Cinnamon & Dried Fruits Bread Rolls

Ingredients:

350g All-purpose flour

200ml Water, lukewarm

5g Instant yeast

8g Salt

15ml Olive oil

20ml Maple syrup

50g Dried figs,chopped into small pieces

50g Dates, pitted, chopped into small pieces

50g Raisins

3g Cinnamon

Method: 

Begin by adding yeast to lukewarm water. Whisk the mixture until the yeast is completely dissolved.

Transfer the yeast mixture to the bowl of a stand mixer. Add the all-purpose flour, salt, cinnamon powder, maple syrup, and olive oil. Attach the dough hook and knead on speed 2 for 10 minutes.

At the beginning of the kneading process, scrape the sides and bottom of the bowl. This helps the dough come together more effectively.

After 10 minutes of kneading, add the remaining ingredients: raisins, dried figs, and dates. Continue kneading until they are well incorporated into the dough.

Turn the dough onto a floured surface and sprinkle some flour on top. Shape it into a tight ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rest for an hour.

After an hour, repeat the previous step: turn the dough onto a floured surface, sprinkle some flour on top, and shape it into a tight ball. Place it back into the same bowl, cover with plastic wrap, and let it rest for another hour.This additional resting period allows the dough to develop more flavor and results in a better texture, making the bread rolls softer and more flavorful.

After the second resting period, deflate the dough and divide it into 6 equal pieces, each weighing about 125g. The dough will be slightly sticky, so be sure to sprinkle some flour while working with it.

Shape each piece into a tight ball. Instead of adding flour underneath the dough, lightly coat your hands with flour and gently roll the dough.

Cover the dough balls with a kitchen towel and let them rest for 10 minutes.

After 10 minutes, shape each dough ball into a cylinder shape by gently rolling the dough back and forth. Avoid applying pressure to the dough; simply roll it gently.

Place them on a baking tray lined with parchment paper, ensuring there is some space between each roll as they will expand.

Dust some flour on top of each dough and cover the tray with a kitchen towel. Let them rest for half an hour.

After 30 minutes, score the tops and transfer the tray to a preheated oven at 200°C. Bake for 25 minutes. After the first 10 minutes, cover the tops with foil to prevent over-browning.

After baking, let them cool on a wire rack, then enjoy these delicious freshly baked bread rolls.

Enjoy.

Ingredients:

330 g Whole wheat flour

200 g All-purpose flour

350 ml Water, lukewarm

5 g Instant yeast

7 g Salt

7 g Sugar

Method: 

Begin by adding the yeast to lukewarm water. Whisk the mixture until the yeast is completely dissolved.

Pour the yeast mixture into the bowl of the stand mixer. Add the remaining ingredients: all-purpose flour, whole wheat flour, salt, and sugar.

Attach the dough hook to the stand mixer and begin kneading the dough on speed 2 for 15 minutes.

You'll need to scrape the sides of the bowl once at the beginning of kneading. This step is crucial for helping the dough come together more quickly. Do not skip it.

After 15 minutes of kneading, turn the dough out onto a floured surface. Sprinkle some flour on top and shape it into a tight ball. The dough may still be sticky, which is completely normal.

Place the dough in a lightly greased bowl and cover it with plastic wrap. Allow it to rise for one hour.

After the first rising, turn out the dough onto your work surface. Sprinkle some flour and deflate the dough, then shape it into a tight ball again. Place it back in the bowl and cover it with plastic wrap. Let it rest for 45 minutes.

After the second rising, deflate the dough and divide it into 6 pieces, each weighing about 148 grams.

Shape each piece into a tight ball. Avoid using too much flour at this step, as it may make shaping the dough difficult. Instead, lightly coat your hands with flour and gently roll the dough. The ideal situation is when there is no flour underneath the dough, and it remains slightly sticky.

Place the shaped dough balls on a floured surface and cover them with a kitchen towel. Allow them to rest for 10 minutes.

After 10 minutes, transfer the shaped dough balls to a baking tray lined with parchment paper. Leave some distance between each roll. Sprinkle some flour on top of the rolls, cover them with a kitchen towel, and let them rise for 45 minutes.

Preheat the oven to 200°C with a tray placed at the bottom. Score the tops of the rolls, then transfer them into the oven. Add some boiling hot water to the bottom tray and immediately close the oven door. Bake them for 18 minutes.

Steam helps with the texture, crust, and proper rising of the rolls.

After baking, allow the rolls to cool on a wire rack. Then, enjoy these perfect rustic breads!

Enjoy.

Ingredients:

Dough👇

250 g All-purpose flour

120 g Whole wheat flour

170 ml Water (lukewarm)

20 ml Olive oil

5 g Instant yeast

5 g Salt

20 g Sugar

Soda bath👇

1.5L Water

35 g Baking soda

3 g Malt syrup

Topping👇

White and black sesame seeds

Method: 

Begin by adding yeast to lukewarm water. Using a whisk, mix until the yeast is completely dissolved.

Once the yeast is dissolved, pour the mixture into the bowl of a stand mixer. Add the remaining ingredients: olive oil, sugar, salt, all-purpose flour, and whole wheat flour.

Attach the dough hook to the stand mixer and knead the dough on speed 2 for 10 minutes.

The dough is ready when the sides and bottom of the bowl are completely clean. Remove the dough hook, cover the bowl with a kitchen towel, and let the dough rest for an hour.

After an hour of resting, turn the dough out onto your work surface. Divide the dough into 6 individual pieces, each weighing approximately 97 grams.

Shape each piece into a tight ball, then cover them with plastic wrap and let them rest for 10 minutes.

Meanwhile, prepare the soda bath by adding 1.5 liters of water to a saucepan along with baking soda and malt syrup. Bring the mixture to a boil, then reduce the heat and let it simmer while the dough is resting.

To shape a bagel, take one of the dough balls and gently press your thumb through the center to create a hole. Insert both thumbs into the hole and carefully stretch the dough outward, rotating it as you go, until the hole is about 1-2 inches in diameter. Repeat this process with the remaining dough balls.

Place the shaped bagels on a baking tray lined with parchment paper.

After shaping the bagels, immediately give them a hot bath for one minute. Add three bagels at a time and flip them a few times to ensure both sides are evenly bathed. This step is critical for achieving a golden crust and a delightful texture, so make sure not to skip it.

After all the bagels have been bathed, it's time for topping. Coat both sides with a mixture of white and black sesame seeds and place them back on the baking tray. There is no resting or rising process involved in this step. Immediately transfer them to a preheated oven at 200°C and bake for 22 minutes. Reduce the heat to 180°C after 12 minutes.

After baking, transfer the bagels to a wire rack to cool.

Enjoy.

Ingredients:

Dough:

690 g All-purpose flour

350 ml Water (lukewarm)

10 g Yeast

6 ml Malt extract

8 g Salt

Bath:

40 g Baking soda

1.5 L Water

Topping:

Coarse salt

Method:

Begin by pouring lukewarm water into a mixing bowl. Add yeast, salt, malt extract, and flour to the bowl.

Using the hook attachment, mix the ingredients on low speed until the dough comes together. This typically takes about 5 minutes at speed 2.

Before weighing and shaping the pretzels, prepare the baking soda bath. 

Add baking soda into water and bring it to a boil, reduce the heat and let it simmer on a low heat till the pretzel are ready for the bath.

Since there is no resting time for this dough, the shaped pretzels go directly into the bath.

After kneading the dough for 5 minutes, transfer it to a work surface. Divide the dough into 8 equal pieces, each weighing approximately 134 grams.

Take one dough piece and roll it into a 60cm-long rope. Lift both ends to create a U shape, then cross the ends over each other, forming a twist. Twist one more time, bringing the twisted ends down and pressing them onto the bottom of the U to shape the classic pretzel. Repeat these steps for the remaining dough pieces. 

Once the baking soda and water mixture has reached a boiling point, lower the heat to a simmer. This step ensures that the bath is at an optimal temperature for imparting the characteristic flavor and color to the pretzels. Once your pretzels are shaped and prepared, immerse them in the simmering baking soda bath for about 30-45 seconds before transferring them to the baking sheet.

As we immerse two pretzels at a time in the bath, there's a chance the exterior could dry out when placing the last one on the baking tray. To prevent this, take some bath water and brush it over the top of the pretzels. Sprinkle coarse salt on them immediately to ensure it sticks. Score a few parts of each pretzel before placing them in a preheated oven at 200°C for 25 minutes.

Enjoy.

Ingredients:

Water roux👇

30 g All-purpose flour

60 ml Water

Dough👇

500 g All-purpose flour

60 ml Water

30 ml Vegetable oil

7 g Instant yeast

80 g Powdered sugar

10 g Salt

3 Eggs

Egg wash👇

1 Egg yolk

1 tbsp Water

Method: 

To make this delicious Challah bread, start by mixing 30g of flour with 60ml of water and cook them in the microwave on 600W for a minute. This type of pudding contributes to achieving a better quality bread. It's softer and stays fresh for a longer period of time.

After microwaving, you'll notice that the flour is cooked, and the pudding becomes somewhat hard. Use a spoon or a small whisk to make it smooth.

In a stand mixer with the hook attachment, add the pudding, water, oil, eggs, salt, powdered sugar, and yeast. Turn on the machine at low speed and mix for a minute. Add the flour and knead the dough on speed 2 for 10 minutes.

At this point, we need to give the dough a half-hour rest and then proceed with the final kneading. So, take out the hook attachment and cover the bowl with a kitchen towel. We're going to let it rest for half an hour.

After half an hour, put back the hook attachment and knead the dough on speed 4 for 10 minutes. Prepare a large bowl and grease it lightly with some oil. After 10 minutes of kneading, sprinkle some flour on your working bench, shape the dough into a tight ball, and place it in the bowl. Cover it with plastic wrap and let it rise for one and a half hours or until it doubles in size.

After the first rise, it's time to shape the Challah bread. Sprinkle some flour on your workbench, gently flatten the dough, and divide it into 4 equal pieces. Roll each of them, cover with plastic, and let them rest for 10 minutes.

Fold each roll in half and stick both ends together, then roll them into cylinders that are 45 cm long.

Imagining a clock with these four cylinders positioned at 12, 6, 3, and 9, it helps in visualizing the arrangement for shaping your Challah bread.

Let them overlap in the center. Now, to braid the Challah, bring 12 down to 5, 6 to 12, 3 to 8, and 9 to 4. Repeat this process until you've braided the Challah completely.

Place parchment paper on the back of a baking tray and position the Challah on it. Later, we'll transfer the bread, along with the parchment paper, onto the oven stone.

Cover it with plastic wrap and let it rise for an hour. 

For the egg wash, whisk an egg yolk with a tablespoon of water, then brush the egg wash all around the Challah.

 Bake it in a preheated oven at 175°C for 55-60 minutes. 

Enjoy.

Ingredients:

500 g Butternut squash 

50 g Sugar

50 ml Water

1 Vanilla bean

Brioche 👇

300 g All-purpose flour

7 g Instant yeast

50 g Sugar

5 g Salt

2 Eggs

50 ml Milk (lukewarm)

100 g Soft unsalted butter

Egg wash👇

1 Egg yolk

1 tbsp Water

Method: 

For the butternut squash spread, start by peeling the butternut squash, cutting it into cubes. Cook the cubes with water, sugar, and vanilla in a saucepan until they are tender. Remove the vanilla pod and blend the mixture into a fine puree using an immersion blender. Allow it to cool completely before using it in the dough 

For the dough start by dissolving the yeast in lukewarm milk. Add eggs, sugar, and salt, then mix with a spatula. Add flour and bring the dough together. Incorporate soft butter and mix it into the dough with your hands. It takes a few minutes until the butter is fully incorporated into the dough. Transfer the dough to your workbench and knead it for 2 minutes. Transfer it to a bowl, cover it with plastic, and let it rise for 45 minutes.

Afterward, deflate the dough and roll it out into a 40x35 cm rectangle. Spread it with butternut squash puree and roll up the dough. Cut it lengthwise and then simply twist the strands. Transfer to a baking loaf tin and cover it with plastic wrap. Let it rise for another 45 minutes. Brush with an egg wash and bake in a preheated oven at 180°C for 45 minutes. Cover it with foil after the first 10 minutes of baking.

Check out the short video on my YouTube channel;

https://youtube.com/shorts/vAyBrHgjup0

Enjoy.