Martha Stewart’s Best Mother’s Day Recipes for an Amazing Breakfast in Bed

Discover a delightful array of dishes designed to make Mom feel truly special on Mother’s Day. From fluffy pancakes to elegant pastries and wholesome brunch options, Martha Stewart’s culinary expertise shines through in every bite. Join us as we explore Martha’s top picks for creating a memorable breakfast experience that’s sure to make Mother’s Day unforgettable.

00:00 Introduction
00:07 How to Scramble Eggs
02:58 How to Make Pancakes from Scratch
06:30 Oven Baked French Toast
13:06 Bacon and Egg Breakfast Sandwich
15:54 Clinton Street Bakery Fluffy Pancakes
20:03 Scrambled Eggs in Eggshells
28:55 Creamy Breakfast Quinoa
32:22 Breakfast Pastry Yeast Dough
38:17 Martha’s Green Juice

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Martha Stewart’s Best Mother’s Day Recipes for an Amazing Breakfast in Bed

[Music]
now I’m here with Marsha cross who tells
me that she’s pretty desperate when it
comes to cooking so we’re going to make
some simple scrambled eggs now nothing
could be easier than that so turn whole
thing is terrifying turn on your stove
okay now I think it’s this one there
okay so just on kind of medium and you
can put um you do that you just put a
piece of butter as much butter as you
want want okay that yes no no no in
there you can take it out just put it in
there ah
excellent I wasn’t kidding we’re we’re
cooking in the pan I think it’s good to
cook scrambled eggs in the pan okay good
all right so now we have three eggs and
you can um break a fourth egg if you’d
like do you like a green egg or a brown
egg brown good so just break another egg
into your bowl
and then with your whisk just whisk
these
up perfectly
good now you can add two tablespoons of
heavy cream this is for a a rich
scrambled egg now if you’re on a diet
forget the cream okay okay and then is
your Pan um you can just oh here we are
push the butter around a little bit
maybe I should just pretend I’m in
character and I’ll do better yes make
believe that brie is cooking for do you
have a new boyfriend now that your
husband died oh well it could be anybody
so it could be any anybody on the street
I mean they’re very that’s the odd
that’s the odd thing I mean I I don’t
know why you’re just all of them are
just so
hungry in in certain
ways all those ladies on that
street okay I think I’m doing much
better now that I’m acting yes no act
now just now just pull the egg from the
sides all right then like that eggs and
just talk okay well tell me tell me
something about the the forthcoming
season uh well I think that uh it’s
going to be even better than last year
if that’s possible how beautiful I think
I’m doing great absolutely perfectly and
then you take your little shells and
then you can just fill your little egg
okay with the little spoon you’re using
yeah and you can do it that way but if
you want to you want to know a secret
yeah which is uh makes it very easy just
put the egg into this little bag see the
bag that’s in the in the glass there yes
so put your scrambled egg the secret is
not to overcook don’t overcook the eggs
I really do I’m really in awe of people
who are really good in the kitchen and
make sure there’s no ring on the see on
the pastry bag just just a little
adapter tip right and then you can just
squeeze now you might find this is a
little hot so be
careful and then you serve it on a
little silver tray you have silver trays
right of course and
and so here’s the pancake uh batter and
you’re going to make it from scratch
okay so take your big bowl all right and
we’re going to add to this bowl our dry
ingredients first one and a half cups of
flour okay now my little secret
ingredient which I love is a half a cup
of yellow cornmeal very finely ground
yellow that out cuz I’ve never heard of
that that that’s going to make just an
addition it’s just a little addition I
would never thought of that 3/4 of a
teaspoon of salt okay and now what
you’re doing with your big whisk is
you’re actually air rating the dry
ingredients so really do it all the way
around so you don’t get it all mixed in
and you’re also going to add two TPO of
baking powder powder oops and make sure
you get it all in there one teaspoon of
baking soda because we’re going to be
using buttermilk and you need baking
soda to counteract the acidity of the
buttermilk okay and three teaspoons of
sugar okay granulated sugar so those are
our little ingredients here Y and now
we’re going to add buttermilk three cups
of uh butter milk add the melted butter
uh to your buttermilk and you can’t just
dump it all in at the same time well no
don’t add the butter to the flour cuz
then it’ll get lumpy okay okay we’re
going to have a little bit of lumps in
here and two egg yolks and you can just
beat up the egg yolks in a little dish
and just put that into the buttermilk
too my problem is the batter I mean do
you blend it smooth do you make it lumpy
so everyone has a different opinion yep
well you’ll see okay you have little
mistakes too okay what little mist like
oh my gosh yeah you just hide it like
that and then they will never know now
put just pour slowly your wet
ingredients okay into your dry
ingredients that’s cool yeah so and
don’t over stir don’t over whisk don’t
overbeat see why not because is it that
gluten thing well you no it’s it’s just
you want a little tiny bit of lump a
little texture but you don’t want great
big lumps and you don’t want it real
real smooth buzzing away you know trying
to get it all smooth like on TV but I
guess you should come out with your own
pancake batter egg whites beaten until
they’re soft peaks and that just
lightens up the batter really nicely Now
The Griddle now don’t you do that at
home the egg whites beaten special okay
and just fold it in again it looks a
little lumpy but that’s going to add a
little bit of airiness to those pancakes
the griddles are non stick griddles and
you can spray him a little bit with
vegetable spray just a little bit if you
want um and I’m going to make the job
very easy for for our guest you can just
put yours that’s going to look normal
these things people think look like the
third Moon of you know Jupiter sun or
something they’re just horrible well try
try that with the ring and then I will
show I don’t like training pancakes y I
don’t like pancakes that are too big
okay so it’s just the way you drop the
batter on The Griddle Okay and like that
like I’m making a little one for silver
dollar Francesca and do I try one
without yeah you can try some done
without and just don’t plop it on too
fast don’t you no yeah that’s fine stop
okay and just put them all on The
Griddle cover your griddle the and try
to maximize the cooking time and the uh
cooking
space and then these just cook until one
side is a golden brown and then the
other side yeah before and after the
perfect pancake and it’s more about the
batter than it’s about the size and the
shape I have some observers here in the
kitchen today Franchesca and Sharky they
want to learn how to make French toast
and I’m sure you do too French toast can
be a little challenging to make if
you’re serving more than a few people
that’s why we came up with the idea of
transforming my favorite french toast
recipe into one I call oven baked French
toast now I can make 12 slices at a time
and you can too let me show you we love
to make French toast with flavorful
bread wonderful hollow bread you can use
a French Brios like this the French call
French toast hand pero lost bread
because it’s a way of Reviving bread and
French bread you know becomes dry after
a day sitting on your counter and you
have to do something with it make it
into breadcrumbs or french toast but the
Brio I’m using a fresh loaf it can be a
day old loaf too and I’m going to use
the end slice because we have hungry
people and I don’t even like to waste
the end I would cut the crust off just
from the the end and cut the bread into
a/ inch slices maybe a little thicker
than a half an inch using a serrated
knife like this makes the slicing very
easy you can use store-bought white
thick sliced bread um if you’re on a
diet you can use thin sliced bread but
don’t up the slices that you consume so
there we have just the right number of
slices hey dogs are you waiting for your
French toast they haven’t had breakfast
yet and they’re going to get hungry so
six eggs six large eggs in a big bowl
for one low for 12 slices of bread and
these are farm fresh eggs I just
collected them from the hen house and
they are so beautiful really hard
shelled and gorgeous yellow
yolks
six and break those up with a whisk or
with a fork one and 1/4 cup cups of
whole milk you can use heavy cream if
you want you can use half and half mom
used to use whatever was in the kitchen
so 1 and 1/4 cups of
milk and very important the flavoring a
big pinch of salt I use kosher
salt one tablespoon of sanding sugar I’m
using sanding sugar cuz it’s a little
bit sparkly and a little bit larger
green than regular granulated sugar but
you can use regular sugar and 2 and 1/2
tablespoons this is kind of important
the orange flavored Lor I’m sure in your
liquor cupboard you have some orange
flavored liquor so 2 and 1/2
tablespoons and the zest of a nice
bright skinned orange I find this is the
easiest way to zest an orange or a lemon
if you don’t have an orange you could
use lemon but the orange just adds such
a great flavor with the orange
lur approximately one and 1/2
teaspoons of orange
zest and uh cut the orange in half and
just squeeze about 2
tablespoons of orange juice right into
your
mixture again it just adds a flavorful
deliciousness to the
mixture now I have two baking sheets
lined with a non-stick pad the oven is
preheated to 375 degrees and um these
non-stick pads are very very good for
lack of cleanup you’re going to have
everything on the pad and just comes
right off uh it also is
nonstick you could use parchment but not
in this recipe because we’re going to
put these under the broiler and
parchment would
burn and now soak your bread but not too
long you want to just dip it one side
turn it
over notice how I’m using the fresh
slice of bread to keep the
drips right here it’s just a little tip
just lift it out don’t leave it in too
long because the bread tends to soak up
a lot of this
liquid and just continue doing this
until the liquid is used up and the
bread is all
soaked boy does that look delicious and
uh how nice that you’re not frying
anything that’s the beauty of this
particular french toast recipe just
letting the last slice soak
everything now take this to a
375° preheated oven put it on the middle
rack and I have two ovens here I’m just
putting one in the top and one in the
bottom 10
minutes look how nice and golden these
look but they need to get a little bit
Brown so make sure that the oven is on
broil at
480° and watch it 2 to 3 minutes done
this is really attractive looking really
delicious
now my brothers could eat oh about six
pieces of this this
each I could eat two how about you I
suggest that you invite some friends
over this weekend make a nice
breakfast serve it hot out of the
oven it’s best that
way and I would sprinkle with a little
bit more sugar since we haven’t fried
this and there’s no grease and no
calories from butter you could even add
a little tiny bit of
butter on top like that let it melt
right into the hot toast that should
melt nicely and then a little bit of
syrup real Vermont maple syrup or Maine
or New Hampshire
or New York State and that is a
delicious breakfast one of the best
sandwiches I’ve ever had is the bacon
and egg and cheese sandwich at a little
cheese shop right here in New York City
it is delicious Fontina cheese fried egg
bacon and English muffin so I thought
I’d show you how to make my favorite
breakfast sandwich grated cheese sliced
cheese bacon highest quality bacon you
can find and it can’t be bacon that’s
been sitting
around cooked for a long time has to be
freshly cook like this English muffin
just warm it on the griddle outside
first then turn it over and toast the
inside and I’m going to find the biggest
nicest egg I
have it’s a toss up I think this one and
we’re going to fry the egg right in the
bacon
grps the bacon can stay in there and
just break your egg right into the same
pan doesn’t that look
good and I always sprinkle my fried eggs
with a little bit of salt and
pepper and I don’t turn them over so now
our English muffin is nicely toasted
put on some Fontina
cheese don’t break the yolk if you break
the yolk fry another
egg and if you like you can just take a
little bit of the bacon grease and pour
it over the yolk that helps cook the
yolk there bacon looks done
so now on top of the egg put a little
bit of grated
Fontina right on top melt into the egg
and this is getting nice and soft a
little bit of
pepper put your bacon right on top
looking
good and our egg is done
this goes on top of the bacon I think I
better build this right on my
plate and this muffin goes right on
top now that’s my favorite egg sandwich
and I think it’s the perfect way to
start your day we’re going to put our
dry ingredients um through a sifter okay
so it’s not in there right flour okay
four cups of flour don’t write this down
it’s on the website and it’s in the book
okay one teaspoon of salt right 3/4 cup
of sugar and one tablesp of baking
powder yep and one teaspoon perfect plus
one teaspoon you want to sift that okay
great while you’re doing that can I
start this part yes okay good we have um
we have six egg yolks the bakery is 11
years old it’s going on 11 years yeah
it’s it’s pretty amazing should I keep
whipping the egg whites um sure you can
I’m going to mix the yolks with the milk
um brought my own eggs in for you no
wonder they’re whipping up so
beautifully um we’re going to do a
teaspoon of
vanilla perfect and some melted butter
3/4 of a cup m one and 1 half sticks yep
exactly oh and nice egg not too not too
hard right you can go a little more
actually yeah they don’t have to be too
soft medium to stiff peeks is perfect um
and this this part of the recipe is
pretty simple um I’m going to do um the
egg and milk mixture and vanilla right
into the flour and I’ll show you a
couple of Tricks one of the things we
don’t really want to mix this too much
so what I like to do is just go around
the edge and then I like to kind of spin
the bowl a little bit and I kind of want
to like chop it a little bit with the
Whisk because I really don’t want to mix
it too much I want lumps in it yet I
want this flour dissolved okay okay
that’s it and um then we’re going to do
the whites in two stages okay okay so
we’re good like that why don’t you add
half of the whites to this and I’m going
to keep the Whisk I’m not going to go to
the spatula yet okay okay that’s great
so basically what I’m going to do is I’m
going to turn the bowl again and just
kind of Lift It Up From The Bottom we
don’t want to hurt the whites too much
so how many eggs do you use a
day we we how many eggs a day about six
cases 30 dozen eggs in a case time six
180 dozen time 12 how much is 18,000
eggs a day at least fantastic we we
serve about 600 orders of Pancakes a
week it’s it’s a little it’s a little
nuts so it’s 18800 if it were 10 so it’s
then it’s 120 240 it’s uh
2,40 that’s a lot of EG that’s a lot of
egg I love to think that I’m probably
wrong somebody checking that on your
little handheld computer little now the
rest the rest of the whites just
delicate and um full hold it in
perfect good so fabulous so lightweight
and that’s the secret of our of our
pancakes okay we like to just fold the
whites in have you use the blueberry
please sure okay I’ll I’ll add the
fruit okay now how many I like a lot of
blueberries me too but not too much so
you don’t put the blueberries in the
batter I don’t put the blueberries in
the batter cuz they’ll they’ll bleed and
we don’t want that to happen oh okay
okay and then I’m going to do two more
and we’ll do that for um banana Walnut
how’s that I don’t like banana Walnut
you don’t make let’s make them all
blueberry then no we have to make we
have to do that for the people who do
like banana Walnut got and we serve both
flavors at the Bak which is the most
popular blueberry definitely I’m sure
definitely is this this is a this is a
maple butter okay um is this blueberry
yes yeah that’s
blueberry um so this is our maple syrup
it’s pure maple syrup and what we’re
going to do like a french butter sauce
Martha when you do um like a bur Blanc
and you whip it in so you get an
emulsification
here we’re making this maple
butter M we’re starting without me I am
okay I cannot I didn’t have to stand in
line thank goodness it’s cold
outside but you know right after the
show ladies and gentlemen just wander
down to Clinton Street right
absolutely we’re open um till 11:00 and
we even serve our pancakes at
night great recipe
great book very very lovely thank you
very much I’m going to show you um a
recipe that’s in the book it’s very
simple and oh first we have to top the
eggs now have you ever that’s the part I
was practicing you did you break an egg
several oh okay here we’re going to have
a little Bowl here you have a discard
Bowl now this little do daddy you can
have this one or you can have this one
this is this seems to be the new
improved version there’s nothing inside
do you see mhm and the only thing that
moves is this little handle it doesn’t
move anything in here see when I pull it
nothing nothing’s happening it’s all by
vibration and by pressure isn’t that
interesting yes so take an egg these are
all eggs from my garden my garden my
chicks these are your eggs yes no
they’re not mine they’re my H egg
already you’re ahead of me they’re my H
eggs I have no hens in my apartment H in
your apartment no I wouldn’t hope I
would hope not wait that one’s not nice
wait you have to have this
one that’s that’s a pretty colored one
okay so Point side up or if there is
yeah that’s a point to your side now use
that one and you hold this on top of the
egg and hold it straight up if you can
in your in the palm of your hand you
have to sort of cushion it a little bit
and then you just pull this up and let
this bang down it all it’s all it’s
doing is adding pressure to the oh now
it’s not going to do it the first time
don’t don’t move it keep do it a couple
times not too hard is this easier than
cracking an egg I’m not sure is it see
hard the top should come off
yes this one’s coming right off in a
nice little circle did yours work yes it
did now pour the egg into the B get in
there yes I did it you did
it now these eggs will be scrambled okay
okay and look it really and then you can
if it’s a little of that membrane you
can just pull that out you have to wash
the eggs very well with hot water see
and you can pull out some of the
membrane and you have a very nicely cut
egg which we’re going to fill with the
scrambled eggs we’re going to reuse this
oh yeah oh yeah yours yours got a little
torn up well you practice we’re going to
practice yep you’re going to do it again
and again okay okay so so we have we’re
going to use your egg we need about
eight eggs Al together would you like me
to do another one or not no no this is
fine you want to practice more doesn’t
want me to do anymore no let me do one
more okay do one more use you want to
use yeah use that one okay just practice
I will whisk the
eggs yeah not too hard gentle gentle a
few times
uhoh oh this is not good no that we have
severe structural damage on that
egg so we’re going to whisk this let her
do it I’ll just be here no no no now oh
please put um four tablespoons of butter
in each of those pans four tablespoons
yes is half half yeah okay half and the
other half good and I like to scramble
and you can add heavy cream to your eggs
if you want uh you can add salt and
pepper to your eggs I add a little bit
of
salt and a little bit of black pepper is
that fancy pepper of some kind no just
freshly ground freshly ground black
pepper
and now did you know I you don’t want to
put too much air in your eggs I made
scrambled eggs yesterday you did I did
and they turned out magnificently we
didn’t crack the eggs and do the little
thing with the thing but no but that’s
only for that’s only for this way we’re
going to serve these eggs
okay you’re doing well so we have to
turn this heat up a little
bit Yeah there okay we made bacon egg
and cheese on English muffins do you
approve yes yes I you know what I love
English muffins I do too I like I don’t
like the flavored ones that they’re
making nowadays but but the old old
English muffins whatever I can’t
remember the brand what’s the brand
Thomas Oh Thomas of course with the
nooks and crannies yes you toast them
just a little bit now you notice there’s
a lot of butter but the Richer for this
particular dish the more butter um
actually the better it makes a really
nice scrambled egg now do you entertain
a lot at home you know uh once in a
while we do we tend to go out more I
mean you know how it is living in New
York City on a Saturday night get a big
group you go to a restaurant we have a
couple parties a year though we do a
summer party we do a holiday party so
yeah we can throw a party if we have to
when called upon you have a rubber
scraper there cuz we’re working in a in
a um nice te you know nonstick
and so I’m going to give you some eggs
here
okay I believe I can keep scrambling
yeah just keep scrambling just stir them
around that is a lot of butter but
that’s because well this is this is a
one you’re you’re getting just the taste
okay you are just getting a taste okay
here and it’s it’s and it’s we’re going
to serve it in in that egg cup with very
beautiful um caviar on top do you like
caviar caviar well yes salmon R caviar I
rarely have it at 4:00 a.m. in my
kitchen but
so not overdone oh that’s perfect oh so
beautiful let’s move it to okay so you
don’t want to overdo this now see how
nice they are beautiful they’re done
they’re done but they’re not hard and so
now we’re going to put them into you put
yours into that plastic bag that is a
Piping Bag oh this is getting
complicated see this is usually where my
egg story ends but there’s more well you
could put these right onto the plate you
could put these on a big platter looks
like we’re going to another Direction
and we’re going to put these into those
hollowed out eggshells that we just
made okay so now we have all this
beautiful egg what’ you do what’ you do
nothing what’ you do it just that’s
okay some collateral
damage okay look at that so now that’s
be a elra salty over there pick that up
oh oh it went into the salt a little bit
of salt don’t worry you don’t need any
more salt because the caviar might have
a little bit of secret recip okay so
lift that
up and oh my goodness oh all bad and
then just squeeze it into it’s hot so be
careful but you want it hot because you
want everybody to enjoy
this mhm so beautiful it’s too hot is it
too hot for your hands no I’ve got
it too hot for mine yeah it’s a little
hot
yeah so you have enough for three eggs
ah it’s hot
work no it’s not it’s so easy look and
you can make this for a lot of people
quickly now don’t get it all over the
silver I’m ruining Martha’s silver
you’ll never have me back
well there it’s a little hard for a
beginner I I agree no this is just for
Aesthetics right no no squeeze up here
you could you could just put these on PL
gently gently
oh I’m
sorry oh my gosh what a mess here turn
this
over okay there good right tasty no no
they’re not done yet oh now you take
your beautiful boy caviar
eggs okay and you just put a little
spoon of caviar eggs oh my gosh on top
of each do you have a preference on the
caviar egg well the this is Affordable
the salmon row and you can go to Russ
and Daughters and get this down on house
Street if you live in New York or you
can uh get it online and it comes to you
in you know in a um ice pack but um if
you’re going to buy the farm raised
osetra it’s very very expensive that’s
like $200 for this much caviar and this
is more like $30 seems like a lot for
breakfast $200 yeah it’s a little a
little on a steep side but look how
pretty this is not for nothing but I
feel like and we’ll let the audience
decide mine are a little more beautiful
than Martha’s
definitely
are you’re all in deep
trouble there okay and if you have this
beautiful little service oh do you have
a little service like this at home no I
do not oh well that’s something nice to
get for your wife you know and she’s
pining away for a present from you
Willie get her the egg holder yeah look
how beautiful and then you serve this
with Brio toast like that and little
napkins and you can hold that and this
is actually a very very very nice dish
to serve oh here these little cups come
out like this oops like that and you eat
with a spoon oh it’s not like a
shot no no just like this so just take a
little taste and let me know what you
think M very
good oh good great this tiny little
grain is called quinoa and it is tiny
but it is mighty it contains a
tremendous amount of protein it’s
considered a complete protein because it
contains all eight essential amino acids
and it’s also higher in unsaturated fats
and lower in carbohydrates than most
other grains while many times it’s
served in Savory side dishes quinoa
makes a wonderful hot breakfast cereal
and I thought I’d show you how to use it
this is white quinoa and the first thing
to do is wash the grains just run some
cold water on on the
grains and put it in a
strainer the seeds are covered with a
layer of saponin uh which is a bitter
soapy resin that forms a lather on
contact with water and it should be
washed off this is to keep insects away
from the grain itself and these are
actually the fruit of a plant that
belongs to the same family as beets
chard and spinach so here we have the
quinoa all rinsed and now we can start
making our wonderful cereal two cups of
milk which we’re going to bring to a
boil milk comes to a boil rather rapidly
and um we’re going to add the quinoa to
The Boiling milk and we should also have
for the cereal brown sugar cinnamon and
some fruit whichever fruit you want to
use like blueberries
raspberries okay it’s just coming to a
boil and we’re going to add the quinoa
to the milk this is going to expand to
four times the original volume so make
sure you have a large enough
pot stir it in well and another very
nice feature about quinoa is that it is
glutenfree so with so many people
suffering from gluten intolerance this
is a great great source not only of
protein but also of magnesium iron and
pottassium so turn this down to a simmer
and cook until the quinoa is thick and
plump after 10 minutes add one
tablespoon of brown
sugar and a little bit of cinnamon to
taste oh about an eighth of a
teaspoon quinoa is relatively new to the
American Market but it was a favorite
grain of the ancient Incas whove used it
for hundreds and hundreds of years now
simmer that 8 minutes
longer so now 18 minutes are up the
quinoa is done and you can serve it what
a very healthy and delicious
breakfast if it’s a little thick you can
add a little bit more milk even heavy
cream but this is a glutenfree
breakfast that every everyone in your
family will
enjoy a little bit more
milk a sprinkling of
berries raisins would be delicious
raspberries black berries a healthy
delicious and nutritious breakfast
cereal so many people tell me that
they’re intimidated to bake with yeast
well I hope that this recipe really does
encourage you and not intimidate you one
of the most rewarding things that a home
Baker can do is make Yeo it is very
rewarding the smell the texture the feel
all of the senses are gratified when you
make Yeo at home so uh we start off
first proofing our yeast two packages of
active dry yeast and put the yeast in
water that’s between 105 and
110° uh I sometimes just stick an
instant read thermometer in the water
and just just let the yeast
proof proof
means exactly that you’re testing it for
its quality of being able to raise the
flour uh into a nice light dough uh we
want to make sure that the yeast is
active uh make sure that you stir the
yeast into the water it’s starting to
bubble that way you know it’s alive so
we’re going to leave that and now we’re
going to start with the dough itself
we’re going to cream butter 1 and 1/2
sticks of unsalted butter we’re going to
have two large egg
yolks not whole eggs just the
yolks so here’s our egg yolks now to the
butter we’re going to add a/4 of a cup
of granular
sugar okay so cream your butter and your
sugar I’m going to add the egg yolks now
you can see how they incorporate into
the butter and sugar and we’re using one
cup of bread flour which has a higher
gluten content than allpurpose
flour and 1 and 2/3 of a cup of
allpurpose
flour
unbleached high quality and to that
we’re going to add one teaspoon of
salt and you can whisk this
up oh this looks really good now add
your sour cream A3 of a cup sour cream
high quality sour cream uh some
vanilla half a
teaspoon and the white vinegar one
teaspoon and this acts as a tenderizer
in the dough an odd addition but it’s uh
you’ll see when you taste the different
products that we’re going to make uh it
really adds something special to the
Stow
we have to add our yeast which has
proved it
is all
[Laughter]
dissolved scrape that
in and then you’ll add
your
flour and you’re you’ll see it kind of
breaks up but don’t worry about that it
will come together and make a nice
malleable
dough scrape down your
bowl okay so now we can start
adding
slowly our dry
[Music]
ingredients and beat it for 2 to 3
minutes so this is what the the dough
looks like you can turn it out onto a
flowered work surface and then knead it
until it’s a little bit smoother and
forms a ball so you see I’m not going to
incorporate a lot of flour cuz it
doesn’t really need any more
flour and this will be set in a bowl and
you don’t have to even butter the bowl
because this dough is buttery already so
the recipe actually asks you to need
this stove for 5 minutes and notice I’m
turning and pushing with the heels of my
hands pulling back with my fingers
pushing with the heels of my hands
trying not to add uh too much flour if
you add too much flour you’re just going
to get a heavier dough and this doesn’t
really need it at all you don’t want
sticky dough but you don’t want dry
dough that’s dry dough is worse than
sticky dough so here we have a very nice
dough it’s smooth it’s not wet it’s
almost as smooth as a baby’s bottom and
so now get this right into a large bowl
cover it with plastic wrap you don’t
want it to dry
out and I always like to put a flower
sack towel over that’s slightly
damp and put it in a warm place to dry
uh find that warm place in your kitchen
and just let it rise until it’s doubled
in
bulk it’s nice right back here we have
one that’s already doubled in bulk right
here yes this looks very
good it smells great it smells
yeasty um slightly slightly sour and I
don’t mean that in a bad way uh slightly
sweet and it feels very nice now when
you poke your finger in it look it
deflates and that’s you can tell it has
really risen when you draw it all
together it is going to
uh decrease in size and it’s ready to
work this is your risen dough and this
modest little handful of dough will make
a dozen of the best sticky buns or a
dozen of the best sugar buns you pick
new kitchen this does call for a
wonderful celebration and I have the
perfect drink it’s my trick of the trade
uh Joey do you know what’s in here I
have no idea did but could we make a few
of them okay we can do it in the juicer
yeah I mean it’s really delicious this
is what I recharge my batteries with
every single morning I don’t leave my
house without it okay and it’s a
guaranteed battery recharger it’s the
green juice okay and you need a you need
a juicer okay like this but how about
just a pear some celery oh celery giv
such good good fo you and a lot of fiber
cucumber the whole thing in there just
like that whole thing parsley parsley’s
good for you Ginger Ginger yes oh
parsley is so good it gives that
pungency to the drink oops I just got
that Stu where’s the ginger Martha oh
the ginger the ginger here it is oh just
a piece of Ginger do you got to take the
skin off the ginger to do that nope
don’t have to take the skin off the
fruit off the ginger off the orange
there that’s the ginger and even a piece
of orange or two okay this is what every
morning do do you drink this in the
morning no I don’t what do you drink in
the morning hot chocolate sometimes hot
chocolate or chocolate milk or uh water
or you know sometimes orang just plain
orange juice so oh now I how do I get
this off there there we go okay now this
is so spectacular I want to pour you a
fresh one even though these are fresh
all of these Nikki made them in the
kitchen n the best in not in this
kitchen in the prep nobody’s allowed to
use this kitchen until wow for the first
time until I you use it that’s right