Cinnamon Sugar Nutella Puffs

When I was in Portland, I visited the sensational bakery - BakeShop - and had something that nearly brought tears of joy to my eyes.  It was called a Nutella Puff, and it was perfection.  In my fantasy world, I eat one (read: three) for breakfast every morning.  

After taking that final, rapturous bite, I knew that through some form of kitchen magic, I would have to recreate what was truly one of the best pastries my lips had ever met. 

My fiance claims that he cannot strictly articulate the precise moment when he first realized he loved me, but I firmly believe that it was the first time he tasted one of my cinnamon rolls.

The man loves cinnamon rolls, and I love baking for such a handsome and grateful patron, but the frequency of his requests often exceeds even my enthusiasm.  

View fullsize

That is when I have to change things up a bit, in order to feed my restless creativity and his insatiable sweet tooth. 

With those Oregonian Nutella puffs on my mind, and an unrelenting man at my side, our cravings materialized.  

Sweet, chewy dough, lightly spiced, generously buttered, studded with nuts, cut and twisted, and filled with a lavish spoonful of that ever-beguiling substance known as Nutella. 

These rolls-turned-chocolate-nests are nestled into a buttered muffin tin and brushed with melted butter. 

Then they get a facelift, by way of a warm oven.  This final proofing period will make them extra airy.   

After proofing, the puffs bake for a rapid twelve minutes, giving you just enough time to make a piping pot of strong coffee. 

After the puffs have baked to golden brown, they are brushed with - you guessed it, another coat of melted butter. 

These puffs are not overly sweet.  They are airy and light, soft and buttery - the perfect breakfast.  

It's almost as good as being back in Portland again. 

I think everything should have Nutella-filled centers.

Sincerely, 

Pedantic Foodie

---

Cinnamon Sugar Nutella Puffs

makes 9 puffs / dough recipe adapted slightly from Alton Brown  

for the dough

- 8 ounces warm milk 

- 1/3 cup granulated sugar 

- 1 tablespoon + 1 teaspoon active dry yeast 

- 15 ounces all-purpose flour (plus extra for dusting)

- 2 egg yolks

- 1 teaspoon kosher salt

- 2 ounces unsalted butter (room temperature)

for the filling

- 8 tablespoons unsalted butter, melted (divided use)

- 1/4 cup granulated sugar

- 1/2 teaspoon ground cinnamon 

 - 1/4 cup finely chopped hazelnuts (divided use) 

- 9 tablespoons Nutella

- confectioner’s sugar, optional

In the bowl of your stand mixer combine milk, sugar, yeast, egg yolks, flour, and salt.  Use the paddle attachment and combine on low speed for 1 minute.  Allow the dough to rest for 15 minutes. 

Fit your stand mixer with the dough hook attachment and add butter.  Mix on medium speed for 8 minutes, until the dough is smooth and pulls away from the side.  

Turn the dough onto a floured surface and form a large, taught ball.  Place in an oiled bowl and cover loosely with plastic wrap.  Allow to rise in a warm place for 1 hour, or until doubled in size. 

While the dough is rising, combine sugar and cinnamon in a small bowl.  Grease a muffin tin with melted butter. 

After the dough has doubled in size, remove from bowl and roll out onto a floured surface into a 15x12 inch rectangle.  Brush with a thin layer of softened butter and sprinkle with cinnamon sugar and 2 tablespoons of chopped hazelnuts.  Pat the spices gently to press them into the dough.  

Preheat oven to 200 degrees.  

Roll the dough towards you, tucking so that the roll is tight.  Cut the roll into 9 equal slices.  Roll each roll into a 6-inch rope and twist.  Pinch the two ends of the twisted rope to form a nest.  Place each nest into a greased muffin cup and place a spoonful of Nutella into the centers.  Sprinkle with the remaining chopped hazelnuts.  Place the muffin tin in the oven and turn off the heat.  Leave the door half-way ajar.  Allow to dough to proof for 40 minutes.

Remove the muffin tin from the warm oven and set the oven to 400 degrees.  

Bake the puffs for 12 minutes, or until deep golden brown.  Allow to cool for 8-10 minutes before dusting with confectioner’s sugar and serving.  Enjoy! 

---

How to Boil Eggs {Egg Cookery 101}

For some time now, I have been meaning to dedicate some space on this little corner of the internet to eggs.  That time has finally come.  

Eggs are very dear to my heart.  After all, their complex structures and perfect ratio of fat and proteins makes possible many a beloved treat.  Mousses, meringues, custards, sponge cakes, and, my very favorite - angel food cakes, would all cease to exist as we know them without the power of the egg.  

In fact, I would dare to say that eggs are one of the most versatile and essential of all foods.  Vegans will hate me for that, but just look around this site…that would not exactly be a recent development. 

Eggs, as special and unique as they are, have suffered much abuse.  Dieters looking for high- protein/zero-fat breakfast options have fueled a culture that is not only willing, but happy to buy pre-separated egg whites in cartons.  This makes me cry, it really does.  Do not do that.  If you need help separating your eggs, see this post.  You can do it! 

I caught my mom with a carton in her fridge and well, it’s a good thing I love her so much. 

Even many of those who buy their eggs in the shell, still see egg cookery as something so simple that technique is tossed aside.  Mass pans of eggs are left to become rubbery, browned, flavorless heaps, with no relation to the tender charm of perfectly scrambled, custard-like eggs.  But, this does not have to be the case, proper egg cookery is possible, and with a few simple tools, we can all enjoy a perfectly cooked egg every morning.  

That's why, over the next few weeks, I'll be sharing some helpful tips that I have learned through my personal study and kitchen adventures to help us all improve our egg game a bit. 

View fullsize

Since most of our kitchen counters are already covered in dozens of eggs about to be boiled and plopped into neon concoctions (P.S. I miss pastel eggs), it seemed appropriate to start with the boiled egg.  Though this may seem like the simplest of all egg preparations, here are a few tips that will help you to achieve stellar eggs every time.  

To begin, fill a three quart pan 2/3 deep with water.  Place the pan over high heat and bring the water to a rolling boil.  Use a large spoon to gently drop each egg into the water and set the timer.  

Now, you have to make a choice.  I love boiled eggs, but I enjoy them differently depending on my mood or purpose.  If I am eating my egg with toast, I go for a 7 minute egg because I am addicted to dipping the tips of buttery toast into a rich, undercooked yolk.  However, if I am eating the egg on my way out the door with just a sprinkling of salt, I’ll often go with 9 minutes.  For chopped salads, a 10 minute egg is the ticket.  

Because that is far too much to remember at 7:43am, I've created a simple chart for reference. 

Notice that I start this chart at 7 minutes.  That is because, in my experience, eggs cooked for less than seven minutes tend to result in slimy, undercooked whites and I just can’t go there.  However, if you like eating slimly eggs, you can certainly make a four minute egg, just don’t make me watch.  

I should mention that these descriptions are also based on eggs that are served and eaten just after being cooked.  As visible in these pictures, as the eggs sit, even the runny yolks will firm up.  So, if you are planning on boiling your eggs in advance, you will have to sacrifice that runny yolk, as it will just set up as it cools.  The texture of an undercooked, but firm yolk leaves a lot to be desired.

Generally, unless my eggs are going on a salad or I am wanting a firm texture all around, I boil my eggs as I want to eat them.  It gives me more control over the texture, and I generally prefer boiled eggs warm anyways.  In fact, if you think you do not like boiled eggs but have only ever had them cold, you should try a straight-from-the-water boiled egg, it may just change your mind.  The flavor is much richer when the egg is still warm. 

As soon as your timer is up, remove the eggs from the heat and immediately drop into a bowl of cold water.  This will stop the cooking process and it will also make the eggs easier to peel because all those tiny bits of shell will easily be washed away.  In my experience, the longer you let the eggs sit, the harder the peeling process becomes. 

Also, the variation in color is due to the fact that I was using fresh eggs from a variety of chickens, and is not related to the cook time.  Lastly, always remember to use fresh eggs from a source you trust, especially if you plan on consuming them undercooked.  

Now get out that dye and boil those eggs with the respect and delicacy that they deserve.  Also, eat a lot of Lindt chocolate eggs.  Always do that. 

Happy Weekend! 

Sincerely, 

Pedantic Foodie

---

Raspberry Poppyseed & Cornmeal Shortcakes

It’s officially Spring.  I went on a walk yesterday, I have a few new sundresses, allergies are making me wish that my head was removable, and I am planning my egg-dying color scheme for this year.  

I’ve been daydreaming about baked ham, my mama’s peanut butter eggs, and egg-hunting more than ever over the past few weeks, as that winsome seductress, Spring, has slowly made her arrival.  I was even tempted to buy a package of marshmallow peeps the other day, and then I reminded myself how much I hate those things and walked away with only a tiny bit of regret.

Shortcakes, perhaps more than any other dessert, heralds the coming of Spring. The markets are once again filled with bright berries and, as we sit on the brink of one of the sweetest holidays, it seems like the perfect time to revisit this homey treat -- with a bit of a twist, of course. 

Growing up, strawberry shortcake was much beloved by my family.  It meant spongy, oily, store-bought cakes, sugar-coated strawberries, and, though I cringe to say it - CoolWhip.  

Though I was never deprived of home-baked treats as a child, my family did not mind taking a few shortcuts now and then.  

These days, I've exchanged store-bought cakes with homemade, and CoolWhip is permanently banned from my refrigerator, but shortcakes covered in berries and cream have not lost one ounce of their charm.  

These particular shortcakes have a marvelous texture, due to the addition of cornmeal and poppy seeds.  

You may have noticed my love for poppy seeds.  I use them A LOT.  It's probably because I'm a total texture-addict.  My mom and I have a habit of dumping cereal atop our bowls of ice cream just because we cannot stand to have creamy without a bit of crunchy.  Weird?

Well my grandfather eats his ice cream with cheese crackers, just to put things in perspective. 

A generous dose of heavy cream and butter make these cakes rich and buttery -- the perfect compliment to fresh, acidic berries and airy cream.  

Shortcakes are imperfect, it's part of their charm.  The dough is shaggy, the rounds may be a little lopsided -- that is all okay. 

The most important thing to remember is not to overwork your dough.  Do not try to make it perfectly smooth, as that will just result in a dense, tough cake. 

Before they meet the oven, these tiny cakes are brushed with egg wash and sprinkled with sugar. 

Turbinado sugar would be an excellent choice, but if you somehow misplaced yours like I did, granulated sugar will do the job. 

Oh yes, these shortcakes have raspberry inside them too!  I really love raspberries. 

While the shortcakes are baking, the rest of our raspberries are macerating in sugar and lemon juice.  Maceration is your friend.  It helps berries create their own natural syrup.   

Cream is portioned, berries are heaped, and it's almost time for dessert. 

Spring tastes delicious. 

If you, like me, are still figuring out your weekend brunch menu, this would be a really, really good choice.  

Happy Easter! 

Sincerely, 

Pedantic Foodie

---

Raspberry Poppyseed & Cornmeal Shortcakes

makes 12 / recipe adapted from Bon Appetite

for the raspberries

- 2 1/2 cups fresh raspberries 

- 1 1/2 tablespoons fresh lemon juice

- 1 tablespoons granulated sugar

Place raspberries in a large bowl and drizzle with lemon juice and sugar.  Toss gently to combine.  Cover and refrigerate for 30 minutes or until ready to use. 

for the shortcakes

- 1/4 cup granulated sugar + extra for sprinkling 

- 1 tablespoon baking powder 

- 1/2 teaspoon kosher salt 

- 1 1/2 cups all-purpose flour

- 1/2 cup cornmeal 

- 1/2 cup unsalted butter, chilled and cut into cubes 

- 1 cup heavy cream 

- 1 tablespoon poppy seeds

- 1 cup fresh raspberries  

- 1 egg 

- 1 teaspoon water

Preheat oven to 400 degrees.  

In a large mixing bowl, combine sugar, baking powder, salt, flour, and cornmeal; whisk to combine.

Add butter and use a pastry cutter or the tips of your fingers to work it into the flour mixture, forming pea-sized pieces.

Add heavy cream and poppy seeds and use a large spoon to combine.  Gently fold the flour into the cream, forming a rough dough.  Fold in fresh raspberries, working gently so as not to crush the berries.  

Turn the dough out unto a floured surface and gently shape into a disc about 1-inch in thickness.  Sprinkle the top of the disc lightly with flour. 

Use a biscuit cutter to cut 3-inch rounds of dough.  Place rounds 1-inch apart on a baking sheet lined with parchment.

In a small bowl, whisk to combine egg with one teaspoon water.  

Brush the top of each shortcake round with the egg wash and sprinkle with sugar.  Bake for 15 minutes, or until golden brown. 

Place the shortcakes on cooling racks and allow to cool fully before serving.  At this point, shortcakes can be stored in airtight containers for several days. 

for the cream

- 1 cup heavy whipping cream 

- 1/4 cup confectioner’ s sugar

In a large bowl, combine heavy cream with confectioner’s sugar.  Use a hand mixer to beat the cream on high speed until soft peaks form.  

to serve

Place one shortcake in a small dish and cover with a spoonful of cream and a heaping spoonful of macerated raspberries.  Serve immediately.  Enjoy! 

---