Category Archives: Buns

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rolls 1

Aparna’s pick for March’s Bread was simple rolls called the Kummelweck Rolls(Kimmelweck Rolls).They are made from basic ingredients – flour,yeast,milk,honey ,egg white and oil. Kummelweck is a hard roll with a crusty top sprinkled with sea salt and caraway seeds. I believe they are German in origin. Kummel means “caraway” and weck means “roll”.
roll 8
These rolls are great for Sandwiches or Burgers.They are best eaten fresh ; soft inside and crusty outside. The below mentioned recipe makes eight large burger bun sized rolls. I made four buns and six Salt & Pepper sticks.
roll 10
I used the buns to make a simple Burger with Beets & Chickpeas Patties. I wanted to keep the patties as healthy as possible. So I pureed a can of chickpeas in my food processor along with cooked Beets, cilantro, garlic, salt and cayenne pepper. I also added some cumin and coriander powder for flavour. Since it was a bit sticky I added some chickpea flour. I should have actually pan-fried the patties with a little oil, that way I could have retained the moisture and juiciness from the beets.Baking made them slightly dry.
roll 11
This recipe is adapted from – Adapted from http://www.jewishfood-list.com/recipes/bread/rollskimelweck01.html

Kummelweck Rolls, Salt and Pepper Sticks, Baked Beets and Chickpea Burger

Yield: 8 large buns or 12-13 salt and pepper sticks.

Ingredients

  • 2 1/2 teaspoon active dry yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 2 tablespoon oil
  • 1 tablespoon honey
  • 1 egg white (optional)
  • 1 1/2 teaspoon salt
  • 3 to 3 1/4 cups bread flour*
  • Egg wash (optional)
  • Coarse sea salt and caraway seed
  • Beets and Chickpea Patties
  • 1 – 14oz canned garbanzo/chickpeas
  • 3 beets, cooked and grated
  • 2 garlic cloves
  • ½ cup cilantro,chopped
  • Salt,cayenne pepper,coriander powder, cumin powder
  • ½ cup chickpea flour or more as needed
  • Cooking spray/oil for baking /panfrying

Instructions

*To substitute for bread flour add 1 tablespoon of vital wheat gluten to 2 to 3 cups of all-purpose flour.

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey, the egg white and stir.

Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have smooth and elastic dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.

Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits ( like an +) on the top using a sharp blade or scissors.

Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 425F for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long. Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

If you would also like to try something different with this dough you can make a Vienna Loaf or Slat & Pepper Sticks according the recipes given below.

For the Vienna Loaf:

Follow the above recipe but with the following changes –

After the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and then slash the top with a 1/2" deep lengthwise slit. Leave out the salt and caraway seeds. Bake at 400F for about 35 minutes, including the 5 minutes after spritzing with water.

For the Salt and Pepper Sticks:

Again follow the above recipe for the rolls, but make the following changes –

Leave out the second rise and do only the first rise. After that, divide the dough into 13 equal pieces. Roll each piece out into a 12" rope of even thickness, and place them 1-1/2" apart on the greased or lined baking sheet. Let them rise now. Apply the egg wash, but do not make any cuts. Sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper. Do not spritz with water and bake for about 15 to 20 minutes.

For the Patties:

Place the chickpeas in a food processor along with garlic and cilantro. Coarsely grind this mixture. Add the remaining ingredients except the chickpea flour ;pulse it until it comes together. Take this mixture in a wide bowl, add the flour. Mix everything and shape into six patties. Pan fry them with cooking spray/oil. I baked them at 375F for about 30 minutes (flipping in between).

http://www.thefoodielovers.com/2015/03/kummelweck-rolls-salt-and-pepper-sticks-baked-beets-and-chickpea-burger/

The Salt and Pepper Sticks make a perfect snack. My little one loved them.I also sprinkled some crushed pepper on the buns for an extra kick:)
Just when you are about to serve Slice the buns into half, spread some mayo on the bottom. Place sliced onions, cucumber, tomatoes, one patty, Cheese slice and close it with the other half. Enjoy!

Nina

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bun 1
Moving can be stressful. And if it in winter it’s all the more a challenge. Unless of course you are moving to a warmer place. It’s been One month, two days and 5 hours that we moved to a different city in Midwest. Life has been crazy. Staying in a hotel for the first few days, finding the right neighborhood to stay, and right school for A has been daunting. It’s a new beginning, fresh start and look forward to every bit life has to offer in this new place.
Anyways now that we are finally settled I should stop complaining and get back to business. I was unhappy to miss the Daring Baker’s January Challenge. Amidst all the packing, unpacking and the last minute changes I just didn’t have the mind space and time for baking. I was hoping to bake in the kitchen in our hotel room but Marriott had everything to offer except the oven.
Bun 2
So finally home sweet home it is! The February Daring Baker’s Challenge is hosted by Julie of One-Wall Kitchen . She challenged us to an easy,simple filled buns using no –knead dough. She pieced these recipes together from http://jinkzzkitchen.blogspot.com/2011/09/no-knead-pork-asado-buns-aka-baked.html, http://www.food.com/recipe/no-knead-dinner-rolls-201793, her mom’s teachings, and her personal preferences.

Many Asian countries make different kinds of filled buns. According to Julie – In China where they originated have several names for them, including bao (bow, which rhymes with “pow”), humbow, mantou (man-too), and pau (pow). In Philippines, these buns are called siopao (shoh-pow), and while they’re sold as street food, they’re also a home comfort that every home has its own recipe for, and they’re often served with hot noodle soup called mami.
Bun 3
I must say that this challenge was one of the easy ones to make. Julie gave us the option of choosing our own filling. I first though about savory – caramelized onions; but at the last minute change my mind to go with a sweet filling. I had some store bought fruit and peel mix and ended up using that. After baking I realized that the filling was little hard, I should have softened it by soaking it in warm water for some time. Also make sure you wrap the dough around the filling very firmly. Do not make it to thin, if you do it will open up while baking.

Siopao – Asian filled Buns – Daring Baker’s Feb’15 Challenge

Ingredients

  • 1 teaspoon active dry yeast
  • ¾ cup warm water
  • 1/2 tablespoon sugar
  • 1 tablespoon melted butter
  • ½ teaspoon salt
  • 2 to 2 1/2 cups all-purpose (plain) flour
  • 1 egg for egg-wash for the buns
  • For the filling:
  • 5 tablespoon fruit and peel mix
  • 2 tablespoon dry coconut ,grated

Instructions

Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl. Slowly mix in flour until it's fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling – Sweet or Savory. For the sweet filling, just mix the fruit mix and coconut.

Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 6 equal pieces. Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.

Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour.

Preheat oven to moderate 350°F. Beat 1 egg in a small bowl for egg wash and brush on top of each bun. Bake buns for about 20 minutes, until golden brown. Serve warm.

http://www.thefoodielovers.com/2015/02/siopao-asian-filled-buns-daring-bakers-feb15-challenge/

Julie also suggested to use Pandan Jam which is available in Asian groceries. Pandan comes from a leaf used throughout Southeast Asia for flavoring.
Thanks Julie for the challenge. I am happy to post on time after a long time!

Enjoy!
Nina

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Melon Pan 1

Melon Pan is a Japanese bread which is made as buns. They are soft, rich and somewhat sweet bread covered by a layer of crunch cookie. Pan is Japanese for bread but there is definitely no melon of any sort in this bread. I read about this bread only when Aparna posted it on FB for the “We need to Bake” event. I believe there are a couple of suggestions as to where the “Melon” in Melon Pan comes from. The sugar cookie topping is usually scored in a crosshatch pattern similar to the Japanese presentation of a melon wedge which is also cut into a crosshatch pattern, and bent backwards for serving.  The other suggestion is that appearance of the cracked surface of the cookie dough layer resembles a rock melon/ cantaloupe, and hence the name. Apparently, some Japanese bakers also use melon extract in these buns to add fragrance.

Melon Pan 2

Usually the buns are left plain, though chocolate chips can be added or it can also be filled with cream cheese,custard or pastry cream. Aparna mentioned that if you don’t eat egg, you can leave them out, but substitute for it in the bread dough with a tablespoon of yogurt or milk. However both doughs are made with egg as this gives the bread a better texture. The original recipe was adapted from A Bread a day .

Melon Pan 3

Melon Pan are best eaten the day they’re made. This recipe makes 8 burger bun sized Melon Pan. You can bake a half batch or even make smaller Pan by dividing both doughs into 10 or 12 instead of 8. Like I mentioned above these buns are mildly sweet, soft inside and has wonderful crunchy top. Please watch this video before you start making the bread,so you a good idea on how to shape the Melon Pan.

Melon Pan

Ingredients

  • For bread dough:
  • 1 3/4 cups all-purpose flour (plus extra as required)
  • 2 tablespoon milk powder
  • 1 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1/3 cup cold water
  • 1 egg, beaten
  • 1 tablespoon sugar
  • 25gm butter, at room temperature
  • 1/3 cup chocolate chips
  • For cookie dough:
  • 1 1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • A large pinch of salt
  • 60gm butter, at room temperature
  • 1/4 cup castor sugar (increase to 1/3 cup for sweeter dough)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • Castor sugar for dusting (granulated sugar will do too)

Instructions

Whisk together the flour, powdered milk, yeast, and salt in the bowl (or the bowl of your machine if using one). In a smaller bowl, beat the egg and cold water together with a fork till well blended. Add this to the flour mixture in the bowl.

Knead (on low speed in the machine) till it all come together as a dough and then (on medium speed) until you have a somewhat stiff dough. Add the sugar and knead well.

Now add the butter and knead (first at slow speed and then on medium) until the butter is completely incorporated into the dough and the dough becomes smooth and elastic. The dough should well-kneaded to develop the gluten.

Shape the dough into a round, and place it in a lightly oiled bowl. Cover and let it rise till double in volume (about an hour or so).

During this time make the cookie dough. In a bowl, cream the soft butter and sugar till fluffy. Add the egg and vanilla extract and beat till combined. Whisk together the flour, baking powder and salt and add this to the bowl. Also add the lemon zest. Beat together until just combined.

Shape the dough into a cylinder (this will make the dough easy to divide and flatten out later), and wrap in cling film. Refrigerate the dough until required.

Now go back to the bread dough. Once it has doubled in volume, place it on a lightly floured work surface. Lightly grease your baking sheet or line it with parchment. Deflate the dough gently and divide it into 8 equal portions.

Shape each portion into a smooth ball like for bread rolls. Work with one portion and keep the others covered so they don’t dry out.

Unwrap the cookie dough. It should be reasonably firm now and easy to work with. Slice the cylinder of cookie dough into 8 equal portions. Use two pieces of plastic sheets or cling film to flatten the cookie dough. Place one slice/ round of cookie dough on a piece of plastic sheet/ cling film. Cover with another piece, and using a flat bottomed pan, press down on the dough to flatten it, until it is reasonably thin but not very much so.

Carefully take on ball of bread dough (it will have puffed up a little so don’t deflate it), and place the circle of cookie dough on top of it. Gently press the cookie dough edge to the bread dough ball so that it covers the top and sides of the ball, but leaves the bottom open. Gently, holding the covered bread dough by the underside, press it into some castor sugar. Then using a scraper, or the blunt side of a knife, mark the top of the cookie dough side of the bread roll with a cross hatch/ diamond pattern. The pattern should be deep enough (otherwise it will disappear when the bread rises and bakes) without cutting through the cookie dough layer into the bread.

Place this on the greased or parchment lined baking sheet. Repeat this with the remaining cookie dough and bread dough balls. Let them rise for an hour.

Bake them at 350F for about 25 minutes, until the tops of the Melon Pan just start turning brown. If you let them brown too much, the underside of the bread will burn. Transfer to a wire rack to cool thoroughly.

http://www.thefoodielovers.com/2014/03/melon-pan/

Thanks Aparna for the recipe.

Enjoy!

Nina

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Bialys 1 main

Ever since I read about Bialys in Julia Child’s book Baking I have been wanting to make these. Thanks to Aparna who came up with Bialys for the “We need to Bake” event. I baked these as soon as she announced it( which was last Summer ). But these pictures ended up being in my draft for this long.

Bialys 2 main

The recipe was adapted from King Arthur Flour. I am really not happy with the pictures and wanted to re-do, but just haven’t had the time for it. These Bialys are best eaten when warm. Also, if you want to make  it slightly chewier, refrigerate the dough overnight after the first rise. The next day, take the dough out and keep it at room temperature for about half an hour. Then shape the rolls and proceed with the recipe. These Bialys are on the softer side so do not over bake them or they will dry out and become tough. Anyways here it is warm chewy rolls with Caramelized Onions.

Bialys – Chewy Rolls with Carmelised Onion Topping

Yield: 8 Large Bialys

Ingredients

  • For the dough:
  • 1 teaspoon instant yeast
  • 1 tbsp sugar
  • 1 1/4 cup water
  • 3 cups all-purpose flour (use bread flour if you can find it or all-purpose flour + 1 tbsp vital wheat gluten)
  • 1 tsp salt
  • Milk for brushing the dough
  • For the Onion Filling:
  • 1 tbsp oil
  • 3 medium onions, finely chopped
  • 1 1/2 tsp cumin seeds
  • 3/4 tsp garam masala
  • Salt to taste

Instructions

Make the dough first. If you are using bread flour or vital wheat gluten, then your dough will be tougher to knead so if you have a machine you can use, I would say go ahead and use it. Me, I always take the easier way out provided I get good results. If you’re doing this by hand, just adapt the instructions to that.

Put the yeast, sugar, salt and flour in the food processor bowl. Pulse a couple of times to mix and then add the warm water in a steady stream. Knead until the dough comes together as a mass and then let the dough rest for 10 minutes. This will help the dough absorb water. Knead again, adding a little more water or flour (not too much) if you need it, until your dough is smooth and elastic but not sticky.

Shape it into a ball and put it in a well-oiled bowl, turning the dough till it is well coated. Cover and let it rise till about double. This should take about 2 hours. If you’re not making the Bialys right away, you can refrigerate the dough overnight at this point. When ready to make them, keep the dough at room temperature for about half an hour and then proceed with the rest of the recipe.

In the meanwhile, make the filling. Heat the oil in a pan, and add the cumin seeds. When the crackle, add the onions, and sauté over low to medium heat. Sprinkle a little salt and continue sautéing until they become soft and turn golden brown in colour. Add the garam masala and stir well. Keep the caramelised onions aside to cool.

Sprinkle your work surface lightly with flour and place the dough on it. Divide it into 8 equal pieces and shape each one into a roll by flattening it and then pinching the ends together to form a smooth ball. Place the rolls on a lightly greased baking sheet and cover them with a towel. Let them rise for about one hour (about 1 1/2 to 2 hours for refrigerated dough) till pressing with a finger on the top leaves a dent.

Work on one piece at a time, while you keep the others covered so they don’t dry out. When the rolls are ready, pick them up one at a time and using your fingers, form the depression in the middle. Hold the roll like a steering wheel with your thumbs in the middle and your fingers around the edges. Pinch the dough between your thumb and fingers, rotating as you go and gradually making the depression wider without actually poking a hole through.

Remember not to press on the edges, or they will flatten out. Once shaped, you should have a depression about 3” in diameter with 1” of puffy dough around the edge, so your Bialy should be about 4” in diameter. Prick the centre of the Bialy with a fork so the centre doesn’t rise when baking.

Place the shaped dough on a parchment lined (or greased) baking tray leaving about 2 inches space between them. Place the caramelized onion filling in the depressions of each Bialy. Brush the outer dough circle with milk.

Bake the Bialys at 450F for about 15 minutes till they’re golden brown in colour. Cool them on a rack. Serve slightly warm or at room temperature. Bialys keep well in an airtight container for a day or two and just need to be warmed up slightly before serving.

http://www.thefoodielovers.com/2014/03/bialys-chewy-rolls-with-carmelised-onion-topping/

Thanks for the recipe Aparna.

Enjoy!

Nina

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