Garlic Butter Cheese Buns

Recently tried out this new bread dough recipe and received many good feedback and thumbs up. While the garlic butter fillings can the chilled and wrap inside the dough, I preferred to spread the filling on dough buns. Yes, it taste good with any choice of filling like luncheon meat, sausage etc. in any shapes. 

Here’s the recipe sharing

Ingredients:

• 335g bread flour
• 60g caster sugar
• 1 tsp instant yeast
• 2/3 tsp salt
• 40g unsalted butter (softened)
• 180ml water (can use milk, cold or room temperature)

   1 egg for egg wash [can add 1 tablespoon of water or milk to dilute it]

To prepare the filling while dough in final proofing:

100g Butter (salted) soften

4 - 5 cloves garlic

40g grated cheddar cheese (to sprinkle)

2 - 3 tablespoons of chopped spring onions or parsley (reserved some for garnishing)

Chop the garlic and some spring onions finely.

In a bowl, mix the softened butter, chopped garlic and spring onions.

Set aside.

Instructions :
1) Attach the dough hook to the stand mixer. In a mixing bowl, add the flour, salt, caster sugar and yeast (note: do not mix yeast & salt directly together).

2) Mix all the dry ingredients for 30 seconds at low speed. Continue with low speed, pour in the water in 4 additions over 2 - 3 minutes till the dough combined.
Once the ingredients have come together, add the butter and increase the mixer speed to medium-high and continue kneading for another 10 - 15 minutes till an elastic dough (window pane).

3) Turn the dough on lightly floured tabletop, knead and shape the dough in big smooth round. Place in a big bowl and cover with cling wrap or cloth and let rise in a warm place until double in size (about 1 to 1.5 hours).

4) Turn the dough on tabletop and give some punches on the whole dough to remove the gas pockets. Punching down helps to even out the dough’s temperature and relaxes the gluten.

5) Divide the dough into 12 equal portions (or 50g each). Make into rounds. Cover and rest it for about 15 mins.

6) Lay the baking tray with parchment paper.

7) Roll out 1 dough in oval shape not too thin, gently stretch the 2 sides of one end outward, gently roll up towards the stretched ends, pinched to seal and place sealed sides down on baking tray. Score or slit the top.

8) 2nd proofing for about 45 minutes (double in size)

9) Towards the last 15 mins of 2nd proofing stage,  preheat oven to 170°C and position the rack in the center of the oven. (Note: The temperature of the oven varies, do adjust accordingly).

10) Brush with egg wash thinly on dough, spread about 1 teaspoon of garlic butter filling and sprinkle with some cheddar cheese and spring onions.

11) Bake for 15 minutes or until the bread has turned golden brown.

12) Remove tray from the oven and transfer the buns onto wire rack to cool before storage. 

I love the warm fragrance buns ... Enjoy!

Here’s some other shapes using the same dough recipe baked with my friends.

Windsor bread

This Windsor bread recipe was very popular shared in FB and I’ve bookmarked it for quite awhile. Finally had a fun bake-together session to bake Windsor bread with my friends a month ago.

Recipe adapted from :Olady Bakes

Windsor Bread

Ingredients:

225g bread flour

25g cake flour

8g milk powder (optional)

1 egg yolk

25g caster sugar

140g – 150g water or milk

1/2 tsp salt

3/4 tsp yeast

25g unsalted butter at room temperature

Instructions 

1. Lay the baking tray with parchment paper.

2. Attach the dough hook to the stand mixer.  In a mixing bowl, add the flours, egg yolk, sugar, salt and water and knead for a few minutes till the dough combined.

3. Add in yeast and knead for another 5 minutes.

4. Once the ingredients have come together, add the butter and continue to knead till an elastic dough, about 10-15 minutes.

5. Turn the dough on lightly floured tabletop, knead and shape the dough in big round, rest the dough for 10 minutes.  Divide into the dough into 8 equal pieces and roll into balls, then rest another 10 minutes.

6. Lightly dust some all-purpose flour on the surface.  Roll out 1 dough, about 12 cm by 8 cm, not too thin. Pat out air bubbles at the edges.

7. Gently roll up from the longest side, pinched to seal and place on baking tray. Don’t roll too tight. Repeat for all other doughs.

8. Place the tray (cover with damp cloth) in a *warm place to allow the dough to proof for about 1 hour, or until the dough has doubled in size (*alternatively, turn on the oven to the lowest temperature (35°C) for 1 minute, turn it off and place the tray in the oven to proof. Do not cover with damp cloth, close the oven door for proofing).

9. Lightly sprinkle some flour or powder sugar on top of the dough or brush egg wash on the bread doughs.

10. Preheat the oven to 170°C and position the rack at the lowest of the oven. Bake for 15 minutes or until the bread has turned golden brown. (The temperature of the oven varies, do adjust accordingly).

11. Remove tray from the oven and transfer the breads on to a wire rack to cool.

Here’s some of the variations ... adding some cheese and shaped in round buns. This recipe is really a keeper.

Enjoy!

Macadamia Nutella Brownies

I simply couldn’t find anymore excuses not to bake such easy fuss free 3-ingredient brownies.  Oh! Found a pack of macadamia nuts in my pantry ! To provide a balance to the sweetness and chocolaty of these fudgy crunchy macadamia nuts brownies, I sprinkled a little of flaky sea salt.  Taste really amazing.  

Recipe adapted from here with slight adjustments made.

Macadamia Nutella Brownies

Ingredients:

325g Nutella

2 large eggs + 1 large egg yolk, room temperature (size of my egg is 60g each with shell)

62g all-purpose plain flour

1/2 teaspoon flaky sea salt

80g macadamia nuts, roughly chopped

Method:

Preheat the oven to 180ºC.  Position the rack in the middle. The temperature of the oven may vary, do adjust the temperature and timing to suit your oven.

Line an 8 x 8 inch square pan with parchment paper.

In a large mixing bowl, whisk together the Nutella and eggs until smooth and combined.

Add the flour and mixed until combined.  Fold in the macadamia nuts.

Pour the batter into the prepared pan, sprinkle the flaky sea salt.

Bake for about 20 - 25 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.  Do not over bake as overbaking will create a dry brownie.

Remove the pan from oven and let cool on a wire rack before cutting into squares.

Served warm for brekkie with a glass of cold milk.

Happy baking!