For spring break my family visited Puerto Rico. It took me less than 24 hours to find myself an amazing local bakery with all kinds of tasty pastries and breads to try. My favorites, which I managed to sample several times during our stay, were the Quesitos and Mallorca buns. The buns are a sweet enriched dough that is wound up into a snail shell shape and dusted with a thick coating of powdered sugar. We ate them plain with coffee or split open, stuffed with eggs and bacon, as a breakfast sandwich. When I got back home, I used our brioche dough to recreate the sweet buns and they are delicious and easy to make. Continue reading
This weekend I over did it. Not with buckets of dough, but in my garden. I am determined to recreate the organic urban farm I had last year, but this time I am doing it without the aid of a professional farmer. Just me, a bunch of compost/manure and my dad, who happens to be a long time green thumb. I spent 12 hours prepping the beds and getting in some seeds. At the end of the day my right hand (the hand I write with) was so swollen I couldn’t move my fingers, tendonitis. The Dr. says not to use it for 2 weeks ~ 2 WEEKS! (I am typing this with one hand.) In order to do this post I enlisted my friend Jen to help make a Danish Braid. She is a great sport and it turns out quite skilled at modeling/braiding/baking.
The braid is made with the Brioche from ABin5, but you can do this same thing with any of the enriched doughs from that book or HBin5. We’ve done this same technique with savory fillings, so let your imagination go wild and let us know what you come up with.
Happy Mother’s Day! Continue reading