Ensaimada (Brioche)

A couple of weeks ago, we saw King Kong, the musical (play) at the Regent Theatre in Melbourne. Technically it was brilliant. You kinda appreciate the hard work wired into the movements of arduously making KingKong move like the real thing. To carry the arms and the legs of the mammal is a mammoth task. Pun intended. The head of King Kong was made to move by an electronic board. The limbs' were all due to puppeteers. The story line was old; setting was New York, heroine Anne falling in love with the skipper of the ship that brought them to Skull Island, King Kong saving her from the dangers of jungle, heroine showing empathy to King Kong, King Kong was drugged and brought to Broadway , and the iconic scene on top of the Empire State Building where King Kong fell into the abyss of oblivion. That in a nutshell is the story of the giant gorilla. Although King Kong doesn't belong to my top 3 musical plays (Les Miz remains my all time favourite), I like it as much. Just because.The last musical play I was able to watch was Rock of Ages and that was eons ago. My eyes welled up as soon as they turned off the lights, signalling the start of the show. I literally have shivers shooting down my spine every time the heroine hits an octave higher. 

I like musical plays and Im arty fartsy that way. My little boy tells me so. I love going to the museums, appreciating art. I love old buildings, pebble stones on alleys of brick wall. Soaking in other cultures is up my alley. I cant draw to save my life. But I appreciate good things and hard work and innate talent. of the old world and the new.

This recipe is from old and distant past. It is spanish in origin. Adapted by Filipinos and made it their own. I must say its the best brioche bar none. We call it Ensaimada. And its my favourite merienda or snacks of all time. I try  to make it as less sinful as I can. You can tweak it by putting ube or purple yam in between those rolls or make the butter on top even more sinful and delectable. I chose not too, mindful of those love handles slowly showing their ugly head.

*Snagged from thetummytrain.com

All photos are raw and by NoSetMenu

INGREDIENTS
2 1/4 teaspoons active dry yeast
1/4 cup warm water, 100 to 110° F *
6 tablespoons sugar
4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup butter, at room temperature, plus more melted butter for brushing the rolls
6 egg yolks
1/2 cup evaporated milk
canola oil for greasing proofing bowl, baking sheet, and brioche molds

INSTRUCTIONS

1. Dissolve the yeast in the warm water. To proof yeast, add one tablespoon sugar and let stand for 10 minutes. The mixture should foam up and double in volume. This means the yeast is active. If the yeast does not foam and double, discard and repeat.
2. Sift flour and salt together twice. Add about 1/2 cup of flour to the yeast mixture and set aside.
3. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat the mixture on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl.
4. Turn the speed to medium-low, add yolks, one at a time, beating well after each addition.
5. Add flour-salt mixture alternately with milk, mixing until well incorporated.
6. Finally add yeast mixture, beating well.
7. Replace the paddle with a kneading hook and knead the dough until smooth and elastic. Alternatively, knead the dough by hand on a clean surface dusted with flour until smooth and elastic.
8. Let the dough rest in a bowl greased lightly with canola oil. Cover the bowl with plastic wrap and let the dough rise until double in size, about one to two hours. Meanwhile, brush 12 brioche molds lightly with oil.

9. Once risen, punch down the dough and divide into twelve equal portions.
10. Roll out each piece to a thin sheet, brush with melted butter, and roll it like you would a jelly roll.
11. Coil this into a spiral-shaped bun. Either place the coiled dough flat on greased baking sheets or in greased fluted brioche molds.
12. Set the dough aside to rise a second time, until double in size, about an hour. When the dough is almost done, preheat the oven to 350° F (180° C).
13. Bake until the crust turns golden brown. Brush with melted butter and dust generously with sugar. **

Storage: The rolls will keep for about a day or two at room temperature. Refrigerate to make them last for up to 5 days and simply reheat before eating, if desired. Remember that bread is best eaten fresh.

** You can also top ensaymadas with margarine, a sprinkling of sugar, and some grated cheese, if desired.

Cinnamon Buns, my love

                   

Oh yes, Im so back!  Of course, I haven't forgotten my own blog.  I didn't forget my love for cooking and baking either. But my life has been so eventful that I was out of my element these past few months. The events had overtaken the mundane. The last post that I was able to publish was in November last year; December was so all over the place as my darling little boy and I spent Christmas with my family in the Philippines. Just when I was  about to go back to blogging, a very unfortunate mishap happened to me at work: I shattered my elbow in February this year. Without  having to go into full details, after two 3-inch pins inserted then after two (2) months removed from my elbow,  two surgeries, some wires and a song, I reckon I am on my road to recovery. I would probably need another two (2) months to get my tip-top form back, but Im okay with that. There are days in those dreadful months that my confidence dipped the lowest trough, there are days that I endeavour with my physio/rehab exercises like there are no tomorrows. It could have been worse. I always view the glass half full. But my life is seemingly in peaks and troughs these days. What really broke my heart even more, like stabbing some more my already bleeding heart, is that I couldn't bake nor cook. What a way to rub it in huh! I have reached the bowels of the earth. 

But today is different. Writing this post seems cathartic for my creative juices to overflow. Im in the move and prowling like a tigress in the wildernes. Hehehe. My darling little boy thinks that Im restless once again. He sensed that my artistic side needs to be satiated. And so in the coming months, his wallet will be in dire strait as I will expend this combustion of inner love for art and being creative. And thus spending loads of caching-caching to be able to do that. And of course, I will bake and bake and cook and cook to make up for the lost time. He said Im back to my full form and old self once again. I say, a new lease in life maybe. Give it another month or two to get my old form back but Im back alright and indeed.

source: adapted from Peter Reinhart, The Bread Baker’s Apprentice

Makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt

5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature

1 large egg, slightly beaten

1 teaspoon lemon extract or zest

3 1/2 cups (16 ounces) unbleached bread or all-purpose flour

2 teaspoons (.22 ounce) instant yeast

1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature

2 tablespoons unsalted butter, melted and cooled slightly

1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)

1 cup raisins

1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.

2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough.  Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4. Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

7. Bake the buns for 20 to 30 minutes, or until golden brown.

8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.

Peter Reinhart's Soft Pretzels

Peter Reinhart is an acclaimed baker. He is also a prolific writer with five (5) books to boot. I have read his name across my food bloggers' websites a-plenty. And I have scoured the sea of books in every tin pan alley to acquire his cookbook to no avail. I just couldn't find his cookbooks in this side of town. My last recourse was to order his books online and so I did just that. I am now a proud owner of two of his acclaimed books, one of which is the much-revered bread baker's apprentice.

Back in the day when I was scouring his cookbooks, I would often google his recipes online and as lady luck was on my side, I would find them all there in their glory. One of those times was acquiring his bagel recipe and trying it out in my own kitchen. In my heart of hearts, I am really old school; I prefer cookbooks over online references, in the same way that I prefer books over e-book readers. And so to be able to leaf through the  pages of Peter Reinhart's cookbooks with my finger tips and smell the organic scent of paper is like standing transfixed in front of the bread guru and to bear witness to his stories leaping straight out of his cookbooks.

I am Peter Reinhart's self appointed bread apprentice.  :)

Adapted from Peter Reinhart's Artisan Breads Every Day(pgs 128-131)

Ingredients
4 1/2 cups (20oz) unbleached bread flour
1 3/4 teaspoons (.4oz) salt or 2 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons (.75oz) brown sugar
1 teaspoon (.11oz) instant yeast
1 1/2 cups (12oz) lukewarm water (about 95 degrees)
2 tablespoons (1oz) vegetable oil or melted butter
8 teaspoons (2oz) baking soda, for dipping
2 cups (16oz) warm water (about 100 degrees), for dipping
1 egg white, for dipping (optional)
Pretzel salt or coarse kosher salt, for garnish

Do Ahead
-Combine the flour, salt, and sugar in a mixing bowl. Whisk the yeast into the lukewarm water until dissolved, then let it sit for 1 minute to hydrate.
-Pour the yeast mixture and the oil into the dry ingredients. If using a mixer, use the paddle and mix on lowest speed for 30 to 60 seconds. If mixing by hand, use a large spoon and stir for about 1 minute. A course ball of dough should form.
-Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 2 minutes. The dough will become slightly smoother. Let the dough rest for 5 minutes.
-Continue to mix with the dough hook on medium-low speed, or mix by hand for 3 minutes, adjusting the water or flour as needed to form a smooth, firm, but slightly tacky ball of dough. If the dough is very tacky or sticky, add more flour.
-Transfer the dough to a lightly floured work surface and knead for 1 minute to make any final adjustments. Form the dough into a ball and place it in a clean , lightly oiled bowl. Cover the bowl tightly with plastic wrap and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

On Baking day
-To make the dipping solution, stir the baking soda into the warm water. Whisk in the optional egg white (this will add a little shine, but it's optional)
Preheat the oven to 400 degrees. Pour the baking soda solution into a shallow bowl or small pan. -Remove the dough from the refrigerator and immediately divide it into 2 ounce pieces, or 3 ounce pieces if you prefer larger pretzels. Roll each piece into a rope about 17 inches long, tapered at the last 3 inches of each end (if the rope shrinks back after rolling, proceed to the next piece and return a few minutes later, after the gluten has relaxed, and roll the rope again to the full length). Line a sheet pan with parchment paper or a silicone mat. If the parchment , mist it with spray oil to prevent sticking. Form a piece of dough into a pretzel shape, then place it on the sheet pan.
-As soon as the pan is filled, carefully dip each pretzel into the baking soda solution to thoroughly coat it, then put it back on the pan. Sprinkle on salt to taste, but be aware that a little goes a long way. (See the variations below for other garnish suggestions.) Dip and pan all of the pretzels./

-Bake for about 8 minutes, then rotate the pan and bake for another to 10 minutes, until the pretzels are a rich brown.
-Transfer the pretzels to a wire rack and cool for at least 10 minutes before serving.

Variations
You can substitute whole grain flour for some of the bread flour. If you do so, add 1 tablespoon of water to the final dough for every 7 tablespoons of whole grain flour you use.
You can top these pretzels with many garnishes other than salt. Sesame seeds are very popular, or try a savory or spicy seasoning salts or a sweet streusel topping. Another option is to scatter a good melting cheese on the surface for the last 3 minutes of baking. Or, for a decadent delight, drizzle them with chocolate glaze after they come out of the oven and have cooled a bit.

Shaping Pretzels

Roll each piece of dough into a 17-inch-long rope. Holding one end of the rope with each hand, cross the strands to a make a loop (similar to crossing your hands across your chest). Lay the looped dough on the work surface so the bottom of the loop is closest to you, then cross the strands once more to create an additional twist. Rest the extra strands of the rope on the loop so a small nub of dough overhangs slightly. It should now look like a fairly tight pretzel. Carefully dip each pretzel into the baking soda solution then place on the pan.

Cinnamon Raisin Walnut Bread

I have a love affair with cinnamon..The spicy and middle eastern smell wafting around the house is one of the best aromas one would like to be greeted upon.  It is one smell that always brings a gentle smile on my face and  nips a tiny opening of the place where I locked  away my youthful dream of becoming a baker/patisserie owner. It is really a dream that even I don't care to admit. And so today is an opportune time to heed that gentle hush of a voice that dreams are made of a whiff of cinnamon, and saccharine longings of flour, egg and milk. (music please  ♫these dreams go on when I close my eyes, every second of the night I lived another life♪♪).  Hehehe.

If you checked my repertoire of recipes, you will know how much I love baking cinnamon buns or breads - in different sizes and shapes - to bits.  If this were not enough proof of my love affair with cinnamon, then I don't know what is...

Lifted from the pages of The Bread Baker's Apprentice cookbook by Peter Reinhart

Make two 1/2-pound leaves

3 1/2 cups unbleached bread flour

4 teaspoons granulated sugar

1 1/4 teaspoons salt

2 teaspoons instant yeast

1 1/4 teaspoons ground cinnamon

1 large egg, slightly beaten

2 tablespoons butter, melted or at room temperature

1/2 cup buttermilk or whole milk, at room temperature

3/4 cup water, at room temperature

1 1/2 cups raisins, rinsed and drained

1 cup chopped walnuts

1. Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl (or in the bowl of an electric mixer). Add the egg, shortening, buttermilk, and water. Stir together with a large spoon (or mix on low speed with the paddle attachment) until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.

2. Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed, switching to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead (or mix), if necessary, to achieve this texture. Knead by hand approximately 10 minutes (or by machine for 6 to 8 minutes). Sprinkle in the raisins and walnuts during the final 2 minutes of kneading (or mixing) to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly).  Lightly oil a large bowl and transfer the dough to the bowl, rolling it coat it with oil. Cover the bowl with plastic wrap.

3. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

4. Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 1/2 by 1/2-inch pan, mist the tops with spray oil, and cover loosely with plastic wrap.

5. Proof at room temperature for 60 to 90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.

6. Preheat the oven to 350F with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.

7. Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished bread should register 190F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.

8. Immediately remove the breads from their pans and cool on a rack at least hour, preferably 2 hours, before slicing or serving.

Rosemary & Olive Oil Focaccia

Today, the weather was incredibly lovely. Who would have thought that I would have my a/c turned on while driving home from work in the middle of winter. The weather bureau said that today was the hottest day in the middle of winter in 26 years! It was 17 degrees centigrade! And mind you, I would rather have it anytime of the day than the expected 10 degrees at this time of the year. And so like the sunshine today, I was brimming with hope that today is a tell-tale sign that winter is not going to be icy cold after all. Tough luck. Or a matter of speaking too soon?

I couldn't understand in the past why Melburnians are rightfully obsessed about the weather. Much  to my chagrin, I would exhibit the same attitude after living here for quite some time now, uttering "What's the weather gonna be like today? in the same breath.

This side of town is as unpredictable as having four (4) seasons in a day; be ready to have an umbrella, sunnies (sun glasses), thick coat, light weight coat, a pair of boots, and a pair of havaianas in your vehicle. It is quite ordinary to go past winter at 6am, spring at 10am, summer at 2pm and autumn at 6pm. And the vicious cycle goes on the day after yet again. I have learned the trick of the trade - layer your clothes. At this time of the year, I have at least 4 layers of clothes, "jacket on, jacket off" depending on the so-called season in a day.

I suppose you learned to adapt; to fit into the mold to survive. 

And this story my dearest friends doesn't have any relation whatsoever to my focaccia food entry. LOL!  

Having said that, if I were given the chance to have my own bakery or patisserie, this Rosemary & Olive Oil Focaccia will show its formidable force and its constant presence is too hard to ignore amongst the spread of breads, pastries and cakes. And I hope its going to be a best seller. Because it is absolutely good.

Just like my hope that winter this year, is not going to be icy cold. Tough luck!

*Lifted from the pages of http://happyhomebaking.blogspot.com/

Rosemary & Olive Oil Focaccia
(make one small loaf)

Ingredients

250g bread flour
3.5g instant yeast
1/2 tablespoon chopped fresh rosemary, plus extra for sprinkling
1/2 tablespoon sea salt, plus extra for sprinkling
137.5 ml water
1 tablespoon extra virgin olive oil, plus extra for drizzling

Method:

Combine flour, yeast rosemary and salt in a mixing bowl. Make a well in the centre and add the water and oil. Mix with hand to form a soft dough.
Transfer dough to a lightly floured surface and knead for 8 ~ 10 mins until the dough is smooth and elastic.
Shape in to a ball and place in an oiled mixing bowl, cover with cling wrap and leave to rise for 1 hour or until double in bulk.
Knock back the dough on a lightly floured surface and roll out to form a round. Press the dough into a 20cm (8") round pan. Cover with cling wrap and leave to rise for 1 hour.
Using your fingers, press indentations over the dough. Cover with cling wrap and leave to rise for a final 30mins until well risen.
Sprinkle dough with a little sea salt, drizzle with a little oil and scatter over some rosemary.
Bake in a preheated over at 200degC for about 25mins until risen and golden.
Cool on a wire rack and serve warm.

Chocolate Almond Streusel...Again!

I am afraid of heights...My legs would wobble every time I stepped into an elevator as soon as it springs to the 15th....16th....20th...30th...50th floors. My legs would turn jelly and  goosebumps start to form on my skin when Im riding on an escalator en route to the 5th floor at least. And so skydiving or bungee jumping or riding on a roller coaster wont do me. I digress.  I have ridden a roller coaster just once in my distant past.  And I have been to the top of the duomo of the Basilica di Santa Maria del Fiore (in Italy) but there was no elevator so I took 414 steps to climb and reach the very top of the campanile. And I did parasailing in Boracay, one time. Just because. Or to prove a point or two. But never again. :) 

And so Im always in awe of those brave people who scale the Sydney Harbour bridge or take the roller coaster ride in Enchanted Kingdom in Santa Rosa Laguna, Philippines or view the magnificent  360 degrees view of the city on top of Taipei 101 or withstand the long line just to avail of those tickets to get into the viewing deck of the Twin Towers in Kuala Lumpur, Malaysia. I often wonder how different the endorphins of these human beings be...definitely far more superior than my feeble "neurotransmitters". Lol. Its all in the mind after all. And Im afraid, my mind says stay on the ground.

Oh well! I might as well do my own version of the Twin Towers huh. And so I baked Chocolate Almond Streusel, not one but two of these beautiful cake/bread; one for my little boy and the other one for my boys at work to share. And so I baked them within the comforts of my kitchen...my endorphins springing in cosmic proportions; a different rush surging through my body but....on a stable ground.

My mind says Im better off cooking and baking than scaling heights....literally!


For the recipe, please click here

Hot Cross Buns

I have been meaning to bake these buns since last year, didn't do it then, just too scared to do it. I finally did it now, still scared to do it. But conquered my fear.

I thought I might as well go back to food blogging with a vengeance - after 16 days hiatus. I thought of creating complex,  multi layered goodies and bring real flare and pizzazz to the pages  of No Set Menu. And so I thought of Hot Cross Buns. Hehehe. 

I know hot cross buns are way off the realm of glamor, but I am a baker at heart, and so I follow my heart's desire - to knead, proof and knead some more. And I will remain true to kneading despite having bread machines out there - making your baking life easier.

Hot cross buns are Australia's easter staple, baking them during easter when hot cross buns over flow the grocery shelves will simply rain in my parade. Baking them now, and wolfing them down when they are freshly baked, hot, with butter melting in your mouth during winter came early in autumn season (this year!) are non negotiable. 

Lifted from the pages of http://www.bisousatoi.com/

Ingredients

2 x 8g sachets dried yeast

1 1/4 cups (310ml) milk, warmed

1/4 cup (60g) caster sugar

4 cups (600g) plain flour (or bread flour)

1 tsp ground cinnamon

1 tsp ground mixed spice

1 tsp salt

60g butter

1 cup sultanas

2 eggs

1 tsp bread softener (optional)

1/3 cup (50g) self-raising flour

1/4c (60ml) of water

apricot jam, warmed and sieved, for brushing

Method

Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.

Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.

Stir in sultanas,  eggs and yeast mixture.

Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down.

Knead until smooth. Shape into 12 balls. (i weigh 50g each and gets 30 balls) Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour.

Preheat oven to 200°C.

Combine self-raising flour and 1/4 cup (60ml) water.

Pipe crosses onto the buns.

Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.

Brush buns while warm with jam. (or melted butter)

Note: For topping, use 50g of flour with 1tbsp of oil, mix it first and add 60ml of water.. stir till pouring consistency.

Cinnamon buns. Different take.

Its worth the wait! 

These cinnamon buns took almost 5 hours to make. I started midday and didn't even taste a chuck of these sweet fluffy goodness until late afternoon. But its definitely worth the wait.

I have tried three(3) cinnamon bun recipes so far, and this is my favourite thus far.

However a caveat amongst soft pillowy buns is that you cant manoeuvre the dough at first because its quite sticky. Let alone not having the chance to knead it manually because the dough is quite pliable at the same time. 

Be that as it may, you rather want the dough sticky and pliable. The proof is in the pudding - the buns came out so soft, fluffy and pillowy of goodness. Such a perfect treat for coffee break or tea time.

I got the recipe from Bread Expectations blogspot by Denise Fletcher and the buns are called snail buns, obviously for the reason that they resemble a snail - the spiral shape is a give away.  I had a trouble of shaping them into a snail form because I rolled my dough up loose - and I don't want them loose. An epiphany came over me, and after cutting the rolled up dough into 17 pieces (recipe - 15 rolls), I twirled the buns making their edges meet, thus my buns ended up looking like flowers instead.  Lol! What Im trying to say is that there are no hard and fast rules when making these buns. Once you followed the measurement to the letter, you can create shapes to your own liking.

These are the rules of engagement when you decide to take the plunge into making these buns;

• Have a sturdy stand mixer. I used my mixer with a dough hook and mixed it for 8 minutes - until the dough became so soft, smooth and pliable. I couldn't knead it with my hands because it was extremely sticky. If you opted to knead it manually make sure that your hands are oily.
• Use a pair of scissors when you cut the dough into 15 pieces (or more. I was able to come up with 17 pieces) per recipe instructions. Trust me its easier.
• Have a dose of patience and a dollop of practice, if you got it right the first time then you are brilliant! Hehehe. Otherwise, practice through testing easier bread recipes first. Once you have the confidence then a marching order is in the offing for you to try these cinnamon buns. Once you baked them, you will come out a changed person. Cinnamon buns become you. :)

*Inspired by Cinnamon Snail Buns by Denise Fletcher

Prep 4 hrs  Cook 25 mins Makes 15 rolls

350 g (3 1/2 level  teacups) bread flour

150 g (1 1/2 level teacups) plain or all purpose flour

350 ml (1 3/4 teacups) milk ( I used soy milk - lovely flavour and aroma)

2 1/2 tsp instant yeast

2 level tsp sugar

3 Tbsp water

1 1/2 level tsp fine sea salt

4 Tbsp soft butter or 5 Tbsp light vegetable oil

Filling

100 g (2/3 teacup) soft butter 

100 g (3/4 teacup) soft brown sugar

2 - 3 tsp ground cinnamon (I used 3 tsp)

1 1/2 tsp vanilla extract (optional but recommended)

Icing

50 g (1/2 teacup lightly packed) icing or confectioner's sugar

1 Tbsp water

In bowl of standmixer, combine flours and milk and mix on low speed (2) for about 2 minutes or just long enough to moisten all the flour and obtain a shaggy dough. Scrape down hook and bowl, cover bowl and leave dough to rest 20 - 30 minutes. This is the autolysing part.

While dough is mixing, combine yeast, sugar and water in a separate small bowl and stir and break up yeast with spoon until mixture is smooth and creamy and sugar and yeast have dissolved. Set aside for 20 minutes or so. Mixture should be foamy and slightly risen.

Add the salt and butter or oil to the dough in the mixer bowl and mix on speed 2 until salt and butter are incorporated (about 2 minutes). Pour in the yeast mixture and continue to mix (or knead) for 8 - 10 minutes.

Scrape dough out of bowl onto a lightly oiled clean surface and lightly grease hands. Grease inside of mixer bowl. Form dough into a neat and smooth ball and put seam side down into bowl. Cover and leave to rise for about 1 1/2 hours or until slightly more than doubled.

Line a baking tray with baking parchment.

Turn dough out of bowl onto lightly oiled surface. Dough will deflate by itself, there's no need to "knock down". Gently stretch and pat into a more or less even rectangle of 40 cm (16 in) by 30 cm (12 in) and allow dough to rest briefly while you prepare filling.

Combine the filling ingredients in a roomy bowl and stir only until smooth and well combined. Spread mixture evenly over dough right up to the edges. Beginning at longer edge closer to you, roll up dough as for a Swiss (jelly) roll. If you like neat, flat spirals, roll loosely. If you like upward spiralling centres (like mine) which resemble snail shells, roll up more tightly.

Pinch seam to seal and roll until seam is down. Gently neaten roll so it is evenly thick from end to end, bearing in mind to keep roll loose if you want flat spirals. Slice with a sharp serrated knife, sharp scissors (my choice) or unused, unflavoured dental floss into 15 even slices.

Gently lift and arrange slices cut side up and close together, on baking tray. Cover tray loosely with a clean napkin or large sheet of plastic. Leave to proof until there are no longer spaces between the rolls and they have risen slightly above the rim of tray (about 30 minutes)

Preheat oven at 190 C (375 F) 10 minutes into proofing so oven has 20 minutes to warm up).

Bake rolls for 25 minutes or until golden. If your oven heats unevenly (mine does) gently turn tray around 15 minutes into baking. Remove from oven when done and transfer rolls to a cooling rack. When rolls are no longer warm, stir together icing ingredients and drizzle across rolls. Allow icing to set before pulling off rolls.

Regular Method

Combine flours, salt and sugar in mixer bowl and stir well.

Add (dry) instant yeast to flour mixture and stir through. Omit the 3 Tbsp water for dissolving yeast in autolyse method.

Pour in milk and mix on low speed for 3 minutes. Scrape dough down hook and book and cover bowl. Leave to rest for 20 minutes.

Add butter or oil to bowl and knead on low speed for 10 minutes. Scrape dough out onto lighly greased surface, lightly grease hands and inside of bowl. Form dough into a tight, smooth ball and put seam side down in bowl. Cover and leave to rest for 1 1/2 hours or until volume increases about 2 1/2 times.

Proceed according to recipe given for autolyse method, from here on. 

If you wanted to check out another cinnamon buns recipe, click here.

Almond Donut

I thought the sun's not going to come out today...I woke up late and the first thing I saw across our terrace was the city all fogged out. What to do during a day so bleak? Arm with my kitchen gadgets, I gather my acts together, and started kneading my dough away...

And just when I was starting to fry my donuts, I slowly felt the warmth of the sun on my right cheek and sun rays streaming down through our glass door at the terrace...

And as happy as I am how my donuts came out, the sun was blaring its gladness, and quite noticeably now, warm and mighty albeit not scorching hot.

The day ended beautifully after all.

---------

I am writing this post with Ate Zaidia in mind as well - good friend (her sister Jiji and I were good friends back in high school), globe trotter, and one who encouraged me to start a blog of my own. 

Thank you. Like my donuts and the sun today, you are beautiful...

*Snagged from www.bisousatoi.com

What's good with these donuts is that it does not require baking.

Ingredients

(A)

500g high protein flour - bread flour

100g sugar

11g instant yeast

4 egg yolks

200 ml water

(B)

100g butter / margarine

1 tsp salt

200g White Cooking Chocolate - melted

100g Almond Slice - roastrd

Method:

Stir ingredients A, knead until lumpy, add ingredients B, continue to knead until smooth elastic.

Rest dough for 10 minutes.. divide dough into several balls weighing 40g each.

Rest for a further 20 minutes.

Punch a hole through the middle, then fry until cooked. Drain. Chill.

Dip one side surface of the donut in the melted chocolate, sprinkle almond.

Place donut in fridge to harden chocolate..

Good reliable SCONES

If you want to have an easy breezy time in the kitchen, at the same time razzle dazzle your friends and loved ones, scones might be the answer for you.

If you want something out of your oven in 20 minutes tops, including preparations then scones are going to be your friend from now on. Dependable and faithful. 

As for the baking process, just sit them closely side by side without any space in between and you'll end up having the best scones in the world. That's not rocket science is it?  :))

I know scones are traditionally eaten during breakfast but it has become very versatile over time - you can have it anytime you want. Usually, scones are served with butter and jam - and washed down by tea with milk like the English do, I like mine, "au naturel" - without anything on it. Either way, its nice and easy.

The recipe is given to me by my Mummy Joan (my gorgeous Mother in law). She showed me how its done the first time. The next thing I knew, I was baking it like a pro. Hmmm, I thought of including in my resume; scones expert. Lol!

I know the recipe like the back of my hand. I can bake this now with my eyes wide shut. So, bake along with me, eyes wide open or eyes closed. Either way. :))

You can also mix any dry fruits you like, for creative purposes. But for me, dates scones are the best. Plain and simple. 

Ingredients:

Makes 12-14 scones

4 cups of Self Raising Flour (SRF)

2 tablespoons of sugar

2 tablespoons of margarine or butter

pinch of salt

1 cup of pitted dates (snip them into bits size)

1 1/2 cups = milk and 1 egg

Preheat your oven at 210C.

Put SRF, sugar, margarine or butter and salt together in a big bowl. Mix them using your finger tips until the mixture becomes grainy like bread crumbs - dry mixture.

Add dates then set aside.

Mix milk and lightly whisked eggs to come up with 1 1/2 cups mixture - wet mixture.

Make a well in the middle of your dry mixture then pour your wet mixture while mixing the dry mixture with the help of a bread knife.

Make a ball dough. The mixture should be wet enough to make a ball dough. If the dough is very dry then just add 1/2 teaspoon of milk and increase the amount, if needed, until you get the right consistency. Turn the dough onto a lightly floured work surface then knead it lightly just to make sure that the ingredients are well combined. Roll out your dough ( I just flatten it using my hands) into a size good enough to make 12-14 scones.

Using a cookie or scone cutter,  cut the dough into 12 -14 pieces.

Put them together closely (no space between them)  on your lightly oiled baking sheet 

Brush lightly the top of scones with milk

Bake them for 12-15 minutes

SECRET NO MORE: I usually bake my scones at 160 degrees (conventional oven) for 15 minutes then increase the temperature to 210C for additional 5 minutes of baking. I found this trick by accident. :)) And I find the scones' texture and browning of their top more consistent.

What ever works for you best. Either way! :)

Stromboli

Or Savoury Roulade

I have lost count of the number of cookbooks I have.  I cut out recipes from newspapers, plastic packages and even from the back of tomato sauce cans. I still do this to this day and age. I also have a moleskine notebook with all my favourite recipes and a tiny notebook with my old recipes and recipes I have memorised from TV cooking shows tucked away somewhere. My beautiful Mom used to do these as well. She was the original sentimental queen. But hey, I am proud to wear on my sleeve and take to heart that I'm a chip off the old block indeed. 

This beautiful, delicious and savoury roulade is lifted from "Mama's Italian Cookbook, Just like mama used to make" cookbook and truly channels the Italian ragazza in me.


Buon appetito!

Makes 1 loaf

675g/1 lb 8 oz strong white flour

2 1/2 tsp easy-blend dried yeast

2 tsp sea salt flakes

3 tbsp olive oil, plus water for greasing

350 ml/ 12 fl oz lukewarm water

Filling

85g/ 3 oz thinly sliced Italian salami

300g/10 1/2 oz diced mozzarella cheese

handful of basil leaves

2 red peppers, roasted, peeled, deseeded and sliced pepper

Combine the flour, yeast and 1 1/2 teaspoons of the salt, then stir in the oil with enough water to make a soft dough.

Turn out the dough onto a floured work surface and knead for about 10 minutes. Cover and set aside in a warm place for 1 hour, until doubled in sized (I suggest keep it inside your cooled, dark and lurky (hahaha!) oven).

Knead lightly for 2-3 minutes, until smooth. Cover and leave to stand for a further 10 minutes. Roll out the dough to a rectangle about 38x25 cm/15x10 inches, and 1 cm/1/2 inch thick

Preheat the over to 220C/425F/Gas Mark 7.

Grease a baking sheet. Spread the salami over the dough and top with the cheese, basil and red peppers. Season with pepper. Roll up firmly from the long side, pinch the ends and put on the prepared baking sheet. Join underneath, cover and leave to stand for 10 minutes

Pierce the roll deeply several times with a skewer. Brush with oil and sprinkle with the remaining salt. Bake in the preheated over for 30-35 minutes, until firm and golden. Leave to cool on a wire rack. Serve fresh and warm, cut into thick slices.