Yummy delicious coffee buns, Roti bun

You have to try these buns. When I was living in South Korea I was introduced to these buns, and I got hooked. Soft buns filled with melted salty butter, and with a crunchy crust.
You could get buns with other type of filling, but the butter filling was my favorite.
We bought so many of these buns, so I decided to try to make them.

I get about 18 buns
800 g all purpose flour
5 dl lukewarm milk
100 g melted butter
1 dl caster sugar
1/2 tsp salt
2 eggs
1.5 tsp dry yeast
Filling
180 g Butter
Coffee topping
150 g softened butter
3 dl sugar
3 eggs
3 tablespoons very strong coffee or (3 teaspoons instant coffee + 3 tablespoons hot water)
1/2 teaspoon cinnamon
1,5 dl flour
Combine lukewarm milk, melted butter, sugar, salt and yeast in a mixing bowl and let the mixture sit for about 5-10 minutes,
Add the remaining ingredients and knead the dough until it is smooth and pliable
Cover the dough and let it rise until double in size.
Punch the dough and knead it for a few minutes.
Divide the dough it into 18 parts. Flatten them a bit and fill with 10 g softened butter and close them up.
Shape dough into slightly flat balls, and place on a baking paper lined baking tray, cover and let them rise until doubled in size.
Let buns rise snug, preferably 1 hour.
Make the topping while you wait.
Beat butter and sugar white and add the eggs one by one, then add coffee and cinnamon, beat until everything is mixed and then add flour mix, you will get a slightly thicker cake batter.
When the buns have risen, pipe the topping on top in a spiral from the center and out.
Bake in a preheated oven on 200 C for about 10-15 minutes or untill golden.
The topping will melt and cover most of the buns, giving them a slight crunch. These buns are best eaten warm.

Coconut buns, my mums favorite

Coconut buns

These buns are one of my favorites. My mum used to make these when I was younger, I remember the kitchen filled with the sweet aroma of freshly baked buns with coconut. I love the sweetness and saltness from the sugar and butter combined with the coconut.

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My mum and me in 1973, How I got that fat lip I do not remember.

Norwegian mothers day tomorrow, so this is for you mum, love you:)

DOUGH

1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1 tsp ground cardamom

Filling

Butter

Sugar

desiccated coconut

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In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

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Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread.

The dough is ready when it is smooth and when you can poke it with a finger and it springs back.

Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

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Roll the ready dough flat about 1-1,5 cm thick and spread soft butter, sugar and coconut. Roll the dough and twist it to a long sausage, then cut it up and tie it into a knot.

Put the knots on a bakingpaper lined baking tray, cover them and let them rise to double their size.

Bake the buns in a pre heated oven on 180 C for 10 minutes or until golden.

coconut buns 2 agj

Fastelavn buns 2016

Fastelavn 1 2015 agj

Christmas wasn’t that long ago and it is already time to fatten up again, this time as “tradition” goes fatten up before Lent.

Do you know of any christians that still fast during Lent? I don’t, but it is nice to keep some traditions.

This years Fastelavn (Scandinavian Mardi Gras) is on Sunday the 7th of February, and I am making traditional buns but heart-shaped and filling them with strawberries and cream as I usually do.

Here are links to other buns I have made, last years(2015) Fastelavn buns  and the year before(2014).

I have used my regular bun recipe.

DOUGH

1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1/2 tsp ground cardamom

20160123_121900-1In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

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Roll the ready dough flat about 1-1,5 cm thick and cut out heart shapes or make the shape you want.

Put the buns on a bakingpaper lined baking tray, cover them and let them rice to double their size.

Bake the buns in a pre heated oven on 180 C for 10 minutes or until golden brown.

You can also brush the buns with a little eggwash before you bake them to give them a glossy look.

Serve with whipped cream and freshly crushed strawberries.

Heart buns agj

Monkey bread, pull a part buns

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Pillsburys Classic monkey bread is a sweet pull apart bread made with biscuit dough baked in a bundt pan.

I was making sweet buns and wanted to do it a little different and thought why not make monkey bread.

Monkey bread is a giant cinnamon roll, slathered with a sweet glaze, I did not glaze my monkey bread, I have to be carefull when it comes to sugar.SAMSUNG CSC

DOUGH

1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

100 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

COATING

50 g butter

100 ml sugar

1-2 tbsp ground cinnamon

 

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Directions

 

In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

coating

melt 50 g of butter in a small bowl. Mix granulated sugar and cinnamon together in another small bowl. Set aside. You will use the rest of the butter, brown sugar, and vanilla later.

Grease a large  or two smaller bundt pans with melted butter, set aside. Punch the dough down gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter. Dip each ball, one by one, in the melted butter and then generously roll in the cinnamon-sugar mixture to coat them. You may need more cinnamon-sugar depending how heavy you coat each ball. Arrange them in the bundt pan as you go, cover the pan and allow dough balls to rise again for about 45 minutes at room temperature.

Preheat oven to 180C .  Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.

If you have any butter left over combine it with a little sugar until sugar is dissolved. Pour the buttery mixture over the dough balls in the bundt pan.

 

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Light and airy chinese fold-over buns

Steamed buns is a snack that I have grown up with, my dad used to make siopao a Filipino version of the chinese buns. These fold-over buns is something that I have gotten to know in the recent years, quite an ingenious way to make them, this way you can fill them with what you want to put in them. I do not know who originally made these, but for mine I have used my dads siopao bun recipe.
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After a quick steam, these pockets are like tender pillows ready to be stuffed with a cooked filling of your choice.
Makes about 20 buns, depending on the size.
250 ml luke warm water
3 tablespoons sugar
1 packet dry yeast
3 tablespoons canola oil
800 ml all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
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 Combine warm water, sugar and yeast in a bowl, add oil, salt and flour
Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, roll the buns into an oval shape  twice as long than it is wide.
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As you can see in the picture below I rolled the dough quite thin, but they rise nicely and becomes soft and airy when steamed.
Place a baking paper on top of your rolled dough and place a small jar lid on before you fold it in two, this way you get a nice pocket to put your filling.

Place buns in a bamboo steamer lined with parchment, then cover loosely with plastic wrap.  Let the buns rise for about 15-20 minutes in a warm, draft free place, long enough for them to have just doubled in size.  Meanwhile, fill a large wok or pot up with water to a depth of 4″.  Set the water on high heat to reach a full boil.

Place the bamboo steamer filled with risen buns on top of wok or pot, remove the plastic wrap and place the bamboo lid on, and steam the buns for about 8-10 minutes, or until they are light, fluffy, and puffy.  Your Chinese Fold-Over Buns are now ready to be stuffed with a filling of your choice or just eat them plain.
For these fold-over buns we mixed a little east and west and had pulled pork with julienned cucumber and spring onion, pickled red cabbage and hosin sauce. MiniMe dropped hoisin sauce and the red cabbage, she used bbq sauce on hers.
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Fill yours with the filling of yoour choise and enjoy 🙂

 

Panzerotti, fried carlozone

Panzerrotti 1 agj

Last time i was in Milan I finally got to try the panzerotti at Luini and when I try something new, I have tor try to make it. I googled panzerotti an got the description a fried carlzone, but I remember the pazerotti more as a chewy doughnut with savory filling.

So I tried to make it with my pizza dough recipe (1 part water and 3 parts flour) with an extra egg.

pazerotti 2 agj

Pastry ingredients, about 20 pieces depending on the size

1,5 cup luke warm water

1 package active dry yeast

1/2 tsp sugar

3 tablespoons extra virgin olive oil

1 lightly beaten egg

1 tsp salt

4,5 cups flour, approximately

 

In a large bowl, dissolve the yeast and sugar in ¼ cup warm water. Set aside to proof for about 5 minutes.

Add the olive oil, warm water, egg and salt, then  add most of the flour, a half cup at a time, stirring with a wooden spoon until a dough forms that leaves the sides of the bowl.

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Turn the dough onto a lightly floured work surface and knead for about  8 minutes, until it is smooth and springy, adding flour as needed to keep it from being too sticky.

Shape the dough into a ball.

Place the dough back in to the baking bowl, cover it loosely and set it aside to rise until double the size, about 1 hour at room temperature.

Coarsely chop the tomatoes. Place them in a colander set over a bowl and sprinkle with salt. Let drain for 30 minutes.

When the dough has risen, divide it into quarters, then cut each quarter into 5 pieces. Place a piece of dough on a lightly floured work surface and cover the remaining pieces with an overturned bowl. Roll out the piece of dough to a 10 cm circle in diameter and 5 mm thick.

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Place your filling to one side of the circle. Fold the other half of the dough over the filling to make a half-moon. Press out the air and pinch the edges firmly together to seal. Repeat with the remaining ingredients.

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In a deep, heavy saucepan or deep fryer, heat at least 3  inch of oil to 180 C degrees on a frying thermometer, or until a 1-inch piece of bread dropped in the oil browns in 1 minute. Carefully slip the panzerotti, a few at a time, into the hot oil. Leave enough room between them so that they do not touch. Turn them once or twice and cook until golden brown, about 3 minutes. There should be enough oil in the pan that the pazerotti floats.

Remove the finished panzerotti with tongs or a slotted spoon and slpace them on paper towels to drain. Serve hot.

Filling
grated mozerella
fresh mozerella
cherry tomatoes
Oregano(can use basil)
Chop and drain the tomatoes. Mix together with a generous amount of mozzarella.
This is what I used,
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The boys approved the panzerotti.

but here as with any pizza, only imagination stops you, fill them with anything you want savory or sweet.

Panzerotti 5 agj

 

English muffins

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This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again

This bread is also something I got to know when I lived in California, English muffins are small, round, flat  yeast-leavened bread which is commonly sliced horizontally,

toasted, and buttered. 006 (1)aContrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.

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This recipe makes about 16 muffins.

1 cup milk

2 tablespoons white sugar

1 package active dry yeast

1 cup warm water (110 degrees F/45 degrees C)

1/4 cup melted butter

6 cups all-purpose flour

1 teaspoon salt

Semolina or polenta for sprinkling

Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.

In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.

In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until  smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.

Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.

Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.

Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also,  cover and let rise for about 1/2 hour.

Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.

The next step now is to split and toast, enjoy them with butter, cream cheese or jam.

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Sio pao with chicken asado

Siopao agj

Yummy ligth and airy buns filled with sweet savory filling. Siopao is the filipino equvalent to Cha siu bao ( steamed bbq pork filled buns). I remember my dad make these buns when I was growing up, I did not like the buns with filling back then, but now I do. When I was growing up he made the plain one for me as I have done for my children.

Siopao 3 agj

These buns are easy to make, follow the recipe and you are on your way, just make sure you have all the ingredients, I didn’t and made it with chicken and not pork.

Dough recipe

Makes about 20 buns, depending on the size

250 ml/1cup luke warm water

3  tbsp sugar

1 packet dry yeast

3 tablespoons canola oil

800 ml all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

Filling ingredients:

500 g chicken, chopped into small pieces

1  onions, half chopped and the other half sliced

2 cloves garlic, minced

1 carrots diced in different sizes(for texture)

2 stalks of scalions sliced

1 tbsp lard, shortening or oil

2 tbsp soy sauce

1 tbsp sugar

2 tbsp oyster sauce

1 tbsp hoisin sauce

1 tbsp cornstarch, diluted in 1/8 cup water

Salt and pepper to taste.

 

Start by making the dough.

Combine warm water, sugar and yeast in a bowl, add oil, salt and flour

Mix everything together and knead to a smooth dough. Cover the dough and let it rise in a warm place until doubled in size.
Flatten the dough and sprinkle on the baking powder and knead to a soft and flexible dough.
Divide the dough into about 20 equal parts and shape them in to round buns, flatten the buns and place a spoonfull of filling in the middle before you close them up.
Place them on small squares of baking paper and place them in a bamboo steamer and cover, let them rise to double the size.
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Next make your filling saute the onion, garlic and chicken in a little bit of oil, when the  chicken is done add the carrots and the rest of the ingredients exept the cornstarch and water.
When everything is cooked and incorporated then add the cornstarch and water.
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Filling the buns.
Divide your dough in atleast 20 equal parts, roll each part into a ball, flatten by rolling with a rolling pin,
and place a good spoonfull of filling in the middle close them up and put them on a piece of bakingpaper before you put them in the steaming basket.
Remember to give them space so they do not swell into eachother. Cover them and let them rise to double the size befor you steam them,
Steam over a wok or a pot with boiling water for about 10 minutes.

Twist bread with herbs and cheese

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Twist bread grilled on an open fire, this type of bread has been popular to make on little outings, either twisted around a stick or a sausage.

In these twist bread I added cheese, ham and herbs.

 

250 g all-purpose flour

50 g whole meal flour

1,5 tsp baking powder

1 tsp sugar

1 tsp salt

50 ml oil

100 ml luke warm water

50 g shredded cheese

50 g finely chopped ham

1 tsp basil pesto

1 stick for everyone who wants to grill their own twist bread.

Combine all the ingredients except, cheese, ham and herbs in a bowl and mix to a nice smoot dough.

Add the last three ingredients and knead a little and put the dough in a zip lock bag or a container with a lid and bring it along with you.

When it is about time for grilling take a piece of dough and twist it around your stick.

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Homemade crisp bread

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The holidays are over for now and a new year to venture. I have promised my self that I will lead a healthier life, so I start off with these homemade crisp breads. These crisp breads are very popular with my kids as they eat them as snack as wells as bread for their breakfast. There are many different recipes out there, but I like this one, it is simple and easy.
20160104_182611Pre heat  oven to 150 C/300 F
You need
1 cup  sunflower seeds
1 cup whole rye flour
1 cups oatmeal
1/2 cup flax seeds
1/2 cup bran
1 teaspoon salt3 cups water
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 Combine all the ingredients in a bowl, stir well and let it sit and swell for about 20 minutes

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Divide the mixture between three baking trays lined  with baking paper, Spread it as thin you can manage and score it up into squares so that it becomes easier to break up the crisp breads when they are done.

Bake all trays at once for 60 minutes. Every 20 minutes open the oven to let out steam , then move the top tray to the bottom and move the other two up, do this every 20 minutes.
All ovens are different, so if they are not dry and brittle after 60 minutes, then divide up the squares and dry them in the oven at 100 C/212 F between 10-30minutes depending on the thickness of the crisp bread.
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Eat them as is or spread something yummy on them, I enjoyed mine with avocado, eggs and fresh ground pepper.