Best 6 Bakerchets Guava Duff Recipes

BAHAMIAN - GUAVA DUFF

Steps:

• 1. Guava Duff Directions: Peel guavas, cut in half and remove seeds. Dice the fruit and strain to remove juice. Save juice to flavor sauce if desired. Put fruit in saucepan with water to cover; add sugar, cinnamon and allspice. Simmer until fruit is soft. Combine flour, baking powder and salt. Cut in shortening. Stir in milk and egg to form a soft dough. Knead until smooth. Roll out like a jelly roll on a floured board. Place the guava pieces on the center of the dough and roll over until the dough is spiraled with guava. Seal edges carefully. Wrap dough in a cotton or linen bag, or foil and parchment paper, tie the top securely and put into a large pot of boiling water for 1 hour or more if necessary to set the duff.
• 2. Rum/Brandy Butter Directions: Cream butter until soft but not melted. Beat confectioners sugar in gradually. Add boiling water, salt and rum or brandy. Beat until smooth and fluffy.
• 3. Serving Suggestions: Cut the guava duff loaf into one inch wide slices and dollop a tablespoon of the rum/brandy butter over top to melt down and soak into the steamed, sweet duff.

BAKERCHET'S GUAVA DUFF

Steps:

• 1. To make filling: Peel and seed the guavas, saving the seed pulp for the sauce. Slice the flesh thinly. You should have 2 cups.
• 2. In a heavy bottomed pan, cook the guava flesh with nutmeg, sugar and salt over medium to low heat, until thick and soft, and sugar is dissolved. About 20-25 minutes. Let cool and set aside in refrigerator until ready to spread over the dough. Best if done a day in advance.
• 3. To make sauce: Cream butter and sugar well. Blend in powdered sugar and add the sweetened condensed milk. Stir in the seed pulp and rum/brandy/vanilla and set aside. This may seem like it will be too sweet, but it isn't If you are in doubt, add sugar slowly to adjust to your taste.
• 4. To make dough: Get a large pot that can fit your duff. It needs to be oven-proof. Fill halfway with hot water. Heat oven to 350 F and place pot in oven while making dough.
• 5. Combine flour, baking powder and salt in a small bowl. In a mixer bowl, blend sugar, eggs and butter. Add milk to combine, and then add in the dry ingredients.
• 6. Knead the dough until stiff. Add more flour if necessary to make a smooth dough. When done, you can cut the dough in half if you'd rather make two small duffs.
• 7. With a rolling pin, roll the dough into a rectangular shape, about 1/2 to 3/4 inches thick. Spread the guava FILLING over the dough to within an inch of each side, and roll up the duff - sealing the edges.
• 8. Cut a large piece of parchment paper and double foil (two pieces of foil, stacked). Wrap the duff in the parchment first, and then seal with the double foil.
• 9. Place duff in the water-filled pot in the oven. The water should either come half-way up the duff or cover it completely. Place a lid on the pot and bake for about 1 hour 20 minutes. Turn the duff about halfway through cooking, if it was only half submerged. If it was fully submerged, you don't need to turn it.
• 10. To test for doneness, insert a knife in the duff, and if it comes out clean, it is done. If it comes back with a sticky, doughy residue, then wrap it back up and continue to cook for another 20-30 minutes.
• 11. When done, take out of the pan and open duff. Careful with the steam! Let it cool until it is just warm. Slice as desired and pour guava sauce over duff.

CHEESY GUAVA EMPANADAS

Steps:

• Preheat the oven to 375 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Put 3 or 4 of the empanada wrappers on a flat work surface. Spoon 2 teaspoons of cream cheese on the bottom half of each, then spread to create a half-moon shape, leaving a 1/2-inch gap between the cream cheese and the edge. Divide the guava paste into 1-ounce sections; depending on how the paste is packaged, you can either cut it into planks or scoop out about 3 teaspoons per empanada (using 3 teaspoons rather than 1 tablespoon will make the empanadas easier to seal). Finally, top each empanada with about 2 tablespoons of grated cheese.
• Make an egg wash by whisking the egg in a small bowl with a splash of water. Brush the outer edge of each wrapper with the egg wash, then seal by folding each wrapper in half and pressing the edges together with your fingers. Arrange the empanadas on the prepared baking sheets, then crimp the edges of each with a fork, pushing down enough to seal but not enough to go through the dough. Assemble, seal and crimp the remaining empanadas.
• Brush the top side of each empanada with the egg wash, then bake until the outsides are dark golden brown and feel crispy to the touch, 20 to 25 minutes. Let cool for at least 5 minutes, then serve.

BAHAMIAN GUAVA DUFF

Steps:

• Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste.
• Beat butter, Crisco with sugar, then beat in egg yokes.
• Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla.
• Divide dough in 3 balls. Refrigerate 1/2 hour until firm.
• Spread out each of the balls on a piece of foil; cover with Guava. Starting at one end, fold into roll.
• Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warn with Sauce.
• FOR SAUCE: Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla and continue beating till smooth. Add to top of warn Guava Duff when serving.

GUAVA DUFF

Steps:

• Cream together the butter and sugar for about 30 minutes, then add the eggs and continue to mix for a further 5 minutes.
• Blend in the guava pulp, nutmeg, cinnamon and cloves.
• Sift together the flour and baking powder, then fold it into the mixture.
• Pour the mixture into the top of a greased double boiler and steam for approximately 2 hours, or until an inserted skewer comes out clean.

FRENCH BAGUETTES

Steps:

• Working with 1 portion of dough at a time, keeping remaining dough covered, fold dough in half lengthwise to form a tight, narrow log. Gently press edges with lightly floured fingertips to seal.
• Using your palms, roll the dough on a lightly floured work surface until it's about 16 inches long, rolling more firmly at the ends to create a tapered effect.
• Place loaves, seam side down, on a generously floured linen towel or a parchment-lined baking sheet. Fold towel between the loaves to prevent sticking. Cover loosely with oiled plastic wrap, and let rise at cool room temperature until loaves have almost doubled and a floured finger pressed into side leaves a slight indentation, 40 to 50 minutes.
• Place a skillet on oven rack adjusted to lowest position and a baking stone on middle oven rack. Preheat oven to 500 degrees. If using a linen towel, gently turn baguettes onto a parchment-lined baking sheet. Before baking, use a lame or razor blade to make 3 slashes on top of each baguette. Pour 1/2 cup hot water into skillet in oven. Slide bread and parchment onto baking stone.
• Immediately reduce oven to 450 degrees. Bake until baguettes are deep golden brown, sound hollow when bottoms are thumped, and interiors register 205 degrees on an instant-read thermometer, 25 to 30 minutes. Let cool on wire racks. Baguettes are best the day you make them, but they can be wrapped in parchment and then foil, and stored at room temperature overnight (or frozen for up to 1 month; thaw at room temperature before serving.)