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Original Recipe Makes 12ish. Ingredients Topping 3/4 cup all purpose flour 1/4 cup granulated sugar 2 tablespoons light brown sugar 1/8 teaspoon freshly grated lemon zest, or just a lot of lemon juice Pinch of salt 60g unsalted butter, melted and cooled Muffins 2 cups fresh blueberries, divided, plus more to top 1 cup + 1 tablespoon granulated sugar, divided 1 tablespoon lemon juice 2 1/2 cups + 1 tablespoon all purpose flour, divided 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 2 large eggs 3 tablespoons unsalted butter, melted and cooled 1/4 cup olive oil 1 cup buttermilk 2 teaspoons vanilla extract Directions Streusel topping ...

Original Recipe Makes 1 cup (2 serves) Ingredients 1 cups whole milk 1/4 tablespoon vanilla extract 1/4 teaspoon butter 1 eggs 1/8 cup white sugar 1 tablespoon cornstarch Directions Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. Notes Alternative method: Heat all ingredients except the egg to a simmer. Whisk the egg in a seperate bowl then add a few tablespoons of the hot mix to the egg, one tablespoon at a time. Carry on with step 3. Good with chocolate chips or cinnamon.

Original Recipe Makes 16 buns Ingredients For the Tangzhong (250g) ½ cup all-purpose flour ½ cup whole milk ½ cup water For the dough 3 ½ cups plus 3 tablespoons (444 grams) all-purpose flour 1 Tbsp Yeast ½ cup lukewarm whole milk 1 large egg, room temperature 3 tablespoons honey OR ⅓ cup granulated sugar 1 teaspoon fine sea salt 4 tablespoons (just over 50 grams) softened, not melted, unsalted butter 1 egg plus 1 tablespoon water, whisked together, for egg wash Directions For the Tangzhong: ...