Thank you to all of you who baked Lemon Olive Oil Loaf Cakes and submitted your photos! That lemon loaf cake was the most popular recipe to date, resulting in more entries last month than ever. Many of you commented that it will be a recipe you bake again and again. This is certainly true at my house. I've baked that cake more than any other over the past year and don't see that changing any time soon.
I was especially happy to see this photo, from the winner of the December Bake Club Challenge because she took the photo of her cake on the cutting board she won. 🙂
The winner of the January Bake Club Challenge is Kay from Sterling, Colorado. Kay just told me that she made a New Year resolution to bake every challenge this year and has just started baking through the challenges with her daughter over zoom. I LOVE this idea and just might start doing the same thing with my daughters. Well... I might start doing this with my daughter who likes to bake. The other one would just ask me to send her the baked results of our efforts. 🙂
Congratulations, Kay! I hope you enjoy your new Magnolia Bundt Pan!
Ready for this month's challenge recipe?
The February, 2021 Bake Club Challenge Recipe is...
“Crullers” are kind of a broad category of pastry. Traditional Crullers are fried rectangles of dough twisted into a sort of braided torpedo. Sometimes, Crullers are made with a batter more akin to a cake doughnut. But, French Crullers are lovely fluted, ring-shaped doughnuts made from pâte à choux that’s fried and then dipped in a sweet glaze.
Pâte à choux is that delicious, buttery dough used to make things like Profiteroles and Eclairs. It can be a bit tricky. But, the version used for these French Crullers is easy-peasy. In fact, making a batch of French Crullers won't take you much longer than making a batch of waffles or pancakes. It's the kind of weekend treat you can decide to make at 9am and be eating by 10am.
The February Bake Club Prize!
Acaciawood Server Cake Stand with Glass Dome
Already own enough cake and dessert stands? If you're selected as this month's winner and you'd like some other prize options, just let me know.
Want a bonus entry? Leave a comment and a rating for this French Cruller Recipe and you'll receive a bonus entry!
How to Participate in The Bake Club
Sign Up to Join The Bake Club
You’ll receive an email each month when a new recipe challenge and prize is announced. This is also how I’ll know how to contact you if you win.
When you sign up for the Bake Club, you’ll be required to put in your name and email address. If you’re selected as the winner, I’ll send you an email and ask you where to send your prize.
(If you’ve signed up in the past, you’re golden. It's not necissary to sign up every month.)
Bake This Month's Challenge and Show It Off!
- Snap a picture of your French Crullers and post it to Instagram, tagging it with #OfBatterAndDoughBakeClub.
- OR, upload your photo to the Of Batter and Dough Facebook Page.
- OR, send your photo to me in an email: rebecca@ofbatteranddough.com. - By sharing your photo you’ll be automatically entered to win this month’s prize. Bake the challenge recipe and submit your photo before March 1st.
Want a bonus entry???
Leave a comment and a rating for this French Cruller Recipe and you’ll receive a bonus entry!
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