background preloader

Chocolate swirl buns – smitten kitchen

Chocolate swirl buns – smitten kitchen
A few years ago, I conquered one of what has to be one of the seven wonders of my culinary world, chocolate babka. Babka, if you’re new to it, poor you, is a brioche-like sweet yeast cake, usually rolled thin and spiraled around a filling of chocolate, cinnamon, sweet cheese or fruit, and is often studded with streusel. And I know that most people save their gushing prose for lemon meringue pie, 8 inches high, or brownies with swirls of peanut butter, candied bacon and candy bars inside, I know that most people hadn’t heard of babka before it became a punch line, but Alex and I fondly remembering the grocery store chocolate babkas — with endless spirals slicked with bittersweet chocolate — of our childhood and I couldn’t rest until I cracked the code at home. But it still has its limitations. I found the solution to this crisis — are you allowed to call the irregular appearance of homemade chocolate babka in your life a crisis? Yield: 12 muffin-sized buns Set buns on cooling rack. Related:  Yeast

cranberry-orange breakfast buns – smitten kitchen When my husband had a bit of, uh, bonus awesome free time on his hands this summer, he got into the curious habit of running while not being chased*, which led to him taking part in his first 5K a few weeks ago. To celebrate, we had people over for a little New York brunch (that is, bagels and lox, no, not homemade, not when they’re this good) back at our apartment, and, still trying to dig out from under our overzealous apple-picking, I made apple cinnamon buns. I didn’t think they were a big deal; I mean, they were good, just your standard cinnamon bun with two apples, diced small, scattered over the filling but it turns out, you cannot causally mention homemade apple cinnamon buns on the internet without causing a RECIPE PLEASE ruckus. I should know this. Please, just stop what you were doing and make these now. * I am, as I’ve probably stated before, decidedly not a runner, although I try again every year or so for a couple months, just to reconfirm how pitiful I am. Many notes:

better chocolate babka – smitten kitchen Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times. Still, nobody could more surprised than I am that of all the recipes in the archives, it’s Martha Stewart’s decadent chocolate babkas from seven years ago that have ended up in this queue, because at the time we found them beyond reproach: rich, buttery, crumbly and intensely chocolaty. They were precisely what we’d remembered getting from the store growing up, but better, I mean, I’d hope they’d be. This high holiday season, however, I decided to audition a different chocolate babka — the stunning, twisty, glossy chocolate krantz cakes that I imagine have tempted anyone that’s opened Ottolenghi’s Jerusalem cookbook. But it didn’t. Better Chocolate Babka Adapted from the Chocolate Krantz Cakes in Jerusalem: A Cookbook by Yotam Ottolenghi and Sami Tamimi A whole bunch of notes:

Nasi Lemak Lover: Watermelon Bread Loaf 西瓜土司 I have bookmarked this watermelon bread loaf long time ago. Finally i managed to make it happened ! Love how it turned out, the red part of bread look quite similar like real watermelon flesh ^_^ The process of making this watermelon bread loaf not as difficult as i thought, lets see the steps.. Next time i have to increase the amount of raisin. Painting the watermelon stripes ^_^ Look like watermelon hor ? Next ,i am going to make yellow watermelon ^_^. Watermelon Bread Loaf 西瓜土司*for a 11cmx20cm (internal), non-stick Pullman tin 375g bread flour35g sugar1/2tsp fine salt1tsp instant dry yeast250g fresh milk ( I use cold milk from fridge)20g unsalted butter, room temp For red watermelon flesh2tsp red yeast rice powder1tbsp fresh milk For green watermelon skin1tsp green tea powder1tbsp fresh milk For dark green watermelon stripesblack charcoal powder, green tea powder some raisins Method 1.

Beetroot Bread | Curious Nut Pink bread. Need I say more? My sister’s to blame for this. Apparently she bought beetroot (aka beet) to make soup with potatoes but she used up her potatoes for something else and then didn’t have time to shop for more potatoes….. yada yada…. Long story short, she had beetroot in her fridge and didn’t know what to do with it. “Was the bread red? “No, it’s reddish on the outside but brown on the inside.” Sure enough, the bread turned out pinkish brown on the inside and pinkish maroon-ish on the outside. Mr. “What the …. ?” He doesn’t curse often. “What is that?” He actually couldn’t recognize that it was bread. Regardless of the not the exact color I wanted on the bread or the foul language thrown as it, it was nevertheless amazing to have freshly baked soft and lightly chewy with a hint of earthy beetroot flavor pink bread. Yes, the beetroot flavor’s there but subtle. PS: Since I’m a pink freak, I’ll try cooking the beetroot first to seal the color before blending the next time I bake this.

Matcha & Milk Tangzhong Bread Recipe I don’t have any life-story to share with you today; only the story of the ridiculous bouts of indecision I’ve been going through when it came to sharing this Matcha-Milk Tangzhong Bread post. See, I filmed me making this a while back and when I transferred it to my computer and watched the footage it didn’t quite look as good as I anticipated. It was dark and the angles felt all wonky. So I kept putting it off and putting it off until I started filming my recipe videos at an area of the house that has better lighting. And as you all know, with cameras better lighting always means better images and videos. On the other hand, I really wanted to put up a video about tangzhong bread on my blog. I’ve wanted to share a video like this for a while now but hadn’t had the time to film a new one. The tangzhong method requires just a bit of work compared to normal yeast breads, but I find the extra step of making the water roux totally worth it for the kind of bread that gets created. Yields 1 4.

Matcha Black Sesame Babka Recipe Call me a hopeless romantic, but I believe in the concept of “The One”. As for the process of discovering who that is, that’s where I’m left a bit clueless. Do you catch sight of each other in a crowded room and feel oddly drawn, your heart pounding faster as you near? Could it be someone you once knew, and when you meet again you realize there’s some strange electric chemistry you never noticed before? The practical side of me is skeptical about these things, because it all sounds vague and hormonal– something that works better in movies rather than the real world– but the fantastical side of me loves these kinds of things. Thankfully when it comes to food, picking “The One” isn’t all too complicated or controversial. I’ve made some pretty awesome babkas before and I can’t remember if I’ve ever declared any of them “The One”, but it must be good news when the recipes you make keep being better than the last. Interesting bit about this babka is the yeast starter. 1. 6. 7.

How to make super soft and fluffy Hokkaido Milk Bread There are plenty of things I didn’t get to try during my very brief visit to Sapporo a few weeks ago, and one of them is Hokkaido breads and pastries. It’s a known fact that Hokkaido produces the best dairy products in all of Japan, so can we all just take a second to imagine how amazing the pastries and desserts scene in Hokkaido probably is? Most pastries rely heavily on milk usage after all! As is my tendency when I miss out on something during my travels, I go in search of a recipe I can make at home that will allow me to sample some sort of specialty dish. At the moment, I have no way of comparing whether this bread is close to the real Hokkaido breads, but I was really happy with the result of this recipe regardless. When I set out to make this Hokkaido Milk Bread recipe, I already knew I was going to be impressed by this. Until I saw that crumb. If I could dole out an award for best crumb of the year, I’d give it to this. I like seeing the pastry’s heart, I guess you could say. 4.

Hokkaido Milk Rolls | Curious Nut Indulge your family and friends this holiday season with the softest, fluffiest and most delicious dinner rolls ever. I guarantee. Rolls have never (Yes, NEVER) appeared on my family’s dining table. For one, growing up, my family didn’t have an oven. Two, it’s uncommon to eat rolls with our meals. So to me, rolls were a specialty. Little did I know it was a regular affair in the Western world. I love rolls. I do have one pet peeve about rolls. Death by rolls. All this drama ends here with this delicious Japanese Milk Rolls which employs the tangzhong method where a pudding like roux (made up of flour and milk) is first cooked and then added to the rest of the ingredients for the dough. This small extra step is all we need to make the most amazingly soft, fluffy & pillowy rolls. Tips: 1. 2. Lastly, if you haven’t already check out my last post One Pan Chicken in Spicy Tomato Sauce. Hokkaido Milk Rolls Author: AiPing | Curious Nut Recipe type: Bread; Rolls Cuisine: Japanese 1. 2.

HOKKAIDO MILK BUNS AND PINEAPPLE CUSTARD – Lady and Pups – an angry food blog These super gorgeous crochet-printed side-plates are from the lovely DishesOnly. This post, on top of the rare fact that it’s the third dessert-recipe within two weeks, is also going to take a rather unconventional introduction. Instead of my usual babbling on my, more often than not, unpleasant stories/inspirations behind a certain recipe, I’m going to gratefully credit this entire post to the unexpected blogging-perks that have been recently showering my life like a long-awaited rainfall. First of all around 2 weeks ago, a mindfully packaged box from Italy oozing the kind of anticipation and excitement not even the strongest duct-tape can confine, quietly arrived at my doorstep. Carrying with it, among other gorgeous sample-ceramics, were 4 beautiful crochet-printed plates that marked the exciting collaboration between me, and the lovely Italian ceramic company – DishesOnly. For the past couple weeks, I have been dining out, non stop, for free. Makes: 8 buns Ingredients Instructions

Matcha + Azuki Hokkaido Milk Bread — Fix Feast Flair Regarding my bread making obsession, I feel like it's always lingering right there below the surface, but it's recently broken out full-force. Being the food nerd that I am, I've decided to deep-dive into all things bread, and gosh there's so much out there, I'm not sure I'm ever coming out of this. I think a bread a week is a good goal and I'm wondering, should I go down the sourdough hole or will it consume me? Matcha Black Sesame Rolls - The Little Epicurean Do you watch The Bachelor? I do. And I got Alex to start watching it, too. I’ve been watching since the first season when I was junior in high school. I know people may think it is a silly show (it’s entertainment, after all), but I find something captivating about all these people fighting at the chance for love. Speaking of drama, these matcha black sesame rolls were subject to my temperamental oven. My oven has always been a little wonky. I had set the temperature to 350 and placed the proofed matcha black sesame rolls in the middle rack. I love the combination of matcha and black sesame. To perk up the rolls, I added a touch of tangerine zest in the black sesame filling. So far Alex has endured two episodes of The Bachelor. On another note- I have some fun news! Print Recipe Matcha Black Sesame Rolls with tangerine glaze Ingredients: Matcha Dough: Black Sesame Filling: Tangerine Glaze: 3/4 cup powdered sugar2 Tbsp tangerine juicepinch of fine sea salt Directions: