Merry Christmas and Welcome to the 2nd Annual Very Special Christmas Special.
This year I’m bringing back a guest from an earlier episode and giving her HER OWN SHOW! Ladies and gentlemen, put your hands together for Alice Harvey, pastry chef and artist with the Stache Publishing Crew.
My first commission :3 pic.twitter.com/JQDNAVveS3
— Alice Harvey (@MilkandHoney618) March 16, 2014
Alice and I talk a little Stache business, but also cinematic and television adaptations of comic book properties. We also talk baking and Christmas memories.
Alice has a sure-fire recipe for all of your holiday gatherings:
Here is the recipe:
1/2 tsp. Active dry yeast
1c warm water (not hot)
2 1/2 c all purpose flour
1 tsp salt
1 Tbsp sugar
1/2 c nutella
1 egg beaten with a Tbsp water to brush over braid before baking
-dissolve yeast in 1/4c water and let sit for ten minutes to activate.
– combine flour, salt, sugar in bowl of a mixer. – when the yeast is bloomed (it will be bubbly) add to flour mixture with remaining water.
– mix on medium speed with the paddle attachment until a dough is formed.
-switch to a dough hook and let mix for another 5 minutes until the dough has formed a supple ball.
-Place in a lightly oiled bowl. Cover with plastic and let rest for a half hour.
– remove from bowl and roll the dough into a large circle.
– spread nutella over it.
– roll like a cinnamon roll.
– cut the roll down the middle to form two long strips.
-twist them together into a spiral (they will fan out a bit and start to look like a braid.)
-place the twist into a baking sheet and brush with the egg wash.
-bake at 350 degree until golden brown.
Goodies like these can be acquired at Brasserie by Niche in St. Louis, proudly employing Alice.
Now make sure you do a couple things:
1) Subscribe to this podcast on iTunes and Stitcher. And I wouldn’t mind a few ratings. Thanks for the love.
2) GET YOUR QUESTIONS IN FOR THE NEXT EPISODE!!!!!