Melon pan, Japanese cookie crusted buns

Melon pan

Melon pan a sweet bun popular in Japan and they resembles a bun (Roti bun) I got to know when I lived in South Korea. The difference is that the topping on the Japanese bun is a short crust pastry and on the Korean bun topping is a cake batter.

Contrary to the name there is no melon in this bun, it was only its appearance that resembles a melon. Today melon pan comes in different flavours and filled. I made vanilla flavoured buns and some of them I added some grated chocolate on top.

Bun recipe:

1 sashet active dry yeast
2,5 dl  whole milk, warmed to 110 degrees F
50 g melted butter
100 g sugar
3 Tbsp non-fat dry milk powder
450 g flour
1 egg

Toping:

100 g softened butter
100 g powdered sugar
150 g  flour
1 egg
1 tsp vanilla extract

Whisk together yeast, warmed milk, melted butter and one teaspoon of sugar in a bowl. Let sit for 5-7 minutes until mixture is bubbly.

Add bread flour, sugar, milk powder, salt and egg mixture. Mix untill dough starts to come together, then knead until dough is smooth.

Cover the dough and allow to rest in room temperature for one hour or until dough has doubled in size.

While dough is resting, making cookie crust topping.

Cream together butter and powdered sugar. Once smooth, add egg and vanilla extract and mix until both is incorporated in the butter and sugar mix, lastly add flour. Mix together until cookie dough forms. Transfer cookie dough to a piece of plastic wrap, roll the cookie dough into a log, then wrap tightly and keep in the fridge until the buns are ready to be covered.

Melon pan recipeDivide dough into 12  equal parts. Roll dough into rounds and place on a baking paper lined baking tray. Cover dough balls with plastic wrap to prevent dough from drying out.

Divide the cookie dough into 12 pieces. Gently roll out the cookie dough until it is large enough to cover the bun. Place cookie dough over the bun. Use a knife to gently score the cookie dough into some sort of criss-cross pattern. Cover the buns and allow to rest for 30-45 minutes until buns had doubled in size.

Melon pan recipe

Preheat oven to 180 degree C, if you like, top some of the buns with shredded chocolate before you bake them.

Bake them for 10-15 minutes or until golden. When they are finished, let them cool a bit on a rack, they are best eaten warm.

Japanese melon pan recipe

Pan de sal, Filipino brakfast bread

Pandesal is Filipino breakfast bread, one of the countrys heritage.

Pan de sal means salt bread, but today they are far from salty and more like buns. It is said that when it first appeared in the Philippines it was more like a baguette, than the soft and sweet bread we know today. The only thing that is left from the original version are the breadcrumbs or semolina the buns are covered with.

This is probably the most popular bread in the Philippines. Pandesal is the breakfast favorite for most Filipinos( agahan or almusal)

 

2,5 dl luke warm milk
0,5 dl sugar
100 g melted butter
1 saschet dry yeast
2 eggs
10 dl wheat flour
1 tsp salt
1 tsp baking powder
2 dl semolina

Combine warm milk, yeast, sugar, and stir until the yeast and sugar are fully dissolved.

Whisk the eggs and add it to the milk mixture with the melted butter.
Combine all the dry ingredients in a mixing bowl and por the wet mixture in to the bowl. Stir until a dough is formed.

Knead the dough until a nice plyable dough.

Shape it into a round ball, cover the bowl with damp cloth and let the dough rise for at least 1 hour.


Punch down the dough and knead for about 5 minutes. Cover the bowl again and let it rice for another hour

Punch down the dough again ad tip on to a floured work surfase and knead divide into 2 equal parts.

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Roll each part until it forms a thick sausages.
Slice the  dough and dust rhe cut sides with semolina and place them on a baking tray with baking paper.


Cover the trays and let them rise for two hours.
Bake the buns for 10 minutes or until golden in the middle of a preheated oven on 180 C .

Let the buns cool a bit on a rackbefore eating.

Monkey bread with raisins and candied citrus peel

 

Monkey bread

Sweet loaves baked with raisins and candied citrus peel is called Julebrød(Christmasbread) or Julekake(Christmas cake) in Norwegian. This was traditionally served during Christmas but these days you can get them all year round. Theses are popular coffee treats served sliced with norwegian brown cheese, a cheese often made with goats milk and cows milk and caramelized.

This monkey bread is a sweet bun with raisins and candied citrus peel, but instead of incorporating them in to the dough I put the raisins and the peel in between the bits of dough.

DOUGH

1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

50 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1/2 tsp ground cardamom

COATING

50-100 g butter

100 ml sugar

150 ml raisins

100 ml chopped candied citrus peel

 

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.

mixed fruits agj

coating

Melt 50 g of butter in a small bowl put sugar in another bowl and the raisins and citrus peel in a third bowl.

Mokey bread with raisins and Citrus peel agj

Grease a large  or two smaller bunt 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 sugar to coat them. You may need more sugar depending how heavy you coat each ball. Arrange them in the bunt pan as you go, and sprinkle raisins and citrus peel in between the little pieces of dough. cover the pan and allow dough  to rise for about 45 minutes at room temperature.

Preheat oven to 200 C .  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.

Make a glaze with powdered sugar and milk and pour it over a cooled monkey bread.

monkey bread recipe

 

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

20160123_121817-1-1 agj

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.

coconut buns 2 agj

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.

2016-02-06 01.42.53 agj

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.

Heart buns 2 agj

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

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.
Sio pao filling agj
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.

Skolebolle, sweet buns filled with vailla custard

Sweet bunns fille with custard, glazed with icing and sprinkled with grated coconut is called skolebolle in norwegian, directly translated it means school bun. I have not really put any thought to why these buns are called school bun, skolebolle has always been skolebolle no questions asked. While writing this blogpost and and translated the name I got a little curious, so I googled. I found out that these buns came to being during the ’50s  and were usually put in school lunches as a dessert or sold at bake sales, hence the name.

These buns have been made like this in norway as long as I can remember and I can’t really remember seeing other versions untill lately or the past 10 years or so.

As you can see in the top picture I have made two versions, the original and one with berries.

The buns are easy to make, you only need a sweet dough, vanillacustard, fresh berries, shredded coconut and some powdered sugar.

 Sweet dough

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

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.

Punch the dough down while it is in the bowl, you want to work the boubles back into the dough before you put it on a floured work area. Knead the dough again until it is soft and plyable and if it still to sticky add some more flour.

This dough gave me 18

Make little bunns and put them on a baking paper lined baking tray and make little indentation in the middle of the buns.

Use homemade custard or ready made from the store

(I must confess that it is easiest to use the store bought)

5 egg yolks

4-6 tbs sugar

1 cup cream

3 tbs cornstarch

The seeds of 1 vanillapod or 2 tps vanillaextract.

whisk everything together in a small pot and heat it up gently and keep stiring.

When it start to thicken and is about to boil, set it aside and let it cool

Fill the buns and ad fresh berries, cover the your tray and let them rise to more than double the size

Bake them in the oven for about 12-15 minutes on 395 ºF

when the buns have cooled down put some icing made from powdered sugar and a little milk or water and spread it on top of the bun like on the picture on top, add some shredded coconut or just sprinkle some powdered sugar on top.

Fastelavnboller

Fastelavnboller are buns filled with wipped cream and other goodnesses that are eaten to celebrate the coming days of fasting, even though the tradition of fasting is long forgotten.

Fastelavn comes from the low german word vastel-avent, evening before Lent and it is the name commonly used for Carnival in the scandinavian countries. Fastelavn evolved from the Roman Catholic tradition of celebrating the days before Lent, but since the scandinavian countries became Protestant, the holiday became less specifically religious. This holiday occurs seven weeks before Easter Sunday and is sometimes described as a Nordic Halloween, children dressing up in costumes and gather treats for the Fastelavn feast. The holiday is generally considered to be a time for children’s fun and family games. The Cat in the Sac is often played and is a nordic version of a Piñata.

 

2 cups milk, I got a tip to boil the milk and let it cool to make the fluffiest buns

1/2 cup butter

1/2 cup sugar

1,5 tps active dry yeast

1/2 tps salt

4 cups all purpose flour

1 tsp finly ground cardamom

Strawberry purée

1 cup whipping cream

Fresh strawberries

Boil milk, sugar and butter and let it cool to bodytemperature, add the rest of the ingredients and knead the dough till it is soft and plyable. Coover the dough and let it rise to atleast double the size.

This dough gave me about 24 buns

I placed them om trays lined with baking paper and let them rice again for about 20 minutes.

Baked them in the middle of the oven between 10-15 minutes, until golden on 200 degrees Celsius about 400 F. Let the buns cool on a wire rack.

Whip the cream, cut the buns in half and add some whipped cream,

cut strawberries and purée, then put the top back on and dust with icing sugar.

My youngest daughter made this one

and it was yummy:)

Enjoy:)