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CINNAMON ROLLS
INGREDIENTS :
DOUGH
½ cup unsalted butter(115 g), melted2 cups whole milk(480 mL), warm to the touch,
½ cup granulated sugar(100 g),2 ¼ teaspoons active dry yeast 2cups flour(625 g),
divided 1 teaspoon baking powder 2 teaspoons salt
FILLING
¾ cup butter(170 g), softened¾ cup light brown sugar(165 g)2 tablespoons ground
cinnamon
FROSTING
4 oz cream cheese(55 g), softened2 tablespoons butter, melted2 tablespoons whole
milk1 teaspoon vanilla extract1 cup powdered sugar(120 g)
PROCEDURE :
Make the dough: In a large bowl, whisk together the warm milk, sugar, and melted
butter. The mixture should be just warm, registering between 100-110˚F (37-43˚C).
If any warmer, allow to cool slightly. Sprinkle the yeast evenly over the milk mixture,
stir, and let sit in a warm place for about 10 minutes until the yeast has bloomed.
Cover the bowl with a kitchen towel or plastic wrap and let rise in a warm place for 1
hour, until nearly doubled in size. Remove the plastic wrap from the dough and add
the remaining cup of flour. Knead the dough for at least 10 minutesRoll the dough
out into a large rectangle, about ½-inch (1 cm) thickPreheat the oven to 350˚F
(180˚C). Bake the cinnamon rolls for 25-30 minutes, until golden brown.
BAGEL
INGREDIENTS :
2 teaspoons, instant yeast

1 tablespoon, dark brown sugar
1 ½ cups water, at room temperature
1 tablespoon, salt
4 cups, bread flour
2 teaspoons, baking soda
About ½ cup cornmeal & flour for dusting
PROCEDURE :
Mix the yeast in a large bowl with the brown sugar and the warm water. Stir in the
salt and flour, ensuring all the flour is well hydrated. Knead the dough 5-7 minutes,
until it is smooth. Cover the bowl and set aside for 2 hours.Lightly dust a cutting
board with flour. Turn out the dough onto a floured board. With a dough knife, cut a
4oz portion and mold into a ball. Allow the dough balls to rest 5 minutes. Pierce the
ball with your finger and rotate the dough around until the hole is of desired
size.Preheat the oven to 450 F or 232 C. Dust another baking sheet with a mixture of
cornmeal and flour.Fill a large, wide pot two-thirds full of water, and bring to a boil
with the baking soda. Drop the bagels in batches into the water; they must not touch.
Boil on one side for 2 minutes. Turn the bagels and boil on the second side for 1½
minutes. They should firm and puff up. Carefully remove from the water and drain
for 1 minute on a rack.Place the bagels on the prepared baking sheet. Immediately
place the sheet in the oven and bake for 15 minutes. Rotate the sheet tray 90 and
cook for another 5 minutes, or until the bagels are tan to medium brown. The
finished bagel should reach 185 on an instant read thermometer. Remove from the
baking sheets and cool for 30 minutes before attempting to cut.
STRAWBERRY PIE
INGREDIENTS
1 1/4 cups all-purpose flour, plus more for dusting, 1 tablespoon granulated sugar
1/2 teaspoon kosher salt, 1/4 cup cold vegetable shortening, 6 tablespoons cold
unsalted butter, cut into cubes, 2 tablespoons ice water, 2 tablespoons vodka or apple
cider vinegar
For the topping:
3/4 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar
1/2 teaspoon kosher salt, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger
6 tablespoons cold unsalted butter, cut into cubes
For the filling:
2 pounds strawberries, hulled and halved, 1/2 cup packed light brown sugar
1/4 cup granulated sugar, 2 teaspoons instant tapioca, 1 tablespoon fresh lime juice
1/2 teaspoon ground cardamom, Pinch of kosher salt
PROCEDURE
Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into
the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small
peas.Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on
a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully
unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add
the strawberry-rhubarb filling.With an, sharp knife or pizza cutter, cut into 1-inch-wide
strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Bake the
pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the
pie on a baking sheet and place in the preheated oven. Bake for 20 minutes, then reduce
oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is
bubbling, 50 more minutes..
MUFFINS
INGREDIENTS:
1 and 3/4 cups (219g)

all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room
temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar2 large eggs, at room
temperature
1/2 cup (120g) yogurt or sour cream, at room temperature
2 teaspoons pure vanilla extract
1/4 cup (60ml) milk (any kind), at room temperature
PROCEDURE :
Preheat the oven to 425°F (218°C). Spray a 12-count muffin

pan with nonstick spray or line with cupcake liners. You
may need a 2nd pan as this recipe makes up to 14 muffins,
though you can always bake in batches using 1 pan. Bake.
CHOCOLATE CAKE
INGREDIENTS :
all-purpose, flour sugar unsweetened, cocoa powder, baking

soda, salt espresso, powder milk, you can also use buttermilk,
almond milk, oat milk, or coconut milk oil you can use
vegetable, canola or melted coconut oil eggs – when baking, I
like to use room temperature eggs, vanilla extract boiling water
PROCEDURE :
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso
powder to a large bowl or the bowl of a stand mixer. Whisk through to
combine. Add milk, vegetable oil, eggs, and vanilla to flour mixture and
mix together on medium speed until well combined. Distribute cake
batter evenly between the two prepared cake pans. Bake for 30-35
minutes, until a toothpick or cake tester inserted in the center of the
chocolate cake comes out clean.Frost. Remove from the oven and allow
to cool for about 10 minutes, remove from the pan and cool completely.
Then coat with some chocolate icing.

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CINNAMON ROLLS

2 teaspoons, instant yeast

For the topping:

For the filling:

1 and 3/4 cups (219g)

Preheat the oven to 425°F (218°C). Spray a 12-count muffin

all-purpose, flour sugar unsweetened, cocoa powder, baking

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