Wait, I start to get a bit confused. @ieatalotoficecream 's request seems to be pointing to blueberry biscuits. 
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5 hours total.
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btw, these are best eaten day of, warm.
Thanks! I will use your recipe. I’ve read the commentaries, somebody has used the King Arthur recipe but preferred yours. Will post back results.
Thanks. I tried one bun right out of the oven and it is was good. My shaping could be better.
Chocolate malted cake with malted frosting from Joanne Chang’s Pastry Love.
It was excellent! Seemed like I ended up with a lot of frosting but it was so good the excess wasn’t a problem!
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Gorgeous and good to know! I have her 1st cookbook in hardbound, but think I have Pastry love on Kindle @Elsieb.
And another cake! I do love cake and it def helps my mental balance during quarantine! Not a great pic, forgot to take one after it was cut.
But, this cake, Aunt Marges birthday cake from Midwest Made will be my go to yellow cake from now on. At room temp under a glass dome this cake was almost as fresh tasting 5 days after making it!! Not the frosting in the recipe, I didn’t have the milk chocolate. This is a whipped ganache.
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I was quite proud of a stretch dessert I made last month for a festival - Turkish “pistachio paste” - variously called sarma, durum, and a few other names, which doesn’t help.
I’ve eaten it in Turkey, in NYC imported (frozen) from Turkey, and in NJ at a Turkish sweet shop (that imports their pistachios from Turkey and couldn’t ship it to me because their pistachio shipments were delayed because… pandemic).
Went hunting for a recipe, found them only in turkish-language videos, and watched a bunch to back solve into a recipe. Well, that’s what too much time will do 
A sheet of phyllo, pistachio powder (shelled, soaked, skinned, dried, powdered - yeah, worse than cleaning shrimp 
), rolled tightly over a dowel that’s pulled out at the end. Doused in ghee, baked, doused in sugar syrup.
So yeah. That was fun!
As an aside, my Turkish friend is very impressed but also aghast at the effort - they only buy it, she tells me, not dissimilar to Indian sweets like that.
(Some gratuitous process pics if you swipe…)
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Wow, they look so decadent! Nice to see you.
Those are nice, but very sweet. I can only eat little at a time, so your tray will last forever for me! 
Made it! Rest time was more or less like yours.
For us, we found the brioche a bit dense. I agree with you, rest time should be longer. The bread was maybe a bit too hard, I think some fine tuning is necessary in the flour used, the size of bread, cooking time etc. On the whole we are happy.
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They look really nicely shaped. I used my batch for sliders. Noting your own comments on this recipe, I’ll rise overnight and shape into one loaf for slicing next time.
I also found a vegan brioche recipe that uses oat milk and aquafaba that interested me.
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Check this out.
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Thanks. Actually I need to look up on aquafaba, not familiar with the chickpea soaked water. Since mister hates chickpea, I rarely make chickpea dishes at home, do you know if there is any substitute? Whole egg or egg white? Lol !!
Well, its used as a sub for non egg eaters so would the verse work here? Flax egg maybe? We need a vegan master baker for the deets!
They were a bit more than necessary, because - experiment!
Right back at you. Nice to be back. Feels good here.
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The ones I’ve eaten before were actually not too sweet - very pistachio forward, with just enough butter/ghee and sugar to hold together.
My version was both too rich and too sweet - I cut the phyllo in half to make it easier to roll, so the rolls were much thinner than they should have been. I should have just doubled them, but I thought of that too late. Still, it was a nice treat - a little at a time!
Canned chickpeas are the most form here, and aquafaba is the slightly viscous liquid in the can.
Egg white or whole egg (aquafaba is used to make a fake meringue so an egg white sub, but in brioche I’m sure the yolk’s richness would be an asset).
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