By Chef Jo Ann Kim

August 2021


  • 1/2 cup Sugar
  • 2 tbsp + 3 tbsp Fresh Tarragon leaves
  • 3/4 cup Water, lukewarm
  • 2 tsp Dry Active Yeast
  • 1/2 cup Milk
  • 1 Egg
  • 3 2/3 cup White Spelt Flour
  • 1/2 tsp Salt
  • 2 tbsp Unsalted butter, softened


  • Process sugar and 2 tbsp tarragon until well blended into a pale green mixture.
  • Measure out 1/4 cup tarragon sugar and mix with dry yeast and water. Let yeast bloom for about twenty minutes.
  • Blend milk with remaining 3 tbsp tarragon. Then mix milk and egg into yeast mixture.
  • Mix remaining ingredients together and add liquid mixture. Using a stand mixer with dough hook, mix until dough pulls clean off edges. Alternately, mix with a wooden spoon.
  • Place dough in a well oiled bowl covered with a clean towel to rise in a warm place for at least 2 hours.
  • Roll out dough to 1/2 in thickness. Cut into small rectangles using a pizza cutter. Let dough rise for another 45 minutes in a warm place.
  • Brush with oil then with milk and bake at 350 for 9-12 minutes.
  • Top with remaining tarragon sugar and serve warm.
  • Enjoy!