Samantha's Blog

• 500g all-purpose flour
• 300ml cold milk
• 200g cold butter
• 10g salt
• 7g instant yeast
• 40g sugar
• 100g dark chocolate, chopped

1. Combine flour, sugar, salt, and yeast in a bowl.
2. Add cold milk and mix until shaggy dough forms.
3. Wrap dough and refrigerate for 30 minutes.
4. Laminate dough by folding in cold butter sheets.
5. Fold and chill dough 3-4 times over 2 hours.
6. Roll out dough and cut into rectangles.
7. Place chocolate in each piece and roll tightly.
8. Proof for 1 hour, then bake at 400°F for 18-20 minutes.

Keep butter cold throughout the lamination process for the best flake. Don't skip the resting periods!

• 200g graham cracker crumbs
• 100g melted butter
• 25g sugar
• 500g cream cheese, softened
• 150g sugar
• 4 large eggs
• 200ml sour cream
• 250ml raspberry puree
• 1 tsp vanilla extract

1. Mix graham cracker crumbs with melted butter and sugar. Press into a 9-inch springform pan.
2. Beat cream cheese and sugar until smooth and fluffy.
3. Add eggs one at a time, mixing on low speed.
4. Fold in sour cream and vanilla extract.
5. Pour half the batter into the pan.
6. Drizzle with half the raspberry puree and swirl with a knife.
7. Add remaining batter and repeat swirl with remaining puree.
8. Bake at 325°F for 55-60 minutes until center is just set.
9. Cool completely before refrigerating for at least 4 hours.