TANYA BAKER RECIPES

Steps:

• In a large bowl, combine the marshmallow creme, extract, and confectioners' sugar with your hands. This can take a few minutes! The nougat mixture will be slightly crumbly, but it will stick once packed together. (I recommend putting your hands in the sugar first to prevent sticking.) Form the mixture into a hockey puck, or disc shape.
• Cut the mixture into 8-10 pieces (like cutting a pie), depending on how big you want your nut rolls to be. Then, roll each piece into a cylindrical shape. (You want each roll roughly the size of a candy bar.)
• Wrap each cylinder in parchment paper and place them in the freezer for at least 2 hours.
• When ready, melt caramel bits in the microwave for 2 to 2½ minutes, stirring at 30-second intervals, until completely melted. Add the heavy cream and stir until combined.
• Place salted peanuts onto a baking sheet.
• Remove the rolls from the freezer. Working one at a time, dip the roll into the caramel, coating it completely. Try not to use your fingers! This gets really messy if you do; you can use two forks to dip and remove.
• Place the caramel-covered roll onto the sheet of salted nuts and cover it completely with nuts.
• Transfer the nut-covered roll onto parchment paper. Repeat with the remaining rolls. Store the nut rolls in the refrigerator.

Steps:

• Add all ingredients together in the bowl of a stand mixer with dough hook.
• Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
• Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
• After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.
• Cover again and let it rise for an additional 2-3 hours. (This will depend on the temperature of your home. A warmer kitchen will need less time.)
• After the 2 hours, lightly dust your countertop with flour. Press the dough down with your fingers then start pulling up the sides and pressing into the center. You may need to add more flour as this can be a loose dough. Keep pulling up the sides and pressing into the center then flip the dough over. The top should be smooth. Dust with more flour and set the dough onto a piece of parchment paper. Score the dough with a knife.
• Place a Dutch oven (make sure you have a lid) into a cold oven and heat to 450°F. Once heated, carefully remove the hot Dutch oven from the oven. Remove the lid and set it somewhere heat resistant. (I set the lid on my stove.) Pick up the parchment paper with both hands and place inside the Dutch oven. Carefully replace the lid.
• Place into 450°F oven and bake for 15 minutes.
• After 15 minutes, carefully remove the lid and bake an additional 10-15 minutes, or until the top is nicely golden brown (don't worry if it is darker brown, you just don't want it burnt) and when you tap on the top the bread sounds hollow.
• Set Dutch oven to the side and leave the bread alone for about 15-20 minutes.