I don’t think the modern electric mills are using stone plates there, but I’ll ask one of my aunts.
Are you using an egg wash before the toppings?
Yeah I wasn’t sure but googled it and apparently there are electrics available with stone burr. New school meets old school, I guess?
Trufflish nuggets. These are such a surprise. They entire recipe is made in the food processor. They are like a macaroon on the outside and nice a soft and creamy on the inside. Portion per nuggets is 2 teaspoons. Mine were ready in 15 minutes were Dories suggestion was 22 minutes. I think they will be a nice addition to a cookie tray. Recipe is from Baking with Dorie.
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I’m not using egg wash. I’m aware of the practice, but prefer without. It’s not a deal-breaker the way at is now, but I think I can coax a bit more out of it. Will start by trying a slightly higher temp next time.
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Kuchen Borracho, or Layered Drunken Apple Cake from Warm Bread and Honey Cake. I bought a huge bag of apples and haven’t even been able to get them in the fridge, so used 6 in this cake and 6 for applesauce.
It’s a standard cake batter with 5 tablespoons of rum, layered with a sliced apple, cream and sugar mixture. There are cakes parts and custardy parts and lots of flavour, but now I have a giant cake to get rid of….
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Baileys? Oh my… 
Pistachio rolls filled with pistachio crème
(65%) and chopped pistachios , very lightly brushed with warm honey and sprinkled with pistachios.
Mostly from the “Turkuaz Kitchen” with one exception , the filling. Baked to 185* at 350*. The single roll was baked separately and was the cook’s treat.
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Stunning!
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That’s a great idea: were they a success?
Wow, you outdid yourself here.
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Sure it won’t be hard to get rid of cake that looks so tempting!
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Thank you! I never make this type of roll as I find them overly sweet for my taste. These were just perfect with only the dough lightly sweetened.
I forgot to mention that I used orange zest sugar.
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Sourdough oatmeal bread from Kitchen on Boone. I was worried I might have messed it up because the dough was so sticky even after bulk ferment (I let it knead what felt like forever!). It was hard to shape. However, the final product is fluffy, soft, and delicious. I substituted some buttermilky Miyokos-style coconut butter spread I’d made for the butter.
I’d definitely make this again. (My DH buttered this slice – I’m way more miserly with the saturated fat 
)
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Earlier this week: Brownie cookies with caramelized white chocolate ( I cheat and use the Presidents’ choice blonde). I’ve made this recipe before: Just as good as I remember!
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No no no, go with the butter. Butter is always true to you! More seriously, it looks great - nice big loaf that should last you 36 hours!
What is the size of your loaf pan, and do you know the final mass of dough going into the pan? Why I am asking is, I’ve got a similarly big pan somewhere around here but have just guesstimated (using Charlie Chain Baker help) how much it should really hold. So using the recipe you linked, did you double it for this size of a pan?
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Pistachio on pistachio - killer. My wife would sell my soul for these.
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It was most carefully worded. 
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