Category Archives: Holiday

Restaurant Style Flaky Bread Recipe


This recipe has bewitched Bon Appétit (BA) magazine to the point it was called their favorite bread of 2014. According to BA’s recipe developer and writer, Alison Roman, ‘It’s not often you dream about something you ate at a restaurant. But the warm, buttery, pull-apart, roti-esque ‘’flaky bread’’at Brooklyn’s Glasserie is powerful stuff. Once I made my own version, I found even more to love: It’s easy to throw together (just five ingredients) and crazy versatile (eat it with eggs in the morning, with dip for a snack, or wrapped around grilled meat at dinner). Best of all, you can make the dough ahead of time, freeze, and when a craving strikes or a friend stops by unannounced—boom! Just griddle and you’re good to go.’ Sounds intriguing, no? FYI, the bread from the Glasserie’s menu with focus on Middle Eastern food is called Griddle Bread.  Guess what, we’ve been having a recurring stash of the flaky/griddle bread dough in our freezer for the last 10 months and have no plans to abandon this habit. There is only one way for you to find out why, n’est-ce pas?  

The enchanting flaky bread is painfully similar to Paratha bread originating from South India, but who cares, right? As long as it can enthrall so many readers and bread-making enthusiasts, I’m in for the journey, and hopefully so will be you. I actually bothered to compare the traditional Paratha bread and the BA’s Flaky Bread recipes and discovered only one difference: ghee vs butter. The name Paratha means the ‘layers of cooked dough’ (with ghee or butter + salt successfully breaking it into the warm salty flakes when cooked). Whichever was the source the flaky bread inspiration morphed from, I have to admit: this bread is a total winner as no-leavening part of making it, flaky-salty crisp and ability to match almost anything edible you can think of with it, make it absolutely superior to many other bread creations. 

If you happen to be moving on July 1st (the weirdest thing to do on Canada Day and oddly enough, the most popular one in Quebec), this snack might save your day.

Bring it to your next potluck gathering or picnic, dress it with the blanket of homemade hummus or lentil avocado spread and it will jazz up the party in an instant – a highly rewarding experience I lived through already.

Equally, just a dollop or melting butter or ghee with some spiced honey drizzle over the hot flaky bread make complex and powerful flavor-texture dynamic with the subtle punch of sweet fire from chili honey which is hard to forget. And, hey, don’t you think about the calories when eating it or you will ruin the feast! PS: the quote above is for the re-assurance.

Two most important conditions to make the flaky bread a success: SALT for sprinkling and the right SKILLET. Salt has to be flaky: Maldon salt is suggested in the recipe, but I got away for less with fleur de sel or grey unrefined fine sea salt of French or Greek origin.  The cast iron skillet or griddle is highly advised, although I found it also very satisfactory to use ROCK-style pan, like the one in the image above and the one you can see on the images: it has white spots on the surface
Im skipping the visual step of making dough as this post is written on a short notice, but it’s no brainer as the recipe below explains. I suggest while making dough coils though, try to add some bits of bacon or cheese in them for an extra decadence.

Lets put it this way: I hope it will warm up your morning tomorrow (the forecast says we will have ‘cats and dogs’) and may be with the number of great dips or stuffing and some help of Sugar Sammy’s episodes  will help to bring the ‘two solitudes’ closer.

Happy Canada Day and Cheers to All!

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RESTAURANT STYLE FLAKY BREAD
Yields: 10 flaky breads
Ingredients:
1 teaspoon kosher salt
3 cups all-purpose flour, plus more for surface
6 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10)
Flaky sea salt (such as Maldon), or fleur de sel, or Mediterranean natural unrefined fine sea salt  
Olive oil (for parchment)
Instructions:
Whisk kosher salt and 3 cups flour in a large bowl. Drizzle in melted butter; mix well. Gradually mix in ¾ cup water. Knead on a lightly floured surface until dough is shiny and very soft, about 5 minutes. Wrap in plastic; let rest in a warm spot at least 4 hours.
Divide dough into 10 pieces and, using your palm, roll into balls. Place balls on a baking sheet, cover with plastic wrap, and let rest 15 minutes.
Working with 1 piece at a time, roll out balls on an un-floured surface with a rolling pin into very thin rounds or ovals about 9” across. (If dough bounces back, cover with plastic and let rest a few minutes.)
Brush tops of rounds with room-temperature butter and sprinkle with sea salt. Roll up each round onto itself to create a long thin rope. Wind each rope around itself to create a tight coil.
Working with 1 coil at a time, roll out on an un-floured surface to 10” rounds no more than ⅛” thick. Stack as you go, separating with sheets of parchment brushed with oil.
Heat a large cast-iron griddle or skillet over medium-high heat. Working 1 at a time, brush both sides of a dough round with room-temperature butter (omitting the butter-brushing step made a better job in my case) and cook until lightly blistered and cooked through, about 2 minutes per side. Transfer bread to a wire rack and sprinkle with sea salt.
Ahead: Coils can be rolled out 1 month ahead; wrap tightly and freeze. Cook from frozen (add 1–2 minutes to cooking time).

Adapted from: Flaky Bread Recipe by Alison Roman, Bon Appétit magazine, 02/2014

Summertime Raspberry-Almond-Lime Tea Cake Recipe


Summertime Raspberry Almond Lime Tea Cake
Summertime… and the living would be as easy as in Heyward’s lyrics except Canadian summer is so short and demanding, it’s always a good idea to have a piece of a fragrant fresh berry cake next to you to stop running and start pondering.    
In the ideal life the summertime should be like this:
Summertime fun
In reality, it’s always full of surprises: good and bad. Our month of June has been full of projects, inspirations and disappointments, travels, and cooking experiments.  I’ll begin with the end to make it easier for me to catch up with the steady food-blogging pace, which is not always possible after a break. I needed something that was relatively easy, utterly beautiful and ultimately delicious to get myself inspired to translate the inspiration into a small bow of culinary art.
Raspberry Almond Lime Tea Cake with Vanilla Ice Cream
Our yesterday’s cheerful party and this cake baked on a whim gave me that kick. It has everything in it to celebrate summer: the freshness of berries (raspberries), the sugary crunch of nuts (almonds), the vigor of lime, the boldness of spiced honey (marked as optional)… and, naturally, the tender moist sponginess of the pound cake. Wait, shouldn’t I mention first that it’s one of the easiest, and the most luscious cakes we’ve ever made?
Raspberry Buttermilk Tea Cake
This cake is an example of a simple, no fuss dessert you would want to bake again and again. We had it with tea watching Paddington last night (to the dying sounds of the fireworks fury banging outside the window).  The raspberry cake felt as heartwarming and rewarding as the movie itself although there was no marmalade around (which actually would be a good idea to have along). I served it with humble vanilla ice cream, some fresh raspberries and/or fresh raspberry coulis: the honest and ever-delightful classics. 
For the high-end restaurant style serving, dare for a slice of a room-temperature brie or a goat cheese (i.e. Lavallois from Chevriere de Monnoir would be a good idea) and some drizzle of adobe chili – spiced honey (recipe to be posted soon).
We based the recipe on a winning formula (tested and approved previously) of the Raspberry Buttermilk Cake from Gourmet Magazine of June 2009 (recipe also follows at the very end of this post), tweaking it with the addition of:
NUTS – chopped slivered almonds were used, although pistachios (other nuts if you wish) would be my first choice if I had them in my pantry.
LIME – optional lemon zest was replaced with lime zest and lime juice to make the taste more present.
SPICED HONEY – a very small (and optional) amount of my most recently discovered fav ingredient to accent the fruit.
Adobe Chili Spiced Honey
EGGS – using extra ingredients called for one extra egg.
BAKING TIME – ten extra minutes were added to the baking time accordingly.
BERRIES – we increased the amount of raspberries to much more fruits following the summer feeling. I assume the recipe works with all kind of fresh berries (or frozen, for that matter) and intend to make the next one with gooseberries from our garden (HA!)
Raspberry Almond Lime Tea Cake
INVERTING OR NOT – the initial recipe is for the inverted cake, which I noticed from previous experiments not always works well, so this recipe doesn’t encourage the inverting step, although I would live it to you to experiment with. Please note the berries tend to sink to the bottom, which might make the bottom look messy if you decide to invert it.
Raspberry Buttermilk Tea Cake
We absolutely loved the result and encourage you to try it by all means. Please let us know how it went, if you liked it or not by writing your comments and suggestions.
Monarda ‘Garden View Scarlet’: wonderful addition to the garden which attracts hummingbirds and butterflies.

Happy summertime to ALL!
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One year ago: French Toast Strawberry Rhubard Bake
Two years ago: Bread Crusted Salmon Broccoli Cheddar Quiche

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RASPBERRY ALMOND LIME BUTTERMILK TEA CAKE
Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
2 eggs
1/2 cup well-shaken buttermilk
1 teaspoon finely grated lime zest

1 juice of small lime
1/2 cup slivered almonds, finely chopped
1 teaspoon chili-spiced honey (optional)
1 1/2 cup fresh raspberries
1 tablespoon powder sugar for dusting
Instructions:

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and lime zest. Add egg/s and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.  Add lime juice, almonds and honey (if using) and mix again. Spoon the batter into the pan. Smooth the top roughly with spatula. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Dust with sugar powder. Cool in pan 10 minutes. Transfer carefully to a rack to cool completely. Transfer to the platter and slice. Serve with tea and optional additions of your favorite ice cream, raspberry coulis or brie.

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RASPBERRY BUTTERMILK TEA CAKE (original recipe from Gourmet Magazine)

Ingredients:

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 oz)

Instructions:

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside. In a larger bowl, beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes, then beat in vanilla and zest, if using. Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter into cake pan smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

The latter recipe is adapted from:  Raspberry Buttermilk Cake, Gourmet Magazine, 06/2009.

Tequila Boom-Boom Spare Ribs Recipe

Tequila Boom-Boom BBQ Sauce Spare Ribs

¡Hola, amigos! Here’s something different for you to swirl with the set of ingredients from the lands of Aztecs and Maya: Tequila Boom-Boom Sauce Spare Ribs recipe. If you are looking for something new to try this Father’s day, this might be of an interest. These ribs will assure your papa’s (+ party) complete satisfaction.  We devoured them with gusto and had a good Mexican laughabout any rib sauce we’ve tried previously including the sickly-sweet and flat commercial sauces. For the secret ingredients, I basically added some tequila and a few new capsicum varieties to my staple Cajun BBQ sauce. The base sauce has a perfect balance of sweetness and acidity as well as and a long record of successful meat and poultry basting for all kinds of events in case you will be looking for a kids-friendly version and would wish to omit tequila. However, the new version layered with tequila, arbol, ancho chiles and Cholula makes it better and bolder for my adult taste.

Tequila Boom-Boom BBQ Sauce
Tequila shot added to the BBQ spare rib sauce

The upside of this recipe is that you can make the ribs and sauce way in advance of the event (fully cooked or par-cooked),  up to 48 hours ahead if you keep it in the fridge and/or up to a week sealed and kept in the freezer saving yourself time and headache of the party prep. It will also travel well and will make a centerpiece appetizer or main.

The downside is that you would have to allow at least 3.5 hours to make it.

The most popular tequila Jose Cuervo makes an excellent base for Tequila Boom-Boom drink
Tequila Boom-Boom is actually a Mexican drink made of equal parts of tequila and Sprite (or similar, like 7Up or ginger ale) served in a rock glass with a dash of Grenadine syrup.  Another name of this drink is a Tequila Slammer, because of the way the drink is taken:  the fifth of the glass is empty to allow the mix of tequila and carbonated drink to fizz. You then put your hand over the top of the glass and slam it onto the bar counter to mix it. This move causes the drink to foam fast, so you have to drink it immediately, or it will spill. This drink is strong; I didn’t want to get intoxicated early in the afternoon, so I decided to give a splash of it to my favorite my favorite BBQ pork rib sauce I was making the other day.  The result was amazing, definitely worth sharing.  I marked Seven Up  optional in the recipe to make the sauce stickier and to cut on evaporation and caramelization time for your convenience.
Several dried capsicums and ground coffee are used in the rub and added to the BBQ sauce

Capsicums and the spice rubs are all rage this summer with dozens of new varieties and combinations coming from all over the globe. I am more than willing to try them all.  This recipe obviously took Mexican direction, so in addition to tequila I used crushed arbol flakes, ancho chile powder and Cholula spicy sauce, all originating from the Bestico (aka Mexico).  Naturally, you can have tequila swapped with whiskey, bourbon, gin or vodka depending on your preference and give it some other cultural direction to Memphis, St. Louis, etc. (the recipe gives a choice of chilis if pure Mexican fare is hard to find in your area).

Perfectly cooked ribs should be tender, but still juicy and not falling off the bone.

The recipe below is the oven BBQ method, which I much prefer to the grilling method for both, time and quality results. Albeit, I often combine both by baking ribs in the oven until ready and almost falling off the bone; and finishing them on a low BBQ heat for the basting part of 15 minutes. FYI, the most appreciated ribs are not supposed to fall off the bone. According to the famous carnivore, Jay Rayner, the best tasting pork ribs should be tender, but still juicy and well attached to the bone. The falling off the bone is a sign of an overcooked, overfrozen or over-re-heated meat. Properly cooked ribs should still have some resilience and chew and would pull cleanely off the bone with your teeth.

Rubbing spare ribs with the mix of spices and herbs.
Makin BBQ sauce and ribs’ brushing stage
Cutting spare ribs into individual portions

Voila, our succulent out of this world ribs are done and ready to be served.
OK, one rib down already while I’m still taking pictures! That’s a good sign. Someone’s gonna be happy tonight…

For the summer side course, keep it simple: boiled/grilled seasoned corn and refreshing coleslaw salad (recipe will follow shortly).  For the corn seasoning, try the Lime Chili Butter, OR brush it with my new favorite: Honey-Cinnamon Butter -1 tablespoon of salted butter melted with a dash of honey (or maple syrup) and a pinch of cinnamon.
Tequila Boom-Boom Spare Ribs with Russian Slaw and Honey Cinnamon Corn Sides
For the colder days, pasta with simple tomato sauce made from the garden tomatoes would make an amazing companion to these ribs. I suspect, Daddy won’t trade it for the world’s best cupcake as this would be so much better than mac n’ cheese.

Enjoy and don’t forget to serve the paper towels!

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TEQUILA BOOM-BOOM BBQ SPARE RIBS
Yields: 4 main to 8 appetizer portions
Ingredients:

1 rack of pork spare ribs (2 pounds, or 1 kg)

Spice Rub:
2 tablespoons paprika
1/2 teaspoon ancho chile or cayenne powder
1 teaspoon coarse salt
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coffee
1/2 freshly ground black pepper
Tequila BBQ Sauce 

1 small dried arbol pepper, crushed, OR , 1 teaspoon of regular chili flakes

1 cup ketchup
1 tablespoon apple cider vinegar
2 tablespoons tomato paste
1/2 cup packed brown sugar
1/4 cup tequila
1/4 cup Seven Up (optional)
juice of one lime
1 small onion, minced
2 garlic cloves, minced (optional)
1/2 cup molasses, OR honey, OR maple syrup
1/4 teaspoon Cholula chili sauce, OR Tabasco
sea salt and freshly ground black pepper

Instructions:

Preheat the oven to 350F.

Trim the ribs of any excess fat or sinew.  Remove the thin membrane from the back side of the ribs and discard (PS: I’m not always doing it, but this would prevent the ribs from coiling). Optionally, cut the rack in 4 individual portions for a better fit into the baking pan.

Combine the paprika, ancho chile powder, coarse salt, paprika, oregano, marjoram, cumin, garlic, onion powder, ground coffee and black pepper together in a mixing bowl to make a rub.  Rub the mixture into the ribs on both sides and refrigerate for 1 hour.
Place ribs into a baking pan (I prefer the glass one), cover with aluminum foil and bake in the oven for 45 minutes.  Remove the foil, turn the ribs over. Cover back with foil and bake ribs for another 45 minutes. In the meantime, prepare the basting tequila sauce (see the instructions below). When done, the ribs will be tender and the meat will have shrunk back from the bones.
Lower the oven temperature to 275F. Brush the ribs generously with the Tequila BBQ sauce and bake for 10 minutes. Turn the ribs over and brush with the sauce. Return to the oven for 7-10 minutes. Repeat coating the ribs on both sides for another 5 minutes each side. Remove from the oven. Brush with extra sauce if wish be. Let stand for a few minutes, cut in individual portions if necessary and serve.

Tequila BBQ Sauce:

Soak the dried chili flakes in a small bowl with a few tablespoons of hot water to rehydrate for 5 minutes.  Add the soaked flakes, ketchup, apple cider vinegar, tomato paste, brown sugar, tequila, Seven Up, lime juice, onion, garlic, molasses, hot sauce and salt and pepper to the blender or food processor.  Pulse few times until the mixture is smooth. Equally, you can grate the onion and garlic and just mix the ingredients in a bowl with the fork.

Mother’s Day Best: Buttermilk Pancakes with Soft Cheese, Strawberries and Pistachios

What would I do without my mom? Where would I be? What would I become? How would I be? ‘Mothers are the vessels of life that build and grow societies all over the world. Moms are the thread that holds it all together and the tie that binds. They operate on passion and instinct and never let fear guide their way. Mothers are the strongest and most resilient people on this earth, and for that all reverence is justified…’ 

My mom left me some images and collages, took a break and asked me to take care about this post. She means the world to me and there can’t be any better time, no matter how busy I am. My grandma’s birthday falls on May 10th, so this day has double significance in my family being both, Mother’s day and my grandmother’s birthday.  Love is in the airon this day and celebration is big. A festive breakfast or brunch starring with these cakey and creamy pancakes which absorb maple syrup like a sponge makes a good start!  The strawberries add freshness and flavor, pistachios kick in a salty crunch and the delectable blanket of cheese completes the riff wondrously bringing the Glass Candy’s videoin my head to the Air France’s version. A very cool commercial indeed, if you haven’t seen it! 
The buttermilk pancakes family tradition takes years, although the recipe itself took many twists and turns to finally settle with this one, which we find to be our favorite.

The recipe is based on the formula from the master bread maker Peter Reinhart , who searched for the fool proof recipe himself for years to finally stumble upon Marion Cunningham’s buttermilk pancakes recipe, which he now calls the “best pancakes in the world.

Please follow these tips to achieve the best results:
a) This formula does not lend itself to multiplying, so the measures are given only as volume and not weight.
b) Most pancake batters are mixed ahead and then rested. This one is griddled immediately, so it must be handled tenderly to prevent the gluten from toughening.
c) The lumps disappear in the frying pan, so mix only till all the flour is wet and assimilated.
d) The larger the pancake the more unevenly it will cook, with the center being slow to finish. If you like your pancakes custardy, make the big ones, if you prefer them well-done, make two or three small ones in the same pan (or keep two pans going).
e) Unbleached flour is preferred but bleached flour will also do.
f) Feel free to alter the toppings with other fresh fruit or berry, nuts or soft cheese (i.e. My grandma loves it with cottage cheese, while my mom prefers fresh goat cheese and I always opt for whipped mascarpone with fruits like strawberries).
Enjoy!
Great for breakfast, lunch or a tea break:
P.s. Before I finish, there’s something else I wanted to share with you: the video about the video.  It’s about how much effort/cost it takes to make  45-seconds glam video ad.  You might find this comparison weird, but to me that is my mom and myself in a nutshell: an iceberg the tip of which is me. And so is my grandma to my mom. 
Happy Birthday dear granny Nelly! We love you!
Happy Mother’s Day to All the Great Moms!
Yours truly, T for Tat.
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BEST BUTTERMILK PANCAKES
Yields: 4 to 8 pancakes
1 cup unbleached all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1 cup buttermilk
2 tablespoons melted unsalted butter
1 tablespoon butter or oil for the pan
Instructions:
Sift the flour, baking soda, and salt together into a mixing bowl.
Crack-open the egg and pour it whole into the center of the flour mixture. Pour the buttermilk over the egg.
Stir the ingredients together with fork or a large whisk just till a lumpy batter forms and all the flour is absorbed. Pour in the melted batter just till the butter is dispersed.
Heat a heavy skillet over medium-high heat. When it is hot, add a teaspoon of butter or oil and swirl it around to coat the pan.
Ladle or pour the batter into the pan to the desired size and tilt the pan to spread the batter (it is thick so it will not spread very much).
When bubbles begin to appear on the top of the pancakes, flip them and continue cooking for about 1 minute. They should be brown on both sides but tender in the middle.
Keep the pancakes warm in a 200F oven or on a plate under a clean towel, while making the rest.
Serve with maple syrup and/or your favorite fruits, nuts and cheese.
Adapted from: ‘Crust and Crumb’ by Peter Reinhart, Ten Speed Press, 2006.

Sour Cherry Babka with Quark Cheese & Maple Glaze Recipe


Keep the Metamucil close, because I’m coming at you with this totally irresistible, incredibly addictive Babka with sour cherries, quark/cream cheese and maple syrup glaze. This brioche-like Babka is an awesome culinary cross between Slavic and Jewish Easter recipes. It’s a great sweet bread to make few days in advance of Easter and keep it at the room temperature or in the fridge (while secretly cutting slices at night when no one can see you devouring it with melted chocolate drizzle and ice cream).

The maple syrup glaze made with one of those gorgeous maple products you procured the other day at the SS fair will have time to get absorbed and you can add a fresh layer of it just before serving.

The down side of this yeasted cake is that you have to find half a day to make it. Allow yourself exactly 4 hours and 40 minutes to have the Babka finally baked and cooling. We made it last night, finished at almost midnight, so there will be no detailed pictures of the steps of making the dough, but I don’t think you really need them. I know the leavening part is imputed to often baking flops. Many of home bakers lambaste themselves over it, but you’ll never know until you try, right? When armed with the proper ingredients, right proportions and yeast that IS actually ACTIVE, I see no reason anyone would fail this mission.

On the upside, this Babka is incredibly deliscious and versatile with some extra additions like honey, melted chocolate, butter, maple syrup, caramel, etc. It can be stored at the room temperature for up to three days or for few days longer in the fridge.

Sour cherries give a great fresh tang balanced delicately with the cheese mix (lightened with the quark cheese instead of pure cream cheese and maple syrup to replace sugar) and spongy, yeasty dough. Simple and attainable goodness and a stunning center piece (given you saved your night trips to the fridge for the better days).

Our midnight steps… followed by some blurry final shots…

The boring part is the waiting times for the dough to rise, which on the other hand, gives you time to do many other things in between. Otherwise it’s fun to whisk, rock and roll. But if you feel that you are not yet ready for the challenge and might find the experience still humiliating, just wait till I post something much simpler but equally adorable next week.

Happy Easter Baking!
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PS: Here are some other good ideas for the Easter breads we’ve posted previously:  
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MAPLE GLAZED SOUR CHERRY BABKA WITH CHEESE
Yields: 10 to 12 portions
Ingredients:
For the Babka Dough:
2 ¼ tsp active dry yeast
¼ cup, plus 2 tbsp plus a pinch of granulated sugar
¾ cup warm milk
1 egg, plus 1 egg yolk
3 cups all-purpose flour, extra for the surface
Kosher salt
1 stick unsalted butter at room temperature, extra for the bowl, pan and lining parchment paper
1 egg, beaten with 1 tbsp of cream for an egg wash
1 ½ cups pitted fresh, thawed or drained sour cherries
For the Filling:
6 ounces quark cheese
8 ounces softened cream cheese
1 egg yolk
¼ cup maple syrup plus 2 tbsp confectioner’s sugar
For the Glaze:
½ cup maple syrup
½ cup confectioner’s sugar
2 tbsp milk
Instructions:
Sprinkle yeast and a pinch of granulated sugar over warm milk in a medium bowl. Let stand for 5 minutes until foamy.
Whisk together remaining ¼ cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into the yeast mixture.
Combine flour and ½ teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, for about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft and slightly sticky, for about 10 minutes.
Butter a large bowl. Turn out the dough onto a floured surface; knead for a few minutes until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in warm place until doubled in volume, 1 to 1 ½ hours.
Make the filling: stir together quark cheese, cream cheese, egg yolk, maple syrup and confectioner’s sugar.
Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread the filling over the dough. Top with cherries. Tightly roll dough like a jelly roll. Pinch seam to seal. Coil into a snail shape on a parchment-lined baking sheet. Brush top with egg wash.
Preheat the oven to 350F. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
Remove plastic wrap. Cut six ½-inch slits into top. Bake rotating halfway through, until golden, for about 55 minutes. Reduce the oven temperature to 325F. Bake until deeply golden, 15 to 20 minutes more (cover with foil if the top gets too dark). Transfer pan to a wire rack. Let cake cool.
Make the glaze: Mix together maple syrup, confectioner’s sugar and milk. Add more sugar or milk to reach the desired consistency. Drizzle over cake. Let rest for 5 minutes before serving.
Adapted from: Martha Stewart’s Yeasted Cheese and Sour Cherry Coffee Cake