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In the Oven: Pumpkin Cinnamon Rolls

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Posting date for these cinnamon rolls is Oct. 19!

Pumpkin Cinnamon Rolls

For the dough
3 1/2 cups bread flour
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
3 teaspoons instant dry yeast
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
3 ounces (3/4 stick) unsalted butter, softened, cut into 1/2-inch cubes
2/3 cup whole milk
1 large egg
2/3 cup pumpkin puree

For the filling
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 ounce (1/4 stick) unsalted butter, melted

For the assembly
1 ounce (1/4 stick) unsalted butter, melted

For the Cream Cheese Frosting
2 1/2 ounces cream cheese, softened
1/4 cup buttermilk, well shaken
1 3/4 cups confectioners’ sugar, sifted

Make the dough
Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour.

In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will look light orange in color and feel soft and sticky.

Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes. While the dough is resting, make the filling.

Make the filling
Stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.

Assemble the rolls
Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 23 by 10 inches, brush the dough with melted butter, and sprinkle the filling over the butter, leaving a 1/4 inch border around the edges. Use the palms of your hands to press the filling lightly into the dough.

Roll up the long side of the rectangle to form a tight log and place seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.

Preheat the oven to 350 degrees F and position the rack in the center.

Bake for 20 to 25 minutes, or until the tops of the rolls are browned. In order to pour your icing over still warm rolls for the best effect, prep all of the frosting ingredients while the rolls are baking and quickly put together the frosting (this will only take about 5 minutes) immediately after the rolls come out of the oven.

Make the frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners’ sugar and beat on medium-low speed until a smooth, fluid mixture forms.

Serve the rolls
Invert the pan of rolls onto a serving plate or you can leave in the pan for a rustic look. Pour the frosting over the still warm rolls. It’s okay if a little bit of the frosting drips down the sides—it’s even encouraged. (Alternatively, use an offset spatula to apply the icing.) Serve immediately.

In the Oven: Tunnel of Hazelnut Fudge Cake

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Posting date is September 28th!

TUNNEL OF HAZELNUT FUDGE CAKE

2 cups hazelnuts, toasted and skinned
2 cups all-purpose flour
1 teaspoon salt
2 cups confectioners’ sugar, plus more for dusting
3⁄4 cup dark unsweetened cocoa powder (like Valrhona)
10 ounces (2 1⁄2 sticks) unsalted butter, at room temperature, cut into 1⁄2-inch cubes
1 cup granulated sugar
3⁄4 cup firmly packed dark brown sugar
3 large eggs, plus 3 large egg yolks
1⁄4 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat the oven to 350 degrees F. Generously spray the inside of a 10-cup Bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with cocoa powder, and knock out the excess cocoa.
In a food processor, pulse the nuts until they are somewhere between coarsely chopped and almost powdery (you do not want to pulse until they become nut butter).
Pour the chopped nuts into a medium bowl, add the flour and salt, and whisk until combined.
Sift together the confectioners’ sugar and cocoa powder into a small bowl.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars until pale and fluffy. Scrape down the sides and bottom of the bowl, turn the mixer to low, and add the eggs and egg yolks, one at time, beating until just incorporated.
Add the oil and vanilla and beat until the batter is uniform. Add the confectioners’ sugar mixture and beat on low speed until just combined. Remove the bowl from the mixer and gently fold in the nut mixture.
Spoon the batter into the prepared pan, smooth the top, and bake for 38 to 45 minutes, rotating the pan halfway through the baking time. Very important note: due to the presence of the fudgy cake center you will not be able to test the cake for doneness using the traditional “toothpick test.” Instead, make sure your oven temperature is accurate and watch the time carefully. The cake is technically done when it just begins to pull away from the sides of the pan or when it springs back when gently pressed— though this is not a fail-safe test. My best advice is to keep an eye on this cake after the 35-minute mark and pull it out the moment you think it’s done.
Transfer the Bundt to a wire rack to cool for 2 hours in the pan. A great tip we picked up from a Shirley O. Corriher recipe: To prevent the cake from cracking and sinking (if you care about these things—it is the bottom of the cake after all), simply use your fingers to gently press the surface of the cake where it touches the inner and outer edges of the Bundt pan.
Gently loosen the sides of the cake from the pan and turn it out onto a serving platter.
Sprinkle with a little sifted confectioners’ sugar, if you like, and serve immediately.
Freeze any leftover cake, tightly covered, for up to 7 days. Before serving, let the cake come to almost room temperature (we think the leftovers taste better cold than at room temperature).

In the Oven: Chocolate-Chunk Pumpkin Bread Pudding

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Posting date is September 7th!

CHOCOLATE-CHUNK PUMPKIN BREAD PUDDING

For the Chocolate-Chunk Pumpkin Bread

1 1⁄2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1⁄4 teaspoon freshly grated nutmeg
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground ginger
3⁄4 cup plus 2 tablespoons pumpkin puree (see page 100)
1⁄2 cup vegetable oil
1 3⁄4 cups granulated sugar
2 large eggs
1⁄2 teaspoon pure vanilla extract
6 ounces good-quality dark chocolate (60 to 72%), coarsely chopped

For the Pumpkin Custard

2 large eggs, plus 4 large egg yolks, at room temperature
1 cup firmly packed dark brown sugar
3 cups half-and-half, at room temperature
13⁄4 cups pumpkin puree (see page 100)
41⁄2 ounces (1 stick plus 1 tablespoon) unsalted butter, melted and cooled, divided
1⁄2 teaspoon salt
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground cayenne
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground allspice
1⁄2 teaspoon freshly grated nutmeg
1 tablespoon pure vanilla extract

Yield: One 9-by-13-inch pudding (18 to 24 servings)

Make the Chocolate-Chunk Pumpkin Bread
Preheat the oven to 350 degrees F and position the rack in the center. Butter a 9-by-5-by-3-inch loaf pan, dust it with flour, and knock out the excess flour.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2⁄3 cup room-temperature water and whisk until combined. Stir in the chocolate.
Fold the dry ingredients into the wet ingredients. Do not overmix. Pour the batter into the prepared pan and smooth the top. Bake for 65 to 85 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and cool for 15 minutes. Turn the loaf out onto a wire rack and cool completely, 30 to 45 minutes. The loaf can be stored at room temperature, tightly covered, for up to 2 days.

Toast the bread
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
Cut the loaf into 1-inch cubes (you should have approximately 7 cups of cubes). Spread the cubes out onto the prepared baking sheet and toast for 10 minutes. Remove the baking sheet from the oven, flip the cubes with a spatula, and return to the oven for another 10 to 15 minutes, or until the cubes are toasted. Place the baking sheet on a wire rack to cool, 15 to 25 minutes.

Make the Pumpkin Custard
In a large bowl whisk together the eggs, egg yolks, and brown sugar until combined.
Add the half-and-half, pumpkin puree, and 5 tablespoons of the butter and whisk until well combined. Add the salt, cloves, cayenne, cinnamon, allspice, nutmeg, and vanilla and whisk again. Stir in 6 cups of the toasted bread cubes until all the cubes are coated in the mixture. Let the mixture sit for 30 minutes, stirring every 10 minutes or so.

Assemble the bread pudding
Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-by-13 glass or light-colored metal baking pan (glass is preferred).
Toss the reserved 1 cup of bread cubes with the remaining butter.
Pour the custard into the prepared pan. Scatter the buttered cubes over the custard.
Bake for 45 to 55 minutes, or until the custard is set and a toothpick inserted into the center comes out clean.
Transfer the pan to a wire rack to cool for 30 minutes before serving warm. Feel free to serve as is, or with unsweetened whipped cream or caramel sauce (page 59), or simply sprinkle the top with sifted confectioners’ sugar.
Bread pudding tastes best fresh from the oven, but you can refrigerate any leftover bread pudding, tightly covered, for up to 2 days. Slice and reheat it in a 225-degree-F oven until warm to the touch before serving.

In the Oven: Chocolate Banana Tart

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Posting date is Aug. 24!

Chocolate Banana Tart

For the Classic Sweet Tart Crust
4 ounces (1 stick) cold unsalted butter, cut into 1⁄2-inch cubes
1⁄4 cup granulated sugar
1⁄4 teaspoon salt
1 large egg
1 1⁄2 cups all-purpose flour

For the Chocolate Ganache Filling
6 ounces good-quality dark chocolate (60 to 72%), chopped coarsely
6 ounces good-quality milk chocolate, chopped coarsely
2⁄3 cup plus 1 tablespoon heavy cream
1 tablespoon unsalted butter, at room temperature

For the Bananas and Caramel
2 ripe bananas
2 1⁄2 ounces (5 tablespoons) unsalted butter, at room temperature, cut into 1⁄2-inch cubes
1⁄2 cup firmly packed light brown sugar
2 tablespoons heavy cream

For the Assembly
1 1⁄2 ripe bananas
1 tablespoon orange juice

Make the Classic Sweet Tart Crust
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the egg, and beat just until incorporated.
Scrape down the sides and bottom of the bowl, add the flour all at once, and beat just until the dough comes together in a ball. Do not overbeat or your crust will be tough.
Remove the dough from the bowl, shape it into a disk with your hands, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Dust a work surface with a sprinkling of flour. Use a rolling pin to roll the dough into a 10-inch circle about 1⁄4 inch thick. (Note: the dough will be sticky. Make sure to turn it over with a bench knife or offset spatula as needed and keep the work surface floured.)
Ever so gently guide the dough, without pulling it, into a 9-inch tart pan with removable bottom and lightly press it into place. Roll the rolling pin over the pan to trim off the excess. Place the pan in the freezer for 30 minutes.
Preheat the oven to 375 degrees F.
Line the tart shell with aluminum foil and fill it three-quarters full with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake for another 10 minutes, or until lightly browned. Transfer the tart pan to a wire rack to cool.

Make the Chocolate Ganache Filling
Place the chopped chocolates in a small heatproof bowl (or a large pourable glass measuring cup).
In a small saucepan, gently heat the cream just to boiling. Pour the hot cream over the chocolate and wait 30 seconds, then whisk until smooth. Add the butter and stir until it is completely melted and incorporated. Set aside to cool.

Make the Bananas and Caramel
Slice the bananas on the diagonal into just-under-1-inch slices.
In a medium, heavy-bottomed skillet, melt the butter over medium heat. Add the brown sugar and stir (with a rubber spatula) until dissolved. Once the mixture starts to bubble, add the bananas, flat sides down, and cook for about 45 seconds or until browned on the bottom. Then carefully flip the bananas (you might want to use tongs to flip each banana slice individually) and cook on the other side until browned, about 45 seconds. Remove the caramelized banana slices to a plate. Dab the slices with a paper towel to remove excess moisture.
Add the cream to the pan and stir to combine. Cook on medium heat until the mixture forms a thick caramel sauce, about 2 minutes, then immediately remove from heat and pour into a small bowl or ramekin to cool. (The caramel will overcook or blacken if you leave it in the skillet, even with the heat turned off.)

Assemble the tart
Pour half of the cooled ganache into the tart shell. Place in the refrigerator for 5 minutes to set.
Thinly slice the raw bananas on a diagonal. In a medium bowl, toss the slices in the orange juice, then transfer them to a paper towel and pat dry. Arrange them in a single layer over the chilled ganache to cover the bottom of the tart completely. Top with the remaining ganache. (If the ganache has already started to set, warm it in short bursts in the microwave.) Return the tart to the refrigerator for 5 more minutes.
Decorate the top of the tart with the caramelized bananas and reserved caramel. Serve immediately.
The tart can be stored in the refrigerator, tightly covered, for up to 24 hours, but it tastes best within a few hours of assembling. That said, a few taste testers have claimed that they like the consistency of the tart once it has been refrigerated overnight.
To each his own!