Apple and Pear Coffee Cake with Brioche

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The University of Minnesota is a leader in developing new varieties of apples. Among them are the Haralson, Honeycrisp, Prairie Spy and dozens more. The latest to hit the markets is the Sweetango. The new apple is sweet and juicy, like its mother (Honeycrisp), but it has a little more acid to it, from dad (Zestar). The combination is incredibly tasty with a lovely snap.

I moved here from Vermont where the quintessential baking apple was the McIntosh. Now that I live in the land of 10,000 lakes and almost as many apples I like to use a variety of them in my baking. I combine apples that will break down and those that will keep their shape. I also like to use some that are sweet and others that have a bit more acid. To add a bit of perfume and richness to the mix I add a bit of pear.

This coffee cake is a perfect way to show off the autumns best apples. Mixed with brioche and streusel topping the cake is great for brunch or an after school snack. Continue reading

Almond Bear Claws

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A couple of months ago I got a request from one of you for a recipe for bear claws. What fun, my boys absolutely love them, as much for the appearance as for the taste. There are many styles of bear claws, but this one is easy and most of all the kids will get a kick out of it.

Thank you for the requests, we want to hear what you’d like to make with all the dough. If you have an idea for a bread post, just drop us a note in the comments. It may take us a while, but we will try our hardest to make it. Continue reading

Blueberry Lemon Curd Ring

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Many people have written in to ask about assembling the Blueberry Lemon Curd Ring from page 228. I already had a bucket of Brioche dough, and some lemons rolling around in my refrigerator, so this ring was simple to throw together. The brightness of the lemon and berries is perfect folded into the rich Brioche dough. The ring is simple enough to make on any day of the week, but so impressive that you can serve it on special occasions.

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Brioche Dough Recipe and all of its wonderful uses!

pear pomegranate tarte tatin

Here is a classic fall recipe with a twist. I’ve added the tartness of pomegranate seeds to the mellow sweetness of pears and draped the whole thing in a rich, buttery, tender brioche dough. It is a lovely and quick dessert, especially if you have a bucket of brioche on hand. For those of you who do not already own Artisan Bread in Five Minutes a Day (click here to purchase), here is the recipe and it can be used for all of these wonderful treats: caramel sticky buns, grilled fruit tart, fresh fruit muffins, Brioche à tête, apricot pastries and fabulous doughnuts! Actually the possibilities are endless, just use your imagination and let us know what treats you’ve come up with. Continue reading