Jane Crackpieski

Baking, Dessert, Hashbrown: The End, Pie, Sweets

Like Unbreakable Kimmy Schmidt itself, we’ve reached the end of the road of our farewell celebration – Hashbrown: The End – and I am starting to get a bit misty, which is inappropriate when you’re meant to be honouring a hilarious show. But after catching up with Carol, Dylan, Ellie and Tituss I was too emotional, so I reached out to my dear friend and icon Jane Krakowski to see if she was free to drop by.

And she obviously was, since you’re ready this.

As you know I met future EGOT Jane in the 80s while co-starring in Starlight Express until my before I was callously cut. Thankfully it was Jane’s undying love and support that saw we through the tragic loss of my role of a lifetime.

Given Jane is a damn comedy icon, I try to see her as much as possible however it has tragically been well over two years since we last got together. As soon as she walked through customs I ran into her arms and started sobbing – some say it was because I missed her so, but we both knew that it was because at the close of today Jacqueline Voorhees will go the way of Jenna Maroney. And that is hard for me to deal with.

Unless Teens does reboot 30 Rock, I guess.

Somehow I managed to pull myself together long enough to drive home, go to the fridge and pull out the ultimate comfort food in the form of a Jane Crackpieski.

 

 

I feel like I am on a bit of a Milk Bar kick at the moment, but you know, when it’s right, it’s right. Any everything they do is right, even when it is a mistake. If you don’t know the story, Christina Tosi made the pie for staff dinner and while it was undercooked and she felt it was a dud, they couldn’t stop eating it and an sweet, addictive icon was born – the Crack Pie®.

And if that doesn’t offer you hope in a post-Kimmy Schmidt world, I don’t know what does.

Enjoy!

 

 

Jane Crackpieski
Serves: 8.

Ingredients
Oat Cookie
115g unsalted butter, at room temperature
75g muscovado sugar
40g raw caster sugar
1 egg yolk
½ cup flour
120g rolled oats
⅛ tsp baking powder
pinch of baking soda
½ tsp kosher salt

Assembly and filling
180g muscovado sugar, plus 1 tbsp for the base
1 tsp kosher salt, plus ¼ tsp for the base
280g butter, melted – 55g for the base, the rest for the filling
300g raw caster sugar
20g milk powder
24g corn powder
¾ cup double cream
½ tsp vanilla extract
8 egg yolks, separated with military precision
icing sugar, for dusting

Method
Preheat the oven to 180°C.

Kick things off by working on the oat cookie. Cream the butter and sugars using the paddle attachment on a stand-mixer on medium-high for 3 minutes or so, or until light and fluffy. Scrape down the sides and add the egg, before increasing speed and beat for a further couple of minutes.

Add the remaining ingredients and using the paddle, mix by hand until moist enough to return to the mixer to beat on low until just combined.

Dollop the mixture onto a lined baking sheet and flatten into a 1cm thick splat. Transfer to the oven and bake for 15 minutes, or until caramelised, puffed and firmly set. Allow to cool completely.

When you’re ready to get to work on the final product, preheat the oven to 180°C.

Place the cookie in a food processor with a tablespoon of muscovado sugar and ¼ tsp of salt, and blitz until it is the consistency of wet sand. Add 55g of melted butter and blitz until it comes together as a ball. Transfer the ball into a pie dish and firmly pack to cover the edges in an even thickness.

To make the filling, combine the remaining sugars, with the milk powder, corn powder, and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until evenly blended. Still going, add the remaining butter and mix for 3 minutes or until all the ingredients are moist. Add the double cream and vanilla and continuing mixing for 3 minutes, or until completely combined. Scrape down the side and add the egg yolks, mixing on low speed until it is glossy and combined.

Pour the filling into the pie dish and transfer to the oven to bake for 20 minutes, or until golden brown but still jiggly.

Open the oven door and reduce the oven temperature to 160°C and close the door once it has cooled to that temperature. Cook for a further ten minutes, or until firming around the edge but jiggly in the centre.

Remove from the oven and allow to cool completely before covering in cling and transferring to the freezer to set. Remove to defrost a couple of hours before you’re ready to serve.

When you’re ready for your mind to be blown, dust with icing sugar, grab a spoon and devour. Greedily. Thankful that we exist at the same time that Milk Bar does.

 

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Mike White Chocolate Mud Cake

Baking, Dessert, Survivor, Survivor: David vs. Goliath, Sweets, TV Recap

After toughing it out on a Fijian Island for 39 days without a jacket, begging for idols and scaling the largest cliff face on the planet to snatch an idol to embarrass one of the final jurors, the heroic Angelina’s claim for the title were completely ignored by the jury, despite having a passion for negotiation and persuasion. With that it came down to Hollywood heavyweight Mike White and public defender Nick, with the former toppled by the latter fulfilling the destiny of the season’s theme.

Given the fact that Mike comes from the entertainment industry and is the most well-known celebrity to ever join the cast – and as such has a lot of easy targets to paint on him in a game where any excuse to vote someone out is valid – he never should have made the merge, let alone the final three and be a couple of votes away from winning.

But that is how well my dear friend Mike played.

Obviously I first met Mike while working together on Dawson’s Creek and we quickly bonded over our sardonic wit. As is often the case, I vowed to make him a star however plot twist, when he decided to partner with Jack Black – who I was feuding with at the time – we went our separate ways and I had to watch him succeed without me.

Well until footage of me having a meltdown at work leaked – by me – on the internet, and he reached out to see if I was ok and whether he could base a television show about me. I am passionate about being a muse, so gladly gave him my blessing and Amy Jellicoe slash Enlightened were born and our friendship renewed. You’re welcome.

Anyway Mike’s charm and killer gut instincts that allowed his to wait until just the right moment to make a move played a huge roll in him getting to the end and almost snatching the title of Sole Survivor. And while he was disappointed not to win, he was thrilled to see me in Ponderosa waiting to cheer him up with a big, heavy Mike White Chocolate Mud Cake.

 

 

Obviously this is ridiculously, sickeningly sweet, as mud cake is want to do, but damn is it good. Dense, moist and melt in the mouth, there is nothing better to distract from losing $900k after 39 days on an island.

Enjoy!

 

 

Mike White Chocolate Mud Cake
Serves: 8-12.

Ingredients
700g white chocolate, roughly chopped
350g unsalted butter, chopped
2 ½ cups raw caster sugar
1 ½ cups milk
2 ⅔ cups plain flour
1 tbsp baking powder
2 tsp vanilla extract
3 eggs
½ cup cream

Method
Preheat oven to 140°C.

Combine 200g of the chocolate in a large saucepan with the butter, sugar and milk, and stir over low heat until smooth and combined. Transfer to a large mixing bowl and leave to cool slightly. Whisk in the flour, vanilla and eggs, and stir until just combined.

Pour into a lined cake tin and bake for 2 hours, though start checking from 1 ½ hours and stop once an inserted skewer comes out clean. Remove from the oven and allow to cool in the pan for about half an hour, before transferring to a wire rack to cool completely.

Once cooled, bring the cream to the boil in a small saucepan and transfer to a bowl. Add the remaining chocolate and stir until smooth. Transfer to the fridge to cool for half an hour, stirring a couple of times.

To assemble, flip the cake upside down, slather with ganache and devour.

 

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Choc Peanut Butter Aaron Spelting Cookies

Baking, Dessert, Emmy Gold, Emmy Gold: The Gold Wing, Snack

And now, the end of The Gold Wing is here and I thought it best to once again go back in time and celebrate with someone that has faced their final curtain – Toto that into My Way, would you? – my dear friend Aaron Spelling.

As you know, I’ve long been a friend of the Spelling Dynasty and my catch-up with Loni – who played Candy in Tori’s hit show So Notorious – reminded me that Aaron has a couple of Emmys to his name, despite creating some of the most iconic TV shows of our time.

I used my time in the purring delorean to finalise my tips for the best series gongs, settling on an ASP clean sweep as The Marvelous Mrs. Maisel takes Comedy, The Handmaid’s Tale goes back-to-back for Drama and The Assassination of Gianni Versace: American Crime Story is honoured for Limited Series. I found things more difficult for Talk and Sketch Series, eventually decided Variety Talk would go to Last Week Tonight with John Oliver and At Home with Amy Sedaris will/should surprise for Variety Sketch.

Oh and I obviously am backing RuPaul’s Drag Race but that should come as a surprise to absolutely no one.

By the time I arrived at the epic Spelling Compound, I was so overjoyed to see Aaron one last time that I didn’t want to let him go. I desperately danced around filling him in on what I had been up to, lest I set off a butterfly effect, eventually shoving Choc Peanut Butter Aaron Spelting Cookies into our mouths to avoid any issues.

 

 

Inspired by a delicious Nigella classic, these babies are decadent, rich and a little bit healthy – yay spelt! – so you can devour them without feeling to guilty. And while that is a total lie, just buy it … because they are worth it.

Enjoy!

 

 

Choc Peanut Butter Aaron Spelting Cookies
Serves: 2 nostalgic friends, or 6-8 normal people.

Ingredients
150g peanut butter chips
125g dark chocolate
125g spelt flour
25g cocoa
½ tsp bicarb soda
pinch of kosher salt
60g unsalted butter, at room temperature
125g muscovado sugar
2 tsp vanilla extract
2 eggs, still cold

Method
Chuck the peanut butter chips in the freezer and preheat the oven to 160°C.

Melt the dark chocolate in a bowl and leave to cool a little, and combine the flour, cocoa, bicarb and salt in another bowl. In the bowl of your stand mixer, cream the butter, sugar and vanilla for a couple of minutes, or until light and fluffy. Beat in the cooled chocolate until well combined before adding the cold egg. Scrape down the sides, reduce speed to low and carefully add in the dry ingredients, avoiding a mushroom cloud of flour at all costs. Remove from the stand and fold through the peanut butter chips until combined.

Dollop a tablespoon of dough on a lined baking sheet, leaving a large rim for spread, until full. Place the remaining dough in the fridge while you transfer the baking sheet to the oven for ten minutes and bake until just set. Leave to rest on the warm pan for ten minutes before transferring to a wire rack to cool.

Repeat the process until the batter is done, and then devour.

 

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Lena Wafers

Baking, Dessert, Emmy Gold, Emmy Gold: The Gold Wing, Sweets

It is the second last day of this year’s Emmy Gold celebration The Gold Wing, can you believe? And something something segue Gaz, Marg, Ava, Rami and Rhea something, I am thrilled to catch-up with my dear friend and semi-freshly minted Emmy winner Lena Waithe.

Given she won her Emmy with my (problematic) friend Aziz for the beautiful Thanksgiving episode of Master of None, it should come as no surprise that he is the reason we became friends.

I was visiting the set during season 1 and Lena and I got to talking about our coming out experiences, and Aziz suggested that they write it into the second season. So you’re welcome, because that episode was perfection and he and Lena truly deserved that Emmy and I can’t even begrudge them for not including me in the writing process.

Since her victory, Len’s career has absolutely exploded and while it means we don’t get to see each other as often as we’d like, I’m so proud of her. And it makes our fleeting dates even more special. As a fellow writer, I knew that she would be best placed to go through the writing categories with me. Obviously she agreed that The Marvelous Mrs. Maisel’s auteur Amy Sherman-Palladino would snag it for Comedy. Continuing our agreeance, we both backed Phoebe Waller-Bridge for Killing Eve, Steve Martin and Martin Short for their Netflix special and William Bridges and Charlie Brooker will snag it for USS Callister.

With the formalities out of the way, we toasted her success and got to work demolishing a big batch of Lena Wafers.

 

 

Not your childhood’s technicolour crosshatched biscuits, these wafers may not look as perfect but damn they are delicious. Light, sweet and delightfully crisp, they are the only thing worthy of honouring my girl Lena.

Enjoy!

 

 

Lena Wafers
Serves: 6.

Ingredients
115g unsalted butter, at room temperature
100g raw caster sugar
1 egg, whisked
2 tbsp vanilla extract
1 tbsp milk
200g flour
1 tsp baking powder
pinch of kosher salt

Method
Preheat the oven to 180C.

Cream the butter and sugar in a stand mixer for a couple of minutes, or until it is light and fluffy. Still going, add the egg, vanilla and milk and continue beating until just combined.

Combine the flour, baking soda and salt in another bowl before folding through the wet ingredients. Cover and transfer to the fridge for half an hour.

When you’re ready to bake, place teaspoon sized bowls on lined baking sheets, leaving plenty of space for spread. Flatten each ball to form a thin disc and transfer to the oven to bake for fifteen minutes, or until golden.

Remove from the oven and allow to cool on the sheets for a couple of minutes before transferring to a wire rack to cool completely.

Once set, devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Courtney Love Cake

Baking, Cake, Dessert, Snack, Sweets

Oh my god – what a delight it was to see Courts again! I was anxiously waiting at the VIP exit of Brisbane Airport – the one where Schapelle left from! – and ran straight into her arms as soon as I saw her, breaking down in tears from either feuding with a washed up Gladiator or how desperately I missed her.

JK, obvi it was the latter. My feud gives me life.

Now as you know from my time-travel enabled date with Kurt, I’ve known Courtney for years when we were both huge in the Portland gay club scene where I was turning tricks at the time. She realised that I was destined for greatness – well, a different kind of greatness because no judgement – took me under her wing and vowed to make me a star.

While I kept on stumbling, Courts was never disappointed in me and always made me feel loved and appreciated. She truly is the sweetest person, which is why I’m honoured to have introduced her to Kurt.

Anyway I haven’t seen Courts since she toured Australia four years ago, so it was such a treat to see her, reconnect and see whether she believes that Nico and I will ultimately end up together. Well, if things don’t pan out with The Commando, obvi. And if she and Neeks enjoyed their time with Ru and Mish, obvi.

Given the deep love I have for dear Courts, I knew there was only one thing I could make that would do her and our friendship justice. A delicious Courtney Love Cake.

 

 

A traditional Sri Lankan celebration cake, the Love Cake is moist, spicy and sweet and is emblematic of all that is good in the world. Like my dear ride-or-die friend.

Enjoy!

 

 

Courtney Love Cake
Serves: 8.

Ingredients
350g raw unsalted cashews
1 tbsp rosewater
1 tsp ground cardamom
2 tsp ground cinnamon
½ tsp nutmeg
200g unsalted butter, at room temperature
1 ½ cups raw caster sugar
4 eggs, separated, plus an additional 4 yolks
1 ½ cups semolina
⅓ cup honey
icing sugar, to serve

Method
Preheat oven to 150°C and line a square cake tin with baking paper.

Blitz the cashews in a food processor until finely chopped. Add the rosewater and spices and blitz again until well combined.

Cream the butter and sugar in the large bowl of a stand mixer until light and fluffy, to the point where they appear to be pulsating. You know the look. Add the yolks one at a time, beating well after each addition before folding through the fragrant cashew mixture, semolina and honey.

Using a clean bowl, beat the egg whites in the stand mixer until stiff peaks form. Fold into the semolina mixture, transfer to the cake tin and bake for an hour, or until firm and cooked through.

Remove from the oven and allow to cool. Before carving, dusting in icing sugar and devouring. With your favourite friend.

 

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Domenicken Liver Abpâté

Condiment, Dip, Party Food, Side, Snack, Survivor, Survivor: Ghost Island, TV Recap

After being technically booted from the game – and being whisked out of time to join me for a date – Laurel grabbed the urn and walked up to cast the sole remaining vote for the winner. Which lead to Probst opting not to read that vote and instead take it back to the US to pick the winner … meaning Laurel truly, finally got to make a game changing decision.

Just not the one she was really aiming for. Though it was definitely the one she deserved.

With that, Probst moved his hand deep inside Tony and Woo’s urn and pulled out Laurel’s vote which crowned Wendell the Survivor: Ghost Island sole survivor and left Dom to realise his fears had come true by not facing him in a fire challenge.

New curse to reverse though? So, that’s something.

Anyway, Dom played a killer game and despite making the bone-headed move to call out Chris’ day one decision and instantly started a feud, he managed to make a solid relationship with Wendell and they complimented each other perfectly to get to the end.

But buddying up with Wendell wasn’t his only move, his ability to make friends with literally everyone – except Chris – is the reason none of the moves ever came to fruition this season, as either Kellyn, Laurel or Angela would tell him – oft knowing it was against their best interests – and he would be able to avoid the boot or even needed to play his idols.

As such – and I’m not just saying it because it finished in a tie – he truly is the best to never win (behind Cirie, obvi). And because of that, I gladly pulled out a big fat Domenicken Liver Abpâté to dull the pain of just missing out on victory.

 

 

Pâté is something I have loved my entire life, until I discovered it was made from livers when I was ten and I couldn’t bring myself to eat it for six horrible years. Which I regret as much as Dom regrets not trying to get rid of Wendell on day 38. Rich and earthy, it is the perfect accompaniment to your pain, wine and a big old sourdough baguette. Oh – and I obvi just adapted this recipe, because who the hell can just trial-and-error with livers.

Enjoy!

 

 

Domenicken Liver Abpâté
Serves: 6-8.

Ingredients
2 tbsp currants
100ml verjuice
1 ½ tbsp water
⅔ cup port wine
2 tsp sugar
1 tsp gelatin
pinch of allspice
100g unsalted butter
1 onion, diced
5 cloves garlic, minced
500g chicken livers, trimmed
2 sprigs of fresh rosemary, roughly chopped
3 thyme sprigs, leaves only
salt and pepper, to taste

Method
Soak currants in verjuice overnight.

Combine the water and half the port in a small bowl and dissolve the gelatin in it for five minutes. Bring the remaining port to a light simmer in a small pan with the sugar and allspice. Add the softened gelatin, cook until well combined and remove from the heat to cool completely.

Melt 100g of butter in a pan over low heat and cook the cook the onion and garlic for a about ten minutes, or until translucent and sweet. Add the livers, rosemary and thyme to the pan with a good whack of salt and pepper, and cook for a couple of minutes or until just cooked. Like, still pink in the middle just. Add the verjuice and currants and cook for a further minute.

Transfer everything to the food processor and blitz until completely smooth. Pack into a container and gently pour the cooled jelly over the top of the pâté and leave to set.

Once set, devour with a baguette and forget they’re livers.

 

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Bougatsabastian Noel

Baking, Dessert, Snack, Survivor, Survivor: Ghost Island, Sweets, TV Recap

Previously on Survivor, twenty castaways were marooned in Fiji – again – with a fresh little twist added into the game called Ghost Island. Some say it is an excuse for more advantages and idols to be thrown into the game, others say it is home to all the cursed artefacts from Survivor seasons past which are waiting to come and reverse the curse. Anyway, Stephanie Gonzalez was first out the door thanks to Jacob being sent to Ghost Island first … which sadly only delayed his boot to second. Morgan was then swap-fucked followed by the continuing decimation of Malolo and my erection with zaddy Brendan, Stephanie – exempt from the erection part due to my aggressive homosexuality – James, Bradley and his teeny mouth, Chris and his ego, Libby, Des and Jenna before true tragedy struck as Michael was booted. While my heart wasn’t in it after that, the game continued and Chelsea and Kellyn followed him out the door, which leads us to here.

The final six features Sebastian is super sweet and looks super stoned, though has the opportunity to reverse the curse of the extra vote. King Donathan is adorable, got island hot, played a wild, oft chaotic game and I hope returns with Aunt Patty. Laurel is still here thanks to ruining everyone’s plans to take out Wendell and Dom, Angela is just here against all odds … I don’t even know what to say. Anyway, it all comes down to either Wendell or Dom, with Wendell amassing idols and friends along the way and Dom collecting idols, fakes and advantages though hasn’t made many friends.

Back at camp after booting Kellyn, everyone was still reacting to Donathan’s attempt to use chaos as a ladder. While Wendell joked about being disappointed not to help him get out Domenick, Laurel – or Yanny – told Donathan he was lucky not to get himself voted out. Because heaven forbid someone plays for better than third. Thankfully Sebastian has opted for the final six to be his moment to start playing the game, so hopefully he puts his extra vote to good use.

The next day Domenick and Wendell reconvened away from the rest of the tribe to see how best to overcome losing Donathan’s vote. While he turned against them, they still felt it was better to take out Sebastian since he is more of a threat – really? – and decided the only way to both make final four, is for one of them to win immunity. Yanny was present for the entire conversation but like this season, didn’t really contribute … though it would be a gag if she actually screwed up the plans which seems to be her thing.

Talk of the challenge manifested Probst for the final six immunity challenge where they would run a skull-maze to collect puzzle pieces before solving said puzzle. Everyone but poor Donathan and Domenick seemed to be neck and neck grabbing the puzzle pieces with Sebastian ahead when it came to solving the puzzle, followed by Laurel, Wendell, Angela and Domenick while Donathan wandered around the maze. In any event, Wendell continued his puzzle dominance, screamed for Probst to check his puzzle and didn’t have immunity snatched from him again. In addition, he got to enjoy a steak dinner which he shared with Sebastian and Angela with both he and Domenick ‘she deserves it man’ Abbate playing for those jury votes, much to the chagrin of Laurel who really wanted that steak, damnit.

The final six returned to camp with Wendell celebrating finally snatching an immunity win and guaranteeing his place in the final four thanks to his hidden immunity idol. He then joined Sebastian and Angela to smash a coupla steaks and get them all thinking that Donathan would be getting booted tonight, despite planning to take out Sebastian. Thankfully Sebastian realised he needed to build a resume, so thought it would be a good time to use his extra vote and take out someone big. Back at the camp Laurel continued to rage about Wendell fueling Angela ahead of the next immunity challenge, since she is the one that will need it to survive. Her rage at least made Dom nervous about his getting the boot. Sebastian joined Angela and Donathan to talk about just how many idols Dom has – they agreed one – and to get rid of him next with the help of his extra vote. Angela, bless, was just thrilled to be part of the plans for once. Sadly she channelled Laurel and blew said plans up by taking the information straight to Dom. Don and Laurel caught up with him sharing the fact Sebastian has an extra vote, with her deciding that maybe it is finally within her best interests to get rid of Domenick. Dom then caught Wendell up and briefly debated whether he should play it or keep it until tomorrow.

At tribal council Laurel spoke about the battle between playing big or smart – por que no los dos? – Donathan shared that he still felt nervous following the chaos he caused the night before … which Sebastian agreed with. Dom called shade, sorry, bullshit and said that he thinks Donathan accepting defeat is all an act to get him out in cahoots with Sebastian and his extra vote. Sebastian was shocked he found out, while Donathan said despite plotting against them, he knows they’re packing idols and as such knows he is going. Dom then continued his epic show for the jury trying to make Donathan look bad, though his nonchalance is totally making him look glorious and them look terrible. He then threw some bros around to mock them and it was iconic.

Dom continued to attempt to perform for the jury with Dom handing over his fake idol to Probst ahead of the vote, Sebastian and Donathan played cagey and Laurel seemed confused. With that, the tribe voted and before Probst read the votes, Dom opted to point out the idol he played was fake and pointed out how brave he was. Sadly it appears he was brave and also lucky, as the votes rolled in for Sebastian and sent him from the game.

Given Sebastian is one of the nicest damn people to walk the planet, he wasn’t too bothered to have been aggressively booted from the game. I even mentioned Angela straight-up ruined the plan to get him to bite and it didn’t. When I brought out the Bougatsabastian Noel however, I couldn’t get him to bloody stop biting.

 

 

As you could probably tell, I’m craving a bit of Greek at the moment so it was kind of convenient that Seb’s boot meant I could roll on from my ball party with some sweetly, spiced custardy goodness. Add in the flaky filo case and I was in absolute heaven. Heaven, I tells ya!

Enjoy!

 

 

Bougatsabastian Noel
Serves: 12.

Ingredients
3 cups milk
125g raw caster sugar
1 tbsp vanilla extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 cup semolina
pinch of salt
½ cup unsalted butter, plus 1 tbsp
375g filo pastry
icing sugar, to dust

Method
Place the sugar and milk in a saucepan over medium heat and bring to a boil to dissolve the sugar. Reduce heat to low and stir through the vanilla, cinnamon and nutmeg before slowly adding the semolina while stirring. Cook for a couple of minutes, or until it starts to thicken. Remove from the heat and stir through the tablespoon of butter, transfer to a bowl, cover and leave to cool completely.

Preheat oven to 180°C.

Melt the remaining butter and  brush around the base and edges of a springform pan. Press a couple of sheets of filo into the tin and repeat the process of brushing the inside of the tin and added a few sheets of filo at a time, moving them around the tin, leaving about five-ten sheets of filo aside. Spoon in the custard and smooth the top. Trim the remaining pastry and place over the top of the pie, one at a time, brushing with butter in between. Fold the overhanging pastry in, brush with more butter and transfer to the oven to bake for half an hour, or until golden and crisp.

Remove from the oven and allow to cool for about fifteen minutes before dusting with icing sugar and devouring.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest and Tumblr.

Bill Skolsbård

Baking, Bread, Dessert, Snack, Sweets

Between Michael on Survivor and my ongoing obsession with Kameron Michaels on Drag Race, you’d be forgiven for thinking I had reached peak thirstiness. But I haven’t, dear reader, I haven’t. Well, technically hadn’t, until my dearest Billy Skars dropped by to catch up.

While I will always hold Alexander up on a pedestal as my number one Skars, there is something about Bill that fills my heart with joy. And well, make blood rush to other places.

But anyway, I first met Bill through Al – after he stopped seeing me as a creepy stalker – a few years ago and I instantly knew he had that certain something Stellan, Al and Gustaf all had, so I vowed to make him a star. I got him a job with Kiz, Az and Cazza on Anna Karenina and followed it up with my husband and my family movie, The Divergent Series: Allegiant with our cousins Shailene Woodley and Ashley Judd.

I then spoke to Finn and got him the job on It … and the rest, as I oft say when I can’t think of anything to add, is history.

After Bill and I caught up and then caught up, we were positively famished so it was super convenient I had a big fresh batch of my Bill Skolsbård hidden away by the bed.

 

 

Fresh, warm, spicy and pillowy dough, jam packed with sweet, creamy custard, these babies are the perfect thing for an afternoon snack … after an afternoon delight. And they’ll definitely make your stomach see skyrockets in flight. Boom.

 

Enjoy!

 

 

Bill Skolsbård
Serves: 6.

Ingredients
1 ⅔ cups milk, plus ½ a cup for the custard
60g unsalted butter
7g yeast
½ cup raw caster sugar, plus 2 tbsp for the custard
4 cups plain flour
1 tsp cardamom
½ tsp cinnamon
pinch of nutmeg
2 yolks, plus one whole egg, whisked, for brushin’
½ cup cream
2 tsp cornflour
2 tsp vanilla extract
1 cup icing sugar
½ cup desiccated coconut

Method
Combine the not-for-custard milk and butter in a saucepan over low heat and stir until it has just melted and combined. Remove from the heat and stir through the yeast and caster sugar and leave to foam for ten minutes or so. While things are getting frothy, combine the flour and spice in the bowl of a stand mixer before slowly combining the liquid. After it reaches peak froth, obvi. Knead using a dough hook on medium for five minutes, or until smooth and elastic. Transfer to a large oiled bowl, cover and leave to prove in a warm place for 2 hours, or until doubled in size.

Once doubled, knock the dough back down to size like an emotionally abusive parent and divide the dough into quarters. Roll each into logs, cut them into 4, shape each into rounds and transfer to a lined baking sheet. Cover and leave to prove for a further halfies.

While the buns are rising – as opposed to making me rise – preheat the oven to 180°C and start work on the custard. Combine the remaining milk in a saucepan with the cream and bring to a simmer over medium heat. Remove from the heat straight away. Meanwhile whisk the yolks, cornflour and vanilla in a clean, dry bowl before slowly whisking in the warmed dairy until smooth and combined. Return the mixture to the saucepan and place over low heat and cook, stirring, until starting to thicken. Transfer to a bowl via a sieve, cover directly on the surface with cling and chill until ready for bakin’.

Do as I do and press into each bun to make a deep indentation. Fill said hole with the fresh, creamy custard. Brush the exposed buns with the egg to glaze and transfer to the oven to bake for 20 minutes or so, or until golden and risen. You may need to rotate / swap the trays throughout baking if you’re without a fan force. But is anyone these days? Please let me know in the comments.

Transfer to a wire rack and allow to cool for ten minutes or so before combining the icing sugar with a tablespoon of water to form a paste. Brush each bun with the glaze and sprinkle with the coconut. Leave to set for ten minutes or so before annihilating. Sorry, I mean devouring.

 

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