sweet buns – My Whisk and I

Custard Buns

July 26, 2021June 30, 2021by Karen ClaassenLeave a Comment

Who can say no to an espresso and pain à la crème on a sidewalk in Paris? I assure you, you might be in your own home but your tastebuds will be fooled into believing you were there….

Buns:
325g bread flour
3,7ml salt
150ml milk
40g butter
10g instant yeast
35ml sugar
1 egg

Crème pâtissière:
40g corn flour
500ml milk
4 egg yolks
50g + 50g caster sugar
5ml vanilla

Egg wash: 1 egg and 15ml water whisked together

For the buns:
Line a large baking sheet with baking paper and put aside.
Add the flour and salt to the bowl of a stand mixer fitted with the dough hook.
Warm the milk until tepid and pour it into a mixing bowl.
Add the butter, instant yeast and sugar to the milk and stir until the sugar has dissolved.
Turn the mixer on to a low speed and add the liquids. Mix/knead for about 3 minutes. The dough will be very sticky!
Turn the mixer to medium speed and knead for another 6 minutes. You are aiming for a soft, smooth, elastic dough.
Divide the dough into 10 equal pieces – weigh them on a scale, they should be around 60g each.
Roll each portion into a ball and place on the prepared baking sheet.
Flatten the dough ball slightly with your hand.
Now make an indent with a small cup/glass, pushing down onto the dough.
Spray some plastic wrap with cooking spray and cover the buns lightly.
Set aside in a warm place for 90 minutes.

For the crème pâtissière:
Add the corn flour to a small bowl and pour a small amount of milk in to the bowl while stirring. You want to make a slurry, which is basically a runny, pourable paste. Put aside.
Add the egg yolks and 50g caster sugar to a mixing bowl.
Stir the corn flour slurry into the egg mixture. Set aside.
Pour the milk into a small saucepan and add the other 50g caster sugar.
Place the saucepan on medium heat and stir until the sugar has dissolved.
Take the saucepan from the heat as soon as tiny bubbles start to appear around the edges of the pan.
Drizzle the warm milk mixture into the egg mixture while whisking vigorously. Pour slowly, whisk quickly!
Now pour the mixture from the mixing bowl, back into the saucepan and place it on a medium-low heat.
Stir continuously until the mixture has thickened.
Allow to cook for 30 seconds before removing it from the heat.
Add the vanilla and stir to mix.
Pour the crème pâtissière into a shallow bowl and place some plastic wrap directly on the surface. This will prevent a skin from forming while the custard cools down. Place in the refrigerator and allow to cool completely.

Preheat your oven to 180℃.
Take the same cup/glass that you used to make the indents in the buns, and press down onto the exact same area again.
Brush the buns with egg wash.
Whisk the cold créme pâtissière to soften it.
Spoon about 20ml or more if you can, of crème pâtissière into each round indent you have made.
Bake the custard buns for 20 minutes. The custard filling will rise up as it bakes but do not panic, it will fall back on itself once it cools.
Cool the buns to room temperature.
Sieve with icing sugar and serve with coffee.

Uncategorized

Spanish Sweet Milk Bread

July 19, 2021June 29, 2021by Karen ClaassenLeave a Comment

Also known as Pan de Leche these large, sweet rolls are eaten all over Spain at breakfast. This recipe yields 4 large buns.

100ml milk, lukewarm
10ml instant yeast
50g butter, softened
70g granulated sugar
1 egg
200g bread flour

Warm the milk and pour it into a mixing bowl.
Add the yeast and stir until dissolved.
Cover the bowl with a tea towel and set aside in a warm place for 10 minutes.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Set the machine on medium-high speed and cream the ingredients together.
Add the egg and beat to incorporate into the mixture.
Add the yeast and milk mixture and mix again.
Remove the bowl from the mixer and add half a cup of flour at a time, stirring the flour into the mixture with a wooden spoon. Keep going until all of the flour has been incorporated.
Dust the dough with 15ml of flour and cover with plastic wrap. Set aside and allow to proof for 30 minutes.

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lightly coat your hands with vegetable oil and knead the dough 5 or 6 times. The dough will be very sticky!
Divide the dough into 4 equal pieces.
Shape each piece into an oval shape and place it on the prepared baking sheet.
Allow to rise for 15 minutes.
Bake the rolls for 8 minutes.
Remove the baking sheet from the oven and lightly brush the rolls with vegetable oil. You may sprinkle the rolls with brown sugar at this stage.
Return the rolls to the oven and bake for a further 10 minutes.
Remove from the oven and cool for 5 minutes before serving.

Uncategorized

Cinnamon Rolls

June 7, 2021June 4, 2021by Karen ClaassenLeave a Comment

Few things beat an aromatic cinnamon roll on a cold day and these rolls are no exception! I like to hero the yeasty bread and therefore the sugar glaze is toned done in this recipe. Yields 20 rolls but may easily be halved.

1250ml bread flour
7,5ml salt
75ml butter
450ml milk
45ml sugar
15ml instant yeast

30ml butter
30ml white sugar
30ml brown sugar
10ml cinnamon

Add the flour, salt and sugar to the bowl of a stand mixer fitted with the dough hook.
Add the butter and milk to a jug and warm it in the microwave oven. Stir until the butter has melted and the milk is tepid and NOT hot.
Add the sugar and yeast to the milk mixture and stir to dissolve.
Turn the mixer onto low speed and add the milk mixture. Mix/knead for 2 minutes.
Now turn the speed to medium and knead for a further 5 minutes.
Transfer the dough to a clean, lightly oiled bowl and cover with a plastic bag and a tea towel.
Set aside to proof for 1 hour or until doubled in volume.
Line an overproof baking dish/baking tray of about 25cm X 35cm with baking paper.
Dust a work surface with flour and roll the dough into a large rectangle. About 65cm X 30cm.
Melt the 30ml butter and brush an even layer onto the rolled dough.
Mix together the sugars and cinnamon and sprinkle evenly onto the dough.
Roll into a sausage, in the length.
Cut the sausage of dough into 20 even pieces. I do this by halving the sausage, and again halving the half sections and then simply slicing it into five more-or-less equal pieces.
Arrange the dough spirals in the prepared baking dish, cut side facing up and about 1 – 2 cm between them, or as evenly spaced as you can manage.
Slip the baking dish into a plastic bag and leave to proof for 30 minutes.
Preheat your oven to 180℃.
Bake the rolls for 30 minutes.

For the glaze:
500ml icing sugar
30ml butter
10ml vanilla
60ml milk

Sift the icing sugar into a mixing bowl.
Melt the butter and add the vanilla and milk to it.
Pour the wet ingredients into the icing sugar while stirring.

Remove the cinnamon rolls from the oven and immediately drizzle the glaze onto the rolls.
Serve warm or cooled down.