Category Archives: Buns

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Honeycomb 4 main
Aparna always comes up with interesting breads for the “We need to Bake”. This time it was KHALIAT NAHAL ( HONEYCOMB BUNS OR BEE’S HIVE BUNS ).These are cute little buns structured in the form of a Bee Hive. The whole grain health bug has caught me too. I have started making an attempt to use whole grain though I haven’t been able to completely make the switch.

Honeycomb 3 main
The original recipe called for 2½ cups all-purpose flour. I have substituted it with 2 cups of whole wheat flour and reduced the milk to ¾ cup instead of 1. While baking with low protein flours like Whole Wheat, adding Vital Wheat Gluten really helps. Since its purely gluten it goes a long way to improve the elasticity of the dough and rising. The wheat buns were a little dense which was expected,thanks to the flour!!.But if you are used to eating wheat breads you wouldn’t be disappointed with this one. I believe they are traditionally made sweet and glazed with honey flavored syrup. I am more of a savory person so ended up baking the Savory buns. While thinking about filling, Caramelized Onions were the first to cross my mind. They are my favorite!!! I love this bun, the filling in every bite balances the flavor and the taste of the buns.

Honeycomb buns main
The below mentioned recipe makes 18 small buns which is good to go with a 9” round pan. Usually cream cheese is used as a filling; but there are plenty of other choices like feta cheese/paneer(cottage cheese)/cheese. And for the Sweet ones: Chocolate,dried fruit like dates, raisins, chopped nuts, chopped fruit , sweetened coconut are great options.

Honeybuns 2 main Incase you plan to make the sweet one, here is the recipe.Sugar Syrup/ Glaze : 3/4 cup sugar;1/2 cup water;A pinch of saffron; 1 tablespoon honey; 1 teaspoon lime/ lemon juice. Make the sugar syrup/ glaze during the first rise of the dough. For this put the sugar, water and saffron in a small pan and bring to a boil. Turn down the heat and let it simmer for a few minutes until it starts thickening a bit. Take it off the heat and add the honey and the lime/ lemon juice. Mix well and let it cool. Keep aside till needed. When the sweet buns come out of the oven, pour the syrup all over the top of the “Honeycomb”. The bread should be hot and the syrup/ glaze should be cool. If you want your Honeycomb Buns to be less sweet, just brush the syrup/ glaze over the top. Let it sit for a while for the syrup/ glaze to set a bit. I plan to try the sweet one next time.

Whole Wheat Honeycomb Buns with Carmelized Onion Filling

Ingredients

  • ¾ cup lukewarm milk
  • 1 1/2 teaspoon instant yeast
  • 1 teaspoon sugar
  • 2 cups whole wheat flour
  • 3 teaspoon vital wheat gluten
  • 3/4 to 1 teaspoon salt
  • 3 tablespoon butter, melted
  • 2 tablespoon milk for brushing the dough
  • 2 tablespoon white sesame seeds for sprinkling on top
  • For the filling:
  • 1 red onion sliced
  • 1 tablespoon olive oil
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • Mint leaves, a few
  • OR
  • 1 cup of filling (approximately) of your choice

Instructions

Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt, sugar (if making the sweet bread only) and melted butter in the bowl of your processor. Run a couple of times to mix well.

Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes. Add this to the processor bowl and knead until you have a smooth and elastic dough which is not sticky. Add as much of the remaining 1/2 cup of flour as you need to get this consistency of bread dough. I used all of 2 1/2 cups of flour for mine.

Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely with the oil. Cover and let it rise till double in volume, for about an hour.

Turn the dough out onto your work surface. You won’t really need to flour it as the dough is quite manageable as it is. Cut it into 2 halves. With your palms, roll out each half a “rope” about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces. Take each piece and flatten it out a little and place half a teaspoon of filling in the centre. Pull up the sides and wrap the dough around the filling, pinching it closed at the top. Smoothen it into a round ball. Place this in a well-greased round 9” cake tin. Repeat with the remaining 17 pieces and the filling. Arrange the filled balls of dough in concentric circles, filling the base of the cake tin. Cover with a kitchen towel and let it rise for about 30 to 40 minutes. Brush the tops with milk and sprinkle the sesame seeds over this. Don’t use the sesame seeds for sweet bread, only for the savoury one. Bake the buns at 350F for about 25 minutes, until they’re done and a nice golden brown on top. Let them cool in the tin for about 5 minutes and then on a wire rack. Serve them warm with tea/ coffee.

For the Filling – Heat oil in a pan and sauté the onions until pink. Add the sugar which will help to caramelize them. When they are almost done, add the salt; pepper and mint leaves. Mix well.

http://www.thefoodielovers.com/2013/09/whole-wheat-honeycomb-buns-with-carmelized-onion-filling/

Thanks Aparna for the recipe.

Enjoy!!

Nina

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Dutch Crunch doesn’t refer to the type of bread, but rather the topping that is spread over the bread before baking. In Dutch it’s called Tijgerbrood or “tiger bread” after the tiger-like shell on the bread when it comes out of the oven. The final product has a delightful sweet crunch to it that makes it perfect for a sandwich roll. It’s a common option at sandwich shops all over the Bay Area and is often one of the first breads to run out.

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The recipes for the breads we’ve suggested came from The Bread Bible and an adaptation of a recipe found on bakingbites.com (http://bakingbites.com/2006/09/cooking-school-dutch-crunch-bread/).

For the challenge we were asked to make the Dutch Crunch topping and use it on our choice of bread or roll and use the finished bread to construct a sandwich of our choice. We were allowed to use any bread or roll recipe. So I decided to make “Savory Rolls with Garlic and Sun-dried Tomatoes”. If you like anything garlicky like me, you would love this one.

SAVORY ROLLS WITH GARLIC AND SUNDRIED TOMATOES - DUTCH CRUNCH TOPPING

Ingredients:

2 cups bread flour
a teaspoon salt
1 1/2 teaspoon yeast
1 teaspoon chopped garlic( you may reduce this to half if you do not like the flavor)
a tablespoon sun-dried tomatoes chopped
3/4 cup of water
2 1/2 teaspoon olive oil
2 tablespoon butter

In a Food processor, pulse together flour,salt and yeast. Add the chopped garlic,sundried tomatoes,olive oil and butter. Pulse again till you see the flour crumbled. Add warm water and beat until all come together. Knead and shape it into a ball and place it in an oiled bowl. Cover it with plastic wrap and allow it to rise in a warm place until double in size, which will take about two hours.

Punch the dough and shape into balls/bun shape. You will end up with six of them. Place it on a baking sheet lined with parchment,allow it proof for about 20 minutes. In the meanwhile make the topping.

Dutch Crunch Topping

Ingredients

1/2 tablespoons active dry yeast
1/4 cup warm water (105-115º F) (41-46°C)
1/2 tablespoons sugar
1/2 tablespoons vegetable oil
1/8 teaspoon salt
1/4 cup + 2 tablespoon rice flour

Directions:

1.Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
2.Coat the top of each roll with a thick layer of topping.You should err on the side of applying too much topping – a thin layer will not crack properly.
3.Let stand, uncovered, for about 15 minutes.
4.When baking, place pans on a rack in the center of the oven and bake.The Dutch Cruch topping should crack and turn a nice golden-brown color.

I was thrilled with the result. Though my rolls weren’t that dark in color,the crunchiness is all that mattered. I read in the DB forum that adding a lil more sugar would result in a darker texture. Since I was making a savory roll, I decided not to do so. I loved the crunchiness of the roll.The bread was tender and had an amazing garlic flavor to it. Actually while baking there was a nice aroma of garlic in the entire house…aah that was lovely!

I came up with a very simple sandwich with whatever available at home. I used some cream cheese spread and mayo on the roll. Also added roasted potatoes(cooked ,sliced and roasted with some olive oil,paprika and salt), onions,tomato and very little grated carrots. This was my dinner last night and I just loved it. I plan to make some Soft rolls with this kind of topping again.

Thanks so much Sara and Erica for the lovely challenge.

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When it comes to Baking often times the prepared items are sweet, remarked the Husband!. He was suggesting if I could make him a snack preferably non sweet and healthy. So after pondering a while I decided to come up with something….ended up being ” Spinach and Cheese Savory Buns”. It tastes best when fresh and warm!

SPINACH AND CHEESE SAVORY BUNS

Makes a dozen

Ingredients:

1 1/2 tablespoon butter
1 tablespoon olive oil
1 shallot finely chopped
1 garlic pod chopped
3 cups of spinach chopped( use only fresh ones)
a teaspoon of chilli flakes
1 tablespoon of cilantro ( chopped)
2 1/2 cups self rising flour
1/2 cup cheddar cheese
3/4 cup Feta cheese
1 cup + 2 tablespoons of milk
salt as per taste

Heat olive oil and a tablespoon of butter in a pan,saute garlic and shallots until the later is translucent. Add spinach and cook until soft. Add chilli flakes,salt and cilantro. Drain if there is any water left. Allow it to cool.

Preheat oven at 350F. In a bowl stir in flour,salt( as needed only for the flour),cheddar cheese and 1/2 cup of feta cheese. Now add in the spinach and milk( slowly add the milk, as you might not need the entire milk). Mix well. Shape into balls and place them on a baking sheet lined with parchment paper. Sprinkle the remaining feta cheese on top. Bake for about 20 minutes, remove from the oven and brush the remaining butter on the top. Bake for another 10 minutes. Serve warm!

 

It certainly met the criteria of non sweet, not sure if it was healthy enough,thanks to the flour content in the buns. I did my part of using fat free cheese n less butter :)

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