Cherry Almond Sweet Rolls

Good morning guys! I hope you’re reading this today with a mind ready to bake, this one is the PERFECT weekend baking recipe.

Cherry and almond are a classic combo. If you ever get cherry flavored baked goods, they often have a strong hint of almond. Ever loved those pink grocery store cherry cookies? Me. Too. Those babies are cherry almond flavor all the way. In fact, cherry and almond go together so much for me at this point, I pretty much expect one with the other.

Alright so anyways, today we’re putting them in the form of sweet rolls. There’s a couple of reasons why I love this recipe, first of all, it uses a pretty tried-and-true dough for me. If you’ve baked some of my recipes from Sugar High, the bread portion probably looks familiar. It’s an enriched dough, super soft and fluffy, and perfect for all kinds of sweet rolls.

Another flippin awesome part of this recipe is that it uses a jar of cherry jam as the filling. Because look, who is literally ever in the mood to pit a hundred cherries? I get it, fresh is great for some things. But for sweet rolls, a jar of nice cherry jam is really going to do the trick, make it easier, and it’s going to taste fantastic. Sliced almonds and an almond icing bring home the flavor, and it’s super easy!

If you’ve never made sweet rolls, this is a great place to start guys. And if you live in high-altitude like me, you’re going to need to start with a good bread recipe, it’s the most important part! After you let the dough rise once, you’ll roll it out, spread the jam, sprinkle some almonds, and slice it up. Let it rise once more, and bake to golden. Drizzle over a super simple almond icing, and take a whole one to yourself! Enjoy!

Cherry Almond Sweet Rolls

Servings 12 Rolls

Ingredients

For the dough:

  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 1 tbs. + 1 tsp. active dry yeast
  • 2 eggs
  • 1/2 cup very soft butter
  • 5-5 1/2 cups bread flour
  • 1 tsp. salt

For the rolls:

  • 10 ounce jar of cherry preserves
  • 1/4 cup sugar
  • 1/2 cup sliced almonds
  • 2 cups powdered sugar
  • 1 tsp. almond extract
  • 2 tbs. milk

Instructions

For the dough:

  1. Heat your whole milk in the microwave until it reaches about 120 degrees. Stir in the sugar and vanilla, and then stir in the yeast. Set aside until lightly frothy and bubbled. 

  2. In a large bowl, stir together the eggs and softened butter. The mixture will be lumpy. Add the yeast mixture into the egg mixture and stir until combined. Add in the salt, and then add the bread flour 2 cups at a time, mixing between, until you reach 5 cups.

  3. Place the dough onto a floured surface, and knead for several minutes, or until the dough is smooth. Add more flour if the dough is too sticky at this point. 

  4. Place your dough into a lightly buttered bowl, and cover with plastic wrap. Let the dough rise for about 30 minutes, or until it has risen by about 1/3 in size. 

For the rolls:

  1. Once the dough has risen one time, turn the dough out onto a lightly floured surface. Roll into a large rectangle, about 1/2 inch thick. Even spread the cherry preserves all over the top, all the way to the edges. Sprinkle the sugar evenly over the preserves, and then the sliced almonds. 

  2. Roll the dough into a tight log, starting on the longer side of the rectangle. Slice off the ends of the log to create even edges. Cut the dough log in half, then each of those in half, and each remaining section into thirds. This will give you 12 rolls. 

  3. Lightly grease a 9x13 inch cake pan. Place the rolls evenly into the cake pan, and cover with plastic. Preheat your oven to 375 degrees. Let the dough rise for about 20 minutes while your oven preheats- the rolls will have only slightly puffed. 

  4. Bake for 20-22 minutes, or until the rolls are a light golden brown color. While the rolls cool slightly, make the icing. 

  5. In a small bowl, whisk together the powdered sugar, almond extract, and milk until a smooth icing forms. It should be a consistency that will drizzle well, but still hold it's shape slightly. Drizzle the tops of the rolls generously with the icing, and top with more sliced almonds if preferred. Enjoy! 

Mother’s Day Recipes

Hey guys! Today I’m doing something a little different and giving you one place to find a ton of great recipes to bake for your mom this Mother’s Day!

I’m sure it’s absolutely no surprise that I really love homemade food as gifts, and I rarely show up anywhere without something. Mother’s Day is no exception! This will actually be my first year celebrating with my own daughter, but I’ll still be baking up something sweet for my mama.

I’ve made a ton of beautiful springtime recipes, and whether you want to make a big ol’ cake this Mother’s Day, or you just want to whip up a batch of cookies, I’ve got what you need. Here’s my favorites:

  1. Chantilly cake: This is a recent recipe for me and it’s packed with fresh berries and sweetened whipped cream. If you’re having a big get-together with you family this year, this is a perfect show stopper!Chantilly Cake Recipe | Dough-Eyed
  2. Strawberry Angel Food Cake: If you’re afraid of making angel food cake from scratch, don’t be! I’ve got all the tips and tricks you need to get it right the first time, and this recipe is the prettiest pink!High Altitude Cake Recipe | Angel Food Cake
  3. Buttery Shortbread Cookies: If you’re in a bit of a rush, these buttery little gems are super quick, and really simple. They’re also incredibly delicious- do it up. Vanilla Shortbread Cookies | High Altitude Cookies
  4. Frosted Sugar Cookie Bars: Who doesn’t love a good sugar cookie? These are packed with sprinkles and topped with a fluffy buttercream. Make the frosting any color you (and your mom) would like!
  5. Blackberry Buckle: This is the perfect breakfast cake. It’s packed with fresh blackberries, and topped with a beautiful crumb. If your mom loves her morning cup of coffee, this will go with it perfectly. Blackberry Cake | High Altitude Coffee Cake
  6. Triple Chocolate Bundt Cake: Chocolate cakes are the absolute best to be perfect honest, and if you can find a pretty bundt pan to make this one, you’ve got yourself a beautiful gift cake.
  7. Raspberry Lemon Cupcakes: This is another great Spring recipe, and I love cupcakes because you can frost them any way you’d like. Feel free to top them with more fresh raspberries, a slice of lemon, or some pretty sprinkles!Raspberry Lemon Cupcake Recipe
  8. Morning buns: This one is a little more labor-intensive, but this is for our moms, right? We can work a little. This uses homemade puff pastry, and the end result is a batch of flaky, cinnamony, sweet buns that will really impress. Cinnamon Morning Buns | High Altitude Baking
  9. Creamy Lemon Bars: These have to be one of the most addictive recipes I’ve ever made. They come together super quickly, and really taste incredible! Lemon Bars | High Altitude Baking Recipes

There’s officially no excuse, bake for your moms guys!!

 

Chantilly Cake

Homemade Chantilly Cake

Hey guys! Happy Easter weekend!!

In the spirit of spring, I’ve got a Chantilly Cake for you guys today, filled with lots of beautiful berries, sweetened whipped cream, and a fluffy vanilla cake. It’s simple, beautiful, and really tasty.

Chantilly Cake | High Altitude Baking

You guys may have heard claims about the Whole Foods Chantilly Cake, or maybe you’re even one of the die-hard followers of this beauty. I have a confession- I’ve never actually had it. I know, if you love them you’ll be gasping right now.

Chantilly Cake Recipe

So that being said, I can’t exactly promise that this cake is like that cake. But I CAN promise that this cake is super delicious. I mean, and what’s not to like?

Chantilly Cake Recipe | Dough-Eyed

Here’s the one thing you’ll want to be careful about here- Chantilly Cakes are frosted with whipped cream, and while I’ve added cream cheese to provide some stabilization, it’s still not the strongest standing cake ever, so be aware of that as you go. Gentle is key!

Homemade Chantilly Cake Berries and Cream Cake Homemade Chantilly Cake | High-Altitude Baking

For the cakes, this is a classic vanilla cake, but we’re whipping up the egg whites and folding them to add a bit of that light, fluffiness that you’ll typically see in a cake like this.

Chantilly Layer Cake Recipe

By the way, Chantilly, as far as I’ve ever known, just means sweetened whipped cream. The addition of cream cheese here is optional, but HIGHLY recommended. Not only does it taste amazing, but it also adds a touch of stability and thickness to the whipped cream, and it really helps when it comes to stacking and frosting the cake.

High-altitude Chantilly Cake Recipe

I’m using strawberries, blackberries, and raspberries here, but you can use any berries you like. For the strawberries, I actually use most of them in a cooked-down, jammy, sauce thing that goes between the layers, and this also will work with any type of berry really really well, or even a mix of berries.

Chantilly cake

Alright guys, go make this cake for your friends, I think they will all truly be impressed by the homemade version, it’s a killer cake. Enjoy!

Chantilly Cake

Servings 8 slices

Ingredients

For the cakes:

  • 1 cup softened butter
  • 1 tbs. canola oil
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1/2 cup sour cream
  • 4 egg yolks
  • 2 cups flour
  • 2 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk
  • 4 egg whites
  • 2 tbs. sugar

For the strawberry sauce:

  • 3/4 pint of strawberries (this doesn't need to be exact)
  • 1/4 cup sugar
  • 1 tbs. cornstarch
  • 1/4 tsp. salt

For the Chantilly cream:

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 8 ounces room temperature cream cheese
  • 1 pint assorted berries

Instructions

For the cakes:

  1. Preheat your oven to 350 degrees, and grease three 6-inch round cake pans and line the bottoms with parchment paper. This recipe also works with two 8-inch round pans. 

  2. In a large bowl, beat together the butter, oil, and sugar until fluffy. Add in the vanilla extract, sour cream, and egg yolks, and beat until combined. Add in the flour, baking powder and salt, and beat until combined, then beat in the milk. The batter will be fairly thick. 

  3. In a separate bowl, beat the egg whites until they just start to become fluffy, and then add in the remaining sugar VERY slowly as you continue to whip the egg whites. Beat until you reach stiff peaks. 

  4. Stir about 1/3 of the egg whites into the batter to lightly the base of the batter. Then fold in the remaining egg whites. This will take a bit of time, but keep folding until the whites are fully incorporated. 

  5. Divide the batter evenly between your pans, and bake for 18-20 minutes, or until a cake tester comes out clean. Cool the cakes completely before frosting. 

For the strawberry sauce:

  1. In a food processor or blender, blend the hulled strawberries until they are mostly mashed. Pour into a small saucepan, and cook over medium heat with the sugar, cornstarch, and salt, until the mixture is thick. Cool completely. 

For the Chantilly cream:

  1. In a large bowl or stand mixer, using a whisk attachment, beat the heavy cream, sugar, and vanilla together until stiff peaks form. 

  2. In a separate small bowl, beat the cream cheese for several minutes until smooth and fluffy. Add the cream cheese to the beaten heavy cream mixture, and whip for several minutes to incorporate fully. 

To assemble the cake:

  1. Once the cake layers have cooled completely, you can trim off the tops to make even layers. Using a piping bag filled with the Chantilly cream, make a thick ring around the edge of the first layer as a dam. Add about half of the strawberry sauce to the middle, and spread evenly. Cover the strawberry sauce with more cream, and spread evenly. Top with raspberries and blackberries. 

  2. Repeat this process until all three layers are build. Then, use remaining Chantilly cream to frost the outside of the cake. Top with any remaining berries, and remaining strawberries. Keep this cake chilled until ready to serve. Enjoy! 

High-Altitude Sandwich Bread

Hey guys! We’re back on the series I’m doing for Simple Recipes to Build Your Recipe Box, and if you want to see the other recipes from this series, have a look over there! Today though we’re touching on bread.

I wanted a super simple bread recipe that worked well for a classic sandwich bread loaf, but that can also be a great base for other bread recipes! What you get here is a pillowy center of bread, a medium-thickness crust, and an overall buttery, lightly-sweet flavor.

In a lot of ways, I’d totally love to be one of those moms that makes homemade bread for the homemade lunches of her children every week, but I also know that’s never going to happen for me. It’s cool, we do not have to do this actually, it turns out grocery stores really give us a hand sometimes.

BUT, it is really, really nice to have the smell of homemade bread wafting through your house sometimes, and this is a great place to start.

Baking bread at high-altitude is really tough. It’s always been one of the most-failed types of recipes for me, but often the fix is fairly simple here. The thing that is most important for high-altitude bread baking is to not let it rise to much! Where sea level recipes typically take longer to rise, you also don’t want to rise your dough as much in size- for example, if it says to double the size, you probably only want to see it rise by about 1/3 in size here at altitude.

I actually usually take a picture of my dough with my phone right when I set it aside to rise, and use it for reference to make sure I know how big it’s getting. It’s tough to remember, or maybe that’s just because I’m getting old? Anyways, my point is- don’t over-rise your doughs!

The other main issue here is that liquid evaporates a bit faster up here, so I usually add an extra couple of tablespoons of water or milk to my bread recipes to compensate for that. And finally, you may notice bland-tasting bread on occasion, so you just want to be a bit more generous with salt and sugar!

So here we are. The perfect sandwich bread. It’s sweetened with a little bit of sugar and also a little honey, which adds a nice touch of flavor. Plus, it’s brushed with butter both before and after baking, it’s fantastic you guys!

I hope you enjoy this one- there’s really nothing quite like fresh-baked bread, so if you’ve never done it, make today the day!

High-Altitude Sandwich Bread

Servings 10 slices

Ingredients

  • 3/4 cup water
  • 1 cup milk
  • 2 tbs. sugar
  • 2 tbs. honey
  • 1 tbs. butter
  • 2 1/2 tsp. active dry yeast
  • 4-5 cups all purpose flour
  • 2 1/2 tsp. salt
  • 3 tbs. melted butter

Instructions

  1. In a microwave safe bowl, heat the water, milk, sugar, honey, and 1 tbs. butter in the microwave until it reaches 110-115 degrees on an instant read thermometer. Stir in the active dry yeast, and set aside to bloom for about 5 minutes, or until the mixture is bubbly and foamy. 

  2. Transfer the yeast mixture to the bowl of a stand mixer (or into a large mixing bowl), and add in two cups of flour along with the salt. Mix until combined with a paddle attachment, or with a wooden spoon. The mixture will be liquidy and lumpy at this point. 

  3. Add in another cup of flour, and continue adding in 1/4 cup portions until the dough starts to pull away from the sides of the bowl. Switch to a hook attachment at this point. The dough should be soft and slightly sticky when you stop adding flour. 

  4. Knead either in the mixer or by hand until the dough is elastic. By hand, this will take about 10 minutes, and by mixer it should take about 5. The dough may still be slightly lumpy, but should spring back when you touch it. 

  5. Transfer the dough to a lightly oiled large bowl, and cover with plastic wrap. Let the dough rise by about 1/3 in size, which takes about 30 minutes for me, but keep an eye on your dough size to avoid over-proofing. 

  6. Grease an 8 or 9 inch loaf pan. Set aside. 

  7. Roll your dough into a large rectangle. One side should be about the same length as the length of your loaf pan. Roll the dough, starting on the loaf-pan-length side, into a tight log, and place seam-side down into your prepared loaf pan. Cover with plastic. 

  8. Preheat your oven to 375 degrees. Let the dough rest for about 15 minutes. It will be just slightly puffed. Brush the top of the loaf generously with some of the melted butter, and bake for 45-48 minutes. The dough should reach a deep golden brown color, and you can use an instant read thermometer to see that the inside reaches 195 degrees. 

  9. Brush the remaining melted butter over the top of the loaf immediately when you take it out of the oven. Cool for about 20 minutes in the pan, and then turn out onto a cooling rack to finish cooling. Wait until the bread is completely cool to slice. Enjoy! 

Vegan Pound Cake

Cake, High Altitude Baking | February 4, 2019 | By

Hey everyone! We’re back on the basics today with a simple vegan recipe that you can twist and turn into anything you want!

When I started looking into vegan pound cake recipes, I didn’t find a lot of options that really fit what I wanted here. I want to give you guys basic recipes that you can easily make at high-altitude, but also simple, workable recipes on other diets.

As you know, I’ve been messing around a little bit with vegan baking recently, and make a vegan chocolate chip cookie recipe that you’ll absolutely love. But cakes are a whole new beast for vegan high altitude baking you guys.

In cakes, one of the most important ingredients is the eggs. and when we’re talking about egg replacements, it’s really important to get something that makes sense for cakes. So today, we’re using silken tofu.

And listen, I’m not a tofu person. But, unlike soaked chia seeds (another egg replacement option), silken tofu keeps a smooth, creamy texture and it blends really well into cake batter. And otherwise, we’re using vegan butter baking sticks, which work REALLY well for a substitute for butter.

I think replacing milk in a recipe is probably the easiest part. I’m using vanilla almond milk, but really you can use any dairy-free milk that you prefer!

So, here’s what we’ve got: A dense crumb, lightly flavored, VERY dairy-tasting pound cake without any of those products. It’s impressive, and you can switch it up any way you’d like. You could bake the batter into cake layers and stack them with frosting. You can bake them in a tube pan like I did, or a bundt pan, or in two loaf pans.

You can also definitely add goodies in here. Remember though, it’s just like a normal cake batter, and if you add in anything, you’ll want to dust it with flour first to avoid ingredients sinking to the bottom of the cake.

I’d suggest chopped berries, crushed Oreos, chocolate chips, or even brownie chunks! You can also add different extracts for flavor, like almond or orange or lemon. And you can even fold in some crushed freeze-dried berries for a fun twist!

This is a versatile recipe you guys, I hope you enjoy it!

Vegan Pound Cake

Servings 16 slices

Ingredients

  • 4 1/2 cups flour
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1 1/2 cups vegan butter
  • 3 cups sugar
  • 1 1/2 cups silken tofu, blended until completely smooth
  • 2 tsp. vanilla extract
  • 1 cup vanilla almond milk

Instructions

  1. Preheat your oven to 350 degrees, and generously grease a 10-12 cup tube or bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 

  3. In a large bowl, beat together the vegan butter and sugar until fluffy. Beat in the blended tofu and vanilla extract, and beat until combined. The mixture may be lumpy. 

  4. Add in about a third of the flour mixture, and beat to combine. Then add in about half the almond milk, and stir to combine. Repeat until you've used all of the flour mixture and milk. Beat for several more minutes until the batter is smooth. 

  5. Spread into your prepared pan. Bake for 65-70 minutes, or until a cake tester comes out clean. Cool and enjoy plain or with coconut whipped cream or vegan frosting!

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