Recipes for "brioche"

In a small bowl, whisk the yeast and flour together. Add the water and whisk gently until blended. Cover the bowl with plastic wrap and let the sponge rise at room temperature for 45 minutes

Add the sponge to the mixer bowl and beat with the paddle attachment over medium speed. Add in the eggs, one at a time, incorporating them into the dough. Stop and scrape down the bowl as necessary.

Beat in 1 3/4 cups of the flour, the sugar, and salt. The dough will be sticky with a consistency of thick cake batter.

Switch to the dough hook and with the mixer on low speed, add the remaining 2 cups of flour in 1/2 cup increments.

When all of the flour has been incorporated, knead for 8 minutes on medium-low speed, stopping to scrape the down the dough hook occasionally. The dough will be firm but still on the sticky side.

Let the dough rest for 10 minutes before incorporating the butter. (This allows the gluten to relax and makes incorporating the butter easier.)

With the mixer running on medium and the dough hook still attached, add the butter to the dough 1 tablespoon at a time. Wait until the butter has been fully incorporated before adding the next tablespoon.

After the final tablespoon has been added and incorporated into the dough, continue to knead for an additional 5 minutes.

Once the butter has been thoroughly absorbed, the dough will be soft and sticky. Scrape it into a clean bowl, shaping it loosely into a ball.

Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.

Press the plastic wrap onto the surface of the dough and let rise in the refrigerator overnight (8 to 12 hours).

On a floured board, turn out the cold dough and press it into a flat circle that’s about 1-inch thick. Cut the dough into 8 wedges. If you have a scale, weigh your dough (whole) and divide it by 8 to determine the weight of each bun so they will all be of equal size.

Hold a piece of dough in one hand and draw the edges in toward the center to form a ball. The dough will be quite soft and will not seem stretchy.

Place a dough ball on the board with the smooth side on top. Cup your fingers on one side of the roll and move it in a circular motion, drawing your cupped hand towards your thumb and using the friction on the board to shape it into a ball.

Repeat with remaining rolls. You should not need to re-flour the board. You want a little stickiness to help you shape the balls.

Line a baking sheet with parchment paper. Place the balls of dough 3 inches apart on the baking sheet and press them flat so they are about 3 1/2 inches across. Cover the dough balls with a lightweight dish towel and let rise until puffy and almost doubled, about 1 1/2 hours.

Towards the end of the rising time, preheat the oven to 375°F.

In a small bowl, beat the egg and 1 tablespoon of water with a fork until thoroughly combined. Using a light touch to keep from deflating the dough, use a pastry brush to brush the rolls with the egg wash. Sprinkle with flaky sea salt if desired.

Bake the rolls for 18 to 20 minutes or until golden brown, sounds slightly hollow when tapped and reaches an internal temperature of 190°F.Remove from the oven and set on a rack to cool. Slice and use for your favorite burgers, sandwiches, and salads.

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1. To make the cinnamon toast crumbs. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. To the baking sheet, add the breadcrumbs, butter, and cinnamon sugar, toss to coat the crumbs. Transfer to the oven and bake 10-15 minutes, until toasted. Watch closely to ensure they are not burning.

2. To make the browned butter. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is a deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof bowl. Stir in the honey, vanilla, and cinnamon. The butter can be used immediately or cooled completely and stored for up to 1 week. Serve at room temperature.

3. To grill the peaches. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle/spread each peach half with browned butter. Serve topped with vanilla ice cream and a generous sprinkle of cinnamon toast crumbs. ENJOY!

1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.

4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12×18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.

5. Meanwhile, butter two (9×5 inch) bread pans.

6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12×18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.

6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12×18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.

7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.

8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.

1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.

2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 14×14 inches. Lay thin slices of cold butter all over the surface of the dough, pressing gently to adhere.

4. Fold one half of the rectangle towards the center and fold the other half over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled.

5. Meanwhile, Butter 2 (9×5 inch) bread pans. Mix the brown sugar, sugar, and cinnamon in a small bowl.

6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 14×14 inches). Spread 4 tablespoons softened butter over the dough and sprinkle with half the cinnamon sugar. Layer the peach slices over the dough in a single layer and then sprinkle with the remaining cinnamon sugar. Starting at the edge of dough closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.

oll the (envelope shaped) dough into a rectangle (about 14×14 inches). Spread 4

softened butter over the dough and sprinkle with half the cinnamon sugar. Layer the peach slices over the dough in a single layer and then sprinkle with the remaining cinnamon sugar. Starting at the edge of dough closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.

7. Cut the dough into 6 rolls and place cut side up in the prepared pans. Cover and let rise 45 minutes to 1 hour.

8. Preheat the oven to 350 degrees F. Place the breads on a rimmed baking sheet and bake 30-35 minutes or until lightly browned on top. Let cool in pans 5 minutes, then flip out onto a cooling rack. Serve warm or cold.

Combine warm water, yeast, and sugar the bowl of a stand mixer and mix on low speed until incorporated. Allow the mixture to sit about 5-10 minutes or until bubbly on top.

Add the eggnog, eggs, flour, salt, and butter. Using the dough hook, knead until the dough comes together, about 3-5 minutes. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball. Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.

To make the filling. Add the brown sugar, cinnamon, and salt to a bowl and mix well.

Lightly dust a surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9x24 inches). Spread 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Stir brown sugar, flour, melted butter, salt, and 1/2 teaspoon of the cinnamon together in a medium bowl until crumbly; set aside.

Lightly coat a 9-x 13-inch baking dish with cooking spray. Whisk milk, heavy cream, eggs, maple syrup, vanilla, and remaining 1 ½ teaspoons cinnamon together in a large bowl until fully combined. Toss cubed brioche in milk mixture until all pieces are moistened. (Milk mixture will not be completely absorbed).

Transfer mixture to prepared baking dish, and sprinkle evenly with granulated sugar.

Sprinkle brown sugar mixture evenly over top of bread mixture. Let casserole stand 10 minutes at room temperature.

Bake in preheated oven until casserole is set and bread is golden brown and puffy, 35 to 40 minutes. Remove from oven, and serve immediately with additional maple syrup.

Preheat an outdoor grill for medium-high heat, approximately 375 degrees F (190 degrees C).

Whisk milk, eggs, sugar, vanilla extract, and salt together in a large bowl. Fold in bread cubes, blackberries, and cream cheese. Set aside until liquid is absorbed, about 15 minutes.

Place a layer of heavy duty aluminum foil or 2 layers of regular aluminum foil on a flat surface. Brush aluminum foil with melted butter.

Arrange bread mixture in the center of the aluminum foil. Bring short ends together; fold over twice to seal. Bring sides in, leaving room for steam to form; fold over twice to seal.

Grill over indirect heat until bread pudding is puffed, liquid is absorbed, and edges are toasty, about 35 minutes.

Remove package from the grill; open carefully using tongs or mitts. Cool for 10 minutes.

Melt 2 tablespoons butter in a small saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in milk and bring to a boil. Reduce heat to low. Season with Dijon, nutmeg, salt, and pepper. Cook until sauce coats the back of a spoon, about 3 to 5 minutes. Remove sauce from the heat.

Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low, pour in vinegar, and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Repeat with the remaining egg. Cook eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.

Melt remaining butter in a skillet over medium heat. Add bread and toast in melted butter on both sides. Top bread slices liberally with warm sauce, then top with ham and Gruyere cheese. Place poached eggs on top.

Cover the pan with foil or a lid and turn off heat. Let stand until cheese has melted and sauce and eggs have set, about 5 minutes.

Serve immediately, spooning any leftover sauce on top of eggs. Season with salt and pepper and sprinkle with chives and paprika.

Place bread flour, sugar, yeast, and salt in the bowl of a stand mixer. Mix with a fork. Add milk, egg yolks, and butter. Attach dough hook and knead until dough forms a ball and feels smooth and elastic, about 10 minutes.

Pour vegetable oil into a large bowl. Add dough and roll around to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled, 1 to 2 hours.

Transfer dough to a flat work surface. Knead gently to knock the air out. Form dough into a flat oblong shape, then roll into a log. Cut the dough into 4 equal pieces. Keep dough covered with a damp cloth while you work with 1 piece at a time.

Dust work surface with a little flour. Use a rolling pin to roll out first piece of dough. Invert a round 8-inch pan or plate on top; trace the rim with a sharp knife to cut dough into an 8-inch circle.

Line a baking sheet with parchment paper and slide the circle onto it. Warm cookie butter briefly in the microwave to make it easier to spread. Spread 1/3 of the cookie butter over the dough circle.

Repeat with 2 more pieces of dough and remaining cookie butter. Roll out last piece of dough, cut into an 8-inch circle, and place on top. Invert the pan or plate over the stack and cut through all the layers to make a perfect circle.

Invert a small drinking class in the center of the circle. Use a sharp knife to cut dough into quarters, from the base of the drinking glass to the outside edge. Cut quarters into eighths, then into sixteenths.

Grab 2 slices and twist each one twice, in opposite directions. Repeat all the way around the circle. Pinch and seal all the ends. Cover with a damp cloth and let rise for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites lightly and brush over dough.

Bake in the preheated oven until golden brown, about 20 minutes. Cool briefly before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Tear bread into 1-inch pieces and place in an 8-inch square baking dish. Drizzle with melted butter and sprinkle with pecans and raisins.

Whisk milk, sugar, eggs, cinnamon, and vanilla extract together in a medium bowl until combined and pour over bread mixture in the baking dish. Press gently on the bread until saturated. Let sit for a few minutes.

Bake, uncovered, in the preheated oven until top is puffed but set, about 40 minutes. Pudding will settle back down as it cools.

Gather all ingredients.

Combine warm milk and dry active yeast in the bowl of your stand mixer; let stand for 10 minutes. Add flour, eggs, sugar, and salt. Use the dough hook to knead the mixture until the flour almost disappears, about 1 minute. Add the soft room temperature butter, and continue kneading the dough until a very smooth ball of dough forms, 4 to 5 minutes.

Set dough into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, 2 to 3 hours.

Punch down the dough and divide in 2 pieces. Form each half into a smooth ball and transfer each one into a plastic bag. Refrigerate bags overnight for best results or the dough can be used immediately. Each half of the dough will make 4 brioche.

When ready to make, roll and stretch dough into a 14 x 10 inch rectangle. Spread 4 tablespoons of soft room temperature butter over two thirds of the dough, stopping 1/2 inch from the edge.

Fold unbuttered third up over the top, and then the opposite end to complete the trifold. Gently press and seal the edges together. Fold in thirds again to form a square. Wrap and place in the freezer until cold and slightly firm, about 15 minutes.

Roll the dough out into a rectangle about 1/4 inch thick, or thin enough to fold, and repeat the two folding in thirds step. Wrap and place in the freezer again until cold and slightly firm, 15 more minutes. A little bit of water can be used to help the dough stick if needed.

Roll dough out into a rectangle again, just like in the previous step. Fold into thirds, but keep as a rectangle (do not make the second fold). Wrap and place in the freezer until cold and slightly firm, about 15 minutes.

Roll dough into a 12 x 6 inch rectangle and place in the freezer until cold and slightly firm, about 15 minutes.

Trim off about 1/8 inch of dough from the sides and cut into 4 rectangles that are about 6 x 3 inches.

Start with 1 piece (keeping the others in the fridge so they stay cool) and make two cuts starting 1/2 inch from top, all the way to the bottom to create 3 strips of dough. Braid together, and seal at bottom. Flip over and add about 1 tablespoon of dark chocolate chunks along the center of the braided dough, or more to taste. Roll up from the smaller end to create a knot. Place seam side down in buttered muffin tin.

After all braids are done, cover, and let rise in a warm spot until doubled in size, about 1 hour. Preheat the oven to 400 degrees F (200 degrees C).

Brush brioche with egg wash, and sprinkle very lightly with some coarse salt. Then sprinkle very generously with the granulated sugar.

Bake on the center rack of the preheated oven until nicely browned, 20 to 25 minutes. If brioches are getting too dark, tent with aluminum foil after 15 minutes.

Let cool in the pan for about 5 minutes and then transfer onto a rack to cool completely before serving.

Serve and enjoy!

Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.

Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.

Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Place brioche chunks in a large mixing bowl. Add Parmesan cheese, basil, and garlic; pour in melted butter. Mix using a rubber spatula, being careful not to tear bread. Spread evenly onto the prepared baking sheet.

Bake in the preheated oven until croutons are golden brown, about 10 minutes.

Combine butter, 2 1/2 cup flour, Cheddar cheese, eggs, water, dry milk, pumpkin, sugar, yeast, and salt in the bowl of a stand mixer. Mix on medium-high speed until a smooth and shiny dough forms, about 15 minutes.

Sprinkle most of the remaining 1/4 cup flour onto a work surface and turn dough out on top. Form into a ball. Place in a greased bowl, cover with plastic wrap, and let rest until doubled in volume, about 1 hour.

Transfer dough to the refrigerator and chill for 3 hours.

Lay out 2 pieces of long kitchen string or twine onto lightly floured parchment paper to form an X. Lay another pair of strings across the X and repeat until the circle is complete. Place the dough ball on the center point and tie each string over the top of the dough. Trim ends. Cover dough with plastic wrap and let rise in a warm place until puffy and doubled in volume, 2 to 3 hours.

Preheat the oven to 400 degrees F (200 degrees C). Beat egg white and milk together for the glaze. Unwrap dough and brush with glaze. Lift the parchment paper onto a baking sheet.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking, tenting with aluminum foil after 15 minutes, for 30 to 35 minutes. Let bread cool on a wire rack until no longer hot to the touch.

Flip bread over; cut the kitchen strings on the bottom and carefully pull them out. Poke cinnamon stick through the center of the top of the bread.

In the bowl of a stand mixer fitted with the paddle attachment, mix the water, yeast, and flour on low speed until well blended. Cover the bowl with plastic wrap and let rise at room temperature until the sponge looks puffy and small bubbles appear, about 45 minutes.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

With the paddle attachment, beat the eggs and egg yolk into the sponge one by one at medium speed, incorporating each egg into the dough before adding the next one and scraping down the bowl as necessary. Beat in the sugar, salt, and 1 1/2 cups (185g) of the flour.

Switch to the dough hook on medium-low speed and gradually add the remaining 1 1/4 cups (155g) flour until incorporated, about 3 minutes. Knead on medium speed until smooth and very elastic, about 10 minutes, stopping to scrape down the dough hook occasionally.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

With the mixer running on medium speed, add the butter 1 tablespoon at a time, beating to incorporate it after each addition and scraping down the sides of the bowl from time to time. When the butter has been thoroughly absorbed, the dough will be soft and sticky. Take your time; this step takes approximately 4 minutes.

Simply Recipes / Sally Vargas

Scrape the dough into a clean bowl and pat it into a ball. Place a piece of plastic wrap directly on the surface of the dough and let rise for 8 hours or up to 12 hours in the refrigerator.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Spray a 9x5x3-inch loaf pan with cooking spray. On a lightly floured work surface, turn out the dough and pat or roll it to form a rectangle approximately 8 1/2x6 1/2 inches.

With the long side parallel to the countertop, fold the top 1/3 of the dough towards the middle. Fold the bottom flap up about 1 inch beyond the top flap. Pinch the seam with your fingers. Use both hands to roll the dough into a uniform log.

Drop the log into the oiled loaf pan with the seam side down. With the fist of one hand, press the dough flat so it fills the pan. Tent the pan with a plastic bag, leaving 3 to 4 inches of headroom and tucking the open end of the bag under the pan.

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Simply Recipes / Sally Vargas

Let the dough rise until the dough is puffy and springs back slowly when gently poked with a finger, about 2 hours. Your finger should leave a slight impression, and the dough should rise about 1/2 inch above the rim of the pan.

The precise rising time depends on the temperature of the dough and the room it is in. If your kitchen is warm, start checking it after about an hour.

About 1/2 hour before the dough has finished rising, set a rack on the lowest part of the oven and preheat the oven to 400ºF.

Brush the loaf with egg wash. Set the pan in the oven and turn the oven temperature down to 375ºF. Bake until the top is golden brown, 35 to 40 minutes. To check for doneness, turn the loaf onto a cooling rack and insert an instant-read thermometer into the bottom of the loaf. The loaf is done when it registers about 190ºF to 200ºF.

If it is not quite done, place the loaf on a baking sheet and return it to the oven for about 5 more minutes. If it has already turned a deep brown, set a piece of aluminum foil loosely on top of the loaf.

Simply Recipes / Sally Vargas

Set on a rack to cool completely before slicing.

Store leftover brioche, tightly wrapped, for up to 24 hours at room temperature. Leftover slices can be toasted.

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Simply Recipes / Sally Vargas

1. In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 tablespoons of honey, 3 whole eggs, and 5 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.

2. In a small bowl, mix 3 tablespoons of butter and 2 tablespoons of honey. Mix in a good pinch of sea salt.

3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.

4. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 cup of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.

5. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.

6. Bake the rolls for 22-25 minutes until golden.

7. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 tablespoons of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley.

8. Serve the rolls warm, with honey butter and flaky salt.

1. In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, 3 whole eggs, and 6 tablespoons of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 cup of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour.

2. To make the sage honey butter. Fry the sage leaves with 1 tablespoon of butter in a skillet set over medium heat. Remove from the pan and chop the leaves. Combine 6 tablespoons of butter and honey together in a small bowl. Mix in the fried sage and a good pinch of sea salt.

3. Preheat the oven to 350 degrees F. Line a 9×9 inch baking dish with parchment paper.

4. Punch the dough down and divide it in half. On a lightly floured surface, roll each half to a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Cut each square of dough into 6 strips. Roll each strip into a coil (see above photo) and arrange seam side down in the prepared baking dish.

5. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy.

6. Bake the rolls for 22-25 minutes until golden. Remove from the oven and brush with the remaining honey butter. Pull them apart to serve warm with flaky sea salt.

1. In the bowl of a stand mixer combine the flour, yeast, parmesan, and salt. Add the warm milk, honey, 2 eggs, and 2 tablespoons butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 30 minutes to 1 hour.

2.  Meanwhile, make the sage butter. Heat 2 tablespoons butter, the garlic, and sage in a small skillet over medium heat and cook the butter until it begins to brown and the sage is crisp, about 3-4 minutes. Let cool, then mash the garlic with a fork. Chop the crispy sage. Stir the browned butter, mashed garlic, and sage together with 4 tablespoons butter.

3. Butter a 9×5-inch loaf. Preheat the oven to 450 degrees F.

4. When the dough has doubled in size, turn it out onto a lightly floured work surface, punch it down, and roll it into a ball using your hands. Roll the dough into a rectangle (approximately 12 x 18 inches). Spread the sage butter over the dough. Starting with the edge of dough closest to you, roll the dough into a log.

5. Cut the log into 8 rolls, pinch the ends to seal, then arrange in the prepared pan. Cover and let rise 15 minutes to 20 minutes in a warm place.

6. Brush the top of the loaf with beaten egg. Bake 20 minutes, until browned on top. Reduce the oven temp to 350 degrees F, then continue baking another 25-30 minutes. Serve warm with additional butter.

1. To make the dough. In the bowl of a stand mixer, combine 3 ½ cups flour, cardamom, cinnamon, salt, and yeast. Add the milk, honey, eggs, butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour. It's better to have a stickier dough rather than a dry dough, so add flour 1 tablespoon at a time.

2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size.

3. To make the filling. In a small bowl, combine the sugar and remaining 1-2 tablespoons lemon zest. Line a 9×13 inch baking dish with parchment.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 6 tablespoons softened butter evenly over the dough. Sprinkle the 1/2 cup of the lemon sugar evenly over the butter and lightly push into the butter. Sprinkle over 2 1/2 cups raspberries. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12-15 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes or transfer to the fridge to rise overnight (see notes).

5. Preheat the oven to 375 degrees F. Bake the rolls for 20 to 25 minutes, or until golden brown.

6. Meanwhile, make the cream. Whip the ricotta in a food processor until smooth and creamy. Add the powdered sugar and vanilla, pulse to combine. The cream can be kept in the fridge for up to 3 days.

7. Toss the remaining 1/2 cup raspberries with the remaining 1/4 cup lemon sugar. Spread the cream over the warm rolls. Sprinkle with berries. Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x12-inch glass baking dish with cooking spray.

Spread bread cubes on an ungreased baking sheet.

Bake in the preheated oven, stirring once or twice, until toasted, 5 to 7 minutes. Remove from the oven and set aside.

Whisk eggs, sugar, and 1/8 teaspoon salt together in a large bowl until blended.

Bring cream and half-and-half to a simmer in a medium saucepan. Remove from heat. Pour some of the hot cream mixture into the egg mixture, whisking quickly to avoid scrambling the eggs. Continue adding cream mixture slowly and whisking until all has been added. Whisk in vanilla extract and set custard aside to cool.

Combine brown sugar and butter in a large skillet over medium-high heat; whisk until butter is melted and mixture is smooth. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated. Remove from heat.

Toss 1/3 of the toasted bread in the prepared baking dish and top with 1/2 of the banana-syrup mixture. Layer with 1/2 of the remaining bread, the remaining banana-syrup mixture, and the remaining bread. Pour custard over the top and allow pudding to stand for 30 minutes, pressing down on the bread occasionally so it absorbs the custard.

Cover bread pudding with aluminum foil and place the baking dish inside a large baking pan. Fill the large pan with warm water so it reaches halfway up the sides of the pudding dish.

Bake in the preheated oven for 30 minutes. Uncover and bake until pudding has puffed up and the center is set, about 45 minutes longer. Remove from the water bath and let stand for 15 minutes.

Meanwhile, pour powdered sugar evenly into a heavy saucepan. Cook, without stirring, over medium-high heat until sugar begins to melt and caramelize on the bottom, 3 to 4 minutes. Stir until all sugar is melted and smooth. Add 1 cup cream, rum, and salt; stir until smooth. Stir in remaining 1/4 cup cream. Remove from heat and stir in butter until caramel sauce is smooth. Serve with bread pudding.