A Dutch baby. It's a classic recipe.
A light and fluffy pancake baked in the oven, perfect for brunch.
This recipe is a showstopper.
And guess what? It's just five ingredients to make.
And today is a very special day because I'm giving you a look
inside my brand new cookbook, Bigger Bolder Baking Every Day
which is available for preorder right now.
This is one of my favorite recipes I absolutely adore, and I think you will,
too. Let's get started.
So this Dutch baby recipe can be found in the chapter of my book
called Weekend Brunch Treats - full of Amazing Brunch Recipes.
Now, as an exclusive to you guys watching right now, I put the written recipe
in the description box below this video and a link to preorder my book.
The first thing we want to do
is to turn on our oven and then we're gonna
head over to the stovetop and make our strawberry compote.
Preheat the oven to 425 degrees Fahrenheit or 220 degrees Celsius.
At this time, you also want to put in a ten inch oven safe pan
or a cast iron skillet that that warm up while your oven is preheating.
To make our compote
we're going to start out in a heavy bottomed saucepan over medium low heat.
Into the saucepan, we're going to add three and a half cups of fresh
strawberries, two tablespoons of water, two teaspoons of fresh lemon juice
and a quarter cup of sugar.
Now, let this come to a simmer for around 3 to 4 minutes
until your strawberries soften and your sauce thickened slightly.
Okay. Great.
This looks perfect.
I'm going to set it over to the side, let a cool down completely.
Then I'm going to head over here and make our Dutch baby batter.
So for the batter in a nice big bowl,
we're going to add in three eggs.
I like my eggs to be at room temperature because they just blend up so much better.
Tips just like this one are all the way to throughout
Bigger Bolder Baking Every Day
I even have a section that's frequently asked questions
that will just help you as a bald baker as you advance your skills.
Now into our eggs.
We are going to add our milk.
This is half a cup of whole milk.
We want whole milk because that's extra flavor
and then just whisk these ingredients together.
When that's combined,
we are going to add in half a cup of all purpose flour,
also known as plain flour,
around two tablespoons of melted butter.
We're going to save a little bit
in here to put into our dish in the oven.
And then, as always, a little coarse or teaspoon of salt,
because this is a plain batter and it needs salt just to bring extra flavor.
And then with a whisk by hand,
we're just going to whisk it together until it's a nice, smooth batter.
I want to tell you the inspiration behind my new cookbook,
Bigger Bolder Baking Every Day
Throughout the week, there are so many different reasons
to get into the kitchen and bake. We have different occasions.
We have different get togethers.
In my book, it's broken down
into chapters of those different times where we want to make something special.
There are weekend brunch treats, we have mid-week family favorites,
Friday night desserts,
and then there's breakfasts in minutes for those times early in the week
when you just want scones or a quick bread or something to whip up
I really try to encapsulate all of that in the one
book, 125 recipes, eight chapters
chock a block full of baking knowledge and awesome new recipes.
I feel like over the last few years, since cookbook number one,
my big and bold style has definitely elevated and grown.
And that's what you see in this second cookbook, Bigger Bolder Baking Every Day
There's a lot more yeasted doughs sophisticated recipes,
but still accessible few ingredients and also less than ten steps.
There you go.
That's how easy it is to make a Dutch baby batter.
Now let's head over to the oven and I'm going to show you what our next step is.
Carefully pull
out the rack with a skillet on it and add in your remaining melted butter.
Brush it around to coat the pan,
then pour in your batter
and then quickly close up the oven.
Bake your Dutch baby at 425 degrees Fahrenheit are 220 degrees Celsius for around
20 minutes or so until Golden Brown the Dutch baby loves are really hot
oven.
Wow. Look at that.
Without a doubt, this is a spectacle.
Just as it comes out of the oven, it's going to pop up really lovely.
It's nice and light.
If you touch it.
It's almost like a crepe and a pop over.
Really beautiful.
And then let it cool down a minute before we top it with all of our yummy things.
We let it cool down slightly.
I'm going to pile on my strawberry compote and include that lovely sauce too.
To add a nice richness and also a contrast of color,
we're going to do a big dollop of whipped cream and that last
but not least, a very generous dusting of powdered sugar.
I mean,
how can something so simple be so delicious?
Five ingredients in no time at all.
Every time I eat this, it reminds me of how something so simple can be so amazing.
Just goes to show you recipes do not have to be complicated.
They do not have to have a lot of steps or ingredients to be absolutely amazing.
Now, if you like this recipe, you are going to love
Bigger Bolder Baking Every Day
125 recipes just like this one.
There's a link in the description box below preorder today.
You will not be sorry.