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FOX43 Kitchen: The Hotel Hershey

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Now that our new kitchen is complete, it's ready for some guests! Hotel Hershey joined us this morning to whip up some pastries.


FOX43's new kitchen is finished and ready for some cooking! Executive Pastry Chef Cher Harris of The Hotel Hershey bakes some goodies, including Caramel-Nut Cinnamon Rolls and an Apple Cranberry Tart. Recipes are below.


Caramel-Nut Cinnamon Rolls


10 oz Water, lukewarm

17 oz All-Purpose Flour

3/4 oz Nonfat Dry Milk

1 oz Sugar

1 1/2 oz Butter, unsalted

2 tsp Baking Powder

1 1/4 tsp Salt

1/4 tsp Cardamom

2 tsp Instant Yeast

2 tsp Vanilla Extract

1 tsp Orange Zest


2 1/4 oz Butter, unsalted

6 oz Light Brown Sugar

2 Tbsp Cinnamon

4 oz Walnuts, chopped

3 1/2 oz HEATH Toffee Bits


4 oz LANCASTER Caramel Candies, unwrapped

2 oz Heavy Cream


1) Combine all of the dough ingredients, and mix and knead them together--- by hand, mixer, or bread machine--- until you've made a soft, smooth dough.

2) Cover the dough, and let it rise for 1 hour, or until puffy.

3) While the dough is rising, lightly grease 16 muffin cups.

4) Gently deflate the dough, and roll it into an 8"x16" rectangle, brush with melted butter.

5) Paddle the filling ingredients together and spread over the buttered dough slab.

6) Roll into a log, starting with the longer side. If you want the buns to pop like a corkscrew, roll the dough tightly, stretching the dough as you roll it up.

7) Slice the log into 16 even pieces. If your knife sticks, dip it in hot water between cuts.

8) Place the buns in the prepared muffin pan.

9) Cover and let the buns rise until puffy, about 60 minutes. Towards the end of the rising time, preheat the oven to 350 degrees Fahrenheit.

10) Bake the buns for 20 to 24 minutes, until they're a light, golden brown.

11) Remove them from the oven, and place on a rack to cool slightly while you make the glaze.

12) Melt the glaze ingredients together over low heat or in a microwave, stirring until smooth.

13) Spoon over the buns.

14) Serve warm, or at room temperature.

Yields: 16 buns


Apple Cranberry Tart

Pastry Dough

12 oz Butter, unsalted

10 oz Confectioners' Sugar

2 Eggs

1 lb, 3 oz Bread Flour

Apple Pie Filling

1lb, 13 oz Apples, cored, peeled, and diced (Granny Smith and Golden Delicious, approximately 3 each)

3 oz Light Brown Sugar

2 oz All-Purpose Flour

1 tsp Cinnamon

1/4 tsp Ginger

1/4 tsp Nutmeg

1 tsp Orange Zest

4 oz Cranberries

Apple Top/Decor

4 Granny Smith Apples, cored, peeled, and cut in half

2 oz Granulated Sugar

1 tsp Cinnamon

Cranberry Sauce

1 lb, 4 oz Cranberries

6 oz Light Brown Sugar

1 tsp Cinnamon

1/2 tsp Clove

1 1/2 oz Grand Marnier Liquer

2 tsp Orange Zest


1) Make the Dough. Begin by creaming butter and confectioners' sugar until smooth.

2) Add eggs and flour. Allow dough to rest for at least 2 hours under refrigeration.

3) Make the Apple Filling. Begin by cooking apples with all ingredients except the cranberries over medium heat.

4) Continue to simmer approximately 8 minutes until it becomes tender, then add the cranberries, and cook an additional 2-3 minutes. Set aside.

5) Make the Cranberry Sauce. Cook half the amount of the cranberries with sugar, cinnamon, and clove over medium heat, until the cranberries begin to break down.

6) Add the Grand Marnier, remaining cranberries and orange zest, cook until tender but not mushy.

7) Roll out the pastry dough into a 9 inch tart tin, rolling with flour until approximately 1/8 inch thickness, press into the tin.

8) Add the cooked apple cranberry filling to the tart tin.

9) Slice the Granny Smith apples as thinly as possible and fan them around the tart; sprinkle with cinnamon sugar.

10) Bake tart at 350 degrees Fahrenheit on a sheet tray for approximately 50 minutes.

11) Once cooled, slice and serve with the cranberry sauce.