Cream-Filled Nut Bread Recipe

Ingredients

For the Dough:

• 450-500 g wheat flour (about 4 cups)
• 1 tablespoon sugar
• 13 g fresh yeast (about ½ oz) or 7 g instant yeast (2 teaspoons)
• 125 ml warm water (about ½ cup)
• 125 ml warm milk (about ½ cup)
• 1 egg + 1 egg yolk (for brushing)
• 5-6 g salt (about ½ teaspoon)
• 50 g butter (about 1½ oz), softened

For the Cream Filling:

• 2 egg yolks
• 4 tablespoons sugar
• 10 g vanilla sugar (about ½ teaspoon)
• 10 g cornstarch (about 1 tablespoon)
• 250 ml warm milk (about 1 cup)
• 30 g butter (about 1 oz), softened

For the Nut Topping:

• 100 g nuts (about ¾ cup), chopped (e.g., almonds, hazelnuts, or walnuts)

Step-by-Step Instructions

1. Prepare the Dough

Begin by activating the yeast. If using fresh yeast, dissolve it in warm water with the sugar and let it sit for about 10 minutes until the mixture becomes frothy. If using instant yeast, you can skip this step and simply mix the yeast directly with the flour later on.

In a large bowl, combine the flour and salt. Create a well in the center of the flour mixture, and pour in the yeast mixture, warm milk, one whole egg, and the softened butter. Mix the ingredients together using your hands or a dough hook until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky. If needed, add a little extra flour.

Once kneaded, place the dough into a greased bowl. Cover it with a clean cloth and let it rise in a warm spot for 50-60 minutes, or until it doubles in size.

2. Prepare the Cream Filling

While the dough is rising, prepare the custard cream filling. In a medium saucepan, whisk together the egg yolks, sugar, vanilla sugar, and cornstarch. Slowly add the warm milk while whisking constantly to prevent any lumps from forming.

Place the saucepan over medium heat and continue stirring the mixture until it thickens into a custard-like consistency. This process usually takes about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the butter until it is fully melted and incorporated into the cream.

Transfer the cream to a bowl, cover it with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming. Let the cream cool completely in the refrigerator.

3. Assemble the  Bread

Preheat the oven to 180°C (356°F) and line a baking sheet with parchment paper.

Once the dough has risen, punch it down gently to release the air. Divide the dough into small portions, depending on how large you would like your buns or  bread loaves to be. For individual buns, divide the dough into about 8-10 portions.

Roll each portion of dough into a flat circle, ensuring the dough is thick enough to hold the cream filling. Spoon a generous amount of the cooled cream filling into the center of each dough circle. Sprinkle chopped nuts on top of the cream for added texture.

Carefully fold the dough over the filling, shaping it into a bun or braid. Be sure to seal the edges tightly to prevent the filling from leaking out during baking.

4. Prepare for Baking

Place the shaped buns on the prepared baking sheet. Beat the egg yolk and brush it over the tops of each bun to give them a shiny, golden finish.

For an extra nutty crunch, sprinkle additional chopped nuts on top of the buns before baking.

5. Bake the Bread

Place the baking sheet in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and cooked through. You’ll know it’s done when the tops are beautifully golden, and the bread feels firm to the touch.

Remove the bread from the oven and transfer it to a wire rack to cool.

6. Serve

Once the buns have cooled slightly, they are ready to be enjoyed. The soft, pillowy bread contrasts perfectly with the rich vanilla cream and the crunchy nut topping. These cream-filled nut breads are perfect for serving as a dessert, breakfast treat, or a sweet snack. Pair them with a hot cup of tea or coffee for a delightful experience.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 8 g
• Carbohydrates: 45 g
• Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 130 mg
• Fiber: 2 g
• Sodium: 220 mg
• Sugar: 10 g

Raspberry Chocolate Layer Cake Recipe

For the Chocolate Sponge:

• 4 eggs
• 50 g sugar (about ¼ cup)
• 50 g flour (about ⅓ cup)
• 30 g cocoa powder (about 3 tablespoons)

For the Raspberry Filling:

• Juice of 2 lemons
• 200 g raspberries (about 1½ cups)
• 30 g sugar (about 2 tablespoons)
• 15 g cornstarch (about 1 tablespoon)

For the Cream Filling:

• 80 g condensed milk (about ⅓ cup)
• 100 g ricotta cheese (about ½ cup)
• 100 ml whipping cream (about ⅓ cup)

For the Chocolate Ganache:

• 120 g dark chocolate (about 4.2 oz), chopped
• 100 ml warm cream (about ⅓ cup)

Step-by-Step Instructions

1. Prepare the Chocolate Sponge

Preheat your oven to 180°C (356°F) and line a rectangular or square cake pan with parchment paper.

In a large mixing bowl, whisk the eggs and sugar together until the mixture becomes light, fluffy, and has almost doubled in volume. This can take about 5-7 minutes using an electric mixer.

Sift the flour and cocoa powder together to avoid any lumps, and carefully fold them into the egg mixture using a spatula. Be gentle to avoid knocking out the air from the eggs, which helps the sponge stay light and fluffy.

Once combined, pour the batter into the prepared pan and spread it out evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing it horizontally into two even layers.

2. Prepare the Raspberry Filling

In a small saucepan, combine the lemon juice, raspberries, and sugar. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. As the raspberries break down, their tartness will perfectly balance the sweetness of the sugar.

In a separate small bowl, mix the cornstarch with a little water to create a slurry, then add it to the simmering raspberry mixture. Stir constantly until the filling thickens, about 2-3 minutes. Once thickened, remove it from the heat and let it cool completely.

3. Prepare the Cream Filling

In a medium bowl, mix the condensed milk with the ricotta cheese until smooth and well blended.

In a separate bowl, whip the whipping cream until stiff peaks form. Fold the whipped cream into the ricotta mixture carefully, creating a light and fluffy cream filling. Set it aside until ready to use.

4. Assemble the Cake

Place the first layer of the chocolate sponge cake on a serving plate or cake stand. Spread the cooled raspberry filling evenly across the surface.

Next, spread a layer of the cream filling over the raspberry layer. The cream adds a rich, smooth texture that complements the tart raspberries.

Gently place the second layer of the  chocolate sponge on top, pressing down lightly to ensure the layers adhere together.

5. Prepare the  Chocolate Ganache

For the ganache, chop the dark chocolate into small pieces and place it in a heatproof bowl.

In a small saucepan, heat the cream until it’s warm but not boiling. Pour the warm cream over the chocolate and let it sit for about 1 minute. Then, stir the mixture until the chocolate is fully melted and smooth. The ganache should be glossy and thick enough to coat the cake.

6. Coat the Cake

Pour the chocolate ganache over the assembled cake, starting in the center and allowing it to naturally drip down the sides. Use a spatula to smooth out the ganache for an even coating if needed.

Let the ganache set at room temperature for about 30 minutes before slicing. You can also place the cake in the refrigerator to speed up the process if desired.

7. Serve

Slice the cake into individual portions and serve. The combination of the rich, moist chocolate sponge, the tart raspberry filling, and the smooth cream filling, all wrapped in luscious dark chocolate ganache, creates a stunning dessert that’s both visually and flavorfully impressive.

Nutrition Information (Per Serving)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 35 g
• Fat: 18 g
• Saturated Fat: 9 g
• Sugar: 22 g
• Fiber: 3 g
• Sodium: 60 mg

Homemade Pumpkin Spice Bread Recipe

October 8, 2024 by Noty Cheese

Amazingly Good Cheese Bread in a Mug Recipe

Ingredients

• 1 teaspoon salt
• 1 package baking powder (about 10 g or 2 teaspoons)
• 2 cups flour
• 1 cup milk
• 1 cup grated cheese (Gouda or any cheese of your choice)
• 50 g diced beef, cooked or raw
• Optional: butter or oil for greasing the mug

Step-by-Step Instructions

1. Prepare Your Mug

Lightly grease a large microwave-safe mug or a small coffee pot with a bit of butter or oil. This step ensures that the bread doesn’t stick and makes for easy removal later.

2. Mix the Ingredients

In a small mixing bowl, combine the flour, baking powder, and salt. Stir well to ensure the dry ingredients are evenly distributed.

Next, add the milk, grated cheese, and diced beef to the dry mixture. Stir until all the ingredients are thoroughly combined into a dough-like consistency. The cheese and beef will give the bread a flavorful, savory kick.

3. Fill the Mug

Once the dough is ready, carefully pour the mixture into the prepared mug or coffee pot, filling it about halfway to allow room for the bread to rise as it cooks.

4. Microwave the Bread

Place the mug in the microwave and cook on high for 3 minutes. Cooking times may vary depending on the microwave’s power, so check the bread after 2.5 minutes. The bread is ready when it has risen and the top feels firm to the touch.

5. Serve

Once cooked, let the bread cool slightly before digging in. You can enjoy the cheesy bread straight from the mug, or if you prefer, gently loosen the edges with a knife and remove it from the mug to serve on a plate.

Optional Oven Version

For a more traditional loaf-style cheese bread, follow the same steps, but instead of microwaving, pour the batter into a lightly greased loaf tin. Bake in a preheated oven at 190°C (375°F) for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Say Goodbye to Store-Bought Bread: Master the Art of Quick Homemade Bread in Just 5 Minute

Are you tired of running to the store every time you crave fresh bread? Say no more! With this easy and foolproof recipe, you can whip up delicious homemade bread in just five minutes of prep time. No fancy equipment required, just a few simple ingredients and a desire for freshly baked goodness. Let’s dive into the world of baking and discover how you can become a bread-making pro right in your own kitchen.

Importance of Fresh Yeast

Ever wondered why your homemade bread doesn’t turn out as fluffy and delicious as you hoped? The secret lies in the yeast! Using fresh, active dry yeast is crucial for achieving that perfect rise and texture in your bread. Stale or inactive yeast can leave your bread flat and uninspiring. So, always ensure you have fresh yeast on hand and store it properly in the refrigerator to maintain its potency.

Gathering Your Ingredients

• 5.5 cups of flour
• 562.5 ml (2 1/4 cup) of water
• 2 1/4 tsp of active dry yeast
• 1/4 cup of sugar
• 2 tbsp. of olive oil
• 1 tbsp. of salt
• Butter (optional, for topping)

Mixing and Kneading the Dough

Now that we have our ingredients ready, it’s time to get our hands dirty (literally)! Start by dissolving the yeast in warm water with a pinch of sugar. This step ensures that the yeast is activated and ready to work its magic. Once foamy, mix in the flour, sugar, olive oil, and salt until a smooth, slightly sticky dough forms. Knead the dough until it’s elastic and springs back when touched.

Letting the Dough Rise

Patience is key when it comes to bread-making. Allow your dough to rise for about an hour in a warm, draft-free environment. Cover it with a clean towel or plastic wrap to prevent it from drying out. During this time, the yeast will work its magic, causing the dough to double in size and develop those desirable pockets of air that give bread its light and airy texture.

Shaping Your Bread

Once your dough has doubled in size, it’s time to shape it into loaves. Divide the dough into two equal portions and roll each into a rectangle about 20 cm wide. Starting from the shortest side, roll the dough into cylinders to create your loaves. Place them in oiled molds, cover, and let them rise for another hour.

Second Rise and Preparing to Bake

As your loaves undergo their second rise, preheat your oven to 190°C (375°F). Once they’ve doubled in size again, brush the tops with melted butter for added flavor and a golden finish. This step is optional but highly recommended for that extra touch of indulgence.

The Aroma of Freshly Baked Bread

As your loaves bake in the oven, your kitchen will be filled with the irresistible aroma of freshly baked bread. There’s something truly magical about the scent of warm bread wafting through the air, signaling that a delicious treat is on the horizon.

Optional Butter Topping

For an extra indulgent touch, why not slather your freshly baked bread with a generous layer of butter? Not only does it add richness and flavor, but it also gives your bread a beautiful golden sheen that’s sure to impress.

Baking Your Bread

After 30 to 35 minutes in the oven, your bread should emerge golden brown and irresistibly fragrant. Remove them from the oven and let them cool slightly before slicing into thick, pillowy slices. Whether enjoyed warm with a pat of butter or used to make your favorite sandwiches, this homemade bread is sure to delight your taste buds.

Enjoying Your Homemade Delight

Congratulations, you’ve just mastered the art of quick homemade bread in just five minutes of prep time! With this foolproof recipe, you’ll never have to rely on store-bought bread again. So gather your ingredients, roll up your sleeves, and get ready to enjoy the simple pleasure of freshly baked bread whenever you please.

No-Bake 3-Ingredient Milk Pudding Dessert!

Ingredients:

• 2 cups milk (500ml)
• 1/3 cup sugar (70g)
• 2 eggs
• Optional: 1 teaspoon vanilla extract
• Optional garnish: Chopped nuts or caramel sauce

Instructions:

Preparing the Pudding:

1. In a saucepan, pour 2 cups of milk and add 1/3 cup of sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.

Whisking the Eggs:

1. In a separate bowl, crack and whisk the eggs until well beaten.

Tempering the Eggs:

1. Gradually pour a small amount of the hot milk mixture into the beaten eggs while whisking continuously. This process is called tempering and helps prevent the eggs from curdling.

Combining Ingredients:

1. Pour the egg mixture back into the saucepan with the remaining hot milk mixture while continuously stirring.
   Cooking the Pudding:
2. Place the saucepan back on the stove over low heat. Cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.

Adding Vanilla (Optional):

1. If using vanilla extract for added flavor, stir it into the pudding mixture once it’s removed from the heat.

Chilling the Pudding:

1. Transfer the pudding mixture into individual serving bowls or a larger serving dish.
2. Allow it to cool at room temperature for a while before placing it in the refrigerator to chill for at least 2-3 hours until it sets.

Garnishing (Optional):

1. Once the pudding is chilled and set, garnish with chopped nuts or a drizzle of caramel sauce for an extra touch of flavor.
2. Serve and Enjoy!
3. Spoon out servings of this delicious and creamy milk pudding for a delightful and easy dessert!

Pour Batter into Mold

Transfer the batter into the prepared mold, spreading it out evenly with a spatula.

Bake in Preheated Oven

Place the mold in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Garnish

Once baked, remove the cake from the oven and let it cool in the mold for a few minutes.

Carefully transfer the cake onto a wire rack to cool completely.

Once cooled, spread a thin layer of apricot jam on top for a glossy finish.

Sprinkle grated coconut generously over the jam for added texture and flavor.

Serve and Enjoy!

Slice the cake into portions and serve it up for a delightful treat. Enjoy the zesty, moist goodness of your homemade orange cake!

Discover the Easy Homemade Puff Pastry Secret

You won’t believe how simple and delicious making your own puff pastry can be with this quick method, and no eggs needed!

 Ingredients:

• 100 grams of unsalted butter 
• 1 and 1/2 tsp salt 
• 500 grams of bread flour 
• 200 grams of water 
• 250 grams of margarine or special butter for making puff pastry (available online) 

 Instructions:

1. Mix unsalted butter and salt with the bread flour.
2. Gradually add water to the mixture while kneading until you have a smooth dough.
3. Roll out the dough into a rectangle shape, about 1/4 inch thick.
4. Spread a layer of margarine or special puff pastry butter evenly over two-thirds of the dough.
5. Fold the uncovered third of the dough over the buttered section, then fold the remaining third over the top (similar to folding a letter).
6. Roll out the folded dough into a rectangle again.
7. Repeat the folding process and then chill the dough in the refrigerator for about 30 minutes.
8. Roll and fold the dough twice more, chilling for 30 minutes between each fold.
9. Your puff pastry is now ready to be used in your favorite pastry recipes!
10. Enjoy your homemade puff pastry, and you’ll wonder why you didn’t try this method sooner!