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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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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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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Ube Ensaymada

Filipino sweet bread with ube jam filling, topped with butter or margarine and sugar – perfect for your coffee

When you have tried making your own Ube Jam, making Ube Ensaymada is a must. Well, at least for me.

Ensaymada is a Filipino sweet bread with ube jam filling. It is in spiral form with margarine (or butter) and sugar topping. Other variations use buttercream for topping and with lots of cheese. I love my Ensaymada with just margarine and sugar topping just what my Mom used to take home when coming home from work. We enjoy Ensaymada with coffee or soda.

Ensaymada can be made without filling, but I enjoy it with filling. Ube Ensaymada is made by dividing the whole dough into individual or smaller portions. Each is flattened to add the ube jam filling and rolled into a log (like what you’d do with cinnamon rolls). Don’t you go greedy on the ube jam filling – they’ll be ruining your logs! The log is shaped into a spiral. You now wait for the shaped dough to double in size and you’re ready to bake. The baked Ensaymadas, when lightly cooled down, are brushed with softened butter and top with white sugar. You can also use margarine instead of butter for the topping – that’s what I know some bakeries use.

These are so good! The bread is soft. The ube jam filling is perfect and that butter and sugar topping is amazing! The only thing you have to keep in mind – if you’ll top all of the baked ensaymada with butter and sugar, it is best to consume them the same day. The bread stayed soft until the next day, but the butter and sugar mixture slightly melted. In this case, margarine is my best choice coz the margarine I use holds its shape. I just didn’t have margarine during this time. I enjoyed these with black coffee – ahhhh, they were really delicious!

I hope you’ll have a chance to try and make these. I am sharing these with my buddies at Fiesta Friday # 197. Thank you to our ladies this week Laurena, Trupti and Angie. Happy Fiesta Friday, lovely people, and have a fantastic weekend!

Ube Ensaymada

  • Difficulty: Intermediate
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Ingredients:

For the dough:

  • 5 cups all-purpose flour
  • 2 1/2 tsp instant yeast
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1 cup milk, warm (120°F – 130°F)
  • 1 egg yolk, for egg wash

For the filling:

For the topping:

  • 1/4 cup butter, softened
  • 1/3 cup white sugar

Instructions:

For the dough & filling:

  1. In the bowl of your stand mixer with dough hook attachment, combine 4 1/2 cups flour, instant yeast, sugar and salt.
  2. With the motor running on low speed, add in melted butter, eggs and warm milk.
  3. Increase the speed to medium. When the dough is slowly coming together (about 5 minutes), add in the remaining 1/2 cup flour. (This is to ensure that you don’t add too much flour to your dough that will give you a dense bread.)
  4. Let knead for 7-10 minutes or until dough forms into a ball or not sticky. (Sometimes, you don’t get the dough to shape into a ball. When the dough is not sticky, it is ready.)
  5. Form the dough into a ball and transfer to a lightly oiled bowl. Cover with cling wrap or towel and keep in a warm place for one hour or until doubled in size.
  6. Meanwhile, you can now make your filling. Warm up your ube jam in a microwave to soften up a bit, about 30 seconds. Add in butter and mix until smooth. Set aside until ready to use.
  7. When the dough has doubled in size, take it to your highly floured work surface.
  8. Divide the dough weighing 60 grams each. (I had 20 balls x 60 grams)
  9. Flatten each with a rolling pin until you form a long cylindrical shape (about 7-8 inches long). Place ube jam-butter mixture (like you are making cinnamon rolls) and roll from the long part of the dough until you form a rope. Seal the edges by pinching them together. Shape your rope into coils, making sure to tuck the end underneath.
  10. Place on parchment-lined baking sheets, loosely cover with a towel and let rise again until doubled in size, about 45 minutes.
  11. Preheat the oven to 350 F.
  12. When ready, brush the top of the dough with egg wash.
  13. Bake for 15 minutes, rotating the pan halfway through baking.
  14. Let the ensaymada cool down a bit then transfer to a wire rack.

For the topping:

  1. In a bowl, spacious enough to fit the ensaymada, add in sugar.
  2. Brush the cooled ensaymada with softened butter (or margarine) and dunk the top on the white sugar to coat the top. You can also sprinkle the white sugar instead.

Note: Ensaymada is delicious until the next day, but they won’t be as soft. If planning to keep some for later, leave them without the topping coz the topping will somehow melt. You can heat the leftover (without topping) in a preheated oven for about 5 minutes. Let them cool down a bit before adding topping. You can also reheat using a microwave for 15 seconds, making sure to consume immediately.

Dough recipe is from Panlasang Pinoy

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Pan de Monggo

Buns filled with sweet red bean paste. Perfectly paired with cola with lots of ice cubes. 

Pan de Monggo 3

One of the difficult things when you are on a Whole30 diet (or any kind of specific diet/program) is to say ‘no’ to everything you want and you know inside you that you really want that delicious stuff. I was invited to a lunch and a movie. I accepted it as it was not nice to say ‘no’ and okay, let me be honest >>> movie means nachos and nachos means salsa and cheese. Who wants to watch a movie with an apple or banana? I don’t know about you, but obviously not me. I thought it was not too much to eat something I love on that day so I also had french fries flavored with my favorite sour cream. I admit I missed eating those stuff. At lunch, I had Chinese noodles. Yes, you can say that I really enjoyed my cheat day. 😀

Pan de Monggo

The next week after that invitation, I was requested to make Pan de Monggo. The request has been pending for months, so it was a shame not to make it this time. Pan de Monggo are buns filled with sweet red bean paste. They are very popular in the Philippines and usually eaten for afternoon snack rather than breakfast. They are usually paired with a glass of cold Coca-Cola with lots of ice cubes.

Pan de Monggo 4

Today marks the last day of my second round of Whole30 diet, but you know that I did not complete the program. Although I cheated for two days, I still lost weight and this time, I lost 8 lbs. more. I can’t promise myself to do a complete third round, but I am still into this clean-eating stuff.

Okay, back to the bread… The filling is made of red mung/adzuki beans, condensed milk and sugar. The beans are boiled until soft. Sugar is added later on then transferred to a blender to puree the beans. The pureed beans is then returned back to the pot and mixed until thick. You can add condensed milk once the beans have returned back to pot, before it turns into a thick paste. Can you imagine already? Delicious, yes? Pour that cola into your glass and enjoy!

Pan de Monggo 2

I am bringing these lovely buns at Fiesta Friday #166, co-hosted by Mollie and Ginger. Of course, thanks to our Angie. Happy Fiesta Friday, FF friends!

Pan de Monggo

  • Servings: 12-14 buns
  • Print

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.)
  2. When the beans are soft, add sugar. Turn off the heat and let the beans cool to room temperature. Transfer the beans to a blender to puree them. Alternatively, you can also use stick blender. (I tried using 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 buns.
  4. Stir constantly until the consistency becomes a thick paste. Let cool down before filling the buns. Since I made mine a night before, I kept the filling inside the fridge.

For the buns:

  • 3 1/2 cup all-purpose flour (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
  • 1/4 cup melted butter
  • 1 beaten egg
  • 1 egg yolk (for egg wash)

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 couple of baking sheets lined with parchment paper. Set aside.
  2. Punch down the dough to remove the air.
  3. Divide the dough with each measuring 50 grams. (You may get 12-14 buns.) Flatten each and fill with about 2 tbsp of bean paste. Seal the edges. Place on the baking sheet, sealed side down, loosely covered. Let them rise again until doubled in size.
  4. Meanwhile, preheat your oven to 350 F.
  5. When ready, carefully brush the tops of the buns with egg yolk.
  6. Bake for 15 minutes or until golden brown.

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Pan De Sal

Contrary to the literal meaning “salt bread”, Pandesal is slightly sweet rather than salty. It is soft and has a crunchy crust and usually dipped in hot coffee. 

Pan de Sal - TNSCC 1

Pan De Sal is a very famous and the most common bread in Philippines which was said to be have originated in Portugal. It is literally translated as “salt bread”, though every bite is slightly sweet. Pan De Sal (commonly written as Pandesal) is also called “poor man’s bread” due to its very cheap price and availability in most of the bakeries in the Philippines.

Pandesal is staple in our breakfast and usually dipped in hot coffee rather than paired with jam or butter. I prefer mine dipped in hot coffee or Milo. I also love my Pandesal toasted with margarine and sugar. I must confess that my favorite is when my Pandesal is paired with sunny side up eggs. 😀

Pan de Sal - TNSCC 2

Pandesal is usually soft, but you will feel a crunchy crust from the outside. It is a yeast-bread that is rolled into a log, cut into individual pieces then rolled into breadcrumbs before baking. Though I enjoy my Pandesal with our usual pairs, you could pair it with endless choices. 😉

Pandesal

Ingredients:

  • 1 1/2 tsp instant yeast
  • 1 cup all purpose flour
  • 1 cup bread flour
  • 1/4 cup white sugar
  • 1/2 tap baking powder
  • 1/2 tsp salt
  • 1/2 cup + 2 tbsp fresh milk, warm
  • 1 small egg
  • 1/2 tbsp vegetable oil
  • 2 1/2 tbsp butter, melted
  • 1/2 cup bread crumbs

Instructions:

  1. In a bowl, combine flour, yeast, sugar and baking powder. Mix to incorporate. Add salt and mix again.
  2. In another bowl, mix warm milk, egg, oil and butter. Add this mixture to the dry ingredients. Using a wooden spoon, mix until well combined.
  3. On a lightly floured surface, knead the dough until smooth and elastic. Form into a ball and place in a lightly oiled bowl. Cover with cling wrap for one hour or until doubled in size.
  4. On a lightly floured surface, divide the dough into two equal parts. Form each into a log and cut individual sizes diagonally (about 3/4 inch thickness).
  5. Roll each into the breadcrumbs and place in a parchment-lined baking sheet making sure to keep a distance between each Pandesal. Cover in a lint-free towel or cling wrap and let rise again for about 30 minutes.
  6. Preheat the oven to 375 F and bake the Pandesal for 15 minutes.
  7. Remove from the oven and serve hot.

Source recipe: Pandesal by Panlasang Pinoy

Now, you decide how many of these you’d like to have at Fiesta Friday # 119. 🙂 I am sure AngieAhila and Diann are deciding now. 😀

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles. 😀

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From Selma’s Table: Nutella Espresso Sticky Buns for Fiesta Friday #100

I am super excited today as we are starting to celebrate the two-week long Fiesta Friday #100! Please do link up your yummy treats as I am so excited to devour them! I am sure the others, too! 😀 Don’t forget to link up to Fiesta Friday #100, Angie and our co-hosts – Aunt Juju, Ginger, Molly and Suzanne.

Angie, I am borrowing your beautiful festive photo! 😀 Thanks! xx

100th-Fiesta-Friday

To all my Fiesta Friday Family, 100 parties? Wow! Cheers to more parties and finding new family!

FF100

I couldn’t contain my excitement that I actually made something especially for FF #100 even before Angie announced the two weeks celebration! Well, I planned ahead when I heard rumors about the two weeks. This girl gotta make sure that she brings something special, you know.

Special in a way that this could make us remember The Sparkling Diva – Selma.

We all know that Selma had inspired all of us in some ways and she had always been an amazing woman. So for this FF #100 celebration, I decided that I wanted to bring something from Selma’s Table as I want something of her to be a part of this celebration… and I know you, too. 🙂

Nutella Espresso Sticky Buns - TNSCC 2

I’ve scheduled the baking of this recipe a month ago, but somehow, I always ended up missing some ingredients – three times! And let me tell yah – I failed twice! I suspected that I overkneaded the dough (electric mixer + my chubby hands = over kneading).

The first attempt was Thursday night: Since they didn’t turn brown like Selma’s, I let them stay too long inside the oven. The result? Burnt bottom and the baked sticky buns were hard as rocks that if I throw them to you, you’re dead! 😛

The second attempt was Friday morning: I let them stay for additional 10 minutes inside the oven as I was waiting for them to brown, but still didn’t. I took them out, but became tough after 5 hours. Still edible, though. You just have to warm them to soften.

The third and final attempt was Saturday morning: This time, I kneaded the dough only by hands. Still, the sticky buns didn’t brown, but I took them out anyway. I loved the texture this time. I was wondering why mine didn’t brown, but later on, I didn’t care! The most important thing is I made everything right and I’ve made a very delicious sticky buns.

So yeah, that’s three days in a row! It was indeed crazy not having the same look as Selma’s, but at the end of the day, who cares if they brown or not?

Now, let me tell you what to expect of these sticky buns:

The dough contains espresso powder which makes it extraordinary. The smell of the dough alone would make you wanna eat them. But no, you silly, learn to wait!

The filling: chocolate with 90% cocoa, brown sugar-espresso mix and Nutella. I know what you’re thinking – you’d want to lie down over that divine filling and roll yourself.

The sliced sticky buns is topped with toasted and chopped hazelnuts, brown sugar-espresso mix and then baked.

Don't you just love those espresso specks?
Don’t you just love those espresso specks?

Now, you can stop at that point or imagine those warm sticky buns with cream cheese frosting. If you think that you can forget about your imagination, then do not proceed. But if you think that you’d have a nightmare if you don’t follow your tummy’s desire, then go ahead and make your frosting!

Warning: You might eat two or three sticky buns right way… just like what I did! 😀 The sticky buns are insanely delicious. Do you want me to repeat that I ate two immediately and other one after an hour?

Nutella Espresso Sticky Buns - TNSCC 5

Nutella Espresso Sticky Buns

  • Difficulty: Intermediate
  • Print

Ingredients:

For the dough:

  • 60 g butter, melted
  • 1 large egg, lightly beaten
  • 3 tsp white sugar
  • 2 tsp espresso powder
  • 250 g all-purpose flour
  • 6 g instant yeast
  • 100 ml lukewarm milk
  • 50 ml lukewarm water

For the filling

  • 2 tsp brown sugar
  • 1 tsp espresso powder
  • 1/2 cup Nutella
  • 2 tbsp chocolate (90% cocoa), chopped
  • Hazelnuts, roasted and choppped

For the topping:

  • 3 oz cream cheese, softened
  • 1/3 cup butter, softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Instructions:

For the dough:

  1. In a small heatproof bowl, place your butter and microwave for few seconds just until melted. Allow to cool a little.
  2. Add the lightly beaten egg and mix. Add in sugar and espresso and mix until blended. Set aside.
  3. In another large bowl, combine flour and instant yeast. Mix well and make a well.
  4. Pour in your lukewarm milk and water. Then add the previous mixture (with butter, egg, sugar and espresso powder). Mix using a wooden spoon.
  5. Once all is blended well, take your dough and knead using your clean hands by holding the dough like a ball and pulling the ends of the dough apart, put it back together and pull apart. (This is the technique I am using and it works perfect for me.) Do this until the dough until elastic and not sticky. (You can do this using an electric hand mixer or stand mixer. Knead until smooth and elastic.)
  6. Place the dough in a greased bowl and cover with cling film. Set aside for 1-2 hours or until the dough has doubled in size.

While the dough is resting, make the filling and topping:

  1. Mix sugar and espresso powder. Set aside.
  2. Grease a 10-inch round baking pan and set aside.
  3. Make the topping: In a bowl, place softened butter and beat until fluffy and pale in color (about 3 minutes). Add in softened cream cheese, vanilla, powdered sugar and salt. Beat again until well combined. Set aside until ready to use. You can keep it in the fridge  or at room temperature. The frosting will lightly melt when its spread on warm bread.

When the dough has doubled in size,

  1. Lightly flour your work surface.
  2. Remove the dough from the bowl and place in on the floured work surface. Shape your dough in a rectangle and slowly roll it out (using a rolling pin) to measure 12 x 16 inches.
  3. Spread the Nutella over the dough, making sure to leave a 1/2 inch border around the edges. (If your Nutella is not spreadable enough, you can warm it up in the microwave. Another trick to warm it up and to get a bowl little larger than Nutella. Pour in hot water to the bowl and place the Nutella jar on it, making sure that the hot water doesn’t reach the lid of the Nutella jar. Take the jar out from the hot water and it’s ready to be spread.)
  4. Sprinkle 2/3 of the sugar-espresso mixture, then the chopped chocolate.
  5. From the long side of the dough, start rolling as tightly as you can.
  6. Cut into 2 inches each. (I cut very small part of the ends and I got 8 rolls.)
  7. Arrange in the greased baking pan and cover with cling film. Set aside again to double in size.
  8. Preheat oven to 375 F.
  9. Sprinkle the top of your rolls with the remaining sugar-espresso mix and chopped hazelnuts.
  10. Bake for 15-20 minutes.
  11. Spread the baked sticky buns with the cream cheese frosting and top again with hazelnuts.

Source recipe: Nutella Espresso Sticky Buns by Selma @ Selma’s Table

And oh, this is how it looks from the inside:

Nutella Espresso Sticky Buns - TNSCC 6

Nutella Espresso Sticky Buns - TNSCC 7

I hope you try them and let me know what you think. 🙂 But I promise you that this will be one of your favorites!

Have a blessed and full of smiles holidays! 😀 😀 😀

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