Zara

Ingredients Dough: ¾ cup milk, 2¼ tsp yeast, ¼ cup sugar, 4 tbsp melted butter, 1 egg + 1 yolk, 3 cups bread flour, ¾ tsp salt. Filling: 4 tbsp softened butter, ⅔ cup brown sugar, 1½ tbsp cinnamon. Salted Caramel: 200g sugar, 8 tbsp butter, 120g cream, 1 tsp sea salt. No‑cream caramel option: 300g caster sugar, 2 tbsp water, 100ml milk, 125g butter, pinch salt. Method Warm milk, add yeast, sugar, butter, egg + yolk. Mix in flour + salt to form a soft dough. Knead 8–10 mins until smooth. Let rise until doubled. Make caramel: melt sugar to amber, add butter, whisk in cream, boil 1 min, add salt. Cool. Roll dough into a rectangle. Spread butter, sprinkle brown sugar + cinnamon. Roll tightly, trim ends, slice into 9 rolls. Pour caramel into lined 9‑inch pan. Place rolls on top. Rise again until puffy. Bake at 330°F (160°C) for 20–25 mins or until golden. Cool 10 mins. Serve warm and gooey. Store in fridge up to 5 days; reheat 15 seconds. Credit @Lowtyde into the blue Credit @eeryskies Crash Burn Credit @lowtyde phone calls Credit: @Lowtyde smooth ride

Honey Cake — 8‑inch Recipe 🍯 ▢1 cup plain flour ▢1 1/2 tsp baking powder ▢1/2 tsp cooking salt ▢225 g (1 cup) unsalted butter room temperature ▢2/3 cup honey ▢4 large eggs , at room temperature ▢3 tbsp milk ▢1 pinch orange zest optional ▢1/3 cup almond flakes Honey syrup ▢2/3 cup honey ▢1/4 cup water ▢3/4 tsp lemon juice - optional Instructions * Preheat the oven to 180°C/350°F (160°C fan).
 * Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
 * Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.
 * Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).
 * Add eggs and flour – Add one egg, mix with a wooden spoon for 30 seconds until mostly incorporated into the batter (mixture will looked curdled). Then add in 1/4 of the flour and mix until the batter comes together. Repeat again – mixing in 1 egg, then a portion of flour – until you've used all the eggs.
 * Milk and zest: Stir in the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.
 * Bake 45 min: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.
 * Cool 30 min: Remove cake from the oven. Cool for 30 minutes in the pan – don’t skip this else the cake gets too dense when soaked with syrup. 
 * Meanwhile, make the syrup. Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat, cool for 10 minutes then use per below.
 * Poke and soak: Poke about 30 holes all across the surface using a skewer Pour 1/4 of the warm Honey Syrup across the surface Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Serve: Serve warm. /honey-cake/#recipe

Recipe 🍯 Honey Cake — 8‑inch ▢1 cup plain flour ▢1 1/2 tsp baking powder ▢1/2 tsp cooking salt ▢225 g (1 cup) unsalted butter room temperature ▢2/3 cup honey ▢4 large eggs , at room temperature ▢3 tbsp milk ▢1 pinch orange zest optional ▢1/3 cup almond flakes Honey syrup ▢2/3 cup honey ▢1/4 cup water ▢3/4 tsp lemon juice - optional Instructions * Preheat the oven to 180°C/350°F (160°C fan).
 * Prepare cake pan: Butter and line a 20cm/8" round pan or springform pan with baking paper (base and sides).
 * Whisk Dry ingredients: Whisk together the flour, baking powder and salt in a small bowl.
 * Cream butter and honey: In a separate bowl, cream the butter and honey for 3 minutes, scraping down the sides halfway, until smooth and fluffy. (Speed 7 handheld beater or stand mixer fitted with whisk attachment).
 * Add eggs and flour – Add one egg, mix with a wooden spoon for 30 seconds until mostly incorporated into the batter (mixture will looked curdled). Then add in 1/4 of the flour and mix until the batter comes together. Repeat again – mixing in 1 egg, then a portion of flour – until you've used all the eggs.
 * Milk and zest: Stir in the milk and orange zest, stir until the batter is almost completely smooth. The batter should be quite thick, but soft.
 * Bake 45 min: Scrape batter into the prepared pan, smooth the surface and sprinkle with almonds. Bake for 45 minutes or until a knife inserted into the centre comes out clean.
 * Cool 30 min: Remove cake from the oven. Cool for 30 minutes in the pan – don’t skip this else the cake gets too dense when soaked with syrup. 
 * Meanwhile, make the syrup. Bring the honey and water to a gentle boil for 5 minutes over medium-low heat. Add the lemon juice and boil for 2 more minutes. Remove from heat, cool for 10 minutes then use per below.
 * Poke and soak: Poke about 30 holes all across the surface using a skewer Pour 1/4 of the warm Honey Syrup across the surface Once it mostly sinks in, repeat 3 more times, waiting between pours for the syrup to soak in. Serve: Serve warm. /honey-cake/#recipe This story is made up and made for entertainment purposes only 😁

Pistachio & Pomegranate Biscuits Ingredients • 1 cup sugar → 200 g • 14 tbsp unsalted butter (1¼ sticks) → ~200 g • 1 egg, room temperature → ~50–55 g without shell • 1 tsp vanilla extract → 5 ml • 3 cups all‑purpose flour → 360 g Decoration * Runny pistachio cream * A handful of Pomegranate seeds Method: * Combine sugar and butter in the bowl of a stand mixer. Using the paddle attachment, beat until smooth and creamy. * Add egg and vanilla, mixing at medium speed until combined. * Sift in flour and salt, then mix until flour is incorporated and dough starts to come together in a large mass. * Turn out the dough onto a floured surface and press with your hands to flatten it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 20 minutes. * Preheat oven to 350°F / 180°C line a baking sheet with parchment paper. * Place dough onto a floured surface and use a rolling pin to roll it out to a 1-inch thickness. * Use biscuit cutters to cut out shapes, then use a spatula to transfer them to the baking sheet. (Tip: If the dough gets warm and too soft to work with, chill for 30 minutes.) * Bake for 10 to 12 minutes, or until golden brown. Let cool. * Once the biscuits are cooled you can decorate them. Use a teaspoon, chopstick or piping bag to decorate with the pistachio cream. * Scatter Pomegranate seeds for extra decoration.

Making bread for my husband Recipe: /wprm_print/challah

I love bread 🍞 Dough Ingredients 375 ml lukewarm water, divided 1 packet active dry yeast (1 packet is equivalent to 2 1/4 tsp or .25 ounce active dry yeast) - you may substitute 1 3/4 teaspoons of instant yeast or .6 ounce compressed fresh yeast (1 small cake) 1 tsp sugar 1 large egg 3 large egg yolks 113 g honey 2 tbsp avocado oil (I prefer avocado oil for flavor and health reasons - you may substitute sunflower oil or canola oil) 2 tsp salt 562.5 g all purpose flour - PLEASE NOTE - if you are using the metric conversion tool on this recipe, the flour is not updating correctly. The correct metric measurements for flour are 562.5 to 750 grams (do not change the recipe serving sizes or it will not work) Egg Wash Ingredients 1 large egg 1 tbsp cold water 0.5 tsp salt Optional Ingredients Raisins, chocolate chips (1 ½ cups of either) Optional Toppings Sesame seeds, poppy seeds, kosher salt Instructions in the comments cos it's too long. Recipe from: /challah-bread-part-1-the-blessing-and-the-dough/#recipe

Romans 8:28

What do you think of my artwork? 🔥 song too

lol

This was fun to draw @episodes.project @episodes.clothing

Drawing @edd90k

Not sure if she likes it or not