Category: Baking

Directions

1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
2. Add the eggs, butter and sugar. Mix until combined.
3. Add 480g of flour and salt into the mixer. Use the beater blade and mix until the ingredients are barely combined. Allow the mixture to rest for 5 minutes in order for the flour to soak up the liquid.
4. Then, switch from the beater blade into the dough hook. Beat the dough on medium speed
5. Add in the remaining flour if needed to form a dough. Knead for 5 to 7 minutes or until the dough is smooth and elastic.
6. Move the dough into a slightly greased large bowl. Cover it with a towel or wax paper. Set it aside in a warm place for 30 minutes to rise. Do not allow the dough to rise too much or the cinnamon rolls will be airy.
7. In the meantime, prepare cinnamon filling by mixing the soft butter, brown sugar and cinnamon into a bowl. Set it aside.
8. Turn out the dough onto a lightly floured work surface and sprinkle the top of the dough with additional flour.
9. Flour a rolling pin and roll the dough to about 24 by 15-inch rectangle.
10. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
11. Starting on the long end, roll the dough up tightly jelly roll style. Cut into 12 slices and place in a greased 9 by 13-inch baking pan.
12. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
13. Preheat the oven to 190°C. Next, ensure the heavy cream is warm. Do not make it hot.
14. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
15. Bake at 190°C for 20 to 22 minutes or until the rolls are lightly golden brown and the center of the rolls are cooked through. The time may vary based on the size of the rolls, type of pan, or how close the rolls are packed. Check the rolls at 20 minutes initially and adjust accordingly. If getting too browned, cover loosely with foil for the remaining of the baking time.
16. Prepare the cream cheese frosting while the rolls are cooling.
17. Whisk the softened cream cheese and butter using hand mixer. Add your favourite extract and powdered sugar. Beat until combined.
18. Spread the frosting over the cooled rolls.

Directions

FoR doughnut :

1. Preheat the oven to 232°C.
2. Whisk the sugar and melted butter in a large bowl until smooth. Then, add egg, oil and vanilla into the mix and whisk until combined.
3. Using a separate bowl, mix the flour, baking powder, baking soda, nutmeg and salt. Add half of this mixture into the wet mixture and whisk gently until some of the flour remains.
4. Add in the buttermilk and whisk a little. Then add the rest of the flour. Mix until combined but leave it wet with a few lumps.
5. Transfer the batter to a piping bag or a plastic bag with a corner cut off.
6. Grease the doughnut tray with cake goop or your favourite pan release, and fill each cavity 1/2 to 3/4 of the way full of batter.
7. Bake at 232ºC for 7 to 9 minutes. When the tops are firm and bounces back when you touch them, they’re done.
8. Cool the doughnuts in the pan for 5 minutes, then flip them out onto a wire rack to cool completely.
9. Make sure to not glaze while warm.

FOR GLAZE :

10. Sift the powdered sugar to prevent the glaze from having lumps.
11. Whisk the powdered sugar and water (or milk) in a bowl until desired consistency.
12. Add 1/4 teaspoon of water at a time until it’s as thin as you preferred. If it becomes too thin, add more powdered sugar. If your glaze has lumps, use a hand mixer to smooth it out.
13. If you want a more opaque glaze, add a few drops of white food colouring to the glaze and divide into bowls. Add your favourite colours and stir.
14. Place the wire rack of doughnuts on top of a sheet pan to catch extra glaze drips. Grasp each doughnut by the sides and dunk into the glaze, letting it drain off for a few seconds. Then flip over and place the doughnut back onto the wire rack. Top with sprinkles immediately, as the glaze firms up quickly.
15. Place into a plastic or paper bag and store at room temperature for up to 3 days, they will continue to soften over time.

Directions

1. Preheat oven to 180°C.
2. Place brownie premix, water, eggs and vegetable oil in a mixing bowl, mix until well combined (with wooden spatula or hand whisk).
3. Divide the batter into the loaf pan and bake at 170°C for 20 minutes.
4. Place butter cake premix and eggs in a mixing bowl. Mix at medium speed for 3 minutes.
5. Add in butter and mix at low speed for 1 minute or until batter is light and fluffy.
6. Spread the butter mixture over both of the brownies and bake at 170˚C for 55 minutes.