Apple, halva & hazelnut buns

Makes about 8-10 buns:

DOUGH

- 350g all-purpose flour
- 180ml warm milk
- 14g fresh yeast
- 1 egg + 1 egg yolk
- 60g butter, melted
- pinch of salt
- 2 tbsp sugar

FILLING

- 1/2 cup unsweetened apple sauce
- 40g natural halva
- 2 medium-sized apples
- tsp of cinnamon

TOPPING

- 60g butter
- 120g hazelnuts, chopped
- 3 tbsp brown sugar

1. Mix the yeast with warm milk until completely dissolved. In a large bowl combine the flour, eggs, butter, salt, sugar and milk mixture. Knead the dough for couple minutes, form into a ball, cover and let sit for about an hour in warm place.

2. Peel and chop the apples. Mix with cinnamon and set aside.

3. Prepare the topping. In a small saucepan melt the butter and simmer for about 3 minutes until slightly browned and aromatic. When cooled, stir in the hazelnuts and brown sugar. Set aside.

4. Divide the dough into 8-10 balls. Place them on a lined baking tray and flatten with your hands to make a hollow in the middle.

5. Fill the centre with applesauce (about a tbsp each), pieces of halva and chopped apples. Cover and leave to rise. Meanwhile preheat the oven to 190 C/ 374F.

6. When your oven is ready, sprinkle each bun with prepared hazelnut topping and bake for about 25-30 minutes or until golden-brown. Serve while still warm with a glass of milk or coffee.

BON APPÉTIT ! 

Oregano & rosemary pumkin bread (v + gf)

Ingredients for 25x12cm pan:
*adapted from: nirvanacakery.com

- 140g (1 cup) quinoa flour or buckwheat flour
- 100g (1 cup) ground almonds
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 2 tsp salt
- 200g (2 cups) raw pumpkin, finely grated
- 1 garlic clove, crushed
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 120ml (1/2 cup) warm water
- 80ml (1/3 cup) canola oil
- 1 tsp apple cider vinegar
- sunflower seeds, for topping


1. Preheat the oven to 200C/400F.

2. Combine all of the dry ingredients in a large bowl. Mix in the pumpkin, garlic, water, oil and vinegar. The batter will be quite thick.

3. Transfer the batter to the prepared pan and sprinkle the sunflower seeds on top. Bake for 45-50 minutes, or until the cake tester comes out clean. Remove from the oven and leave to cool until serving.

BON APPÉTIT !

Sweet cream & butter brioche

I came across this recipe while checking my Facebook board and I instantly thought they would be an amazing breakfast stars (my love for yeast dough is always and forever). The cream and butter make them so delicate and flavorful you most likely won't stop at one bite. 

Ingredients for about 4 large ramekins: 
*adapted from food52

- 360g (3 cups) all-purpose flour
- 1/2 cup water
- 1/2 cup heavy cream
- 3 tbsp honey
- 1,5 tbsp milk powder
- 30g fresh yeast or 1 tbsp dry
- 1 large free-range egg + 1 small for brushing
- 30g (2 tbsp) softened butter
- pinch of salt

1. In small saucepan, cook 3 tbsp of flour with 1/2 cup of water until thickened. Turn off the heat and whisk in the cream and honey. Stir until honey is completely dissolved.

2. If using fresh yeast, dissolve them in 1/4 cup of warm milk (be careful not to use too hot milk or the yeast won't rise).

3. Transfer the flour and cream paste to a large bowl, then add the yeast mixture along with milk powder, salt, egg and the remaining flour. Knead the dough with a stand mixer, adding butter in portions, until you have a smooth and elastic dough. Form it into a ball, cover with plastic wrap and let sit for 30-60 minutes or until doubled in size.

4. Grease the ramekins with butter. Divide the dough into 4 pieces and then each piece into another 4. Place 4 pieces of dough in each form. Leave the dough to rise for another 20-30 minutes.

5. Preheat the oven to 375F/180C. Beat the small egg and brush the top of each bun. Bake for 30-35 minutes or until they turn golden-brown. Cool slightly and serve when still warm.

BON APPÉTIT !

Cinnamon rolls with rum peaches and maple mascarpone frosting

I was planning on making something light and refreshing. Then came the rain. Dullness and cold wind outside forced me to turn to my favourite and unfailing yeast dough. However, I was able to retain the cooling element - fresh peaches are today's boss.

Ingredients for about 24 rolls:

DOUGH:

- 650g flour
- 20g fresh yeast
- 250ml milk
- 75g unsalted butter
- 65g caster sugar
- pinch of salt
- 3 free-range eggs

FILLING:

- 2 medium peaches
- 60ml rum
- 50g sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 tsp nutmeg
- 3 tsp potato starch

- 2 tbsp melted butter + 60g sugar (to sprinkle the rolled dough)

FROSTING:

- 40g powdered sugar
- 100g mascarpone
- 1 tsp rum
- 60ml maple syrup

Dough: In a small pot heat the milk, sugar and salt, add butter and continue to heat until melted. Cool slightly and stir in the yeast. Put the flour and yeast mixture in the bowl of a stand mixer. Turn on and start adding the eggs one after another. Knead the dough for 3 more minutes. Cover the bowl and let it rise in warm place for 1-1,5 hour.

Filling: Wash the peaches, rinse under boiling water and peel. Cut into really small cube and put in a small saucepan along with rum, sugar and spices. Simmer for about 10 minutes, then add the potato starch and boil for another 5 minutes. Cool down completely.

Preheat the oven to 190C/374F.

Roll the dough into rectangle (about 1,5cm thick). Brush with melted butter and sprinkle the sugar on top. Spread the peaches evenly and roll tightly. Cut into 3cm thick slices and place in two buttered 20x20cm pans. Bake for 25-30 minutes. Leave to coool down.

Frosting: Combine all of the ingredients to create a smooth mixture and drizzle over the buns.

BON APPÉTIT !

Soft whole wheat buns

Blooming lilac trees are the sweetest scent of all. When our home overflows with bouquets full of these tiny, violet flowers, there is no doubt that summer is close. 

The sun is shining wonderfully today so there is no better thing than sitting on the terrace with a good book and glass of cold, minty lemon water. For the dinner, I chose something even more satisfying - delicate butter buns, leftover vegetarian burgers and homemade quacamole. Saturday afternoon at its best. 

Ingredients for about 12 buns:

- 1 cup of water

- 3 tbsp of milk

- 2 tbsp of sugar

- 40g fresh yeast

- 2 free-range eggs

- 450g flour (300g white spelt flour + 150g whole wheat flour)

- 1,5 tsp salt

- 40g butter, softened

- sesame seeds

1. In a small saucepan, warm up the water with milk and sugar. Make sure it is lukewarm not hot before you add the yeast. Let it sit for couple minutes and mix from time to time to dissolve the yeast. Meantwhile, beat 1 egg with a fork.

2. Mix the flour and butter inn the bowl of a food processor until the butter forms a small crumbs. Then add the water with yeast and beaten egg. Mix on a medium speed to form a smooth dough (about 10 minutes).

3. Put the dough in a flour-coated bowl and cover with a tea towel. Let it rise in a warm place until double in size. (I personally like to preheat the oven to 40C/104F, turn it off and place the bowl inside to rise quicker)  

4. When the dough is ready, form 12 identical balls and put on a lined baking tray. Cover again and set aside for another 20 minutes. Preheat the oven to 190C/375F. 

5. Beat the remaining egg with a fork and brush the top of each bun, then sprinkle some sesame seeds on it. Bake for 25 minutes or until golden.

BON APPÉTIT !