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Recipes with soft unsalted butter

4 recipes that use soft unsalted butter, with photos, step-by-step instructions and cook times. The quickest, Escargots de Bourgogne, takes 35 minutes. It is most often cooked with caster sugar, dark chocolate and egg.

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Baumkuchen

Baumkuchen is the king of German cakes, and the little town of Salzwedel in Saxony-Anhalt has baked it on a turning spit over an open flame for two centuries; in December, Baumkuchenspitzen, chocolate-dipped triangles of it, fill the shelves before Christmas. Without a spit you can build it at home in a tin under the grill, one thin layer at a time, and each slice shows the golden rings of a tree. The mistake people make is spreading the batter too thickly, which gives fewer, stodgy layers that cook unevenly; aim for 2 tablespoons at a time. Chef's tip: stand by the oven; each layer turns from pale to burnt within a minute once it browns.

110 minGermanBaking
by KrazyBadal 0 views

Escargots de Bourgogne

Burgundy snails in green garlic butter are the festive starter of the Côte-d'Or, eaten at Christmas and New Year all over France and in Paris brasseries year round, served by the dozen in dimpled dishes. The snails themselves taste mild and earthy and have a pleasantly firm bite; the real attraction is the sizzling butter packed with garlic, shallot and parsley, mopped up with bread. Live snails need days of preparation, so this recipe uses ready-prepared tinned or jarred snails, with clean shells or snail dishes bought separately. Chef's tip: make the butter a day ahead so the garlic flavour deepens, and pack the shells well so the butter seals the snail in.

35 minFrenchSnacks & StartersGluten free
by KrazyBadal 0 views

Chocolate babka

Babka grew from the sweet yeasted breads of Polish and Ukrainian Jewish kitchens, and Tel Aviv and New York bakeries turned it into today's showpiece: a rich, buttery dough rolled around dark chocolate, cut open lengthways and twisted so the layers show, then soaked in syrup as it leaves the oven. Israelis buy it for Shabbat afternoon coffee, and a slice keeps its gooey layers for days. It takes time but little skill: an overnight chill makes the soft dough easy to roll. Chef's tip: chill the dough overnight; cold, firm dough rolls thin and twists cleanly instead of smearing the chocolate.

240 minIsraeliBaking
by KrazyBadal 0 views

Dobos torta

Dobos torta was created in Budapest in 1885 by the confectioner József C. Dobos, and it is still the cake Hungarians order in old coffee houses on Andrássy Avenue and bake for name days and big birthdays. Six thin sponge layers are stacked with a rich chocolate buttercream, and the top layer is glazed with hard amber caramel, cut into wedges and set at an angle like a fan. It is a project cake, but each stage is simple and the finished torte keeps for days. Chef's tip: mark the caramel into wedges with an oiled knife within the first minute; once it sets, it shatters instead of cutting.

150 minHungarianBaking
by KrazyBadal 0 views

Goes well with soft unsalted butter