Sesame Swiss Braid

Ingredients:

For the bread
350g / 3 cups bread flour
1 tsp salt
8g dry yeast
2 tbsp warm water (not hot)
150ml / 2/3 cup sour cream ( I used the same amount of buttermilk), at room temperature
1 egg, lightly beaten, at room temperature
50g / 1/4 cup butter, softened

For the glaze
1 egg yolk
1 tbsp water
1 tsp sesame seeds

Instructions:

1. In a large mixing bowl of a stand mixer, combine warm water, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the sour cream, egg, butter and the flour. Place the bowl on the mixer with a dough hook. Knead on low speed for 8-10 minutes and until the dough does not sticking to the sides of the bowl. Add a tablespoon of extra flour at a time if it does.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into half. Shape each into a long rope about 14 inches in length.  
5. On a baking sheet, place the 2 pieces of rope on top of each other to form a cross (X). Fold one top end over and place between the bottom ropes. Fold the other top end over so that the four ropes are pointing downward. Starting from the left, braid the first rope over the second, the third and over the fourth. Continue with the other ropes, and tuck the ends underneath.
6. Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 40 minutes. 
7. Preheat the oven to 190C.
8. On a small bowl, lightly whisk the egg yolk and water. Brush the loaf with the glaze, sprinkle some sesame seeds on top and bake for 30 minutes or until golden.
9. Transfer to a wire rack to cool.

Easy Breakfast Pancake

Ingredients:
1/4 cup unsalted butter, melted
1 cup all purpose flour
2 tsp baking powder
A pinch of salt
2 tsp sugar
1 egg, at room temperature
1 cup milk (or a combination of 1/2 cup milk and 1/2 cup buttermilk)
1/2 tsp vanilla extract or 1/2 tsp orange juice (optional)

Instructions:

1. In a medium mixing bowl, whisk the flour, baking powder, salt and sugar until combined.
2. In a small bowl, whisk the egg, milk and vanilla until just blended. Pour into the flour mixture. Whisk until fully incorporated.
3. Add in the melted butter, whisk until smooth.
4. Spray some vegetable oil on a medium frying pan over a medium low heat. Scoop 1/4 cup onto the heated pan. Cook for 1 minute or until  bubbles appear on the surface, the side of the pancake becomes firm and the pancake is golden underneath. Flip it over and cook for another minute. Repeat with the remaining batter.
5. Serve with maple syrup, pancake syrup or honey with some blueberries or any fruits of your choice.

Petits Pains Au Lait (French round milk rolls)

Ingredients (12 rolls):

450g / 4 cups bread flour
2 tsp salt
1 tbsp caster sugar
1/4 cup butter, softened
7g / 1.5 tsp dry yeast
1 cup warm milk (not hot)

Instructions:

1. In a large mixing bowl of a stand mixer, combine warm milk, sugar and yeast together and stir. Set aside for 5 minutes or until foamy.
2. Add the butter and the flour. Attach a hook attachment to the stand mixer and fit the bowl to the mixer. Beat for 8 minutes.
3. Turn the dough onto a lightly floured surface and knead for 2 minutes. Form into a ball and put it into a lightly oiled bowl. Cover with plastic wrap and let it rise for 1 hour or doubled in size.
4. Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces. Shape into balls and put them on a baking sheets with 1 inch space from one to another.
5. Using a sharp knife, cut a cross on top of each roll. Cover with lightly oiled plastic wrap or kitchen towel and leave to rise for about 20 minutes. 
6. Preheat the oven to 200C.
7. Brush the rolls with milk and bake for 20 minutes or until golden.
8. Transfer to a wire rack to cool.

German Chocolate Cake

Don't be intimidated with the huge amount of condensed milk used in making the cake's filling. I did actually, when I first saw this recipe...or any recipe that calls for condensed milk or toffee or dulce le leche because I can't take anything that is too sweet. But then, I thought I'd give it a try. And it turned out that the cake is not that sweet and the filling complements the cake which make it very delicious. The sweetness of the condensed milk is well balanced by the amount of yolks, nuts and coconuts in it. The structure of the cake is very good and I guessed the cake recipe can be used for making a birthday cake with a thick frosting or with fondant. The cake is still soft and easy to cut even after refrigerating it overnight.

German Chocolate Cake

Ingredients:
3/4 cup plus 2 tbsp sifted unsweetened cocoa powder
1/2 cup boiling water
1/2 cup canola oil
4 large eggs, separated at room temperature
2 egg whites, at room temperature
1 tsp vanilla extract
3/4 cup sifted cake flour
2/3 cup sifted bleached all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Instructions:

1. Prepare two 9x2 inch round cake pan, bottoms greased with butter and topped with round parchment papers.
2. Preheat the oven to 175C, 20 minutes before baking.
3. In a mixing bowl of a stand mixer, whisk the cocoa and boiling together until smooth. Cover with plastic wrap and bring to room temperature.
4. Add the oil and yolks to the same mixing bowl. Attach the mixer with a whisk beater and beat for 1-2 minutes until smooth and resembling a butter-cream. Scrape down the sides of the bowl and add the vanilla. Beat for a few seconds.
5. In a medium bowl, sift together the flours, baking soda, baking powder and salt. Add the sugar and whisk until combined. 
6. Add half of the flour mixture into the mixer and beat until the dry ingredients are moistened. Scrape down the sides of the bowl. Add the remaining flour and beat well for about 1-2 minutes. Scrape down the sides of the bowl.
7. On low speed, add the egg whites. Gradually raise the speed to medium high and beat for 2 minutes.
8. Scrape the batter into the prepared pans.
9. Bake for 30 minutes or until a cake tester inserted into the center of the cakes comes out clean.
10. While still hot, unmould the cakes and let cool on wire racks.

Classic German Chocolate Cake Filling

Ingredients:
1 cup pecan pieces, broken medium coarse
1 cup plus 3 tbsp sweetened condensed milk
3 large egg yolks
8 tbsp / 113g unsalted butter, cut into 4 pieces
1 tsp vanilla extract
1 3/4 coconut flakes

Instructions:

1. Spread the pecans evenly on a baking tray and bake for about 7 minutes at 175C. Set aside.
2. In a medium heavy bottomed saucepan, whisk together the condensed milk and yolks. Add the butter and put it over medium heat. Using a silicone spatula, constantly stir the mixture together until thickened enough to pool slightly on the surface before disappearing. Remove from heat. Add in the vanilla, pecans and coconuts and continue cooking for a minute.
3. Scrape the mixture into a large bowl. Cover with kitchen towel and allow to cool at room temperature.

Assemble the Cake

Set one cake layer on a cake plate or cake cardboard. Spread half of the filling onto the cake, about 1/4 inch thick. Place the second cake on top and press gently down on it. Frost the top layer with the remaining filling, spreading it right up to the edges.