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Category Archives: Anniversary


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BBB ~ Sfincione Bagharese

Aparna, our kitchen of the month, you may have thought it was hard to find a bread we haven’t baked but honestly even though this little group has been baking for these many years and it does seem like we’ve baked just a huge number of breads, every month I marvel that wow it’s just water yeast flour, the same ingredients as last month BUT it’s just never the same and it NEVER gets boring. Thank you so very much for this introduction to this our 14th anniversary bread.

Check out Aparna’s post on this bread at My Diverse Kitchen.com.https://www.mydiversekitchen.com/sfincione-bagharese

From Aparna’s site you can travel to all the other Babes who baked this bread.

SFINCIONE BAGHARESE

(Partly adapted from here)

POOLISH:

150 g white whole wheat

150 ml water

1 tsp dry active yeast

DOUGH :

All the Poolish from above

150 gm AP flour

250 gm semolina flour

300 ml water (more or less)

30 ml olive oil

15 gm salt

ONION LAYER :

5 medium sized onions (one a red onion)

30 ml olive oil

Salt to taste

CHEESE LAYER :

300 gm mozzarella sliced (thinner slices will work best)

400 gm Ricotta

BREADCRUMB LAYER :

Some chopped scallions 

4 to 6 slices of BEEKEEPER’S PAIN DE MIE

100 gm grated Parmesan cheese

50 grams walnuts

Salt to taste

Red chilli flakes or crushed pepper to taste

1 tsp dried oregano

Also two very well oiled round 23cm trays

HOW TO MAKE IT :

Make the Poolish by mixing together in a medium sized bowl the flour, dry yeast, and water until a sticky dough is obtained. Add more water if necessary to achieve this. Cover loosely with a plastic film and leave to rise for about 2 hours. The polish should be somewhat bubbly and have doubled in size.

I mixed the dough by hand. Mix together the flours, water (more or less as required), oil and the poolish. The dough will be sticky. Add the salt and knead till it is soft, very pliable and smooth. Shape it into a round and place it in a bowl greased with olive oil. Cover the bowl loosely and leave it to rise till double in volume. Mine took about 2 and a half hours.

Cook the onions. While the dough is rising, get the toppings ready. Heat the oil in a pan and add the sliced onions. Sprinkle a little salt and cook the onions on low to medium heat until they turn translucent and soft. Do not brown or caramelized them. Take the pan off heat and let them cool to room temperature.

Prepare the breadcrumb mixture. Run the bread slices (with or without crusts) in a food processor to make the crumbs. Put the breadcrumbs in a bowl. Mix together with the oil, salt, red chilli flakes (or crushed pepper) chopped scallions/ spring onions, oregano and grated cheese. The texture should be of loose but moist crumbs.

Once the dough has risen, gently knead to deflate it. Divide it into two equal portions. Press out each portion into a roughly 9-inch circle (or oval) using your fingers. ****Since Aparna and I both seem to think the topping is the show of this bread, next time I will bake mine in a 10 inch or larger pan and make more topping to cover the larger surface area.  If the dough feels sticky, oil your fingers lightly. Place in the oiled trays. I used a pie dish. Let the dough rise again, for about an hour till almost double in thickness and quite puffy.

Top with anchovy (maybe one day I’ll try anchovy but not this time), then the cooked onions. Next comes the Ricotta and a hard cheese (I used Parmesan ). Make sure to cover the surface of the dough evenly. Finish layering by spreading the breadcrumb mixture on the top.

Bake the Sfincione at 250C (480F) on the bottom shelf of the oven for about 10 to 12 minutes. The underneath of the bread should become golden and crisp. Then move the pan to the middle shelf of the oven and bake for another 10 minutes or so, until it is crisp and golden brown on the top as well. Remove from the oven and let it cool.  

Next time I will use parchment on the bottom so there will be no issue of sticking AND if the bottom seems too moist, I can take it out of the pan and return it to the oven rack for 2 to 5 minutes for crisper texture.

Cut and serve. Leftovers can be refrigerated for up to 2 days.  Hahaha. I did give one loaf away but the other loaf we very quickly took care of. 

HAPPY ANNIVERSARY TO ALL BABES, PAST, PRESENT AND FUTURE.

We know you’ll want to make Sfincione Bagherese too! 

To receive a Bread Baking Buddy Badge to display on your site: make the topped flatbread in the next couple of weeks and post about them (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 28 February 2022. If you do not have a blog, no problem; you can also post your picture(s) to Flickr (or any other photo sharing site) and record your thoughts about the bread there. Please remember to contact the Kitchen of the Month to say that your post is up.

For complete details about this month’s recipe, the BBB and how to become a BBBuddy, please read:


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BBB ~ Non, Naan

BBB ~ Non, Naan, Tashkent Obi Non

Recipe From: Samarkand: recipes & stories from Central Asia & the Caucasus by Caroline Eden & Eleanor Ford

Yes.  This is our Baker’s Dozen Anniversary!

Amazing that this little group of Bread Baking Babes has been around on the internet for the incredible Baker’s Dozen years!  I’ve missed very few of the breads the group has baked. There’s not been one bread in all those years that I haven’t learned from and enjoyed.  Most of the breads I’d enjoy baking again.  There have been simple breads.  There have been scary breads. When I started baking bread sometime in the 70’s, there was nothing easy about it and failure seemed to always be a possibility.   Baking all these breads over all these years has brought me to the startling conclusion that really dough just wants to be bread. Some dough will be more successful bread than others but generally, it will be better than anything that would come in a plastic bag and plenty of loaves will be as good as or better than the gourmet bakeries.  More than ever during this pandemic baking bread brings me sanity.

Traditionally this bread is never cut – a knife is an instrument of war. Docking the rim with an onion cutting tine makes it easy to break off sections.

How did I come to this bread? A long time ago I came across this thing called a bread stamp on Amazon. I’d never seen one, never seen a bread that used one, had no ideas why I should have one but I ordered two of them. They were beautiful but I had no idea what I should do with them. I took them to a baking class and ask if anyone had seen them used. Nope. …  Maybe a year ago, I saw a picture of bread stamps in a book I had and then I found the recipe for the bread.  SEVERAL MONTHS AGO, Elizabeth ask about doing this recipe and improvising or using the bread stamp. The idea seemed to take hold and I was way past due to try my bread stamps.  

Sealing wax! My bread stamp came in brown paper with sealing wax!


I think I baked my first loaf on 19 September 2020 and the second loaf on 20 September 2020; at this point I truly would only be able to count if I had taken photos of each loaf and I am pretty sure I didn’t take every bake.  
This truly is an everyday loaf. Easy to put together in the evening to rest overnight in the fridge and bake first thing in the AM. Easy to mix first thing in the AM and have coming out of the oven for lunch.  Easy to mix after lunch and serve with appetizers and/or dinner. I have not baked this three times in one day. No, I have not.

I really played with many combinations of flours but always totaling 200 grams.

When I put this up for the Babes I was really thinking it would be a great try to make it into a sourdough.  We were able to do that and it was nice bread.  In the end, for me at any rate, I felt the allure of this bread was the ease and everydayness of it and I went with the straight yeast version.  I know it will come to my rescue many times in the future. 

I also recognize that this bread has been made for centuries (many centuries), after all it is mentioned in the ‘Epic of Gilgamesh’.  
For the best article I found on this bread try http://www.aramcoworld.com/articles/July-2015/The-Fabled-Flatbreads-of-Uzbekistan .  There are multiple uTube videos. Two of the best we’ve found are:
this one shows you how to use scissors and a fondue fork in place of a bread stamp
and
this one shows using a glass
Just search for bread stamp or Easy Uzbek Bread or How to make Tashkent Obi Non 
You’ll be overwhelmed. but in a fun way.

You can do this without a bread stamp. You already have multiple implements in your kitchen that you can use. 

Items that might be used to emboss the dough. A fondue fork was used in the uTube video, I don’t have one.

I know the world is crazy right now and goodness knows I am way past ready to be done with the virus.  At the same time mixing and kneading bread is something of a saving grace for me.  This makes beautiful and tasty bread.  You can do it.  

BBB ~ Non, Naan, Tashkent Obi Non:

ORIGINAL

1 1/2 cups   AP flour
1 1/2 teaspoons yeast
3/4 teaspoons salt
oil
150 grams water
METRIC
200 grams flours
15-20 grams ground flax seed
7 grams yeast
6 grams salt
150 – 180 grams water, to make a sticky dough
oil, to knead dough on counter
VARIATIONS
60 grams whole grain spelt, total flours will =200 grams
60 grams bread
80 grams white whole wheat flour
15-20 grams ground flax seed
7 grams yeast
6 grams salt
150-180 grams water, to make a sticky dough
oil, to knead dough on counter
SOURDOUGH
STARTER Late the night before baking
100 grams rye starter
50 grams whole grain spelt flour
50 grams bread flour
70 grams white whole wheat flour
130 grams water
NEXT MORNING
3/4 teaspoon salt
oil of your choice

 STRAIGHT DOUGH Whisk together the flour(s), yeast, ground flax if using and salt.
Add water to make a sticky dough. This should not be a stiff dough.
Pour a little oil on the counter surface and knead the dough until the dough loses it’s tackiness and is silky smooth and soft. 
Cover and let rise till doubled in size.  Anywhere from 90 minutes to 2 hours.

2. Knock some of the air out of the dough and form it into a dome ball.  Set the dome on parchment paper and cover. The mixing bowl usually works well to cover it with. Let proof again until doubled in size.  This may only take 45 minutes to an hour.

3. Preheat the oven with baking stone.  I first baked this at 475°F. I have since baked it at 500°F.  I baked it under a stainless steel bowl but found misting the oven twice in the first 4 minutes worked best for me.  

4. Make an indentation in the middle of the bread by pressing with the heel of your hand.  I found starting the indentation with my largest ladle worked well and then I was able to enlarge it with my fingers. The indentation should be larger than the bread stamp pattern you plan to use.
Dip the bread stamp tines in flour. Pierce the middle of the dough with the floured bread stamp.  Press firmly to get a good imprint. 
Brush to top of the bread with oil, butter, egg with a pinch of salt.  Sprinkle with onion seeds or sesame seeds OR get carried away and make it your own.

5. Bake for 15 to 18 minutes.  The top should be golden and the loaf should sound hollow when tapped on the bottom. The center will be somewhat cracker like and the outside rim light and puffy.

SOURDOUGH: The night before I mixed starter, flours and water together.  It was a very wet dough. I did not knead it.

The next morning I dusted the counter with bread flour, flattened the dough on the dusted counter, pour the salt on the dough and kneaded it adding flour until it was smooth and no longer sticky.  The salt did not break the dough as I kneaded. I can not guess how much flour I added. 

Finally I flattened the dough on a parchment round and covered it with a large bowl.  At five hours later it had risen nicely.  I oiled the top and used my hand to flattened it in the middle then used the bread stamp to stamp it.  I didn’t get a clear stamp imprint; I needed a larger flattened center.  Sprinkled sesame seeds on the oiled top.

I baked the loaf on the parchment on a baking stone covered with a stainless bowl at 500°F for 15 minutes. Removed the bowl, turned the oven down to 450° and continued baking for 4 more minutes. Internal loaf temperature was 208°. 

Traditionally this bread is never cut – a knife is an instrument of war.
Bread stamps
Dip the bread stamp in flour.

We would love for you to try this bread. We would love to hear about your experience.

I really think you want to give this a go! To receive a Baking Buddy Badge to display on your site, post about your Naan adventure in the next couple of weeks (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before … usually its the end of the month but this time I’m extending that a week so the date will be 7 March 2021. 

Don’t miss this awesome video referred to us by Aparna!

Here’s how to let us know:

  • comments my kitchen at mac dot com
    » Remember to include your name and a link to your post
    » Please type “BBB February 2021 bread” in the subject heading

And check out what the other Babes had to say about this one.

Happy Baking!


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Toasted Oats Bread ~ BBB

Celebrate!

Toast!

Raise your glasses to increasing vaccine availability and toasted oats!  

YES! Thank You Elizabeth ( blogfromourkitchen) out Kitchen of the Month! (You should know that every month, Elizabeth is the Babe who does the graphic magic to create our unique logo for each bread.) This is certainly a winner in our virus snow bound abode. 

Toast these oats in a skillet not the oven! YES!!  Oh and I do appreciate you have to stand totally at attention at the stove to avoid catastrophe but you have to keep an eye on the oven as well and the stove top for me took all of 5 minutes 30 seconds.

Toasted Oats Bread ~ BBB

Leavener

  • 60 grams whole wheat flour
  • 60 grams water
  • 40 grams starter from the fridge (about 30 grams)

Oats

  • 100 grams rolled oats, toasted
  • 110 grams boiling water

Actual Dough

  • 100 grams 100% organic whole wheat flour
  • 400 grams unbleached all-purpose flour
  • 5 grams wheat germ
  • 5 grams rye chops
  • 8 grams diastatic malt
  • 325 grams water
  • all of the leavener from above,
  • 10 grams salt + 25 grams water
  • all of the rolled oats mixture from above

Topping (optional)

A rough looking dough.
  • Rolled oats
    • Leavener: In the evening of the day before making the bread: Put the starter, flour and water into a smallish bowl. Mix with a wooden spoon until the flour is stirred in well. I used a bread whisk. Cover the bowl with a plate (I use a shower cap) and set aside overnight in the oven with only the light turned on. Unless it is ridiculously hot in the kitchen. In that case, leave the oven light turned off.
  • Prepare the Oats: Pour rolled oats into a dry cast iron frying pan and place it over medium high heat, stirring with a wooden spoon from time to time. It takes about about 7 minutes to toast the oats. (They smell wonderful!) (Previously when I’ve toasted oats I’ve done it in the oven.  Toasting them in a skillet, gives you much more control and resulted in a uniform darkening color and much better flavor enhancement. Henceforth, I will be toasting in a skillet.) Transfer the toasted oats into a medium-sized bowl and pour boiling water over top. Cover with a plate and leave overnight in the oven with the leavener.
  • Mix the dough In the morning of the day you will be making the bread: When a small forkful of the leavener floats in a small bowl of room temperature water (I have never tried this), you can go ahead and mix the dough: Sift the whole wheat flour into a large mixing bowl, reserving the bran for after shaping. I did not do the sifting.  Add all-purpose flour, wheat germ, malted wheat chops (I thought I didn’t have malted wheat chops, turns out I did, used rye chops and some diastatic malt), and 325 water to the sifted whole wheat flour. Stir with a wooden spoon. (Again I used my bread whisk)  Set aside for a moment.
  • Weigh the salt and 25 grams water, whisking it together in a small bowl. Set this bowl aside in the oven with only the light turned on.
  • Add the leavener to the large bowl. Use a dough whisk or wooden spoon to mix these ingredients together to make a rough dough. Cover the bowl with a plate (or shower cap) and leave on the counter for about 30 minutes.
  • Adding the salt: Pour the salt mixture over the dough.
  • Kneading: Use one of your hands to squish the salt and water into the dough; use the other hand to steady the bowl – this way you always have a clean hand. At first the dough might be a bit messy and seem like it’s coming apart. Persevere. Suddenly, it will seem more like dough than a horrible separated glop. Keep folding it over onto itself until it is relatively smooth. Cover with a plate and leave to rest for about 30 minutes.
  • Adding the oats and first stretching and folding: Add the oats overtop. (First time I baked this, I had already added the oats. Since the first time I toasted oats in the oven, the color was altogether different. Ultimately, I don’t think the timing of adding the oats made much difference.) Turn the bowl as you fold and re-fold the dough into the center, to distribute the oats. Cover the bowl with a plate and leave on the counter (or if the kitchen is cool like ours in winter and spring, into the oven with only the light turned on).
  • Continuing to stretch and fold: Repeat the folding step about 3 times in all at 30 minute intervals. After the final time of folding, leave the covered bowl in a draft free area until the dough has almost doubled.
  • Pre-shaping: Scatter a dusting of all-purpose flour on the board and gently place the dough on the flour. Fold the dough over in half, gently patting off any extra flour that might be there. Turn the dough a quarter turn and fold in half again. Continue turning and folding in half until the dough is shaped in a ball. Leave it seam side down on the board and cover with a large overturned mixing bowl (or a tea towel) and let rest for about 30 minutes.
  • Prepare the brotform: Liberally coat the insides of a brot-form with rice flour.
  • Shaping and adding optional topping: Scatter a very light dusting of flour on top of the round. Gently press down with the palms of your hands to create a disc that is about 4 centimeters deep. Carefully turn the disc over. Without breaking the skin on the bottom, use the dough scraper to fold the dough in half. Turn the dough a quarter turn and continue folding until a ball is created. Leave it seam side down and use the sides of the dough scraper to tighten the dough ball further. Once it has been tightened, wet your hands and rub them gently over the top. Scatter quick oats overtop. Now carefully put the shaped loaf seam-side UP into the brotform. Scatter the reserved bran evenly onto the seam area. Cover with the tea towel or an overturned mixing bowl and let sit for an hour or so to allow the loaf to almost double. “Almost” is the key here….
  • Preheating the oven: To know when it’s time to bake, run your index finger under water and gently but firmly press it on the side of the bread. If the dough springs back immediately, recover the bread and leave it on the counter for another 15 minutes of so. If the dough gradually returns back after being pressed, leave the bread on the counter. Put a baking stone on a lower shelf of the oven. Place a cast-iron combo cooker (or lidded casserole dish) on the middle shelf and preheat the oven to hot (we set ours to 450°F).  (I opted for an oval brotform, without a cast iron oval large enough to bake it in, I baked the loaf on parchment paper, pushed it onto the hot baking stone in the oven and covered it with a very large stainless bowl.)
  • Scoring: When the oven is thoroughly preheated about fifteen minutes later, transfer the round into the hot shallow pan of the combo-cooker.   I adapted scoring to the oval shape I had. Using a lame, sharp knife, or scissors, score the bread in the pattern you like.
  • Baking: Bake for 30 minutes with the lid on. After 30 minutes, remove the lid and, without stopping to stare in amazement at the amazing oven spring  … actually I could not help but at least momentarily stare in amazement at the oven spring, close the oven door to continue baking for another 30 minutes, until the crust is a lovely dark golden brown and the bread sounds hollow when knuckle-rapped on the bottom. (Internal temperature probe showed 204°F.)
  • Cooling: When the bread has finished baking, remove it from the oven and allow it to cool on a footed rack before slicing and eating; the bread is still cooking internally when first removed from the oven! If you wish to serve warm bread (of course you do), reheat it after it has cooled completely: To reheat any uncut bread, turn the oven to 400°F for 5 minutes or so. Turn the oven OFF. Put the bread into the hot oven for about ten minutes. This will rejuvenate the crust and warm the crumb perfectly.

Yes, this does look like an involved recipe. Yes, there are a number of steps. Yes, because it looks long, it looks difficult.  The actuality is the single steps are spread out over time but are simple to execute with long stretches where you do whatever you like and a single step takes only a short bit time.

Do those short steps get you to a worthwhile goal … what a very foolish question,  My answer is an emphatic YES!!!  We would love to hear your answer:

I believe you should and will want to make toasted oats bread too! To receive a Baking Buddy Badge to display on your site, post about your toasted oats adventure in the next couple of weeks (we love to see how your bread turns out AND hear what you think about it – what you didn’t like and/or what you liked) before the 29 January 2021.

Here’s how to let us know:

  • email Elizabeth
  • » Remember to include your name and a link to your post
  • » Please type “BBB January 2021 bread” in the subject heading

Now about next month…This little group started in February 2008 that means that next month we’ve been around … It’s our Anniversary! And for the first time ever I’m giving you a hint for next month’s bread. We’ll be playing around with…


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BBB ~ Kouign Amann

BBB logo February 2015

… and the crowd goes wild to celebrate our 7th Anniversary.

Kouign Amann

IMG_7973

So wild, I’ve been threatened with being chained to the oven until I bake them again.  Chained to the oven … no wilder than 7 years of Bread Baking Babes!  Beautiful bread baking Babes, thank you all.

Lien is once again our KOM (Kitchen of the Month).  I am once again blown away by a bread I would never have picked: it looks intimidating (that wow factor is very high with this one) and it’s sweet, something I just almost never volunteer for.  But, I am totally won over by this one and will probably be making it again…like on Tuesday or Wednesday.

Kouign Amann
from Lien by Paul Hollywood – BBC “The Great British Bake Off”
Yield: 12 – 16 pastries
300 grams strong plain flour: I used half bread flour & half white whole wheat , plus extra for dusting
5 grams fast-action yeast: I used reg instant
1 teaspoon salt
200 ml warm water
25 grams unsalted butter, melted
250 grams cold unsalted butter, in a block
100 grams caster sugar, plus extra for sprinkling
1.  Put the flour into the bowl of a freestanding mixer fitted with a dough hook. Add the yeast to one side of the bowl and the salt to the other. Add the water and melted butter and mix on a slow speed for two minutes, then on a medium speed for six minutes.
***Not sure why, but I actually used the kitchen aid for this one.
I’ll probably do it by hand next time. This is a really lovely satiny like dough, easy to knead.  I see no reason this would be difficult without a stand mixer.
2. Tip the dough onto a lightly floured work surface and shape into a ball. Put into a lightly oiled bowl. Cover with cling film and leave to rise for one hour.
***I figured this is all about butter so took a small pat of butter and rubbed it into my palms and then onto dough ball.
Here I go again. I wanted to get this started but knew I’d have a long wait time before starting the laminating process SO it went into the fridge at this point. Slowly rising about 3 hours before I got back to it.
Next time I will be using salted butter.
3. Sandwich the butter between two sheets of grease proof paper and bash with a rolling pin, then roll out to a 14 cm square. Place in the fridge to keep chilled.***I just used parchment paper.
     IMG_7967
4. On a lightly floured surface, roll out the dough to a 20 cm square. Place the butter in the centre of the dough diagonally, so that each side of butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose like an envelope.
IMG_7969
5. Roll the dough into a 45×15 cm rectangle. Fold the bottom third of dough up over the middle, then fold the top third of the dough over. You will now have a sandwich of three layers of butter and three layers of dough. Wrap in cling film and place in the fridge for 30 minutes. This completes one turn.
***Do not feel you need to be exact at 30 minutes. It’s chilling in the fridge, up to another 30 minutes (an hour total) it’s going to be fine.  If the dough resists rolling, extra time will allow it to relax and making the rolling out easier anyway.
6. Repeat this process twice more, so you have completed a total of three turns, chilling the dough for 30 minutes between turns.
***Do allow a full 30 minutes between turns.
I’ll be very tempted to do an extra sprinkling on this third turn, lighter than the next. The limiting factor might be it will cause the butter to break through.  I did not have any difficulty with the butter popping through the dough.  I’m thinking regular brown sugar would be lovely here and may give that a go next bake.IMG_7970

7. Roll the dough into a rectangle as before. Sprinkle the dough with the caster sugar and  fold into thirds again. Working quickly, roll the dough into a large 40×30 cm rectangle. Sprinkle the dough with caster sugar and cut the dough into 12 squares.

***My math/division skills can be limited some days more than others.  Twelve evaded me. I cut it into 16 pieces. Actually, that was probably idea for how many people were putting these into their mouths. As it turned out, I only got one because I snuck off with it first thing. I’ll do 16 again. I will however try for more square shape than the rectangle I ended up with on most.

I don’t believe I used the measured amount of sugar. I just tried to cover the rectangle and rolled the sugar in so that it stuck in the dough.

IMG_7971

8. Grease a 12-cup muffin tin well with oil. Gather the dough squares up by their four corners and place in the muffin tins, pulling the four corners towards the centre of the muffin tin, so that it gathers up like a four-leaf clover. Sprinkle with caster sugar and leave to rise, covered with a clean tea towel, for 30 minutes until slightly puffed up.

***I used butter in the pan.

IMG_7975

9. Preheat oven to 220ºC.
Bake the pastries for 30-40 minutes, or until golden-brown.
Cover with foil halfway through if beginning to brown too much.
Remove from the oven and leave to cool for a couple of minutes before turning out onto a wire rack.
Be careful not to burn yourself on the caramelised sugar, but don’t leave them to cool for too long, or the caramelised sugar will harden and they will be stuck in the tin. Serve warm or cold

Mine took 32 minute in regular bake (no convection) oven at 405°F .
Watch these. Almost exactly at the 15 minute mark I covered these with foil or they would have been black. As it was the color came out gorgeous.
I had absolutely no difficulty removing these from the pan.

IMG_7977

10. Serve warm or cold. Warm is best!
***Warm, you really want them warm. You really want that flaky crunch!

11. If you don’t want to eat them all in want go (of just if you want to, but shouldn’t), bag and freeze them. Before you eat them: Defrost them and place them in a warm oven (180ºC) for about 4-6 minutes or until warm, they will crisp up again.
***I didn’t see this the first time I baked them.  Believe me I will be trying this.

IMG_7979

Notes:

2 1/2  hours preparation time (mostly resting in the fridge time)
30 mins to 1 hour cooking time

We have France to thank for these caramelised buttery, sugary parcels. Lien’s been an internet sleuth and has more on how these came about.  The are perfect with a café au lait. Equipment and preparation: for this recipe you will need a 12-cup muffin tin and a freestanding mixer fitted with a dough hook.  (Personally I don’t think that dough hook is necessary but haven’t done it without yet.)

If you don’t want to eat them all in one go (or just if you want to, but shouldn’t), bag and freeze them. Before you eat them: Defrost them and place them in a warm oven (180ºC) for about 4-6 minutes or until warm, they will crisp up again.
I know the crumb shot is woefully lacking but I was lucky to get even that considering how fast these went.  Lien does have the perfect crumb shot!
You simply must bake these. Chain yourself to the oven door until you do. Bake, write, post and let us know how it worked out. Send your info + picture to the Kitchen of the month (that’s Lein this time, so send it to: notitievanlien(at)gmail(dot)com, add subject BBBuddy). Deadline 1 March.
Become our Bread Baking Buddy, you’ll get a BBBuddy Badge for your entry (you can add that too your post if you want) and will be added to the Buddy round up later.  Mine may look good but Lien’s are gorgeous!   I mean BAKE these. You’ll be hooked for life!