Category: Cake

Giving Apples Their Due

March 31, 2011


I want to thank those of you who left such thoughtful comments on my last post.  I truly appreciate you sharing your own struggles and ideas with me.  I love having such thoughtful, interesting, and intelligent readers!

I have started to feel a bit like June Cleaver lately.  At 3:45 each day, Graham comes off the school bus from kindergarten and most of those days I open the door for him fresh off some baking project.  I (sometimes) have an apron on and there is some kind of treat cooling on the kitchen counter.  Graham (bless him) always takes a deep breath and says, “It smells so good Mommy!”  I differ from good old June in that I have flour in my hair and my kitchen looks like a train just went through it at high speed.

My sweet Graham has a sense that I make special things.  That maybe not everyone else’s mommy keeps a cookie jar full of homemade treats or has things like apple cakes lying around the house.  He will tell me, unprompted, “You are a good cooker Mommy.”  He is eager to try whatever I have out on the cooling rack and is heartbroken when I tell him it is for “friends” – students in my classes, Randy’s office mates, or catering clients.  I do a lot of that type of baking, baking for “friends”, but I often just like to have a treat on hand for my husband, kids, and whoever happens to come over during the week.

I’ve been seeing a lot of apple cakes around the blogosphere lately as we prepare to say goodbye to them for a season or two.  This has made me realize that I haven’t been seeing a lot of apple cakes coming out of my kitchen lately.  I figured I had better remedy that while the weather is still fall/winter-esque.  Truthfully, I love apple desserts and would have no problem serving them all year, but once the berries come start in June, apples start to look a little, um, homely.

I think of this cake as “have a little cake with your apples”.  Actually, I hate that type of expression.  Like when someone says, “Have a little french fries with your ketchup!”  Who are they to say how much ketchup is the right amount for a french fry? In my world, it’s a lot.  So who am I to say how much batter should be mixed together to hold all these apples?  I quite like this proportion.  Big chunks of apple and walnuts (I didn’t mind the nuts here) with a spicy cake batter keeping it honest.

The name of this cake is Apple Snacking Spice Cake which suits it perfectly.  Not fancy, not really all that sweet.  It would be great for a brunch or just for a special after-kindergarten treat.

One Year Ago: Fideos with Pasilla Chiles, Avocado, and Crema
Two Years Ago: Mediterranean Roasted Vegetable Salad

Apple Snacking Spice Cake
Flour
Makes one 10-inch round cake

I am including Chang’s instructions for turning the cake out onto a platter, but it was very clear to me that this cake was not going to leave my pan in one piece.  I opted to forgo the heartbreak that is a broken cake and just serve this out of the pan.

1 cup all-purpose flour
¾ cup cake flour
1½ tsp. baking soda
½ kosher salt
¼ tsp. ground cinnamon
¼ tsp. ground ginger
1/8 tsp. ground cloves
1½ cups granulated sugar
¾ cup (1½ sticks) unsalted butter, at room temperature
2 eggs
4 cups peeled, cored, and chopped Granny Smith apples (2 to 3 apples)
½ cup raisins
1 cup pecan halves, toasted and chopped (I used walnuts)
Confectioners’ sugar for dusting

Position a rack in the center of the oven, and heat the oven to 350 degrees F.  Butter and flour a 10-inch round cake pan.

In the bowl of a standing mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves.  (Or, sift together into a medium bowl if using a hand-held mixer.)  Fit the mixer with the paddle attachment.  Add the granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until the butter is fully incorporated into the dry ingredients.  Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in.  Add the eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated.  Then turn the mixer to medium-high speed and beat for about 1 minute, or until the batter is light and fluffy.

Using a rubber spatula, fold in the apples, raisins, and pecans.  The batter will be very stiff and thick.  It will look like too many apples and not enough batter, but that’s okay.  Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.

Bake for about 1 hour and 20 minutes, or until the cake feels firm when you press it int he middle and the top is dark golden brown.  (DT: Mine was done at 1 hour.  Be sure to check!) Let the cake cool completely in the pan on a wire rack.

Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up.  Slice and plate, then dust the slices with confectioners’ sugar.

The cake can be stored in an airtight container at room temperature for up to 3 days.  Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks.  Thaw overnight at room temperature before serving.



Good for Brunch, Good for Dessert

March 17, 2011


Hey, guess what?  I’m in the April issue of Sunset magazine. They did an article on boutique cooking classes and I am in there!  Cool, huh?

On the whole, mine is a family of savory eaters.  No one turns up their nose at my sweets but everyone is happier with dinner than dessert.  Each person, however, has their thing they cannot resist.  As a good treat maker, I know each person’s Achilles heel.  For my dad, it is coconut.  My brother Alex – anything lemon and he also will eat almost an entire batch of my mom’s snickerdoodles in one sitting.  Michael will eat cookies until he is sick and then eat another one.  Randy’s weakness is white chocolate and he also loves carrot cake (which I have yet to make for him because I hate carrot cake).  I want my last meal on earth to include a brownie.  (This one is my current favorite.)  My mom loves nuts – she would love these bars.  But she also loves a good old fashioned coffee cake.

Last week, my parents and Michael came over for dinner.  I was fresh out of cookies so decided to make a quick cake that I found in my Baked Explorations book.  This book is a mystery to me.  I have looked at it so many times and have also made many things from it.  I feel like the recipes reproduce overnight or something because every time I open it, I feel like there is something new in there.  Some new treasure.

Anyway, as I have written about many times here, I am a big fan of a simple cake.  Not simple as in boring, simple as in not a three layer cake with fillings and buttercream frosting on a Tuesday night simple.  A good simple cake is gold for me.

This is no beauty contest winner.  But as I brought it out, my  mom said, “That is my favorite kind of cake.”  And, seeing as this recipe is found under the Breakfast chapter, it really is a coffee cake.  But it is great at night as well.  Spencer surprised me by wanting me to scrape off his frosting.  He only wanted to eat the cake.  This from a child who licks the frosting off his cupcakes and discards the cake part.  I guess it is a testament to how tasty this simple cake is.  But do make the frosting.  Easy and yummy.

One Year Ago: Golden Split Pea Soup
Two Years Ago: Peanut Brittle and Caramel Crunch Ice Cream Pie

Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
Baked Explorations
Makes one 9×13-inch cake

For the cake
8 ounces chocolate chips
½ tsp. Scotch or bourbon
1½ cups plus 2 tbsp. all purpose flour
1 cup rolled oats
½ cup (1 stick) unsalted butter, cut into small cubes, at room temperature
2 eggs, slightly beaten
¾ cup granulated sugar
1¼ cups firmly packed dark brown sugar
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1½ tsp. cinnamon

For the cream cheese frosting
5 tbsp. unsalted butter, softened
5½ ounces cream cheese, softened
2 cups confectioners’ sugar, sifted
¾ tsp. pure vanilla extract

Make the cake
Preheat the oven to 375ºF and position the rack in the center.  Butter the sides and bottom of 9-by-13-inch glass or light-colored metal baking pan.  Heat 1¼ cups water to boiling.

Place the chocolate chips in a small bowl and toss them with the bourbon until covered.  Sprinkle 2 tablespoons of the flour over the chips and toss until coated.  This will keep them from settling at the bottom during baking.  Set aside.

Place the oats and butter cubes in a large bowl.  Pour the boiling water over the oat mixture, wait 30 seconds, and stir to moisten all the oats and melt the butter.  Set the mixture aside for 25 to 30 minutes.

In a separate bowl, whisk together the eggs, both sugars, salt, baking soda, baking powder, and cinnamon until combined.  Fold in the cooled oatmeal and stir until well combined.  Gently fold in the remaining flour and then the chocolate chips.  Pour the batter into the prepared pan.

Bake the cake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Let the cake cool on a wire rack for at least 30 minutes.

Make the cream cheese frosting
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until it is completely smooth.  Add the cream cheese and beat until combined.

Add the confectioners’ sugar and vanilla and beat until smooth, about 1 minute.  Cover the bowl tightly and refrigerate for at least 30 minutes.  (DT: I skipped this step.  It did not seem necessary to me.)

Assemble the cake
Spread a thin even layer of frosting over the cake.  Chill it for 15 minutes so that it can set.  Slice and serve.  The frosted cake can be keep, refrigerated and tightly covered, for up to 3 days.  Bring the cake back to room temperature before serving.



Gingerbread with Maple Cream Cheese Frosting

January 11, 2011

On Saturday night, we had a little party.  It was to celebrate Randy’s birthday, the new year, and some fairly big news in our family (once again, I am not pregnant).  We have some friends who own a very cool art gallery.  Over dinner with them one evening, we threw out the idea of having a gathering there.  Being the lovely and accommodating people they are, not to mention the fact that they are both gorgeous and ridiculously talented, they thought it was a great idea.  We invited our nearest and dearest, I got some catering and organizational assistance from my good friend Julie, and a lovely time was had by all.  I hope.

The gallery has a kitchenette but does not have an oven or stove.  That means that all the food served has to be room temperature or cold.  Since we didn’t have seating, we wanted everything to be pick-up-and-eat food so that people did not have to worry about how to manage plate, fork, napkin, and drink.  Add to that, party time was 7pm.  People need to have dinner if it is 7pm.  5:30, appetizers are fine but by 7 folks are hungry.  I have to say I struggled with my menu.

But!  There is always dessert.  I toyed with the idea of doing a big cake, but decided in the end to keep the easy to pick up food theme going.  I made small versions of those amazing chocolate chip cookies (and was told by more than one person that it was the best they had ever tasted), mini lemon tartlets, and these mini gingerbread bundt cakes.  One of Randy’s favorite things in the world is ginger.  He loves ginger cookies and his favorite cake is gingerbread.  I have a few mini bundt cake pans and a terrific recipe for gingerbread, so it seemed like a no-brainer to make these little guys.

When I make the gingerbread in a standard bundt pan, I just dust the finished cake with powdered sugar.  For this party, I felt we needed something a little fancier.  I made a maple cream cheese frosting – super simple and a nice compliment to the ginger.  Each cake was garnished with some chopped candied ginger.  Now, this is some serious gingerbread.  There is a full cup of Guiness and a full cup of molasses in there, along with a very healthy amount of spices.  I would call it “grown-up” gingerbread if my six year old hadn’t inhaled a left over piece this evening.  Ahem.  If your eyes have glazed over at any point during this post, now would be the time to perk up.

Grease and flour your pan(s).  I know this.  I know the batter is thin and incredibly sticky and I know you can never trust a non-stick coating when it comes to bundt cakes.  I got lazy.  Everyone has their kitchen tasks that they hate and one of mine is greasing pans.  The idea of coating 24 mini-bundts with shortening and flour (my method of choice) was too much to contemplate so I crossed my fingers.  And guess what?  Prying completely stuck-on cake from 24 mini-bundts, washing each of them thoroughly to remove all traces of said cake, and remaking the entire recipe is much more time consuming than just greasing the pans to begin with.  Trust me.

Grammercy Tavern Gingerbread
Gourmet

Since most people probably do not have 24 mini bundt pans (it’s really just two pans with 12 slots each), I’m just giving the original recipe.  It says that the cake serves 8-10 but that can’t be right if I was able to get 24 individual servings (plus a mini-loaf pan) without even doubling the recipe.  And I apologize that the directions in this recipe are running together.  Not quite sure what is going on there.

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Powdered sugar or Maple Cream Cheese Frosting (recipe follows)

Preheat the oven to 350ºF.  Generously butter a 10-inch (10 to 12 cup) bundt pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a large saucepan and remove from the heat.  Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl.  Whisk together eggs and sugars.  Whisk in oil, then molasses mixture.  Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles.  Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.  Cool cake in pan on rack for 5 minutes.  Turn out onto rack and cool completely.  Either serve dusted with powdered sugar or with Maple Cream Cheese Frosting.
Maple Cream Cheese Frosting
1 8-ounce package cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
¾ cup powdered sugar
¼ cup maple syrup
¾ tsp. vanilla extract
Beat cream cheese and butter in large bowl until smooth.  Add powdered sugar, maple syrup, and vanilla extract; beat until smooth.


Yeasted Coffee Cake

January 4, 2011

I don’t know about you, but our December was a bit insane.  I remember looking at our calendar in November and thinking that the holidays were going to be relatively quiet around here.  We didn’t have much going on.  And then, the onslaught.  We had so many events and parties to go to which was wonderful -  I enjoyed all of it so much.  Our evenings were so busy that we ended up making a lot of brunch plans with friends.  And brunch plans mean coffee cake.

As of this moment, I have four coffee cakes I have not yet told you about.  The rule follower in me would probably post about them in chronological order, but I had mildly frenzied requests for the recipe for this cake.  I made it a couple of days ago for a brunch with high school friends and seeing as half the people asked me to write about it, this cake jumps to the top of the heap.

This is probably the third or fourth time I have made this coffee cake and everyone always goes crazy for it.  It is an old-fashioned yeasted coffee cake with an almond filling and one of the many wonderful things about this recipe is that it makes two of them.  You can either serve them both, or you can wrap one up (before baking) and freeze it for another time.  When just out of the oven, they are horseshoe or ring shaped.  I baked mine at our friends’ house because I misjudged the timing and I did not bring my camera – this photo shows the aftermath of the second cake.  The first was devoured.

These are not hard to make.  Take your time, follow the directions carefully and you will be thrilled with the result.  This recipe comes from Cook’s Country who are the same folks as Cook’s Illustrated so you know the recipe was tested to perfection.

One Year Ago: Pasta with Olive Sauce
Two Years Ago: Curried Red Lentil Stew

Cinnamon Almond Ring Coffee Cake
Adapted from Cook’s Country
Makes 2 rings, each serving 8-10

Filling
1 tube almond paste (7 ounces)
6 tbsp. confectioners’ sugar
2 tbsp. dark brown sugar
1½ tsp. ground cinnamon
4 ounces cream cheese, softened

Dough
1 1/3 cups warm milk (110ºF)
1/3 cup honey
1 stick (½ cup) unsalted butter, melted
3 egg yolks (reserve whites for topping)
2 tsp. vanilla extract
4½ cups flour, plus extra for work surface
1 package rapid-rise or instant yeast
2 tsp. salt

Topping
3 large egg whites
½ cup sliced almonds
1½ cups confectioners’ sugar
2 ounces cream cheese, softened
2 tbsp. milk
½ tsp. vanilla extract

For the filling
Fit stand mixer with paddle attachment and mix almond paste, confectioners’ sugar, dark brown sugar, cinnamon, and cream cheese until smooth.  Cover with plastic wrap and refrigerate until ready to use.

For the dough
Adjust oven rack to upper-middle and lower-middle positions and heat oven to 200ºF.  When oven reaches 200, shut it off.  Lightly grease large bowl with nonstick cooking spray.  Line two baking sheets with parchment paper.

Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup.  Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook.  Turn mixer to low and slowly add milk mixture.  After dough comes together, increase speed to medium and mix until shiny and smooth, 4 to 6 minutes.  (Dough will be sticky.)  Turn dough onto heavily floured work surface, shape into ball, and transfer to greased bowl.  Cover bowl with plastic wrap and place in turned-off oven until dough is nearly doubled, about 20 minutes.  (DT: In my experience, the dough does not rise much at all at this point.  I just continue with the recipe and always get a nice risen final product.)

On lightly floured work surface, divide dough into 2 equal pieces.  Working with one piece at a time, roll dough into 18-by-9-inch rectangle with long side facing you.  Spread with half of filling and roll up dough.  Brush top edge with water, then press to seal and transfer, seam side down, to parchment lined baking sheet.  Repeat with remaining dough and filling.  Shape each cylinder into a ring or horseshoe.  Using paring knife, make cuts around outside of dough, about 1½ inches apart, leaving about an inch of intact dough at the top of your cut.  In other words you are making slices but keeping the cake together as one unit.  With your fingers, turn each “slice” of dough so that the filling is showing.

Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly, 30 to 40 minutes.  remove from oven and heat oven to 375ºF.

For the topping, whisk reserved egg whites in a small bowl, then brush rings with egg whites.  Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking.  While rings are baking or cooling, whisk confectioners’ sugar, cream cheese, milk, and vanilla in small bowl until smooth.  Drizzle icing over baked coffee cakes and serve warm.  (DT: Warm is ideal, room temperature is nearly as delicious.)



Scalloped Chocolate Pecan Strip

December 24, 2010

A new friend recently asked me about Christmas morning food traditions in our house.  I’m not sure what she was expecting but the truth is that Christmas is still relatively new to me.  I grew up in a household that was culturally Jewish and religiously agnostic.  We lit the menorah on Hanukkah but we didn’t open presents each night because it drove my parents insane to be asked when we were opening our gifts for eight straight days.  (Now that I am a parent, I understand this.)  Even though half the time we forgot to light the candles, my mom drew the line at a tree or stockings.  Each year we would ask and each year she would say no.

Consequently, two of her children, the ones who married non-Jews, go absolutely nuts at Christmas.  My youngest brother doesn’t really care either way, but my middle brother is the type who has a giant inflatable snow globe in his yard, and Christmas villages set up all over the house.  I don’t go quite that far, but we do have a lit-up reindeer and a new penguin sporting a Merry Christmas sign.

Truly, the holiday tradition that has endured is celebrating my parents’ anniversary on Christmas Eve.  They got married in 1967 while my dad had a few day break from his medical residency.  Since all their families and everyone they  knew was Jewish, the fact that their wedding day fell on Christmas Eve didn’t make much difference to them.  Until they realized in all the subsequent almost 43 years, that their celebratory anniversary dinners were either in a Chinese food restaurant, or in a hotel.  In my early 20′s, when I was broke but still wanting to “give” them something for their anniversary, I started making them dinner.  As I got to be a better cook, it became a special dinner.  And it also just began to make sense that we open our gifts that day rather than Hanukkah.  Our holiday is affectionately referred to as Hanumass.

Having young children who truly believe in Santa has made me look at Christmas Day with new eyes.  Ever since marrying Randy, I have always loved the stockings and presents under the tree, but now Spencer worrying that Santa may trip over the poinsettias that we have in front of the fireplace makes me realize how magical all of this is for children.  Special days deserve special traditions.  I think my kids are a bit too young to even notice food on Christmas morning – it’s all about the toys.  Truthfully, it’s all about the toys for my husband too.  (The X-box?  It’s for the kids!)  I have some baked goods on this site that I think would be wonderful to share with your family.  I’m a big fan of the three Holly B roll-type things on here (cinnamon rolls, almond butterhorns, orange rolls) but if coffee cake is more your thing, this might be a good option for you.

I made this for a brunch with friends recently and the kids went nuts over it.  The adults liked it too.  I appreciate recipes where the result looks so much more impressive than the work you put into it.  I bought this cookbook with high expectations.  We often have people over for brunch and I like making something sweet along with what is inevitably some variation on eggs and roasted potatoes.  A book devoted to coffee cake type things sounded perfect.  However.  I find the recipes to be incredibly fussy.  Lots of (in my mind) unnecessary instructions making the directions incredibly long and daunting looking.  But I did like this and several other things I have made from it and so, on the shelf it stays.

One Year Ago: Peanut Butter (or Caramel) Mini Brownie Cups
Two Years Ago: Ultimate Ginger Cookie

Scalloped Chocolate Pecan Strip
Adapted from Great Coffee Cakes, Sticky Buns, Muffins, and More
Makes one 15-to 16-inch strip; 8 to 10 servings

¼ cup water
2 tbsp. granulated sugar
½ tsp. espresso powder
2½ ounces bittersweet chocolate, chopped
¼ tsp. vanilla extract
1 tbsp. unsalted butter, softened
½ recipe (about 1 pound) Simple Sweet Dough (recipe follows), cold
½ cup pecans, toasted and coarsely chopped
1 large egg lightly beaten with 2 tsp. water, for egg wash
2 tsp. opaque pearl sugar, optional

In a small heavy saucepan, combine the water, granulated sugar, espresso powder, and chocolate.  Cook over low heat, stirring occasionally, for 8 to 10 minutes, or until large bubbles form.  Remove from the heat and stir in the vanilla and butter.  Set aside to cool completely.  The mixture should have the consistency of soft fudge.

Line a large baking sheet with parchment paper.

Place the dough on a lightly floured work surface and gently knead it 6 to 8 times, or until smooth.  Roll it into a 9×14-inch rectangle with the 14-inch side parallel to the edge of the counter.  Using a small offset spatula, spread the cooled chocolate filling over the surface of the dough, leaving a 1-inch border on all sides.  Sprinkle the chopped pecans on the chocolate, and using your hand, press the nuts gently into the chocolate.  Lightly brush the far edge of the dough with the egg wash.

Starting at the bottom edge, roll the dough tightly into a log, pinching the  seam to seal.  Place the log seam side down, on the prepared cookie sheet and square the ends with a dough scraper or metal spatula.  Flatten the log slightly with the palm of your hand.

Using scissors, cut about twelve slits at approximately 1-inch intervals on the right side of the dough, cutting about three-fourths of the way through.  For the left side, also cut about twelve slits; however, space the slits so that you are cutting in between the slits on the opposite side.  Gently turn the slices to expose the filling, and pull them slightly downward, starting with the right side first.  After the right side is done, turn the left  side.  Flatten the top of the cake gently with your hand, and then lightly press the slices so they lay flat against the pan.  Cover the cake with a tea towel and set in a warm place to rise for 45 to 60 minutes, or until puffy and almost doubled.

Fifteen minutes before baking, position the rack in the lower third of the oven.  Preheat to 350ºF.

Lightly brush the strip with the egg wash and sprinkle the top with pearl sugar.  Bake for 30 minutes, or until golden brown.

Simple Sweet Dough
Makes enough for 2 coffee cakes

4 tbsp. sugar
¼ cup warm water
1 package (2¼ tsp.) active dry yeast
3 cups flour
1 tsp. salt
1 cup (2 sticks) unsalted butter, plus 1 tsp. soft butter for brushing top of dough
½ cup milk
3 large egg yolks
1 tsp. vanilla extract

Put 1 tablespoon of sugar into a small bowl and add the warm water.  Sprinkle the yeast over the water.  Do not stir.  Cover the bowl with a towel and let the mixture stand for 5 minutes .  Stir it briefly with a fork, cover again and let stand for 2 to 3 minutes more, or until bubbly.

In the bowl of a stand mixer fitted with the paddle attachment, mix on low speed the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt.  Add the slightly firm cubed butter and continue to mix until meal-size crumbs form, 2 to 4 minutes.  Stop the mixer.

Using a fork, in separate bowl, mix the milk, vanilla, and egg yolks.  Add the milk mixture to the flour, along with the dissolved yeast, and mix on low speed for about 15 seconds.  Stop the mixer and scrape down the side of the bowl with a rubber spatula.  Mix on low speed for another 30 seconds or until a smooth dough is formed.  Note:  This is a soft dough.

Lightly butter a medium bowl for storing the dough.  Empty the dough into the prepared bowl, smoothing the top with lightly floured hands.  Spread a thin layer of softened butter over the top.  Cover with plastic wrap and refrigerate overnight.  (This dough may be kept in the refrigerator, tightly covered with plastic wrap, for up to 3 days.)



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