Soft Pumpkin Twist Bun

This soft and cottony pumpkin twist bun is delicious, super light and cottony…packed with everything pumpkin…screaming with all the spices in every bite…

The color of this bread is…very pumpkin with all the spices, maybe not too enticing…or very appealing, but do not get fooled by its appearance…it is super, I mean super soft and taste amazingly everything pumpkin.

These buns stay light, moist and soft for days like all the breads baked using tangzhong method. Since I baked so many buns, I end up sending some to neighbors and friends…and I got request for baking more of these pumpkin buns.

– Why pumpkin?

Because it is Autumn and it is everything pumpkin…pumpkin contains a lot of beta-carotene, which give the bright orange color of the flesh. Beta-carotene and carotenoids are antioxidants that help immune system, may help reduce risks of chronic eye diseases.

Pumpkin also contain fibers, soluble and insoluble, therefore it might help the elimination of the bad cholesterol (LDL).

– What is the texture of these buns?

The combination of tangzhong or water roux method and the pumpkin puree is magical…resulting is a soft cottony bread, almost like mochi.

– Why these pumpkin twist buns are so addictive?

They are coated with a layer of pumpkin glaze made with pumpkin puree, sugar and pumpkin spices.

– Are you ready to try it?

Ingredients:

Water roux or Tangzhong

  • 30 g bread flour
  • 150 ml water

Pumpkin bread dough

  • 600 g bread flour
  • 300 g pumpkin puree
  • 110 g sugar
  • 8 g salt
  • 8 g yeast
  • 8 g vital gluten
  • 1 ½ teaspoons cinnamon
  • 60 g butter (room temperature)

Pumpkin glaze

  • 90 to 100 g pumpkin puree
  • 50 g sugar
  • 2 teaspoons pumpkin spices
  • Pearl sugar (optional)

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.

Assembly

Now it is time to shape the buns…

Knock back the dough and split into approximately 18 little balls (approximately 70 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and roll it like a Swiss roll.

Roll more from the center of the Swiss roll placing a little bit of pressure and roll it until approximately 16 in (40 cm) rope. Repeat the process until all the balls are done.

To make the twist…fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking ban of your preference. Cover the pan and let the twist rise until double in size.

In the meantime, in a small pot add the pumpkin puree, sugar and pumpkin spices. In a medium heat bring the mixture to boil. Let it simmer for a couple of minutes and remove from the heat and let it cool.

Once the twists doubled in size, gently brush the top of the twists with the pumpkin glaze, and sprinkle with pearl sugar.

Bake in a preheated oven of 350oF for approximately 18 to 20 minutes.

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

Serve warm or at room temperature.

Store the bread in an airtight container.

– If you enjoy this pumpkin twist bun recipe, you might want to take a look at these…

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




Sugar Twist Bread

This soft and cottony sugar twist bread are the best treat ever…they are a light version of brioche…same richness, full flavor with much less calories.

I made so many versions of this bread and I must admit, this version, so far is the best one…the real trick here is to add the butter after the gluten has form.  Yes, it will take more time to incorporate the butter into the dough but so worth the extra time as the crumb of the bread will be something out of this world…

In this recipe as many others I used the tangzhong or water roux method, which you can read more about it here

– Do I need to shape the bread as described here?

Absolutely not…you can shape the dough as you desire…in a pullman loaf, as an individual roll, as a pull-apart, braided, dinner rolls, in another word, which ever shape you want…and even filled it.

– Ready to try this recipe?

I got the idea of twisting the dough from My Mind Patch.

Here we go…

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
  • 20 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 65 g heavy cream
  • 20 g butter
  • 50g Earth Balance

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. The windowpane 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.

 

Assembly

Knock back the dough and divide into balls of approximately 75 g each. Let them rest on the counter covered for 5 to 10 minutes.

If making sugar twist, roll one dough into a 16-18 inch length rope. Fold the rope into thirds and make a knot at one end, twist the bottom end around the top, and feed the loose end into the top hole. Please see the pictures above, it is much easier that it sound…

Place the twists in a baking pan, I used small square pans (3 twists) or a USA biscotti pan (7 twists). Cover the pan and let the twists rise until double in size.

Brush the top of the twists with the egg wash (remember the 1 ½ tablespoon egg from the dough?), and sprinkle with sugar.

Bake in a preheated oven at 350oF for 25 minutes. Remove and let it cool.

– Looking for more bread recipes? Check these out…

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




Flaxseed Meal Sandwich Bread

This is such a great everyday sandwich bread for you and your family…it is a much healthier version of your white bread.  This Asian inspired bread recipe is cottony soft, feathery crumbs and stays fresh for many days.

We love bread…period…no matter what we cannot stay away from it, so in order to indulge without feeling guilty, this is the healthy version that is a must try…the bread is so soft, cotton like, fluffy, airy and feather like crumb that if it was not for the title stating “flaxmeal” you would not even know that such a thing is part of the bread.  Okay, you can see a bit of the flaxmeal speckles, but I can guarantee you that it does not jeopardize the texture of it…

Like many of my bread recipes, I use the tangzhong or water roux method, so the bread stays fresh and soft for many day

–  What is tangzhong or water roux method?

This method was originally developed in Japan and now days is very popular in Asian bakery.  The technique is basically a mix of flour and water cooked at 65oC (149 F) to make a pudding like paste, which is added to the remaining bread dough ingredients.

– Why using tangzhong method in baking will keep your bread fresh?

The pudding like paste added to the bread dough will allow you to add more water to the final dough as compared to traditional method, therefore it will increase the hydration of the dough. The gelatinized flour will not only increase the hydration but will also retain the moisture and the development of gluten.

– Can I use tangzhong in all my bread recipes?

Absolutelly, just substitute portion of the flour in the recipe to make tangzhong, usually between 15 to 30% of the total dough weight. Another way to approach is to use approximately 10% of the total flour weight to make the tangzhong.

Okay, enough of the science behind the tangzhong or water roux method…let’s get to the recipe!

The recipe I am sharing today will make 2 loaves, and to achieve perfect square loaves I baked them in USA Pullman Pan with lid.

Ingredients:

Water roux or tangzhong

  • 50g bread flour
  • 250 ml water

Flaxseed Meal dough

  • 450 g bread flour
  • 50 g whole wheat flour
  • 50 g flaxseed meal
  • 70 g sugar
  • 7 g salt
  • 7 g yeast
  • 7 g vital gluten
  • 30 g dry nonfat milk
  • 100 ml water
  • 70 g Earth Balance or butter (room temperature)

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 65oC (149 F), 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 for more detail.

Flaxseed meal dough

Place the cooled water roux and all the ingredients listed under flaxseed meal dough into a mixer except for the Earth Balance or butter.  Mix until all the ingredients are together, it will slightly sticky. Make sure to stop the mixer and scrap the sides of the bowl, do not assume that the mixer will do all the job.

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 sticky.

Make sure to do the windowpane test. If does not pass, mix for another 2-3 minutes until the dough reaches the windowpane stage.

Once the dough reaches the windowpane stage, place it 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…

Knock back the dough and split into approximately 8 little balls (approximately 138 g each) and let it rest for 5 minutes on the counter.

Flatten the ball making sure that the air is removed and fold into thirds, then roll it like a Swiss roll.

Place the Swiss rolls into the Pullman (4 each) pan 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. Slice according to your like.

Store the bread in an airtight container.

– More Asian inspired bread recipes? Please check these out…

Did you flaxseed Is a good source of fiber? Moreover, flaxseed is rich in omega-3 fatty acid and phytochemicals. Studies have shown that flaxseed can lower blood cholesterol and LDL (the bad, low-density lipoprotein), therefore reducing risks of cardiovascular disease. Apparently the flaxseed in a form of meal is better digested than the whole flaxseed this way you will get all the benefits of it.

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




No-Knead French Baguette with Overnight Poolish

This is another no-knead bread recipe with a twist. The rustic baguette is airy with all size of air pocket in its crumb. The bread is soft and slightly chewy with a crunchy crust. It is perfect for you everyday sandwich.

This is such a simple recipe for no-knead bread.  Just be aware that a little planning is necessary for this recipe since it requires an overnight fermentation.

The addition of an extra step of making polish the night before is so worth it, it sure adds an extra deep flavor to the bread. Another nice thing…since the poolish is a pre-fermented dough the fermentation time of the final dough is much shorter, therefore in a fairly warm day, if you start the process early in the morning you might even have the bread ready for lunch.

This recipe calls for 80% hydration, meaning that the dough is pretty wet since for every 100g flour 80g water is added.

Ingredients:

Poolish

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

Bread Dough

  • 150 g bread flour
  • 100 g water
  • 2 g yeast
  • 3 g salt

Method:

Poolish

The night before baking the bread, in a medium bowl place all the ingredients listed under polish.

Mix using a Danish whisk or a fork. Make sure mixture is evenly combined. Scrap the walls of the bowl and cover.

Place the mixture over the counter in a warm place of the kitchen.

Bread Dough

The polish should be all bubbly with a fresh fermentation smell. Add the water and mix gently using the Danish whisk or a fork to incorporate the water into the polish. Add the flour, yeast and salt, mixing all together. The dough will be soft and sticky.

Use a “stretch and fold” method: using a wet hand or Danish whisk, scrape a section of the dough (approximately ¼), lift and stretch it, then fold into the center of the bowl. Repeat 4 rounds around the bowl, being each round a complete circle of 4 “stretch and fold”.

Cover the dough and let it rest in a warm place of the kitchen for 30 minutes. Repeat 4 rounds of “stretch and fold” and let it rest 45 minutes in between.

After the last round of “stretch and fold” let the dough rest for 45 minutes to 1 hour.

Preheat oven to 475F with a pan of water on the lower rack.

Gently remove the dough from the bowl over a floured surface and split the dough into approximately 2 portions.

Fold the dough over itself and roll as you push out until elongated in the form of baguette. Repeat with the other dough.

Place the baguettes on the baking couch. Dust the top of the baguette with flour and gently cover the baguettes with a plastic film.

Leave to rest for approximately 1 hour or until almost double from its original size.

Transfer the baguette on to a cookie sheet lined with parchment paper lightly dusted with cornmeal.

Spray the baguettes generously with water. Using a sharp scissor cut the bread making diagonal marks of approximately 45 degree, make sure to tuck in the tips.

Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water. Turn the pan around and turn the oven down to 425F so the baguettes bake evenly. Let it bake for another 10 minutes or until the crust turns brown.

I hope you enjoy this simple method to make your everyday baguette…for more bread recipes, pleas check HERE.

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




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.

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




No-Knead Bread Two Ways…Stretch and Fold

This is a very simple way to make bread…no-knead using simply stretch and fold. The bread is light and loaded with air pockets.

I hope you all had a great Thanksgiving…the recipe that I am sharing today is very simple to put together, and come handy especially during holiday season as everyone is busy shopping and cooking…this bread can be stored in the freezer and ready to serve in a blink.

Before I start, have you ever heard of “stretch and fold” technique method of bread dough?

Well, this is a very simple technique where you literally stretch and then fold the dough. This is a super easy and simple method to accomplish great results. So, instead of the traditional physical workout kneading the bread dough, in case you do not use a mixer, you only gently stretch the dough and fold it to the center during the initial proofing stage.

I used the no-knead method and try them in both way…the conventional way, leave the dough until ready to shape and by incorporating the “stretch and fold” technique during the first hour of the proofing.

As you can see by the pictures below, adding a simple “stretch and fold” the bread has a better structure because the dough develops nicer gluten strands, therefore more air and larger air pockets.

Better flavor? To me it was hard to tell, but I love the idea of more uneven air pockets. And it was definitely easier to shape since the dough was kind of “self contained” after the stretch and fold technique was applied.

After this experiment, I sure will use this simple technique when baking no-knead bread. The ratio between water and flour used in this recipe was the same as used HERE, 80% hydration.

 

Ingredients:

  • 160 g water
  • 200 g bread flour
  • ½ teaspoon salt
  • ½ teaspoon yeast

Method:

Mix all the ingredients in a medium bowl.  The dough will be soft and very sticky. Cover the bowl and place in a warm place.

For the “regular method” you can read HERE, as for the “stretch and fold” method, during the first two hours “stretch and fold” every half hour.

How to “stretch and fold”: Using a wet hand, scrape a section of the dough (approximately ¼), lift and stretch it, then fold into the center of the bowl. Repeat 3 more times, ¼ at the time, 20 minutes in between.

After 4 sessions of “stretch and fold” let the dough rest for 10 to 12 hours.

When ready to bake, gently remove the dough from the bowl over a floured surface and split the dough into approximately 2 portions.

Fold the dough over itself and roll as you push out until elongated in the form of baguette. Repeat with the other dough.

Place the baguettes on a cookie sheet on a floured parchment paper. Dust the top of the baguette with flour and gently cover the baguettes with a plastic film.

Leave to rest for approximately 1 to 1 ½ hour or until almost double from its original size.

Preheat oven to 550F (or as high as your oven will permit). Place a pan with water on the bottom rack of the oven.

Use a sharp scissor cut the bread making diagonal marks of approximately 45 degree, make sure to tuck in the tips.

When ready to place the baguettes in the oven spray the baguettes generously with water. Let it bake for 5 minutes and repeat the water spray. Another 5 minutes in the oven and spray again with water and turn the pan around so the baguettes bake evenly. Let it bake for another 5 minutes or until the crust turns brown.

For the “regular method” I made two baguettes as for the “stretch and fold” dough I made one baguette and 4 small rolls.

I hope you enjoy this simple method for homemade bread.  For more bread recipes you might want to take a look here.

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




Basic Sweet Bread Dough (Water Roux or Tangzhong Method)

This is an Asian inspired recipe for a soft, cottony and fluffy bread.  The dough is very rich because of the heavy whipping cream in it.  It is great as a loaf or as a base for all kind of rolls and bread.

First of all, I want to apologize for the long time away from blogging…I hope you are all well and did not give up on me…I was literally very busy in the past months and after things got under control we went for a short vacation…now I am back and hope to pick up where I left…as you might know I love bread and since I started blogging, baking bread has been one of my many passions…

After playing with many recipes and baking tons of bread, one after another one, I started to feel very critical, and was not content with one particular recipe until I came up with this one, which I now use it quite often and make all kind of bread from simple sandwich loaf bread to braided ones. Please note that this dough is very rich, lots of cream and butter, almost a lighter version of brioche. So if you are looking into a everyday bread recipe you should not use this one, as it is sure super rich.

Initially this dough is very sticky, therefore hard to handle without the help of a mixer or bread machine. As the dough mix, gluten forms, turning the dough from sticky to elastic…it is awesome watching the transformation…it is all chemistry! I sure hope you give this recipe a try.

Okay, enough of description…let’s get to the recipe!

Ingredients:

Water roux or Tangzhong

  • 35 g bread flour
  • 175 ml water

Sweet Dough

  • 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, slightly beaten
  • 50 g milk
  • 120 ml whipping cream (approximately 100g)
  • 55 g butter (room temperature)

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/ ).

Sweet dough

Place all the cooled water roux and all the ingredients listed under sweet 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 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 stick to the wall of the mixing bowl.

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

Now it is up to up to shape the dough as you desire…
I usually divide the dough into 2 portions and make two different bread, such as plain rolls, buns, pull-apart, cinnamon rolls, chocolate rolls, sandwich bread…make it sweet or savory, let you imagination free…

After shaping the dough, cover the dough and let it proof until double to almost triple its original size. Just before baking in a preheated oven of 350F, brush gently the top of the buns or rolls with the egg wash.

Bake for approximately 15 to 30 minutes, depending on the size and shape of the bread or until the top turn golden brown.

Remove from the oven and transfer to a wire rack.

Now it is your turn to use your imagination and come up with all kind of bread using this recipe…

If you enjoy this recipe you might want to explore my other BREAD RECIPES.

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