignets" width="450" height="572"></p>
<div id="recipe"></div><div id="wprm-recipe-container-7950" class="wprm-recipe-container" data-recipe-id="7950" data-servings="20"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
    <div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2019/03/Chocolate-beignet-5-500x500.jpg" class="attachment-150x150 size-150x150" alt="Chocolate Lavender Beignets" /></div>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Chocolate Lavender Beignets</h2>

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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">Pillowy, fluffy, easy fried yeast doughnuts are always a treat.&nbsp; Adding chocolate and lavender sugar makes them even more special.&nbsp;&nbsp;</span></div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Dessert</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">2</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hours</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">15</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">2</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hours</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">45</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">20</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">beignets</span></span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-7950-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7950" data-servings="20"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Lavender Sugar</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">dried lavender buds</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">culinary grade</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Beignets</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">lukewarm water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2 1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">active dry yeast</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or 1 envelope</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">5</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">lavender sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-name">egg</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">all-purpose flour</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">Important: replace 2 tbsp of flour with 2 tbsp unsweetened cocoa powder, use a small strainer to sift the cocoa powder into the flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">butter unsalted and softened</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">vegetable oil for frying</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">powdered sugar for dusting</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-name">lavender buds for garnish</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">optional</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-7950-instructions-container wprm-block-text-normal" data-recipe="7950"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Lavender Sugar</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7950-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a mortar and pestle, crush the lavender buds. Place in a small bowl.</div></li><li id="wprm-recipe-7950-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Alternatively you can place the lavender buds into a small food chopper or blender and grind up coarsely.&nbsp;&nbsp;</span></div></li><li id="wprm-recipe-7950-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the granulated sugar and toss well to combine.  Store in a small glass jar.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Beignets</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7950-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a small bowl combine the water, yeast and sugar. Whisk it all together a bit and let it sit for about 5 to 10 minutes until the yeast dissolves and starts to froth up.</div></li><li id="wprm-recipe-7950-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once the yeast has dissolved, add the egg and milk, and whisk.</div></li><li id="wprm-recipe-7950-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>To the bowl of your mixer add the flour and salt.  Add the cocoa powder by passing it through a small strainer first to get rid of any lumps. Use a whisk to combine everything well.</div></li><li id="wprm-recipe-7950-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the yeast mixture and butter to the bowl. Using the dough hook, mix it well until well incorporated. You will know that the dough is done when it comes clean from the sides of the bowl.</div></li><li id="wprm-recipe-7950-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>This isn't an overly stiff dough.  So you could actually work this with your hands in a bowl, kneading gently till well combined.</div></li><li id="wprm-recipe-7950-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove the dough from the mixer and place it in an oiled bowl. Cover it with a clean damp towel or plastic wrap and let it sit and double in size, anywhere from 1 to 2 hours, in a warm place.</div></li><li id="wprm-recipe-7950-step-1-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Alternatively you can place the covered bowl into the fridge to proof overnight.  This way you can get directly to frying up the doughnuts the next morning.</div></li><li id="wprm-recipe-7950-step-1-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Roll out the dough in a long rectangle that's about 3/4 of an inch in thickness. Cut the dough in long strips then cut the strips to form squares.  Or use a ruler to determine what size you would like.  Anywhere from 1 inch squares to 2 inch squares or rectangles are great.  Don't go any larger.</span></div></li><li id="wprm-recipe-7950-step-1-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add about 3 inches of oil to a deep frying pan. I use a wok. Before frying the beignets make sure the oil is hot, it needs to be 360 F degrees (180C). Fry the beignets, about 5 or 6 at a time until golden brown on both sides. Make sure you turn them on both sides to fry them evenly.  Depending on the size and maintaining your oil temperature, this shouldn't take any longer than 2 minutes per batch.</div></li><li id="wprm-recipe-7950-step-1-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Transfer the beignets to a large plate or bowl lined with paper towels to drain some of the excess oil. Using a small strainer, dust beignets with plenty of powdered sugar.  You can also use cocoa powder for a more sophisticated flavour.</div></li><li id="wprm-recipe-7950-step-1-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Garnish with extra lavender buds.</div></li></ul></div></div>

<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">To freeze beignets before frying, take the cut up pieces and place them onto a wax paper lined baking sheet.&nbsp; Freeze.&nbsp; Once frozen you can transfer the doughnuts to a freezer bag.</span><div class="wprm-spacer"></div>
<span style="display: block;">When ready to enjoy some, pull out as many as you want. Let&nbsp; them thaw and proceed with the recipe.&nbsp;</span></div></div>
</div></div>
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<p>&nbsp;</p>
<p>&nbsp;</p>The post <a href="https://thelemonapron.com/chocolate-lavender-beignets/">Chocolate Lavender Beignets</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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		<title>Lemon, Rosemary and Parmesan Focaccia</title>
		<link>https://thelemonapron.com/lemon-rosemary-and-parmesan-focaccia/</link>
					<comments>https://thelemonapron.com/lemon-rosemary-and-parmesan-focaccia/#comments</comments>
		
		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Sat, 09 Feb 2019 22:31:13 +0000</pubDate>
				<category><![CDATA[Breads & Pastries]]></category>
		<category><![CDATA[Pantry]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[bread flour]]></category>
		<category><![CDATA[cracked pepper]]></category>
		<category><![CDATA[focaccia]]></category>
		<category><![CDATA[kosher salt]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[parmesan cheese]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[yeast]]></category>
		<guid isPermaLink="false">http://www.thelemonapron.com/?p=7798</guid>

					<description><![CDATA[<p>Focaccia is the yeast bread that is the sweetest way to enter the bread making world. First of all, focaccia is fun.&#160; It is flavourful, and it isn&#8217;t fussy.&#160; It is fabulous to serve as a side to soups etc, or sliced in half for a panini sandwich.&#160; It isn&#8217;t a formal, elegant bread.&#160; Rather,...</p>
<p><a class="more-link" href="https://thelemonapron.com/lemon-rosemary-and-parmesan-focaccia/">Read More</a></p>
The post <a href="https://thelemonapron.com/lemon-rosemary-and-parmesan-focaccia/">Lemon, Rosemary and Parmesan Focaccia</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Focaccia is the yeast bread that is the sweetest way to enter the bread making world.</p>
<p><img loading="lazy" decoding="async" class="alignnone size-full wp-image-7800" src="http://www.thelemonapron.com/wp-content/uploads/2019/02/Lemon-Focaccia-1-e1549745706206.jpg" alt="Lemon Parmesan and Rosemary Focaccia" width="1500" height="1756">First of all, focaccia is <em>fun</em>.&nbsp; It is <em>flavourful</em>, and it isn&#8217;t <em>fussy.</em>&nbsp; It is f<em>abulous</em> to serve as a side to soups etc, or sliced in half for a panini sandwich.&nbsp; It isn&#8217;t a <em>formal</em>, elegant bread.&nbsp; Rather, it is the bread of the people.&nbsp; And I should have said this blog post is brought to you by the letter &#8216;F&#8217;!</p>
<p>Unlike most yeasted or sourdough breads, there is no kneading or shaping required for focaccia.&nbsp; You create the dough, leave it in an oiled bowl to proof on its own, and then place it onto an oiled baking sheet or pan for the second rise.&nbsp; The second rise doesn&#8217;t take long, and next thing you know, you are gently stretching the dough out to roughly fill the pan and then making dimples in it with your fingers.&nbsp; This is my favourite step!&nbsp; There is something so soothing and tranquil about having your fingers and hands lightly oiled and then pressing down into the pliant and fluffy dough.</p>
<p>That&#8217;s it.&nbsp; This is now the point where you can add some flavours to take it from bland to <em>fantastic</em>.&nbsp; Oooh, another &#8216;f&#8217; word!&nbsp; And then pop it in the oven for 30 minutes or so, and next thing you know, you have a chewy, tasty bread with a fun crust.</p>
<p>While I usually make a sourdough version of focaccia, I realize that most of you guys out there reading this little blog post may not have access to any sourdough starter.&nbsp; So I am using a recipe for focaccia that only requires yeast.&nbsp; It was the base for my <a href="http://www.thelemonapron.com/summer-cheeseboard-with-potato-rosemary-and-blue-cheese-focaccia/" target="_blank" rel="noopener"><em>Potato, Rosemary and Blue Cheese Focaccia</em></a> last year.&nbsp; And that one is a popular recipe on this blog, for good reason.&nbsp; It comes together easily, and is addictively delicious!&nbsp; So to avoid rocking the boat, and trying to fix something that doesn&#8217;t need fixing, let&#8217;s just stick with that recipe.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-6902 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/07/Potato-rosemary-blue-cheese-focaccia-3-e1531149015610.jpg" alt="Potato Rosemary and Blue Cheese Focaccia" width="450" height="548"></p>
<p><strong>How to Make Classic Focaccia</strong>:</p>
<p>You will take yeast and water and combine it in the bowl of a stand mixer. Five and one half cups of bread flour are added, and the mixer is turned on to low.&nbsp; After a few minutes it will have come together, and then the speed is increased to medium and the dough is mixed until it looks like muffin batter.&nbsp; At this point you will turn off the mixer and let the dough sit for 10 minutes.&nbsp; This will allow the flour to absorb the water fully, or hydrate.</p>
<p>Next you will add some olive oil, salt and sugar to the dough.&nbsp; Then on low speed again you will incorporate this and then let the dough continue to come together. With varying speeds it will finally come together fully and begin to make a slapping noise against the walls of the bowl.&nbsp; The dough will also have a slight sheen.</p>
<p>Now is the time to <strong>make a window pane test</strong>. You do this by pulling off a small portion with floured fingers and stretching it out in all directions. You want to see a thin, nearly transparent film form that you can see light through if you were holding it up to a window.&nbsp; If you can do this without tearing it, then the glutens are well developed and the dough is ready for rising. Add the piece back into the dough and give it a few turns with the machine to work it back in. If it tears, then place it back in with the rest of the dough and continue machine kneading until it passes the test.&nbsp;</p>
<p>Now it is ready for a good rise.&nbsp; Place the dough into a well oiled bowl, fold the dough onto itself several times, and then cover it with plastic wrap.&nbsp; Let it rise to almost double in size, which should take about two hours.&nbsp; Then it will be transferred to an oiled baking sheet(s).&nbsp; Don&#8217;t skimp on the oil- this will help in giving the final bread a crispy and golden crust.&nbsp; Using oiled hands gently stretch it to fill the pan.&nbsp; But don&#8217;t force it.&nbsp;If the dough resists, simply let it rest for 10 minutes and then try again.&nbsp;Keep repeating this till the dough willingly stretches into the corners.&nbsp; &nbsp;Cover it with plastic wrap and let it rest for 30 minutes.&nbsp;&nbsp;</p>
<p>When it is time to bake, heat the oven to 400F.&nbsp; Uncover the dough, and using just your finger tips, press into the dough to touch the bottom of the pan but not puncture the dough.&nbsp; Make dimples all over the bread.&nbsp; Brush with some more olive oil, and garnish as you want.&nbsp; At a minimum sprinkle a generous amount of kosher salt all over.&nbsp; Bake it on the centre rack till golden and crispy on the outside.&nbsp; This should take around 30 minutes.&nbsp; Let it cool slightly and then you can use an off-set spatula to help lift it out.&nbsp; Slice and serve.&nbsp; Best served warm, but I have been known to raid the bread container for cold leftovers as well.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7801 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/02/Lemon-focaccia-3-e1549745759343.jpg" alt="Lemon, Rosemary and Parmesan Focaccia" width="449" height="551"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7802 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/02/Lemon-focaccia-4-e1549745812884.jpg" alt="Lemon, Rosemary and Parmesan Focaccia" width="450" height="563"></p>
<p><strong>Focaccia Toppings:</strong></p>
<p>This is where you can really have fun with your focaccia, and personalize it.&nbsp; For today&#8217;s recipe, I used thinly sliced lemon rounds, parmesan cheese, kosher salt, cracked pepper, and rosemary.&nbsp; Ideally if you can get Meyer lemons, they would be wonderful.&nbsp; They bake into an even sweeter version of themselves.&nbsp; But good organic lemons work wonderfully as well.&nbsp; The key is to slice them very thin.&nbsp; A good sharp knife will be your friend at this point.&nbsp; And once baked up, the rind cooks down and is quite edible.&nbsp; But don&#8217;t feel obligated to eat it.&nbsp; It can be removed easily be the eater him or herself.&nbsp; I was going for the flavour profile of one of my favourite pasta dishes.&nbsp; I love combining freshly grated parmesan, lemon juice and zest, cracked pepper and salt for a bright and simple sauce. The fresh rosemary helps to add an earthy element to the dish.&nbsp; And they all work great on this bread as well!&nbsp; Yay!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7806 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/02/Lemon-focaccia-8-e1549745979124.jpg" alt="Lemon, Rosemary and Parmesan Focaccia" width="450" height="534"></p>
<p>But why not try potato or zucchini slices, cherry tomatoes, garlic cloves, grapes, prosciutto, caramelized onions, shallots, or even pesto?&nbsp; Chopped thyme or pesto are great additions to the bread before it bakes up.&nbsp; Add fresh basil at the end though.&nbsp; Most sliced cheeses (fontina, gruyere, swiss, mozzarella etc) can be added over the oil and salt before baking.&nbsp; Once you start playing with this recipe, you will come up with all sorts of ideas, I promise!</p>
<p>Focaccia is a great snacking bread.&nbsp; It can be served in a bread basket for a casual luncheon or dinner.&nbsp; It can be used for grilled cheese sandwiches if you slice a section through horizontally.&nbsp; It works great to soak up egg yolk on a breakfast plate.&nbsp; Really, this is a great bread to add to your repertoire.&nbsp;</p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7807 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/02/Lemon-fococcia-2-e1549746004757.jpg" alt="Lemon, Rosemary and Parmesan Focaccia" width="450" height="542"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7802 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/02/Lemon-focaccia-4-e1549745812884.jpg" alt="Lemon, Rosemary and Parmesan Focaccia" width="450" height="563"></p>
<div id="wprm-recipe-container-7809" class="wprm-recipe-container" data-recipe-id="7809" data-servings="12"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
    <div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2019/02/Lemon-focaccia-8-500x500.jpg" class="attachment-150x150 size-150x150" alt="Lemon, Rosemary and Parmesan Focaccia" /></div>
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<a href="https://thelemonapron.com/wprm_print/7809" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="7809" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

<div class="wprm-spacer" style="height: 5px"></div>
<h2 class="wprm-recipe-name wprm-block-text-bold">Lemon, Rosemary and Parmesan Focaccia</h2>

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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">The recipe for classic focaccia is easy and fool proof.&nbsp; The toppings are bright and fresh, making this bread practically a meal unto itself!&nbsp; Chewy and airy, this will be your go-to focaccia from now on!</span></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Baking</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">3</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hours</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">3</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hours</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">12</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">slices</span></span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-7809-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7809" data-servings="12"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Dough</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">active dry yeast</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2 3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">630 g water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">5 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">700 g bread flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">55 g extra virgin olive oil, plus more for coating the pan and shaping</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">kosher salt</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">plus more for sprinkling on the spread-out dough in the pan</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">sugar</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Topping</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1-2</span>&#32;<span class="wprm-recipe-ingredient-name">organic lemons washed</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or Meyer lemons if available</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">20 ml extra virgin olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">freshly grated parmesan cheese</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">chopped fresh rosemary</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">kosher salt</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">freshly cracked pepper</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-7809-instructions-container wprm-block-text-normal" data-recipe="7809"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7809-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Instructions</div></li><li id="wprm-recipe-7809-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Stir together the yeast and water in the bowl of a stand mixer fitted with the dough hook. Add the flour and mix on low speed until the ingredients are well combined. Mix on medium speed until the dough looks like thick muffin batter, about 2 minutes.</div></li><li id="wprm-recipe-7809-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Turn the mixer off and let the mixture sit for 10 minutes to allow the flour to fully hydrate (absorb all the water).</div></li><li id="wprm-recipe-7809-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add 2 tbsp (30 grams) of the olive oil, the salt and sugar and then mix on low speed until combined, about 1 minute.</div></li><li id="wprm-recipe-7809-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Turn the speed up one notch and mix until the dough is quite thick and starting pull away slightly from the sides of the bowl, about 3 minutes. It will be very sticky at this point.</div></li><li id="wprm-recipe-7809-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Increase the speed to high and let the dough mix until it comes together, making a slapping noise as it turns, the bowl is clean, and there is a slight sheen to the dough, about 6 minutes.</div></li><li id="wprm-recipe-7809-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Stop the mixer and make a window pane test, by pulling off a small portion with floured fingers and stretching it out in all directions. You want to see a thin, nearly transparent film form that you can see light through if you were holding it up to a window.</div></li><li id="wprm-recipe-7809-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>If you can do this without tearing it, then the glutens are well developed and the dough is ready for rising. Add the piece back into the dough and give it a few turns with the machine to work it back in.</div></li><li id="wprm-recipe-7809-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>If it tears, then place it back in with the rest of the dough and continue machine kneading until it passes the test.</div></li><li id="wprm-recipe-7809-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Coat the inside of a large bowl with olive oil and transfer the dough to the bowl. Fold the dough over itself several times. and then cover the bowl with plastic wrap or place it in a bag, and let it rise at room temperature until it is 1 1/2 times its original volume, about 2 hours.</div></li><li id="wprm-recipe-7809-step-0-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Generously oil a 12x16 baking sheet. If you only have smaller sheets, then use two, and don't force it to the edges. You will want to make two at no larger than 7x9 or so.</div></li><li id="wprm-recipe-7809-step-0-11" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove the dough from the bowl with oiled hands and press the dough into the pan with your fingers so that it evenly covers the pan. If the dough resists, simply let it rest for 10 minutes and then try again. Keep repeating this till the dough willingly stretches into the corners.</div></li><li id="wprm-recipe-7809-step-0-12" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Loosely cover the focaccia dough with plastic wrap and let it rest 30 minutes.</div></li><li id="wprm-recipe-7809-step-0-13" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat the oven to 400F (205C)</div></li><li id="wprm-recipe-7809-step-0-14" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Uncover the dough. Use your fingers to firmly dimple the surface. Press down until you feel the hard surface of the pan, being careful not to tear the dough. Use a pastry brush to paint the focaccia with 2 tbsp of olive oil and then sprinkle it evenly with about 3/4 teaspoon of salt.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Topping</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7809-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Use a very sharp knife to thinly slice the lemons.  Remove any pits.</div></li><li id="wprm-recipe-7809-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Scatter the parmesan cheese evenly over the olive oil brushed surface of the dough.</div></li><li id="wprm-recipe-7809-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Spread out the lemons over the cheese, laying them close to each other.</div></li><li id="wprm-recipe-7809-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Sprinkle the surface with one final 3/4 tsp of salt and the cracked pepper. Finish with the rosemary sprigs</div></li><li id="wprm-recipe-7809-step-1-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Drizzle the remaining olive oil over everything.</div></li><li id="wprm-recipe-7809-step-1-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake the focaccia on the centre rack until it is nicely browned and the underside is crisp, about 30 minutes. Remove the tray to a cooling rack.</div></li><li id="wprm-recipe-7809-step-1-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Let the focaccia cool for at least 10 minutes before slicing and serving.</div></li><li id="wprm-recipe-7809-step-1-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Use a good serrated knife to make clean cuts through the lemons and down into the puffed bread.</div></li><li id="wprm-recipe-7809-step-1-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>The lemon rinds if thin enough are totally edible.  But if you choose not to, that's cool as well.</div></li><li id="wprm-recipe-7809-step-1-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Store leftovers in an airtight bag at room temperature. Pieces can be reheated at 300F for 8 minutes or so to bring the crunch back!</div></li></ul></div></div>

<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Original Focaccia Recipe adapted from The Hot Bread Kitchen cookbook.</span></div></div>
</div></div>The post <a href="https://thelemonapron.com/lemon-rosemary-and-parmesan-focaccia/">Lemon, Rosemary and Parmesan Focaccia</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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		<title>Mini Dark Chocolate Hazelnut and Sesame Rolls</title>
		<link>https://thelemonapron.com/mini-dark-chocolate-hazelnut-and-sesame-rolls/</link>
					<comments>https://thelemonapron.com/mini-dark-chocolate-hazelnut-and-sesame-rolls/#comments</comments>
		
		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Tue, 27 Nov 2018 16:45:33 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[bread flour]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[cardamom bitters]]></category>
		<category><![CDATA[dark chocolate hazelnut spread]]></category>
		<category><![CDATA[hazelnuts]]></category>
		<category><![CDATA[nutella]]></category>
		<category><![CDATA[orange zest]]></category>
		<category><![CDATA[sesame seeds]]></category>
		<category><![CDATA[yeast]]></category>
		<guid isPermaLink="false">http://www.thelemonapron.com/?p=7553</guid>

					<description><![CDATA[<p>Who doesn&#8217;t love a good cinnamon roll?&#160; And if it has Nutella in it? And if it&#8217;s mini?!&#160; The ultimate! I already have a fantastically popular Nutella Cardamom Cinnamon Roll recipe up on the blog.&#160; It has an Espresso Glaze.&#160; So yeah, kinda hard to top, wouldn&#8217;t you say?!&#160; They are pretty decadent.&#160; And filling.&#160;...</p>
<p><a class="more-link" href="https://thelemonapron.com/mini-dark-chocolate-hazelnut-and-sesame-rolls/">Read More</a></p>
The post <a href="https://thelemonapron.com/mini-dark-chocolate-hazelnut-and-sesame-rolls/">Mini Dark Chocolate Hazelnut and Sesame Rolls</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Who doesn&#8217;t love a good cinnamon roll?&nbsp; And if it has Nutella in it? And if it&#8217;s mini?!&nbsp; The ultimate!</p>
<p><img loading="lazy" decoding="async" class="alignnone size-full wp-image-7551" src="http://www.thelemonapron.com/wp-content/uploads/2018/11/Hazelnut-rolls-5-e1543187705136.jpg" alt="Mini Hazelnut Sesame and Nutella Rolls" width="1500" height="1929">I already have a fantastically popular <a href="http://www.thelemonapron.com/nutella-cardamom-cinnamon-rolls-with-espresso-glaze/" target="_blank" rel="noopener"><em>Nutella Cardamom Cinnamon Roll</em></a> recipe up on the blog.&nbsp; It has an Espresso Glaze.&nbsp; So yeah, kinda hard to top, wouldn&#8217;t you say?!&nbsp; They are pretty decadent.&nbsp; And filling.&nbsp; One is definitely enough for breakfast.&nbsp;&nbsp;</p>
<p>Do you have concerns over Nutella?&nbsp; I know some people have a love hate relationship with the stuff.&nbsp; Mostly due to the fact that the spread contains palm oil.&nbsp; I won&#8217;t go into all the reasons that palm oil is on the Naughty list.&nbsp; <strong>&#8216;Wellness Mama&#8217;</strong> has done a fabulous job outlining all the concerns with Nutella, what the various ingredients have or don&#8217;t have, and most of all, the healthier alternative to Nutella.&nbsp; Her article is <a href="https://wellnessmama.com/128229/nutella-healthy/" target="_blank" rel="noopener"><em>here</em></a>.&nbsp; I had already discovered the organic alternative to Nutella, and really love it.&nbsp; I love <em>Nutiva&#8217;s</em> Dark Chocolate Hazelnut Spread, and have been using it wherever I used to use Nutella.&nbsp; Now this blog post has NOTHING to do with promoting <em>Nutiva&#8217;s</em> Hazelnut Spread (I am NOT being sponsored in any way)&nbsp; But I do know that some of you reading this may refuse to purchase Nutella.&nbsp; And I did want you to know that there is a fantastic alternative.&nbsp; We&#8217;re all constantly learning, and trying to make wise and yet tasty choices, right?!</p>
<p>Anyway, off the soapbox now.&nbsp; Consider these little bites, the younger cousin of your classic cinnamon roll.&nbsp; They are still a roll.&nbsp; There is still an amazing filling.&nbsp; But there is no glaze.&nbsp; Don&#8217;t be sad.&nbsp; Instead of a glaze, these little babies get covered in chopped&nbsp; hazelnuts and toasted sesame seeds.&nbsp; After baking they are dusted in icing sugar.</p>
<p>This recipe takes about 1 3/4 hours from start to finish.&nbsp; And that includes proofing, because the dough is a yeasted one.&nbsp; But it really doesn&#8217;t require too much work or waiting at all.</p>
<p>The dough is simply flour, yeast, sugar, olive oil, salt and some water.&nbsp; It comes together easily, and then you&#8217;ll get a little bit of a workout as you quickly knead it until it becomes soft and elastic.&nbsp; Then you&#8217;ll let it proof in a covered bowl.&nbsp; In no time it is ready to roll out in traditional cinnamon roll fashion.</p>
<p>While the dough is proofing, hazelnuts are toasted and finely chopped.&nbsp; Then sesame seeds are toasted in the same frying pan.&nbsp; Add them to the bowl with the hazelnuts.&nbsp; And over both of them, sprinkle some ground cardamom.&nbsp; Stir them all up to get everything evenly distributed.&nbsp;</p>
<p>Once the dough has doubled in size, it gets rolled out, and the chocolate hazelnut spread is spread out over the dough evenly.&nbsp; Then I do something fun: I take my cardamom bitters (from <a href="https://www.feebrothers.com/" target="_blank" rel="noopener">Fee Brothers</a>&nbsp;which can be purchased on Amazon) and give the entire surface a few shakes of my bottle.&nbsp; Six or so shakes should do it.&nbsp; Don&#8217;t go crazy!&nbsp; Then the chopped toasted hazelnuts and sesame seeds are strewn over it all.&nbsp; And the best part:&nbsp; the zest from a large orange.&nbsp; The orange and cardamom are such a bright citrusy contrast to the rich hazelnut spread.&nbsp;&nbsp;</p>
<p>Everything gets rolled up as usual.&nbsp; Then you&#8217;ll brush the top of the roll with a bit more olive oil, and sprinkle more hazelnuts and sesame seeds over it all.&nbsp; Then cut the log into 10 pieces.&nbsp; And bake.&nbsp; Seriously, ten minutes later, you have the most luscious little morsels ready to munch on.&nbsp; Dust with more icing sugar and let them cool enough so that you won&#8217;t burn the roof of your mouth.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7552 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/11/Hazelnut-rolls-6-e1543187783201.jpg" alt="Mini Hazelnut Sesame and Nutella Rolls" width="450" height="571"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7548 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/11/Hazelnut-rolls-1-e1543187498617.jpg" alt="Mini Hazelnut, Sesame and Nutella Rolls" width="450" height="541"></p>
<p>The texture and the ingredients remind me slightly of rugelach.&nbsp; Not overly sweet, but still an adorable little nibble to have with a strong cup of Turkish coffee!&nbsp; They definitely have a Middle Eastern vibe going on.&nbsp; Even without my cardamom addition.&nbsp; It does make sense, since the original recipe is one of Yotam Ottolenghi&#8217;s!&nbsp; I couldn&#8217;t resist adding the cardamom powder or bitters.&nbsp; And I use more orange zest than called for.&nbsp; I love that the orange flavour isn&#8217;t an after thought.&nbsp; These are fantastic year round, but with citrus season upon us, these will be so much fun to make often over the next few months.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7550 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/11/Hazelnut-rolls-3-e1543187597499.jpg" alt="Mini Hazelnut Sesame and Nutella Rolls" width="450" height="564"></p>
<p>And because they are so easy, you can whip these up in the evening, or in the morning before breakfast.&nbsp; And because they are easy, make a double batch.&nbsp; I have learned that this is one recipe that will go quickly, and suddenly there is no proof that they were even around.&nbsp; But with those extra ones, you&#8217;ll have some ready for coffee break or when friends come over for a cuppa tea! <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f609.png" alt="😉" class="wp-smiley" style="height: 1em; max-height: 1em;" /></p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7549 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/11/Hazelnut-rolls-2-e1543187549866.jpg" alt="Mini Hazelnut, Sesame and Nutella Rolls" width="450" height="563"></p>
<div id="wprm-recipe-container-7554" class="wprm-recipe-container" data-recipe-id="7554" data-servings="10"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
    <div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2018/11/Hazelnut-rolls-3-500x500.jpg" class="attachment-150x150 size-150x150" alt="Mini Hazelnut Sesame and Nutella Rolls" /></div>
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<a href="https://thelemonapron.com/wprm_print/7554" style="" class="wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal" data-recipe-id="7554" data-template="" target="_blank" rel="nofollow"><span class="wprm-recipe-icon wprm-recipe-print-icon"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g ><path fill="#333333" d="M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z"/></g></svg></span> Print</a>

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<h2 class="wprm-recipe-name wprm-block-text-bold">Mini Dark Chocolate Hazelnut and Sesame Rolls</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">A mini cinnamon roll meets the middle east with the sesame seeds, orange zest and cardamom.&nbsp; There is crunch from finely chopped hazelnuts, and the filling is a dark chocolate hazelnut spread.&nbsp; Perfect little bites to go with coffee or tea.</span></div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Baking</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">30</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">10</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">40</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings-with-unit"><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">10</span> <span class="wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal">rolls</span></span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-7554-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7554" data-servings="10"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">plus 3 tbsp</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(150 grams) bread flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">fast-acting Instant dried yeast</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">olive oil</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">plus a little more for greasing</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">(65 ml) lukewarm water (have the water brimming to the edge of the measuring cup)</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">don't err on the side of cooler rather than warmer</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">(40 grams) hazelnuts, mounded just above the top of the measuring cup</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">sesame seeds</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">ground cardamom</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">(150 grams) Dark Chocolate Hazelnut Spread or Nutella, softened to make it easily spreadable</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">, this can be done in the microwave or gently on the stove top</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">5-6</span>&#32;<span class="wprm-recipe-ingredient-name">shakes of cardamom bitters</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-name">large orange</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">zested (use the rest of the orange as you see fit!)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tsp</span>&#32;<span class="wprm-recipe-ingredient-name">icing sugar</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-7554-instructions-container wprm-block-text-normal" data-recipe="7554"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7554-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the flour, yeast, sugar, 2 tbsp of the olive oil and the salt into a large bowl.  Stir to combine.</div></li><li id="wprm-recipe-7554-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Gently pour in the water and bring the mixture together using a rubber spatula.  It should be completely combined.</div></li><li id="wprm-recipe-7554-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Transfer the dough to a lightly oil surface and using lightly oiled hands, bring the dough together and knead well for 5 minutes until soft and elastic.  It may take longer than this time, but don't be discouraged, it will soften.  If the dough sticks to the counter at all, add a little more oil.</div></li><li id="wprm-recipe-7554-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Transfer the dough to a lightly oiled bowl.  Cover with a damp tea towel and let it rise in a warm spot, until almost doubled in size (should take about 45 minutes, depending on the temperature of your room)</div></li><li id="wprm-recipe-7554-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Preheat the oven to 425F</div></li><li id="wprm-recipe-7554-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>While the dough is proofing, toast the hazelnuts in a heavy bottomed skillet over medium heat.  After about 8-10 minutes, they should be fragrant and turning brown.  Turn the nuts into a dry tea towel and wrap them well.  Rub the towel all over the nuts, releasing the skins.  Shake and rub.  You should be able to pull out all the nuts from among the skins and place them on a cutting board.  Finely chop these and place them into a medium bowl.</div></li><li id="wprm-recipe-7554-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the sesame seeds into the same skillet and toast gently till just turning golden.  Add these to the hazelnuts.  Add the ground cardamom and stir the contents of the bowl together.</div></li><li id="wprm-recipe-7554-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>On a lightly floured surface roll the proofed dough out into a 12x16" (30x40 cm) rectangle, with the 16" going across, so that you are facing a rectangle set in landscape position.</div></li><li id="wprm-recipe-7554-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Using a spatula, spread the dark chocolate hazelnut spread across all the dough, just leaving a 3/4 inch (2cm) border along the top edge.</div></li><li id="wprm-recipe-7554-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Give 5-6 shakes of the cardamom bitters over the spread evenly.</div></li><li id="wprm-recipe-7554-step-0-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Sprinkle the orange zest over the spread evenly.</div></li><li id="wprm-recipe-7554-step-0-11" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Then scatter all the nuts and seeds over the dough (except for 1 tbsp!)</span></div></li><li id="wprm-recipe-7554-step-0-12" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Starting with the longest edge in front of you, at the bottom, roll the dough up evenly and firmly.  Make sure the seam is along the bottom when finished.</div></li><li id="wprm-recipe-7554-step-0-13" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Using a brush, spread out the remaining tbsp of olive oil all along the top of the roll.</div></li><li id="wprm-recipe-7554-step-0-14" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Sprinkle the remaining tbsp of nuts and seeds across the top of the roll, over the olive oil.&nbsp; Push these gently into the dough so that they are secure.&nbsp;</span></div></li><li id="wprm-recipe-7554-step-0-15" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Using a sharp knife, cut the roll into 10 even pieces.</div></li><li id="wprm-recipe-7554-step-0-16" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Transfer these to a parchment lined baking sheet.</div></li><li id="wprm-recipe-7554-step-0-17" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake on the centre rack until golden brown, or about 10 minutes.</div></li><li id="wprm-recipe-7554-step-0-18" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Remove from the oven, let cool 2 minutes and then dust with the confectioners sugar.  Cool on a wire rack.</div></li></ul></div></div>

<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Recipe adapted from Nutella Hazelnut Sesame Rolls by Yotam Ottolenghi&nbsp;</span></div></div>
</div></div>The post <a href="https://thelemonapron.com/mini-dark-chocolate-hazelnut-and-sesame-rolls/">Mini Dark Chocolate Hazelnut and Sesame Rolls</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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		<title>Cardamom Kouign Amann</title>
		<link>https://thelemonapron.com/cardamom-kouign-amann/</link>
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		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Wed, 31 Oct 2018 19:09:21 +0000</pubDate>
				<category><![CDATA[Breads & Pastries]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[copenhagen]]></category>
		<category><![CDATA[danish]]></category>
		<category><![CDATA[laminated]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[pearl sugar]]></category>
		<category><![CDATA[stockholm]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[swedish]]></category>
		<category><![CDATA[yeast]]></category>
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					<description><![CDATA[<p>Ever come across a pastry that seems too good to be true?&#160; Flakey, laminated dough, not too sweet, but just sweet enough?&#160; Crispy caramelized outside, but totally tender on the inside?&#160; This is what a true Kouign Amann is.&#160; It has the weirdest name, I know.&#160; Hope this helps: it may look weird, but just...</p>
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The post <a href="https://thelemonapron.com/cardamom-kouign-amann/">Cardamom Kouign Amann</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Ever come across a pastry that seems too good to be true?&nbsp; Flakey, laminated dough, not too sweet, but just sweet enough?&nbsp;</p>
<p><img loading="lazy" decoding="async" class="alignnone size-full wp-image-7383" src="http://www.thelemonapron.com/wp-content/uploads/2018/10/Kouign-Amman-7-e1541006332856.jpg" alt="Cardamom Kouign Amman" width="1500" height="1940">Crispy caramelized outside, but totally tender on the inside?&nbsp; This is what a true Kouign Amann is.&nbsp; It has the weirdest name, I know.&nbsp; Hope this helps: it may look weird, but just say &#8216;Queen Aman&#8217;, and you&#8217;ll get it correct.</p>
<p>Of course it&#8217;s French.&nbsp; But like all good pastries, from north to south, in Europe, it is layered, buttery, flakey, and irresistible.&nbsp; Sure, they are perfect for breakfast with a hot espresso.&nbsp; But I will gladly indulge in one, any time of day.&nbsp; On a rainy November afternoon, stumbling into a dark and cozy cafe, to sit at a small wooden table with steaming coffee and one of these babies, is pretty well the best way to enjoy a coffee break.</p>
<p>Yes, the dough is laminated.&nbsp; Layers of butter between soft, yeasted brioche style dough.&nbsp; And as the layers are created, they get thinner and thinner, pushed (or laminated) together.&nbsp; Once the heat hits it, the butter will steam and release, causing the layers to expand into light as air pastry.&nbsp; And for years, this process put me off the whole idea of indulging in baking up a batch of these gems.&nbsp; But then I came across the best recipe ever over at <em><strong><a href="https://www.eatthelove.com/kouign-amann/" target="_blank" rel="noopener noreferrer">&#8216;Eat The Love.&#8217;</a></strong></em>&nbsp; Irvin has taken the classic method for laminating pastry, and given us a fabulous shortcut.&nbsp; And it really works.&nbsp; I have used this method so many times, and I&#8217;m in awe of how easy and approachable the whole process can be.&nbsp; No more rolling out of pastry, laying blocks of hard, cold butter on top, wrapping, rolling and repeating until layers of butter have been trapped inside.&nbsp; This method is much less labour intensive, but with all the payoff of a traditional buttery pastry.</p>
<p>While a bit of yeast in proofing in some warm water, the flour, salt and butter are being pulsed in a food processor.&nbsp; Briefly pulsed.&nbsp; The dough will not come together during this initial process.&nbsp; But that&#8217;s just fine.&nbsp; Then the liquid with the yeast is added, and another couple of pulses brings it roughly together.&nbsp; Because the butter was initially added in larger chunks, you will still have plenty of butter visible.&nbsp; This is a good thing.</p>
<p>We use our hands to bring the pastry together.&nbsp; Then it gets rolled out on a floured surface.&nbsp; Then fold it up in thirds, like a letter.&nbsp; Now we have a skinny long layered dough in front of us.&nbsp; Grab one end and roll it up like a giant cinnamon roll.&nbsp; This gets pushed down gently to flatten the roll, and put into a large plastic freezer bag.&nbsp; Let it proof for a half hour.&nbsp; It will puff up gently.&nbsp; Push it down again gently.&nbsp; At this point it can be put into the fridge to slow proof overnight.&nbsp; Or we could just let it chill in the fridge one hour.&nbsp; Either way, it will eventually come out of that freezer bag.</p>
<p>The second time we put it onto the counter for rolling, instead of flouring the surface, we will cover the surface with sugar.&nbsp; Yep, sugar!&nbsp; And the surface of the pastry itself also gets covered in sugar.&nbsp; So that when the rolling pin is put to it, the sugar gets forced into the pastry.&nbsp; It is really rather a fun step!&nbsp; Eventually it gets rolled out into a large thin rectangle.&nbsp; This gets folded into thirds one more time.&nbsp; And rolled out one more time.&nbsp; So, you can see, just like the laminating of a traditional method, the layers have been created. But without the elbow grease of breaking down that hard cold butter slab!</p>
<p>The final rectangle gets trimmed so that there are no folds.&nbsp; By trimming each side, the layers are exposed, which can then expand as they bake.&nbsp; The key here, is to cut in a clean line, <strong>not in a sawing back and forth motion</strong>.&nbsp; This would cause the layers to stick together, and sadly won&#8217;t allow them to open up while baking.&nbsp; The trimmed rectangle gets cut into 12 equal pieces.&nbsp; Each of these squares gets pinched from the middle in our fingers, and then added to a well oiled muffin tin, layered edges on top, pinched middle facing down.&nbsp;</p>
<p>They are in the oven until the sugars have caramelized, and the outside of the pastry has turned the most luscious caramel brown!&nbsp; They will be crispy on the outside, but oh so fluffy on the inside!&nbsp; I tell you, the very first time I made these, I started eating one, and gasped.&nbsp; Buttery, just sweet enough. Before I was even finished eating it, I had texted friends who live in our complex.&nbsp; I begged that one of them come over immediately and pick up most of the batch!!&nbsp; If they didn&#8217;t come and take them away from me, I knew that I would inhale them all!&nbsp; Truly.&nbsp; &nbsp;I think I was so amazed that Irvin&#8217;s method was not only easy to follow, but resulted in all the best of classical laminated pastry.&nbsp; Thank you Irvin!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7385 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/10/Kouign-amman-3-e1541006414950.jpg" alt="Cardamom Kouign Amman" width="450" height="572"></p>
<p>So what makes this new version extra special?&nbsp; &nbsp;It comes from some travelling inspiration.&nbsp; We just got back from an Autumn vacation to Europe a few weeks back.&nbsp; Part of our stay was in Copenhagen.&nbsp; Yes, home to some of the best bakeries and eateries on the planet.&nbsp; Their snegel and danishes are epic.&nbsp; Flakey, laminated pastry reigns supreme in every coffee shop.&nbsp; While we were there, I ensured that I had my fill (and then some) of all that buttery goodness.&nbsp; And while they may be divided by a bit of water, Denmark and Sweden have some similarities when it comes to pastries.&nbsp; So I couldn&#8217;t help but compare.&nbsp; You see, when we visited Stockholm about four years back, I totally fell, hook line and sinker, for <strong>Kardemummabullar</strong>.&nbsp; Or, to put it in english, Cardamom buns.&nbsp; Somewhat like cinnamon rolls, but just some fancier knotting of the pastry.&nbsp; And instead of a thick icing sugar glaze, their cardamom buns get a quick egg wash and sprinkled with pearl sugar.&nbsp; That pearl sugar adds the perfect crunch to the citrusy cardamom scented pastry.&nbsp; My goodness, they are good!!!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7388 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/10/Kouign-Amman-6-e1541006747983.jpg" alt="Cardamom Kouign Amman" width="451" height="602"></p>
<p>So, like a really weird game of dominos going on in my head,&nbsp; I took all of the above, and landed at this recipe.&nbsp; I decided to take a pastry that I love making, and giving it a Swedish twist.&nbsp; So now, instead of just the sugar that the pastry gets rolled in, I have added a goodly amount of ground cardamom.&nbsp; Just before they go into the oven, I sprinkle pearl sugar over them all.&nbsp; Some falls into the cracks and layers, and some rests on top, but either way, they will add crunch and a bit of visual contrast.&nbsp; The final pastry takes on a darker hue thanks to the cardamom, which makes the bright white pearl sugar stand out perfectly.</p>
<p>Here&#8217;s my tip for timing the baking of this recipe.&nbsp; Start it in the evening.&nbsp; It doesn&#8217;t take long at all to get it brought together and rolled out into that large cinnamon roll, maybe 20 minutes from start to finish.&nbsp; Let it proof for the 30 minutes.&nbsp; Push it back down, and then place the bag in the fridge.&nbsp; Now you are free to quickly clean the counter etc, and go watch some Netflix,&nbsp; Jimmy Fallon or whatever!&nbsp; In the morning, it will take about 30 minutes to get the sugar and cardamom blended and on the counter, roll, fold and trim the pastry, and get it into the muffin tin.&nbsp; They need to proof in the muffin tin for 40 minutes.&nbsp; But then they go straight into the oven and bake for about 45 minutes.</p>
<p>I like to have fun with the whole process, including the folding of each square.&nbsp; The result is the more rustic shape you see here with these Cardamom Kouign Amann.&nbsp; But to achieve the classic look, see the next paragraph.</p>
<p><strong>How to fold Kouign Amann to achieve the classic shape</strong>:&nbsp; To prep each square to fit into the greased muffin tin, grab the square from underneath using both thumbs and forefingers and pinch together (kind of like those paper games we used to make as kids)&nbsp; The four corners should point in each direction.&nbsp; Place this into the muffin tin.&nbsp; Then gently fold the corners toward the centre of the muffin tin.&nbsp; It should like kind of like a flower.&nbsp; Below are photos showing this, as well as the finished pastries.&nbsp; These one are actually a <strong>Cinnamon version of the cardamom recipe</strong>.&nbsp; And instead of finishing with pearl sugar, I placed a small piece of <strong>halva</strong> in the centre of the square before folding to encase it.&nbsp; You can see the halva peaking out in some of the unbaked KA.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-9303 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/11/Kouign-amann-4-e1573740418125.jpg" alt="" width="450" height="582"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-9302 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/11/Kouign-amann-3-e1573740358181.jpg" alt="" width="450" height="592"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-9304 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/11/Kouign-Amann.jpg" alt="" width="450" height="556" srcset="https://thelemonapron.com/wp-content/uploads/2019/11/Kouign-Amann.jpg 1440w, https://thelemonapron.com/wp-content/uploads/2019/11/Kouign-Amann-768x950.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p><img loading="lazy" decoding="async" class=" wp-image-9301 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2019/11/Kouign-amann-2.jpg" alt="" width="450" height="562" srcset="https://thelemonapron.com/wp-content/uploads/2019/11/Kouign-amann-2.jpg 1440w, https://thelemonapron.com/wp-content/uploads/2019/11/Kouign-amann-2-768x960.jpg 768w" sizes="auto, (max-width: 450px) 100vw, 450px" /></p>
<p>When they come out of the oven, take a sharp knife and release them from the muffin tin immediately.&nbsp; If not, the caramelized sugars will cool down and cause them to totally stick to the tin- killer hard to release neatly!&nbsp; Put them onto a wire cooling rack, and in no time they are ready to eat.</p>
<p>So, if you wanted to serve these for brunch etc, just make sure you start about 2 hours earlier.&nbsp; This will give you plenty of time to get the rolling and proofing done.&nbsp; If you&#8217;re like me, and wake up at ridiculously early hours because sleep is so elusive, why not spend that time productively and bake these up for breakfast!</p>
<p>I truly hope you try these.&nbsp; You will be so surprised at how easy this process is.&nbsp; And then you will be very proud of yourself for just producing a pastry that is almost impossible to find in a bakery here in North America!&nbsp; Or when you do, sadly it is hard, dry, and lackluster.&nbsp; Which then makes you wonder what all the hoopla is about.&nbsp; But when you make your own, you will understand that hoopla!!</p>
<p>If you happen to have leftovers, while they are best served fresh from the oven, they do re-heat well.&nbsp; Just use a conventional or toaster oven, never a microwave (it will just turn the pastry soggy)&nbsp; Have the oven set to 400F and re-heat for about 4 minutes.&nbsp; They will re-caramelize (is this a word?) on the outside, and the inside will turn fluffy again.&nbsp; Let them cool for a moment or two to firm up.&nbsp; Enjoy with a morning cuppa!</p>
<p>Love Jen</p>
<p>Disclaimer: Taking photos in my condo kitchen can be challenging at the best of times.&nbsp; In the evenings and winter, it is next to impossible.&nbsp; I would have loved to have taken step by step photos of this process outlined in the recipe below.&nbsp; Not that I think you will need them- I think I describe everything pretty good! (hehe)&nbsp; But for amazing play by play photos, please do check out Irvin&#8217;s recipe.&nbsp; The link is below in the recipe.&nbsp;&nbsp;</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7386 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/10/Kouign-Amman-4-e1541006516638.jpg" alt="Cardamom Kouign Amman" width="450" height="582"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7384 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/10/Kouign-Amman-2-e1541006369814.jpg" alt="Cardamom Kouign Amman" width="450" height="598"></p>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Cardamom Kouign Amann</h2>
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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">A classic laminated pastry with a sugary crunchy exterior and fluffy, layered interior is now updated with a decidedly Swedish twist.&nbsp; I've added cardamom and pearl sugar to pay homage to the flavours of amazing Swedish Cardamom buns.&nbsp; Best of two worlds!</span></div>
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<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Baking</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-cuisine-label">Cuisine </span><span class="wprm-recipe-cuisine wprm-block-text-normal">French</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">2</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hours</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">45</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-total-time-label">Total Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours">2</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours">hours</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes">45</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes">minutes</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">12</span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-7390-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7390" data-servings="12"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-name">package</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">2 1/4 teaspoon or 7 grams active yeast</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">105 g lukewarm water</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">250 g bread flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">5 g sea salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">14</span>&#32;<span class="wprm-recipe-ingredient-unit">tablespoons</span>&#32;<span class="wprm-recipe-ingredient-name">1 3/4 sticks or 190 g cold salted butter, divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">60 g cold water (from the tap)</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4 to 1</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">150 to 200 g granulated white sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">5</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">ground cardamom</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">If you want to do a more traditional flavour, just use cinnamon</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">pearl sugar </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">for sprinkling</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-7390-instructions-container wprm-block-text-normal" data-recipe="7390"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7390-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In glass measuring cup or small bowl, dissolve the yeast into the warm water. Let sit for 5 minutes, until the liquid starts to bubble.</div></li><li id="wprm-recipe-7390-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>As the yeast liquid proofs, place the bread flour in the bowl of a food processor. Add salt and pulse the dry ingredients a few times to blend the salt in.</div></li><li id="wprm-recipe-7390-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add 4 tablespoons (1/2 a stick or 57 g) of the butter, cut into 1/2 inch chunks, and pulse until the butter is chopped into small bits and mixed into the dry ingredients (it’s OK if some of the butter is visible, but try to reduce them into small pebble size if possible).</div></li><li id="wprm-recipe-7390-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Cut the remaining butter into 1/2 inch chunks and add them to the food processor bowl. Pulse 2 times (yeah, there’ll totally be big fat chunks in the bowl, that’s OK).</div></li><li id="wprm-recipe-7390-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Add the cold water to the warm yeast liquid and mix together. Pour this into the food processor and pulse 3 times. Again, there will still be big chunks of butter and a dough will NOT form. That’s normal.</div></li><li id="wprm-recipe-7390-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Empty the entire content of the food processor on a clean surface well floured with all-purpose flour, and carefully (don’t cut yourself) remove the blade.</div></li><li id="wprm-recipe-7390-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Gather the dough into a ball with your hands (forming the dough by pressing it all together firmly), then push it on the surface and shape it into a rough rectangle.</div></li><li id="wprm-recipe-7390-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Toss some more flour under the dough and, with a rolling pin, roll the dough into a 12 x 15 inch rectangle with the long side facing your (it should be in landscape orientation).</div></li><li id="wprm-recipe-7390-step-0-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Try to make the rectangle edges and corners as even and square as possible. You’ll notice that there are streaks of butter in the dough. That’s totally cool. If the butter gets warm and sticky, just dust it with flour.</div></li><li id="wprm-recipe-7390-step-0-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Brush as much of the flour off of the dough with a pastry brush (or just blow on it if you don’t have a brush). The more dry flour that is on the dough, the harder it is for the dough to laminate.</div></li><li id="wprm-recipe-7390-step-0-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Fold the dough a third of the way DOWN into the centre (this is where a bench scraper would be handy, but you can do it without, try using a spatula). Brush off any flour from the bottom of the dough that you just folded over.</span></div></li><li id="wprm-recipe-7390-step-0-11" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Then fold the dough from the bottom side up and over your initial dough fold, as if folding a really long skinny letter. Brush off any flour that you can. You should have three layers and a really skinny 4 x 15 inch rectangle.</div></li><li id="wprm-recipe-7390-step-0-12" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Now take one end and roll the dough, as if it you are forming a huge cinnamon roll. Brush the dough as you roll it, trying to get as much flour off the dough as possible as you roll.</span></div></li><li id="wprm-recipe-7390-step-0-13" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">You should end up with a fat roll. Flatten the roll from the top-side down, flattening all the layers, with the palm of your hand.</span></div></li><li id="wprm-recipe-7390-step-0-14" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Stick the flattened dough into a large ziplock bag and seal it. Let it rise for 30 minutes at room temperature.</span></div></li><li id="wprm-recipe-7390-step-0-15" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once the 30 minutes are up, squish the dough down (it won’t rise much but it will feel a little squishy) with your hand through the ziplock bag and place it in the refrigerator. Let rest in there for 1 hour or overnight (I like overnight better for time management)</div></li><li id="wprm-recipe-7390-step-0-16" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once the dough has rested and chilled, generously spray a standard 12-cup muffin tin with cooking oil. Place on a rimmed baking sheet.</div></li><li id="wprm-recipe-7390-step-0-17" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Take about 3/4 cup (12 tablespoons) of the sugar and all of the cardamom and blend well in a small bowl.  Sprinkle half of this mixture on a clean counter.</div></li><li id="wprm-recipe-7390-step-0-18" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pull the dough out of the bag and place it on the sugar. Sprinkle the other half of the sugar mixture on top of the dough.</div></li><li id="wprm-recipe-7390-step-0-19" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Roll the dough out into a 21 x 15 inch rectangle. Again in landscape position.</div></li><li id="wprm-recipe-7390-step-0-20" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>If you find the dough sticking to the surface of the counter or your rolling pin, either grab any of the sugar mixture that has been pushed out on the counter while rolling, or use the remaining 1/4 cup of sugar (you are basically using sugar as a replacement for bench flour).</div></li><li id="wprm-recipe-7390-step-0-21" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Try to get the rectangle edges and corners as square as possible.</div></li><li id="wprm-recipe-7390-step-0-22" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once you’ve formed the rectangle, fold 1/3 of the dough from the right side to the center. Fold the left side over the two layers of dough, forming three layers, and a 7 x 15 inch rectangle.</div></li><li id="wprm-recipe-7390-step-0-23" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Roll the triple-layer dough out a bit, flattening it until you have a 13 x 15 inch rectangle. Now trim the edges of the rectangle by a 1/2 inch on all sides with a sharp knife. Use a metal ruler if you have one, or just free form it, cutting evenly in one smooth motion. Don’t saw back and forth. (A pizza cutter works great in this setting) </span><div class="wprm-spacer"></div><span style="display: block;">You should have three layers of dough with no folded edges that is about 12 x 14 inches.</span><div class="wprm-spacer"></div><span style="display: block;">Save the trimmings.  Twist and knot them and bake along with the kouign amann.</span></div></li><li id="wprm-recipe-7390-step-0-24" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Now cut the dough into 3 x 3 1/2 inch squares; 3 rows and 4 columns.</div></li><li id="wprm-recipe-7390-step-0-25" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Take each square and “pinch” the dough inward with your fingers and place in the prepared muffin tin. Repeat with the remaining dough.  The corners should have created points.  For the classic kouign amann shape, take the corners and fold towards the centre.  Not absolutely necessary, but looks cleaner.</span></div></li><li id="wprm-recipe-7390-step-0-26" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Cover the muffin tin with plastic wrap and let sit at room temperature for 40 minutes.</div></li><li id="wprm-recipe-7390-step-0-27" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">About 20 minutes into the rise, turn the oven on to 400˚F to preheat it (or earlier if you oven takes a long time to heat up). Once the 40 minutes are up, the kouign amann dough should look puffy (but it won’t have risen much).</span></div></li><li id="wprm-recipe-7390-step-0-28" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Take the plastic wrap off.&nbsp; Sprinkle each pastry with some of the pearl sugar.&nbsp; Try and get most of them to land so that they are visible! Place in the oven.</span></div></li><li id="wprm-recipe-7390-step-0-29" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Reduce the heat to 350˚F and bake in the oven for 45-50 minutes, or until the edges of the kouign amann are a rich dark brown.  The sugar should caramelize well.</span></div></li><li id="wprm-recipe-7390-step-0-30" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Using an small offset spatula or two butter knives immediately remove the kouign amanns from the muffin tin to a wire cooling rack.  Do not let them sit very long in the muffin tin, as they caramelized sugar will start to cool and harden and stick to the pan. Let cool on wire rack and serve.</span></div></li><li id="wprm-recipe-7390-step-0-31" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">These are best served immediately.  However you can successfully reheat them the next morning.  Use an oven or toaster oven (not a microwave) set to 400F.  Warm through for about 4 minutes.  Allow to cool a moment to firm up.</span></div></li></ul></div></div>

<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">You can go a more tradtional route and replace the cardamom with cinnamon.&nbsp; And omit the pearl sugar.</span><div class="wprm-spacer"></div>
<span style="display: block;">Sometimes I will stuff a little piece of halva in the middle.&nbsp; Or how about Nutella!?</span><div class="wprm-spacer"></div>
<span style="display: block;">Special Equipment:</span><div class="wprm-spacer"></div>
<span style="display: block;">Food Processor, Rolling Pin, Pastry Brush, Metal Ruler (optional but recommended), Bench scraper (optional but recommended), Standard 12-cup muffin tin, Wire cooling rack</span><div class="wprm-spacer"></div>
<span style="display: block;">Recipe inspired by Eat The Love's <a href="https://www.eatthelove.com/kouign-amann/" target="_blank" rel="noopener">Kouign Amann</a></span></div></div>
</div></div>
<p>&nbsp;</p>The post <a href="https://thelemonapron.com/cardamom-kouign-amann/">Cardamom Kouign Amann</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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		<title>Chocolate and Espresso Babka Muffins</title>
		<link>https://thelemonapron.com/chocolate-and-espresso-babka-muffins/</link>
					<comments>https://thelemonapron.com/chocolate-and-espresso-babka-muffins/#comments</comments>
		
		<dc:creator><![CDATA[Jennifer]]></dc:creator>
		<pubDate>Tue, 18 Sep 2018 13:05:41 +0000</pubDate>
				<category><![CDATA[Breads & Pastries]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[challah]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cocoa nibs]]></category>
		<category><![CDATA[espresso]]></category>
		<category><![CDATA[oreo cookies]]></category>
		<category><![CDATA[rum]]></category>
		<category><![CDATA[yeast]]></category>
		<guid isPermaLink="false">http://www.thelemonapron.com/?p=7245</guid>

					<description><![CDATA[<p>Who can even say the word &#8216;babka&#8217; and not think of Seinfeld?&#160; And the premise that a chocolate babka is superior to a cinnamon babka!? Seinfeld&#8217;s Babka Before that episode aired (yes, I saw it when it first aired- I was a mere child Hahaha!) I had never heard of babka.&#160; When I saw what...</p>
<p><a class="more-link" href="https://thelemonapron.com/chocolate-and-espresso-babka-muffins/">Read More</a></p>
The post <a href="https://thelemonapron.com/chocolate-and-espresso-babka-muffins/">Chocolate and Espresso Babka Muffins</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></description>
										<content:encoded><![CDATA[<p>Who can even say the word &#8216;babka&#8217; and not think of Seinfeld?&nbsp; And the premise that a chocolate babka is superior to a cinnamon babka!?</p>
<h4><img loading="lazy" decoding="async" class="alignnone size-full wp-image-7244" src="http://www.thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-8-e1537197722865.jpg" alt="Chocolate and Espresso Babka Muffins" width="1500" height="1875">Seinfeld&#8217;s Babka</h4>
<p>Before that episode aired (yes, I saw it when it first aired- I was a mere child Hahaha!) I had never heard of babka.&nbsp; When I saw what it was, I understood what it was, but the name was new to me.&nbsp; I had eaten versions through the years, often from bakeries or from relatives.&nbsp; This wasn&#8217;t something that my mother baked.&nbsp; But she would have loved it.&nbsp; Like most German pastries, it isn&#8217;t overly sweet.&nbsp; It really is more of a bread, but think panettone, not rye bread! It is totally something we would offer as a little nibble with coffee mid afternoon.</p>
<p>Think of the best airy yeast bread, all swirled with chocolate (or cinnamon!) which makes for the most yummy breakfasts or snacks.&nbsp; The other name it goes by is Krantz. (A German Jewish name for this dessert bread) It is best served warm, with the chocolatey veins oozing slightly.&nbsp; Often the breads are covered with a streusel topping, which totally takes it from breakfast to dessert.</p>
<h4>Babka or Krantz, the Same Thing</h4>
<p>There are so many versions of this sweet bread.&nbsp; One of my favourite cookbooks, Jerusalem, by Yotam Ottolenghi, has one called Chocolate Krantz Cakes.&nbsp; It is very detailed, and a lot of time is needed to get through the recipe before you are snacking on a piece of finished bread.&nbsp; I have yet to make it.&nbsp; I know it is just all the steps and time that make me hesitate taking it on. But it is on my to-do list!&nbsp;&nbsp;</p>
<p>When I came across a muffin version on Joy the Baker&#8217;s website, I was intrigued.&nbsp; She definitely eliminated some of the time required to get to the finished product.&nbsp; Instead of overnight proofing, this would require only a matter of a an hour or so of initial proofing.&nbsp; And instead of baking it up in a loaf pan (or two) she proposed muffins.&nbsp; I love it.&nbsp; Self-contained little chocolatey yeasty goodness.</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7238 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-2-e1537197256263.jpg" alt="Chocolate and Espresso Babka Muffins" width="450" height="563"></p>
<p>I tried it the first time, and was thrilled with the outcome.&nbsp; Bread part wise.&nbsp; The filling left me just a little flat.&nbsp; Even though she has the brilliant idea of using the chocolate part of oreo cookies as part of the filling!!&nbsp; I decided to try them again, adjusting the sweetness and the filling a bit.&nbsp; I added some more sugar (not too much in the grand scheme of things, as well as some cocoa nibs for texture.&nbsp; The second batch went over well.&nbsp; But I still wasn&#8217;t over the moon.&nbsp; I decided that the reason the chocolate wasn&#8217;t making me thrilled, was because it just wasn&#8217;t pronounced enough.&nbsp; So I did what any self respecting German would do, I added some rum!!&nbsp; And espresso.&nbsp; Both of these actually bring out the chocolate flavour perfectly.&nbsp; So I made a third batch.&nbsp; And now I am happy to share them with the world!</p>
<p>It all starts with a yeast challah type dough made with butter, which is proofed, and then rolled out into a large rectangle.&nbsp; The filling gets spread over the entire sheet of dough.&nbsp; But&#8230; instead of rolling it, like for cinnamon rolls, it gets folded like a letter, three times. So that it looks like a really flat cinnamon roll log.&nbsp; The entire log gets cut into short strips.&nbsp; Then two strips are squished and wrapped around each other and then squished into a prepared muffin tin. This gets repeated till the muffin tin is filled. Streusel topping is scattered over them all. A bit more proofing, and then they get baked off.&nbsp; And the aroma coming out of the oven is so dreamy!</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7242 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-6-e1537197640679.jpg" alt="Chocolate and Espresso Babka Muffins" width="450" height="562"></p>
<p>From start to finish, including all the proofing time, we are only looking at a few hours.&nbsp; In fact, you could get them into the muffin tin, wrap them up and leave them in the fridge overnight.&nbsp; The next morning, while the oven is heating up, they can finish proofing on the counter.&nbsp; With a cup of coffee, and a slather of butter, these make a wondrous side to a brunch table, or even a great quick breakfast muffin.&nbsp;</p>
<h4>Final Thoughts</h4>
<p>Just remember though, this is basically bread in muffin form.&nbsp; So if someone grabs one, expecting a moist tender muffin, they may be surprised.&nbsp; Just like a good slice of traditional babka, these are best served warm with a good slather of butter inside.&nbsp; Save the tender, cakey muffins for the banana bread and carrot cake versions.</p>
<p>The other great suggestion from Joy&#8217;s recipe, is making double the chocolate filling, as well as the streusel topping.&nbsp; Keep these both in the freezer, so that the next time you want to bake these up, two of the steps are already done.&nbsp; Love it!</p>
<p>And I will still get around to baking off that Ottolenghi Krantz cake.&nbsp; Because I do love a challenge! <img src="https://s.w.org/images/core/emoji/15.0.3/72x72/1f642.png" alt="🙂" class="wp-smiley" style="height: 1em; max-height: 1em;" />&nbsp; If you like these, you&#8217;ll love my <a href="https://thelemonapron.com/espresso-chocolate-muffins-with-walnuts-and-black-walnut-bitters/" target="_blank" rel="noopener noreferrer"><em>Espresso Walnut Chocolate Muffins</em></a>!</p>
<p>Love Jen</p>
<p><img loading="lazy" decoding="async" class=" wp-image-7243 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-7-e1537197682901.jpg" alt="Chocolate and Espresso Babka Muffins" width="450" height="502"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7241 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-5-e1537197606399.jpg" alt="Chocolate and Espresso Babka Muffins" width="450" height="563"></p>
<p><img loading="lazy" decoding="async" class=" wp-image-7240 aligncenter" src="http://www.thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-4-e1537197329476.jpg" alt="Chocolate and Espresso Babka Muffins" width="450" height="563"></p>
<div id="wprm-recipe-container-7246" class="wprm-recipe-container" data-recipe-id="7246" data-servings="12"><div class="wprm-recipe wprm-recipe-template-basic"><div class="wprm-container-float-left">
    <div class="wprm-recipe-image wprm-block-image-normal"><img loading="lazy" decoding="async" style="border-width: 0px;border-style: solid;border-color: #666666;" width="150" height="150" src="https://thelemonapron.com/wp-content/uploads/2018/09/Babka-muffins-4-500x500.jpg" class="attachment-150x150 size-150x150" alt="Chocolate and Espresso Babka Muffins" /></div>
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<h2 class="wprm-recipe-name wprm-block-text-bold">Chocolate and Espresso Babka Muffins</h2>
<style>#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-4-33); }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-4-50); }#wprm-recipe-rating-4 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-4-66); }linearGradient#wprm-recipe-rating-4-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-4-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-rating-4-66 stop { stop-color: #343434; }</style><svg xmlns="http://www.w3.org/2000/svg" width="0" height="0" style="display:block;width:0px;height:0px"><defs><linearGradient id="wprm-recipe-rating-4-33"><stop offset="0%" stop-opacity="1" /><stop offset="33%" stop-opacity="1" /><stop offset="33%" stop-opacity="0" /><stop offset="100%" stop-opacity="0" /></linearGradient></defs><defs><linearGradient id="wprm-recipe-rating-4-50"><stop offset="0%" stop-opacity="1" /><stop offset="50%" stop-opacity="1" /><stop offset="50%" stop-opacity="0" /><stop offset="100%" stop-opacity="0" /></linearGradient></defs><defs><linearGradient id="wprm-recipe-rating-4-66"><stop offset="0%" stop-opacity="1" /><stop offset="66%" stop-opacity="1" /><stop offset="66%" stop-opacity="0" /><stop offset="100%" stop-opacity="0" /></linearGradient></defs></svg><div id="wprm-recipe-rating-4" class="wprm-recipe-rating"><span class="wprm-rating-star wprm-rating-star-1 wprm-rating-star-full" data-rating="1" data-color="#343434"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g  transform="translate(0, 0)"><polygon fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linejoin="miter"/></g></svg></span><span class="wprm-rating-star wprm-rating-star-2 wprm-rating-star-full" data-rating="2" data-color="#343434"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g  transform="translate(0, 0)"><polygon fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linejoin="miter"/></g></svg></span><span class="wprm-rating-star wprm-rating-star-3 wprm-rating-star-full" data-rating="3" data-color="#343434"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g  transform="translate(0, 0)"><polygon fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linejoin="miter"/></g></svg></span><span class="wprm-rating-star wprm-rating-star-4 wprm-rating-star-full" data-rating="4" data-color="#343434"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g  transform="translate(0, 0)"><polygon fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linejoin="miter"/></g></svg></span><span class="wprm-rating-star wprm-rating-star-5 wprm-rating-star-full" data-rating="5" data-color="#343434"><svg xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink" x="0px" y="0px" width="16px" height="16px" viewBox="0 0 24 24"><g  transform="translate(0, 0)"><polygon fill="none" stroke="#343434" stroke-width="2" stroke-linecap="square" stroke-miterlimit="10" points="12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 " stroke-linejoin="miter"/></g></svg></span></div>
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<div class="wprm-recipe-summary wprm-block-text-normal"><span style="display: block;">All the goodness of the airy yeasty layers in a babka loaf, but in a muffin.&nbsp; Add some espresso and cocoa nibs to the filling, and this can be breakfast, or even dessert with a good cup of coffee!</span></div>
<div class="wprm-spacer"></div>
<div class="wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-course-label">Course </span><span class="wprm-recipe-course wprm-block-text-normal">Baking</span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-keyword-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-tag-label wprm-recipe-keyword-label">Keyword </span><span class="wprm-recipe-keyword wprm-block-text-normal">babka, espresso, muffin</span></div></div>
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<div class="wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-columns wprm-block-text-normal" style=""><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-prep-time-label">Prep Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-prep_time wprm-recipe-prep_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-hours">hour</span> <span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes">5</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-cook-time-label">Cook Time </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes">20</span> <span class="wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes">minutes</span></span></div><div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-time-label wprm-recipe-custom-time-label">proofing </span><span class="wprm-recipe-time wprm-block-text-normal"><span class="wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours">1</span> <span class="wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours">hour</span></span></div></div>
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<div class="wprm-recipe-block-container wprm-recipe-block-container-columns wprm-block-text-normal wprm-recipe-servings-container" style=""><span class="wprm-recipe-details-label wprm-block-text-bold wprm-recipe-servings-label">Servings </span><span class="wprm-recipe-servings wprm-recipe-details wprm-block-text-normal">12</span></div>




<div class="wprm-recipe-ingredients-container wprm-recipe-7246-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="7246" data-servings="12"><h3 class="wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Ingredients</h3><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Dough</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">whole milk</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-unit">tablespoons</span>&#32;<span class="wprm-recipe-ingredient-name"> unsalted butter, </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded"> 2 oz or 55 grams</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">pure vanilla extract</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2 1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoons</span>&#32;<span class="wprm-recipe-ingredient-name">OR 1 envelope active dry yeast</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tablespoons</span>&#32;<span class="wprm-recipe-ingredient-name">warm water, </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">warmer than body temperature</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit">pinch</span>&#32;<span class="wprm-recipe-ingredient-name">of sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3 to 3 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">all-purpose flour</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">divided</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">granulated sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3/4</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">kosher salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-name">large eggs</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">at room temperature</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">9</span>&#32;<span class="wprm-recipe-ingredient-unit">oz </span>&#32;<span class="wprm-recipe-ingredient-name">milk chocolate, </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">coarsely chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">3</span>&#32;<span class="wprm-recipe-ingredient-unit">oz </span>&#32;<span class="wprm-recipe-ingredient-name">bittersweet chocolate, </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">coarsely chopped</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">sticks</span>&#32;<span class="wprm-recipe-ingredient-name">butter, </span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">or  6 1/2 oz, or 185 grams</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-unit">pinch</span>&#32;<span class="wprm-recipe-ingredient-name">of salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">ground espresso or instant coffee granules</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">ground cinnamon</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">light brown sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">2</span>&#32;<span class="wprm-recipe-ingredient-unit">tablespoons</span>&#32;<span class="wprm-recipe-ingredient-name">honey</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1</span>&#32;<span class="wprm-recipe-ingredient-unit">tbsp</span>&#32;<span class="wprm-recipe-ingredient-name">dark rum</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1 1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cups</span>&#32;<span class="wprm-recipe-ingredient-name">finely ground chocolate wafer cookies</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">I used Oreos without the cream, ground in a food processor</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">cocoa nibs</span></li></ul></div><div class="wprm-recipe-ingredient-group"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold">Topping</h4><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">all-purpose flour</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">cup</span>&#32;<span class="wprm-recipe-ingredient-name">packed light brown sugar</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/2</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">ground cinnamon</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">freshly grated nutmeg</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">1/4</span>&#32;<span class="wprm-recipe-ingredient-unit">teaspoon</span>&#32;<span class="wprm-recipe-ingredient-name">salt</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc;"><span class="wprm-recipe-ingredient-amount">4</span>&#32;<span class="wprm-recipe-ingredient-unit">tablespoons</span>&#32;<span class="wprm-recipe-ingredient-name">cold unsalted butter</span>&#32;<span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">cut into cubes</span></li></ul></div></div>
<div class="wprm-recipe-instructions-container wprm-recipe-7246-instructions-container wprm-block-text-normal" data-recipe="7246"><h3 class="wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Instructions</h3><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Dough</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7246-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add vanilla extract. Let mixture stand for about 5 minutes to cool, or until the mixture registers about 115 to 125 degrees F- warm to the touch.</div></li><li id="wprm-recipe-7246-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a small bowl, stir together yeast, warm water, and a pinch of sugar. It's ok if the mixture is lumpy, we're just trying to activate the yeast. Allow to sit for 5 minutes until it's lightly foamy and bubbly.</div></li><li id="wprm-recipe-7246-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, and salt. Set aside.</div></li><li id="wprm-recipe-7246-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Whisk together eggs and set aside.</div></li><li id="wprm-recipe-7246-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Pour the milk mixture into the dry ingredients. Add the yeast mixture too and mix with a spatula. Add the eggs and place the bowl in your stand mixer fitted with a dough hook. As the mixture beats on low speed, add an additional cup of flour.</div></li><li id="wprm-recipe-7246-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Beat the mixture until the eggs are incorporated into the batter.  It will seem like the dough and the eggs are never going to come together. Keep mixing. The dough will stick to the sides of the bowl. Stop the mixer and scrape down the sides of the bowl. Add up to 1/2 cup more flour and beat in. The dough will be lightly tacky and slightly sticky after 5 minutes of kneading in the mixer. That's right!</div></li><li id="wprm-recipe-7246-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>(Alternately you can make this dough without the use of a mixer, using a firm spatula or wooden spoon to bring the dough together. Add the remaining 1/2 cups flour as necessary to create a firm, tacky and lightly sticky dough. Knead on the counter top to really get it together.)</div></li><li id="wprm-recipe-7246-step-0-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until almost doubled in size, about 1 hour though the time will be longer if your kitchen is cool.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Filling</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7246-step-1-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>While the dough rests, make the chocolate filling. (this will be enough for two batches)</div></li><li id="wprm-recipe-7246-step-1-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a heatproof bowl over a double boiler, melt together the two chocolates and butter. Stir until smooth and glossy. Remove from the heat and stir in the salt, cinnamon, espresso, honey and rum.</div></li><li id="wprm-recipe-7246-step-1-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Let the chocolate cool to room temperature. This step is important. We'll need the chocolate at room temperature before we add the cookie crumbs so the mixture finished is thick and spreadable. Give the chocolate about 30 minutes to come to room temperature.</div></li><li id="wprm-recipe-7246-step-1-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Stir in the chocolate cookies which should make the chocolate mixture thick but still spreadable.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Topping</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7246-step-2-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>You can also make the cinnamon crumble topping now (this will also be enough for two batches of muffins)</div></li><li id="wprm-recipe-7246-step-2-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>In a medium bowl toss together flour, brown sugar, cinnamon, nutmeg, and salt. Add the cold butter and use your fingers to work the butter into the dry ingredients, creating a crumbly mixture. Set aside.</div></li></ul></div><div class="wprm-recipe-instruction-group"><h4 class="wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold">Assembly</h4><ul class="wprm-recipe-instructions"><li id="wprm-recipe-7246-step-3-0" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>To assemble the muffins, start by rolling out the proofed dough.</div></li><li id="wprm-recipe-7246-step-3-1" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Once the dough has nearly doubled in size, knead it gently on a well floured work surface. Use a floured rolling pin to roll the dough into a roughly 18x12-inch rectangle, keeping the 18-inch side closest to you.</div></li><li id="wprm-recipe-7246-step-3-2" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Spread generously with filling. You'll have enough filling for two babka recipes, so divide the filling in two and save the rest in a freezer safe bag for future use.  Scatter the cocoa nibs evenly over the filling.</div></li><li id="wprm-recipe-7246-step-3-3" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Now we'll roll up the dough. Starting from the 18-inch side, we're going to fold the upwards in fourth. Like you'd roll a cinnamon roll, but we're making three big, flat folds.</span></div></li><li id="wprm-recipe-7246-step-3-4" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Fold the dough upwards in fourth. You'll end with a roughly 18-inch long flat log. You will have made 3 folds in total)</div></li><li id="wprm-recipe-7246-step-3-5" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Use a bench knife or a large sharp knife to divide the dough in half vertically. And slice each half into 12 even pieces. You'll have 24 small vertical slices of dough.</div></li><li id="wprm-recipe-7246-step-3-6" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Lightly grease and flour a standard muffin tin.</div></li><li id="wprm-recipe-7246-step-3-7" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";><span style="display: block;">Take one small strip of babka dough and pinch it around a second strip, they should be criss-crossed. Squish them together in fun layers, to expose some of the chocolate layers, and place into a muffin cup. Repeat until all the muffin cups are filled.</span></div></li><li id="wprm-recipe-7246-step-3-8" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Sprinkle each muffin cup with half of the crumble topping. Save the remaining crumble topping in a freezer safe bag for your future self.</div></li><li id="wprm-recipe-7246-step-3-9" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>MAKE AHEAD! At this point, you can cover the pan in plastic wrap and place the pan in the refrigerator to bake tomorrow morning. When you're ready to bake, place the pan on the counter to come to room temperature while the oven preheats and proceed.</div></li><li id="wprm-recipe-7246-step-3-10" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Allow the muffins to rest and rise just slightly while the oven preheats for 20 minutes.</div></li><li id="wprm-recipe-7246-step-3-11" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>Bake for 16 to 18 minutes until the muffins have risen, are golden and bubbling. Remove from the oven and allow to cool for at least 15 minutes before using a butter knife to coax them out of a pan for serving.</div></li><li id="wprm-recipe-7246-step-3-12" class="wprm-recipe-instruction" style="list-style-type: decimal;"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px";>These are best enjoyed the day they're made though they're also delicious heated up the next day!</div></li></ul></div></div>

<div class="wprm-recipe-notes-container wprm-block-text-normal"><h3 class="wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none" style="">Notes</h3><div class="wprm-recipe-notes"><span style="display: block;">Just remember, this is babka bread in muffin form.&nbsp; These are not cakey, tender muffins.&nbsp; These are best served sliced with butter or jam, like any good slice of babka.</span><div class="wprm-spacer"></div>
<span style="display: block;">Original recipe and inspiration from Joy the Baker, found <a href="http://joythebaker.com/2017/12/chocolate-babka-pull-apart-muffins/" target="_blank" rel="noopener"><em>here</em></a>!</span></div></div>
</div></div>The post <a href="https://thelemonapron.com/chocolate-and-espresso-babka-muffins/">Chocolate and Espresso Babka Muffins</a> first appeared on <a href="https://thelemonapron.com">The Lemon Apron</a>.]]></content:encoded>
					
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