31st Mar, 2013
March had been a wonderful month for baking. With both my baking groups, I had an amazing chance to bake wonderful breads and rolls and I am so happy to have finally found a fool proof method to make soft and luscious bread. What a coincidence that both my baking group came up with the tangzhong method of making breads. To learn more about the method, please refer here for my earlier post on it.
Since I had already made loaf bread with the Tangzhong method, for the March month’s bread with ‘We knead to bake’, I made shaped and filled rolls/buns.
The dough used in this recipe is a very versatile one. We could use this dough to make loaves, shaped buns, filled rolls etc. This also makes wonderful pav buns.
Preparation time – 45 mins plus 3 hrs or so for proofing the dough
Cooking time – about 30 mins per batch
Difficulty level – medium
Ingredients – (makes 6 filled buns/rolls, 2 turtles and 3 hedgehogs)
If making loaves, this makes 1 big loaf (9 x 5) or two small loaves
For Tangzhong –
- All purpose flour or bread flour – 1/3rd cup
- Water – ½ cup
- Milk – ½ cup
- All purpose flour – 2 ½ cups
- Sugar – 3 tbsp
- Salt – 1 tsp
- Instant dry yeast – 2 tsp
- Milk – ½ cup (might need a little more when kneading)
- Cream – 1/8th cup (optional) could substitute with milk
- Tangzhong – 1/3rd cup
- Butter – 25 gms (softened at room temp)
- Coconut (grated) – 1 cup
- Sugar – ¼ cup
- Candied fruit or cherries – ¼ cup
- Milk – few tbsp
- Nuts – ¼ cup (optional)
Procedure – To make the Tangzhong –
Please refer to the recipe here
- Whisk all the dry ingredients in the bowl of the stand mixer or the food processor. If using active dry yeast instead of the instant yeast, we need to proof the yeast for 5 mins and then add it to the dry ingredients.
- Now add the tangzhong, milk and cream and mix it on medium speed with the dough hook on, until the dough comes together.
- Now add the butter and knead on low speed until the dough is smooth and elastic. This would take about 15 to 20 mins of kneading in low speed. Check out my previous post on how to test for the elasticity of the dough.
- For the dough into a ball and place it a well oiled bowl for about an hour or until doubled in volume.
To make loaves – Please refer to my Whole wheat bread procedure to make the loaves. This recipe yields one big loaf or 2 small ones.
To make the coconut filling –
- Slightly toast the coconut in a pan until golden brown.
- Mix the rest of the ingredients and cook it on low heat until everything comes together.
- Let it cool down to room temperature before using it as a filling.
To make the coconut buns and rolls – I made 3 buns and 3 rolls with the coconut filling. To make the same number, divide the total dough in half.
With one half make 6 equal parts and form a small ball with them. The remaining half, keep it covered until ready to use.
To make the filled buns – slightly flatten out each ball into a small circle and place about 2 tbsp of filling in the middle. Now close the filling and pinch the ends and make it smooth. Repeat the same with the rest and place it on a greased baking sheet for the second rise for about 45 mins.
To make the rolls – Roll out each dough to an oval shape. Now evenly spread about 2 tbsp of filling over the oval dough leaving a little bit of border on all the sides. Carefully start rolling the dough from the end farthest to you and start coming towards you rolling tight.
To make the shaped rolls –
With the remaining half of the dough I made 2 turtles and 3 hedgehogs. For this I divided the dough into 2 equal halves. One of the half I divided into 2 parts and the other I divided into 3.
To make the hedgehogs –
- Shape the dough into a oval ball with one end narrow (for the nose).
- Now using raisins or black currants, give the hedge hog its eyes and nose. Do not use chocolate for the eyes, because they would melt when baking.
- Using a sharp pointy scissors, make small cuts all over the body. Make sure that the cuts are not too shallow since they disappear when rising and baking.
- Take about ¾ th of the dough from the dough left aside for the turtle. Make a nice ball out of this.
- With the remaining ¼ th of the dough, shape out face, 4 limbs and the shell. (refer to my pictures).
- To make the shells – roll the small piece of dough into thin round. Makes marls with a sharp knife. Wet the underside of the dough with some water and stick it to the back of the turtle.
- Place all the shaped rolls in a greased dish ad let it rise for about 45 mins.
- Preheat the oven to 325 F.
- Brush the top of the rolls and the buns with milk or cream and let it bake for about 20-30 mins.
- They would sound hollow when done.
- Let them cool in the wire rack completely before storing.
Sending this Aparna from My diverse kitchen