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Ingredients

For the Cake:

• 1 + 1/4 cups (150g) all-purpose flour
• 1/3 cup (30g) unsweetened cocoa powder
• 2 tsp (8g) baking powder
• 1/4 tsp (1g) salt
• 1/2 cup (120g) milk, at room temperature
• 1/4 cup (55g) vegetable oil
• 1 tsp (5g) vanilla extract
• 4 large eggs, at room temperature (separate yolks from whites)
• 1 cup (200g) granulated sugar

For the Syrup:

• 1/3 cup (80g) heavy cream
• 2 tbsp (25g) granulated sugar
• 1 tbsp (6g) unsweetened cocoa powder
• 2/3 cup (160g) milk

For the Filling:

• 1 + 1/3 cups (200g) milk chocolate*
• 1 + 1/3 cups (300g) cream cheese, at room temperature
• 1 cup (240g) heavy cream, cold
  *For semi-sweet chocolate: use 1 cup (150g) chocolate and add 1/3 cup (45g) powdered sugar to the heavy cream.

For the Ganache:

• 1 cup (150g) milk chocolate
• 1/3 cup (80g) heavy cream (microwave for 20 seconds to bring to room temperature)

Directions

Prepare the Cake:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
2. Mix Dry Ingredients:
   • In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Mix well and set aside.
3. Mix Wet Ingredients:
   • In another bowl, whisk together the milk, vegetable oil, and vanilla extract. Set aside.
4. Whip Egg Whites:
   • In a large mixing bowl, beat the egg whites until frothy. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
5. Combine Egg Yolks:
   • Add the egg yolks to the whipped egg whites and beat for about 1 minute until smooth and airy.
6. Fold Ingredients Together:
   • Gently fold the dry ingredients into the egg mixture in 3-4 additions, alternating with the wet ingredients. Be careful not to overmix; maintaining the airy texture is crucial.
7. Prepare Baking Pan:
   • Line a 25 x 20 cm (10 x 8 inch) baking pan with parchment paper.
8. Bake the Cake:
   • Pour the batter into the prepared pan and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist.
9. Cool Completely:
   • Allow the cake to cool completely at room temperature before unmolding.

Make the Syrup:

10. Prepare Syrup:
    • In a microwave-safe bowl, combine the heavy cream, sugar, cocoa powder, and milk. Microwave for 40-60 seconds until warm (not boiling). Let it cool completely before using.

Prepare the Mousse Filling:

11. Melt Chocolate:
    • In a microwave, melt the milk chocolate in 30-second intervals, stirring until smooth. Let it cool slightly.
12. Mix Cream Cheese:
    • In a separate bowl, mix the cream cheese until smooth. Add the melted chocolate and combine well.
13. Whip Cream:
    • In another bowl, whip the cold heavy cream until soft peaks form. Add the whipped cream to the chocolate mixture in three parts, folding gently until fully combined.

Assemble the Cake:

14. Layer the Cake:
    • Level the top of the cooled cake and cut it into two equal layers.
15. Prepare the Pan:
    • Clean the baking pan, moisten the inner side with water, and line it with plastic wrap to help it adhere.
16. Layer with Syrup and Filling:
    • Place one layer of cake in the pan and drizzle with chocolate milk syrup. Spread half of the mousse filling on top. Add the second layer of cake, drizzle with more syrup, and top with the remaining filling.
17. Chill:
    • Refrigerate for 3-4 hours or until the filling is firm.

Prepare the Ganache:

18. Make Ganache:
    • In a microwave, combine the milk chocolate and heavy cream. Heat in 30-second intervals, stirring until melted and smooth.
19. Finish the Cake:
    • Let the ganache set in the fridge for a few minutes. Once slightly thickened, pour it over the chilled cake, smoothing the top as needed.
20. Trim Edges:
    • Trim any uneven edges for a neat finish.

Ingredients

For the Dough

• • Milk: 3/4 cup (200 ml), warm
  • Sugar: 1 ½ tbsp (20 g)
  • Yeast: 2 ¼ tsp (7 g)

 

• • Flour: 3 cups (370 g)
  • Egg: 1 large
  • Oil: 2 tbsp (30 ml)

 

For the Filling

• • Onion: 1 medium, finely chopped (100 g)
  • Spinach: 2 cups, roughly chopped (50 g)
  • Parmesan: 1/2 cup, grated (50 g)

 

• • Green Onions: 2 tbsp, finely chopped (10 g)
  • Garlic: 2 cloves, minced
  • Egg: 1 large

 

Tools Required

• Baking Tray: Size 8 x 8 inches (20 x 20 cm)

Steps to Make Spinach and Parmesan Stuffed Buns

Step 1: Prepare the Dough

1. 1. In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture becomes frothy. This ensures the yeast is activated.

 

1. 1. In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the egg, oil, and the yeast mixture.
   2. Mix the ingredients until a dough forms. Knead the dough on a floured surface for about 8-10 minutes, or until it becomes smooth and elastic.
   3. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.

 

Step 2: Prepare the Filling

1. 1. Heat a tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
   2. Add the spinach to the skillet and cook until it wilts. Remove from heat and let it cool slightly.
   3. In a mixing bowl, combine the cooked spinach mixture, Parmesan cheese, green onions, and one beaten egg. Stir until well incorporated.

 

Step 3: Assemble the Buns

1. 1. Once the dough has risen, punch it down to release the air. Divide the dough into equal portions (about 10-12 pieces, depending on your preference).
   2. Roll each portion into a ball and flatten it into a disk.
   3. Place a spoonful of the spinach and Parmesan filling in the center of each disk. Pull the edges of the dough over the filling, pinching them together to seal.

 

1. Place the stuffed buns seam-side down on a greased or parchment-lined baking tray.

Step 4: Bake the Buns

1. 1. Preheat your oven to 375°F (190°C).
   2. Beat an additional egg and brush it over the tops of the buns for a golden, shiny finish.

 

1. Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown.

Step 5: Serve and Enjoy

1. Allow the buns to cool slightly before serving. They are best enjoyed warm, either on their own or with a side of soup or salad.

Nutritional Information (Per Bun)

• • Calories: ~150 kcal

 

• • Protein: 6g
  • Carbohydrates: 18g
  • Fat: 5g

 

• Fiber: 1g
• Sugar: 2g

Ingredients (Serves 4-6)

For the Cake:

• • 1 cup (100 g) oatmeal
  • 1 teaspoon baking powder

 

• • ½ teaspoon ground cinnamon
  • A pinch of salt
  • ½ cup (50 g) dried apricots, chopped

 

• • ½ cup (50 g) dried cranberries
  • 2 eggs (washed)
  • ⅓ cup (80 ml) Greek yogurt

 

• • 3 tablespoons vegetable oil
  • 2 apples, peeled and grated
  • 30 g almonds, chopped

 

• ½ cup (100 g) sugar-free chocolate chips

For the Topping:

• • 50 g Greek yogurt

 

• 1 tablespoon agave syrup
• 1 tablespoon cocoa powder

Directions

1. Prepare the Dry Ingredients:

• In a large mixing bowl, combine oatmeal, baking powder, ground cinnamon, and a pinch of salt. Mix well.

2. Prepare the Wet Ingredients:

 

• In a separate bowl, whisk together eggs, Greek yogurt, and vegetable oil until smooth.

3. Combine the Ingredients:

• • Gradually add the wet ingredients to the dry mixture and mix until just combined.

 

• Fold in the grated apples, dried apricots, dried cranberries, chopped almonds, and chocolate chips.

4. Prepare the Baking Dish:

• • Line a mug or small baking dish with baking paper. Pour the batter into the prepared dish, filling about ¾ full to allow for rising.

5. Bake the Cake:

• Preheat your oven to 180°C (356°F). Place the mug or baking dish in the oven and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare the Topping:

 

• In a small bowl, mix Greek yogurt, agave syrup, and cocoa powder until smooth.

7. Serve:

• • Allow the cake to cool slightly before removing it from the mug or dish. Spread the yogurt topping over the cake. Slice and serve warm.

Serving Suggestions

• • Garnish with additional chopped almonds or dried fruits.
  • Pair with a cup of tea or coffee for a cozy snack.

 

• Serve with a scoop of vanilla ice cream for a dessert twist.

Cooking Tips

• • Use finely grated apples for a smoother texture in the cake.

 

• For extra sweetness, drizzle with honey or maple syrup before serving.
• Substitute dried apricots and cranberries with raisins, dates, or any dried fruit of your choice.

Nutritional Benefits

 

• • Oats provide fiber for digestive health.
  • Dried fruits are rich in antioxidants and natural sugars for energy.
  • Apples add natural sweetness and moisture, reducing the need for added sugars.

 

• Greek yogurt contributes protein and probiotics for gut health.

Ingredients:

• • 250-300 g all-purpose flour
  • 250 g yogurt
  • 150 ml milk

 

• • 1 egg
  • 1 teaspoon lemon zest
  • 70 g sugar (about 5 tablespoons)

 

• • 10 g baking powder
  • Vegetable oil (for frying)
  • Sugar (for garnishing)

 

Instructions:

1. 1. Mix the wet ingredients: In a large bowl, whisk together the sugar and egg until well combined. Add the yogurt, milk, and lemon zest, mixing well until smooth.
   2. Add the dry ingredients: Gradually add the flour and baking powder to the wet mixture, stirring gently until just combined. It’s okay if there are a few lumps—do not overmix! The batter should be thick but pourable.
   3. Heat the oil: Pour vegetable oil into a large frying pan and heat it over medium-low heat. To test the oil’s temperature, drop a small piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.

 

1. 1. Form the donuts: There are two methods to form the donuts:
      • Spoonful: Dip two spoons in the hot oil, then scoop up a rounded spoonful of dough. Gently slide the dough into the oil.
      • Piping bag: Transfer the batter to a piping bag fitted with a star tip. Pipe the batter directly into the hot oil in donut shapes.

 

1. 1. Fry the donuts: Fry the donuts for 2-3 minutes on each side, or until they are golden brown.
   2. Drain and coat: Transfer the fried donuts to a paper towel-lined plate to drain any excess oil. While still warm, roll the donuts in granulated sugar for a delicious coating.
   3. Enjoy! Serve your delicious yogurt donuts warm.

 

Tips and Tricks:

1. 1. Adjusting sweetness: Feel free to adjust the amount of sugar in the batter to suit your taste. If you prefer a less sweet donut, reduce the sugar slightly.
   2. Batter consistency: If the batter is too thick, add a tablespoon or two of milk until it reaches the desired pourable consistency.
   3. Frying tips: Avoid overcrowding the pan when frying the donuts. Fry in batches to ensure even cooking and a perfect golden-brown color.

 

1. Garnish variations: Experiment with different garnishes to add variety to your donuts. Try rolling them in cinnamon sugar, drizzling with glaze, or dipping in melted chocolate for a delicious twist.

TIPS AND TRICKS

1. 1. Adjusting Sweetness: Feel free to adjust the amount of sugar in the batter to suit your taste. If you prefer a less sweet donut, reduce the sugar slightly. Conversely, if you have a sweet tooth, you can add an extra tablespoon of sugar.

 

1. 1. Batter Consistency: If the batter is too thick, add a tablespoon or two of milk until it reaches the desired pourable consistency. This ensures the donuts come out light and fluffy.
   2. Frying Tips: Avoid overcrowding the pan when frying the donuts. Fry in batches to ensure even cooking and a perfect golden-brown color. Overcrowding can cause the oil temperature to drop, resulting in greasy donuts.
   3. Testing Oil Temperature: If you don’t have a thermometer, test the oil’s temperature by dropping a small piece of dough into the oil. If it sizzles and floats to the surface, the oil is ready.

 

1. 1. Garnish Variations: Experiment with different garnishes to add variety to your donuts. Try rolling them in cinnamon sugar, drizzling with glaze, or dipping in melted chocolate for a delicious twist. You can also top them with powdered sugar for a classic finish.
   2. Serving Suggestions: Serve your yogurt donuts warm for the best taste and texture. They pair wonderfully with a cup of coffee or tea. You can also serve them with a side of fresh fruit for a balanced treat.
   3. Storage: Store any leftover donuts in an airtight container at room temperature for up to two days. To reheat, place them in a warm oven for a few minutes or microwave for a few seconds.

 

1. 1. Flavor Enhancements: For an added burst of flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to the batter. These subtle additions can elevate the taste of your donuts.
   2. Healthy Alternatives: For a healthier option, you can try baking the donuts instead of frying them. Preheat your oven to 180°C (350°F) and bake the donuts in a donut pan for 12-15 minutes or until golden brown.
   3. Creative Shapes: If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off to pipe the batter into the oil. This allows you to get creative with the shapes of your donuts.

Ingredients:

• 4 chicken legs
• Salt and black pepper to taste
• Some vegetable oil
• ~30g butter
• 1 tablespoon olive oil
• 1 large red onion, chopped
• 3-4 cloves of garlic, minced
• 3 teaspoons paprika
• 2 tablespoons flour
• 3-4 ripe tomatoes, chopped
• 200-300 ml broth (chicken or vegetable)
• 3-4 tablespoons sour cream

Instructions:

• Prepare the Chicken: Season the chicken legs with salt and black pepper.
• Fry the Chicken: Heat a combination of vegetable oil, butter, and olive oil in a large frying pan over medium/high heat. Fry the chicken legs for about 5 minutes on each side until they are golden brown. Remove the chicken from the pan and set aside.
• Make the Gravy: In the same pan, sauté the chopped red onion and minced garlic until softened. Add the paprika and flour, stirring well to combine. Add the chopped ripe tomatoes and cook for a few minutes until they start to break down. Pour in the broth and bring the mixture to a simmer. Taste and adjust the seasoning with salt, pepper, or other favorite seasonings as needed.
• Cook the Chicken in the Gravy: Return the chicken legs to the pan, nestling them into the sauce. Cover and simmer over low heat for about 25-30 minutes, or until the chicken is cooked through and tender.
• Finish the Dish: Stir in the sour cream and bring the gravy to a boil. Cook for about 2 more minutes.
• Serve: Serve the chicken legs with the rich and flavorful gravy.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 450 kcal | Servings: 4

 

Ingredients

Dough

• • 2 cups warm milk (400 ml)
  • 1 pack of yeast (10 grams)
  • 2 egg whites (reserve yolks for later)

 

• • 1 teaspoon salt (8 grams)
  • 50 grams butter, softened
  • 5 cups of flour (add in a controlled manner)

 

For Rolling Out the Dough

• 50 grams butter, softened

Filling

• • 3 onions, sliced into half moons
  • 1 teaspoon tomato paste (or pepper paste)

 

• • Oil for frying
  • Salt (4 grams)
  • Black pepper, to taste

 

• Red pepper flakes, to taste
• Red pepper powder, to taste

Topping

• • 2 reserved egg yolks

 

• 30 ml milk
• Cheddar cheese, grated

Directions

Making the Dough

1. 1. Activate the Yeast:
      • • In a bowl, mix 10 grams of yeast with 400 ml of warm milk. Stir and let it sit for a few minutes until bubbly.

       

   2. Prepare the Dough:
      • • In a large mixing bowl, combine the activated yeast mixture with 2 egg whites, 8 grams of salt, and 500 grams of flour.
        • Mix the ingredients until they come together, then knead the dough by hand until it’s smooth and elastic.

       

   3. Incorporate the Butter:
      • • Add 50 grams of softened butter to the dough.
        • Knead until the butter is fully incorporated and you have a soft dough that doesn’t stick to your hands.

       

   4. Ferment the Dough:
      • Cover the dough and let it ferment for 1 hour, or until it has doubled in size.

 

Preparing the Filling

5. Cook the Onions:
   • • Heat a small amount of oil in a pan over medium heat.
     • Add 4 grams of salt and the sliced onions.
     • Cook the onions for 1-2 minutes, stirring occasionally.

    

6. Add Tomato Paste and Spices:
   • • Add 1 teaspoon of tomato paste to the onions, followed by black pepper, red pepper flakes, and red pepper powder.
     • Cook for another 2-3 minutes, stirring to combine.

    

   • Remove from heat and let the mixture cool.

Assembling the Rolls

7. 7. Prepare the Dough:
      • • Punch down the fermented dough to release the air.

       

      • Divide the dough into 12 equal pieces and roll them into balls.
   8. Roll Out the Dough:
      • • Take each dough ball and spread 5 grams of softened butter on it.

       

      • Roll each ball out to the size of a tea plate and stack them in pairs, buttered side in.
   9. Shape the Rolls:
      • • Roll each pair of dough into a larger square.

       

      • • Place a portion of the onion filling along one edge, followed by a sprinkle of grated cheddar cheese.
        • Roll the dough into a log, making sure to seal the edges.
        • Make small slits on top of each roll for decoration.

       

   10. Final Fermentation:
       • Place the rolls on a baking tray, cover, and let them rest for 15 minutes.

 

Baking

11. 11. Prepare for Baking:
        • Preheat your oven to 180°C (350°F).
        • Mix the reserved egg yolks with 30 ml of milk and brush this mixture over the rolls.

 

11. Bake:
    • Bake the rolls in the preheated oven for about 20-25 minutes, or until golden brown and fluffy.

Serving Suggestions

• • Serve these rolls warm, straight from the oven.

 

• Pair them with a fresh salad or a bowl of soup for a complete meal.

Cooking Tips

• • Ensure the milk is warm (not hot) to activate the yeast properly.
  • Let the dough rise in a warm, draft-free environment for best results.

 

• Adjust the seasoning in the filling to suit your taste preferences.

Nutritional Benefits

• • Onions: High in antioxidants and vitamin C.
  • Cheddar Cheese: Good source of calcium and protein.

 

• Yeast: Rich in B-vitamins and minerals.

Dietary Information

• • Vegetarian: Yes (if using vegetarian cheese)
  • Dairy-Free: No

 

• Gluten-Free: No

Storage Tips

• • Store any leftover rolls in an airtight container at room temperature for up to 2 days.
  • Reheat in the oven at 150°C (300°F) for 5-10 minutes before serving.

 

Why You’ll Love This Recipe

• • These rolls are soft, fluffy, and bursting with savory flavors.
  • The combination of onions and cheese creates a delicious filling that’s hard to resist.
  • Perfect for gatherings, family meals, or as a special treat.

 

Conclusion

These fluffy onion and cheese rolls are a delightful addition to any meal. With their soft dough and savory filling, they’re sure to become a favorite in your home. Try this recipe and enjoy the deliciousness!

Ingredients

• • 230 ml lukewarm milk

 

• • 1/2 tbsp sugar
  • 8 g dried yeast
  • 1 egg

 

• • 8 g vanilla sugar
  • 1/2 tsp salt
  • 360 g flour

 

• • 31 g butter, softened
  • Icing sugar for dusting
  • Oil for frying

 

Directions

1. 1. Activate Yeast:
      • • In a bowl, combine the lukewarm milk and sugar.
        • Sprinkle the dried yeast over the milk mixture.
        • Let it sit for about 5-10 minutes until it becomes frothy.

       

   2. Mix Wet Ingredients:
      • • In a large mixing bowl, beat the egg and add the vanilla sugar.
        • Pour in the yeast mixture and stir until well combined.

       

   3. Combine Dry Ingredients:
      • • Add the flour and salt to the wet mixture.
        • Mix until a dough forms.

       

   4. Knead the Dough:
      • Add the softened butter to the dough and knead until the dough is smooth and elastic. This should take about 5-7 minutes by hand or 3-4 minutes using a stand mixer with a dough hook.

 

1. 1. First Rest:
      • Cover the dough with a clean kitchen towel and let it rest in a warm place for 30 minutes, or until it has doubled in size.
   2. Shape the Dough:
      • • Punch down the dough to release the air.

       

      • Divide the dough into equal portions and shape them into balls or your desired shapes.
      • Place them on a baking tray lined with parchment paper.

 

1. 1. Second Rest:
      • Cover the shaped dough with the towel again and let it rest for another 15 minutes.
   2. Fry the Doughnuts:
      • • Heat oil in a deep fryer or large, deep saucepan to 350°F (180°C).

       

      • • Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pan.
        • Fry until golden brown on one side, then flip and fry the other side until golden brown, about 2-3 minutes per side.
        • Remove the doughnuts with a slotted spoon and drain on paper towels.

       

   3. Dust with Icing Sugar:
      • Once the doughnuts have cooled slightly, dust them with icing sugar.

 

Serving Suggestions

• • Enjoy this bread warm with a pat of butter or a drizzle of honey.
  • Serve with jam or fruit preserves for a delightful breakfast treat.
  • Pair with a hot cup of tea or coffee.

 

Cooking Tips

• Ensure the milk is lukewarm (about 100°F or 38°C) to activate the yeast properly.
• If the dough is too sticky, add a little more flour, a tablespoon at a time, until the desired consistency is reached.
• For a richer flavor, you can substitute the vanilla sugar with vanilla extract.

Ingredients:

 

• • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder

 

• • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg

 

• 2 tablespoons melted butter (plus more for cooking)
• 1 teaspoon vanilla extract (optional)

Directions:

Prepare the Dry Ingredients:

1. In a large mixing bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Prepare the Wet Ingredients:

 

1. In another bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract (if using).

Combine Wet and Dry Ingredients:

1. 1. Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is a little lumpy; over-mixing can make the pancakes tough.

Heat the Pan:

1. Heat a griddle or non-stick frying pan over medium heat. Lightly grease the pan with a little butter.

Cook the Pancakes:

 

1. 1. Pour about 1/4 cup of batter onto the hot pan for each pancake.
   2. Cook until bubbles form on the surface of the pancakes and the edges start to look set, about 2-3 minutes.
   3. Flip the pancakes and cook until golden brown on the other side, another 1-2 minutes.

 

1. Repeat with the remaining batter, adding more butter to the pan as needed.

Serve:

1. 1. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, whipped cream, or butter.

Serving Suggestions:

• • Top with sliced bananas and a drizzle of honey for a sweet and fruity twist.
  • Serve with a side of crispy bacon or sausage for a hearty breakfast.

 

• Add chocolate chips or blueberries to the batter for a fun variation.

Cooking Tips:

• • Make sure your pan is properly heated before pouring the batter to ensure even cooking.

 

• Avoid pressing down on the pancakes with a spatula as this can make them less fluffy.
• If the batter thickens too much while standing, add a splash of milk to thin it out.

Nutritional Benefits:

 

• Pancakes provide a good source of carbohydrates for energy.
• Eggs and milk add protein and essential vitamins.

Dietary Information:

 

• This recipe contains gluten and dairy. For a gluten-free version, use gluten-free flour. For a dairy-free version, use plant-based milk and butter substitutes.

Storage:

• Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.