Sunday Brunch Board

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Here are the ingredients and recipes for the dishes covered in this class:


7g (1 pkg) Active Yeast
80g (1/3c) Warm Milk
1ea Egg
120g (1c) AP Flour
120g (1c) Flour
68g (1/3c) Sugar
1t Salt
4ea Eggs
120g (1c) Flour
6oz Butter
3oz butter
1ea Egg
2T Sugar+Spices
1/3c Miso
2ea Leeks (Sauteed)

4oz Butter
110g (1/2c) Brown Sugar

Day 1:
Gently warm milk in a saucepan on the stove or in your microwave. Combine yeast and milk in the bowl of your mixer and whisk until frothy. Add in your first measure of flour and eggs and combine with a rubber spatula. Insulate your sponge with the second measure of flour. Let rise for 15 minutes. The layer of flour should crack visibly. Once your sponge has risen, add in your sugar, salt, eggs and third measure of flour. Mix with dough hook for 15 minutes. The dough should wrap around the hook and slap the sides of the bowl. Add more flour if necessary. While your dough is mixing flatten your softened butter in between two pieces of parchment paper. It should be the same texture as the dough. When your dough has finished mixing, add in your butter bit by bit. Mix until combined. Transfer your dough to a lightly greased bowl and let rise until doubled in size, about 2 hours. Once risen gently deflate your dough by turning it in the bowl clockwise. Wrap the bowl and refrigerate overnight.

Day 2:
Divide your chilled dough in half. Lightly flour your work space and roll the dough into a rectangle about 1/4 inch thick. Dot 3oz of butter evenly on the dough. Fold the dough into thirds and return to the fridge. Repeat for the second half of dough. Let chill for 15 minutes, For Take first half of dough out of the fridge and roll out to the same sized rectangle as before. For sweet rolls brush the dough with egg wash and sprinkle spiced sugar evenly all over. Roll and freeze for at least 15 minutes or until you’re ready to use. For miso leek buns, spread miso paste in an even layer over the dough followed by leeks. Roll in the same way.
When you are ready to bake your rolls, slice them in inch thick slices (or larger if you want them bigger!). For sticky buns prepare your pan by pressing 4oz butter into your pan followed by the brown sugar. Space out the buns evenly, make sure leave space in between them to proof. For the leek buns simply slice and place on a parchment lined sheet pan. Proof until doubled in size, approximately 1 1/2 hours. Bake in a 350 degrees oven for 25 minutes or until golden brown.



610g (5c) AP Flour
10g (1T) Baking Powder
6g (1t) Baking Soda
55g (1/2c) Sugar
12g (2t) Salt
260g (10oz) Butter
480g (2c) Buttermilk

For Sweet:
100g (1c) Dried Fruit
2t Citrus Zest

For Savory:
115g (4oz) Grated cheese
3ea Scallions

To top:
Melted butter
Turbinado sugar or more cheese

Preheat oven to 400. Combine flour, baking powder, baking soda, sugar and salt in a large mixing bowl. Dice your cold butter into small cubes. Add to the dry ingredients and break into pea sized lumps. Mix in either your sweet or savory ingredients. Add In buttermilk and mix to combine. Do not mix more than is necessary. Roll out into a 2-3 inch thick rectangle and slice into triangles. Brush tops of scones with butter and sprinkle with turbinado sugar or more cheese.



155g (1/2c) Whole mIlk
155g (1/2c) Water
1t Salt
140g (10oz) Butter
140g (1c) AP Flour
5ea Eggs
115g (3/4c) Grated Gruyere
1t Black Pepper
1T Fresh Thyme

Preheat oven to 350 degrees. Bring milk, water, salt and butter to a low boil in a large saucepan. Turn the heat off and in one fell swoop add all of your flour and stir vigorously with a wooden spoon, The dough should pull away from the sides of the pan and form a ball. Mix for 2-3 minutes to cook the flour out. Transfer to a mixer bowl and begin to mix with the paddle attachment. Add your eggs ones at a time and beat until shiny. Mix into your cheese, pepper and thyme. Transfer dough to a piping bag and pipe 1-2inch mounds onto a parchment paper lined sheet pan. Brush with egg wash and grate on a bit more cheese. Bake until puffed and golden about 15-20 minutes. Stick puffed gougeres with a toothpick or skewer to help release steam and prevent collapsing.

4650 | Chefs | Cooking


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Written by The Chef's Circle

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