Showing posts with label Yeasted. Show all posts
Showing posts with label Yeasted. Show all posts
Showing posts with label Yeasted. Show all posts
Showing posts with label Yeasted. 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
Ingredients 

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

Method

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 foodlustpeoplelove@gmail.com. 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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Mini Raisins Buns#BreadBakers

This month for Bread Bakers,  am,  the host. On my to do list for the event was Schiacciata con l’uva, had specially frozen the grapes for this purpose. 
Went on a holiday my fridge main tripped as the result everything in the fridge got spoilt, even the cheese mildewed. Had a tough time cleaning the fridge after I, came from a enjoyable holiday. Had to change my recipe and make these mini raisins buns, since fresh grapes are not available in this season. 

Here, have used fresh yeast that I bought, from Germany. In Germany I believe, they use fresh yeast to bake their breads and this yeast is too good. The bread has a delicious flavor.

Makes 8 Mini Buns
Ingredients
 280 Grams All Purpose Flour 
140 Ml Full Fat Milk 
10 Grams Fresh Yeast 
1 Large Egg 
50 Grams Margarine 
25 Grams Fine Sugar 
½ Teaspoon Salt 
½ Teaspoon Vanilla Sugar 
75 Grams Golden Rasins 

Method 
In a mixing bowl or food processor  add the yeast, milk, when the yeast starts to bubble,  add the flour, egg, and run the processor till it forms into a dough on low speed.  Then add the sugar, vanilla sugar, salt, margarine and again run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes. 
Take this out on a lightly dusted floured work surface, add the raisins, fold and stretch the dough till this is well incorporated. Keep it in a oiled bowl covered with a towel till it doubles in volume.

Grease and line a baking tray well. Preheat the oven a 180°C.
When it doubles in volume, take out on to floured surface and deflate the dough. 
Cut into equal pieces, weighing around 80 grams each roll it into smooth balls place them in a the prepared baking tray. 

Brush with egg wash and keep them covered till 
they double in size. 
Then bake them for round 15 to 18 minutes. Baking time may also vary depending on the size of the buns, type and accuracy of your oven. 
Place them on a wire rack to cool.
See the golden raisins peeking
The aroma of these buns  was so tempting had two of these hot just like that with a cup of tea... delicious!!  The remaining got over for our breakfast the next morning.

Labels : Breads, Raisins, Mini Buns, Bread Bakers, Breakfast, Yeasted, Egg

#Bread Bakers Theme for September 2018 is Baking With Grapes

Buccellato-di-lucca from Gayathri's Cook Spot 
Cinnamon Raisin Bread from Food Lust People Love 
Cinnamon Raisin Rolls from Ambrosia 
Golden Raisin Walnut Bread from Cindy's Recipes and Writings 
Mini Raisins Buns from Sneha's Recipe 
Roasted Grape and Pear Kuchen from A Day in the Life on the Farm 
Red Wine Rosemary Bread from All That's Left Are The Crumbs 
Sausage and Cambozola Pizza with Arugula and Grapes from Karen's Kitchen Stories 
Sourdough Focaccia with Pickled Grapes and Speck from Baking Sense 

#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.
 

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Jasmine Tea Savarin #BundtBakers


A savarin cake is an yeasted cake. Our host Felice Geoghegan , choose the theme "Bundts with yeast as the leavening agent". When I seen this theme was very happy since I, always wanted to make a savarin cake. I gave this a twist by making it with Jasmine tea. Thought that this cake will have a strong jasmine flavor, but, that was not so.

Joined the group of bundt bakers this month, thanks you friends for welcoming me into this group.  This is my first post and enjoyed trying out  this yeasted cake or else would not have ventured baking this cake.  It's a must try cake and is excellent to serve as a dessert. 



Ingredients
100 Ml Milk
1 Teaspoon Jasmine Tea
7 Grams Instant Yeast
1 Tablespoon Granulated Sugar
1/2 Teaspoon Vanilla Essence
1/4 Teaspoon Baking powder
150 Grams All Purpose Flour
2 Eggs
50 Grams Butter - room temperature
1/2  Teaspoon Salt
For the Syrup

200ml  Water
1 Teaspoon Jasmine Tea
1/2 Cup  Granulated Sugar





Method

Boil the milk, add the jasmine tea  and let it rest covered till it comes to room temperature. 




In a large bowl ( I used the food processor) add the milk, yeast, sugar , eggs and essence, whisk for a minute or two. Then add the flour, a tablespoon at a time and whisk till all the flour is incorporated and forms a smooth batter.  Then  add the  butter and continue whisking  until it is all incorporated and you have a wet, glossy dough. Carry on beating for about two minutes. 



Cover the bowl with cling film. Leave to rise  till it doubles. Left it in food processor bowl since I, did not want to waste any batter by pouring it into a another bowl.


Oil an  8 inch savarin mould well and dust it flour , keep aside.
When the cake dough doubles , stir the dough to knock out the air bubbles and spoon it into the mould.

In the meantime preheat the oven to 200C.



Leave the savarin in a draught-free spot to prove. 



When it has doubled in size, bake for 25 minutes until puffed, crisp,  golden on the surface and as you can see it has left the sides of the mould.



In the meantime while the savarin is baking let's prepare the  syrup.
Boil the jasmine tea and sugar,  till it comes to a a rolling boil, then mix it well when the sugar dissolves take off flame.  Then pass through a sieve and keep aside. 




When the  savarin  cools, then turn the  out onto a shallow serving dish.



Pour over the syrup. 



Decorate with the assorted fresh fruit.  Serve with crème fraîche, ice cream and  assorted fresh fruits.



See how light and spongy it is.. looks tempting na..



In the evening when my hubby went for his evening walk told him to get his favorite icecream.  He bought a pack of butterscotch icecream. 


  
I served this as a dessert with butterscotch ice cream and assorted fresh fruit.  This was a divine combination.

Labels : Cakes, Yeasted, Savarin, Bundt Bakers, Continental Cuisine  

BundtBakers


#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Co-Host: Felice; Host blog: All That’s Left Are The Crumbs (http://allthatsleftarethecrumbs.blogspot.com/) Co-Host: Wendy; Host blog: A Day in the Life on the Farm (http://adayinthelifeonthefarm.blogspot.com/) You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month: 
Bica Bundt Cake by Patty's Cake
Coconut Spice Mini Yeasted Bundts by Passion Kneaded
Cornish Saffron Cake by Food Lust People Love
Czech Poppyseed Crown Coffee Cake by The Queen of Scones
Guinness Bread Bundt Cake by I Love Bundt Cakes
Healthy Vegan Bundt Cake by Bizcocheando
Hot Cross Bundts by All That's Left Are The Crumbs
Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
Jasmine Tea Savarin by Sneha's Recipe
King's Bundt Cake by Sew You Think You Can Cook
Lemon and Blackberry Savarin by A Day in the Life on the Farm

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