[skeptic7]

I got to two stores today. Both were essentially out of flour. Trader Joe was out of butter too. I didn't see any yeast in either store, but I wasn't looking in the right place for cake yeast.

[skeptic7]

Mike, Baker Aunt;
Thank you for finding the information for me! I'll try make Pan au chocolat soon, but I will probably have to improvise on the chocolate sticks. I'd like to try making my own molds and seeing how that works. If it doesn't work I'll just eat my mistakes. 🙂

[skeptic7]

Got it.

[skeptic7]

I got it!

[skeptic7]

I finished baking my chocolate donuts. I couldn't find my donut cutter so I tried to form these as if they were bagels, forming a whole with my thumbs and then stretching them out. I tried to let them rise the whole afternoon, but the house was rather cold and they didn't rise much. I finally baked them in the evening for 20 minutes. They were small and misshappened poor things, the oven spring mainly obliverated the center hole. Not very sweet, darkly chocolate and with a fine texture. I was hoping for something more open.

I started with this recipe
http://www.everythingispoetry.com/2013/09/chocolate-baked-donuts.html

I used non fat milk, and 3 tablespoons of butter, 1 cup of whole wheat flour instead of 1 cup of white flour and some other changes. I'll have to try the plain yeast donuts some time before giving up on this.

[skeptic7]

I just did another cheese pizza and will be baking chocolate donuts later today. I started the dough for the donuts yesterday, but it was lumpy. This is a yeasted donut recipe I found on the web and was adapting a bit. I had mixed most of the dough together when I realized I had forgotten the sugar. I hastily mixed it in as best I could but the dough turned out very lumpy and the lumps could not be kneaded out. I refrigerated the dough overnight, and then let it warm up and started kneading away and when I finished kneading it the lumps were gone!!. The overnight wait seemed to have softened the hard spots. Now to roll the dough out and hope I can find my donut cutter.

• This reply was modified 4 years, 10 months ago by skeptic7.

[skeptic7]

I didn't know there were so many varieties of Challah, some of them sound very strange like chocolate chip and pumpkin cinnamon, but tasty.

[skeptic7]

I did Cheese Pizza, turned out very nicely. I was a little worried because this was the inferior flour but it seems to have worked.

I've tried pumpkin cinnamon rolls they are very nice.

[skeptic7]

Those cookies are gorgeous. I could never think of doing something like that.

[skeptic7]

I got this!

[skeptic7]

BakerAunt,
Good luck on the bread. I don't think 2 tsp of yeast is too much for such a heavy bread, but 1 or 1 1/2 tsps of yeast will probably work too. Just give it the time to rise to the necessary volume.

[skeptic7]

Thank you. Thank you. One of my next project is going to try to create my own au chocolat sticks. I think if I made an aluminum foil form with the right length and little dividers I can make it like one large chocolate bar that will break apart to the right size. If this is the recipe I remember it has two bars of chocolate per roll and they are like an S shape with a chocolate bar in each curve of the S.
I have so many recipes that I look at and think that this would be fun later. How do you organize your future recipe pile?

[skeptic7]

I missed this.

[skeptic7]

Looks very nice. What did you think of the flavor?

[skeptic7]

That is nice. There are a couple of historical mills not that far from me. I wonder what they are doing.

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