Heavenly Custard Cream Donuts (Vanilla & Chocolate) 

Ingredients (Makes 12 Donuts):

For the Custard Cream:

– For Vanilla Custard:
– 3 egg yolks
– 50g cane sugar
– 16g cake flour
– 250ml milk
– 1/3 vanilla bean

For Chocolate Custard:

– 3 egg yolks
– 45g granulated sugar
– 16g cake flour
– 250ml milk
– 50g sweet chocolate

For the Donuts:

– 350g bread flour
– 150g cake flour
– 70g granulated sugar
– 6g salt
– 6g instant dry yeast
– 2 eggs + milk to make 285g
– 45g unsalted butter

For Coating:

– Granulated sugar
– Cocoa powder

Instructions:

For the Custard Cream (Vanilla & Chocolate):

1. In separate bowls, prepare the vanilla custard and chocolate custard.
2. In each bowl, whisk 3 egg yolks until smooth.
3. Add cane sugar for vanilla custard and granulated sugar for chocolate custard. Mix well.
4. Sift cake flour into each mixture and combine until it forms a smooth paste.
5. In a saucepan, heat milk separately for both custards.
6. For the vanilla custard, split the vanilla bean and scrape the seeds. Add the seeds and the pod to the milk. Heat until just simmering.
7. For the chocolate custard, chop the sweet chocolate finely and add it to the hot milk. Stir until the chocolate is fully melted.
8. Remove the vanilla pod from the vanilla custard and gradually add the hot milk to each custard mixture, stirring constantly.
9. Return each custard to the saucepan and cook over low heat, stirring continuously, until it thickens. Remove from heat and let them cool.

For the Donuts:

10. In a mixing bowl, combine bread flour, cake flour, granulated sugar, salt, and instant dry yeast.
11. Add eggs and milk mixture (285g) to the dry ingredients. Mix until a dough forms.
12. Knead the dough for about 10 minutes or until it’s smooth and elastic.
13. Gradually add unsalted butter and continue kneading until fully incorporated.
14. Cover the dough and let it rise for about 1 hour or until it doubles in size.
15. Roll out the dough to about 1.5cm thickness and cut out rounds using a donut cutter or a glass.
16. Place the doughnuts on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
17. Heat vegetable oil in a deep pan to 180°C (350°F).
18. Carefully fry the donuts until they are golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

For Coating:

19. While the donuts are still warm, coat them with granulated sugar for the vanilla custard ones and cocoa powder for the chocolate custard ones.

Fill the Donuts:

20. Once the donuts are cool, use a piping bag to fill them with the vanilla and chocolate custard creams.

Enjoy your delectable Custard Cream Donuts!

Pro Tip: Feel free to get creative with your coatings and add sprinkles or powdered sugar for extra flair!

Homemade Soft Olive Oil Bread Rolls
Ingredients:
Warm milk – 105 ml (about 1/2 cup)
White sugar – 12 g (1 tbsp)
Active dry yeast – 1.5 g (1/2 tsp)
Olive oil – 15 ml (1 tbsp)
All-purpose or bread flour – 150 g (about 1 cup)
Salt – 1.5 g (1/4 tsp)
Step-by-Step Instructions:
Step 1: Activate the Yeast
Start by warming the milk to about 37-40°C (98-104°F). It should feel warm to the touch but not too hot, as high temperatures can kill the yeast.
In a small bowl, combine 105 ml of warm milk, 12 g (1 tbsp) of sugar, and 1.5 g (1/2 tsp) of active dry yeast. Stir gently to dissolve the yeast and sugar.
Let the mixture sit for about 5-10 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to work its magic in the dough.
Step 2: Prepare the Dough
In a large mixing bowl, add 150 g of all-purpose or bread flour and 1.5 g (1/4 tsp) of salt. Stir to combine the dry ingredients.
Create a well in the center of the flour mixture and pour in the yeast mixture, followed by 15 ml (1 tbsp) of olive oil.
Using a wooden spoon or spatula, stir the ingredients together until a rough dough forms. If the dough seems too dry, you can add a little more warm milk, 1 teaspoon at a time, until the dough comes together.
Step 3: Knead the Dough
Transfer the dough onto a lightly floured surface and begin kneading it by hand. Knead for about 8-10 minutes until the dough becomes smooth and elastic. The dough should be soft, slightly tacky, but not sticky.
If the dough is sticking too much to your hands or the surface, sprinkle a little more flour, but avoid adding too much, as this can make the rolls dense.
Step 4: First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.
A good spot for the dough to rise is in a slightly warm oven (turned off) or a sunny spot in your kitchen.
Step 5: Shape the Rolls
Once the dough has risen, punch it down to release the air.
Divide the dough into equal portions, depending on the size of rolls you want. For smaller rolls, divide the dough into 4-6 pieces. For larger dinner rolls, divide into 3-4 pieces.
Roll each portion into a smooth ball by gently pulling the sides of the dough toward the bottom and pinching it together.
Place the shaped rolls on a baking sheet lined with parchment paper or lightly greased. Be sure to leave some space between each roll as they will expand during baking.
Step 6: Second Rise
Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they are puffy and almost doubled in size.
Step 7: Preheat the Oven
While the rolls are undergoing their second rise, preheat your oven to 180°C (350°F).
Step 8: Bake the Rolls
Once the rolls have finished their second rise, place them in the preheated oven.
Bake for 15-20 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
If you want a shiny finish on the rolls, you can brush the tops with a little olive oil or melted butter as soon as they come out of the oven.
Step 9: Cool and Serve
Remove the rolls from the oven and let them cool slightly on a wire rack before serving.
These rolls are best enjoyed warm and can be paired with butter, jam, or any meal of your choice.
Cooking Tips:
Yeast Activation: Make sure the milk is not too hot when adding the yeast. The ideal temperature is around 37-40°C (98-104°F). If it’s too hot, it will kill the yeast, preventing the dough from rising.
Kneading: Kneading the dough helps develop gluten, which is essential for the bread’s structure. Knead the dough until it becomes smooth and elastic. This usually takes about 8-10 minutes.
Olive Oil: Olive oil gives the rolls a wonderful richness, but if you prefer, you can use melted butter or a neutral oil like sunflower oil for a milder flavor.
Flour Type: You can use either all-purpose flour or bread flour for this recipe. Bread flour will result in a slightly chewier texture due to its higher gluten content, while all-purpose flour will produce a lighter, softer roll.
Rising Time: The rising times may vary depending on the temperature of your kitchen. The dough should double in size during the first rise and become noticeably puffier during the second rise. If your kitchen is cold, the dough may take longer to rise, so be patient.
Storage:
Room Temperature: Store the rolls in an airtight container at room temperature for up to 2 days. If they start to lose softness, you can reheat them in the microwave for about 10-15 seconds.
Freezing: These rolls freeze well. Once they are fully baked and cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag for up to 2 months. To reheat, let them thaw at room temperature and then warm them in the oven at 160°C (320°F) for 5-10 minutes.
Make-Ahead: You can make the dough ahead of time and refrigerate it after the first rise. Simply cover the dough with plastic wrap and place it in the refrigerator for up to 24 hours. When ready to bake, let the dough come to room temperature, shape the rolls, and proceed with the second rise and baking.

Simple Jam and Walnut Cake

Ingredients:

• • Eggs: 2 large
  • Vanilla Sugar: 1 packet (8g)
  • Salt: A pinch

• • Sugar: 120g (2/3 cup)
  • Oil: 120ml (1/2 cup)
  • Milk: 120ml (1/2 cup)

• • Flour: 220g (1 cup + 3/4 cup)
  • Baking Powder: 1 tablespoon
  • Jam: 50g (your favorite variety)

• Walnuts: 50g, chopped
• Baking Dish: 24 cm round

Directions:

1. 1. Prepare the Batter:
      Preheat your oven to 170°C (340°F). In a large mixing bowl, beat 2 eggs with 120g of sugar, a packet of vanilla sugar, and a pinch of salt. Mix until light and fluffy.

1. 1. Add Wet Ingredients:
      Gradually stir in 120ml of oil and 120ml of milk. Mix until everything is well incorporated.
   2. Incorporate the Dry Ingredients:
      Sift in 220g of flour and 1 tablespoon of baking powder. Fold the dry ingredients into the wet mixture until smooth.
   3. Prepare the Baking Dish:
      Grease a 24 cm baking dish with butter or oil. Pour the cake batter into the dish and spread it evenly.

1. 1. Add Jam and Walnuts:
      Gently spread 50g of jam over the surface of the batter. Sprinkle 50g of chopped walnuts on top for added crunch.
   2. Bake the Cake:
      Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool and Serve:
      Let the cake cool before slicing. Enjoy this delicious jam and walnut cake with a hot beverage!

Serving Suggestions:

• • With Tea or Coffee: Serve a slice of this cake with your favorite hot drink.
  • With Whipped Cream: Add a dollop of whipped cream on top for extra indulgence.
  • Extra Jam: Serve with a side of extra jam for those who want more sweetness.

Cooking Tips:

• • Use Room Temperature Ingredients: For best results, make sure your eggs, milk, and oil are at room temperature.
  • Customize with Your Favorite Jam: Raspberry, apricot, or strawberry jams work wonderfully in this recipe.
  • Toasting the Walnuts: Lightly toast the walnuts beforehand for a deeper flavor.

Nutritional Benefits:

• • Walnuts add healthy fats and protein.
  • Milk provides calcium and vitamin D.
  • Eggs add protein and vitamins like B12.

Storage:

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 3 months.

Why You’ll Love This Recipe:

• • Simple and Quick: Easy to make with everyday ingredients.
  • Jam Twist: Adds a fruity sweetness that pairs well with the light cake.

• Walnut Crunch: Gives a satisfying texture to every bite.
• Versatile: Perfect for breakfast, snack, or dessert.

Sugar-Coated Yeast Dough Pastry

Ingredients:

• • Dry yeast: 1.5 tsp

• • Sugar: 1 tbsp (for activating yeast) + extra for sprinkling layers
  • Milk: 60 ml (¼ cup, lukewarm)
  • Eggs: 2

• • Butter: 150 g (5.3 oz), melted
  • Vanilla sugar: 8 g (1 tbsp)
  • Salt: to taste

• Flour: ~350 g (2⅓ cups)
• White or cane sugar: for sprinkling layers

Directions:

1. 1. Activate the Yeast:
      • • In a small bowl, mix the dry yeast, 1 tbsp sugar, and lukewarm milk.

       

      • Stir well and let it sit for 10 minutes until the yeast activates and becomes frothy.
   2. Prepare the Dough:
      • • In a large mixing bowl, whisk the eggs, melted butter, vanilla sugar, and a pinch of salt.

       

      • Pour in the activated yeast mixture and stir until combined.
      • Gradually add the flour, mixing well until a soft, pliable dough forms.

1. 1. Rest the Dough:
      • Cover the dough with a kitchen towel and let it rest in a warm place for 30 minutes, allowing it to rise.
   2. Roll and Layer with Sugar:
      • • Once the dough has risen, roll it out into a large flat layer on a lightly floured surface.

       

      • • Sprinkle half of the dough layer with sugar.
        • Fold the dough in half and roll it out again.
        • Repeat this process two more times: sprinkle sugar on half the dough, fold it in half, and roll it out.

       

   3. Cut the Dough:
      • • Once the dough has been folded and rolled multiple times, sprinkle the entire surface with sugar (white or cane).
        • Divide the dough into small pieces using a knife or pastry cutter.

       

   4. Bake:
      • • Place the dough pieces on a baking tray lined with parchment paper.
        • Bake in a preheated oven at 180°C (350°F) for approximately 18 minutes, or until the pastries are golden brown and lightly caramelized.

       

   5. Cool and Serve:
      • Allow the pastries to cool slightly before serving. They can be enjoyed warm or at room temperature.

Serving Suggestions:

• • Serve these pastries warm, with a cup of coffee or tea.
  • Dust with powdered sugar for a sweeter presentation.
  • These can also be enjoyed with a side of jam or honey for extra sweetness.

Cooking Tips:

• • Ensure the milk is lukewarm (around 37°C/98°F) to properly activate the yeast.
  • Be mindful of the oven’s temperature, as it can affect baking time. Keep an eye on the pastries towards the end of the baking process to prevent over-browning.
  • You can adjust the amount of sugar between layers depending on your desired sweetness.

Nutritional Benefits:

• The butter and eggs provide richness, making these pastries fluffy and tender.
• Yeast dough is a good source of carbohydrates for energy.

Storage:

• • Store any leftover pastries in an airtight container at room temperature for up to 3 days.

• For longer storage, freeze them and reheat in the oven or microwave when ready to eat.

Puff Puff Bulk Recipe

Ingredients:

• 1 potato,
• 1 piece of capia pepper
• 1 green pepper
• Half a bunch of parsley
• 2 eggs
• 1.5 cups of warm milk
• 1 cup of warm water
• 50 g of cheese
• Half a pack of yeast (5 g)
• 1 teaspoon of sugar
• Salt
• Black pepper
• 2.5 cups of flour

To Fry;

• Oil

How To Make Yeast Puff Puff Pouring Recipe In 10 Minutes;

1. Let’s grate the potato and squeeze the juice. Let’s chop all the remaining vegetables into tiny pieces.
2. Add eggs, milk, water, yeast and sugar to the mixing bowl and mix. Let’s add the vegetables and mix.
3. Add spices, cheese and flour and mix. Let’s cover it and let it sit for 30 minutes.
4. Let’s add 1 ladle of mortar to the pan greased with oil and spread it.
5. Let’s cook and serve both sides in a controlled way.
6. Bon appetit to those who try it in advance.

Vanilla cream rolls

Ingredients

For the Bread:

• 1 zucchini (200 g), grated
• 2 carrots (200 g), grated
• 350 ml water
• 3-4 cloves garlic, minced (adjust to taste)
• 250 g oats, plus an additional 100 g
• Salt to taste
• 1 teaspoon sweet paprika
• A pinch of curry powder (or any favorite spices)
• 1/2 cup water (for adjusting consistency)
• 5 g dry yeast
• 20 g sunflower seeds
• 20 g sesame seeds
• 30 g flaxseeds, plus extra for sprinkling
• 30 ml olive oil

Instructions

Prepare the Vegetables

1. Grate the Vegetables: Start by grating 1 zucchini (200 g) and 2 carrots (200 g). Set them aside in a bowl. These vegetables add moisture and nutrients to the bread, making it both tender and flavorful.
2. Combine with Water and Garlic: In a large bowl, add 350 ml water, the grated zucchini, grated carrots, and 3-4 cloves minced garlic. The garlic adds a subtle aromatic flavor that enhances the overall taste of the bread.

Blend and Season

3. Blend the Mixture: Using an immersion blender, blend the mixture slightly. Aim to keep some texture from the vegetables for a rustic feel. This step ensures that the vegetables are evenly distributed throughout the bread.
4. Add Oats and Spices: Add 250 g oats to the vegetable mixture, along with salt to taste, 1 teaspoon sweet paprika, and a pinch of curry powder (or your preferred spices). Mix well to combine. These spices give the bread a mild warmth and depth of flavor.
5. Adjust Consistency: If the mixture seems too thick, add 1/2 cup water to adjust the consistency to your liking. The batter should be thick but pourable, similar to a thick pancake batter.

Activate the Yeast

6. Prepare the Yeast: In a small bowl, dissolve 5 g dry yeast in a little warm water (not included in the above measurements). Let it sit for about 5 minutes until it becomes foamy. This step is crucial for activating the yeast, which helps the bread rise slightly and adds a lightness to the texture.

Mix in Yeast and Seeds

7. Combine Yeast with the Mixture: Pour the activated yeast into the vegetable and oat mixture. Stir well to incorporate the yeast evenly.
8. Toast the Seeds: In a dry frying pan, toast 20 g sunflower seeds and 20 g sesame seeds over medium heat for a few minutes until they are lightly golden and fragrant. Toasting enhances the nutty flavor of the seeds, adding a pleasant crunch to the bread.
9. Add Seeds and Oil: Add the toasted sunflower seeds, sesame seeds, 30 g flaxseeds, and 30 ml olive oil to the batter. Mix thoroughly to ensure all ingredients are evenly distributed. Stir in the remaining 100 g of oats until the mixture is well combined.

Proof the Dough

10. Prepare the Baking Dish: Grease a baking dish with a bit of olive oil and sprinkle a handful of flaxseeds on the bottom and sides. This prevents the bread from sticking and adds an attractive crust to the finished loaf.
11. Rest the Batter: Pour the prepared batter into the greased baking dish, spreading it evenly. Cover with a cloth and let the dough rest in a warm place for about 15 minutes. This resting period allows the oats to absorb moisture and the yeast to start its work, giving the bread a light lift.

Bake

12. Preheat the Oven: While the dough is resting, preheat your oven to 180°C (350°F). A properly preheated oven is key to achieving a good rise and even baking.
13. Bake the Bread: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. This indicates that the bread is fully cooked inside.

Cool and Serve

14. Cool the Bread: Allow the bread to cool in the baking dish for about 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the bread firm up.
15. Slice and Enjoy: Once cooled, slice the bread and enjoy. This Zucchini and Carrot Oat Bread pairs beautifully with your favorite spreads, as a side to soups and salads, or simply on its own as a nutritious snack.

Nutrition Information

• Serving Size: 1 slice (assuming 12 slices per loaf)
• Calories: 180 kcal
• Total Fat: 8 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 80 mg
• Total Carbohydrates: 22 g
• Dietary Fiber: 4 g
• Sugars: 2 g
• Protein: 5 g