I’m mad about bread since my childhood, a setting table without bread at home is not a table at all. Anyway, a few days  ago my fellow blogger Tasneem from  thoughtsoverchai posted this tempting Turkish bread, I couldn’t resist to try this new recipe. Tasneem is a Dubai Food Blogger.

The Turkish Simit Bread is the famous bread from Turkey. I remembered our last trip in Istanbul a few years ago, I was fascinated by this round bread, on sale everywhere, warm, crunchy and soft at the same time, full of sesame seeds! Perfect with a tea or stuffed with cheese and petal rose jam.

I adapted Tasneem’s recipe and I am very happy with my first Simit Bread (I made a little changes). Next time I will try to make them thinner.

Serves 4

Ingredients:

•  600g all purpose flour/plain flour
•  300ml of water (for me)
• 11g of dry instant yeast
• 2 teaspoons of sugar
• A pinch of salt
• Sesame seeds
• 250ml of pekmez (for me) grapes molasses

Procedure:

1. In a deep bowl add the flour, the yeast and the sugar.
2. Start to mix all the ingredients with your fingers.
3. In a bowl dissolve the salt with the 300ml of water.
4. Pour gradually the water and start to knead with your hands.
5. Knead until you feel the dough becomes soft and not sticky.
6. Cover the dough with a kitchen towel and let the dough rise for 1 hour in a warm place.
7. Dust with flour a baking tray and set aside.
8. After 1 hour, restart to knead with your hands for a good 3 minutes.
9. Bend and fold the dough by using the palm of your hands and your fingers.
10. Cut the dough into 8 equal pieces.
11. Take each piece and make long rolls of 65 centimeters long.
12. Take 2 rolls and place them side by side, twist them and pinch to join the ends, you obtain a ring (as seen in the picture).
13. Proceed the same way for the rest of the rolls.
14. In a deep plate add the pekmez and in another plate add the sesame seeds.
15. Dip each ring, first in the pekmez and then in the sesame seeds.
16. Place the ring on the baking tray.
17. Proceed the same way for the rest of the rings and set aside for 30 minutes.
18. Preheat the oven at 200C degrees.
19. Bake for 40 minutes or until golden brown color.
20. Remove from the oven and allow to cool for 15 minutes.

Eat this bread with a good tea, I opted for a good Ceylon tea and rose petal jam. There is nothing better than the smell of the bread inside the house.

Bon Appétit.

PS: In my recipe I used grams instead of cups (I’m more familiar with grams) and I also used Pekmez.

Thank you Tasneem :)

I love Indian cuisine, the texture, the fragrance, the beautiful colors, the smell, the presentation into the copper Degchi! All the cuisine around the world brings something new, exotic, fusion and much more.

Today I made a fusion Indian Naan Bread and Algerian Mutton Tajine Recipe. For the Naan, the recipe comes from  Sweet & Savory By Shailja a beautiful and tasty Naan, that I first saw on Instagram. I followed her recipe step by step however I used grams and ml for my recipe (instead of cups as I am more familiar with these).

For the Naan:

Serves 6

Ingredients:

• 300g of all-purpose flour
• 6g baking powder (1/2 of individual bag for me)
• 6g of  dry instant yeast (for me, I don’t have baking soda)
• A pinch of salt
• 1 tablespoon of sunflower oil
• 60ml of yoghurt
• 125ml of lukewarm water
• Melted butter for brushing

Procedure:

1. In a deep bowl add the flour, the yeast and the baking powder, the sunflower oil and the yoghurt.
2. Start to mix all the ingredients with your fingers.
3. In a bowl dissolve the salt with 125ml of water.
4. Pour gradually the water and start to knead with your hands.
5. Knead until you feel the dough becomes soft and not sticky.
6. Cover the dough with a kitchen towel and let the dough rise for 2 hours in a warm place.
7. Dust with flour a clean surface.
8. After 2 hours, remove the dough from the bowl.
9. Knead 2 minutes and cut the dough into 6 equal balls.
10. In a medium heat add a round cast iron flat skillet.
11. Flatten each ball into a round shape, the size of your skillet.
12. Add the Naan on the skillet (you can see bubbles, I was impressed)
13. Now the tricky part for me, I turned with my fingers the Naan to cook the other side over the gas flame.
14. When it’s cooked, remove from the flame (be careful not burning your bread and your fingers), brush with a little of melted butter.
15. Process the same way for the rest of your Naan.

For the Mutton:

Ingredients:

• 800g of mutton (cut in pieces, medium cubes)
• A handful of dry chickpeas soaked overnight
• 6 cloves of garlic (pressed)
• 1 teaspoon or  Ras el hanout (the red one for this recipe)
• A pinch of salt (more if you like salt)
• A pinch of black pepper
• 1 tablespoon of sweet red paprika
• 1 teaspoon of harissa
• 4 tablespoons of sunflower oil
• 1 1/2 liter of water

Procedure:

1. On a medium heat add a large pot or a Tajine with sunflower oil.
2. Add the pressed garlic, the red paprika, the ras el hanout, the salt and the black pepper.
3. Mix all the ingredients together.
4. Add the mutton cut in pieces.
5. Pour the chickpeas (rinsed and drained) into the large pot or a Tajine.
6. Continue to cook  a few minutes to let the flavor blend together and stir with a wooden spoon.
7. Pour the water and cook for at least 45 minutes to 1 hour.
8. When the sauce is reduced and the mutton tender remove from the stove.
9. Serve directly with the Tajine or transfer into a serving dish.

The mutton is extremely tender, spicy with the harissa and accompanied perfectly the Naan bread.

Bon Appétit.

PS: Thank you Shailja for the Naan’s recipe, it was a great success at home!!

Fresh and homemade Chrik,  brioches with Pearl Sugar for Fiesta Friday. These Brioches are called Chrik in Constantine (North-Eastern) of Algeria and they are served for celebrations. The City of Constantine is reputed for it’s gastronomy. Usually they are decorated with sesame seeds but because this is Fiesta Friday I opted for Pearl Sugar.

You know that I love eating and baking bread, brioches and other dough-based recipes which is part of my culture. If you enter into a Bakery in Algeria, you will be fascinated by the wide variety of breads and brioches exposed in the same room!

Thank you  Angie from  The Novice Gardener   for this sweet party and to our co-hosts this week; Margherita from La Petite Casserole and   Jhuls from The Not So Creative Cook !!

Serves 10

Ingredients:

• 500g of all purpose flour/plain flour
• 20gr of fresh yeast (or) 11g of dry instant yeast
• 100g of white granulated sugar
• A pinch of salt
• 300ml of milk
• 100g of soft butter
• Pearl sugar
• 1 egg yolk for the brush

Procedure:

1. In a small bowl add the fresh yeast, half a teaspoon of sugar and a little of milk.
2. Sir with your fingers, cover and set aside for 30 minutes.
3. In the mixing bowl on the stand mixer add the flour and the sugar.
4. Start to mix on low speed.
5. Add the fresh yeast.
6. Start to mix the all the ingredients with the hook of your stand mixer, slowly.
7. Add the the salt and continue to mix on a medium speed.
8. Pour the milk and mix.
9. Add the soft butter.
10. Continue to mix in high speed until the dough becomes soft and detaches from the bowl (you can add more flour).
11. Transfer the dough into a big floured bowl, cover with a clean kitchen towel and set aside for 2 hours in a warm place.
12. Dust with flour a surface and transfer the dough on the top.
13. Knead with your hands to remove the bubble’s air (for a few minutes).
14. Grease and butter a large baking tray.
15. Form dough balls of 100g each (you should obtain 10 dough balls, maybe less).
16. Place the brioches on the baking tray (don’t forget to let space between the brioches).
17. Brush all the surface of the Brioches with the egg yolk.
18. Dust with pearls sugar and let arise for another 1 hour.
19. Preheat the oven to 200C degrees.
25. With a scissor make a cut (a cross) on the top of each brioche.
26. Bake for 30 minutes (maybe more or less, depending on the oven).
27. Remove when the Brioches are golden brown and allow to cool for 30 minutes.

The smell is so good  throughout the house. No need to add jam because the brioches are sweet.

Delicious with a coffee, very fluffy and light Chrik!

Bon Appétit.

Today is a very very special day, this is Fiesta Friday #52  but this is also Fiesta Friday Anniversary! One long year of partying every Friday, with the creator of this magnificent Fiesta, Angie from The Novice Gardener and many other bloggers! Thank you Angie and thank you to the fantastic co-host’s for their weekly efforts and work. Wonderful people, grateful supporters and enthusiastic bloggers!

And today, I have a really special and delicious savory, a Puff Pastry Roll with Cheese and Spinach with my first ever pâte- feuilletée. These little Chaussons are very popular in Algeria, they are homemade like today or on sale in any bakery, hot and fresh, served into a paper with a drink on the side.

I was inspired for the recipe of this Pâte feuilletée/Puff pastry from this amazing blog, http://www.lafaimdesbananes.com

Thanks to  Hilda @Along The Grapevine and Julianna @Foodie On Board, for co-hosting this weeks special Fiesta Friday #52

Come and have fun with us :)

For the pâte feuilletée/puff pastry

Serves: 1kg

Ingredients:

• 500g of flour (all purpose flour/plain flour)
• 2 teaspoons of salt
• 250ml of cold water
• 380g of butter

Procedure: Medium/difficult

1. In the bowl of your stand mixer; add the flour, the salt, 80g of melted butter and the cold water.
2. Mix with the dough hook for a few minutes until to have a rough dough.
3. Remove the dough from the bowl and knead just to assemble (see as picture) do not over knead the dough.
4. Form a ball, wrap the dough in a plastic wrap and refrigerate for 1 hour.
5. Place the butter (300g) between 2 sheets of waxing paper and beat it with a rolling pin (this process softens the butter).
6. Form a square with the butter (see as picture).
7. Place the butter into the refrigerator with the dough.
8. After 1 hour remove the dough and the butter from the refrigerator.
9. Dust with flour a clean surface and add the dough in the middle.
10. With a knife cut a cross on the top of a dough and using the rolling pin flatten the four pieces (keeping the shape of the cross) and make sure the middle is not rolled out, the middle/center should be thicker.
11. Place the butter in the middle (as seen in the picture).
12. Now fold each rolled out piece (of the cross) on the top of the butter, into a perfect square.
13. Cover completely (all the butter must be completely covered).
14. Flatten delicately with the rolling pin lengthwise to make a long rectangle (as seen in the picture above).
15. Now we start the 1st round.
16. Spread the dough lengthwise to get a long rectangle (about 3 times longer than wide).
17. In order to overlay layers of butter, fold the bottom third of the dough up and fold the top third above.
18. Turn the dough 90 degrees to the right, and lightly dust with flour. This is the end of round 1.
19. Repeat the same process with the spread in front of you (round 2).
20. Wrap the spread/dough in a plastic wrap and refrigerate it for 1 hour.
21. After 1 hour remove from the refrigerator.
22. Dust with flour the surface and place the dough on the surface and repeat exactly the same process two more times (2 rounds).
23. You should have completely a total of 4 rounds now.
24. Wrap in a plastic and refrigerate for 1 hour.
25. Remove from the refrigerator and repeat 2 more rounds.
26. The total is 6 rounds, and the folding process is over.
    
27. You can use the dough immediately but it is much better to refrigerate for another 1 hour (you can keep the dough for 3 days in the refrigerator or in the freezer for 1 month, I kept mine 12 hours in the refrigerator before using the puff pastry for a better texture).
28. Make sure the edges are sealed and regular all the time, don’t forget to dust with flour, make sure to brush off the flour excess on the top of the dough. Don’t use light margarine or light butter, you destroy the taste of the puff pastry.

For the Chaussons au Fromage/Puff Pastry Roll with Cheese and Spinach

Serves: 8

Ingredients:

• 200g of pâte feuilletée/puff pastry
• 300g of frozen spinach
• Sauce Béchamel (recipe posted here)
• 100g of cream cheese
• A little of grated Gruyere
• 1 egg yolk for the brush.

Procedure: Easy

1. Preheat the oven to 180C degrees.
2. Dust with flour a clean surface.
3. Flatten your pâte feuilletée/puff pastry into a large rectangle (40cm/25cm).
4. Cut the rectangle in two in the lengthwise (to obtain 2 rectangles) and cut the rectangle in four in the width wise direction (you obtain 8 small rectangles).
5. Meanwhile add the frozen spinach into a bowl and pour on the top a little hot water and set aside for 15 minutes.
6. Remove the water and squeeze the water out of the spinach and set aside.
7. For the sauce Béchamel (see the recipe here).
8. Add into the sauce Béchamel 100g of cream cheese and combine the ingredients together.
9. Take 1 small rectangle, with a tablespoon add a little of spinach and a little of cream.
10. Roll it and proceed the same way for the rest of the rectangles.
11. Grease a large cookie pan and transfer the 8 Chaussons on the top.
12. Brush with the egg yolk the top and the edges of each Chausson.
13. Bake for 45 minutes into the oven, remove when they are golden brown and set aside for 15 minutes.
14. Dip the ends of each Chausson into the cream and after into the cheese.
15. Serve immediately with a salad on the side.

They are really delicious, the puff pastry is light and flakey.

Bon Appétit.

PS: With the leftovers of the sauce Béchamel and spinach, I used it to make a vegetable lasagna!

Do you remember a few weeks ago, I made my pâte feuilletée/puff pastry and this week I made applesauce. Well today is the delicious combination of these two recipes. Chaussons aux Pommes or French Apple Turnovers are made with puff pastry and filled with applesauce. They are delicious for breakfast, served straight out of the oven. I made a warm and fresh batch for Fiesta Friday #56. A huge thanks to Angie from The Novice Gardener. as well as our co-hostess’s Tina @ Mademoiselle Gourmande and Juju @cookingwithauntjuju for this week’s Fiesta!

If you haven’t joined Fiesta Friday, come and have fun with us :) Wonderful bloggers and wonderful recipes!

Serves : 4 large or 6 small

Ingredients:

• 400g of pâte feuilletée/puff pastry (see recipe here)
• 250g of applesauce (see recipe here)
• 1 egg yolk for the brush

Procedure: Medium

1. Preheat the oven to 180C degrees.
2. Flour a clean surface.
3. Flatten with a rolling pin your pâte feuilletée/puff pastry on a square of  35 centimeters and 0.4 millimeters thick.
4. Use a round cookie cutter (mine is 16 centimeters ) to make 4 circles.
5. Brush with a little of water the edges of the chaussons.
6. Add in the middle a large tablespoon of applesauce.
7. Fold the dough over the filling, and seal delicately the edges (you can use a fork as seen in the picture).
8. Brush with the egg yolk the entire surface of each chausson.
9. With the point of sharp knife, make a design (usually lines) on the top of each chausson (work delicately because the puff pastry is a fragile dough).
10. Bake for 40 minutes or until the top is golden brown (depending the oven).
11. Remove from the oven and set aside for 5 minutes.
12. Serve warm with a tea or a coffee.

The Chaussons aux pommes are warm and flakey!

Bon Appétit.

PS: You can also use a small round cookie cutter however you will obtain mini chausson’s. For this recipe I used round shape cookie cutter, but it should be an oval shape normally.

Yet another recipe with my puff pastry recipe! The little palmiers  are a simple, classic, French little treat. They are very easy to prepare, all you need is a good quality of puff pastry and sugar! They are also called elephant ears when they are on sale in large size.

Serves: 20

Ingredients:

• 300g of pâte feuilletée/puff pastry (see recipe here)
• 100g of caster sugar

Procedure:

1. Dust generously a clean surface with sugar.
2. Flatten the pâte feuilletée/puff pastry on the top of the sugar and make a rectangle (25/30 centimeters).
3. Sprinkle with sugar the top of the dough (be generous).
4. Put the long side of the rectangle in front of you.
5. Mark the center of the dough with a small line (at 15 centimeters).
6. Start folding each side into the middle (start with the long side of the rectangle).
7. Then repeat the same procedure a second time.
8. Repeat again for the third and the last time (you obtain six layers, it should look like a closed book).
9. Cover with a plastic wrap and refrigerate for 30 minutes.
10. Grease and dust with sugar a large cooking pan.
11. Preheat the oven to 180C degrees.
12. Remove the dough from the refrigerator.
13. With a sharp knife cut slices of 1cm thick and lay them on the cooking pan.
14. Bake for 20 minutes (more or less depending the oven).
15. When they are golden brown, flip the little palmiers with a spatula and bake again for another 10 minutes.
16. When they are brown and caramelized  (as seen in the picture) remove them from the oven and allow to cool for 15 minutes.

Crispy, sweet and caramelized! These little treats are perfect with a tea, I opted for a Jasmine tea!

Bon Appétit.

PS: As I am a gourmand, I always choose the elephant ears at the bakery with my cousins  :)

By now, you should know that I love eating and baking bread, brioches and other dough-based recipes. This recipe is simple, and delicious for breakfast, served straight out of the oven. I made a warm and fresh batch this morning for Fiesta Friday.

I would like to wish our host Angie from The Novice Gardener, a big thank you for hosting this sweet party and also hope you get well soon! Thanks  to our co-hosts for this week; Selma @Selma’s Table and Margy @La Petite Casserole. If you haven’t joined Fiesta Friday, come and have fun with us, it now has it’s own platform, and is on Week #61 already! Wonderful bloggers with wonderful recipes!

The recipe is inspired by the chef Nicolas Bernardé. http://nicolas-bernarde.com

Serves:

Ingredients:

• 350g of wheat flour
• 8g of salt
• 50g of caster sugar
• 11g of dry instant yeast or 20g of fresh yeast
• 4 medium eggs
• 220g of butter
• 1 egg yolk for the brush

Procedure: (Easy)

1. In the mixing bowl on the stand mixer add the flour and the sugar.
2. In the middle, add the 4 eggs, on one side add the dry instant yeast, and on the other side add the salt.
3. Start to mix the all the ingredients with the hook of your stand mixer on a medium speed (during 5 minutes).
4. Add the butter (cut in small cubes) and mix on a high speed until the dough becomes soft and detaches from the bowl (you can add 1 tablespoon of flour if the dough is too sticky).
5. Transfer the dough into a floured bowl.
6. Cover with a plastic wrap and set aside for 30 minutes.
7. After 30 minutes, put the bowl into the refrigerator overnight (this will freeze the butter and develop aroma).
8. The following morning, dust with flour a clean surface.
9. Remove the bowl from the refrigerator and transfer the dough on the surface.
10. Grease small individuals mini brioche mold or muffins tray.
11. Divide the dough into 12 balls (the size of a golf ball).
12. Place them into the mini brioche mold.
13. Brush the surface of all the mini brioches with the egg yolk.
14. Cover with a clean kitchen towel and set aside for 1h30.
15. Preheat the oven to 180C degrees, 10 minutes before baking.
16. Bake for 30 minutes (less or more depending the oven).
17. Remove when the Brioches are golden brown and allow to cool a few minutes and serve them warm.

The smell throughout the house is so good! The mini brioches are soft and sweet, perfect for a morning breakfast.

Bon Appétit.

PS: You can shape the brioche in any form (for example, you can see the twisted brioche with pearl sugar in the back!)

To me, nothing is better than waking up early and preparing a homemade brioche for my family or friends. I always enjoy watching the dough rise, kneading it, and braiding it into it’s final brioche shape. For today’s Fiesta Friday, I have in my panière a warm and fresh round braided brioche, made with 6 interlaced strands, orange blossom water, and a light sprinkle of pearl sugar on top.

A huge thank you to our wonderful host Angie from The Novice Gardener, and to our co-hosts for this week: Caroline and Jess.

The recipe is inspired by: www.lafaimdesbananes.com

If you haven’t joined Fiesta Friday yet,  join the weekly fiesta with wonderful bloggers and recipes!

Serves: 10/12 slices

Ingredients:

• 500g of all purpose flour/plain flour
• A pinch of salt
• 100g of caster sugar (for me)
• 11g of dry instant yeast
• 4 medium eggs
• 120ml of lukewarm milk
• 1 tablespoon of orange blossom water
• 200g of soft butter (for me)
• 1 egg yolk for the brush
• Pearls sugar for decoration

Procedure: (Easy)

1. In the mixing bowl on the stand mixer add the flour and the sugar.
2. On one side add the dry instant yeast, and on the other side add the salt.
3. Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
4. Add the 4 eggs at the same time and now mix on a medium speed.
5. Pour the milk, the orange blossom water and continue to mix until the dough becomes consistent.
6. Add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and sticky.
7. Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 1 hour (as seen in the picture).
8. After 1 hour, transfer the dough on a floured clean surface, push and knock back the air.
9. Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
10. The following morning, remove the bowl from the refrigerator and transfer the dough on the floured surface.
11. Push and squeeze one more time and knock back the air.
12. Divide the dough into 6 equals pieces and roll each piece into a log of 40 centimeters long, then place the first three vertical strands and then slide the first strand passing inside out above the others.
13. Place the second strand, this time below
14. Place the third strand like the first strand.
15. Tighten a little (as seen in the picture), then braid the ends of each three strands normally and slide them all underneath the brioche.
16. Brush the entire surface with the 1 egg yolk and sprinkle with some pearl sugar.
17. Set aside for 1h in a warm place.
18. Preheat the oven to 180C degrees, 10 minutes before baking.
19. Bake for 30 minutes (more or less depending on the oven).
20. Remove when the brioche is golden brown.

The brioche is warm and the smell is delightful! A sweet addition to a nice breakfast! I serve this brioche with fig jam on the side.

Bon Appétit.

PS: You can add any flavor to the brioche (vanilla, candied fruits, citrus flavor…). You can keep the brioche into a kitchen towel for the following morning and please do not use microwave to rewarm your brioche!!

In our family, it has become a tradition to eat bread during Ramadan, as it is great when accompanied with soup. I made bread almost everyday and this one is very light, spongy and so fragrant with the addition of anise seeds.

Khobz in Arabic means bread, Eddar means house and Koucha means the oven!

Serves: 10 slices

Ingredients:

• 500g of wheat flour
• 11g of dry instant yeast or (20g of fresh yeast)
• 1 tablespoon  of sugar
• A pinch of salt
• 2 generous tablespoons of ground anise seeds
• 1 egg
• 100ml of sunflower oil
• 350 ml of lukewarm milk
• 1 egg yolk for the egg wash
• Nigella seeds (black seeds, sanoudj in arabic) to sprinkle the bread

Procedure: (medium)

1. In the mixing bowl on the stand mixer add the flour, the ground anise seeds and the sugar.
2. On one side of the bowl add the dry instant yeast, and on the other side add the salt.
3. Start to mix the all ingredients with the hook of your stand mixer on a low speed for 2 minutes.
4. Add 1 egg and continue to mix.
5. Pour the oil and mix on a medium speed.
6. Pour slowly the milk and continue to mix for 5 minutes.
7. Now mix on a high speed until the dough becomes soft and detaches from the bowl.
8. Transfer the dough into a large bowl, cover with a plastic wrap and set aside for 1 hour in a warm place.
9. Grease a round oven tray and set aside, (my oven tray is 35 centimeters).
10. Grease your hands  with a little of oil and transfer the dough on a clean surface.
11. Stretch and fold the dough to obtain a nice round ball.
12. Put the dough delicately into the middle of the oven tray.
13. Flatten with your hands the dough on a round and nice shape (the size of the oven tray).
14. Brush all the surface with the egg yolk.
15. Score with a sharp knife a diamond patterns and let the dough rise for another 1 hour or 2 hours depending the heat of the room.
16. Sprinkle with Nigella seeds.
17. Preheat the oven to 180C degrees, 10 minutes before baking.
18. Bake for 30 minutes (less or more depending the oven).
19. Remove when the bread is golden brown and allow to cool for 20 minutes.

This bread is delicious, fragrant, spongy and light. The anise seeds gives a flavorful taste to the bread and the nigella seeds gives a strong flavor to the crust. Perfect with a warm soup.

Bon Appétit.

Saha Ftourkoum!

PS: You can use a large tray for 1 large bread or 2 small trays for 2 small breads!

With summer soon coming to an end, I couldn’t see a better reason to enjoy the outdoors with a homemade burger, perfect for this week’s Fiesta Friday #82 too!

The recipe of the Bread comes from my fellow lovely lady Elaine. I made her Loaf this week, and since it was so good, I decided to use the same recipe to make my buns for my Chicken Burgers!

A huge thanks to our amazing host, Angie from The Novice Gardener, and to our co-host’s for this week Sarah @ Sarah’s Little Kitchen and Kaila @ GF Life 24/7.

Serve: 4 large burgers

Ingredients: (for the bread)

See Elaine’s recipe.

Procedure:

1. Flour a baking tray.
2. Divide the dough in 4 equals parts.
3. Shape into smooth round balls and place them into the floured baking tray (do not forget to leave a little space between them).
4. Cover with a clean kitchen towel and allow them to rise 1 hour.
5. After 1 hour, brush each bread with a mix of milk (1 tbsp) and one egg yolk.
6. Preheat the oven to 210C degrees.
7. Sprinkle each bread with roasted sesame seeds.
8. Bake for 30 minutes (more or less depending your oven).
9. Remove from the oven and allow to cool.

Ingredients:

• 4 bell pepper’s (1 red, 1 yellow, 1 orange, 1 green)
• 2 white onions
• Feta cheese
• 400g ground chicken breast
• 1 small bouquet of coriander
• A few salad leaves (lettuce for me)
• Extra virgin olive oil
• A pinch of salt
• A pinch of black pepper
• A pinch of red paper flakes.

Procedure:

1. Wash and rinse the bell peppers, and remove the seeds.
2. Cut lengthwise the bell peppers.
3. In a large pan, on a medium heat, pour a little olive oil and add the bell peppers.
4. Add the salt and the black pepper.
5. Cook until they become tender.
6. Remove the pan from the oven and transfer the bell peppers into a plate.
7. Peel the onions and slice them.
8. Add the sliced onions into the same pan (add more olive oil).
9. Add the salt and the black pepper.
10. Cook on a medium heat the sliced onions until they turn tender and brown (about 10 minutes).
11. Remove the pan and transfer the onions into another plate.
12. In a large bowl add the ground chicken, the chopped coriander, the red paper flakes, salt and finally the black pepper.
13. Mix with your hands all ingredients.
14. Shape into 4 large patties.
15. Grill the patties on a grill pan, on a medium heat.
16. When the bottom becomes white/golden flip the patties and cook the other side.
17. Cut each bread into half, place the patties, the onions, the bell peppers, the feta cheese and the lettuce leaves.

The chicken burgers are very nice, both sweet and salty and perfect for the end of summer!

Bon Appétit.

Another hot and sunny weekend in Dubai also another Brioche for  Fiesta Friday #86  ! I wanted to make French Pains aux Raisins, the delicious Escargots with a mix of a dough brioche and puff pastry, but the weekend lazy mood kicked-in early, and I ended up making this tasty Brioche, stuffed with a crème patissière, golden raisins and pecan nuts. I love preparing everything during the evening, so when you wake up, it’s ready to bake, and nothing beats the smell of brioche baking in the morning!

Many thanks to our amazing Angie from The Novice Gardener, and to our co-host’s this week Judi @ cookingwithauntjuju and Quinn @ Dad Whats 4 Dinner.

Serves: 10/12 slices

Ingredients: (For the brioche)

• 500g of plain/ all-purpose flour
• Pinch of salt
• 11g of dry instant yeast (0r) 20g of fresh yeast
• 150g of granulated white sugar
• 5 eggs
• 200g of soft butter
• 1 egg yolk

Procedure:

• In the mixing bowl on the stand mixer add the flour and the sugar.
• On one side add the dry instant yeast, and on the other side add the salt.
• Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
• Add the 5 eggs at the same time and now mix on a medium speed.
• Add the butter (cut in small cubes) and now mix on a high speed until the dough detaches from the bowl (around 15 minutes).
• Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 30 minutes.
• After 30 minutes, transfer the dough on a floured clean surface, push and knock back the air.
• Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).

Ingredients: (For the crème patissière)

• 250ml of milk
• 250ml of liquid cream
• 3 eggs
• 150g of caster sugar
• 60g of cornflour
• 150g of golden raisin
• 100g of chopped Pecan nuts
• Pearl sugar for decoration

Procedure:

1. On a medium heat bring the milk & the liquid milk to boil (you can use 500ml of full fat milk instead of half milk and half liquid cream).
2. Remove from the heat and set aside.
3. In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
4. Add the cornflour and continue to whisk.
5. Slowly pour the milk into the large bowl and mix.
6. Pour the mixture into a large pan and cook on a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
7. Refrigerate

Final procedure:

1. Preheat the oven to 180C degrees.
2. Flour a large cookie tray.
3. Remove from the refrigerator the bowl and the crème patissière.
4. Transfer the dough on a clean floured surface.
5. Flatten the dough into a rectangle of 25 centimeters/45 centimeters.
6. Spread the entire surface with the crème patissière.
7. Sprinkle with the chopped pecan nuts and the golden raisin on the entire surface.
8. Roll up carefully and slowly and pinch the edges.
9. Brush the entire surface with one egg yolk (do not forget the edges) and decorate with pearl sugar (or chopped pecan nuts or pistachios).
10. Let the dough rise for 30 minutes and then bake for 35 minutes (more or less depending the oven) or when the Brioche is golden brown.
11. Remove from the oven and allow to cool for 15 minutes.
12. Cut slices and cover with a kitchen towel before serving.

The smell is wonderful, the crème patissière is not too sweet and gives a nice texture. The pecan nuts and the golden raisins are a great addition too! Perfect with our weekend breakfast, with a cup of coffee.

Bon Appétit.

PS: The crème patissière can stay 24 hours inside the fridge! With the left overs of the cream, you can mix it with fruits inside :)

I woke up early to prepare this easy and simple brioche, flavored only with vanilla sugar for our Saturday morning. We love brioche, the smell is always unique inside the house. Fiesta Friday #92 is here and thanks to our amazing Angie from The Novice Gardener to host our weekly Fiesta! This week, we are all the co-hosts! :)

Serves: 10 slices

Ingredients:

• 500g of flour
• 11g of dry instant yeast/20g of fresh yeast
• 50g of sugar
• 1 tablespoon of natural vanilla sugar
• A pinch of salt
• 4 eggs
• 150g of soft butter
• Egg yolk for the brush

Procedure:

• In the mixing bowl on the stand mixer, add the flour, the vanilla sugar and the sugar.
• On one side add the dry instant yeast, and on the other side add the salt.
• Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
• Add the 4 eggs at the same time and now mix on a medium speed.
• Add the butter (cut into small cubes) and mix on a high speed until the dough becomes smooth and sticky.
• Transfer the dough into a large bowl, cover with a clean kitchen towel and set aside in a warm place for 1 hour.
• After 1 hour, transfer the dough on a floured clean surface, and push and knock back the air.
• Place the dough into the same bowl, cover with a plastic and refrigerate for two hours.
• Remove the bowl from the refrigerator and transfer the dough on the floured surface again.
• Push and squeeze one more time, and knock back the air again.
• Divide the dough into three equals balls.
• Place the three balls side by side into a grease loaf pan.
• Cover and set aside for 1hour.
• Twenty minutes before baking, preheat the oven to 180C degrees.
• Brush with the egg yolk the Brioche and sprinkle with brown sugar the top.
• Bake for 30 minutes (more or less depending the oven).
• Remove when the top is golden brown and allow to cool for 30 minutes.

Close your eyes and smell the fresh brioche. Always good with a good hot latte!

Bon Appétit!

I think we all love cookies (including biscuits and galettes). Simple, flavored, aromatic, sweet, or salty. Here is an easy recipe of Galette made with flour, almond powder and of course with orange blossom water to enhance the aroma. We used to make them all the time when I was a child. Perfect recipe to bake with children.

I have a large basket of galettes for Fiesta Friday #96 hosted by our fantastic Angie from The Novice Gardener.

Serves: 30/35 pieces

Ingredients:

• 200g of almond powder
• 400g of flour (wheat/plain/all purpose)
• 4 eggs
• 180g of caster sugar
• 125g of sunflower oil
• 11g of baking powder
• A pinch of salt
• 2 tablespoons of orange blossom water
• Egg yolk for the brush
• Sliced almonds

Procedure: (easy)

1. In a large bowl add the flour, the almond powder, the pinch of salt and the baking powder.
2. Mix with a wooden spoon the four ingredients.
3. Add the sugar and mix again.
4. Add the four eggs at the same time and mix all the ingredients with your hands.
5. Pour the orange blossom water.
6. Finally pour the sunflower oil.
7. Mix all the ingredients with your hands until the dough becomes assembled.
8. Cover with a plastic wrap and refrigerate for 20 minutes.
9. Preheat the oven to 180C degrees.
10. Flour a large baking tray.
11. Remove the dough from the refrigerator.
12. Flour a clean surface and flatten the dough with a rolling pin, use a round metal circle cookie cutter to make your galettes, (you can use different sizes of round cookie cutters).
13. Transfer the biscuits onto the baking tray and proceed the same way for the rest of the dough.
14. Brush with an egg yolk the entire surface of each galette.
    
15. Sprinkle with a few sliced almonds or make lines with a fork on the top.
16. Bake for 30 minutes, more or less depending the oven, or when the top is golden brown.
17. Remove from the oven and allow to cool for 15 minutes.

They are so good with a hot Latte!

Bon Appétit!

The Tarte Tropézienne is not a tart as indicated by it’s name, but actually a Brioche cut in half and filled with a Cream au Beurre and flavored with orange blossom water. This dessert whose recipe is still kept a secret has an interesting story; it was created by a Polish pastry chef who opened a Patisserie shop in Saint-Tropez, and the name is said to have been influenced by the famous french actress Brigitte Bardot. For this recipe today, I used a Mousseline Cream.

After co-hosting last weeks Fiesta Friday, I’m delighted to participate in the big, two week celebration that is Fiesta Friday #100! Don’t forget to link up to this fiesta and participate with many other food lovers! A huge thank you to Angie for hosting these past 100 weeks, and to our  wonderful co-hosts for this special event; Judi, Mollie, Steffi, and Suzanne.

Serves: 5 medium Tropézienne or 1 big one

Ingredients: (for the brioche)

• 500g of all purpose flour/plain flour
• A pinch of salt
• 100g of caster sugar
• 20g of fresh yeast
• 4 medium eggs
• 150ml of lukewarm milk
• 200g of butter at room temperature
• 1 egg yolk for the brush
• Pearl sugar (for decoration)
• Silver dragees (for decoration)
• Icing sugar

Procedure:

• In a bowl crumble your fresh yeast and add 50ml of warm milk, and set aside for 15 minutes.
• In the mixing bowl on the stand mixer add the flour and the sugar.
• Add (into the mixing bowl) the yeast in the middle and the other side add the salt.
• Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
• Add the 4 eggs at the same time and now mix on a medium speed.
• Add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
• Transfer the dough into a large bowl, cover with a clean kitchen cloth and set aside in a warm place for 1 hour.
• After 1 hour, transfer the dough on a floured clean surface, push and knock back the air.
• Place the dough into the same bowl, cover with a plastic and refrigerate overnight (this will freeze the butter and develop aroma).
• The following morning, remove the bowl from the refrigerator and transfer the dough on the floured surface.
• Shape 5 round balls and flatten the top.
• Flour a large baking tray and transfer the 5 brioches on the tray.
• Let the dough rise for two hours.
• Preheat the oven to 180C degrees.
• Brush each brioche with the egg yolk and sprinkle the top with pearl sugar.
• Bake for 30minutes (more or less depending on your oven).
• Remove from the oven and allow to cool.

Ingredients: (for the crème patissière/pastry cream).

• 250ml of milk
• 250ml of whipping cream
• 3 eggs
• 150g of caster sugar
• 60g of cornstarch
• 2 tablespoons of orange blossom water

Procedure:

1. On a medium heat bring the milk and the whipping cream to boil.
2. Remove from the heat and set aside.
3. In a large bowl add the sugar and the eggs, whisk until the mixture becomes yellow pale.
4. Add the cornstarch and continue to whisk (the cornstarch brings a light texture to the cream).
5. Slowly pour the milk and the orange blossom water into the large bowl and mix.
6. Pour the mixture into a large pan and cook on a medium heat (whisk constantly until the cream becomes thick), remove from the heat and allow to cool.
7. Refrigerate for 30 minutes.

Ingredients: (crème mousseline/mousseline cream)

Mousseline cream is a combination of pastry cream and butter.

• 150g of soft butter (is perfect for me for the amount of the pastry cream made with the above recipe)

Procedure:

1. Remove the crème patissière/pastry cream from the refrigerator.
2. Whisk the crème patissière/pastry cream a little bit and set aside.
3. In another bowl whisk the butter.
4. Pour the whisked butter into the crème patissière/pastry cream  and beat energetically until the cream becomes smooth and perfect.

Final Procedure:

1. Cut the brioches in half (horizontally).
2. On the bottom part of the brioche add the crème mousseline/mousseline cream with a spatula (cover the entire surface – and be generous).
3. Place gently the top on the brioche.
4. Refrigerate for 30 minutes.
5. Dust with icing sugar and add some silver dragées for a more festive presentation.

Bon Appétit & Happy Holidays!

PS: If you use dry yeast follow the instructions behind your package! Also, if you have a brioche recipe already, you can also use it then add the pastry cream or mousseline cream to make your Tropézienne Tarts.

First of all, I wish you all a Happy New Year, full of joy, happiness and many tasty food experiences! After all the sweet treats devoured during the last month, I’m back to my bread baking. You all know that I love any kind of bread, mainly because it’s a part of my culture (and because it’s sooo good!).

Today I prepared some Piadina Romagnola, a flat bread originally from Italy. Simple, rustic and very good especially when still warm. If you want to know more about this delicious bread and the particularity of the name of Romagnola visit this page, my inspiration for making this recipe!

A big thank you to Angie from The Novice Gardener  for this Fiesta Friday #101 and thanks to our co-host’s for this week Jhuls and Mr Fitz.

Serves: 4 large Piadinas

Ingredients: (for the Piadina)

• 500g of flour
• 7g of baking powder
• A pinch of salt
• A pinch of sugar
• 100g of olive oil
• 225ml of water

Procedure: (easy)

1. In the mixing bowl on the stand mixer add the flour, the sugar, the salt and the baking powder.
2. Start to mix the all the ingredients with the hook of your stand mixer on a low speed.
3. Pour the olive oil and mix.
4. Pour the water and mix on a high speed until the dough detaches from the bowl.
5. Remove the dough from the bowl and wrap it with a plastic and put it into the fridge for 1 hour (during this 1 hour, you can prepare the ingredients for the stuffing).

Ingredients: (for the stuffing)

• 2 red bell peppers
• 2 green bell peppers
• 2 yellow bell peppers
• 1 red onion (chopped)
• Feta cheese
• Mozzarella
• Black olives
• Extra virgin olive oil
• A pinch of salt
• A pinch of black pepper

Procedure:

1. Wash the bell peppers.
2. Cut off the top of the bell peppers.
3. Cut in two and remove the ribs and seeds.
4. Slice into thin slices.
5. In a large pan add a few drops of extra virgin olive oil and sauté on a medium heat the sliced bell peppers.
6. Add the salt and the black pepper.
7. When they are soft and tender remove them from the heat and set aside.

Final Procedure:

1. Flour a clean surface.
2. Remove the dough from the refrigerator.
3. Cut the dough into 4 balls.
4. Flatten the 4 balls with a rolling pin as a round shape and set aside.
5. Cook on a medium heat each Piadina into a non stick pan (poke with a fork the top of the dough).
6. When the bottom is golden brown, flip the Piadina and cook the other side.
7. Proceed the same way for the rest of the dough.
8. Stuff the warm Piadina with bell peppers, onion and feta (drizzle with olive oil) or with bell peppers, mozzarella, black olives.
9. Eat immediately.

Bon Appétit.

PS: You can stuff your Piadina’s with any toppings that you like!!

I had the chance to spend many years in Canada (a fairly long time ago now that I look back at it), and discovered new foods I had no clue existed. This includes peanut butter, cranberries, maple syrup, fiddlehead fern, poutine, bagels and much more! I also discovered many new breads, and this one in particular is one of the first I ever made, and is one of my favorites! It is simple, and delicious when cut in slices, and perfect for a brunch served with orange marmalade, and also perfect for a picnic.

This recipe is inspired by “Les Cercles de Fermières du Québec“, I hope you will like it!

Now, It’s time to join Fiesta Friday #105  with Angie  and co-hosted this week with Lily @ Little Sweet Baker and Julianna @ Foodie On Board

Serves: 10/12 slices

Ingredients:

• 500g of all purpose flour/plain flour
• 11g of baking powder
• A pinch of salt
• 1 teaspoon of dried thyme
• 250ml of full fat milk
• 2 medium eggs
• 1 red onion (sliced)
• 200g of grated cheddar cheese
• 50g of grated Parmigiano Reggiano
• 60ml of sunflower oil

Procedure:

1. Preheat the oven to 180C degrees.
2. Grease a loaf pan (mine is 25/9.5 centimeters)
3. In a large bowl whisk the 2 eggs with the milk and the sunflower oil.
4. In another large bowl add the flour, the salt, the baking powder, the dried thyme, the cheddar cheese and the parmigiano reggiano cheese.
5. Mix all the ingredients with a spatula.
6. Slowly pour the first mixture (eggs, milk and sunflower oil) into the second bowl.
7. Gently mix all the ingredients together (the dough is sticky).
8. Pour the dough into the greased loaf pan and set aside for 30 minutes.
9. Sprinkle the top with more dried thyme and add some sliced onion for a better taste.
10. Bake for 60 minutes (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and allow to cool for 15 minutes.
12. Cut slices and serve with jam, marmalade or perfect for sandwiches.

I love mine drizzled with olive oil and some flavorful olives on the side!

Bon Appétit!

This week my childhood friend from France arrived. It has been a long time since I haven’t seen her, but we always stayed in touch. We used to live in the same building when I was younger and lived in Paris, so much laughter and always chatting together. It was great to remember all of that this week, which is why I decided to make Sacristains. It is a French sweet treat from Provence (South of France) made with leftover of Puff Pastry and on sale in any bakery (we used to buy the ones with icing sugar coating after school on our way back home).

They are made with very few ingredients, and are crispy and sweet. We are not sure about the origin of the word Sacristain, but it is maybe related to the stick of the pilgrim (if you happen to know, please make sure to comment with the origin!).

Since it is the weekend, it also means Fiesta Friday #106 time, with our fantastic Angie and also a huge thanks to our ladies who are co-hosting this week Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower.

Serves: 10/12 Sacristains

Ingredients:

• 300g of puff pastry (see recipe here)
• Caster sugar
• Vanilla sugar
• Almond powder
• Sliced almond
• 2 egg yolks
• Icing sugar

Procedure:

1. Preheat the oven to 180C degrees.
2. Flour a large baking tray and set aside.
3. Flour a clean surface.
4. Flatten the puff pastry and make a square of 40/40 centimeters.
5. In a small bowl whisk the two eggs yolks.
6. Brush the entire surface of the puff pastry with the egg yolk (keep a little for the rest of the procedure).
7. Sprinkle with sugar, vanilla sugar, almond powder and sliced almonds all the surface, in this order!
8. Fold in two the dough and flatten with a rolling pan to press the ingredients.
9. Brush the top of the surface with the rest of the egg yolk.
10. Sprinkle again the top with sugar, vanilla sugar, almond powder and some sliced almonds (again in this order).
11. With a sharp knife, cut 10/12 stripes and twist them (as seen in the picture).
12. Place the ‘sacristains’ on the baking tray.
13. Bake for 30 minutes or until they become golden brown and crispy.
14. Remove from the oven and allow to cool for 15 minutes.
15. Dust with more icing sugar.

Serve with a hot coffee, tea or an aromatic and spicy hot chocolate!

Bon Appétit!

PS: I didn’t precise the amount of the ingredients, just sprinkle more or less depending on your taste buds. Just enjoy! I like mine with more vanilla sugar and sliced almonds!

I am sure I am not the only one who does this, but I always plan to cook something and end up with another recipe. Growing up in Algeria, Kaâk was a part of my childhood. These rings (with a hole in the middle) are on sale in North Africa and in Middle-East too. They vary from city to city, and are sold in bakeries. We used to prepare them very often in my family (and in very large quantities), and take them to the bakery for cooking. Before in Algeria, each family used a stamp, so that the baker man could recognize which tray was for which family. Now it’s a piece of paper with a number.

Kaâk can be flavored with anise seeds, fennel seeds, lemon zest, orange zest, orange blossom water and sometimes filled with dates. Sprinkle on the top with sesame seeds, sugar, or even plain. They are good and have a sweet taste. They are not a brioche (the brioche is reach in butter), they are more like a delicious sweet bread.

Kaâk in Arabic means Ring!

Since it is the weekend, it also means Fiesta Friday #109  time, with Angie and also thanks to Josette @ thebrookcook and Lily @ little sweet baker for co-hosting this week!

Serves: 8 Rings

Ingredients:

• 500g of flour (all purpose flour/plain flour)
• 7g of instant dry yeast (15g of fresh yeast)
• 150 of caster sugar
• 2 medium eggs
• 125ml of sunflower oil
• Zest of 1 lemon
• Zest of 1 orange
• 200ml of warm milk
• 1 egg yolk for the brush

Procedure:

1. In a large bowl add the flour, the sugar and the instant dry yeast.
2. Mix the dry ingredients with your hands.
3. Make a well in the center and crack the eggs into it.
4. Add the zest of 1 lemon, the zest of 1 orange and the oil.
5. Using the tips of your fingers, mix the eggs, the oil, the two zests with flour.
6. Combine all the ingredients together.
7. Slowly pour the milk and using your hands now, start to knead.
8. Transfer the dough onto a clean (work) surface and continue to knead until the dough becomes soft.
9. Flour a large baking tray.
10. Cut the dough into 8 small balls.
11. Roll each ball on a clean surface and make a hole in the middle.
12. Place them on the baking tray, cover with a kitchen cloth and let the dough rise for two hours.
13. Remove the kitchen cloth and preheat the oven to 180C degrees.
14. Brush each kaâk with egg yolk and sprinkle the top with granulated sugar.
15. Bake for 30 minutes (more or less depending the oven) or when they become a golden/brown color.
16. Remove from the oven and allow to cool for 15 minutes.

Serve with a good hot latte and for a better experience, make sure to dip it inside your latte!

Bon Appétit!

PS: If you use dry yeast follow the instructions behind your package.

Yet another cake! Again and again, but who doesn’t love a generous slice (or two) of cake for breakfast, especially during the weekend with a good hot coffee. I like this cake, it’s simple, tasty, fragrant and zesty!

This cake is inspired by two famous French Patissiers; Christophe Felder & Camille Lesecq. The original recipe is a Lemon Cake,  but as there were no more lemons, I used oranges, and also reduced the quantity of sugar.

It’s also time for Fiesta Friday #111 with Angie, and a big thanks to Naina @ Spice in the City and Julianna @ Foodie On Board for co-hosting this week’s Party!

Serves: 8/10 slices

Ingredients:

• 200g of flour (all purpose/plain flour)
• 4g of baking powder
• A pinch of salt
• 4 eggs
• 180g of caster sugar
• 100g of whipping cream (light)
• Zest of 2 oranges
• 1 1/2 teaspoon of pure orange extract
• 80g of melted butter
• Icing sugar
• 150g of apricot jam for glazing
• Confit orange (orange confites)

Procedure:

1. Preheat the oven to 180C degrees.
2. Grease and flour a loaf cake pan (mine is 25/9.5 centimeters).
3. In a large bowl beat the 4 eggs and the sugar with an electric mixer until it becomes light and creamy.
4. Add the orange zest, the pure orange extract, the pinch of salt and the whipping cream.
5. Continue to whisk.
6. Pour the flour and the baking powder.
7. Whisk.
8. Finally pour the butter and whisk gently.
9. Pour the mixture into the loaf cake and bake for 50 minutes (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven.
11. Allow to cool for 30 minutes.
12. Transfer the cake onto a serving plate.
13. Heat the apricot jam inside a small pan over a low heat until it melts.
14. Brush the top of the cake with the melted apricot-jam.
15. Decorate with some confit oranges and dust with icing sugar.

Serve with a good coffee, to balance with the sweetness of the cake!

Bonne dégustation!

PS: For the confit orange, it is the same process than orangettes, except don’t crystallize them and don’t set aside for 24 hours.

I’m back from London, where I spent a lovely and amazing trip and where I had the pleasure of meeting up with my friend from the blogosphere Elaine, from Foodbod. It was great fun to meet, a rainy day (London weather of course). We chatted and shared tips (on what to visit, eat and where to go). I really appreciate her friendly company and for taking the time to meet up with me, thanks a lot Elaine!

Now I’m back home and have a sweet surprise for Fiesta Friday #115, where I’m bringing Bambolini, the yummy Italian Beignet/Doughnut. Made with a sweet dough, fried and rolled into sugar or very often filled with jam, these Italian Doughnuts were always on sale at the beaches in Algeria and at fairgrounds. I remember eating them in the evening and watching the sunset before going home with my cousins during the summertime!

Thank you to our host Angie, and to our wonderful co-host’s for this week Julie @ Hostess At Heart and Ashley @ Too Zesty!

Serves: 6 larges Bombolini

Ingredients:

• 500g of flour (all purpose flour/plain flour)
• 15g of fresh yeast
• 100g of caster sugar
• A pinch of salt
• 125g of butter at room temperature
• 130ml of full fat milk
• Zest of 2 lemons
• Sunflower oil (for frying)
• Caster sugar for the decoration.

Procedure:

• In the mixing bowl on the stand mixer add the flour and the sugar.
• Crumble the fresh yeast in the middle and add the salt on the side.
• Start to mix all the ingredients with the hook of your stand mixer on a low speed.
• Add the eggs at the same time and now mix on a medium speed.
• Pour the milk and continue to mix.
• Finally add the butter (cut in small cubes) and mix on a high speed until the dough becomes smooth and detaches from the bowl.
• Cover with a plastic wrap and set aside in a warm place for 1 hour.
• After 1 hour, refrigerate for 3 hours.
• Remove the bowl from the refrigerator and transfer the dough onto a floured surface.
• Flatten the dough and use a round metal circle cookie cutter to make your bombolini.
• Flour a large baking tray and transfer the bombolini on the tray.
• Let the dough rise for a good two hours.
• In a large pot heat the oil.
• Fry the bombolini one by one in the hot oil.
• Remove from the pan when they are golden brown on both sides and put them into a colander.
• Roll the bombolini in sugar and serve with a strong coffee.

Bonne dégustation!

PS: If you use dry yeast follow the instructions behind your package!

Here some pictures from my trip to London