How To make Rasberry Coil Coffeecake
1/4 7-up dough recipe
1/3 c Rasberry preserves
1/2 c Powdered sugar
2 ts Milk; (to 3 ts)
GLAZE:
1 c Powdered sugar
1 ts Butter or margarine; soften
2 tb Milk; hot
Pre-heat oven to 375~. Divide dough into 6 pieces. On a lightly floured surface, roll each piece to an 18" rope. Beginning at the center of a greased large cookie sheet, make a loose swirl with the first rope. Add a second rope, overlapping about 1" of the first one; Coil second rope around first rope. Continue adding the remaining ropes in the same manner Spread preserves evenly over the dough. Cover loosely with wax paper; let rise in a warm place until double, about 30 minutes. Bake at 375~ for 20-25 minutes until golden brown. Remove from cookie sheet and drizzle glaze on warm coffeecake. Serve warm. GLAZE: Mix ingredients together until smooth. Drizzle over coffee cake. -----
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Delicious French Pastry Bostock With Claire Saffitz | Dessert Person
Delicious French Pastry Bostock With Claire Saffitz | Dessert Person
Bostock, or twice-baked brioche, is a French breakfast pastry that's like a cousin of French Toast but with frangipane baked on top. Bostock checks every box of a great brunch recipe. It's a superb use for day-old bread, easy to assemble ahead of time (once you have the components prepped), and a little chic. Follow along as Claire Saffitz makes this delicious french pastry with Raspberries & Almond.
#frenchtoast #french #clairesaffitz
Ingredients
1/4 cup sliced almonds
1 pound (454g) raspberries or strawberries
2 tablespoons sugar
1 loaf baked Brioche (page 352) or 1 store-bought brioche or challah bread
(cut into eight 3/4-inch-thick slices)
1/2 recipe Honey Almond Syrup (page 320)
1/4 cup good-quality raspberry jam
1 cup Frangipane (page 329), at room temperature
Video Breakdown
0:00 Start
0:01 How To Make Bostock
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Lemon Alaska with Mixed Berries Mint - Chef's Table at Home With Lee Kum Kee
What's a good meal without dessert, right?! Here is an innovative way to treat your sweet tooth with our lemon Alaska ???? The savoury element from Lee Kum Kee Sauce for Lemon Chicken just balances the sweetness from the meringue!
For this fantastic sweet treat see the recipe below ????
Ingredients
300g mixed berries washed and dried
150g Oreo or Marie biscuit, crushed
150g caster sugar
5 egg whites
3 scoops of ice cream
Marinade
1 sachet Lee Kum Kee Sauce For Lemon Chicken
15g mint, finely sliced
Method
1 Mix the berries with marinade.
2 Roll an ice cream ball in the crushed biscuits and shape as a mountain. Put it back to the freezer.
3 Add half of the sugar in the egg whites and whisk to a soft peak. Add the rest of the sugar until stiff peak.
4 Blow touch method: Place the ice-cream balls onto serving plates and quickly cover each with the egg whites. Burn with a blow torch. Serve with the fruits and sauce around the plate. Enjoy as soon as possible.
5 Oven method: Place the ice cream balls on a baking tray. Cover completely with egg whites. Bake in the oven at 250°C/225°C fan/gas 8 for 3 minutes until brown. Transfer the Alaskas to serving plates and spoon around the mixed berries and sauce.
Tips
1 Plating tips - Smear or Pipe
2 Smear meringue with the palette knife creates natural style Alaska while piping is more precise.Smearing is easier for beginners.
3 Blow torch the egg whites with medium fire and make sure it is not too close as the pointy tip of egg whites is easy to get burnt.
4 Cooking tips
5 More egg whites have to be used to cover the ice cream to isolate the heat if using the oven method.
Raspberry Spiral Danish Recipe. Complete Baking Tutorial with Chef Gail Sokol
Chef Gail uses her Danish Pastry in a Hurry dough to create these simple, flaky Raspberry Danish. Here's the recipe:
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Strawberry Jam Twist Bread
This Strawberry Jam Twist Bread is one of the best breakfast, brunch, or anytime treats I've ever made. It's soft, gooey, sweet, and sticky! To get the printable recipe, please visit my website here:
Ingredients:
3/4 cup warm (110°F) milk
2 1/4 teaspoons (one package) active dry yeast
3 tablespoons granulated sugar
1/4 cup (1/2 stick) butter
2 large eggs at room temperature
1 1/2 teaspoons salt
3 1/2 cups all-purpose flour
1 scant cup strawberry jam, well-stirred
4-6 medium fresh or frozen strawberries, sliced or quartered
Glaze: 1 cup confectioners' sugar; 3 tablespoons cream or milk, and a splash of pure vanilla extract
Bake at 350°F for 30 minutes
John Whaite's Pumpkin Spice Latte Cake | At Home | Waitrose
TV chef, author and #StrictlyComeDancing contestant John Whaite bakes this incredible pumpkin spice latte cake – the ultimate grown-up Halloween treat!
Covered in cream cheese frosting and decorated with gold leaf and fondant icing pumpkins, this impressive cake is flavoured with warming, autumnal spices and an espresso coffee syrup.
As part of our At Home series, we’re welcoming some special guests to our channel from their home kitchens. In each episode they’ll share the recipes they love to cook, what inspires them and their favourite ingredients.
We’d love to know who you’d love to see on our channel or the dishes you’d like us to feature so comment below and let us know what you think.
Ingredients:
450g plain flour
2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground or freshly grated nutmeg
½ tsp ground cloves
1 tsp fine salt
120g baking spread
100g sunflower oil, plus a little for greasing
500g caster sugar
425g can pumpkin purée
75ml milk
4 British Blacktail Free Range Large Eggs, beaten
For the coffee syrup
75g dark brown muscovado sugar
2 tsp instant espresso powder or coffee granules
For the cream cheese frosting
340g unsalted butter, softened and at room temperature
340g icing sugar, sifted and fridge cold
2 x 340g tubs full fat soft cheese, fridge cold
To decorate
Cooks’ Ingredients Orange Perfect Colouring Gel
150g Cooks’ Ingredients White Fondant Icing
Cooks’ Ingredients Green Perfect Colouring Gel
Cocoa powder, for dusting
Gold leaf, optional
Coffee beans
Pinch of ground cinnamon
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To visit our website | waitrose.com
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Raspberry Crepes | DIY E-Liquid Recipes
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