Witchin’ in the Kitchen at the Bubbling Cauldron

4 1/2 cups unbleached all-purpose flour
1/3 cup sugar
1 pkg. yeast
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/3 tsp. allspice
2 cups warm milk
1/4 cup melted butter
2 eggs
1 cup currants
1/2 cup candied peel

ICING:
1/2 cup confectioner’s sugar
2 tbs. milk

Add yeast to sweetened milk let sit 5 minutes. Mix dry ingredients, cut in butter, then eggs, then milk. Stir in currants and candied peel. Cover and let stand for 10 minutes. Spray 24 medium/large muffin cups, fill 2/3 full. Spray tops with butter spray, cover and let rise until almost double, about 20-30 minutes. Preheat oven to 375o. bake for about 20 minutes, until browned. Cool on rack until warm. Combine sugar and milk until smooth, spoon into piping bag.

Pipe Celtic crosses on top. Or cut across buns with bolline.

These cakes are traditional treats at the Vernal Equinox. The equilateral solar cross on top predates Christianity and represents the minor Sabbats; the solstices and the equinoxes

source:unknown

For the buns
450g strong white flour
1/2 teaspoon salt
75g cold butter, cubed
1 (7g) packet fast-rising active dry yeast
30g caster sugar
1 egg, lightly beaten
225ml room-temperature milk

For the filling
250g dried apricots
6 green cardamom pods
4 tablespoons apricot jam

For the topping
1 tablespoon brown sugar
3 tablespoons apricot jam

Sift the flour and salt into a large bowl.
Rub the butter into the flour until it resembles fine crumbs.
Stir in the yeast and sugar, then combine the egg and milk and pour the mixture into the flour.
Mix the dough together, pulling it into a ball.
Knead for 3-4 minutes on a lightly floured surface.
Put the dough back in the mixing bowl, cover and leave in a warm place to rise for about an hour, until the dough has doubled.
Meanwhile, put the apricots in a small pan, cover with water, bring to a boil and then turn the heat down and simmer for 20 minutes.
Drain and chop the apricots into small pieces.
Crack open the cardamom pods and grind the seeds into a powder.
Stir that into the apricots with the jam.
When the dough has risen, pre-heat the oven to 220 C.
Punch the dough down, then roll into a rectangle about 40cm x 25cm.
Spread over the apricot mixture, spreading it as far out as and onto the edges.
Wet the top, long edge with water, then roll the dough from bottom to top into a long roll.
Press the wet edge to seal.
Cut into rolls, then place on a non-stick baking pan and leave in a warm place for 20-30 minutes.
Scatter the brown sugar over and bake for 12-15 minutes until risen and golden.
Melt the apricot jam in a small pan with 1-2 tbsp water.
When it is bubbling brush it over the top of the buns.
Cool slightly and serve.
12 buns

Norwegian “School Bread” has a lovely bright yellow centre reminiscent of the Sun, I like to make this at Yuletide, Oimelc or Spring Equinox

Skolebrød

1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten

Powder Sugar Glaze

1 cup sifted powdered sugar
2 tablespoons milk or water
1/2 teaspoon vanilla
coconut

Pastry Cream

3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract
3 tablespoons unsalted butter

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides.
Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible.
Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Makes 24 servings

optional fillings, vanilla pudding, french pastry cream

(Cardamom Coffee Cake)

2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
3/4 cup sugar
2 tsp cardamom seeds
3/4 cup milk, heated to lukewarm
1 cup butter or margarine, melted
1 egg

Topping:
1 teaspoon cinnamon
1 Tablespoon sugar
1 Tablespoon chopped or thinly sliced almonds

Preheat oven to 350°F.

Grease and lightly flour a 9x9 square cake pan. Shake out any excess flour.

Sift together the flour, salt and baking powder; set aside. Crush cardamom seeds (use a mortar and pestle or a rolling pin). If using pods, remove the white hull pieces.

Beat egg until fluffy. Blend in sugar and cardamom. Alternate adding lukewarm milk and the flour mixture, blending well. Add melted butter or margarine and beat batter until well blended. Pour batter into 9x9 cake pan.

Mix together the cinnamon and sugar. Sprinkle evenly on top of the cake in the pan. Sprinkle chopped or sliced almonds on top, pressing them into the batter very lightly.

Bake at 350°F for 35-45 minutes, until a toothpick inserted near the center comes out clean.

Cool slightly before cutting.

Tip: this recipe doubles well, making 2 9x9 cakes. Freeze one, then warm it up for later use.

Makes 1 9x9 coffee cake.

1 (.25 ounce) package active dry yeast
1 1/2 cups warm milk
1/3 cup butter, melted
4 cups whole wheat flour
1/2 cup sugar
2 teaspoons ground cardamom
1 egg, beaten

3 egg yolks
1/4 cup sugar
2 1/2 tablespoons cornstarch
1 cup milk
1 drop vanilla extract
3 tablespoons unsalted butter

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twenty four equal pieces and form into rounds. Place the rounds on to lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. Cool completely on wire racks.
To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan. Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly. Remove from the heat and whisk in the butter. Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold. Place the cooled pastry cream into a pastry bag and fill the buns with cream.

Makes 24 servings

optional fillings, vanilla pudding, french pastry cream

2 packages active dry yeast
1 C warm water, 105 degrees F to 115 degrees F
1/2 C melted butter
1/2 C sugar
3 slightly beaten eggs
1 tsp salt
1 tsp ground cardamom
4 to 4 1/2 C all-purpose flour
1/2 C softened butter
1/2 C sugar
1 T ground cinnamon
1 C blanched almonds, finely chopped (optional)

Glaze:
1 C powdered sugar
2 T hot coffee or milk
1/2 tsp almond extract

In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Stir in the 1/2 cup melted butter, 1/2 cup sugar, the eggs, salt, cardamom, and 4 cups flour until dough is smooth. Cover and refrigerate 2 to 24 hours.

Turn dough onto a floured board and roll out to make a 20 - 24 inch square. Spread with a thin layer of softened butter right to the edge. Mix 1/2 cup sugar and the cinnamon and sprinkle over the butter. Sprinkle the almonds over the cinnamon sugar. Roll up as for a jelly roll.

Grease a baking sheet and place the roll on the sheet, shaping it into a ring. Pinch ends together to close the circle. With scissors, cut almost through the ring at 1/2 inch intervals. Turn each piece so that the cut side is exposed. Let rise until almost doubled

SOURCE: The Great Scandinavian Baking Book

Bairín Breac or Barm Brack is served in Ireland on Oíche Shamhna or Hallowe’en which is celebrated the eve of the Celtic New Year holiday Samhain. It is custom to bake this fruitcake with a Ring-marriage or continued romance in your marriage, a Coin-a prosperous year, a Piece of Wood-travel, a bit of Cloth-poverty (all are wrapped separately in a bit of parchment paper and added before baking). Some include a thimble (spinsterhood) and a button (bachelorhood) as well.

1/2c. lukewarm milk
1 tsp sugar
1 tsp fresh yeast
2c. flour
1 tsp. mixed spice
pinch salt
1 egg
3 TB butter
2c. mixed fruits (currants, raisins, sultanas, candied peel)
2TB superfine sugar

In a small bowl, add sugar and yeast to milk and let sit 5 mins. or foamy. In a large bowl, sift in flour, superfine sugar and spice and rub in butter until crumbly and coarse. Make a well in the flour mixture and add the yeast mixture and the egg into the centre. Beat with a spoon for about 10 min until a good dough forms. Work the fruits and salt in by hand and kneaded well. Put into a warm, greased bowl covered well and allow to rise in a warm place for about an hour or until doubled in bulk.
Knead lightly and place into a lightly greased cake tin, cover lightly and allow a second rise of 30 minutes. Bake near the top of a 400* oven for 45 minutes. When done a glaze can be made from 2tsp of sugar dissolved into 3TB of boiling water which is then drizzled over the brack.