Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 2 tablespoons heavy cream
- 2 cups caramel sauce
Special Equipment Needed:
- Stand mixer
- Pastry bag
- Piping tip
- Baking sheet
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing until fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
7. Add the milk and mix until combined.
8. Transfer the dough to a pastry bag fitted with a large round tip.
9. Pipe the dough onto a baking sheet in circles about 2 inches in diameter.
10. Bake for 15 minutes, or until golden brown.
11. Let cool completely.
12. Once cooled, pipe a circle of caramel sauce into the center of each cookie.
13. Drizzle with heavy cream and let set.
Time:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: Makes about 24 cookies
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 29 g
Protein: 3 g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with vegan butter.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Whole milk can be substituted with almond milk or oat milk.
- Heavy cream can be substituted with coconut cream.
- Caramel sauce can be substituted with chocolate sauce or peanut butter.
Variations:
- Add 1/2 cup of chopped nuts to the dough for a crunchy texture.
- Add 1/2 cup of dried fruit to the dough for a sweet and chewy texture.
- Add 1/2 cup of mini chocolate chips to the dough for a chocolaty flavor.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming together with the sugar.
- Chill the dough for 30 minutes before piping to make it easier to work with.
- Use a pastry bag fitted with a large round tip for best results.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in a preheated 350°F oven for 5 minutes.
Presentation Ideas:
Serve the Caramel-Filled Bossche Bol on a platter with fresh fruit and a drizzle of caramel sauce.
Garnishes:
Garnish with fresh fruit and a sprinkle of powdered sugar.
Pairings:
Pair with a cup of coffee or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh fruit or a scoop of ice cream.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the cookies are too dry, add a little more milk.
Food Safety Advice:
Keep the Caramel-Filled Bossche Bol stored in an airtight container in a cool, dry place.
Food History:
The Bossche Bol is a traditional Dutch pastry that originated in the city of 's-Hertogenbosch in the Netherlands. It is a round pastry filled with a creamy custard and topped with a layer of caramel.
Flavor Profiles:
The Caramel-Filled Bossche Bol has a sweet and creamy flavor with notes of caramel.
Serving Suggestions:
Serve the Caramel-Filled Bossche Bol as a dessert or snack.
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Region: Dutch