Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts
Showing posts with label Breads. Show all posts

Cloverleaf Rolls#BreadBakers

So quickly the months have gone by, 2018 is over and we ushered into a new year 2019. Our Bread Bakers theme for the new year begins with Good Luck Breads, our host is Felice Geoghegan
I, made these  Eggless Cloverleaf Rolls for this event. Cloverleaf rolls are small balls made of three sections and more like a pull-apart bun. These are a real treat and very versatile, can be eaten for dinner or for breakfast with butter and jam.
Makes 12 Rolls

300 Grams Bread Flour
200 Ml Warm Milk
11 Grams Hefe / Fresh Yeast
2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Tablespoons Oil
50 Ml Water


In a mixing bowl or food processor add the sugar, yeast, milk, when the yeast starts to bubble, add the flour, salt and oil, and run the processor on low speed adding the water a little at a time till it forms into a dough. Now run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 
Shape the dough into a ball and lightly coat with oil place it into a bowl. Cover the bowl with damp cloth and set it at room temperature to double in volume.
Brush a 12 cup muffin tin with oil and keep aside.

When the dough has doubled, punch it down and divide it into 12 parts. Divide each part into three equal-sized pieces and roll each piece into tiny balls. I used the kitchen scale to make equal size balls around 15 to 16 grams each.
Place 3 balls, seam side down, in each muffin cup. Brush them with milk, cover the muffin tin with damp cloth , put it in a warm spot and let the rolls rise till they double in size.
Preheat the oven to 200 degrees.Once they double in size and bake the cloverleaf rolls until golden brown, about 22 to 25 minutes.
Remove the rolls from the oven, and brush immediately with the melted butter. After 5 minutes, carefully transfer them to a rack. 
Serve warm, or at room temperature. 
Enjoy them for breakfast or dinner.
Labels : Breads, Bread Bakers, Yeasted, Cloverleaf Rolls, Eggless, Breakfast, Dinner, Good Luck Breads
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to This month, the Bread Bakers are making Good Luck Breads, a theme chosen by Felice from All That's Left Are The Crumbs
Don’t forget to check out all the amazing breads baked by our talented bakers ~

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Chocolate Babka#BreadBakers

Chocolate babka, a dense, rich yeasted loaf swirled with an equally rich chocolate filling, is a classic eastern European Jewish bread. 
Yields: 1 loaf
For the dough
 Cups All Purpose Flour
1/3 Cup Level Granulated Sugar
11 Grams Fresh Yeast
2 Small Eggs
½ Cup Milk
½ Teaspoon Fine Sea Salt
75 Grams Cold Unsalted Butter- cut into small cubes 

For the Chocolate filling:
1/4 Cup Caster sugar - I did not add
¼ cup Unsweetened Cocoa powder
75 Grams Dark chocolate - melted
50 Grams Unsalted butter - melted
50 Grams Chocolate chips or chunks 

For the sugar syrup 
¼ Cup Water
¼ Cup Granulated Sugar 

Making the dough
 Place flour, sugar, yeast, and  in a food processor  and mix on low speed until combined. Add eggs,  milk and mix on medium speed until dough comes together, 2-3 minutes. Add salt, then butter, adding a few cubes at a time, mixing until incorporated. Continue mixing for about 10 minutes on medium speed, until dough is completely smooth, elastic, shiny, and pulls away from the sides of the bowl. During mixing, you will need to scrape down the sides of the bowl. 
Place dough in a large bowl brushed with oil, cover with plastic wrap, and  it to rise once risen then leave in the fridge for at least 6 - 8 hours or overnight.
Grease one loaf with oil and line the bottom of each pan with parchment paper with the sides hanging out.
To make the filling
Melt the chocolate and butter, then add the cocoa powder and mix  together until you have a spreadable paste.
 Roll out dough on a lightly floured surface and shape into a rectangle measuring 15 x 11 inches. 
Position dough so that a long side is closest to you. Using an offset spatula, spread half of the chocolate mixture over the rectangle, leaving a ½ inch border all sides . 
Sprinkle chocolate chips on top of the chocolate. 
Shaping the dough 
Use both hands to roll up the rectangle like a log, starting from the long side closest to you and ending at the other long end. 
Press to seal the dampened end onto the log, then use both hands to even out the roll into a perfect thick long roll.
Rest the on its seam side down. 
Use the knife to gently cut the roll in half lengthwise, starting at the top and finishing at the end, essentially 
dividing the log into two long even halves, with the layers of dough and filling visible along the length of both halves. 
With the cut sides facing up
gently press together one end of each half, then lift the right half over the left half. 
Repeat this process, but this time lifting the left half over the right, to create a simple two-pronged plait / braid. Gently squeeze together the other ends so that you are left with the two halves, intertwined and the babka is ready to go into the baking pan. 
Carefully lift the babka into a loaf pan. Don’t worry if there are gaps in the pan since the braid will rise and will eventually look fine, even if you feel like it’s messy at this point. 
Cover the pan loosely with plastic wrap or a damp tea towel and leave to rise in a warm place for an hour  to rise( this dough will not double in size- it will rise a little). 
Preheat oven to 190°C, making sure to allow plenty of time for it to heat fully before the babka has finished rising. Place the pan on middle rack of oven, and bake for about 25-30 minutes, until a skewer inserted into the center comes out clean with no dough attached. 
While the babka is in the oven, let's make the syrup
In a small saucepan over medium heat, bring water and sugar to a boil. As soon as the sugar dissolves, remove from heat and set aside to cool. 
As soon as the babka is out of the oven, brush the syrup over it. Use all of the syrup, even if it looks a lot. 
Let babka cool until it is warm, then remove from pans and let cool completely before serving. Serve warm or at room temperature. 
Just out of the oven and super delicious Babka.. see the swirls, irresistible..
As the babka is baking my house is filling with the aroma of chocolate, yum yum!!
My Notes
Since this dough is a brioche dough / a buttery  dough. 
After  the first rise, it’s highly recommended to place it in the fridge for at least 8 hours or overnight, so it sets properly and is easy to work with. Mine rolled out so smoothly and beautifully after refrigeration.
 To make the filling 
I have seen many recipes using sugar too.  I have not added it  , since even chocolate chips is added in the filling and I did not want a too sweet babka.  If you want add 1/4 cup caster sugar.  Choice is yours. 
Even though I did not add the sugar in the filling this is so sweet and divine to taste..
This babka is super delicious. 
Lables : Breads, Bread Bakers, Yeasted Cake, Chocolate Babka, Eggs, Butter, Brioche, Jewish
This month, the Bread Bakers are making yeasted cakes, a theme chosen by Archana of The Mad Scientist's Kitchen. Here are everyone's yeasted cakes: 
Almond Stollen from Baking Sense
Baba-au-Rhum from Ambrosia
Chocolate Babka from Sneha's Recipes
Cranberry Lardy Cake from Food Lust People Love
Drozdzowe from A Day in the Life on the Farm
Hartford Election Cake from All That's Left are the Crumbs
Orange Yeast Cake from Cooking with Renu
Yeasted Lemon Cake from Gayathri's Cookspot
Yeasted Orange Cake from The Mad Scientist Kitchen
Yeasted Pound Cake from Karen's Kitchen Stories
Yeasted Transylvanian Cinnamon Sugar Cake from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient. Our theme this month is Yeasted Cakes.


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Rose Shaped Dinner Rolls - Turkish Pogaca Pastry#BreadBakers

These Rose rolls are so soft and absolutely divine. These are perfect for a filling breakfast or kid tiffin, try these it you will love for sure.

Made these for our Bread Bakers event this month the theme is  Middle Eastern Breads,  Hosted by Karen H Kerr.  Thank you Karen for hosting this month's event.

For the rolls

1 Cups All Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Milk
1/2 cup Water
1 Teaspoon Instant Yeast
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 Teaspoon Heaped Ghee or Butter
Oil for greasing the bowl.

For the Filling
250 Grams Chicken mince
1 Tablespoons Oil
1 Big Cloves Garlic - finely chopped
1 Small Onion - finely chopped
2 Green chilies - finely chopped
¼ Teaspoon Turmeric powder
1/2 Teaspoon Sea Salt or to taste
1 Teaspoon Red chili powder
1 Medium Tomatoes - chopperized
1 Tablespoons Coriander leaves - chopped 

For the Filling
Heat oil in a pan, add garlic, chopped onion and sauté for a minute. Add chopped green chilies, chicken mince and sauté.
Then add turmeric powder, salt, red chili powder and mix it well, now add tomatoes, garam masala powder and mix and let is cook. When cooked, add chopped coriander leaves,mix well . When it chicken mixture is dry. Keep it aside to cool.

For the rolls
Mix the flour,salt,milk powder and yeast together in a bowl, start kneading to a soft dough adding milk and water.
Once it turns to a soft sticky mass slowly add in the butter.
Knead well for 8-10 min till you get a smooth soft dough.
Cover the bowl with cling wrap and set aside for 1 hr or till it doubles the size. 
Once it has doubled punch down and knead for 4-5 min.
Divide into four balls. 
Roll each ball into a  flat thick small a circle.
 Make four cuts diagonally opposite.
Place the filling in the center. 
Brush a bit of water on the edges. Take one of the sections and cover the side of the filling with it. 
Take the opposite side's section and cover the other side of the filling with it. 
Repeat with the two last sections.Pinch the dough on the side to seal it.  The Rose Shaped Dinner Roll is ready
Repeat the same till all the rose rolls are ready. 
Brush with egg wash.
 Preheat the oven for 10 min at 180 degree.  Place the prepared rolls on a greased tray and bake in preheated oven for 20 minutes.
 Enjoy freshly baked Rose Rolls warm or cold.
Labels : Breads, Bread Bakers, Middle Eastern, Turkey, Rose Shaped Dinner Rolls, Chicken, Breakfast, Healthy Dinners 

Baked Pita Bread from A Day in the Life on the Farm
Eggless Challah Bread from Cook with Renu
Fatayer Jebneh (Arabic Cheese Pie) from Food Lust People Love
Garlic Butter Glazed Talami Bread from All That's Left Are The Crumbs
Jerusalem Bagels from Karen's Kitchen Stories
Kaak from Ambrosia
Khobz Al Khameer (Traditional Emirati Bread) from Ruchik Randhap
Kubaneh from Gayaythri's Cook Spot
Laffa from Sizzling Tastebuds
Manakeesh from Mayuri's Jikoni
Maneesh from The Mad Scientist's Kitchen
Nan-e-Barbari from Anybody Can Bake
Rose Shaped Dinner Rolls - Turkish Pogaca Pastry from Sneha's Recipe
Tahinli Ekmek | Turkish Tahini Bread from Bread and Dreams
Vegetarian Lahmacun (Turkish Pizza Snack) from Cook's Hideout

Here is the Blurb: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to Here is the Badge:

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