Roscas Turkish Coffee Cake Rings With Cloves Recipes

ROSCAS (TURKISH COFFEE CAKE RINGS WITH CLOVES)

Steps:

• In a medium bowl, whisk together the yeast, 3/4 cup of the flour and the cloves, then whisk in the water until smooth. Let stand uncovered for 10-20 minutes, until it begins to ferment. It may not puff up at all.
• Whisk the salt, oil, and sugar into the yeast slurry until smooth and the salt and sugar have dissolved. Stir in the remaining flour all at once.
• When the mix is a shaggy mess, turn it out onto a work surface and knead until fairly smooth, soft, and just a bit sticky.
• Put it in a warm, clean bowl, cover with plastic wrap and let rise until at least doubled in size, about 2 hours.
• Line a baking sheet with parchment paper, or oil it.
• Divide dough in half. Roll one piece into a rectangle, then roll it up along the long side, evening it and lengthening it until it is about 24 inches long and 1 inch thick.
• Bring the ends together to form a ring, and pinch them together. Transfer to prepared sheet.
• Repeat with the other half of the dough.
• Cover the rings with plastic wrap and leave to rise until tripled in size, about 45-60 minutes.
• Put an oven rack in the upper third position, and preheat to 400°F.
• Beat the egg with a pinch of salt, and glaze the rings. Sprinkle generously with sesame seeds.
• Slash the rings in a sunburst pattern, about 1/2 inch deep and about 2 inches apart to mark off serving sections.
• Bake 25-35 minutes, or until very brown. Rotate the pan about 20 minutes into baking.
• Cool rings on a rack.

GINGER-PEAR COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. , Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. , Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack., For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.

TURKISH COFFEE CAKE

Steps:

• Mix sugar and eggs well in a bowl. If you are using hand mixer mix the batter in low speed for 5 minutes.
• When the batter doubled in size add olive oil, milk, vanilla , flour and ground turkish coffee and mix all together for another 3-4 minutes.
• Pour couple of drops olive oil inside the cake mould and brush it every corner.
• Pour the cake batter into the mould then put in the middle of the oven. Set the timer for 40 minutes first. Then check out when alarm went off with wooden stick or tip of knife if the batter is still sticky then put another 10-15 minutes more to bake. When it's baked well take out from oven and leave outside to cool down 10-15 minutes. During these period you can cover the cake with clean tea towel which will keep the top crust more moist.

COFFEE CAKE RING

Steps:

• Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.

100 YEAR OLD CLOVE CAKE

Steps:

• Preheat oven to 350F.
• Cream butter and sugar.
• Beat eggs well and add.
• Sift flour and spices together.
• Stir baking soda with 1/3 of the milk.
• Mix with egg/sugar mixture.
• Add rest of milk, alternating with flour mixture.
• Pour into a greased 10 inch tube pan.
• Bake 45-55 mins
• HINT: If you dont have sour milk, add a tablespoon of vinegar to the milk to sour it.

CINNAMON CROISSANT COFFEE CAKE (PRINCESS RING)

Steps:

• Prepare ring:
• Butter a 24-centimeter (about 9-inch) springform pan and line with a round of parchment paper. Butter paper and remove side of pan.
• Stir together sugars and cinnamon.
• Roll out dough on a lightly floured surface, dusting with flour as necessary, into a 24- by 9-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
• Arrange dough so that a long side is nearest you and sprinkle cinnamon sugar over dough, leaving a 1-inch border along bottom edge. Brush border with some beaten egg and chill remaining egg. Fold top edge of dough over about 1 inch. Using both hands, roll dough toward you: Use your thumbs to tuck dough under and tighten as you go, working your way down entire length of log (as when rolling up a poster), and gently rock dough back and forth to keep it taut and even. When finished, roll log back and forth over seam to seal.
• Transfer log, seam side down, to bottom of springform pan, bringing both ends of log together to make a ring. Beginning 2 inches from where ends meet, make vertical cuts from outside of ring toward center at 2-inch intervals, cutting halfway through ring.
• Let ring rise:
• Attach side of pan and slide pan into garbage bag, propping up top of bag with inverted glasses to keep it from touching dough, then tuck open end under pan. Let ring rise until slightly puffy and spongy to the touch, about 2 1/2 hours.
• Make streusel while ring is rising:
• Blend flour and sugar in a food processor. Add frozen butter and pulse until very finely chopped. Chill streusel until ready to use.
• Preheat oven to 375°F.
• Gently brush top and center of ring with some of remaining beaten egg, then sprinkle with streusel. Bake in middle of oven until top is browned and streusel is crisp, about 45 minutes.
• Cool in pan on a rack 10 minutes, then run a thin knife around edge to loosen and remove side of pan.