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Breakfast Fibre Bread Buns with Raisins

Why not start the day with a pretty healthy option such as Breakfast Fibre Bread Buns with Raisins? They are easy to make and with a yummy taste…. so why not head into the kitchen and start to bake? 😀

Breakfast Fibre Bread Buns with Raisins

Breakfast Fibre Bread Buns with Raisins 2

Recipe (makes about 25)

  • 50 g fresh yeast
  • 4 1/2 dl lukewarm water
  • 1/2 dl Tropical Mango Passion juice
  • 1 tablespoon margarine
  • 2 teaspoons salt
  • 2 tablespoons syrup
  • 1 dl raisins
  • 2 dl grain mixture
  • 6 dl wholemeal flour
  • approx. 4 dl plain flour

Crumble the yeast into the bowl and add a bit of the lukewarm water and stir.

Add the juice, margarine, salt and syrup. Thereafter, pour the grain mixture, wholemeal flour and plain flour, a little at a time, and work it all together until the dough is smooth and firm.

Cover the bowl and let the dough rise and rest for about 40 minutes.

Kneed the dough on a floured table and roll it out into two lengths.

Make small balls of the dough and place them on the parchment papers on the baking sheets.

Cover the buns with a tea towel and let them rise for about 30 minutes.  Meanwhile, put the oven on at 225 degrees C.

Bake the buns in the middle of the oven for about 10-15 minutes.

Brush them with water after you have taken them out from the oven.

Let them cool on a wire rack.

Breakfast Fibre Bread Buns with Raisins

Happy Breakfast Bread Baking Everyone!  😀

Lemon and Cardamom Buns… Happy Birthday Sugar and Spice Baking 11 months!

Hello Everyone! Now it’s time for some Sugar and Spice time again! 😀 Mr. Croco, Mr. Octo and Mr. Water Draggo are celebrating the Swedish National Day and Sugar and Spice Baking 11 months Anniversary. One more month to go before it’s 1 year!! Time flies away. Lots of flour, butter, eggs etc. and most of all time have been used during these 11 months and it has been great fun! I have baked a various selection of pastries; from my Hummingbird Spinach and Cheese muffins to Swedish Dream Cookies and different kind of Chocolate Cakes. Today, I will share a new Swedish recipe with you; Lemon and Cardamom Buns. A sweet and spicy bun for you to indulge when you want a special treat. Roll on the celebrations with Mr. Croco, Mr. Octo and Mr. Water Draggo and the festive Lemon and Cardamom Buns. Happy Birthday Sugar and Spice Baking 11 months old! 😀 lemon and cardamom buns sasb

Lemon and Cardamon Buns Sugar and Spice BakingLemon and Cardamom Buns Sugar and Spice Baking 2013Lemon and Cardamom Buns Sugar and Spice Baking June 2013

Recipe (makes 30 buns)

  • 150 g butter
  • 5 dl milk
  • 50 g dry yeast
  • 1 1/2 dl white syrup
  • 1/2 teaspoon salt
  • 2 teaspoons cardamom
  • 850 g plain flour

Filling

  • 100 g butter
  • 1 1/2 dl granulated sugar
  • 1 teaspoon cardamom
  • finely grated rind of lemon

Brushing

  • 1 egg
  • pearl sugar

Melt the butter. Add the milk and heat to 40 degrees C.

Put the dry yeast in a bowl and add a bit of the liquid until the yeast has resolved. When done, add the rest of the butter/milk liquid.

Stir in the syrup, salt, cardamom and flour and work thorough until you have a smooth and firm dough.

Let it rest for about 60-70 minutes.

Cut the dough into two halves and roll out each piece of dough into a rectangle about 1 cm thick.

Spread the filling on the dough and fold in 1/3 of the dough towards the middle and then fold in the rest of the dough.  Do the same thing with the other piece of dough.

Cut out triangles of the rectangles and place them onto a baking sheet. Brush them with a ready whisked egg and sprinkle them with pearl sugar.

Put the oven on to 225 degrees C.

Bake the buns in the middle of the oven for about 10 minutes.

Enjoy!

Lemon and Cardamon Buns Sugar and Spice Baking

Happy Lemon and Cardamom Buns Baking and Happy Birthday Sugar and Spice Baking 11 months old!  😀

Petits Choux Tiny Towers

These Petits Choux Tiny Towers are a perfect treat for Afternoon Tea or as a pudding after a lovely dinner. On top of them, I have put some creamy vanilla custard mixture. Even for cookie monsters, one is definitely enough, to make you feel satisfied. 😀 They take a while to make, but oh so worth it!! 😀

Preparation time: 2 hours, whereof 25 minutes in the oven, in addition to 1 hour in the fridge.
Oven heat: 200 degrees C

Petits Choux Tiny Towers (makes 12)

Dough 

  • 1 ½ dl plain flour
  • 3 tablespoons caster sugar
  • 60 gr soft butter or margarine

Petits choux mixture 

  • 1 ½ dl water
  • 75 gr butter or margarine
  • 1 ½ dl plain flour
  • 2 eggs

Filling 

  • 2 gelatine leaves
  • 2 dl cooking cream
  • 2 egg yolks
  • 4 teaspoons caster sugar
  • 2 teaspoons potato flour
  • 2 dl whipped cream
  • 5 teaspoons vanilla sugar

Decoration 

  • pink shimmer sugar

Pour plain flour and caster sugar into a bowl. Add the butter and mix it all together until you get a firm dough. Shape the dough into a flat, round cookie and let it rest in the fridge for about 30 minutes.

Heat up the water and the butter. Add the flour and stir all the time with a wooden spoon until you get a smooth mixture which release the bottom of the pot.

Take the pot of the heat and stir the mixture so it cools down a bit, about one minute.

Add the eggs, one at a time. Stir vigorously after each egg.

Put parchment paper onto a baking sheet. Click out the petits choux mixture into 12 firm round peaks onto the baking sheet.

Roll out the dough into a thin disk. Use a round egg cup to cut out 12  cookies and put each of them onto the petits choux peaks.

Bake down in the oven on 200 degrees C for about 25 minutes. Let them cool down on the baking sheet.

Put the gelatine leaves into cold water.

Pour cooking cream, egg yolks, caster sugar and potato flour into a small pot. Let it simmer up meanwhile you are stirring.

Press out the water from the gelatine leaves, put them in the egg mixture and stir. Let the cream become cold, but it shouldn’t stiffen.

Whisk the cream until fluffy and stiff. Add the vanilla sugar and mix it down into the egg mixture. Let it rest in the fridge for about 10-20 minutes.

Pipe the petits choux tiny towers with the filling and finally sprinkle them with pink shimmer sugar.

Leave them in the fridge for one hour and serve the pastries within 2 hours.

Happy Petits Choux Tiny Towers! 😀

Happy Cinnamon bun Day!

The 4th of October, we celebrate in Sweden the Cinnamon bun day! So I want to wish you ALL a HAPPY, YUMMY & SPICY day filled of DELICIOUS CINNAMON BUNS!!! 😀 😀 😀

 Earlier, I have published two Cinnamon bun recipes in my blog, for you who are interested:

  1. http://sugarandspicebaking.com/2012/07/07/homemade-swedish-cinnamon-buns/ 
  2. http://sugarandspicebaking.com/2012/09/27/america-listen-up-a-mix-between-swedish-and-american-cinnamon-buns/

Happy Cinnamon bun Day! 😀

Vegetarian Potatoes Pasties (with Ajvar, onion and Gouda cheese)

A few days ago I baked my yummy Swedish Falun sausage Pasties. Now it’s time to share a vegetarian recipe of pasties which I have baked a few days ago. I name them Vegetarian Potatoes Pasties. I got some of my inspiration from a Turkish dish I have eaten lots of times before. It looks like a square pizza slice with ingredients on such as potatoes and cheese. 😀

Hope you all will enjoy these pasties. I can really recommend them, because they are very, very tasty! Yum! 😀

Recipe (makes 35) 

Dough 

  • 16.6 dl plain flour
  • 250 gr butter
  • 50 gr yeast
  • 5 dl whole milk
  • 3 tablespoons caster sugar
  • 2 ½ teaspoons salt

Filling

  • 900 gr potatoes
  • 1 yellow onion
  • 4 tablespoons Ajvar
  • 700 gr Gouda cheese
  • (25 gr butter for the frying)

For brushing 

  • 1-2 eggs

Dough: 

Mix the yeast with the lukewarm milk.

Add the caster sugar and salt.

Cut the butter into smaller pieces and put them into the same bowl as the ingredients above.

 Save 2 dl of flour for later and pour the rest of it into the bowl.

 Work and kneed everything all together for about 10-15 minutes until you get a smooth and firm dough.

 Cover the bowl with a tea towel and let the dough rise for about one hour.

Filling: 

Cut the onion and the potatoes into small pieces.

Heat a large pan of water, add the potatoes, then cook for 8 minutes until just soft.

Meanwhile, heat the butter in a frying pan.

Fry the onion until soft. Add the Ajvar, then fry for a few minutes more.

Mix the cooked potatoes and the onion mixture in a large pan until everything is just incorporated.

Pasties: 

Preheat the oven to 200 degrees C.

Make 35 small balls of the dough.

Roll out each of them pretty thinly.

 Add about 2 tablespoons of filling and 1 slice of cheese on one of the dough’s sides.

 Fold the “empty” dough side over the filling so it looks like a crescent. Pinch it tightly with your fingers, and in the end, with help of a fork “pinch” it a bit more.

Place the pasties onto the parchment paper (or just grease the baking sheet)  on a baking sheet and brush them with eggs.

 Bake the pasties in the middle of the oven for 15-20 minutes.

 Let them cool a bit before being served.

Happy Potato Pasty Baking! 😀

Apple and Cinnamon Pasties

I just LOVE pastries filled with Apples and Cinnamon.  Therefore, I wanted to try a new thing which I haven’t tried before… Apple and Cinnamon Pasties. These were fun to bake and tasted yummy!!! Personally, I think the dough tastes something between pasty and croissant dough. The Apple and Cinnamon Pasties are great for breakfast or just as yummy snack. 😀

Recipe (makes 18) 

Dough

  • 500 gr (8.3 dl) plain flour
  • 125 gr butter
  • 25 gr yeast for sweet doughs
  • 25 gr (2 tablespoons) caster sugar
  • 1 ½ teaspoons salt
  • 1 tablespoon vanilla sugar
  • 2 ½ dl lukewarm whole milk

Filling

  • 4-5 Golden Delicious apples
  • ½ dl caster sugar
  • 3/4 tablespoon cinnamon

For brushing 

  • 1 egg

Dough: 

Mix the yeast with the lukewarm milk.

Add the caster sugar, vanilla sugar and salt.

Cut the butter into smaller pieces and put them into the same bowl as the ingredients above.

Save 1 dl of flour for later and pour the rest of it into the bowl.

Work and knead everything all together for about 10 minutes until you get a smooth and firm dough.

Cover the bowl with a tea towel and let the dough rise for about one hour.

Filling: 

Peel the apples and cut them into small pieces. Thereafter, mix them with caster sugar and cinnamon until everything is just incorporated.

Pasties: 

Preheat the oven to 200 degrees C.

Make 18 small balls of the dough.

Roll out each of them pretty thinly.

Add about one and half tablespoons of filling on one of the dough’s sides.

Fold the “empty” dough side over the filling so it  looks like a crescent. Pinch it tightly with your fingers, and in the end, with help of a fork “pinch” it a bit more.

Place the pasties onto the parchment paper on a baking sheet and brush them with eggs.

Bake the pasties in the middle of the oven for 20 minutes.

Let them cool a bit before being served.

Happy Apple Cinnamon Baking Day! 😀