Brioche with Mahleb Date Paste and Walnuts

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There’s something about making brioche from scratch that brings comfort and pleasure: the rich smell of butter and yeast, the pillowy soft dough beneath your hands, the quiet hours of the kitchen, the dark golden loaf rising in the oven. The whole process calms me and makes me forget about stressful weekdays and the constant buzz of people in this chaotic yet charming city.

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The flavors I used here are inspired by K’aak bi M’aamoul, these little round semolina cookies filled with dates, nuts, and orange blossom water. They remind me of home – Beirut – and my family’s traditional recipes. What I love about this combination is  the thick pockets of mahleb date paste layered with crunchy walnuts and the soft aerated brioche dough.

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A freshly baked warm slice of buttery brioche brings a smile to my face but if you end up with leftovers the next day, go ahead and make french toast. The bread is naturally sweetened with dates so there’s no need to douse it with honey or maple syrup.

Brioche dough recipe adapted from Bouchon Bakery Cookbook
Makes two 9″x4″ (23 cm x 10 cm) loaves

Ingredients:

Date Paste
250g pitted medjool dated
30g butter
3 Tbs water
1 tsp orange blossom water
¼ tsp ground mahleb

Make the Date Paste:
1. Place the dates and butter in a medium sauce pan over medium heat, and stir until the dates get really soft.
2. Transfer the mixture to a food processor and add the rest of the ingredients.
3. Blend until a smooth thick paste is formed. Cover and set aside.

Roasted Walnuts
1 cup, chopped roasted walnuts (reserve a handful to sprinkle on top of the loaves)

Brioche
372g bread flour
8g instant yeast
45g granulated sugar
5g fine sea salt
186g eggs, room temperature
63 g whole milk, room temperature
170 g unsalted butter, at room temperature, cut into 1/8th inch dice
1 small beaten egg with a dash of water  (for the egg wash)

Make the Dough:
1. Spray a large bowl with nonstick spray.
2. For the brioche, place the flour and yeast in the bowl of a stand mixer fitted with the dough hook and mix for 15 seconds to distribute the yeast evenly.
3. Add all of the remaining dough ingredients except for the butter and mix on low speed for 4 minutes.
4. Add the butter a few pieces at a time, incorporating after each addition before adding the next. Stop and scrape down the sides and bottom of the bowl and push the dough off the hook. Mix for a total of roughly 20 minutes on low speed. (it is ready when the dough is elastic and holds together in one piece)
5. Turn the dough out onto a lightly floured work surface. Fold the left side over to the right, the right over to the left, then the top to the bottom and the bottom to the top so you have a “package” with the seam at the top. Place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 1 hour.
6. Repeat the folding process, place it back in the bowl, cover, and refrigerate overnight (up to 24 hours).

7. Grease a 9×4 inch (22 x 13 cm) loaf pan. Line the tin with parchment paper, making sure to let it slightly overhang the sides. Set aside.
8. Remove the brioche from the refrigerator and divide it into 2 equal pieces. Work with one piece of dough at a time while keeping the other half in the refrigerator.
9. Lightly dust your working surface with flour and using a rolling pin, roll the dough out to form a rectangular shape, about 10 x 15 inch (25 x 40 cm).
10. Spread half of the date filling onto the brioche using an offset spatula, reaching all the way to the edges but leaving half an inch (1.3 cm) of dough bare on one of the long sides. Sprinkle with half of the chopped walnuts.
11. Brush the bare part with water. Starting from the other long side, roll up the dough tightly and evenly. Refrigerate the dough for 15-20 minutes on a parchment lined baking sheet.
12. Using a large knife, make a cut in the dough log. Place the right half of dough over the left, then repeat until you have a “braid” of dough. Gently press the ends of the dough together them together, then place in the prepared loaf pan.
13. Place a piece of oiled plastic wrap lightly on the surface of the brioche and let it proof in a warm place for 2 hours. (Note: I turn the oven for a minute and place boiling water in a cup to add some steam – make sure the oven is not too hot!). Take the brioche dough out of the oven.
14. Preheat the oven to 350°F (180°C). Lightly brush the brioche with egg wash, sprinkle with more walnuts, and bake until golden brown, about 25 minutes.
15. Remove from the oven and let cool completely before slicing. (Repeat the process for the second brioche dough).

Flourless Butternut Squash Loaf

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I roll out of bed each day thinking about food. I love starting my day with cooked cinnamon banana steel cut oatmeal, boiled egg on avocado toast, any of Nature Path’s gluten free cereal with Califia almond milk, and of course organic decaffeinated green tea. Ever since I started eating and living a healthier lifestyle, I’ve been interested in incorporating what I learn about “green food” in baking: such as looking for recipes that are naturally sweetened, gluten free, and focused on vegetables or fruits as main ingredients instead of butter, sugar, and dairy.

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People always ask me if I’m vegan or on a constant “diet” but the truth is I don’t follow a specific lifestyle because I love eating healthy whole foods and enjoy everything in moderation. Nothing gets me more excited than plant-based recipes like wholesome salads made with seasonal ingredients, fish or lean meats, beans, and nuts. Eating this way gives me a better body image and makes me feel great inside out. Don’t get me wrong, I still love eating cakes, cookies, and ice cream in small quantities but I’m more mindful about the quality of food that I put in my body everyday.

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This butternut squash loaf is a new favorite and totally guilt-less. It’s made with pureed squash, honey, ground almonds, oat flour, eggs, and cinnamon– basically everything that’s good for you! I love eating a slice in the morning or as an afternoon snack with a tiny sliver of butter or jam.

Ingredients:
120g (1 cup) ground almonds (grind in food processor until a meal forms)
60g (2/3 cups) oat flour (you can also grind rolled oats in a food processor)
113g (1/3 cup) honey
180g (2/3 cup) puréed butternut squash*
2 large eggs at room temperature, lightly beaten
1½ ground cinnamon
1 tsp vanilla extract
1 tsp baking powder
½ tsp baking soda
¼ tsp sea salt
Extra rolled oats/chopped walnuts/sliced almonds/pumpkin seeds for garnish (optional)

*Can be replaced with sweet potatoes

Directions:

For the butternut squash purée: (can be made 5 days in advance)
1. Preheat oven to 400°F (200°C). Cut a medium squash in half and remove the seeds.
2. Place the squash facing up on a lined baking sheet and roast for 45 minutes until the flesh is fork-tender.
3. Take out of the oven and let it cool down for 15 minutes.
3. Scoop out the flesh and place in a food processor, then purée until smooth.

For the cake:
1. Preheat the oven to 350°F (180°C) and grease a 3.5×7.5 in (9×19 cm) loaf pan with vegetable oil and line with parchment paper.
2. In a medium bowl, mix all the ingredients together until homogeneous.
3. Pour the batter into the loaf pan and add your preferred garnish.
4. Bake for 40 minutes until the cake is browned and a tester inserted into the middle comes out clean.
5. Remove from the oven and let cool in the pan for 15 minutes before transferring to a wire rack.

Butternut Squash Scones with Dates and Walnuts

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Let’s talk about scones shall we?

I’m no expert at scones, but I learned a few tips and tricks that will help you make great scones every time. And since I go completely crazy over butternut butternut squash every fall, I decided to post a recipe that combines a few of my favorite things. So here it is a light and flaky scone recipe with a subtle hint of butternut squash, walnuts, and sweets dates.

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The first thing to keep in mind when making these is to handle the dough gently and as little as possible. Start off by sifting the flour, baking powder, baking soda, and salt twice. Yup, twice. Why do you ask? Sifting helps in breaking up existing clumps which will produce lovely light pastries. It also blends the dry ingredients which gives more consistency and therefore better results.

Then proceed in grating the frozen butter and mixing it with your fingers until it resemble crumbs. When adding in the chilled wet ingredients to the dry ingredients, you don’t want to mix it more than it all just coming together or the scones will turn out chewy. As soon as the dough comes together, tip it onto a floured surface and form it into a thick round circle, and slice it into eight wedges. If you prefer small scones (like the ones pictured) then continue reading the directions below. Now, the dough may be sticky and that’s totally okay. If it is too sticky, I found that putting the dough in the freezer for a few minutes makes it easier to handle.

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It is very important to keep the whole mixture cold all the time because you don’t want the butter to melt. These cold bits of butter will create pockets of air when they’re in the oven, therefore making the scones airy, light, and flaky. If you have some extra time, chill the sliced wedges for 20 minutes before placing them in the oven: this will help in making the scones flakier and rising higher.

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Serve the scones as soon as they’re out of the oven with some jam, butter, or cheese!

Ingredients: Makes about 24 mini scones

1 large egg, cold
1/2 cup butternut squash or pumpkin puree*, chilled
3 tablespoons plain Greek yogurt, chilled
1 teaspoon vanilla extract
310g (2+1/3 cups) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
55g (1/4 cup) packed brown sugar
113g (1/2 cup, 8 tablespoons) unsalted butter, frozen
175g (1 cup) chopped dates, tossed in flour (to avoid pieces to stick together)
100g (1 cup) chopped walnuts

*To make butternut squash puree, simply cut a squash in half, discard the seeds, and bake in a 400°F (200°C) preheated oven until tender (about 45-60 minutes). Scoop the softened squash in a blender and puree until smooth.

Directions:

1. In a small bowl combine egg, pumpkin, yogurt, and vanilla extract and mix well and keep refrigerated.
2. Preheat oven to 400°F (200°C)
3. In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices twice. Mix in the sugar.
4. Using the largest holes on a box grater, grate the frozen butter into flour mixture and mix with your fingers until it resembles coarse meal.
5. Stir the chilled wet ingredients into flour mixture. Using your hands, mix all the ingredients together until just combined then turn out onto a floured surface.

For regular sized scones:
Using the palm of your hand, shape the dough into a 7″ (18 cm) circle, 1″ (2.5 cm) thick, and cut into eight equal wedges. Then transfer each wedge to a lined baking sheet spacing them apart and brush with cream or egg wash (a mix of 1 tablespoon of water or milk with a whole egg). Bake for 20-25 minutes or until just golden then cool. Serve immediately.

For mini scones:
Pat the dough with the back of your hand and shape into a large rectangle, about 10″ (25cm) long, 7″ (18cm) wide, and 1″(2.5cm) thick. Straighten the sides with a dough scraper. Cut the rectangle into 3 long rectangles, and then each into small triangles using diagonal cuts. Place them on a baking sheet 1/4 inch (1cm) apart. Bake for 20-25 minutes or until just golden then cool. Serve immediately.

Apple Rum Raisin Walnut Loaf

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Freshly ground cinnamon, apple cider, dried fruits, roasted nuts, spiced rum. That’s the lovely smell of Fall and damn it is GOOD.

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I’m kicking off fall baking season with the classic Apple Rum Raisin Walnut Loaf. It is one of my favorite cakes, and seriously the reason why I love fall. It is an unbelievably moist cake swirled with cinnamon coated apples, crunchy walnuts, and bursts of rum soaked raisins. In other words, pure happiness.

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Now that the weather is cooling down and the colors of the leaves are changing, the best thing for you to do is to bake this loaf and fill your apartment with a cozy autumnal smell. Then cuddle up on the couch and enjoy a hearty piece of cake while sipping some tea or coffee. Nothing gets me more excited than baked good– I hope you do too!

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On a side note, you can follow me on Facebook and Instagram for the latest updates (don’t forget to let me know if you have any recipe requests!).

Ingredients:

100g (2/3 cup) dried raisins
75ml (1/4 cup) Rum or Orange Liqueur
300g (2 ¼ cup) all purpose flour, sifted
2 teaspoon ground cinnamon
1½ teaspoons bicarbonate of soda
1 teaspoon baking powder
150ml (1/2 cup+2 tablespoons) walnut oil or vegetable oil
170g (3/4 cup) caster sugar
2 large eggs, room temperature
400g (about 3 medium) apples, peeled and cut into small cubes
Zest of 1 lemon
100g (1 cup) chopped walnuts

Directions:

1. Bring to a boil the dried raisins and rum in a small saucepan, remove from the heat and set aside to cool.
2. Preheat the oven to 340°F (170°C).
3. Grease and line a 18×9 cm (3.5″ x 7.5″) loaf cake pan.
4. In a medium bowl, sift the flour, cinnamon, bicarbonate of soda, and baking powder and set aside.
5. In a large bowl beat together the oil and the sugar with a hand mixer. Add the eggs one at a time and mix well after each addition.
6. Add the sifted ingredients and beat just until incorporated. Fold in the raisins, apples, lemon zest, and walnuts with a spatula.
7. Pour the batter into the prepared loaf pan and level the top with a spatula.
8. Bake for 90 minutes or until a skewer inserted into the center of the cake comes out clean.
9. Let cool for 15 minutes then turn onto a wire rack.