Bake from Scratch Magazine, Mar/Apr 2018

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  • Chocolate lemon tart [tart dough, chocolate ganache]

    • darcie_b on March 10, 2019

      I didn't use as much zest as the recipe called for (just used zest from the lemons it took to get 1/2 cup juice), and it was plenty lemon-y. I was underwhelmed with the milk chocolate - the lemon seemed to overpower it.

  • Strawberry coconut babka [strawberry coconut filling, confectioner's sugar glaze)

    • Zosia on March 30, 2018

      This is a fabulous babka. The filling was very fruity and coconutty (I used unsweetened) and the rich brioche dough was tender and delicious. Despite how well it turned out, I won't be making this dough again. It was too stiff for my mixer, which overheated after 10 minutes even with a few breaks from kneading, and I had to finish it by hand. I proved it overnight in the fridge and while it was easy to work with at cool room temperature it became very sticky and slack and difficult to shape as soon as the filling was spread onto it. I'm sure refrigerating again would have helped. Still, everyone raved about it, I'm very happy I tried it, and my mixer has recovered.

  • Milk chocolate egg cookies

    • Zosia on March 26, 2018

      This is the perfect way to share the joy of Cadbury mini eggs at Easter (and stop me from eating the entire bag myself). The cookies are exactly as described: crisp on the outside, chewy on the inside with added crunch from the eggs. And they have the most wonderful milk chocolate almond flavour. Note that the dough needs to be refrigerated for at least one hour and since my cookies spread quite a bit, I wonder if they should be refrigerated for a time after they've been shaped. I used a #70 scoop (smaller than suggested); bake time was 10 minutes; yield was 48.

  • Traditional marble chiffon cake

    • Zosia on March 23, 2018

      Beautiful light and airy cake with a nice balance of chocolate and vanilla. This is the first recipe for chiffon cake I've come across that instructs you to grease and flour the bottom of the pan. I intended to do it but forgot in the end so I'm still curious about its effects on cake release. I used an angel food cake pan with removable bottom and had to cut it free as I usually do. I used 72% cacao chocolate and a (Canadian) cake&pastry flour blend.

  • Carrot cake scones

    • Zosia on April 09, 2018

      Moist, lightly spiced, and absolutely delicious. I made a half recipe of the recommended icing substituting light sour cream for creme fraiche and omitting the honey. It was sweet and pleasantly tangy and complemented the scones nicely. I made 12 instead of 8 scones.

  • Cast-iron sweet potato cardamom bread [cardamom filling, lemon-vanilla glaze]

    • Zosia on April 09, 2018

      Fantastic bread! I loved the orange flavour of the bread and the cinnamon-cardamom-toasted pecan filling was absolutely delicious. Though it was quite light and not overly sweet, it was very rich. Also, some of the instructions didn't quite work for me. It took far longer in my stand mixer to reach the smooth and elastic stage than the 4-5 minutes of hand kneading mentioned in the recipe and my 30cm/12" skillet, which was larger than recommended, was too small for the amount of dough.

    • Zosia on April 09, 2018

      Note that the shaped dough requires overnight refrigeration.

  • Strawberry poppy seed buns [strawberry cream cheese, strawberry cardamom sugar, strawberry cream cheese frosting]

    • Zosia on September 30, 2019

      These had great strawberry flavour and weren't excessively sweet. Everyone enjoyed them. My preference though, is for a more tender and flavourful bread so even though this dough was very cooperative, I would use one that was more enriched next time. I would also make 16 instead of 12 - they were massive.

    • Shewi128 on March 11, 2022

      We didn't particularly enjoy this recipe. We found it to be too sweet, and the rolls too soft when they absorbed the toppings and glaze.

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  • Published Mar 01 2018
  • Format Magazine
  • Page Count 113
  • Language English
  • Countries United States
  • Publisher Hoffman Media

Publishers Text

Bake from Scratch is a seasonal publication that will delight and inspire home bakers. Create beautiful, artisan baked goods, discover the world’s best bakeries, movers and shakers in today’s baking culture, products that should be in every baker’s pantry, new cookbooks, and more.