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Categories:
warm milk yeast sugar salt egg yolk flour unsalted butter butter sugar milk cinnamon salt almonds Accompaniment Porter prunes Porter honey cornstarch egg yolks milk sugar vanilla well
Viewed: 65 - Published at: 9 years agoIngredients
- 2/3 cup warm milk (105-115F.)
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 large egg yolk
- about 2 3/4 cups all-purpose flour
- 1 stick (1/2 cup) unsalted butter, cut into 8 pieces and softened
- 1/2 stick (1/4 cup) unsalted butter
- 1/3 cup sugar
- 2 tablespoons milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup sliced almonds
- Accompaniment: honey porter prune ice cream
- we used the soft, chocolaty honey porter made by Samuel Adams (available nationwide); but regional porters on the order of Vermont's Catamount or Oregon's Deschutes Black Butte exhibit the same qualities. Whatever you choose, avoid bitter, hoppy porters such as Sierra Nevada.
- 1 cup pitted prunes, chopped
- 1/2 cup porter such as Samuel Adams Honey Porter
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 large egg yolks
- 2 cups milk
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup well-chilled heavy cream
Method
- In a small heavy saucepan combine prunes, porter, and honey and cook over moderate heat, stirring occasionally, until most liquid is evaporated, 10 to 15 minutes.
- Cool prune mixture.
- In a bowl whisk together cornstarch, yolks, and a pinch salt.
- In a heavy saucepan combine milk and sugar and bring to a bare simmer.
- Add hot milk mixture to yolk mixture in a stream, whisking, and return custard to pan.
- Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 2 minutes.
- Pour custard into a metal bowl set in a larger bowl of ice and cold water and cool, stirring.
- Stir in vanilla, cream, and prune mixture and freeze in an ice-cream maker.
- Makes about 1 quart.
- In a large bowl whisk together milk, yeast, and 1 teaspoon sugar and let stand until foamy, about 5 minutes.
- With an electric mixer on medium speed beat in remaining sugar, salt, yolk, and 1 cup flour until combined well and beat in butter, 1 piece at a time, adding each new piece just as previous one is incorporated.
- With a wooden spoon stir in 1 1/2 cups flour, adding more if necessary, until mixture forms a soft dough.
- On a lightly floured surface knead dough 6 minutes, or until smooth and elastic.
- (Alternatively, dough may be made in bowl of a standing electric mixer, attaching dough hook to knead 4 minutes.)
- Transfer dough to a lightly oiled bowl and let rise, covered tightly with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/2 hours.
- Punch down dough.
- Dough may be prepared up to this point 1 day ahead.
- Put dough in a sealable plastic bag, pressing out excess air, and chill.
- Bring dough to room temperature before proceeding.
- In a small saucepan melt butter over moderate heat and stir in sugar, milk, cinnamon, salt, and almonds.
- Simmer mixture 1 minute and cool to warm.
- Preheat oven to 375F.
- Line a baking sheet with parchment paper or lightly grease it.
- Stretch and press dough onto baking sheet to form a 12-inch round.
- Spread topping evenly over dough and let rise, uncovered, in a warm place 30 minutes.
- Press indentations all over cake with your fingertips and bake in middle of oven 18 to 20 minutes, or until puffed and golden.
- Cool cake on baking sheet 10 minutes and transfer to a rack.
- Cake keeps, wrapped well in foil and chilled, 1 day or frozen 1 week.
- Reheat cake in middle of a preheated 350F.
- oven 15 minutes if chilled or 20 minutes if unthawed frozen.
- Serve beesting cake warm with ice cream.
