Cheese-Filled Buns

Cheesefilled Buns

I’ve always found breadmaking rather daunting.  I didn’t grow up in a household in which we made traditional homemade breads found in a western home.  Roti was our staple “bread”.  So, I didn’t know where to start.  I tried a few recipes before but they always came out too hard or too dense.  I wanted a recipe which produced a thin crispy outer crust, and an inner bread that is tender and fluffy.  So, one day after making pizza, a small ball of dough remained with some shredded marble cheese.  I decided to make experimental cheese-filled buns and see what happens.  Well, the result was rather impressive.  I surprised myself with this one!

Here’s the recipe:

Homemade Cheese-Filled Buns
Makes 10-12 buns

1 batch     Honey Pizza Dough
1 cup        shredded marble cheese
1               egg
1/4 cup    milk
1/4 cup    sesame seeds
1 tbsp       Italiano seasoning (I use Club House brand)

  1. Gently beat the egg and milk together.  Set aside.
  2. Make the pizza dough according to instructions.  Divide dough into 10-12 small balls.
  3. Flatten one ball into a 6″ patty in diameter.
  4. Place about 2 Tbsp of cheese in the centre of the dough and fold the cheese in so that the ends of the dough are tucked in at the bottom.
  5. Place the dough on a prepared baking tray or cookie sheet.
  6. Repeat Steps 3-5 for the remaining balls of dough.
  7. Using a pastry brush, apply the egg-milk mixture to the tops of the buns.
  8. Sprinkle tops with sesame seeds and Italiano seasoning.
  9. Place in a warm oven and let rise for about 20-30 minutes.
  10. Remove tray from the oven.  Heat oven to 400 F.  Then place tray back in the oven.
  11. Bake for about 20 minutes or until the tops are golden brown.
  12. Enjoy while hot!
Variation:  You can substitute the cheese with any kind you like!  I would definitely like to try feta next time.  Also, you can add some finely diced jalapeno peppers or olives to the cheese mixture for added flavour.
Sobia

Irresistible Cinnamon Buns

cinnamon buns

The smell of freshly baked cinnamon buns is heavenly.  Warm fragrances of brown sugar and cinnamon can be simply irresistible. However, with previous failed attempts of making cinnamon buns, I wondered, why try again?  The thought of wasting that much bread again was rather distasteful. But I became a little brave one time and decided to give it one last try. This time, I mashed two separate bread recipes to create this sweet cinnamon bun recipe.  The final product turned out delicious and I was finally satisfied! 

Give it a try.  Do not be intimidated by yeast.  It won’t bite…promise!

Perfect Cinnamon Buns
Makes 30 large buns

Bun
1 cup        warm water (100-120 F)
4 Tbsp      quick active yeast (I use Fleishmann’s)
2 Tbsp      honey
1 cup        milk
8 cups      unbleached all purpose flour
1/2 cup    melted butter
2               eggs, lightly beaten
1 cup        sugar
3/4 tsp     salt

Filling
1 1/2 cup   brown sugar
3-4 Tbsp    cinnamon powder
1/2 cup      butter, softened

  1. Heat the oven to about 250 F for only 2-5 minutes.  Then, turn it off.  Be sure it’s not too hot or else the dough will cook while rising.
  2. In a mixing bowl, add warm water, yeast and honey.  Stir until blended.  Let sit for 10 minutes or until the mixture begins to foam at top.
  3. Add milk and stir.  Set aside.
  4. In a separate heat-safe mixing bowl, add flour, butter, eggs, sugar and salt.
  5. Pour the liquid mixture over the flour mixture and knead.  If you have a Kitchenaid mixer, using a kneading hook, blend for about 5 minutes until the dough as formed and leaves the sides of the bowl.
  6. Coat your hands with a little bit of oil (so the dough doesn’t stick while working) and remove the dough from the bowl.  Knead for a few times and form a ball.  Coat the bowl with some oil and place the dough back in.
  7. Place the dough into the warm oven to rise for about 45 minutes or until it has doubled in size.
  8. In the meantime, mix the brown sugar and cinnamon for the filling.
  9. Remove dough from oven and punch down.  Knead for a few times and divide dough into 2 balls.
  10. Using one ball, roll out with a rolling pin.  Form a large rectangle about 12″ x 15″ or until the down is about 1/2″ thick.
  11. With a spatula, spread half of the butter over the surface of the rolled out dough.
  12. Generously spread half of the filling mixture over the butter.  Do not worry if it seems too much.
  13. Carefully begin to roll the dough lengthwise to form a log (you will be rolling along the shorter side so that the log remains 15″ long).  Once rolled into a log, gently pat it so the log is even in width. If the ends are more narrow than the centre, simple press the ends inwards with your palm and gently pat down the centre.  NOTE:  Check this out for a nice step-by-step guide with photos on how to roll up the dough.
  14. Now, using a knife, lightly mark 1″ lines along the log.  This is where you will cut the log to form buns.
  15. Carefully begin to cut out the buns and place them in a prepared cookie sheet or baking tray.  Keep about 1 inch apart.
  16. Once all the buns are cut out and placed on the tray, place back in the warm oven to rise for about 30-40 minutes.  In this time, they will double in size and the sides will begin to touch one another to appear like one large loaf.
  17. Remove the tray from the oven and heat the oven to 350 F.  Once fully heated, place the tray back into the oven.  Bake for about 15-20 minutes or until golden on the top.  Be sure to keep an eye on them near the end of the baking time to ensure the sugar filling is not burning at the bottom.
  18. Once baked, remove from the oven and serve warm.

Serve hot as is or drizzle with your favourite icing or glaze.

Enjoy!
Sobia