The Dahlia Bakery Cookbook: Sweetness in Seattle

By Tom Douglas

New York Times Bestseller

When it involves delectable, freshly baked truffles, pies, cookies, and tarts, no one beats the realm recognized Dahlia Bakery of Seattle, Washington. proprietor, Iron Chef, and James Beard Award-winning cookbook writer Tom Douglas deals up the easiest enjoyed recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring every little thing from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast ask yourself has lengthy been a favourite of foodies and celebrities, like meals Network’s Giada De Laurentiis and critical Eats founder Ed Levine.

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While the syrup is uniformly golden brown, instantly get rid of the pan from the warmth. Sugar burns quick, and it'll proceed darkening even after faraway from the warmth. cinnamon vanilla streusel MAKES sufficient for six MONKEY BREADS OR 1 QUART STREUSEL ICE CREAM Streusel, a crumbly blend for topping truffles and pastries, ability “sprinkled” or “strewn” in German. Here’s an easy model with the homey flavors of brown sugar, butter, and candy spices. specified gear: nutrients PROCESSOR (OPTIONAL) 6 tablespoons (1¾ ounces/50 grams) all-purpose flour 2 tablespoons packed brown sugar 1½ teaspoons natural vanilla extract ½ teaspoon flooring cinnamon ½ teaspoon flooring ginger ½ teaspoon kosher salt 2 tablespoons (¼ stick) unsalted butter, softened 1. placed the flour, brown sugar, vanilla extract, spices, and salt within the bowl of a meals processor. upload the butter, breaking it up into numerous small clumps and scattering it round. Pulse a number of occasions and hold pulsing until eventually the combination seems to be shaggy. if you happen to flip off the computing device, you have to be capable of squeeze a few of the blend along with your arms to make clumps. 2. in case you wish to make this by means of hand, placed the flour, brown sugar, vanilla extract, spices, and salt in a bowl and stir to mix. upload the softened butter in clumps, then use your palms to paintings the butter into the dry components until eventually the aggregate is shaggy. three. when you are making monkey breads, move the streusel to a bowl, hide, and refrigerate till you're ready to best the truffles. when you are making streusel ice cream, stick to the directions within the recipe for baking and cooling the streusel. dreamy caramel sauce MAKES 1½ CUPS we adore caramel sauce drizzled over Pear cakes or used as a dipping sauce for Monkey Bread, yet it’s additionally scrumptious ladled over a scoop or of vanilla ice cream. The burners on types of levels produce various degrees of warmth. the volume of time it takes to caramelize sugar will differ looking on how scorching your burner is whilst set to excessive warmth. concentrate on the colour of the sugar greater than to the volume of time. whilst picking out a heavy-bottomed saucepan, decide upon person who is deep sufficient to carry the cream and make allowance it to sputter while it’s additional to the caramelized sugar. a three- or 4-quart heavy saucepan is ideal (see “Pots and Pans”). you can also make caramel sauce forward and shop it, coated, within the fridge for a number of days. hot it in a double boiler prior to serving. 1⅓ cups (9 ounces/250 grams) sugar ⅓ cup (2½ ounces/75 grams) water, plus extra for brushing as wanted 1 cup (8 ounces/235 grams) heavy cream 2 tablespoons (¼ stick) unsalted butter at room temperature learn “How to Caramelize Sugar” earlier than starting. position the sugar and water in a heavy-bottomed saucepan over medium-low warmth, whisking sometimes until eventually the sugar is totally dissolved, three to four mins, brushing down the perimeters of the pot with a fresh pastry brush dipped in water as wanted. After the sugar is dissolved, increase the warmth to excessive and produce the aggregate to a boil, undisturbed, until eventually the syrup turns a deep amber, 6 to twelve mins or extra, reckoning on the warmth of your burner.

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