Recipe

Ingredients

• 45g Butter
• 60g Flour
• 3 Tbsp Sugar
• 1/2 tsp Salt
• 125ml Milk
• 2 large Eggs

Fillings (optional)

• Yogurt
• Berries
• Fruit
• Powdered Sugar
• Jam

Instructions

1. Preheat the oven to 190ºC.
2. Melt the butter and place 30ml in a large frying pan.
3. Let the rest of the butter cool for 10 minutes.
4. Fill all the ingredients in a food processor and blend well.
5. Pour the batter into the frying pan.
6. Bake for 30-35 minutes or until the edges are puffed.
7. Choose the filling you like best and enjoy!

Recipe

Ingredients

• 240ml Soy Milk
• 1 package Fresh Yeast (notes)
• 2 Tbsp Sugar
• 60g Ghee
• 400g Wholegrain Flour
• 2 Eggs

Topping

• 2 Tbsp Ghee
• 1 Tbsp Honey

Instructions

1. Warm the soy milk and mix in the sugar.
2. Take the soy milk off the stove and crumble in the yeast. (notes)
3. Let the yeast proof for 10 minutes.
4. Rub the Ghee into the flour until obtaining a crumbly texture.
5. Crack one of the eggs into the flour and add in the yeast mixture.
6. Use a fork to stir until a dough starts to form.
7. Start kneading with your hands.
8. Tilt the dough onto a clean surface and keep kneading.
9. Leave the dough to rise for 30 minutes or until doubled in size.
10. Punch the dough down and divide it into about 14-16 pieces.
11. Place the rolls into a square glass tray and let them rise for about 15 minutes.
12. Preheat the oven to 180ºC.
13. Beat the egg with a fork before using a pastry brush to apply the egg-wash to the pastry.
14. Bake the rolls for 20-25 minutes or until golden on top.
15. Melt the butter and mix in the honey.
16. Separate the rolls from each other.
17. Brush with honey topping and enjoy!

Notes

Fresh Yeast: When using fresh yeast, the package usually specifies the yeast to flour ratio. It can be different for different brands of yeast. The yeast I usually use comes in packages of 25g and is used for 500g of flour. If you prefer to use active dry yeast, check the back of the package. I usually use two packages of active dry yeast instead of one package of fresh yeast.

Yeast: First of all make sure the water is not too hot. It should not be burning. It should be merely warm not hot. If your yeast mixture is not puffy after you let it proof for five minutes, try leaving it for another five. If it still isn’t puffy, do not continue with that mixture!!! It will take less time to redo the yeast mixture and get it right than it will to remake the entire dough because it didn’t rise. Yeast is a tricky ingredient to work with and much can go wrong. This is a way of catching any mistakes early on and sparing yourself a lot of work.

Recipe

Ingredients

• 100g Flour
• 200g Sugar
• 100g Brown Sugar
• 75g Cocoa Powder
• 100g Bittersweet Chocolate
• 80ml Milk
• 85g Butter
• 1/2 tsp Baking Powder
• 1tsp Vanilla Extract
• 2 large Eggs
• 75g chopped Walnuts (optional)
• Powdered Sugar (optional)

Instructions

1. Preheat the oven to 180ºC.
2. Sift flour, sugar, baking powder, cocoa powder together in a large bowl. Mix in the brown sugar.
3. Chopp the chocolate into small chunks.
4. Melt half the chocolate and butter over low heat.
5. Mix the milk and vanilla into the melted chocolate.
6. Add the eggs, milk-chocolate mixture and the other half of the chocolate to the dry ingredients.
7. Use an electric mixer to stir until obtaining a smooth batter.
8. Mix in half of the chopped walnuts.
9. Fill the batter into a squared baking pan and sprinkle with the rest of the walnuts.
10. Bake for 20-25 minutes or until the pick comes out smooth.
11. Leave to cool before removing from the pan.
12. Cut around the corners with a sharp knife.
13. Sprinkle with a bit of powdered sugar and enjoy!

Variations

If you are not a great fan of walnuts, you can either replace them with a different type of nuts or just leave them out.

Recipe

Ingredients

Blondie

• 200g Light Brown Sugar
• 120g Butter
• 1 Egg
• 140g Flour
• 1 pinch Salt

Filling

• 20g Butter
• 60g chopped, peeled Apples
• 240g diced Toffee
• 20g Flour
• 1/2 tsp ground Cinnamon

Frosting

• 120g Butter
• 240g Powdered Sugar
• 80g Caramel Sauce
• 30g Heavy Cream
• 30g diced Toffee

Instructions

1. Use an electric mixer to mix the butter until creamy.
2. Add in the brown sugar and the egg and mix until well incorporated.
3. Sift in the flour with a pinch of salt.
4. Mix well to make sure there are no clumps left.
5. Grease a squared bake tin lined with baking paper.
6. Preheat the oven to 180ºC.
7. Fill the batter into the tin and use a spatula to spread it.
8. Melt the butter and mix in the flour and cinnamon.
9. Mix the apple and caramel into the butter mixture.
10. Put the filling on the base and spread well.
11. Bake for 25-30 minutes.
12. Beat the butter until smooth and sift in the powdered sugar.
13. Add in the heavy cream and the caramel sauce.
14. Beat until reaching desired consistency before mixing in the toffee.
15. Take the blondies out of the oven and let cool.
16. Spread the frosting on the blondies.
17. Cut into squares and enjoy.

Recipe

Ingredients

• 150g Flour
• 140ml Milk
• 1tsp Baking Powder
• 1/2tsp Salt
• 2Tbsp Sugar (for a stronger taste, use brown sugar)
• 1large Egg
• 2Tbsp melted Butter

Instructions

1. Sift the flour, baking powder, salt and sugar together into a large bowl.
2. Lightly beat the egg in a seperate bowl.
3. Mix the butter, egg and milk into the dry ingredients.
4. Mix well with a whisk or electric mixer until no clumps are left.
5. Pour a bit of sunflower oil into a pan or melt some butter.
6. Use a big spoon to put some batter into the center of the pan. Pour it in the middle so it forms a circle.
7. Let it bake until little bubbles start to appear on the top.
8. Flip the pancake and bake for a few more minutes before tranfering onto a plate.
9. Stack the pancakes and use your favorite topping.

Variations

If you prefer your pancakes to have a more neutral taste use white sugar. You can always add a bit of vanilla extract to boost the flavour.

Recipe

Ingredients

• 220g Butter
• 210g Brown sugar
• 100g White sugar
• 2 Eggs
• 1 tsp Vanilla extract
• 2 tsp Baking powder
• 350g Flour
• 340g Chocolate chips/chunks
• Optional: 100g chopped nuts (walnuts, pecans…)

Instructions

1. Beat the butter until smooth and go adding the white and brown sugar.
2. Mix in the two eggs and the vanilla extract.
3. Add the baking powder into the flour.
4. Spoon in the flour bit by bit making sure to mix well so no clumps form.
5. Mix in the chocolate chips or nuts.
6. Put the dough in the refrigerator for a few hours or over night. This is so the dough isn’t too sticky.
7. Preheat the oven to 170ºC.
8. Form balls and place them on a baking paper covered baking tray. Make sure there is enough space between them for the cookies to spread.
9. Bake the cookies for 20 minutes or until golden on top but no longer glistening.
10. Let the cookies cool.

Heading to the USA

Overview

This sweet is commonly regarded as a typical USA breakfast pastry, however, cinnamon rolls are believed to be origianlly from Sweden. The swedish cinnamon rolls are lighter and less sweet than the well-known american version. On the 4th of Octobre, Sweden celebrates the National Cinnamon Bun day. This treat is also often discussed in the media as a simil due to its sweetness and the softness of the dough. The following recipe is for the USA version.

Recipe

Ingredients

For the dough

• 500g Flour
• 250ml Milk
• 75g Butter
• 25g Fresh Yeast
• 70g Sugar
• 1 package Vanilla Sugar
• pinch of Salt

For the filling

• 40g Butter
• 50g Sugar
• 1/2 Tbs Cinnamon

For the topping

• 64g Powdered Sugar
• 1Tbs Milk
• 1tsp Vanilla Extract

Instructions

1- Warm the milk and place the butter inside. When melted, add sugar, vanilla sugar and a pinch of salt.

2- Remove the mixture from the heat and crumble the fresh yeast, adding it to the mixture and stirring thoroughly.

3- Add the milk-yeast mixture to the flour and knead it until obtaining a homogenous dough.

4- Cover the dough and let it rise for 45 minutes.

5- Cover a large area with flour and roll out the dough forming a rectangle.

6- Mix cinnamon and sugar together, spread the butter on the dough and spread the sugar-cinnamon mixture.

7- Roll up the dough from the short end.

8- Cut off 4cm thick pieces placing them on a baking tray with the cut side upward.

9- Cover the tray and let the cinnamon rolls rest another 30 minutes.

10- Warm the oven to 250ºC and bake the pastries for 10 to 15 minutes.

11- Mix the Powdered Sugar with the milk and the vanilla extract.

12- Spread the topping on the baked cinnamon rolls.