Sleep is in bed next to you, while I put the table and dream of all the kisses that will wake you up.

Cream scones

Makes 8:

200 g bread flour
60 g sugar
16 g baking powder
1 teaspoon of fine salt
200 ml cream
20 g of milk for brushing

Thoroughly mix the flour, baking powder, salt and sugar.
Add cream and mix to bind ingredients together.
Place the dough on a sheet of parchment paper and give it a circular shape.
Refrigerate for 30 minutes.
Preheat oven to 180º C.
Line an oven tray with parchment paper.
Remove the dough from the refrigerator.
Cut the dough into 8 equal triangles.
Place each triangle of dough on the tray and brush with milk.
Bake for about 20 to 25 minutes.
Remove from oven, let cool slightly in the pan and remove.

In a hot sunday house sweats and the heat sticks to our skin.
My kitchen keeps inviting me and I can’t resist to the hell condemnation.

Scot Baps (scottish breads)

Makes 15 (60g each):

175 ml water
175 ml warm milk
25 g fresh yeast
25 g icing sugar
25 g fine salt
500 g bread flour
Extra milk (to the glazing)

Dissolve the yeast with the milk and sugar.
Combine the flour with the salt and add the water and milk with sugar and the yeast.
Mix well with the dough hook attachment until smooth and elastic.
Make a dough ball and place it into a bowl.
Leave to rise for anout 1 hour or until doubled in size in a tempered place and covered with wrap film.
Knock back and divide the dough in 15 balls.
Roll the dough balls until 1cm thick.
Place the breads into a floured baking sheet.
Brush the surface with milk and sprinkle with flour.
Leave to prove for 30-45 minutes.
Pre-heat the oven to 180ºC.
Sprinkle again with flour.
Press the center of the breads with your thumb.
Bake for 15-20 minutes.

2 1/2 Tsp Dry Yeast
250ml Milk
60g Unsalted butter, melted
30g Unsalted butter, melted to glaze the rolls
2 Tbs Castor sugar
2 Eggs (~50g), beaten
560g Plain white flour
2 Tsps Salt

1 Egg, for glazing
1 Tsp Water, for glazing
Sesame seeds
Poppy seeds

Sprinkle the yeast into 100ml of the milk in a small bowl, leave for 5 minutes and stir to dissolve.
Warm the remaining milk in a saucepan with the sugar and butter. Stir constantly until the butter has melted.
Cool until tepid, then beat in the eggs until combined.
In a large bowl, mix the flour and salt together.
Make a well in the centre and pour in the yeasted milk and the butter/sugar/milk mixture.
Mix in the flour to form a soft, sticky dough.
Turn the dough out on a floured surface and knead for about 10 minutes or until smooth, shiny and elastic.
Put the dough in a buttered bowl and cover with a teat towel. Leave to rise until doubled in size for about 1-1 1/2 hours.
Knock back and leave to rest for 10 minutes.
Divide the dough into 19 equal-sized pieces.
Shape each piece of dough into a round, smooth ball (using the balling method).
Grease a round cake tin or spring form pan, about 24cm (91/2 inch) in diameter, with the melted butter.
Arrange the shaped rolls in the prepared tin by making an outer ring of 12 rolls and an inner ring of 6 rolls, and placing the last roll in the center of the two rings.
Cover the tin with a tea towel.
Leave to prove until the rolls have doubled in size, about 45 minutes.
Brush the top of each roll with the egg glaze (egg+water).
Sprinkle with the seeds.
Bake in the preheated oven (200° C/400° F) for 30-45 minutes until golden and hollow-sounding when tapped.

Makes 8:

200 g wheat flour
8 g baking powder
1 g salt
30 g olive oil
125 ml milk
30 g sugar

Pre-heat the oven to 180ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients together.
Divide the dough in 8 pieces.
Place the scones into the baking sheet evenly spaced.
Bake for 25-30 minutes.

Makes 35 (50 g each):

1 kg bread-flour
100 g sugar
100 g butter, softened
500 ml warm milk
60 g fresh yeast
Egg yolk dissolved in water to brush.

Dissolve yeast with the milk.
In a bowl combine all the ingredients with the milk and the yeast.
Mix well with the dough hook attachment until smooth and elastic (15-20 minutes at medium speed).

Line a baking sheet with parchment paper.
Divide the dough in 50g balls.
Place the balls on the baking sheet letting some free space in between.
Cover with wrap film or a moistened cloth and let it rest until it doubles its size (20-30 minutes).
Pre-heat the oven to 180ºC.
Bake for 10-12 minutes or until golden brown.

I’ve prepared this breads and I’ve pre-baked and frozen them for the entire week breakfasts.

To pre-bake bread:
Bake until it rises and a slight crust forms.
Freeze the bread.
Remove from the freezer and place it directly into the pre-heated oven and bake until golden crust.