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Brioche Dough

4 cups All purpose flour (500g)

1 ½ cups Warm milk

100 g sourdough starter or 2 1/4 tsp instant yeast

1/3 cup Granulated sugar

1/2 teaspoon Salt

1 Large egg room temp, beaten

6 tablespoons Unsalted butter softened

Cream Cheese Filling

8 ounces Cream cheese softened

1/3 cup honey

splash of heavy cream

1 egg yolk (save the white for brushing the top)

2 teaspoons Vanilla extract

pinch Salt

Crumble Topping

1/3 cup Unsalted butter melted

115 grams All purpose flour

1/4 cup Brown sugar

1 teaspoons Ground cinnamon

make your brioche dough by combining all the dough ingredients in your stand mixer and mix for 5 minutes until well combined. let it rest 15-20 minutes, then mix your dough for another 10 minutes until it passes the window test. If using sourdough starter let it ferment for 4-6 hours (you can do a stretch and fold if you want along the way)

if using yeast, wait until doubled in size, should be about an hour

once risen, shape into little buns (like in the video) on a well floured surface. place a towel over them to cover them, let them rest for 30 minutes while you make the filling and crunble

combine everything for the filling in a bowl and beat it together using the paddle attachment on your kitchenmaid or a handheld beater. beat until light and fluffy, add just enough cream so that it becomes fluffy, be careful not to add too much cream. add it a tablespoon at a time, just enough to break up the cream cheese.

mix everything for the crumble topping

place your buns on the baking tray and flatten them into a disk shape. put a scoop of cream filling in the center and then a spoonful of jam on top of that. brush the outside with the egg white you saved and then sprinkle the crumble around the outside

Bake at 375 °F for 20-30 minutes, rotating the pan half way. The edges should be a golden color.

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DOWNLOAD THE SIMPLE SOURDOUGH BREAD PDF HERE!: https://isabelpaige.com

where I get my flour: https://cairnspring.com

500 g Bread Flour

380 g Water

100 g Sourdough Starter

10 g Salt

50 g Sugar (white sugar)

150 g Semi-Sweet Chocolate (dark chocolate, chopped or grated)

120g walnuts

85 g sour cherries 50 g Cocoa Powder (dutch processed)

Autolyse - Premixing The DoughMix the bread flour, sugar, cacao powder and water together. Cover your bowl with cling film or a damp tea towel and let it sit for around 2 hours. After the dough has been through autolyse add 100g of sourdough starter, using your hands squeeze and mix the starter to combine. Now you need to bring it together into a ball. Work your way around the bowl, grabbing the dough from the outside, stretching it up and over itself, into the centre, until a smooth ball is formed. You shouldn't need more than about 20-30 stretches to form the ball.

Once the dough has formed into a smooth ball, pop the cling film back on and let it rest for 30 minutes.

Stretch & Fold - Creating Structurenow sprinkle your salt over the dough and add your dark chocolate chips, sour cherries, and walnuts. Stretch and fold the dough to combine all of these things.

Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. Again you do not have to be exact with time, but you need to do at least 4 sets over 2 hours.

Once you've finished your stretch and folds, place the cling film or damp tea towel back over your dough and let it rest and ferment at room temperature (a plastic cover is a better option for this stage). You want the dough to double. This will take anywhere from 5-8 hours

Once your dough has finished its first ferment, it's time to shape it. grab the banneton you're going to be using and sprinkle some rice flour or semolina on the bottom of the banneton. Use a dough scraper to gently ease the dough out of the bowl (your hands work just fine if you don't have one). You want it to land upside down on your counter so that the smooth top of the dough is on the countertop and the sticky underside is facing up. This will make it easier to shape.Before you shape the dough, pull it out into a rough rectangle. shape your dough however you want, you can Watch the video of me shaping it to see the method I use

Once the dough is shaped, place it into your banneton smooth side down, so your seam is on the top. Lift your dough around the edges to pop a little more rice flour if you feel it needs it. Just try to handle the dough as little as possible and be really gentle as you really want to preserve all the gases and air bubbles that have formed during your bulk ferment.

Now the dough is in its "shaping container" cover it loosely with a plastic bag or damp tea towel and place into the fridge. I use a large plastic bag to cover it - I just reuse it each time. Try to leave it in the fridge for a minimum 5 hours up to a maximum of around 36 hours. The longer you leave it the better your bread will be! A longer cold ferment creates beautiful blisters on your crust and a deeper sourdough flavour. It will also ensure your dough forms a skin which makes it easier to score.

Once you're ready to bake your sourdough, you'll need to preheat your oven to 230C/450F. Place your Dutch Oven into the oven when you turn it on so it gets HOT. Try to preheat for around 1 hour to ensure your oven is super hot - but you know your oven so just adjust this time if you need to.Leave your dough in the fridge until the very last minute - placing a cold dough into a hot oven will give you a great "spring".

When your oven is at temperature, take your sourdough out of the fridge. Gently place it onto a piece of baking paper. Make sure that you make the baking paper big enough to use the edges as a handle to lower to dough into your Dutch Oven.Gently score your bread with a lame, clean razor blade or knife. At minimum a large cross is sufficient, but you can get as artistic as you like. Carefully take your dutch oven out of the oven. Place the sourdough into the pot using the baking paper as a handle. Place 2 ice cubes into the dutch oven with the bread, put the lid on and place into the hot oven.

BAKE TIME:30 Minutes with the lid on at 230C/450F

plus10-15 Minutes with the lid off at 210C/410F

When you remove your dough from the oven, carefully remove it from the dutch oven as soon as possible and place on a wire rack to cool.

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Goat Milk Soap Recipe:

INGREDIENTS:

Tallow 340 g

Coconut oil 240 g

Shea butter 150 g

Olive oil 270 g

NaOH (lye): 137 g

Goat milk: 325 g

Honey 18 to 20 g

Line your 6.5 × 9.5 inch dish with parchment or freezer paper.

Weigh 325 g goat milk.

Freeze it into cubes

Weigh 137 g NaOH.

Slowly sprinkle into the frozen milk slush while stirring.

Keep temperature low to prevent scorching.

Stir until completely dissolved.

Set aside safely.

Add tallow 340 g + shea 150 g to your soap pot.

Melt gently.

Add coconut oil 240 g to melt in residual heat.

Add olive oil 270 g.

Cool to room temp or slightly warm.

Mix honey into a few tablespoons of warm oils so it blends smoothly.

aim for your oils and lye milk to be within 10 degrees of each other.

Pour lye–milk mixture through a strainer into the oils.

Stick blend to a light trace.

Pour batter into your lined dish.

Tap to remove bubbles.

Sprinkle florals on top if wanted.

Place in fridge or freezer several hours.

Goat milk + honey can overheat, so chilling prevents orange discoloration and cracking.

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THE BEST RYE BLACK BREAD RECIPE

400g rye flour

50g crushed rye berries (milled on a coarse setting or blended in a dry blender)

150g rye starter (you can use at least 30% up to 50%)

400g water

12 g salt

Seed mix

150g seeds

100g crushed rye

250g water

75g maple syrup

1 Tablespoon molasses

TO MAKE RYE STARTER:

the night before you plan to mix dough I mix 40g of starter with 60g of water and 30g of bread flour and 30g of rye flour (I add the entire amount to the dough)

FOR THE BREAD:

start with mixing water and starter and then add flour and mix until combined. Then it rests for 30-60min and while I rest it I toast the seeds on a skillet for around 10 minutes, and then add maple syrup, molasses and water and cook until thick (5-10 minutes) let cool for around 20-30 minutes

Add the seed mixture to the rested rye dough. The seed mixture can be warm but not hot when you add it. Mix in the salt.

Wet hands and place the dough into a buttered loaf pan, top with seeds and allow to ferment and rise for 5-8 hours.

Bake at 440 f for 30 minutes then turn it down to 400 for the rest. Bake until a thermometer inserted reaches 195.

If it’s browning on top during the bake cover with foil.

Average bake time is 75 minutes for me

Let the bread rest overnight before slicing!

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PUMPKIN PIE

Ingredients

Homemade Sweetened Condensed Milk

Ingredients:

2 cups (480 ml) whole milk (fresh, if you have it)

⅔ cup (130 g) granulated sugar

2 tbsp unsalted butter

1 tsp vanilla extract (optional, for flavor)

Instructions:

1. In a medium, heavy-bottomed saucepan, combine the milk and sugar.

2. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

3. Reduce heat to low and let it simmer very gently (no rolling boil) for 30–40 minutes, stirring occasionally. The volume should reduce by about half.

4. Once thickened and creamy, remove from heat. Stir in butter (and vanilla, if using) until smooth.

5. Let cool. It will thicken more as it cools. Use immediately in your pie recipe, or store in the fridge up to 1 week.

This makes about 1 ¼ cups, close to a standard 14-oz can.

ROAST THE PUMPKIN:

1. Preheat oven to 400°F (200°C).

2. Cut a sugar pumpkin (or pie pumpkin) in half, scoop out seeds, and place cut-side down on a baking sheet.

3. Roast for about 45–60 minutes, until the flesh is very tender.

4. Scoop out the flesh and blend until smooth. Measure 2 cups for the recipe (if watery, cook down on the stove to thicken).

For the Crust (All-Butter Pie Dough):

160g all-purpose flour

1/2 tsp salt

1 tbsp sugar (optional, for a touch of sweetness)

1/2 cup (115 g) cold unsalted butter, cut into cubes

3–4 tbsp ice water

1. In a large bowl, whisk together flour, salt, and sugar.

2. Add cold butter cubes and cut in with a pastry cutter (or fingertips) until mixture looks like coarse crumbs with pea-sized bits.

3. Sprinkle in ice water, 1 tbsp at a time, tossing until the dough just comes together.

4. form into a disk, wrap in plastic, and chill at least 1 hour.

5. On a lightly floured surface, roll out one disk into a circle about 12 in (30 cm) wide.

6. Fit into a 9-inch pie pan, trim excess, and crimp the edges. Keep chilled until ready to fill. (You can freeze the second disk for another pie.)

For the Filling:

2 cups (480 g) fresh roasted pumpkin purée* (see note)

1 can (14 oz / 396 g) sweetened condensed milk

2 large eggs

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground cloves

¼ tsp ground nutmeg (freshly grated if possible)

½ tsp salt

Instructions

Make the Filling

1. In a large bowl, whisk together the pumpkin purée, sweetened condensed milk, eggs, spices, and salt until smooth.

4. Assemble and Bake

1. Preheat oven to 425°F (220°C).

2. Pour filling into prepared crust.

3. Bake at 425°F for 15 minutes, then reduce oven to 350°F (175°C) and bake another 35–45 minutes, until the center is set but still slightly wobbly.

4. Let cool completely on a rack. The filling will finish setting as it cools.

5. Serve

Serve plain, or with lightly sweetened whipped cream.

Refrigerate leftovers, covered, for up to 4 days.

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makes therapy simple, with 10% off your first month to help you get started:

https://betterhelp.com/Isabel