Turmeric, Ginger & Lemon Loaf

This sweat bread is so delicious. The ginger, lemon and cinnamon filling becomes sticky, creating a wonderful crust on top. And these flavors go so well with the turmeric bread. Filled with warm flavors, this is perfect for the cold months that are ahead of us. Plus just look at the amazing color that the turmeric gives! Pieter and I already finished half of it for lunch. This loaf also works very well as French toast.

This recipe is for one large loaf (25cm loaf pan).

Ingredients:

For the dough:

3/4 cup of warm water

7grs of dry yeast

4 cups of all-purpose flour

2 eggs

4 tablespoons of melted butter

½ teaspoon of salt

½ cup of granulated sugar

1 teaspoon of ginger powder

½ teaspoon of cinnamon powder

2 tablespoons of turmeric powder

For the filling:

Zest of 2 lemons

1 tablespoon of cinnamon powder

2 tablespoons of very finely chopped ginger

1 1/4 cup of sugar

Juice of 1 lemon

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, make the filling. Mix the lemon zest, lemon juice, sugar, cinnamon and the chopped ginger in a small bowl. Set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the filling all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough. If you prefer to have visuals on how to form the dough, check this older post of mine.

Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Do the same thing with the other log. Then twist the two logs together. Slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath.

Place the babka in a loaf pan lined with parchment paper. Do it carefully, so that you don’t stretch the dough too much and that the filling doesn’t spill out. 

 

Cut off a piece of plastic wrap (large enough that so that it covers the loaf pan). Brush one side with a bit of vegetable oil. Cover the top of the loaf with the plastic wrap, greased side down.

Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Once the loaf is done rising, bake it for 35 minutes.

Carefully remove the loaf from the pan. Enjoy!

If you have some left over the next day, you can make it into French toast.

 

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Apple, Cardamom & Cinnamon Pull-Apart Bread

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My sweet tooth was bugging me again so I gave in. I’ve wanted to make this recipe for a couple of weeks already but didn’t find the time. The combination of apple, cinnamon and cardamom is just irresistible. I made apple chips and placed one chip in between each slice of the dough, so when you pull it out you get a lovely apple surprise. You can also use store-bought chips, but if you want to make them at home, you can find the recipe by clicking here. Just don’t add the cayenne and sumac. I’ve recently started to use Snapchat, so if you would like to get peeks of Amsterdam just add me. Snapchat: cravingsinams

This recipe is for a 25cm loaf pan.

Ingredients:

For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

1 cup of milk

1 tablespoon of cardamom powder

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the Filling:

3/4 cup of sugar

1 ½ tablespoons of cinnamon powder

1 teaspoon of cardamom powder

3 tablespoons of melted butter

2 apples made into apple chips, you can buy them but I made them at home. Recipe here (just skip the cayenne and sumac)

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Pour the milk into a small saucepan over medium heat. Add the cardamom powder and whisk it. Once it starts to simmer, turn off the heat. Transfer it to a bowl and let it cool down to lukewarm.

Place the yeast and the lukewarm cardamom milk in the bowl of the stand mixer. Let it sit for 5 minutes.

Place the rest of the ingredients for the dough in the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  If you knead it by hand, it will take about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, line your loaf pan with parchment paper.

Divide the dough into 2 equal pieces and lightly flour your working area.

Mix the sugar, cinnamon powder and cardamom powder for the filling in a small bowl.

Roll out one piece of dough into a rectangle of about 44×22 centimeters. Brush it with some melted butter. Then sprinkle some of the spiced sugar all over it. Then using a pizza cutter slice the dough in two lengthwise. Then cut each long slice into 6 pieces, so you have a total of 12 pieces. Place 1 apple chip on top of each piece. Stack each piece on top of the other. Arrange it in half of the prepared loaf pan. Repeat for the remaining piece of dough. Keep the leftover spiced sugar.

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Let it rise for 30 minutes in a warm place. About 10 minutes before the time is up, preheat your oven to 180C/350F.

Once the 30 minutes are up, brush the top with some egg wash and sprinkle some of the remaining spiced sugar.

Bake for about 25 minutes or until golden. About 20 minutes in, check if it’s getting too dark because of the spiced sugar. If it is, cover the top with aluminum foil for the remaining baking time.

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Vanilla Bean & Cinnamon Wreaths

vanilla cinnamon wreaths

I have been craving cinnamon rolls for a long while now.  Like my pretzel cravings, it had been on and off (for my super easy pretzel recipe click here). I was so excited when I learned that Cinnabon was coming to the Netherlands a while back.  But that excitement quickly dissipated when they only opened in Rotterdam.  Taking the train for a cinnamon roll just didn’t seem worth it.

My mother in law is always sweet enough to bring us back some vanilla beans from her trips to Indonesia.  Those beans are my little pantry’s treasure.  So I decided to incorporate them into these cinnamon wreaths.  She brings so many because she gets them very cheap over there. Of course that is not the case in most parts of the world. So you can also substitute it for vanilla extract to make the dough and for the filling use vanilla flavored sugar to mix with the cinnamon powder.

I made individual wreaths because I thought they would look darn cute. This recipe makes 8 wreaths.

Ingredients:

For the dough:

3 ½ cups of All-purpose flour

7gr dry yeast

½ cup of warm water

½ cup of milk

1 vanilla bean, or 2 teaspoons of vanilla extract

1 teaspoon of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

¾ cup of sugar

2 vanilla beans (you could also skip it and use vanilla flavored sugar instead)

1 tablespoon of cinnamon powder

3 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoon of water

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

Cut open the vanilla bean and remove the seeds. Place the vanilla bean, seeds and milk in a small pot and bring to a simmer.  Once it is simmering, turn off the heat and allow it to cool down (this is important so it doesn’t kill the yeast later). Once it has cooled down, remove the vanilla bean. You can dry it and  then stored it with your sugar.

Place the flour, salt, egg, cooled melted butter, sugar and the vanilla milk into the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, preheat the oven to 180C/350F. Line a baking tray with parchment paper.

To make the filling, cut open the vanilla beans and remove the seeds. Mix the seeds with the sugar and cinnamon powder.

Divide the dough into 8 equal pieces and lightly flour your working area.

Roll out one piece of dough into a rectangle of about 30×20 centimeters.

Then brush the top of the dough with the melted butter and sprinkle some of the vanilla-cinnamon sugar on top.  Then grab one end of the dough and roll it like a tight crepe.

Cut the crepe in half trying to make a clean cut, except on one end. Then start twisting the 2 pieces, make sure the opened sugary side is facing up.  Pinch the ends to seal them.

Then form a circle with it, tuck the ends underneath and give it a pinch to seal them.  Brush the top with a bit of the egg wash and sprinkle a bit more of the vanilla-cinnamon sugar on top of the wreath.

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Repeat for the remaining dough.  Then bake for 15 minutes.

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