Simple Homemade Yogurt

This is such a simple recipe for homemade creamy yogurt. The yogurt is made using non-fat milk and inoculated with previous batch of homemade yogurt…confused?  Continue reading and you will find out how…

We always have yogurt in the morning and the amazing thing is that I do not even remember when the last time I bought yogurt was.  I make my own yogurt from organic non-fat milk using the yogurt that I made previously…so it is a continuous production of yogurt by taking approximately 2 tablespoons or so from the jar that it is in used. The recipe is very versatile, you can use 1% fat, 2% fat, or whole milk. The more fat content in the milk the thicker the yogurt will turn out.  Although I use non-fat milk I can assure you that my yogurt still very creamy.

There is no excuse to not make your own yogurt as no fancy gadget is required, use your imagination to keep the inoculated milk with yogurt somehow warm by using oven with the light on, top of refrigerator, Instant Pot, rice cooker that has a keep warm setting, cooler or a thermos cooker (which is very similar to a cooler, only retains the temperature more efficiently).

I personally use the thermos cooker when making a large container, but often use the oven if I want to have the yogurt in small individual cups.

Oh! Make sure that you have a candy thermometer or any thermometer as the temperature is very important.  If the temperature of the milk is too high it will kill the live culture, or if it is too cold it will not the optimal for the culture to develop…therefore the only important parameter is the temperature.

The making of yogurt always reminds me of my microbiology laboratory where I used to cultivate all kind of bacteria and yeast…a lot of fun!

 

Ingredients:

  • 2 quart of milk (any of your choice)
  • 2 tablespoons of plain organic yogurt, preferably nothing added but live and active culture.

Method:

Place the milk in a pot and bring to simmer until bubbles form around the edges, around 180F. Stir frequently as it heats preventing crust in the bottom of the pan.

Remove the milk from the heat and let it cool until approximately 110 to 120F, do not add the yogurt below 110F or above 118F.

Place the yogurt in the jar and pour approximately ¼ of the milk and stir gently, once the yogurt is totally incorporated in the milk, add the remaining milk to the jar and stir again. I like to pass the milk through a fine colander to retain any unwanted particles or film produced during the heating process to have a smooth and creamy yogurt.

Cover the jar and place in the warm spot you selected. Do not disturb the jar while resting. Let the mixture sit for 6 to 12 hours. Just remember that the longer the yogurt sits the tangy it will taste.

Transfer the jar in the refrigerator and chill.  The yogurt will continue to thicken as it cools.

If you care for a thicker yogurt you can pour the whey liquid away and pass the yogurt through cheesecloth.

Make sure to reserve roughly 2 tablespoons of the yogurt for the next batch.

I hope you enjoy this simple method of making yogurt…check on the some of the recipes these recipes…Fresh Berries with Vanilla Yogurt or Yogurt with Honey Caviar recipes.

 

Did you know that yogurt is the most consumed fermented dairy product? Not only prevents osteoporosis due to the calcium and vitamin D from the milk, yogurt is loaded with live good bacteria, called probiotic. Probiotic food help to keep you gut healthy. The good bacteria use the sugar in the milk (lactose) and transforms into acid lactic, therefore for its tangy flavor.

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Almond Croissants

Today I am sharing with you a very simple and yet delicious recipe for almond croissants using store bought croissants. The combination of flaky layers of croissant dough and smooth almond cream is just divine.  This is a perfect treat for a weekend brunch or afternoon tea.

As I mention many time throughout my blog, I love to shop at Costco and one of the many “problems” shopping at Costco is the large quantity…well, with this said once in a while we do not resist and get the croissants and sure enough they come in a package of 12…huge ones. I do freeze some for sandwiches and the other ones I turn into tasty and delicious almost fancy bakeries kind of almond croissants. The great thing is that after transforming the plain croissants to almond ones I still can store them in the freezers for later enjoyment. So why not have this delicious treat ready for when you feel like?

The recipe was created based on Natasha’s Kitchen with minor variations.

Ingredients:

  • 7 to 8 large store bought croissants
  • 200 g almond flour
  • 100 g granulated sugar
  • 100 g butter, unsalted at room temperature
  • ⅛ teaspoon salt
  • ½ teaspoon pure almond extract
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 2 tablespoons rum
  • ¼ cup water
  • ½ sliced almonds

Method:

In a small pan mix together 1 tablespoon sugar, rum and ¼ cup water. In a medium heat bring to a simmer until the sugar dissolves. Remover from the heat and let it cool to room temperature.

In a stand mixer, using a whisk attachment and combine all the ingredients except the eggs. Mix well until the almond mixture is well blended and smooth. Add the eggs, one at the time making sure that egg is incorporated into the almond mixture.  Mix until the almond cream is smooth and creamy.

Now that we have the syrup and the almond cream it is time to assemble.

Slice the croissants horizontally and brush each side of the croissant with the sugar/rum syrup.

Spread the bottom of the croissant with the almond cream, approximately 2 to 2 ½ tablespoons.  Place back the top of the croissant like a sandwich.

Spread a thin layer of the almond cream over the top and sprinkle with sliced almonds.  Repeat the procedure with all the croissants.

At this point you can either bake in a preheated oven at 350F for approximately 15 minutes or place the filled croissants in a tray and freeze. Once the croissants are frozen, store in an airtight container or freezer bags for later enjoyment.

To bake the frozen croissants, remove the number of croissants you want to serve and place in a preheated oven of 350F for approximately 20 minutes or until the sliced almonds are golden.

Dust with confectionary powdered sugar before serving.

I hope you enjoy this simple and easy way to give your plain croissant a twist. For more recipe using almond flour, please take a look at Frangipane Rolls or Frangipane Toast recipes.

Did you know that almond it not a true nut? Nevertheless, there are evidences that almonds can lower cholesterol, therefore improve your heart health. In spite of the fat in almond be considered a good fat, almonds should be consumed in moderation as fat is fat and too much can cause weight gain.

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




Fresh Berries with Vanilla Yogurt

Today I am sharing with you a very simple twist for your everyday bowl of berries and yogurt. You will not believe that just a little sprinkle of the Nielsen-Massey Madagascar Bourbon Pure Vanilla powder on a plain yogurt will make magic…all of a sudden the berries are covered by an elegant layer of very delicate, aromatic and flavorful yogurt…

This is one of the posts that there is no need for recipe. Plain and simple, just top your fresh berries with yogurt.  Oh, before I continue, when I was approached by Nielsen-Massey Company to try one of their products I picked the vanilla powder since I have never used vanilla in the form of powder. I received a sample of Madagascar Bourbon Vanilla Powder for review and I was not financially compensated for this post, all the opinions are mine based of my experience.

Now, back to the post…the special treat is in how you prepare the yogurt…in this particular post I used homemade non-fat yogurt (which I will share some other time). You can use whatever kind of plain yogurt you wish.

I added a bit of organic sugar and a sprinkle or two of the vanilla powder. I could not believe that just a little bit of the vanilla powder could give such an amazing aroma and yet delicate flavor to the plain yogurt. I hope you get a chance to try.

If you enjoy this simple twist of berries with yogurt you might want to check on Strawberries and Cream, Frozen Berry Yogurt recipes.

 

Did you know that berries are rich in vitamins, minerals and phytonutrient? The berries are loaded with anthocyanins due to the natural bright colors and flavonoids in the seeds and skin.

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




Sweet Milk Raisin Bread

This sweet bread is almost like a dessert…very rich, buttery, cottony with a touch of raisins in it, and stays fresh for days…

I try to avoid making this kind of bread as I cannot settle for just one slice…but here I am again with another version of it…the bread is so soft, light and yet rich at the same time…I love eating it by peeling the crumb as it come out so thin, almost like paper sheets…very addictive. I must admit that this recipe requires a bit of work, but so well worth it!

I used tangzhong or water roux method as in many of my bread recipes. If you like baking bread you must give this method a try…

This method is widely used in Asian baked goods, as the bread using this method are moist, light and remain fresh and soft longer than the ones using conventional method. One of the hypotheses is that some sort of gelatinization occurs when a small portion of pudding paste made with flour and water is added to the dough and traps the moist.

Ingredients:

Tangzhong or water roux

  • 40 g bread flour
  • 200 g water

Bread

  • 600 g bread flour
  • 100 g sugar
  • 8 g salt
  • 20 g dry milk powder
  • 8 g yeast
  • 2 eggs minus 1 tablespoon for egg wash (107g egg minus 12g)
  • 150 g heavy cream
  • 30 g water
  • 50 g butter
  • 100 g raisin
  • 2-3 tablespoons brandy
  • Swedish pearl sugar

Method:

 Water roux or Tangzhong

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film. Please see here (http://coloryourrecipes.com/chocolate-marble-asian-bread-recipe/ ).

Bread dough

Before starting the bread dough soak the raisins in brandy, stir once in a while so the raisins are in contact with the brandy.

Place all the cooled water roux and all the ingredients listed under dough into a mixer except for the butter.  Mix until all the ingredients are together, it will be slightly sticky.

Increase the speed to number 2 and continue to mix for 5 minutes.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl; this will take approximately 15 minutes. You will notice that the dough will no longer be that sticky.

Place the dough into a medium to large bowl.  Cover and let it proof until the size triple from the original size.

Now it is time to shape the dough…

Drain the raisins and set aside.

Knock back doughs and split the dough into two portions and each portion to 10 small balls. Flatten the balls using a roller pin, spread some raisins on it and fold into thirds. Roll it like a Swiss roll and flatten again with the roller pin. Place the flatten Swiss rolls side by side in the loaf pan.

Let the dough rise until triple of its original size.

Just before placing the loaves in the oven, prepare an egg wash with the tablespoon of egg with 2 drops of water and 1 drop of vanilla extract (if desire).

Bake in a preheated oven of 350F for approximately 25 minutes.

Remove from the oven and flip the bread into a wire rack to cool. Slice according to your like.

Store the bread in an airtight container.

I hope you enjoy this bread recipe using tangzhong method.

Did you know that raisins are rich in iron and potassium? Moreover, raisins are high in fiber but should be eaten in moderation due to its sugar content.

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Multigrain Sourdough Bread

Who does not like a hearty, nutty and crusty bread?  This bread is loaded with lots of grains…great for sandwich or just as a toast.

Since I started cultivating my sourdough starter I wanted to make a multigrain loaf of bread…the combination of the slightly sour and hearty grains  in each bite is just amazing…so why to make the best out of it?  Healthy and tasty…we use the bread for sandwich, toast or simply with a smear of a big chunk of butter.

Many of the recipes call for cereal, since we do not eat box cereal I had to search for recipes that use grains, pure and simple…the template used in this recipe is from “Seeded Multigrain Sourdough, Wild Yeast”.

If you have handy a sourdough starter you should definitely try this recipe.

Ingredients:

  • 35 g sesame seed
  • 35 g flaxseed
  • 35 g hemp
  • 35 g rolled oats
  • 90 g hot water
  • 340 g sourdough starter, 100% hydration
  • 195 g bread flour
  • 95 g whole wheat flour
  • 7 g salt
  • 140 g water

Method:

Place the sesame seed, flaxseed, help and rolled oats in a small bowl and add hot water on the grain mix.  Let it sit for approximately 30 minutes until all the grains and seeds are hydrated.

In the mixing bowl with a dough hook combine all the remaining ingredients. Mix under low speed until all well combined.  Increase the speed to medium and mix for approximately 20 minutes until gluten develops.

Add the grain mix to the dough and mix until it is totally incorporated into the dough.

Remove the dough from the bowl and place it in a bowl. Cover and let it rise until the dough has double in bulk.

Once the dough has risen, transfer the dough into a lightly floured counter and divide into two pieces.

Shape the bread as you like, let it proof until it doubles in size.

Before baking the loaves, preheat the oven to 500F with a pan with water on the lower rack of the oven.

Slash the loaves and spray it with water before placing it in the oven.

Bake for 20 minutes, spraying with water on the 5 minutes mark. Turn the temperature to 450F on the last 10 minutes.

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

I hope you get to try this hearty multigrain bread using sourdough starter.

Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.

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Sourdough Starter Waffle

What you do when you have extra sourdough starter? Please do not discard the discard…you can make these waffles, they are so light and crispy!

My sourdough starter is really taking off…and it is so much fun seeing all the growth and the yeast smell mixed with the sour of the lactobacillus…what a fun thing to culture.

I got to a point that I can literally feed my sourdough starter only twice a month…even so, when this time comes, and I do not need to bake bread I feel so bad having to discard the extra starter, so I search and search to see what I could make with it…the choices are endless…so this week I decided to try the sourdough waffle.

I served these waffles with dulce de leche…the combination of the gooey dulce de leche with the light and crispy waffles with a hint of tanginess were just delightful.

The recipe calls for you to have some preparation a day before you can serve the waffles, so plan ahead. This recipe was basically originated from here with minor adjustment.

 

Ingredients:

  • 100 g sourdough discard
  • 50 g water
  • 50 g all-purpose flour
  • 4 tablespoons melted butter
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • ½ teaspoon baking soda

Method:

Combine the sourdough starter, water, and flour in a medium bowl. Cover and leave at room temperature on the countertop overnight.

In the morning, when ready, whisk together the eggs, melted butter, sugar, salt, vanilla, and the baking soda together.

Fold gently the egg mixture into the sourdough.

Preheat and grease a waffle iron. Pour approximately ⅓ cup of the waffle batter into the center of the iron. Close and bake until golden brown, by following the instructions of your waffle iron.

Serve warm with syrup or anything you like.

I hope you give this recipe a try in case you have extra sourdough starter…or just plan to have some extra to make these waffles.

If you enjoy this recipe you might want to check on Yeast Raised Waffle or Waffle Iron Churros.

 

Did you know that sourdough dough is fermented by a combination of wild yeast and lactobacillus? Lactobacillus is the bacillus used to produce yogurt, sauerkraut, cheese and other fermented food products.

Thank you for stopping by Color Your Recipes…have a colorful day!

 

 

 




Frangipane Toast

This toast is almost like a dessert for breakfast. The toast is covered with a layer of creamy frangipane and topped with toasted slices of almond.  Perfect with a cup of tea or coffee.

Okay, you might feel that I am cheating…this is a simple version of the Frangipane Rolls. Since we had so much frangipane rolls, I decided to use up the almond cream so it would not go bad. In this recipe I used the same dough, just in different format. I spread a generous layer of almond cream, sprinkled some sliced almond and voila…

Can I tell you a secret? I just learned when writing this post that the past tense of the verb “spread” is “spread”…so interesting as I am see myself always learning English…

Going back to the toasts…after the layer of sliced almond, I had them all packed two by two with the sliced almond facing each other (so it would not “glue” together) and together they went into a freezer bag and freezer. A week later, I just popped them into a 350F directly from the freezer to a preheated toaster oven and baked for about 15 minutes, or until the almonds were golden…just before serving sprinkled powder sugar on it and here we had in front of us an amazing toast. It was absolutely delicious…each bite came with all three layers of light and crunchy almond, creamy and fragrant almond cream, and finally a soft and cottony layer of rich bread.

As you can see, this is a no-recipe post…all the ingredients and methods can be found HERE. I hope you get to try this, as it is much easier and adaptable for our busy life.

Below is what I did…by pictures…

And the toasts are ready for your enjoyment!

 

Did you know that almond is a rich source of B and E vitamins? Some research papers suggest that consumption of almonds consumption can increase blood levels of HDL (high density lipoprotein, good cholesterol) and decrease LDL (low density lipoprotein, bad cholesterol)?

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




Oladi, Russian Pancake

This is a very simple recipe of a Russian version of what is our pancake.  The recipe calls for yeast as an raising agent.  It is fluffy and light, great for breakfast.

I hope this post find you all well…as for us, we came back from a fantastic vacation. We explored Russia, from Moscow to St. Petersburg by cruising the Volga river and stopping at many cities along the way. It was a very nice experience visiting all the major touristic places…the churches, museums, parks, metro system and many others.

After our vacation in Russia it is only natural to share a Russian recipe…and I choose this Russian pancakes, called oladi, which was served to us very often for breakfast as well as with caviar. What I found unique about these pancakes is mainly the texture…they are not fluffy like cake and reminds me a little of English muffins…slightly chewy with different size of air pockets. No need to mention that I love it and as soon as I came home, I had to try to make them. These little pancakes can be served with anything from sweet to savory, such as jam, fresh fruit, cream cheese, sour cream, smoked salmon, caviar…you name it. Moreover, like pancakes, you can add all kind of stuff in the dough/batter, such as chocolate chips, fresh fruits, nuts…again, color it the way you like. This recipe has been adapted from here.

Ingredients:

  • 1 cup of warm milk
  • 1 teaspoon active dry yeast
  • 175 g bread flour or all-purpose flour
  • 2 tablespoons sugar
  • Pinch of salt
  • 2 tablespoons melted butter
  • 1 egg slightly beaten
  • Vegetable oil or butter for cooking the pancakes

Method:

In a medium bowl add the yeast to the milk and let it sit for 5 to 10 minutes. Add flour and mix it well, until all the flour is incorporated to the milk.

Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles from its original size, 30 minutes of more depending of the room temperature

Once the dough has doubled add the sugar, salt, melted butter and egg. Mix thoroughly until all the ingredients are incorporated.

Cover and let it rise again until the dough doubles.

When ready to cook, in a skillet add a little of vegetable oil or butter (or combination of both) on medium heat.

Spoon the dough onto the skillet and cook on one side until golden then flip the pancake over until the other side is golden brown.

Serve warm.

If you enjoy this simple recipe for Russian pancakes, you might like this recipe for French Toast with Blueberries.

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




Calamansi Poppy Seed Muffin

This is a recipe for a simple muffin, loaded with citrus flavors from calamansi and poppy seed. Great for breakfast or as a snack.

Have you ever heard of calamansi? Well, I did by chance…years ago, I was looking for a dwarf orange family tree, and bump into this nice tree which at the time looked like a mandarin orange tree. After a few months I noticed that the fruits were tiny, they looked like the little cuties, but much smaller. I thought that the farmer made a mistake when placing the tag…It was then that I looked carefully at the tag…it said calamansi or calamondin.

After a lot of search in the internet I learned that calamansi is a cross between mandarin orange and kumquats, which are slightly elongated. This fruit is very popular in Philippines and Malaysia and grow throughout Southeast Asia.

These little orange like fruits are like orange, starts off as a green and turns orange-yellow as it matures on the tree. Apparently you can use it either way, green or orange-yellow. The juice is tart, like lemon, although much more fragrant.

I have been using calamansi to marinate chicken, pork…the same way I would use lemon. This time I decided to bake some muffins and substitute the lemon juice for calamansi juice.

They came out nice, they had a hint of an exotic aroma…but one thing I would change next time baking these muffins it to add a bit more of the calamansi juice.

This is a super simple recipe, no need for any especial gadget…just a couple of bowls and spatulas…I hope you will try this recipe one day.

Ingredients:

  • ⅓ cup sugar
  • 2 tablespoons calamansi freshly squeezed juice
  • 120 g all-purpose flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 6 tablespoons yogurt (I used non-fat, but feel free to use any kind)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ cup unsalted butter, melted and cooled
  • 1 tablespoon poppy seeds

Method:
Preheat the oven to 400 degrees F. Fit mold with 9 medium size paper muffin cups.

In a medium bowl, whisk together sugar, flour, baking powder, baking soda and salt.

In another large bowl, whisk the melted butter, yogurt, eggs, vanilla and calamansi juice together until well blended. Pour the flour mixture over the wet ingredients and, with the rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough, do not over mix. Stir in the poppy seeds.

Scoop the batter into the muffins cups.

Bake for 18 to 20 minutes, or until the tops are golden and a wooden stick inserted into the center of the muffins comes out clean.

Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Store leftovers in an airtight container at room temperature, or freeze for future enjoyment

If you enjoy this citrus dessert, you might want to check on Tangerine Chiffon Cake or Lime Pudding Cake.

 

Did you know that calamansi like all the other citrus is rich in vitamin C? In spite of the orange color, the fruit is very sour, although the peel is sweet, resembling a kumquat.

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




Apple Filled Little Buns

Today I am sharing you a recipe for an Asian inspired bun recipe. These buns are filled with tangy soft apple. Because tangzhong or water roux method was used in this recipe, the little buns stay fresh and soft for days.

Yes, here I am with another simple recipe for bread…this time I decided to make a lighter version of bread dough as compared to the sweet dough. In spite of no heavy cream and less fat, this bread still turned out to be very light and fluffy…

With this one recipe I made two kind of bread, my usual Pullman sandwich loaf and buns filled with freshly cooked apple filling…yes, the buns turned out so good…light bread dough with sweet and a touch of tangy apple…fall is here, and this means lots of variety of apples to choose from…

I have a feeling that this bread recipe will be here to stay, especially that contain less fat and still has the same fluffiness of the other ones that I baked in the past.

In this recipe I added the butter after the gluten developed, therefore the butter did not interfere with the gluten formation, therefore the texture came out very light, fluffy and yet springy

During mixing stage, before the butter hit the bowl I was to tempted to add more flour, but was able to control myself and waited for a while…sure enough the dough eventually did not stick to the bottom of the bowl (due to gluten formation).

When adding the butter, because the gluten network has been formed already, please be aware that it will take a while until the butter incorporate into the dough…please be patience…all well worth it!

By the way, you will need a mixer (I used my Kitchen Aid mixer) for this recipe, as the dough is very sticky and hard to handle. Here is the recipe, and indeed it is a very simple one, just make sure that you weight all the ingredients…I hope you get to try this one…oh! Both the sandwich loaf and the apple buns stay fresh for many many days…

Ingredients:

Water Roux or Tangzhong

  • 35 g bread flour
  • 175 g water

Main dough

  • 2 eggs slightly beaten minus 1 ½ tablespoons (use as egg wash)
  • 600 g bread flour
  • 90 g sugar
  • 50 g dry milk
  • 8 g sea salt
  • 8 g dry yeast
  • 120 ml water
  • 60 g butter

Apple Filling

  • 450 g Jazz apples, peeled and cut
  • 100 g sugar
  • 1 tablespoon lime or lemon juice
  • ½ teaspoon vanilla extract
  • 100ml water

 

Method:

Apple Filling

Soak the cut apple in a bowl of water with some lemon or lime juice

Drain and place the apple in a medium pan. Add the sugar, lemon or lime juice and water. Cook under high heat until boiling. Turn the heat to low and cook until most of the water is evaporated.

Add the vanilla extract and remove from the heat.

Let it cool completely before using on the dough.

Bread Dough

Water roux

In a small pan, mix all the ingredients of water roux, place in a low heat and stir constantly until the temperature reach 65C (150F), or if you do not have a thermometer, cook until ripples form. Set aside to cool by covering with a plastic film.

Dough

Place all the cooled water roux and all the ingredients listed under main dough into a mixer except for the butter. Mix until all the ingredients are together, it will be very sticky.

Increase the speed to number 2 and continue to mix for 5 to 10 minutes, until all dough comes out from the bottom of the mixing bowl.

Add the butter and continue the mixing until the dough is smooth and comes out of the mixing bowl, this will take approximately another 10 to 15 minutes. You will notice that the dough will no longer stick to the wall of the mixing bowl and pass the window pane test.

Place the dough into a medium to large bowl. Cover and let it proof until the size double from the original size.

Divide the dough into approximately 550g and 640g. Use the 550g for the Pullman loaf.

With the 640g dough, using a rolling pin shape the dough into a rectangle of approximately 28 x 38cm. Spread the apple filling evenly on the dough. Roll it like when making cinnamon rolls.

Cut into approximately 16 pieces. Place the rolls into a muffin pan.

Cover and let the buns proof until double its original size.

When ready to bake, use the leftover egg as an egg wash (add 1 teaspoon water) and brush gently on the buns.

Bake in a preheated oven at 350F for approximately 15 to 20 minute, until slightly golden brown.

Remove from the oven and transfer to a wire rack.

Serve warm or at room temperature.

If you enjoy this Asian inspired recipe of bread, you might want to take a look at Sweet Milk Bread with Raisin or Matcha Swirl Sandwich Bread recipes.

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