Crumbed Lamb Sweetbreads Recipe
Perfect as a starter or light meal, these creamy, crumbed lamb sweetbreads are served with a punchy cannellini bean salad and topped with a citrus, honey mustard and lemon dressing.
The recipe was created by Number 5 Restaurant chef and owner, Jack Crosti, for Nose-to-Tail Month.
????️ Recipe:
???? Learn more about Nose-To-Tail Month: beeflambnz.co.nz/nose-to-tail-month
#NoseToTailMonth #Lamb #Sweetbreads #Recipe #Offal
Husband & Wife SWEET BREAD “Specialists” From East, Trinidad & Tobago ???????? Foodie Nation Feature
Andrew Jones aka “Mr. Creamy” and his wife, Natasha, demonstrate how they prepare one of their family’s cherished specialties, Coconut Sweet Bread! ????????
To place orders, connect with Andrew here:
Phone: (868) 767-6688
Facebook:
Instagram:
——————
Subscribe to Foodie Nation:
Connect with Foodie Nation on:
Instagram:
Pinterest:
Twitter:
Facebook:
Website:
#SweetBread #Coconut #FoodieNationFeature
Braised Sweetbread with Jacques Pépin | Cooking With Master Chefs Season 1 | Julia Child
From his Connecticut home kitchen, Jacques Pépin prepares braised sweetbreads in puff pastry with a black truffle and Madeira sauce. He begins by making the puff pastry, then gently braises the sweetbreads and follows with the black truffle sauce.
About Julia Child - Cooking with Master Chefs:
Julia Child visits the kitchens of acclaimed master chefs, including Alice Waters, Jacques Pepin, Andre Soltner and more, where they demonstrate distinct techniques, regional recipes, and culinary tips that guide home cooks through their favorite recipes. Expertly preparing each dish and teaching with passion along the way, the master chefs offer a unique and inspirational learning experience.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
— Managed by PBS Distribution
Get More Julia Child on PBS:
Twitter:
Facebook:
The Best Breakfast Buns,Soft and Fluffy Mallorca Bread Recipe | Pan de Mallorca | Breakfast Buns
Pan de Mallorca/ Mallorca bread; The best Breakfast Buns Complete written Recipe :
This Pan de Mallorca or Mallorca Bread Recipe will help you make the Best Puerto Rican sweet bread in a simple and easy method.The sweet buns are soft, they have a custard like flavor, flaky layers and is dusted with powdered sugar on top.
Pan de Mallorca/Mallorca bread is a super soft, fluffy Puerto Rican sweet bread.It is made with an enriched dough containing milk, egg, butter, flour ,salt, sugar and yeast.
They have a beautiful shape,a flaky sweet crumb and is dusted with powdered sugar on top.
These Puerto Rican sweet bread is commonly served during breakfast but we can have this sweet buns any time of the day.
HOW TO MAKE PAN DE MALLORCA OR PUERTO RICAN SWEET BREAD
We can make Pan de Mallorca in 5 simple steps.
1.Prepare the dough
2.Proof the dough
3.Divide and shape the mallorca bread
4.Final Rising(45-50 minutes)
5.Bake the mallorca bread rolls
How to serve mallorcas
Puerto Rican Mallorca bread are best to serve with coffee or tea as a breakfast item or can enjoy as an evening snack.
You can slice it open and spread it with cheese and jam .
These soft Mallorca sweet buns are best to have while they are freshly baked.Or if you have any left overs ,you can slice them horizontally, smear some butter, then toast and fill it with some ham and cheese and can enjoy it as a delicious sandwich.
HOW TO STORE LEFTOVER PAN DE MALLORCA/PUERTO RICAN SWEET BREAD?
We can store leftover Mallorca sweet rolls in an airtight container at room temperature for 4-5 days.
As these sweet soft rolls are smeared with butter and then dusted with powdered sugar, like German Fruit Bread, Stollen; I noticed that they stay longer than many other breads.
In extremely warm, humid temperatures, the Mallorca rolls should be frozen for longer-term storage.
For freezing: Place the buns in a heavy-duty freezer bag or wrap the buns tightly with aluminum foil or plastic freezer wrap and freeze.
Properly stored, they will maintain best quality for about 3 months.
Tips for making the best Mallorca Bread/Pan be Mallorca
This Mallorca bread dough is a soft and moist dough.That is how our sweet rolls have such a light and flaky texture.
So we need to dust the working surface and the dough ball before shaping(this is the trick to handle any dough that is comparitively softer).
Take care not to over bake these sweet rolls.
We need them to be lightly golden brown on top.
If we over bake this sweet rolls the outside will turn darker as we have sugar and egg while making the dough and the texture will not be softer as how it needs to be.
If you want the Mallorca bread to be sweeter, dust them with more powdered sugar.
Adding more sugar to the dough will slow down the rising time.
Hope you liked this Pan de Mallorca or Mallorca bread or puerto Rican Sweet bread recipe .Hope you will make sweet breakfast buns and enjoy!
Popular Videos on our channel
Soft Homemade Pita bread Recipe with step by step instructions:
Quick and Easy Recipe for Soft and Fluffy Dinner rolls(only one rise):
Fluffy Swiss Roll Recipe in Three Simple Steps:
Easy No knead Dinner Rolls Recipe :
Best Homemade Croissants:EASY METHOD:
Soft and Delicious Marble Sponge Cake Recipe:
***************************************
PRODUCTS I USE TO FILM MY VIDEO(Amazon affiliate)
My Camera :
My Camera Lens :
My Mic :
My Music :
****************************************
FOLLOW ME
FACEBOOK :
PINTEREST:
INSTAGRAM:
*********************************************************
CONNECT
WEBSITE:
Maritozzi – Italian Sweet Buns Recipe
Maritozzi – Italian sweet cream buns recipe. If you are not familiar with maritozzi, these sweet buns are fluffy, light, filled with whipped cream and topped with powdered sugar. These brioche-style Italian buns are originated in Rome and you can find them almost patisserie in the Italian capital. As a fan of Italian cuisine, I highly recommend you to try this recipe for your next party or holiday.
Link to my shop:
Use promo code: FOODIE21 to get 10% discount!
Full written recipe:
More Recipes:
Chocolate Peanut Butter Cake:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
MAKES 12 BUNS
Ingredients:
For the buns:
4 cups (500g) Flour
2 tablespoons (25g) Sugar
1 tablespoon Instant-dry yeast
1 teaspoon Salt
1 cup (240ml) Milk
2 tablespoons (40g) Honey
1 Egg
1 teaspoon Vanilla extract
1/4 cup (60ml) Oil
1 teaspoon Orange zest/Lemon zest
For brushing the buns:
1 Egg
1 tablespoon Milk
For the cream:
1 1/2 (360ml) Heavy cream
1/4 cup (30g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. In a large bowl or in a bowl of a stand mixer, place flour, sugar, yeast, salt and stir. Make a well and add milk, honey, egg, vanilla extract, oil and orange/lemon zest. Mix until dough is formed. Knead the dough for 7-8 minutes, until smooth, soft and elastic.
2. Place the dough in a lightly greased bowl, cover and let rise until doubled in size, about 1 hour.
3. Divide the dough into X pieces (80g), roll each piece into a ball. Arrange the balls on a baking tray lined with parchment paper, leaving space between them to rise. Cover with a clean towel and let rise until doubled in size, about 1 hour.
4. Preheat oven to 350F (180C).
5. In a small bowl whisk 1 egg with 1 tablespoon of milk. Brush each bun with the egg wash.
6. Bake the buns for 15 minutes, Until golden.
7. Allow to cool completely.
8. Make the cream: in a large bowl whip heavy cream, vanilla extract and powdered sugar. Whip until stiff peaks form. Transfer to a piping bag.
9. Slice each bun across the top, without cutting the base. Fill each bun with the cream and smooth it out with a spatula.
10. Top each bun with powdered sugar and serve.
TRINI CUISINE - SWEET BREAD
Vernelle's Sweet Bread recipe is a winner. Try it for a really tasty treat. The recipe is in the video.