Wednesday, January 16, 2013

Babes start with some fantans in 2013

This first month of the year our sweet babe Elle is kitchen of the month. She picked a recipe that makes small sweet breads, that you can make savory as well. I've made fantans before, they are funny rolls, which tend to be eaten by tearing layers off.  I only made half the recipe this time, cause I had so much bread to eat and the freezer is just too full.

Sourdough starter is needed in the original recipe, I just skipped and used yeast, as I don't have a sourdough monster living in my fridge and don't need one at this point in time. So the recipe below is how I made it (6 rolls). I hope I still understand my notes. The non fat evaporated milk just made me go "?". I then went a bit over the top by making evaporated milk myself, by putting half a liter in a thick-bottomed pan and heating it for hours until half of it was gone. Why? I don't know, I normally substitute all cowmilk related stuff without thinking about it, so there must have been some malfunctioning of my brain. In the end I didn't use any of it for the rolls either, cause our boy can't eat things with milk and I needed him too to eat the rolls. He really loved them btw, so I was happy I did.

I had a jar of marmelade filled 1/3 in the fridge that called out to be used, so I didn't think about other possibilities to flavour them. Check out the other babes for more versions and pick the one that most appeal to you. Become a Bread Baking Buddy: bake, post, and mail Elle about it, so you'll receive a Bread Baking Buddy Badge and are included in the buddy round-up. Deadline 29th of this month.

Last but not least I'm happy to announce that the multi-talented Jamie (Life's a feast) has graciously accepted our invitation to become a Babe, we happy to have her join us, even though I think she already was a Babe before that! Susan and Sara have decided to leave, lack of time and just things changing in their lives, as things tend to do from time to time, thanks for baking together girls!

Jam Fanfans
(makes 6)
PRINT recipe
 230- 310 g bread flour (divided)
1 tsp dry yeast
70 g whole wheat flour
1/2 tsp salt
a pinch of freshly grated nutmeg
115 ml of rice cream (oat cream or yogurt with 2 TBsp of water)
2 TBsp maple syrup
58 g butter (or vegetable margarine)
1/2 egg, lightly whisked
1/2 tsp vanilla extract
a few TBsp of marmelade
melted butter to brush on

Ahead: Mix 70 g bread flour,115 ml luke warm water and the yeast in a large bowl and let stand for about 3 hours.

Place yogurt/oat or rice cream, butter and maple syrup in a small sauce pan on low heat until the butter has melted, set aside to cool.

Sift 70 g of bread flour, the whole wheat flour, salt and nutmeg over the yeast mixture. Add the cooled liquids and start to knead with a dough hook (standmixer). Add enough flour (in parts) to make a smooth and silky dough. Place in an oiled bowl, cover with plastic and let rise for about 1 hour.

Oil your work surface. Punch down the dough and roll it into a 12×12-inch (30.5×30.5 cm) square. You may have to roll slightly larger, and then trim the ends to even out the square. Brush the dough with some the melted butter.Spread the surface of the dough with the marmalade, leaving 1/6 strip plain. This will allow you to have a plain side of dough on each side of the roll touching the muffin cup. 

Cut into 6 equal strips, then stack the strips on top of each other with the plain strip on top. Cut through the layers into 6 equal pieces, then place each into a buttered muffin cup, standing up so the layers are visible. Gently fan them open. Each will have six dough pieces with marmalade or other filling in between. 

Cover with greased plastic and let the rolls rise in a draft free spot at warm room temperature until the dough doubles, about 1 hour. 

Place the rack in the middle and preheat the oven to 375° F/190° C.

Remove the plastic and bake the rolls until they are golden brown, about 20 to 25 minutes. Cool in the pan ten minutes, then transfer to a rack and allow to cool for about another 20 minutes before serving. 

PS.For the full recipe check at Elle's in a few days (she's may be a little late with posting cause she isn't feeling too well)


Baking Soda said...

I'm happy to see yours had crispy edges as well, kept thinking I did something wrong. I like this way of baking a lot, yours fluffed up pretty nicely!

(Not sure whether to laugh or feel so sorry for you and your evaporated milk so much trouble and no use, hugs!!)

natalia said...

ciao Lien ! I was ?ing too about evaporated milk but will follow your advice and use soy yogurt ! Love your little ones !

Elizabeth said...

I'm afraid that I cannot stop laughing at you making evaporated milk. And applauding as well. My husband was most impressed and said matter-of-factly, "What's so funny? That's what I would have done too."

I really like the way your fans are bursting out of the muffin papers. They're beautiful!

I love the crispy edges, Karen! I think they make the fantans.

Ilva said...

Oh they look good! Happy to hear they work with normal yeast too because that is how I would ike to do it when I make them again!

MyKitchenInHalfCups said...

Oh yes I must try with straight yeast! That had been my plan to bake them again and then we landed up in the north woods so that will have to wait just a bite.
like Karen I don't know what to say about your heroic making evaporated milk. I know that would never have occurred to me to try.

Natashya KitchenPuppies said...

I used straight yeast too. No monster on my counter. ;-)
What great fantans - such lovely photos!

katiez said...

I've never thought of making my own evaporated milk.... Hmmmm. I use yogurt a lot, though.
They look lovely!

Jamie said...

Who makes their own evaporated milk? I guess anyone who has a constant supply of sourdough monsters in their fridge.... :-)

Your fantans look great! I used active dry yeast and I used half lowfat milk + half 0% fat fromage frais and it worked perfectly. It's nice to find a recipe that is so versatile and works with anything we have on hand.

Great job and yours make me want to make them again!

Elle said...

Really should have had Elizabeth proof my recipe! You get a special star for the evaporation of the milk! Glad you gave some other options (as I should have). Love the way your fantans have both crisp/crusty and soft parts. They are beautiful!

Heather Schmitt-Gonzalez said...

Your fantans look whole family really enjoyed these, too!

crumbsoflove said...

I didn't even know you could make your own evaporated milk! did you end up using it at all??