Summer Camp Recipes
MONDAY: Braided Breads
Challah: yields 2 loaves
Ingredients:
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10 grams or 1 tbsp active dry yeast
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50 grams or ¼ cup of granulated sugar
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180 grams or ¾ cup of tepid water
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50 grams or ¼ cup vegetable oil
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3 eggs
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½ tablespoon salt
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560 grams or 3 ½ cups of bread flour (plus a little extra for dusting)
Filling & Topping:
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37g/75 grams or ⅓ cup brown sugar
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32.5g/65 grams or 6 ½ tablespoons All-purpose flour
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35g/70 grams or 4 ½ tablespoons Butter
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35g/70 grams or ¾ cup of Quick cooking oats/rolled oats
Method:
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Add yeast to warm water. The temperature of your water is key to your bread's success, this is because Yeast is a living organism known as a fungus. Fungus needs moisture and warmth to grow, this is why we bloom the yeast in warm water as part of its activation process. Essentially, the water is “waking up” the yeast. If the water is too hot, there is a risk of killing your yeast.
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While the yeast is blooming, get the rest of your ingredients together.
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Combine all dry ingredients in a bowl.
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Make a hole in the center of your flour (like you do with pasta making) and all wet ingredients. Oil, Eggs, and frosty yeast water
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Scramble eggs with a fork into the liquid mixture, then slowly begin to incorporate dry ingredients. Once the dough looks like it has come together, turn it out onto your counter and knead. Knead until the dough is smooth on the outside. When you press the kneaded dough lightly, it will spring back.
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Place the dough ball on a lightly greased baking sheet.
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Use our oven as a proofing chamber for doughs to grow (15-20 mins). While the dough is growing, clean the workspace and make your filling recipe.
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Filling: Using your hands, combine all the ingredients together by rubbing the butter into the dry ingredients until you get a crumble-like consistency, set aside.
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After the dough has proofed, punch the dough down and divide into 2.
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Challah Bread: Braid Challah according to the demo in class.
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Next, Babka: Roll out the babka dough into a rectangle. Add filling and then some crumble topping before rolling up the dough into a log swirl. Cut the log in half, exposing the filling inside, and twist to make a Babka design. Add the remaining crumble to the top of the Babka
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Allow dough to proof for a second time, until the loaves are doubled in size, 3-5 hrs depending on the temperature.
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Bake the loaves at 375℉, 20-25 minutes. Egg wash Challah before it goes into the oven.
TUESDAY: Cookies
Chewy Compost Cookies
Yield: Single Batch
Ingredients:
- 100g granulated sugar
- 165g brown sugar
- 1g salt
- 115g unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 155g AP Flour
- ½ tsp Baking soda
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Assortment of toppings like: Oreo crumbs, sprinkles, pretzels, marshmallows, Skor pieces, fruit loops, etc.
Method:
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In a large bowl, whisk together both sugars, salt, and butter until a paste forms with no lumps.
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Whisk in egg and vanilla, beating until ribbons fall off the whisk and remain for a short while before falling back into the mixture
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Sift in flour and baking soda, then fold the mixture with a spatula until combined (be careful not to overmix)
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Fold in toppings, then chill the dough for at least 30 minutes
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Preheat the oven to 350˚F. Line a baking sheet with parchment paper
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Scoop cookie dough with an ice cream scoop, leaving at least 4” between cookies
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Bake 12-15 minutes. Let cool completely before picking up.
WEDNESDAY: Vanilla Cake Baking Day
Yield: 1 x 6-inch circular cake pan
Ingredients:
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130g AP Flour
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5g baking powder
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¼ tsp salt
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1 egg, eggs at room temperature
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80g oil
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100g granulated sugar
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¼ tsp vanilla extract
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100ml milk, room temperature
Method:
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Using the cake pan, trace the bottom onto parchment. Cut out the circle and place it at the bottom of the pan, and use cooking spray or butter to grease the sides of the pan
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Preheat oven to 350˚F
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In a medium bowl, combine the flour, salt, and baking powder.
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In a large bowl, combine the oil and sugar and whisk till well combined. Then, whisk in the egg and vanilla
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Now, slowly fold in the flour and milk, alternating between the two until just combined. Do not overmix.
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Pour into prepared cake pans, then bake for 20-25 minutes until a toothpick inserted comes out clean.
THURSDAY: Lamingtons
Yield: 12 Lamingtons
Ingredients:
For the Sponge Layer
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130g AP Flour
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5g baking powder
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¼ tsp salt
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1 egg, eggs at room temperature
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80g oil
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100g granulated sugar
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¼ tsp vanilla extract
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100ml milk, room temperature
For the Chocolate Icing
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2 cups or 280g icing sugar
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11g cocoa powder
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½ tbsp unsalted butter
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75ml boiling water
Method:
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FOR THE SPONGE: Using the cake pan, trace the bottom onto parchment. Cut out the circle and place it at the bottom of the pan, and use cooking spray or butter to grease the sides of the pan
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Preheat oven to 350˚F
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In a medium bowl, combine the flour, salt, and baking powder.
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In a large bowl, combine the oil and sugar and whisk till well combined. Then, whisk in the egg and vanilla
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Now, slowly fold in the flour and milk, alternating between the two until just combined. Do not overmix.
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Pour into prepared cake pans, then bake for 20-25 minutes until a toothpick inserted comes out clean.
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FOR THE ICING: In a heat-safe bowl, combine the sugar, cocoa powder, and butter. Slowly add in the boiling water and continuously whisk until combined into a syrupy consistency.
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ASSEMBLY: - Slice the cake layer into diamond shapes.
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Using two forks, gently drop the cake slice into the chocolate icing, and move the cake around to coat.
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Carefully lift the coated slice and place it into a bowl with shredded coconut or sprinkles and shake around till nicely coated.
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Lay the finished lamingtons onto a parchment-lined tray or box to set.
FRIDAY: Rainbow Cake/Surfer’s Paradise Cake + Bake sale
