donna hay magazine

brown butter and pecan blondies250g unsalted butter, chopped1 cup (175g) brown sugar1 cup (220g) caster (superfine) sugar2 eggs2¹⁄³ cups (350g) plain (all-purpose) flour1 teaspoon baking powder¼ teaspoon bicarbonate of (baking) soda¼ teaspoon sea salt flakes¼ cup (30g) malted milk powder2 cups (240g) pecans, chopped200g dark chocolate, choppedvanilla ice-cream, to servePreheat oven to 160°C (325°F). Place the butter in a largefrying pan over high heat and stir until melted. Cook fora further 1–2 minutes or until foamy and golden brown.Transfer to a large bowl, add the sugars and mix well tocombine. Set aside to cool slightly.Lightly grease and line a 20cm x 30cm slice tin withnon-stick baking paper. Add the eggs to the butter mixtureand whisk to combine. Place the flour, baking powder,bicarbonate of soda, salt, malted milk powder, pecan andchocolate in a large bowl and mix to combine. Add the buttermixture to the flour mixture and mix well to combine. Spoonthe mixture into the tin and, using the back of a spoon, pressto smooth the surface. Cook for 40–45 minutes or until cookedwhen tested with a skewer. Set aside to cool completely in thetin. Slice and serve with vanilla ice-cream. Serves 8–10.milk rolls2 cups (500ml) milk100g unsalted butter, chopped¼ cup (55g) caster (superfine) sugar1 tablespoon dry yeast1 teaspoon sea salt flakes3 eggs, lightly beaten6½ cups (975g) plain (all-purpose) flour1 egg, extra2 tablespoons milk, extra2 teaspoons caraway seeds, for sprinkling``````Place half the milk in a small saucepan over high heat and bringto a simmer. Remove from the heat, add the butter and sugarand stir until the butter has melted. Add the remaining milk andset aside for 5 minutes or until cooled to room temperature.Add the yeast and whisk to combine. Set aside for 5 minutesor until the surface is foamy.Transfer the mixture to the bowl of an electric mixer witha dough hook attached. Add the salt, egg and flour and beat for5 minutes or until the dough is smooth. Place in a large lightlygreased bowl, cover with a clean damp tea towel and set asidefor 30 minutes or until the dough has doubled in size.Punch out the air from the dough, divide into 24 equal piecesand roll into balls. Place on a lightly greased 30cm x 42cm bakingtray lined with non-stick baking paper, allowing space forspreading. Cover with a damp tea towel and set aside fora further 30 minutes or until the rolls have risen.Preheat oven to 180°C (350°F). Place the extra egg and milkin a bowl and whisk to combine. Brush the rolls with theegg mixture and sprinkle with the caraway seeds. Cook for20 minutes or until golden and cooked through. Set aside tocool slightly before serving with the crab boil. Makes 24 rolls.Tip: These rolls are great for freezing. After baking, place in zip-lockbags and freeze for up to one month.The final trea t to savourby the shore is a freshlytorn square of brownbutter blondie, rich withnotes of caramel andenticing dark chocolate.