Roti Buns (Coffee Buns)

Buns with a sweet buttery filling and topped with crisp coffee buttercream 

I love coffee. The smell alone makes me crazy (in a good way, of course). I used to drink up to one liter (or more) of coffee before. It doesn’t really wake me up, but it makes me feel happy. I stopped drinking when I started with green tea. Now, I drink coffee once a week or when meeting with friends in a coffee shop. Even I minimized my consumption of coffee, I’d always love coffee or anything with coffee – cakes, cupcakes, cookies, anything… you name it. Bread? Oh yesss!

Have you heard of the famous Roti Buns? Have you eaten one?

I have tried one when I was invited by my friend to have coffee with her. I am telling you – I almost dissected the bun to know what’s inside or what it’s made of. Whenever I get to eat roti buns, I always do the same thing.

Ohhh! They are so delicious! They are buns with coffee buttercream topping! Uh-huh! Coffee buttercream topping. They are coffee lover’s dream.  And oh, the buns are also filled with butter and sugar. I wish you could imagine what I am telling you.

There are few steps required in making the roti buns apart from mixing the dough – the making of the filling and the coffee buttercream topping. It might be time-consuming or too many procedures to follow, but every second is worth it. The filling and buttercream can be made ahead (that’s what I did). I was in heaven when the smell was coming out from the oven.

I suggest that you make the filling and topping a night before making the dough as you need them in good texture and need to keep them in the fridge. Also, I find it easier and less work when both are prepared a night before (or two hours before). You do whatever is easier for you. Just keep in mind that you want the filling to reharden and the topping to set before using. Below are the steps I did:

Roti Buns (Coffee Buns)

  • Difficulty: intermediate
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STEP ONE: MAKING THE FILLING

For the filling: (make ahead)

Ingredients:

  • 48g unsalted butter, softened
  • 1/4 teaspoon vanilla extract
  • 9g brown sugar*
  • 9g white sugar*

Instructions:

  1. In a bowl, add softened butter and beat until creamy.
  2. Add vanilla extract and sugars. Beat again until well blended.
  3. Take a cling wrap and lay flat on a clean surface.
  4. Transfer the beaten butter mixture on the cling wrap. Shape the butter into a long rectangular block just like a 1 stick butter you can buy from the store. (You can also shape the butter in cylindrical form.)
  5. Wrap carefully and place in the fridge to reharden while doing the other steps.

Note: You can use brown sugar only instead of both sugars.

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STEP TWO: MAKING THE TOPPING

For the topping: (make ahead)

Ingredients:

  • 60g unsalted butter, softened
  • 50g white fine sugar
  • 1/4 tsp salt
  • 1 medium-sized egg
  • 70g flour
  • 2 tsp coffee granules dissolved in 4 tsp warm water and cooled

Instructions:

  1. In a bowl, add softened butter, sugar and salt. Beat until creamy.
  2. Add egg and beat again just until combined. Make sure not to overbeat.
  3. Sift flour into the mixture and mix using a spatula.
  4. Add coffee mixture and mix until well blended.
  5. Transfer this mixture to a piping bag. Twist and the top to seal and keep in the fridge to set.

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STEP THREE: MAKING THE DOUGH

For the tangzhong or milk roux:

Ingredients:

  • 125 ml whole milk
  • 20 g bread flour

For the bread/other ingredients:

  • 320 g bread flour
  • 2 tsp instant yeast
  • 125 ml whole milk (or evaporated milk)
  • 1 large egg, beaten
  • 3 tbsp sugar
  • ½ tsp salt
  • 56 g unsalted butter, softened to room temperature

Instructions:

For the tangzhong or milk roux:

  1. In a small pot, combine whole milk and 20 g of bread flour, then mix until no more lumps. Put on a stove and heat over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove from heat and set aside.

Continue with the rest of the steps:

  1. In a jug or another bowl, add 250 ml of whole milk. Add the tangzhong and mix to combine. Add egg and mix again, noting that the mixture might be lumpy.
  2. In the bowl of your standing mixer, add 320 g of bread flour and the yeast. Mix to combine. Create a well in the center and pour in the wet ingredients (tangzhong, milk & egg). Using a dough hook attachment, turn on the mixer on low-medium speed. Knead ONLY until both dry and wet ingredients have been mixed or until no dry ingredients are left in the bowl. Stop the mixer and let the dough rest for 20 minutes, making sure to cover the dough with a clean kitchen towel.
  3. After 20 minutes, remove the towel and continue mixing by turning the mixer back on low speed, adding salt then sugar while mixing. (Pai said you can add 2-4 tbsp of sugar – adding 4 tbsp will give the bread sweetness that it doesn’t need any more jam. I used 3 tbsp.) Continue kneading 7-10 minutes or until the dough is smooth and elastic. It may take more time, depending on the speed of your mixer.
  4. Once the dough is smooth and elastic, add the softened butter at a time while the mixer is running. You may think that the butter doesn’t want to be mixed, but they will stick together.
  5. When the butter is well mixed and the dough is back to being smooth and elastic, transfer the dough to a floured surface and knead for about two minutes. Shape the dough into a ball and place in an oiled bowl. Cover the bowl with cling film and place in a warm place for one hour or until doubled in size.
  6. When the dough is ready, punch down the dough to remove the air. Transfer to a floured surface. Divide the dough weighing 58-60 g each. (What I did here so I can get an even measurement for individual dough is I weigh the whole dough after removing the air, and then I divide the result it 12. I got 12 dough weighing 60 g each.)

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FILLING & TOPPING THE DOUGH & BAKING THEM:

  1. Shape the individual dough into a bun and flatten them.
  2. Take out the hardened butter mixture from the fridge. Take 4g from the butter and place on top of the flattened dough. Take the ends of the dough together and pinch to seal. Place on a parchment-lined baking sheet, seam side down. Do this to the rest of the dough. (Make sure to seal properly.)
  3. When all dough has been filled, cover the unbaked buns with a clean kitchen towel and let rise again for 45 minutes or until doubled in size.
  4. Meanwhile, preheat oven to 350 F.
  5. When the filled buns have doubled in size, take out the prepared topping. Cut the ends of the piping bag. Starting from the middle top of the bun, start piping forming a coil/spiral until you have covered about 3/4 of each bun.
  6. Bake for 15-18 minutes or until top is crisp and golden brown.
  7. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool further.

Enjoy the buns warm! 😉

Source recipe: Coffee Buns by Pai’s Kitchen

Notes:

  • I used a stand mixer to knead the dough, but you can knead by hand. Pai has a detailed instruction.

 

I hope you’ll enjoy these. I am taking these along with me at Fiesta Friday #214. Thanks to our co-hosts Abbey and Antonia. And of course, thanks to our Angie!🌺

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Ube Loaf

 

I do not know how to introduce bread other than it is fluffy and super delicious.

If there is a test about describing the taste of the food more passionately, I’d definitely not pass it. I couldn’t do that to save my life.

If you have eaten a bread, which I am sure you do (silly me) you know how it tastes like. This Ube Loaf is like the Ube Ensaymada I made, but in a different form and also like the Monggo Braided Bread, but with a different filling.

This loaf is filled with ube jam (or ube halaya) and I used homemade. It is a jam made with purple yam, condensed milk, evaporated milk, coconut milk, butter, sugar and ube extract – it is sweet and creamy. I love this bread more when topped with margarine and sugar, but since margarine is not so good to the health, you can use butter. You can even eat the bread without the topping or eat with more ube jam.

This recipe makes one 9×5 loaf. I wanted to try if my stand mixer can handle a small amount of dough/mixture and it did. You can double the recipe, of course.

I am taking this with me at Fiesta Friday # 212. Our co-hosts are Diann and Antonia. Thanks, ladies and Angie!😘

Ube Loaf

  • Difficulty: intermediate
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Ingredients:

  • 225 g flour
  • 1 tsp instant yeast
  • 40 g white sugar
  • 1/2 tsp salt
  • 155 ml milk, warm
  • 60 ml melted butter (you need more for brushing the top of the dough)
  • 1/4 to 1/2 cup ube jam (you can use store-bought)
  • Margarine/butter and sugar for topping

Instructions:

  1. In a bowl, add flour, sugar and instant yeast. Mix until combined. Add salt and mix again.
  2. Add egg, melted butter and warm milk. Mix using a wooden spoon or your clean hands. (You can also do this in your stand mixer.)
  3. Sprinkle little flour to your work surface and knead the dough until smooth and elastic. (My technique is to hold the dough like a ball and stretch (like you’re pulling them apart). Do that until the dough is not sticking to your hands and when it’s smooth.) You can do this in a stand mixer with dough hook attachment and knead until smooth and elastic. Time will vary.
  4. Transfer to a greased bowl and keep in a warm place for one hour or until doubled in size.

When the dough is ready,

  1. Prepare a loaf pan greased with melted butter. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle into 1/4 thickness (about 10 inches long & 8 inches wide – doesn’t have to be exact).
  4. Spread the ube jam over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise and flip the dough making the part with filling facing up. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Place the twisted dough in the prepared loaf pan. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the top with melted butter.
  8. Bake for 25-35 minutes or until top is golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine/butter and sugar on top and cutting. You can also serve this with additional ube jam instead of the margarine/butter-sugar topping.

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Featured at Fiesta Friday #213

Cheese Streusel Bread

Soft delicious buns coated with sweet cheese streusel

This type of bread reminds me of my college days and even after I graduated.

There was a certain bakeshop that I always get pieces of Cheese Streusel bread from. I wished that my allowance could buy their whole stock for the day. I couldn’t resist buying whenever I pass by the bakeshop. Well, you know how freshly baked bread smells – heaven!

Fate separated the bakeshop from me, but I am glad that I could handle the yeast beast now and got the chance to make my favorite bread.

Cheese Streusel bread is in bun form with streusel coating. Coating the bread might be tricky as the coating might not stick well. I’ve read reviews from people who have tried making this type of bread – some worked, but some got a problem with the coating not sticking to the bun. I got the same problem at the beginning, but I added more flour to the streusel coating whenever I feel that the coating ‘moistens’.

I am so pleased with the results. The bread is soft, cheesy and sweet – every bite took me back to the time I was a student passing by the bakeshop and enjoying my favorite bread. Now that I could make my own, I would never run out of this bread again. 😀

Please join Laurena and I while we help Angie in hosting duties. Do link up your posts at Fiesta Friday #210. Promise, it will be fun! 😀 I hope you’d enjoy these delicious buns. Happy Fiesta Friday!

Cheese Streusel Bread

  • Difficulty: intermediate
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For the dough:

Ingredients:

  • 1 ¾ cup + 2 tbsp bread flour (you may need more)
  • 1 ¼ tsp instant yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 30 g melted butter
  • 80 ml warm milk
  • 80 ml warm water

You need more flour for your work surface.

Instructions:

  1. In the bowl of your stand mixer, add bread flour, sugar and salt. Mix.
  2. Add yeast and mix again.
  3. Create a well in the center and add warm melted butter, milk & water. Using a wooden spoon, mix until combined.
  4. Attached the bowl to your stand mixer and using a dough hook, let the mixer knead for 7-10 minutes, depending on the speed of your mixer. You may add more flour 1 tbsp at a time if the dough is sticky, but do not add too much or your bread will be dense. Knead until smooth and elastic. (If kneading by hands, this may take a little longer.)
  5. Place in a greased bowl and cover with cling wrap. Keep in a warm place for one hour or until doubled in size.
  6. Place the dough on a floured surface and press down to release the air.
  7. Divide dough measuring 50-52 g each dough.
  8. Brush each dough with melted butter and coat with streusel topping. When you feel that the streusel topping is not completely sticking to the dough, add more all-purpose flour little by little to the streusel topping, mix and then proceed with the coating.
  9. Place on a parchment-lined baking sheet and loosely cover with kitchen towel. Let rise again for 45 minutes or until doubled in size. Meanwhile, preheat the oven to 350 F.
  10. When the buns are ready, bake for about 15-20 minutes or until the bottom of the bread turns brown.
  11. Let the buns stay on the pan for 5 minutes before moving to a cooling rack. Let them rest for 15 minutes before eating.  (see note below)

For the cheese Streusel

Ingredients:

  • ¼ cup plain flour cup plain flour
  • ½ cup powdered sugar
  • 1 cup grated cheddar cheese
  • 20 g melted butter

Instructions:

  1. Mix all ingredients until ready to use.

Source recipe: Cheese Streusel Bread by Sweet Ambitions

Notes:

  • The author of the source recipe suggests that these are best eaten the next day. However, I enjoyed mine the same day I baked them. I have tried keeping some for the next day, but I still prefer the ones I baked on the same day. 
  • This recipe makes 8-10 buns. 

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Hokkaido Milk Bread

Incredibly soft, fluffy and airy milk bread. These buns are tender, but chewy and so perfect to be paired with jam or dunk in coffee.

When I said that I am baking different kinds of bread lately, I mean I bake a lot. 😀 I bake almost every weekend. I bake when friends decide to come for breakfast or brunch or just when I feel like it.

The very first time I tried making bread (which was a fail), I have been always curious about Hokkaido milk bread. It uses the tangzhong method in which a part of flour is mixed with water (or milk in this case) to make a roux. This makes the bread so soft and light. I did my own research (feeling like a scientist, huh?) and what I found were recipes that I think will make my life complicated and will make me hate mathematics (talk about doing your own calculations regarding the ratios for the flour and milk when you use this much of flour). No, thanks! I stopped dreaming about making Hokkaido milk bread.

I was doing another bread and it was a failure. I was just not going to end the day with a sad tummy, so I checked for another recipe. You know Google – it gives you more recipes than you asked for, even if it is not related. That’s when I found Pai’s recipe. I remembered the tangzhong method I was really scared to try, but Pai’s video made me face the tangzhong beast (now, that is new!).

Just look how beautiful the buns are…

The top of the buns will wrinkle and that is normal (I guess and according to my research).

These buns are so fluffy, pillowy soft, light and so delicious. They are perfect to be paired with jam or to dunk in coffee. They are even delicious as they are.

I am sharing these with my lovely friends at Fiesta Friday # 207. This week’s co-hosts are Lily and Aunt Juju.

Hokkaido Milk Bread

  • Difficulty: Intermediate
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Ingredients:

For the tangzhong or milk roux:

Ingredients:

  • 125 ml whole milk
  • 20 g bread flour

For the bread/other ingredients:

  • 320 g bread flour
  • 2 tsp instant yeast
  • 125 ml whole milk (or evaporated milk)*
  • 1 large egg, beaten
  • 3 tbsp sugar*
  • ½ tsp salt
  • 56 g unsalted butter, softened to room temperature

Instructions:

For the tangzhong or milk roux:

  1. In a small pot, combine whole milk and 20 g of bread flour, then mix until no more lumps. Put on a stove and heat over low-medium heat. Stir constantly using a rubber spatula until it becomes a thick paste. Remove from heat and set aside.

Continue with the rest of the steps:

  1. In a jug or another bowl, add 250 ml of whole milk. Add the tangzhong and mix to combine. Add egg and mix again, noting that the mixture might be lumpy.
  2. In the bowl of your standing mixer, add 320 g of bread flour and the yeast. Mix to combine. Create a well in the center and pour in the wet ingredients (tangzhong, milk & egg). Using a dough hook attachment, turn on the mixer on low-medium speed. Knead ONLY until both dry and wet ingredients have been mixed or until no dry ingredient is left in the bowl. Stop the mixer and let the dough rest for 20 minutes, making sure to cover the dough with a clean kitchen towel.
  3. After 20 minutes, remove the towel and continue mixing by turning the mixer back on low speed, adding salt then sugar while mixing. (Pai said you can add 2-4 tbsp of sugar – adding 4 tbsp will give the bread sweetness that it doesn’t need any more jam. I used 3 tbsp.) Continue kneading 7-10 minutes or until the dough is smooth and elastic. It may take more time, depending on the speed of your mixer.
  4. Once the dough is smooth and elastic, add the softened butter at a time while the mixer is running. You may think that the butter doesn’t want to be mixed, but they will stick together.
  5. When the butter is well mixed and the dough is back to being smooth and elastic, transfer the dough to a floured surface and knead for about two minutes. Shape the dough into a ball and place in an oiled bowl. Cover the bowl with cling film and place in a warm place for one hour or until doubled in size.
  6. When the dough is ready, punch down the dough to remove the air. Transfer to a floured surface. Divide the dough weighing 45 g each. (What I do here so I can get an even measurement for individual dough is I weigh the whole dough after removing the air, and then I divide the result it into 16 as I am going to place them in a 20 cm round baking pan. I got 16 dough weighing 45 g each which resulted in medium-sized buns.)
  7. Place the shaped dough/bun in two round baking pans (8 buns each). Loosely cover the baking pans with a clean kitchen towel and let rise again for 45 minutes to one hour (depending on the weather temperature of where you live) or until doubled in size.
  8. Meanwhile, preheat oven to 375 F.
  9. When the shaped dough/buns are ready, bake for 20-25 minutes or until top is golden brown.
  10. Let the bread rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  11. Serve with your favorite jam, butter or dunk in coffee. 😀

Source recipe: Hokkaido Milk Bread by Pai’s Kitchen

Notes:

  • Pai’s recipe calls for ½ cup (120 ml) of each milk, but my ½ cup is 125 ml, so I did not change it. Also, she used evaporated milk and whole milk. Since I only got whole milk, I used whole milk for both tangzhong & for the bread as well.
  • In Pai’s instruction, she mentioned that it can be 2-4 tbsp of sugar, making 3 tbsp just the right amount for her, so I used 3 tbsp as well coz I am going to eat the bread with jam.
  • I used a stand mixer to knead the dough, but you can knead by hand. Pai’s has a detailed instruction.
  • I find the measurement of each dough (45 g each) perfect for me. You can also make the weight 65 g each like what Pai did and shape them as you like. The idea of pull-apart bread sounds very satisfying to me.

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Oreo Overload Donuts

 

You know why they are called Oreo Overload Donuts? Because so many Oreos happening in these donuts – in the batter and on the topping! So, so good… you may need to double the recipe.

I am supposed to share something healthy today coz after all those foods I have enjoyed during the holidays, I need something light and healthy. I guess my tummy still wants something sweet and naughty. 😛

Because… Who could resist donuts with Oreos? So many Oreos happening in these donuts -Oreos in the batter and lots of Oreo topping. Yay!

But wait… these donuts are not like the soft, airy, light donuts. These are dense and heavy, but they are delicious. I made six and I wished I doubled the recipe.

The Oreos to be included in the batter should be finely crushed, but I was too lazy to take out the food processor – I did it using a ziplock bag and of course, I didn’t get finely crushed Oreos. So I had a hard time piping the batter to the donut pan. Ugh! As I always say >> I will do better next time…

With all the mess I think I made (the Oreos not being finely crushed and the fact that I haven’t smoothened the top of the batter before baking), these donuts turned out so good. Of course, these are Oreo Overload Donuts. 😉

I am sharing these with my lovely friends at Fiesta Friday # 206. Shinta and Diann will be with us this week! Yay! 😀

Oreo Overload Donuts

Ingredients:

For the batter:

  • 10 Oreos, filling removed & chocolate biscuits are finely crushed
  • 125 g all purpose flour
  • 45 g sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 90 ml milk
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 45 ml vegetable oil

For the toppings:

  • 6 Oreos, roughly chopped
  • 150 g white chocolate, chopped and melted

Instructions:

  1. Preheat oven to 325 F. Spray a 6-hole donut pan. Set aside.
  2. Remove the filling of the 10 Oreos and place in a heatproof bowl. Set aside. As for the biscuits, finely crush using a food processor or a ziplock bag & rolling pin.
  3. In a bowl, add flour, sugar, baking powder and salt. Mix until combined.
  4. In another bowl, add milk, egg, vanilla extract and oil. Give it a good mix and add this mixture to the dry ingredients. Mix just until combined.
  5. Add finely crushed Oreos to the batter and mix, but do not overmix.
  6. Transfer the batter to a piping bag and cut the corner. Pipe into the prepared donut pan up to 2/3 full.
  7. Bake for 8-10 minutes or until a toothpick inserted comes out clean. Let the donuts rest for about 5 minutes & transfer to a cooling rack to cool further.

For the topping:

  1. In the bowl with the Oreo filling, add chopped white chocolate. Melt in a microwave oven, stirring every after 15 seconds interval.
  2. In a shallow dish, add roughly chopped Oreos.
  3. Take the cooled donuts and dip the top into the melted white chocolate. Let them sit on the cooling rack for about 2 minutes before putting the Oreo crumbs on top of the white chocolate topping. Dip donuts with white chocolate topping into the Oreo crumbs and return back to the cooling rack. You may also just press the Oreo crumb topping over the melted white chocolate topping, but very gently.

Source recipe:  Oreo Overload Donuts by The First Year Blog

Note: You can keep in an airtight container for up to 4 days.

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Calamansi Crinkle Cookies

These crinkles cookies are flavored with calamansi juice – sweet, citrusy and so yummy! 

I fell madly in love with the Calamansi Crumb Muffins I have made before, so I kept looking for a recipe with calamansi… Then I found this recipe. I thought, ‘I love crinkle cookies and I love calamansi, so why not give it a try?‘ And there I was – I fell in love again! You can probably tell that I fall in love easily – not with people, but with food, of course! 😀

These crinkle cookies are flavored with the juice from calamansi and it was so good! I wish I could be more passionate when describing how the food tastes like or I hope there is a smell button. These cookies are citrusy and sweet – they are so perfect to be paired with tea (tea lover here!) or even with a strong coffee. Ahhhh – so so delicious!!

These are easy to prepare, too, coz you can make the dough ahead of time, keep in the fridge and bake the next day. I must also add that these are perfect for last minute baking for Christmas. 😉

I used less sugar in this recipe and I added a tiny tiny bit of yellow food color just to enhance the color as I saw my dough was a little sad. I have thought of using green food color (coz calamansi is green?), but that happened when the yellow food color was already added. What’s done is done, so maybe I will try the green color when I make these again or maybe another batch or cookies that are prettier with green color. Hmmm…

If you find calamansi in your part of the world, you have to try these! Otherwise, you can sub with lemon – just play with the measurement, though. I am sure they would be delicious, too. 😉

I am sharing these at Fiesta Friday #203. I hope you all enjoy these. Happy Fiesta Friday!

Calamansi Crinkle Cookies

  • ½ cup butter, softened to room temperature
  • ¾ cup + 2 tbsp white sugar
  • ½ tsp vanilla extract
  • 1 egg
  • 1 tsp calamansi zest
  • 2 ½ tbsp. freshly squeezed calamansi juice
  • ¼ tsp salt
  • ¼ tsp baking powder
  • 1/8 tsp baking soda
  • 1 ½ cup all-purpose flour
  • ½ cup powdered sugar
  • Yellow food color (to enhance the color, optional)

Instructions:

  1. In a large bowl, combine butter and sugar. Beat until fluffy, about 3 minutes.
  2. Add in egg, vanilla, calamansi zest and juice. Beat until just combined.
  3. Add in flour, baking soda, baking powder and salt. Mix until combined, making sure to scrape the bottom and sides. If you are using food color, add in this step.
  4. Cover the bowl with cling wrap and keep in the fridge to firm up, about an hour up to overnight. (I kept mine overnight to develop more flavor.)
  5. Preheat the oven to 350 F. Line baking sheets with parchment paper and set aside.
  6. In a bowl, add in powdered sugar.
  7. Using a small ice cream scoop, take out some of the dough (or about 1 1/2 tbsp) and roll to form a ball. Roll the ball into the powdered sugar and arrange them on the parchment-lined baking sheet, making sure to keep each apart by 2 inches.
  8. Bake for 10-12 minutes or until the bottom of the cookies turns light brown. Let stay in the pan for 5 minutes before moving to a cooling rack to cool completely.

Notes:

I made 24 cookies.

The cookies can be kept in an airtight container up to 3 days.

Source recipe: Calamansi Crinkle Cookies by Latitude Adjustment

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Maple Syrup Tart

These tarts have a flaky crust and sweet maple syrup filling. These would be perfect with tea or with a strong coffee. 

Sooooo I have just tried pure maple syrup and it was so good. Of course, the first try had to be with pancakes. 😀

I was given a can of pure maple syrup straight from Canada and it has been hiding in my pantry. It’s not that I am not excited to try it, but I have a habit of keeping food stuff until the expiry date is near. So yeah – blame me for all those ingredients that are soon to be expired. 😀 This maple syrup, though, is not so close to its expiry date.

I have been daydreaming about these Maple Syrup Tarts and I knew it was a sign that I have to open that can and have a maple syrup party! 😀

I used the crust from the Filipino Egg Pie I have on the blog, but I used less sugar. The maple syrup is also sweet enough for me, so I used less sugar in the filling as well.

The crust was baked perfectly – flaky and sweet. The filling was delicious. Perfect! These tarts are like a hug from your sweetest friend. 😀

I am sharing these at Fiesta Friday #203. I hope you all enjoy these. Happy Fiesta Friday!

Maple Syrup Tart

Ingredients:

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 113g unsalted butter, cold and cut into cubes
  • 2 tbsp cold water

For the filling:

  • 3/4 cup pure maple syrup
  • 2 tbsp brown sugar
  • 2 eggs, beaten
  • 1 tsp butter, melted
  • Pinch salt

Instructions:

For the crust:

  1. In a mixing bowl, mix flour, sugar and salt. Mix well. Add cold butter and mix using your clean hands or a pastry mixer. While mixing, slowly add the cold water until you get a crumbly texture. (This process can be done in the food processor.)
  2. Shape the dough into a ball and keep in the fridge for at least 1 hour.
  3. Sprinkle flour on your work surface and roll the dough into 1/4 thickness using a rolling pin. Cut the dough about 4 inches round. You may need to use the scraps and form them again.
  4. Arrange the flattened dough on your muffin pan, trimming the edges with kitchen scissors.
  5. Keep in the fridge while doing the filling.

For the filling:

  1. In a jug, combine all ingredients for the filling.

Baking the Pie:

  1. Preheat oven to 350 F. Remove the pie crust from the fridge and pour the filling onto it, about 3/4 full.
  2. Bake for 15 minutes at 350 F then lower the heat to 325 F and continue baking for 20-30 minutes or until filling is set.
  3. Remove the muffin pan from oven and allow the tarts to cool down in the pan for 15 minutes before removing and transferring to a cooling rack.

Note: This recipe makes 7-8 tarts.

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Monggo Braided Bread

Sweet bread with delicious mung bean paste filling – so perfect with your cup of coffee

Sooooo… I’ve been baking few kinds of bread lately – it is so fun! Thanks to my lovely friend who passed on her stand mixer to me coz she got a new one and so I don’t have to knead with the hands. (It is not fun to knead when you have RA)

It was crazy the first few times with the mixer, but I am glad we got along. I was told that the dough can be kept in the fridge to rise overnight so it will be easier to handle it the next day, especially when you are making a braided bread. I was hesitant at first (I don’t trust myself enough), but I finally tried.

Of course, it had to be one of my favorites – Monggo Bread or Monggo Braided Bread in this case. Along with keeping the dough in the fridge overnight, I also tried braiding. (This does look like a braided bread, yes??)

If asked what is my favorite bread, I can’t tell you one specific answer, but any bread with monggo or mung bean paste filling is definitely my favorite. Remember these Pan de Monggo? Ohhh! I just love them so much! The mung bean paste filling is everything. This, on the other hand, doesn’t contain much filling (coz they will burst out from your dough!). Of course, it is delicious, especially with that margarine and sugar topping. Ahhhhh! I know, I know – margarine is not good. You can use butter. I just prefer margarine for this one.

I also made mung bean paste filling:

The bread is super delicious when it’s warm, but please be patient and wait for it to cool further before cutting or you’ll get slightly wet, somewhat like uncooked dough. Yuck! I know coz you know I can’t wait. So please do yourself a favor and wait!

The bread stays soft until the next day, but the sugar topping will melt. The margarine and sugar topping is completely optional, but I love the bread more when it is topped with margarine and sugar. Any leftover can be reheated in a microwave or in a preheated oven.

I am taking this at Fiesta Friday #202 with our lovely ladies – Angie, Aunt Juju & Laurena – thanks for hosting! Happy Fiesta Friday!!!

Monggo Braided Bread

  • Difficulty: intermediate
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Ingredients:

Red bean paste filling:

The filling can be prepared ahead of time. I prepared mine one night before making the buns.

Ingredients:

  • 1 cup red mung beans/adzuki beans
  • 1/2 cup white sugar
  • 1/4 cup condensed milk (optional)
  • Water to soak and/or boil the beans

Instructions:

  1. In a bowl, add washed beans and place water just 2 inches above the beans. Leave overnight. The next day, drain water and place the beans in a deep pot. Add water and boil until soft. (You can also skip the soaking, just boil the beans for more minutes.) You may also need to add more water.
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool down a bit. Transfer the beans to a blender to puree them. Alternatively, you can also use a stick blender. (I tried using a food processor, but I did not like the result.)
  3. When the beans are pureed, return back to the pot. Add condensed milk, if desired. You can do a taste test. You may want to add more sugar or condensed milk as the sweetness will lessen when eaten with bread.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down a bit before filling the dough. Since I made mine a night before, I kept the filling in the fridge.

For the bread:

  • 3 1/2 cup all-purpose flour, divided (you may need additional for your work surface)
  • 2 tsp instant yeast
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 1/4 cup milk, warm
  • 1/2 cup melted butter
  • additional melted butter, for the topping

To serve (optional):

  • Margarine or butter
  • White sugar
  • Additional mung bean paste

Instructions:

  1. In a bowl of your stand mixer with dough hook attachment, add 3 cups of flour, sugar, salt and instant yeast. Mix until well combined.
  2. While the motor is running at medium speed, add melted butter and warm milk. If the dough is not ready after 7 minutes of kneading, gradually add the remaining 1/2 cup of flour (you may not use all of them or you may need to add more). Let the machine knead until the dough is smooth and elastic. (This may take another 3-8 minutes, depending on the speed of your mixer.)
  3. Shape the dough into a ball and transfer to a greased bowl and keep in the fridge overnight. (I strongly suggest to keep the dough in the fridge overnight to let it rise there so the dough will be easier to handle when you roll and shape). Alternatively, you can keep it in a warm place until doubled in size (45 minutes to 1 hour).

When the dough is ready,

  1. Prepare a baking sheet lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Flatten the dough and form a  rectangle about 20 inches long, 12 inches wide.
  4. Spread the mung bean paste filling over the flattened dough leaving 1/2 inch on each side. From the long side, roll the dough tightly but carefully.
  5. Cut the dough lengthwise. Bring one dough over the other to make a large X. Now, twist twist twist over each other again until you reach both ends. Bring both ends together to make a ring and carefully seal. Cover loosely with kitchen towel and let rise until doubled in size again (around 45 minutes).
  6. Meanwhile, preheat your oven to 350 F.
  7. When ready, carefully brush the top of the dough with melted butter.
  8. Bake for 30-35 minutes or until golden brown. (Time will vary, depending on your oven.)
  9. Let the bread rest for about 15-30 minutes before adding margarine and sugar on top and cutting. You can also spread additional mung bean paste before eating.

 

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Featured at Fiesta Friday #203

Nutty Peanut Butter Cookies

These peanut butter cookies are nutty, crisp bottom but still soft, not too sweet and perfect to dunk in milk or even to pair with tea

Do you like peanuts? Or any nuts? Hmm, how about peanut butter?

I remember my youngest sister eating peanut butter straight from the jar when she was little. She was lucky we didn’t share the same love for peanut butter. However, I loved (and still do) PB&J, especially the one with guava jelly – ohhh so so good! I could finish an entire bread loaf 😀 Just kidding… or maybe I’m not!

Where was I again?

Oh yes – peanut butter! I don’t know why I don’t like PB when it’s not with J. Well, it’s not that I really don’t like peanut butter like I don’t eat it, but I will avoid it if I can (more like of a love-hate relationship). My love-hate relationship with peanut butter is like my future – I can’t be sure of it. Just like when I saw these Soft Peanut Butter Cookies by A Dish of Sanity – I knew I had to try and check my relationship with PB.

I added peanuts coz I love, love peanuts. It is very dangerous to keep those in front of me so I decided to add them to these cookies.

Guess what?? I love the cookies – nutty, crisp bottom but still soft, not too sweet and perfect to dunk in milk or even to pair with tea. I love that crunchy texture from the peanut.

I kept some more than 4 days to check what will happen to them. The cookies got crispier like the ones you can buy from the store. I love both textures – soft and crispy and all gone.

I am taking these with me at Fiesta Friday # 201 (where did time go??) where Monika and I are co-hosting. Our Amazing Angie will be there, too. 😉 I hope you join us this week – food and friends = fun, right? Also, please visit other party goers as well. What’s fun in link and run??

Nutty Peanut Butter Cookies

Ingredients:

  • 1 cup chunky peanut butter
  • ½ cup butter, softened to room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ tsp  vanilla extract
  • 1 ½ cups flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup peanuts, chopped

Instructions:

  1. In a large bowl, add peanut butter, butter, white and brown sugar. Using an electric mixer (or your stand mixer), beat until creamy.
  2. Add egg and vanilla extract, beat again until combined.
  3. In another bowl, add flour, baking soda and salt. Add this mixture to the butter-sugar mixture and beat until just combined. Place this in the fridge for one hour up to overnight to firm up.
  4. When ready to bake, preheat the oven to 350 F. Line couple of baking sheets with parchment paper.
  5. Using an ice cream scoop, take out about 1 ½ tbsp of dough and form into balls. Gently press chopped peanuts all over the dough (or you can roll them over peanuts). Place the cookie balls on a baking sheet, keeping 2 inches apart from each other.
  6. Bake for 10-12 minutes or until the bottom has turned brown. Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool further.

Source recipe: Best Soft Peanut Butter Cookies by Dash of Sanity

Note: If you want softer cookies, you can bake for 8-9 minutes. I like mine more on the crisp side, but still soft so I baked them longer.

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