In a bowl, with an electric handheld whisk beat the butter, lemon rind and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour in gradually along with the vanilla extract and the lemon juice until a smooth mixture forms. Distribute the cake mixture evenly into the muffin tin
Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack.
INGREDIENTS: 8g of fresh yeast 1 egg 100ml (1/2 cup) of milk 50g (1/4 cup) of butter (melted) 40g (1/4 cup) of sugar FACEBOOK Vanilla extract 260g (2 cups) of flour 5g (1 tsp) of salt Oil for frying Sugar Custard
METHOD: In a bowl add the yeast, milk and mix until the yeast is dissolved. Add the egg, melted butter, sugar, vanilla extract, flour, salt and mix all well together until a dough is created. Let the dough rise for two hours. After time has elapsed sprinkle the flour on the baking surface and add the previously raised dough. Knead the dough to make a ball, cover it with the cloth and let it rest for 15 minutes. Spread the dough first with the hands and then with a rolling pin on 1cm thickness. Make the shapes with the round 4cm mold. Transfer the buns into the baking tray covered with parchment paper, cover with cling film and let them rise for 1 hour. Fry the buns into the hot oil until they are golden brown. Dip each bun into the sugar. Pierce the donut on one side and fill it with the custard. Enjoy your mini pastry cream filled brioche donuts.
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream
ICING
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream
How to Make It
Step 1 Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.
Step 2 In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.
Step 3 In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.
Step 4 In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.
Step 5 Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.
Step 6 Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.
Step 7 Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.
Notes
Cake Tip This cake is even better the day after it’s made.
Combine flour with salt, make a well in the center and add yeast, salt, milk, butter and egg into it. Whisk to combine all the liquids, then start adding in the flour from the sides.When the dough comes together in lumps, knead it well until smooth, form into a ball, then set aside for 1 hour. Cut the dough into quarters, roll each one into a ball and roll out into a rectangle. Brush two rectangles with butter, add cheese and parsley on top and cover with another two layers of dough.Roll with a rolling pin slightly, then cut into strips. Gather strips by two, sandwiching some more butter in between. Twist each couple of strips as shown in the video. Place on a parchment-lined baking sheet and set aside for 20 minutes. Brush with egg wash and bake at 180C/350F for 25 minutes. Enjoy!!
Put Gummy Bears in Plastic Popsicle trays. Top off with Sprite.
I’m guessing you don’t want to fill the tray to the top with Sprite because if I remember right soda expands. So probably 3/4’s of the way to the top with Sprite or you’ll have a fuzzy sticky mess in your freezer.
Unroll crescent rolls and top with one layer chicken breast and one layer of ham. Top with Jarlsberg cheese.
Tightly roll each crescent roll, tucking the end underneath. Place on a parchment-lined baking sheet and bake in a preheated 375°F oven for 12 minutes, until just golden brown. Let cool for a a couple minutes and then devour!
Heat milk to 180 degrees n a pot on the stove or microwave safe bowl or measuring cup in the microwave.
Remove the milk from heat and add the softened butter. Let cool to 120 degrees.
Dissolve yeast with 1 teaspoon sugar in the warm water.
Let sit for 5 minutes.
In a stand mixer bowl add the yeast, milk, sugar, salt and 1 cup flour.
Combine with whisk or paddle attachment.
Add egg and beat until combined.
Add 2 more cups of flour one at a time scraping down the sides and mixing after each addition.
Change to dough hook and add flour ½ cup at a time on low speed until dough forms and pulls away from the sides.
Knead the dough with the dough hook on medium until the dough is smooth, 3-4 minutes.
Grease a large bowl with oil or cooking spray.
Lightly dust counter with flour and turn dough out. (Be sure to dust your hands as the dough will be sticky.)
Form the dough into a ball and place in greased bowl.
Turn over once to oil both sides of the dough. Cover and place in a warm place at least 1 hour or until doubled in size. I put it in the oven with the inside light left on.
Turn out on to a well-floured surface. Dust a rolling pin with flour and roll out to ½ inch thick. Using a dough scraper or pizza cutter cut out rectangles of dough about 2×3 inches.
Take the rectangles and fold the short edges under, meeting in the middle to make a rounded shape on top.
Place on lightly greased cookie sheet; cover and let sit until doubled, about 15 minutes.
Preheat oven to 350 degrees F. (Make sure to remove the rolls if you are letting them rise in the oven.)
Bake at 350 degrees F until deep golden brown, 11-13 minutes. Remove and brush with melted butter.
Serve warm with cinnamon butter.
Cinnamon Butter Instructions:
Cream together ingredients in medium bowl. Enjoy on warm rolls.
2 1/4 teaspoon (1 packet) active-dry or instant yeast
1 teaspoon plus 1/3 cup sugar, divided
1 cup mashed potatoes
1/4 cup milk
6 tablespoons salted butter, melted and cooled
2 large eggs
2 1/2 teaspoons minced fresh rosemary
1 1/2 teaspoons salt
4 1/2 to 5 cups all-purpose flour
For honey butter topping:
1/4 cup salted butter, room temperature
2 tablespoons honey
Method
Proof the yeast:
In the bowl of a stand mixer, combine the water, the yeast, and 1 teaspoon of the sugar. Set aside for about 5 minutes, or until the mixture looks bubbly. If the mixture doesn’t start to bubble, then your yeast has likely expired and it’s best to start over with new yeast.
Mix the dough:
Add the remaining sugar, mashed potatoes, milk, butter, eggs, rosemary, and salt to the bowl with the yeast mixture and stir with a spatula until smooth. Add 4 1/2 cups of the flour and mix until you form a shaggy dough.
Knead the dough:
With a dough hook attachment (or on the counter, if kneading by hand) knead on medium-low for 5 to 7 minutes until the dough is smooth, forms a ball around the dough hook, and pulls away from the sides of the bowl (it’s fine if the dough sticks to the bottom of the bowl). If the dough is still sticking to the sides after few minutes of kneading, add in a little more flour 2 tablespoons at a time.
Let the dough rise:
Place the dough in a lightly greased bowl, cover with plastic wrap, and place somewhere warm for about 1 hour, or until the dough doubles in size.
Shape the dough into rolls:
Line a 13×9-inch baking pan with parchment paper and lightly grease. Turn the dough the out onto lightly floured surface and cut into 16 to 20 equal pieces. Roll the dough into small balls, and place seam side down in the baking dish.
Cover and let the rolls rise until puffed and nearly doubled in size, about 1 hour:
About 15 minutes before the rolls are ready, heat the oven to 350F.
Bake for the rolls for 20 to 25 minutes:
or until the rolls are golden brown on top and register 200F on the inside when tested with an instant-read thermometer.
Brush the rolls with honey butter:
In a small dish, mix together 1/4 cup room temperature butter and 2 tablespoons honey until smooth. Brush tops of baked rolls with mixture, then sprinkle with salt. Allow to cool slightly before serving
Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.
Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake
Beat eggs at high for 5 minutes, until light yellow and doubled in volume.
In a medium-sized bowl combine the flour, salt, baking powder, ginger, nutmeg, and cinnamon, set aside.
Add the vanilla and sugar to the eggs and blend.
Gradually add in the dry mixture and blend until combined.
Stir in the shredded carrot.
Line a 10 x 15″ baking pan with a rim or a jelly roll pan that size.
Line with aluminum foil and grease the foil.
Spread batter in pan evenly.
Bake at 350 F for about 10 minutes until cake is brown on edges and light brown over the surface. The cake should feel set, but may still feel a bit squishy.
Remove from the oven and invert pan onto a tea towel dusted with powdered sugar Gently peel off the aluminum foil.
Roll up cake with the towel from the short side, allow to cool rolled up in the towel.
Prepare the filling:
Cream the butter and cream cheese together.
Blend in the sugar and vanilla until smooth.
Unroll the cooled cake and spread the filling all over the cake.
Re-Roll cake, removing the tea towel as you roll.
Wrap in plastic wrap and refrigerate for an hour or two until chilled.
