BABAS RECIPE RECIPES

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SFINCIONE BAGHERESE | KAREN'S KITCHEN STORIES



Sfincione Bagherese | Karen's Kitchen Stories image

Sfincione Bagherese is a traditional bread from the town of Bagheria near Palermo in northern Sicily. The bread also goes by the name, Sfincione Bianco di Baheria.

Provided by Karen's Kitchen Stories

Total Time 5 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Number Of Ingredients 21

150 grams (1 cup plus 1 tablespoon) unbleached all purpose flour
150 grams (3/4 cups) water
1 teaspoon instant yeast
1/2 teaspoon sugar
All of the poolish
150 grams (1 cup plus 1 tablespoon) unbleached all purpose flour
250 grams (2 cups) durum flour (finely ground semolina)
300 grams (1 1/4 cups) water
2 tablespoons olive oil
15 grams (1 1/2 teaspoons) kosher salt
4 to 5 medium onions, chopped
2 tablespoons olive oil
Salt to taste
12 anchovies, packed in oil, cut into pieces
400 grams (14 ounces) ricotta cheese mixed together with 2 to 3 teaspoons of dried Italian seasoning
300 grams (10 ounces) mixture of sliced mozzarella and Fontina cheeses (or just one of these cheeses)
4 to 6 slices fresh bread, torn into pieces and processed into breadcrumbs in the food processor
Large handful of chopped chives
100 grams (about 1 cup) freshly grated Asiago, Parmesan, Provolone, or Pecorino Romano, or a mixture of a variety of these cheeses.
1 1/2 teaspoons crushed red peppers
1 1/2 teaspoons dried oregano

Steps:

  • Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
  • Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
  • Cover the bowl and let the dough rise for one hour.
  • Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
  • While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
  • Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
  • Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
  • Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
  • Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
  • Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
  • Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
  • Slice and serve.
  • Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.

Nutrition Facts : Calories 276.41, FatContent 12.44, SaturatedFatContent 5.62, CarbohydrateContent 27.79, FiberContent 1.40, SugarContent 1.81, ProteinContent 13.06, SodiumContent 572.54, CholesterolContent 28.87

COCONUT CANDY BAR CAKE | #CAKESLICEBAKERS | KAREN'S ...



Coconut Candy Bar Cake | #CakeSliceBakers | Karen's ... image

This Coconut Candy Bar Cake is a delicious take on the Hershey's Mounds Bar. The cake is loaded with shredded coconut and coated in dark chocolate, just like the candy bar.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 2 hours

Cook Time 1 hours

Number Of Ingredients 21

200 grams (2 cups) sweetened flaked or shredded coconut
1/2 cup (1 stick) unsalted butter, at room temperature
450 grams (2 1/4 cups) granulated sugar
1/3 cup neutral oil such as canola or vegetable oil
1 tablespoon pure vanilla extract
1 1/2 teaspoons coconut extract
4 large eggs, room temperature
5 large egg yolks, room temperature
280 grams (2 1/3 cups) all purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup coconut milk
200 grams (1 cup loosely packed) light brown sugar
1/2 cup (1 stick) unsalted butter
2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1/2 teaspoon kosher salt
200 grams (2 cups) sweetened coconut flakes
180 grams (1 1/2 cups) pecan pieces, lightly toasted
2 cups heavy whipping cream
450 grams (1 pound) bittersweet chocolate, finely chopped

Steps:

  • Heat your oven to 350 degrees F.
  • Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Spray the parchment with spray oil.
  • In a food processor, pulse the coconut for about 30 seconds.
  • In the bowl of a stand mixer, using the paddle attachment, cream the butter on high for one minute. Scrape down the bowl.
  • With the mixer on medium, add the sugar, oil, vanilla, and coconut extract, and beat for about five minutes until light and fluffy.
  • Lower the speed to medium low and add the eggs and egg yolks, one at a time, until each is incorporated.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Add 1/3 of the flour mixture to the bowl of the stand mixer and mix on low until incorporated. Add 1/2 of the coconut milk and mix on low. Repeat with 1/3 of the flour mixture, the coconut milk, and the rest of the flour.
  • Fold in the coconut.
  • Divide the batter among the cake pans and tap the pans on the counter to remove any air bubbles.
  • Bake the cake layers for 25 to 35 minutes, until a tester comes out clean.
  • Cool completely in the pans on a wire rack.
  • Turn out the cake layers and place one on a wire rack on a parchment lined quarter sheet pan.
  • Spread half of the pecan filling over the cake layer, spreading it all the way to the edge. Place the next layer over the filling and repeat with the rest of the filling. Top with the third layer.
  • Coat the cake with 1 cup of the cooled ganache (it should be a spreadable consistency) for a crumb coat.
  • Rewarm the rest of the ganache to pourable consistency and pour it over the cake. Once the frosting has set, move the cake to a serving platter.
  • Fill a piping bag with a small star tip with leftover ganache and pie the top and bottom with with "shells" (optional).
  • Refrigerate until ready to serve
  • In a medium saucepan, over medium low heat, mix the brown sugar, butter, evaporated milk, vanilla, and salt.
  • Cook, stirring until smooth, about 3 minutes.
  • Turn off the heat and stir in the coconut and pecans.
  • Let cool for 10 minutes.
  • You can use this immediately or store for up to a week in the refrigerator. Re-warm slightly before using.
  • In a medium saucepan over low heat, bring the cream to a slight simmer. Turn off the heat and add the chocolate.
  • Stir and let sit for 3 minutes.
  • Whisk everything together until smooth and uniform.
  • This mixture can be stored at room temperature for up to two days. Re-warm in the microwave or over simmering water (such as a double boiler).

Nutrition Facts : Calories 799.36, FatContent 50.70, SaturatedFatContent 25.25, CarbohydrateContent 76.80, FiberContent 8.53, SugarContent 50.64, ProteinContent 12.02, SodiumContent 295.12, CholesterolContent 151.61

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