Ingredients

• 3 large eggs, at room temperature
• 3/4 cup (94g) all-purpose flour
• 3/4 cup (180ml) whole milk, at room temperature (or nondairy)
• 1 teaspoon lemon zest*
• 2 Tablespoons (25g) granulated sugar
• pinch salt
• 1/2 teaspoon vanilla extract
• 3 Tablespoons (43g) unsalted butter

Toppings

• 2 Tablespoons confectioners’ sugar, for sifting
• optional toppings: berries, whipped cream, maple syrup, and/or strawberry sauce

Instructions

1. Place the eggs in a blender and blend on medium-high speed until frothy and fluffy, about 45 seconds. Add flour, milk, lemon zest, sugar, salt, and vanilla, and blend until combined. The batter is thin. Set aside and allow to rest for 15 minutes at room temperature, or cover and refrigerate it for up to 24 hours. (No need to bring to room temperature before baking.)
2. Preheat the oven to 400°F (204°C). Place butter in a 10-inch oven-safe skillet (or any 3-quart baking dish), and place in the oven for just 5 minutes to melt the butter. (Be sure not to leave it in the oven to burn!) Remove from the oven and use a pastry brush to spread the melted butter up the sides of the pan.
3. Pour the batter into the center of the hot pan. No need to swirl it around. Place it in the oven and bake for 15 minutes. Keeping the Dutch baby pancake in the oven, reduce the temperature to 350°F (177°C) and bake for 10 more minutes, or until the edges and center are browned.
4. Remove from the oven and cool for 5 minutes before adding desired toppings. Slice and serve.
5. The pancake is best enjoyed right away, but you can cover and store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

C'est vraiment très bon. Je vais en refaire !

Ingredients

• 125 g (4.4 oz) dark chocolate (from 50% to 70% cocoa). The higher the percentage of cocoa, the more intense the chocolate flavor.
• 185 g (6.5 oz) whole blanched almonds or almond flour
• 125 g (1 stick) unsalted butter
• 3 medium eggs, at room temperature
• 125 g (7 tablespoons) granulated sugar
• powdered sugar, for decoration

Instructions

1. Melt the butter and chocolate in a double boiler and set aside.
2. Meantime, separate the yolks from the whites and let the yolks aside for the moment.
3. Place the whites in a bowl and beat them up with an electric mixer or with a stand mixer until stiff. Set aside: they will be added to the torta caprese mixture at the end.
4. Beat the egg yolks with the sugar until you get a fluid and pale yellow cream. It takes about 5 minutes.
5. Now if you are using whole blanched almonds, you must first mince them finely and reduce them to flour.
6. Add the almond flour little by little to the yolks and sugar cream and mix well.
7. Then add the melted chocolate to the mixture and stir.
8. Add the beaten egg whites, stirring with a wooden spoon from the bottom up.
9. Grease and flour a 20 cm/8 inch non-stick springform pan with removable bottom, then pour the torta caprese mixture.
10. Level well with a spoon.
11. Then preheat the oven to 350°F (180°C).
12. Bake in a static oven on the middle rack for about 30 minutes.
13. At the end, remove from the oven and let the cake cool in the pan for at least 30 to 40 minutes.
14. Let it cool completely on a cooling rack so that it chills quickly without moistening the bottom of the cake.

NOTE -- Baking times may vary from oven to oven, but be aware that torta caprese should be moist inside. So usually, for a 20 cm/8 inch baking pan, the baking time never exceeds 35 to 38 minutes.

Ingredients

• ½ Cup warm water
• 1 pkg/ Tbsp. Red Star Platinum Yeast
• 2/3 Cup warmed buttermilk, or 2 ½ Tbsp. buttermilk powder dissolved in 2/3 Cup warm water
• 1 tsp. salt
• ¼ Cup sugar
• 2 Tbsp. butter
• 3 + Cups unbleached all-purpose flour

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.
5. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
6. Cover and let rise until doubled.
7. At this point, the dough may be formed into rolls (should make about 12) or a 9X 5 loaf. I also have used this several times as a “base” for layered pull-apart bread. To use it as such, roll the dough out into a large rectangle, about 15”x 9”. Spread 2 tablespoons of softened butter on the dough, then sprinkle with your favorite ingredients
8. Slice the covered dough in half, lengthwise.
9. Then cut three slices the other way, making 8 even-sized pieces.
10. Stack the pieces atop one another- four “piles” of two.
11. Slice each of the piles in half.
12. Grease a 9x5 loaf pan or use a “tea loaf” pan, which measures 13x4” .
13. Place each of the “piles” in the pan on its side, working quickly.
14. Cover and let rise until doubled, or cover and place in the frig overnight.
15. Bake at 375 for 30 minutes or until golden.
16. Remove from pan and cool on a wire rack.
17. Brush top with softened butter.

Notes

• Sweet: Cinn-sugar and raisins…..maybe some toasted nuts, too! Or maybe some chopped apples…..
• Greek: I used about ½ of a frozen pkg. of spinach (thawed and well-drained); 10-15 Kalamata olives, sliced; 1/3 Cup feta cheese; ½ cup mozzarella; 1 ½ tsp. prepared minced garlic (or 1-2 cloves of garlic, minced); 1/3 Cup chopped (well-drained) roasted red peppers; Mix everything together and spread on the dough - Add what YOU like!
• Ham & Cheese “Devil Bread” : Spread 2 Tbsp. of Dijon mustard on the butter. Follow with 1-2 Cups chopped cooked ham pieces; 1 Cup shredded cheese (I used a mix of cheddar & mozzarella- whatever I had in the fridge)

Ingredients

Dough

• 1 1/3 Cup warm water
• 1 packet/Tbsp.Red Star Platinum yeast
• 2 tsp. Kosher salt
• ½ Tbsp. Sugar
• 2 Tbsp. olive oil
• 3- 3 ¼ C. Unbleached, all-purpose flour

Filling

• Olive oil
• 1 Tablespoon butter
• 1/2 green or Italian pepper, chopped
• 1 medium onion, chopped
• 1/2 can sliced mushrooms
• 1 clove garlic, minced
• 1 package frozen chopped spinach, thawed and squeezed dry
• Pinch cayenne pepper
• Pinch freshly ground pepper
• Pinch of parsley, basil, and oregano
• 1 tsp. garlic powder
• Pinch crushed red pepper seeds
• Pinch salt
• 4 slices provolone cheese
• 1-1/2 cups mozzarella cheese
• 2 Tbsp. grated Parmesan cheese

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast.
2. Wait 1-2 minutes.
3. Add 1 cup flour, then remaining ingredients and EZ DOH-it , adding the final ¼ c. of flour gradually till the dough is soft and smooth.
4. Remove the dough from the bucket, spray the bucket with cooking spray and then replace dough and cover bucket.
5. Let rise till doubled.
6. Saute peppers and onions in olive oil and butter.
7. Add mushrooms and fresh garlic and saute for 2-3 minutes.
8. Add the spinach and spices and cook a minute or two more.
9. Roll out dough to a thin oval shape.
10. Spread out cooked mixture all over.
11. Add cheeses on top.
12. Roll and seal the ends.
13. Place on lightly greased baking sheet.
14. Bake in a 350-degree oven for 30 minutes or until lightly browned on top.

Ingredients

Dough

• 1 pkg/Tbsp. Red Star Platinum yeast
• ¼ Cup warm water
• ½ Cup warm milk
• 2 – 2 ¾ Cups unbleached, all-purpose flour
• 2 Tbsp. softened butter2 Tbsp. sugar
• ½ tsp. salt

Filling

• ½ Cup crumbled feta cheese
• 2 Tbsp. shredded mozzarella cheese
• 1 Tbsp. parmesan cheese
• ½ tsp. Greek seasoning (I use Cavender’s All-Purpose Greek Seasoning)
• ½ pkg. frozen spinach, thawed and squeezed dry

Instructions

1. In EZ DOH bucket, stir together yeast and water.
2. Let rest 1 minute.
3. Add one cup of flour and then remaining dough ingredients.
4. EZ DOH-it for 2-3 minutes, adding enough flour to produce a smooth, elastic dough.
5. Remove dough from bucket and “smooth” or “cloak” dough, pulling it under.
6. Spray the inside of the bucket with cooking spray.
7. Replace dough and let rise until doubled.
8. While dough is rising, combine filling ingredients.
9. After dough has risen, on a lightly floured surface, roll dough out into a large rectangle, 14x 9” approximately.
10. Spread with filling.
11. Roll up dough, cinnamon-roll style, starting with long edge.
12. Slice into 10-12 rolls and place in a greased 8 or 9” round cake pan.
13. Cover and let rise until doubled.
14. Bake at 375 for 20-25 minutes, or until golden.

Ingredients

Dough

• 1 pkg/Tbsp. Red Star Platinum yeast
• ¼ Cup + 2 Tbsp. warm water
• 2 ½ -3 Cups unbleached all-purpose flour
• 2 Tbsp. butter, softened
• ¼ Cup + 2 Tbsp. warm milk
• ¼ Cup sugar
• 1 egg
• ½ tsp. salt

Filling

• ¼ Cup almond paste
• 2 Tbsp. butter, softened
• ¼ Cup brown sugar
• 1/8 tsp. almond extract

Streusel topping

• 3 Tbsp. sugar
• 1 Tbsp. unbleached all-purpose flour
• 1 Tbsp. butter

Icing

• ¾ Cup powdered sugar
• 1 Tbsp. milk
• 1/8 tsp. almond extract

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.
5. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
6. Cover and let rise until doubled.
7. In a mixing bowl, beat filling ingredients together.
8. On a lightly floured surface, roll dough out into a 12” square.
9. Spread filling over the dough. Roll up, jelly-roll style and seal seams.
10. Cut into 6-8 large rolls or 12 smaller rolls.
11. Place in a greased 9” round or square baking pan.
12. Cover and let rise until doubled.
13. Combine topping ingredients and sprinkle over the rolls.
14. Bake at 375 for 20-30 minutes or until golden.
15. Carefully turn out rolls onto a wire rack to cool.
16. Combine icing ingredients and drizzle over rolls.

Ingredients

• 1 egg, room temperature
• 4 cups of white flour
• 2 teaspoons granulated white sugar + 1/8 teaspoon
• 1 teaspoon yeast
• 1/3 cup water + 1/4 cup warm water
• 1/3 cup milk
• 1/3 stick butter or margarine
• 1 teaspoon salt

Instructions

1. Combine 1/4 cup warm water, 1 teaspoon yeast and 1/8 teaspoon granulated sugar in a small cup or bowl. Set aside.
2. In a saucepan, combine water, milk, egg salt, and sugar. Bring to a boil on medium heat and add margarine. Once the margarine has melted, remove from heat and bring to room temperature.
3. Place the milk mixture in a mixer and add flour to it until the dough no longer sticks to your fingers.
4. Make a hole in the middle of the dough ball and pour the yeast mixture in the middle. Cover, and begin to knead until well combined.
5. Divide the dough ball into two parts and place them in your greased baking pans. Allow to rise for a half-hour in a warm place (like next to a warm oven or in the sun.) Knead each one a little bit and then allow to rise for another half hour.
6. Bake at 350 degrees Fahrenheit for 45 minutes.

Ingrédients

• 120 ml de lait
• 60 g de beurre fondu
• 320 g de farine T55
• 80 g de farine de châtaigne
• 2 oeufs
• 1 c. à café de levure boulangère déshydratée
• 1 c. à café de sel
• 50 g de sucre
• 1 sachet de sucre vanillé
• 1 c. à café d'arôme vanille
• 1 c. à soupe de rhum (facultatif)
• 1 jaune d'oeuf avec un peu d'eau pour la dorure

Préparation

1. Dans un petit bol, battre les 2 oeufs. Réserver.
2. Dans le bol de votre robot, muni du crochet pétrisseur, diluer la levure boulangère avec le lait tiède.
3. Ajouter ensuite les farines, le sucre, le sucre vanillé ainsi que le sel.
4. Verser ensuite les oeufs battus, la vanille liquide, sans oublier le beurre fondu.
5. Pétrir l'ensemble pendant une dizaine de minutes (jusqu'à obtenir une pâte consistante).
6. Couvrir d'un torchon propre et laisser lever pendant 2 heures (la pâte doit doubler de volume). (pour accélérer la pousse, vous pouvez mettre le saladier dans un four préchauffé à 40°).
7. Sortir le pâton et le dégazer sur un plan de travail légèrement fariné puis le façonner comme vous le souhaitez (j'ai fait 3 boules que j'ai déposé dans un moule coeur).
8. Couvrir d'un torchon propre et laisser lever pendant 1 heure.
9. Préchauffer votre four à 170°C (Th. 5-6).
10. Badigeonner le dessus de votre brioche d'un mélange jaune d'oeuf / eau.
11. Enfourner 25 minutes à 170°C (Th. 5-6). (à surveiller et à adapter à votre four).
12. Laisser refroidir avant de déguster.

Ingrédients

• 1kg de farine
• 6 oeufs
• 1/2 litre lait
• 50g de levure boulangère
• 200 à 300 g sucre (+ un peu de sucre perlé)
• 10g de sel
• 250 g de beurre
• 200 g de raisins de Corinthe

Instructions

1. Le plus simple est d'utiliser un robot pour pétrir la pâte.
2. Il faut incorporer le beurre à la fin du pétrissage d'environ 20 minutes (ainsi que le raisin et le sucre perlé).
3. Laisser ensuite reposer une demi-heure.
4. Après avoir donné la forme d'un Jésus à deux têtes à votre pâte, laissez lever pendant une heure et demi.
5. Traditionnellement la coquille a la forme d'un enfant emmailloté, on la façonne en formant une boule (le corps) à laquelle on colle une boule plus petite de chaque côté (la tête et les jambes).
6. Avant d'enfourner dans un four à 180°C pendant 35 minutes, badigeonnez votre pâte de jaune d'oeuf.

Note : avec une paire de ciseaux, il faut ensuite faire une petite fente sur les côtés de votre pâte pour laisser s'échapper un peu le sucre.

Ingredients

Dough

• 500 grams (3-¾ cups) All-Purpose Flour plus extra for dusting
• 125 grams (½ cup + 2 tablespoon) Sugar
• 7.5 grams (2- ½ teaspoon) Rapid Rise (or Quick Rising) Instant Yeast.
• 3 grams (½ teaspoon) Salt
• 100 grams (½ cup) Non-Salted Butter at room temperature
• 100 ml eggs use a measuring cup, it equals about 6-½ Tbps
• 5 ml (1 teaspoon) Vanilla extract
• 120 ml (½ cup) of Milk warm.

Toppings

• 100 grams (½ cup plus 1 teaspoon) Vegetable Shortening plus extra to grease the dough and baking sheets
• 100 grams (⅞ of a cup) Confectioner Sugar
• 120 grams (1 cup) All-Purpose Flour
• 5 grams (2-½ teaspoon) Cocoa powder for half of the topping, if desired
• 5 grams (1 teaspoon) Cinnamon optional for the white topping

Instructions

Dough

1. Have each ingredient ready and measured (by weight) before starting, and thoroughly read the notes above. Mix the all-purpose flour, yeast, sugar, and salt in the bowl of a stand mixer at medium speed, just to mix it well.
2. Add the butter and mix well (using the stand mixer with the hook attachment), then mix in the eggs and vanilla extract and slowly pour the milk in little by little until the dough looks cohesive (you may need less or more milk, as some flours soak up more liquid than others). Keep beating the mixture for about 7 minutes at medium speed. Add a little more flour around the inside of the bowl (2-3 tablespoons), just enough for the dough to separate from the container. The dough should be soft and slightly sticky.
3. YOUR DOUGH SHOULD FEEL VERY SOFT AND ELASTIC.
4. Place the dough on your floured working table and knead it just enough to shape it into a ball.
5. Place this ball in a large greased bowl to rest. Cover it with plastic wrap (or wax paper) and a kitchen napkin. Let the dough rest in a warm place for about 2 hours until it doubles in size. I usually turn the light on in my oven and place the bowl inside, close to the light. Be aware that if your kitchen is cold, the dough will take longer to rise. Be patient and do not try to proceed to the next step until the mixture has doubled in size.

Toppings

1.While the dough is rising, you can prepare the sugar topping. Soften the shortening with your spatula until it is very creamy, and then add the confectioner's sugar. Finally, add in the flour little by little (if using, add the ground cinnamon in this step). Set this paste aside to use later. If you're making half of the Conchas with the chocolate topping, then divide the paste in two and add the cocoa powder to one half, mixing it until it integrates very well.

1. Once the dough has risen and doubled in size, place it onto a floured surface and let it rest for about 5 minutes. Divide the dough into 16 small balls (60 grams each). To shape the balls, lightly flour your hands and place each small ball on the working surface and gently press down with your hand, rotating your hand to form the balls.
2. Place them onto greased baking sheets and continue until you've finished shaping all of the dough.
3. Using your hands, grease the top of each ball with a little shortening. Do not skip this step, as it will help the topping adhere to the dough.
4. To add the topping, flour your hands and divide the topping paste into 16 balls. Use your hands to press down on each one to form a small, flat circle (I like to use a sheet of plastic, like when making tortillas). Place this disk onto the ball of dough, and press it down very firmly.
5. Once you've finished placing the topping on the buns, use a concha cutter or a knife to decorate them with the traditional concha shape.
6. Allow the conchas to rise in a warm place until they are almost double in size. Depending on the temperature of your kitchen, this step could take anywhere from 1 to 2 hours. Do not leave them to rise any longer, because if you let them grow too much they will collapse inside the oven. Bake in a preheated oven at 325º degrees for 20 minutes, or until the bottom of the conchas are lightly golden. If you are placing more than one baking sheet in your oven, rotate them after 10-12 minutes. Move the sheet on the bottom rack to the top rack and vice versa to have an even baking.

Ingrédients

Pour la pâte

• 550g Farine blanche
• 20g Levure fraîche
• 250ml Lait
• 100g Beurre
• 1 Oeuf
• 50g Sucre fin
• 1/2cc Sel
• 250g Raisins secs

Pour la crème pâtissière

• 125g Sucre
• 500ml Lait
• 50g Maïzena
• 5 Oeufs

Pour le glaçage

• 250g Sucre glace
• 4cs Jus de citron
• 1 Blanc d'oeuf

Instructions

1. Faites tremper les raisins secs dans un bol de lait.
2. Placez les ingrédients suivants dans le bol du robot pétrisseur pour former la pâte: la farine, le lait, la levure, le sel, l’oeuf, le sucre et le beurre en gros dés. Pétrissez environ 10 minutes pour obtenir une pâte bien homogène.
3. Sortez ensuite la boule de pâte du bol du robot pour la faire reposer une heure à température ambiante dans un saladier fariné et recouvert d’un linge.
4. Pendant ce temps, préparez la crème pâtissière qui viendra garnir le milieu des couques: chauffez le lait avec la moitié du sucre. Dans un saladier, battez les jaunes d’oeufs avec l’autre moitié du sucre et ajoutez-y la Maïzena. Ajoutez-y ensuite le mélange de lait chaud. Versez le tout dans une casserole et faites chauffer en remuant sans cesse à l’aide d’un fouet. Amenez à ébullition à feu moyen et dès qu’il y a une belle ébullition et que la pâte s’est quelque peu épaissie, arrêtez la cuisson et placez la crème dans un plat à four. Filmez-la immédiatement, en collant bien le film alimentaire sur la pâte pour éviter qu’une croûte ne se forme sur la crème pâtissière lorsque celle-ci refroidit. Placez le plat au réfrigérateur pour la faire refroidir totalement.
5. Après ce temps de repos, applatissez la pâte au rouleau à pâtisserie pour former le plus grand rectangle possible sans déchirer la pâte.
6. Etalez uniformément la crème pâtissière sur tout le rectangle de pâte.
7. Egouttez ensuite les raisins secs et répartissez-les sur toute la surface.
8. Découpez des bandes de 2 cm de pâte dans le sens de la largeur du rectangle de pâte et roulez les bandes de pâtes sur elles-mêmes.
9. Placez ces roulades sur une plaque de four recouverte de papier sulfurisé et laissez reposer 30 minutes.
10. Battez le jaune d’oeuf restant avec un tout petit peu d’eau et badigeonnez les couques à l’aide d’un pinceau.
11. Préchauffez le four à 210°C et enfournez les couques à mi-hauteur pendant 15 minutes.
12. Laissez refroidir entièrement. Préparez ensuite le glaçage en mélangeant le sucre glace, le blanc d’oeuf et le jus de citron à l’aide d’un fouet.
13. Répartissez ce glaçage sur la surface des couques et dégustez!

Ingrédients

• 3 tasses d'eau chaude (pas bouillante)
• 2 c. à thé de levure instantanée
• 2 c. à thé de sel
• 2 c. à thé de sucre
• 1 paquet de bacon, cuit et coupé en dés
• 2 tasses de cheddar, râpé et séparé
• 6 tasses de farine
• 1/8 c. à thé de poivre noir moulu

Instructions

1. Dans un grand bol, mélanger l'eau, la levure et le sucre. Fouetter et laisser reposer 5-7 minutes dans un endroit chaud (le four éteint avec la lumière allumée).
2. Incorporer 1 tasse de cheddar et tous les autres ingrédients (gardez quelques morceaux de bacon pour saupoudrer le dessus plus tard) dans le bol contenant la levure et mélanger jusqu'à incorporation complète. La pâte sera très collante.
3. Couvrir la pâte avec un linge à vaisselle propre et humidifie et déposer dans le four éteint avec la lumière allumée environ 1h30.
4. Déposer la pâte sur une surface enfarinée et pétrir quelques minutes.
5. Couper la pâte en deux, mettre dans deux moules à pain rectangulaires, puis saupoudrer le dessus avec la tasse de cheddar restante et les morceaux de bacon réservés plus tôt.
6. Couvrir la pâte avec le linge à nouveau et le placer dans un endroit chaud pendant 30 minutes.
7. Préchauffer le four à 400°F et enfourner les pains pendant 15 minutes.
8. Après 15 minutes, placer une feuille de papier d'aluminium sur les pains, abaisser la température à 350°F et cuire pendant 35 minutes.
9. Au bout de 35 minutes, retirer la feuille de papier d'aluminium et continuer la cuisson 10 minutes.

Ingredients

• 450 g (3 1/2 cups) bread flour
• 7 g (1 1/2 teaspoons) instant yeast (see note)
• 7 g (1 3/4 teaspoons) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• 270 g (1 1/4 cups) tepid water
• 25 g (2 tablespoons plus 1 teaspoon) canola or other neutral flavored oil
• 15 g (1 tablespoon) fresh lime juice
• 12 g (2 teaspoons) sugar
• Nonstick cooking spray

Instructions

1. In a stand mixer bowl, whisk flour, yeast, and salt to combine. In a liquid measuring cup or bowl, whisk water, oil, lime juice, and sugar until sugar is dissolved.
2. Fit stand mixer with dough hook, and on medium-low speed, slowly pour water mixture into flour mixture and mix until a shaggy dough forms, about 2 minutes. Increase the speed to medium and continue to mix, scraping down bowl and dough hook as needed, until the dough is smooth and stretchy and clears the sides of bowl, but sticks to the bottom, about 5 minutes.
3. Using clean hands, transfer dough to a lightly oiled work surface and knead by hand to form a smooth, round ball, about 30 seconds. Place dough seam side down in a lightly greased large bowl. Cover bowl with plastic wrap and let sit at warm room temperature (75°F/24°C) until doubled in size, 1 to 1 1/2 hours.
4. Transfer dough to a lightly oiled work surface. Using your hands, punch dough down to deflate, then form it into a taut ball, and let rest, covered, for 20 minutes.
5. Divide dough into 4 even portions for longer banh mi loaves or 6 dough portions for shorter loaves (see notes). Lightly spray the dough portions all over with cooking spray, cover with plastic wrap, and let rest for 15 minutes.
6. Working with one dough portion at a time, pull edges of the dough towards the center, pinching ends together, to create a tight ball. Set dough ball seam side down on work surface, then cup dough beneath your palm and work it in quick circular motion to form a smooth ball. Repeat with remaining portions of dough. Let rest, covered, for 15 minutes.
7. Flip each dough ball so that the seam side is on top. Working with one dough ball at a time, use your fingers to press down and deflate two-thirds of the ball; the remaining one-third of the dough ball should still be airy and plump with an elongated football shape.
8. Using a small, lightly oiled French tapered rolling pin or other small rolling pin, roll the deflated side of dough until it is evenly flat and fans outward (for smaller loaves about 10 inches wide and 1/8 inch thick; for larger loaves, 12 inches wide and 1/8 inch thick), while keeping the inflated portion of the dough untouched (this ensures the center of each will be full and fluffy). The rolled out portion of the dough should be longer than the still inflated portion of the dough.
9. Using both hands and starting with the still-inflated portion of dough, gently roll the dough over itself to form a log; continue rolling until a longer baguette forms with tapered ends (you should have a tapered baguette measuring about 1 1/2 inches thick in the middle that is about 8 inches long for smaller loaves and 10 inches long for larger ones). Gently press and pinch seam closed along the length of loaf.
10. Transfer shaped loaf, seam side down, to a perforated baguette tray that has been lightly coated with cooking spray (see notes). Repeat loaf shaping with remaining portions of dough, then spray the loaves evenly with cooking spray and loosely cover with plastic wrap. Let rest until the dough springs back slowly when pressed lightly, about 45 minutes.
11. Meanwhile, adjust oven racks to the upper-middle position and the lowest position. Place a large baking dish on the bottom oven rack and fill halfway with boiling water. Preheat oven to 475°F (246°C).
12. Holding a bread lame concave side up, with handle oriented at a 30-degree angle to loaf, make one 1/4-inch deep slash along the centerline of each loaf, using a single swift motion from one end to the other, but leaving 1/2-inch uncut at each end.
13. Using a spray bottle of water, mist the surface of each loaf. Working quickly, place loaves in the oven, then mist the inside walls of the oven with water. Bake loaves for 8 minutes, then rotate the tray and bake 4 minutes longer.
14. Reduce oven temperature to 400°F (205°C) and continue to bake loaves until golden brown all over, 6 to 8 minutes. If the bottoms of the loaves have not achieved the desired color, flip loaves upside down and bake until bottoms are golden brown, 2 to 3 minutes. Transfer loaves to a wire rack and let cool for at least 15 minutes before serving.

Ingredients

• 2/3 cup (150ml) milk, whole or 2%
• 2 ¼ tsp(8g) active dry yeast
• 1/2 cup (100ml) sugar
• zest of 1/2 orange
• zest of 1/2 lemon
• 2 1/2 cups (312g)all purpose flour
• 1/4 tsp salt
• 1/3 cup (75g) unsalted butter, diced and at room temperature
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 egg + 1 tbsp (15ml) milk, for the egg wash
• ¼ cup (80g) orange marmalade
• 3 tbsp pearl sugar (or crushed sugar cubes)
• About 20 candied orange peel sticks
• 12 candied cherries

Instructions

1. Warm up the milk to a warm temperature (not hot!) in a sauce pan or in the microwave. Stir in the yeast and set aside for 10 minutes. Your yeast should foam.
2. In a large mixing bowl, combine the sugar, lemon zest and orange zest, and rub with your fingers so the zest releases moisture and the sugar becomes moist and lumpy. Whisk in the flour and salt.
3. Dig a well in the middle and add the eggs and the milk with yeast. Stir until all the flour is incorporated and you get a very sticky mixture. Add the cubed butter and knead for 10 minutes until all the butter is well incorporated.
4. Transfer the dough to a large, greased bowl. Cover with a cloth and set aside in a draft-free environment for 2-3 hours, until the dough has doubled in size.
5. Line a large baking sheet with parchment paper.
6. When the dough has doubled in size, punch it in the middle to deflate it. Transfer the dough onto a floured working surface and shape into a ball. Transfer the dough ball onto the parchment paper-lined baking sheet. Poke a whole in the middle of the ball with your index finger, and enlarge the hole to form a crown. Do not hesitate to form a large hole (about 4 inches in width) in the middle as its size will decrease when the crown bakes.
7. If you have a trinket, stick in somewhere underneath the crown.
8. Cover the crown with a cloth and let rise for 1 more hour.
9. Pre-heat your oven to 350°F (180°C).
10. After the one-hour mark, whisk the egg yolk with the milk and brush it all over the crown. Sprinkle evenly with pearl sugar.
11. Bake the brioche for 30 minutes until it looks puffy and golden.
12. Take out of the oven and immediately brush marmalade over top to give it a nice shine. When the brioche has completely cooled down, decorate it with citrus peels and candied cherries.

Ingredients

Dough

• 2 1/3 cups (280g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (57g) King Arthur Organic Whole Wheat Flour
• 1/2 cup (113g) water, lukewarm (100°F)
• 1/4 cup plus 2 tablespoons (85g) milk, lukewarm (100°F)
• 4 tablespoons (57g) butter, at room temperature
• 2 1/2 tablespoons (31g) granulated sugar
• 1 1/4 teaspoons table salt
• 2 teaspoons instant yeast
• 3/4 teaspoon Cloud Forest Ground Cardamom

Filling

• 1/2 cup (99g) granulated sugar
• 2 teaspoons to 1 tablespoon Cloud Forest Ground Cardamom
• 1 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons black cocoa
• 1/2 teaspoon ground black pepper, optional
• 1/4 teaspoon table salt
• 1 large egg, beaten with 1 tablespoon water (egg wash)

Glaze

• 1/4 cup (56g) water
• 2 tablespoons (25g) granulated sugar
• 1/4 teaspoon Cloud Forest Ground Cardamom

Topping

• Swedish pearl sugar, for sprinkling

Instructions

To make the dough

1. In the bowl of a stand mixer fitted with a dough hook, combine all of the dough ingredients. Mix for 1 to 2 minutes on low until combined, then increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes. If mixing by hand, add the dough ingredients to a large bowl and mix to combine. Let the dough rest for 20 minutes and then knead until smooth.
2. Place the dough in a lightly greased bowl, cover, and let it rest for 60 minutes or until puffy and risen but not necessarily doubled in size.

To make the filling

1. In a small bowl, combine all of the filling ingredients except for the egg wash and set aside.

To roll the dough

1. Place a piece of parchment on your work surface and lightly flour it. (Alternatively, you can work directly on a lightly floured surface, though the parchment helps with transport later.) Gently transfer the dough onto the floured surface and sprinkle flour on top. Press or roll the dough with a rolling pin into a rectangle, roughly 12" x 20" with the long side running parallel to the edge of your work surface.
2. Brush the entire surface of the dough with egg wash. Reserve any excess. Sprinkle the filling mixture evenly across the entire surface of the dough. Fold the dough like a letter in thirds: starting on the right side, fold one third into the center, then the opposite third over the first.
3. After the letter fold, the dough block should measure approximately 12" x 6 1/2". Roll briefly to extend the width of the dough so that it measures roughly 12" x 8". Lift the parchment and dough onto a baking sheet. Cover the dough with plastic or slide a food-safe bag over the entire tray, press out all the air, and chill for 10 to 15 minutes in the refrigerator.
4. Keep the parchment on the baking sheet and gently transfer the dough to a lightly floured work surface and roll to elongate it to a 16" x 8" rectangle.
5. Using a ruler and a pizza wheel or sharp knife, make small notches along the short side of the dough at 1" intervals. Repeat on the other short end of the dough. Align the ruler with the notches at both ends, placing it flat on the dough. Use it as a guide to cut 8 strips that are 1" wide and 16" in length.
6. One at a time, twist the ends of each dough strip in opposite directions. The dough may start to form a tube, which is OK, but stop shy of twisting so tightly that a tube fully forms. (For the best rise, it is better to have a looser twist than a very tightly wound tube.)
   Loosely coil the tube into a single layered spiral, tucking only the tip underneath at the end. Press gently to seal. Using both hands or a spatula, carefully place each spiral onto the parchment-lined baking sheet. Repeat with the remaining dough until all the buns are shaped.
7. Cover the cardamom buns loosely and place them in a warm place to rise for 60 to 75 minutes, or until slightly puffy and risen. Towards the end of the rising time, preheat the oven to 450°F.
8. When ready to bake, gently brush each cardamom bun with the reserved egg wash.
9. Bake the cardamom buns for 13 to 20 minutes, or until deep golden brown and the interior temperature reaches at least 185°F when measured with a digital thermometer.

To make the glaze

1. While the rolls bake, prepare the glaze. In a small saucepan, stir together the glaze ingredients. Bring the mixture to a boil over medium heat while stirring and simmer for 5 to 7 minutes, or until the sugar has dissolved and the mixture has thickened slightly. Set aside until ready to use.
2. When the buns are finished baking, remove them from the oven and glaze immediately. Sprinkle with Swedish pearl sugar quickly before the glaze dries.
3. Storage information: These cardamom buns are best enjoyed warm the day they are baked, but once baked, they can be stored overnight in an airtight container at room temperature and reheated a day later in a 350°F oven for 10 minutes. Freeze for longer storage.

Ingrédients

Pour la pâte

• 300 g de farine , tamisée
• 100 ml de lait entier
• 4 cuillères à soupe d’eau tiède (à 36°C)
• 70 g de sucre cassonade
• 40 g de beurre demi-sel , coupé en morceaux
• 1 cuillère à café de levure boulangère déshydratée
• 2 oeufs , battus en omelette
• 2 cuillères à café de cardamome fraîchement moulue
• 70 g de fruits secs (raisins blonds, raisins de Corinthe et/ou cranberries)
• 50 g de morceaux de citron confit

Pour le brossage

• 1 jaune d’œuf
• 2 cuillères à soupe de lait
• 2 cuillères à café de sucre

Instructions

Pâte

1. Dans une petite casserole, porter le lait à une température de 38°C, puis hors du feu, ajouter le sucre, le sel et le beurre coupé en morceaux, remuer jusqu'à ce que le beurre soit fondu puis réserver.
2. Dans la cuve d’un robot culinaire, verser les 4 cuillères à soupe d'eau tiède puis ajouter la levure sèche de boulanger en pluie et remuer jusqu'à complète dissolution.
3. Laisser reposer 5 minutes.
4. Ajouter le mélange de lait, beurre et sucre, puis les œufs battus et mélanger.
5. Ajouter la moitié de la farine tamisée et la cardamome moulue et bien mélanger à l’aide du crochet pétrisseur.
6. Ajouter les fruits secs et confits et mélanger.
7. Ajouter l'autre moitié de la farine tamisée progressivement et pétrir pendant 5 minutes à vitesse moyenne.
8. Transférer la pâte sur un plan de travail généreusement fariné et pétrir la pâte.
9. Si besoin, ajouter encore un peu de farine jusqu’à pouvoir former une boule de pâte.
10. Couvrir d’un linge et laisser reposer 15 minutes.
11. Sur le plan de travail fariné, pétrir à nouveau la pâte à la main pendant 10 minutes puis la transférer dans un grand saladier graissé.
12. Couvrir la pâte d'un linge et la laisser pousser pendant 1h30 dans un endroit tiède et à l’abri des courants d’air ou à l’intérieur d’un four (éteint) préchauffé à 30°C.
13. Placer la pâte sur un plan de travail fariné, la dégazer et la bouler.
14. Chemiser la plaque du four d’un papier sulfurisé.
15. Placer la boule de pâte au centre de la plaque, la couvrir et la laisser pousser pendant 1h15 dans un endroit tiède, à l’abri des courants d’air. Elle doit au moins doubler de volume.
16. Préchauffer le four à 160°C chaleur tournante puis enfourner le julekake pour une première cuisson de 15 minutes.

Brossage

1. Dans un bol, mélanger vigoureusement le lait, le jaune d’œuf et le sucre.
2. Au bout de 15 minutes de cuisson, sortir le pain brioché et le badigeonner du mélange de lait, sucre et jaune d’œuf, puis poursuivre la cuisson pendant 15 minutes environ, ou jusqu’à ce qu’il soit bien doré et qu'une croûte se soit formée en surface.
3. Laisser tiédir ou refroidir sur une grille et déguster immédiatement, nature ou avec du fromage brun norvégien ou du beurre.

Ingrédients

Pour la pâte

• 1,5 kg de farine de blé , tamisée
• 50 g de levure boulangère fraîche émiettée (ou 30 g de levure boulangère sèche)
• 500 ml de lait entier (à 36°C)
• 160 g de beurre , ramolli, coupé en dés
• 1 cuillère à café de sel
• 3 cuillères à soupe de sucre semoule
• 3 cuillères à café de cardamome , fraîchement moulue

Pour la garniture

• 2 cuillères à soupe de cardamome fraîchement concassée
• 150 de beurre , très mou
• 100 g de sucre cassonade

Pour le brossage

• 1 œuf , battu en omelette
• 1 cuillère à soupe de cardamome fraîchement moulue
• 75 g de sucre semoule

Instructions

Pâte

1. Verser la levure dans un grand bol et ajouter le lait. Mélanger.
2. Laisser pousser pendant 10 minutes.
3. Verser la farine, la cardamome fraîchement moulue et le sucre dans la cuve d’un robot culinaire et mélanger.
4. Creuser un puits au centre de ce mélange.
5. Ajouter le beurre et verser le mélange de levure au centre du puits.
6. A l’aide du crochet pétrisseur, pétrir la pâte à faible vitesse pendant 5 minutes.
7. Ajouter le sel puis pétrir à nouveau pendant 5 minutes à vitesse moyenne.
8. Enfin pétrir pendant 2 minutes à forte vitesse.
9. Couvrir la pâte d’un linge et la laisser pousser pendant 45 minutes dans un endroit chaud, à l’abri des courants d’air.

Garniture

1. Mélanger le sucre cassonade et la cardamome dans un bol.
2. Transférer la pâte sur un plan de travail et la pétrir pendant 1 minute.
3. Diviser la pâte en 4 pâtons égaux.
4. Abaisser un pâton à la fois en un rectangle d'environ 1 cm d'épaisseur.
5. A l’aide d’une spatule, étaler ¼ de la quantité de beurre et saupoudrer ensuite quelques cuillères à café de sucre cassonade à la cardamome sur chaque rectangle.
6. Découper 10 bandes d'environ 1 à 2 cm de large et enrouler chaque bande autour du pouce jusqu’à former une sorte de torsade ou de nœud.
7. Placer les kardemummabullar, espacés, sur une plaque à pâtisserie chemisée de papier sulfurisé ou dans des moules cartonnés.
8. Couvrir et laisser pousser pendant 30 minutes dans un endroit chaud, à l’abri des courants d’air.

Brossage et cuisson

1. Préchauffer le four à 225°C, chaleur tournante pendant 20 minutes.
2. Mélanger le sucre semoule et la cardamome dans un bol.
3. Badigeonner les kardemummabullar d'œuf battu et saupoudrer chacun d’un peu de de sucre semoule à la cardamome.
4. Enfourner, baisser la température du four à 180°C, et cuire les kardemummabullar au milieu du four pendant environ 25 minutes ou jusqu'à ce qu'elles prennent une belle couleur dorée.
5. Retirer du four et laisser refroidir un peu avant de servir.

Ingredients

• ¼ tsp. Red Star Platinum yeast
• 1 ¾ Cup warm water
• 3 Cups unbleached, all-purpose flour (or bread flour)
• 1 ½ tsp. salt
• 1 Cup finely grated asiago cheese
• 2 tsp. dried basil
• ½ Cup chopped sun-dried tomatoes

Instructions

1. Dissolve the yeast in the warm water in the EZ DOH bucket. Let rest 1 minute. Add remaining ingredients and “EZ DOH-it” till well-combined. The mixture will be sticky!
2. Cover the bucket with a plate or plastic wrap and let it sit on the counter for 12-18 hours.
3. Sprinkle a generous amount of flour on a kitchen surface and carefully “pour” dough onto the floured surface and form/pat/push it gently into a ball.
4. Sprinkle with additional flour and let rest for 20 minutes.
5. At this point, because this dough is so “loose”, I like to use some type of form. Usually, I used a double French bread form, lined with baking parchment.
6. Using a VERY sharp knife, or a bench knife, carefully cut the dough in two.
7. Now comes the messy part: With a generous amount of flour and a bench knife, push each dough piece “in” on the sides and lengthen it.
8. Carefully and quickly, pick it up and place it on one of the parchment-lined forms, lengthening it as you lay it in.
9. Repeat with the second piece. (Ta-da- the worst is over!).
10. Lightly sprinkle with flour, cover and let rise 1-2 hrs.
11. Heat the oven to 425 thirty minutes before baking.
12. Bake for 30-45 minutes, until nicely browned.
13. Remove from oven and cool on a wire rack.

Ingrédients

• 250 g de farine de blé
• 80 ml de lait
• 2 oeufs
• 80 g de sucre de canne
• 1/2 sachet de levure de boulanger (soit 10 g sec ou 20 g de levure fraîche)
• 30 g de crème fraîche
• 10 g de beurre
• 1 pincée de sel

Instructions

1. Diluez la levure dans le lait et laissez reposer 5 minutes.
2. Fouettez les oeufs et 30 g de sucre en poudre.
3. Disposez la farine dans un grand saladier. Creusez un puits, ajoutez le mélange oeufs-sucre et le sel.
4. Pétrissez d'une main en versant petit à petit le lait. Quand la boule de pâte est élastique et homogène, continuez de la malaxer sur le plan de travail en la soulevant pour incorporer de l'air.
5. Mettez le pâton dans le saladier, couvrez avec un torchon et laissez lever dans une pièce chaude, jusqu'à ce qu'il triple de volume.
6. Beurrez une plaque à pâtisserie. Étalez la pâte avec la paume de la main pour lui donner une forme de galette. Couvrez avec un torchon. Laissez lever 45 minutes dans une pièce chaude.
7. Préchauffez le four à 200°C. Badigeonnez la surface avec la crème fraîche. Saupoudrez avec le reste de sucre. Faites cuire pendant 15/20 minutes jusqu'à ce que la galette soit dorée sur les bords.
8. Sortez-la du four et laissez refroidir sur une grille.

Ingrédients

Pâte

• 7 g de levure sèche
• 300 g de farine à pâtisserie (T45)
• 40 g de sucre semoule
• 1 œuf
• 120 g de lait
• 40 g de beurre en dés
• 1 pincée de sel

Garniture

• 30 gr de noix
• 30 g de beurre fondu
• 30 g de sucre + 1 c à c de cannelle
• 30 g de raisins secs

Instructions

1. Verser dans la cuve la levure, la farine, le sucre, l’œuf le lait le sel, le beurre en dés.
2. À la fin du programme laisser lever à couvert pendant 45 min environ.
3. Sortir la pâte de la cuve et la déposer sur un plan de travail fariné, dégazer et bouler la pâte.
4. Étaler la pâte en un rectangle et badigeonner de beurre fondu.
5. Répartir par dessus le sucre et la cannelle puis les noix broyés et les raisins secs.
6. Rouler le rectangle et couper le boudin obtenu en deux,
7. Tresser les deux parties sans trop serrer, former une couronne.
8. Déposer sur une plaque farinée ou sur un papier sulfurisé.
9. Laisser lever jusqu’à ce que la pâte ait doublé de volume.
10. Badigeonner du restant de beurre fondu
11. Cuisson dans four préchauffé à 180 °C environ 20 à 25 min