Advanced dough week: Povitica

It's advanced dough week! Thankfully we're coming into this challenge still on a Kouign Amann high from last week. Advanced dough? A complicated Paul Hollywood bread? No problem! We've got this. We've proved to ourselves that we can come out of a bread bake unscathed, with Paul on the other side to give us a nod and a handshake. What could go wrong?

This week we try to tackle Povitica (Pov-e-TEET-za), an Eastern European sweet Christmas bread. Some of us have actually tasted this bread before, which you might think would give us a leg up, but you know that's never the case in the Bake Off Challenge where the playing field is always leveled one yeast way or another! 

Povitica - Picture courtesy of BBC Food

This bake requires a bed sheet (yes, you read that correctly) and a few tricks, which not all of us had up our sleeves.

First Baker: Megan

My Thoughts: Another week, another dessert with a crazy name that I didn't even know how to pronounce until just now, after reading over the introduction to this post (I clearly do my research well on these bakes). I've gotten really good at describing what I am baking to people when they ask because I know that I will get blank stares when I say the names of our most recent technicals and this one was no exception. When asked about it, I described it as a sort of cinnamon roll like dough in the shape of a bread loaf minus the cinnamon (see how good my descriptive skills are with that spot on, super clear description) . I'm very good at making my bakes sound super appealing and appetizing as you can tell. 

I shockingly read through this whole recipe before I made it (recipe research:✅) and I took all of that information I had gathered and decided to throw it in the bin like a sabotaged baked alaska. Having to clean up after a bake is just the worst so when I saw that I would also have to do laundry after this bake, I knew this recipe could not be trusted. I decided a sheet was not necessary and honestly my meter long dough rolled up just fine without it (I can see Paul Hollywood's smirk fading now).

Though when you put see through dough with clumpy filling in a loaf pan all scrunched up, you may get some interesting comments about it's appearance. One person may have said that it looked like an animal that had just been born in the pan and you know once one person sees it that way then everyone does.

Result: Clearly we were all really excited to eat this one (once it came out of the oven) after it was described in such a delicious way before going into the oven. In all fairness I do think that this bread turned out fine but I would never take the time to make this over cinnamon rolls because it was essentially the same process minus the butter. That age old (100% American) saying is true "More butter, More better," so I will probably not make this again.

Fake Paul and Mary Thoughts: All of my judges thought that this bread was a good breakfast bread but not great. It was a little dry and the swirls in it were not as perfectly round as they could have been. They also did not love that they were somewhat deceived by the bread's appearance in thinking that it would have a cinnamon filling.

Average Taste Score: 8
                                 

Average Appearance Score: 7.5
                                

 Second Baker: Stephanie

My Thoughts: This bread originates in my part of the world, in Croatia. I foolishly thought that would give me some sort of magical powers to help me during this bake, but I'm not sure if they came through or not. We were baking this bread while live-casting the Royal Wedding to each other in our group chat so I blame any mishaps on Meghan and Harry as I watched closely, with a silly grin on my face, along with the rest of the world.

With no mixer (still) I kneaded my dough by hand, which again resulted in a well risen dough, so maybe the secret to a well done bread is some good old fashioned elbow grease.

The tricky part of the bake was getting the filling spread evenly, and embarrassingly enough that just wasn't happening for me, so I went with a slightly more lumpy version. There is also still a lot of wonder around how you actually put the entire meter of dough into the pan correctly.  The sheet worked really well and I had a tight roll that didn't stick to the counter.

Result:
Other than the less than perfect spirals from not getting an even spread on the filling, I was really pleased with this bake. The actual dough was cooked to pretty much perfection and it had a good color on it.

Fake Paul and Mary Thoughts:
Looks great, tastes great, flavors are well balanced, it's a little uneven so some of the sections seem a bit dryer than others.

Average Taste Score: 8

Average Appearance Score: 9

Third Baker: Devin

My Thoughts: There has to be a book somewhere that I need to own regarding everything you need to know about making bread rise. I was so pumped to do this bread because let’s be honest, I crushed the kouign amann. I made the dough, set the timer and waited for it to rise. It didn’t rise. Apparently if your milk is too hot it can kill your yeast. Well, my yeast was murdered and so was my confidence so I went to sleep. Tuesday was a new day and I googled how to make sure your bread rises. And rise it did!

The upside to being a procrastinator...which I totally am when it comes to bakes is that Stef and Smegs have completed this in record time and the thing they both had issues with was spreading the filling. I’m almost positive on this episode that Martha (my favorite) used a rolling pin and rolled the filling out before fitting it over the dough, so I did the same and it was perfection! Voila, the spiral was born.

Result: I was shocked how much everyone liked this. It was a resounding, “This is the best thing you’ve baked.” I’d make it again, but maybe with a different filling.

Fake Paul and Mary Thoughts: Eyes me wearily with those icy blues...it could have been longer to fit in the pan more properly but overall well done. Devin faints from Paul’s high praise.

Average Taste Score: 10
                                

Average Appearance Score: 9
                                 

And the Star Baker for the first time is... 

Devin

Tune in next week for Patisserie Week as we tackle another dessert that we cannot pronounce.

Pastries Week: Kouign Amann

After the royal fiasco that was Prinsesstarta week we were overjoyed to read that this week's bake only had five ingredients!

This Paul Hollywood recipe went by many names, because, lets be honest, we had no idea how to pronounce it. But hey, we could pronounce Prinsesstarta and that didn't help us succeed in the challenge one bit. 

Kouign Amann (prounounced queen-a-mahn) is a sugary french croissant. The laminating process makes it a light and flaky layered pastry with a slightly caramelized sugar crust on top. 

Kouign Amann - picture courtesy BBC Food

Some of us are always a little leery of yeast, and others made this the night before packing up their entire apartment to move across the city, but the outcome was definitely results we thought quite Queenly, if not worthy of an infamous Paul Hollywood handshake.

First Baker: Megan

My Thoughts: When I first looked at this recipe, I breathed a sigh of relief seeing the simplicity of ingredients and realizing that the whole recipe was pretty much folding and rolling over and  over and over again. Then I had to start taking deep breaths when I realized that I was essentially making puff pastry which always seems daunting due to my lack of rolling pin and proofing drawer (why did Bake Off have to ruin my baking reality by opening my eyes to the existence of these lovely little yeast friendly boxes).

My dough was still able to rise well, even though I had to use my warm oven like a commoner. Rolling this dough out with my Yeti tumbler was quite the experience. The first roll, where I was supposed to combine the butter and dough flawlessly, was anything but flawless. After the 47th turn and fold (there were really only 3 I believe but it felt like way more), the butter had magically incorporated well into the dough but I knew that the worst was yet to come as math was involved next.

Ingredients, Yeti roller working hard, clearly even rectangles were not possible without a ruler

Math has never been my forte and when I looked at my long rectangle of dough sugar butter, it took me a very long time (way too long for a teacher, though it is the end of the year so really my brain stopped working 2 months ago) to figure out how to cut it into 12 equal pieces. I channeled my inner Richard and managed to cut the dough into 12 unequal (as I found out from the result) rectangles. Clearly I was missing the Richard signature pencil which led to my non-uniform but delicious croissant muffins (which is what I called them since the name gives no help as to what they are).

Result: These little muffins were absolutely delicious. They of course could have used some chocolate in order to be a treat that I would want to make all of the time but were still almost worth the calories minus the chocolate (it felt wrong typing those words as worth the calories should always equate to chocolate in my world).

Fake Paul and Mary Thoughts: My judges were too eager to eat these muffins and therefore did not warm them up which I think was a big mistake on their part (apparently I failed them but not telling them to warm them up). They still loved the croissant muffins in spite of them being room temperature which I think is a pretty great sign. They were described as simple and delicious.

Average Taste Score: 9

Average Appearance Score: 9

 Second Baker: Stephanie

My Thoughts: My initial thoughts, like usual, were not that positive because yeast and I have this not so kind history between us. But, it only had five ingredients and after the never ending saga that was the prinsesstarta I was grateful for that.

Again I had to knead my dough by hand, which was a bit difficult because of the stickiness, but I must have done something right because my dough rose exactly how it should have! There is hardly anything in life more exciting to me than peeling back the cover of your bowl and seeing your yeast dough is warm and risen! (maybe I should get out more?)

Ingredients, little helping hands, and a ruler, because they insist on continuing to make us use math in these challenges! 

Warm, risen, yeast dough

The bake wasn't hard, just involved, as the were multiple resting, rising, rolling, and chilling periods. I don't think I worked fast enough at the end because my dough got quite stretchy, which led to some uniformity issues that I tried my best to hide during my presentation haha.

Result:
"These are AMAZING!" I exclaimed to Craig and the girls as I promptly ate 3, you know, for quality control since there were size differences. I don't think I've ever been more proud of anything I have made (except for the multi cake Mario kart birthday cake in college, but that's a story for another day). They were perfectly flaky and layered, with a delightfully balanced bit of sweetness from the sugar on top. I really feel like I could have sold them in a French bakery. I'm thrilled with the outcome, minus the sizing issues, and will definitely make these again!

Fake Paul and Mary Thoughts:
Looks amazing, excellent flavor, flaky crust, the butter and sugar flavors are perfectly balanced, couldn't have been better! This tastes so good, I'd buy it if it were in a bakery, can I have the recipe?

Average Taste Score: 10

Average Appearance Score: 10

Third Baker: Devin

My Thoughts: Glory be! I loved the Kouign Amann more than I ever thought I would. I was a little weary after the great disaster known as the prinsesstarte, but these were such a delight to make. The recipe was so simple and straightforward; it even made me love Paul Hollywood more! Bread is always a toss up because who knows how large it's suppose to rise and if all the ingredients were added in the right order (which mine definitely weren't). One of these days I'll remember to take an ingredient picture.

When I thought that I had a real chance to be Star Baker😏

Result: Well, there goes my positivity! I was lured into a false security and my little bread babies were burned to a crisp...but THEY ARE STILL DELICIOUS! I may have eaten 6-8 of these and fought Mary Elizabeth over the last one. I feel so darn fancy because they taste divine. I cannot wait to have another chance to make them again.

#humbled

 Fake Paul and Mary Thoughts: These look rather unfortunate but there's no question that they have been cooked thoroughly. *Cuts it in half* The lamentation almost makes up for burning them...almost.

Average Taste Score: 9

Average Appearance Score: 7

It's definitely easy to say that this week has been the ego boosting pat on the back we needed. We sincerely hope everyone is looking to the many variations of that kouign amann has to offer because some of us have decided (👀 Devin) that this is the wheelhouse we've decided to stick with.

And the Star Baker is...

Tune in next week as we ride this Kouign Amann high into advanced dough week!

The Bake Off Returns! European Cakes: Prinsesstårta

After a long maternity break, the Baking Beyond Borders Bake Off is back with a bang! We know you missed our messes and mishaps so, have no fear, we have provided plenty of those for you this week because we're kicking it off with the traditional Swedish Princesstårta.

This recipe of Mary's requires 26 separate ingredients, has 14 stages, and needs to look pretty enough for a Princess, making it one of the most complicated technical challenges.

No big deal *cracks knuckles* we've got this!

Very soon we figured out that we did not in fact have this at all. The end (and the bottom of the ingredients list) seemed no where in sight, as we struggled through thin custard, cement like marzipan, rogue jam recipes, and more. Power tools were brought in, and skepticism was at an all time high as we presented our results to our judges.

We'll let you be the judge of whether or not our cakes were fit for royalty.

Prinsesstårta - courtesy BBC Foods 

First Baker: Megan

My Thoughts:

I knew before I started this cake that it was going to be daunting just from the 14 million steps and ingredients involved. I think in the end that I ended up feeling all of the exact same emotions that I did as I watched Avengers:Infinity War (this movie just came out here in English so I was just able to see it last night). First I'm always happy to start a bake especially a challenging one just because I think it is fun to learn how to make new things. Almost everything except for the sponge was new to me in this bake because it is quintessentially British which means my simple American baking does not include such posh things as homemade jam or homemade marzipan for sure. That happiness dwindled quickly as it did while watching Avengers because my first component (the custard) failed miserably as it sat on the stove for 20 minutes and never thickened up. My hope was somewhat restored the next day (yes this recipe did take me two days and I think 7 years) as I was able to bring my custard back to life in the microwave of all places. I'm sure Mary Berry frowns upon the use of  the common microwave when you're trying to make a cake for royalty. That hope, that all would be well, was destroyed by Star Lord (really marzipan but I see them as one in the same; life ruiners). My marzipan was a cracked, dry mess on top of what could have been a lovely cake maybe fit for a duchess (maybe not one as classy as Kate Middleton though because she is flawless) not quite a princess.

From top left: Ingredients, the savior microwave, my whip creamed dome that I had to crouch on the floor in order to see that it was perfectly domed, green eggs and almond, improvising with the marzipan that ended with a crumpled mess

This moment was the proudest that I have been during the bake off so far as I somehow managed to cut that one cake into three with a butter knife. 

Result: In the end, I honestly never want to make this again even though everyone raved about how delicious it was because. I must say that even though I would love to vow to not watch the next Avengers movie because of the marzipan like anger that I felt after it, I must have some sort of closure so I will be at the theater along with the billions of other people I'm sure. I will definitely never make this cake again though.

Fake Paul and Mary Thoughts: My judges thought that the green color on this one was a little off putting and that cracks obviously didn't help with the appeal but that the test was amazing. They were skeptical about all of the different elements working together but after tasting it thought that it was the perfect blend of flavors. They thought that the marzipan was the perfect texture and that it was just the right amount of sweet. All of them wanted more of it and said that it was probably their favorite bake so far in the challenge.

One judges reaction...

Average Taste Score: 10

Average Appearance Score: 7

 Second Baker: Stephanie

My Thoughts:

I started this cake on a Saturday morning, very excited to get back to the challenge. My almost two year old was also eager to "hep yoo" in the kitchen. By the time the cake was finally finished it was time to drive her off to college, her whole life was gone in the amount of time it took me to make this cake. Ok, so I'm being dramatic, but it did take me all day long, and there was no way I was getting this done in the two and a quarter hours the contestants were allowed on the show.

If you haven't heard, we're actually in the process of moving back to America and a lot of my house is already packed up and sent back, leaving me with no mixer. Craig, who is strangely supportive and into the whole challenge attached my basic whisk to his power drill and voila, a mixer is made!

I started out very confident, I even smugly told him (in my best bake off contestant impression) I've actually made Jam before, I think I have a leg up on this one.

Things started to go downhill quickly. Again, I didn't have some of the ingredients available to me and while making jam I told Craig "I'm going rogue!" only in my process of shout-casting my entire process to my husband and children, I got distracted and began to spill sugar everywhere, resulting in a few "oh expletive" exclamations.
Something went terribly south with my marzipan and my hands became the stuff of nightmares as I tried to mix it with my hands and the sticky porridge like substance began to cement to them.
The only place my cream was whipping was literally all over my kitchen as it stayed in liquid format. But hey, I blame the drill-whisk on that one. Once I whipped it by hand I had a little more luck and a lot more sore muscles.
After wrestling the loch-ness monster that was my overly colored sticky marzipan onto the cake. I admitted defeat, tapped out, and called this round done.

Result:

 If you hadn't seen the original cake and you didn't know what it was supposed to be, you might think this was a decent cake with a pretty impressive rose decoration. In fact, I took the cake to church and it fed about 30 people and everyone was asking for seconds.

They didn't know what I knew which was that my sponge didn't rise, my custard and my whipped cream never thickened, and that the marzipan is just a disaster.

Overall, for what it was, it did taste good and I was happy with my jam and the fondant rose.

Fake Paul and Mary Thoughts:
The sponge to filling ratio was off, there should have been more custard and a fluffier sponge, so while the jam was good there was a little too much of it. "I can see what you were going for and it's good."

Average Taste Score: 7.5

Average Appearance Score: 5

Third Baker: Devin

My Thoughts:

PRINSESSTARTE...oh how I have longed to complete this complicated bake. That was before I read the twenty four steps and forced myself to convert the measurements in advance. The more I read the recipe the more daunting it became. I put it off for as long as I could. Custard...really British people? (I'm talking to the entire continent) I'm not even ashamed to admit that I threw in the towel on this bake. No matter how many days I tried to return to complete it, I just couldn't give it my all. I was defeated by the prinsesstarte. I would like to make this one day with all store bought components. I think it could be a tasty dessert but definitely not worth the time to make everything from scratch.  

Before I knew that custard was the devil

Result: I love the people in my life too much to ask them to try it and my frenemies know not to accept anything from me

When I realized I never wanted to bake again

Fake Paul and Mary Thoughts:
Paul :Why didn’t you submit something? Even separately with an undone cake you could have been a contender
Mary: (Shakes head, face full of smugness) Custard is such an easy task.

Average Taste Score:

Average Appearance Score:

And the Star Baker is...

Tune in next week when we try our hand at a bake we can't pronounce, but glory-hallelujah, only has FIVE ingredients!