“We have so much, too much, that we can buy, yet the basic labor of doing, the making with our own hands, is what enlivens us and makes us feel human."Dan Lepard
Thursday, 9 May 2013
CRANBERRY APPLE AND ALMOND FLOWER
My baking mania is on. After
baking Cranberry Cashew Loaf. I was left with half a pack of dried Cranberries.
Kids have been popping them every time they open the cabinet. Before the
cranberries disappeared completely, I decided to use them in baking. My recipe
hunt led me here. I got the basic idea of baking cranberry almond apple stuffed
clusters from here
I knew that my kids
would love this bake, but still I wanted to give it an interesting shape. I
decided to bake the clusters in the shape of a flower. Kids loved the look as
well as the taste.
Super soft, wispy, yeasty sweet crumb!
The treasure inside!
My daughter called it
“treasure hunt”. First bite into the super soft, delicate, wispy melt in the
mouth sweet crumb and then reach the chewy filling!
This recipe is worth
giving a try. The sticky dough does give jitters in the beginning but gets
manageable when shaped with floured hands.
CRANBERRY APPLE AND ALMOND FLOWER
can see the recipe of the dough here. I have halved the recipe)
4 ½ cups all purpose
2 cups milk
½ cup canola oil (any
neutral oil will do)
½ cup sugar
2 ¼ teaspoons instant
¾ teaspoons salt
½ teaspoon baking
½ teaspoon baking soda
In a large, deep and thick bottom vessel mix milk and sugar. Add canola
oil. Turn on the heat. When the mixture just begins to boil, turn off the heat.
Leave it to cool.
Sprinkle yeast on the mixture when it becomes lukewarm. Mix and cover the
vessel. Leave it for 5 minutes.
Add 4 cups of all purpose flour. Mix well till the flour is well blended
into the mixture. Cover and let it rise for one hour.
Add the remaining ½ cup of flour, baking powder, baking soda and salt.
Stir to mix well. Dough seems quite unmanageable at this point as it begins to
rise and overflow. Keep punching down the dough.
The dough is very sticky. To make it manageable you can keep it in fridge for
an hour. It hardens a bit and is easier to work with. (You can even keep it in
fridge overnight or even for a day or two)
2 medium size apples
½ cup dried cranberries
½ cup chopped almonds
1/3 cup brown sugar
2 teaspoons lime juice
1 teaspoon cinnamon powder
Peel the apples. Chop them into
Add chopped almonds, brown sugar,
cranberries and lime juice. Toss. Add cinnamon powder.
Method to make clusters
The dough is very very sticky. Use a lot of flour while shaping the
clusters. Pull out a small ball of the dough. Flatten the ball in the center of
your palm. Put a teaspoon of the mixture in the center of the dough. Pinch the edges
to seal the ball.
Grease an 8 inch round cake tin. Place the first ball with the sealed
side down in the center and arrange other balls around it.
Grease another 8 inch round cake tin and arrange the balls with filling
in the similar way (for the second round, I used a 9x5 inch rectangular loaf
Cover the tin and leave it to rise for an hour or till doubled. Bake in a
pre heated oven at 180 degrees for 25 to 30 minutes or till the clusters turn
golden brown. Slide in a foil and cover the clusters if they begin to become
brown from top.
Remove from the oven; remove from the tin after 5 minutes. Transfer to
Brush the tops of the clusters with some butter. Sending to the food event - YEASTSPOTTING