Cottage Cheese, Banana, and Cookie No-Bake Dessert
This Cottage Cheese, Banana, and Cookie No-Bake Dessert is a delicious and refreshing treat that’s perfect for any occasion. With layers of crunchy cookies, creamy cottage cheese, sweet bananas, and rich chocolate, this dessert has a delightful balance of textures and flavors. The combination of cottage cheese and sour cream adds a smooth, tangy richness, while the cookies and walnuts provide a satisfying crunch. Since it’s a no-bake dessert, it’s incredibly easy to prepare, making it perfect for busy days or when you need a quick dessert that doesn’t require an oven.

Ideal for family gatherings or as a sweet snack, this dessert will quickly become a favorite. Its layered structure makes it look elegant, yet it’s simple enough for anyone to make.

Full Recipe:
Ingredients
Cottage cheese: 400 g
Sour cream: 5 tablespoons
Condensed milk: 150 g
Bananas: 2, sliced
Cookies: 200 g (any type, such as digestive or tea biscuits)
Cream: 250 g (heavy whipping cream)
Condensed milk: 100 g (for the second layer)
Chocolate: 90 g (for melting)
Walnuts: 70 g, chopped
Instructions (Step-by-Step)
Step 1: Prepare the Cookie Layer
Crush the cookies: Using a food processor, crush 200 g of cookies until they resemble coarse crumbs. If you don’t have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.
Press the cookie base: Spread the crushed cookies evenly at the bottom of a springform pan or individual serving cups. Press down firmly to create a solid base. You can use the back of a spoon to help with this step. Set aside.
Step 2: Prepare the Creamy Cottage Cheese Mixture
Mix the cottage cheese and sour cream: In a large bowl, combine 400 g of cottage cheese and 5 tablespoons of sour cream. Using a hand mixer or food processor, blend the mixture until smooth and creamy. If you prefer a chunkier texture, you can leave some bits of cottage cheese unblended.
Add the condensed milk: Pour 150 g of condensed milk into the cottage cheese mixture and blend again until fully incorporated. The condensed milk adds sweetness and smoothness to the creamy layer.
Step 3: Slice the Bananas and Prepare the Layers
Slice the bananas: Peel and slice 2 bananas into thin rounds. These will be layered between the creamy cottage cheese mixture and the cookie base.
Layer the bananas: Place a layer of banana slices evenly over the cookie base in the pan or cups. Make sure the bananas cover the entire surface for an even flavor distribution.
Step 4: Whip the Cream
Whip the heavy cream: In a separate bowl, whip 250 g of heavy cream until soft peaks form. This will add lightness to the dessert.
Fold in condensed milk: Gently fold 100 g of condensed milk into the whipped cream until combined. Be careful not to overmix, as you want the cream to remain fluffy.
Step 5: Melt the Chocolate
Melt the chocolate: In a microwave-safe bowl or using a double boiler, melt 90 g of chocolate. Heat it in intervals if using a microwave to avoid burning. Once melted, stir until smooth.
Add melted chocolate to the cream mixture: Pour the melted chocolate into the whipped cream and condensed milk mixture, stirring gently to incorporate the chocolate evenly. This will create a rich, chocolatey cream layer.
Step 6: Assemble the Dessert
Spread the cottage cheese mixture: Over the layer of bananas, spread the creamy cottage cheese and sour cream mixture evenly using a spatula. Make sure it completely covers the bananas.
Top with chocolate cream: Gently spoon the chocolate-cream mixture on top of the cottage cheese layer, spreading it out evenly.
Sprinkle chopped walnuts: Finish by sprinkling 70 g of chopped walnuts over the top for added crunch and flavor.
Step 7: Chill and Set
Chill the dessert: Cover the pan or cups with plastic wrap and refrigerate the dessert for at least 3-4 hours, or preferably overnight. This allows the layers to firm up and the flavors to meld together.
Step 8: Serve
Slice and serve: Once the dessert has set, slice it into portions if using a large pan or serve individually from cups. Garnish with extra walnuts or a drizzle of melted chocolate if desired.
Enjoy: Serve cold and enjoy the rich, creamy, and layered flavors of this delightful no-bake dessert!
Cooking Tips
Make ahead: This dessert is perfect for making ahead of time, as it needs to chill for several hours or overnight. It’s great for preparing in advance for parties or special occasions.
Cookie alternatives: You can use any type of cookie for the base—digestive biscuits, graham crackers, or even chocolate chip cookies work well. If using sweeter cookies, you may want to reduce the amount of condensed milk in the recipe.
Fruit substitutions: While bananas add a lovely creamy texture, you can easily substitute them with strawberries, blueberries, or any other fruit that complements the creamy layers.
Chocolate options: Dark chocolate is recommended for a rich, balanced flavor, but you can also use milk chocolate for a sweeter taste or white chocolate for a milder flavor.
Add a crunch: If you want an extra layer of crunch, add a layer of chopped nuts between the cookie base and bananas.
Nutritional Facts (Per Serving, Based on 8 Servings)
Calories: 420 kcal
Protein: 10 g
Carbohydrates: 48 g
Fat: 22 g
Saturated Fat: 13 g
Fiber: 2 g
Sugar: 34 g
Sodium: 250 mg
Calcium: 15% DV
Iron: 8% DV
Frequently Asked Questions (FAQs)
Can I use low-fat cottage cheese or cream?
Yes, you can use low-fat versions of cottage cheese or cream if you want to reduce the calorie and fat content. However, keep in mind that the texture might not be as rich and creamy.
This dessert can be stored in the refrigerator for up to 3-4 days. Just ensure it is covered well to prevent it from absorbing any odors from the fridge.
How long can I store this dessert?
Can I make this dessert vegan?
Yes! You can substitute the dairy products with plant-based alternatives like vegan cottage cheese, coconut cream, and dairy-free chocolate. You can also use plant-based cookies for the base.
What other nuts can I use?
Besides walnuts, you can use almonds, pecans, or even hazelnuts for a different flavor profile.
Can I freeze this dessert?
Freezing is not recommended as the texture of the bananas and cottage cheese might change. It’s best enjoyed fresh after chilling in the refrigerator.
Conclusion
This Cottage Cheese, Banana, and Cookie No-Bake Dessert is a perfect combination of creamy, sweet, and crunchy textures that will leave you wanting more. Its simplicity and no-bake preparation make it an excellent choice for those who want a delicious, hassle-free dessert. With layers of cottage cheese, bananas, and a rich chocolate-cream topping, this dessert is sure to become a favorite in your home. Whether you’re serving it at a family gathering or enjoying it as a weeknight treat, it’s a dessert that’s guaranteed to impress.

Perfect New Year’s Bundt Cake with Creamy Lemon Filling

Perfect New Year’s Bundt Cake Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes + cooling
Servings: 12-14 slices

Ingredients

For the Cake Batter:

• 3 large eggs, room temperature
• 150g (¾ cup) granulated sugar
• 150ml (⅔ cup) vegetable oil
• 150ml (⅔ cup) milk, room temperature
• 300g (2½ cups) all-purpose flour
• 15g (1 tablespoon) baking powder
• Pinch of salt
• 270g (9.5 oz) canned peaches in syrup, drained and chopped

For the Lemon Cream Filling:

• 2 egg yolks
• 100g (½ cup) granulated sugar
• 80g (⅔ cup) cornstarch
• Zest of 1 lemon
• Juice of 1 lemon
• 600ml (2½ cups) milk
• Powdered sugar for dusting

Instructions

For the Lemon Cream Filling:

1. In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth
2. Add lemon zest, juice, and milk, whisking constantly
3. Cook over medium heat, stirring continuously until mixture thickens
4. Transfer to a bowl, cover with plastic wrap directly on surface, and refrigerate until cool

For the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan
2. Beat eggs with sugar until pale and fluffy
3. Gradually add oil and milk, mixing well
4. Sift together flour, baking powder, and salt
5. Fold dry ingredients into wet mixture until just combined
6. Pour half the batter into prepared pan
7. Add cooled cream filling in a ring, avoiding edges
8. Layer chopped peaches over cream
9. Top with remaining batter
10. Bake for 45-50 minutes or until golden
11. Cool completely before dusting with powdered sugar

Pro Tips for Perfect Results

• Ensure all ingredients are at room temperature
• Don’t overmix the batter to keep the cake tender
• Let the cream filling cool completely before assembling
• Use a piping bag for neater cream filling placement
• Test doneness with a wooden skewer

Variations and Substitutions

• Replace peaches with apricots or pears
• Use orange instead of lemon for the filling
• Substitute vegetable oil with melted butter
• Make it dairy-free using plant-based milk
• Add vanilla extract or almond extract for extra flavor

Storage and Make-Ahead Tips

• Store covered at room temperature for up to 2 days
• Refrigerate for up to 5 days
• Freeze unfilled cake for up to 3 months
• Cream filling can be made 1 day ahead

Frequently Asked Questions

Q: Can I make this cake without a bundt pan?
A: Yes, use a 9-inch tube pan instead, adjusting baking time accordingly.

Q: Why did my cream filling become lumpy?
A: Constant stirring and tempering the eggs properly prevents lumps.

Just Mix Oatmeal and Apples: A Delicious Recipe to Try

Q: Can I use fresh peaches?
A: Yes, but they should be ripe and patted dry to prevent excess moisture.

Q: Why did my cake crack?
A: Oven temperature too high or opening the oven door during baking can cause cracks.

Nutritional Information

(Per slice, based on 12 servings)

Decadent No-Bake Chocolate Nut Bars

• Calories: 385
• Total Fat: 17g
• Saturated Fat: 3g
• Cholesterol: 82mg
• Sodium: 165mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 28g
• Protein: 7g

This New Year’s bundt cake combines the perfect balance of textures and flavors, making it an ideal centerpiece for your holiday table. The contrast between the moist cake, creamy filling, and fruit creates an unforgettable dessert experience that your guests will be talking about well into the new year.

Sweet Walnut Buns: A Delicious and Fluffy Treat
These sweet walnut buns are the perfect blend of soft, fluffy dough and crunchy, nutty walnut filling. Made with a simple yeast dough, the buns are filled with a mixture of chopped walnuts, sugar, and butter, making every bite irresistible. Topped with sesame seeds for an added crunch and extra flavor, these buns are a fantastic option for breakfast, snacks, or dessert. The recipe uses ingredients that are commonly available, and the process is simple enough for bakers of all skill levels. Whether you’re enjoying them warm from the oven or as part of a brunch spread, these sweet walnut buns will quickly become a household favorite.

Preparation Time

Prep time: 30 minutes
Rising time: 1 hour
Bake time: 20-25 minutes
Total time: 2 hours
Servings: 12 buns
Ingredients

250 ml lukewarm milk
1/2 cup (100g) sugar
1 tablespoon (9g) dry yeast
1/2 cup melted butter
2 eggs
550g all-purpose flour
1 teaspoon salt
Butter (for greasing)
100g walnuts, coarsely chopped
Sugar (for sprinkling)
Sesame seeds (for topping)
Directions
Prepare the Dough:

In a small bowl, combine the lukewarm milk and sugar. Sprinkle the dry yeast over the top and let it sit for about 5-10 minutes, or until the yeast becomes foamy.
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the yeast mixture, melted butter, and eggs.
Stir the ingredients together until they form a dough. Then, knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until it has doubled in size.
Prepare the Filling: 5. While the dough is rising, prepare the walnut filling. In a small bowl, mix the chopped walnuts with sugar to your desired sweetness.

Shape the Buns: 6. Once the dough has risen, punch it down to release the air bubbles. Roll the dough out on a floured surface into a large rectangle (about 1/4 inch thick). 7. Spread a thin layer of softened butter over the dough, then evenly sprinkle the walnut and sugar mixture over the entire surface. 8. Carefully roll the dough into a log, then slice it into 12 even pieces. Arrange the buns in a buttered baking dish or on a parchment-lined baking sheet.

Let the Buns Rise: 9. Cover the buns with a clean kitchen towel and allow them to rise for another 30 minutes, or until they have puffed up.

Bake the Buns: 10. Preheat your oven to 180°C (350°F). 11. Brush the tops of the buns with a bit of melted butter, then sprinkle sesame seeds on top for a crunchy finish. 12. Bake for 20-25 minutes, or until the buns are golden brown and cooked through.

Serve and Enjoy: 13. Once baked, remove the buns from the oven and let them cool for a few minutes before serving. They’re best enjoyed warm, fresh from the oven.

Nutritional Facts (Per Bun)

Calories: 210 kcal
Carbohydrates: 28g
Protein: 5g
Fat: 9g
Fiber: 2g
Sugar: 7g
Sodium: 150mg
The Origins and Popularity of Sweet Buns

Sweet buns are a staple in many cultures around the world, with each region putting its own spin on the recipe. The origins of sweet buns date back to ancient times when people would bake dough using simple ingredients like flour, water, and yeast. Over time, various sweeteners, spices, and fillings were added to these buns, turning them into a beloved treat in many countries.

In Europe, particularly in Scandinavian and German cultures, sweet buns became a staple of festive occasions. Swedish cinnamon buns, known as “kanelbullar,” and German “süße Brötchen” (sweet rolls) are just a couple of examples of how sweet dough and rich fillings like sugar, butter, and nuts became central to the cuisine. These types of buns are often enjoyed as part of morning meals, alongside coffee or tea, or as a dessert.

In North America, sweet buns such as sticky buns and cinnamon rolls are incredibly popular, particularly in bakeries and as part of holiday brunches. With the addition of various nuts, like walnuts, pecans, and almonds, sweet buns have evolved to include richer fillings and toppings, making them even more irresistible. The recipe for these walnut-filled sweet buns is a modern variation that combines the rich tradition of sweet baking with the warm, comforting flavors of nuts and butter. The combination of walnuts, sugar, and sesame seeds brings a new layer of flavor and texture to this classic treat.

Why You’ll Love This Recipe

These sweet walnut buns are the perfect balance of soft, fluffy dough and a satisfying, crunchy walnut filling. The slightly sweet and nutty flavor of the walnuts pairs perfectly with the rich, buttery dough. The sesame seeds add an extra crunch, making each bite delightful. The sweetness can be adjusted to suit your preferences, making them a versatile treat for all tastes. Additionally, the recipe is simple and straightforward, allowing even beginner bakers to create a delicious homemade dessert that’s sure to impress. These buns are perfect for breakfast, as a snack, or even as a dessert after dinner.

Health Benefits of This Recipe

These sweet walnut buns provide a good source of healthy fats, especially from the walnuts, which are rich in omega-3 fatty acids. Walnuts are known to support heart health, reduce inflammation, and improve brain function. The dough is made with simple, wholesome ingredients like flour, eggs, and butter, which provide a balance of carbohydrates, proteins, and fats, making these buns filling and satisfying. While they are certainly a treat, the walnuts offer some nutritional value, making these buns a slightly healthier option compared to other pastries that may lack fiber or healthy fats.

The addition of eggs provides a source of protein and essential nutrients, including vitamin B12 and riboflavin, which are important for metabolism and energy production. The sesame seeds used in the topping are high in calcium, which helps support bone health, and they also provide a mild nutty flavor that complements the walnuts. While the buns do contain sugar, they can be adjusted to your taste preferences, making them a more balanced treat when compared to highly processed pastries or store-bought sweets.

Serving Suggestions of This Recipe

For Breakfast: Serve the sweet walnut buns with a cup of coffee or tea for a satisfying and indulgent breakfast.
As a Dessert: These buns make a delightful dessert after dinner, especially when served with a scoop of vanilla ice cream or whipped cream.
With Fresh Fruit: Pair the buns with fresh berries or sliced apples for a fresh contrast to the richness of the buns.
With Yogurt: Serve these buns with a dollop of yogurt for a balanced breakfast or snack.
Tips

Use Room Temperature Ingredients: For best results, ensure that your milk, butter, and eggs are at room temperature before adding them to the dough mixture. This helps the dough come together more easily.
Don’t Overmix the Dough: When mixing the dough, be careful not to overwork it. Overmixing can lead to dense buns, so gently knead until the dough is smooth and elastic.
Customize the Filling: You can adjust the amount of sugar and walnuts based on your preference. You can also add other ingredients like raisins, chocolate chips, or cinnamon for a different flavor profile.
Brush with Butter After Baking: For extra flavor and a shiny finish, brush the baked buns with melted butter as soon as they come out of the oven.
Variations to Try

Cinnamon Rolls: Add a teaspoon of ground cinnamon to the sugar and walnut mixture to create a warm, spiced version of the buns.
Fruit-Filled Buns: Replace the walnuts with dried fruits like raisins or cranberries for a fruity alternative.
Vegan Version: Use plant-based butter and almond milk to create a vegan version of these buns while still maintaining their rich, buttery flavor.
Maple Walnut Buns: Swap the sugar for maple syrup to create a naturally sweetened filling that pairs beautifully with the walnuts.

Cheese Stuffed Naan Bread: A Delicious and Cheesy Delight

Ingredients

• 2 tsp dry yeast (7g)
• 1 tsp granulated sugar (4g)
• 2/3 cup warm milk (160ml)
• 2 cups bread flour (260g)
• 2 tbsp plain yogurt (30g)
• 2 tbsp olive oil (30ml)
• 1/2 tsp salt (2.5g)
• Chopped chives (to taste)
• Chopped coriander (to taste)
• Shredded mozzarella (to taste)
• Garlic powder (to taste)

Nutrition Information

• Serving Size: 1 naan bread (assuming 4 naan breads)
• Number of Servings: 4
• Calories: 320
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 350mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 10g

Instructions

Step 1: Activate the Yeast

1. Prepare the yeast mixture: Add 1 tsp of granulated sugar to 2/3 cup of warm milk and stir. Then sprinkle 2 tsp of dry yeast and stir again. Set aside for about 5 minutes until it gets foamy.

Step 2: Prepare the Dough

2. Mix the ingredients: In a standing mixer bowl, add 2 cups of bread flour, 2 tbsp of plain yogurt, 2 tbsp of olive oil, 1/2 tsp of salt, and the yeast mixture. Mix to incorporate all ingredients and then knead for 10 minutes until the dough is smooth and elastic.
3. Let the dough rise: Form the dough into a ball and place it in an oiled bowl. Coat the dough with some oil to prevent a crust from forming. Cover the bowl tightly with cling film and leave it in a warm, draft-free place until the dough doubles in size.

Step 3: Shape and Fill the Dough

4. Prepare the dough balls: Flour the working surface and place the risen dough on it. Lightly knead it into a log and cut it into 4 equal pieces. Form each piece into a ball.
5. Roll and fill: Take 1 ball and roll it into a round disk. Place some chopped chives in the center, followed by shredded mozzarella and a sprinkle of garlic powder. Wrap the filling with the edges of the dough and pinch the seams together.
6. Prepare the coriander topping: Lightly wet the top surface of the ball with some water and then dip it in a plate containing chopped coriander leaves. Place the ball seam side down on the working surface and roll it into an oval shape of 5×8 inches (13×20 cm). Place the rolled dough on a lightly floured baking tray and repeat with the remaining balls.

Step 4: Cook the Naan

7. Heat the skillet: Heat an iron cast skillet on medium-high heat until it’s smoking.
8. Cook the naan: Place the rolled dough coriander side down onto the skillet and cook for 1 ½ minutes on each side or until fully cooked. Transfer to a plate and brush with some oil or melted butter. Cover with a kitchen cloth to keep warm while you cook the remaining naan breads.

Serving

9. Serve warm: Best served warm, these cheese-stuffed naan breads are perfect as a side dish or snack. Enjoy!

Tips

• Ensure proper dough rise: Make sure to let the dough rise in a warm, draft-free environment to achieve the best texture.
• Use fresh herbs: Fresh chives and coriander add a burst of flavor, but dried herbs can be used in a pinch.
• Adjust the filling: Feel free to experiment with different cheese types and additional fillings like spinach or cooked mushrooms.

Conclusion

These Cheese Stuffed Naan Breads are a delightful addition to any meal. With their soft, fluffy texture and flavorful, cheesy filling, they are sure to become a favorite in your household. Enjoy making and eating this delicious treat!

Spinach and Tofu Bread Rolls with Sesame Seeds
These spinach and tofu bread rolls are a delightful, savory dish that’s both satisfying and healthy. The combination of sautéed spring onions, mushrooms, and spinach, paired with the creamy texture of mashed tofu, makes for a delicious filling that’s perfectly wrapped in crispy pastry sheets. The addition of nutritional yeast gives the filling a cheesy flavor, while the paprika adds a subtle smokiness. Topped with sesame seeds, these rolls are golden and crispy on the outside while tender and flavorful on the inside. Perfect as a snack, appetizer, or light meal, these rolls are vegan-friendly, easy to make, and guaranteed to please.

Preparation Time

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients

5 spring onions, chopped
300g (11 oz) mushrooms, finely chopped
300g (10.5 oz) tofu, drained and mashed
2 garlic cloves, minced
Olive oil (for cooking)
Black pepper and salt to taste
200g (7 oz) spinach
1.5 tbsp nutritional yeast
1 tsp paprika
1/3 cup (25g) breadcrumbs
Pastry sheets (about 6 sheets)
Sesame seeds (for topping)
Directions
Prepare the Vegetables and Tofu:

Chop 5 spring onions.
Finely chop 300g (11 oz) mushrooms.
Drain 300g (10.5 oz) tofu and mash it with a fork until smooth.
Cook the Spring Onion and Garlic:

Heat olive oil in a pan over medium heat.
Add chopped spring onions and cook, stirring for 2-3 minutes, or until the onions soften.
Add minced garlic cloves and cook for another minute until fragrant.
Add the finely chopped mushrooms to the pan.
Cook for about 10 minutes, stirring occasionally, until the mushrooms are tender and most of their moisture has evaporated.
Season with black pepper and salt to taste.
Cook the Mushrooms:

Cook the Spinach:

Heat 1 tsp of olive oil in a separate pan.
Add 200g (7 oz) spinach and cook, tossing for 2 minutes or until the spinach wilts.
Transfer the cooked spinach to a sieve and press down to squeeze out as much liquid as possible. Set aside.
Combine Ingredients:

In a large bowl, combine the mashed tofu, cooked spinach, mushroom, and onion mixture.
Add 1.5 tbsp nutritional yeast, 1 tsp paprika, and 1/3 cup (25g) breadcrumbs. Mix well until everything is fully combined.
Prepare the Pastry:

Place the pastry sheets on a clean work surface and cover them with a damp tea towel to prevent them from drying out.
Brush one pastry sheet with olive oil, top with another sheet, and brush it with olive oil as well.
Spoon one-fifth of the spinach mixture along one long edge of the pastry stack, leaving a 3cm gap at each end.
Roll up the pastry to enclose the filling tightly.
Repeat the process with the remaining pastry sheets and spinach mixture to make 2 more rolls.
Bake:

Preheat the oven to 200°C (390°F).
Place the rolls on a baking sheet lined with parchment paper.
Brush the rolls with olive oil and sprinkle with sesame seeds for added crunch and flavor.
Bake in the preheated oven for 30 minutes, or until golden brown and crispy
Serve:

Allow the rolls to cool slightly before slicing.
Serve immediately as a delicious snack or appetizer
Serving Suggestions

Serve these spinach and tofu bread rolls with a side salad for a light meal.
They are perfect for dipping into a variety of sauces, such as vegan sour cream, tomato salsa, or a simple soy sauce and sesame oil dip.
For a more substantial meal, serve with roasted vegetables or a quinoa salad for added nutrition and flavor.
Cooking Tips

Ensure that the spinach is well-drained before adding it to the mixture to prevent the rolls from becoming soggy.
If you prefer a richer filling, you can add vegan cheese or nutritional yeast in place of regular cheese for a cheesy flavor without the dairy.
Use a non-stick baking sheet or parchment paper to prevent the rolls from sticking and to ensure even baking.
Nutritional Benefits

Spinach: A powerhouse vegetable, spinach is high in vitamins A, C, and K, as well as iron, which supports healthy blood circulation and overall energy levels.
Tofu: Rich in plant-based protein, tofu is an excellent source of amino acids and is beneficial for muscle repair and growth. It’s also packed with calcium, which supports bone health.
Mushrooms: Low in calories and packed with antioxidants, mushrooms are great for boosting the immune system and maintaining overall health
Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic has been shown to lower blood pressure and support heart health.
Nutritional Yeast: Packed with B vitamins, including B12, which is often lacking in vegan diets, nutritional yeast is a fantastic addition for both flavor and nutritional value.
Dietary Information

This recipe is vegan and vegetarian, perfect for anyone following plant-based diets.
It’s high in protein and rich in fiber, thanks to the tofu, spinach, and mushrooms.
Low in carbs, making it suitable for low-carb diets, especially if served without bread or alongside a salad
Storage

Leftover rolls can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat the rolls in the oven at 180°C (350°F) for 10 minutes to maintain their crispy texture.
They can also be frozen for up to 1 month. Allow them to cool completely before storing in a freezer-safe container. Reheat them in the oven once thawed for best results.

Classic French Milk Buns

Ingredients

For the Buns:

• 1 large egg, at room temperature
• 1 cup (240ml) whole milk
• 2¼ cups (280g) all-purpose flour
• 2 tablespoons (25g) granulated sugar
• ½ teaspoon (3g) salt

Detailed Instructions

Preparing the Dough

1. Begin by warming the milk to approximately 110°F (43°C). The milk should feel warm to the touch but not hot – think bath water temperature.
2. In a large mixing bowl, whisk the egg until well beaten. Add the warm milk and whisk to combine.
3. Gradually add the flour, sugar, and salt to the wet ingredients. Mix initially with a wooden spoon until a shaggy dough forms.

Kneading and First Rise

1. Turn the dough onto a lightly floured surface. It will be sticky at first – this is normal.
2. Knead the dough for 8-10 minutes. As you knead, the dough will become smoother and more elastic. You’ll know it’s ready when it springs back when lightly pressed.
3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.

Shaping and Second Rise

1. After the first rise, gently punch down the dough to release air bubbles.
2. Divide the dough into 8 equal portions. I use a bench scraper for clean cuts.
3. Shape each portion into a smooth ball by pulling the edges toward the center and pinching to seal.
4. Place the shaped buns on a parchment-lined baking sheet, leaving about 2 inches of space between each one.
5. Cover loosely and let rise again for 30-45 minutes, until noticeably puffy.

Baking

1. Preheat your oven to 350°F (175°C) while the buns are on their second rise.
2. For a golden crust, brush the tops gently with a little milk.
3. Bake for 15-18 minutes, or until the buns are lightly golden on top and sound hollow when tapped on the bottom.
4. Transfer to a wire rack to cool completely.

Nutrition Information

Per bun (recipe makes 8 buns):

Cheese Stuffed Naan Bread: A Delicious and Cheesy Delight

• Calories: 180
• Protein: 6g
• Carbohydrates: 33g
• Fat: 3g
• Fiber: 1g
• Sugar: 3g

Storage Tips

• Best enjoyed fresh on the day they’re made
• Store in an airtight container at room temperature for up to 2 days
• Can be frozen for up to 1 month – thaw overnight in the refrigerator
• To refresh: warm slightly in a 300°F (150°C) oven for 5 minutes

Pro Tips for Success

1. Room temperature ingredients are crucial for proper dough development
2. Don’t add extra flour too quickly – the dough should be slightly sticky
3. The longer you knead, the more tender your buns will be
4. A warm, draft-free spot is ideal for rising – I use my turned-off oven with just the light on
5. Don’t rush the rise times – proper proofing ensures light, fluffy buns

Serving Suggestions

These versatile buns can be:

• Split and toasted with butter and jam for breakfast
• Used as sandwich rolls for lunch
• Served alongside soups or stews
• Made into slider buns for small burgers

Troubleshooting

If your buns aren’t rising:

No-Bake Raspberry and Ricotta Dessert

• Check that your kitchen isn’t too cold
• Ensure your milk wasn’t too hot or too cold
• Make sure your dough isn’t too dry

These simple milk buns prove that you don’t need a long list of ingredients to create something delicious. The key lies in technique and patience, letting the dough develop properly through kneading and rising. With practice, you’ll be able to make these by feel, adjusting the flour or liquid as needed based on your kitchen’s humidity and temperature.