© Cow te0 10 202, ——_—________——_=sess36>— Cheese Roll For this particular recipe, | have chosen to use the cups-and-tablespoons format as | have leamed it during my adolescent years. It has been one of my favorite error-free recipes, which is the reason why I want to share it with you in its unedited form. Preparation Time: Baking Time: Yield: Mix together tbsp yeast 1 tbsp sugar 1/3 ¢ lukewarm water Let rest for 10 minutes. Mix together 3. eggs and 2 egg yolks 1/3c water V2 oil ‘Add to the yeast mixture. Make a well with the dry ingredients, then in the center pour in the liquids. Mix together 41/4 altpurpose flour 1/2 sugar 1/2 ¢ powdered milk tsp salt Blend well and knead until smooth and satiny. Use 1/3 c oil for kneading, 1. Let the dough rise in room temperature until double in bulk (which is approximately 1 1/2 hours). Punch down. Divide the dough into 40 pieces (25 grams each). 3. Flatten each piece by rolling it out with a rolling pin then spread with soft butter. Place a slice of cheese stick (1/2 inch wide) on the center and fold each end over, like rolling lumpia. Pinch the ends together to seal Arrange on a well-greased cookie sheet and let rise until double in bulk. Brush with milk. Bake at 325°F for 15 minutes.= rents 7. From the oven, brush with butter and roll in sugar, if desired. For dinner rolls, do this recipe. However, instead of rolling out the dough, just roll into small rolls then place on a well-greased sheet pan and let rise until double in bulk. Brush with milk and bake for 15 minutes. Then brush with butter. & Basic Brioche Dough Brioche is a basic dough. From this dough, a lot of baked breads can be made. Cinriamon rolls, sticky buns, and brioche bread can be achieved using the basic brioche recipe provided below. The variations will proceed the basic recipe. It is advised that the brioche and cinnamon rolls recipes be read first before proceeding with the caramel rolls recipe because those two recipes are part of the caramel rolls recipe. Preparation Time: Baking Time: Yield: 130ml milk 12g active dry yeast, dissolved in 19 ml water 125 g_ bread flour 7 pcs egg 475 g bread flour 30g sugar 758 salt 425 g softened butter 1. Preheat the oven to 400°F if you prefer small-sized rolls/products or 375°F if you want large-sized rolls/products. 2. Scald milk and cool to lukewarm. Add in the yeast and mix until completely dissolved, Add the 125 g flour and mix to make a sponge. Let rise until double in bulk (approximately 30 minutes to 1 hour). 3. Place the risen mixture in a mixer bowl and, with a paddle attachment, mix in the eggs and then the rest of the dry ingredients. 4. Beat in the butter, a little at a time, until it is completely absorbed and the dough is smooth. At this point, the dough will be very soft and sticky. Let rest and rise further in a bowl, covered with a cloth, for 20 minutes.© 20 Re-10 8. J§$M_ $e Cinnamon Rolls Preparation Time: Baking Time. Yield: 1. Do steps 1 to 4 of Basic Brioche Dough. 2. Scale the dough into 570-g units or as desired. On a floured bench, roll out each piece of dough into 9 x 12 inch rectangle (use a meterstick), about 1/4 inch thick. Brush off excess flour. 3. Brush with butter and sprinkle with 60 g cinnamon sugar (250 g sugar combined with 7.5 g cinnamon). 4. Roll up, like a jelly roll, 12 inches long. 5. Cut into Linch rolls. 6. Place cut side down on greased muffin tins. 7. Let the dough rise until double in size. 8. Egg wash (pls. refer to p. 30) then bake at 400°F until golden brown. Caramel Rolls Preparation Time: Baking Time: Yield: Do steps 1 to 4 of Basic Brioche Dough 2. Do steps 2, 3 (but do not put cinnamon sugar), 4 up to 7 of Cinnamon Rolls. Prepare honey pan glaze (directions found below) and spread on the bottom of the baking pan. 4, Place the rolls on top of the glazed pan. Let rise until double in size. 6. Egg wash then bake at 375°F for about 25 minutes until the bread changes in color (golden brown). Remove from the pan while still warm.ses trot Honey Pan Glaze 50g brown sugar 200 g butter, margarine, or shortening 100 ml honey 100ml corn syrup 50g water 1. Cream together the brown sugar, fat, honey, and corn syrup. 2. Add enough water to bring the mixture to a spreadable consistency. e Soft Pretzels Preparation Time: Baking Time: Yield: Sponge 474ml water 22.66 g — active dry yeast diluted in 35 ml water 680g bread flour 474ml water 22.66 g _ active dry yeast, diluted in 35 ml water 28g malt 57g salt 133ml oil 1.36 kg _high-gluten flour (wheat/bread, unbleached, if possible) For Egg Wash Poaching Liquid 2pcs. egg 1.9L water 1/4 tsp salt 28g salt 3T baking soda 1. Mix the sponge and let the dough rise until double its original size. 2. Add in water then add the remaining ingredients. 3. Knead for 10 minutes by hand or with an electric stand mixer with a dough hook attachment.- © core eor 002 — 4, Bulk proof or let the dough rise covered with a cheese cloth for 20 minutes. While waiting, prepare the egg wash. Beat together the eggs and salt until well combined. Let stand for 30 minutes before brushing over the formed dough (you can store the egg wash in the refrigerator overnight when it is not to be used immediately). 5. Divide the dough into 85-gram portions then form as shown in the drawings below. —— (a) (b) (c) 6. Poach the pretzels in salted water with baking soda for 30 seconds on each side. 7. Place the pretzels on cornmeal to prevent them from sticking to the pan, 8. Brush them with egg wash and sprinkle with coarse salt. Bake at 425°F for about 20 minutes. Kugelhopf Pape | Ni, 474 m1 milk 11.33 g active dry yeast, diluted in 18 ml water 170g bread flour 227g butter 113g sugar 413g salt 4pcs egg 340 g bread flour 85g raisins sliced almonds Blend together the milk, yeast, and 170 g flour to make a sponge. Allow to double in size. Cream the butter, sugar, and salt. Blend in the eggs, then sponge. Blend well. ‘Add the 340 g flour and knead for 3 minutes in an electric stand mixer on first speed. ReneSSS rreats 5. Mix in the raisins. 6. Allow the dough to proof (30 minutes). 7. Butter the molds and line with sliced almonds. 8. Fill the molds halfway. 9. Bake at 375°F for 25 minutes. Cake Donuts Preparation Time: Baking Time: Yield: 1 thsp/15 var Frere 90 g shortening 220g sugar 7.5 salt 45 g nonfat milk powder 2pes egg 2 egg yolks 522 ml water 750 g cake flour 250 g bread flour 40 g baking powder Cream together the shortening and sugar. Add in the salt, milk powder, and vanilla. Add in the eggs and yolks. ‘Add water into the above mixture. Combine the cake flour, bread flour, and baking powder and add into the mixture. Mix the dough until smooth. Place the dough on the bench and form into a smooth rectangular shape. Let rest for 15 minutes. Roll out to about 1 cm thick. Cut out the dough with donut cutters. Let the cutout dough rest for 15 minutes.r @ crm tewy rm Bae Ssssse=— 9. Prepare oil in a deep stockpot. Heat to 380°F. 10. Fry the donuts until they are evenly golden in color. Drain them on paper towels. 11. Dip one side of each donut in chocolate glaze or donut glaze (recipes follow). Chocolate Glaze 283 g semi-sweet chocolate 115g butter 1, Melt the butter then remove from heat. 2. Stir in the chocolate. Continue mixing until the chocolate is completely melted and the mixture is smooth, Donut Glaze 3@ gelatin 207 ml water 3 tbsp corn syrup 11/4 tsp vanilla 1kg powdered sugar 1. Soften the gelatin in water. Place on heat until the gelatin dissolves. 2. Add the remaining ingredients and mix until smooth &——assesese ttt Stollen Preparation Time:__________—_Baking Time: Yield: 414ml milk, scalded and cooled 20g active dry yeast, diluted in 30 mi water 500 bread flour 400 g butter 200g sugar 125@ salt 1 tsp almond extract 5g lemon rind 1 tsp vanilla 7 pcs egg 500g bread flour 300 g raisins 350g glazed fruit Combine the milk, yeast, and bread flour and let rise until double in size. Cream the butter, sugar, salt, almond extract, lemon rind, and vanilla. Blend in the eggs. ‘Add this mixture to the sponge. Mix to break up the sponge. ‘Add the flour and develop the dough. Knead in raisins and fruits. Knead for 3 more minutes. Let rise, covered with cloth, for 30 to 40 minutes. Divide the dough into 12-0z (340-g) pieces. With hands on a rolling pin, slightly flatten out each piece into an oval shape. Wash the top with butter. PMN anrwne Make a crease down the length of the oval about 1/2 inch off center. Fold one side over the other. 10. Give 3/4 proof. Wash tops with melted butter. 11. Bake at 375°F. 12., Cool. Dredge heavily with powdered sugar. e