MARBLED LEMON TART
Ingredients
Serves 4 to 6
1 cup + 2 tbsp (250 ml + 30 ml) all-purpose flour, plus extra for dusting
6 tbsp (90 ml) yellow cornmeal
1½ tbsp + 1 cup (22 ml+ 250 ml) granulated sugar, divided
1 tbsp (15 ml) chopped fresh thyme
1 tsp (5 ml) salt
½ tsp (2 ml) lemon zest
6 tbsp + ½ cup (90 ml + 125 ml) cold unsalted butter, cut into small pieces, divided
8 large egg yolks, divided
3 tbsp (45 ml) cold water, divided
½ tsp (2 ml) unflavoured gelatin
¼ tsp (1 ml) salt
½ cup (125 ml) fresh lemon juice
¼ cup (60 ml) crème fraîche, sour cream or Greek yogurt
Instructions
- In a food processor pulse together all the flour, cornmeal, 1½ tbsp (22 ml) sugar, thyme, salt and lemon zest until combined. Add 6 tbsp (90 ml) butter and pulse until mixture resembles coarse meal. Whisk together 2 egg yolks and 2 tbsp (30 ml) cold water in small bowl. With machine running, add to flour mixture through feed tube, mixing only long as it takes for dough to hold together.
- Turn out dough onto clean work surface. Form into disk, wrap in plastic wrap and refrigerate for 1 hour.
- On lightly floured work surface, roll dough out into a 10-in (25 cm) round before transferring to a 9-in (23 cm) tart pan with removable bottom. Press into corners and trim edges flush with rim of pan. Freeze until firm, about 30 minutes.
- Meanwhile preheat oven to 375 F (190 C). Prick bottom of tart shell all over with fork before lining with aluminum foil and filling with dried beans or rice. Bake until edges start to brown and look dry, about 15 minutes. Remove foil and beans and continue to bake crust until golden brown and crisp, another 10 to 12 minutes. Let cool completely on wire rack.
- To make filling, sprinkle gelatin over remaining 1 tbsp (15 ml) cold water in small bowl, and let stand until softened, about 5 minutes.
- Whisk together remaining 6 egg yolks, 1 cup (250 ml) sugar, and salt in large heatproof bowl. Gradually whisk in lemon juice. Place bowl over saucepan of simmering water and whisk constantly until mixture has thickened and registers 160 F (70 C) on an instant-read thermometer. Remove from heat and whisk in gelatin mixture. Whisk in remaining ½ cup (125 ml) butter, a few pieces at a time, until smooth and well incorporated. Let cool to room temperature, stirring occasionally. Spoon filling into cooled crust and let set for 5 minutes. Dollop crème fraîche over filling and using a wooden skewer or tip of a knife, swirl into filling to create a marbleized effect. Refrigerate until filling is set, about 2 to 4 hours.
Drink Pairings
MINI KEY LIME PIES
Ingredients
Serves 6
CRUSTS:
1 cup (250 ml) cold unsalted butter, cut into ½-in (1.25 cm) cubes
½ cup (125 ml) light brown sugar
¼ tsp (1 ml) almond extract
¼ tsp (1 ml) salt
2¼ cups (560 ml) all-purpose flour
½ cup (125 ml) quick-cooking oatmeal
KEY LIME PIE FILLING:
3 egg yolks
1 x 300 ml can sweetened evaporated milk
½ cup (125 ml) fresh key lime or regular lime juice
2 limes, zest only
TOPPING:
½ cup (125 ml) whipping cream
2 tbsp (30 ml) sifted icing sugar
1 lime, cut into thin wedges, for garnish
Instructions
- To make CRUSTS: Using a stand mixer fitted with a paddle attachment (or a large bowl with an electric hand mixer), combine butter, sugar, almond extract and salt and beat at low speed until combined but not perfectly smooth, about 2 minutes. Add flour and oatmeal and continue to mix on low speed, scraping down sides of bowl with a spatula until dough begins to hold together, about 3 or 4 more minutes.
- Preheat oven to 350 F (175 C). Place 6 mini-cheesecake pans about 4½-in wide x 1-in high (11 x 2.5 cm) on a baking sheet and spray the insides with cooking spray. (Alternatively, use tart pans.) Roll dough into 6 equal-sized balls, and press into the bottom and up the sides of each pan. Prick the bottom of each with a fork.
- Bake in preheated oven for 10 to 12 minutes, or until crusts are golden brown and begin to puff. Remove from oven and gently press dough into each pan with the back of a spoon to form a firm shell. Cool in pans on baking sheet while preparing filling. Keep oven temperature at 350 F (180 C).
- To make FILLING: Combine egg yolks in a bowl. Beat with an electric mixer at high speed until very creamy. Beat in condensed milk and continue to beat until thick, about 3 more minutes. Reduce mixing speed and gradually beat in lime juice and zest until blended.
- Evenly pour mixture into cooled crusts. Return to oven and bake for 10 more minutes, or until filling is firm and doesn’t jiggle when nudged. Remove from oven and cool on a rack. Refrigerate until chilled, about 3 hours, or preferably overnight.
- To serve, run the thin blade of a knife around the inside of the minipans. Remove sides. Slip a pie server under crusts and gently remove minipies to serving plates or a platter.
- To make TOPPING: Whip cream in a bowl with an electric mixer until soft peaks form. Sprinkle with icing sugar and continue to whip until firm peaks form. Transfer whipped cream to piping bag and top each mini-pie with a swirl of whipped cream. Top each with a thin wedge of fresh lime and serve.
Drink Pairings
MINI GOAT’S CHEESE CHEESECAKES ON PISTACHIO CRUSTS WITH PROSECCO APRICOT GELÉE
Ingredients
Serves 6 cakes
CRUST:
3 oz (90 g) prepared shortbread cookies, crumbled, about 4 cookies
½ cup (125 ml) shelled pistachios, toasted
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
3 tbsp (45 ml) unsalted butter, melted
cooking spray
GOAT’S CHEESE FILLING:
2 x 113 g logs plain goat’s cheese, at room temperature
¼ cup (60 ml) granulated sugar
2 tbsp (30 ml) light-coloured liquid honey
¼ tsp (1 ml) pure almond extract
generous pinch kosher salt
2 large eggs, at room temperature
PROSECCO APRICOT GELÉE:
¼ cup (60 ml) finely slivered dried apricots
2 tbsp (30 ml) + ¼ cup (60 ml) granulated sugar, divided
½ tsp (2 ml) finely grated orange zest
1½ cups (375 ml) Prosecco
1 x 7 g package gelatin powder
Instructions
- To make CRUST: In a food processor, pulse cookie crumbles, pistachios, sugar and salt until mixture resembles fine meal. Transfer to a bowl and stir in melted butter. Mixture should be moist enough to hold together. Place six 2½-in wide x 1-in high (7 cm x 2.5 cm) metal rings on a parchment-lined baking sheet and spray inside rings with cooking spray. Divide cookie mixture evenly among rings and press each into a firm base inside rings using the back of a spoon or your fingertips. Place in freezer while preheating oven to 400 F (200 C). (Alternatively you can use well-greased ramekins.)
- To make FILLING: In a food processor, combine goat’s cheese, sugar, honey, almond extract and salt. Pulse until blended and smooth. Add eggs, 1 at a time, and pulse until smooth. Transfer mixture to a large measuring cup or bowl with a pouring spout. Remove baking sheet from freezer and pour equal amounts of goat’s cheese filling into each ring. Bake in centre of oven for 18 to 20 minutes or until minicheesecakes are just barely set. Remove from oven and place baking sheet on a rack to cool. Transfer baking sheet to refrigerator and chill mini-cheesecakes overnight.
- The following day, prepare Prosecco Apricot Gelée. Place slivered apricots in a small bowl and cover with hot water to plump. Let stand for 30 minutes. Drain well and discard water. Press out as much liquid as possible and return apricots to bowl. Stir in 2 tbsp (30 ml) sugar and add orange zest. Toss together to evenly distribute and set aside for 30 minutes.
- Place ½ cup (125 ml) Prosecco in a small bowl. Sprinkle with gelatin and stir in. Set aside to soften, about 5 minutes. Meanwhile, in a saucepan, bring remaining 1 cup (250 ml) Prosecco to a gentle boil. Stir in ¼ cup (60 ml) sugar until dissolved and remove from the heat. Stir in gelatin mixture until dissolved.
- Using a slotted spoon, divide slivered apricots equally among chilled mini cheesecakes. Drizzle with equal amounts Prosecco mixture. Return cheesecakes to refrigerator and chill an additional 3 hours or until gelée topping is set.
- To serve, run blade of a thin paring knife around inside of each metal ring and gently lift to remove. Using a thin metal spatula, transfer cheesecakes to a serving platter. Refrigerate until ready to serve.
Drink Pairings
HONEY MADELEINES WITH GOAT’S MILK YOGURT SORBET
Requires an ice cream maker and Madeleine moulds.Ingredients
Serves 6
2 cups (500 ml) goat’s milk yogurt
½ cup (125 ml) whipping cream
½ cup (125 ml) goat’s milk
12 tbsp (180 ml) granulated sugar, divided
¼ cup (60 ml) liquid honey, divided, plus extra for garnish
1½ tsp (7 ml) orange zest, divided
¾ tsp (4 ml) dried culinary lavender, plus extra for garnish
1 cup (250 ml) all-purpose flour
½ tsp (2 ml) baking powder
½ cup (125 ml) unsalted butter, melted, plus extra for greasing pans
½ tsp (2 ml) chopped fresh thyme, plus extra for garnish
2 large eggs
1 egg yolk
Instructions
- Two days before you plan on serving, place yogurt in a cheesecloth-lined colander set over a bowl. Cover and refrigerate overnight allowing whey to drain away leaving a very thick yogurt. Discard whey.
- In a medium-sized saucepan, combine cream, goat’s milk, 6 tbsp (90 ml) sugar, 2 tbsp (30 ml) honey, ½ tsp (2 ml) orange zest and lavender. Set over medium heat and bring just to a simmer. Remove from heat and allow mixture to sit, covered, for 1 hour. Strain into a bowl and whisk in reserved strained yogurt. Refrigerate until mixture is cold, at least 4 hours or overnight.
- Meanwhile, make madeleine batter. In a bowl, whisk together flour and baking powder. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together remaining 2 tbsp (30 ml) honey, butter, remaining 6 tbsp (90 ml) sugar, remaining 1 tsp (5 ml) orange zest, thyme, eggs and egg yolk until very smooth, about 2 minutes at medium speed. Gradually add flour mixture a couple of tablespoons at a time. Then whisk for another minute. Cover and refrigerate batter overnight.
- The day you are going to serve dessert, churn sorbet in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container and freeze until ready to enjoy.
- To finish madeleines, preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter.
- Spoon batter into moulds until ¾ full. Bake until golden brown and puffed, about 8 to 10 minutes. Turn baked madeleines out onto a wire rack and let cool. Wipe out moulds and repeat with remaining batter. Serve madeleines warm with Goat’s Milk Yogurt Sorbet, drizzled with extra honey and scattered with extra lavender and thyme leaves, if desired.
Drink Pairings
LAYERED PARSNIP COFFEE CAKE WITH BUTTERCREAM
Ingredients
Serves 32
CAKE:
1 cup (250 ml) coconut oil, melted, cooled
1½ cups (375 ml) granulated sugar
4 eggs, whisked
2 cups (500 ml) peeled, shredded parsnips
1 lemon, zest only
3 cups (750 ml) all-purpose flour
2 tsp (10 ml) each baking powder and soda
½ tsp (2 ml) salt
¼ tsp (1 ml) ground ginger
1 cup (250 ml) buttermilk
½ tsp (2 ml) bergamot flavouring
½ cup (125 ml) sliced hazelnuts
⅓ cup (75 ml) slivered dried apricots
BUTTERCREAM FROSTING:
½ cup (125 ml) white chocolate melting wafers
1 cup (250 ml) unsalted butter
3 cups (750 ml) icing sugar, sifted
⅓ cup (75 ml) whipping cream
slivered candied ginger (optional)
PARSNIP CURLS:
1 parsnip, peeled and trimmed
1 cup (250 ml) granulated sugar
1 cup (250 ml) water
Instructions
- To make CAKE: Preheat oven to 350 F (180 C). Grease two 8 x 8-in (20 x 20 cm) baking pans and line with parchment paper, overlapping edges.
- In a large bowl, stir together oil, sugar and eggs then stir in shredded parsnips and lemon zest until blended.
- In another bowl, combine flour, baking powder, soda and seasonings. Stir to blend. Stir dry ingredients into sugar mixture, alternating with buttermilk. Add bergamot flavouring. Fold in hazelnuts and apricots. Turn into prepared pans and smooth top. Bake in oven for 30 to 35 minutes or until a cake tester inserted in centre comes out clean. Remove pan to a rack to cool for 10 minutes before lifting out of pan and cooling completely.
- To make BUTTERCREAM FROSTING: Melt white chocolate wafers in small bowl over a saucepan of simmering water. Remove bowl from heat just before fully melted and stir until smooth. Cool completely.
- In a bowl,cream butter, gradually adding icing sugar until completely combined. Beat in cream, then slowly beat in melted chocolate at low speed. Beat for 2 more minutes until fluffy. Add more cream or icing sugar if needed. Refrigerate until slightly firm and ready to frost cake.
- To make PARSNIP CURLS: Preheat oven to 225 F (110 C). Thinly shave parsnip lengthwise using a peeler. In a medium- sized saucepan, combine sugar with water over medium-high heat to dissolve sugar. Stir in shaved parsnips and simmer with bubbles breaking surface for 15 minutes. Strain and let stand, for 15 minutes. Line a baking sheet with parchment paper and lay shaved parsnips in a single layer. Bake for 30 minutes. Remove and curl parsnip shavings around wooden spoon handles or fingers, making coils. Place seam-side down onto baking sheet, bake another 30 to 45 minutes until curls are firm. Remove sheet from oven and set aside.
- When cake has cooled, pipe frosting or use a s spatula to spread half the frosting in swirls over top to edges of first layer. Place second cake layer on top and swirl remaining frosting over top. Arrange parsnip curls on top or sprinkle with chopped candied ginger.
Drink Pairings
GÂTEAU SAINT-HONORÉ
Ingredients
Serves 6
¼ x Basic Choux Pastry (make ahead, see BASIC CHOUX PASTRY RECIPE)
MOCHA PASTRY CREAM:
1½ cups (325 ml) whole milk
1 tsp (5 ml) vanilla bean paste
½ cup (125 ml) granulated sugar
2 tbsp (30 ml) all-purpose flour
2 tbsp (30 ml) cornstarch
4 large egg yolks
1 tbsp (15 ml) melted chocolate
1 tbsp (15 ml) instant espresso powder, diluted in 1 tsp (5 ml) hot water and cooled
CAKE:
½ x 14 oz (398 g) package frozen puff pastry, thawed
4 oz (125 g) dark chocolate, divided
1 cup (250 ml) cold whipping cream
¼ cup (60 ml) icing sugar
1 tbsp (15 ml) cacao liqueur
Instructions
- Prepare BASIC CHOUX PASTRY as per Master Recipe. You will only need about ¼ of the recipe. Once puffs have cooled, make a small incision in bottom of each.
- Prepare MOCHA PASTRY CREAM: In a medium-sized saucepan, combine milk and vanilla and bring to a simmer, stirring occasionally.
- Meanwhile, in medium-sized bowl, beat sugar, flour, cornstarch and yolks on high speed until thick and pale yellow, about 2 minutes.
- Gradually pour about 1/3 of hot milk into egg mixture, stirring to combine.
- Pour egg mixture into remaining milk in saucepan and cook, whisking constantly over low to medium heat until custard thickens and begins to bubble, about 4 minutes. Continue to cook, whisking for 1 minute. Remove from heat, add melted chocolate and coffee and stir until well combined.
- Pour custard into a clean bowl, press a piece of plastic wrap or buttered parchment paper onto surface and cool to room temperature before refrigerating.
- Preheat oven to 400 F (200 C).
- To make base of cake, roll out thawed sheet of puff pastry to a thickness of ⅛-in (3 mm). Cut a rectangle 10 x 6-in (25 x 15 cm) and place on parchment paperlined baking sheet. Bake for 20 minutes or until puffed and golden. Remove from oven and cool completely.
- Add Mocha Pastry Cream to a pastry bag fitted with a round tip (Wilton 71). Insert tip into each puff and fill with cream. Set aside.
- Pipe any remaining pastry cream over middle of puff pastry rectangle.
- Reserving 1 tbsp (15 ml) of solid chocolate, melt the rest in double boiler or microwave. Be careful not to burn. When fully melted, dip top of choux pastry balls in chocolate and set aside to cool. Once cooled arrange in a line along each long edge of puff pastry.
- In a bowl, whip cream until soft peaks form. Then add icing sugar, 1 tbsp (15 ml) at a time, and whip until stiff peaks form. Stir in cacao liqueur. Fit a pastry bag with a star tip Wilton 1M1 or Wilton 2D1. Fill bag with whipped cream and fill middle of cake, between each row of choux.
- Grate some of the reserved solid chocolate over whipped cream.
- Refrigerate cake until ready to serve.
Drink Pairings
HAUPIA WITH WHITE CHOCOLATE AND TOASTED COCONUT
Ingredients
Serves 16 squares
6 tbsp (90 ml) granulated sugar
8 tbsp (125 ml) arrowroot starch or cornstarch
¾ cup (75 ml) water
1 x 13 oz (375 ml) full-fat coconut milk (do not use low-fat variety)
½ tsp (2 ml) vanilla extract
¼ cup (125 ml) white chocolate, chopped, optional
toasted, sweetened, shredded coconut, for garnish
Instructions
- Combine sugar, cornstarch and water in a medium-sized saucepan and whisk to blend. Add coconut milk and vanilla and stir to mix well. Heat on medium-low, stirring often, until thickened, about 10 to 15 minutes. Mixture should be thick enough to pull away from the sides of pan.
- Lightly grease an 8-in (2 L) square pan with cooking spray or vegetable oil. Pour mixture into pan and cover with plastic wrap. Refrigerate until firm and chilled, at least 8 hours or overnight. Slice into 2-in (5 cm) squares.
- Melt white chocolate in a microwavesafe dish in the microwave and drizzle over top of squares. Garnish each square with toasted coconut. Can be stored in a tightly covered container in the refrigerator for up to a week.
Drink Pairings
GREEK YOGURT CHEESECAKE WITH CANDIED GINGER CRUST AND POMEGRANATE SAUCE
Ingredients
Serves 12
CHEESECAKE WITH CANDIED GINGER CRUST
½ cup (125 ml) butter, softened
¼ cup (60 ml) packed brown sugar
4 large eggs, divided
1½ cups (375 ml) all-purpose flour, divided
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystalized candied ginger
4 x 8 oz (250 g) packages Greek yogurt-style cream cheese, at room temperature
1¼ cups (300 ml) granulated sugar, divided
4 tsp (20 ml) vanilla extract, divided
2 cups (500 ml) sour cream, divided
1 tsp (5 ml) finely grated lemon zest
1½ cups (375 ml) pomegranate seeds, divided
POMEGRANATE SAUCE
2 cups (500 ml) pomegranate juice
¼ cup (60 ml) brown sugar
1 tbsp (15 ml) cornstarch
GINGERED PECANS
1½ tbsp (22 ml) unsalted butter
1 cup (250 ml) pecan halves
1 tbsp (15 ml) granulated sugar
½ tsp (2 ml) ground ginger
pinch salt
Instructions
- Preheat oven to 350 F (180 C).
- To make Candied Ginger Crust, place butter in a mixing bowl. Beat at mediumhigh speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg. Beat well. Beat in 1¼ cups (300 ml) flour, cinnamon, ground ginger and candied ginger until combined. Divide dough in half. Cover and refrigerate 1 portion.
- Spread remaining dough on bottom of ungreased 10-in (25 cm) springform pan with sides removed. Spread dough to edges. Place on baking sheet and bake for 10 minutes. Cool completely. When cool, re-attach sides of pan. Press chilled dough onto sides to a height of 1¾- to 2-in high (4.5 to 5 cm), using a thin metal spatula to spread dough.
- Reduce oven temperature to 325 F (170 C).
- For filling, in a mixing bowl, beat cream cheese and 1 cup (250 ml) of the granulated sugar with an electric mixer until fluffy. Beat in remaining ¼ cup (60 ml) flour on low speed until smooth. Add remaining 3 eggs and 3 tsp (15 ml) vanilla all at once, beating on low speed just until combined. Stir in ½ cup (125 ml) sour cream, lemon zest and ¾ cup (175 ml) of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and centre jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining 1½ cups (325 ml) sour cream, ¼ cup (60 ml) sugar, and 1 tsp (5 ml) vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 more minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 more minutes. Remove sides of pan; cool completely. Cover, then chill 4 hours or overnight.
- To make Pomegranate Sauce, add juice to a medium saucepan and bring to a boil. Reduce heat and boil gently, uncovered until reduced to about 1 cup (250 ml), about 10 to 12 minutes. Whisk in brown sugar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for a couple minutes longer. Cover and refrigerate up to 5 days. Warm sauce slightly before serving.
- To make Gingered Pecans, melt butter in a medium non-stick frying pan over medium heat. Add pecans and cook, stirring, until they start to brown, about 2 to 3 minutes.
- In a small bowl, combine sugar, ginger and salt. Sprinkle mixture over pecans and cook, stirring until pecans are coated with mixture and are browned and crisp, about 1 minute. Spread out on a baking sheet to cool.
- To serve, remove Cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake and garnish with remaining ¾ cup (175 ml) pomegranate seeds and Gingered Pecans. Slice and serve with remaining sauce.
Drink Pairings
GERMAN CHOCOLATE MACAROONS WITH DULCE DE LECHE
Ingredients
Serves 38 Macaroons
1 x 300 ml can sweetened condensed milk
5 ⅓ cups (1.3 L) unsweetened shredded coconut
¾ cup (175 ml) granulated sugar
¾ cup (175 ml) finely chopped pecans
⅓ cup (75 ml) all-purpose flour
½ tsp (2 ml) salt
5 egg whites
4 oz (125 g) milk chocolate
Instructions
- To make dulce de leche, place condensed milk in a double boiler and cook over medium heat for about 45 minutes, stirring occasionally, until thickened and golden. Remove from heat and cover to keep warm. Can be made ahead, refrigerated in a tightly covered container for up to a week. Simply reheat to soften.
- Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine coconut, sugar, pecans, flour and salt. Stir to evenly mix. Beat egg whites in a bowl with an electric hand-held mixer just until foamy. Add to coconut mixture and stir in with a fork until well mixed.
- Using a large, round tablespoon or small ice cream scoop, roll into balls and gently press onto prepared baking sheet about 1-in (2.5 cm) apart. Bake in preheated oven for 20 minutes, or just until tops turn golden. Remove baking sheet with macaroons to a rack to cool.
- Melt chocolate in a small bowl over a saucepan with simmering water just until almost melted. Remove bowl with chocolate and stir to completely melt. Dip a fork into chocolate and drizzle in a zigzag fashion over cooled macaroons.
- Repeat with dulce de leche, drizzling in opposite direction in a zigzag. Cool macaroons until toppings have firmed. Store in a single layer in a container with a tight-fitting lid and refrigerate until ready to serve. Best eaten within a couple of days.
Drink Pairings
KUGELHOPF
Ingredients
Serves 4 to 6
1½ cups (375 ml) raisins
¼ cup (60 ml) kirsch or rum
¼ cup (60 ml) boiling water
1½ tsp (7 ml) active dry yeast
2 tbsp (30 ml) warm water (110 F or 40 C))
1 cup (250 ml) whole milk
¼ lb (125 g) unsalted butter, cubed
6 tbsp (90 ml) sugar
3 ¾ cups (925 ml) all-purpose flour
1 tsp (5 ml) salt
2 large eggs
1 tsp (5 ml) finely grated orange zest
Instructions
- Preheat oven to 400 F (200 C). In a small bowl, soak raisins in kirsch or rum and boiling water for 30 minutes to 1 hour. Strain, discarding any remaining liquid.
- Stir together yeast and water and let stand until foamy, 5 to 10 minutes.
- Heat milk with butter, reserving 1 tbsp (15 ml), and sugar over low heat, stirring until mixture is warm and butter is melted and sugar has dissolved.
- Sift together flour and salt into a mixing bowl. Make a well in middle of the flour and add yeast mixture. Add warm milk mixture in a slow stream, mix using an electric mixer at low speed. Increase speed to medium and beat in eggs one at a time. When mixed through, beat in drained raisins and orange zest. Continue to beat until dough is smooth and elastic, about 4 to 5 minutes.
- Butter a kugelhoph mould (or bundt pan) with remaining butter, then scrape spoonfuls of dough evenly into mold. Cover top with oiled plastic wrap and a kitchen towel and let dough rise in a warm, draft-free place until it fills the baking mould, about 2 hours.
- Remove towel and gently peel off plastic wrap. Bake in the middle of the oven for 15 minutes, then loosely cover mould with foil and continue to bake until golden and a skewer inserted in the middle comes out clean, 20 to 25 minutes more.
- Remove from oven and cool in mould 2 minutes, then invert onto a rack to cool completely, about 1 hour. Dust with icing sugar.