Sunday, September 21, 2014

Chocolate Brioche Buns / Шоколадные Бриоши

Here I am today with some tasty flaky chocolate brioche buns. They go so well with a cup of hot mint tea, especially these rainy autumn days. But no matter what the weather's like, I still adore autumn, it is my favourite season, it's when I feel comfortable and cosy, I  feel constant urge to travel or at least to go out and not to be in a hurry to get back home. 

The brioche buns emphasize this feeling of cosiness for me. Hence the recipe for you :)

The recipe is taken from here

For the starter

1/2 cup bread flour
21g fresh yeast
1/2 cup lukewarm milk

Mix all together and cover with a plastic wrap for 30 minutes.

For the dough

the starter
5 eggs
3 cups bread flour + some for dusting
2 tb.s. sugar
1 1/4 t.s. salt
200g soft butter

Add eggs, sugar and salt to the starter, mix well, carefully begin adding flour.  After the dough is kneaded, add soft butter and mix it in with your hands or in a mixer. Until all is incorporated and homogeneous. You may need some more flour if the dough is too wet.  Form the dough into a thick rectangle and over it with plastic wrap for several hours (overnight).

Chocolate filling

2/3 cup milk
2 egg whites
1/2 cup sugar
6 tb.s. flour
6 tb.s. cocoa powder
3 tb.s. butter

Heat the milk until it is boiling. In the meantime mix all other ingredients until there are no lumps. Carefully add this mixture to the milk, stirring all the way and cook until the mixture thickens. Refrigerate.

When the filling is chilled, take out the dough. Roll the dough into a rectangle that will be twice as large as the chocolate filling. Place the filling into the middle of the dough and cover the filling with two ends of rectangle, Fold the entire dough in half, so that all he seams are inside (folded). Roll the dough again into a thinner rectangle and fold it the same way for the second time (long ends fold into the middle, and fold the entire dough in half again). Roll for the third time and repeat folding. Now after you rolled the dough into a rectangle one more time, just roll it into a log. Cut it with a sharp knife into desired pieces (I got 18 muffins out of this quantity).

Butter the muffin forms and place pieces of the dough into every form (cut side up).  Cover with plastic and wait for 45 minutes.

Preheat oven to 175C and bake the buns for about 17 minutes. They are ready now:)

Thursday, September 11, 2014

Multi-Layered Cake / Многослойный Торт

This is a really long time since I posted my last recipe. I was away from home for a while and even after I came back, I did not have any inspiration to continue with the whole baking obsession.

Well, this cake was much requested by my two girls and since it happened to look decent I decided to share the recipe here. I will not promise that other recipes will follow soon, I will have to just see how it goes. I guess there is time for everything...

About the layered cake here. It does have many different layers. Moist and intense chocolate one, meringue with crunchy hazelnuts, cookie like layers and two different types of frosting.

The recipe is found here. I saved this page a really long time ago now, so when Valerie said it was time for some cake baking, I immediately came back to this saved recipe.

I am sure it will be loved by many, as it has a lot of variations within it, many flavours and textures. Enjoy it!:)

For the chocolate layer

250g melted butter
1 cup sugar
3 tb.s. thick yoghurt/ sour cream
2 tb.s. cocoa powder
3 eggs
1 cup cake flour
10g baking powder
1 t.s. lemon juice

Mix liquid ingredients together, add flour and cocoa with baking powder and lemon juice. Stir until there are no lumps. Pour the dough into 24cm baking form, lined with baking paper. Bake at 180C for about 35 minutes. Let it cool and cut horizontally into 2.

For the cookie layers

200g butter
2 egg yolks
2tb.s. sour cream
2,5 cups cake flour

Mix wet ingredients, add flour and create a ball out of this dough. Put it into plastic and refrigerate for 20 minutes.

Cut the dough ball into 4 pieces. Roll each piece into 24cm disc.

Meringue and nut layer

4 egg whites
1 cup vanilla powdered sugar
1 t.s. lemon juice
200g toasted hazelnuts, smashed into chunks

Beat egg whites with lemon juice until frothy. Add slowly sugar and continue to beat until you get thick meringue.

Spread meringue onto each disc of dough. Sprinkle with nuts.
Bake at 200C for 10 minutes each.

Frosting N1

600ml labneh or thick greek yoghurt or sour cream
1 cup sugar
rum essence

Beat it all until creamy. Chill in the fridge.

Frosting N2

300g soft butter
1 can (460ml) condensed milk
some caramel liquer

Beat everything until creamy.

Now layering.

1. Start with one chocolate layer.
2. Spread sour cream frosting on top.
3. Place cookie layer over it, with meringue on top.
4. Spread Buttery cream over it.
5. Place cookie layer, with meringue facing down.
6. Spread buttery cream.
7. Place cookie layer with meringue facing up.
8. Spread buttery frosting.
9. Place cookie layer, with meringue facing down.
10. Spread sour cream frosting.
11. Place second chocolate layer (it will be the top of the cake).
12. Frost the cake with sour cream frosting on top and remaining buttery frosting on the sides.
13. Decorate as you wish. Refrigerate for several hours. All those layerd need to soak a little.


Monday, June 9, 2014

Muhallebili Baklava / Cream Baklava

This is one tasty baklava! It is not only flaky and fragrant, and crispy, and sweet, but it also has tender creamy centre, which I chose to be lemon-tahini combination.

I did suffer in the kitchen while preparing it, it got really hot here finally. But it was all worth it! Small piece of this baklava with thick and cold Greek yoghurt and some juicy fruit -  heaven!:)

Recipe is adapted from here


1,5 cups sugar
1.5 cups water
1/3 of  a lemon, squeezed
3-4 cardamom pods, slightly crushed

Cook all ingredients (together with squeezed lemon) on medium heat for about 20 minutes, until 1/3 is evaporated.

Creamy filling

500ml milk
2 tb.s. flour
1 tb.s. corn starch
pinch of salt
5 tb.s. sugar
2 egg yolks
zest of 1/3 lemon

Bring milk to boil. In a small bowl combine flour, starch, egg yolks and pour some cold milk into the mixture, stir well and pour it into the boling milk, whisking until thickens. Set aside. Add vanilla and zest.


you'll need approximately 500g philo dough
app. 1/2 cup tahini paste
app. 1/2 cup canola oil

Brush baking form with oil. Place first layer of dough (about 5 sheets) onto the bottom of it (so that the sides of the dish would be covered), brush with oil and tahini. Cover with another layer of dough, brush and place third layer. Pour the prepared cream over the dough. Repeat with layering and brushing of the rest of the filo dough. Pour the rest of oil over the top layer. Pinch all the sides, precut into desired portions and bake at 175C during 45 minutes, until crispy and golden. Take it out and let it cool for 5 minutes.

Pour your syrup over baklava and let it rest in the fridge for a couple of hours. Enjoy with something refreshing!:)

Monday, June 2, 2014

Banana Coconut Cream Cake / Бананово Кокосовый Торт

This cake is amazing! It's tender, fluffy, moist, light, fruity...very summery indeed! The yellow cake is delicious as it is even without anything on top, but I paired it with this light banana soufflé, some sour-sweet raspberry jam and creamy coconut frosting. A real delight!

Yellow cake (source)

2 cups AP flour
1 1/4 cup sugar
10g baking powder
1 t.s. salt
1/2 cup soft butter
1 cup milk
2 eggs

Preheat oven to 175C. Mix dry ingredients. Add butter, milk and eggs. Beat until creamy, add vanilla.  Pour the batter into two 20cm forms covered with baking paper. Bake each cake during 30-35 minutes until done. Cool on a wire rack.

Banana soufflé

3 large bananas, blended into purée
25ml lemon juice
1 full tb.s. gelatine, soaked in some cold water
35g sugar
2 tb.s. coconut liqueur

Place banana purée, lemon juice and sugar into a small pan and heat it, stirring occasionally, until first bubble appears. Set aside. Add soaked gelatine, whip and add liqueur or rum.
Set the soufflé into fridge, but watch it, so that it does not harden completely.

Trip the tops of each cake. Spread already slightly hardened soufflé over one layer of cake. Spread some raspberry jam over the soufflé. Cover with another cake.

Open a refrigerated can of coconut milk, collect all the creamy top part, leaving watery part on the bottom. Whip the cream with some vanilla powdered sugar. Spread the whipped coconut cream over the top of the cake. Refrigerate.

Vanilla Meringue Buttercream

160 g sugar
60ml water
2 egg whites
100-150 g softened butter
vanilla and rum extracts
grated coconut to decorate the sides of the cake

Cook water with sugar during 10 minutes, until syrup thickens. Beat egg whites until fluffy, slowly pour the syrup into egg whites, beating all the time. Continue for around 5 more minutes, until firm picks form.

Beat soft butter and add it to the meringue. Beat until silky. Cover with this cream sides of the cake.

Refrigerate during several hours. Enjoy!


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