The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Thanksgiving Baking

yy's picture
yy

Thanksgiving Baking

Every year, we spend Thanksgiving in Palm Springs, California with my boyfriend's parents. The weather there is warm and there are many blue, cloudless days to enjoy. We decided to do an alternative Thanksgiving dinner this year without turkey, cranberries, pumpkin pie, or any of the usual fixings. Instead, we had a nice rib roast, which coasted to 120 degrees F slowly inside a 200 degree oven.

Instead of dinner rolls, I opted to make epis using Hamelman's baguettes with pate fermentee formula. The dough was divided into three 500 gram pieces, which resulted in three very fat baguettes, as they had to fit onto a half size sheet pan. While the kitchen is quite spacious, my boyfriend's parents aren't bakers, so I had to do without a bench scraper or a baking stone - in the grand scheme of things, only a minor inconvenience.

For dessert, I made some apple cinnamon rolls with Glezer's Baking Team USA Sweet Dough formula. Instead of spreading butter on the rolled out rectangle of dough, I used a thick layer of apple butter and sprinkled cinnamon sugar on top. The result tastes like apple pie in cinnamon roll form. I highly recommend it. Plus, you can justify eating more than one if you tell yourself that this is a lower-fat version that cuts down on the butter content.

Here are the almost-proofed rolls. It took almost seven hours to fully rise.

After coming out of the oven, they were drizzled with some maple glaze: a couple tablespoons of maple syrup, powdered sugar, and cream.

This'll feed us for breakfast for a couple more mornings. I hope all of you had wonderful Thanksgivings. I look forward to seeing everyone's holiday baking in the coming month.

Comments

Janetcook's picture
Janetcook

yy,

My eyes went to the cinnamon rolls with the apple butter rolled in.  I really like that idea and it sounds delicious.  Is the Sweet Dough formula posted here anywhere?  I am assuming any sweet dough will suffice but I always ask anyway because I like to compare and tweak old favorites :-)

Looks like you all ate well and that your baking didn't suffer from being done in someone else's kitchen :-)  Isn't it nice that bread etc are so versatile :-)  Have food - will travel!

Take Care and thanks for sharing!

Janet

yy's picture
yy

Hi Janet

The sweet dough formula is not posted here for copyright reasons, but here are the approximate percentages:

milk 31.25%

instant yeast 1.5%

AP flour 100%

Eggs 35%

Salt 2%

Sugar 18.75%

Butter 25%

I reduced the butter to 25% of the original formula to make the dough less runny and more workable. I'm sure any sweet dough formula, or even a brioche dough would suffice. The only adjustment I had to make was to make sure this buttery dough was well refrigerated before rolling it out into a rectangle, otherwise it would have been too soft.

 

Janetcook's picture
Janetcook

yy,

Thanks for these %s.  Gives me more than enough to go on and to see how it compares with ones I have in my bread 'library' already :-)  Thanks for the tip to refrig. before rolling too!

Janet

dabrownman's picture
dabrownman

for some no Turkey Holidays in the desert around here too.  No ham either :-)  Love your post, meat, bread and rolls.  Nice going!