cocoa

These chocolate brownies use both Dutch cocoa powder and dark chocolate, as well as brown butter, for a rich and complex flavor.

Glossy Fudge Brownies Recipe | BraveTart

unsalted butter (about 3 sticks; 340 grams)

dark chocolate, about 72% (about 1 cup; 170 grams)

white sugar (about 2 1/4 cups; 450 grams)

light brown sugar (about 1/4 cup, packed; 55 grams)

eggs,

vanilla extract (about 1 tablespoon; 15 grams)

instant espresso powder,

all-purpose flour,

Getting Ready: Adjust oven rack to middle position and preheat to 350°F (180°C). Line a 9- by 13- by 2-inch anodized aluminum baking pan with foil to cover the bottom and long sides of the pan. (It's all right to leave the short sides exposed.) If you like, grease lightly with pan spray.

In a 3-quart stainless steel saucier, melt butter over medium-low heat. When it has completely melted, increase heat to medium and simmer, stirring with a heat-resistant spatula while butter hisses and pops. Continue cooking and stirring, scraping up any brown bits that form inside the pan, until butter is golden yellow and perfectly silent (see note). Remove from heat and stir in dark chocolate; the mixture will seem quite thin.

Making the Batter: Combine white sugar, brown sugar, salt, eggs, vanilla, and instant espresso (if using) in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high until extremely thick and fluffy, about 8 minutes. (The whipping time can vary significantly depending on bowl size, batter temperature, and mixer wattage, so use the visual cues as your primary guide.)

Meanwhile, sift together flour and cocoa powder. When the foamed eggs are fluffy and thick, reduce speed to low and pour in the warm chocolate-butter. Once it is incorporated, add cocoa-flour all at once and continue mixing until roughly combined. Finish with a flexible spatula, scraping and folding to ensure batter is well mixed from the bottom up.

Pour into prepared pan and bake until brownies are glossy and just barely firm, about 30 minutes or to an internal temperature of 205°F (96°C). (Take care that the probe is inserted at a sharp angle to avoid touching the bottom of the pan.) The timing of this recipe is based on anodized aluminum and will vary significantly with glass, ceramic, or nonstick pans, materials that will also affect the brownies' consistency. 

Cool brownies to room temperature to allow their crumb to set before slicing. Slide a butter knife between the brownies and the short ends of the pan; gently tug on the foil, then lift to remove the brownies from the pan. Cut into 24 two-and-a-half-inch squares and store in an airtight container with a sheet of wax paper between layers, about 1 week at room temperature.

Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.

Easy One Bowl Fudgy Cocoa Brownies

butter (or 1 stick)

sugar (see note)

eggs

vanilla

flour

salt

Preheat oven to 350°F. Grease an 8x8 square pan or line with foil and set aside.

In a medium bowl combine melted butter and cocoa and sugar stir until fully dissolved.

Add eggs one at a time then vanilla and stir until well combined.

Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.

(optional) fold in 1 cup of nuts, raisins, chocolate chips or anything you desire.

Spread in pan and bake for approximately 20-22 minutes or until the center is slightly&nbsp;set.&nbsp; Be careful not to over-bake!

Cool completely then cut into 9 large squares or 16 small squares ( I cut mine into 16)

https://www.youtube.com/watch?v=DB1fHjbUnjs

Full Recipe Here: https://gimmedelicious.com/easy-one-bowl-fudgy-cocoa-brownies

Super fudgy and dense cocoa brownies are gooey on the inside, have a crinkly top, and are made with just 6 ingredients in under 30 minutes! This easy recipe makes the BEST brownies and is the only brownie recipe you will ever need.

Easy One Bowl Fudge Brownies

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Gluten-Free Chocolate-Tahini Brownies Recipe

cornstarch

cocoa powder

chocolate,

virgin coconut oil

tahini, divided

sugar

¼ cup (packed) light brown sugar

vanilla extract

light agave syrup (nectar)

Bon Appétit

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

Do Ahead: Brownies can be made 3 days ahead. Wrap in plastic and store at room temperature.

You don't have to hunt down specialty "black" cocoa to make authentic Oreos; the only essentials are Dutch cocoa powder and a little baking soda to alkalinize the dough. Together, they make crispy wafers as inky and intense as the original, with a hint of bitterness to balance the sweet vanilla filling.

Homemade Oreo Cookies Recipe | BraveTart

For the Chocolate Wafers:

unsalted butter

sugar (about 1/2 cup; 100 grams)

golden syrup (about 3 tablespoons; 55 grams),

baking soda

coconut extract (optional)

For the Filling:

unsalted butter (about 12 tablespoons; 170 grams)

Diamond Crystal kosher salt

For the Chocolate Wafer Dough: Combine butter, sugar, golden syrup, baking soda, salt, and coconut extract (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to moisten, then increase to medium and beat until fluffy and light, about 5 minutes, pausing to scrape bowl and beater about halfway through.

Sift flour and cocoa together. (If using cup measures, spoon into the cups and level with a knife before sifting.) With mixer running on low speed, sprinkle flour/cocoa mixture into butter mixture. It will seem dry and mealy at first, but continue mixing to form a smooth dough. Knead against sides of bowl to form a smooth ball, then divide in half and flatten into disks. Use immediately or wrap in plastic and refrigerate up to 1 week; soften cold dough 30 minutes at room temperature, then knead on a bare surface until pliable and smooth.

For the Wafers: Adjust oven rack to middle position and preheat to 350°F (180°C). On a cocoa-dusted surface, roll a portion of dough into a 7-inch square. Sprinkle both sides with cocoa and roll until 1/4 inch thick; generously dust with cocoa and continue rolling to 1/8 inch (see note). Alternatively, roll dough to 1/8 inch using an embossed pin. Slide an offset spatula under dough to loosen, brush away excess cocoa, and stamp into 1 1/2–inch rounds. 

Arrange on a parchment-lined aluminum baking sheet, leaving 1/4 inch between wafers. Gather scraps, knead, re-roll, and cut as before. Repeat with remaining dough as well. Any remaining scraps can be discarded or baked to grind for crumbs. Bake until wafers are firm and dry, about 15 minutes, and cool to room temperature on the baking sheet. Fill immediately or store in an airtight container up to 1 week at room temperature. 

For the Filling: Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling, as it will quickly set.

In a 2-quart stainless steel saucier, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment.

Add vanilla and salt, followed by powdered sugar. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately; this filling cannot be made in advance.

To Sandwich the Wafers: Pipe a generous dollop of filling in the center of each upturned wafer (just shy of 1 tablespoon, or a little more than 1/4 ounce). Sandwich with remaining halves, transfer to an airtight container, and stand at room temperature until filling has set, about 30 minutes. The cookies will keep for up to 1 week at room temperature, up to a month in the fridge, or 3 months if frozen; serve at room temperature.

Crumbly, crunchy and delicate black cocoa shortbread cookies with a deep flavor are so versatile. Use them to make home-made oreos, cut them out in any shape, gift them for the holidays, they are delicious!

Black Cocoa Shortbread Cookies

g black cocoa powder (dutch processed)

cocoa powder (dutch processed)

tsp salt

butter

tsp vanilla extract (optional)

- 1 tbsp water

Sift together the flour, both cocoa powders and sugar in a bowl.

Add salt and mix.

Add the cold butter in little pieces and then work them into the flour mixture with your hands, or blitz the mixture in a food processor. You want to get something resembling breadcrumbs. This is called the crumbing method.

Now add the vanilla extract and just enough water so that the dough comes together. You may need from 1/2 tbsp to 1 tbsp of water so add it slowly, mix the dough and see if you need more.

Shape the dough into a disk and wrap it into cling film. Place in the fridge for 10-20 minutes, enough to make the dough firmer but soft enough to roll it.

Preheat the oven to 180 °C and prepare a baking sheet lined with parchment paper.

Dust a clean surface or a parchment paper with cocoa powder (to keep the color of the cookies), place your cookie dough disk on top and dust it with cocoa powder (you can use another parchment paper on top).

Roll the dough to about 4 mm thickness. Run a spatula under the dough to make sure it&#x27;s not stuck.

Cut out desired shapes and place them on the prepared baking sheet. They do not really spread out and keep their shape so you can place them fairly close.

Re-roll the remaining dough, cut out cookies and repeat until you have no dough left.

Bake for 12-13 minutes.

As soon as they come out of the oven, flatten them out with something flat (I used a cake server, pressed on the cookie and moved it around the cookie almost like ironing them), or you could place another flat and heavy tray on top of them.

Wait for them to cool completely and then you can enjoy, or fill them with buttercream.

This is the kind of dessert worth dreaming about: a buttery yellow cake topped with a chocolate-sour cream frosting, made doubly rich with cocoa powder and melted chocolate. The batter may seem thin when you spread it in the pan, but, once baked, it rises to perfection. It’s not a towering, lofty cake — it’s not meant to be — but when it’s covered with a generous layer of frosting, it makes for the ideal cake-to-icing ratio. For a perfect cake, make sure designated “room temperature” ingredients truly are; this helps ensure that the batter is fully incorporated so the cake bakes evenly.

Yellow Sheet Cake With Chocolate Frosting

Nonstick cooking spray

unsalted butter (1 1/2 sticks), at room temperature

granulated sugar

eggs egg

all-purpose flour

baking powder

fine sea salt

180 milliliters whole milk

unsalted butter,

confectioners’ sugar

sour cream

bittersweet chocolate, melted and cooled

Sprinkles, for finishing (optional)

Lightly grease a 9-by-13-inch pan with nonstick spray. Heat the oven to 350 degrees.

Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Beat in the eggs one at a time, then the egg yolk, scraping the sides of the bowl after each addition. Mix on medium speed until fully incorporated, about 1 minute. Add the vanilla extract and mix to combine, 15 to 30 seconds.

In a medium bowl, whisk the flour, baking powder, baking soda and salt to combine. Add about 1/3 of the flour mixture to the mixer and mix on low speed until incorporated, about 30 seconds. Add about half the milk and mix on low speed until incorporated, about 15 seconds more. Repeat with another batch of flour mixture, the remaining milk, then the remaining flour mixture until fully incorporated.

Transfer the batter to the prepared pan and spread in an even layer. Bake until a toothpick inserted into the center comes out clean and the cake is golden and separating from the pan at the edges, 30 to 35 minutes. Cool completely.

Meanwhile, make the frosting: Add the butter to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3 to 4 minutes. Remove the bowl from the electric mixer, and sift the confectioners’ sugar and cocoa into the bowl with the butter. Stir with a spatula a few times to incorporate slightly. Return the bowl to the mixer and beat on medium speed until smooth and uniform in color, 1 to 2 minutes. Add the sour cream and melted chocolate and mix on low speed until combined, about 30 seconds. Add the vanilla and salt and mix to combine.

Spread the frosting on the cooled cake in an even layer. Garnish with sprinkles, if desired.

The secret to the fudgiest, most chocolaty brownies is cocoa powder—not melted chocolate. We borrowed chocolate expert Alice Medrich’s technique, then added a cream cheese topping for tangy balance. Don’t overthink your camo design; the brownies will look even better when sliced.

Camouflage Chocolate Fudge Brownies

Nonstick cooking oil spray

cream cheese (not low-fat)

¾ tsp. kosher salt, divided

unsalted butter (142 grams)

instant espresso powder (optional)

½ cup (63 g) all-purpose flour

To develop the fifth recipe in the Basically Guide to Better Baking, we went back and forth for weeks debating the merits of a chewy brownie versus a fudgy one (no, we did not entertain "cakey" as an option). This is where we landed. It's pretty dang fudgy, thanks to cocoa powder (we worked off Alice Medrich's famous recipe), but a tangy layer of cream cheese offers sweet relief from the richness—and produces a very ‘70s-chic pattern. Make sure you're using large (not extra-large or jumbo eggs) so that the cream cheese batters don't turn out too thin. And don’t stress about your camo design: It’s meant to be random and the brownies will look even better after you slice them. Questions as you bake? Head to our forum for answers!

Place a rack in middle of oven; preheat to 325°. Lightly coat a 9x9" baking pan, preferably metal, with nonstick cooking oil spray or room-temperature unsalted butter. Line with parchment paper, leaving a handle on all sides. (If you have a precut sheet of parchment, simply slice it in half crosswise, then overlap the halves to line the pan.) Lightly coat parchment with nonstick spray.

Assemble your makeshift double boiler (this is a method for gently cooking sensitive ingredients). Gather a medium saucepan and 2 medium heatproof bowls that can sit over the saucepan without dipping too far into it. Pour water into saucepan to come 1" up the sides (there should be a gap between the water and bowl so check it before the water gets hot!) and bring to a simmer over medium heat. Cut 8 oz. cream cheese (not low-fat) into 1" pieces and place in one of the medium bowls; set over saucepan. Heat cream cheese, stirring occasionally, until very soft, about 5 minutes. You want it to be soft enough that you can easily mix it with a heatproof rubber spatula or wooden spoon.

Remove bowl from heat (leave water simmering). Mix cream cheese until smooth. Add 1 chilled large egg, ⅓ cup (66 g) sugar, ½ tsp. vanilla extract, and ¼ tsp. kosher salt and whisk until very smooth. Transfer about half of cream cheese mixture to a small bowl (it’s fine to eyeball it) and whisk in 1½ tsp. unsweetened cocoa powder.  (Both Dutch-process and natural cocoa powder will work in this recipe, but the former will provide a deeper color and a smoother, richer flavor.) Set both bowls of cream cheese mixture aside.

Cut 10 Tbsp. unsalted butter (142 grams) into 1" pieces. Place in the remaining medium heatproof bowl. Add 1 tsp. instant espresso powder (if using) and remaining 1 cup (200 g) sugar, ¾ cup plus 2 Tbsp. cocoa powder (80 g—break up big lumps before measuring as they will throw off your weight and you want to be as precise as possible here), and ½ tsp. kosher salt.

Place bowl over saucepan of still simmering water and cook, stirring occasionally once the butter starts to melt, until mixture is homogeneous and too hot to leave your finger in it, 7–9 minutes. Let cool 5 minutes. Don't panic if your batter looks stiff or otherwise wrong at this point—once you do the next step, it'll return to a glossy, beautiful mixture.

Add remaining 2 chilled large eggs and remaining ½ tsp. vanilla extract to butter mixture one at a time, whisking vigorously after each addition until smooth and glossy (the mixture will look curdled and broken until you add the second egg). Add ½ cup (63 g) all-purpose flour and mix with spatula or spoon until no longer visible, then vigorously mix another 30 strokes. Consider this recipe your arm workout! Why are the eggs chilled? Because it helps the batter to emulsify, ensuring the fat doesn't separate.

Scoop out ½ cup brownie batter and set aside (place near a warm spot, like the oven, to keep it loose). Scrape remaining batter into prepared pan and spread into an even layer. Working quickly, spoon alternating dollops of cocoa–cream cheese mixture and cream cheese mixture over batter. Dollop reserved brownie batter on top (it will be quite thick). Don’t worry if your design looks random and spotted.

Bake brownies until center is set and no longer looks wet (the chocolate blobs will change from glossy and shiny to matte), 22–25 minutes. (If you're using a glass pan, this might take significantly longer, so use a toothpick to check that only a few moist crumbs are pulled out.) Brownies may have puffed—they'll deflate as the cool. Transfer pan to a wire rack and let cool completely. Using parchment paper overhang, lift brownies out of pan and transfer to a cutting board. Remove parchment paper and cut brownies into sixteen 2¼" squares, wiping knife clean with a damp rag between slices. To easily cut even squares, cut the brownies into four quadrants, then slice each quadrant in four.

Here's what you need: butter, milk, eggs, flour, cocoa powder, sugar, whipped cream, heavy cream, sugar, chocolate, butter, powdered sugar

Mille Crepe Cake Recipe by Tasty

milk

whipped cream

heavy cream

oz chocolate

sugar,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Make the crepes by melting the butter and allowing it to brown slightly. Set aside.

In the same pot, warm the milk. Remove from heat.

In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.

Gradually mix in butter and warm milk. Chill.

On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.

Cool crepe. Repeat until all of the crepe batter is used.

Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.

Top with sifted powdered sugar (optional).

https://vid.tasty.co/output/16274/mp4_640x640/1480541150

Dark chocolate and Dutch cocoa make this devil's food twice as chocolaty.

Devil's Food Cake Recipe | BraveTart

For the Cake:

brewed black coffee, or black tea

light brown sugar (about 2 cups, packed; 455 grams)

(about 13 grams) baking soda

To Finish:

recipe Chocolate Swiss Buttercream

Getting Ready: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line three 8- by 3-inch anodized aluminum pans with parchment and grease with pan spray. (The cakes can be baked in 2-inch-deep pans, but they will dome more and rise less.)

For the Cake: Combine butter and coffee or tea in a 5-quart stainless steel pot or saucier over low heat. Once melted, remove from heat, then mix in cocoa and chocolate, followed by brown sugar, vanilla, and salt. Mix in eggs and yolks, then sift in flour and baking soda. Whisk thoroughly to combine. 

Divide batter between prepared cake pans, about 23 ounces each. (If you don't have three pans, the remaining batter can be held at room temperature up to 90 minutes, though the rise will not be quite as high.) Bake until cakes are firm but your finger can still leave an impression in the puffy crust, about 30 minutes (a toothpick inserted into the center should come away with a few crumbs still attached).

Cool cakes directly in their pans for 1 hour, then run a butter knife around the edges to loosen. Invert onto a wire rack, peel off parchment, and return cakes right side up. Meanwhile, prepare the buttercream.

For the Crumb Coat: Level cakes with a serrated knife (full directions here) and set scraps aside for snacking. Place 1 layer on a heavy cast iron turntable. If you like, a waxed cardboard cake round can first be placed underneath, secured to the turntable with a scrap of damp paper towel. Top with exactly 1 cup buttercream, using an offset spatula to spread it evenly from edge to edge. Repeat with second and third layers, then cover sides of cake with another cup of buttercream, spreading it as smoothly as you can (tutorial here). If you like, a second layer can be applied for a thicker coat of frosting. Refrigerate cake until buttercream hardens, about 30 minutes. Coat exterior of chilled cake in a layer of chocolate cookie crumbs, if desired.

Let cake return to cool room temperature before serving. Under a cake dome or an inverted pot, the frosted cake will keep 24 hours at cool room temperature. After cutting, wrap leftover slices individually and store at cool room temperature up to 3 days more.

With Dutch cocoa, dark chocolate, and cocoa butter, these vegan brownies are fudgy and flavorful, with beautifully glossy tops.

Vegan Brownies Recipe

For the Mix

high-fat Dutch process cocoa powder,

soy milk powder,

dry malt extract,

espresso powder

For the Brownies

water

vanilla extract (about 1 1/2 teaspoons; 7 grams)

For the Mix: Combine powdered sugar, dark chocolate, all-purpose flour, Dutch cocoa powder, cocoa butter, soy milk powder, dry malt extract, salt, espresso powder, and baking powder in the bowl of a food processor. Grind until the chocolate disappears into a fine, powdery mix, and you can no longer hear any chunks bouncing around the bowl, about 2 minutes. The timing will vary significantly depending on the size, power, and capacity of the food processor. 

Scrape the bowl of the processor to be sure no chunks of chocolate have lodged under the blade and continue processing until fine. It is important that this mix is as powdery and fine as flour, with absolutely no visible chunks of chocolate or cocoa butter. For immediate use, proceed directly to Step 3. Otherwise, transfer the mix to an airtight container and store at cool room temperature up to one year, or until the date stamped on the package of Dutch cocoa.

Adjust oven rack to lower-middle position, preheat to 350°F (180°C), and line an 8-inch-square anodized aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides. 

When the oven has come to temperature, prepare the batter in the bowl of a food processor or in a large mixing bowl with a flexible spatula. Either way, add the boiling water and vanilla extract; pulse or stir until well combined. The batter will be smooth and thin when made in a food processor and somewhat thicker when mixed by hand. These textural differences with not affect the batter's behavior.

To Bake: Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes. The timing is based on the volume and conductivity of an 8-inch anodized aluminum pan; be aware the time needed will vary significantly with glass, ceramic, or nonstick pans. Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment and lift to remove the brownies from the pan. Cut into 16 2-inch squares. Store leftovers in an airtight container with a sheet of wax paper between each layer, about 1 week at room temperature.

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream to this hot chocolate just before serving.

BA's Best Hot Chocolate

cocoa powder (preferably Dutch-processed),

chocolate

demerara sugar

whipped cream (for serving)

If you’re feeling really decadent and fancy (as you should), add a splash of half-and-half or heavy cream just before serving. This is part of BA's Best, a collection of our essential recipes.

Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.

Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.

The secret to the mesmerizing chocolate swirl in this babka recipe? A double helix twist (don’t worry, it’s way easier than science class).

Chocolate Babka

milk,

¼-ounce envelope active dry yeast (about 2¼ teaspoons)

granulated sugar,

unsalted butter, melted, divided,

bittersweet chocolate, finely chopped

granulated sugar, divided

¾ teaspoon ground cinnamon, divided

¼ teaspoon kosher salt, divided

dark brown sugar

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).

Pour milk into a measuring glass or small bowl; sprinkle yeast and a pinch of granulated sugar over milk. Let stand until foamy, about 5 minutes.

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