Pumpkin Brioche Cinnamon Rolls

This recipe is a bit fussy but I thought I would post it anyway. The idea was to create a cheaper and easier brioche using margarine (instead of Earth Balance which I think has a weird taste, or homemade vegan butter). The problem is that margarine does not firm up in the fridge the way butter does, so the final dough is tricky to work with. Also, you need to keep the ingredients cold so the margarine does not melt. The xanthan gum gives the dough some structure, and flouring the dough before rolling helps as well. Don't worry if the rolls look a bit sloppy before they prove, as you can see from the pic it will all work out in the end. If this sounds like too much trouble, just use vegan butter and forget the xanthan gum. 

INGREDIENTS

Sponge

- 2.25 oz bread flour

- 2 tsp instant yeast
- 4 oz lukewarm soy milk

Dough
- 8 oz very cold margarine
- 6 oz cooked pumpkin, cold (see note below*)
- 4 oz cold soy milk

- 16 oz bread flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1 tsp xanthan gum (optional)

Filling

- 2 tbsp cooked pumpkin, cold

- 1 tbsp margarine

- 1/2 cup brown sugar

- 2 tsp cinnamon

- 1 tsp ground ginger

- 1/4 tsp nutmeg

- 1/8 tsp allspice

Icing

- 2 tbsp soy milk (more if needed)

- 1 1/2 c icing sugar

METHOD

Sponge
1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins.

Dough
1. Measure out the margarine and place it in the freezer. 

2. Add pumpkin, soy milk, flour, salt to the sponge and bring together into a dough with the paddle attachment. Let the dough sit for 5 mins. 

3. Using the paddle attachment on a mixer, add in 1/4 of the butter at a time, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and very soft.
4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook.

5. Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight. 

6. On baking day: Line a large baking sheet with parchment paper. Roll/pat the dough on a well-floured surface into a 18" x 14" rectangle. Flour the top of the dough if needed. 

7. Whisk pumpkin and margarine together. Mix in sugar and spice. Spread on to the dough, leaving a 1" space on the long side. 

8. Roll up along the ling edge, ending at the 1" space. Cut into 12 1.5" pieces, tuck the piece of dough with filling on it to the bottom and place on the baking sheet. 

9. Cover with plastic wrap and let rise a room temperature for about 2 hours, or until about doubled in size. 

10. Preheat oven to 400 degrees. Bake for 15-18 mins, until golden.

11. Make the icing. Mix together soy milk and icing sugar. It should be thick but able to be drizzled off the end of a spoon. Add more soy milk as needed. 

12. Let cool for 10 mins on the baking sheet, then drizzle the icing over the rolls. Let fully cool before eating. 

*NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool in the fridge before using, and keep the leftovers in a sealed container for other recipes. 

Pumpkin Oatmeal Raisin Cookies

The sudden proliferation of pie pumpkins in the grocery store has let to some experimentation in the kitchen. Accuse me of jumping on the pumpkin spice bandwagon if you must, but these cookies are irresistible with their perfect blend of chewy and crispy. 

INGREDIENTS
Makes at least 24 cookies
- 75g minute oats
- 150g all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt (omit if using salted margarine/butter)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 112g margarine or vegan butter
- 105g packed brown sugar
- 90g white sugar
- 3 tbsp cooked pumpkin (see note below)*
- 2 tbsp unsalted chickpea aquafaba
- 1 tsp vanilla extract
- 1 cup raisins


METHOD
Preheat oven to 350 degrees. Line two baking pans with parchment paper.
1. Whisk together dry ingredients in a medium bowl.
2. Cream together margarine/butter with sugars in a separate medium bowl with an electric hand mixer. Add pumpkin and blend well. Add aquafaba and blend well, then blend in the vanilla. 
3. Add dry ingredients and mix until just combined. Mix in raisins
.4. Drop rounded tablespoons of batter on to the prepared baking sheets. This is a very wet dough, so a cookie scoop is the way to go. I use the 3/4 oz scoop. 
5. Bake in batches until golden, about 16-18 minutes. NOTE: baking time will be less on a dark baking sheet.
6. Let cool on the pan for 5 mins, then transfer to a wire rack until cool.

*NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool before using, and keep the leftovers in a sealed container for other recipes. 

Smoked Tofu

Smoked tofu is not hard to make but it takes some planning and time to make it right. This recipe is perfect for sandwiches, pizza, or anytime you need salty and smoky flavour.

INGREDIENTS

- double recipe of brine

- Two 1 lb blocks of firm/extra from tofu

- 4 cups smoking chips

- water

- aluminum foil

METHOD

1. Cut each block of tofu into four equal pieces. Submerge in the brine for two days, refrigerated. (I put everything in an old juice pitcher)

2. On cooking day, soak the smoking chips in water for 30 mins. Drain and put into a large foil package with many holes poked in the top. I make a large rectangle that fits the length of the burner, more or less.

3. Remove the grill from one half of the BBQ and begin heating one element/burner on high. After a few minutes, place the foil package on the coals or drip shield (depending on your BBQ). Once it begins smoking, reduce heat to med-lo. I use foil to cover up the holes in the lid that most BBQs have to attach a rotisserie, in order to keep more smoke in.

4. Place the tofu on the upper rack of the opposite side of the BBQ, as far away from the heat source as possible. Close the lid and smoke for 1.5 hours, or until the smoke stops. The temperature should be around 200 F for the entire time. 

Pizza Dough

Every Saturday we have pizza and watch a movie. Needless to say, I have made a lot of pizza dough in my day. For years I have made fairly wet doughs (Neapolitan, focaccia, New York, etc.) which produce thin and crispy crusts with some chewiness when baked on a hot stone. More recently the kids have been asking for a thicker crust and I was happy to oblige. I wasn't happy with recipes I found since they tended towards the dense and stodgy, so I made my own recipe. This crust is thicker (and can handle a truck load of toppings) but is still crispy and chewy. The cold ferment imparts great flavour which is the most important thing of all.

INGREDIENTS

Makes six 10" crusts

- 6.5 oz semolina flour

- 14 oz bread flour

- 13 oz all purpose flour

- 2 tbsp sugar

- 2 tsp salt

- 1 tbsp instant yeast

- 4 oz oil

- 13 fl oz cold water*

- 6 fl oz cold soy milk*

*NOTE: you can use up to 22 fl oz of total liquid. They final dough is wetter, but nothing that some stretching and folding with oiled hands can't solve. I find this makes a perfect crust for freezing--the higher moisture content allows it to be baked, frozen, thawed, and reheated without drying out. I use 30g of sugar, 20g of salt, and 15g of yeast when I up the liquid. 

METHOD

1. Add all ingredients to a mixer bowl and bring together into a rough dough with a dough hook. Let dough rest for 5 minutes, then knead with the dough hook for 5-7 minutes, or until dough is smooth and slightly tacky (but not sticky). Add more flour or water as needed.

2. Turn dough out onto an oiled baking sheet. Divided into six equal pieces and shape into balls.

3. Mist with oil, cover well with plastic wrap, and place sheet in the fridge over night.

4. On baking day, take the dough out of the fridge at least two hours before you want to start baking. Reshape the balls and leave to rise in a warm place, covered. The dough is ready to shape when it is warm and has risen.

5. Preheat your baking stone in a 450 degree oven.

6. Lightly spray six separate pieces of baking parchment with oil (you can reuse these from week to week). With your fingertips, spread the dough into a 10" circle, creating a ridge on the outside if you want. Let the dough rise, uncovered, for another 30 minutes.

7. Top with whatever suits you, and bake until crust is golden and cheese is melted (about 8-10 minutes), removing the parchment once the crust swells and begins to firm up.

NOTE: If you don't want to do the overnight ferment, use warm water and soy milk, then let rise in an oiled bowl until doubled. Shape into 6 balls and let rise, covered, on an oiled baking sheet. Shape into crusts per the instructions above in step 6. 

Viennese Whirls

The Great British Bakeoff is back and all is well with the world. I had never heard of these biscuits/cookies before I saw them them in episode 2, but I knew immediately that I wanted to try them. What a bonus that the recipe is so easily veganized. I tried a version will all vegan butter but it did not come out as well as this version. I made a bunch of raspberry jelly this summer from our own berries, and it was absolutely perfect for this recipe. Use whatever jam you like, or check out the original recipe and make your own.

INGREDIENTS

Cookies

- 6 oz soft vegetable shortening

- 3 oz soft vegan butter

- 1¾ oz icing sugar

- 8 oz all purpose flour

- 1 oz corn starch

- large pinch of salt

- pinch of turmeric (optional)

Buttercream Filling

- 3½ oz soft vegetable shortening

- 7 oz icing sugar

- ½ tsp vanilla extract

- raspberry jam

METHOD

Cookies

Preheat the oven to 375 degrees. Move two racks to the centre positions. 

1. Line 2 baking sheets with parchment paper. Use a 2" round cutter as a guide to draw 12 circles on each sheet of paper. Turn the paper over so the pencil marks are underneath.

2. With an electric hand mixer, beat the shortening, vegan butter, and icing sugar until pale and fluffy.

3. Add flour, corn starch, salt, and turmeric (if using) and mix well with a wooden spoon, until smooth.

4. Transfer mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets.

5. Bake both trays for 6 minutes, then rotate pans (and switch racks) and bake for another 6-8 mins, until they are a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack.

Buttercream Filling

1. Beat all ingredients with an electric hand mixer until light and smooth. Transfer to a piping bag fitted with a large star nozzle.

TO MAKE THE COOKIES

Spoon jam onto the flat side of 12 of the biscuits. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.