Place flour in a mixing bowl; cut in the remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves the sides of the bowl. Turn out onto a floured board; knead 3 - 4 times. Roll out to an 11 x 9-inch rectangle, about ¼-inch thick. Spread berries over the dough. Sprinkle with cinnamon. Roll up, jelly-roll style. Cut into ½-inch thick slices. Carefully lay slices in baking dish over the butter. Pour sugar syrup around slices (it will be absorbed when baking). Bake at 350 degrees for 45 minutes. Sprinkle with the 2 tablespoons sugar and bake for 15 minutes more. Serve warm or cold. Serves 6 - 8
Cover and let rise in a warm place till doubled in bulk, about 2 hours. Bake at 350 degrees for 30 minutes. Cool and sprinkle with confectioner's sugar.
NOTES: When rolling the dough to fit the pan - for the bottom crust I always roll it larger so that it will come up the sides of the pan to meet the top crust (about 1½ - 2 -inches). This way the filling is encased, rather than touching the sides of the pan. Likewise, for the top crust, use the pan itself to trace the exact size, so the top crust fits inside exactly. Roll the dough onto the rolling pin, and then unroll it in place on top of the filling.
New York Polish Cheese Coffeecake:
whole dessert above;
a slice served, below
I usually cut these once down the center length of the pan, and then in about 1½ - 2-inch widths across. This makes a dozen or so. Also, I cut a thin strip off each narrow end, exposing the filling, so all the served slices will have the same look. Plus - that means you get to taste it ahead of time!
Bread Pudding: topped with Brandy Sauce
made with white chocolate but no raisins
In a small saucepan over medium-low heat, combine the raisins and bourbon and heat gently until the liquid is evaporated and the raisins are plump, about 7 minutes.
In a medium mixing bowl, whisk together the eggs, sugar, vanilla, spices and salt. Stir in the cream until well blended. Toss in the torn bread and plumped raisins and stir together. Let the mixture set for 15 minutes, stirring occasionally, to allow the bread to soak up the liquid. The pudding may be made ahead until this point and refrigerated for 4 hours until you are ready to bake.
Heat the oven to 350ºF. Butter eight 6-oz. custard cups or ramekins or one larger baking dish. Divide the bread mixture among the cups and pour any remaining custard over the top of each. Set the cups in a baking pan and add enough water to the pan to come halfway up the sides of the cups. This is more easily accomplished if the larger pan is placed in the oven first. Trying to move a large pan full of boiling water is unsafe! Bake until the puddings are browned on top and a knife inserted between the center and the edge of the pan comes out clean, about 50 minutes, or 60 for the larger casserole.
BOURBON (or Rum or Brandy) SAUCE
1½ cups heavy cream
½ cup sugar
3 tablespoons bourbon
1/8 teaspoon gound cnnamon
In a wide saucepan, combine the cream and sugar. Dissolve the sugar over medium heat and let the mixture come slowly to a boil. Cook, boiling gently, until the sauce is thick enough to coat the back of a spoon, (235º on a candy thermometer). Remove from heat and stir in the bourbon and cinnamon. Serve warm, poured over the individual puddings, or servings.
NOTES: I have found that the extra work of the hot water bath seems not to matter! I totally forgot to do it once, and it still turned out perfect! Just watch for doneness by inserting a knife between center and edge of pan; the knife should come out clean.
If you don't like raisins - omit them.
If fat-conscious this can be made with plain milk, half & half or some of both. Still great!
VARIATION: I have added in a cup of grated good quality white chocolate (with actual cocoa butter content) to the mixture, with heavenly results. If you love bread pudding, and white chocolate, this is a match made in heaven.
Pumpkin Tapioca Pudding