My first cake was a sponge cake which turned out divine. It was out of the oven in an hour's time and was gone in less than 5 minutes...hahahha my family loved it! and I guess ever since then I was hooked.
I am gonna share with you a recipe for little buns that are pure heaven. The recipe looks scary and time consuming but trust me its the easiest ever, and when you eat these melt in the mouth goodies, your gonna love em.
Got this recipe from some site I was googling around ( one of my fav past times is looking at recipes) :-). I did make a few changes only because I don't like very sweet bread, so have made a smaller amount of the glaze than the original recipe.
Honeycomb Bread!!!
Recipe:
Glaze/syrup. You will need:
1 cups sugar
3/4th cup water
1 tbsp honey
pinch of saffron
Boil the sugar, water and saffron together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely. (if you want more syrup just double the quantities)
For the bread you will need:
3½ cups all-purpose flour
1 cup milk, warmed slightly
2 tbsp milk powder
½ cup water, warmed slightly (might use less)
1 egg
3 tbsp sugar
4 tbsp oil
4 tbsp melted butter
1½ tsp instant yeast
½ tsp salt
6-8 portions/triangles of cheese spread (I used small blocks of Kraft cheese)
1 egg for eggwash before baking
Method
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Punch it down, and break off tiny bits of dough. You should get about 40 tiny pieces out of this. Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Repeat this with all the dough.
Grease your pan/pans with butter. Place the balls of dough in a 'honeycomb' pattern. Try to get them close to each other so that there are no or very little spaces in between.
Cover the pans and set aside for a second rise, about half an hour.
Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.
Remove from the oven and pour your syrup all over the hot bread. ( I did not pour syrup, just brushed the top of the buns with enough to glaze it) Ensure the syrup is cool and the bread is steaming hot straight from the oven. Turn it out and place on a rack to cool and for the syrup to glaze slightly.
The next time I make this am gonna do it with chocolate filling ( use blocks of chocolate or slightly solid nutella). My daughter loves Chocolate buns so this one will def be for her.
Glaze/syrup. You will need:
1 cups sugar
3/4th cup water
1 tbsp honey
pinch of saffron
Boil the sugar, water and saffron together for a few minutes until it is slightly thickened. Remove from the heat and add the honey. Mix and set aside to cool completely. (if you want more syrup just double the quantities)
For the bread you will need:
3½ cups all-purpose flour
1 cup milk, warmed slightly
2 tbsp milk powder
½ cup water, warmed slightly (might use less)
1 egg
3 tbsp sugar
4 tbsp oil
4 tbsp melted butter
1½ tsp instant yeast
½ tsp salt
6-8 portions/triangles of cheese spread (I used small blocks of Kraft cheese)
1 egg for eggwash before baking
Method
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.
Punch it down, and break off tiny bits of dough. You should get about 40 tiny pieces out of this. Take each piece of dough, and stretch it out with your fingers, then add a small piece of cheese in its center. Bring the edges together and form a ball so that the cheese is completely enclosed within the dough. Repeat this with all the dough.
Grease your pan/pans with butter. Place the balls of dough in a 'honeycomb' pattern. Try to get them close to each other so that there are no or very little spaces in between.
Cover the pans and set aside for a second rise, about half an hour.
Now apply egg wash on the balls, preheat your oven to 180 C and bake for about 20-25 minutes, or until the bread is nice and golden on top.
Remove from the oven and pour your syrup all over the hot bread. ( I did not pour syrup, just brushed the top of the buns with enough to glaze it) Ensure the syrup is cool and the bread is steaming hot straight from the oven. Turn it out and place on a rack to cool and for the syrup to glaze slightly.
The next time I make this am gonna do it with chocolate filling ( use blocks of chocolate or slightly solid nutella). My daughter loves Chocolate buns so this one will def be for her.
My biggest food critics are my kids......if they love something I made I know it's really really good...........and this one got a big Thumbs Up!!
xoxo.....Serena
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