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Apple Pull Apart Bread

apple.jpg3/4 cup milk
1 package of active yeast
1 egg
1/4 butter, melted(unsalted)
2 tablespoon sugar
1/2 teaspoon salt
3 cups all purpose flour
1/4 cup butter, melted (unsalted)
2 cups chopped apple (Granny Smith)
3/4 cup brown sugar
2 teaspoon apple pie spice

Icing
4 oz cream cheese  (soften)
1 cup powdered sugar
1/2 teaspoon vanilla
2 – 3 tablespoons milk
Place the milk into the microwave and heat to approximately 105 degrees, add in the yeast and mix. Allow to sit for 5 minutes. Add the egg, 1/4 cup butter, sugar and salt into the yeast mixture and blend well. add in half the flour and beat at low speed, add in the rest of the flour and blend to form a dough ball. Place dough into a greased bowl and and coat both sides, cover the dough and allow to double in size (approximately 60 minutes).
Grease a 9″ x 5″ bread pan, turn the dough out onto a flour surface and roll out to form a 12″ x 20″ square. Brush the surface with the second 1/4 cup of butter, sprinkle with the brown sugar and apple pie spice.  then spread the chopped apple on top and cut the dough to 2″ x 4″ squares. Stack the dough sheets and place into the prepared bread pan. Side up.
Allow to proof to double again, approximately 45 minutes.
Preheat oven to 350 degrees and bake for approximately 45 minutes. Allow to cool for 25 minutes then drizzle with icing.

For the icing blend all ingredients to form the drizzle, add additional milk if the icing needs to be thinned.

Enjoy

Chef Brian Klauss

 

 

Cinnamon Muffin

cinnmuffin.jpgthe bakery offers a large selection of products in the morning and muffins are
a popular item

Batter
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 cup unsalted butter (soften)
1 cup sugar
2 large eggs
2 teaspoon vanilla extract
1/2 cup buttermilk

Topping

1/2 cup brown sugar
1/2 flour
1/4 cup quick cooking oats
1/4 cup unsalted butter

Preheat the oven to 375 degrees

Batter
Sift the flour, baking powder, salt and cinnamon in a medium bowl and set aside

Cream together the butter, sugar until light in color, add the eggs and incorporate then add in the vanilla. Fold flour mixture alternating with the milk, stir until combined.
Fill paper muffin cups 3/4 full.

For the topping, mix together brown sugar, flour, oats and butter and blend together to form pea-size crumbles. Top each muffin batter with the streusel.

Bake for approximately 30 minutes of until a fork tested comes out clean

Enjoy

Chef Brian Klauss

Bake Krazy Bakery

Is gives me great pleasure in informing all my readers that I will be re-opening the bakery in Port Sanilac, Michigan this May 2017. Donuts, Pastries, Cakes, Cupcakes, Cookies, Muffins, Subs and Pizza. Im excited to be back Port Sanilac, Michigan. I will be developing new products and filling the bakery plenty of selections to choose from. Come see me in May and have a great cup of coffee and your favorite pastry.

Banana Cookies

When you have a few bananas on the counter and you have had your fill of bananas for the week, I have an idea for you.ban.jpg

3 ripe bananas
1 cup self rising flour
2 cups of rolled oats
1 cup of whole almonds
1/3 cup of vegetable oil
2 tablespoons honey
1 teaspoon vanilla extract

Mash the bananas completely, add the oil, honey and vanilla extract and blend well. Mix in the rest of the ingredients and allow to rest for 15 minutes.

Preheat the oven to 350 degrees

Drop the mixture using a teaspoon onto an uncreased cookie sheet. Bake for approximately 20 minutes or until lightly brown

Enjoy….Chef Brian Klauss

Apple Pastry

Here is a great dessert that you can have as is, or with a bowl of ice cream. I enjoy making great pastries with PUFF PASTRY DOUGH. For this I used a lattice puff pastry cutter. (theses can be purchased for as little as $3.00)

1/3 cup brown sugar
2 teaspoons ground cinnamapplepastry.jpgon
4 cups of sliced apples (Granny Smith)
1 tablespoon flour
4 tablespoons butter (Melted)
1/2 cup of sugar for coating
2 sheets of puff pastry 12″ x 15″

Preheat your oven at 400 degrees

Mix the brown sugar, cinnamon, flour, butter and sliced apples in a large bowl and mix well. Using the lattice cutter, roll over one sheet of puff pastry in a uniform manner and cut into nine equal pieces. Take the second sheet and cut into nine equal pieces  (Coat all puff pastry with white sugar back and front)

Spoon an equal amount of the apple filling onto each of the pastry sheets without lattice cuts. Cover with the lattice cut pastry sheets and pinch the outer edges firmly to seal.

Spray a sheet pan with vegetable spray (PAM) and place the assembled apple pastries approximately 1″ apart. Bake in the middle rack for approximately 12 – 16 minutes. The pastries should be golden brown.

Enjoy Chef Brian Klauss

Lemon Squares

lemon.jpg

Its great to be in Florida for the winter especially to have the ability to pick fresh fruits and vegetables. We have a lemon tree in our backyard and with that said I decided to bake Lemon Squares.

2 1/4 cups sifted flour
1 cup confectioner’s sugar
1 cup melted butter
4 eggs
2 cups white sugar
1 teaspoon baking powder
3/4 cup lemon juice
zest from 3 lemons
pinch of salt

Preheat the oven to 350 degrees and spray vegetable oil (PAM) into a 9″ x 13″ baking pan.
In a medium bowl stir together 2 cups of flour, confectioner’s sugar and the melted butter, Press this mixture evenly into the bottom of the prepared pan. Bake in the oven for approximately 15 minutes (until golden brown) In a medium bowl beat the eggs until light and fluffy, combine the sugar, baking powder and sifted 1/4 flour. Slowly add the sugar mixture into the egg mixture and incorporate well. Add in the lemon juice and zest and mix.  Pour the mixture over the baked crust and return to the oven. Bake 30 minutes. Allow to cool then refrigerate before cutting into squares.

Enjoy Chef Brian Klauss

Raisin Scones

IMG_3051.JPGGreat bakery treat….Scones should be a crisp exterior with an interior that is light and fluffy with a rich buttery flavor.

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter
3/4 cup whole milk
1/2 cup raisins
1 large egg
(1teaspoon sugar and a small amount of milk to brush onto the scones)

Pre-heat oven to 400 degrees

In a medium bowl mix the flour, sugar, baking powder and salt, mix well. Chop the butter thinly, into the flour mixture, use your finger and work the butter until you form a course meal type mixture, add in the raisins. In a separate bowl whisk the milk and egg until well mixed. Add the milk mixture into the flour mixture using a fork until a large dough clump forms. Using your hands knead the dough together into a large ball. Working on a floured surface pat a 3/4″ thick 8″ square with the dough. Brush the dough with milk and sprinkle with 1 teaspoon of sugar. With a sharp knife cut the 8″square into 8 triangles and place onto a parchment lined cookie sheet. Place on the lower middle section of your oven and bake 15-18 minutes or until golden brown. Best if served warm or at room temperature.

Enjoy
Chef Brian Klauss