1. Travel wallet
2. Passport holder
3. Toiletry bag
4. TSA-approved liquids bag and compliant containers
5. Prescription medications
6. Glasses case
7. Travel pillow
8. Packing cubes
9. Valuables
10. Tech organizer
11. Luggage tracker
12. Zippered pouches and reusable silicone bags
13. Mini clip bag
14. Hand sanitizer
15. Lip balm
16. Bluetooth wireless adapter
17. Wired earbuds or headphones
18. E-reader or a great book
19. Eye mask
20. Snacks
21. Power bank
22. Travel adapter/converter
23. Travel first-aid kit
24. Reusable water bottle
25. Activities or games
26. Light jacket
27. Change of clothing

J'aime vraiment l'idée de cette écharpe.
Le problème est le patron qui n'est plus disponible.
Il faudrait que je me le procure.

Ingredients

Dough

• 8 ounces (2 cups) sliced blanched almonds
• 3 cups confectioners' sugar
• ½ teaspoon coarse salt
• 2 large egg whites
• Unsalted butter, softened, for molds

Royal Icing

• 1 pound confectioners' sugar
• 3 large egg whites or 5 tablespoons meringue powder mixed with ½ cup water
• Paste or gel food coloring (optional)

Instructions

1. Dough: Place almonds in a food processor and process to form fine crumbs, about 2 minutes. Add sugar and salt and process until well combined and powder-like, about 1 minute. Add egg whites and process until a dough forms (it will have the texture of cookie dough). Wrap tightly in plastic wrap and refrigerate overnight.
2. Preheat oven to 300°F with oven rack in the middle. Brush a set of 6 kransekake molds with butter. Divide dough in half. Working with one half of dough at a time, cut into small portions and roll into ropes that are slightly thicker than the diameter of a pencil (about 3/8-inch-to-1/2-inch thick). Fit ropes into rings of 3 molds, trimming to fit. Place molds on an unrimmed baking sheet and bake until puffed and lightly golden brown, about 30 minutes.
3. Transfer molds to a wire rack and let cool completely on baking sheet. Repeat shaping and baking process with remaining half of dough and remaining 3 molds. Carefully remove rings from molds.
4. Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, combine confectioners' sugar and egg whites. Mix on medium-high speed until combined and thickened, about 8 minutes. If decorating with more than one color, divide icing into batches. Using the end of a toothpick, add food coloring until the desired shade is achieved.
5. To Assemble: Sort rings in order of size. Fill a piping bag with icing and pipe a few dots onto the base of the largest ring and adhere to a cake plate. Pipe icing onto the base of next largest ring, and stack on top of the first ring. Repeat process, continuing to stack rings in decreasing size to form a tower of 18 rings. Decorate as desired. Allow icing to set before serving.

Ingredients

Filling

• 454 g pitted prunes
• 1¾ cups water (approx.)
• ¾ cup (149 g) granulated sugar
• ¾ tsp ground cardamom
• ½ tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp kosher salt
• 1 tbsp lemon juice
• 2 tsp vanilla extract

Biscuits

• ¾ cup (171 g) unsalted butter, softened
• 1 cup (198 g) granulated sugar
• 3 eggs
• 2 tbsp 35% cream
• 1½ tsp almond extract
• 4¼ cups (604 g) all-purpose flour
• 2 tsp baking powder
• ¾ tsp kosher salt
• ½ tsp ground cardamom

Buttercream Frosting

• ½ cup (113 g) unsalted butter, softened
• 2¼ cups (283 g) icing sugar
• Pinch of kosher salt
• 1 tsp vanilla extract
• ½ tsp almond extract
• 2 to 3 tbsp 35% cream (approx.)

Candied Kumquats

• 3 or 4 kumquats
• ¼ cup (50 g) granulated sugar
• ¼ cup water
• 2 tsp liquid honey

Sugared Currants and Rosemary

• Red and golden currants
• Rosemary sprigs
• ¼ cup (48 g) superfine sugar
• No-melt powdered sugar

Instructions

Filling

1. In a large shallow saucepan, combine the prunes with enough water to cover them and bring to a boil. Cook until the prunes are tender, about 10 minutes (most of the liquid should be absorbed). Meanwhile, combine the sugar, cardamom, cinnamon, cloves and salt in a small bowl. Set aside.
2. Transfer the prunes to a food processor and pulse until they’re finely chopped. Return them to the saucepan, stir in the sugar and spice mixture, and cook over medium-low heat. Stir the mixture frequently, every 2 to 3 minutes, until it’s thick and mounds when stirred, 7 to 9 minutes.
3. Stir in the lemon juice and vanilla. Transfer the filling to a shallow container and refrigerate it until slightly cooled, about 20 minutes. The mixture should be very thick and spreadable.

Biscuit

1. Heat the oven to 375 F.
2. Cream the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high until it’s very light and fluffy, about 5 minutes.
3. Add the eggs, one at a time, scraping the bottom and sides of the bowl with each addition. Add the cream and almond extract.
4. In another bowl, whisk together the flour, baking powder, salt and cardamom. Add them to the bowl of the stand mixer and beat on low until almost combined.
5. Scrape the dough onto a work surface and gently knead it to combine. Divide the dough into seven equal portions.
6. Shape one portion of dough into a rectangle using a pastry scraper. On a lightly floured surface, roll out the dough into a 9¼-by-7-inch rectangle, about ⅛-inch thick. Using a fork, dock all over the entire surface. Repeat with another portion of dough.
7. Place each rectangle on its own parchment-lined rimless cookie sheet. Bake one sheet at a time on the centre rack of the oven until the dough is just baked and still pale, 7 to 9 minutes.
8. Repeat with the remaining dough portions, making sure they are uniform in size and thickness. Let the biscuits cool completely on their trays.

Assembly

1. Divide the prune filling into six equal portions.
2. Place one biscuit on a cake turntable or small cutting board. Spread one-sixth of the prune filling evenly on top, taking it out to the edges. Top with another biscuit, pressing down lightly, and spread another sixth of the prune filling on top. Repeat until all seven layers are assembled, leaving the top layer bare.
3. Cover the cake with two layers of plastic wrap and refrigerate for 15 minutes. This will soften the biscuit layers.
4. Remove the plastic from the cake and tidy up the edges by trimming them with a long serrated knife.
5. Re-wrap the completed cake in two layers of plastic wrap and store in a pantry at room temperature for up to 2 days. This will allow the cake to soften further and for the flavours to come together.

Buttercream Frosting

1. Beat the butter and icing sugar in the bowl of a stand mixer on medium-low to combine. Increase the speed to medium-high and beat until very light, about 5 minutes. Beat in the salt, vanilla, almond extract, and enough cream to create a smooth and spreadable icing.
2. Spread the frosting evenly on the top layer of the cake. Using a melon-baller, make even indentations across the frosting.

Garnish

1. To make the candied kumquats, cut the kumquats into ⅛-inch thick rounds and remove any seeds. Combine the sugar, water and honey in a small saucepan and bring to a boil over medium-high heat. Cook until the sugar has dissolved and the syrup is thick. Add the kumquats and gently stir to coat them with syrup. Reduce the heat and simmer for 2 to 3 minutes. Remove the pan from the heat and let it stand for 15 minutes. Remove the kumquats from the syrup, place them on parchment paper and set aside. Continue cooking the syrup until it’s thick enough to coat the rosemary and currants.
2. To make the sugared rosemary, brush some of the kumquat syrup on the rosemary sprigs, then roll them in the superfine sugar. Let the sprigs dry on parchment paper.
3. To make the sugared red currants, brush them with the kumquat syrup, then gently toss them in the superfine sugar to coat. Let the currants dry on parchment paper.
4. Arrange the candied kumquats on the cake with the currants and rosemary. Arrange holiday green foliage around the cake, if you have some, then dust with the no-melt icing sugar.

Shoulder Opener

What it does: Warms up and improves mobility in the shoulders, which helps prevent shoulder injury

How to do it: Stand tall with your feet hip-width apart and your knees soft (never locked). Hold a broom handle or PVC pipe in front of you with a wide grip. Roll your shoulders up, back, and down. Then, using your back muscles and keeping your arms straight, slowly raise the handle overhead until you feel a gentle stretch in your shoulders at the end range of motion. Hold this position for five seconds, then slowly lower the handle or pipe back down for one repetition. Repeat.

Volume: Three sets of five to seven reps

Wall Squat

What it does: Warms up the legs and lower back, improves mobility in the hips and lower back, and trains a proper squat technique

How to do it: Stand facing a wall, a few inches away, and shift your weight to your heels. Place your fingers on the front of your hips, and gently guide them back as you bend your knees to sink lower into a squat. The wall prevents you from leaning too far forward and keeps your knees from going beyond your toes to enforce proper form. Go as low as you comfortably can, pause, then slowly return to the starting position for one repetition. If balance or joint mobility is an issue, hold a small counterweight in front of you for assistance. “It does not matter how far down you go,” says Stabler. “Just focus on keeping the hips moving back.”

Volume: Three sets of six to eight reps

Plank

What it does: Builds strength and stability in the core muscles through an isometric hold

How to do it: From kneeling, place your forearms on the ground shoulder-width apart, with your elbows below your shoulders. Extend your legs directly behind you, with your feet together and toes tucked under so that your body forms a straight line from your heels to your head. Engage your core. Keep your back flat (no sagging, arching, or tipping the hips) and head up so your neck is in line with your spine. Hold this position until you break form or begin shaking. Remember to breathe.

Volume: Hold until failure (loss of form). If you lose form in less than a minute, begin with multiple shorter holds (such as six reps of 15-second holds, with 15 to 30 seconds of rest between each), and work your way up to a minute and beyond.

Squat with Resistance Band

What it does: Strengthens the quads and glutes, while engaging the hip-abductor muscles to train correct knee position and stability

How to do it: Place a resistance band around both legs, above the knees, and stand tall with your feet hip-width apart. Hold your chest upright, pull your shoulders back and down, and engage your core muscles. Then shift your weight to your heels and squat, like you’re sitting in a chair, until your thighs are parallel to the ground. Push through the heels to stand back up. Drive your knees outward against the band throughout the movement to keep them parallel.

Increase difficulty by holding a dumbbell in each hand, wearing a weighted vest, or holding a kettlebell in front of your chest. “Don’t add additional weight to the squat unless your form is solid,” says Stabler. If your knees collapse inward, you can’t bring your thighs parallel to the ground, or you’re rounding through your back, back off.

Volume: Four sets of 12 reps. Complete a one-minute plank (see description above) between each set.

Box/Bench Step-Up

What it does: Strengthens your hiking engine: quads, glutes, hamstrings, and calves

How to do it: Stand in front of a sturdy box or bench that is midshin to just below your knee in height (the shorter the easier). Step onto the box with one foot. Make sure your entire foot is on the box, not just the forefoot, then engage your quad, press through your heel, and stand to bring your lower leg up onto the box. Your upper leg should do all of the work. Step back down for one repetition. Alternate which leg goes first every rep.

Keep your torso upright and your hips and shoulders level throughout the movement. Also be mindful that your knees don’t collapse inward as you step up, since that pattern is correlated with knee pain. Hold dumbbells in your hands to increase difficulty. Like before, only add weight if your form is perfect.

Volume: Three sets of 12 reps (each leg). Hold two dumbbells overhead for one minute between each set.

Stationary Lunge

What it does: Strengthens quads, hamstrings, and glutes, and also trains balance

How to do it: Stand tall with your feet hip-width apart and your knees aligned over your toes. Hold a dumbbell on each side to increase difficulty or place your hands on your hips. Engage your core. Take an exaggerated step forward (about two feet in distance), then sink your hips until your front thigh is parallel to the ground (or as deep as you can go comfortably). Your rear knee should not touch the ground. Push back to the starting position for one repetition. Alternate legs each rep.

Keep your hips level and square (don’t let them rotate or dip) throughout the movement. Like with the box steps, be mindful that your knees don’t collapse inward.

Volume: Four sets of ten reps (each leg). Do ten to 15 push-ups between each set.

Bear Crawl

What it does: Primarily trains core strength and stability, and also works the legs and upper body

How to do it: Start in a tabletop position, with your hands below your shoulders, knees below your hips, and spine in a neutral position. Engage your core, and lift your knees off the floor by a couple of inches to come up on your toes. Holding this raised position, crawl forward by moving the opposite hand and foot at the same time. Move slowly and exaggerate the movement. Try to bring your front knee all the way to your rear elbow, or as close as possible, while maintaining proper form. Keep your back flat and your hips level throughout the movement. “Imagine there’s a plate on your back,” says Stabler. “Don’t let it fall.”

Make it harder by holding dumbbells in your hands (lift them completely off the ground each move—no sliding). Mix it up by doing some rounds backward.

Volume: Five rounds of 50 feet. Do 15 to 20 reps of your favorite core exercise between each set.

Ingrédients

• 400 g de cream cheese (type fromage à tartiner, aussi trouvable en fromagerie en version artisanale)
• 400 g de mascarpone
• 300g de crème de marron
• 150 g de sucre semoule
• 5 œufs
• 30 cl de crème fleurette
• 25 g de fécule de maïs

Instructions

1. Verser le cream cheese, le sucre, le mascarpone et la crème de marron dans la cuve d’un batteur et mélanger à vitesse moyenne. Quand le mélange est bien homogène, ajouter les oeufs un par un en laissant le batteur mélanger en même temps, toujours à vitesse moyenne.
2. Incorporer la fécule et mélanger à nouveau. Ajouter ensuite la crème en filet et augmenter la vitesse pour homogénéiser l'appareil. Il est normal que l’appareil soit liquide.
3. Beurrer un moule rond de 24 cm de diamètre. A l’aide d’un morceau de beurre, chemiser le moule avec du papier sulfurisé ; le papier doit dépasser tout autour du moule et adhérer aux parois. Y verser la préparation.
4. Donner un coup sec avec le moule sur le plan de travail afin de chasser les bulles d’air. Enfourner et cuire 40 minutes à 220 degrés, chaleur tournante. La préparation doit brunir, mais le centre doit rester très crémeux.
5. À la sortie du four, le cheesecake doit reposer. Une fois que le gâteau a refroidi, réserver 4 heures au frais ou, mieux, une nuit entière. Démouler avant de servir.

Ingrédients

• 90 ml de lait de votre choix (amandes pour moi) + un peu plus pour la dorure
• 60 g de sucre en poudre
• 30 g de beurre demi-sel coupé en morceaux
• une pincée de sel (optionnel si vous utilisez du beurre salé)
• 3 à 4 g de levure sèche de boulanger (2 à 3 c. à café)
• 2 œufs
• 285 g de farine + un peu plus
• 1 à 2 c. à café de cardamome moulue
• 65 g de fruits secs (raisins blonds, raisins de Corinthe et cranberries pour moi)
• 45 g de cubes de citron confit

Instructions

1. Dans une petite casserole, faites tiédir le lait puis hors du feu, ajoutez le sucre, le sel et le beurre coupé en morceaux, remuez jusqu'à ce que le beurre soit fondu puis réservez.
2. Dans un grand saladier, versez 60 ml d'eau tiède puis ajoutez la levure sèche de boulanger en pluie et remuez jusqu'à complète dissolution. Ajoutez le mélange lait/beurre/sucre puis les œufs battus et mélangez.
3. Ajoutez la moitié de la farine tamisée et la cardamome moulue et mélangez bien. Ajoutez les fruits secs et confits et mélangez. Ajoutez l'autre moitié de la farine tamisée progressivement et mélangez avec une cuillère en bois puis terminez avec vos mains et ajoutez encore de la farine si besoin, jusqu'à ce que vous puissiez former une boule de pâte, couvrez et laissez reposer une dizaine de minutes.
4. Sur un plan de travail fariné, pétrissez la pâte à brioche pendant 10 minutes puis transférez la boule de pâte dans une saladier graissé, couvrez d'un torchon propre et laissez pousser environ une bonne heure dans un endroit tiède et à l’abri de l'air comme un four préchauffé à 25-30°c environ, la boule de pâte devra avoir doublé de volume.
5. Sortez la boule de pâte et déposez-la sur un plan de travail fariné et dégazez-la (appuyez avec le point de la main).
6. Recouvrez une plaque recouverte de papier cuisson et déposez-y la boule de pâte, couvrez d'un torchon et laissez pousser dans une endroit tiède à nouveau entre 1h et 1h30 (ou plus si besoin), jusqu'à ce que la pâte ait doublé de volume à nouveau.
7. Préchauffez votre four à 160°c (th. 5-6) puis enfournez pour une première cuisson de 15 min. Au bout de 8 min, sortez le pain brioché et badigeonnez-le d'un mélange lait + sucre. Puis couvrez d'une feuille de papier aluminium et poursuivez la cuisson pendant 15 maximum, surveillez la cuisson, votre pain brioché est prêt lorsqu'il est bien doré et qu'une belle croute s'est formée à l’extérieur (le mien l'était au bout de 10 min). Sortez-le et laissez-le tiédir ou refroidir sur une grille et dégustez immédiatement, nature, grillé ou recouvert de ce qui vous plait accompagnée de votre boisson préférée.

Ingrédients

• 15cl de lait
• 10g de levure de boulanger
• 3 cuillères à soupe d'huile de pépin de raisin
• 1 cuillère à café de sucre en poudre
• 1 cuillère à café de sel
• 500g de farine

Instructions

1. Dans une casserole, faites tiédir la lait à feu doux puis incorporez la levure.
2. Délayez puis laisser gonfler pendant 5 minutes.
3. Mélangez ensuite cette préparation avec 15cl d'eau tiède, 2 cuillères à soupe d'huile de pépin de raisin, le sucre et le sel.
4. Dans un saladier, versez la farine et creusez un puit.
5. Versez la préparation liquide en une seule fois et malaxer jusqu'à ce que la pâte ne soit plus collante.
6. Pétrissez encore pendant 2 minutes en aérant la pâte.
7. Formez une boule, couvrez-la d'un torchon et laissez reposer pendant 3 heures à l'abri des courants d'air.
8. À l'issue de ces 3 heures, pétrissez à nouveau la pâte et divisez-la en 4 parts égales.
9. Aplatissez chaque part puis abaissez-les pour former 4 disques.
10. Laissez reposer pendant 1 heure dans un endroit tiède.
11. Avant la cuisson, badigeonnez les faluches d'huile de pépins de raisin et saupoudrez de farine.
12. Faites cuire à 180°C (th6) pendant 15 minutes, les faluches doivent rester pâles et leur croûte très tendre.
13. Laissez refroidir les faluches sur l'envers.

Ingredients

Tangzhong

• 4 Tbsp (60g) whole milk or unflavored almond milk
• 2 Tbsp (27g) water
• 2 Tbsp (20g) bread flour

Dough

• ½ cup (120g) whole milk or unflavored almond milk
• 1 Tbsp (9g) instant yeast
• 2.5 cups (320g) bread flour, plus more for bench flour
• 2.5 Tbsp (35g) granulated sugar
• 1 tsp (7g) fine sea salt
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3 Tbsp (42g) unsalted butter, softened
• Cooking spray, for greasing

Egg Wash

• 1 large egg
• Splash of whole milk
• Melted butter or browned butter

Instructions

Tangzhong

1. Whisk all the ingredients together in a small saucepan.
2. Once combined, place over medium heat, and constantly whisk until the mixture thickens into a paste.
3. Remove to a small bowl and set aside.

Dough

1. Warm the milk to 95°F (35°C).
2. Whisk in the instant yeast until dissolved.
3. Store in a warm area and let sit for 8 minutes.
4. In a stand mixer bowl whisk together the dry ingredients.
5. Add the dough hook and turn the mixer on low.
6. Slowly stream in the milk and yeast mixture and mix for a few seconds to combine.
7. Add the tangzhong paste, egg and egg yolk.
8. Turn the mixer speed up to medium-low and continue to mix until evenly combined, turning the machine off and scraping down the sides of the bowl intermittently throughout mixing.
9. Gradually add the butter in pieces, mixing the butter into the dough completely before adding more.
10. Once the butter is incorporated, continue to knead the dough at medium-low speed for 5-8 minutes, or until the dough is smooth.
11. Lightly grease a medium bowl and set aside.
12. Remove the dough from the stand mixer and gently fold all the sides towards the center to help form a ball.
13. Place the dough seam side down on a clean work surface and roll it around on the board to create a tight, smooth ball.
14. Place the dough in the greased bowl, cover with a damp towel and place in a warm area to proof and double in size, about 1 - 1.5 hours.
15. After the dough has risen, punch the dough down and place on a lightly floured work surface.
16. Using a bench scraper, divide dough into 6 even pieces around 95–105 grams each.
17. To shape the individual buns, place one dough piece in the center of your board.
18. Gently stretch and fold the edges of the dough towards the center.
19. Flip the dough so it is seam side down.
20. Using your fingers pull the dough toward you, making sure the dough keeps contact with the board the entire time, to start to create tension and form a tight dough ball.
21. Rotate the dough 90 degrees and repeat this process two more times or until you have done this for the entire perimeter of the bun and have a smooth, tight dough ball.
22. Line a rimmed sheet tray with parchment paper and lightly grease the parchment.
23. Place the shaped dough on the prepared pan.
24. Repeat with the remaining dough, making sure to leave 2.5” (6cm) of space between each bun.
25. Cover with a similar-sized sheet tray that is flipped so that the dough will not dry out.
26. Let rise at room temperature for another 1-2 hours, or until doubled in size.

Egg Wash and Baking

1. Preheat the oven to 375°F (190°C).
2. Whisk together the egg and milk until evenly combined.
3. Gently brush the tops of the buns with the egg wash.
4. Bake for 16-18 minutes or until deeply golden brown.
5. Remove the buns to a cooling rack and immediately brush generously with melted butter.
6. Let cool completely before serving.

Ingredients

• 2 large eggs (about 110 grams)
• 50 grams honey
• 70 grams water
• 1 tsp salt
• 100 grams melted and cooled unsalted butter
• 250 grams all purpose flour
• 1 tsp instant yeast (I used SAF Gold, which is good for enriched dough. Red Star Platinum would be good too)

Instructions

1. In a medium bowl, whisk the eggs, honey, water, salt and melted butter together.
2. Whisk the flour and yeast together and sift it into the egg and butter mixture.
3. Whisk (I love using a Danish dough whisk for this) the ingredients together for about 30 seconds to a minute. The dough should look fairly smooth.
4. Cover the bowl with plastic wrap and let sit for about 2 hours.
5. Remove the dough from the bowl and do a couple of "stretch and folds" from all four sides until the dough resists.
6. Place the dough back into the bowl, cover the bowl with plastic wrap, and refrigerate the dough for 24 to 48 hours.
7. When you are ready to bake, remove the dough from the refrigerator and divide it into 6 equal pieces.
8. Line a quarter sheet pan with parchment paper.
9. Shape the pieces into balls, and then flatten the balls by pressing down on them with you hand. Place the disks on the parchment paper and cover with oiled plastic wrap. Let the rolls proof for 2 to three hours, depending on the temperature of the room.
10. Preheat your oven to 375 degrees F. Brush the rolls with an egg wash (beaten egg and water) and bake for 10 minutes. Reduce the oven temperature to 325 degrees F and bake for another 10 minutes, until the rolls are golden brown.
11. Cool the rolls on a wire rack.
12. Store in an airtight container.

Ingredients

• 3/4 cup very warm water, divided
• 1 pkg yeast
• 2 Tbsp sugar
• 4 Tbsp melted butter, divided
• 1 large egg
• 2 chipotles, chopped + 2-3 Tbsp adobo sauce (from canned chipotles in adobo)
• 3 - 4 cups flour
• 1 1/4 tsp salt
• Sesame seeds

Instructions

1. Put 1/2 cup water into the bowl of your stand mixer fitted with the dough hook and stir in the sugar. Sprinkle 1 package of yeast over top and let rest 10 minutes.
2. Add 2 Tbsp melted butter, egg, chopped chipotles, adobo sauce, and remaining 1/4 cup water.
3. Add 3 cups flour and salt and turn mixer on to low.
4. Knead 5-7 minutes, until dough comes together and forms a soft, smooth ball. (Dough should clean the sides of the bowl, add additional flour if necessary.)
5. Cover the dough, and let it rise for 1 to 2 hours, or until doubled.
6. Turn the dough onto a floured surface and divide it into 8 equal pieces.
7. Shape each piece into a round ball and flatten with your palm to 3 inches across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for an hour.
8. Preheat oven to 375.
9. Brush the buns with 1/2 Tbsp of the melted butter and sprinkle with sesame seeds.
10. Bake 15 - 18 minutes, until golden.
11. Remove them from the oven, and brush with the remaining melted butter.
12. Let buns cool before slicing.

Ingredients

• 1 pkg/Tbsp. Red Star Platinum Yeast
• 1 ¼ Cups warm water
• 2 ½-2 ¾ Cups unbleached, all-purpose flour
• 1 Cup yellow cornmeal
• 3 Tbsp buttermilk powder (original recipe called for ¼ Cup nonfat dry milk powder)
• 3 Tbsp. butter, softened
• 2 Tbsp. sugar
• 1 ½ tsp. salt

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast.
2. Let rest 1 minute.
3. Add one cup of flour, then additional dough ingredients.
4. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding enough flour so that the dough is not sticky.
5. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
6. Cover and let rise until doubled.
7. Remove dough from bucket.
8. Roll out into a rectangle, then roll up (jelly-roll fashion) and pinch seam shut.
9. Place in a greased loaf pan (I LOVE my hearth loaf pan, which measures 12”x5 ½”x 2 ¼”, for this loaf……if you don’t have a similar pan, it can be baked in a 9x5” loaf pan with a longer baking time, or just shape it into a loaf measuring the size above and bake it on a greased baking sheet).
10. Let rise until doubled.
11. Bake at 375 for 30-40 minutes.
12. Remove from pan and cool on wire rack.
13. Brush the top of the loaf with butter.

Ingrédients

Pâte

• 750 g de farine boulangère pour pain
• 485 g d'eau
• 30 g de levure de boulanger fraîche
• 15 g de sel fin

Garniture

• 200 g de fromage de brebis
• 2 tranches de jambon blanc
• 2 ou 4 tranches de jambon de Bayonne
• 200 g de beurre ramolli
• 200 g de beurre de roquefort

Instructions

1. Pour réaliser cette recette de pain surprise, commencer par préparer tous les ingrédients.
2. Verser le sel fin dans la farine. Mélanger et mettre en fontaine.
3. Ajouter la levure de boulanger émiettée...
4. ...et l'eau tiède.
5. Mélanger au batteur (avec l'accessoire crochet) pendant 3 minutes à petite vitesse...
6. ...puis poursuivre ce pétrissage pendant 8 minutes à vitesse moyenne. Stopper le pétrissage à ce stade.
7. Retirer le crochet, former une boule de pâte...
8. ...et couvrir d'un linge propre. Laisser pousser la pâte 20 minutes dans un endroit tiède, comme une chambre de pousse.
9. Retirer le torchon...
10. ...et rompre la pâte avec la paume de la main.
11. Transvaser cette pâte dans un cercle à pain surprise légèrement graissé à l'aide d'un aérosol à graisse. Ce cercle sera également posé sur une plaque à pâtisserie à revêtement anti-adhérent.
12. Couvrir d'un torchon propre et laisser lever à nouveau pendant 1h30 à 2h. Lorsque la pâte arrive à quelques centimètres du bord du cercle, retirer le torchon...
13. ...et laisser pousser encore quelques minutes jusqu'à ce que la pâte dépasse du cercle et soit bombée sur le dessus.
14. Enfourner dans un four ventilé (ou chaleur tournante), préchauffé à 200°C, et laisser dorer entre 30 et 40 minutes selon la grosseur du pain.
15. Au terme de la cuisson, retirer le pain du four...
16. ...et retirer le cercle en inox. Laisser refroidir.
17. Avec un couteau à pain...
18. ...découper le chapeau du pain délicatement.
19. Remettre le pain droit et enfoncer la pointe d'un couteau filet de sole entre la mie et la croûte de façon verticale. Attention à ne pas transpercer le fond.
20. Par un mouvement de haut en bas, découper la mie sur tout le pourtour du pain.
21. Veiller à couper la mie jusqu'au fond, en le faisant le plus régulièrement et le plus droit possible, et surtout sans transpercer la croûte du fond.
22. Retirer le couteau et le planter horizontalement à 1 cm de hauteur de la croûte du fond. Il est nécessaire de faire une entaille de 3 à 4 cm pour être à l'aise.
23. Lorsque le couteau est enfoncé, le faire pivoter du côté tranchant, afin de couper le fond du pain surprise. Veiller à épouser le contour du pain, sans pour autant transpercer la croûte.
24. Retirer le couteau, faire pivoter la lame et la réintroduire délicatement dans le même trou et renouveler la découpe du fond, toujours sans transpercer la croûte.
25. Retirer le couteau et introduire délicatement la main à la verticale entre la mie et la croûte. Avec le bout des doigts, décoller totalement le bloc de mie de sa croûte. Faire de même sur tout le pourtour. Attention à ne pas l'abîmer.
26. Retirer le bloc de mie et réserver la croûte et le chapeau.
27. Découper au couteau à pain le bloc de mie en 8 tranches régulières, d'épaisseur égale. Attention à ne pas les casser.
28. Beurrer la surface des tranches de mie.
29. Disposer le jambon de Bayonne...
30. ...et recouvrir d'une seconde tranche de mie. Presser pour bien faire adhérer et découper au ciseaux le jambon qui déborde sur le pourtour.
31. Faire de même avec le beurre de roquefort...
32. ...que vous aurez préparé préalablement et qui aura la consistance d'une pommade.
33. Continuer avec du jambon blanc et enfin avec le fromage de brebis. Vous pouvez laisser marcher votre imagination pour trouver d'autres idées de garniture.
34. Découper chaque galette de pain de mie garni...
35. ...en 8 avec un gros couteau éminceur.
36. Disposer les mini-sandwichs dans le pain de mie...
37. ...afin de reconstituer le pain.
38. Il est possible de faire un étage de chaque (un étage de jambon, un étage de roquefort, etc...) ou bien de mélanger toutes les variétés.
39. Refermer le pain surprise avec son couvercle. Juste avant de le servir aux invités, parfaire sa présentation en l'entourant d'un ruban à charlotte. Bon appétit !

Ingredients

• 2 1/4 cups warm water (not more than 115F / 46C)
• 2 teaspoons sugar
• 2 1/4 teaspoons yeast
• 2 tablespoons shortening (only if you add onion to the dough)
• 1/3 cup sweet onion, finely chopped (I did not use onion in the dough)
• freshly ground black pepper, to taste
• 3 cups (approx 400 grams) bread flour
• 2 tablespoons canola oil (I used peanut oil)
• 1 cup sweet onion, finely chopped (I used white onions)
• 2 teaspoons poppy seeds
• 1 tablespoon salt
• 3 cups (approx 400 grams) bread flour

Instructions

1. For the sponge: In a large glass bowl, whisk together the water, sugar and yeast and allow to stand about 5 minutes or until foamy. If using onions in dough: In a small saute pan over low heat, sweat 1/3 cup onion in shortening until it’s soft and translucent.
2. With a wooden spoon, stir the flour and onion mixture into the yeast mixture. Stir for about 3 minutes then cover tightly with cling film and let stand about 90 minutes or until doubled and bubbly.
3. For onion topping: Sweat remaining onion in canola oil with poppy seeds over low heat until translucent, set aside to cool.
4. For the bialys: Preheat the oven to 500 F. Place an oven proof pan or baking tray in the bottom of the oven and your baking stone or heavy baking tray in the center.
5. When the sponge is ready, add salt and 2 cups (approx 260 grams) bread flour and begin to knead the soft dough right in the bowl. Add as much flour as is needed to obtain a workable dough and knead until it’s soft and pliable, about ten minutes total.
6. Cover the bowl tightly with cling film and allow to rise until doubled in bulk, about 90 minutes.
   Divide the dough into 12 portions and shape each into a round about half an inch thick. Create a depression in the center and prick well with a fork.
7. Divide the onion mixture evenly between the breads and prick the centers again before baking.
   Put ice cubes or cold water into the skillet or baking tray to create steam. Transfer the breads onto your baking stone or baking tray with a bit of cornmeal to prevent sticking. (I used a cookie sheet to help transfer the bialys onto a baking stone)
8. Bake ten minutes at 500 F, reduce temperature to 450 and bake a further 5 minutes or until golden brown. Cool on a wire rack

Ingredients

For the Sponge

• 1 cup milk
• 1/3 cup all-purpose flour
• 2 teaspoons sugar
• 1/2 cup lukewarm water
• 3 (1/4-ounce) packages active dry yeast

For the Dough

• 10 large egg yolks, room temperature
• 2 large eggs, room temperature
• 1 teaspoon salt
• 1 cup sugar
• 8 ounces (1 cup) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon zest, grated
• 6 cups all-purpose flour
• 1 cup raisins, light or dark, optional
• 1 large egg, room temperature
• 2 tablespoons milk, or water, room temperature

Instructions

Sponge

1. Scald the milk and cool it to 110 F.
2. Place 1/3 cup flour in a medium bowl and pour the cooled scalded milk over, beating until smooth. Set aside.
3. In a measuring cup or small bowl, dissolve 2 teaspoons sugar in lukewarm water and stir in the yeast.
4. Transfer the yeast mixture to the milk-flour paste, mixing well.
5. Cover with plastic wrap and let rise until light and bubbly.

Dough

1. In a large bowl or stand mixer, beat the egg yolks, whole eggs, and salt.
2. Add 1 cup sugar and continue beating until light.
3. Beat in the butter, vanilla, and lemon zest.
4. Add the sponge to this mixture and mix well.
5. Add 6 cups flour and knead 7 minutes by machine or 10 minutes by hand.
6. Knead in the optional raisins.
7. Cover with greased plastic wrap and let rise until doubled.
8. Punch down dough, knead a few times, and let it rise again.
9. Grease 3 babka cylinders or food-grade coffee tins and fill each pan 1/3 full.
10. Cover with greased plastic wrap and let rise until tripled.
11. Brush tops with 1 large egg beaten with 2 tablespoons of milk or water.
12. Heat oven to 375 F.
13. Bake babkas 10 minutes.
14. Then lower temperature to 325 F and bake 30 minutes.
15. Then lower temperature to 275 F and bake 15 to 20 minutes longer. Cover tops with aluminum foil, if they are browning too quickly.
16. Remove from the oven and let stand in the pan for 10 minutes.
17. Turn loaves out of the pan, running a knife around them, if necessary, and cool completely on a wire rack.
18. If desired, the cooled loaves can be iced with a simple confectioners' sugar glaze, letting it drip down the sides for a decorative effect.