The Bun

• 2/3 cup heavy cream (at room temperature)
• 1 cup, plus 1 tbsp milk (at room temperature)
• 1 large egg (at room temperature)
• 1/3 cup sugar
• ½ cup cake flour
• 3 ½ cups bread flour
• 1 tbsp active dry yeast
• 1 ½ tsp salt

The Filling

• 6 tbsp softened butter
• 3 tbsp caster sugar or superfine sugar
• 3 tbsp cake flour
• ¼ cup dry milk powder
• ½ cup desiccated coconut

1. Start by making the bread dough, and be sure your ingredients are at room temperature. In the bowl of a mixer, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt (in that order). Using the dough hook attachment, turn on the mixer at its lowest setting.
2. Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. Cover the bowl with a damp towel and place in a warm spot for 1 hour. The dough will grow to about 1.5X its original size.
3. Meanwhile, prepare the filling by thoroughly combining all the filling ingredients in a bowl. Set aside.
4. After the bread dough has proofed for an hour, put the dough back in the mixer and knead slowly for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface and cut into 16-18 equal pieces.
5. Flatten each piece of dough with your hands into a rough oval shape, about 4 inches long and 3 inches wide. Spread about a tablespoon of filling onto the middle of the dough, and roll it into a cigar, tucking the ends under the bun to completely seal the filling in. We like this method because it evenly distributes the filling throughout the bun.
6. Transfer the buns to a parchment-lined baking sheet and cover with a clean kitchen towel. Allow to rise for another 45 minutes to an hour.
7. Preheat your oven to 350 degrees. 
8. Once the buns have risen, brush with egg wash. Pipe two stripes of your topping mixture onto each bun, and sprinkle each with sesame seeds. Bake for 12-15 minutes until golden. Remove from the oven and brush with the sugar syrup.

Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker

• 1 cup (80 grams) rolled oats
• ¾ cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
• ½ cup (95 grams) light brown sugar
• Heaped ¼ teaspoon table salt
• 6 tablespoons (85 grams) unsalted butter, melted
• 1 teaspoon cornstarch
• 1 tablespoon (15 ml) lemon juice
• 1 tablespoon (15 grams) granulated sugar, divided
• 1 cup (125 grams) small-diced rhubarb (from about 1 ½ medium stalks)
• 1 cup (155 grams) small-diced strawberries
• Powdered sugar, for decoration, if desired

Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper.

Mix oats, ¾ cup flour, brown sugar and salt in a medium bowl. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. 

Set aside ½ cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Toss fruit with cornstarch and lemon juice. Spread half the fruit over the crust. Sprinkle it evenly with ½ tablespoon of granulated sugar. Spread remaining fruit over this, and top with second ½ tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and fragrant.

Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.

• ⅓ cup lemon juice, from 2 lemons (strained, so there is no pulp)
• 2 large eggs
• 1 Egg Yolk
• ½ cup sugar (3 ½ ounces)
• 2 tbsp Unsalted Butter, cut into ½-inch cubes and chilled
• 1 tbsp heavy cream
• ¼ tsp Vanilla Extract

1. Heat lemon juice in small nonreactive saucepan over medium heat until hot but not boiling. Whisk eggs and yolk in medium nonreactive bowl; gradually whisk in sugar. 
2. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes (see photos, below).
3. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into small nonreactive bowl. Cover surface of curd directly with plastic wrap; refrigerate until needed.

FOR THE CRUST:

• 77 grams all-purpose flour
• 25 grams granulated sugar
• 12 grams confectioners’ sugar, plus more for sprinkling
• ½ teaspoon finely grated lemon zest
• 1/8 teaspoon fine sea salt
• 5 tablespoons/71 grams coldunsalted butter, cut into cubes

FOR THE CURD:

• 2-3 lemons
• 150 grams sugar
• 1 large eggs plus 1.5 yolks
• ¾ teaspoons/2.5 grams cornstarch
• Pinch of fine sea salt
• 2 tablespoons/28 grams butter
• 1/8 cup/30 milliliters fruity extra-virgin olive oil
• Confectioners’ sugar
• Flaky sea salt, for sprinkling

From Bi-rite Creamery

For the strawberry:

• 3 cups strawberries, hulled and halved or quartered
• 2 ½ tbsp sugar
• 2 tsp balsamic vinegar

Combine the berries with the sugar and balsamic in a large skillet. Put the pan over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Cool and refrigerate until cold.

For the ice cream:

• 1.5c half and half or milk
• 1.5c heavy cream
• ¾-1c sugar, depending on how ripe and sweet berries are
• 2 tsp balsamic vinegar
• pinch of salt

1. Warm milk, sugar, cream, salt. Cover, remove from heat, chill in fridge.
2. Before churning ice cream, whisk the strawberry purée and the remaining 2 tsp balsamic into the chilled milk base.
3. Churn ice cream.