Tiramisu

Cream, Coffee, & Chocolate

About the Recipe:
  • 4 ingredients: cream, coffee (expresso), ladyfingers, and cocoa powder
  • no bake
  • completed in 25-30 mins
  • Delicious strong coffee flavour !
  • creamy soft texture all around
The Method:

Three major steps: dip, arrange, cream

Firstly the lady fingers get dipped in strongly brewed coffee or expresso and placed so they completely cover the base. Then the cream gets evenly spread over-top

After the cream, a second layer of dipped ladyfingers get evenly placed, then topped with cream and finally cocoa powder sifted!

The Recipe:

Prep timeChill timeTotal Time
5 mins25 mins Freezer~30 mins

Tiramisu

Ingredients:
  • 5oo ml / o.5 L / 17 oz/ 2 cups of whipping cream
  • 1/2 cup granulated sugar
  • 1 -2 cups expresso or strong brewed coffee
  • ~30 lady fingers (enough to cover pan of choice for two layers)
  • 1/4 cup cocoa powder
Procedure:

Firstly, set up all the ingredients in a conveyor belt like sequence. Place your lady fingers beside a bowl of the strong coffee, then the dish and lastly the cream.

Dip the lady fingers in the coffee on both sides and let them drip slightly. Be warned they will become soft so be quick! and do not use hot coffee, wait till it is cooled. Place each dipped lady finger tillhe. base is covered.

Next, cover the ladyfingers with cream and repeat the first process overtop. Finish with another layer of cream and sift cocoa powder on-top!

Let the dish firm up in the freezer for 25 mins and enjoy!

Happy Baking!

Orange Glazed Almond Bread

Sweet bread with subtle orange and slivered almonds glaze !

About This Recipe:
  • braided sweet bread
  • egg washed for crispy outsides with soft insides
  • silvered almonds on-top
  • orange zest inside and on-top
  • slightly sweet but not too sweet!

The Method

Firstly, the dough is made all in one large bowl then set to rest. Mixed together are all the dry ingredients; then the melted butter and milk are added along with the egg and orange zest until a dough ball appears.

after only a brief 10 mins of resting, the dough is kneaded, then braided to be rested for 1 hour.

Next egg washed and baked for 30-35 mins at 350 Degrees F and it is complete!

Lastly, is the sweet glaze and slivered almonds to finish off the lovely sweet bread

The recipe:

Prep timeBake timeRise time
25 mins35 mins70 mins
one large ~1o inch loft

Orange & Almond glazed Braided Bread

Ingredients:

The Bread

  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) Quick Rise Yeast
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter OR margarine sliced 1/4-inch thick
  • 1 egg
  • zest of one large orange
  • 1/4 teaspoon almond extract (optional)

Glaze

  • 2 to 3 tablespoons milk
  • 1/4 teaspoon almond extract
  • Juice of 1 large orange
  • 1-3/4 cups sifted powdered sugar
  • Sliced almonds for garnish

Procedure:

In a large bowl (keep in mind this is the one the dough will rise in) combine 2 cups of the flour with the yeast sugar and salt. In a saucepan or microwave heat the milk and the butter until quite warm, almost hot to the touch. Pour over the mixture and add the egg; mix for 3-5 mins then add the orange zest. Add the remaining flour until a soft dough like ball forms.

Next, knead the dough for 5-7 mins until elastic and not too sticky.

Let the dough sit back in the bowl for 15 mins with a cover ontop.

Once 15 mins is up; separate the ball of dough into three long rectangles strands and braid. Let rise on a baking sheet that is parchment lined with the towel overtop for 1 hour.

Gently brush with an egg wash and Bake at 350 Degrees F for 30-35 mins.

Meanwhile, make the glaze!

For the glaze just mix all the ingredients together by whisk or fork and drizzle over the lovely warm bread once it is out of the oven!

Add slivered almonds, more glaze, slice and enjoy!

Happy Baking!

Star Bread: oozing with flavour

Sweet Strawberry jam oozing out of soft pull apart bread. Sounds good to me! Star bread is a lovely bread to display on your counter and it truly invites you to go on and pull off a twist! Whether it’s jam or Nutella, or even cinnamon sugar the possibilities are endless. Happy Baking!

The Method

A quick overview of the steps: More detailed in the Recipe itself

  1. The dough: This dough recipe is a very simple one that anyone can master. However, it does take patience. With yeast, sugar, milk ,butter, egg and flour, it can be whipped up pretty quick! however, the importance is the rising. This dough will need 90-120 mins to rise.
  2. Rolling out layers: In order to achieve layers of filling (jam, Nutella, cinnamon etc) we have to roll out 4 discs of dough like mini pizza being spread with pizza sauce. Except we will be using filling not sauce 🙂 After, we will stack all four discs.
  3. The cut and twist: This part gets a little messier as the filling oozes, but fear not! it’s super fun . In the centre of the stacked and filing spread dough, we will place a cup to make a circle ring in the centre as a reference for equal length strips. We will then cut 16 strips and twist them to make 8 peaks of the star shape.
  4. The egg wash: brush with egg wash and bake! Dust with powdered sugar and serve.

Tips to consider:

Jam filled !
  • Filling with jam, Nutella, or a spread that is slightly sticky, try to make sure not to overfill. A good way to ensure you do not spread too much on each dough layer is to leave a ring of untouched dough around each disc.
  • When filling try not to leave excess filling on the bottom, otherwise it may burn or stick to the pan/parchment. I suggest wiping up any that fell before putting in he oven 🙂
  • Be sure to use an egg-wash or buttermilk for those crisp edges. If you choose not to. it will turn out nice as well. It will just be a sightly softer bread.
prep timebake time total time
~2 30 mins *includes rising~30 mins~3 hours
Serves 8

The Recipe

Star Bread : Jam filled

Ingredients:

The dough:

  • 2 teaspoons active dry or instant yeast
  • 3 1/2 tablespoons granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, room temp.
  • 1 large egg
  • 2 1/3 cups all-purpose flour + more for rolling later
  • 1 teaspoon salt

For the filling:

ideas: jam, jelly, Nutella, cinnamon, savoury cheese scallion, etc.

  • Remember the EGG WASH!

Procedure

Step 1) Make the dough.

In a large bowl place the yeast and sugar and warm the milk in a saucepan until just before it simmers/boils or in the microwave for about 40-45 seconds. pour the warm milk onto the yeat and sugar and cover with a towl for 5-7 mins. it should look frothy once done.

Step 2)

Add the butter, flour, egg, and salt to the yeast mixture. You can use your hands or a mixer with a dough hook attachment to mix all the ingredients together until well combined. If it seems quite sticky an additional couple Tablespoons of flour can be added. Not too much!

Step 3)

Cover the dough with a towel and let it rise for 90-120 minutes until it has doubled in size. A nice place for the dough is in the oven on a very low temperature such as “keep warm” or 150 degrees F. After preheated turn the temperature off and the warmth will still linger inside ! perfect temperature for dough! On the kitchen counter works as well.

Step 4)

The filling and assembling:

Take the dough and split it into 4 equal balls. On a lightly floured surface roll the balls out into equal size discs as best you can. Spread your filling on each as if spreading pizza sauce on mini pizzas! now, stack each disc on-top of each-other into a pile. place a glass in the center and make a subtle indent so you can see where the center is to ensure the strips being cut are roughly the same length. First, cut four equal sections around the center. next, cut those all in half, making 8 strips. finally, cut each of those in half, ending with 16 strips. Now, take two strips at a time and twist them opposite. One cockwise, the other counterclockwise, meeting at the end and pinch them together. Repeat until there are 8 peaks to your star bread! 🙂

Step 5)

Brush with egg wash and finish with course sugar.

Step 6)

Preheat oven to 350 Degrees F (170 C) and bake for 25-30 mins

Powder sugar. Serve. Enjoy!

Peach & Almond Galette

Sweet, soft peaches on crisp pastry topped with glaze and almond slivers!
About this Galette:
  • soft peaches (canned or fresh)
  • buttery crisp crust similar to pizza with crisp crust *only sweeter than pizza!*
  • simple icing sugar and peach juice/syrup glaze
  • topped with silvered almonds before baking
Tips / Tricks for success:
  • Prepare the dough then leave it in the freezer before rolling out *this ensures the butter is nicely chilled
  • Roll the dough quite thin, especially in the centre of the rectangle, to ensure it cooks all the way through
  • Do not worry about the moisture from the peaches during baking; rolling the dough thin enough will ensure it is crisp and not soggy
  • Cook on high heat 400 degrees F to achieve that crunchy crust!
  • Roll out the dough, then place it on your lined baking sheet before adding the peaches and almonds. If you try to transfer the already peach topped dough to a baking sheet, it will lose it’s thin shape you just rolled out.
  • If you’re using canned peaches save the liquid! it can be used for the glaze!
Almonds before baking for toasted slivers
The Recipe:

Peach Galette with Slivered Almonds

Prep timeBake timeTotal time
25 mins35-40 mins~1 hr 10 mins
One medium rectangle ~9×13 inch

Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter
  • 1/2 cold water
  • 4 medium peaches or 1 large can (6.6LB/106 oz/3kg)
  • 1/2 cup icing sugar
  • 1/2 cup silvered almonds
  • *egg or milk for egg wash

Procedure:

In a medium mixing bowl sift the flour, granulated sugar, and salt. Whisk the three together and set aside. Next, add the unsalted butter and cut in-to flour mixture with a pastry blender, a couple of butter knives, or two forks. The butter should be pea sized chunks.

In order to make the dough into a ball, pour the cold cold! water into the mixture gradually. The entire 1/2 cup may not be necessary! only add the water until a ball forms.

lightly flour a flat working surface and make the dough into a rectangle with your hands. (No rolling pin yet) wrap in plastic wrap and place in the freezer until oven is ready.

Preheat the oven to 400 Degrees F (204 C) and keep the dough in the freezer while waiting. Prepare your baking sheet with parchment.

Now the peaches. Slice the peaches into even quarters about 1/2 inch thick or use the canned ones!

Once the oven is ready, on your floured surface, roll out the dough quite thin into a large rectangle and transfer to your baking sheet.

Now, add the peaches in an arrangement as you desire and roll up the sides to create a wall around the peaches. Lastly top with slivered almonds.

Bake for 35-40 mins on the middle rack or until crisp bottom with cooked peaches appears.

Optional Glaze:

In a small bowl combine 1/2 cup powdered sugar and either 1 teaspoon of the syrup from the canned peaches or water. If you’re using fresh peaches a syrup can be achieved by boiling for a couple minutes and using the liquid as the liquid component of the glaze!

Enjoy!

Happy Baking

Chocolate Chip Scones: Buttery & Chocolatey

Simple scones perfect for tea time

About The Scones

  • buttery/ flaky insides
  • crisp outsides
  • plentiful in chocolate chips
  • simple ingredients

Why You’ll love these Scones

Tastes like chocolate chip cookies, but with that substantial (scone like) texture

Truly a sweet and childlike take on an elegant scone recipe!

Fun to make, only one bowl needed, and few simple ingredients!

Tips for Success

-Use unsalted butter and use a cheese grater to add it into the flour mixture. This method ensure equal chunks of butter in each scone; and, ultimately a perfect buttery texture when the butter melts upon baking.

-Sift the flour and dry ingredients. This will ensure the most flaky scones without dense patches.

-do not over mix. Scones are meant to be quick, one bowl and a bit messy!

-freeze for 15 mins before baking. I like to pop them in the freezer, and then, preheat the oven; while i wait for the oven, the scones have time to cool in the freezer. This just ensure the butter is quite cold so it melts nicely in the oven upon hot heat!

The Recipe:

Simple Chocolate Chip Scones: Buttery & Flaky

Prep timeBake timeTotal time
20 mins~30 mins~1 hr
Yields: 8 large Scones

Ingredients:

  • 2 cups  all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 and 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter *frozen
  • 1/2 cup heavy cream or buttermilk 
  • 1 large egg
  • 1 and 1/2 teaspoons pure vanilla extract

Procedure:

In one large bowl, sift the flour, sugar, salt, and baking powder; whisk until well combined. Next, grab your cheese grater and grate the frozen unsalted butter overtop of the flour mixture until all the butter is through the grater and used up. Now, using either a pastry blender, two knives, a spoon or your fingers, incorporate the butter into the flour by mixing until all the butter seems to have flour surrounding it.

Next, add the egg and the buttermilk and mix until a dough like bowl forms. Fold in your chocolate chips!

On a lightly floured surface crate a circle with the dough and cut 8 equal triangles. Or use a circle cookie cutter if circle scones are desired. Place the scones evenly spaced out on a parchment lined baking sheet.

Place the scones in the freezer and preheat the oven to 380 Degrees F. Let the scones stay in the freezer until the oven is ready. Once ready, brush buttermilk or an egg wash over each scone and pop in the oven!

Bake for 30-35 mins or until the scones are lightly golden!

Optional: Chocolate sauce

Ingredients:

  • 1/2 cup chocolate chips
  • 1/2 cup heavy cream or buttermilk

Create a double boiler by placing a small saucepan on the stove with water inside to shimmer. Once the water is simmering place. bowl on-top as you would a lid. Place the chocolate and heavy cream inside and reduce to low. the steam will melt the chocolate into a sauce and all you need to do is gently stir. Once melted it is Complete!

Happy Baking!

Perfect Chocolate Chip Cookies

Just like the cookies mother used to make! Soft buttery cookies that never get old!

About The Cookies:

  • buttery – unsalted butter makes these thick and delicious
  • rich- butter and lots of chocolate chips for a truly rich flavour
  • filling! – one or two will make you full enough … although, you’ll want more!
  • not a lot of spreading! similar size that goes in the oven comes out
  • crisp bottom for a bit of a snap
  • soft insides

Cookie Dough from your Dreams

Tips / Notes:

Unsalted butter will make for a sturdy, rich, and filling cookie that retains its size without completely flattening.

Add less chocolate chips in the dough for baking, then add more once out of the oven for ultimately the most chocolatey taste, plus the best esthetic pleasing cookies!

Use parchment paper! or else the cookies may burn

No cookie scoop is needed just roll the balls into approximately even sizes

Freezing not needed before baking. These cookies turn out nicely just after being prepared.

bake in the middle rack!

The Recipe:

Perfect Chocolate Chip Cookies

Prep timeBake timetotal time (making +cooling)
15 mins~10 mins35 mins
Yields: 24 medium cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4cup granulated sugar
  • 3/4cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups semisweet chocolate chips

Procedure:

Line two large baking sheets with parchment paper and set aside. Preheat oven to 350 Degrees F.

In a medium bowl sift together the dry ingredients. Sift the flour, baking soda, and salt and whisk them together until combined. Set aside.

In another large sized bowl, prepare the wet mixture. First, Cream the unsalted butter with an electric mixture or by hand for 3 minutes until light and fluffy. Add the granulated and brown sugar and cream for another minute. Crack the egg and add the vanilla extract then mix thoroughly.

Add the flour mixture into the wet mixture and combine with a rubber spatula and fold in the chocolate chips.

Use a small cookie scoop or roll balls about 1 tablespoon in size and place about 1 inch apart on the baking sheet. Bake for 8-10 minutes and let cool.

Enjoy!

Happy Baking!

Key Lime Pie with Graham cracker Crust

Freshen up your palette with this key lime pie that packs the punch with flavour!

Striking Sour lime, Crunchy Crust, & Creamy Filling

About this pie:

  • simple ingredients
  • no bake filling & Short baking of crust
  • strong lime flavour!
  • easy procedure

Why You’ll love this Recipe:

The Crust:

a mix of crushed graham crackers and granulated sugar with melted butter as the binding agent; this crust is sweet like honey and crunchy for great texture. Baked for only 15 mins in the pie dish, and it’s done! the only baking required in the entire recipe.

The Filling:

A mix of Greek yogurt and condensed milk with both lime juice and lime zest. Quickly mixed together and so so very fresh with the juice and zest of two limes; this filling tastes strongly of lime!

Poured into the cooled off crust, then popped in the freezer for ~3 hours to set and its complete!

Whipped cream/ topping:

With the pie complete all that is left is to serve and enjoy. The whipped cream is a simple recipe with straight forward steps. Make sure to top your pie with lime slices and enjoy your fabulous dessert!

This one won’t last… better get your slice before its gone !

The Recipe:

Key Lime Pie with Graham Cracker Crust

prep timeBake timeSet time
15 mins15 mins~3 1/2 hrs
One 10 inch Pie

Ingredients:

Crust

  • 1¾ cup graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter (melted)

Filling

  • 2 cans of 14oz. sweetened condensed milk
  • 1 cup greek yogurt *vanilla
  • Zest of two key limes
  • juice of two key limes

Whipping Cream

  • ½ cup heavy whipping cream
  • ¼ cup powdered sugar
  • ¼ tsp vanilla extract

Procedure:

Preheat oven to 375 (Degrees F) and lightly butter a pie dish. Set aside. In a saucepan or in the microwave melt the butter until completely liquid and set for cooling. In a zip lock bag crush the graham crackers into very small crumbs.

In a medium bowl combine the granulated sugar and graham crackers *crushed* into small crumbs. pour the melted butter overtop and stir with a fork until an even texture appears. Press into pie dish evenly all around and up the sides.

Bake the crust for ~ 15 minutes in the oven and then take out and let cool.

For the filling, in a medium bowl combine the condensed milk and yogurt, along with the lime juice and zest. Stir until well combined and pour on-top of cooled crust. Place in the freezer for ~ 3 hours to set. However, if it sets in the freezer for about 1 hour it will be creamy if you prefer that texture over a more solid one!

For the whipping cream, combine all the ingredients listed and whip using an electric mixer for ~5 mins until peaks appear. Top onto the pie with the addition of limes and enjoy!

Happy Baking!

The Best Banana Bread

Moist banana loaf cake with a crunchy sweet top!

About this loaf:

A one bowl recipe with the sweetest banana flavour, moist cake texture, crunchy crust and only one egg! All making this recipe truly THE BEST Banana bread!

If you look closely in the pictures you can see the brown strands from the bananas as this recipe uses 3 bananas. There is nothing worse than an underwhelming banana flavour, therefore this recipe uses 3 whole bananas to make sure that the Banana is truly the star of the loaf.

Only one egg, just over a cup of flour, a cup of sugar and a few other simple ingredients you would usually have on hand such a baking powder and baking soda. all mixed in one bowl and it could not be simpler.

This recipe has been my “go to ” banana bread for quite some time! this page is definitely the most dirty of all the pages in my recipe book! After making this I’m sure it will be one of your favourites as well.

The Method:

Cream the butter and sugar until fluffy

Add the mashed bananas and the vanilla extract

Crack in that egg!

Add in the flour, baking powder and baking soda

Mix well

Pour into a loaf pan and bake for ~1 hour at 350 degrees F

3 tips for success

  1. Use an aluminum or metal pan as the loaf tends to get the best rise and crust texture

2.Mash the bananas into small chunks if they are fresher more green bananas, otherwise they will not bake through and remain hard. But, for softer brown bananas leave in larger chunks as they are already soft.

3.Use your darker or even black bananas! they are sweetest!

Chocolate peanut butter banana bread? Absolutely.

Make this recipe into a chocolate peanut butter banana bread loaf

All that is required to make a chocolate peanut butter version is to reduce the flour from 1 1/2 cups to 1 cup. As well, add 2 tablespoons of cocoa powder. Every other ingredients will stay the same quantity. Top or spread with peanut butter and it is complete! rich decadent peanut butter on sweet moist banana bread.

Prep timeBake timeTotal time
15 mins~ 1 hour~ 1 15 mins + cool time
Yields 1 loaf 8×4 inch

The recipe:

The Best Banana Bread

Ingredients:

  • 4 tablespoons unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder

Procedure:

Preheat the oven to 350 degrees F (177 C) and grease or line with parchment a loaf pan ~8×4 inch. set aside.

In a large mixing bowl cream the softened butter and sugar for about 3 minutes until fluffy and air incorporated. Add the vanilla extract and mix for another minute.

Crack the egg into the mixture and beat until well combined. Now, peel and add all three bananas and use a fork, two knifes, or a potato masher to mash the bananas into small chunks.

Once the bananas are mash and all is well mixed, add the flour, baking powder, and baking soda. Once added use a spatula to fold the dry ingredients in.

Pour the batter into the pre-lined loaf pan and spread the batter evenly around the pan.

Bake at 350 Degrees F for about 1 hour or until golden on top!

Enjoy!

Happy Baking

Cinnamon Sugared Bundt Cake (aka Donut Cake)

Have you ever dreamed of a Cinnamon sugar Donut the size of a Cake?! Well, you will be dreaming of it now! This moist cake reminds you of the Fair with those sugary donut fingers and singing tastebuds !

A Moist but Firm Cake…

There are thousands of recipes out there for just about any texture you are looking for in a cake! Sometimes you want a spongey cake. other times you want a dense cake with thick icing, say for a birthday?! Well, this recipe mixes a bit of both. I wanted the cakey-ness of the donuts inside, but the dense firmness a doughnut has so it does not completely crumble or deflate.

This recipe holds a firm consistency while also keeping moist! The trick: The vanilla yogurt or sour cream. These add great flavour and help to make a cream consistency but not to runny like eggs will accomplish. While on the topic of eggs, i never liked using 4 eggs in my cakes, and therefore this recipe has one!

One Consideration with this cake:

This recipe makes for a cake about 1/2 the size of a traditional bundt cake pan. If you desire a very Tall/Fuller Cake please double the quantities.

The Recipe:

Prep timeBake Time Total Time
15 mins~40 mins55 mins
Yields 1 medium Bundt Cake: Serves ~8 (double recipe for a Taller cake)

Cinnamon Sugared Bundt Cake (aka Donut Cake)

Ingredients:

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup vanilla yogurt or sour cream

Procedure:

Step 1)

Preheat the Oven to 350 Degrees F or (170 C) * we can do this first because it is quite quick to mix the batter up!*

Step 2)

In a large bowl mix together the flour, baking powder, baking soda, and salt. Whisk until it is all well combined. Set aside.

Step 3)

In another medium sized bowl beat together the unsalted butter and sugar until grainy sand like consistency appears. 3-5 mins with electric mixer or by hand with a wood spoon. Add the vanilla extract and the egg and mix well. Once combined, pour the wet mixture in the medium bowl into the flour mixture in the larger bowl. Mix the two and add the yogurt or sour cream as you mix. Continue until a smooth thick batter appears.

Grainy butter/sugar consistency

Step 4)

Grease or butter a bundt cake pan before pouring the batter in. Once complete pour the batter in the pan and spread it around to ensure there aren’t any large gaps. Bake for ~40 minutes or until a toothpick comes out cleanly from the centre of the cake!

Let cool a few minutes. I would recommend placing on a cooling rack overtop of a pan to trap the excess sugar while sprinkling. (pictures below) Then, serve and enjoy a Cinnamon Sugar aka Donut Cake!

Happy Baking 🙂

Star Bread: oozing with flavour

Sweet Strawberry jam oozing out of soft pull apart bread. Sounds good to me! Star bread is a lovely bread to display on your counter and it truly invites you to go on and pull off a twist! Whether it’s jam or Nutella, or even cinnamon sugar the possibilities are endless. Happy Baking!

The Method

A quick overview of the steps: More detailed in the Recipe itself

  1. The dough: This dough recipe is a very simple one that anyone can master. However, it does take patience. With yeast, sugar, milk ,butter, egg and flour, it can be whipped up pretty quick! however, the importance is the rising. This dough will need 90-120 mins to rise.
  2. Rolling out layers: In order to achieve layers of filling (jam, Nutella, cinnamon etc) we have to roll out 4 discs of dough like mini pizza being spread with pizza sauce. Except we will be using filling not sauce 🙂 After, we will stack all four discs.
  3. The cut and twist: This part gets a little messier as the filling oozes, but fear not! it’s super fun . In the centre of the stacked and filing spread dough, we will place a cup to make a circle ring in the centre as a reference for equal length strips. We will then cut 16 strips and twist them to make 8 peaks of the star shape.
  4. The egg wash: brush with egg wash and bake! Dust with powdered sugar and serve.

Tips to consider:

Jam filled !
  • Filling with jam, Nutella, or a spread that is slightly sticky, try to make sure not to overfill. A good way to ensure you do not spread too much on each dough layer is to leave a ring of untouched dough around each disc.
  • When filling try not to leave excess filling on the bottom, otherwise it may burn or stick to the pan/parchment. I suggest wiping up any that fell before putting in he oven 🙂
  • Be sure to use an egg-wash or buttermilk for those crisp edges. If you choose not to. it will turn out nice as well. It will just be a sightly softer bread.
prep timebake time total time
~2 30 mins *includes rising~30 mins~3 hours
Serves 8

The Recipe

Star Bread : Jam filled

Ingredients:

The dough:

  • 2 teaspoons active dry or instant yeast
  • 3 1/2 tablespoons granulated sugar
  • 3/4 cup whole milk
  • 1/4 cup unsalted butter, room temp.
  • 1 large egg
  • 2 1/3 cups all-purpose flour + more for rolling later
  • 1 teaspoon salt

For the filling:

ideas: jam, jelly, Nutella, cinnamon, savoury cheese scallion, etc.

  • Remember the EGG WASH!

Procedure

Step 1) Make the dough.

In a large bowl place the yeast and sugar and warm the milk in a saucepan until just before it simmers/boils or in the microwave for about 40-45 seconds. pour the warm milk onto the yeat and sugar and cover with a towl for 5-7 mins. it should look frothy once done.

Step 2)

Add the butter, flour, egg, and salt to the yeast mixture. You can use your hands or a mixer with a dough hook attachment to mix all the ingredients together until well combined. If it seems quite sticky an additional couple Tablespoons of flour can be added. Not too much!

Step 3)

Cover the dough with a towel and let it rise for 90-120 minutes until it has doubled in size. A nice place for the dough is in the oven on a very low temperature such as “keep warm” or 150 degrees F. After preheated turn the temperature off and the warmth will still linger inside ! perfect temperature for dough! On the kitchen counter works as well.

Step 4)

The filling and assembling:

Take the dough and split it into 4 equal balls. On a lightly floured surface roll the balls out into equal size discs as best you can. Spread your filling on each as if spreading pizza sauce on mini pizzas! now, stack each disc on-top of each-other into a pile. place a glass in the center and make a subtle indent so you can see where the center is to ensure the strips being cut are roughly the same length. First, cut four equal sections around the center. next, cut those all in half, making 8 strips. finally, cut each of those in half, ending with 16 strips. Now, take two strips at a time and twist them opposite. One cockwise, the other counterclockwise, meeting at the end and pinch them together. Repeat until there are 8 peaks to your star bread! 🙂

Step 5)

Brush with egg wash and finish with course sugar.

Step 6)

Preheat oven to 350 Degrees F (170 C) and bake for 25-30 mins

Powder sugar. Serve. Enjoy!