You could spread anything sweet and smooth between spirals
of pastry and have it be a hit.
Since 2015, I’ve had this boring habit of photographing
bakes with the intention of posting them on mbakes and then forgetting about it
until the next itch to create something followed. And then the cycle would
continue. I have a whole backlog of posts that I couldn’t bring myself to
share. It could have been the stresses of working that hindered my ability to
produce something good enough for the internet, or it could have been life
doing the thing that life does and taking over. But I can finally promise to
post more now without boring whoever’s reading with the excuses for not sharing
as frequently as I’d have liked.
So I’ll start with Dan Lepard’s Danish buns that I made and
photographed a while ago, you can find the recipe for his rough Danish dough
here. Roll the dough into a 30x40cm rectangle and spread with a whole jar of
smooth or crunchy Biscoff spread. Do as you would for any bun recipe - roll
into a log, cut, prove in a tin, optionally sprinkle with European pearl sugar and
then bake at 160 C for 25 minutes, or until the top is golden. Rest for ten or
so minutes in the tin before lifting one out with your fingers and shoving it
in your mouth.
Love Em xx
Wow, this looks gorgeous x
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