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Jun 12, 2013 07:17 PM

Suggestions on New Baking Project

Hey everyone!

As a stressed out student living alone I love to challenge myself to baking new things rather than making things I know always work out. I've already conquered mousse, choux pastry, etc

Ive made cinnamon rolls before to get rid of my fear of using yeast but after also making chocolate filled buns and nutella buns I need to expand from just making buns.

Two recipes caught my eye, one for a swedish tea ring and one for something that I mostly see called as an Estonian Kringle

Which one would be easier to attempt for someone whose only made buns or just plain bread loafs? Or any suggestion for sweet yeasted recipes that are filled with simple fillings (Ex: nuts, cinnamon, chocolate


Any recommendations will be much appreciated!!

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  1. Lorry13, I'm impressed! You've already conquered some challenging recipes. What did you learn with each one? Which one was your favorite? What tricks did you devise?

    I've been on my own baking project this past year to conquer baklava. I went from making my own filling and syrups but buying the dough to learning how to make a proper dough from scratch and I'm still going at it! It's challenged me but I've had so much fun. I've spent about 9 months playing around with ingredients; passing out all the trays worth to anyone who will give them a try. Last week I baked my last batch and plan to take on something else once I've completed my researching.

    Whether you decide on the Kringle or a tea ring, have fun with it. Take one at a time but def. try both.

    I've been having a ball learning how to make baklava.

    Good luck!

    1 Reply
    1. re: HillJ

      I was surprised how easy the choux pastry came together. I preferred the KAF trick of nipping the top and baking longer to dry the pastries out rather than let them sit in the oven (turned off). Also was surprised that they were still good if frozen and then warmed in the oven, The whipped cream filling came very easy, however what took me three tries and I'm still not satisfied with the results was the pastry cream but I think I'll give myself a break from that and try again later. It was definitely edible but I think the texture was off.

      Your Baklava progress and tweaking to make the perfect product sounds amazing! Baklava is on my To Do list but one time working with phyllo dough (from Trader Joe's) has made me push it down further down the list haha!

      Thanks and good luck to you too!

    2. I've also been having a yeast-baking session lately, and made chocolate-and-nut filled chelsea buns topped with cream-cheese glaze only yesterday.

      One thing I made recently, which you might like to try as it was quite unusual, came from the Hummingbird Cafe cookbook. It was a lemon loaf made with sweet yeast dough, but after making the dough you cut it into strips, painted each one with lemon filling and then kind of folded them together into the loaf tin. When it came out, it was a loaf shape but each slice had a nice variation of consistency and the lemon flavour went all down through the slice; this made a great change from the loaf being 'solid' all the way down through. I've never seen this done before and it was great! I could post the recipe when I get home if you're interested. IIRC there might be a similar blueberry one. Good luck with the kringle and the tea ring!

      15 Replies
      1. re: flashria

        I've used that same technique to make cinnamon bread too.

        1. re: Musie

          Are these the breads also called "pull apart"? I tried a cinnamon version. It was delicious but definitely not pretty for me! A lemon version sounds like a fun variation.

          1. re: Lorry13

            I *think* it's not the same as 'pull apart' bread which I've always used to mean items where you bake individual portions pushed together in the tin, so they are joined when baked put can be separated into individual portions for each diner. My loaf wasn't separated out again but cut into slices each containing sections of the folded strips. If you see what I mean!!??

            1. re: flashria

              Yup definitely sounds different than a pull-apart bread. I would love to have the recipe whenever you have the time!!

              1. re: Lorry13

                Here it is! I've paraphrased but it's pretty accurate, although I'm afraid it's in english measurements. I hope you have a scale or can convert!

                For the dough: 75 ml lukewarm milk, 60 ml tepid water, 2 oz caster sugar, 2 1/4 tsp dried yeast, 12 oz plain flour, 2 oz butter, 2 eggs, beaten, 2 tsp vanilla extract

                For the filling: 2 oz butter, 4 oz caster sugar, grated zest 3 lemons

                For the topping: 3 oz cream cheese, 2 oz icing sugar, 1 tbsp lemon juice, grated zest 1 lemon, 1 tbsp milk

                Grease and flour a 2 lb loaf tin. Mix milk, water, salt, 1 tsp of the sugar and yeast and leave to foam about 30 mins. Mix flour and remaining sugar. Melt butter and add to the flour with the yeast mix, eggs and vanilla. Mix to a dough and knead about 5 mins until smooth. Place in a floured bowl, cover with cling film and leave in a warm place until doubled, about 45 mins.
                In this time you can make the filling. melt the butter and stir in sugar and lemon zest.
                Gently knock the dough back and roll out until about 12x15 inches, then cut into 4 equal strips. Paint them with the lemon sugar filling and carefully stack on top of each other, then cut them into 6 squares. Lift each stack and place into the loaf tin cut side up. Place each stack in the tin to fill it up, packing together like a sliced loaf. Wrap in cling film and leave to rise about 40 mins. Preheat the oven 325degF and bake 35 mins until golden. Cool slightly and make the topping by just beating it all together.Spread over the loaf and decorate with more lemon zest if you like.

                I hope that description explains the cut-up dough clearly. The recipe was quite time-consuming and had a few different steps in but I wouldn't call it difficult. If you try it, I'd love to hear how you get on!

                PS the blueberry loaf was exactly the same but the filling was 2 oz butter, 4 oz soft light brown sugar and 7 oz blueberries. I haven't tried that one though :)

                1. re: flashria

                  Thanks soo much for the recipe!! I will def give the lemon version a try once I'm done with my tea ring and/or kringle this weekend =)

                  1. re: flashria

                    The technique sounds similar to the pull apart bread I made before, although pull apart is likely a lot more generalized in meaning than something more specific, like stacked.

              2. re: Lorry13

                We call that technique stacking because you can literally stack the sliced yeasty bundles in any variation. The flavoring choices are endless and can get very creative. Last one we made was a combo of lemon zest and finely chopped rosemary needles for a savory option.

                1. re: HillJ

                  How would you search for recipes (common names)? More cause I want to see if any of them show pictures of the stacking process itself rather than the ingredients or flavor variations .

                  1. re: Lorry13


                    Unfortunately, you're going to see a bit of worthless to this discussion photo examples but here's a link to see variations using the stacking method that will lead you to specific webpages for greater detail.

                    Stacks are another way to prepare a pull apart bake, you pull about the stack layers.

                    1. re: HillJ


                      one example in recipe form I've made with good results.

                      1. re: HillJ

                        This is on my to make list... thanks for the link.

                        1. re: HillJ

                          Thanks HillJ for the links, the pictures are very helpful!

                          1. re: Lorry13

                            And, thank YOU for the Estonian Kringle recipe. I'm going to give this one a go in a few weeks myself!

            2. I'd say they are probably on par when it comes to difficulty, with perhaps the Estonian Kringle being the easier. Either way, I'm sure you'll be able to excel at whichever you decide.

              1. The Estonian Kringle looks amazing. I went away to school in my teens we were fed large cinnamon rolls on some mornings, there were always so good and I still think about how good they were even today. I have a suggestion for a dessert bread, Panettone.

                1. Here's a gorgeous yeasted loaf with a nut filling.
                  And here's an interesting one that is filled with a meringue and then baked.
                  These are both Daring Baker challenges. I used to participate regularly but haven't got the time any longer. The recipes include tutorials and lots of photos as a guide.

                  1 Reply
                  1. re: pavlova

                    the filled meringue coffee cake is one of my personal favorites. I actually miss it! My business partner can whip one of those delights together like nobody can. She's in CA right now and I'm in I'm bummin! :)