Kakaós Csiga - BreadBakers

HAPPY END OF THE YEAR to my Bread Bakers family. Thanks for taking on laminated doughs, which require a lot of extra work, at an already busy time of the year. 

I decided to go with kakaós csiga (cocoa snails) from Hungary. Chocolate plus laminated dough? Perfection. See also: I had a completely different plan when I chose the theme but I couldn't remember what it was. That one also included chocolate but that's all I can remember. Kakaós csiga have a bit of a fun history. A baker made them for his 33rd birthday, and everyone loved them so he started selling them. Side note: As I type this, I am in the final hours of my own birthday. I wish I had left a cocoa snail to enjoy today because I wasn't able to bake a cake. However, these were finished in no time! I finished baking around 5 PM one evening and went to teach until almost 11. When I got out of class, half of them were gone. My brother declared them the best things I have ever baked! I wanted to protest but I really couldn't think of anything better.  On Sunday he came by and asked if I was making more. Sadly, I was not. But since he loves laminated dough so much, I will have to see what I can incorporate into our Christmas dinner/breakfast for him.

 Speaking of, less than two weeks to Christmas. Are you ready? I am not. I ordered half my gifts and just hope they will get here before Christmas Day. I'll figure out the other half after the rush. 

Be sure to scroll down to see all the other amazing creations from the Bread Bakers! 

Kakaós Csiga

Ingredients

Butter Block 

250 grams butter

2 tablespoons flour 

Dough 

500 grams flour 

1 egg 

250 millimetres milk 

2 tablespoons sugar 

2 1/2 teaspoons yeast 

1/2 teaspoon salt 

Filling 

50 grams butter, softened

20 grams cocoa

85 grams sugar 

Egg wash 

1 egg

1 teaspoon water

Directions 

Dice the butter and then mash it with 2 tablespoons of flour until smooth.  Lay out a sheet of parchment and mark a 5-inch square in the center. Place your butter in this square. Fold the parchment around it. You can then flatten it as needed in the parchment. You're essentially creating a parchment pocket. It's a lot easier to handle the butter this way. 

Place the butter in the fridge to chill while you work on the dough. 

Knead all the dough ingredients together until smooth. Allow dough to rest for at least 30 minutes. I placed mine in the fridge because Jamaica's still extremely hot. You can rest it on your counter if your home is cooler. Resting the dough makes it a lot easier to work with. 

Roll out the dough to a 7-inch square. Place the butter block diagonally on the dough so that the points of the butter square face the sides of the dough square. Fold the corners of the dough around the butter.  See the image here. 

On a floured surface, roll out the dough that's now encasing butter into a 12" x 8" rectangle. Now you're going to perform a book fold. 

I didn't take pictures during the folding process because I needed to work quickly before the butter warmed up too much. But Sunday Baker has amazing pictures of the folding process.  Go visit. 

After the book fold, wrap the dough in plastic wrap and place it in the fridge to chill for at least 30 minutes. 

Remove from the fridge and roll out again to a 12" x 8" rectangle. You want to always roll with a short side facing you. Now you're going to perform a letter fold. Fold one-third of the dough over the middle of the dough. Then fold the opposite end over the top. 

Wrap the dough and chill it once more. Once it's chilled, perform another letter fold. 

Chill the dough once more before shaping. I actually chilled mine overnight but 30 minutes is fine. 

Mix the cocoa and sugar for the filling together. 

Cut the dough into two so you can work with one-half of the dough at a time. 

Roll each half out to about 14" x 18".  Rub softened butter over each half and then sprinkle evenly with the cocoa-sugar mixture. 

Tightly roll out the dough, just as you would for cinnamon rolls. Cut one-inch slices and place them on parchment-lined baking sheets. I've seen some persons allow their snails to touch a bit and others leave space between them. I went with space. 

Allow to proof at room temperature until almost doubled and puffy. This could take about an hour. 

Just before they are ready, preheat the oven to 425.  Brush with egg wash and then bake for 15 minutes or until golden.

Notes

• Lumpy butter is bad. It will break through your dough. Don't be impatient. 
• Your dough and butter should be pliable. If they are too hard, it is impossible to roll out. But they can't be out too long, or your butter will start melting. 
•  Be patient. It will work out in the end.

• Cranberry Brie Appetizer Pinwheels from A Messy Kitchen
• Croissant Bread from Karen's Kitchen Stories
• Herbed Cheese Scrolls from Sneha's Recipes
• Kakaós Csiga from Passion Kneaded
• Rough Puff Pain au Chocolat from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Pumpkin Stout Raisin Muffins - #MuffinMonday

Pumpkin + Stout + Raisins = Huh?

Let me explain. Some time ago, I saw a Jamaican chef Andre Cooks post about a sweet potato ice cream with Guinness-rehydrated raisins that he used to sell. I immediately thought of reworking it with pumpkin into muffins. But life lifed and I never made them. He reposted it recently so the bug bit me again.  Then the extra push was given by another Jamaican chef, Morris Time Cooking, who posted a recipe for pumpkin punch. 

Jamaicans love to blend things up and then drink it. This Jamaican? Not so much. Pumpkin punch is pumpkin, spices, condensed milk, and Dragon Stout (a Jamaican stout similar to Guinness). There are two nopes on that ingredient list. I don't drink milky drinks and I don't like Dragon Stout nor Guinness. I'm a walking contradiction though because my favourite ice cream is a stout ice cream from a world-renowned ice cream shop here (Devon House). Ask National Geographic how good it is if you doubt me. 

So yes, put that all together and now you have these muffins. 

I'm not the only one with amazing muffins for you this Monday. Scroll down for more deliciousness!

Pumpkin Stout Raisin Muffins 

Yield: 18 muffins

Ingredients

3/4 cup raisins 

3/4 cup Dragon Stout (or a stout of your choice)

15 oz of pumpkin puree ( I made my own)

1/2 cup oil 

3 eggs

1 1/3 cup sugar 

295 grams flour 

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Directions

Soak the raisins in the Dragon Stout until plump. I soaked mine overnight. 

Grease a muffin pan. I used my standard and mini pans. The recipe makes about 18 standard-size ones. 

Preheat oven to 350 F. 

Whisk the pumpkin puree, oil, eggs, and sugar. 

In another bowl whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Gently fold the dry ingredients into the wet. 

Drain the raisins and then fold into the batter. 

Scoop into the muffin wells. You can almost fill the pans. 

Bake 20 minutes or until a toothpick comes out clean.

• Cranberry Orange Muffins from Jolene's Recipe Journal
• Peach Jam Muffins from Food Lust People Love
• Pecan Butterscotch Muffins from Karen's Kitchen Stories
• Pumpkin Stout Raisin Muffins from Passion Kneaded
• Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Ginger Apple Pear Muffins - #MuffinMonday

Happy last Monday of the month! 

When do you usually start Christmas shopping? I feel so behind on everything that I think I probably need to start figuring out Christmas right now so I don't miss it. I've known what I wanted to order for my mother's birthday for months! Yet, somehow, her birthday is this week and I still haven't ordered it. Usually, I have a cake plan for her but I haven't even figured that out. This morning I thought of doing something with coconut. But just my luck, there were no dry coconuts on the trees today and I didn't have time to go to the supermarket.   I just can't seem to keep up with the speed of time. Hopefully, I get her birthday stuff done before Christmas. 

Anyway, you know the Muffin Monday drill. Delicious muffins await you below. Just scroll down!

Ginger Apple Pear Muffins

Yield: 12 muffins

Ingredients

2 cups flour 

3/4 cup sugar

1 tablespoon baking powder

1/2 tablespoon ginger powder

1/4 teaspoon salt

3/4 cup milk 

1/2 cup oil 

1 egg

200 grams of chopped apples & pears (I did half and half)

Directions

Preheat oven to 425 F. 

Line a muffin tin with cupcake wrappers. 

Whisk flour, sugar, baking powder, ginger, and salt. 

In a separate bowl, whisk milk, oil, and the egg. 

Fold the wet ingredients into the dry ingredients and stir until just combined. 

Next, gently fold in the chopped fruit. 

Divide the batter evenly among the 12 muffin wells. 

Bake for 5 minutes then lower the oven to 375 F. Bake for another 15 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy!

Notes

I was tempted to add a streusel to these and I'm glad that I didn't. My brother said he enjoyed them because they were not super sweet. 

• Buttery Cinnamon Pumpkin Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Ginger Apple Pear Muffins from Passion Kneaded
• Pizza Muffins from Karen's Kitchen Stories
• Raspberry Yogurt Jam Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Zucchini Snickerdoodle Muffins - #MuffinMonday

*dusts off the cobwebs*

Goodness. It feels like it's been so long since I've been here but I just looked and I did do Muffin Monday in June. July and August were such overwhelming months work-wise and health-wise that it feels like it has been ages since I pulled out a baking pan. The day after the last Muffin Monday I had a follow-up at my dermatologist. It should have been an appointment filled with great news. The medication worked. My issue cleared. Let's celebrate! However, my dermatologist noticed that my blood pressure was extremely high even though I felt fine. I monitored it for a couple weeks and while it lowered, it still was pretty high. One Sunday it came down to bake bagels for Bread Bakers or go to the doctor. I reluctantly chose doctor. Long story short, I'm now medicated. Bleh. I had grand plans to exercise and do this and that to help but work won't let me great. 

ANYWAY, let's talk muffins. Someone in a vanilla group I'm in mentioned some zucchini snickerdoodle bread she made and I thought - "That's it! Those will be my muffins for July." Luckily my supermarket still had zucchinis. I ate so many of them that I had to skip dinner. They are pretty delicious. They aren't terribly sweet as I didn't use all the topping in the recipe below. 

More muffins for you below! Scroll down to see and visit them all. 

Zucchini Snickerdoodle Muffins 

Yield: ~18 muffins

Ingredients

3 eggs

1 1/4 cups sugar

1 cup oil 

2 teaspoons vanilla extract

3 cups flour 

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cream of tartar

2 cups grated zucchini

Topping

1/2 cup sugar

1 teaspoon cinnamon 

1/4 teaspoon cream of tartar

Directions

Preheat oven to 350 F and line a muffin pan. I used a 12-cup standard muffin pan plus 12 mini muffins. You can get about 18 standard muffins. 

Whisk together eggs, sugar, oil, and vanilla. In another bowl whisk flour, cinnamon, baking soda, salt, cream of tartar. Add the wet ingredients to the dry ingredients and stir until just combined. The batter is THICK! Gently fold in the grated zucchini. 

In a small bowl, whisk together the ingredients for the topping.

Scoop batter into each muffin well until a bit less than half filled. I added about 2 tablespoons. Sprinkle in some of the topping. I didn't use too much here. Maybe about half a teaspoon but I definitely could use more. Top with additional batter then sprinkle with more of the topping mixture. Sprinkle as much or as little as you want. I didn't use a ton. 

Bake standard muffins for 15-20 minutes or until golden and a toothpick inserted inside comes out clean. Make sure you're not seeing melted sugar on the toothpick. 

Cool. Enjoy. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Half and Half Muffins

Half and half muffins? Say what now? I have wanted to make these muffins for MONTHS. I usually ask my friends for muffin suggestions and back in February, J said "1/2 sweet 1/2 savoury". She was half joking but it gave me an idea. I remembered I had some white baking chips and thought I'd incorporate them into a half chocolate, half vanilla muffin. A better name would be a "black and white muffin" like the cookie but when I was adding my name to this month's list, I could only remember "half and half" so half and half it is. 

There are four other fun muffins to check out this Muffin Monday. Scroll down to visit them all!

Half and Half Muffins

Ingredients

240 grams flour 

100 grams sugar 

1 tablespoon baking powder

1/8 teaspoon nutmeg

1/2 teaspoon salt

2 eggs

1 cup milk 

1/4 cup oil 

1 teaspoon vanilla

2 1/2 tablespoons cocoa powder 

1 tablespoon milk 

1/4 cup chocolate chips, heaped

1/4 cup white chips, heaped

Directions

Grease or line a muffin pan. 

Whisk flour, sugar, baking powder, nutmeg, and salt. In another bowl, whisk eggs, milk, oil, and vanilla. 

Gently fold the wet ingredients into the dry ingredients. Fold until barely combined. 

Put half of the batter in another bowl. Dissolve the cocoa powder into 1 tablespoon of milk and add to one bowl. Gently fold in. 

Fold chocolate chips into the chocolate batter and white chips into the plain batter. 

You'll need to carefully add the batter to the pans. I used two tablespoons and added a scant tablespoon of plain batter to one side and then a scant tablespoon of chocolate batter to the other side. I kept doing that until the muffin cup was a bit more than half full. It's tedious but the result is worth it. 

Add some additional chips to the tops, if you want. 

Bake. Cool. Enjoy.

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Hamburger Potato Buns

I'm pretty convinced that potato breads are the best breads ever. These hamburger buns did not disappoint. They are soft yet still sturdy enough for a juicy hamburger and so so delicious. They taste extra buttery even though there isn't any butter in the dough. I am already planning on making these as sliders next weekend. I rarely re-make a recipe that quickly but these are so good that they are going into the permanent rotation. 

This month the Bread Bakers are celebrating BBQ season. Scroll down to see what you're serving at your next barbecue. 

Hamburger Potato Buns

Yield: 6 buns

Ingredients

3 cups all-purpose flour

1/2 cup dried potato flakes

1/4 cup milk powder (dry milk)

2 tablespoons sugar

2 teaspoons yeast

1 /4 teaspoons salt 

4 tablespoons oil

1 cup water

Topping

Melted butter

Directions

Whisk together flour, potato flakes, milk powder, sugar, yeast and salt. Add the oil and water to make a soft dough. Knead until it forms a soft dough. The dough should not be sticky. If it is sticky, add a bit more flour. 

Place in a greased bowl, cover and place in the refrigerator overnight. You can also bulk ferment at room temperature but I prefer the flavour of a cold overnight rise. 

When the dough is ready, divide it into 6 equal pieces. Place each about 2 to 3 inches apart on a greased or lined baking pan. 

Allow to proof at room temperature until doubled and puffy. This could take an hour or so depending on the temperature of the room. 

Just before the buns are doubled, preheat the oven to 350 F. 

Bake the buns 20 to 25 mins or until they are lightly golden. 

Remove and brush with melted butter. 

Cool and devour

Notes

• Add just enough water to form a soft dough. If you're in a warm climate, hold back on some of the water. If it's cold, be prepared to add a little more water. 
• Adapted from King Arthur Baking

 

• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread
• Food Lust People Love: Cheesy Skillet Cornbread
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Palatable Pastime: Traeger Bacon Cornbread
• A Messy Kitchen: Sweet Corn Muffins
• Sneha’s Recipe: Homemade English Muffins
• Passion Kneaded: Hamburger Potato Buns

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Zucchini Oat Muffins - #MuffinMonday

I spotted zucchini in my supermarket the other day, bought a couple and then promptly forgot about them. So glad I remembered about them before they went bad and could use one for this muffin and use the rest in a stir-fry. Thanks to the zucchini, the muffins are extremely moist. My brother said they tasted "expensive". Haha. I'm not sure what that means but I do know that he loved them. They were great to have on hand throughout the week. 

Remember to scroll down to see the other muffins on the table today. 

Zucchini Oat Muffins

Ingredients

1 cup milk 

1 teaspoon vinegar

1 cup rolled oats

1 egg

1/2 cup sugar

1/2 cup oil 

1 cup + 2 tablespoons flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1/4 teaspoon nutmeg 

3/4 cup grated zucchini

1/2 cup raisins

Directions

Combine milk, vinegar, and oats in a large bowl and let stand for at least an hour. 

Preheat oven to 375 F and line a muffin pan with cupcake liners or grease thoroughly. 

Whisk egg, sugar, and oil into the flour mixture. Gently fold in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Don't overmix - just mix until there are only a few streaks of flour remaining. Next, fold in the zucchini and raisins - again, being careful not to overmix. 

Scoop the batter into the prepared muffin pan. 

Bake for 15 to 20 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy. 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page

Garlic Cloverleaf Rolls - #BreadBakers

Look at me being "seasonal" - clover leaves this close to St Patrick's Day in the US. Completely accidental. This month, the bread bakers are baking with alliums. After lots of back and forth, I settled on these cloverleaf rolls. I fully intended on using onions or escallions but I like what I like. So here we are with garlic instead of onions and clover leaf-shaped rolls instead of one of the myriads of other shapes in my head. 

Be sure to scroll down to see the other yummy allium-themed breads that we have for you today.  Thanks for hosting, Karen! 

Garlic Cloverleaf Rolls (4 Leaf Clover Roll)

Garlic Cloverleaf Rolls

Ingredients 

Dough

400 g (3 1/3 cups) flour

2 tablespoons sugar

2 teaspoons instant yeast

1 teaspoon salt

1/2 teaspoon garlic powder (some cloves of roasted garlic)

3/4 cup of milk

1 egg

3 tablespoons butter, softened

Topping

3 tablespoons melted butter 

3 cloves garlic, minced

pinch salt 

pinch of dried basil

pinch of dried oregano

Directions

Whisk together flour, sugar, instant yeast, salt, and garlic powder. Next, add in the milk, egg, and softened button. Knead until it forms a soft, tacky dough. If the dough seems dry, splash in some more milk. If it is very sticky, add a little flour. 

Place in an oiled bowl. Cover and allow to bulk ferment at room temperature until doubled. My preferred method is to bulk ferment in the fridge overnight. 

While the dough is doing its thing, whisk together all the ingredients for the topping. 

When the dough is ready, brush 12 cups of a muffin pan with some of the garlic butter. Divide the dough into 12 equal parts then divide each part into 3. You should have 36 pieces Roll each into a small ball and place three balls in the prepared muffin pan. 

Loosely cover and allow to rise until puffy. They rise pretty quickly, so remember to preheat your oven to 350 F before they are ready. 

Brush with garlic butter and bake 15-18 minutes or until golden. Remove from the oven and brush with more butter. Cool and enjoy. 

 

• French Onion Soup Rolls from Food Lust People Love
• Garlic Cloverleaf Rolls from Passion Kneaded
• Garlic Confit Focaccia from What Smells So Good?
• Gluten-Free Millet Chives Flatbread (Bajra chives Paratha) from Cook with Renu
• Moroccan Rghaif from Sneha’s Recipe
• Onion and Bay Loaf from A Messy Kitchen
• Onion Garlic Loaf from Ambrosia
• Onion Lover Rolls from A Day in the Life on the Farm
• Scallion and Sesame Rolls from Karen’s Kitchen Stories
• Whole Wheat Onion Kulcha from Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Potato Crescent Rolls - #BreadBakers

This month, the Bread Bakers are celebrating the humble potato. I love adding potatoes to my dough. It makes the resulting bread so tender and soft. I have had some King Arthur cinnamon rolls that use potatoes on my to-bake list for years at this point. I fully planned on making them for this event but I ended up going the savoury route. No regrets. These crescent rolls were easy to make and tasted great. 

Be sure to scroll down to see what the other bakers whipped up!

Potato Crescent Rolls

Ingredients

Dough

420 grams (3 1/2 cups) flour

1/2 cup potato flakes

1 tablespoon sugar

2 teaspoons instant yeast

1 1/2 teaspoons salt 

2 eggs

1/2 cup milk

1/2 cup water*

1/4 cup oil 

Topping

4 tablespoons butter, melted

Directions 

Mix all the dough ingredients together. You want the dough to be soft and tacky (not sticky) so when adding the water, add just enough to form a tacky dough. You might need less or more depending on your flour and climate.  I needed a bit less. 

When the dough is smooth and cohesive, place it in an oiled bowl, cover and bulk ferment in the refrigerator overnight or at room temperature until doubled. 

Line a half-sheet pan with parchment paper. 

When the dough is ready, divide it into two halves. Roll each piece into a 9" to 10" circle. Lightly brush with some of the melted butter. 

Divide each circle into 9 equal pieces. I found the easiest way to do this equally was to first divide the circle into 3 equal pieces and then divide each of those pieces into 3. 

Take each triangle and flatten it some more, stretching the triangle out. I preferred the crescent rolls that I made from these flatter, stretched-out triangles to the triangles left as is. I got more turns and a more defined roll. I stretched the triangles to be about 6 to 7 inches long with the shortest side being about 4 inches or so long. 

Starting with the shortest side of each triangle, roll up the dough. Place your rolls on your prepared baking sheet with the tips tucked under the roll. Curve the rolls to form a crescent shape. 

Allow all your rolls to proof for about 25 to 35 minutes or until puffy. 

Before the rolls are ready, preheat the oven to 350 F. 

Bake the risen rolls for 15 minutes, remove them from the oven and brush with melted butter. Bake for another 5 minutes or until golden. 

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Potato Biscuits from Palatable Pastime
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawa Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Almond Flour Banana Muffins - #MuffinMonday

I have baked a couple things with almond and coconut flour before but this is the first batch I really enjoyed. The texture is, of course, different from regular flour muffins but the flavour is amazing and they are super moist. My only regret is that I forgot to add some xanthan gum to see how that would affect the texture. Next batch. for sure!

Almond Flour Banana Muffins

Yield: 12 muffins

Ingredients

3 bananas

2 eggs

1/4 cup oil

1/4 cup sweetener (I used regular sugar)

1 teaspoon vanilla

2 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt 

1/3 cup add-ins (chocolate chips, nuts; optional)

Directions

Preheat oven to 350 F. Line a 12-count muffin pan. These might stick so I would definitely use a liner over greasing the pan just in case. 

In a bowl, mash the bananas then add the eggs, oil, sweetener, and vanilla. Whisk together. 

Whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. If your almond flour has lumps, definitely sift it beforehand. 

Gently fold the dry ingredients into the wet ingredients until just combined. If you're using add-ins, gently stir them in, reserving a few to sprinkle on the top. 

Divide the batter evenly among the muffin wells. 

Bake 20-22 minutes or until a toothpick inserted inside a muffin comes out clean. 

Notes

• Recipe from Piping Pot Curry

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• Almond Flour Banana Muffins from Passion Kneaded
• Apple Bran Muffins from Palatable Pastime
• Bran Buds Muffins from A Day in the Life on the Farm
• Cheddar Chili Bean Muffins from Food Lust People Love
• Cinnamon Crumb Muffins from Jolene's Recipe Journal
• Dried Fig and Pineapple Muffins from Karen's Kitchen Stories
• Persian Love Cake Muffins from Magical Ingredients
• Small-Batch Double Chocolate Banana Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Walnut Raisin Wool Roll Bread - #BreadBakers

Happy new year! And welcome to the first Bread Bakers of 2023. January happens to be National Dried Fruits month so that's how we are starting off. I have wanted to try a wool roll for a while now so it was the perfect time to test it out. I didn't have much time and the wool bread was super simple and quick to make while looking like it took some effort. I can't wait to make it again with other fillings - especially savoury versions. Very little rambling from me today as it's 10 PM and after putting in a full day's work, I need to go put in another couple of hours. No complaints though. Super grateful for the opportunities coming my way right now. 

Be sure to scroll down to check out the other recipes that we are sharing with you today. 

Walnut Raisin Wool Roll Bread

Ingredients

Tangzhong

43 g water 

43 g milk 

14 g flour 

Dough 

300 g flour 

50 g sugar

1 tablespoon instant yeast

1 teaspoon salt 

1/2 cup whole milk 

1 egg

4 tablespoons oil 

Filling

115 grams raisins

rum or water or juice

75 grams walnuts

2 tablespoons butter

dash of cinnamon

1 tablespoon sugar, or to taste

Milk for brushing dough

Directions

In a small saucepan, whisk together the water, milk and flour for the tangzhong. Place over medium heat and cook, stirring often, until it thickens enough to coat the back of a spoon. This should take about 3 minutes. DO NOT WALK AWAY. Trust me. 

Remove the tangzhong from the heat and add the mixture to your mixing bowl. Allow it to cool. 

Add the remaining dough ingredients. Knead until a smooth, soft dough forms - about 8 to 10 minutes. The dough should be tacky. 

Place the kneaded dough in an oiled bowl and allow it to bulk ferment in the refrigerator overnight. You can also do the standard room temperature rise. But I prefer to let it work overnight in the fridge. 

Soak the raisins overnight in rum, water, or juice. 

The next day, drain the raisins and add them to a food processor along with the walnuts, butter and cinnamon. Blend to a chunk consistency. I didn't make it too smooth. Taste and add sugar and some additional cinnamon, if you wish. 

Line a 9" springform or cake pan that is at least 2 inches deep with parchment paper. Lightly grease the parchment. 

On a lightly floured surface, divide the dough into 4 equal pieces. Cover and let rest for 10 minutes.  Roll out each piece to a 6" x 12" rectangle. 

With the long sides facing you, mark the top 5 inches of the rectangle. Scoop 1 1/2 to 2 tablespoons of filling onto that top section. Spread it evenly across the top leaving just the edges bare. 

Cut the uncovered dough into thin strips. 

Fold in the edges of the rectangle to keep the filling inside. Starting from the top with the filling, roll the dough towards the uncovered section with the strips. Place the log, seam side down in the prepared pan. Repeat with other pieces of dough.  

Cover the pan and allow the bread to proof until doubled and puffy. This could take about an hour or an hour and a half depending on the temperature of the room. 

About 20 minutes before, preheat oven to 350 F. 

When the dough is ready, gently brush the dough with the milk and place it in the oven. 

Bake for 30 minutes or until the top is golden brown. 

Cool in the pan until you can safely remove it to cool it on an oven rack. Then dig in. 

Notes

I adapted this from King Arthur's Filled Wool Roll. You can visit the page to see visuals on how to fill and roll up the dough.

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