croissant recipe claire saffitz

Croissants are best within an hour or two of baking. (The steam released inside the oven will create an ideal proofing environment.). Set aside the butter. If it feels stiff or brittle, let sit at room temperature for a few minutes. Spread the bottom halves with half of the. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. The dough rolled out like a dream and there was a great final result. In this video, youll learn how to make four different types of croissants. This relative flexibility will help the butter roll out more easily, eventually resulting in lighter, taller croissants with defined layers. Its important that the dough stay as cold as possible throughout the process, so minimize opening and closing the fridge and freezer doors. url = 'https://www.tfrecipes.com' + '/details/' + str + '/'; How To Make Homemade Croissants | Claire Saffitz Recipe Clear your schedule and prepare your space Be sure to budget two days for this project, with most of the active work taking place on the first day. Its easy to undershoot. And your ingredients: Weigh all your ingredients for the dough (also called the dtrempe), especially the flour, water and milk. I tried to make that PERFECT CROISSANT recipe by CLAIRE SAFFITZ & NYT In a medium bowl, combine the butter and brown sugar, and beat. Ive attempted croissants twice previously, 5 claire saffitz croissants recipe. Claire Saffitz Makes Malted "Forever" Brownies | Dessert Person. Croissants plain or almond, or filled with chocolate or ham and cheese are all achievable at home. (Its OK if the shorter sides round a bit youre going to trim them.). 22. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically. Spring for the good butter European or European-style butters contain at least 82% butterfat by weight. Whisk in the almond extract, then add the flour, salt and toasted almond flour, and whisk until smooth and satiny. Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. You dont need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Set aside for 10 minutes. Andy Larsen: Heres where National Weather Service forecasts flooding, in the short term and the long term, Murray police officers were justified in their use of force against a 52-year-old man who died after arrest, Salt Lake County D.A. And your cuts clean: For the most defined croissants, use a wheel cutter (either a pastry wheel or a pizza cutter) when cutting your dough. Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. She is truly a wonderful teacher :) Reply Haunting_Way_816 Additional comment actions. Posted by By disposable plates for wedding bulk May 9, 2022 snagajob hardee's application 0 Shares. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. Pay attention to your yeast: Experienced bakers generally prefer to use fresh yeast sometimes called cake yeast or bakers yeast when making croissants, as its more reliable than active dry yeast. (Johnny Miller | The New York Times) Croissants are photographed in New York, March 9, 2021. Claire Saffitz Croissant Recipes Reddit - Dive into anything I used the recipe from Claire Saffitz 2020-10-21 6 ounces (170g) milk chocolate, coarsely chopped (1 cup) Preheat the oven and prepare the pan: Arrange an oven rack in the center position and preheat the oven to 350F. (Dont worry about the shape at this point.) You want the pains au chocolat to proof at 21 to 23 degrees. As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. As Claire Saffitz points out, " A woman . It slices cleanly, with minimal dragging or tearing. Youll want to keep the dough as cold as possible to prevent the yeast from producing gases during lamination, but not so cold that the butter becomes too hard to roll out smoothly between the layers. Two day process. Remove the hook and cover the bowl with a damp towel. Cut each strip in half crosswise, creating 10 rectangles. Claire Saffitz's Croissants. (Dont worry about the shape at this point.) Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). Makes 8-10 muffins | Adapted from Claire Saffitz. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. Repeat with the other side of the dough, leaving an -inch gap where the ends meet in the middle. Twenty-four hours before serving, start the dtrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Twenty-four hours before serving, start the dtrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. How to Make Croissants - The New York Times This is a "double turn," and it has now quadrupled the number of layers of butter inside the dough. Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Ingredients: 1/2 cup plus 2 tablespoons whole milk (5 oz / 142g) 5 1/3 cups bread flour (1 lb 8.4 oz / 693g), plus more for dusting, croissant recipe claire saffitz Call Us (905) 637-3777. funny christian slogans; starcraft 2 wings of liberty difficulty levels; proposal for greenhouse construction pdf. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically. Press gently so the layers adhere. Repeat with the remaining rectangles to make 8 triangles. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. In a small bowl, stir the yolk and heavy cream until streak-free. You want the croissants to proof at 70 to 75 degrees. Youre going to enclose the butter block in the dough and roll them out together. Youre going to enclose the butter block in the dough and roll them out together. in today's video, i explore the fine art of pastry making by attempting to make croissants!not just ANY croissants, though. How to make stunning croissants at home - The Salt Lake Tribune While applying it, take care to avoid coating the exposed layers on the cut sides of the dough, as this will fuse them together. If you dont have a wheel cutter, a sharp knife will suffice, or you can use a clean box cutter. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough. Claire Saffitzs step-by-step video on YouTube. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. Make a well in the flour and pour in the liquid. Now, fold the entire slab in half crosswise along the gap in the center. 6. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. function react(obj,id, value) { Agree, very into this. You should now have a rectangular packet of dough, called a book, thats four layers thick. Pull-Apart Sour Cream and Chive Rolls Recipe | Bon Apptit See more result 17 Visit site Video result for. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. 13. Homemade croissants using Claire Saffitz's NYT recipe! Know that the more times you make them, the better your croissants will turn out, but even a first attempt provided you follow the suggestions and principles outlined here will most likely produce a breathtaking, delicious result. And your ingredients Weigh all your ingredients for the dough (also called the dtrempe), especially the flour, water and milk. Make Perfect Croissants With Claire Saffitz | NYT Cooking. Claire Saffitz recipe. Post author By castironmeals; Post date July 7, 2022; Claire Saffitz's Croissants . Line an 8 8-inch pan with 2 sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side. Press question mark to learn the rest of the keyboard shortcuts. 15. Appleby). Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. A true . Repeat with the remaining rectangles to make 8 triangles. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed. url: url, Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. May. The parchment may tear. A pastry as miraculous as a croissant is, predictably, tricky to make at home. I Made. This is a simple turn, tripling the layers. Minimum center distance between pulleys / socioeconomic variables and their effect on travel / saffitz Apptit magazine, where she worked for five years in the bowl of a food,! When you gently shake the baking sheet, a proofed croissant will have a subtle wobble. Laminated dough isnt really my thing. Get the recipes:Croissants: https://nyti.ms/2RrNUnLPain au Chocolat: https://nyti.ms/2RuxP0AHam and Cheese Croissants: https://nyti.ms/3uwZcpqAlmond Croissan. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand. without realising, i ended up . Set aside for 10 minutes. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length. And lastly make sure the cookies aren't too cold before you bake. With a pastry as technical as croissants, some aspects of the process gauging the butter temperature, learning how much pressure to apply to the dough while rolling become easier with experience. Transfer the butter block to the refrigerator. The dough will start to spring back, but try to get it as close to those dimensions as possible. Remember to periodically lift the dough and make sure its not sticking to the surface, and try your best to maintain straight, parallel sides. She is currently the host of the series Gourmet Makes on the Bon Apptit YouTube channel, where she uses her classical pastry knowledge to reverse engineer popular snack foods and candy. In a small bowl, stir the yolk and heavy cream until streak-free. Deflate the dough with the heel of your hand. Wrap the book tightly in the reserved plastic. Lets make Croissants! Let the dough sit at room temperature for about 5 minutes. What might seem like a minor issue early on a lopsided butter block, for example can compound down the line, so attention to detail is important. Transfer the butter block to the refrigerator. If you have lots of egg drips on the baking sheet, wipe them off, since these could burn while baking. Claire's recipe am. (Johnny Miller | The New York Times) Various croissants are photographed in New York on March 9, 2021. Set the almond butter mixture aside. In this video, you'll learn how to make four different types of croissants. Chilling the croissants uncovered while the oven heats helps firm them up so its easier to apply the egg wash, and dries out the surface of the dough, leading to a well-developed exterior. level 2. Dust off any excess flour. Recipe. Place the croissants on the baking sheet, spacing evenly, and bake until the almonds are toasted and the frangipane is golden brown, 20 to 25 minutes. Almond Croissants Recipe - NYT Cooking | PDF | Baking | Teaspoon - Scribd Youre need the butter block and the detrempe to have similar textures before locking in and that occurs at different temps for both. Press gently so the dough adheres to itself. url = '/react.php?id='+id+'&value='+value; Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs. Provided by Claire Saffitz Categories breakfast, brunch, pastries, project Time 1h Yield 8 croissants Number Of Ingredients 11 Ingredients 1 cup/96 grams almond flour 1/2 cup/113 grams unsalted butter, at room temperature 1/2 cup/106 grams packed light Jun 16, 2021 - Explore Wanda Janiszewski's board "Claire Saffitz Recipes" on Pinterest. Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Previously, she was Senior Food Editor at Bon Apptit magazine, where she worked for five years in the test kitchen. teaspoon almond extract creamy, about 2 minutes. The butter should be chilled but able to bend without breaking. Make room in the refrigerator, as well as room in the freezer for the dough. Vanilla Sauce:. You just mix everything together. If the dough gets too soft while youre working, cover the triangles and freeze for a few minutes before resuming rolling. Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle thats exactly 16 inches long, then cut into four 4-by-14-inch rectangles. Marble & Walnut Wood Rotating Cake Stand $125. Claire Saffitz's Croissants - Cast Iron Meals Place the top halves over the bottom halves, then spread the remaining frangipane over the tops of the croissants. It can be easy to underproof your croissants. Make the frangipane: Place the almond flour in a medium skillet and set over medium heat. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. This is a "simple turn," tripling the layers. sltrib.com 1996-2023 The Salt Lake Tribune. Poking the dough, the normal test a baker would use, isnt an option because the risen dough is too delicate and will tear, disrupting the layers. (Most American butters top out at 82%.) Step 2. - Dining and Cooking . Use a spatula to make sure everything is well incorporated, scraping the bottom and sides of the bowl to get to those stubborn pockets of flour. Serves 8 Special equipment: 7-inch cake pan with 4-inch sides, plastic wrap, serrated knife Ingredients. str = $(this).attr('id'); Finally the chocolate goes in. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes. 5. 9. 3/4 cup plus 2 tablespoons/214 grams water, at room temperature. Press the butter gently into the dough and peel off the parchment paper. Set aside. If you can find it, King Arthur all-purpose flour is ideal for two reasons: It has a relatively high protein content of 11.7%, and it contains a small amount of malted barley flour, which professional bakers add to their croissant dough to produce a crispier, more flavorful exterior. sequence memory test world record. This is perfect for a weekend baking , Claire Saffitz is a freelance recipe developer and video host. This is a simple turn, tripling the layers. (If you have doubts, you may want to proof it: Warm 1/4 cup/120 grams of the total milk in the accompanying base recipe to about 105 degrees, then combine it in a small bowl with the 2 1/4 teaspoons/7 grams active dry yeast and stir until dissolved. Guy Fieri Tries an Incredible Chicken Tikka Masala | Diners, Drive-Ins and Dives. The goal is a level and straight-edged square of butter. (It will have doubled in size.) Getting to that point requires following a tight script, but many of the factors that determine success can be controlled in a home kitchen through some key techniques. If you like these crazy cooking videos, consider buying me a coffee :Dhttps://ko-fi.com/lauraisnotachef- - - - --Friends ~~ This week we are t. Print Recipe. The dough will start to spring back, but try to get it as close to those dimensions as possible. The best indicators are visual: The dough will be so filled with gases from the yeast that the layers along the cut sides will have separated, and the surfaces will be rounded and very puffed like little crescent-shaped Michelin men. i think ill get it by attempt 2 or 3 #croissants #croissantathome #homemadecroissants #bakewithcareph #bakingph # . Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). March 7, 2023. 2020-10-19 Mix the almond butter swirl: In a small bowl, stir together 3 tablespoons of the almond butter, 1 tablespoon of the sugar, and 1 teaspoon of the coconut oil until smooth. 5 Open the oven and stick your hand inside - it should be humid but not hot, as the water in the frying pan will have cooled. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Transfer the sheets to the oven and bake for 20 minutes. May 12, 2021 - Croissants. Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. the recipe for these croissants comes from claire saffitz's recent recipe boo Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Subscriber benefit: give recipes to anyone. Reattach the dough hook and turn the mixer on medium-low speed. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour. Pistachio croissant. Look for surfaces that are rounded and very puffed like little crescent-shaped Michelin men. Know that the more times you make them, the better your croissants will turn out, but even a first attempt provided you follow the suggestions and principles outlined here will most likely produce a breathtaking, delicious result. Leave a Private Note on this recipe and see it here. Its a skill that takes practice, so understand that you might have difficulty on your first several tries, but, as long as you follow the other principles outlined here, a little unevenness or misalignment wont ruin your croissants. 2 votes and 2 comments so far on Reddit. 559. cathycooking Cathy. As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Roll out the dough lengthwise along the seam into a 24-inch-long, -inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Find a recipe for croissants below. New York Times food writer Claire Saffitz is here to be your pandemic baking fairy godmother. Of all the butters I tested, I liked Kerrygold the best because it maintains a waxy, malleable texture even when cold, so the butter block resists cracking and splitting apart inside the dough during rolling. Fold into thirds. While applying it, take care to avoid coating the exposed layers on the cut sides of the dough, as this will fuse them together. Make room in the refrigerator, as well as room in the freezer for the dough. Make the syrup: In a small saucepan, combine the sugar, rum and 1/3 cup/80 milliliters water in a small saucepan and heat over medium, stirring just until the sugar dissolves. What might seem like a minor issue early on a lopsided butter block, for example can compound down the line, so attention to detail is important. (It will have doubled in size.) Resist the urge to touch or poke the croissants as they proof: Theyre very delicate. . Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. rules, Utes seeing transfer portals impact on college gymnastics. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Using a pastry brush, gently brush the smooth surfaces of each . Hello friends! The specific ratio of liquid to flour in the accompanying base recipe, called the hydration, produces a dough thats the right texture for croissants soft enough to roll out by hand, yet firm enough to keep the butter enclosed. The specific ratio of liquid to flour in the accompanying base recipe, called the hydration, produces a dough thats the right texture for croissants soft enough to roll out by hand, yet firm enough to keep the butter enclosed. 40g honey; 260g bread flour; 35g whole wheat flour (spelt or einkorn work beautifully too!) All it requires is some focus, and a little bit of patience. If you dont have a wheel cutter, a sharp knife will suffice, or you can use a clean box cutter. (Don't worry about the shape at this point.) 2021-01-24 now, for my first attempt at proper puff pastry, maybe this recipe was a bit ambitious. Dust any flour off the dough's surface. Croissants - Joshua Weissman 17. With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface. Create a well in the center, and pour in the water and milk. now, for my first attempt at proper puff pastry, maybe this recipe was a bit ambitious. It should not be considered a substitute for a professional nutritionists advice. Keep wrapped airtight at room temperature. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Sprinkle the sliced almonds over top, dividing evenly. Create a well in the center, and pour in the water and milk. Space them evenly on the baking sheets, four per sheet. Mix the almond butter swirl: In a small bowl, stir together 3 tablespoons of the almond butter, 1 tablespoon of the sugar, and 1 teaspoon of the coconut oil until smooth. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface. Posted by 2 days ago. 2021-04-09 Remove the skillet from the oven and heat to 375 degrees. Make Perfect Croissants With Claire Saffitz | NYT Cooking Its a skill that takes practice, so understand that you might have difficulty on your first several tries, but, as long as you follow the other principles outlined here, a little unevenness or misalignment wont ruin your croissants. 10. Home bakers, however, must complete these tasks by hand, making it harder, slower and much more variable. Place the baking sheets inside the oven and let the croissants proof until theyre about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. If it is thicker than about 1 1/2 inches, or if its lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Claire Saffitz gives her step-by-step recipe to making Double Apple Crumble Cake, the perfect introduction to her Dessert Person cookbook. Keep your edges sharp One of the most important factors in making bakery-quality croissants at home is also the trickiest: maintaining the doughs squared-off edges and straight sides throughout the lamination process. Use a pastry brush to soak the cut sides of the croissant halves liberally with the rum syrup. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal. Switch to a whisk and whisk in the eggs, one at a time, until incorporated. Then, top with ounce (2 tablespoons) of the cheese. Set the almond butter mixture aside. This relative flexibility will help the butter roll out more easily, eventually resulting in lighter, taller croissants with defined layers. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. There arent any notes yet. Certainly, even if you encounter some hiccups along the way. Remove from the oven and let cool completely on the baking sheets. I Attempted to Make Claire Saffitz's Perfect CROISSANTS 16. Space them evenly on the baking sheets, four per sheet. Pain au Chocolat Recipe - NYT Cooking You should now have a rectangular packet of dough, called a "book," that's four layers thick. Not in the least. 2021-05-07 Get the recipes:Croissants: https://nyti.ms/2RrNUnLPain au Chocolat: https://nyti.ms/2RuxP0AHam and Cheese Croissants: https://nyti.ms/3uwZcpqAlmond Croissan How to make Smoked Standing Rib Roast? Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Recipes: Croissants | Pain au Chocolat | Ham and Cheese Croissants | Almond Croissants. I tried the recipe out 4 days later to make sure it wasnt a fluke and the croissants came out the same! You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two. Remove the butter from the refrigerator and the dough from the freezer. All rights reserved. Transfer the sheets to the oven and bake for 20 minutes. Your dough cold : How well you control fermentation also largely determines your success. Serve warm or at room temperature. Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. You want the croissants to proof at 70 to 75 degrees. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant -inch-thick layer, fusing the sticks and making it pliable. (adsbygoogle = window.adsbygoogle || []).push({}); Categories breakfast, brunch, pastries, project. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. Ham and Cheese Croissants Recipe - NYT Cooking Its easy to undershoot. Look for proof: Sufficiently proofing croissants so they achieve maximum lightness takes patience and practice. Chilling the croissants uncovered while the oven heats helps firm them up so its easier to apply the egg wash, and dries out the surface of the dough, leading to a well-developed exterior. Very thoroughly dust off any excess flour with a pastry brush. Make Perfect Croissants With Claire Saffitz | NYT Cooking. (The steam released inside the oven will create an ideal proofing environment.). I used Claire Saffitz recipe for NYT Cooking #clairesaffitz #croissants #croissanttok #bakingtiktok #feedfeed". Sharp corners and straight sides help the dough align with itself as its folded during each turn, ensuring the croissants have the same number of layers and are a similar size. As a subscriber, you have 10 gift articles to give each month. For best results, youll want to weigh all your ingredients for the dough. In a small bowl, stir the yolk and heavy cream until streak-free. 40g honey; 260g bread flour; 35g whole wheat flour (spelt or einkorn work beautifully too!) Subscribe now for full access. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cardamom. Set aside the butter. Share this: Click to share on Twitter (Opens in new window) Click to share on Facebook (Opens in new window) Click to share on Pinterest (Opens in new window) Click 2022-02-09 Pour the batter into the prepared pan and use an offset spatula to smooth the top.

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