These bursting Blueberry buns are moist and scrumptious. The cream cheese gives a creamy flavour to the tart while blueberries gives full of goodness and colour. When you open them up the buns the purple colour juices gives a tempting and appealing look. You cant stop eating them at all.
Doing them the way I have done is super simple. You can use burger moulds or disposable foil cases or even muffin pans. If you are using muffin pans try cutting the dough in to smaller pieces. The other way is using a tart cases or one large one.
The other thing is you can leave them in fridge about three days. (I doubt it will stay that long) Can freeze them in individual bags for future use too. If you want to serve these for a high tea or a brunch try cutting them in to smaller pieces .
Hamburger rolls are so simple and easy to make. From the money you buy 6 you can make 15 with out a problem. All you need is a bit of patience. I always do a larger batch and leave in freezer to use later.
Making bread at home is a good way of not having any preservatives and unnecessary amounts of sugar and oil. The other thing is tastes much better than a shop bought.
This recipe will do 12-15 buns. you can always multiply or divide this to get larger or smaller batches.
Bread rolls are so easy to make with different styles of dough. I made these beautiful bread rolls from a recipe one of my friends passed to me from her grand mothers. Its so nice and beautiful in texture as well as stays in fridge for longer than a normal bread roll.
As I always says make sure to knead well and let the bread dough rest well for a better results.
I used to do baklava always for functions as in a tray and cut in to diamond shaped tiles. Recently a work colleague brought baklava rolls. She has done a big batch for Ramadan. So I asked so many questions from her about the rolling pin that they use to make these beautiful rolls.
One day I went to Bunnings and got this roller and asked them to cut it for me. Using that I made these rolls for a friends retirement party.
For this recipe you will need 200 g pistachios with a cup of sugar to mix in. You need 250 grams butter too. Mix sugar and the crushed pistachios together.
The same time need another 1 cup sugar with 1 1/2 cup of water. Add the sugar in to a pot and add the water in to it and leave aside.
Melt the butter and get the rolling pin and a packet of filo pastry. Take one sheet out and cover the leftovers with a damp cloth.
Slightly butter the filo. Sprinkle the crushed pistachios on it.
Put the rolling pin on the corner and slightly roll it. Make sure not to give too much pressure.
Lay another pastry and brush butter only and roll with the rolled pastry with nuts.
After pressure from both ends and squeeze the sheets. Lay them on a baking tray.
Brush the rolls with butter And bake on 180 c about 20 minutes or until golden brown on top. Meanwhile put the pot with sugar on the stove and add about a table spoon full lime or lemon juice.
Take the baked rolls, cut while hot to the desired size and pour the hot syrup onto the hot rolls and leave to absorb all the syrup. Leaving overnight is the best.
Serve with a cup of coffee.
This is a copy cat recipe of a small snack size bun I found in a cafe. the oozing chocolate made this bun so tasty and a good combination for a hot cup of coffee.
The bread is so simple and easy to make as well as very soft in texture too. Use a good quality chocolate in the middle.
It can be kids Birthday or even a family gathering or sudden visit of friend, we like to make something simple quick and easy. This is a good idea for a quick lunch or dinner or even breakfast. Not only that for take away for a picnic too.
All you need is several simple ingredients you have always. These rolls I always make for kids lunch too. Here with out buying the commercial wraps I bought these these roti bread from a Persian Market close to me. They are fresh and preservative free.
When baking bread the whole house is full of smell like when you walk near a bakery. It refreshes everyones hunger. Kids are eagerly waiting to have a hot bread roll with butter. I cant stop eating the freshly baked hot bread.
Baking bread is very simple and easy. The only thing is getting it to the right consistency. Kneading the dough is the secret of making good bread.
When adding yoghurt and milk in bread it will make the dough softer. The size of the egg that you are using to make the bread makes a bit wet too. So adding extra flour until you reach the right consistency is not a problem at all. So feel free to add extra flour to make it happen.
- 115g bread flour
- 70g Butter
- 1 whole Egg
- 3g Salt
- 10g Sugar
- 7g Instant dry yeast
- 75ml Milk
- 120g Yoghurt
- Add bread flour in to a mixing bowl.
- Into that add sugar, yeast, egg, yoghurt, and salt and mix well.
- Add the milk and keep on kneading about 5 minutes. (Make sure to add the milk bit by bit as it can go soggy. If that happen add extra flour)
- After add the butter and keep on kneading another 15 minutes.
- Leave it in a warm place to double in size.
- When the dough is doubled in size , punch the dough down and put on to floured surface. Make sure to knead adding more flour until it comes to a dough that not sticking any more.
- Cut the dough in to equal size pieces and make balls as described in the video and leave in a small baking tray. (I used 6x6inch baking dish).Leave in a warm place to double in size.
- When it is double in size brush the tops of the buns with eggs or milk and bake on 180c about 15-20minutes.
- Cool on a wire rack or serve hot.
Curry buns are simple to make. The texture of these buns are very soft. The tangzhong makes the buns very soft. Even if you keep them several days in fridge it will not go hard.The belief of the tangzhong is to keep the roux in fridge more than 12 hours in fridge. I always use it even while it is warm. It works like a magic.
In here I use eggs for the brushing by a mistake. As I am always using the egg mix I automatically did it. If you are a vegetarian try using milk or cream. Vegans can adjust this by omitting butter and adding coconut oil. i will do fully vegan soon.
When you cook the vegetables make sure to cook it until no liquid. This way it keep the buns well seal and no liquid comes out. I will share a tip here. When you want to make the curries dry try adding a table spoon or two plain flour to the curry at last. cook a minute stirring. It will thicken the curry quickly.
When you make the curry you don’t need to stick on to the same vegetables. You can use what ever you have in fridge. My curry is a bit Sri Lankan ????????. The coconut milk gives a nice creaminess to the curry. That way when you have a bite of the bun you will feel the taste of a creamy coconut in the curry.
For the Curry
- 1 large potato diced
- 2 Carrots diced
- Half of a cabbage
- 1 leek sliced
- Several curry leaves (optional)
- Pandan leaves (Optional)
- 2 inch cinnamon
- Sliced whole onion
- Several green chillies (optional)
- Several garlic cloves chopped
- 1 cup thick coconut milk
- 2 vegetable stock cubes
- 1 Tsp curry powder
- 1/2 tsp Pepper
- 1/2 Tsp Turmeric powder
For the Tangzhong
- 100g Bread flour
- 150ml cold water
For the Buns
- 500 g Bread flour
- 10g Instant dry yeast
- 1tsp Sugar
- 5g Salt
- 150ml water
- 40g Softened Butter
- The roux (Tangzhong)
- Add oil in to a pan.
- When the oil is hot add curry leaves, Pandan leaves, cinnamon, onion and the garlic. Fry two minutes in oil to get the aroma release..
- After ad all the veggies except the leeks and sauté it several minutes.
- Add all the spices with the stock.
- Add leeks next and cook several minutes.
- Lastly add the coconut milk and cook on a low heat until no liquid. (Read description to get the tips)
- Leave the curry to cool down.
- Make the tangzhong by adding 100 flour and 150ml cold water in a pot. Mix well & Cook until thick. Leave to cool.
- Add the bread flour, salt sugar yeast, and butter mix well.
- While mixing add water.& make sure to add little by little.
- Let it knead and rise in the machine or Knead well and leave in a warm place to double in size.
- Take the dough when ready and punch down and knead on a benchtop.
- After roll the dough and cut the dough in to equal size pieces.
- Roll each piece and leave to on the bench ten minutes to rest.
- Roll the each pieces in to a circle and put the filling in the middle. Seal ends well.
- Leave on a baking tray to double in size.
- When it is doubled brush with eggs or milk and bake 20-30 minutes or until golden brown.
- Cool completely on a wire rack.
For the first dough
- 215g Bread flour
- 85g Plain flour
- 6g Instant dry Yeast
- 25g Sugar
- 240ml Water (Warm)
- 215g Bread flour
- 85g Plain flour
- 25g SUgar
- 6g Salt
- 2 Eggs
- 1 Tblsp Water
- 75g Butter
- Mix all the ingredients for the first dough and put in the fridge for 12-15 hours.
- Add flour , Salt, the first dough,sugar and eggs in to a mixing bowl. Start mixing about 5 min.
- Next add the butter and mix 5-10 min.
- If you feel the dough is dry add some water if not knead for another 10 min and put the dough in to a greased bowl and leave in a warm place.
- When the dough is double in size put flour on to the bench and cut the dough in to equal size pieces.
- Then roll as directed. Put them on a baking tray to double in size.
- Next brush the tops with eggs and bake on 180c about 20-30 min.
- Cool on a wire rack.