The Kjellberg

Ingredients

• 1 cup (250 g) ricotta cheese
• 3 large eggs, separated
• 1/4 cup (50 g) granulated sugar
• 1 tsp vanilla extract
• 3/4 cup (95 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• Butter for the pan

Method

1. 1In a large bowl, whisk together the ricotta, egg yolks, sugar, vanilla, and lemon zest until smooth.
2. 2Sift in the flour, baking powder, and salt. Fold gently until just combined - a few lumps are fine.
3. 3In a clean bowl, beat the egg whites to soft peaks. Fold a third into the batter to lighten it, then fold in the rest gently.
4. 4Heat a non-stick pan over medium-low and melt a small pat of butter. Drop about 1/4 cup batter per pancake.
5. 5Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes.
6. 6Serve warm with maple syrup, fresh berries, and a dusting of powdered sugar.

Ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup (120 ml) buttermilk
• Zest of 1 lemon
• 1 1/2 cups (210 g) fresh blueberries
• Turbinado sugar for sprinkling

Method

1. 1Preheat oven to 175 C (350 F). Grease four mini loaf pans.
2. 2Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. 3In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
4. 4Beat in eggs one at a time, then vanilla and lemon zest.
5. 5Add the flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix until just smooth.
6. 6Toss blueberries with a tablespoon of flour, then fold them into the batter.
7. 7Divide batter among the pans, sprinkle with turbinado sugar, and bake 25-30 minutes until a skewer comes out clean.
8. 8Cool in pans for 10 minutes, then turn out onto a rack to cool completely.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1 cup (120 g) powdered milk
• 1/2 cup (60 g) toasted cashews, finely ground
• 1/2 cup (100 g) granulated sugar, finely ground in a blender
• 1/2 tsp salt
• 3/4 cup (170 g) unsalted butter, melted and cooled slightly
• Polvoron molder or small cookie cutter

Method

1. 1Toast the flour in a dry pan over medium heat, stirring constantly, until fragrant and lightly golden, about 5 minutes. Let cool completely.
2. 2In a large bowl, combine the toasted flour, powdered milk, ground cashews, ground sugar, and salt.
3. 3Pour in the melted butter and mix with your hands until the mixture holds together when pressed.
4. 4Press firmly into a polvoron molder or a small cookie cutter lined with wax paper. Pack very tightly.
5. 5Turn out onto a tray and let rest for 10 minutes to set.
6. 6Store in an airtight container at room temperature for up to two weeks - if they last that long.

Ingredients

• For the tangzhong:
• 3 tbsp (25 g) bread flour
• 1/2 cup (120 ml) water
• For the dough:
• 2 1/2 cups (320 g) bread flour
• 1/4 cup (50 g) granulated sugar
• 2 tsp (7 g) instant yeast
• 1 tsp salt
• 1/2 cup (120 ml) whole milk, warm
• 1 large egg
• 3 tbsp (45 g) unsalted butter, softened
• For the glaze:
• 1 egg beaten with 1 tbsp milk

Method

1. 1Make the tangzhong: whisk flour and water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens to a paste. Remove and let cool.
2. 2In a stand mixer bowl, combine bread flour, sugar, yeast, and salt. Add the cooled tangzhong, warm milk, and the egg.
3. 3Mix on low until a shaggy dough forms, then knead on medium for 8 minutes.
4. 4Add the softened butter, a piece at a time, and continue kneading until the dough is smooth, elastic, and passes the windowpane test, about 10 more minutes.
5. 5Place in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
6. 6Punch down and divide into three equal pieces. Shape each into a ball, then roll into an oval and fold into a log. Place seam-side down in a greased 9x4 inch loaf pan.
7. 7Cover and let rise until the dough crests above the pan rim, about 45 minutes.
8. 8Brush with the egg wash and bake at 175 C (350 F) for 30-35 minutes, until deep golden brown. Cool in the pan for 10 minutes, then on a rack.

Ingredients

• 3/4 cup (170 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup (80 ml) whole milk, warm
• 2 tbsp loose Earl Grey tea leaves, finely ground (or 3 bags)
• 1 tsp vanilla extract
• Powdered sugar for dusting

Method

1. 1Preheat oven to 175 C (350 F). Grease a 12-cup mini bundt pan or muffin tin.
2. 2Warm the milk and steep the ground tea leaves in it for 10 minutes. Strain or leave the fine bits in.
3. 3Cream the butter and sugar until pale and fluffy, about 3 minutes.
4. 4Beat in the eggs one at a time, then the vanilla.
5. 5Whisk the flour, baking powder, and salt together. Add to the butter mixture in three additions, alternating with the tea-infused milk.
6. 6Divide the batter evenly among the cups, filling each about three-quarters full.
7. 7Bake for 18-22 minutes, until a skewer comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack.
8. 8Dust generously with powdered sugar just before serving. Best the same day, with a cup of Earl Grey.