I have been playing with this recipe for Diamond of California for quite some time. I wanted to start with a dough that was nice and yeasty, full of life. I wanted it to be easy: a dough we could through together on a Wednesday, stash in the fridge and then come Friday or Saturday we could quickly roll it out…
I’ve been a wee bun obsessed as of late, have you noticed? I first saw pretzel buns several year’s back when Izy Hossack had a recipe in her first cookbook. I loveeddd the photo. And sometimes that’s all it takes with me. This particular dough recipe is the one I use for most of my breakfast roll/bun recipes…but this time…
dark chocolate + espresso babka ( shiksa bakes } I don’t think there is any denying that I love to bake. I know people are supposed to take sides…more of a cook vs. more of a baker. I can’t claim allegiance to either side. I’m a bit of a centrist that way. But when someone gave me a 50-year old…