Dutchbosbessenbroodblueberrybread Recipes

CHEF JOHN'S BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.

DUTCH BOSBESSEN BROOD (BLUEBERRY BREAD)

Steps:

• Mix water and butter.
• Add orange juice and rind.
• Beat eggs in sugar.
• Add eggs to orange juice mixture.
• Add dry ingredients, then add blueberries.
• Bake at 350 for 1 hour.
• Make a glaze of 1/2 cup powdered sugar, 1 tbsp orange juice and 1 tbsp hot water.
• Drizzle over hot bread.

BLUEBERRY DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
• Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
• Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

DUTCH SHORTBREAD BOTERKOEK 1973

Steps:

• Cream the room temperature but not too soft butter and margarine together with the sugar using a wooden spoon.
• Add the vanilla and unbeaten egg white only.
• Add the flour until a stiff dough forms, and can be handled.
• With floured hands pat into an 10 x 16 baking pan about 3/4 of an inch thick.
• Beat the egg yolk with the milk until combined well making an egg wash and brush over the patted out dough.
• Bake in an 300 degree, preheated oven for about 25 minutes or until slightly golden in colour.
• When still slightly warm, then score into squares or triangles. Cool thoroughly before storing into cookie tins.