RAGGIO TRICOLOR YOGURT CAKE

Posted in Cake by sallybr

This cake is made with a special silicone pan from Silikomart, called Raggio. For some reason, I am always a bit insecure to try a recipe unless I see it made in that exact pan, so when I found this version years ago, I was thrilled. Promptly saved it in my files. Took me a while, but here I am to share the outcome. It is a bit sad that Barbara, the Polish-Italian food blogger behind it, does not seem to be publishing new recipes anymore, but if you want to pay her a visit and see the wonderful bakes she shared in the past, click here.

RAGGIO TRICOLOR YOGURT CAKE
(sightly modified from FoodOhFood)

450 g flour
2 tsp of baking powder
1 pinch of salt
220 g of soft butter
450 g white sugar
125 g strawberry yogurt
1 tsp of vanilla extract
5 eggs at room temperature
120 ml buttermilk

for the dark batter:
2 + 1/2 tbsp of unsweetened cocoa powder
2 + 1/2 tbsp of milk

for the red batter:
1 tbsp of milk
1 tbsp of cocoa
1 tsp strawberry emulsion (optional, I used this one)
red food dye

Powdered sugar, for dusting (optional)

In a KitchenAid type mixer, whisk soft butter along with sugar for 4-5 minutes or until it becomes light and fluffy. Add yogurt and whip again. Then gradually add eggs and finally vanilla extract. Sift flour, baking powder and salt into a second bowl.
Now, gradually add buttermilk and dry ingredients into the mixture with the eggs. Do it in 3 or 4 times, always whipping at low speed until all the ingredients are well blended.

Weigh the batter and divide it into three equal parts. For the chocolate part, take a cup or a small bowl and mix a tablespoon of light mixture with 2 and a half tablespoons of milk and 2 and a half tablespoons of unsweetened cocoa powder. Add this color to the first third of the batter and stir in gently.

For the red color, mix a generous tablespoon of the light mixture with 1 tablespoon of milk, 1 teaspoon of unsweetened cocoa powder, the strawberry emulsion (if using) and just enough of the red food dye. The teaspoon of cocoa is used to darken the red color. Add the prepared mix to the second third of the batter and stir in.

To give a desired tricolor effect, place the mould so that it remains slightly inclined. Add several spoonfuls of the red batter into the mould. Add some of the dark mixture to the bottom of the red color and some of the light mixture to the top. Fill the mold almost to the brim, alternating the colors, then place it on the flat surface and add a few more layers of colored batter. Fill the mould to about three quarters in hight. You will have leftover batter, that you can use to make cupcakes.

Bake at 350F for 50 – 60 minutes for the Raggio cake and 25 minutes for cupcakes. Or bake until a toothpick inserted into the cake comes out clean. Once removed from the oven, let them cool completely before removing from the mould.

Serve with a light dust of powdered sugar, if so desired.

ENJOY!

to print the recipe, click here

Comments: I confess intricate silicone pans intimidate me. Bundt pans are always a little stressful to un-mold, but silicone pans are like Bundts on steroids. The secret is to allow the cake to cool for a long time before releasing from the pan. Some people like to even stick it in the freezer for 30 minutes after cooling just to make sure. But when that cake comes out perfect, it’s the most amazing thrill…

This cake is super simple to make, and smells amazing as it bakes. I donated it whole, so apologies for not showing it cut. It is a small price to pay when you don’t eat your own concoctions…

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4Jul2026

HAPPY 4TH OF JULY!

Posted in Breads by sallybr

I’ve baked quite a few 4th of July inspired goodies in the past couple of weeks, but the only new recipe is the one I share today. Quite excited about this sourdough, not for the design, which is quite simple and easy, but for the formula: 2 egg yolks were added to the dough right at the beginning stage. I follow the bulk fermentation by removing a small amount of dough to a glass vial, and was amazed at the way it rose like a rocket. It doubled in size in 5 hours, which is definitely a first for me. Normally it takes 7 to 8 hours to get to that point.

DOUBLE-EGG YOLK SOURDOUGH BREAD
(from The Bewitching Kitchen)

475g white bread flour
25g spelt flour
70g sourdough starter at 80% hydration (you can use 100% if you prefer)
350g water
10g salt
2 egg yolks

for rubbing on surface:
red yeast powder (I used this product)
to paint:
blue luster powder + vodka
star shape cut from parchment or regular paper

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oiled bowl and do a bulk fermentation with 4 to 5 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. The inclusion of egg yolks will considerably speed up the process.

Once bulk fermentation is over, shape the dough as a boule and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, place the piece of paper shaped as a star on top of the shaped dough, wetting it just lightly to make it glue to the surface. Sprinkle red yeast powder all over, rubbing it gently. Remove the paper, and paint that area with blue luster powder. Score with a sharp razor blade in any pattern you like.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: The dough is particularly smooth and nice to work with. I still cannot quite get over how much faster it rose during bulk fermentation. The temperature in our house does not change much during the year, thanks to air-conditioning and a bread proofing box for the winter months. The crumb has a slightly yellow hint, and the taste is a tad richer than your regular sourdough bread. I really liked it a lot, and so did the husband. If you are into sourdough baking, consider playing with this recipe.

I was ready to re-paint the bread once it was out of the oven, but much to my delight, the luster powder kept its intensity throughout the baking process! How cool is that?

I close this post with a few more bakes made to celebrate the 4th. Crinkle Sugar Cookies, Chocolate-Covered Oreos, Decorated Sugar Cookies and Red Velvet Cupcakes.

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28Jun2026

PAPRIKA SOURDOUGH

Posted in Breads by sallybr

For this super simple sourdough formula, I wanted the outside to give a hint of what’s inside, so I dusted the dough with red yeast powder before scoring it with a combination of razor blade and scissors. I really like the look, and it tasted wonderful!

PAPRIKA SOURDOUGH
(from The Bewitching Kitchen)

375g white bread flour
25g spelt flour
70g sourdough starter at 80% hydration (you can use 100% if you prefer)
285g water
8g salt
1 to 2 tsps paprika

for rubbing on surface:
red yeast powder (I used this product)

Mix all ingredients in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

After the last folding cycle, keep an eye on the fermentation using the small vial. Ideally you want to let the dough ferment until it is double in size. Depending on the day, temperature of your kitchen, it might take 8 hours or more.

Once bulk fermentation is over, shape the dough as a boule and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle red yeast powder all over, rubbing it gently. Score with a sharp razor blade making a grid, and cut the edges with small scissors.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: I love the red yeast powder because it does not fade much during baking, even if you generate steam by keeping the lid closed in the beginning of the bake. Plus, the color is exactly that of paprika, which is what I was hoping for.

My original plan was to add a little oat flake at the center of each square, but after adding the first three, I lost my Zen. Removed those and said to myself “maybe next time”…..

You cannot quite tell it has paprika, but it gets this sightly more complex flavor, plus the soft hint of color in the crumb makes is special. A lovely loaf, highly praised by the husband!

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24May2026

ONE DOUGH, THREE OUTCOMES

Posted in Breads by sallybr

For some odd reason, we’ve been going through sourdough eating at a fast pace. I used my default recipe two days in a row, first being a regular boule with an attempt of flowery design that had so much enthusiasm in the oven that it exploded through the petals, but I am not one to complain about excessive oven spring…

Next day, I went a bit crazy and did something totally different. I shaped the dough as a batard, and placed it in the fridge overnight. Next day, I divided it lengthwise in half, and used the first portion to bake a baguette-ish creature (not quite as thin), and divided the remaining half in 7 pieces to bake as small boules in a muffin tin. You can watch a short video of my first attempt to do this technique, which had a few issues, but nothing too serious. Halfway through the video, the important stuff got a bit off-center, but I caught in time to re-adjust for the final scoring. Apologies, I am a true newbie at this. Also, if the closed captions are showing and annoying you, I do not know now how to get rid of them. Will have to investigate that for future videos.

Apart from the problems handling the dough, I loved the method, and intend to do it again and again, The little boules are adorable and two of them were almost immediately consumed by the husband with a bit of jam.

As to the recipe, essentially any formula will work. I used 475g white bread flour and 25g whole-wheat, with my usual method that you can find here. I have incorporated following the fermentation by removing a small portion of the dough to a little jar, which gives me extra confidence in the bulk fermentation step. I leave it fermenting at room temperature until almost doubled in volume, then shape and place in the fridge overnight.

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22Apr2026

THREE TAKES FOR SOURDOUGH

Posted in Breads by sallybr

Two focus on their looks, using a very basic formula I love. The third one focuses on flavor, mixing cranberries and pecans for a truly special loaf of bread that is sure to please you…

For the Red Striped and the Lace Decorated Loaves, I used this basic recipe.

CRANBERRY-PECAN SOURDOUGH
(from The Bewitching Kitchen)

450g bread flour
50g whole wheat flour
75g sourdough starter (stiff or 100% hydration)
10g salt
360g water
75g pecans, finely cut
60g dried cranberries
tapioca flour for scoring (optional)

Mix all ingredients (except the nuts and cranberries) in the bowl of a KitchenAid type mixer fitted with the dough hook. Knead gently for about 4 minutes (first or second speed maximum).

Transfer dough to a lightly oil bowl and do a bulk fermentation with 4 folds made 45 minutes apart. Before you start the fermentation , remove a very small amount of dough to a small glass container (like those that hold spices), and mark where the level of the dough is with a permanent marker. Keep that at room temperature to monitor fermentation.

On the second folding cycle, open the dough slightly over the countertop and spread the cranberries and nuts all over it. Gently fold it al in. Don’t worry about working the dough too much, it will be ok during the next two folding cycles.

Once bulk fermentation is over, shape the dough as a batard and place in a banneton. Move it to the fridge, covered, and leave it there overnight.

Next day, freeze the dough for 30 minutes in the banetton, to make it easier to score later. Invert the dough on a paper liner, sprinkle tapioca flour all over, rubbing it gently. Score with a sharp razor blade.

Bake in a Dutch oven with the lid on at 450F for 30 minutes, open and allow the bread to brown for a further 15 minutes.

Cool completely over a rack before slicing.

ENJOY!

to print the recipe, click here

Comments: Nine out of ten times my sourdough is very simple, no additions, just the basics. But every once in a while it is nice to change things a bit. This combination is heavenly. A bit of Roquefort on this baby and you are transported to a park in Paris – I am thinking Jardin du Luxembourg – sitting on the most perfect lawn, people watching and day dreaming. We will always have Paris…..

RED STRIPED SOURDOUGH

This was super simple and turned out just the way I expected. I used a stencil and Red Yeast powder (available here). Then it is just a matter of making one deep score in the center, and baking…

LACE DECORATED LOAF

I need more practice with this technique, although I think a lot has to do with the thickness of the lace used. Some fabrics might work better than others. Still, it is a fun method to play with, just grab your lace, place on the surface of the loaf, add flour and gently lift the lace. Add a few scores around, and bake.