Category: Unsalted Butter

For the brioche

1. In a mixer combine the sugar, flour, salt, cinnamon, cardamom and yeast. Add the puree, eggs, vanilla and milk. Mix on low for 2-3 minutes until the dough comes together. Increase the speed to medium and mix for another 5 minutes.
2. Reduce the speed to low and add the butter a little at a time mixing well between additions. Once all the butter is added mix for a further 5 minutes until the dough is smooth.
3. Transfer to an oiled bowl, cover with cling-film and place in a warm place to rise.

To assemble and bake

1. Line a flat baking sheet 23cm x 33cm with baking parchment. In a small bowl combine the butter, sugars, purees, spices and salt.
2. Turn the dough out onto a floured surface and knead lightly. Roll out into a rectangle 60cm x4 0cm. Spread the butter on the dough so it is completely covered.
3. Roll up tightly from the long side. Cut into 2 pieces, chill for approximately 30 minutes. Slice each log into pieces 2½ cm in width. Place slightly apart from each other on the prepared tray.
4. Cover with oiled cling-film and leave to rise for around 45 minutes.
5. Pre-heat the oven to 180c/350f. Bake the rolls for 35-45 minutes or until golden brown. Allow to cool.
6. Meanwhile prepare the glaze. Place the icing sugar into a bowl, carefully add 1 tsp of maple syrup and 1 tsp of coffee extract, whisk. Add a little more of each liquids till the desired consistency is achieved.
7. Drizzle over buns, then serve.

1. With a fork, combine milk, sugar, yeast, 1 cup flour into the bowl of a stand mixer. Let it rest for 10 minutes until the mixture is foamy.
2. Using the hook attachment, add salt, butter, 2 ½ cups flour and mix until it turns into a sticky dough. Little by little, incorporate the remaining flour and keep kneading for about 10 minutes, working the dough until it is smooth and no longer sticks to the bowl.
3. Transfer the dough to a large bowl lightly greased with vegetable oil, cover with plastic film and let rest for about 2 hours, until doubled in size.
4. For the filling, place the sugar, cinnamon, nutmeg, and butter into a medium bowl and, using your fingers tips, rub the mixture until they look like breadcrumbs. Mix in nuts and raisins and refrigerate until ready to use.
5. Line a medium baking tray with parchment paper (5×12”).
6. Dust a work surface with flour.
7. Using a rolling pin, roll the dough in a rectangle about 12×17” and 1/3” in thickness. Sprinkle an even layer of the filling on top and roll up tightly lengthwise, so you have one long roll. Using a sharp knife, cut the dough into 12 one-inch slices.
8. Arrange slices in the baking tray (cut size up). Cover with plastic film and let rise for about 45 minutes until doubled in size.
9. Fifteen minutes before baking, heat the oven to 350ºF/medium/180ºC.
10. Brush rolls with egg yolk and bake for 30 minutes, until risen and golden brown.
11. Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon. Add butter and, using a whisk, incorporate milk spoon by spoon until it turns to a smooth and thick paste.
12. Remove rolls from the oven, let them rest for 5 minutes on a wire rack. Drizzle all surface with the glaze and don’t worry about free spaces, as warm dough naturally melt and spread the glaze.
13. Let the glaze harden for about 15 minutes and serve. Although donuts are always best to warm and on the same day, you may keep the remaining ones in an airtight container for up to 2 days.

1. Whisk flour, baking powder, nutmeg, cinnamon, and salt into a large bowl and set aside.
2. Place butter, vanilla, egg yolks, sugar, and buttermilk into a medium bowl. Using a hand mixer, mix them until creamy and fluffy.
3. Add dry ingredients and stir to combine and get a soft dough that doesn’t stick to the bowl and your hands.
4. Set a large baking sheet. Dust a work surface with flour. Using a rolling pin, roll the dough into a circle of about 1/5” in thickness. Using a round 3” cutter, cut 12 circles. Cut holes with a 1” cutter. Re-roll the remaining dough and continue cutting until all is used.
5. Cover donuts with a damp cloth and let them rest at room temperature for 1 hour.
6. Meanwhile, prepare the glaze. Sift powdered sugar into a medium bowl and stir in cinnamon and ginger. Add vanilla and, using a whisk, incorporate water spoon by spoon until it turns to a smooth and thick paste. Cover with plastic film and keep it at room temperature.
7. Heat the oil in a large frying pan. Line a wire rack with a paper towel.
8. Turn heat to medium and fry donuts in 3 or 4 for about 5 minutes, flipping once in a while, until crispy and golden brown all sides. Let them dry over a paper towel for 2 minutes. Meanwhile, the remaining ones are frying, hold a still warm donut, dip it halfway into the glaze to coat, and place it on the wire rack.
9. Let the glaze harden for about 15 minutes and serve. Although donuts are always best on the same day, you may keep the remaining ones in an airtight container for up to 2 days.