Showing posts with label bun. Show all posts
Showing posts with label bun. Show all posts

Friday, March 18, 2016

Chelsea Buns with Dried Fruit

spiced dried fruit bun
I adapted the recipe for these sweet and flavoured Chelsea buns from the DK Baking book, which is delicious to serve with tea. 

Monday, March 14, 2016

Sweet Sugar Buns

sweet sugar buns baked
I love baking these soft, sweet sugar buns often. If you are using a mixer with a paddle it is quick and does not need any kneading by hand.

Tuesday, December 28, 2010

Garlic buns


1 1/2 cups flour
1/2 tsp salt
1/2 cup water
1/2 tbsp yeast
1 tbsp sugar
1 tbsp oil

filling
5 tbsp margarine or salted butter
1 1/2 tbsp garlic paste (or 2 tbsp garlic minced)
2 tbsp coriander leaves

Mix yeast with sugar and about 1 tbsp water, let it rise.
Mix the flour, oil and salt with yeast mixture till the dough is smooth, it will be a sticky dough. Knead for about 5 minutes and leave it in a greased bowl covered to rise for about 1 hour till it doubles.
For the garlic spread mix the butter, garlic and coriander leaves.
Roll the dough into 1/2" thick rectangle and spread the mixture all over the dough, then roll it and cut into 1" rolls.
Place the rolls in a baking dish and rest it for 20 minutes. Bake at 375F for 1/2 hour. Serve hot.
Recipe adapted from here and goes to bookmarked Tuesdays, yeastspotting and bake off. Add in carrots grated or other vegetables mashed if you like.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Monday, July 19, 2010

Baked buns

baked bun
2 cups flour
1 tbsp yeast

2 tbsp sugar
½ tsp salt
3 tbsp margarine
1/4 cup milk
1 egg
warm water
egg yolk brush before baking buns

Combine yeast and sugar with warm water, when the mixture froths add all the ingredients except the egg yolk and knead.
Leave the dough to double for at least 6 hours. Roll the dough, put filling and close. Brush egg yolk on top of each bun and place in

a greased baking dish about 2 inches apart. Bake at 350F for 20 minutes till golden brown. The bun will expand so put about 1 tbsp filling, if not there would only be a little bit of filling and more bread.

For fish filling

1 tin mackerel or any other fish
1 tbsp oil
1/4 tsp mustard seed
1/2 tsp curry leaves
1 onion
1 tsp garlic ginger paste
1/2 tsp chillie powder
1/4 tsp coriander powder
1/4 tsp garam masala
2 potatoes boiled mashed
1 tbsp MD chillie sauce optional
1/2 tsp salt
1 tsp lemon juice

Heat oil add mustard seeds, onion, curry leaves, ginger garlic paste, spices then the fish. Cook till the fish blends with the spices, add chillie sauce, potatoes, lemon juice and remove from heat. When cool fill the buns.


Put a tbsp of sweet and spicy onion sambal and half a boiled egg.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Monday, January 25, 2010

Steamed bun


steamed bun
Steamed bun dough
2 cups flour
1/4 tsp baking powder optional
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
1 tbsp butter
water

Combine yeast and sugar in warm water. When the mixture froths add all the ingredients and knead to a smooth dough. Leave the dough 1/2 hour.

Make small balls, roll it thin and put the cooled filling. Using your fingers bring the dough together pinching the centre.

Place the buns about 2 inches apart and steam for about 10 minutes in a steamer lined with banana leaf, wax paper or cabbage leaves. The buns are cooked if it has become big and the colour has changed. I use a food steamer, steamer over the stove and sometimes the steamer in a rice cooker. Serve it hot on it is own or with hot sauce.

Filling
1 cup vegetables such as carrots, sprouts, cabbages chop or grate small
1/4 cup chicken, meat or shrimp cooked cut small optional
1 tbsp oil
1 tbsp soya sauce
1/4 tsp chillie powder

Marinate the vegetables in soya sauce and chillie powder. Heat oil and stir fry. Cool before filling buns.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Friday, January 22, 2010

Bright winter day & cinnamon

winter day
بسم الله الرحمان الرحيم


The weather is beautiful... in the morning my daughter reminds me of one of our favourite dessert these days... the smell of cinnamon fills the house and we can't stop eating it. My son wants to eat them before I bake it as my husband encourages me to make them.

Cinnamon bun
There are variations to the cinnamon bun this recipe is from the internet I first saw it here. The pumpkin in it is gives a good texture. I have changed some parts of the recipe as I find it works for me.
pumpkin cinnamon bun 
For the buns
2 1/4 teaspoons dry yeast
1/4 cup warm water
3 cups all purpose flour
1/2 cup pumpkin puree (Bake the pumpkin till soft and cool)
1/4 cup milk
1/4 cup butter, melted
1 tablespoon
1 1/4 teaspoons salt

For the filling 
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons margarine
1/4 teaspoon ground nutmeg


For the glaze
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract


Dissolve yeast in warm water with a pinch of sugar in a large bowl. Let stand for 5 minutes.


Lightly spoon flour into dry measuring cups, and level with a knife. Add flour, pumpkin, milk, melted butter, 1 tbsp sugar, salt and nutmeg bring all the ingredients together and knead well to form a smooth dough.

Place the dough in a large bowl coated with cooking spray or some neutral oil, turning to coat top. Cover with a plastic wrap and let rise in a warm place free from drafts, for 45 minutes or until doubled in size. Press two fingers into the dough. If an indentation remains, the dough has risen enough.

Bake the rolls at 375° for 20 minutes or until golden brown. Take it out of the pan and cool. It is optional to put the glaze. To prepare the glaze, combine the powdered sugar, 1 tablespoon water and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns.
pumpkin cinnamon bun

Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl.


Punch dough down cover and let rest for 5 minutes. Roll the dough into a 12 x 10 inch rectangle on a floured surface. Spread the butter and sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1 inch slices. Place slices in a baking pan coated with butter. Cover and let rise 45 minutes or until doubled in size.
pumpkin cinnamon bun