SWEET HALLOWEEN TREATS
Bake something truly `spooktacular'
Makes: 24 Brownies:
■ 1/2 cup (125 mL) butter
■ 1 1/2 cups (375 mL) white sugar
■ 3 eggs
■ 1 tsp (5 mL) real vanilla extract
■ 1/3 cup (80 mL) cocoa powder
■ 1/2 cup (125 mL) all-purpose flour
■ 1/4 tsp (1 mL) baking powder
■ 1/4 tsp (1 mL) kosher salt
Frosting:
■ 3 tbsp (45 mL) butter, softened
■ 1 tbsp (15 mL) vanilla extract ■ 1 cup (250 mL) confectioners' sugar
■ Food colouring in hues of your choice
1. Preheat oven to 350 F (175 C). Grease a half-sheet tray and lightly dust it with flour. In a large saucepan, melt the butter. Turn off the flame and add the sugar, eggs and vanilla. Slowly mix in the cocoa, flour, baking powder and salt.
2. Pour the entire mixture into the tray and bake it for 25 minutes. Check on the brownies after 22 minutes to ensure you don't overcook them. Once the brownies are baked, remove them from the oven and set them aside to let them cool a bit.
3. To make the frosting, mix the butter, vanilla extract and confectioners' sugar together. Separate the frosting into separate bowls and add food colouring of your choice to each. Mix well and add each colour to its own piping bag.
Recipe by Elizabeth Blau of Honey Salt
Makes: 12 Brioche dough:
■ 1 2/3 cups (410 mL) all-purpose flour
■ 1 tsp (5 mL) instant yeast
■ 1 tsp (5 mL) salt
■ 2 tbsp (30 mL) granulated sugar
■ 3 large eggs
■ 1 tbsp (15 mL) whole milk
■ 2/3 cup (160 mL) unsalted butter, softened
Sesame buttercream:
■ 1 cup (250 mL) unsalted butter, softened
■ 2 1/3 (580 mL) cup powdered sugar
■ 3 tbsp (45 mL) toasted black sesame seeds, finely ground in a spice grinder
■ 1 tsp (5 mL) vanilla extract
■ Pinch of fine salt
Garnish:
■ Toasted black sesame seeds, whole and ground
■ Powdered sugar
■ Brioche dough
1. In the bowl of a stand mixer, whisk together the flour, yeast, salt and sugar. Add the eggs and milk to the flour and mix on low with the dough hook for 5 minutes, until the dough comes away from the sides of the bowl.
2. Add in the softened butter in three additions, mixing thoroughly after each one, about 2 minutes each. After mixing in the last bit of butter, scrape down the sides of the bowl and continue to mix on low for 10 minutes.
3. Grease a medium bowl. Once the mixing is done, turn the dough into the prepared bowl.
4. Cover it with plastic wrap and let it proof at room temperature for about an hour, or until the dough doubles in volume.
5. When it has finished this first proof, knock it down, cover it with plastic and place it in the refrigerator overnight. The dough can be refrigerated for up to 3 days.
6. Take out the chilled dough. It will be much firmer than at room temperature.
7. Turn the dough onto a lightly floured work surface and divide it into 12 equal pieces with a bench knife or chef's knife, about 2 ounces (50 g) each.
8. Shape each portion into a small ball by pressing down with your palm and folding the edges into the centre. Flip the dough over, cup your hand over it and, using a gentle, circular motion, work it into a smooth ball.
9. The bottom of the dough needs a slightly sticky work surface so the ball will form with the circular movement of your hands, so do not use too much flour or it will not stick.
10. Place the balls on a parchment-lined baking sheet and let them proof a second time. For the second proofing, loosely place plastic wrap over the brioche. Let them proof at room temperature for about an hour, or until they double in volume.
11. When they are almost finished rising, preheat the oven to 375 F (190 C). Bake for 15-20 minutes until they are golden brown.
12. Cool them slightly for about 10 minutes and transfer them to a cooling rack. Cool the buns completely before filling them.
13. For the sesame buttercream: Place the softened butter in the bowl of the stand mixer. Mix with the paddle attachment on medium for a minute and add the icing sugar. Start the mixer on the lowest setting.
14. Once the icing sugar is well mixed, add the vanilla extract and salt, and slowly increase the speed to medium high. Continue beating the cream for two minutes, scraping the sides of the bowl if necessary.
15. Transfer the cream into a piping bag or a zip-top bag and set aside until ready to assemble.
16. Once the buns are cooled, slice them in half as you would for a hamburger. Cut a 1/2-inch (1.25-cm) opening in the piping bag and pipe the sesame buttercream onto each bottom half of the bun.
17. Cover the sides of the buttercream with toasted black sesame.
18. To garnish, make a stencil with your favourite spooky pattern with paper (such as our ghosts). Dust the top of the buns with ground black sesame and/or powdered sugar using the stencil.