“Wet sand after I
add the liquid?” “Pinch and press the
butter into the flour until The mixture resembles
coarse sand.” “This looks nothing like sand. Maybe I hadn’t been to
the beach in a while. I’m going to change that.” [MUSIC PLAYING] “Hi. I’m Melissa Clark. I’m a food columnist and
reporter for ‘The New York Times’ and NYT Cooking. And I’m here in the beautiful
NYT Cooking studio kitchen To make something
really delicious. O.K., I’ll tell you. I’m making a giant jam bun. Don’t you love
the sound of that? Giant jam bun. It just sounds so inviting. So what’s a giant jam bun? I’m in this jam
situation in my house. I have too many jams. In fact, I have an entire
half a shelf of my fridge Devoted to jam. This is the jam shelf. So I came up with
a bunch of recipes That revolved around using up
the excess jam in my fridge. That’s what happens when
you have a jam obsession.” “You were in a jam.” “Oh my god. I was in a jam. I was in a jam jam. [LAUGHS]: The image in
my head was a pinwheel, And I think it came
from this recipe From Erin Gardner for a
pinwheel-type cinnamon scone.
And I thought,
all right, well, Let me do that, except
instead of cinnamon sugar In the middle, I
want to do jam. And then I want to
put an icing on it. I want to make the
dough a little softer, A little cakier. And giant jam bun was born.” [MUSIC PLAYING] “So first thing we’re going
to do is make the dough, And then we’re going
to make the filling. And then the icing
comes after it’s baked. So step 1, make the dough. Scone doughs are
a piece of cake. They’re really easy. They’re a piece of scone. They’re so easy because you
can just do it in a bowl with Your fingers, kind
of like a pie crust, Except lower stakes. If you overwork that
butter into your scone, It’s going to be fine. A little bit of sugar — you
don’t need a lot of sugar, Especially because we’re
putting an icing on it later. You don’t want to go crazy. Cinnamon. Of course salt
and baking powder. And a good way to know if
you’ve mixed this enough is The cinnamon should be — it
should turn the whole thing Kind of beige-ish. You shouldn’t see little
specks of brown cinnamon. All my ingredients
are nicely mixed in. Cubed cold butter — you
really want to start out with Your butter being cold because
you’re going to smush it with Your fingers. You have very clean hands.
So start out with it cold,
so it doesn’t get too melty. I love this. I seriously love — This, to me, is just
the best part of baking. It’s like a kid thing,
I guess, very tactile. Smush. If you have kids who like to
stick their hands in things Like butter and flour and
sugar, call them over. Get them working. I’m just taking
these butter cubes. I’m making sure they’re
coated with flour, And then you just take
it between your fingers, And you just smush, and
you’re flattening it out. And then as you
flatten them all, They start to break apart. You see how you can see
the big pieces of butter And the flour. You want it to look a
little more homogeneous, A little more like — it
should look like flour-covered Corn flakes. So that sort of looks like
flour-covered corn flakes, Right? You see how everything’s
flat and flaky? I’m going to make
a little well. And this is just heavy cream. I have done this recipe
with other dairy products. I’ve done it with
yogurt, like thin yogurt. I’ve done it with buttermilk. I really like the cream. Surprise, surprise. I like it not just for its
richness, but it’s sweet. I don’t necessarily
want the tang here. This is just a touch
of almond extract. You really have to be careful.
Too much almond extract
just makes it taste like — It’s chemically. With a mixer, it’s
easy to over-mix. But with your hands, you
really have to go at it. So just remember that. It feels like it wants
a little more liquid. Perfect. I think that’s going to be — So if you need to add a
little bit extra cream, Go right ahead. It should start
to come together. O.K., so I’m going to continue
kneading this on my counter And just going to add a little
bit of flour to keep it from Sticking. So you just want to
knead it very gently Until it comes together. And this looks great. It’s not wet. It’s just cohesive. You can see the little
bits of butter there. That’s what’s going to
make it flaky later. Now I’m going to press it out. You can use a rolling pin,
but you really don’t need to. I’m going to press it out
to a 5-by-14-inch rectangle. I do have a ruler. I had a ruler. I have a clear ruler
that’s hard to see. So this is almost 5 here. But 14 — that’s pretty long. It’s longer than this. O.K., here’s a tip. If it starts to stick, if you
feel like you’re pressing it, And it’s sticking, you just
want to move it and put A little more flour.
If you don’t have a
little bench scraper — They’re so handy, and they’re
little, and they’re cheap — Just get one. You could also use
a pancake flipper. As you can see, as
I’m pressing it out, What went from a kind of
dryish dough is now becoming More hydrated. And that’s just because
the flour is absorbing The liquids. O.K., we’re at 12,
but we’re not at 14. You’ll notice there are
thicker parts in the dough. Just start pressing there. O.K., we are good. Ta-da. That’s what it
should look like. So I’m going to just let this
hang out for a few minutes While I make the filling. I’m going to wash my hands.” [MUSIC PLAYING] “People write to me
about these towels. People love these towels. I love these towels. Filling — true to
the giant jam bun, We’ve got to have a jam. This is just raspberry jam. This is important. Don’t use jelly. If you use jelly,
which I have done, It is going to leak
out of your bun, Get all over your baking
sheet, burn, and make a mess. Thick, sugary jam, a
nice thick marmalade Will also work. You can use any
kind of citrus zest. You can use lemon.
You can use lime. You could use — I’m using orange. Any of those will work. Citrus zest has a little
bit of brightness, acidity. Mix it in. And that is your
filling — super easy. You just spread this
on top of your dough. I love an offset spatula,
but a spoon or a butter knife Will also work. What’s nice about the
raspberry or any red jam is That the color is so
pretty at the end. What’s the difference
between a marmalade, a jam, And a jelly? So a jam has lots of
pieces of fruit in it. It actually has
the fruit pulp. Jellies just have the
fruit juice that are set, Either naturally or with
a little bit of pectin. And then marmalade
is with citrus peel. Spread to the edge. Always spread to the edge. When you make toast
with jam on it, When you make a peanut
butter and jelly sandwich, When you put mayonnaise
on your turkey sandwich, Whatever, spread to the edge. So this is a croissant
cutter, people. It’s so cool. I’ve never used one
of these before. O.K., can you
school me on this?” “So you just go — and
it’s already evenly-spaced. So this one has four wheels. So you go — You’d have 1, 2,
3, 4, like that. [LAUGHS]:”
“Cool. So this cuts four
things at the same time. Should I try it? You could just use
a regular knife. You could use a
regular pizza cutter. You could use a bench knife. I love a bench knife. Doo, doo, doo. Here we go. [LAUGHS] Whee! You know, I still managed
to not make it even, Even though — [LAUGHS] But that’s just me. As you know, if you bake
anything that I make, It does not have to be
even to be delicious. So this is the fun part. This is just a
parchment-lined pan. You can also do it
on a buttered pan, If you don’t have parchment. But the parchment
makes cleanup easier. So this is what you do. You take this, and just
roll it up a little coil. And it doesn’t matter if it
looks messy because it all Bakes out in the end, and
it will look beautiful. So if it’s not all even, just
flatten it out so that it’s All approximately even. I’m just taking it and
wrapping the next piece Around, jam side in. Just remember jam side in. Think of the jam as your glue. And all I’m doing is I’m
meeting up the place where The dough finished.
I’m just going to add
the next piece of dough. O.K., this might look like
a murder scene right now, But I swear to god,
it tastes good. That is it. And just press it in. So this just looks
like a big pinwheel With jam in the middle. So you need to put this in the
fridge for at least an hour Or overnight. Or if you forget about it,
it’s going to be good three Days later, too. And in the meantime,
you can have some tea, Dream about giant jam buns. And you don’t need
to cover it tightly. You just need to lay it over. It can be loose. Into the fridge.” [MUSIC PLAYING] “All righty. Let’s get this
bun in the oven. So it doesn’t look
any different. It’s just cold. 350.” [MUSIC PLAYING] “O.K., so it should be nicely
browned just at the edges, But the rest of it
should be solidified. So we’re just going
to let this cool. I’m going to make
the glaze, meanwhile. I’m going to use
this same orange, And I’m going to use the
juice to make the glaze. If you didn’t put any citrus
in your giant jam bun at all, You can just use a little milk
or water to make the glaze. You need about between
2 and 4 teaspoons. But I’m not going to measure
it because it’s really about
Knowing what it
should look like. That’s the most
important thing. You want it to be
thick, but pourable. This is important is
not to over-juice it, To go slow with the juice. There it goes. It’s just like a few drops
makes all the difference, Which is why it go so slow. As you mix it, it
starts to thin out. This is right. See how it’s portable,
but still thick, Thicker than heavy cream? And then we’re going to
just glaze it right on top Of that.” [MUSIC PLAYING] “So this is what it looks
like, this beautiful, Giant jam bun. It’s got the icing. I put a little
orange zest on top Just to make it pop even more. You don’t have to do
that, but look how pretty. This is the best
part of every video, When I get to eat the thing. So it’s nice and tender. It’s a lot more tender
than the usual scone, A little bit lighter. Mmm. Mmm, mmm, mmm. That almond extract — I love it. The jam helps keep
it really moist And tender on the inside. You know how scone sometimes
can be a little dry? Not this one.
It’s just so cakey and moist,
almondy, fruity, sweet. I love it. What else do I say? You can find this recipe and
so many more @nytcooking.com.” [MUSIC PLAYING]
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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