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Passion Fruit Curd Cream Cheese Braided Bread

This is an awesome combination of tangy passion fruit curd and creamy sweet cream cheese filling inside a soft and cottony braided bread.

This bread is absolutely delicious, each soft and pillowy bite is loaded with the tangy passion fruit curd with a sweet creamy cream cheese….perfect in the morning with a cup of coffee or accompanied with a cup of tea in the afternoon.

– Why is this braided bread so unique?

The combination of passion fruit curd and cream cheese is so unique and exotic.

– How long this bread will stay fresh and soft?

This bread, because was baked using Tanzhong method will stay fresh for many days. And if you have any leftover, store in the refrigerator in an air-tight container and warm it up when serving.

– Is it hard to make this braided bread?

It is very easy, this is one of the things that looks more complicated that, so do not get intimidated by the braiding.

– Are you ready to try this recipe?

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 80 g sugar
  • 7 g salt
  • 7 g yeast
  • 30 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 20 ml water
  • 2 teaspoons vanilla extract
  • 70 g butter

Cream Cheese Filling

  • 4 oz cream cheese (light or regular), room temperature
  • 2 tablespoons plain yogurt
  • 2-3 tablespoons sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Passion Fruit Curd, homemade or store bought

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears, mix for another 2-3 minutes until you achieve the windowpane test. This test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, make the cream cheese filling

Cream Cheese filling

In a small bowl place, the cream cheese and sugar, whisk until soft and creamy.

Add the lemon juice, vanilla extract and continue whisk until well incorporated into the cream cheese.

Add the shifted all-purpose flour into the cream cheese mix and mix well.  Set aside until ready to use.

Assembly

Gently deflate the dough on a floured counter and roll it out to about 10″ x 15″ rectangle.

Using metal ruler, lightly press two lines down the dough lengthwise, dividing it into approximately three equal columns.

Cut diagonally strips one inch apart down the length of the outer parts of your dough. Make sure both sides have the same number of approximately 1-inch strips.

Spread the cream cheese filling int center of the rectangle, leave approximately 1 ½ inch of the top and bottom without filling. Spread the passion fruit curd over the cream cheese filling.

Fold top flap down and bottom flap up over the filling. Lift the top dough strip and bring it diagonally across the filling. Repeat alternating right and left side until the bottom of the dough.

Carefully transfer the braided bread on to a baking sheet lined with parchment paper.

Cover the braided bread and let if rise at room temperature for approximately 45-60 minutes, or until the dough double from its original size.

When ready to bake, pre-heat the oven to 375oC. Use the separated egg from the dough and brush the top of the braided bread.

Bake for 25 to 30 minutes, or until the loaf is golden brown.

Remove from the oven and let it cool on a wire rack.

Serve warm or at room temperature.

– If you enjoy this bread recipe, you might want to check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Apple Cinnamon Buns

These are delicious, soft and cottony buns filled with pieces of sweet apples and a hint of cinnamon. Great as breakfast or afternoon snack.

Now that Autumn is here, there are all kind of apples in the market. Why not use the seasonal fruits to fill the buns?

This is an Asian version of apple cinnamon buns…I used the tangzhong method for the dough, therefore the dough is super light and fluffy and the buns stay fresh and soft for many days.

More details about tangzhong can be found HERE.

– Why are these rolls so delicious?

The combination of the soft and cottony dough with small pieces of apples are just so delicious…every bite comes with apple…giving a feeling of warmth…Autumn is here.

– Can I substitute apples for any other fruit?

Pears will work well for these buns.

– Are you ready to give these buns a try?

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 90 g sugar
  • 7 g salt
  • 7 g yeast
  • 75 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 55 ml water
  • 2 teaspoons vanilla extract
  • 100 g butter

Apple Filling

  • 400 g apple peeled and cut into small pieces
  • 65 g sugar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon water
  • 1 tablespoon ground cinnamon

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears, mix for another 2-3 minutes until you achieve the windowpane test. This test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, make the apple filling.

Apple Filling

In a medium pot, place all the ingredients listed under apple filling.  Cook under high heat for approximately 10 minutes, until the apples are slightly soft.

Remove from the heat and let it cool. Set Aside until ready to assemble the rolls.

Assembly

Knock back the dough and divide into 2 balls. Roll one dough into a rectangle of approximately 45 x 35cm (approximately 18 x 14in). Smear a thin layer of butter or its substitute on the rectangle dough.

Evenly sprinkle ½ of the apple filling, roll it like a Swiss roll from the long edge, and roll it into a tight log. Turn the seam to the bottom. Make a small mark on the log in the middle and then into 4 and again and again until you have the log divided into 16.

Gently cut on the mark without smashing the rolls.  Place the rolls in a square or round pan, I used the 2 small round pan and one ring pan.

Cover and let it rise, approximately double of its original size. Brush with egg wash and bake in a preheated oven at 350oF for 25 to 30 minutes. Remove and let it cool.

– If you like this recipe and looking for more Asian baked good, please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Classic French Toast

This is a recipe that is super easy and fast…delicious French toast that makes every morning special.

Who does not like waking up in the morning with the smell of French toast?

The sweet, buttery, cinnamon eggy smell…so enticing…

I must confess that I do not make French toast as much as I should considering that I bake so much bread. Most of the time the bread is gone…

I purposely cut 4 thick slices of my egg sandwich bread and separated for this recipe.

Back in Brazil, we call it “rabanada” and usually serve by sprinkling with cinnamon and sugar, so the concept of maple syrup was totally new to me.

– Why French toast is so versatile?

You can use all kind of bread and all kind of egg mixture.

– How long should I dip the bread into the egg mixture?

I personally like mine French toast kind of crispy on the outside and almost creamy inside…almost like a bread pudding. Can you picture it?

– Ready to try this super easy and delicious recipe?

Ingredients:

  • 2 large eggs
  • ½ cup milk (or any dairy free milk of your preference)
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons ground cinnamon
  • 4 thick slices egg sandwich bread or challah
  • Butter

Method:

In a flat bottom plate whisk together egg, milk, sugar, salt, vanilla, and cinnamon

Place bread slice, one at a time into the egg mixture and flip to the other side, making sure both sides of bread are well-coated with the egg mixture. Set aside.

Repeat with all the remaining slices of bread. Make sure the bread absorbs the egg mixture.

Melt butter in a large skillet and place the slices in skillet, cook on medium heat until golden brown and flip to the other side, about 3 minutes.

Serve immediately with maple syrup, whipped cream, fresh fruit or whatever your palate desire.

– Looking for more recipes using bread? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Hybrid Sourdough Ciabatta Bread

This bread is super chewy and has a thin and light crusty crust with holly crumb…delicious as sandwich or just dipped into a nice olive oil…and no-knead!

– Hybrid?

Yes, in this recipe I combined two methods… methods that I used when making sourdough and ciabatta bread…and eliminating many steps.

– How this hybrid bread tastes?

Well, pretty much as the name says…sourdough and ciabatta…the bread is a bit chewer than the ciabatta bread with a hint of the sourness from the sourdough.

– Is this recipe easy to follow?

Absolutely, especially if you have sourdough ready to go…mix all the ingredients and just using stretch & fold and stretch & coil method…no-kneading at all. Just be very patient and let time work on the dough and strengthen the dough by development of gluten.

– How do I store the bread?

I usually leave one loaf in the refrigerator wrapped in plastic bag when consumed in a few days. Toast the slices or reheat the whole loaf at 350oF for 20-30 minutes.

– Can I freeze the bread?

Yes, as soon as the bread cools down, place in a freezer bag, remove as much air as you can and store in the freezer until ready to enjoy. You can thaw the bread by placing the bread overnight in the refrigerator and reheat at 350oF for 30 minutes or so by spraying the crust with water before placing it in the oven.

– Are you ready to try this easy and yet delicious bread?

Ingredients:

  • 180 g sourdough starter (100% hydration)
  • 915 g bread flour
  • 695 g water
  • 2 g yeast
  • 15 g salt
  • 30 g olive oil

Method:

The tutorial for the 78% hydration ciabatta can be found HERE.

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in the sourdough starter and mix. Next add olive oil, flour and salt.  Mix using a Danish dough whisk or spatula as the dough will be very wet.

Mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a stretch and fold method, wet your hands and gently pull the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.

Once all the sides had been stretched and fold over, flip the dough so the fold in on the bottom of the dough.

Cover and again let it rest in a warm place for 45 minutes to 1 hour.

Once the time is up, perform the same stretch and fold (all for sides of the container and tuck the fold on the bottom again). Cover and let it rest in a warm place for another 45 minutes to 1 hour.

Next we will be using the coil and fold method. Wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let it rest for 45 minutes and repeat the method of fold/coil. Cover and let it rest in a warm place for 45 minutes to 1 hr. The dough will be very giggling…if you feel that the dough does not have enough elasticity, go another round of fold/coil.

Sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the top of dough and loose the bottom with the help of dough scraper.

Cut into 4 pieces, and gently place them on a parchment paper lined cookie sheet.  Sprinkle more flour on the top to avoid sticking. Cover and let it rest for approximately 1 to 1 ½ hour.

In the meantime, preheat the oven to 450oF with an empty pan on the bottom of the oven and boil approximately 1 to ½ cup of water.

Spray the dough with a little water, then place the dough into the oven and carefully add the boiling water on the empty pan to create steam. Close the oven door and bake for 15 minutes at 450oF.

For the first 15 minutes, spray a little water in the oven every 3-4 minutes. After the 15 minutes, remove the water in the oven and lower the temperature to 425oF and bake for another 15 minutes.

Turn the oven off and leave the oven door ajar for 10 minutes.

Remove the sourdough ciabatta from the oven and let it cool completely on a wire rack.

– Looking for different bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Light Ciabatta, 78% Hydration

This ciabatta has a super open crumb, it is so light and airy…perfect to dip into an extra virgin olive oil, as your soup companion or as sandwich.

With the present social distancing, for me baking bread has been one of the best therapy, as I twist here and there recipes to see if I can get a better result…and all my friends love it as I tend to send them out very often.

If you are not familiar with ciabatta please look at this post and this one

– Why is this ciabatta so light?

It is so light because has 78% of water in the dough.

– Is the dough very sticky?

Definitely, since 78% it’s water…as the gluten forms less sticky the dough will be. As the ratio of water increases, harder is to handle the dough.

– What is the secret to work with sticky dough?

Wet hands…yes, wetting your hands before handling the dough makes all the difference.

– Is it really a no-knead bread?

Absolutely…only mix well and use two methods, stretch and fold (all four sides) and coil and fold (2 sides).

– Is it hard to achieve such an open crumb?

Yes, just follow the recipe carefully and handle the dough very gently.

In this recipe I added extra steps as compared to the Easy No-Knead Ciabatta and I believe I got a better texture.

– Ready to check on the recipe?

I end up with 3 loaves and gave two to my friends that live in the area…no need to mention that they were so happy as it is so hard to find freshly baked bread now days due to the lock down.

Ingredients for:

2 loaves

  • 530 g bread flour
  • 414 g water
  • 20 g olive oil
  • 8 g salt
  • 3 g yeast

3 loaves

  • 800 g bread flour
  • 624 g water
  • 30 g olive oil
  • 12 g salt
  • 4 g yeast

4 loaves

  • 1100 g bread flour
  • 858 g water
  • 40 g olive oil
  • 17 g salt
  • 5 g yeast

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in olive oil, salt and flour.  Mix using a Danish dough whisk as the dough will be very wet.

Mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a stretch and fold method, wet your hands and gently pull the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.

Once all the sides had been stretched and fold over, flip the dough so the fold in on the bottom of the dough.

Cover and again let it rest in a warm place for 45 minutes to 1 hour.

Once the time is up, perform the same stretch and fold (all for sides of the container and tuck the fold on the bottom again). Cover and let it rest in a warm place for another 45 minutes to 1 hour.

Next we will be using the coil and fold method. Wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let it rest for 45 minutes and repeat the method of fold/coil. Cover and let it rest in a warm place for 45 minutes to 1 hr. The dough will be very giggling…

Sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the top of dough and loose the bottom with the help of dough scraper.

Cut into 3 pieces, and gently place them on a parchment paper lined cookie sheet.  Sprinkle more flour on the top to avoid sticking. Cover and let it rest for approximately 1 to 1 ½ hour.

In the meantime, preheat the oven to 450oF with an empty pan on the bottom of the oven and boil approximately 1 to ½ cup of water.

Spray the dough with a little water, then place the dough into the oven and carefully add the boiling water on the empty pan to create steam. Close the oven door and bake for 15 minutes at 450oF.

For the first 10 minutes, spray a little water in the oven every 5 minutes. After the 15 minutes, remove the water in the oven and lower the temperature to 425oF and bake for another 15 minutes.

Turn the oven off and leave the oven door ajar for 10 minutes.

Remove the ciabatta from the oven and let it cool completely on a wire rack.

Ready to be picked up…

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Multi-Seed Sandwich Bread

This soft and cottony bread is loaded with many kind of seeds, super healthy and so tasty.

– Do you remember the post about no-knead multi-seed sourdough bread?

Well, this is pretty much using similar ingredients…without the sourdough starter but with the water roux.

– What is the texture of this multi-seed bread?

It is amazingly soft, so soft that you cannot even tell that is a healthy bread loaded with seeds. This is because I used the tangzhong or water roux method to make this bread.

– How the bread taste?

The bread is super aromatic due to the combination of seeds, especially the black and the white sesame seed.

– Want to learn more about tangzhong or water roux method of bread making?

Please check this post about starch gelatinization.

– Ready to have your hands on the dough?

Ingredients:

Tangzhong or water roux

  • 50 g bread flour
  • 250 g water

Multi-seed bread dough

  • 450 g bread flour
  • 100 g whole wheat flour
  • 30 g flaxseed meal
  • 140 g water
  • 8 g salt
  • 8 g vital wheat gluten
  • 8 g yeast
  • 60 g brown sugar
  • 20 g poppy seeds
  • 30 g flaxseeds
  • 30 g chia seeds soaked in 70 g water for about ½ hour
  • 50 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 55 g butter

Method:

Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150oF. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Tangzhong or water roux can bend kept in the fridge for up to 48 hours.

Multi-seed bread dough

In the mixer, add all the water roux, all the flours and flaxseed meal, chia seeds except for the other dry seeds and butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Add the remaining seeds and increase the speed to “2” and let it mix for 15 minutes. The dough should be still somehow sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 10 to 12 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Knock back the dough and split the dough into two large balls and each large ball into 4 smaller balls. Flatten the small balls making sure that the air is removed, fold into thirds and then roll it like a Swiss roll.

Place the Swiss rolls into a bread pan and let it rise until triple of its original size.

Bake in a preheated 350oF oven for approximately 25 minutes.

Remove the pan from the oven and let the bread cool on a wire rack. Slice according to your like.

– If you enjoy this recipe of multi-seed sandwich bread, you might to check on these other bread recipes…

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Kalamata Olive Ciabatta

This ciabatta has a slightly crispy crust and chewy crumb with all size of holes and loaded with Kalamata olive…delicious for sandwich or just dipped in olive oil.

My husband loves olives, all kind of olive, so when I made this bread he was is awe…and now this is his favorite bread…

his simple and easy no-knead ciabatta uses an overnight poolish, so you need to plan ahead…but after this first step there is not other trick…indeed super simple and easy.

– What is ciabatta?

Ciabatta is Italian means “slipper”, meaning that the bread is so running that has a shape of slipper…mainly flat.

– No-knead ciabatta?

Yes, like all the other no-knead bread, ciabatta can be made using the same method.

– What is poolish?

Poolish is a starter or pre-dough which is made of 100% hydration (equal parts of water and flour by weight) and a pinch of yeast. Allow the poolish to develop for about 12 to 16 hours depending of the room temperature.

– Are you ready to try this recipe?

Ingredients:

Poolish

  • 100 g water
  • 100 g bread flour
  • 1 pinch of yeast

Final Dough

  • 325 g water
  • 15 g olive oil
  • 5 g salt
  • 2 g yeast
  • 100 g whole wheat flour
  • 300 g bread flour
  • 150 g Kalamata olive drained and sliced

Method:

Poolish

The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the poolish has lots and lots of bubbles and started to collapse on the top and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the poolish.  Mix gently to loosen the poolish up. Add the, olive oil, flours, yeast and salt.

Mix it up with a Danish dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough (4 times). Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

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– If you enjoy this simple and easy recipe of no-knead bread, you might want to look at these…

Did you know that olive is a fruit? Kalamata olives were originally from Greece and in now days these olives grow in United States and Australia. Olives are considered healthy, as they are a good source of fiber and vitamins.

Thank you for visiting Color Your Recipes…have a colorful week!




Cocoa Bread

A simple touch of cocoa powder in the bread dough can add so much color and aroma to your everyday slice of bread.

Hello everyone…yes, I have been incognito for a few weeks…a combination of work load and other things in my life that I want to prioritize…such as travel (vacation)…and suddenly here we are past mid January…

Time indeed flies…even faster as older I get and so much has been happening around me, I just want to take in and enjoy every moment…I tried to take a small break from blogging and see how I felt…well…I miss it, so here I am back to the world of sharing recipes by blogging.

Okay, enough of this…and let’s talk about cocoa bread…

– How the cocoa bread taste?

Honestly not much different than the plain one, the color is very deceiving as I have imagined biting into a big chunk of chocolate…sorry to disappoint you…does not taste like chocolate.

– So, why bother adding cocoa powder into the bread dough?

Cocoa powder does not contain fats or sugar, therefore makes the bread a bit healthier and smell so good.

– Tangzhong method?

Yes, this recipe uses tangzhong method, which you can read more about it here.  The bread stays soft, cottony for many days.

– Are you ready to give this recipe a try?

Ingredients:

Tangzhong or water roux

  • 40 g flour
  • 200 g water

Bread dough

  • 450 g bread flour
  • 35 g honey
  • 25 g sugar
  • 25 g unsweetened cocoa  powder
  • 5 g yeast
  • 5 g salt
  • 80 g heavy cream
  • 70 g water
  • 30 g butter

Method:

Tangzhong or Water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150oF. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Tangzhong or water roux can bend kept in the fridge for up to 48 hours.

Cocoa bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane) and you can see light through it.

If the dough tears mix for another 2-3 minutes until the dough pass the windowpane test. demonstrating that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

Assembly

Shape the dough as you like.  I used two different pans, one bread pan and the other one I made into small dinner rolls.

Knock back the dough and split into desired size and shape and let it rise until triple of its original size.

Cover the pan and bake in a preheated oven of 350oF for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool.

– Looking for more bread recipes?  Check these out…

Did you know that cocoa powder is healthy? Chocolate is made from cocoa plant by adding fat, sugar and vanilla, therefore need to be consumed in moderation. Unsweetened cocoa powder is a great source of iron, magnesium, zinc, manganese and other minerals. Moreover, studies have found cocoa powder to exert anti-inflammatory properties.

Thank you for visiting Color Your Recipes…have a colorful week!




Gooey Ugly Sticky All Pumpkin Cinnamon Roll

As the title says…this is super gooey, super ugly and super sticky cinnamon rolls made with pumpkin dough and pumpkin jam as a topping…and super delicious.

This all pumpkin rolls, literally pumpkin in the dough and pumpkin in the topping are super, let me emphasize, super delicious if you are an all pumpkin fan like I am.  Every bite is screaming pumpkin…the soft and cottony dough filled with pumpkin spice, sugar and butter covered with a layer (or two) of gooey and sticky pumpkin jam is absolutely heaven…

– Why these pumpkin cinnamon rolls are different?

To keep the color of the dough pretty I did not add the pumpkin spice in the dough. Each roll is smeared with pumpkin jam. Pumpkin jam was made using pumpkin puree, butter and sugar…cooked until thicken.

– Are these all pumpkin rolls healthy?

I must admit, these rolls are very unusual for me, as I always try to cut fat and sugar in my baking…not this time…I did not want to jeopardize the taste and flavor of these rolls so I went all the way…be aware…these rolls are not your typical heart-healthy rolls…but they taste so good…finger licking…so please eat with moderation (if you can).

– What is the texture of these buns?

As always, I used the tangzhong or water roux method, therefore the texture of these rolls is super soft and cottony and stay fresh for many days.

– Where did the pumpkin jam come from?

In Brazil there are many kinds of pumpkin desserts, which it is called “doce de abobóra”, “doce” means sweet and “abobóra” means pumpkin.  These sweets can be made into cubes of pumpkin or as a paste. Usually the pumpkin is cooked with sugar, cinnamon and cloves…coconut can be added as well.

So, I decided to give these pumpkin cinnamon rolls a touch of the Brazilian “doce de abobóra”. In this recipe I did not add cinnamon nor cloves when making the pumpkin jam, but feel free to add.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 30 g bread flour
  • 150 ml water

Pumpkin bread dough

  • 550 g bread flour
  • 250 g pumpkin puree
  • 80 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 50 ml non-fat milk
  • 60 g butter, room temperature

Filling

  • 40 g butter, room temperature
  • 50 – 60 g sugar
  • 1 ½ to 2 ½ teaspoon pumpkin spice

Pumpkin jam

  • 150 g pumpkin puree
  • 80 g sugar
  • 10g butter

Method:

Water roux or Tangzhong

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65oC/149 – 150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Pumpkin bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears mix for another 2-3 minutes until you achieve the windowpane test. The window pane test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, mix together the sugar and pumpkin spice and set aside.

 

Assembly

Now it is time to shape the rolls…

Knock back the dough and in a lightly floured surface open the dough into a rectangle of approximately 40 x 30 cm (16 x 12 in).

Brush the softened butter onto the dough and be sure to leave around 2 cm (1 in) on the edge of the long side of the rectangle.

Sprinkle the mixture of the pumpkin spice and sugar all over the layer of butter.

Roll up the dough tightly from the long side of the rectangle.

Cut the rolls, 1 ½ in approximately and arrange the rolls evenly in a baking pan.

Cover the pan and let the rolls rise until it doubled the original size.

Bake in a pre-heated oven of 350oF, for 18 to 20 minutes.

While the rolls are in the oven, make the pumpkin jam.

In a small pan add all the ingredients under the pumpkin jam and cook under medium heat. Once boiled, simmer and stir occasionally, until the mixture has thickened, and you can see the bottom of the pan.

Remove from the heat and let it cool.

Once the rolls are baked, remove from the oven and place them in a wire rack to cool.

Smear the pumpkin jam on the rolls and serve.

Store the rolls in an airtight container.

– Looking for more pumpkin recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Multi-Seed Sourdough Bread

This sourdough bread is exceptional, super hearty…loaded with a variety of seeds which gives each bite a very complex and amazing texture, not to mention the flavor.

This sourdough bread recipe is mainly based on the one that I posted a few weeks ago…after baking so many sourdough breads I needed more challenges and decided to add seeds into the dough.

– What kind of seeds can I add to the sourdough bread?

You can pretty much add anything you like, I chose to add chia seeds, poppy seeds, black and white sesame seeds, hump seeds and sunflower seeds…I did add pepitas (pumpkin seeds) and flaxseeds in the addition of the previous mentioned.

– How this bread tastes?

Oh…it is hearty, chewy and nutty…every bite is loaded with lots of seeds.

– Are you ready to try this 5 seeds sourdough bread?

Ingredients:

  • 240 g mature sourdough starter (100% hydration)
  • 410 g bread flour
  • 90 g semolina flour (or use all bread flour)
  • 300 g water
  • 10 g salt
  • 20 g poppy seeds
  • 30 g chia seeds
  • 40 g toasted sesame seed (black and white)
  • 30 g hemp seeds
  • 50 g raw sunflower seeds
  • 100 g water

Method:

In a medium bowl whisk the bread flour and semolina flour (if using) with 300 g water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this process is called autolyze.

In the meantime, place the chia seeds, poppy seeds into a small bowl with 100 ml of water and let it sit for 2 to 3 hours until the dough is ready.

Add the sourdough starter and the seeds soaked in water to the dough and mix until the starter and seeds are completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt, hemp seeds and sesame seeds. Mix again using the stretch and fold method until all the salt and seeds are incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Sprinkle the counter with a little amount of flour and place the dough on it. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes, add the sunflower seeds and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oC, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!