Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads (39 page)
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Authors: Nancy Baggett
Tags: #Cooking
KS Quotient
Easy: Modest list of ingredients. Easy preparation.
As its name suggests, this glaze has a beautiful sheen and looks wonderfully appetizing. Drizzle over any coffeecake or sweet bread that can benefit from a pleasantly chocolaty accent.
Yield: Enough to accent 1 large coffeecake
½ cup powdered sugar, plus more if needed
1½ tablespoons good-quality unsweetened cocoa powder
3 tablespoons hot water or fresh hot coffee
1 tablespoon light corn syrup
1 ounce (about 3 ½ tablespoons) finely chopped unsweetened chocolate or ultra-bittersweet chocolate
Sift the powdered sugar and cocoa powder into a small, heavy saucepan. Stir in the water and corn syrup and bring to a boil over medium heat, stirring constantly. Boil for 1 minute; immediately remove from the heat. Place the chocolate in a small, deep bowl and pour the cocoa mixture over it; don't stir. Let the mixture stand for 3 to 4 minutes, until the heat melts the chocolate. Stir until completely smooth, then let cool to warm; it will gradually thicken and develop a drizzling consistency as it stands.
If it stiffens too much, thoroughly stir in a little warm water. Drizzle the warm mixture decoratively over the coffeecake or bread. Then let stand until completely cooled. The glaze will set up glossy and will firm up in about an hour.
KS Quotient
Easy: Easy preparation. Adds a gourmet touch.
Use this glaze when you want a big, bold chocolate presence, not just a decorative squiggle here and there. Be sure to choose a good-quality chocolate with a flavor and degree of sweetness you like, as it will predominate and no sugar is added. (Sugar sometimes makes the consistency gritty. To add a touch of sweetness, incorporate a little honey.) Don't use an ultra-bittersweet chocolate or one with a cacao percentage over 70 percent; these can be difficult to blend in and may stiffen too much when cool. Don't substitute chocolate morsels either, or the glaze may not stiffen enough or have a bold chocolate flavor.
Yield: Enough to fully glaze1 large coffeecake
1 cup (6 ounces) coarsely chopped top-quality semisweet or bittersweet chocolate (not ultra-bittersweet or any chocolate with over 70 percent cacao)
¼ cup heavy (whipping) cream
2 teaspoons light corn syrup
1/8 teaspoon vanilla extract
1 tablespoon clover honey or other mild honey, optional
In a small, deep bowl, microwave the chocolate on 50 percent power for 1 minute. Stir well, then microwave for 1 minute longer on 50 percent power. Microwave the cream in another bowl or measuring cup on high power for about 1 minute, or until it comes to a boil and just begins to bubble up the sides. Immediately pour it over the chocolate, but do not stir. Let the mixture stand for 3 minutes so the chocolate can further melt from the heat.
Vigorously stir until the chocolate and cream blend together and are completely smooth. Stir in the corn syrup and vanilla until evenly incorporated. Set the glaze aside until cooled and thickened to spreading consistency, usually 15 to 20 minutes; if it thickens too much to spread easily, thin it with a teaspoon or two of warm water. Spread over the top and sides of a bread or coffeecake with a long-bladed spatula or spreader. The glaze will firm up as it stands.
KS Quotient
Easy: Modest list of ingredients. Easy preparation; make ahead, if desired.
Easy, but amazing, the combination of brown and granulated sugar, dark corn syrup, and heavy cream makes a very gooey, rich-tasting caramel sauce for sticky buns. And for convenience, it can be made well ahead and refrigerated until needed.
Yield: Enough for 12 large sticky buns
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/3 cup dark corn syrup
½ cup heavy (whipping) cream
1/8 teaspoon salt
½ teaspoon vanilla extract
In a heavy 2-quart saucepan or pot, thoroughly stir together the granulated and brown sugars, corn syrup, cream, and salt. Bring to a boil over medium-high heat, stirring constantly. Adjust the heat so the mixture boils briskly. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water (or use a damp paper towel). Briskly boil, gently stirring and scraping the pan bottom, for 3 minutes. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Set aside until cool and slightly thickened before using. Or, cover and refrigerate for up to 1 week. Bring back to room temperature before using; thin with a teaspoon of warm water if very thick.
KS Quotient
Easy: Few ingredients; simple preparation.
This is a pleasant change of pace from caramel-flavored sticky bun sauce, particularly for those who love the taste of maple syrup. Note that syrup labeled "medium amber" or "dark amber" will have a more intense maple taste than the "fancy" or lighter-colored and is a better choice in this recipe.
Yield: Enough for 12 large sticky buns
1/3 cup granulated sugar
¼ cup light corn syrup
¼ cup (½ stick) unsalted butter, softened
1/8 teaspoon salt
2/3 cup pure maple syrup, preferably medium or dark amber
½ teaspoon vanilla extract
In a heavy 2-quart saucepan or pot, thoroughly stir together the sugar, corn syrup, butter, and salt, stirring and heating over low heat until the butter melts. Bring to a boil over medium-high heat, stirring constantly with a long-handled wooden spoon. Carefully wipe any sugar from the pan sides using a pastry brush dipped in warm water or a damp paper towel. Adjust the heat so the mixture boils briskly. Briskly boil, occasionally gently stirring and scraping the pan bottom, for 2 minutes. Gently stir in the maple syrup and boil for 1 minute longer. Immediately remove the pan from the heat. Gently stir in the vanilla just until evenly incorporated. Cool to warm before using. Set aside at room temperature for up to several hours; re-warm just slightly before using if the sauce stiffens during standing.
