Ingredients (makes 6 buns)
75gm butter, melted
5gm dried yeast
250gm plain flour
50gm castor sugar
Pinch of salt
1 egg (plus 1 extra for egg wash)
1 tablespoon sour cream
1 tsp vanilla extract
Rind of 1 small orange
200gm Dulche de Leche (or Top 'n' Fill Caramel - you'll find this next to the sweetened condensed milk in the supermarket)
2 Granny Smith apples - small cubes
100gms walnuts (roughly chopped)
What to do
I have a slight French obsession. The thought of a little Parisian apartment, with a cute little kitchen, provincial styling, a boulangerie across the road where I could buy croissants and olive bread all day. That's the dream, at least it might be once my French progresses past "Un croissant s'il vous plait. Merci".
What could be more French than baked goods, brioche and beautiful flowers? I've adapted this recipe from Rachel Khoo's Dulche de Leche buns. I didn't quite have all the ingredients and I'm an obsessive tinkerer. The brioche is so wonderful and soft, and the dulche de leche is the perfect level of sweetness to offset the tartness of the apples. I added walnuts for that extra crunch.
Start this recipe the night before. I had this wonderful idea to wake up early on a Sunday morning to let them rise then bake them after we had woken up. This was ruined by unexpected early morning family visits, but hey, I ate them in the end and still got my Sunday morning breakfast in the sun. Seriously, do your self a favour and make these!
Never turn up empty handed, that's what I was always told. So when I go to someone house, I always bake. I was wracking my brain trying to think of some amazing cupcake flavour! Sometimes I get so seduced by all the crazy flavour combinations out there I forget about the classics. Vanilla on vanilla is such a perfect combination. Light and fluffy buttercream on top of an equally light cake with not a hint of dryness.
I know these will go down a treat because I've already eaten two today (it might be 2 1/2 and some cheesecake..). Don't judge me! I went to gym.
Somethings been intriguing me for a while. It's the way that food has different English names in different countries. Eggplant/Aubergine, Coriander/Cilantro, Biscuit/Cookie, Chips/French fries (this one kills me! I had many a mishap in the US trying to order hot chips with my food only to be given a bag of chips [here's another! Chips/Crisps]). Oh man it's just all getting too confusing. This post is about one of these foods. It's spring onions, or green onions or scallions.
Lately Molly over at My name is Yeh has been posting crazy amounts of challah and it was intriguing me. I remember my friends mum (there's another! MOM!) always having a freshly baked loaf on the counter. I also got this delicious idea for Sunday breakfast in my head of slow cooked scrambled eggs and toasted challah. Thus forms my raging Saturday night.
This was fantastic. It has just the right amount of sweetness to compliment the savoury of the spring onions. Not to mention being reminiscent of the green onion pancakes I became addicted to in Asia. The recipe is easy to make, I was surprised at the simplicity of it. I was worried at the amount of yeast, it seemed like too much for one loaf, but I kept true to the recipe and it was perfect.
Lightly buttered and toasted challah with slow cooked scrambled eggs was an amazing start to my Sunday. Le Boyf gave the tick of approval too. Go to My Jewish Learning for the recipe.
We just booked tickets to the USA! I'm so excited! I've already been 3 times, but Duderino has never been, it's going to be so much fun I just can't keep it together. It's still a million years away (8 months...) but I'm going to be counting down.
In honour of booking tickets, The Dude decided to celebrate by making cupcakes. These are (were) amazing. Just the right amount of chocolate with bucket loads of coffee. Just don't eat too many of these before you go to bed!
The dude has started getting into baking, which has made me happy! I get a helper in the kitchen to do all the measuring, which as you know is the most boring part. It's also great because he comes to me with a new recipe to try every so often. At least I know I always have someone to hoover up excess baked goods!
I have an addiction to cookie dough. I would prefer to eat a bowl of dough rather than bake them. Cookie dough anything is delicious, but actual cookie dough before and while you are baking has to be one of the best things.
I have to admit something else. I'm incredibly impatient. Rather than cooking the rest of these snickerdoodles I decided to turn them into bars. I pulled out a loaf tin, put the remaining dough in and sat down to watch a movie. So now not only do we have cookies, but we have bars!
It needed a little extra flour and I under-baked them by quite a bit so that they could stay gooey and chewy and delicious. Next time you get bored, just throw your remaining dough in a tin and make some bars!