yeast bread

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

Posted by on Jul 7, 2021 in biscoff spread, Blog, Bready or Not, breakfast, chocolate, yeast bread | 0 comments

I hope it gets your attention when I say that these Mini Cookie Butter-Chocolate Babkas are among the best things I have ever made.

Really, these have it all going on. A tender enriched dough. Gooey chocolate. The sweet joy of cookie butter. Plus, the presentation is stunning with the dough coiled to reveal the layers of goodness.

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

Even better, this recipe is great about portion control. You don’t have a babka loaf to worry about. Each babka is muffin-sized. This makes it easy to take on the go, and they are also convenient to freeze.

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

If you’re unsure what cookie butter is, it is essentially sliced cookies pureed with oil to be the same consistency as peanut butter. It tastes like cookie dough in its purest form minus the risk of salmonella poisoning from raw eggs or flour. Find it near the peanut butter in a lot of stores; Biscoff is the most common brand, and it’s called Speculoos at Trader Joe’s.

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

You can, of course, substitute a smooth peanut butter in this recipe–which is what the original recipe in Bake from Scratch was all about. But me, nah, I’m a rebel. And my husband doesn’t like peanut butter, and he’s the one who needs to eat these things.

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

Modified greatly from Bake from Scratch Magazine July/August 2019; also online.

Bready or Not Original: Mini Cookie Butter-Chocolate Babkas

This recipe makes 12 miniature babkas within the convenience of a muffin pan! Cookie butter and chocolate chips are swirled together to create a decadent treat.
Course: Breakfast, Dessert
Cuisine: American
Keyword: chocolate, cookie butter, yeast bread
Servings: 12
Author: Beth Cato

Equipment

  • 12-cup muffin pan
  • nonstick spray
  • pastry brush

Ingredients

  • 4 1/4 to 4 1/2 cups all-purpose flour divided
  • 1/2 cup white sugar
  • 2 1/4 teaspoons instant yeast or one store-bought packet
  • 1 1/2 teaspoons kosher salt
  • 1 cup plus 1 Tablespoon water divided
  • 1/2 cup plus 1 Tablespoon unsalted butter melted and divided
  • 2 large eggs room temperature and divided
  • 1 large egg yolk room temperature
  • 1 cup creamy cookie butter
  • 1/4 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips plus extra

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together 4 cups flour, white sugar, yeast, and salt.
  • Using a saucepan or the microwave, heat 1 cup water and 1/2 cup (1 stick) butter until it is 120 to 130-degrees on an instant-read thermometer. Pour the water mixture into the flour mixture. Beat at medium speed for 2 minutes. Add one egg and egg yolk, and beat for another 2 minutes. Beat in a 1/4 to 1/2 cup more flour until a soft, sticky dough forms.
  • Switch to the dough hook attachment. Beat at low speed until dough is soft, smooth, and elastic, 6 to 8 minutes.
  • Add nonstick spray to a large bowl. Shape dough into a smooth ball, and place in bowl. Roll it briefly to coat in oil. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 45 minutes.
  • Use nonstick spray on a 12-cup muffin pan.
  • In a small microwave-safe bowl, melt 1 Tablespoon butter. Add to it the cookie butter, confectioners’ sugar, and vanilla, stirring until smooth.
  • On a lightly floured surface, roll the dough into roughly a 20x12-inch rectangle. Spread cookie butter mixture onto dough. Sprinkle with chocolate chips. Fold rectangle crosswise into thirds as if folding a sheet of paper for an envelope, forming a smaller rectangle, about 12x6 inches.
  • Cut rectangle crosswise into 12 (about 1 inch) dough strips. Gently stretch and twist one to coil it inside a prepared muffin cup, tucking the end inside edge of cup to create a rounded top. Repeat 12 times. If desired, press a couple of additional chocolate chips into the top of each babka, but try to place them so they won't melt off the pan during baking.
  • Cover and let rise in a warm spot until they are puffed, about 30 minutes. Meanwhile, preheat oven to 325-degrees.
  • In a small bowl, whisk together the last egg with 1 Tablespoon water. Brush tops of dough with egg wash.
  • Bake until babkas are golden brown, about 17 to 25 minutes. An instant-read thermometer inserted in center should register 190-degrees.
  • Babkas are much better served warm--eat them fresh, or heat up later with a 20-30 burst in the microwave! This makes the dough soft and the chocolate gooey. They keep well sealed at room temperature for up to 3 days, but can also be frozen and thawed later.

OM NOM NOM!

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    Bready or Not: Pretzel Sandwich Buns

    Posted by on Jun 9, 2021 in Blog, Bready or Not, yeast bread | 0 comments

    If you need a good, sturdy sandwich roll, these Pretzel Sandwich Buns are delicious bready conveyances.

    Bready or Not: Pretzel Sandwich Buns

    With my husband home a lot more in 2020, I revisited some bread recipes I hadn’t made in years. This is one of them, which I originally featured on Bready or Not in 2014.

    Bready or Not: Pretzel Sandwich Buns

    I rewrote the recipe to clarify some things. The recipe is a fine one to do in a KitchenAid (yay, bread hook!), but I really like making this dough in my bread machine. Add the ingredients in whatever order is specified by your machine; for me, that means liquid ingredients first.

    Bready or Not: Pretzel Sandwich Buns

    When it is time to do the water bath, be vigilant! That baking soda makes the water especially turbulent and foamy.

    Bready or Not: Pretzel Sandwich Buns

    These rolls are great for things like shredded pork with BBQ sauce. They don’t get soggy and dissolve in your hands. Also, these are just straight-up good split in half, buttered, and heated in the oven.

    Bready or Not: Pretzel Sandwich Buns

    2020 was a sucky year, but at least it enabled me to rediscover some recipes like this one!

    Modified from King Arthur Flour.

    Bready or Not: Pretzel Sandwich Buns

    These chewy buns are great for sandwiches that tend to be saucier or juicier, as the crumb has a fantastic, durable pretzel texture. Shape them into buns big or small, or elongated to fit sausages. Modified from a King Arthur Flour recipe.
    Course: Bread, Main Course, Snack
    Cuisine: American
    Keyword: yeast bread
    Author: Beth Cato

    Equipment

    • large pot
    • slotted spoon

    Ingredients

    Dough

    • 1 3/4 cups warm water
    • 2 Tablespoons unsalted butter softened
    • 3/4 teaspoon salt
    • 4 1/2 cups all-purpose flour or bread flour
    • 1/4 cup nonfat dry milk
    • 2 teaspoons instant yeast

    Topping

    • pretzel salt or substitute kosher salt

    Water Bath

    • 2 quarts water
    • 1 Tablespoon salt
    • 1/4 cup baking soda

    Instructions

    • Mix and knead the dough ingredients by hand, mixer, or bread machine to make a smooth, slightly sticky dough. If making by hand or mixer, allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. In a bread machine, let the full dough cycle run through.
    • Gently deflate the dough, and transfer it to a lightly floured work surface. Shape the dough as necessary. This can mean weighing the dough then dividing it into portions, or using a biscuit cutter or other shaper to slice. Note that if the dough is being cut, keep it thick, as it won't double on the second rise. Recipe can make about 5 to 6 big sandwich rolls. Roll dough with hands with smooth out the shape.
    • Place the balls on a lightly greased baking sheet, cover with plastic wrap, and let rest for 15 minutes.
    • While dough rests, preheat the oven to 400-degrees and prepare the water bath for the stovetop. In a large pot, bring the water, salt, and baking soda to a boil.
    • Use a slotted spoon to gently lower several dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using the slotted spoon, return the buns to the baking sheet.
    • Use scissor or a sharp knife to cut half-inch deep crosses into the center of each bun. Sprinkle with coarse salt.
    • Bake buns for 20 to 24 minutes (or a lower time, if they are shaped smaller). They should be nicely brown all over. Transfer to a rack to cool.
    • Buns will keep well in a sealed bag at room temperature for up to 2 days. The bread is great at room temperature or warmed in an oven or toaster oven. The rolls can be frozen, but note that the top can sog slightly when they are thawed, which isn't a problem if the rolls are heated/toasted to be eaten.

    OM NOM NOM!

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      Bready or Not: No-Knead French Boule (French Bread Round)

      Posted by on May 19, 2021 in Blog, Bready or Not, French, yeast bread | 0 comments

      French bread is one of the best things in the world and it is super-easy to make. All you need are four ingredients and some time.

      Bready or Not: No-Knead French Boule (French Bread Round)

      The time element is not that much of an issue, though, because this takes all of five minutes to mix up. After an initial rise, the dough can then be tucked away in the fridge for up to two weeks.

      Bready or Not: No-Knead French Boule (French Bread Round)

      If this technique looks familiar, it’s because it’s similar to the recipe I shared in February for my favorite pizza dough. They are both modified from the book Artisan Bread in Five Minutes a Day.

      Bready or Not: No-Knead French Boule (French Bread Round)

      The boule, or bread round, is the most traditional form of French bread. The baguette is actually an innovation from the 1920s. The boule was first, and is, arguably, the best.

      Bready or Not: No-Knead French Boule (French Bread Round)

      This bread is perfect to slice up, butter, and toast. It’s great for sandwiches. For charcuterie and cheese. To make French toast. Any way you can eat bread, really.

      Bready or Not: No-Knead French Boule (French Bread Round)

      It’s also great to freeze and thaw for later enjoyment! This is really a recipe that is all about convenience, before and after baking.

      Bready or Not: No-Knead French Boule (French Bread Round)

      This recipe makes a lovely round of fresh French-style bread. The dough can be made up to 2 weeks in advance and stored in the fridge! The times stated in the recipe are for baking the entire round at once, but it can also be used in smaller portions with reduced baking times. Modified from Artisan Bread in Five Minutes a Day.
      Course: Appetizer, Main Course, Side Dish
      Cuisine: French
      Keyword: yeast bread
      Author: Beth Cato

      Equipment

      • baking stone or baking steel
      • small metal cake or casserole pan

      Ingredients

      • 1 1/2 cups lukewarm water
      • 2 1/4 teaspoons active yeast or one store packet
      • 3 1/4 cups all-purpose flour
      • 2 1/4 teaspoons kosher salt

      Instructions

      • Warm the water to just above body heat, about 100-degrees. Pour it into a large bowl. Add the yeast, flour, and salt. Stir until everything is uniformly moist, no dry patches to be found.
      • Loosely cover the bowl with plastic wrap, waxed paper, or an off-kilter lid, and set in a warm spot in the kitchen.
      • After about 2 hours, it should double in size and flatten out on the top; a colder kitchen may need as long as 5 hours, which is fine.
      • The dough can be used now, but is very sticky. It's easier to work with if it has chilled in the fridge for at least 2 hours, but can idle in there overnight or for as long as 2 weeks. Keep loosely covered so that it doesn't dry out.
      • Prepare a piece of parchment with a dusting or flour, semolina, or fine cornmeal. To shape the dough into a round, dust hands with flour then gently shape dough into a ball, tucking and smoothing rough bits into what will become the bottom. Set dough on prepared parchment. Let rise for 20 to 30 minutes. It may not rise a lot, but should puff a bit.
      • Start preheating oven at 450-degrees. Place baking stone or steel in the middle rack of the oven. Place the empty metal cake or casserole pan beneath it. Let the oven heat for 20 minutes.
      • Measure out 1 cup of water.
      • After the bread has risen for about 40 minutes, lightly dust the top of the dough with flour. Use a lame or serrated knife to slash lines across the top.
      • Pull the hot stone or steel from the oven. Use the parchment to carefully transfer the dough onto the hot surface. Set baking sheet into oven. Pull out the heated pan on the shelf below. With care, pour the water into the pan; do not overfill! Gingerly push the shelf back into place and close the oven so that the steaming water can work its magic on the baking bread.
      • Bake for about 30 minutes. Do NOT open the oven until the end of that time! The bread should look crusty and golden over the top. Pull out the pan and let the bread cool. It may emit a crackling sound as it cools down. If the bottom is carefully thumped, the bread should sound hollow.
      • Let cool about 20 or 30 minutes before cutting into the bowl. Store in a sealed bag for up to 2 days. If freezing portions of the bread, do so within the first day so they will be as fresh as possible.

      OM NOM NOM!

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        Bready or Not: Cheddar Beer Bread Rolls

        Posted by on Apr 14, 2021 in alcohol, Blog, Bready or Not, cheese galore, yeast bread | 2 comments

        These Cheddar Beer Bread Rolls taste as good as they look. Seriously.

        Bready or Not: Cheddar Beer Bread Rolls

        When the pandemic sent everything topsy-turvy in spring 2020, my husband ended up working from home more often. That meant I needed to feed him more often.

        Bready or Not: Cheddar Beer Bread Rolls

        So, like so many people, I started baking more bread. These rolls were among the first of my experiments, and they were a major hit.

        Bready or Not: Cheddar Beer Bread Rolls

        The original recipe from New York Times Cooking made a huge batch of rolls. I needed enough rolls to feed one guy, with a extras frozen for later.

        Bready or Not: Cheddar Beer Bread Rolls

        I rewrote the recipe to delicious results. I used a Guilt Lifter beer to make these, which lent a refreshing hoppy flavor. A heavier and darker beer will create heavier and darker flavor. Try different beers to suit your tastes and match your meal.

        Bready or Not: Cheddar Beer Bread Rolls

        Make a batch of about a dozen cheesy rolls with this straightforward yeast bread recipe! Beer lends some hoppy flavor to the dough, along with a boost of yeast. These rolls are fantastic fresh, but can also be frozen and heated up later for a delicious side dish. This recipe is halved and otherwise modified from a New York Times Cooking recipe.
        Course: Bread
        Cuisine: American
        Keyword: alcohol, beer, cheese, yeast bread
        Servings: 12 rolls
        Author: Beth Cato

        Equipment

        • 2 8-or 9-inch cake pans
        • 2.5-inch round cutter
        • plastic wrap
        • basting brush

        Ingredients

        • 2 Tablespoons unsalted butter divided
        • 3 cups all-purpose flour or bread flour
        • 1/2 Tablespoons instant yeast
        • 1 teaspoon coarse kosher salt
        • 2 Tablespoons honey
        • 1 cup beer room temperature
        • 1 cup shredded cheese 120 grams

        Instructions

        • Divide the two tablespoons of butter in half, separating them to soften at room temperature.
        • In a stand mixer with a bread hook attachment, stir together the flour, yeast, and salt. Follow up with 1 tablespoon of softened butter, honey, and beer. Mix on low speed for 4 minutes, scraping the bowl as needed. Increase the speed to medium for another 2 minutes, pulling the dough from the hook a few times. Add about half the cheese, reserving the rest to go on top later. Mix the cheese until it's distributed through the dough.
        • Lightly grease a large bowl. Transfer the dough there and cover with plastic wrap or a towel to let it rise until it's about doubled in size, about an hour.
        • Grease the two cake pans. Prepare a lightly floured surface and tip the dough onto it. Pat the dough out into a thick, even layer. Use the cutter to slice out rolls. Place them not quite touching in the pans. Reform scraps as much as possible to shape into more rolls. The rolls likely won't quite fill both pans.
        • Cover pans with plastic wrap and set in a warm place to rise again for 35 to 45 minutes. They may not increase a lot in size, but they should look puffy.
        • Preheat oven at 400-degrees.
        • Pull out remaining pat of butter and cheese. Brush the soft butter over the rolls, and follow up with a sprinkling of cheese. Try to keep the cheese from touching the edge of the pan, where it could burn.
        • Place both pans in the oven and bake until the rolls are browned and cheese is melted, 15 to 20 minutes. A digital thermometer in a center roll should read 190-degrees at minimum.
        • Let cool for at least 10 minutes before (carefully) pulling apart and serving.
        • Rolls can keep in a sealed bag at room temperature for up to 2 days. They can also be frozen and thawed for later enjoyment. They taste best hot. For best results, wrap them in foil and bake at 400 for about 10 minutes to warm them through.

        OM NOM NOM!

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          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | Comments Off on Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use for  divvying up that dough to make small but thick cast iron pan pizzas.

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

          Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

          Bready or Not: 5 Minute Artisan Pizza Dough

          This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
          Course: Main Course
          Cuisine: American, Italian
          Keyword: pizza, yeast bread
          Author: Beth Cato

          Ingredients

          • 1 1/3 cups warm water
          • 2 Tablespoons olive oil
          • 1/2 Tablespoon white sugar
          • 3 1/4 cups all-purpose flour
          • 3/4 Tablespoon kosher salt
          • 2 teaspoons pizza seasoning or Italian seasoning, optional
          • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

          Instructions

          • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
          • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
          • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

          OM NOM NOM!

            Bready or Not Original: Cast Iron Pan Pizzas

            About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
            Course: Main Course
            Cuisine: American, Italian
            Keyword: beef, cheese, pizza, pork, yeast bread
            Author: Beth Cato

            Equipment

            • 10-inch cast iron skillet

            Ingredients

            • handful pizza dough
            • olive oil
            • desired toppings and seasonings

            Instructions

            • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
            • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
            • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
            • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
            • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
            • OM NOM NOM!
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            Bready or Not: Jam and Cream Brioche Tart

            Posted by on Aug 26, 2020 in Blog, Bready or Not, breakfast, cheese galore, French, yeast bread | Comments Off on Bready or Not: Jam and Cream Brioche Tart

            This Jam and Cream Brioche Tart is probably among the most extraordinary things I’ve ever baked, and that is saying something.

            Bready or Not: Jam and Cream Brioche Tart

            First of all, the end result is gorgeous. Golden, thick crust freckled by pearl sugar. Marbled cream cheese and contrasting jam, with flecks of vanilla bean throughout.

            Bready or Not: Jam and Cream Brioche Tart

            The tart is as delicious as it looks, too. The enriched dough is sweet and soft, providing a luscious base for the different kind of sweet-and-soft offered by the filling.

            This is a showstopper of a dessert or breakfast.

            Bready or Not: Jam and Cream Brioche Tart

            The only unusual ingredient involved is the Swedish pearl sugar. I bought it on Amazon. I consider it a worthwhile investment, as there are a number of other pastry recipes I want to try that also use it. Plus, heck, you could even throw them on waffles or fruit or whatever.

            Bready or Not: Jam and Cream Brioche Tart

            Another not-quite-so-obscure ingredients I suggest you use is vanilla bean paste. This is VERY useful if you’re making fancy desserts because you get the flecks of vanilla beans without the high cost of using actual vanilla beans.

            Bready or Not: Jam and Cream Brioche Tart

            In a cream cheese filling or frosting, those flecks really stand out, and they add a lot to the WOW factor. Which this tart already has, many times over.

            Bready or Not: Jam and Cream Brioche Tart

            Recipe modified from Bake from Scratch, Sep/Oct 2019.

             

            Bready or Not: Jam and Cream Brioche Tart

            Don't be intimidated by the lengthy instructions! The actual process is fairly straightforward, and the result is gorgeous. Use vanilla bean paste for the filling, if possible, as the flecks of bean add a lot to the prettiness of the finished tart. Modified from Bake from Scratch, Sep/Oct 2019.
            Course: Breakfast, Dessert, Snack
            Cuisine: French
            Keyword: cream cheese, french, yeast bread
            Author: Beth Cato

            Equipment

            • 9x9-inch pan
            • parchment paper

            Ingredients

            For Brioche

            • 1/3 cup plus 1 tablespoon whole milk or half & half
            • 2 3/4 cups all-purpose flour
            • 3 Tablespoons white sugar
            • 2 1/4 teaspoons instant yeast
            • 1 1/2 teaspoons kosher salt
            • 3 large eggs room temperature and divided
            • 1 teaspoon vanilla extract
            • 6 tablespoons unsalted butter softened

            For Cream Cheese Filling

            • 2 tablespoons unsalted butter softened
            • 1/3 cup white sugar
            • 1 teaspoon vanilla bean paste or substitute vanilla extract
            • 1/4 teaspoon kosher salt
            • 8 ounces cream cheese softened
            • 1 large egg room temperature
            • 3 Tablespoons all-purpose flour

            To Finish

            • 2 Tablespoons fruit preserves use good quality stuff with nice chunks
            • 1 Tablespoon water
            • 1 1/2 Tablespoons Swedish pearl sugar

            Instructions

            • Using the microwave and a safe dish, heat the milk to between 120 and 130 degrees. Set aside.
            • In the bowl of a stand mixer with a paddle attachment, beat the flour, white sugar, yeast, and salt at very low speed until combined, about 30 seconds.
            • Slowly add the warm milk to incorporate. Add 2 of the eggs along with the vanilla, and beat for about 1 minute. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes.
            • Add butter, about 1 tablespoon at a time, letting each piece incorporate before adding the next, about 8 minutes total. (If it refuses to incorporate, switch back to the paddle for this stage.) Beat until a smooth and elastic dough forms, about 6 minutes.
            • Lightly flour a stretch of counter or tabletop and dump the dough there. Knead it for a minute or so and form it into a smooth round.
            • Apply cooking spray inside a large bowl. Place the dough inside and give it a spray, too, to prevent sticking. Cover with a towel or plastic wrap in a warm spot to rise until doubled, 30 to 45 minutes.
            • Cut parchment paper to line pan going up all four sides. Apply nonstick spray to pan, then lay both strips inside the pan and spray the top-most sides.
            • On a lightly floured surface, roll the dough into an 11-inch square. Score a 9-inch square in center of dough (using the pan as a reference, if needed). Fold outside 2 inches over score mark, creating a crust around edges.
            • Place dough in the prepared pan, making sure it is even and fills corners of pan. Cover and let rise until puffed, 20 to 30 minutes.
            • Meanwhile, prepare the cream cheese filling. Beat together the butter, sugar, vanilla bean paste (or extract), and salt until well combined. Gradually add cream cheese, beating until smooth. Add egg to incorporate, followed by the flour.
            • Preheat oven to 325-degrees. Using your fingertips to dimple the center of dough back down, leaving outside crust as is. Pour the cream cheese mix into the center of dough. Make small indentations in the cream cheese then add dollops of the preserves. Use a knife to swirl the fruit in a bit more.
            • In a small bowl, whisk together the 1 tablespoon water and remaining egg. Brush the crust with the egg wash, then finish by sprinkling the pearl sugar all over the edge.
            • Bake until the crust is golden brown with the filling set around outside edges, about 35 to 40 minutes. (If desired, check the temp: an instant-read thermometer inserted in center of filling should register 175°F.)
            • Let cool in pan for 10 minutes then use the parchment sling to lift up the tart onto a serving plate or rack. Eat fresh, or let cool.
            • Tart keeps for days well-wrapped in fridge. Eat slices cold, or make pieces even more delicious with a short zap in the microwave.

            OM NOM NOM!

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