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Archive for May, 2014

Being unemployed for a while and finally heading into work on Monday, I have been occupying myself with my move to Edinburgh (finally living with the boy!) and playing around with baking things. I’m not an adept baker by any means but I have been craving some cream-cheese filled buns for a while and thought I’ll give it a try. I also have a giant jar of Nutella sooo… the cream cheese became a nutella experiment. 🙂 Anyways, here’s the result of my baking attempt.

 

I got the recipe for the dough from Xawash.com for Honeycomb Bread and altered it a bit. I know I wanted the buns to be fluffy and not hard which was why I used that particular recipe.

Ingredients:

For the dough:
150ml of lukewarm/room temperature milk
2 tsp dry instant yeast
1 tsp of sugar (for the wet ingredients)
3 tbsp of sugar (for the dry ingredients)
2 cups of plain/all purpose flour
1/4 tsp of salt
1/4 tsp of baking powder
3 tbsp of melted butter

For the filling:
(adjust to your liking, I was eyeing the portions)
1 part Nutella
2 parts cream cheese
1 tsp of vanilla extract (approx) [Optional]

Recipe:

1. With the 150ml of milk, add the yeast and then 1 tsp of sugar. Stir it slightly and leave it for about 10 min for the yeast to activate. It shouldn’t be grainy after.
2. In a mixing bowl, add in 2 cups of flour, the salt, 3 tbsp of sugar, and the baking powder. Mix it the dry ingredients thoroughly.
3. Make sure that the yeast has settled in the milk and activated. Add the melted butter into the flour mixture. Then, add the milk mixture in as well.
4. Mix them together then knead the dough for a few minutes.
5. Form the dough into a ball and place it back into the mixing bowl. Cover this with either a cloth or cling film and leave it to rise for about an hour.

6. Mix the cream cheese, Nutella, and vanilla extract (optional) together. Leave this in the fridge to chill.
7. Once the dough has risen, punch it in the middle to release the gas. The dough should be soft and elastic.
8. Separate the dough into balls to the size you want. Then, flatten it to make it a disc.
9. Put the cream cheese Nutella mixture into the middle (I piped it rather than use a spoon since it was easier and gave me more control) and pull the edges of the dough together, pinching it in the middle to form balls.

10. I used egg wash on the top of my buns so that it’ll have a crusty shell but brushing milk over the top would also work to give it a bit of colour.
11. Bake at about 200 degree celsius for about 10-15min. Depending on the size of your buns, it might take longer.

They don’t like very pretty (I should’ve brushed them with milk instead of egg wash) but sure tastes pretty good! I’ve never baked anything bread-y before so I’m quite happy with my first try.

 

~JGM

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