Author: Ester van Boesschoten

Scones

• Position your oven rack in the middle and preheat the oven to 425 Farhenheit.
• In a bowl, sift the flour and add baking powder and salt. Mix it until well combined.
• In a separate bowl, combine the heavy whipping cream, milk, maple syrup, vanilla and the whisked egg. Stir to combine.
• Grate the frozen butter over the flour mixture. Cut the butter into the flour with a pastry knife.
• Stir in the chocolate chips and the dried cherries.
• Gently stir the liquid into to the flour mixture until it is just combined. Be careful not to overmix it.
• Transfer the dough to a floured counter top. Gently form the dough into a circle approximately 7" round and 1 – 1 1/2” thick. Cut out 8 triangles.
• Place the triangles onto a baking sheet with parchment paper.
• Bake them in the preheated oven for 12-15 minutes or until golden brown.

Drizzle

• Combine the powdered sugar and blood orange juice until you no longer have any lumps. If you prefer a thin glaze, slowly add more juice to the mixture.
• Drizzle on the blood orange icing while the scones are still warm. Enjoy!

• Melt the chocolate chips, butter and sweetened condensed milk in a pan on medium low heat.
• After your chocolate is melted, stir in the protein until well combined. Keep stirring to prevent it from burning.
• Pour in a pan (8”x8”) lined with parchment paper. Crush the freeze dried strawberries and sprinkle on top. Cover with cling film.
• Let is rest overnight in the fridge.
• After at least 24 hours take it out of the fridge and cut it into your preferred shapes. Hearts, squares etc.
• Store it in an airtight container in the fridge.

• Melt together the butterscotch chips, sweetened condensed milk and butter on medium low heat. Keep stirring so it doesn't burn.
• Pour in a prepared 8 x 8” pan with parchment paper.
• Optional drizzle: melt a handful of semi sweetened milk chocolate chips with half a teaspoon of ghee and drizzled it over the top of the fudge. With a toothpick draw up and down lines through the drizzle to make a nice pattern on the fudge. This gives the fudge an extra element to it.
• Put in fridge overnight for at least 24 hours.
• Take it out of the pan and cut them in squares or other preferred shapes. Store them in the fridge in an airtight container.

Rolls

• Combine the lukewarm water, maple syrup and yeast in a small bowl. Stir and let it rest for 10 minutes.
• Add in the whisked egg, coconut oil and the salt.
• Sift the flour and stir in the blood orange zest until combined. I suggest you start with 4 cups of flour and add as needed.
• Add the flour mixture to the wet ingredients one cup at the time. You have added enough flour when the dough doesn’t stick to the side of the mixing bowl and is tacky, but does not stick to your fingers. Be careful not to add too much flour, or the dough will be to dry.*
• When you have the right consistency with the dough, knead for 5 minutes in a stand mixer. Alternatively, you can knead it by hand if you prefer.
• Cover the dough, set it in a draft free spot, and let it rise for 20-30 minutes or until it is doubled in size.

Filling

• After the first rise, roll out your dough into a rectangle around 19” by 10”.
• Softy spread the butter out on the rectangle. Then sprinkle on the cinnamon and brown sugar. You may want to mix cinnamon and sugar up first in a bowl before sprinkling onto the dough.
• Starting at the long side, tightly roll up the dough into a firm log. Roll the log seam side down. Using dental floss or thread to cut out 16 even-sized rolls.
• Place the rolls on a greased baking dish or on a baking tray lined with parchment paper. Cover and let them rise a second time, for 30 minutes, or until they are doubled in size.

Baking

• Preheat the oven 375 Farhenheit.
• Bake the cinnamon rolls for 15-16 minutes or until they are golden brown.

Blood Orange Frosting

• Combine all the frosting ingredients in a mixing bowl and carefully mix them together to form a light and fluffy frosting. The more blood orange juice you add the thinner the frosting will be.
• When the cinnamon buns are still warm, gently put on the frosting. The amount of frosting depends on your taste preference. Enjoy!

• Freeze your butter.
• Combine unbleached all purpose flour, pastry flour, baking powder, baking soda and salt. Mix till combined.
• Combine the buttermilk with the honey in a separate bowl.
• Grate the frozen butter into the flour mixture and cut it in with a pastry cutter. Alternatively you can use two knives to cut it in. Work quickly so the butter stays cold.
• Add the buttermilk mixture into the flour/butter mixture. Combine with spatula or fork. Be careful not to overmix it.
• Preheat the oven to 400 Fahrenheit
• Transfer the dough to a lightly floured countertop. Roll it out into a rectangle. Sprinkle half of the cheese onto the dough then fold it into thirds. Repeat this one more time with the rest of the cheese. Make sure you have some cheese left to put on the biscuits before you bake them.
• Roll out your dough into 1/2 inch thickness and cut out the biscuits. I did circles but you can simply cut squares so you don’t have to roll out the leftover scraps into a rectangle again. The left-over scraps will not bake as nice as your first batch. It won’t get the same height and will have less layers.
• Place your biscuits on a baking tray lined with parchment paper. Brush them with a little buttermilk and top with the left-over cheese.
• Bake them in the preheated oven for 15-20 minutes, or until they are nice and golden brown. Once they are done, let them cool on a cooling rack.

• Combine all ingredients with a mixer.
• Form the dough into marble sized balls.
• Preheat the oven to 420 Farhenheit.*
• Place the dough balls on baking sheet 1 1/2 inches apart.
• Bake them for 6-10 minutes* on top rack position. The cookie dough will melt quickly under the high oven temperature and spread out. If needed, help it with a fork while baking. Keep a close eye on them.
• Let them cool down on the baking sheet.

Raisins

• Soak the rasins overnight in lukewarm water, in a closed container, on the counter.

Almond paste

• Combine all the ingredients in a food processer or blender. Pulse to combine.
• On a counter, lightly dusted with powdered sugar, place the combined ingredients. Gather them into a ball. Roll it and then shape it into a log that is about 2” in diameter.
• Wrap it in kitchen plastic wrap and allow it to chill for at least 1 hour and up to one week.

Raisin bread buns

• Sift the flour.
• Warm up the milk. Mix the yeast and brown sugar into the warmed milk until dissolved. Let it stand for 5 minutes to activate the yeast.
• Add the lemon zest to the flour, ensuring it is mixed in evenly.
• After the 5 minutes, add the flour to the yeast mixture. Mix till combined.
• Let is rise for 20 minutes.
• Mix in the melted butter, 1 egg yolk, 1 whole egg and raisins.
• Knead until it is combined and elastic. It shouldn't stick to your hands. Add more flour when needed.
• Let is rise again for 20 minutes.
• Form 24 balls out of the dough. Weigh out each dough ball of 35 grams. Gently, with your fingers, make the dough into a flat round circle. Into the circle place a small ball of almond paste. Gather dough around the paste and pinch it together. With the seamside down, roll the ball in your palm and gently press it a little while rolling it. This makes a beautiful ball shape.
  
• Place each ball on a baking tray, covered with parchment paper, and let is rise for another 20 minutes.
• Preheat the oven at 460 Fahrenheit.
• Mix the saved egg white with a little bit of water and powdered sugar. Gently brush this on the buns before baking. It gives it a nice shine.
• Bake the buns in the warm oven for 12-15 minutes or until they are a nice golden brown.
• Cool on a cooling rack.

Cookies

• In an electric mixer bowl combine the flour, sugar and salt on low speed until combined.
• With the mixer on low, add one piece of butter at a time until combined. Add in vanilla and cream cheese. Mix on low until the dough begins to form large clumps.
• Knead the dough by hand in the bowl for 3 minutes.
• Turn the dough out onto the countertop and divide into 2 disks and wrap it with cling wrap. Let it rest in the fridge for at least 30 minutes.
• Remove from fridge and cling wrap. Roll the dough out in between 2 pieces of parchment paper until it is around 1/8-1/4 inch thick.
• Let it rest in the fridge for another 10 minutes.
• After it has chilled, cut out your cookie shapes. For half of the cookies cut out a small hole in the center with a cookie cutter. Put them on baking sheet at least 1 1/2 inch apart. Put them back in the fridge for 10 minutes to rest.
• Preheat the oven to 375 Fahrenheit and adjust your rack to the top position.
• Bake the cookies for 10 minutes, rotating the tray halfway until they are golden brown.
• Cool the cookies on a cooling rack.

Chocolate Drizzle

• In a bowl au bain-marie (double boiler) melt the butter and chocolate.
• Drizzle the chocolate over the cookies using a spoon.

Cookie Assembly

• Add approximately one teaspoon of caramel to the bottom part of the cookies (without hole). Gently place the top part (with hole) on top of the caramel. Place cookies on a tray and put in the fridge to firm.

Filling

• Warm up the milk and butter in a pan.
• When it is warm, take it off the heat source and add the 2 tablespoon of flour. Whisk to combine.
• Put the pan back on the heat source, warm until it is thickened up.
• Let it cool before you add it to the rest of the filling.
• Put the rest of the filling ingredients in a bowl and combine gently. Don’t over mix.
• Add the cooled roux and combine.
• Make rolls of filling from about +/- 1 oz. (30 gram). Let them rest covered in the fridge while you prepare the bread.

Bread

• On your work surface place the flour making a little well in the middle where you put in the egg, light brown sugar, yeast and a little of the warm milk. Let the yeast dissolve.
• Slowly mix by hand the flour with the milk mixture from inside out. Little by little combine the milk into the flour.
• After the milk is incorporated in the flour, knead in the salt and softened butter. Knead untill everything is combined and you have an elastic, but not too dry, dough. *
• Knead the dough for 5 minutes.
• Put the dough in a bowl and cover. Let it rest for 30 minutes, until it is doubled in size.
• With a scale divide the dough into equal parts with a weight of 1.3 oz (35 grams). Shape each dough part into a ball. Gather up the dough, with the seam side down, roll it in the palm of your hand and on the counter to form balls. Make sure you put enough pressure on it with your hand.
• Place the dough balls on plastic wrap and cover it with it as well. Cover the whole thing with a clean tea towel. Let it rest for 15 minutes until it is doubled in size.
• After the second rise, roll out each ball of dough into a flat rectangle using a rolling pin.
• In the middle of the rectangle place a roll of the filling. Fold the dough at the short end over the filling, then the long ends over that. Pinch the dough to close it and roll gently. Place it seam side down on a baking sheet.
• Gently brush some egg over the rolls twice. Cover them and let rest for 20-30 minutes.
• Preheat the oven to 465 Farhenheit.
• Bake the worstenbroods in oven for 10-15 minutes.
• Let them cool on a cooling rack.

• Measure flour, salt, cinnamon and the zest of the lemon. Add into a mixing bowl and whisk together.
• Add the softened butter and sugar to a bowl of a stand mixer. Cream together on medium high speed for about 5 minutes, until it is fluffy, airy and lighter in color. Make sure to incorporate all the sugar.
• Add the vanilla extract, egg. Cream together until well blended.
• Slowly add the dry ingredients to the wet until incorporated. Be careful not to over-mix.
• Turn out the dough onto a clean, lightly floured surface. Gently form the dough into a disk. Cut the dough into 4 quarters.
• Form each quarter shape into a round log shape about 1-11/2“ diameter cylinder.
• Wrap your dough in plastic food wrap and twist the ends so it is airtight.
• Refrigerate the dough for at least 2 hours. This allows the dough to set and hold its shape nicely when baking.
• Preheat the oven to 350 Fahrenheit.
• Remove dough logs from the fridge and unroll on a cutting board. Using a dough scraper or sharp knife to slice the log into ¼” – ½” thick cookies. Arrange them on a parchment paper lined baking sheet with about 1” of space on all sides.
• Bake for 15-17 minutes, rotating the pan halfway through the bake. They should come out with a golden ring around the edge and be firm to the touch, with just a bit of give in the center. 
• Use the dough scraper to transfer them to the cooling rack. Let sit until completely cooled