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Daring Bakers: Dutch Crunch Rolls

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Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

Despite the fact that I was really hoping for a ridiculous, elaborate, sugary baking project for this month’s challenge, these Dutch Crunch Rolls are pretty fantastic. I had never heard of Dutch Crunch bread, but it turns out that it’s a San Francisco local specialty that originated in the Netherlands (hence the name). In Dutch, it’s called tijgerbrood, or “tiger bread” because of the way the topping cracks to look like tiger stripes (although there’s a growing consensus that it looks more like a giraffe’s spots!). “Dutch crunch” refers to the yeasted rice flour topping that is applied to the bread before baking, rather than to the bread itself, which can be any kind of soft-ish sandwich-style bread.

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White Chocolate Orange Thinsees

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When I was growing up, my Mum and I baked a lot of cookies together, and one of my favorites was the Chocolate Thinsees from a cookbook called Golde’s Homemade Cookies. These were a dark chocolate cookie made of a soft batter and topped with chopped nuts, and during baking they spread out thin and became satisfyingly chewy, yet soft, with a texture almost more like cake than cookie. Sounds odd, but I loved them and as soon as I was old enough to use the oven by myself, I made them all the time – they were totally addictive.

A few weeks ago I had some mandarin oranges languishing in my fruit bowl, and I decided that orange-flavoured cookies would be the best way to use them up. I pulled out my copy of Golde’s cookbook, and came across the Chocolate Thinsees recipe. Chocolate and orange is a tried and true combination, but I didn’t have any of the semi-sweet chocolate that the recipe called for. I did, however, have some white chocolate, so I decided to make White Chocolate Orange Thinsees and top them with Brazil nuts. It was a good call.

These thin, crisp cookies are sort of like French tuiles, but with a chewier texture. They weren’t quite as cake-like as I remember, but they were just as addictive – they barely lasted a whole day, and by the time the last batch came out of the oven, I had already eaten so many that I have no idea how many I actually made. Golde suggests that these make a great tea cookie. I suggest that you make them immediately and just try to stop yourself from eating them by the handful!

White Chocolate Orange Thinsees

Adapted from Golde’s Homemade Cookies by Golde Hoffman Soloway

Preheat oven to 300˚F.

In the microwave or over a double boiler, melt:

2 oz white chocolate, roughly chopped

Set aside to cool slightly.

In a medium bowl, cream together:

1/2 cup unsalted butter, soft

2/3 cup brown sugar

1 tbsp orange zest

When light and fluffy, stir in the melted white chocolate, then add:

2 eggs

1/2 tsp vanilla extract

Mix until well blended, then stir in:

1/2 cup all purpose flour

dash salt

Mix well. The batter will be quite soft.

Drop the batter by teaspoonfuls on a baking sheet lined with a Silpat or parchment paper. The cookies will spread a lot in the oven, so leave a few inches of room between them – I found six per sheet to be plenty. Sprinkle the cookies with chopped nuts (about 3/4 cup total) – I used Brazil nuts.

Bake in the 300˚F oven for 15-18 minutes, until light brown at the edges and set in the middle. Let the cookies cool on the baking sheet for 2 minutes before removing them to a cooling rack with a thin spatula. If they have all run into each other to form one giant cookie, cut them apart with a sharp knife before removing them from the baking sheet.

I dare you not to eat them all in one day!

PS – It was brought to my attention that I’ve been nominated for the “Kreativ Blogger Award” by Sibella of Baking with Sibella. Thank you Sibella, I’m very flattered! However rather than listing seven things about myself and nominating seven other blogs, I would encourage you to visit Sibella’s lovely blog and check out her gorgeous baking – I’m especially taken with her Non Plus Ultra cookies.

Posh Mayonnaise

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In general, one of the draws of cooking and baking at home is that whatever you make usually ends up being less expensive than if you’d bought it at the store. Unfortunately, this mayonnaise, made with avocado oil and Meyer lemons, turned out to be exactly the opposite of that: much much more expensive than any mayonnaise I would ever buy at the store.

Quite a while ago, I got it into my head to make mayonnaise with avocado oil and Meyer lemon after my uncle posted about it on his blog – it just sounded so good – and then when I finally got around to making it and discovered that a little bottle of avocado oil is fifteen dollars (!!), I was already committed. Sometimes I get overly gung-ho about a project.

Luckily, avocado oil is not a compulsory ingredient, and you could make this mayonnaise with any kind of mildly-flavoured vegetable oil. Next time I will probably use grape seed oil, and I anticipate that the results will be just as good. For that matter, any variety of lemon – Meyer or otherwise – would also work, but in this case, Meyer lemons add a nice light perfume to the mayonnaise. Regardless of the ingredients you use, homemade mayo is super easy to make and is great on a sandwich, wonderful for dipping roast potatoes, and makes awesome egg or chicken salad.

Homemade Mayonnaise

In a blender jar (immersion blender or otherwise), combine the following in order:

2 egg yolks

1 whole egg

1 tbsp fresh lemon juice (2 tbsp if using Meyer lemons)

1/2 tbsp Dijon mustard

1 cup mildly-flavoured vegetable oil (avocado oil if you’re feeling extravagant)

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Blend until thick and creamy.

Stir in:

1-2 tsp lemon zest (optional)

Store in an airtight jar in the fridge. Slather on anything you want to make more delicious.

6-Strand Braided Challah Loaf

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This is, sadly, the final installment of my challah dough series. I wasn’t going to do a plain challah loaf – I was going to continue in the vein of sticky buns with unique fillings – but then I found a video demonstrating a six-strand challah braid that I got all excited about and had to try. The dough was easy to work with, and I was really pleased at how the braid turned out.

When it came to eating it, I was reminded that along with being a great base for sticky buns and such, this dough makes a really really good loaf of bread – soft yet firm with a nice fine crumb and great favour. It also makes amazing toast, and if it had lasted long enough, probably would have made wonderful french toast too.

While this loaf may look or sound complicated, it’s really not – a six-strand braid is simply two steps repeated over and over again. For the sake of this tutorial, I made it into four steps, because first you do the two steps on the right, then repeat them on the left. But however you look at it, if you can do a regular three-strand braid, this should be no problem. And no matter how your braid turns out, you’ll have a loaf of delicious challah bread in the end, which is the important part!

6-Strand Braided Challah Loaf

To make this braid, you will need one 1 1/2 lb portion of chilled challah dough.

Place the chilled dough on a lightly floured surface and divide it into 6 equal pieces.

With your palms, shape and roll each piece into a tapered log about 10 inches long. Try to use a minimal amount of flour when doing this – just enough to stop it from sticking.

Line your 6 tapered logs up vertically side by side and pinch them together at the end facing away from you. Keep hold of this pinched end with one hand.

Now start braiding:

Step 1: Take the strand that is second from the right and move it all the way over to the far left, like so:

Step 2: Take the strand that is on the far right and move it to the middle, like so:

Step 3: This is the mirror image of Step 1, done on the left side. Take the strand that is second from the left and move it to the far right:

Step 4: Again, this is a mirror image of Step 2 but on the left. Take the strand that is on the far left and move it to the middle:

Now you are back at Step 1. Repeat Steps 1 through 4 several times. You will start to see a pattern emerging:

Don’t pull on the strands or stretch them too much when you are braiding – you want to keep the braid loose so that the dough has room to expand when it bakes. If the braid is too tight, it will “explode” in the oven.

When you get to the end, pinch the ends together. You should have a tapered, slightly foot ball-shaped loaf.

You can gently “bump” the tapered ends with your palms to shorten up the loaf and give it a higher cross section.

The bottom of the braid will look like this. Cool, hey?

Place the braid on a piece of parchment paper, cover it lightly with plastic, and let it rest for about an hour and a half.

Preheat the oven to 350˚F. Brush the challah with egg wash (1 egg beaten with 1 tbsp water) and, if desired, sprinkle it with poppy seeds or sesame seeds.

Bake for 25-35 minutes, until shiny and dark golden brown.

Cool completely before slicing.

Fennel & Chili Spiced Ribs

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I was reading Heidi Swanson’s beautiful blog 101 Cookbooks a while back, and she mentioned that her newest cookbook was a contestant in The Piglet at Food 52. I had never heard of either of these, so I clicked over to find out more. Turns out that Food 52 is a fairly awesome online foodie community, and The Piglet is a cookbook tournament hosted by the site. The tournament pits 16 cookbooks against each other in a bracket, and well-known foodie types (and a few non-foodie types) review them to decide who makes it to the next round. Heidi’s cookbook, Super Natural Every Day, was up against a cookbook called Cooking in the Moment, and Nigella Lawson was the judge. She wrote a wonderfully informative review of both cookbooks and spoke so highly of these spareribs with crushed fennel and red chilis from Cooking in the Moment that I immediately Googled the recipe.

I did a bit of tweaking, but this is pretty much the simplest recipe I’ve ever seen for ribs and also one of the tastiest. I usually like ribs slathered in some kind of sauce, but I’ve made this dry-rub version about four times now, and it’s quickly becoming my favorite way to make ribs. Fennel can be a fairly strong flavour, but the roasting it gets in the oven mellows it out and melds it really well with the heat of the chilis. My one piece of advice would be to be sure to use a dedicated coffee grinder just for spices, as I’m pretty sure mine will never not smell like fennel from now on! (Good thing I’m not a coffee drinker!)

Fennel & Chili Spiced Ribs

Adapted from Cooking in the Moment by Andrea Reusing

Preheat the oven to 450˚F while you prepare the ribs.

Spice Rub

In a coffee or spice grinder, pulverise:

2 tbsp whole fennel seeds

1 tbsp dried chili flakes (use more or less to adjust the heat to your preference)

(A word of caution: hold your breath when taking the lid off the grinder, unless you want to inhale fennel-chili dust and then sneeze for 10 minutes straight!)

Mix the pulverised spices with:

1/2 tsp cracked black pepper

scant 1/2 tsp coarse sea salt

Set aside.

Ribs

2 lbs pork spareribs (I used slightly less than this)

Turn the ribs over, bone-side up, and peel off the thin membrane. Rub the ribs on both sides with 1 tbsp vegetable oil, then cover both sides with the spice rub.

Place the ribs on a rack over a roasting pan and roast at 450˚F for 15 minutes, then reduce the heat to 375˚F and roast for another hour or so, until the meat comes away from the bones easily.

Cut into individual ribs by cutting between the bones.

Lemon Rosemary Sticky Bun Twists

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Lemon and rosemary might not be a flavour combination you’re familiar with in a sweet context, but man oh man, does it ever work! I stumbled across a recipe for Meyer Lemon Rosemary Sticky Buns and bookmarked it immediately because it sounded so intriguing, and I planned to make them using one portion of challah dough. Then I saw Sawsan’s beautiful cinnamon twists and decided to use her technique instead of just making plain old spirals.

The result is these very tasty, very pretty Lemon Rosemary Sticky Bun Twists.

I used Meyer lemons for these, and it’s the first time I’ve ever gotten my hands on them. I’ve been hearing about Meyer lemons for quite a while, but had never seen them in any grocery stores – until a week ago, when they started popping up everywhere! A Meyer lemon is a cross between a lemon and a mandarin orange, and has a sweeter, tart taste and thinner skin than a regular lemon. Quite honestly, I’m still not sure what all the fuss is about. They are tasty, but they don’t quite have the tang that a regular lemon does, and I think a good, ripe, organic lemon would give you just as much (maybe better?) lemon flavour. If you love Meyer lemons, go ahead and use them here, but don’t worry if you can’t find them – regular lemons will be just fine!

These smelled AMAZING coming out of the oven, and once I’d smothered them in a lemon-cream cheese glaze, they were pretty irresistible. The first sweet bite revealed subtle lemon and floral rosemary, the combination of which somehow reminded me of rosewater. Really unique, and really delicious. I found the flavour to be even better the next day (if they last that long, that is!).

Lemon Rosemary Sticky Bun Twists

Filling and glaze adapted from Eats Well With Others; twist technique from Chef in Disguise. This recipe uses one approximately 1 1/2 -pound portion of challah dough. Makes 8 twists.

When handling the dough, DO NOT knead it. While a certain amount of man-handling is necessary to roll and twist the dough, try to be as gentle as possible and use only a minimal amount of extra flour to keep it from sticking. If you feel you’ve over-worked the dough, let it have a longer rest before baking.

On a lightly floured surface, place:

approximately 1 1/2 lbs of chilled challah dough

Divide the dough into three roughly equal pieces, and gently shape/roll each piece into a 10-inch circle, using just enough flour to stop it from sticking. If the dough resists rolling, let it rest for a few minutes, then come back to it. Set the rounds aside while you make the filling.

Filling

In a bowl, combine:

1 cup white granulated sugar

1/4 tsp nutmeg

zest of 2 lemons

1 tbsp minced fresh rosemary

Mix together with your fingers until it resembles damp sand, then stir in:

2 tbsp lemon juice

Have ready:

3 tbsp unsalted butter, softened

Assembly

Place one round of dough on your lightly floured work surface. Spread it with about 1 tbsp softened butter, then with half of the lemon-rosemary-sugar filling.

Top it with a second round and spread it with 1 tbsp butter and the other half of the filling. Place the final round on top and spread it with the last 1 tbsp butter. With a large, sharp knife, cut the round into 8 wedges. Flour the knife blade if needed, and make single downward cuts to keep things as neat as possible. With the tip of the knife, cut a ~1-inch slit in the middle of each triangular piece.

Pull on the sides of the triangle to widen the hole, then tuck the point of the triangle into the hole. Gently pull it through to form the twist.

Arrange the 8 pieces in a circle with their sides touching on a parchment-lined baking sheet. Pinch together the two points at the base of each triangle.

Cover the twists lightly with plastic wrap and let rest for about 1 hour at room temperature (or refrigerate for several hours or overnight). It’s OK if some of the sugar-lemon mixture seeps out while the twists are resting.

Preheat the oven to 375˚F and bake the twists for 20-30 minutes, until nicely browned and baked through in the middle.

While the twists are baking, prepare the glaze.

Glaze

In a small bowl, cream until light and fluffy:

2 oz cream cheese

With a whisk, beat in:

1 tbsp lemon juice

Mix until smooth.

Add:

1/2 cup confectioner’s sugar

The glaze should be about the consistency of honey. Drizzle the glaze over the warm twists.

These are fantastic warm from the oven, and if you happen to have any leftover, the lemon-rosemary flavour is even better the next day.

Turkey Pie with Parmesan & Black Pepper Biscuits

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I know it’s about three months late to be posting a recipe for using up Christmas turkey, but I’ve had some turkey leftovers languishing in my freezer just begging to be made into a pie. Who am I to refuse such a request? This pie will not only make your house smell fantastic, but its comfort food mix of turkey, roasted root vegetables, and biscuits will make a dreary mid-winter day seem less so!

I chose to top this pie with biscuits because they are easy and good for soaking up gravy, but it would be equally tasty with your favorite pie crust in place of the biscuits (make it a single or double crust – your choice). If you go the pie crust route, I recommend working some parmesan and black pepper into it – it’s a great combination.

Turkey Pie with Parmesan & Black Pepper Biscuits

Biscuits

In a medium bowl, stir together:

1 1/2 cups flour

3 tsp baking powder

1/4 tsp freshly ground black pepper

large pinch of salt

With a pastry cutter, cut it:

5 tbsp cold unsalted butter

Blend until the butter is in pea-sized chunks. Add:

1/2 cup finely grated parmesan cheese

Toss the parmesan into the butter-flour mixture, then make a well in the center and add:

3/4 cup cold milk

With a fork, stir in the milk with as few strokes as possible, using a folding motion to blend in the flour from the bottom of the bowl. It should just come together in a shaggy, sticky dough.

Turn the dough out onto a floured surface and knead it gently 2 – 3 times to gather it all together. Pat it out into a rectangular shape and fold it in thirds like a letter.

Pat it down again into a rectangle and repeat. After the second fold, shape the dough into a circle and pat it out into a 7-inch round. Cut it into 8 wedges with a sharp knife, using a straight downward cutting motion (this will help the cut edge rise up and be flaky).

Transfer the wedges to a lightly floured plate, cover them with plastic, and refrigerate while you make the filling.

Turkey & Roasted Vegetable Filling

Preheat the oven to 425˚F. Chop the following into 1/2 inch chunks:

2 medium carrots (about 1 cup)

2 medium parsnips (about 1 cup)

4 – 5 button mushrooms (about 1 cup)

1 large or 2 small leeks, white part only (about 1 1/2 cups – wash them very well!)

Spread the vegetables in a single layer on a baking sheet and toss with:

a few tablespoons of olive oil

generous salt and pepper

Roast the vegetables for 20 – 25 minutes, stirring halfway through, until softened and starting to brown.

Meanwhile, prepare the gravy. In a large pan over medium heat, melt:

2 tbsp unsalted butter

When it foams, add:

2 heaping tbsp all purpose flour

Whisk and cook for a few minutes, until it starts to smell nutty.

While whisking constantly, slowly pour in:

2 cups chicken or turkey stock

It will seem very thin and watery but will thicken up when it reaches a boil. Raise the heat to medium-high to bring it to a boil and thicken, then reduce back down to medium-low.

Season to taste with:

a few dashes of Worchestershire sauce

~ 1 tbsp soy sauce (less if using salted stock)

~ 1 – 2 tsp Marmite

1/4 tsp garlic powder

1/2 tsp dried sage

1/2 tsp dried thyme

salt and pepper

Worchestershire, soy sauce, and Marmite are my fail-safe ingredients for awesome gravy. They add great umami taste as well as saltiness, and they give the gravy a beautiful rich, dark colour. Marmite weirds some people out, but it is killer in gravy.

Remove the gravy from the heat. To make it a bit creamy (totally optional), stir in:

2 tbsp sour cream or cream cheese

Mix into the gravy:

the roasted vegetables (straight from the oven, preferably)

3 – 4 cups of chopped cooked turkey

Pour the whole thing into a 9-inch pie plate.

Top it with the chilled biscuits and brush them with an egg wash (1 egg mixed with 1 tbsp water).

Bake the pie at 425˚F for 20-25 minutes, until the gravy is bubbling and the biscuits are golden brown and puffed. Let it cool for just a few minutes before serving.

Caramel Pecan Sticky Buns

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Here they are… the caramel pecan sticky buns that started my obsession with making bread the Artisan Bread in Five Minutes a Day way. They are so good that I am sure they will also start your obsession.

This is one way to use up a portion of this challah dough. Roll it out, spread it with cinnamon-sugar-butter and sprinkle it with pecans, sit it on a bed of brown sugar-butter-pecan goodness, let it rest, let it bake, and then you will be in caramel pecan sticky bun heaven.

I’m telling you, these are GOOD, and although they require some waiting time, they don’t require a lot of physical effort. They don’t even have to be particularly pretty or neat looking to still taste out-of-this-world amazing. There is a TON of butter and sugar in this recipe, so if you’re looking for something diet-friendly, you might want to pass on this one… but I wouldn’t recommend it ;).

The pecans are calling your name. Make these sticky buns. You know you want to…

Caramel Pecan Sticky Buns

From Artisan Bread in Five Minutes a Day. Makes 8 buns. This recipe uses one 1 1/2-ish lb portion of challah dough.

Caramel-Pecan Topping

In a medium bowl, cream together:

6 tbsp unsalted butter, soft

1/2 cup brown sugar

1/2 tsp salt

Spread the mixture evenly over the bottom of a 9″ round cake pan. Sprinkle it with:

1/2 cup roughly chopped pecans (you can leave them whole if you prefer)

Set aside.

Filling

In a small bowl, cream together:

4 tbsp unsalted butter, soft

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 tsp nutmeg

pinch of freshly ground black pepper

Set aside.

In a 375˚F oven, toast:

1/2 cup chopped pecans

Toasting the pecans keeps them from getting soggy inside the rolls. They should take about 20-25 minutes – watch them carefully and stir several times. Set aside to cool.

Assembly

Place a 1 1/2-ish lb portion of chilled challah dough on a lightly floured surface. Using your hands and a rolling pin, roll and stretch it into an 18″ x 9″ rectangle. Keep the dough lightly floured to prevent it from sticking, but try not to over-flour it.

Spread the rectangle of dough evenly with the filling, then sprinkle it with the toasted pecans. From one of the long edges, roll up the dough securely to enclose the filling.

With a sharp serrated knife, cut the roll into 8 pieces. Arrange them over the caramel-pecan topping mixture in the baking pan. Cover lightly with plastic wrap and set aside to rest for about 1 hour.

After an hour, the buns should have expanded quite a bit. With a few minutes left in the rest period, preheat the oven to 350˚F. Remove the plastic wrap, place the pan on a cookie sheet to protect against bubbling-over caramel (I didn’t do this and my oven was a mess of melted butter and molten caramel!), and bake at 350˚F for about 40 minutes, until golden brown and cooked all the way to the center of the pan.

Place the pan on a cooling rack for about 5 minutes, until the bubbling caramel subsides. While still hot, run a knife around the edge of the pan to release the buns and invert them onto a plate (if you wait for them to cool they will stick to the pan). Scrape out any caramel and pecans left behind.

Devour!

Daring Bakers: Quickbread

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The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

A quickbread is a sweet or savory bread/cake that is made with baking powder or baking soda (and sometimes eggs) rather than yeast, thereby making it “quick” to make, start to finish. Scones, muffins, popovers, Irish soda bread, and loaves like banana bread and tea cakes all fall into this category.

A beautiful, golden brown, airy popover

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Challah Dough

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I’ve been making bread using stored dough à la Artisan Bread in Five Minutes a Day for a few months now, and I figured it was time to branch out from the basic, rustic boule dough and into something fancier. This is the “master” challah dough, which can be made into not only the traditional braided loaf, but also used as the base for things like sticky buns, coffee cakes, doughnuts, and anything else that you might want to use an enriched dough for. “Enriched” meaning that in addition to flour, water, yeast, and salt, this dough includes eggs, butter, and honey to make it even more delicious and decadent.

This is the dough that convinced me to buy the ABin5 book – I used it to make caramel pecan sticky buns (which I will be sharing in a few days!), and it was so delicious that I had to have the book.

As I mentioned in my previous ABin5 post (which I recommend reading if you are going to make this dough!), Canadian all purpose flour has a higher protein content than the flour that was used to develop the book’s recipes, so I have adjusted the amount of water accordingly (the original amount of water is 1 3/4 cups). Because this dough contains eggs it has a refrigerated storage life of 5 days, after which it can be frozen in appropriately-sized portions for up to 4 weeks (defrost overnight in the fridge before using). When I made this dough, I had three recipes in mind to use it with, so I divided it up into thirds of slightly less than 1 1/2 lbs each.

Challah Dough

Adapted from Artisan Bread in Five Minutes a Day. Check out their website for wonderful recipes, tips, and bread-baking support. Makes just over 4 lbs of dough.

In a large, 4 – 6 quart bowl or container with a lid, whisk together:

4 large eggs

1/2 cup honey

1/2 cup unsalted butter, melted and cooled

1 1/2 tbsp instant yeast (any kind of granulated yeast will work)

1 tbsp coarse salt

Whisk in:

2 cups + 1 1/2 tbsp warm water

Add:

7 cups all purpose flour, measured with the “scoop and sweep” method:

With a sturdy wooden spoon, mix in the flour until the dough is evenly moistened. You may need to get in there with your hands to incorporate the last of the flour (resist the urge to knead the dough). It should be quite sticky.

Cover the dough with a non-airtight lid – you want to prevent it from drying out but still allow it to breathe (my lidded container was in the fridge with other dough in it, so I used loose plastic wrap).

Let it rise in a warm place for about 2 hours, during which time it should grow in size quite a bit and develop all kinds of beautiful bubbles.

Place it in the fridge for several hours or overnight, until the top flattens out and sinks a bit. The dough needs to be chilled before handling.

When you are ready to bake, dust the surface of the dough lightly with flour. Grab the floured dough and pull out the desired amount (use scissors to cut off the chunk of dough).

Dust the dough portion lightly with flour and shape it into a ball by gently pulling the top of the dough and tucking it underneath, handling it as little as possible while doing so (this should take about 5 seconds). I divided the dough into thirds (just under 1 1/2 lbs each) – one to bake with immediately and the other two to freeze for later.

At this point, I’m going to leave you hanging… watch this space for three ways to use this amazing challah dough!

UPDATE: Recipes that use this dough:

Caramel Pecan Sticky Buns

Lemon Rosemary Sticky Bun Twists

6-Strand Braided Challah Loaf

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All content © Korena Vezerian and Korena in the Kitchen, 2011 – 2021. Please contact me before duplicating any content, including pictures. Excerpts and links may be used, provided that full and clear credit is given to Korena Vezerian and Korena in the Kitchen with appropriate and specific direction to the original content.