Raisin Buns

Does Coronavirus Social Distancing made you go stir-crazy? If you have shied away from making bread from scratch in the past, now might be the time to finally give it a go.  It is one of the most rewarding and satisfying things you can do in the kitchen.

You can knead the dough in a stand mixer with a dough hook or knead it by hand. Although kneading bread dough by hand may seem to be mindless, it actually helps us to mindfully do something productive and it is quite therapeutic too. Since this is a small dough, I decided to get my hands messy! (To learn more about how to knead by hand, refer here)

Ingredients:

280g bread flour

10g milk powder

50g caster sugar

1/4 tsp salt

5g dried instant yeast

120g fresh milk

1 egg, lightly beaten

45g butter, room temperature

40g raisins (marinated in rum for at least 30 min)

white sesame seeds

Egg wash :  Lightly beat an egg with 1 tbsp of milk

• Fit the stand mixer with the dough hook attachment.  In the bowl, combine all the  ingredients, except butter.  Turn the mixer on and knead until the dough leaves the sides of the bowl. Add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (Refer to note below).  Then knead in raisins.
• Place the dough in a lightly greased bowl.  Cover with cling wrap and let it rise until doubled in size.
• Punch down the dough to release trapped air.  Divide dough into 8 equal portions and roll into round shape.  Cover and let them rest for 15 minutes.
• Shape the buns and place them onto a lined baking tray. Cover and let them rise until doubled in size.
• Preheat oven to 180°C.
• Brush each bun with egg wash and sprinkle the tops with sesame seeds.
• Place the buns on the rack in the centre of the oven, and bake for 20 - 25min or until lightly brown.
• Transfer buns onto a cooling wire rack.

Window Pane Test:  This is the best way to determine if your bread dough is properly kneaded.  To do this, take a small chunk of dough and stretch it between your fingers.  If the dough tears, that means the gluten has not developed and it needs more kneading. The dough is ready to rest and prove if it stretches without tearing (like the picture above).

Raisins Hot Cross Buns

Tangzhong Starter: 

40g bread flour
200g water

• In a small pan, combine flour and water.  Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
• Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up. Bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator.  But remember, once the tangzhong turns grey, discard it.

Main Dough:  

550g bread flour

75g dark brown sugar

8g salt

10g milk powder (optional)

8g instant dried yeast

84g egg (lightly beaten)

180g fresh milk

180g tangzhong

45g butter, softened

30g raisins

For the cross: 

3 tbsp self-raising flour

3 tbsp water

1/2 tsp butter

Glaze: Mix together

4 tbsp sugar

1.5 tbsp hot water

a drop of vanilla paste

• Combine all the main dough ingredients, except butter.  Knead until well combined and smooth.  Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test".  Then knead in raisins.
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Punch down the dough to release trapped air.  Divide dough into 20 equal portions and roll into round shape.  Cover and let them rest for 15 minutes.
• Shape the buns and place them onto a lined baking tray. Cover and let them rise until doubled in size.
• Preheat oven to 180°C.
• For the cross:  Place all ingredients into a piping bag and mix into a thick paste. Snip off the end of the bag and pipe over the buns to form crosses.
• Place buns into the preheated oven and bake for about 25-30 minutes or until buns are cooked through.
• Brush glaze over warm hot cross buns. Transfer the buns onto a wire rack to cool.
• Serve warm or at room temperature.

"Mushroom" Bread

Saw these cute "Mushroom" Bread posted on Instagram by le.chiffon18 and after getting some tips from her, I just couldn't wait to try making these impressive little gems. 

What you need is -  a couple of mini muffin pans and your favourite bread dough.  To add a depth of flavour to the otherwise plain white bread, I added some grated Parmesan cheese and garlic powder. After the first prove, divide the dough into portions of 20g each and place them into the greased mini muffin pan.  

Brush the paste over the dough, cover and let them rise ...

.... until doubled in size before putting them into the oven.

Bake for about 25 minutes at 180°C

To prepare the paste, mix the following together:

       2 tbsp rice flour

       2 tbsp dark cocoa powder

       1/8 tsp sugar

       4 tbsp water

Butter-Garlic Wholemeal Buns

Adapted from Christine's Tangzhong Wholemeal Toast  I made one and a half times the original recipe. I reduced the wholemeal flour and much to my delight I could knead it to the stage which passed the windowpane test.  The buns were super soft and fluffy as tangzhong were added into the dough. 

Ingredients:

415g bread flour

125g wholemeal flour

60g caster sugar

7g salt

9g instant dried yeast

65g egg (lightly beaten)

145g milk

180g tangzhong (refer here to make tangzhong and measure out the required amount)

60g butter, softened

• Combine all the main dough ingredients, except butter. Knead until well combined and smooth.  Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Gently deflate the dough to release trapped air.  Divide dough into 21 equal portions and roll each portion into round shape.  Cover and let them rest for 15 minutes.
• Take a ball of dough and cup your hand over it and roll in a circular motion. Place 12 balls of dough onto a greased 8" round pan and 9 into a greased 7" square pan.  Continue with the rest of the dough. Cover and let them rise until almost doubled (90%).
• Preheat oven to 165°C.
• Snip a cross on the buns with scissors and place garlic-butter over it.  Bake for about 30 minutes or until golden brown.

Garlic-Butter: (Combine everything together)

150g butter, softened

4 clove garlic, minced finely

salt & pepper, to taste

1 tbsp chopped parsley

Soft Baked Coconut Buns

Tangzhong Starter: (Refer to Christine's Recipe on how to cook tangzhong)

40g bread flour
200g water

• In a small pan, combine flour and water.  Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
• Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up.  Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator.  But remember, once the tangzhong turns grey, discard it.

Main Dough:  

525g bread flour

60g caster sugar

8g salt

10g milk powder (optional)

8g instant dried yeast

84g egg (lightly beaten)

180g fresh milk

180g tangzhong

45g butter, softened

• Combine all the main dough ingredients, except butter.  Knead until well combined and smooth.  Then add in butter and continue kneading until dough is smooth and elastic and passed the "window pane test" (refer here).
• Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
• Punch down the dough to release trapped air.  Divide dough into 25 equal portions and roll into round shape.  Cover and let them rest for 15 minutes.
• Flatten each ball of dough into circles and place coconut filling in the centre.  Seal properly and roll into a ball.  Place onto a greased pan.  Continue with the rest of the dough and filling. Cover and let them rise until almost doubled (90%).
• Preheat oven to 170°C.
• Brush the buns with egg wash and bake for about 30 minutes or golden brown.

Pumpkin Buns

(Makes 9 buns)
Ingredients:
310g bread flour
30g brown sugar
2g salt
5g instant dried yeast
125g mashed pumpkin
55g yogurt
1 egg
40g butter, softened
1 tbsp white/black chia seeds
2 tbsp pumpkin seeds

• Combine flour, sugar and salt together.  Add in yeast and stir to combine.  Add in mashed pumpkin, yogurt and egg.  Using the dough hook, knead until it forms a slightly sticky dough.
• Add in butter and knead until dough is smooth and elastic.  Incorporate chia seeds and pumpkin seeds.
• Shape dough into a ball and place in a lightly greased bowl and cover with cling wrap.  Allow to rise until double in size.
• Punch down the dough to expel trapped air.  Divide dough into 9 equal portions.  Rest for 10 minutes.
• Flatten a piece of dough and roll up like swiss roll. Repeat with the rest of the dough. Place the rolls slightly apart on a greased baking tray.  Cover and proof until almost double in size.
• Preheat oven to 185°C.
• Brush buns with egg wash and grate tasty cheese over the buns and bake for about 25 minutes or until golden brown.

Cinnamon Wholemeal Buns

Starter Dough:

95g bread flour

65g wholemeal bread flour

65g plain flour

20g caster sugar

5g instant dried yeast 

180g water

Main Dough:

110g bread flour

50g wholemeal bread flour

70g plain flour

60g caster sugar

3/4 tsp salt

20g milk powder

65g egg (lightly beaten)

40g water

40g corn oil

Toppings:  Mix together

Ground cinnamon

Ground walnuts

Black sesame seeds

Brown sugar

          

• Mix all the started dough ingredients until well combined.  Cover and leave at room temperature until the dough rises and becomes sticky, pasty and has a stringy appearance ("honeycomb"-like). 
• In a mixer fitted with a dough hook, combine all main dough ingredients, except oil. Then add in the starter dough, knead until well combined.  Add in oil and continue kneading until dough is smooth and elastic and leaves the sides of the bowl and passed the Window Pane Test.
• Place the dough in a bowl, cover and let it rise until double in size.
• Punch down the dough to release trapped air.  Divide dough into 16 pieces (about 51g each).  Roll each portion into a ball and placed them onto a lightly greased baking pan.
• Cover and leave to rise until almost double in size.
• Preheat oven to 175 deg C.
• Brush with egg wash and sprinkle with toppings.
• Bake for about 30 minutes or until golden brown.

Hawaiian Bread Rolls

... after final proofing

... with egg white glaze

... with pineapple puree glaze

Ingredients:

Tangzhong:  *  (Refer here for instructions on how to make tangzhong)
25g high protein flour or bread flour
125ml water

Main dough:
400g high protein flour or bread flour
70g plain flour
100g caster sugar
1/4 tsp salt
15g milk powder
6g instant yeast
1 egg (54g without shell)
220g crushed pineapple or pineapple puree
15g desiccated coconut
all the tangzhong *
35g olive oil

Glazing:
beaten egg white
3 tbsp pineapple puree + 1 tbsp honey

• In a mixer fitted with a dough hook, combine all the main ingredients except olive oil.  Add in tangzhong and knead until well combined.  Then add in oil and continue to knead until dough is smooth and elastic and leaves the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with cling wrap and allow to rise until double in size.  
• Punch down the dough to release trapped air.  Divide dough into 20 equal portions.  Cover and rest for 10 minutes.
• Roll each portion of the dough into a ball and place onto a baking tray.  Cover and leave them to rise until almost double.
• Preheat oven to 180 deg C.
• Brush the rolls with egg white and bake for 20 minutes.  Remove rolls from the oven and brush the surface of the rolls with pineapple puree, then bake for a further 10 minutes or until golden brown.
• Remove rolls from the oven and transfer onto a wire rack to cool.

Spiced Raisins Buns

... before baking 

Recipe adapted from Victoria's  Soft & Fluffy Cranberry Bread 

Ingredients: [Makes 20 buns]

Cooked starter dough:  [Prepare this the day before]

60g bread flour

5g caster sugar

42g hot water

24g butter

• Place water into a small saucepan over low fire.  Add butter into the hot water and stir until butter has melted.
• Bring to the boil and turn off the fire.
• Mix in flour and sugar and stir to form a soft dough.
• Transfer into a container and keep it covered.
• Chill for 18 - 24 hours.

Main dough:

400g bread flour

60g plain flour
40g coconut flour

90g light brown sugar

8g salt
1/2 tsp ground cinnamon
1/2 tsp mixed spice

8g instant dry yeast

60g egg
50g thickened cream

255g coconut milk

125g starter dough (all of the starter dough)
100g raisins

50g coconut oil

• In a mixer fitted with a dough hook, combine all ingredients (except coconut oil) together.  Knead until a soft dough is formed.  Add in coconut oil and continue kneading until dough is smooth and elastic and passes the window-pane test.
• Place the dough in a lightly oiled bowl and cover it.  Allow to proof until double in size.
• Punch the dough down and knead lightly.
• Divide dough into 20 equal portions.  Cover and rest for 10 minutes.
• Then shape dough into balls and place close together onto a greased and line baking tray (32 x 25 x 5 cm).  Cover and proof until almost double in size.
• Preheat oven to 185 degrees C.
• Bake for about 25 - 30 minutes or until buns are golden brown.
• Transfer buns onto a wire rack and brush butter over hot buns.  Set aside to cool.

Sweet Corn Buns

The versatile sweet corn kernels blended with a few blades of screwpine/pandan leaves gives a great aroma to these otherwise plain buns. Thank you to My Mind Patch for sharing her Sugar Corn Butter Buns recipe. However, I didn't have the patience to shape the buns according to the recipe, so I just made them round with a sprinkle of black and white sesame seeds. Oh, they tasted so good ... and soft too! 

Ingredients: (Makes 9 buns in a 7"x7" pan)
80g cold milk
3 blade of pandan leaves, cut into small pieces
60g steamed corn kernels
1 egg yolk, lightly beaten
15g condensed milk
30g caster sugar
1/4 tsp salt
30g butter
195g bread flour
3/4 tsp dried instant yeast

• Blend pandan leaves with milk.  Strain, add more milk to make up to 80g.  Then return pandan-milk into blender, add in steamed corn kernels and blend until creamy.  Stir in condensed milk and egg yolk.  Set aside.
• Mix bread flour, sugar and salt in a large mixing bowl.  Add in yeast, stir well to combine. Pour in corn mixture and knead until well combined.  Then add in butter and continue kneading until dough is smooth and elastic.  Conduct a Window Pane Test to determine if dough is fully developed.
• Place the dough in a lightly greased bowl, cover and allow to rise until double in size.
• Punch down the dough to release trapped air.  Divide dough into 9 equal portions.  Rest for 10 minutes.
• Shape dough into balls and place onto a greased baking tray.  Cover and proof until almost double in size.
• Preheat oven to 175 deg C.
• Bake for about 20 minutes or until golden brown.
• Remove  from oven and brush buns with softened butter.  Cool buns on a wire rack.

Hong Kong Sweet Bread Rolls (Pai Bao / 排包 )

Recipe Source from Christine's Recipes (with some slight changes)


Tangzhong: *  (Refer here for instructions on how to make tangzhong)
25g high protein flour
125ml water

Main Bread Dough:
370g high protein flour
50g caster sugar
1/4 tsp salt
12g milk powder
6g instant dry yeast
1 egg yolk
30g egg (whisked lightly)
125g fresh milk
28g condensed milk
75ml thickened cream
tangzhong *
35g unsalted butter, softened

• In a mixer fitted with a dough hook, combine all the main dough ingredients, except butter. Add in all the tangzhong, knead until well combined.  Then add in butter and continue kneading until dough is smooth and elastic and leaves the sides of the bowl.
• Place the dough in a lightly greased bowl, cover with clingwrap.  Allow it to rise until double in volume.
• Punch down the dough to release trapped air.  Divide dough into 6 equal portions.  Cover and leave to rest for 15 minutes.
• Roll out each portion of the dough into an oval shape.  (Please refer to Christine's recipe for pictorial instructions on how to shape the rolls).  Place rolls into loaf pans.  Cover and leave to rise until almost doubled.
• Preheat oven to 170 deg C.
• Brush the rolls with egg wash and bake for about 25 - 30 minutes or until golden brown.
• Remove from oven and transfer onto a wire rack to cool.

Brioche Buns

Brioche is a classic French bread with a high content of eggs and butter which gives it a rich, buttery and tender texture.  As bread goes, brioche is pretty easy to make.  However, the dough is tacky and very soft to handle so I would not recommend kneading by hand. 

Recipe adapted from Honey Bee Sweets' Brioche 

Pre-fermented dough:  (Makes 200g)
125g bread flour
1/8 tsp salt
3/8 tsp instant dried yeast (1.5g)
80g water

• Mix bread flour and salt together to combine.  Add in yeast and mix to combine.
• Stir in water and knead with hand until a soft and pliable dough is formed.
• Cover and chill in the refrigerator for up to 12 hours. (It can be frozen for up to 3 months).

Main Dough:

400g bread flour

50g caster sugar (increase if you prefer a sweeter bread)

4g salt
4g instant dried yeast

4 eggs (218g without shells), lightly beaten *         

82g fresh milk *
*  Weight of combined eggs and milk = 300g

150g pre-fermented dough, bring to room temperature
150g butter, softened

1 beaten egg white, for glazing
black sesame seeds (or any kind of seeds of your choice) - optional

• In a stand mixer fitted with a dough hook, combine bread flour, sugar and salt together.  Then mix in yeast and combine well.
• Add in eggs and milk; mix well to incorporate.  Then add in pre-fermented dough, piece by piece.  Knead well for about 10 mins. 
• Add in butter, a little at a time while kneading.  Continue to knead until dough is smooth, shiny and elastic and leaves the sides of the bowl.  At this stage, the dough should passed the 'window pane test'.
• Place the dough in a bowl, cover and leave it to rise until double in size.
• Punch down the dough to release trapped air.  Divide dough into 60g portions (makes 17).
• Roll each portion into a ball and cover with damp cloth.  Rest for 15 minutes.
• Take a ball of dough and roll out into a rectangular shape.  Cut into three strips, lengthwise, leaving one end uncut. Then braid as tightly as possible.

• Next, gently roll the braid into a ball and tuck the ends in neatly.

• Place the braided buns onto a tray lined with baking paper.  Cover and let them rise until double in size.

• Apply egg wash and sprinkle with sesame seeds.

 

• Bake in a preheated oven at 175 deg C for about 35 - 40 minutes or until golden brown.