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On Wednesday afternoon, I baked the 100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze (KAF website). I baked them in a the small Bundt swirl pans--it made ten. I changed the recipe by reducing the sugar from 1 1/4 to just 1 cup. I also cut the salt in half, from 1 tsp. to 1/2 tsp. I used just 2 Tbs. boiled cider and reduced the vanilla from 1 1/2 tsp. to 1/2 tsp. I added 1 Tbs. flax meal.
I used unsweetened applesauce that I bought at Aldi's. It's nice and thick.
They taste very nice. I made the maple glaze. For some reason, it was very thick, even after I upped the heavy cream from 1 Tbs. to 3 Tbs. I did reduce the maple flavoring from 3/4 to 1/2 tsp. I think it is more of a spreading frosting than a glaze. It covered up the nice swirl design on the "doughnuts." However, the flavor goes nicely with the doughnut.
We enjoyed them as dessert tonight, and we each shamelessly ate two. It's a good thing that the weather allowed us to take a walk in the early afternoon.
Thanks, Mike. I shall take the plunge.
Also, New York Bakers has a wonderful blog. I lost track of time reading some of the posts.
I have some rye chops that I bought to bake the canapé breads from KAF (something that I have yet to do). I will need to find an additional recipes to use those up. I think that they are equivalent to cracked rye?
He uses coarse rye meal and boiling water to make a "scald." It stands at room temperature for 16-18 hours, then the salt and the rest of the coarse rye meal are added.
Now if we can just find a place that has coarse rye meal in stock.... I need it to make a rye crispbread.
The meat cooked to 150F in one hour and 45 minutes. Mike is correct: the vegetables were a tad underdone with the potatoes a little firmer than I would have liked, and the carrots more so. However, it was the best top round roast that I've done. Perhaps this cut just does not lend itself to being cooked with vegetables. Perhaps the vegetables should be started earlier at a higher heat.
I seasoned with garlic powder, onion powder, salt, pepper, and rosemary. I rubbed a bit of grapeseed oil on the roast, then sprinkled the spices on each side. I also rubbed the vegetables with grapeseed oil. I used mini-carrots and small gold potatoes.
I have a 1.87 pound top round roast. I've told my husband that I am not going to do this one as pot roast. (You may recall that he won't let me buy a chuck roast because of the fat.) I've been scouring the internet for recipes. While some recipes imply it can be braised, most say that it should be roasted. I am thinking of roasting it on top of small yellow potatoes and carrots, after rubbing it with seasoning. There are some disagreements about temperature and time, and almost no one is doing such a small roast. I'm thinking perhaps at 400F for about an hour? I had read to multiply the weight by 30 minutes for medium well done.
Cwcdesign--I never use the baking soda with buttermilk substitutions in yeast breads. You should be fine using buttermilk. It will separate a bit when heated, but just stir it all back together.
I seem to recall that KAF recipes did allow for the switching of honey and maple syrup without making any changes in amounts, but I cannot recall a specific recipe right now.
I am baking Ellen's (formerly Moonie) buns as rolls. They are on their first rise. The idea was to have them for a picnic lunch tomorrow. We are supposed to go to the Indiana Dune's State and National Parks for a talk on invasive plants at the visitors' center and then some hiking on our own. I'm having my doubts as to whether we will be going, as a snowstorm--not predicted--has moved in and is dropping a lot of heavy wet snow. We may be picnicking at home.
