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This tasty breakfast treat is super easy to make. Assembled the night before and baked for 40 minutes. I used a mini store-bought panettone like this but you can definitely make your own. If you serve them directly from the oven, they puff up like a soufflée, but they deflate just as quickly. Turn them out onto a plate and no one will be the wiser!

Pannetone Breakfast Bake

Serves 2-4

Ingredients:

  • 100 g panettone
  • 3 eggs
  • 125 mL milk
  • Pinch of nutmeg

Directions:

  1. Butter 2 ramekins (about xx mL each)
  2. Cut the panettone into cubes and place into the ramekins evenly.
  3. Whisk the eggs, milk and nutmeg together and pour into the ramekins evenly. Cover and set in the refrigerator overnight.
  4. The following morning, remove the ramekins from the refrigerator and preheat the oven to 350F. Bake for 35-40 minutes or until the eggs have set.
  5. Turn out onto a plate and serve with maple syrup.

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Why do the cold temperatures always surprise me? I’ve been doing this fall thing for a long time and yet, every year when the temperatures plummet, it’s like a cold, hard, slap in the face! It happens from one day to the next; on Saturday, we are lavishing in the sun, cocktailing on the back deck and enjoying al fresco meals and then on Sunday, we are dawning our socks and woolly sweaters to avoid the chill INSIDE, let alone outside! JT and I are typical Canadians, we are stubborn about admitting that its fall and winter is coming; we delay turning on the furnace at all costs because that would mean defeat, we have acknowledged the cold and succumbed to it! But eventually, we give in. I like to rebel and I generally continue to wear sandals until I can no longer feel my toes. My feet understand they don’t like to be encased in socks and shoes…they were meant to be free in flip flops and sandals!

It was on one such day that I needed a little heat-help in my chilly kitchen that I decided to make scones, and to use up some figs that were leftover from a shoot (what can I say, no one wanted them!), so I came up with this tasty treat. This recipe is very delicate and light. They are best eaten right away with sweet butter but freezing them also works. Use the oven to reheat them, the microwave doesn’t do it justice.

Fresh Fig Scones

A KitchenInspirations Original Recipe

Makes about 10 scones

Ingredients:

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 teaspoon cream of tartar
  • 1/4 tsp green cardamom, finely grated
  • 1/2 cup unsalted cold butter, cut into small bits
  • 1 cup buttermilk
  • 160 g fresh figs (chopped)
  • 2-3 tbsp milk or yogurt for brushing the tops.

Directions:

  1. Preheat the oven to 400° F.
  2. Combine the dry ingredients in the large bowl of your food processor and pulse to mix.
  3. Add the cold, cubed butter and pulse until it resembles a coarse meal.
  4. Slowly pour in the buttermilk while pulsing until the dough comes together. Remove and pour into a large bowl.
  5. Fold in the chopped figs carefully.
  6. Place largish spoonfuls onto a parchment-lined baking sheet and brush the tops with yogurt. Bake for 15-17 minutes.
  7. Cool for 10 minutes and serve with sweet butter.

The light was still good when I shot them.

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I remember seeing these tasty morsels a few years ago and was intrigued by the tapioca flour ingredient but I soon forgot about them. Recently, we were watching America’s Test Kitchen and by fluke, they were making a batch which reminded me how much I had wanted to make them. These days, more and more of our friends have become gluten intolerant or simply wish to reduce their gluten intake so this recipe comes at the right time. Plus the weather is perfect for cocktails on the back deck while the sun moves across the sky for its exit. I’ve made a few adjustments to the original recipe and have converted it to metric weight measures because that is my preference for baking.

We loved these little cheesy dough balls and you can bet that I will make them again and again. I hope you try them too.

Would you care for a few with your cocktail?

Brazilian Cheese Bread (gluten-free, lactose-reduced)

Makes 50-60 little balls. For the original recipe, please click here.

Ingredients:

  • 390 g tapioca flour (starch)
  • 2 g baking powder
  • 10 g plus 2 g salt, divided
  • 2 eggs, plus 2 egg yolks, divided
  • 200 mL lactose-free milk
  • 25 g unsalted butter
  • 115 mL grapeseed oil (any vegetable oil)
  • 212 g sheep’s milk semi-firm cheese

Directions:

  1. Combine tapioca flour, baking powder and salt and mix well in the large bowl of your stand mixer.
  2. In a small saucepan, heat until just boiling the milk, butter and grapeseed oil.
  3. While mixing the flour on low spead, add the hot milk solution and beat well for about 3 minutes.
  4. Add the eggs one at a time and beat for about 8 minutes or until dough is shiny and smooth.
  5. Add the cheese and mix for about 1 minute.
  6. Preheat the oven to 450° F. Prepare a baking sheet by lining it with damp parchment paper. Put the baking sheet on top of another baking sheet (these little breads tend to burn on the bottom so insulating the bottom will help them bake more evenly).
  7. Scoop out 15 mL spoonfuls the prepared baking sheet. It’s easier if you dip your scoop into water each time. Shape into little balls.
  8. Combine the egg yolk with the 2 g salt and mix well.
  9. Brush the egg yolk mixture on top of each dough ball and bake until tops are golden and crusty 18-20 minutes. Turn the pan around for the last 5 minutes of baking.
  10. Refrigerate the dough while baking the first batch. Repeat making little balls of dough until finished.
  11. Cool for 10 minutes and serve.

Notes:

  • Check the saltiness of the cheese you use, and adjust the salt measurement accordingly. I found America’s Test Kitchen recipe was a little saltier than I like.
  • I used Starkey and Hitch goat’s milk gouda in this recipe.
  • America’s Test Kitchen found the dough too sticky to work with so they rested the dough in the refrigerator for 2 hours before baking. I did not find the dough too sticky so I skipped that step (it’s about the same as choux pastry) .
  • The recipe is as easy as making choux pastry but the texture is quite bready.
  • Freeze in a zip-lock baggy. To reheat frozen balls, bake them at around 275° F until defrosted and warm.

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On March 30, we woke up to snow. Not much, just a light covering, but it still was distressing. Throughout the day, it snowed some more, not enough to shovel, but enough to put a damper on the last Sunday of March. Believe me, we were in dire need of Spring.

Since it was such a gloomy day, I decided to bake tanzghong brioche burger buns after being inspired by my dear Aussy friend, Lorraine, who was also experiencing some gloom on a rainy fall day in Australia. Hopefully, these buns will inspire the weather to begin behaving as it should in the springtime and not like February.

It’s May 6 today and we’ve finally had a spring-ish day. Temperatures were around 17C (62F) which is a far cry better than we’ve had. Garden cleanup has begun. Planting in these parts must wait until the Victoria Day weekend (traditionally known as May two-four weekend, which will be May 18-20 this year). It’ll be the official beginning of spring! Roll out the barbecues and burgers! Patio season has begun!

Tanzghong Brioche Hamburger Buns

For the recipe inspiration, please click here.

Makes 8 burgers buns (for 125 g burgers)

Ingredients:

  • 300 g unbleached, all-purpose flour, divided
  • 125 g water
  • 3 eggs
  • 8 g quick yeast
  • 25 g superfine sugar
  • 5 g sea salt
  • 125 g butter, softened
  • 1 egg for egg wash
  • xx g Sesame seeds

Directions:

  1. Combine 50 g of the flour with the water and cook over low heat until a smooth paste is formed. Allow to cool for a bit. Beat in the eggs one at a time until fully incorporated. Set aside.
  2. In the bowl of your stand mixer with the dough hook attachment, combine the remaining 250 g flour, yeast, sugar and salt. Pour in the flour paste/egg liquid and knead until the dough comes together. Add the softened butter and knead on medium-high for 30 minutes or until the dough is no longer sticky and comes away from the sides of the bowl.
  3. Grease a bowl and add the dough, cover and set in a warm, dark place for about 1 hour.
  4. Shape into 8 buns (about 93 g each) and set on a baking sheet covered with a clean cloth for 1-2 hours or until doubled in size.
  5. Preheat the oven to 400° F.
  6. Brush with the egg wash and sprinkle with sesame seeds. Bake for 25 to 30 minutes or until the internal temperature is about 185° F to 190° F.
  7. Allow to cool before cutting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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I was recently awed by some wonderful buns made by my Canadian friend A-Boleyn. Of course, I have seen these beauties on my Australian friend’s blog, Not Quite Nigella, too! I have been wanting to bake these bad boys for a while but have not had an opportunity since we’ve been trying to reduce our carb intake. But, during a particularly grey day in March, with an upcoming brunch ahead, I decided to go for it.

They don’t take much more effort than a normal bun but OMG, they are so light and fluffy and ever-so-tasty! Many-a-bloggers have indicated that converting a normal bread recipe just takes it to a higher level, so next time I’m looking for a high-carb treat, I’m going to Tangzhong the recipe (is that a thing?).

Tangzhong Dinner Rolls

For the original recipe, please click here.

Makes one 10 rolls about 71 g each (before baking)(see notes)

Ingredients for the Tangzhong:

  • 20 g “00” flour
  • 100 mL water

Ingredients for the Dough:

  • 350 g “00” flour
  • 7 g rapid rise yeast
  • 50 g caster sugar
  • 1 tbsp milk powder
  • 125 mL milk (I used 3%)
  • 1 large egg
  • 50 g unsalted butter, room temperature
  • 1 egg for glaze
  • Sesame seeds

Directions:

  1. Combine the flour and water in a small saucepan to make the Tangzong and cook stirring often until thickened like wallpaper paste. Set aside to cool.
  2. Combine the milk, egg and Tangzong and whisk until smooth. In the bowl of your stand mixer, sift together the flour, yeast, sugar and milk powder. Add the milk mixture and mix on low speed until combined.
  3. Add the room temperature butter and knead on high speed until the dough becomes stretchy and separates from the sides (it is seriously, about 15 minutes).
  4. Lightly oil another bowl and transfer the dough into it. Cover with a clean cloth and allow to rest in a warm, dark area for 2 hours or until doubled in size.
  5. Shape the dough into 10 equal portions, rounding them out like dinner rolls (mine were an even 71 g each, see notes for next time). Cover with a clean cloth and allow to rest another hour.
  6. Preheat the oven to 400° F. Brush the dough balls with the whisked egg and sprinkle with sesame seeds if using.
  7. Bake for 15-20 minutes or until deep golden in colour (internal temperature should be 200° F). Transfer to a wire rack and cool slightly before serving. Store in an airtight container for a day or two or the freezer if storing longer.

Notes:

  • I will definitely make these significantly smaller next time, even though the original recipe made 8 and I made 10, these rolls are HUGE, perfect for burgers! For dinner rolls, I think I would make them 50-60 g instead of the 71 g each.

 

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We’ve been making a huge effort to cut out carbs from our diet. The one thing I have been really missing is bread. Not that we ate that much bread, but a sandwich every now and again is a nice treat so I have been trying to make carb-free bread and failing miserably until I came across a delicious keto bun at a local craft sale. It had a similar texture and crumb as flour bread, but made with almond flour and coconut flour. At the time, the lady would not share her recipe, so I made every recipe on the net trying to find her secret, sadly failing. Fast forward to a couple of weeks ago and I get an email from her out of the blue sharing her recipe! How serendipitous! It turned out that it was one of the first recipes I tried but obviously did not get it right so I had abandoned it. She had made a few adjustments to the original recipe and shared them with me, and I made further adjustments to make it my own. It’s easier to make than normal yeasted bread (really is more like quick-bread as you make it) and the result is quite surprising. It’s a lot more expensive to make this bread than it is to make regular flour bread (the recipe below is about $12 for 8 buns).

Those nooks and crannies are like real bread!

Most flour-free buns are usually eggy and super dense because of the nut flours used and the lack of leavening, but these buns are light and have a great spongy texture and fantastic crumb, they never disappoint, time after time! The original recipe had great texture but lacked the flavour that yeast imparts in real bread so I experimented and came up with this augmentation. If you don’t feel like messing with the yeast, just omit it along with the granules of sugar but keep the water the same. You will not be disappointed.

How many would you like?

The Worlds BEST Low Carb Buns

Makes 6 medium-sized buns. For the original recipe, please click here.

Ingredients:

  • 100 g Almond flour (see notes)
  • 30 g Coconut Flour
  • 33 g Psyllium Husk Powder, finely ground (see notes)
  • 10 g Baking Powder
  • 6 g Sea salt
  • 10 g Cider vinegar
  • 100 g Egg whites
  • 8 g Instant Yeast
  • a few granules of sugar
  • 280 g Boiling Water, divided
  • 1 egg yolk
  • Sesame Seeds

Directions:

  1. Preheat oven to 350° F (170° C). Prep a baking sheet by lining with parchment paper. Prepare a hand mixer ready to use and a timer.
  2. Combine the yeast with the sugar in 57 g of warm water (about 43° C or 100° F) and allow to froth.
  3. To a large bowl, add almond flour, coconut flour, psyllium husk powder, baking powder and salt and whisk to combine.
  4. Make a well in the centre of the dry ingredients and add the cider vinegar, egg whites and proofed yeast and mix on low speed, for a short time, to combine evenly.
  5. Boil the remaining water (223 g). Pour the water all at once into the almond flour mixture and blend for 30 seconds to make a smooth dough (do not over blend).
  6. Divide the dough into 6 equal portions (mine worked out to be about 94 g) and roll into a smooth ball with generously wet hands. Slightly flatten each roll so it’s more like the shape of an English muffin (don’t worry, they rise enormously).
  7. Brush each bun with the egg yolk and top with sesame seeds and bake for about 50 minutes or until the internal temperature is 95° C (200° F).
  8. Cool completely on a wire rack, before slicing. Serve toasted or plain with your favourite topping.

Notes:

  • I use Anthony’s Premium Blanched Almond Flour which may be purchased on Amazon. I have heard that the Costco Kirkland brand also works, but I haven’t tried it. I will eventually try the finely ground almond flour Bulk Barn sells because Anthony’s is pretty expensive.
  • I use psyllium husk powder from Bulk Barn, but I grind it to a super fine consistency with my coffee/spice grinder.
  • 100 g of egg whites is more or less 3 large egg whites.
  • Many of these recipes call for room temperature ingredients, I have done both room temperature and right out of the refrigerator and they resulted in more or less the same buns.
  • When working with the dough, generously wet hands are imperative for a nice smooth crust.
  • Mixing the boiling water into the batter with a hand mixer for 30 seconds ensures that it’s entirely blended but not overworked.
  • For Christmas, I received a bottle of Trader Joe’s Everything But the Bagel seasoning and it is awesome on these buns!

Nutritional Breakdown:

Per 1 piece

  • Calories: 178
  • Net Carbs: 5 g
  • Protein: 7 g
  • Fat: 12 g

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You may have noticed that I’ve been radio silent for much of December and I apologize, we were in Arizona for about a month. Although not quite as warm as our last month in Arizona, it was a far cry warmer than home. I’m so glad I had lined up my blog posts because I literally had no time! I hope you understand. I’m back on schedule notwithstanding the holidays which are going to be busy. I hope you have a wonderful Christmas or whatever you celebrate and a happy and healthy new year.

I have long wanted to experiment with alternative flours in bread making and a few months ago, the opportunity arose, we were having my BFF from University for brunch and she is gluten intolerant but can tolerate spelt! I did a little research and discovered that spelt was a great bread flour and also discovered that WE LOVE IT! It has a light nutty flavour and a great bread texture. I would say it is more like a Ciabatta than a French stick. I slice it thicker for dinner, but for toast, I use my handy electric slicer for even 6 mm slices.

This is one sticky dough, but I experimented with varying quantities of spelt flour and always came back to the original. You may not want to proof it in your Banneton (proofing basket) unless it is very heavily floured, even so, one experiment stuck so badly, it took me nearly an hour to clean it out!

I used a proofing basket for this boule.

No Knead Spelt Boule

Makes one 981 g boule.

Please click here for the original recipe.

Please click here to print this recipe.

Ingredients:

  • 565 g spelt flour
  • 450 g water
  • 56 g honey
  • 10 g salt
  • 4 g instant yeast (1/2 packet)
  • good pinch of cornmeal

Directions:

  1. Combine the ingredients with the exception of the cornmeal (not corn starch), in a large bowl and mix well. The dough will be a bit stickier than regular bread dough and a little firmer (you may need to put a little elbow grease into it to combine the flour entirely). Set aside covered for about 12 hours (this step is best done overnight or if you wish to start earlier, allow it to rest covered in the refrigerator).
  2. If the dough rested in the refrigerator, bring to room temperature. Prepare your proofing bowl with a little spelt flour.
  3. Shape the dough into a nice boule by pulling up the sides into the centre using a spatula and gather them tightly to form the bottom of the boule. Flip the boule so that the pulled area is now at the bottom and roll it into the proofing bowl so the pulled area is now at the top (this will make it easy to flip the boule into the hot pan so that the smooth area is on top). Sprinkle a little spelt flour on top and allow to rest, covered for 60 to 90 minutes.
  4. About 30 minutes into the proofing of the boule, pre-heat the oven with your 23 cm (9 inch) oven-safe cast iron dutch oven to 450° F (the original recipe suggests that you place the pot on a baking sheet to insulate it a bit more so that the base of the boule doesn’t burn).
  5. When the boule has risen, about double in size and the pan has been pre-heating for about 30 minutes, add a parchment circle to the bottom of the pan and sprinkle a little cornmeal over it. Gently roll the proofed boule into the pan. You may make some tension slices into the top so it breaks artistically, or you may let it break on its own. Bake for 35 minutes with the lid on, then remove the lid and bake for additional 10 minutes. The internal temperature should be 195° F to 200° F. Allow to cool and serve sliced with your favourite stew or just with butter.

There were several versions baked up until I got the best version.

Notes:

  • This is a very sticky dough. I added the parchment because no matter how much cornmeal I put in the hot pan, it stuck quite badly.
  • I tested this recipe with more flour and it made it too dense, so even though it is a sticky dough, it is the right amount of water and flour.
  • A larger dutch oven will yield a wider and flatter boule, like the first photo.

Spelt flour can become over-worked quite easily which will make a heavier, denser loaf. The no-knead recipe is a perfect way to get a light texture.

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