Daring Bakers' April Challenge - Nazook

The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. We had the choice of making one or both of these yummy desserts, and I made the nazook. (Link to recipes HERE.)

 The nazook dough was a dream to work with - silky, pliable, and not too sticky. The recipe for the filling was very similar to the recipe for the crumbly top I put on cherry or apple pies, the main difference being the addition of a generous splash of vanilla extract.

At first I had a little trouble rolling up the dough and keeping the crumbly filling from falling off, but then I read a terrific hint, on-line. After sprinkling the crumbles over the dough, I spread a sheet of plastic wrap over it all and, using the rolling pin, lightly pressed the filling into the dough. That made it a breeze to roll up (cinnamon roll fashion) without the crumbly filling slipping out. Here'a a picture of the little beauties, all rolled up and ready to pop into the oven.
 

I used an egg yolk wash on top of the nazooks, which produced a glossy, golden shine. Half of my recipe had the traditional vanilla flavored filling, just like in the recipe. To the other half I added a sprinkling of cinnamon. Both were delicious, especially with a cup of tea (for me) or coffee (for Dan). I took a few over to our next-door neighbors (Alan and Kelly), and the next day Alan told me that, after tasting one of them, he was sorely tempted to hide the rest from his wife so he could have them all!


Here's a close-up, showing the sweet filling between the layers of delicately crispy dough.





I only had time to make the nazooks, but after having such good success with this recipe, I will want to try the nutmeg cake, as well. Who knew that the Armenians had such delectable pastries? That's what I most love about the Daring Bakers - learning about new foods and learning new techniques from bakers around the world.

Daring Bakers' March Challenge - Dutch Crunch Bread (AKA Tiger Bread or Giraffe Bread)

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!


Dutch Crunch bread also goes by the names Tiger Bread and Giraffe Bread, because of the crazy "animal print" pattern created by the crunchy topping. Dutch Crunch bread can be made with any bread recipe, for it is the topping, slathered over top of the unbaked bread, which cracks and browns when baked, rather than the bread dough, that distinguishes it as Dutch Crunch bread. The recipe for the topping is as follows:

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil (I used sesame oil)
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour)

Mix all of those ingredients together to make a thick paste, and spread it, rather thickly, onto the unbaked bread. As the bread begins to bake, the cracks will appear and create the pattern.

I chose to use a nice soft white bread for the actual dough recipe. After the six rolls had risen on a baking sheet, I spread a thick layer of the pasty topping over them, using a spoon and my fingers. Almost immediately, as they started to bake, cracks formed in the topping, and, as they continued to brown, the pattern emerged. Mine was more "giraffe" than "tiger."

While the rolls were still hot from the oven, I couldn't resist cutting one in half and spreading a melty layer of butter on each half. Dan and I shared this tasty treat right then and there. The bread texture was perfect - fine-grained and moist.

The next day, for dinner, I used the Giraffe rolls to craft BLT sandwiches. There's nothing very original about a BLT . . . unless it's a BLT on Dutch Crunch bread. BLTs have always been my favorite sandwich, but making it with this bread bumped it up a notch or two!



CLICK HERE NEXT (NAZOOK)

Losing an Old Friend - My KitchenAid Mixer

FORTY YEARS ago Dan spoiled me by encouraging me to buy a KitchenAid stand mixer. At that time in our lives, that was an extravagant purchase, and it took quite a bit of convincing on his part. But baking has always been a passion of mine, so I gratefully brought my new mixer home.

My "Almond" colored KitchenAid has moved with us from Salem, Oregon; to Newberg, Oregon; to Juneau, Alaska; to Albuquerque, New Mexico; and, finally, to Temple, Texas. It helped me raise our two boys. It was there for me when I baked with my grandkids.

It has has been used to make tasty breads;

It has helped me make ountless cookies of every variety;

It has beaten batter for birthday cakes, potluck cakes and family dinner cakes;  

It has partnered with me in making gingerbread creations;

And it saw me through my happy years with the "Daring Bakers" challenges. Here are a few of them:

Macarons

Nazook

Pavlova

Strudel

Tuiles

But . . . last month I was mixing up the batter for a Southern Caramel Cake to take to a church potluck when my beloved mixer began making a strange noise. I continued beating the batter, but when I turned off the mixer I heard Dan, calling from the other room: "What's wrong with your mixer?" I was in a little bit of denial. "Nothing!" I insisted. But when I tried to use it again, a little later, to make the caramel icing, I knew that I was wrong. The metallic noise and jarring vibrations coming from it now were so bad that I had to turn it off and finish making my icing with a little hand beater.

It's six weeks later, and I've really been missing my old "friend." It has continued to sit on my kitchen counter, but as nothing but a memorial of times past. 

So today Dan and I drove to Sam's Club and bought a brand new, even fancier model of KitchenAid mixer. If this wears out in 40 years, like the old one, I'll be 110 years old and probably won't be needing to buy a replacement. Two KitchenAids in one lifetime. Not bad!

I can't wait to try it out with some of my favorite recipes.

Did I mention the new color is "Aqua Sky?!"