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  Serving and Storing

  Serve the rectangular cake from its pan; serve the round version on a cake plate. The coffeecake slices best when cool, but is delicious warm. Cool completely before storing airtight in plastic or foil; or store the round coffeecake in a cake keeper. Keeps at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

  Cornish Saffron Bread

  KS Quotient

  Fairly Easy: Two-stage mixing. No hand-shaping.

  This is my reworking of an old English bread that has been popular in various similar forms since the 1700s. An 1810 recipe featured in Elizabeth David's classic work, English Bread and Yeast Cookery, was titled "To Make the Famous Saffron Cake." It is not a cake as we use the term today, but rather, a highly aromatic, slightly sweet bread. The saffron gives the loaf a beautiful golden yellow color, and here and there small flecks of it, as well as golden raisins, brighten the soft crumb even more. Some versions of this bread call for other spices as well, but saffron has such a heady, complex aroma and taste I think it's better solo. On the other hand, I do think lemon zest is a worthy addition because it actually intensifies the taste of the spice and adds a subtle, enticing zing.

  It's fine to bake this in a loaf pan, but since saffron is rare and pricey, I like to show the bread off by using a Bundt, kugelhopf, or other decorative tube pan. Note that due to the open area provided by the tube, the loaf will be done a little sooner.

  Remember to have a batch of All-Purpose Enriched Sweet Dough with the eggs, butter, and milk powder incorporated as indicated in the original directions and ready for its final rise when beginning this recipe.

  Yield: 1 large loaf, 12 to 14 portions or slices

  1 tablespoon granulated sugar

  1/8 to ¼ teaspoon saffron threads, to taste

  2 teaspoons finely grated lemon zest

  1 recipe All-Purpose Enriched Sweet Dough, ready for the second rise

  1 cup golden raisins, rinsed under hot water, drained well, and patted dry

  About 1/3 cup (1.66 ounces) unbleached all-purpose white flour, or as needed

  Second Rise Grind the sugar and saffron together using a mortar and pestle (or using a coffee mill dedicated to grinding spices) until the saffron is mostly powdery, but has some fine bits remaining. (Alternatively, mash the mixture with the back of a spoon, or grind in a food processor until the saffron is fairly fine but not completely powdery.) Vigorously stir the saffron mixture and lemon zest into the dough until thoroughly and evenly incorporated. Fold in the raisins and enough flour to yield a stiff, but still stirrable, dough.

  Turn out the dough into a well-oiled 9 x 5-inch or similar large loaf pan or in an 8- to 10-cup Bundt-style pan. Evenly brush or spray the top lightly with oil. Spread the dough out and pat down evenly using an oiled rubber spatula. Cover the pan with nonstick spray—coated plastic wrap.

  Let Rise Using Any of These Methods For a 1½- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2½-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the plastic wrap, remove it and continue the rise until the dough extends 1/8 inch above the rim if using a loaf pan or 8-cup tube pan, and ¾ inch below the rim if using a10-cup Bundt- style pan.

  Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.

  Baking Bake on the lower rack for 30 to 40 minutes, until the top is nicely browned. Cover with foil and bake for 10 to 20 minutes longer or until a skewer inserted in the thickest part comes out with only a few particles at the end (or the thickest part registers 205° to 207°F on an instant-read thermometer). Then bake for another 5 to 10 minutes to ensure the center is baked through. Cool in the pan on a wire rack for 15 minutes. Remove the loaf to the rack; cool thoroughly.

  Serving and Storing

  The loaf slices best when cool. It is good at room temperature or toasted. Cool completely before storing airtight in plastic; or store the round loaf in a cake keeper if desired. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.

  Spiced Cranberry Bundt-Style Coffeecake

  KS Quotient

  Fairly Easy: Starts with a batch of All-Purpose Enriched Sweet Dough . No hand-shaping.

  Cardamom, coriander, and orange zest give this festive bread a wonderful and distinctive aroma and flavor. The cranberries, of course, contribute color, but since they are fully plumped, they also add succulence. I like the loaf best topped with a little powdered sugar drizzle, but a simple dusting of powdered sugar will work fine if time is short. This makes a spectacular holiday breakfast, brunch, or coffee-klatch treat. By choosing the extended rise option, you can do most of the preparation up to 2 days ahead, then bake the coffeecake on the day it will be served.

  Have ready one batch of All-Purpose Enriched Sweet Dough prepared using the maximum or nearly the maximum amount of sugar called for in the recipe. Be sure that the eggs, butter, and milk powder are already incorporated and the dough is ready for the second rise before proceeding with the instructions given here.

  Yield: 1 large round coffeecake, 12 to 14 portions or slices

  1½ cups dried sweetened cranberries, soaked in hot water for 10 minutes, then well drained

  1 tablespoon grated orange zest

  ½ cup chopped walnuts or pecans, optional

  1 batch All-Purpose Enriched Sweet Dough, ready for the second rise

  ¼ cup (1.25 ounces) unbleached all-purpose white flour

  1 teaspoon ground cardamom

  1 teaspoon ground coriander

  Powdered Sugar—Lemon Drizzle

  Second Rise Vigorously stir the cranberries and orange zest (and nuts, if using) into the dough until thoroughly incorporated. In a small bowl, stir together the flour, cardamom, and coriander until well blended, then stir into the dough until thoroughly incorporated. Stir in more flour if needed to yield a fairly stiff dough. Turn it out into a well-oiled or nonstick spray— coated 8- to 10-cup Bundt pan (or similar decorative tube pan) or angel food pan. Brush or spray the top with oil. Spread the dough and smooth out using an oiled rubber spatula. Tent the pan with nonstick spray— coated foil.

  Let Rise Using Any of These Methods For a 2- to 3-hour regular rise, let stand at warm room temperature; for a 1½- to 2½-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. If the dough nears the foil, remove it and continue the rise until the dough has doubled from its deflated size.

  Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350°F.

  Baking Bake on the lower rack for 45 to 55 minutes, until the top is nicely browned; cover with foil partway through, if needed, to prevent over-browning. Continue baking for 5 to 10 minutes more, or until a skewer inserted in the thickest part comes out with only a few particles on the end (or the thickest part registers 205° to 207°F on an instant-read thermometer). Then bake for another 5 minutes to ensure the bottom of the loaf is done. Cool in the pan on a wire rack for 15 minutes. Run a knife around the center tube and sides to loosen the coffeecake, then invert it onto the rack. Let cool, then brush off any crumbs from the surface. Transfer to a serving plate. Sift powdered sugar over the top just before serving, or top the cooled coffeecake with the Powdered Sugar—Lemon Drizzle, allowing it drip attractively down the sides. Let the coffeecake stand for a few minutes until the icing sets.

  Serving and Storing

  The coffeecake slices best when cool, but is good warm, at room temperature, or toasted. Cool completely before storing airtight in a plastic container or cake keeper. Keeps at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

  Tip

 
; A Bundt pan, angel food pan, or a kugelhopf mold with a dull finish is the best choice for baking this bread. A shiny aluminum surface hinders browning.

  Holiday Cranberry-Apple Coffee Ring

  KS Quotient

  Fairly Easy: Two-stage mixing. Hand-shaping required.

  This eye-catching and delectable coffeecake is one of my favorites. Pinwheel swirls of crimson-colored filling stand out against the light--colored dough and an icing drizzle accents the top. The cranberry-apple-raisin medley adds a sweet-tart taste and helps keep the ring moist and succulent. This is perfect for a holiday breakfast, brunch, or buffet. The filling may be made up to 4 or 5 days ahead and refrigerated if desired. Bring it back to room temperature before using.

  Don't forget that the eggs, butter, and milk powder need to be added to the All-Purpose Enriched Sweet Dough called for before it is ready for the second rise and can be used here.

  Yield: 1 large coffee ring, 12 to 14 servings

  Generous ¾ cup light brown sugar, packed

  2 tablespoons cornstarch

  ¼ teaspoon ground cinnamon

  1¾ cups fresh (or frozen) thawed cranberries, coarsely chopped

  1 cup peeled and chopped (¼-inch) Granny Smith or similar tart apples

  ½ teaspoon freshly grated orange zest

  2/3 cup dark or golden raisins or a combination

  1 recipe All-Purpose Enriched Sweet Dough, ready for the second rise

  Unbleached all-purpose white flour for dusting

  1 large egg beaten with 1 teaspoon water for wash

  Transparent Powdered Sugar Glaze or Powdered Sugar—Lemon Drizzle, optional

  Ready the filling In a medium heavy saucepan, thoroughly stir together the sugar, cornstarch, and cinnamon. Stir in the cranberries, apples, and orange zest. Cook, stirring, over low heat until the fruits begin to release their juice. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes. Stir in the raisins. Set aside until cooled.

  Second Rise Dust the batch of All-Purpose Enriched Sweet Dough all over with flour, turning to coat it evenly. Let it rest for 10 minutes. Coat an 18-inch-long sheet of baking parchment (or wax paper) with nonstick spray and generously dust with flour. Turn out the dough onto the center of the parchment. Dusting the dough with flour to prevent stickiness as needed, pat and press it into a rough 9-inch-long rectangle with flour-dusted fingertips. Dust with more flour, then press or roll out the dough into a 10 x 16-inch evenly thick rectangle. Evenly spread the room temperature fruit filling over the dough to within ¼ inch of the edge all around.

  Tightly roll up the dough from a 16-inch-wide side to form a long pinwheel log; use flour-dusted hands and lift up the parchment to assist the rolling and pinch the seam tightly closed as you work. Roll the log onto a parchment-lined baking sheet, placing seam-side down. Stretch the log out from the center until evenly thick along the length. Bring the ends together to form a ring, pressing and smoothing and pulling away from the center so the ring is evenly thick and smooth and the center opening is at least 3 inches in diameter. If an ovenproof custard cup or small ramekin is available, coat the outside with nonstick spray, then set it in the center of the ring so it will stay open during baking. Using well-oiled kitchen shears, make 1½-inch-deep cuts into the ring sides at about 2-inch -intervals so the filling is exposed, then turn the cut portions on a slight diagonal so the pinwheel design shows. Brush the ring evenly with the egg wash. Tent it with nonstick spray—coated foil.

  Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the ring has doubled from the deflated size.

  Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.

  Baking Bake on the lower rack for 40 to 50 minutes, until the top is well browned; cover the top with foil partway through as necessary to prevent over-browning. Carefully loosen, then remove the cup from the ring center. Bake for 5 to 10 minutes more, until a skewer inserted in the thickest part comes out with only a few particles on the end (or until the thick- est part registers 204° to 205°F on an instant-read thermometer) to ensure the ring is done. Let the pan cool on a wire rack until the ring has cooled for 15 minutes. Brush the ring with Transparent Powdered Sugar Glaze, or drizzle with the Powdered Sugar—Lemon Drizzle. Then slide the ring onto a serving platter and serve.

  Serving and Storing

  Cool thoroughly before storing. Store airtight in a cake keeper or plastic container. The coffee ring will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

  Apple-Cream Cheese Pinwheel Pastries

  KS Quotient

  Fairly Simple: Very decorative looking. Hand-shaping required.

  These are reminiscent of cream cheese—apple Danish pastries, but the dough is easier to prepare. The fresh spiced apple and cream cheese fillings contribute greatly to the fine flavor, yet come together quickly. And, if desired, they can be readied well ahead.

  It's easiest to bake the pastries on parchment set on two large baking sheets, but feel free to substitute whatever flat baking sheets or pans you have. Or bake the pastries in batches: Hold some on parchment on a tray in the refrigerator, then slip the completed first batch off onto a wire rack, and reuse the pan for a second batch. (Let the pan cool before reusing it.)

  Before beginning the pastries, make sure that the eggs, butter, and milk powder are incorporated into the All-Purpose Enriched Sweet Dough , so it is completely ready for the second rise.

  Yield: Sixteen 4½-inch pastries

  1 batch All-Purpose Enriched Sweet Dough, ready for the second rise

  Unbleached all-purpose white flour as needed

  Apple Filling

  2/3 cup granulated sugar

  3 tablespoons unbleached all-purpose white flour

  1¼ teaspoons ground cinnamon

  1 tablespoon cold unsalted butter, cut into bits

  2¾ cups peeled and diced (¼-inch pieces) Granny Smith, Winesap, or other tart cooking apples

  Cream Cheese Filling

  One 8-ounce package cream cheese, at room temperature

  3½ tablespoons granulated sugar

  1 large egg yolk, at room temperature

  ½ teaspoon vanilla extract

  ¼ teaspoon finely grated lemon zest ,or 1/8 teaspoon almond extract or vanilla extract

  Powdered Sugar—Lemon Drizzle for garnish

  Second Rise Thoroughly stir the dough, adding more flour if necessary to yield a very stiff consistency. Dust the dough all over with flour, then work it into the surface with flour-dusted fingertips. Let the dough rest, covered with plastic wrap, for 10 to 15 minutes. Line several very large baking sheets with baking parchment.

  Prepare the Apple Filling In a heavy medium saucepan, thoroughly stir together the sugar, flour, and cinnamon. Stir in the butter and apples. Cook, stirring, over low heat until the apples begin to release their juice, about 5 minutes. Raise the heat slightly and cook, stirring, until the mixture thickens and the apples soften a bit, about 5 minutes longer. Set aside until cool. (May be made up to 4 days ahead. Cover and refrigerate; bring back to room temperature before using.)

  Prepare the Cream Cheese Filling In a small deep bowl, vigorously stir or beat together the cream cheese, sugar, egg yolk, vanilla, and lemon zest until completely smooth and well blended. Cover tightly. (May be made up to 2 days ahead. Cover and refrigerate; bring back to room temperature before using.)