1. In a bowl with a stand mixer fitted with a dough hook, mix together yeast, sugar and 1 cup of lukewarm water. Let stand for 5 minutes.
2. Add remaining water, honey, salt, butter, and 4 cups flour. Mix well. Add remaining flour and mix well.
3. Knead dough for 5 minutes
4. Transfer dough to a lightly greased mixing bowl, turning once. Cover with plastic wrap and let rise 1 hour.
5. Divide dough into 2 equal pieces. On a floured surface roll each piece into 8×4 rectangle. Layer each piece with butter, brown sugar and cinnamon. Roll each piece into a log and seal edges.
6. Place logs into 2 lightly greased bread pans. Cover with lightly greased plastic wrap. Let rise until double in size.
7. Preheat oven to 390 degrees and bake on center rack for 18-23 minutes or until golden brown.
8. Dump out and place on a cooling rack
9. Enjoy

1. In a saucepan over medium heat melt together butter, brown sugar and corn syrup (do not boil) Once melted divide evenly and pour into 2 glass 9×13 pans.
2. In a large mixing bowl mix yeast and water together until thoroughly dissolved. Add sugar and mix well. Let stand 5 minutes. Add oil, eggs, salt, and flour 2 cups at a time mixing after each addition.
3. Once mixed together knead dough on a floured surface for 6-8 minutes.
4. Divide dough into 2 pieces. Roll each piece into a 14×8 rectangle. Spread each piece with butter, brown sugar and cinnamon. Roll up into a log and seal edges.
5. Cut each log into 12 equal pieces. Lay each piece on top of caramel mixture.
6. Cover with plastic wrap and let rise until double in size (about 1-2 hours)
7. Bake 350 on center rack for 20-25 minutes or until golden brown
8. Let caramel sit 2 minutes then dump out and cool.
9. Enjoy!

Optional: use a mixer with a dough hook for steps 2 and 3.

First step is the Persimmon preparation. The fruit can be used raw or slightly cooked. I prefer it cooked as follows.
If cooking the fruit (recommended for better consistency and flavor), place peeled and cut fruit in a small pot and pour just enough water to cover the fruit. Add ¼ cup brown sugar. Cook on low to medium heat for about 10 minutes. Allow to cool completely for about 15 minutes or make it ahead and refrigerate until ready for use. Drain excess juice.

Preheat the oven to 350 degrees. Using cooking spray or butter coat your favorite cake or loaf pan. Set aside.

Place dry ingredients in a medium bowl and mix together with a whisk. Set aside.

In a large mixing bowl on low speed cream together sugars and butter for approximately 5 minutes. Scrape sides of bowl frequently to maintain nice consistency.
Increase to medium speed for another 5 to 10 minutes or until mixture gets creamy and slightly fluffy.

Reduce speed to low. Add eggs one at a time and return to medium speed until completely mixed. Continue mixing and slowly add oil till well incorporated.

Reduce speed to low and slowly add Persimmon mixture about ½ cup at intervals so it mixes well. Return to medium speed until just combined (less than 1 minute).

At medium speed, ½ cup at a time, add mixed dry ingredients. Mix for 5 minutes and add vanilla until combined, less than 1 minute. Stop mixing.

Pour batter mixture onto prepared baking dish and place on the middle oven rack. Bake for 55 to 65 minutes. Test center of bread for doneness. I use a wooden skewer.

Step 1. Preheat your oven to 325 F or 165 C

Step 2. In a large mixing bowl sift together: Flour, Salt, Baking Soda, Baking Powder, Ground Cinnamon, chopped walnuts (Make sure you do not pack the flour into the cup and use the flat backside of a butter knife to level off the flour).

Step 3. In a medium mixing bowl add: Eggs, 1 Cup Butter or Oil, White Sugar, Vanilla using a stand mixer or a hand mixer beat for 3 minutes- No longer

Step 4. Create a well in the middle of the flour, pour 1/2 of batter and 2 Cup of the Zucchini into the flour using a large fork. About 25 to 30 strokes.

Step 5. Add remainder of the batter and Zucchini mix until batter is fully incorporated. Around 70 to 100 strokes.

Step 6. Prepare two bread pans by coating inside with light oil and lightly flour (Knock out extra flour from pan) so bread should not stick to pan, once done. Do not prepare pan prior

Step 7. Pour batter 3/4 of the pan full, this recipe makes 2 pans of bread.

Step 8. Pour 1/4 Cup Melted Butter over the batter in each pan ( This will make for a very crusty and flaky bread) For a less crusty bread; do not use the butter over top of batter.

Step 9. Place both pans on center rack of your oven, bake for 30 min.

Step 10. Slowly open the oven and rotate pans 180 degrees. Close the oven softly and continue cooking an additional 25 to 30 minutes.

Step 11. To test bread insert a metal toothpick or butter knife into the center, if it comes out clean with no batter, they are ready.

Step 12. Take out of the oven and let cool, tip pan over on a cutting board and slice bread according to the thickness you desire.

1. In a small bowl, whisk together the egg and egg whites
2. Mix in the cinnamon, sea salt, vanilla, and Stevia
3. In a shaker cup, add the almond milk + protein powder and shake until it is thoroughly mixed without chunks*
4. Stir the protein mix in with the rest of the ingredients
5. Preheat a sprayed skillet on the stove over medium heat
6. Place a piece of the bread (or cut the bread into 4 sticks or 12 bites) into a shallow dish or 7. Tupperware container and pour enough of the mixture in to lightly cover the bottom of the container. Let the bread soak, flip, and repeat so the bread is evenly covered
7. Once the bread is soaked and skillet is preheated, add the bread to the pan and cook each side for about 1-2 minutes or until golden brown
8. Spray the skillet again between each slice and repeat for the remainder of the bread*

Tips:
– I soak the bread one piece at a time so it doesn’t get soggy or fall apart when I’m transferring it to the pan – when I start cooking one slice, I start soaking the next piece so it’s all ready to go
– Store in an airtight container in the fridge for up to 4 days (but it tastes so good, it probably won’t last that long)
– You may be able to squeeze an extra slice or two out of this! It just depends on the type of bread and how long it’s soaked

Step 1: In a large bowl (I use my Kitchenaid mixer bowl), beat together room temperature butter, sugar, lemon rind, vanilla (or vanilla sugar), 3 egg yolks, and about ¼ teaspoon salt, until smooth.

Step 2: To the butter mixture above, alternately add the flour, instant/quick rise yeast, and heated milk. I switch to my mixer’s dough attachment halfway through this task. Otherwise, mix together and knead by hand. If the dough is very sticky, you can add a little more flour. [I usually do.] If very dry, add a little more heated milk. Then knead in the drained soaked raisins and slivered almonds, until distributed evenly throughout dough.

Step 3: Cover the top of the bowl with plastic wrap and let dough rise for about an hour, in a warm place.

Step 4: Knead the dough again, briefly. On a large parchment lined baking sheet, form dough into a round loaf shape. Let rise again for 45 to 60 minutes or so, then decorate with several blanched and skinned whole almonds (or slivers). Gently brush dough with the egg wash. If you like, cut a small shallow cross shape in the middle of the dough mound. [Note: The dough may or may not look well risen, but will rise quite a bit more during the baking process.]

Step 5: Preheat oven to 350˚F (180˚C), then bake Mazanec on the center oven rack for about 45 to 60 minutes. Check color of the loaf at almost 45 minutes in. If the Mazanec is getting very brown, cover lightly with aluminum foil, to finish. Cool completely and slice, as needed.

Preheat oven to 375°F.

Combine all dry ingredients in a large bowl. Grate very cold butter into flour mixture and combine using either a pastry cutter or your hands, until the mix resembles coarse crumbs. Add in buttermilk and gently combine until fully formed. Do not knead. Place on a lightly floured surface and form dough into a 1 inch thick cylinder and cut using a round biscuit cutter that has been lightly floured.

Place cut biscuits onto a parchment paper lined sheet tray and brush tops with melted butter. Bake for 18-20 minutes, until golden brown.

Procedure:
Warm up the milk until it is in the 110-120F range. If you don’t have a thermometer, make sure it is warm, but not scalding. You should be able to touch it, it should be warmer than lukewarm, but not painful at all. When warm, put in a bowl along with maple syrup and yeast. Whisk till combined, and let sit for 5-7 minutes until yeast is bloomed (it will look foamy, and smell very strong).
To the milk and yeast mixture, add melted butter, egg, vanilla, and sugar. Whisk till everything is combined. Add one cup of flour, mix. Mix salt into the next cup of flour, add to the rest of the mixture. Add third cup of flour and mix. At this point it should be a very tacky dough.
Flour a surface to knead on, and turn out the dough. Knead till smooth but sticky (adding more flour when needed), about 7 minutes. DO NOT incorporate more flour than you need.
Once dough is smooth, and springy to touch, put in an oiled bowl and cover with damp kitchen towel. Put in a warm spot to rise for about 50 minutes or until doubled in size.
In the meantime, preheat the oven to 350F, butter a 9×13 baking dish, and make the filling by mixing softened butter, sugar and cinnamon in a bowl. Should be a thick but spreadable consistency.
Prepare caramel glaze: add all ingredients for glaze except vanilla and salt in a saucepan on medium heat, stirring until everything is dissolved. Bring to a boil for 2 minutes then remove from heat. Stir in vanilla and salt. Pour mixture into the prepared dish.
When dough has risen, remove from warm spot and punch it down and place on a floured surface to roll out. Roll it into a rectangle large rectangle (slightly larger than 9×13). Spread filling onto dough rectangle. Make sure to evenly spread the filling onto the entire surface of the dough.
Roll rectangle from the wider side away from you, so you have a long log. Make sure to roll tightly, to avoid gaps in your roll. Use a knife to cut slices about 1”1/2 inches thick. You should be able to see a nice swirl of cinnamon filling!
Put cut rolls into baking dish with glaze (cut side down) and cover with towel, put in warm spot to prove again for about 35 minutes or until almost doubled in size.
Cover dish with aluminium foil and put in preheated oven for 15 minutes, then remove foil and bake for another 10-15 minutes or until the rolls are lightly golden brown.
Turn baking dish upside down onto a serving platter to reveal the sticky part of the cinnamon rolls, and serve warm.

1- In a large bowl, mix all ingredients except orange juice, butter and raisins.
2- Add orange juice a tbsp at a time, until you get a soft but not sticky dough.
3- Transfer the dough to the mixer.
4- Kneed 2 minutes on low speed, then about 4 minutes on high speed.
5- Add the butter and kneed until well combined.
6- Transfer the dough to a clean counter, add the raisins.
7- Kneed about one minutes to form a ball, cover with bowl and let rest for 15 minutes.
8- Divide the dough to 14 pieces.
9- Roll the pieces to 14 inches ropes (about 35 cm).
10- Make escargot shape.
11- Put the brioches on the baking sheets and brush with egg wash.
12- Spray a plastic sheet with oil and cover the brioches.
13- Let rise in a warm place until doubled in size.
14- Brush a second time with egg wash and sprinkle with sugar.
15- Bake the brioches in 385 degree F 200 degree C oven
about 15 to 20 minutes until golden brown.
16- Let the brioches cool down few minutes on a cooling rack .
17- Brush with a simple syrup.
ENJOY