Jump To Recipe Jump To Video I have no idea where or how this dish originated. All I know is that someone decided to simply bake puff pastry on an Irish stew and called this a stew pie. I thought, why not? So, I gave it a shot and this is absolutely yummilicious! I used 2 different cuts of lamb for texture contrast; minced and cubes. I also decided to give the minced lamb a bit of a North African twist for some extra oomph. An Irish stew (stobhach gaelach) is actually a traditional Irish dish made from lamb as well as potatoes, onions and parsley. It originated in Ireland Although traditionally made with lamb or mutton, Irish stew was basically a cheap meal that was thrown together with leftovers and filled out with potatoes. You can also omit the puff pastry and it will still be an awesome stew. Trust me, this stew is game-changing! Happy St. Paddy's Day! Ingredients: (Make 1 ten inch pie) Minced Lamb: Minced Lamb, 500g Sea Salt, 5g Cumin Powder, 1 TBSP Coriander Powder, 1 TBSP Fennel Seeds Ground, 1 TBSP Smoked Paprika, 1 TBSP Garlic Powder, 1 TSP Harissa Homemade , 1/4 Cup Stew Pie: Vegetable Stock Homemade , 400g Yukon Gold Potatoes, About 500g Sea Salt, Pinch Lamb Meat Cubes (I'm using bone-in brisket), 500g Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP Black Pepper, Pinch Carrots Oblique Cut, 2 Yellow Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Tomato Puree, 1 TBSP Worcestershire Sauce, 1 TBSP Unbleached All Purpose Flour, 2 TBSP Dried Thyme, Pinch Dried Parsley, Pinch Guinness Stout, For Deglaze Store-Bought Frozen Puff Pastry, 1 Sheet Egg Lightly Beaten, 1 Equipment: Cast Iron Skillet Oven Sauce Pot Directions: Please visit my " How To Make Vegetable Stock " page for the recipe. Please visit my " How To Make Harissa " page for the recipe. Marinate the Minced Lamb In a large bowl, combine minced lamb with your preferred spices and aromatics. Cover with cling film and marinate in the fridge overnight. Prepare the Stock and Potatoes The next day, simmer vegetable scraps in vegetable stock for 8 to 10 minutes. Cover and steep for another 5 minutes, then strain and set aside. Wash and coarsely wedge potatoes. Boil in salted water until fork tender. Drain and set aside. Sear the Lamb Cubes Season lamb cubes with salt and pepper. Heat oil in a skillet over medium-high heat. Sear lamb until browned on both sides. Remove and rest on a plate. Build the Stew In the same skillet, add carrots. Season and sauté briefly until fork tender. Add onions and cook until translucent. Stir in garlic and sauté until fragrant. Add marinated minced lamb and cook until lightly browned. Deglaze with some prepared vegetable stock. Add tomato puree and Worcestershire sauce. Stir well. Pour in remaining stock and sprinkle in flour. Mix until thickened. Return seared lamb and juices to the pan. Simmer on low until meat is tender, stirring occasionally. Top up with stout if the stew gets too dry. Season to taste. Finish with thyme and parsley. Simmer 3 to 5 more minutes. Remove from heat. Assemble and Bake Preheat oven to 220°C (425°F). Cover the skillet with thawed puff pastry. Trim excess and seal edges. Brush with egg wash. Cut slits on top to vent steam. Bake for 20 to 25 minutes or until the crust is golden and crisp. Serve Let cool slightly before slicing. Serve warm with a side of greens or crusty bread. An umami bomb... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video I still have some bacon and cabbage leftovers from my Colcannon recipe. I figured why not make this nourishing and simple Japanese dish? Please do not let the name intimidate you. This is simply stacking alternating layers of cabbage and bacon cooked in stock. Yes, as simple as it sounds, this tastes super yummilicious! Perfect for this cold weather. The trick is to stuff the pot tightly so that the cabbage and bacon would not fall apart during the cooking process. You can do so by stuffing any small cabbage leaves or dried mushrooms in the center to pack the cabbage and bacon tightly. If you are lazy to make the dashi, you can use any store-bought stock or broth. It will still work out great. As for the sauce, you can buy Ponzu at any Japanese grocery store. So, no excuse for you not to make this wholesome dish. Ingredients: (Serve 4) Dashi: Kombu, 1 Water, 1L Ginger Finely Minced, 1" Sake, 2 TBSP Soy Sauce, 1 TBSP Sea Salt, Pinch Mille Feuille: Nappa / Savoy Cabbage, A Handful Turkey Bacon / Bacon / Sliced Pork Belly, A Handful Dried Shiitake Mushrooms, A Handful Sauce: Rice Vinegar, 1 TBSP Soy Sauce, 1 TBSP Mirin, 1 TBSP Fresh Lime / Yuzu Zest, 1 Lime Fresh Lime / Yuzu Juice, 1 Lime Shichimi Togarashi, Pinch To Finish: Scallions Coarsely Chopped, A Handful White Soy Sauce, 1 TBSP Toasted Sesame Oil, 1 TBSP Equipment: Pot Directions: Prepare the Dashi Broth In a pot over medium heat, combine kombu and water. Simmer for 5 to 8 minutes, then cover and steep for another 5 minutes. Remove and discard or slice the kombu for serving. Add sake, soy sauce, ginger, and salt. Stir well, taste, and adjust seasoning. Cover and set aside. Assemble the Mille Feuille Nabe Alternate layers of napa cabbage and bacon. Stack tightly. Cut the stack into thirds and place upright in a separate pot. Use a jar or cup in the center to support the structure if needed. Continue layering, slicing, and arranging until the pot is tightly packed. Fill any empty center gaps with small cabbage leaves or dried mushrooms. Cook the Hot Pot Pour the prepared dashi broth over the cabbage and bacon. Bring to a gentle simmer over medium-low heat. Cover and cook for 12 to 15 minutes, until the bacon is soft and the cabbage tender. Prepare the Dipping Sauce Combine all sauce ingredients in a bowl. Stir well and set aside until ready to serve. Finish and Serve Once cooked, remove the pot from heat. Finely dice the rehydrated mushrooms (if used). Garnish with chopped scallions. Drizzle with white soy and sesame oil. Serve immediately with dipping sauce on the side. Everything just melts away in my mouth... An umami bomb... Recipe Video:

Jump To Recipe Jump To Video Does anyone still remember the infamous NYT's version of Singapore Chicken Curry? I'm 100% sure that they'd taken down the video from TikTok. Either way, you can still find the written recipe here . You can also watch some rants from a Singaporean as well: Anyhow, I indeed took some of those elements and created this version. I am not saying that my version is better or the traditional authentic way. This is how I love my Singapore Chicken Curry to be (I still dislike using the word "curry"). The key is to use bone-in chicken. You can use the entire chicken, but I still preferred to use bone-in chicken thighs. This is because different parts of the chicken cook differently. I also would rather cook the potatoes separately. Again, potatoes and chicken cook at different timing. The other 2 keys are to use a spice blend (or masala) and a spice rempah. To translate, rempah in Melayu means "a paste of spices which imparts an intense flavor to a dish". I think perhaps those 3 elements make up for a Singapore Chicken Curry. Anyway, I still seared my chicken beforehand. I do this to elevate the flavors as well as to render extra fat to the base of the curry. This will prevent the curry from being too greasy. A lot of people would disagree otherwise, but I still trust my own palate. Anyhow, I hope you'll give my version a try. An extra keynote is to serve this curry with some baguette. Singaporeans love dipping some baguette into their curries and it makes perfect sense. Ingredients: (Serve 3) Masala: Cloves, 5 Green Cardmoms, 4 Black Peppercorns, 6 White Peppercorns, 4 Cinnamon Stick, 1 Star Anise, 1 Bay Leaf, 1 Dried Chilies, 3 Coriander Seeds, 1 TBSP Cumin Seeds, 2 TBSP Fennel Seeds, 1 TSP Nutmeg Freshly Grated, Pinch Chicken: Chicken Thigh Bone-In with Skin, 3 About 600g Sea Salt, Pinch Mushroom Powder, Pinch Spice Rempah: Dried Chilies, 20g Red Onions Coarsely Wedged, 2 Garlic Crushed, 3 Cloves Ginger Crushed, 1" Galangal Crushed, 1" Turmeric Crushed, 1 Belachan | Fermented Shrimp Paste, 1 TBSP Fresh Red Chilies Deseeded, Coarsely Sliced, 2 Candle Nut / Macademia, 1 Curry: Yukon Gold Potatoes, About 500g Sea Salt, Pinch Coconut / Rapeseed / Sunflower / Peanut / Canola Oil, 2 TBSP + 1 TBSP Soy Sauce, 1 TBSP Coconut Milk, 300g Chicken Stock Homemade , 500g Pandan Leaves Washed and Tied to a Knot, 3 Granulated Sugar, Pinch Dried Kadi Patta Homemade , 1 TSP Fresh Coriander Coarsely Sliced, A Handful Baguette Coarsely Diced, For Serving Equipment: Food Processor / Blender / Stick Blender Heavy Pot Cast Iron Skillet / Pan Spice Grinder Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " Dried Kadi Patta " page for the recipe. Prepare the Masala Toast all spices (except nutmeg) in a dry skillet over medium heat until fragrant. Transfer to a spice grinder, grate in the nutmeg, and blitz to a fine powder. Set aside. Marinate the Chicken Slit shallow cuts into the chicken thighs to help absorb flavor. Season with salt and mushroom powder. Massage half the masala onto the chicken. Cover and marinate overnight in the fridge. Make the Spice Rempah Soak dried chilies in hot water for 30 minutes. Deseed if preferred. Add chilies, remaining masala, and the rest of the rempah ingredients to a bowl. Blitz into a fine paste using a stick blender, food processor, or blender. Add water to get it going if needed. Prepare the Potatoes Wash and coarsely wedge the potatoes. Simmer in salted water until fork tender. Drain and set aside. Cook the Chicken Heat 2 tbsp coconut oil in a pot over medium-high heat. Sear chicken skin-side down until crisp, about 2 to 3 minutes. Flip and sear another 1 to 2 minutes. Cook in batches if necessary. Set aside to rest, reserving all juices. Build the Curry Deglaze the pot with the rempah and some water (rinse the blender for this). Stir and cook until the liquid evaporates. Add soy sauce and 1 tbsp coconut oil. Cook until the rempah deepens in color and thickens. Pour in coconut milk, chicken stock, and pandan leaves. Stir to combine. Simmer and Finish Add the cooked potatoes, seared chicken, and its juices to the curry. Stir well. Taste and adjust with salt and sugar. Add more sugar if the curry is too spicy. Bring to a gentle simmer. Lower heat and cook covered for 18 to 20 minutes, stirring occasionally, until slightly reduced. Garnish and Serve Stir in chopped coriander and dried kadi patta. Ladle into serving bowls and garnish with more fresh coriander. Serve immediately with baguette. Making your own spice blend makes all the difference... Succulent... Potatolicious... The bread just makes sense... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam requested how to make use of dried longan. This is the 1st dish that came to mind. Cheng Tng or 清汤 literally means clear soup, is a traditional Singaporean dessert. I am not saying that my version is traditional or authentic. This is how I love my Cheng Tng to be: loads of ingredients, not sugary sweet, thus allowing each of the ingredients to shine on their own and work their magic. These days, Cheng Tng is just a bland sugary dessert soup with hardly any ingredients. Its origins are pretty murky. I'd heard that this is actually a Cantonese dessert that was savory soup and it somehow evolved into what it is today: a dessert. It contains six types of ingredients known as "lok mei"; in essence, six herbs, which, when combined, are meant to cool the body down. In case you are wondering, the six herbs are Chinese yam, Solomon’s seal, lotus seeds, lily bulbs, fox nuts and dried longan. I will definitely explore that in the near distant future. In the meantime, let's enjoy this Cheng Tng. Ingredients: (Serve 8) White Fungus, 1 Pang Da Hai (胖大海) | Malva Nuts, 8 Water, 3L Dried Honey Dates, 100g Lotus Seeds Cored, 50g Sweet Potatoes Washed Thoroughly Coarsely Wedged (I'm using Japanese purple sweet potatoes), About 300g Pandan Leaves Tied Into a Knot, 3 Barley, 50g Amaranth, 15g Millet, 15g Sago, 50g Ginkgo Nuts, 100g Dried Longan, 100g Jujube, 10 Candied Winter Melon Coarsely Diced, 50g Candied Ginger Coarsely Diced, 30g Rock Sugar, 30g Gula Melaka, 30g Equipment: Heavy Pot Directions: Prepare the White Fungus Soak in warm water for about 30 minutes until softened. Trim off the tough core and cut the rest into bite-sized pieces with kitchen scissors. Rinse thoroughly and drain. Set aside. Prepare the Pang Da Hai Simmer in a pot of water until fully bloomed. Cover and steep for 5 minutes. Remove and discard the outer skins and seeds. Set the soft flesh aside. Prepare the Honey Dates In a heavy pot over medium heat, add 3L of water. Blanch honey dates until softened, about 5 minutes. Remove and let cool. Once cool, slice and remove the pits. Set aside. Start the Soup In the same pot of water, add cored lotus seeds and cook until softened. Add in diced sweet potatoes and pandan leaves. Continue simmering until the sweet potatoes are fork tender. Add the Final Ingredients Stir in white fungus, Pang Da Hai, and pitted honey dates. Add sago and stir well to combine. Simmer on low heat, covered, for about 20 minutes or until the sago turns translucent and chewy. Stir occasionally to prevent sticking or burning. Adjust and Serve Taste and sweeten with sugar to your preference. Serve warm for comfort or chilled for a refreshing dessert. Nourishing... Refreshing... Recipe Video:

Jump To Recipe Jump To Video As I'd talked about "lok mei" in my previous Cheng Tng recipe, I actually thought about making some. But I dislike using pork as the base for the soup. I am also having difficulties in finding those 6 essences and herbs (maybe I should try at a Chinese medical shop next time). I somehow managed to find Soloman's seal tho. I still have some leftover ingredients, so why not make full use of them? I didn't use any lotus seeds as it won't be 6 essences right? And also, I think that wolfberries are a right fit for the combination. Do you agree? This is kinda like an impromptu "experiment" too; I just went along with my gut and this is what I ended up with. My very own "lok mei". You will get savory and sweet with a hint of numbing spice at the back of your mouth. I hope you'll give this recipe a try. Ingredients: (Serve 4) Stock: Chicken Carcasses, 2 Sea Salt, Pinch Milk Powder, 2 TBSP Water, 2L Yellow Onion Unpeeled Coarsely Wedged, 1 Garlic Unpeeled Crushed, 3 Cloves Ginger Unpeeled Crushed, 1" Carrots Oblique, 2 Fresh Tomato Coarsely Wedged, 1 Coriander Coarsely Chopped, A Handful Nori Flakes, Pinch Szechuan Peppercorns, 1 TSP Mandarin Orange Peel Homemade , 1 6 Essence: White Fungus, 1 Pang Da Hai | Malva Nuts, 8 Soloman's Seal, A Handful Jujube, 6 Dried Longan, 100g Wolfberries, 15g White Pepper, Pinch Mushroom Powder, Pinch Nori Flakes, Pinch Toasted Sesame Oil, For Drizzling Szechuan Pepper Oil, For Drizzling Equipment: Heavy Pot Oven Directions: Please visit my " Mandarin Orange Peels " page for the recipe. Prepare the Chicken Stock Preheat oven to 200°C (400°F). Place chicken carcasses in a baking dish. Sprinkle with salt and milk powder, and toss to coat. Roast for 25 to 30 minutes, flipping halfway, until browned. Transfer bones to a pot. Deglaze the baking dish with water and add the liquid to the pot. Add 2L water and remaining stock ingredients. Bring to a simmer over medium heat, then reduce to low and cook for 25 to 30 minutes. Strain and transfer the clear stock to a clean pot. You can consume or discard the residue. Prepare the 6 Essence Base White Fungus Soak in warm water for about 30 minutes. Once softened, snip into smaller pieces and discard the tough core. Rinse well and transfer to the soup pot. Pang Da Hai Simmer in a separate pot of water until bloomed. Cover and steep for 5 minutes. Peel off skins and remove seeds. Add the flesh to the soup. Add Remaining Ingredients Add all remaining ingredients for the 6 Essence Soup (except nori flakes and oils). Stir to combine and bring to a low simmer. Cover and cook for 15 to 20 minutes, stirring occasionally to prevent sticking. To Serve Ladle the soup into serving bowls. Garnish with a sprinkle of nori flakes. Drizzle with toasted sesame oil and peppercorn oil. Serve immediately. A flavor bomb... Nourishing and refreshing... Recipe Video:

Jump To Recipe Jump To Video After a while in a food coma from my previous recipes, I decided to take a few steps back and go on a healthier diet. Let's start off with some overnight oats. Blueberry cheesecake overnight oats to be exact. Trust me, once you start making this and realize how easy it is to make a decent (or healthier cheesecake) cheesecake overnight oats, you will never go back to any store-bought cheesecake or overnight oats. Yes! There are store-bought overnight oats! And of cos, I have to add some chefy je ne sais quoi touch by adding some flambé blueberries. You can totally skip it and this will still be a decent jar of cheesecake overnight oats. Let's get started. Ingredients: (Serve 1) Biscoff Cookies or Any Type of Cookies Crumbled, 3 Less or More Hexa Breakfast Oat Mix, 50g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Chia Seeds, 8g Any Type of Milk (I'm using my homemade oat milk ), 120g Maple Syrup, 2 TBSP Adjust To Preference Cream Cheese, 75g Blueberries, 85g + 15g Blueberry Jam, 2 TBSP Demerara Sugar, 1 TBSP Adjust To Preference Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Cognac / Brandy / Rum, 2 TBSP Equipment: Serving Glass / Mason Jar Sauce Pot Directions: Please visit my " How To Make Oat Milk " page for the recipe. Add the crumbled cookies to the jar. Transfer Hexa Breakfast Oat Mix, chia seeds, milk, maple syrup, cream cheese and 85g of blueberries to a large mixing bowl. Mix until well combined. Add to the serving glass or jar. Chill in the fridge overnight. When about to serve, add the remaining 15g of blueberries, jam, sugar, lemon zest and juice to a sauce pot over medium heat. Stir until the sugar and jam have dissolved. Add in the liqueur and allow it to flambé. *Be very careful while doing this.* Continue cooking until the mixture has thickened and becomes jammy. Remove from heat and transfer on top of the overnight oats. Serve immediately. Hexa Breakfast Oat Mix... Tastes better than any cheesecake, more like ice-cream... Recipe Video:

Jump To Recipe Jump To Video Here is another overnight oats recipe. I honestly find that there are almost an infinite number of ideas when it comes to overnight oats and I am just barely scratching the surface. Who wants more overnight oats recipes? Just let me know, ya know where to find me. Anyway, this idea came to me when I had an epic kitchen fail with a dark chocolate cherry cheese toast idea. Sounds intriguing but the taste and look are pretty bad. I still have some leftover frozen cherries, I figured why not make some overnight oats outta them since I'm a roll here. You can totally make this vegan by using vegan-friendly yogurt. You can also skip the whole flambé thingy as that was just a chefy touch. Or not. Again, this tastes just like ice cream, a healthier version of ice cream indeed. Ingredients: (Serve 1) Hexa Breakfast Oat Mix, 50g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds. Chia Seeds, 8g Any Type of Milk (I'm using my homemade oat milk ), 120g Maple Syrup, 2 TBSP Adjust To Preference High Quality Cocoa Powder Preferably Valrhona or Callebaut, 8g Greek Yogurt, 100g Frozen or Fresh Cherries Pitted, 100g + 50g Apricot Jam, 2 TBSP Demerara Sugar, 1 TBSP Adjust To Preference Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Kirsch / Cognac / Brandy / Rum, 2 TBSP Equipment: Serving Glass / Mason Jar Sauce Pot Directions: Please visit my " How To Make Oat Milk " page for the recipe. Transfer Hexa Breakfast Oat Mix, chia seeds, milk, maple syrup, cocoa, yogurt and 100g of cherries to a large mixing bowl. Mix until well combined. Add to the serving glass or jar. Chill in the fridge overnight. When about to serve, add the remaining 50g of cherries, jam, sugar, lemon zest and juice to a sauce pot over medium heat. Stir until the sugar and jam have dissolved. Add in the liqueur and allow it to flambé. *Be very careful while doing this.* Continue cooking until the mixture has thickened and becomes jammy. Remove from heat and transfer on top of the overnight oats. Serve immediately. Hexa Breakfast Oat Mix... A yummilicious mess indeed... Recipe Video:

Jump To Recipe Jump To Video I do not celebrate Easter (I am an atheist). But, this Easter bread has been popping up in my Ukraine-Russia cuisine research and Easter is just around the corner, I thought why not join in the fun this year? Back in the olden days, the bread is proofed and baked in used cans. Panettone molds are the best substitute. You can also use tall pastry rings or cake molds. Respectfully, the "crown" is sliced off and the bread is sliced into wedges like a normal cake. Cheese and butter are typically used as a spread. You can read all about the history of Paska and Kulich on Wiki. The name "Paska" literally means "Easter" while "Kulich" originated from the Greek word "Kollix" which means "a loaf of bread". The top of each loaf is called a "корона" (crown). It is usually topped with royal icing frosting (Russian) or braided bread (Ukrainian). The "spikes" created are vaguely reminiscent of Christ’s crown of thorns. Here I wish all of you lovely people a Happy Easter! Ingredients: (Make four 4 inch loaves) Unsalted Butter, 57g + More For Dipping & Greasing Unbleached All Purpose Flour, 625g Demerara Sugar, 67g Sea Salt, 12g Active Instant Dry Yeast, 2 1/4 TSP Dried Fruits, 80g (I'm using dried currants) Whole Milk, 245g Water, 120g Eggs Lightly Beaten, 2 Granulated Sugar, For Dipping Egg Wash, For Brushing High Quality Salted Butter Melted, For Brushing Equipment: Sauce Pot Oven 4" Panettone Molds / Tall Pastry Ring or Cake Pan / Empty Tin Cans Stand / Hand Mixer Directions: Prepare the Butter In a saucepot, melt the butter. Weigh the melted butter and top up with neutral oil if needed to reach 57g total. Set aside to cool. Mix the Dough In a large bowl, combine flour, sugar, salt, yeast, and dried fruits. Avoid direct contact between salt and yeast. Create a well in the center and pour in milk, water, eggs, and melted butter. Stir until the dough forms. Knead and Rest Knead inside the bowl for about 5 minutes until the dough is smooth and tacky, not sticky. Adjust consistency with water or flour as needed, 1 tablespoon at a time. Transfer to a lightly floured surface and knead another 5 minutes. Dough should pass the windowpane test. Cold Fermentation Lightly butter a clean bowl and place the dough inside. Cover with cling film and let ferment overnight in the fridge. The next day, bring the dough to room temp for at least 3 hours. Divide and Shape Punch down to deflate and divide the dough into 4 equal pieces. Roll each into a tight ball. Optional: Freeze dough balls for up to 3 months. Thaw overnight in the fridge before using. Prepare for Baking Dip each dough ball in melted butter, then dredge in sugar. Transfer into panettone molds and press down gently. Cover with a towel and let rise for 1 to 2 hours, or until domed. Bake the Buns Preheat oven to 180°C (355°F). Brush with egg wash and bake for 15 minutes, spraying with water every 5 minutes. Rotate and continue baking for 10 more minutes, or until the tops are deep amber. Finish and Serve As soon as they come out of the oven, brush the buns with melted salted butter. Let cool completely before slicing and serving. Avery decent bread indeed... Recipe Video:

Jump To Recipe Jump To Video I found this in my old recipe book. As far as I can remember, I was writing down the ingredients and directions as my grandma was making them. She didn't use a weighing scale; all she ever did is eye-balling everything. So, I have to judge based on what I'd written down and sorta translate it into metrics. Somehow it works! I recalled my grandma saying that this recipe has been passed down from her Italian neighbor a very long time ago. Her neighbor make this every Easter weekend. She would serve the Frìtole skewered and dust with icing sugar, then given to the rest of the neighborhood, especially for the children. I am glad that I am able to share this old recipe with you lovely fine people today. The trick is not to overmix the dough. It is a very sticky dough, kinda like in-between a batter and a dough. The Frìtole should be crispy on the outside yet light and fluffy on the inside. My kids went crazy over these and asked for a 2nd batch. You have gotta give this a try. Happy Easter! Ingredients: (Serve 4) Raisins, 50g Amaretto / Rum, 60g Unbleached All Purpose Flour, 250g Sea Salt, Pinch Active Instant Dry Yeast, 7g Granulated Sugar, 40g Fresh Lemon Zest, 1 Lemon Egg, 1 Ground Almonds / Pine Nuts, 20g Whole Milk, 125g Grapeseed / Sunflower / Peanut / Canola Oil, For Deep Frying Icing Sugar, For Dusting Equipment: Dutch Oven / Deep Fryer Directions: Soak raisins with amaretto in a bowl. Mix to combine well and set aside. In a large mixing bowl, add flour, salt, yeast, sugar and lemon zest. Mix to combine well. *Do not add yeast directly onto the salt. It will kill the yeast.* Create a well in the center. Add in egg, almonds, milk, the soaked raisins and all the soaking liqueur. Stir to combine well and until it comes together into a dough. It should be sticky. Kinda between a batter and a dough. *Do not overmix.* Cover and set aside to rest for 2 hrs. After 2 hrs, it should doubled in size. Heat up about 3" of oil in a dutch oven over medium heat. *To check if the temperature of the oil is ready, place a wooden chopstick into the oil. If bubbles start to form, the temperature is ready for frying.* Dip 2 spoons into the hot oil. With that 2 spoons, scoop and try to form a dough ball. Gently drop into the oil and deep fry until golden brown on all sides. *Flip for even browning. Do not crowd. Do it in batches.* Remove from heat and drain off excess oil in a wire cooling rack or on a plate lined with parchment paper. Repeat the process with the remaining dough. Dust the Frìtole with some icing sugar. Serve immediately. I literally can finish them all in 1 sitting... Cwispy on the outside, light and fluffy on the inside... Recipe Video:

Jump To Recipe Jump To Video Just about a year ago, I uploaded a Ukrainian and Russian Easter bread recipe under the name: Paska . I feel like I have done justice to the Russian version: Kulich. That is one of the main reasons why I decided to remake this recipe. Another reason is that I managed to find more information about this Kulich recipe which I don't think is neat not to share with you lovely people. It took me 3 attempts to get this Russian Easter bread right. Initially, I went with the traditional route by using tin cans and it didn't turn out as I expected. Eventually, I settled for a 6" panettone mold and it turned out beautifully. The trick is not to over-proof the bread during the fermentation process, specifically at the last rise. Keep an eye on the dough at 15 mins intervals. As soon as it has risen 1/4 to the top, wack into the oven. Spread the bread with some pashka and it is heavenly. Yeah, pashka recipe coming right up! Ingredients: (Make one 6" bread) Raisins, 50g Dried Apricots Finely Chopped, 50g Candied Orange Peels, 25g Spiced Rum / Cognac / Brandy, 2 TBSP Whole Milk, 210g Unsalted Butter, 50g Egg, 1 Granulated Sugar, 50g Active Instant Dry Yeast, 7g Unbleached Bread Flour, 450g Sea Salt, 3g Cookie Spice Blend Homemade , 2 TSP Extra Virgin Olive Oil, For Greasing Beaten Egg, 1 Glaze: Unsalted Butter, 50g Spiced Rum / Cognac / Brandy, 2 TBSP Granulated Sugar, Pinch Fresh Lemon Juice, 2 TBSP Icing Sugar, About 50g Less or More Sprinkles, For Dusting Pashka Homemade , For Spreading Equipment: Oven Sauce Pot 6" Panettone Mold Directions: Please visit my " Pashka " page for the recipe. Please visit my " Cookie Spice Blend " page for the recipe. Soak the Fruit In a bowl, mix raisins, chopped apricots, and candied orange peels with rum. Stir to combine and set aside to soak while you prepare the dough. Prepare the Milk Mixture In a saucepot over medium heat, warm milk and butter until butter melts. Remove from heat and let cool to lukewarm (about 36.5°C / 100°F). Stir in egg, sugar, and yeast. Mix until dissolved. Set aside for 15 minutes or until foamy. Make the Dough In a large bowl, combine flour, salt, and cookie spice blend. Make a well in the center and pour in the foamy milk mixture. Stir until a shaggy dough forms. Knead inside the bowl for about 5 minutes until smooth and tacky, not sticky. Adjust with water or flour, 1 tablespoon at a time, if needed. Add the Soaked Fruit Add the soaked fruit and all the soaking rum into the dough. Knead until well incorporated, adding more flour as needed to manage moisture. Transfer to a lightly floured surface and knead another 3 to 5 minutes. Shape into a tight ball. First Proof Lightly grease the bowl with olive oil and return the dough. Cover with a lint-free towel and let rise for 1 hour or until doubled in size. Second Knead and Proof Deflate the dough and knead on a lightly floured surface for 5 minutes. Shape into a tight ball and transfer to a panettone mold or deep cake tin. Let rise for 30 minutes, checking at the 15-minute mark. Once the dough rises about 1/4 from the top, it’s ready to bake. Bake the Bread Preheat oven to 190°C (375°F). Brush the top with beaten egg. Bake for 15 minutes, spraying water inside the oven every 5 minutes. Rotate the bread 180° and bake for another 15 minutes. If the top browns too quickly, cover with foil. Continue baking for 20 to 25 minutes or until fully cooked and evenly browned. Remove from the oven, unmold carefully, and cool completely. Glaze and Finish Rum Butter Glaze Melt butter in a small saucepan, remove from heat, and stir in rum and sugar until dissolved. Brush generously over the cooled bread, including the sides. Lemon Icing Glaze Whisk lemon juice with icing sugar, sifting in 1 tablespoon at a time, until thick and glossy. The glaze should be able to hold a figure 8 when drizzled. Spoon over the top of the bread and garnish with sprinkles. To Serve Slice the bread lengthwise into tall wedges. Spread some Pashka onto the bread and serve immediately. It all began with dough... Before glazing... It is satisfying to finally nail this decent Easter bread... Happy Easter! This will be perfect with Pashka... Recipe Video: