Summer is finally and officially here! The 4th of July has come and gone which means summer is here to stay and I couldn’t be more excited about it. Last week I moved (again) into a house that is going to be really great after a year of less-than-ideal living situations.
The sun is finally out and it’s been hot. The kind of hot that’s almost but not quite uncomfortable. Until you get a sunburn, in which case the heat is painful the next day.
Sunburns and sweat and moving aside, I can’t wait for the rest of this summer. It’s going to be great. If you’re looking for a good way to kick off your summer, this bread is a good one. Yes, you’ll have to turn on your oven, but this bread is pretty much a giant cinnamon roll studded with fresh summer berries.
This bread starts off with a yeast dough. We’ll mix the yeast with some butter and a couple other things to activate it, and then form a dough and let it rise.
While the dough rises, we’ll get the berries ready and make the buttery, cinnamon-y spread that will go on the inside of the bread.
The dough will be nice and puffy after it rises.
We’ll roll it out, spread the filling over it, and sprinkle the berries on top.
This is where things get a little tricky. We’ll roll up the dough into a log, rolling tightly so the berries don’t all end up at the far edge of the dough.
Then the log gets sliced in half and each half get turned up towards you to face you.
Then, the two halves will get twisted together.
Finally, the twisted dough will get shaped into a circle, and you’ll press the ends together so it doesn’t all fall apart.
Then, quickly but gently so the dough wreath doesn’t unravel, pick the wreath up and place it into a cast iron skillet, springform pan, or cake pan. Bake, and enjoy all the hark work you just did!
This bread is rich and dense without being too sweet. The butter-cinnamon filling adds a good amount of indulgence and the berries add little bursts of juice with every bite. This one does take a bit of work, but it’s more than well worth it.
Double Berry Cinnamon Bread
From Joy the Baker
Makes 1 loaf
For the dough:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup whole milk, warmed to a warm lukewarm
1 large egg yolk
2 tablespoons unsalted butter, melted
2 1/2 cups all-purpose flour
1/2 teaspoon salt
For the filling:
1/4 cup unsalted butter, room temperature
1/4 cup granulated sugar
3 teaspoons ground cinnamon
2 cups fresh berries (sliced strawberries, blueberries, raspberries…feel free to use 3 or even more – I couldn’t find any raspberries)
1 large egg, beaten
Make the dough:
Combine the yeast and sugar in a medium bowl. Stir in the warmed milk, and then stir in the egg yolk and melted butter. Whisk the mixture until thoroughly combined. Let the yeast mixture sit for 5 minutes. It should foam and froth, which means the yeast is activated properly. If it doesn’t, start over with new yeast.
Whisk together the flour and salt in a large bowl. Pour the milk/yeast mixture over the flour and knead the dough until it pulls away from the sides of the bowl and starts to form a ball. Place the dough on a lightly floured, clean counter, and knead by hand for about 10 minutes. The dough should be smooth and a little damp, but not too sticky. Form the dough into a ball. Place it in a large bowl greased with olive oil, and cover. I like to cover it lightly with plastic wrap and then put a clean kitchen towel on top. Allow the dough to rest in a warm spot until it’s doubled in size, about an hour.
While the dough rises, mix the butter, sugar, and cinnamon together for the filling and set aside until later.
When the dough is almost done rising, preheat the oven to 375 F. Grease a 10-inch springform pan, cast iron skillet, or a normal 9-inch cake pan and set it aside, too.
When the dough has doubled in size, place it on a lightly floured counter and knead it twice. With a rolling pin, roll the dough into a 12×18-inch rectangle. It doesn’t have to be precise — get it as close as you can and make sure the two longs sides are the same length and the two short ones are the same length.
Put the filling on the dough in a few blobs, and spread it over the dough evenly, leaving about 1 inch of dough on all sides. Place the berries over the cinnamon spread, and press them into the dough a little bit.
Now, beginning from one of the long sides of the dough, roll it into a log. Be sure to tuck it under as best you can, and force the berries into the roll if you need to. The berries will make the log a little lumpy. Use a sharp knife or bench scraper to cut the log in half lengthwise, leaving about an inch of dough uncut at the top. If there is excess dough at the bottom with no filling in it, trim this dough (I didn’t do this but wish I had). To braid the dough, carefully lift the left strand over the right strand. Repeat this until you have used all the dough, straightening and adjusting the braid as necessary. Press the ends of the two strands together. Bring the two ends of the braid together, and press together.
Quickly and carefully transfer the dough ring to the prepared pan. Brush the beaten egg over the dough. Bake for 20-25 minutes until the bread is golden brown and the filling is bubbling. Let cool for 30 minutes before slicing.
I’m definitely not one of the neatest people in the world. I don’t always do my dishes right away (and by ‘not always’ I mean ‘basically never’). My bedroom floor is a mess of books and socks and shoes. My purse is a mess of hair ties and receipts. And don’t even get me started on my laundry situation…who needs to fold clean clothes when you can just keep them in the hamper until they’re all dirty again?
So the first time I saw a picture of a galette, I was pretty excited. It’s just like a pie, but a little messy! You don’t have to worry about rolling the dough out to fit the pie pan, or rolling the top crust to the perfect size to fit the bottom crust. No need to secure the two crusts together and make it all fluted and pretty around the edges. All you have to do is roll out the dough to a mostly-circular shape, put the fruit on top, and fold over the edge. It’s as pretty as pie in a messy kind of way and tastes just the same. Perfect for those of us who can’t be bothered with too much neatness.
A galette begins just like a pie does, with a nice buttery crust. We roll it out and drape it over a cookie sheet with parchment paper.
Then the fruit! I’ve never made anything with rhubarb before. I think it’s one of those things that you don’t like as a kid and then you forget about it until you see it at the store years later and think, “Huh. That looks good.” So I decided to give it a try. (Good decision, obviously).
This galette is perfect for spring. It’s mostly sweet, with a little tartness from the rhubarb. Some slightly sweetened whipped cream gives it the perfect finishing touch.
Strawberry Rhubarb Galette
From Food and Wine
For the crust:
1 1/4 cups all-purpose flour
3/4 teaspoon kosher salt
10 tablespoons (1 1/4 sticks, 5 ounces) cold unsalted butter, cut into pieces
5 tablespoons ice water
Place the flour and salt in a medium bowl and blend with a fork. Scatter the butter on top. Cut the butter into the flour with a pastry cutter or your hands until the pieces are the size of small peas. Sprinkle the water on top and toss with the fork.
Use your hands to press the mixture into a dough. Pat the dough into a 6-inch disk. Wrap it in plastic and chill for at least 30 minutes and up to overnight.
For the filling:
1 pint strawberries, thickly sliced
1 pound fresh rhubarb, cut crosswise 1/2 inch thick
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons whole milk, or 1 beaten egg
4 tablespoons cold unsalted butter, cut into small pieces
While the dough chills, preheat the oven to 400 F. Line a cookie sheet with parchment paper. On a clean floured surface, roll the dough into a 16-inch round 1/8 inch thick. Work quickly to keep the butter cold. I also found that I needed to use a little more flour than I normally do for dough, so don’t be afraid to overdo it. Transfer the rolled-out dough to the baking sheet and chill 10 minutes.
Toss the strawberries, rhubarb, sugar, flour, lemon juice, and vanilla in a large bowl. Spread the fruit over the pastry to within 2 inches of the edge. Fold the outer edge of the dough over the filling, pleating it every 2 inches or so. Brush the dough with milk or egg. Sprinkle some extra sugar on the dough if you want. Dot the filling with the 4 tablespoons butter.
Bake the galette for one hour in the center of the oven, or until the fruit is bubbling and the dough golden brown. Let cool slightly before cutting.
For the whipped cream:
1 cup heavy whipping cream
1 tablespoon sugar, or to taste
1 teaspoon vanilla
Beat the cream, sugar, and vanilla on high until soft peaks form or until your desired consistency.
Serve aside the galette.