- Brioche
- 250g white bread flour
- 1/2 tsp instant yeast
- 25g sugar
- 70g milk, room temperature
- 125g eggs
- 5g salt
- 100g diced butter, room temperature
- Cinnamon Date Filling
- 150g pitted Medjool dates
- 2g salt
- 70g dark brown sugar
- 2g ground cinnamon
- 60g unsalted butter
- Egg Wash
- 1 small egg
- 300g Hazelnuts, roasted
- 250g Sugar
- 1.5 salt
- 5g vanilla
- 160g Hazelnut Praline
- 50g Milk Chocolate, melted
- 15g Butter, melted
- 60g Dry Crispy Crepes / Feuilletine Flakes / Corn Flakes
- 8 tsp dry yeast
- 600g Bread Flour
- 120g Sugar
- 14g Salt
- 220g Milk
- 220g Eggs (as much egg yolks as you have)
- 1 tsp Vanilla Extract
- 200g Butter, chilled
- 300g Mix Dried Fruits (Raisins, Sultanas, etc)
- 40g Cherry Brandy or Orange Juice
- Sugar Pearls
- 3 tbsp. (15g) ground cinnamon
- 2 tsp. (4g) ground ginger
- 2 tsp. (4g) nutmeg
- 1 1/2 tsp. (4g) ground allspice
- 1 1/2 tsp. (4g) ground cloves
- Cake Batter
- 400 g Spiced Pumpkin Puree
- 200 g Eggs
- 100 g Granulated sugar
- 50 g Dark brown sugar
- 225 g Vegetable oil
- 250 g All-purpose flour, sifted
- 10 g Baking powder
- 5 g Baking soda
- Spiced Maple Soaking Syrup
- 150 g Water
- 70 g Maple syrup
- 50 g Dark brown sugar
- 5 g Vanilla
- 20 g Cinnamon sticks
- 10 g Star anise, crushed
- 20 g Orange zest
- Whole Turkey (I use frozen)
- Spiced Brine
- 300g water
- 1/2 cup salt
- 1/2 cup brown sugar
- Fresh rosemary leaves
- Bay Leaves
- Star Anise
- Cinnamon Sticks
- Garlic Cloves
- Fresh Thyme
- Peppercorns
- Apples
- Fresh Parsely
- Red Onions
- Oranges
- Lemons
- Celery Sticks
- Garlic Butter Rub
- 125g butter
- 1 tbsp minced garlic
- Fresh Thyme
- Fresh Rosemary
- Fresh Sage
- Lemon Zest
- Materials
- Brining Bag
- Rubber bands
- pumpkins (I use a mix, e.g., Sugar Pie, Butternut Squash, Kabocha)
- 425 g pumpkin puree (from roasted pumpkins)
- 4 g salt
- 50 g dark brown sugar
- 10 g vanilla extract
- 4 g ground cinnamon
- 5 g ginger powder
- Sugar Syrup
- 250g granulated sugar
- 60g water
- Egg Whites
- 125g egg whites (around 4 large eggs)
- Butter and Fat
- 60g shortening (I use Trex)
- 375g unsalted butter, softened and cut into cubes
- Flavouring
- 4g vanilla extract
- zest of 1-2 lemons
- 1 tsp lemon essence
- 60g hazelnuts
- 200g pitted Medjool dates, chopped into 2cm pieces
- 200g dark brown sugar
- 60g unsalted butter
- 180g water
- 1/2 tsp bicarbonate of soda
- 1 large egg
- 100g mashed banana
- 1/2 tsp vanilla
- 200g self-raising flour
- 1/4 tsp salt
- Cream cheese frosting (recipe to follow)
- 275g cream cheese
- 90g sugar
- 100g eggs
- 180g heavy cream
- 10g cake flour or cornstarch
- 1tbsp ube essence
- A few drops of vanilla extract
- A bit of vanilla bean
Ingredients
Ingredients
JojoM
Ingredients
Making your own pumpkin pie spice at home is quick, easy, and cost-effective. With just five common spices, you can whip up a batch in seconds. Plus, customizing your own blend means fresher flavor and the ability to adjust the ratios to suit your taste.
JojoM
Ingredients
There's nothing quite like the aroma of a freshly baked spiced pumpkin sponge cake wafting through your home during the holiday season.
JojoMa
Ingredients
Perfectly juicy, succulent and flavourful turkey. This recipe is fool-proof and has been tried and tested multiple times. No more dry and flavourless turkey.
JojoM
Ingredients
Why not make spiced pumpkin puree at home and enjoy the freshest flavors of the season. This puree is perfect for baking, cooking, or enjoying on its own.
JojoM
Ingredients
Lemon Italian Meringue Buttercream is a luxurious frosting that elevates any cake or cupcake with its silky texture and bright lemon flavor. Unlike standard buttercreams, the Italian method creates a stable and less sweet frosting that's perfect for both decorating and filling.
JojoM
Ingredients
This Banana Date and Hazelnut Sponge Cake recipe is a delightful experience that combines the natural sweetness of bananas and dates with the rich, nutty flavor of hazelnuts. This cake is moist, flavorful, and perfect for any occasion—from afternoon tea to a festive gathering.
JojoM
Ingredients
Learn how to make a rich and creamy Ube Basque Cheesecake, a delightful twist on the classic Basque burnt cheesecake. This step-by-step guide is perfect for both beginner and professional bakers looking to explore new flavors and techniques.
JojoM
