Executive Package Recipe

Prepare batter

Preheat oven to 375°F (190°C). In a large bowl whisk together 4 cups all-purpose flour, 1 cup granulated sugar, 4 tsp baking powder and 1 tsp salt. In a separate bowl whisk 2 cups milk, 1 cup melted butter, 4 large eggs and 2 tsp vanilla until combined. Pour wet into dry and fold gently just until combined; do not overmix.

Portion and add mix-ins

Divide the batter into three portions. Fold 2 cups blueberries into one portion (toss blueberries in a tablespoon of flour first to prevent sinking). Fold 2 cups chocolate chips into second portion. For bran muffins, replace half of the all-purpose flour in the third portion with 2 cups bran muffin mix or wheat bran and fold until combined.

Bake

Line standard muffin tins with paper liners or grease. Fill each cup about 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (chocolate chip and blueberry may take 20–22 minutes; bran may take 22–25). Cool in pan 5 minutes, then transfer to a rack to cool completely.

Make dough

Combine 8 cups bread flour and 4 tbs active dry yeast in a large mixer bowl. Dissolve 2 tbs sugar in 6 cups warm water (about 105–110°F/40–43°C) and add to flour. Add 4 tsp salt. Mix and knead (by machine or hand) until dough is smooth and elastic, about 8–10 minutes by mixer or 12–15 by hand. Dough should be firm and slightly tacky.

First rise and shape

Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes depending on room temperature. Punch down, divide into 24 equal pieces (about 100–120 g each). Shape each piece into a tight ball, then poke a hole through center and stretch to form bagel shape with about 2-inch center hole. Place on parchment-lined sheet pans, cover and rest 20 minutes.

Boil

Preheat oven to 425°F (218°C). Bring a large pot of water to a rolling boil and add 4 tbs barley malt syrup or honey. Reduce to a simmer/low boil. Working in batches, drop bagels into boiling water for 45–60 seconds per side (longer for a chewier crust). Remove with a slotted spoon and drain on a rack.

Top and bake

Place boiled bagels back on parchment-lined pans. Sprinkle desired toppings: plain leave bare, dip sesame seed bagels in 1 cup sesame seeds, and sprinkle everything bagel seasoning on the appropriate ones. Bake 18–22 minutes until golden brown and hollow-sounding when tapped. Cool on wire racks.

Make enriched dough

Warm 3 cups milk to about 105°F (40°C) and dissolve 4 tbs instant yeast and 1 cup granulated sugar. In a mixer bowl combine 6 cups flour and 2 tsp salt. Add milk-yeast mixture and mix into a soft dough. Knead until smooth, about 8–10 minutes. Cover and let rise until doubled, 60–90 minutes.

Prepare butter block and laminate

With cold unsalted butter (3 cups), form a rectangular butter block about 1/2-inch thick between parchment. Roll the dough into a rectangle large enough to enclose the butter. Encase the butter and perform a series of 3 turns (folds) with 30–60 minute rests in between (keep dough chilled). This creates laminated layers for flaky Danish. Chill dough between turns if butter softens.

Prepare fillings

For cheese filling, beat 3 cups cream cheese with 1 cup powdered sugar and 2 tsp vanilla until smooth. For fruit Danish use assorted preserves (about 2 cups total) spooned into centers.

Shape and proof

Roll laminated dough about 1/4-inch thick. Cut into 24 squares or desired shapes. Place a tablespoon of cheese filling or 1 tsp preserve in center and fold edges decoratively. Place on parchment-lined pans and proof at warm room temperature until puffy, about 45–60 minutes.

Bake and glaze

Preheat oven to 375°F (190°C). Brush Danishes with an egg wash (1 egg beaten with 1 tbsp water) for sheen. Bake 15–20 minutes until golden and flaky. Cool slightly then dust with powdered sugar or brush with a thin glaze made from 1/2 cup powdered sugar mixed with 1–2 tbsp milk if desired.

Wash and prepare fruit: rinse grapes and leave on stems or remove as preferred. Hull strawberries and halve or leave whole depending on size. Cut pineapple and melons into uniform bite-sized chunks. Segment oranges removing membrane if preferred. Place prepared fruit in large mixing bowls.

Gently toss fruits together in a large bowl with 2 tbs lemon juice to prevent browning and brighten flavor. Arrange attractively on platter with mint leaves for garnish. Chill until serving. Keep ice on the outer rim or under a liner if platter will sit out for extended time.

Brew coffee using preferred method (drip, pour-over, or commercial brewer) using about 1 lb coarsely ground coffee for approximately 10 cups of brewed coffee (adjust ratio 1 to 1.25 tablespoons coffee per 6 ounces water to taste). Use 10 cups fresh filtered water heated to just below boiling for best extraction. Brew immediately before service and keep in insulated carafes.

Offer half-and-half or milk (2 cups), granulated sugar (1 cup) and stirrers alongside cups. Provide disposable or ceramic cups and lids if needed.

Heat 10 cups fresh water to a rolling boil for black tea or slightly cooler (175–185°F / 80–85°C) for green/herbal. Place assorted tea bags in teapots or in a self-serve station (1 tea bag per 8–10 oz cup). Pour hot water over bags and steep according to type: black 3–5 minutes, green 2–3 minutes, herbal 5–7 minutes. Remove bags before serving or provide slotted spoons.

Provide lemon slices (24), honey (1 cup), sugar and milk on the tea station so guests can customize.

If using fresh oranges, juice enough fruit to yield 16 cups (roughly 40–50 medium oranges). Strain pulp if a smoother juice is desired. Chill juice thoroughly before service.

Place orange juice in an insulated dispenser or pitcher over a bed of ice or provide ice separately (4 cups) so guests can pour chilled servings. Stir before service.