Brioche Without Any Mixer! Messy But Doable!

Ingredients:

300 g All-purpose flour

7 g Instant yeast

50 g Sugar

5 g Salt

2 Eggs

50 ml Milk (lukewarm)

100 g Soft unsalted butter

Egg wash👇

1 Egg yolk

1 tbsp Water

Method: 

Start by dissolving yeast in lukewarm milk. Add eggs, sugar, and salt, then mix with a spatula. Add flour and bring the dough together. Incorporate soft butter and mix it into the dough with your hands. It takes a few minutes until the butter is fully incorporated into the dough. Transfer the dough to your workbench and knead it for 2 minutes. Transfer it to a bowl, cover it with plastic, and let it rise for 45 minutes. Then deflate the dough and divide it into 6 pieces, shape them into balls, and let them rest for 5 minutes. Shape each ball into a thight ball again and place it in the mold. Cover with plastic wrap and let it rise for another 45 minutes. Brush with an egg wash and bake in a preheated oven at 180°C for 45 minutes. Cover it with foil after 10 minutes.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/uQ5H_B16ZNI

Enjoy.

Ingredients:

Dough 👇

300 g All-purpose Flour

180 ml Milk (lukewarm)

7 g Instant yeast

6 g Salt

30 g Sugar

50 ml Melted unsalted butter

Herb butter👇

50 g Soften unsalted butter

10 g Minced garlic

6 g Fresh thyme

Filling👇

150 g Pastrami

20 g Mustard

150 g Grated cheese (Pick your favorite)

130 g kalamata olives

Method: 

To make the dough, add yeast to lukewarm milk and mix with a spatula until the yeast is dissolved. Incorporate flour, melted butter, salt, and sugar, bringing the dough together. Cover it with plastic and let it rest for 10 minutes. After the resting period, sprinkle some flour on your workbench and knead the dough for 5 minutes. Place it in a lightly greased bowl, cover with plastic, and let it rise for 90 minutes.

For the herb butter, add finely chopped thyme and oregano to soft butter, mix, and season with black pepper and salt. Roll out the dough and spread the herb butter all over it. Layer with pastrami, spread mustard over the pastrami, and coat the entire dough with grated cheese. Add chopped olives, roll it up, and slice it into 6 pieces. Place them in a round mold, leave some gaps between each roll. Cover with plastic and let it rise for 45 minutes. Then, bake it in a preheated oven at 185°C for 40 minutes. Cover the top with foil after 15 minutes. After baking, brush the top with the remaining herb butter and enjoy!

Check out the short video on my YouTube channel;

https://youtube.com/shorts/wKFkfKcftNY

Enjoy.

Ingredients:

Poolish👇

50 g All-purpose flour

50 ml Water (40°C)

2 g Instant yeast

Dough👇

110 ml Water (40°C)

240 g All-purpose flour

2 g Instant Yeast

4 g Sugar

4 g Salt

70 g Olives

1.5 g Herbes de Provence

Method: 

To make the poolish, dissolve yeast in water,  Add flour and mix with a spatula. Cover with plastic wrap and let it rise for 45 minutes. After 45 minutes, you can start preparing the dough. Combine water and yeast with the poolish, mixing thoroughly. Add flour, salt, and sugar, bringing the dough together. Knead for 5 minutes, then transfer it to a greased bowl. Cover with plastic wrap and let it rise for an hour or until it doubles in size. After one hour, deflate the dough, add dried herbs and chopped olives, gently kneading until everything is well mixed. Cover with plastic wrap and let it rise for another hour. Then, deflate the dough and shape it into an oval with a almost sharp edge in front, resembling a leaf. Cover with plastic wrap and let it rest for 45 minutes. Using a knife and your fingers, shape it into a leaf, making cuts on both sides and the front. Bake in a preheated oven at 200°C for 45 minutes. Cover with foil after 15 minutes to prevent burning. Brush with olive oil right after baking.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/YRzAvefZtFk

Enjoy.

Ingredients:

Poolish👇

150 g All-purpose flour

150 g Water (40°C)

4 g Instant yeast

Dough 👇

500 g All-Purpose flour

320 ml Water (40°C)

3 g Instant yeast

7 g Salt

7 g Cinnamon powder

20 g Sugar

120 g Raisins

Method: 

To create the poolish, dissolve yeast in lukewarm water, then add flour and mix with a spatula. Cover with plastic and let it sit at room temperature for 45 minutes. 

After 45 minutes, add 3 g of yeast and 320ml of water in to poolish and mix with a spatula. Then add salt, flour, cinnamon and sugar into the mixture. Mix with a spatula, then switch to a scraper and mix the dough for 2 minutes. Cover with plastic wrap and let it rise for an hour. Add raisins and mix through the dough with a spatula. Cover and let it rise for the second time. After an hour wet your hands with warm water, grab the dough from the sides, fold it into the middle, shape it into a ball, and let it rise for another hour. Repeat this step. Transfer the dough onto a working bench, sprinkle some flour, fold it like a letter from each side, cover with plastic, and let it rest for 10 minutes. Shape it into an almost square shape, grasp the top, and fold it into the middle. Use the palm of your hand to press it in the middle. Repeat the process with the other side. For the last folding, grasp one side and fold it to the edge of the other side. Again, use the palm of your hand to press it down.

Add extra flour and transfer it into the mold. Sprinkle more flour and cover with a tea towel. Let it rise for 30 minutes.

Place a tray in the bottom of the oven and preheat it to 200°C. Meanwhile, set a sheet of baking paper on the back of a baking tray. After 30 minutes, flip the dough onto the baking paper and score the top with a razor blade. Carefully transfer the dough, with the baking paper, onto the oven stone in the preheated oven. Carefully add boiling water to the tray at the bottom of the oven and close the door promptly. Allow the bread to bake for 15 minutes with the steam. After this initial phase, open the oven, cover the bread with foil, and continue baking for another 30 minutes until the desired golden brown crust is achieved.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/sOiyOT6mO_o

Enjoy.

Ingredients:

Poolish:

150 g Whole wheat flour

150 ml Water (40°C)

4 g Instant yeast

Dough:

450 g Whole wheat flour

320 ml Water (40°C)

2 g Instant yeast

7 g Salt

Method: 

To create the poolish, dissolve yeast in lukewarm water, then add flour and mix with a spatula. Cover with plastic and let it sit at room temperature for 45 minutes. After 45 minutes, add the main dough ingredients—yeast, water, salt, and flour—into the poolish. Mix with a spatula, then switch to a scraper and mix the dough for 2 minutes. Cover with plastic wrap and let it rise for an hour. Wet your hands with warm water, grab the dough from the sides, fold it into the middle, shape it into a ball, and let it rise for another hour. Repeat this step. Transfer the dough onto a working bench, sprinkle some flour, fold it like a letter from each side, cover with plastic, and let it rest for 10 minutes. Shape it into an almost square shape, grasp the top, and fold it into the middle. Use the palm of your hand to press it in the middle. Repeat the process with the other side. For the last folding, grasp one side and fold it to the edge of the other side. Again, use the palm of your hand to press it down.

Add extra flour and transfer it into the mold. Sprinkle more flour and cover with a tea towel. Let it rise for 30 minutes.

Place a tray in the bottom of the oven and preheat it to 200°C. Meanwhile, set a sheet of baking paper on the back of a baking tray. After 30 minutes, flip the dough onto the baking paper and score the top with a razor blade. Carefully transfer the dough, with the baking paper, onto the oven stone in the preheated oven. Carefully add boiling water to the tray at the bottom of the oven and close the door promptly. Allow the bread to bake for 15 minutes with the steam. After this initial phase, open the oven, cover the bread with foil, and continue baking for another 30 minutes until the desired golden brown crust is achieved.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/cNpzjma-9ak

Enjoy.

Ingredients:

250 ml Whole milk (40°C)

7 g Instant yeast

450 g Plain flour

6 g Salt

30 g Sugar

70 g Unsalted butter (melted)

120 g Apple sauce

50 g Caramel sauce

Egg-wash:

1 Egg yolk

1 tbsp Water

Method: 

Add yeast to lukewarm milk, stir thoroughly, and allow it to sit for 2 minutes until completely dissolved.

In the meantime, combine salt and sugar with the flour and mix them. Then, pour the milk and yeast mixture, along with the melted butter, into the dry ingredients. Stir everything together using a wooden spoon for about a minute.

Transfer the dough to a work surface and knead it for 2 minutes until the dough comes together. 

Cover it with plastic wrap and allow it to rest for 5 minutes.

After 5 minutes, knead the dough for another 5 minutes. Then, shape it into a ball, place it in a bowl, and cover it with plastic wrap. Let it rise for 1 hour.

Sprinkle some flour on your work surface, gently deflate the dough, and roll it into a 35x40 cm rectangle. Spread the apple sauce evenly over the top.

Check out my Homemade Apple Sauce here👇 👇 👇 👇

https://matinskitchen.com/sauce#b29328a1-5ae7-4402-85df-a42a72513569

Cut it into 12 portions and arrange them in a baking tin lined with parchment paper.

Cover them with plastic wrap and let them rise for 45 minutes.

Brush the tops of the rolls with egg wash, cover the baking tin with aluminum foil, and bake them in a preheated oven at 180°C for 25 minutes. Then, remove the foil and continue baking for an additional 20 minutes or until they turn golden brown.

Remove from the oven and spread caramel sauce on top while the rolls are still warm.

Check out my Homemade Caramel Sauce here👇 👇 👇 👇

https://matinskitchen.com/sauce#b7058638-65b8-4d51-ae3e-4a339a41bf34

Enjoy.

Ingredients:

400 g Plain Flour

2 g Instant yeast

8 g Salt

8 g Sugar

220 ml Water (40°C)

Poolish

100 ml Water (40°C)

4 g Instant yeast

100 g Plain flour

Method: 

To make this easy and delicious baguette, start by making the poolish. Add 100 ml of water (40°C) to a large bowl along with 4 g of yeast, and mix it with a spatula.

Add 100 g of plain flour to the bowl and mix them together. Cover the bowl with plastic wrap and let it rise at room temperature for an hour.

It will at least triple in size during this time.

Now, add the rest of the ingredients to make the dough. Pour water and yeast into the poolish and mix it with a wooden spoon.

Then, add flour, salt, and sugar, and mix them until they are well combined.

Switch to a dough scraper and continue mixing the dough. Since it's very sticky, using your hands at this stage may be challenging. Cover the dough with plastic wrap and let it rest for 15 minutes at room temperature.

Dip your hand in flour and try to shape it into a tight ball as much as possible. It is still very sticky at this stage. Try to just bring the dough together in less than a minute. Then cover it with plastic wrap and let it rise for an hour at room temperature.

After an hour, wet your hands and gently deflate the dough. Grasp the sides and bring them into the middle, trying to shape it into a tight ball. 

If the dough is still very sticky, wet your hands again as needed. After shaping it into a ball, cover it with plastic wrap and let it rest for another hour at room temperature.

Remember that we're not kneading the dough but working to shape it into a tight ball after each deflation.

Repeat the previous step, deflating and shaping the dough into a tight ball, and rest for an hour. 

, sprinkle some flour on the work surface and transfer the dough onto the floured surface. 

Divide the dough into two portions, each weighing about 405 g.

Shape each portion into an almost square shape. Fold it like a letter and finally roll it. Repeat this process with the other portion, and then let both portions rest for 15 minutes.

Meanwhile, Prepare a baking tray by turning it over and placing parchment paper on the backside of the tray, placing parchment paper on the back of the tray makes it easier to transfer the baguettes onto the oven stone later.

It's time to shape the baguette. Begin with the first portion of dough. Use the dough scraper, flip the dough onto the floured work surface, and use a bit of flour as needed.

Shape it into an almost square shape, grasp the top, and fold it into the middle. Use the palm of your hand to press it in the middle. Repeat the same process with the other side.

For the last folding, grasp one side and fold it to the edge of the other side. Again, use the palm of your hand to press it down.

Now, roll the dough and apply more pressure at both ends to achieve that classic baguette shape.

Transfer the baguettes onto the parchment paper with the seam (pressing line) facing downward.

Repeat the same process with the other baguette.

Remember to leave a good space between the two baguettes. Grasp the middle of the parchment paper between the two baguettes and fold the paper slightly to create a border between them.

Dust some flour on top of the baguettes, cover them with a towel, and let them rise for 30 minutes at room temperature.

Meanwhile, heat up the oven to 220°C with an oven stone inside and place a tray under the stone on another rack.

After 30 minutes, score the baguettes with a lame and immediately transfer them, still on the parchment paper, onto the oven stone. Add boiling water to the tray underneath, but be cautious as steam will come out. Close the oven door as quickly as possible to trap the steam inside.

Bake them for 25-30 minutes, depending on how dark and golden you want the crust to be.

Enjoy.

Ingredients:

300 g Flour

200 ml Milk (40°C)

3 g Instant yeast

8 g Sugar

10 ml Vegetable oil

3 g Salt

Cornmeal for dusting

Method: 

Add yeast to the lukewarm milk (40°C) and mix until fully incorporated. Set it aside. Add salt and sugar to the flour, and mix using a spatula. Create a well in the center and pour in the milk and yeast mixture, along with the vegetable oil. Mix with the spatula until the dough comes together.

Transfer the dough onto your workbench and begin kneading. This process will take around 10 minutes. Initially, the dough might be sticky, but after a few minutes, it will become more manageable and less sticky.

Shape it into a ball and place it in a bowl, covering it with plastic wrap. Allow it to rise for 45 minutes.

After 45 minutes, transfer the dough onto a lightly floured workbench and gently flatten the dough to remove any air pockets. 

Roll it out and divide it into 8 pieces. Shape each piece into a ball and flatten it slightly using your fingers.

Place them on a baking tray lined with parchment paper, remembering to sprinkle some cornmeal on the baking paper.

Let them rest for 10 minutes. Afterward, dip your finger in cornmeal and gently flatten each dough again using your fingers.

Cover them with plastic and allow them to rise for the second time, which will take about 45 minutes.

Heat up a pan and flip each English muffin in the pan. Cook them for about 5 minutes on each side.

Create a delicious Eggs Benedict using these homemade English muffins!

Enjoy.

Ingredients:

Burger buns  

400 g Flour

7 g Instant yeast

7 g Salt

30 g Sugar

250 ml Milk (40°C)

50 g Unsalted butter (Melted)

1 tsp Vegetable oil

5 g White sesame seed

Burger patties

7 g Celery salt

2 g Garlic powder

2 g Ground black pepper 

500 g Minced Black Angus 

Caramelized onion

1 Red onion

1 Yellow onion

30 g Unsalted butter

a dash of Worcestershire sauce

1 tsp Balsamic glaze

1 tsp Dark brown sugar

Salt and black pepper to taste

Method: 

Add salt, yeast, and sugar to the flour, and mix them together.

Place the dry ingredients on a large working surface and create a substantial well in the center.

Add milk and butter to the well, and gradually incorporate them into the flour by pulling the flour from the sides of the well.

Once all the liquids are added, switch to a scraper and bring the dough together, kneading it for a minute or two.

Cover the dough with plastic wrap and let it rest for 5 minutes.

Knead the dough for 5 minutes until it becomes smooth. Shape it into a ball.

Place the dough in a lightly greased bowl and cover it with plastic wrap.

Let it rest for an hour or until it has doubled in size.

After the dough has risen, flatten it and divide it into 8 pieces, each weighing approximately 92 g.

Shape each piece into a tight ball and cover them with plastic wrap.

Let the dough balls rest for 5 minutes. After 5 minutes, flatten each ball and reshape them into balls, slightly flattening them. Place them on a baking tray lined with parchment paper with some space between each.

Cover the buns with plastic wrap and allow them to rise for one hour.

After the balls have risen, brush the top with cold water and sprinkle sesame seeds over them.

Preheat the oven to 170°C and bake the buns for 40 minutes.

Once 20 minutes have passed, cover the top of them with foil.

Continue baking until the full 40 minutes have elapsed.

To make burger patties, add celery salt, black pepper, and garlic powder to the minced meat and thoroughly mix them together. Use a burger patty press to shape the mixture into 3 patties, each weighing approximately 165 g. Wrap the patties with plastic wrap and refrigerate them.

Caramelized onions

Slice the onions and place them in a pan with butter over high heat.

Add a pinch of salt to enhance the flavor.

Cook the onions, until they become caramelized and golden brown.

Once the onions are caramelized, add Worcestershire sauce, balsamic glaze, and brown sugar to the pan.

Continue cooking the mixture on medium heat for an additional 5 minutes, allowing the flavors to meld together.

Now that you have everything prepared, grill your burger to your desired level of doneness. Once cooked to perfection, place the burger on a soft and fluffy bun. Now, it's time to savor and enjoy your delicious creation!

Enjoy.

Ingredients:

400 g Homemade Puff Pastry

90 g  Raisins soaked in Brandy, Drained 

Crème Pâtissière  (Pastry cream)

125 ml Milk

35 g sugar

30 g Egg

8 g Cornstarch

8 g Flour

15 g Unsalted butter

1tbsp Vanilla extract

Egg wash:

1 Egg yolk

2 tbsp Water

Method: 

Bring milk and half of the sugar and vanilla extract to a boil.

Mix the egg with the rest of the sugar.

Add cornstarch and flour and continue mixing. 

Pour it back into the saucepan and cook until thickened. Stir it constantly.

When it's thickened, turn off the heat and add butter.

Transfer the custard to a plate, cover it with plastic wrap, and let it cool completely.

Check out my homemade puff pastry recipe 👇 👇 👇 👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a 35*20 rectangle. 

Mix the cold custard until it is soft and creamy.  

Spread the custard all over the surface. 

Top the cream with raisins. 

Roll and place it in the fridge for 30 minutes.

Cut it into six pieces and place them in a baking tray.

Cover the tray with plastic wrap and let it rise for 45 minutes at room temperature.

Apply the egg wash on top and bake them in the preheated oven at 180C for 20 minutes.

Enjoy.

Ingredients:

570 g Puff Pastry

Egg wash:

1 Egg yolk

2 tbsp Water

Method:

Check out my homemade puff pastry recipe 👇 👇 👇 👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Roll out the dough to a 60*25 rectangle and cut off both ends.

Divide it into 10 triangles.

Start with the first one, and stretch it a bit. Make a small cut in the middle of the wide side and start rolling toward the end. Do the same with the rest; cover them with plastic wrap, and let them rest for an hour.

Brush them with egg wash and let them rest for 10 minutes. Repeat the egg wash for the second time and transfer them to the preheated oven at 185C for 10 minutes; cover the surface with foil, and bake them for another 30 minutes.

* In a professional oven, you do not need to cover the croissant with foil, but in a regular one, if you do not cover them after 10 minutes, the top will burn.

Enjoy.

Ingredients:

Makes 570 g Puff pastry

Butter slab

125 g  Unsalted butter (soft) 18*12cm

Dough

250g All-Purpose flour 

10 g Caster sugar

6 g Salt

7 Instant yeast 

50 g Unsalted butter, Soft 

125 ml Water 40C

Method:

Add salt, sugar, and yeast to the flour and mix them with a spatula.

Add butter, and rub it into the flour with your fingers. Add water and bring the dough together.

Let it rest for 5 minutes, then knead it in the bowl for two minutes.

Cover it with plastic wrap and let it rest for 30 minutes.

Meanwhile, take care of the butter slab; an easy way is to transfer the soft butter into a small plastic bag and spread it to 18*12 cm. Set it aside.

After 30 minutes, Transfer the dough to your working bench and flatten the dough to a rectangle about 18*24 cm.

Wrap It in plastic and place it in the freezer for 15 minutes.

A the same time, place the butter slap in the fridge.

After 15 minutes, sprinkle some flour on your working bench, place the butter slap on top of the dough, and fold it over the butter. Flatten the dough a bit with your fingers and seal all the sides.

Sprinkle more flour if necessary and roll out the dough to 45*15 cm.

1- Time for the first double turn, fold one side to 2/3  and then fold the other side toward the edge and seal it. Try to keep it in shape. Then fold the dough over.

Wrap it in plastic wrap and let it rest for 30 minutes in the fridge.

After 30 minutes, Roll out the dough to 45*15 cm.

2- Time for the first single turn, fold the dough to the middle and fold it over like a letter.

Cover it and let it rest for 30 minutes in the fridge.

Repeat steps (1) and (2)

After the second single turn, wrap it with plastic wrap. If you will use it on the same day, let it rest for an hour in the fridge, then you can roll it and use it in any recipe you wish.

If you do not use it immediately, place it in the freezer after wrapping it.

You can store it in the freezer for up to 3 months.

Thaw it in the fridge for at least 6 hours before using it.

Enjoy.

Ingredients:

For 1250 g Shortcrust pastry dough

600 g Flour

350 g  Unsalted butter (Cold cubes)

200 g Sugar

2 Eggs

Method:

Add butter and sugar to the flour, and rub the butter into the flour with your fingertips. Continue until the mixture look like fine breadcrumbs.

Transfer it to your working surface and add the eggs; mix them until the dough come together.

Knead the dough for 2 minutes.

Shape it into a rectangle or a square, wrap it in plastic, and place it in the fridge for at least 2 hours before rolling it out.

This shortcrust is so versatile, and you can use it on any tart and store it in the freezer for up to 3 months.

Enjoy.

Ingredients: 

250 g Flour

7 g Instant yeast

20 g Sugar

5 g Salt

2 Eggs (110 g)

55 ml Milk

150 g Unsalted butter (cold cubes)

Egg wash:

1 egg yolk

2 tbsp water

Method:

Add salt, sugar, and yeast to the flour and mix them using a spatula.

In a stand mixer combine milk and eggs together. Add dry ingredients and mix them on medium speed until the dough comes together. It takes about 10 minutes. remember to scrape the sides and bottom of the bowl when is necessary.

Add a few pieces of butter at a time and continue mixing until the dough is completely smooth and elastic. It takes about 10 to 15 minutes.

Do the window pane test.

Actually, the window pane is the best way to see if the dough is properly kneaded. Stretch the dough into a square. Keep on stretching until it becomes very thin. If you do it without any tears, it means that the gluten is perfectly developed.

Shape it into a ball and place it into a greased bowl. Cover it with plastic wrap and let it rest 45 minutes.

Degas and divide it into 3 pieces. Shape them into a thigh ball and place them in a greased pan which is lined with parchment paper.

Cover with plastic wrap and let it proof for 90 minutes or until doubled in size.

Bake it at 180C for 10 minutes.

Cover the surface with foil and bake for another 35 minutes.

Enjoy.

Ingredients:

250 g Flour

7 g Instant yeast

170 ml Water (40C)

6 g Salt

10 g Sugar

1 Spring of Rosemary

10 pcs Kalamata olives (without pit)

Olive oil

Kosher salt

Method:

Add sugar, salt, and yeast to the flour and mix them together.

Add water to the dry ingredients and mix them until the dough comes together.

The dough should be very sticky at this point.

Cover it with plastic wrap and let it rest for 30 minutes at room temperature.

Prepare a bowl of warm water, dip your fingertips in the water and fold the sides into the middle, and dampen the surface. Cover it with plastic wrap and let it rest for 30 minutes at room temperature.

Repeat the kneading and resting process three times.

Here is the last kneading.  for the fourth time knead the dough, then transfer it into a greased baking pan which is already lined with parchment paper.

Drizzle olive oil on top and dimple the dough. Cover and let it rest for an hour.

after one hour drizzle with olive oil, and diple the dough.

Add kalamata olives, fresh rosemary, and kosher salt on top.

Immediately transfer it into the preheated oven at 250C for 15 minutes. Cover with foil and bake for another 20 minutes.

Enjoy.

Ingredients:   

400 g Flour

7 g Instant yeast

7 g Salt

50 g Sugar

250 ml Milk (40C)

50 g Butter (melted)

1 Tbsp butter for brushing

Method:

Add salt, yeast, and sugar to the flour and mix them together.

Place the dry ingredients on a big working surface and make a giant well in the middle.

Add milk and butter and mix in flour, pull the flour from the sides of the well.

Once you add all the liquids, switch to a scraper and bring the dough together.

Cover it with plasic wrap and let it rest for 5 minutes.

Then knead the dough for a good 10 minutes, shape it into a ball, place it in a lightly greased bowl and cover it with plastic wrap.

Let it rest for 90 minutes or until doubled in size.

Sprinkle some flour on your working surface and flatten the dough.

Divide it into 15 pieces, about 49g each.

Cover them with plastic wrap and let them rest for 5 minutes.

shape them into tight balls and place them in a baking pan lined with parchment paper.

Cover them with a damp towel and let them rest for another 90 minutes or until doubled in size. 

Bake it in the preheated oven at 170C for 20 minutes, cover it with foil and bake for another 20 minutes.

Place it on a wire rack and brush melted butter all over the top.

Enjoy.

Ingredients:

Dough:  

250 g Flour

5 g  Instant yeast

30 g  Sugar

2 Whole eggs

4 g  Salt

120 g Butter (Room temperature)

90 ml Buttermilk

1 g allspice

Nuts and fruits mixture:

40 g Brown sugar

150 ml Dark rum 

30 g Walnut 

30 g almond

30 g Hazelnuts

30 g Pistachio

50 g Raisins  

60 g Prunes

50 g Dried apricot  

10 g Candied Orange zest 

Almond paste:

250 g Almond meal

30 g honey

5ml  Almond extract

25 g glucose

80 ml water

300 g sugar

Method:

To make the nuts mixture, first roast your nuts at 185C for 5 minutes, chop them roughly and pour them into a plastic container, add raisins, chopped apricot, prunes, candied orange zest, brown sugar, and rum. mix them, put the lid on and place it in the refrigerator for at least a week. Mix them once in a while. remember to sieve them before adding them to the dough.

To make the almond paste, bring water and sugar to a boil and let it reach 121C.

Add almond meal to a stand mixer, add hot syrup and start mixing on medium speed.

Add glucose, honey, and almond extract and continue mixing. Scrape down the sides and the bottom of the bowl a few times.

Repeat the process until you get a soft and smooth paste.

knead it, roll and wrap it in plastic wrap and place it in the refrigerator.

Here is the video=== Check it out

https://youtu.be/Tz1vdrbD_WE

To make the dough, add yeast, salt, allspice, and sugar to the flour and set them aside.

In a stand mixer, mix buttermilk and eggs on a low speed for a few minutes, add dry ingredients and continue mixing. when the ingredients are well-combined, switch to medium speed and continue mixing for 15 minutes.

Scrape the bottom and the sides of the bowl as you go.

Add butter and mix for 10 minutes, don't forget to scrape the sides.

When the dough is completely developed, add the sieved nut and fruit mixture and continue mixing for 2 minutes. Cover it with plastic wrap and let it rest for one and a half an hour at room temperature.

Flatten the dough and divide it in half, and shape them into a tight ball. cover with plastic wrap and let it rest for 15 minutes.

Sprinkle some flour on your working surface and flatten the dough with your hands, shape each almond paste portion(180g) into a log and place it in the middle and fold the dough over, pressing the edges to seal it to the dough underneath.

place them on a baking tray lined with parchment paper and cover them with plastic wrap, let them rise for another one and a half an hour.

Bake them in a preheated oven at 180C for 45 minutes.

Remove them from the oven, brush them with butter and dust them with powdered sugar.

Transfer them to a rack to cool down.

Put them in a plastic bag or wrap them with plastic wrap and keep them outside for 10 days, you can also freeze them.

Enjoy.

Ingredients

800 g Flour

7 g instant yeast

15 g Salt

500 ml Milk

40 ml Olive oil 

Method:

Add salt and yeast into the flour and mix them together. We going to make this dough in a special way called the 'Well method', Pour the mixture of dry ingredients on a big works surface, it can be marble, a board, or silicon mate, and make a giant well in the middle. 

Add olive oil to milk and add it into the well little by little and mix them using a fork or a spatula. Pull the flour from the sides of the well and keep adding the liquid. After adding the liquid switch to a scraper and bring everything together, First kneading process takes only one minute. 

To knead the dough grasp the side of the dough and use your body weight to push and then fold it, do not add any excess flour at this point. Shape it into a ball and clean up your work surface, you will need it for the next step.

Cover the dough with plastic wrap and let it rest for 10 minutes at room temperature. For the second kneading process, grasp the side of the dough, push and fold it in half towards yourself or place your heel of hand on top of the dough, use your body weight to push the dough into itself, and continue kneading for a good 10 minutes.

You will notice that the dough is more elastic and stretchy, It means the gluten is developed perfectly. Shape it into a ball, cover it with plastic wrap and let it rise for 45 minutes at room temperature. After 45 minutes, cut the dough without deflating it. Divide it into 4 to 6 individual portions, It is totally up to you how big you want them to be. Deflated each dough, shape it into a tight ball, and place them in a plastic bag individually. Keep them in a freezer if you are not going to bake them all today.

* Remember to transfer the dough a day before of baking it into the fridge. 

Enjoy. 

Ingredients

Make 9 rolls

Brioche:

250 g Bread flour

5 g  Instant yeast

10 g  Sugar

2  Whole eggs

4 g  Salt

100 g Butter (very soft)

90 ml Buttermilk

Filling:

120 g   Butter (very soft)

70 g Dark brown sugar

50g  Light brown sugar

2 tbsp Cinnamon powder

1/2 tsp Salt

Glaze:

15 ml Buttermilk

60 g Icing sugar

1/2  vanilla bean

1/4 Salt

To make brioche, mix dry ingredients in a bowl and set it aside.

In a stand mixer, mix buttermilk and eggs at a low speed for a few minutes, add dry ingredients and mix. when the ingredients are well-combined, switch to medium speed and continue mixing for 10 minutes.

Scrape the bottom and the sides of the bowl as you go, it's very important to keep doing it every now and then to have a smooth dough.

Add butter and mix for 15 minutes, don't forget to scrape the sides.

When the dough is completely developed transfer it into a bowl, cover it with plastic wrap, and let it rest in your fridge for 6 hours.

After six hours roll out the dough to reach 35*35 cm. 

For the filling add dark and light brown sugar along with salt and cinnamon in a bowl and mix it well.

First, spread 120g of soft butter all over the dough, and then sprinkle the sugar mixture on top.

Roll in tightly and give it rest for 15 minutes in your fridge, After 15 minutes cut it into 9 pieces and place them in a baking pan lined with parchment paper. 

Cover it with a damp towel and let it rest for 45 minutes at room temperature. After 45 minutes cover the baking pan with foil and bake it in a preheated oven at 170 C for 30 minutes and then remove the foil and bake it for another 10 minutes.

Let it cool for 5 minutes and then add the glaze on top.

Enjoy.