Honey Cake

1 cup vegetable oil, plus additional for greasing pan

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/2 teaspoon ground ginger

3/4 cup freshly brewed strong coffee

2 teaspoons grated zest from 1 orange

1/2 cup (about 3 1/2 ounces) granulated sugar

1 1/4 cups (about 8 1/4 ounces) packed dark brown sugar

3 1/2 cups (about 17 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 cups honey, divided

3/4 cup apple cider

3 large eggs, at room temperature

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Brush tube pan with oil.

Combine cinnamon, cloves, allspice, and ginger in large bowl. Stir in hot coffee. Set aside and cool to room temperature. Rub orange zest into granulated sugar until sugar is damp and no strands of zest remain. Add brown sugar and stir to combine.

Whisk together flour and salt in medium bowl. Add 1 1/4 cups honey, 1 cup oil, cider, to coffee mixture and whisk to combine.

With electric mixer on medium speed, beat together eggs and sugar mixture in large bowl until well combined, about 3 minutes. Reduce speed to low, then add honey mixture and mix until blended, about 1 minute. Add flour mixture and mix just until combined.

Pour batter into prepared pan (batter will be thin) and bake until tester inserted in center comes out clean, about 1 hour. Transfer to rack and cool cake in pan 15 minutes, then invert directly onto rack and cool completely, about 1 hour.

For the Glaze: Warm remaining 3/4 cup honey in microwave or small saucepan. Brush the sides of the cake, then drizzle remaining honey over cake. Serve.

Gougeres

1/2 cup water

1/2 cup milk

1 stick (4 ounces) unsalted butter, cut into tablespoons

Large pinch of coarse salt

1 cup all-purpose flour

4 large eggs

3 1/2 ounces shredded Gruyère cheese (1cup), plus more for sprinkling

Freshly ground black pepper

Freshly grated nutmeg

Gather the ingredients.

Preheat the oven to 400°F. Line two baking sheets with parchment paper. In a medium saucepan, combine the water, milk, butter, and salt; bring to a boil.

Add the flour and stir it in with a wooden spoon until a smooth dough forms; stir over low heat until it dries out and pulls away from the side of the pan, about 2 minutes.

Scrape the dough into a bowl; let cool for 1 minute. Beat the eggs into the dough, one at a time, beating thoroughly between each one. Add the cheese and a pinch each of pepper and nutmeg.

Transfer the dough to a pastry bag fitted with a 1/2-inch round tip and pipe tablespoon-size mounds onto the baking sheets, 2 inches apart. Sprinkle with cheese and bake for 22 minutes, or until puffed and golden brown.

Serve hot, or let cool and refrigerate or freeze. Reheat in a 350°F oven until piping hot.

Pav Buns

All Purpose Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Milk - 1/2 cup

Butter - 2 tsp.

Oil

In a large bowl add the AP Flour, Yeast, Sugar, Butter and Milk. Knead the mixture into a sticky, soft Dough. warm Milk add Sugar and Yeast; mix well and set aside. Smear the Dough with Oil and rest aside for 1 hour. The Dough would double in time. Punch the Dough and knead again. Make small balls with the Dough and place it in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and place the baking tray in oven; bake for about 20 min.