SWEET ROLL

Dough

230g lukewarm milk

5g dry instant yeast
80g sugar
1 large egg
500 g bread flour, plus more for dusting
90g unsalted butter at room temperature
10g salt

Cream cheese icing

2 ounces cream cheese, softened

2 tablespoons milk
½ teaspoon vanilla extract
1 ½ cups confectioners sugar
teaspoon salt

Directions
Dough

8 am in a mixing bowl, combine all the ingredients (except salt and butter) for the dough
together. Mix the dough on low speed of your mixing machine for 2-3 minutes,
or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
Add salt and mix for a couple more minutes. The dough should form a ball.
Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up
together.

8.30 am cover the dough and let it proof for 2-2.5 hours at 76-80F/ 24-28C.
During that time perform 1 stretch and fold.
The dough should become puffy.
11 am move the dough to fridge for at least 2 hours, or until next day.
1 pm remove the dough from fridge, sprinkle work surface with flour, roll the dough in a
rectangular with sides about 20×12 inch/50 x 30 cm and about 0.2 inch/ 0.5 cm thin.

Spread filling all over the dough surface. Then start to roll the dough tightly, forming a roll.
Cut the toll into 1-1.5 inch/3-4cm thick rolls.

Cover baking tray with parchment paper, place rolls on a parchment paper. Cover them
with plastic wrap to prevent drying and let them proof for 1.5-2 hours at 76-80F/ 24-28C.

Preheat the oven to 375F. Bake sweet rolls for 10 min, then lower temperature to 350F
and continue baking for 15-18 min, until golden brown.
Meanwhile prepare the icing by mixing all ingredients together.
Spread icing on top of warm rolls.
Turkish Bagels
This recipe is a great alternative to regular bagels but super soft and light. Turkish bagels are very
fast and easy to make. They can be made with sourdough starter or commercial yeast.

Ingredients
100g water
100g milk
50g sugar
9g fresh yeast or 3g dry instant yeast
40g oil
350g bread flour
7g salt
6tsp soft butter

Topping

1 egg yolk
2 tbs milk
2 tbs sesame seeds

Directions
8 am mix water, milk, yeast, sugar, salt add flour and knead by hand until no dry lumps remained,
cover, let rest 30 min for autolyse (during the autolyse stage the flour absorbs the water, becoming
fully hydrated. This will activate gluten development).
8.30 am add oil, and knead by hand or In mixer, until well incorporated and dough will become
elastic. Round the dough, cover and let proof for 1.5-2 hours until almost doubled in size.

10.30 am divide the dough on 6 equal pieces, round each piece as a ball.
Cut the butter on 1 tsp squares.
Spread some oil on work surface. Take one dough piece. With palms of your hands start to flatten
the dough into a circle with diameter about 7-8 inches/20cm.

Spread 1 tsp of soft butter all over the dough’s circle. Then roll into a tight roll.
Repeat with leftover dough balls.

Take the dough roll, start rolling the dough back and forth, slowly extending your hands towards the
ends of the dough, elongating it and thinning the ends. ends of the dough, elongating it and thinning
the ends. Repeat rolling until the rope is an even thickness from one end to the other and reaches
the desired length. Overlap the ends, twisting them together. Put your hand through the hole in the
center. Then use your palm to roll the dough back and forth where the ends overlap to seal them.
Place Turkish bagels on a tray, covered with parchment paper.

Let bagels proof for 30 min to 1 hour, until they will get bigger.
Preheat the oven to 375F.
Meanwhile prepare the egg wash by mixing egg yolk and milk.
Spread egg wash all over the top of each bagel, and sprinkle with sesame seeds.
Bake for 20-25 min until top will become golden brown.

Enjoy!
The Best Donut Recipe
Donut Croissant
How about combining two of the best desserts in the world – croissants and donuts?
Croissant shaped donuts look charming and taste unbelievably good! Please don’t
confuse this with cronuts (I am still working on perfecting this recipe).

Sourdough version of the donut recipe can be found here.

Ingredients
Dough

250g lukewarm milk

2g dry instant yeast
100g sugar
2 large eggs
500 g bread flour, plus more for dusting
50g unsalted butter at room temperature
10g salt
Vegetable oil, for frying

Vanilla Donut Glaze

170g powdered sugar

30g melted butter
1 ½ teaspoons vanilla extract

Custard Filling

300ml milk
2 yolks
2tbs cornstarch
100g sugar
1 vanilla bean

Whipped cream

1/2 cup heavy whipping cream

75g sugar

Directions
Dough

8 am mix milk, dry instant yeast, eggs, sugar, yeast and flour(let it autolyse for 30
minutes).
During the autolyse period the flour becomes fully hydrated. This activates gluten
development.
8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes,
or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
Add salt and mix for a couple more minutes. The dough should form a ball.
Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up
together. If its not coming up together, feel free to add a little more flour (20-40g).

9 am cover the dough and let it proof for 2-3 hours at 76-80F/ 24-28C.
During that time perform 2 stretches and folds.
The dough should become puffy.
11 am move the dough to fridge for at least 2 hours, or until next day.
1 pm remove the dough from fridge, sprinkle work surface with flour, roll the dough in a
rectangular with sides about 70 x 27cm and about 0.5 cm thin.
Cut triangles with base 8.5-9cm
Roll them as a croissants.

Let them proof for 2 hours at 76-80F/ 24-28C.

Preheat the oil for about 30 minutes, and fry the doughnuts for 1-2 minutes on each side
until golden brown.
Prepare the glaze, by mixing all ingredients until smooth.
Then dip doughnuts into the glaze or simply roll donuts in granulated sugar and enjoy.

Note: also you can fill the donuts with custard or your favorite jam.

Custard Filling

Boil milk, in separate bowl, combine sugar, cornstarch and yolks, pour hot milk over yolk
mixture, bring to a medium heat, whisking constantly, until custard will get thicker. Cover
and let cool off. Whisk heavy whipping cream with sugar until soft peaks. Combine both
custard and whipped cream and fill the donuts.