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Home › Forums › Baking — Breads and Rolls › What are you Baking the Week of January 11, 2026?
BakerAunt.For Sunday breakfast (for me) and Sunday teatime (for my husband) I baked the shaped Cinnamon Swirl Pumpkin Rolls I had resting overnight in the refrigerator. I like this version with no spices in the dough, only the cinnamon and the crystalized ginger rolled up in it, so I will make it this way from now on. We had lake effect snow overnight (from Lake Michigan) and into this morning, so it was lovely to sit with my sweet rolls and coffee. The rolls are wonderfully tender, and I am beginning to think that is the result of the Ankarsurm mixer, although with this recipe, as I noted in Saturday night's post requires some adaptation no matter how it is mixed and kneaded. It could be that I was better able to judge the correct amount of flour with the Ankarsrum.
It began to snow on Wednesday morning, a lake-effect snow from Lake Michigan, and it snowed most of the day and overnight. Scott estimates that as of this Thursday morning, we have had at least eight inches. It is fluffy snow, so he finds it easier to shovel. I woke up around seven this morning, so I had time to bake Whole Wheat Apple Muffins for breakfast. The recipe first appeared in Sift (Fall 2019), p. 24, the short-lived King Arthur baking magazine that replaced the beloved The Baking Sheet. The original recipe was more cupcake than muffin, with all of the unhealthy implications of that difference. I replaced ½ cup of butter with ¼ cup canola oil, reduced the brown sugar from ¾ to ½ cup, and halved the salt from ½ to ¼ tsp. I added ¼ cup Bob's Red Mill milk powder and 2 Tbs. flax meal to increase nutritional value. I reduce the boiled cider from 2 Tbs. to 1 Tbs., as I have found it otherwise overwhelms the other flavors. The recipe calls for ½ cup dried or fresh chopped apples. I used two small Winesaps, cutting out a bad place on one, so I had about 1 ½ cups. I reduced the walnuts from ¾ to ½ cup and deleted ½ cup raisins. The muffins are so good warm from the oven, especially on such a cold morning, and they are also good at room temperature. As finished this post, the sun broke through, but it will likely go behind the clouds again.
On Friday, I made dough for Whole Wheat Sourdough Cheese Crackers. I am still working out the mixing with the Ankarsrum, as the final dough seems a little thick for it to handle easily. I ended up kneading in the last bits of flour by hand. With bread, I would use less flour. I may try holding back a bit next time I make cracker dough, but the final consistency of crackers and bread are two different matters. I may look at some cookie recipes with the Ankarsrum as a comparison.
I made Austrian Malt Bread, half of which I cut up for croutons.
We had some an dusting of snow last night, with a bit in the early evening on Saturday. I baked Butternut Squash Bundt Cake with Maple Glaze in the afternoon. I had to add about 27 g of pumpkin puree, as there was not quite enough in the squash puree I made earlier in the week. I used the "Celebration" Bundt pan, which holds 10 cups. I made it with half King Arthur AP flour and half Bob's Red Mill whole wheat pastry flour. I replaced the sour cream with nonfat Chobani Greek yogurt and halved the salt. I followed a reviewer's suggestion for upping the spices by adding ginger, cloves, and allspice. I also added 2 Tbs. each milk powder and flax meal. I baked this recipe a couple of years ago and commented on it at the time and posted a link to the recipe here at Nebraska Kitchen. I could not bake it last year because of the paucity of butternut squash at that season's farmers market, but I have a lot from this year's market. I will let the cake rest overnight, then glaze it tomorrow.