Cinnamon Rolls

The boys love this sweet a lot. I don’t make them very often for some reasons. This recipe is probably the best one you will find online. It’s simply soft, moist and floppy almost like a cinnabon. It’s a lot of work but all the labor you will put into it is all worth it. I am lazy so I prepared my dough using a bread machine (dough cycle). The dough is going to be gooey and sticky once you take it out from the bread machine basket so always sprinkle it with some flour. DO NOT put too much flour, just enough to handle the dough.

If you’re using a bread machine, please follow the manual instructions. I like to proof my yeast for some reasons.


Soft Cinnamon Rolls


Ingredients:

A.
1 cup milk
1 pack active dry yeast
1 tbsp. white sugar

B.
1 tsp. vanilla
½ cup softened butter
2 eggs
½ tsp. salt
½ cup white sugar
3 ¾ bread flour

C.
½ cup soften butter
¼ cup cinnamon powder
½ cup white sugar

D.
1/8 cup lemon juice
1 ½ cup powder sugar
1 tbsp. milk

Preparation:

A.
1. PROOF yeast - in a small bowl warm milk in the microwave for one minute.
2. Add sugar, then yeast.
3. Cover the bowl with clean cloth. Set aside for about 10 minutes.

B.
4. Pour the proofed yeast in the bread machine pan.
5. Add vanilla, softened butter, eggs, salt, white sugar and flour.
6. Turn the bread machine to dough cycle. (It will take around 1 hour to 30 minutes -according to my bread machine).
7. Once the dough has risen once, turn it out into a lightly floured surface.
8. Use the floured rolling pin to flatten the dough into a rectangular, approximately 12 inches wide by 20 inches long.
9. The dough might be sticky, so sprinkle some flour as necessary.


C.
10. Brush the softened butter over the surface of the dough.
11. Mix the sugar and cinnamon powder.
12. Sprinkle cinnamon sugar over the butter, spreading the mixture evenly across the whole sheet of dough.

13. Start at the left-hand corner of the edge closest to you. Working from left to right, tug the lip of the dough up and over the filling, keeping it tight. Roll up the dough, tightening the log as you go.

14. cut the dough (pastry cutter, serrated knife or whatever you have) into serving pieces.
15. Place the cut rolls on a buttered or greased baking pan an inch apart.
16. Cover the rolls with a clean cloth and let them rise until they nearly double in size, about 30 minutes (I always place mine inside the oven with lights on).
17. When the rolls have double in size, bake them in pre-heated oven 375 degrees F.
18. Bake the rolls for about 15 minutes or more or until the top turn golden brown.


D.
19. Mix powder sugar, lemon juice and milk.
10. Immediately glaze or spread the mixture into the cinnamon rolls.


Enjoy.

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Focaccia With Vidalia Onions

I am very sorry that there’s no recipe for this one. I can’t find the recipe in my files. I made this Focaccia Bread with Vidalia Onions 4 weeks ago but didn’t have the chance to post it. This recipe is pretty easy and simple delightful. I used my bread machine for making the dough. I will try to look for the recipe once again and post it here sometimes. Happy Cooking!

Doughnut Holes

I’m pretty sure that you heard about this canned biscuit dough donuts and holes already. This recipe is perfect for those people who don’t have time to fool around in the kitchen. It’s delicious and very easy to make. My kid’s love these quick desserts. So next time you hit the frozen section, don’t forget to grab a can of biscuits.

You can stuffed your doughnut holes with jam or jellies or sprinkle and drizzle it with your favorites toppings.

Doughnut Holes

Ingredients:

Oil for frying
¼ cup sugar
1 canned of small buttermilk biscuit

Preparation:

1. Heat 2 inches oil in a medium pot.
2. Lay out the biscuits on a cutting board and cut each biscuit into two.
3. Form each biscuit into ball or round.
4. Fry them in the oil until golden brown.
5. Flip to fry the other side.
6. Drain on paper towels.
7. Then toss in the sugar.

Enjoy!

Garlic Breadsticks

I made some garlic bread sticks to go with my pizza for lunch today. I didn't have any marinara sauce with it but it was still very good.I don't have any special recipe for garlic bread sticks so if you like it garlicky, crispy in the outside and soft in the inside then this recipe is for you. I am pretty sure your family will like it.

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Garlic Breadsticks

Ingredients:

1 Tbsp rapid-rise yeast
1 cup water
1 tsp sugar
1 tsp salt
1 Tbsp vegetable oil
1 cup whole wheat flour
1 1/2 cup all-purpose flour
Garlic powder
1/3 cup melted butter


Preparation:

1. In a bowl, combine salt, oil, sugar, whole wheat flour, all purpose flour, and yeast.
2. Slowly add water to the mixture to form dough.
3. Knead into soft dough. Let rest for 10 minutes.
4. Spray your hands with a little bit of oil to avoid the dough from sticking.
5. Lay the dough in the floured surface.
6. Knead gently and stretch to make a log.
7. Using a dough cutter, cut log into pieces (1 inch to 1-1/2 inches).
8. Roll each piece into breadsticks.
9. Place prepared breadsticks onto greased baking pan.
10. Brush each piece with melted butter.
11. Sprinkle with garlic powder on top.
12. Place the pan back to the oven with light on. Let it rise for another 15 minutes or
until the size is double.
13. Take the pan of breadsticks out from the oven.
14. Pre-heat oven at 450 degrees F (if you're using a very thin baking pan then you might need to adjust the temperature down
to avoid burning).
15. Bake for 12 minutes.
16. Brush on more butter. Best when serve warm.

Cinnamon Rolls

I made these cinnamon rolls not long time ago using the ensaymada dough. It was pretty good that the platter got sparkling clean after a day. I was too lazy to prepare the sugar frosting so we eat it as it is. It was super soft and delicious. I will try to make some cinnabon next time. I can’t find the recipe for this cinnamon rolls, it probably buried somewhere in my files. I will post it as soon I find it.

WHEAT PANDESAL

CLICK TO ENLARGE

Pan de sal? I surfed the net of its meaning and this what wikipedia said: Pandesal (Spanish: pan de sal, literally "salt bread") is a rounded bread usually eaten by Filipinos during breakfast.[1]. It is bread made of flour, eggs, lard, yeast, sugar, and salt. It has a soft, powdery texture and is eaten in a number of ways combined with numerous sandwich spreads. It is also used for dipping into tsokolate (chocolate), a chocolate drink very much like hot chocolate but with pure cocoa as its main ingredient. Despite the literal meaning of its name, the taste of pandesal varies from bland to slightly sweet. It usually costs one Peso (about 4 cents U.S.), with larger varieties costing 2 Pesos.

The last time I had Pandesal was three years ago when I visited the Philippines. This bread is always one of my favorite breads. It is the most popular bread in the Philippines. I grew up in a place that surrounded by bakeries so I never learn how to make it. Pandesal that just came out from the oven is always the best. I like it with butter, margarine, corn beef or just plain.

Oh! I made my very first pan de sal using bread machine for the dough. I just love my BM to the mixing, kneading and rising. It’s a lot faster, less messy and convenient for me. I have all kind of pandesal recipes but because I don’t have most of the needed ingredients, I did the tweaking once again and came out with this recipe.


WHEAT PANDESAL


Ingredients:

2/3 cup milk
2 large eggs
2 Tbsp butter, cubed
1 tsp salt
1 cup bread flour
2 cups wheat flour
1 Tbsp sugar
Italian bread crumbs - for coating
1 packet active dry yeast
PROOF YEAST- in a bowl, add 1 teaspoon sugar to ¼ cup warm water (100° to 110°F). Sprinkle yeast; let stand for 10 minutes until it foams.

Preparation

1. Add ingredients to bread machine pan following the manufacturer suggestion.
2. Set the bread machine to dough cycle and press start.
3. Wait for the dough cycle to complete. It took me at least 1 hour to 30 minutes.
4. When the dough is ready. Unplug your BM and take the pan out.
5. Grease your hand with cooking oil.
6. Punch the dough down until it deflates.
7. Lay the dough on the prepared greased surface and stretch to make a log.
8. Squeeze the dough gently to release some trapped air.
9. Cut the log into two and sprinkle it with bread crumbs. I used Italian bread crumbs.
10. Using a dough cutter, cut logs into pieces (1 to 1-½ inches).
11. Roll each piece to bread crumbs to coat all sides.
12. Place pieces on greased (I used olive cooking spray) baking pan, with the cut side up 1 inch apart.
13. Cover with clean damp cloth and put it inside the oven with the light on. Let it rise for about 30 minutes.
14. Take it out.
15. Preheat the oven to 350 degrees F.
16. Bake for 12 minutes or until golden brown.
17. Let Cool and enjoy with your favorite fillings.

I made 18 pieces of Pandesal. It was crunchy in the outside and soft in the inside. .At first, I never thought its going to work out because I was not using BM yeast and all bread flour but hey! It turns out really good, more than I expected. The recipe was very easy and fast. Just follow the steps and you will have a delicious and healthy pandesal in no time.

Shakoy

Shakoy anyone? I have been craving for these street goodies for a long time now but just too lazy to make one. Shakoy or butsi or whatever names you call them is one of my favorite snacks back in the Philippines. It’s cheap and available anytime kahit hating gabi. I remember when I was little (little pa rin naman ako), iyong isang kapit bahay namin, araw-araw naglalako ng butsi o shakoy every afternoon. I just loved her shakoy because she put a lot of sweetened coconut filling inside. I think shakoy was like 50 cent (PHP) each that time. I love shakoy and I could probably eat them everyday.

I have researched and asked the recipe of this heaven goodness but unfortunately I can‘t find any decent one. Just make sure to consume your shakoy at once because it will get harder on the following day for some reasons.


SHAKOY or Butsi

Ingredients:

2 cups all purpose flour
1 Tbsp rapid rise yeast
½ tsp salt
Water enough to make soft dough
1 cup oil
½ cup white sugar


Preparation

1. In a bowl, mix flour, salt and yeast.
2. Add enough water and mix thoroughly to form soft dough.
3. Turn dough out onto a floured surface and knead. You need dough smooth and not sticky.
4. Place dough into bowl, cover with damp cloth. I place my dough in the oven with light on.
5. Let it rise for 1 hour or until the size is doubled.
6. Punch down dough, knead on a floured surface and form into a log.
7. Cut into pieces, 1-1/2 inches long.
8. Roll each piece into a long stick as thick as your finger.
9. Twist.
10. Place it on the baking sheet, cover with damp cloth, and let it rise for another hour.

After an Hour:

1. Heat oil in a deep pan. I used wok! If you have a fryer the better.
2. Drop shakoy one at a time.
3. Cook each side until brown.
4. Drain, and sprinkle with sugar.

Spanish Rolls

My very first Spanish roll bread. I did not turns out the way I'm expecting it. It was neither good or bad. It still edible though but Ruff enjoyed it more. I am still perfecting the recipe and maybe next time I will be very extra careful. And maybe, a sweetened coconut flakes for filling will be good "mmmm"...I'm trying not to bake pan de coco instead. Will see and try it next time.