STOVE-WAFFLE CUPS Ingredients:
- 63g 1/2 cup Plain/All-Purpose Flour
- 1/2 teaspoon baking powder
- 42g 1/3 cup pure icing Sugar
- 57g 1/4 cup Unsalted Butter, Melted
- 113ml 1/2 cup Milk
- 1 Teaspoon vanilla essence
- Stir together the dry ingredients till combined. Add the milk gradually as you whisk till smoothly combined.
- Stir in the melted butter till smoothly combined and batter is ready to use.
- Over a low-heat dry pan, spread a generous tablespoon worth of batter into a thin round disc.
- Do this quickly as it will set quite fast and you’ll tear the waffle otherwise.
- Gently loosen edges to check the underside when the waffle is setting, the colour should be golden brown like a pancake before you flip.
- Cook the other side till golden.
- To make waffle cups I used muffin pans, and an empty water bottle. Lay the waffle centred over one of the muffin tin holes, then press the bottle down onto the waffle and it should form a nice bowl right away. Give it 5 seconds or so before you remove the bottle then let it cool completely before removing.
- For cones, you can form a cone shape with scrunched up foils and then roll the waffle sheet around the cone foil using the towel – as it will be quite hot.
- Store them airtight when not using.
VANILLA NO -CHURN SOFT SERVE Ingredients:
- 340g (1 + 1/2 Cups) Milk
- 153g (1/2 Cup) Sweetened Condensed Milk
- 56g (1/4 Cup) Caster Sugar
- 2 + 1/2 Teaspoon Gelatin Powder
- 1/8 Teaspoon Salt
- 275g (1 + 1/4 Cups) Mascarpone Cheese
- Whisk together milk, condensed milk and sugar in a pot.
- Sprinkle over the gelatin and salt, then bring to a simmer.
- Whisk continuously whilst heating just until no granules are left from the gelatin.
- Remove from heat and whisk in the mascarpone till smooth and dissolved.
- A processor or immersion blender will be a great choice for this step.
- Line a small tray with cling wrap, pour the cooled mixture in and freeze for 4-6 hours or so.
- Once firm enough, slice into small cubes with a knife and return to the freezer for 6 hours or overnight. You can also store this until needed, but airtight.
- When serving, take about 1/2 the recipe and pulse in a food processor in intervals, scraping down from time to time.
- Eventually the mixture will be smooth in texture and ready to be scooped or piped from a piping bag with a star tip. You’ll need to serve this quickly if you’re doing the latter so have your plate and waffle bowl all set up ready to go.
RAINBOW COOKIE DOUGH Ingredients:
- 100g (1/2 Cup, Packed) Dark Brown Sugar
- 114g (1/2 Cup) of Unsalted Butter, Room Temp
- 100g (3/4 Cup, Heaped) Plain/All-Purpose Flour
- 25g (3 + 1/2 Tablespoons) Cocoa Powder, Sifted
- 153g (1/2 Cup) Sweetened Condensed Milk
- 1 Teaspoon Vanilla Extract
- Colorful/Cute Sprinkles of Choice (I Used 350g/2 + 1/4 Cup Hundreds & Thousands)
- 50g (1/2 Cup) Digestive Biscuit Crumbs
- Beat together sugar and butter until combined.
- Stir in flour, condensed milk and vanilla.
- Mix until it comes together into a dough.
- Stir in as much sprinkles as you like until you get the look that you desire.
- You can hold back some to scatter over the top after it is pressed into a pan.
- Press into a medium sized pan, lined with baking paper to get thin slices.
- Once evenly compact in the pan, chill for at least 1 hour till firmly set.
- Slice into desired size, set them over a wire rack over a pan to catch any drips.
- Drizzle with simple icing and sprinkle over with more sprinkles before it sets.
SIMPLE ICING Ingredients:
- 250g 2 Cups Pure Icing Sugar, Sifted
- 1 Teaspoon Milk Or As Needed
- Sprinkles of Choice – I Used Polka/Star Sprinkles With Pastel
- Stir the milk int the icing sugar, whisking to combine.
- Keep repeating with more milk if needed, until you get a thick icing that doesn’t spread much. It should just have enough liquid to form an icing.
- Fill in a piping bag or ziplock bag and snip a very small opening.
- Drizzle zig-zag over the bars and then sprinkle with varieties of your favourite sprinkles all over before the icing sets.
- Keep chilled until serving.
- These taste almost like a chocolate sundae in a cookie dough form – YUM!
BROWN BUTTER CRUMBLE Ingredients:
- 56g 1/4 Cup Caster Sugar
- 50g 1/4 Cup Dark Brown Sugar
- 1/2 Teaspoon Baking Powder
- 188g 1 + 1/2 Cups All Purpose Flour
- 114g 1/2 Cup Unsalted Butter, Browned, Chilled & Cubed
- 1 Large Egg
- Pinch of Salt
- Preheat oven to 180C (375F)
- Combine all dry ingredients into a food processor and pulse to combine.
- Add the butter cubes and pulse just until you get a texture resembling coarse bread crumbs.
- Add the egg and pulse just till combined.
- Crumble the mixture into small pieces like a crumble over the baking tray.
- Bake until it begins to turn lightly golden. Set aside to cool before using. 40-50 minutes.
PB NUTELLA APPLE BLONDIE
- 400g (2 Cups, Packed) Dark Brown Sugar
- 2 Large Eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 500g (2 Cups) peanut butter, Smooth
- 250g (3/4 Cup + 1 Tablespoon) Nutella or chocolate hazelnut spread of your choosing
- 188g (3/4 Cup) Applesauce, Unsweetened
- Preheat the oven to 180C 350°F. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with with cooking spray and set aside.
- In a bowl, whisk together the brown sugar and eggs, then whisk in the vanilla.
- With a wooden spoon, stir in the peanut butter until a thick and creamy batter forms; it is ready when no plain peanut butter can be seen and all the ingredients are incorporated.
- Spread half of the peanut butter cookie dough batter into the bottom of the pan and press it into a single, even layer. Spoon the Nutella over the cookie dough layer. You may want to spoon the Nutella into a separate bowl and microwave it briefly to soften it.
- Top the Nutella layer with the second half of the cookie dough, pressing it into an even layer.
- Bake for approximately 35-40 minutes or until the top is golden and the center is set – it may have a firm wobble like a firm set jelly; this is ok as it will continue to set as it cools.
- Crumble the crumble into little bite sized pieces all over till there are no gaps left.
- Repeat the same step with similar sized honey peanuts in little clusters till it is just covering the crumble.
CARAMELIZED PEANUT TOFFEE Ingredients:
- 226g 1 Cup Unsalted Butter
- 200g 1 Cup Dark Brown Sugar
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
- Small pieces of Honey Candied Peanuts, 1 Recipe (Recipe Here)
- Preheat oven to 180C (350F).
- Combine butter and sugar in a saucepan over low heat till it is liquid.
- Bring the heat to medium, allow the mixture to come to a boil and continue to boil for 2 minutes.
- Stir constantly, switch off the stir in the vanilla and salt.
- Pour the mixture as evenly as you can all over the peanuts, tap the tray a few times on the counter to even out the mixture.
- Bake for anywhere between 20-35 minutes or so, depending on your oven or how long it takes to get the heat to the toffee. You are looking for the sides to bubble up with little foam, and start to form just a few big air bubbles here and there at the center.
- Remove from oven to cool, use a spatula or flat utensil to compact the nuts while it is hot just to give you a really neat and tight bar. It will also make slicing it neater.
- I cooled mine to room temperature then chilled overnight before slicing.
- To slice, make sure you use a gentle, sawing motion with a serrated knife until you get through the toffee peanut layer, then you can just press down to cut through the brownie.
- Store airtight at room temperature for a couple of days if it isn’t too hot or humid, or store in fridge so the brownie & caramel doesn’t get too soft.
- NOTE: If you make all the toffee foam up more by baking longer you’ll get harder, crispier toffee, but I wanted a firm but slightly chewy caramel – having so much crispy texture to work with already.
HONEY CANDIED PEANUT CRUMBS
- 500g (3 + 1/2 Cup) Raw peanuts, skinned
- 100g (1/3 Cup) Honey
- 100g (1/2 Cup) Caster Sugar
- Preheat oven to 180C (350F).
- Stir together honey and sugar to form a paste. Using your hands, on a medium sized baking tray toss and coat to make sure all the peanuts are coated in the paste.
- Compact & flatten out the peanuts so the caramelisation happens on the peanuts not just between them.
- Bake for 20 minutes, stirring the mixture to toss and coat as soon as bubbles begin to appear on the mixture.
- Once the mix turns a dark amber color and the peanuts are well coated it is ready.
- About 20-30 additional minutes. Total of 40-50 minutes baking with stirring in between as necessary for even browning.
- Cool on baking tray completely before smashing with rolling pin in a zip-lock bag, or pulse it a few times in a processor till you get the desired chunky crumbs.
- Keep it airtight and only break it into pieces as you use them or they tend to stick together into clumps again.
BACON CRUMBS Ingredients:
- Preheat the oven to 200C (390F).
- On a baking tray, spread out the bacon strips without overlapping and bake for 20 min or so until crispy.
- Allow to cool on paper towels to remove excess grease.
- Chop into fine crumbs or use a processor. This is also up to you, but slightly bigger crumbs give more texture and finer crumbs less so. I chopped them about 3mm or so.
BACON PEANUT TOFFEE SHARDS Ingredients:
- 70g (1/2 Cup) Roasted Peanuts
- Crispy Bacon Crumbs
(Left over from stacked cake, about 3 TBSP)
- 113g (1/2 Cup) Unsalted Butter
- 113g (1/2 Cup) Caster Sugar
- 15ml (1 Tablespoon) Water
- Pinch of Salt
- 1/2 Teaspoons Vanilla
- Preheat oven to 180C (350F) – you can do the roasting of the peanuts while you do the candied peanuts as they are the same temperature.
- Spread raw peanuts on a tray and bake until they are slightly golden and very fragrant.
- Grease small 8″ square pan with non-stick cooking spray.
- Melt butter, sugar, water and the salt in a saucepan over low heat.
- Stir frequently with wooden spoon until mixture boils, turn the heat to medium.
- Once the mix reaches 151C (305F), switch off the heat and stir in roasted peanuts and vanilla. It’s very helpful to gauge the pace of how the temperature goes up to anticipate when it should hit 151C, so you won’t go too far beyond the temperature as you start the next step.
- Add in vanilla, being careful as it will splatter.
- Stir in the roasted peanuts immediately till incorporated.
- Pour into baking pan, spreading it out with your wooden spoon to even out the layer. Use this chance to make the peanuts evenly distributed in terms of position if you want a very even toffee.
- Sprinkle the bacon all over.
- Chill in fridge till firmly set before breaking into shards with a rolling pin to decorate with. The whole piece should easily flip out when you turn the pan upside down and jiggle it a little.
- Can be kept at room temperature but airtight after you break it up. Keeps well.
PB ITALIAN MERINGUE BUTTERCREAM Ingredients:
- 5 Large Egg Whites (150g), Room Temp
- 375g (2 Cups) Caster Sugar, Divided
- 1 Pinch of Cream of Tartar
- 1 Pinch of Salt
- 2 Teaspoons Vanilla Extract
- 454g (2 Cups) Unsalted Butter, Room Temp
- 260g (1 Heaped Cup) Peanut Butter, Smooth (To My Taste)
- 150ml (2/3 Cup) Water
- Ensure all ingredients are weighed up and set up as this requires timing and precision for this recipe. You can prepare this days before making, just bear in mind that every time you store the buttercream back into the fridge it requires you to let it warm up then beat and whisk it till fluffy again before use.
- Combine half the sugar with water in a saucepan over medium heat.
- Stir gently just till the sugar dissolves. Brush along the sides of the pot with water to dissolve any sugar crystals. Alternatively, use a rolled up paper towel to wipe off those crystals.
- Once the sugar begins to bubble up, start whipping egg whites with cream of tartar on medium speed.
- Once the egg whites whip till it is doubled in volume and is thick enough for a spoon of it to sit on itself, begin to sprinkle in the other half of the sugar reserved.
- Get the meringue to stiff peaks, then switch the speed to a low speed if the sugar isn’t ready yet.
- I start inserting my thermometer once the sugar really bubbles up – if yours is a probe like mine make sure it isn’t touching the base of the pan or it isn’t accurate as it’s taking the pans temperature.
- Once the sugar mix reaches 113C (235F) – anticipate this by seeing the pace the temperature goes up so you know when it will happen – switch the mixer on high speed, drizzle in a constant, steady and thin stream of sugar down the side of the mixer bowl. Avoid hitting the whisk or you’ll send hot syrup everywhere.
- If you are not using a candy thermometer then you can spoon a bit into ice water. It should form a malleable ball of when you grab it with your hand, if it dissolves away then it isn’t ready.
- Whip until it is stiff peaks again.
- Feel the base of the bowl and make sure it is at least lukewarm if not cold, keep whipping on medium-high speed to cool it – don’t worry, the large amount of sugar prevents the meringue from over-whipping before it cools sufficiently.
- Now use very malleable and room temperature butter that have been cubed, beat it in a piece at a time with the paddle attachment attached. I made them into thin and tiny pieces about 3mm thick, 3cm squares just to make sure it blends easily.
- Continue to beat this on high speed until it is combined and then becomes chunky like cheese lumps. This is normal, don’t worry.
- Begin adding peanut butter and beating till combined. Start with 200g and go from there.
- Switch back to the whisk attachment and beat for a long while until it becomes very pale and super light and fluffy. Taste for flavour at this point as the airiness is right and taste will be most accurate to judge.
- Chances are you will be making this ahead of time and then storing it in the fridge for later use. In this case, bring it to room temperature or just until it is soft enough to beat.Beat with the paddle attachment to loosen the mix till combined but lumpy again.
- Use the whisk attachment to whip it till it is very light & airy again. You can also add the flavors at this point if you are just adding something like peanut butter and whisk it till it tastes like sweet, creamy air 😀
- When you decorate if you take a long time especially between chilling the cake, etc, you can put the buttercream in the fridge for 5-10 minutes and just whisk it up again to make it thick enough to decorate with.
WHITE TRES LECHE CAKE Ingredients:
- 220g Cups Plain/All-Purpose Flour
- 50g (5 Tablespoons) Cornflour
- 395g (1 + 3/4 Cups) Caster Sugar
- 1 + 1/4 Teaspoons Baking Soda
- 1 + 1/4 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 4 Large Egg Whites (120g), Room Temp
- 355ml (1 + 1/2 Cups) Milk
- 225g (1 Cup) Sour Cream/Mascarpone/Plain Greek Yogurt, Strained
- 1 Tablespoon Lemon Juice
- 2 Teaspoons Vanilla Extract
- 397g 1 (14 Oz) Can Sweetened Condensed Milk
- 375ml 1 (12 Oz) Can Evaporated Milk
- 60ml (1/4 Cup) Whole Milk
- Preheat oven to 180C (350F), Grease & line 2 x 8 inch sized deep pans with non-stick spray & baking paper.
- In a bowl whisk together the dry ingredients.
- In another bowl, whip egg whites till soft peak stage on lowest speed that you can whilst actually whipping up the whites (where it doubles in volume at least and a spoonful of it sits on itself without sinking). Continue for a bit longer till it just clings to the whisk without going quite to stiff peaks.
- Add the milk, sour cream, juice and vanilla to dry ingredients, whisking till well combined.
- Fold in the meringue in two parts. First, 1/3 is whisked in vigorously to lighten mixture, and last folded in gently to keep it airy. This is easiest by using a whisk, using one hand to turn the bowl inwards whilst the other brings the whisk in, under and then gently lift it up and let the batter fall back. Cut through the middle of the batter once in a while, and you can lightly swirl the surface if any lumps of egg white won’t blend in before doing more folding. Do this only until it is combined, if you play with it too much you’ll deflate the air.
- Divide batter across pans as evenly or use a scale if you prefer. Bake for about 1 hour 15 minutes, until a toothpick comes out clean when inserted in the centre. Don’t test until the cake is no longer jiggling anymore.
- Set on a wire rack.
- Allow Cake to completely cool. You can either run a knife around edges and turn the cake out, removing the paper, or you can actually set the pan still in tack after running knife around edges and set it on the pan to soak inside the pan – may help to keep the mixture in.
- Combine all the three types of milk in a small bowl till well mixed.
- Use a fork to poke all over the cooled cakes & soak all over (including edges) with milk mixture. Do this gradually, stop pouring when it isn’t soaking in fast to give it time to soak in what you have poured already.
- Refrigerate the cake for at least 1 hour or overnight to infuse the flavor before assembling. I find the refrigeration really helps making the cake easier to handle.
- To cut the cake: divide each cake into 2 layers so you have 4 layers of sponge. Do this with a serrated knife, marking halfway all around the cake first, then start to saw back and forth along this guideline whilst turning the cake (turn the tray, might be easier and less damage to cake).
- Once you have cut all around the cake as you head towards centre of cake, you should have a clean cut layer. Carefully slide a plate under and transfer the layer onto a plate. Cake boards are also great for this kind of job.
- Strawberry/Raspberry Jam of Your Liking
- Raspberries Fresh/Frozen
- Just before starting, chop the candied peanuts into half peanut or slightly smaller crumbs for a decent mouth-feel and texture. They stick together very easily so it is best to cut as you are about to use it.
- Spread a small dab of buttercream on the serving plate or board just enough to help the sponge layer stick.
- Place one of the sponge with crust-side down, centered. Use the plate to support as you adjust the position and start to slide it onto the serving board.
- Once happy, spread a layer of buttercream all over just enough to cover the sponge – you want it to come to the edge so you don’t have to worry about gaps when adding buttercream around the sides of the cake.
- Spread about 2 Tablespoons of jam but only to around 2cm or so from the edge so it doesn’t ooze over.
- Scatter over a handful of frozen or fresh raspberries over the jam section. Again, to keep the juices from bleeding out to the sides.
- Place over another sponge layer – doesn’t matter which side faces up here – the base needed the crust for some support.
- Repeat step for buttercream and jam, then sprinkle on generous handful of bacon crumbs and similar amount of candied peanut crumbs.
- Now add another layer of sponge, buttercream, jam, bacon crumbs and raspberries.
- Now cover the top sponge layer with buttercream, making it as level as possible, doesn’t have to be perfectly smooth.
- Now it is time to CRUMB COAT, which is to use some buttercream to seal in the crumbs before final decoration so it doesn’t drag into your final layer.
- Using an offset or regular spatula if you don’t have one, take a generous dollop and reach over to the far side away from you pointing downwards and spread left and right to distribute the buttercream.
- Do this till all the cake is just barely covered and any excess you remove or scrape off to make the sides neat and smooth make sure to put into a separate bowl so your main buttercream doesn’t get full of crumbs.
- If you don’t have a lazy susan or turn-table for cake decorating, just put the cake on a big bowl for support and it’ll be easier to turn the serving board when you point down with palette knife and apply even pressure to remove excess.
- This step is optional but I added more texture and flavor by doing another light sprinkling of both bacon and peanut crumbs – pressing them in gently with my fingers.
- Chill the cake till the buttercream is dry to the touch – you can use the freezer to speed this up.
- Now using the same technique to spread buttercream all around – it’s good to have lots of excess at this point.
- Make sure you have excess going well above the top edge of the cake, so you can level it easier later.
- Using same method, turn the cake and scrape away excess with your palette knife as straight and parallel to sides as you can.
- For the top, spread some over the crumbs to seal them in, then gently swoop the side excesses inwards to clean and level it off. This should give you an almost clean and level top with sharp edges.
- Any areas showing cake on sides or edges you are not happy with just remember you can patch in more buttercream and repeat the above steps to make it neater 🙂
- I froze my cake briefly again till the buttercream is set on the outside.
- Spread little generous teaspoon amounts of strained jam (without the lumps of fruit) in random parts on different heights at a time, spreading whilst turning the cake to get drags of almost water colour-like effects around the cake.
- I went back a few times to add more in places, or scrape away some parts to get more ‘brushed’ looks. This is all a bit more personal or intuitive so have fun with it.
- But don’t over do it too much or it may just get dirty with all of it covered in jam.
- Finally I used dark chocolate mirror glacage from another recipe on the channel to glaze the cake after it is chilled thoroughly in the fridge for at least 20-30 minutes.
- It was stored in my fridge so I had to melt it down on low heat, then blend with immersion blender till smooth – strain to remove air bubbles and any particles. Bring it to 32C (90F) before glazing.
- You need a tray and baking paper to catch any excess and dripping and that can be re-used if you want.
- Pour a generous amount from middle of cake top till it is about near the edge, and use back of a large spoon to guide little pushes to make it drizzle down by gravity all around where you like it.
- Be gentle but swift when you do this so it doesn’t set too quickly, whilst not making any air bubbles as they are hard to get rid of.
- Finally I quickly swirl the back of the spoon on the glaze spiraling into the center to help level it out and give it a nice few taps on the counter.
- You should have a very nice level glaze and super appealing drizzles down the sides.
- Finally just garnish with the toffee shards – just make sure you really push them into the sponge so they don’t fall off onto the glaze. You must do this before the glaze sets completely or you’ll tear or pull the glaze when it becomes sticky and thick from the gelatin setting.
- Keep chilled till serving, airtight once sliced or sponge dries out. Use a very hot knife to slice.
LEMON SYRUP Ingredients:
- Juice of 1 Large Zested Lemon
- 1 Tablespoon Honey
- Combine the juice of lemon with the honey.
- If you like the flavors of this syrup to come through more with this cake, in hindsight I feel like I probably should have actually cooked this in a saucepan to simmer and just reduce it a little so it will thicken.
- A thick syrup will stick to the cake and glaze it better, but you will want to do this whilst the cake is hot out of the oven, being gentle with it.
BLUEBERRY COMPOTE Ingredients:
- 200g (2 Cups) Blueberries, Fresh or Frozen
- 2 Tablespoons Demerara Sugar
- Zest of 1 Large Lemon
- Combine in a saucepan, simmer for 15-25 minutes until the liquid is drawn out of the berries and thickens to a jam-like consistency.
- Use stick blender, juice blender or processor to pulse till smooth. Or if you like a bit more texture in the cake simply mash it up with a potato masher or fork to break down the berries more.
- It should set thicker once it cools. Cool before using in cake.
WHITE CHOCOLATE FUDGY CAKE Ingredients:
- 340g (12oz) White Chocolate
- 150g (2/3 Cup) Unsalted Butter
- 4 Large Eggs
- 4 Large Egg Yolks
- 112g (1/2 Cup) Caster Sugar
- 1/4 Teaspoon Salt
- 2 Teaspoons Vanilla Extract
- 62g (1/2 Cup) Plain/All-Purpose Flour
- Preheat the oven to 170C (338F), rack set to the lowest level.
- Grease and line all sides of a 8″ 20cm square pan (or round if that’s the only one you have).
- Combine white chocolate that are broken into small bite size pieces with the butter in a microwave safe bowl. Nuke on 10 second intervals, stirring in between each time just until the mix becomes silky smooth after stirring.
- Stir in the whole eggs two at a time till well stirred. Don’t aerate the mixture too much so avoid using a whisk.
- Stir in all the yolks at once till well combined.
- Now stir in the sugar, vanilla & salt.
- Stir in the flour till no pockets of flour is left.
- Transfer batter into pan, and spoon in little dollops of the blueberry compote all over. Use a skewer or knife to gently swirl through the dollops.
- Do not do this too many times, keep the swirly compote relatively complete and not wispy looking or it won’t really show after baking.
- Alternatively I would probably chill the batter for 20 minutes or so until it thickens so the blueberry compote sits on the surface more – makes it easier to swirl.
- Scatter in some frozen blueberries on top for extra flavor and look if you prefer.
- Place into a larger, deeper pan and set it on the lowest rack. Pour boiling water into the larger pan for water bath till it is about half the cake batter pan’s height.
- Bake for 2 hours 15 min to 30 min, till centre barely even has any sort of wobble, the top is dry to the touch.
- Remove the cake pan carefully from the water bath and set it on a wire rack to cool.
- Allow to cool completely or even better chill overnight before slicing.
- I prefer to slice them with a sharp chef knife into little bars as they are super rich, and then glaze them after with the lemon syrup.
- Store chilled and airtight and serve cold for best experience 🙂
RICH, COFFEE DOUGH Ingredients:
- 1 + 1/8 Teaspoon Active Dry Yeast
- 125ml (1/2 Cup) Milk, Warmed
- 1 Sachet of Strong Coffee Powder
- 50g (1/4 Cup) Caster Sugar
- 38g Unsalted Butter, Room Temperature
- 1/2 Teaspoon Salt
- 1 Large Egg
- Extra Egg For Egg Wash, Beaten
- 250g (2 Cups) Plain/All-Purpose Flour
- Preheat oven to 150C (302F).
- Whisk in a sachet of strong coffee powder (use more if you want the flavour even more) into the warm milk.
- Make sure the temperature is tepid (feels neither hot or cold but about body temperature – should feel neutral to you) before whisking in the active dry yeast.
- Set it aside while you prepare the other ingredients, so that it has time to activate and froth up.
- In your mixer bowl, combine butter, sugar, salt & egg.
- Begin to mix with dough hook on med-low speed, while you stream in the activated yeast mix.
- Now begin to sprinkle in the flour.
- Once the flour is completely incorporated, begin to add 2 tablespoons worth flour at a time, mixing it in completely before adding more.
- Be careful not to add too much or your dough becomes tough and chewy, rather than soft and fluffy – it also affects the level of proving you can get.
- What you are looking for is enough flour to get the majority of the dough to come away from the sides and gather in the hook. BUT, you want a film of dough still clinging on the sides of the bowl.
- Check with your hands, scraping off the dough to gather into a bowl. It should feel like it is tacky, but leaves almost no residue or mess on your hands.
- Tuck the dough downwards to form a smooth surface of a ball on top.
- Place it back into the bowl, cover with a cling wrap or damp kitchen towel.
- Switch off the oven and place the bowl inside to prove in the closed oven till it is double in volume.
CINNAMON NUTELLA FILLING Ingredients:
- 100g (1/2 Cup, Packed) Dark Brown Sugar
- 25g Ground Cinnamon
- 40g Unsalted Butter, Room Temperature
- 375g (1 + 1/4 Cups) Nutella
- Stir together the sugar, cinnamon and butter until a smooth paste is formed.
- Take the proved dough and press down to deflate the air inside.
- Place on a lightly floured surface, form it into a level, long rectangle shape.
- Roll it out so it is about 3-4mm thick, shaping it as you go to keep it neat.
- I prefer my hands, you can use a spatula to spread the cinnamon paste evenly all over the dough till it is well covered.
- Dollop the nutella all over and then gently drag or spread it with a spatula so that the majority of the surface is covered. Then use the tip of the rubber spatula to level it out.
- Now rolling the bun from short end gives you many rings and it is great for a jumbo sized bun – which is what I was after. Lengthier side gives more rolls but less rings but are both just equally delicious.
- Start by rolling a tiny roll as tightly as possible, then working half a roll at a time begin to roll it up until you have an entire roll.
- Use your hands to stretch and smooth the roll so that it is even in thickness.
- Use dental floss to loop around the desired thickness of your jumbo buns, and then pull until it cuts through a clean slice.
- Gently using both hands hover the bun above the muffin tin or silicon mold (I actually liked the silicon mold results better, they didn’t stick as much so didn’t damage my buns, and also have a slight different texture.) and gently drop it into place. The aim is to keep the nice swirl and shape of the bun 🙂
- Use the same method of proving to prove in the off oven until doubled in volume.
- Egg wash with beaten egg all over and bake for 20 minutes or so in a preheated oven at 180C (350F) until golden brown. It will be really nice and dark, crispy but fluffy and soft full of gooey goodness inside.
- I recommend always heating these up before serving, even just nuking in the microwave 🙂