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Homemade Sweet Buns

Homemade Sweet Buns



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These buns are very sweet and delicious. This is a kid friendly recipe.

  • FOR THE DOUGH:
  • 250 grams Plain Flour
  • 5 grams Yeast
  • 25 grams Sugar
  • ½ teaspoons Salt To Taste
  • 110 milliliters Warm Water
  • 1 whole Egg, Beaten, Divided Use
  • 25 grams Butter, Softened
  • _____
  • FOR THE FILLING:
  • ¼ cups Strawberry Jam
  • ¼ cups Candied Mixed Fruit

In a mixing bowl combine flour, yeast, sugar, and salt. Knead by hand until smooth and elastic, about 10 minutes.

Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .

Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).

Place some strawberry jam and sprinkle some candied mixed fruit on the top of the disk. Then wrap and cover the filling from all sides with the dough. Then, pinch the seams to close. Next shape the dough into a ball shape. Using sharp scissors, snip the top surface of the dough a bit to form petals to shape it like a flower (see photo)

Place buns on a greased metal tray and allow them to rise for 20 minutes. Next brush the remaining beaten egg over the top of the buns.

Bake at 200 C for 20 minutes or until golden brown.

Enjoy.


The Best Sweet Yeast Roll Dough I Have Ever Found

A traditional sweet yeast dinner roll recipe. It takes quite a while to make these. Not fast or easy. I won a 4-H Championship with this recipe years ago and have used it constantly since then. It is an amazing, versatile dough.

This recipe can be used for dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and more. You can form this dough into any shape and add any filling. Be creative!


Homemade Buhtle (Sweet Buns)

Who’s up for a Buhtle? Buhtle are sweet buns made of yeast dough and usually filled with jam (traditional – plum jam (Powidl)) or some kind of chocolate spread. Once baked they are dusted with powdered sugar and served with a glass of milk.

Buhtle is a type of dessert/breakfast that brings back my childhood memories. My grandgrandmother (my father’s grandmother) made the best Buhtle. She always filled them with homemade plum jam and I still believe that plum jam is the best way to fill this sweet buns. She lived with us until her death at the age of 94, I was 17 then. I will always remember the smell of freshly baked Buhtle that was spreading through the house and the smell waited me at the door when I came from school. Ah, carefree childhood! Those were good days.

I haven’t made Buhtle for a very, very long time. Sadly, I don’t have her recipe, I think she actually didn’t even have one, she made all yeast dough by eye measurement and by touch.

So, I was playing with yeast dough few months ago and found very interesting article about tangzhong (you can read article HERE ) – a technique for softer yeast bread, buns and rolls.

WHAT IS TANGZHONG

A Japanesse technique Tangzhong, or water roux, is a mixture of 1 part flour to 5 parts water or milk, that you stir and cook until the starches in the flour gelatinize and the mixture thickens. This magically happens at 65°C (150°F). This is done in order to make a loaf of bread that is lighter, that has a more tender crumb and a longer shelf life.

WHICH INGREDIENTS YOU NEED

  • all-purpose/plain flour
  • milk
  • unsalted butter, very soft (but not melted)
  • egg
  • granulated sugar
  • dry yeast
  • vanilla extract
  • salt
  • filling: your favorite jam, Nutella, any other chocolate spread, poppy seed filling, etc…

FEW TIPS AND TRICKS

  1. First, don’t be alarmed with this Tangzhong technique, it is really easy to make (you only cook milk and some flour until thick – that’s all). But you will be awarded with the softest buns ever.
  2. I always suggest using a kitchen scale. If you don’t have one, buy it! They are cheap and you will always ensure same results in baking!
  3. I use Large eggs which are around 60-65 grams. In US it would be a XL egg.
  4. What pan to use? In this recipe I used round baking dish (28 cm in diameter), but it is important that the dish is large enough for your buns sits not to thightly to one another as they need more place to spread. I think standard baking pan 23吝 cm (9吉 inch) would be good.
  5. The filling I used is our local brand of chocolate hazelnut spread Lino Lada Gold , amazing spread which I love more than Nutella, it contains a pieces of toasted hazelnuts. So good!
  6. You can make the dough in the evening, fill the buns, let it rise and then wrap the whole pan into cling film and put it into refrigerator overnight and bake in the morning. Freshly baked buns for breakfast! YUMMY!
  7. If you are going to refrigerate them overnight, take them out about 15-20 minutes before you turn on the oven to bring them to room temperature.

→If you make this sweet buns, please leave a comment, rate it and tag @ mihaela_biteitquick on Instagram! I would love to see what you baked!


Recipe Summary

  • 1 cup milk
  • ½ cup water
  • ¼ cup butter
  • 4 ½ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 2 tablespoons white sugar
  • 1 ½ teaspoons salt
  • 1 egg

In a small saucepan, heat milk, water and butter until very warm, 120 degrees F (50 degrees C).

In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt. Mix milk mixture into flour mixture, and then mix in egg. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.

Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.

For Hot Dog Buns: Shape each piece into a 6x4 inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal. Let rise about 20 to 25 minutes. Bake as above. These buns are pretty big. I usually make 16 instead of 12.


Recipe Summary

  • ½ cup white sugar
  • 1 cup warm milk (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 4 cups bread flour
  • 2 eggs, beaten (divided)
  • 6 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons water
  • 1 teaspoon sesame seeds for garnish (divided) (Optional)

Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Stir in the yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt, mixing well until thoroughly combined.

Turn the dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.

Line a baking sheet with parchment paper.

Remove the dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll the dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disc about 5 to 6 inches in diameter.

Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of the dough up over the filling. Pinch and twist the top together to seal in the filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Beat the 1 tablespoon of reserved beaten egg with the water to make an egg wash, and brush the top of each bun with the egg mixture. Sprinkle each bun with a few sesame seeds, and bake in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.


Notes on the Taro Buns Recipe, Tips and Tricks

This dough should be soft and moderately sticky. During mixing, if the dough is too wet or too dry, add more flour or water, 1 Tbsp at a time and mix together. It is common for the dough to stick to the bottom of the mixing bowl. As long as the dough holds its shape and doesn’t ooze, then it’s not too wet. At the same time, avoid adding too much flour which results in a dry and heavy bun.

The dough resting times may varying depending on the air temperature. It typically takes about 1 1/2 hours for the dough to double in size when the air temperature is approximately 72 F (22 C). To speed up the process, use a warm oven. Turn on the oven light or warm the oven and then turn off heat.

Avoid using too much flour when working with the dough and rolling into buns, just a light dusting is needed. The dough should be moderately sticky. Don’t over-shape the buns. Work quickly and make rough buns. During the second resting period, the buns will rise evenly into nice, round buns.

While the dough is resting, make the taro root filling. Optionally, make the taro root filling the day before and have ready. If the taro filling is difficult to spread, warm in the microwave for 30 seconds.

Use either the large taro root or the small potato-like ones. The smaller taro roots have a starchier texture. When using the smaller root, I like to strain the mashed taro root to get a smoother texture.

When cooking the taro root filling, cook just until it thickens into a pudding. Once cooled, it will thicken further. When enjoying the buns, the taro root filling should be soft and creamy and not solid and chunky.

Place a tray of hot water on the bottom oven rack. This generates steams and keeps the buns moist during baking. This trick is great for getting a soft, moist texture for any baked goods.

Store the buns at room temperature for 1-2 days. After this time, refrigerate and they are good for up to 1 week. To reheat, warm in the toaster oven or microwave on Low power for 20-30 seconds. The Taro Buns can be frozen for up to 3 months.


Easy Homemade Dinner Rolls

Baking bread from scratch is easier than you’d think, especially when you use a quick-rising yeast. Baking fresh bread started as a holiday tradition in my house, but has quickly become something we enjoy to do even on weeknights. There is really nothing better than a warm sweet dinner roll, right out of the oven and topped with honey butter!

AND I’ve used honey right in the dough, as well as on top to really amp up the sweetness factor which makes these fluffy, soft and a little chewy just like a great bread recipe should be!


Beautiful Burger Buns

The following recipe created quite a stir when "Moomie" first posted it on our original online community. Baker after baker tried these buns and declared them THE BEST. Soft, vaguely sweet, and golden-yellow from the butter and egg, these simple buns are perfect for burgers (whether beef or plant-based), or any of your favorite sandwich fillings.

Ingredients

  • 3/4 to 1 cup (170g to 227g) water, lukewarm*
  • 2 tablespoons (28g) butter, at room temperature
  • 1 large egg
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
  • 1/4 cup (50g) sugar
  • 1 1/4 teaspoons (8g) salt
  • 1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate) and something in between the rest of the time.

  • 3 tablespoons (43g) butter, melted
  • 1 large egg white* whisked with 2 tablespoons cold water, optional
  • seeds of your choice, optional

*For added richness and color, add the yolk left over from separating the egg to the dough above.

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the dough: Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.

To shape the buns: Gently deflate the dough and divide it into eight pieces (about 100g each) to make smaller or larger buns see "tips," below. Shape each piece into a ball.

Perfect your technique

Homemade hamburger buns

Flatten each dough ball with the palm of your hand until it's about 3" across.

Place the buns on a lightly greased or parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.

Brush the buns with about half of the melted butter. To make seeded buns see "tips," below.

To bake the buns: Bake the buns for 15 to 18 minutes, until golden. Remove them from the oven and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

Cool the buns on a rack. Use as a base for burgers (beef or plant-based) or any favorite sandwich filling.

Storage information: Store leftover buns, well-wrapped, at room temperature for several days freeze for longer storage.

Tips from our Bakers

For seeded buns, brush with the optional egg white/water mixture, instead of the melted butter it'll make the seeds adhere. Sprinkle with the seeds of your choice, and bake. For an extra-soft, buttery crust, brush seeded buns with melted butter post-bake.

To make these buns using our hamburger bun pan: Divide the dough into six pieces (about 128g each) and shape them into balls. Place the balls into the lightly greased wells of a hamburger bun pan, and gently press them with your hand to fill the bottom of the wells, or until they're about 3 1/2" to 4" wide. Proceed with the recipe as written.

Join King Arthur baker Martin Philip and his family as they bake Beautiful Burger Buns together, start to finish. (And turn the dough into mouth-watering cinnamon rolls!) Watch Martin Bakes at Home - Burger Buns & Cinnamon Rolls now.


Ingredients

  • For the dough:
  • 1 cup milk, scalded and cooled
  • 2 1/4 teaspoons instant yeast
  • 4 tablespoons sugar, divided
  • 13 1/2 ounces (about 2 1/2 cups) flour, divided
  • 1 teaspoon salt
  • 1 tablespoon vanilla
  • 1 teaspoon almond extract
  • 4 tablespoons butter at room temperature
  • For the topping:
  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter

Sweet Roll Central

It&rsquos that time of year again: Time to have an excuse to eat bread rolled up with all kinds of sweet, gooey stuff, baked, and topped with some kind of glaze or icing.

I&rsquove made a lot of sweet rolls through the years, and I mean a lot. And I&rsquove made a lot of variations of sweet rolls. I mean a lot. And I&rsquove taken a lot of steps on the treadmill to compensate for it all.

And okay, probably not enough steps to compensate. But I&rsquove tried!

I wanted to bring all my favorite sweet rolls together in one place today, just so you&rsquoll have all the necessary links and instructions. Make them for your friends and neighbors&mdashthere&rsquos still plenty of time! Nothing says &ldquoMerry Christmas&rdquo like a homemade batch of cinnamon rolls!

(Click on the photos OR the links to be taken to the individual step-by-step recipes.)

Note: In some recipes below, I start with a full batch of dough (the amounts shown in the original Cinnamon Roll recipe.) In others, I make half a batch of dough. Just keep in mind that any of the recipes below can be adapted for a full or half recipe!

Cinnamon Rolls 101. This is the recipe from which all the other sweet rolls I make come from. If you&rsquove never made sweet rolls/cinnamon rolls/whatever you want to call them, this is the perfect place to start. They&rsquore the ones my mom always made, and there is nothing better in the world.

Notes on Cinnamon Rolls. In this post, I answer some frequently asked questions about making the cinnamon rolls: whether to refrigerate the dough first, how much butter is too much, when/how to freeze them, etc.

Orange Marmalade Rolls, also known as Orange Sweet Rolls. This is probably one of my very favorite variations of the cinnamon rolls because the bitterness of the marmalade balances out the sticky sweetness. They&rsquore just magical!

Caramel Apple Sticky Buns. This is what I think of when I hear the term &ldquosticky bun.&rdquo They&rsquore a mess to eat, and worth every bite!

Chocolate Chip Cookie Sweet Rolls. These are naughty. Just naughty. Enter at your own risk!

Sticky Pecan Mini Buns, also known as Mini Pecan Sticky Buns, also known as little bites of wonderfulness. I make these either with the original cinnamon roll dough OR storebought frozen bread dough! Either works just fine.

Blueberry Lemon Sweet Rolls. These are absolutely lovely, with beautiful blueberries throughout and a nice citrus flavor. Gorgeous!

Pumpkin Cinnamon Rolls. My goodness. My goodness. You&rsquove gotta make these soon. They&rsquore tremendously yummy.

Caramel Apple Sweet Rolls. The apples are bathed in caramel. The finished rolls are bathed in caramel icing. You will go crazy over these!

And for a delicious bonus: Pull-Apart Bread! Talk about fun.

Be sure to share if you make cinnamon/orange/sweet/sticky/pumpkin/blueberry rolls over the next week! Would love to hear about the fun you&rsquore having.