Yes, I infused the milk with both cardamom and saffron before soaking the semolina.
Despite the recipe comment, I think fine semolina is the way to go, and I might make it half and half flour and semolina next time.
How long do you soak for Basbousa? Some recipes I read went overnight.
I don’t soak at all for Basbousa? I never realised it was a thing until now. This is my mother-in-law’s recipe (I’ve reduced the butter and sugar and it works for our taste):
Basbousa (Egyptian syrup cake)
Ingredients:
125 grams caster sugar
125 grams butter
1 teaspoon vanilla essence
200 grams yogurt
200 grams semolina
1 egg
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
Whole almonds for decoration (optional)
For the syrup:
100 ml water
75 gm sugar
2 tablespoons rosewater/orange blossom water
First, boil water, sugar and rosewater/orange blossom water together to make a light syrup and let it cool.
Cream butter and sugar and vanilla essence till light and fluffy. Mix yogurt in. Then mix in semolina. Then beat egg in. Then add baking powder and soda bicarb and mix. Spread in a flat tin. Decorate with whole almonds on top if you wish. Bake at 180 degrees for 30 mins. Spoon cool syrup over hot cake, then cool for 2-4 hours.
Thanks. I guess the syrup takes care of a lot.
The soaking is to hydrate the semolina and also for “tang” (as explained to me by the chef/owner of Egyptian restaurant to which I took the Basbousa I linked).
Well, I learned something new today. The main reason it’s my go to recipe is because it’s so quick to make and the impressed guests to effort ratio is very high!
Lunchtime treat of the hazelnut, coffee cake. This is what I would describe as a “nice”cake but unfortunately, it looks prettier than it tastes. Nothing wrong with it , but it’s just “ cake”. The two elements, hazelnuts and coffee were distinguishable and the texture was very pleasant, soft and tender but I wouldn’t bother to make it again. It certainly won’t go to waste and a little sour cream or ice cream would probably be a plus. On the other hand, the frosting was finger licking good. ( Equal parts by weight of 54% chocolate, sour cream, dash of Lyles and vanilla)
Perhaps the almond/citrus version is more interesting.
First attempt at Uyghur meat pies / samsa.
I had a slight issue between rolling the dough too thin and trying to overstuff them, so one of them split a bit while baking.
Still, very tasty and there will be a repeat attempt!
That looks really good!
They are very nice, but then I like all variations of meat in pastry!
Since I stuffed so much meat into 2 meat pies 
I had half the dough left — so another first attempt, this time at Imeruli Khachapuri (after doctoring the dough a bit).
I made two minis, and was a bit concerned the dough had not cooked properly along the edges on the griddle, so I put them in the oven for a few minutes to finish.
(A blend of mozzarella and feta came quite close in pull and flavor.)
I’ll make them bigger next time.
Yes pls!
I increased the amount of dates, cut back on the sugar, and swapped walnuts for pecans. I baked it to an internal temp of 210⁰F. We liked it.
You just did here what I wish all baking recipes did when needed….give the internal temperature of the baked goods. I once made a Pithiviers where I made classic puff pastry, and when baked it looked text book perfect (beautifully high and browned perfectly), but when I cut into it, it was uncooked inside; I had followed the instructions closely. Disappointing, to say the least! I should have taken pictures.
I have started looking up internal temps for most baked goods, when the recipe doesn’t include it. King Arthur said 200 ⁰F, another recipe said 210⁰.
I served an underbaked pear cardamom cake to a family friend in 2019. I started using a thermometer after that. I have a tendency to underbake cakes.
This one would have been fine at 200 degrees, I think.
I , too, always use a thermometer. Most cakes , for me, are done at 200*.
Custard types or cheesecakes are usually in the 160* range.
I LOVED LOVED this honey cake with espresso cream cheese frosting from Yossy Arefi’s substack newsletter. I am a huge Yossy fan, and she just outdid herself w. this unexpected combo. I am a paid subscriber, but it’s worth it for me - I have never signed up for something so quickly and have zero regrets!
I made as is and baked in a 9x9 pan (as I do with all her snacking cakes) and baked for 28 min.
I only pay for few substacks but have been wavering on hers… looks like it would be worth it!
It is so worth it. Plus, she is super responsive if you have questions!
I’ve been a bit obsessed lately with the idea of chocolate swirl buns, and have sketched out a few versions to try. I made a batch of Dories World Peace cookie dough in advance, anticipating the desire to add cookie crumbs to the filling (like a babka).
Here’s my first attempt.
This is the Violet Bakery’s (cookbook) no-yeast cinnamon bun dough recipe, using KAF’s filling recipe for chocolate swirl buns. KAF calls for 1 Tablespoon of water in the filling, which I did not add (it seemed counter-intuitive). It made the filling a little stodgy to spread out, and I might consider adding a teaspoon or less of water next time (but doubtful a full Tablespoon). On top of the filling, I added a sprinkle of Dorie’s WP cookie crumbs before rolling.
These came out pretty good, albeit rich. The dough has no sweetener, but it does have a lot of butter. I think I’m on track with the filling, but will pursue some other ideas for dough.
The other doughs I mean to try are KAF’s Perfectly Pillowy Cinnamon Rolls, which uses a tangzhong, and Tove’s Sweet Dough recipe from Nilsson’s Nordic Baking book.
Coincidentally, NYT ran a recipe today for no-yeast cinnamon buns (gift link). It’s similar to the VB recipe, but not identical, calling for a little baking soda, and buttermilk for the liquid.
But you will force yourselves to eat all of them? 
