Buttermilk Biscuits served with Butter & Strawberry Jam

Busy month…rushing to post this…let’s get right to it.

BUTTERMILK BISCUITS

Served with Butter & Strawberry Jam
By Carmen Ortiz of Baking is my Zen

3 cups all-purpose flour, plus more for dusting
2 tablespoons plus 2 teaspoons baking powder
1 tablespoon granulated sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
2 sticks (1/2 pound) cold unsalted butter, grated and chilled
1 1/2 cups cold buttermilk

Yield: about 8 3.5-inch biscuits

DIRECTIONS:
1. Preheat the oven to 450 Degrees Fahrenheit.
2. Add the flour, baking powder, sugar, salt, and baking soda in a bowl. Combine ingredients.
3. Add the very cold, grated, butter in flour mixture. Mix gently with pastry cutter.
4. Make a well in the center of the bowl.
5. Pour the cold buttermilk in center. Stir in a folding motion until combined. Dough will have dry patches, but that’s ok.
6. Turn dough out onto a lightly floured surface.
7. Bring dough pieces together. Using your hands, gently, shape in a rectangle shape. Add a little flour on top if needed.
8. Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.
9. Reshape dough into a 1/2 inch to 1 inch thick rectangle. [select your preference as to thickness]
10. Again, Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.
11. Reshape dough into a 1/2 inch and up to 1 inch thick rectangle. [I prefer large, thick biscuits]
12. Using a 3.5 inch cookie cutter, cut dough into rounds.
13. Place biscuits in an ungreased baking sheet, about 1 inch apart.
14. Bake until light golden brown, about 16-18 minutes.
15. Remove biscuits from pan. Place on cooling rack.
16. Serve biscuits warm with butter and jam.

Source: The Hungry Hutch

RECIPE PHOTO TUTORIAL
By Carmen Ortiz Of Baking Is My Zen
BUTTERMILK BISCUITS

Preheat the oven to 450 Degrees Fahrenheit.
Add the flour, baking powder, sugar, salt, and baking soda in a bowl.

Combine ingredients.

Add the very cold, grated, butter in flour mixture. Mix gently with pastry cutter.

Make a well in the center of the bowl.

Pour the cold buttermilk in center. Stir in a folding motion until combined.

Dough will have dry patches, but that’s ok.

Turn dough out onto a lightly floured surface.

Bring dough pieces together. Using your hands, gently, shape in a rectangle shape. Add a little flour on top if needed.
Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.

Reshape dough into a 1/2 inch to 1 inch thick rectangle. [select your preference as to thickness]
Again, Fold dough crosswise into thirds…as if folding a piece of paper to fit into an envelope.
Reshape dough into a 1/2 inch and up to 1 inch thick rectangle. [I prefer large, thick biscuits]
Using a 3.5 inch cookie cutter, cut dough into rounds.

Place biscuits in an ungreased baking sheet, about 1 inch apart.

Bake until light golden brown, about 16-18 minutes.

Remove biscuits from pan. Place on cooling rack.

Serve biscuits warm with butter and jam.

~ Carmen

Baking is my Zen
…sweet nibbles for the soul

For savory dishes, visit my other blog, sometimes SAVORY.

Photography by Carmen Ortiz.
~All Rights Reserved.
Not to be used without permission.

Happy 8th Blogiversary to Baking is my Zen! And…A Recipe for Gooey German Chocolate Buns

Baking is my Zen celebrates its 8th Blogiversary today ~ January 31, 2017.
Baking is my Zen’s first blog post was on January 31, 2009, via Blogger.com.
As of 2/1/12, it has been hosted on WordPress.

Memory Lane ~ Blogiversaries for Baking is my Zen
1st Blogiversary – January 31, 2010
2nd Blogiversary – January 31, 2011
3rd Blogiversary – January 31, 2012
4th Blogiversary – January 31, 2013
5th Blogiversary – January 31, 2014
6th Blogiversary – January 31, 2015
7th Blogiversary – January 31, 2016

I love baking with yeast. Today’s recipe is a spin off of German Chocolate Cake.
Instead of using cake, I used sweet yeast dough.

This dessert is absolutely delicious.
Wait…rephrase…It’s Out Of This World Delicious!

Let’s go bake…

GOOEY GERMAN CHOCOLATE BUNS

By Carmen Ortiz of Baking is my Zen

Makes 16 Buns

INGREDIENTS:

YEAST PREP INGREDIENTS:
1 package active dry yeast (2 ¼ tsp = one ¼ oz. packet yeast)
1/4 cup water (110-115 degrees Fahrenheit)
1 teaspoon granulated sugar

DOUGH PREP INGREDIENTS:
3/4 cup whole milk (110-115 degrees Fahrenheit)
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, melted (but not hot)
1 egg (room temperature)
2 cups all-purpose flour
1/4 teaspoon vanilla extract
yeast mixture – see above
2 cups all-purpose flour (final cups of flour for dough)

FILLING INGREDIENTS:
1/3 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 cup coconut flakes
1 cup finely chopped pecans, toasted
½ cup chocolate chips

COCONUT PECAN GLAZE TOPPING INGREDIENTS:
4 egg yolks
1 can (12 ounces) evaporated milk
1 ½ teaspoon vanilla
1 1/2 cups sugar
¾ cup butter, equals 12 tablespoons
1 cup sweetened coconut flakes
¾ cup chopped pecans

BEFORE BAKING ROLLS IN OVEN:
1/4 cup melted butter, to brush over the top of rolls before baking

D I R E C T I O N S :

DOUGH BOWL PREP:
Prepare proofing bowl: Oil a large bowl with oil spray (PAM). Set aside.
Prepare baking pan: Oil 9×13 baking pan with oil spray (PAM). Set aside.

1) YEAST PREP:
In a small bowl, combine warm water and 1 teaspoon granulated sugar. Stir.
Sprinkle the yeast over the water. Mix.
Allow to sit in a warm environment for 10 minutes until yeast mixture looks frothy.

2) DOUGH PREP:
While the yeast blooms, in the bowl of a standing mixer fitted with a paddle attachment, add whole milk, sugar, salt, melted butter and egg. Mix.
Add 2 cups of the flour, vanilla extract and yeast mixture. Mix until combined.
Change the paddle attachment to a dough hook attachment.
Slowly add 2 more cups of flour to form dough. Mix slowly at first. Increase speed to form dough.
KNEAD DOUGH: Turn the speed up to medium (#6 on my KitchenAid mixer) and knead dough for 10 minutes. Dough should be smooth.

3) DOUGH PROOFING #1: (2 HOURS)
Remove dough from mixer and pull together with your hands to form a ball.
Use a little bit of flour on your hands if dough is unmanageable.
Place dough ball in oiled bowl. Invert the dough to grease the other side of the dough ball.
Cover with plastic wrap or kitchen towel.
Place dough in a warm, draft free place. Proof dough for 2 hours.

4) FILLING FOR INSIDE DOUGH PREP: prep filling while dough is proofing.
Toast chopped pecans lightly on stovetop for 5-7 minutes. Transfer pecans to a bowl to cool.
Set on counter all the filling ingredients in separate bowls: toasted chopped pecans, coconut flakes, room temperature butter, sugar, and chocolate chips. Set aside.

5) GERMAN CHOCOLATE GLAZE TOPPING: prep glaze while dough is proofing.
In a large saucepan, add egg yolks, evaporated milk and vanilla extract. Whisk until blended.
Add sugar and butter.
Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly.
Remove from heat when thickened and golden brown.
Add coconut and pecans. Mix.
Cool to a desired spreading consistency.

6) AFTER DOUGH PROOF #1: SHAPE THE DOUGH
When doubled in size, gently punch the dough down.
Roll dough out onto a floured surface into a 15×9” rectangle.

7) SPREAD FILLING ON SHAPED DOUGH:
Spread the soft butter over the top of dough.
Sprinkle granulated sugar evenly over the butter.
Sprinkle chocolate chips over sugar.
Sprinkle pecans and coconut over the chocolate chips.
Depress the filling into the dough slightly.

8) SHAPING FILLED DOUGH INTO LOG FORM:
Starting from one of the long ends, tightly roll the dough into a jelly roll form.
Pinch lengthwise edge to seal.
Tuck the ends in. [Or, cut the ends off.]
Gently cut into 16 even slices. [Start by cutting log in half. Cut until you end up with 16 slices.]
Pinch each end together and place buns cut side down in a well-buttered 9×13″ baking pan. (I use PAM oil spray.) [Using lightly oiled parchment paper is a good idea too. Make sure flaps are extended from the pan for easy removal.]
Cover with plastic wrap. Tip: I lightly spray the plastic wrap before covering the shaped buns.
You can use a kitchen towel instead of the oiled plastic wrap.

9) PROOF #2 PROOFING SHAPED BUNS: (1 ½ HOURS)
Put covered, shaped buns in a warm location to rise (proof) for another 1-1/2 hours.

10) PREHEAT OVEN to 350 degrees Fahrenheit. Do this about 30 minutes before proofing is done.

11) AFTER PROOF #2 IS DONE and OVEN IS PREHEATED:
After second proof, brush risen buns lightly with melted butter.

12) BAKE buns for about 30 minutes or until golden brown. Cover with foil if it browns too quickly.

13) REMOVE BAKED BUNS from oven after 30 minutes or golden brown.

14) SPREAD COCONUT PECAN GLAZE TOPPING over hot buns.

15) Enjoy!

SOURCE for yeast dough – Orange Rolls Recipe by Laura Vitale
SOURCE for German Chocolate Glaze – Kraftrecipes.com

~~ ~~ ~~ ~~ ~~

RECIPE PHOTO TUTORIAL
By Carmen Ortiz Of Baking Is My Zen
Gooey German Chocolate Buns

D I R E C T I O N S :

DOUGH BOWL PREP:
Prepare proofing bowl: Oil a large bowl with oil spray (PAM). Set aside.
Prepare baking pan: Oil 9×13 baking pan with oil spray (PAM). Set aside.

1) YEAST PREP:
In a small bowl, combine warm water and 1 teaspoon granulated sugar. Stir.
Sprinkle the yeast over the water. Mix.

 Allow to sit in a warm environment for 10 minutes until yeast mixture looks frothy.

2) DOUGH PREP:
While the yeast blooms, in the bowl of a standing mixer fitted with a paddle attachment, add whole milk, sugar, salt, melted butter and egg. Mix.

Add 2 cups of the flour, vanilla extract and yeast mixture. Mix until combined.

Change the paddle attachment to a dough hook attachment.

Slowly add 2 more cups of flour to form dough. Mix slowly at first.

Increase speed to form dough.

KNEAD DOUGH: Turn the speed up to medium (#6 on my KitchenAid mixer) and knead dough for 10 minutes. Dough should be smooth.

3) DOUGH PROOFING #1: (2 HOURS)
Remove dough from mixer and pull together with your hands to form a ball.

Use a little bit of flour on your hands if dough is unmanageable.
Place dough ball in oiled bowl. Invert the dough to grease the other side of the dough ball.

Cover with plastic wrap or kitchen towel.
Place dough in a warm, draft free place. Proof dough for 2 hours.

4) FILLING FOR INSIDE DOUGH PREP: prep filling while dough is proofing.
Toast chopped pecans lightly on stovetop for 5-7 minutes. Transfer pecans to a bowl to cool.

 Set on counter all the filling ingredients in separate bowls: toasted chopped pecans, coconut flakes, room temperature butter, sugar, and chocolate chips. Set aside.

5) GERMAN CHOCOLATE GLAZE TOPPING: prep glaze while dough is proofing.
In a large saucepan, add egg yolks, evaporated milk and vanilla extract. Whisk until blended.

Add sugar and butter.
Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly.

Remove from heat when thickened and golden brown.
Add coconut and pecans. Mix.

Cool to a desired spreading consistency.

6) AFTER DOUGH PROOF #1: SHAPE THE DOUGH
When doubled in size,

gently punch the dough down.

Roll dough out onto a floured surface into a 15×9” rectangle.

7) SPREAD FILLING ON SHAPED DOUGH:
Spread the soft butter over the top of dough.

Sprinkle granulated sugar evenly over the butter.

Sprinkle chocolate chips over sugar.

Sprinkle pecans and coconut over the chocolate chips.

Depress the filling into the dough slightly.

8) SHAPING FILLED DOUGH INTO LOG FORM:
Starting from one of the long ends, tightly roll the dough into a jelly roll form.

Pinch lengthwise edge to seal.

Tuck the ends in. [Or, cut the ends off.]

Gently cut into 16 even slices.

[Start by cutting log in half. Cut until you end up with 16 slices.]

Pinch each end together and place buns cut side down in a well-buttered 9×13″ baking pan. (I use PAM oil spray.) [Using lightly oiled parchment paper is a good idea too. Make sure flaps are extended from the pan for easy removal.]

Cover with plastic wrap. Tip: I lightly spray the plastic wrap before covering the shaped buns.
You can use a kitchen towel instead of the oiled plastic wrap.

9) PROOF #2 PROOFING SHAPED BUNS: (1 ½ HOURS)
Put covered, shaped buns in a warm location to rise (proof) for another 1-1/2 hours.

10) PREHEAT OVEN to 350 degrees Fahrenheit. Do this about 30 minutes before proofing is done.

11) AFTER PROOF #2 IS DONE and OVEN IS PREHEATED:
After second proof, brush risen buns lightly with melted butter.

12) BAKE buns for about 30 minutes or until golden brown. Cover with foil if it browns too quickly.

13) REMOVE BAKED BUNS from oven after 30 minutes or golden brown.

14) SPREAD COCONUT PECAN GLAZE TOPPING over hot buns.

ENJOY!

Peace in Baking,
~ Carmen

Baking is my Zen
…sweet nibbles for the soul

~ ~ ~

For savory dishes, visit my other blog, sometimes SAVORY

~ ~ ~

Photography by Carmen Ortiz
~All Rights Reserved.
Not to be used without permission.