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Silvia’s Cucina is on Facebook , Twitter and Pinterest Wholemeal Focaccia with olives and chillies Pizza Gluten free bread Autum Harvest Grape Focaccia Gluten Free Turkish Bread Gluten free s…

Get professional-looking rolls without using fancy molds.

These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I'll never go back!) ha!

Jó, hát tudom, hogy van már pár aranygaluska receptünk, de ilyen még nincs! :) Nem a tésztában van a pláne, gyanítom, a nagymamámat is Horváth Ilona tanította aranygaluskát készíteni, hanem kis apróságokban. Például, hogy a tésztában az élesztő futtatásához használt cukron kívül nincs más cukor. Nem fitnesszből, a cukor lehúzza a kelt tésztát, cukor nélkül sokkal-sokkal szebben feljön! Persze cukor nélkül nem édes, akkor meg minek, de higgyétek el, mivel minden szem egyesével meg van hengergetve a cukros dióban, pont tökéletes lesz. Egyébként az az a mozzanat, ami miatt megosztottam veletek a Nagyi jófajta aranygaluskáját. Zseniális, ahogy a kis gombócok között vastagon megbújik a cukros-diós kéreg, mint ahogy az is, ahogy a vajfürdőtől atompuhává válik. Elég egy kis villával megpiszkálni, minden golyó külön mozgatható, belül puha, kívül cukros-diós-kérges...mennyei! És akkor még nem is beszéltem arról, milyen, ha a sodóval találkozik!

Resep dalam bhs İndonesia ada dibagian bawah First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. If you love Turkish food, you may hear about simit or Turkish bagel. A big ring shape bread covered with sesame seeds is one of the famous street food in Turkey. You can check how to make homemade simit here and here. And today I will share another Turkish delicacy; Açma or Turkish soft bagel. Yep.... this is a soft version of a Turkish bagel. If simit has crunch skin outside while chewy inside, this soft bagel version has a cotton-soft texture. Usually, it is also sold together with simit and other traditional or nontraditional Turkish patisserie products. You may love my Peynirli poğaça / Turkish Cheesy breakfast pastry Açma is generally made without filling, but during the processed butter applied over the dough before rolling it into a ring shape. That butter gives such a delicious and distinguished taste when you tear the bagel, it'll wire-like texture. Even though mostly made wiıthout filling, there are some açma made with filling and we call it "poğaça". The filling has wide various start from Olive, sausage, cheese, potato or minced meat. Check also my Turkish Breakfast bread with potato filling / Patates Poğaça Making this patisserie delicacy actually very simple and straightforward. For the butter layer, you must have very soft, but not melting butter ready. No egg is required for this recipe. Egg wash only require for brush the topping before sprinkling with sesame seeds. If you want to skip egg completely, you can use a mixture of 2 Tbsp molasses mixed with a half cup of water. Use this to brush the dough before sprinkling with sesame seeds. Mix all liquid ingredients with sugar and yeast. Let it rest until it looks bubble. If you don't see any bubbles, don't bother to continue. It means your yeast is no longer active and you need to buy another one. After you have your bubble liquid, you can add dry ingredients like flour and salt. Knead well until smooth and elastic. You can use an electric kneading machine or mixer or just use your strength and knead by hand. This dough is very friendly and easy to handle. So here my açma recipe you can try at home. It's so easy, failproof, and won't let you down to serving for breakfast, brunch, fill kid's lunch box, or for your picnic basket. Açma / Turkish soft bagel By: Çitra's Home Diary Make 14-16 pcs Ingredients: 🥯1 glass (250 gr) of warm milk 🥯 1 glass (250 gr) of warm water 🥯 ½ glass (125 gr) of vegetable oil 🥯 2 tbsp (30 gr) of sugar 🥯 1 tbsp instant dry yeast 🥯 4 ½ glass ( 800 gr) of flour 🥯 2 tsp salt For filling/ layer: 🥯 enough butter, very soft but not melted topping: 🥯 1 egg + 1 tbsp oil (*) 🥯 white/black sesame seed *Note: want to go eggless? mix 2 Tbsp molasses with half a cup of water. Use to brush the dough before sprinkling with sesame seeds. How to make: 1) Mix warm milk, water, vegetable oil, sugar, and yeast in a kneading bowl. Use a wire whisk to mix everything. Let it stand for about 10 minutes or until you see a bubble that confirms you have active yeast. 2) Add the flour and salt, and start to knead until becomes a smooth and elastic dough. When you push gently the dough with your finger, it will spring back. Cover with plastic wrap and let it rest until it doubles in size. How long it takes would depend on your room temperature. 3) Deflate the dough and divide it into 8-10 portions. Round each part into a ball. Work one ball at a time, using a rolling pin, roll the dough into a long oval shape (see illustration pictures #4). 4) Apply soft butter to the dough ( picture #5). Then roll up long side edges and shape like a long rope. You may roll it up againts the table and carefully strecth it to make it longer (see picture #6). Twist it to make it like a rope, attach two sides to each other and shape it like a big ring (picture #7). 5) Move them onto a baking tray lined with parchment paper. Do to all the dough. Loosely cover with a kitchen towel or plastic film and let it rest until noticeably puffy. Meanwhile, preheat the oven at 180℃. 6) Brush the surface with egg wash (or molasses mixture) and sprinkle with sesame seeds. Bake into the preheated oven for about 17-20 minutes or until golden brown. Remove from oven and place over a cooling rack. Note: Time and temperature of baking it's only guidance, adjust to your own oven condition. Enjoy. Afiyet olsun. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 PIN THIS FOR MAKE IT LATER ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ ⇩ 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯 🥯🥯🥯🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 🥯 🥯 🥯🥯🥯 BAHASA INDONESIA بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟 Di Turki, selain simit, Açma juga salah satu makanan yang biasa dinikmati sebagai sarapan ataupun teman minum teh di siang hari. Bertekstur empuk seperti roti manis khas Indonesia. Biasa dijual di toko-toko (patisserie) di waktu pagi sampai siang. Selain di toko patisserie, açma ini juga biasa dijajakan oleh penjual keliling atau digerobak pinggir jalan bersama dengan bagel khas Turki simit. Nah, yang penasaran ingin coba juga hari ini saya ingin bagi salah satu resep untuk sarapan keluarga saya terutama di akhir minggu. Bisa juga untuk isian lunch box si kecil atau bekal piknik 🧺 Açma / Turkish soft bagel By: Çitra's Home Diary Hasil jadi 14-16 buah Bahan-bahan: 🥯1 gelas (250 gr) susu hangat 🥯 1 gelas (250 gr) air hangat 🥯 ½ gelas (125 gr) minyak sayur 🥯 2 sdm (30 gr) gula pasir 🥯 1 sdm ragi instant 🥯 4 ½ gelas ( ±800 gr) terigu serbaguna 🥯 2 sdt garam Untuk olesan layer: 🥯 mentega, sangat lembek tapi tidak cair topping: 🥯 1 telur kocok dengan 1 sdm minyak (*) 🥯 biji wijen hitam dan putih *Note: bisa diganti dengan campuran 2 sdm molasses diaduk dengan ½ gelas air hangat. Cara membuat: 1) Dalam mangkok besar, campur susu hangat, air hangat, minyak sayur, gula dan ragi instant. Aduk rata dengan whisk. Diamkan kurang lebih 10 menit atau sampai berbusa. Note; jika tidak ada buih/ busanya berarti raginya tidak aktif lagi ya moms. Bisa beli ragi yang baru dan ulangi prosesnya. 2) Setelah campuran diatas terlihat berbusa (ragi aktif), masukkan terigu dan garam. Lalu uleni hingga kalis dan elastis. Proses pengulenan bisa menggunakan mikser listrik atau dengan tangan biasanya. Adonan dalam resep ini "bersahabat" banget kok moms, gak susah. Kalau dirasa adonan sudah kalis bisa stop pengulenan. Caranya, jika adonan dipencet ringan dengan jari, adonan akan membal balik (spring back). Tutup dengan plastik cling atau serbet lembab bersih dan diamkan sampai dobel volumenya. Lama proofingnya tergantung suhu dan kelembaban ruang masing-masing ya. 3) Kempiskan adonan dan uleni ringan saja dan bulatkan. Bagi adonan menjadi 8 sampai 10 bagian. Bulatkan lagi tiap bagian. Ambil 1 bulatan lalu gilas dengan rolling pin berbentuk oval panjang (lihat gambar#4 diatas) 4) Oleskan mentega yang lembek ke permukaan adonan tersebut, oles yang rata ya (lihat gambar #5). Lalu gulung dari bagian yang panjang membentuk gulungan panjang. Roll lagi di meja kerja hingga gulungan menjadi lebih panjang (gambar #6). Lalu pelintir gulungan panjang tersebut dan rekatkan ujung-ujungnya hingga menyerupai tali tambang berbentuk cincin besar (gambar #7). 5) Susun diatas loyang baking beralas baking paper. Tutup dengan serbet lembab bersih dan diamkan hingga kurleb 30 menit. Sementara itu panaskan oven suhu 180℃. 6) Setelah açma terlihat mengembang (tapi jangan over proofing ya), olesi permukaannya dengan olesann telur (molasses) dan taburi dengan wijen. Panggang dalam oven yang sudah dipanaskan selama kurleb 17-20 menit atau sampai permukaannya keemasan matang. Angkat dari oven dan susun dirak pendingin. Note: Waktu dan suhu memanggang sesuaikan dengan kondisi oven masing-masing ya. Afiyet olsun. Selamat mencoba, semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ========================================================================= Check also my yummy recipe: Sausage Bread Roll / Roti gulung Sosis (Çiğ) Çibörek / Turkish food recipe; mincemeat stuffed fried meat turnover Indonesian style Fried Shrimp Chicken Dumpling / Lumpia Ayam Udang Goreng loading...

I still prefer my comfort recipe of 65C 度汤种面包 all this while or may be I am too lazy to try out others good recipe out there. I was using another dough recipe on my coffee bun which is also same as Mexican bun but actually I found this water roux dough recipe is much suitable to go along with the buttery fillings and toppings. The dough hold its shape nicely and the soft texture is a winner. The toppings turns sticky on the next day so I toast it in the oven at 190 C preheated oven for 6 minutes and it turn back to its crispness. Recipe for the water dough "water roux": Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. Recipe for the 8 buns: 210g bread flour / 56g plain flour / 20g milk powder / 42g caster sugar / half teaspoon of salt / 6g yeast / 30g beaten eggs / 85g water / 84g water dough / 22g unsalted butter For the filling: 100g butter (softened) 1/4 teaspoon vanilla extract 35g brown sugar For the topping: 50g butter 40g icing sugar 38g beaten eggs 1 teaspoon granulated coffee dissolve with 1 teaspoon water pinch of cinnamon powder (optional) 50 plain flour Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap. For the filling, using an electric mixer beat the butter and brown sugar until light and pale until the sugar totally dissolved. Add in the vanilla extract for the final beating. Place the mixture into the fridge until it harden. Divide the harden mixture into 8 portions and sit in the fridge until ready to use. For the toppings, beat the softened butter with icing sugar until everything well combine. Gradually add in beaten eggs then the coffee mixture. Add in pinch of cinnamon powder with the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use. Divide the dough into even size of 8 portions and shape it into smooth ball shape. Let is rest for 10 minutes. Flatten each dough with your hand and wrap the filling into the dough. Seal it tightly. Let it proof for 40 minutes cover with cling wrap to avoid dryness. Pipe out the coffee toppings on each buns and bake at preheated oven for 15 minutes.

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Welcome to Çitra's Home Diary. Good food, favorite recipes. Turkish food, Indonesian and beyond.

We couldn't pass up the chance to resurrect this recipe, first published in 2002\. It's from reader Joyce McClelland, of Terre Haute, Indiana, and it's been handed down in her family for generations. We like to think that we're handing it down in our family, too.

We Metis love our bannock and this is my favourite recipe for it. It's great with soup, or just on it's own with jam or honey.

How to use a Bannerton (or Brotform) and where to find them. This will make your home made bread look amazing, with no extra effort.

Türkische Dinkel Brezen mit Sesam - ein einfaches und gelingsicheres Rezept für leckeres Hefegebäck. Ein Muss,…

Sourdough bakers, don't throw away the sourdough discard! Make sourdough crumpets instead! They're even easier to make than regular crumpets as the sourdough discard is already a perfect crumpet batter. Just add a little leavening and soon you'll be eating the lightest, holiest crumpets. These are never fail sourdough crumpets with lots of holes to soak up butter. It's also the perfect Father's Day treat and is a pushy recipe!

Homemade bread with pockets of yummy cheese inside. It’s perfect served with dinner, or even toasted for breakfast. Recipe from Betty Crocker I didn’t have Asiago cheese so I used a combination of cheddar and herbed havarti for this recipe. It turned out really well. I couldn’t believe I had actually made it myself! It ... Read more

She has a clever trick for braiding perfect strands.

A kedvenc kalácsreceptem. Hasonlít a finom foszlósra és hasonlít a hokkaido tésztájára is, mégis kicsit más. Tejszínnel é...

Semelle are little rolls from Florence where the dough is used to make several different buns including some that require special cutters. This recipe from The Italian Baker is astonishingly easy (you don't need the special cutters) and the results are pretty darned good.

From the kitchen of One Perfect Bite...While this version of cardamom bread happens to be Swedish, you'll find that all of Scandinavia and most of central Europe make a bread similar to it for their holiday celebrations. I was quite young when I first sampled it. We had German and Swedish neighbors who gifted us with the bread and regaled us with tales of Christmas kitchens and childhood in their own countries. I was re-introduced to the bread as a bride, when our German landlords and the Polish mother of dear, dear friends made it for us during the holidays. This time, I was old enough to appreciate tradition and knew a good thing when I saw it. I was inspired to make the loaf myself and asked for input from the experienced bread bakers who were around me. Although I did not have an electric mixer, I learned to make the bread, supervised by a teacher whose input, good and bad, eventually allowed me to produce produced a decent loaf of Christmas bread. If you have an electric mixer, you'll find this bread is actually easy to make and it is nearly foolproof. There is one hitch. The dough for the bread is damp and stringy and tempts many folks to add too much flour to the batter. Resist the temptation. If the sticky dough falls or sheets off your hands, you'll be fine, as long as you let the dough rest at the appointed times. I generally use 3-1/2 cups of flour to mix and knead the dough, but weather conditions can vary and the type of flour you use may require the addition of another 1/2 cup or so. If you use more than 4 cups cups of flour, I fear you'll have a doorstop in the making. I like this bread for its flavor and simplicity and I make it several times during the holiday season. I do hope you'll give this recipe a try. Here is how the bread is made. Orange Scented Cardamom Braid...from the kitchen of One Perfect Bite inspired by Midwest Living magazine Ingredients: 2-1/4 teaspoons active dry yeast 1 teaspoon sugar 1/4 cup warm water 3/4 cup warm milk 1/2 cup sugar 1/4 cup butter, melted and cooled 2 tablespoons vegetable oil 1 tablespoon finely shredded orange peel 3/4 teaspoon ground cardamom 1/2 teaspoon salt 3-1/2 to 4 cups all-purpose flour 1 egg, lightly beaten 1 tablespoon milk 2 tablespoons toasted almond slices Glaze 1 cup sifted confectioners' sugar 1 tablespoon milk 1/8 teaspoon orange extract Directions: 1) Dissolve yeast and 1 teaspoon sugar in warm water. Set aside for 10 minutes. 2) In a large mixing bowl, combine warm milk, 1/2 cup sugar, butter, oil, shredded orange peel, cardamom and salt. Beat with an electric mixer on low to medium speed until combined. Stir in 1 cup of flour. Add yeast mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in 2 cups flour, one cup at a time. (The dough should be slightly slightly wet.) Cover and let dough rest for 10 minutes. 3) Turn dough out onto a lightly floured surface. Knead in enough of remaining flour to make a moderately soft dough that is smooth and elastic, about 3 to 5 minutes. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size, about 1 to 1-1/4 hours. 4) Punch down dough. Turn dough onto a lightly floured surface. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each portion into a 14-inch long rope. Place ropes 1 inch apart on a lightly greased baking sheet. Starting in middle, loosely braid to each end. Pinch ends to seal and tuck them under loaf. Cover and let rise in a warm place until nearly doubled in size, about 1 hour. 5) Preheat oven to 375 degrees F. Mix egg with milk and lightly brush top of braid with egg mixture. Sprinkle loaf with toasted almond slices. Bake for 25 to 30 minutes, or until bread sounds hollow when tapped on top. If necessary to prevent over-browning, cover loosely with foil for the last 10 minutes of baking. Remove from baking sheet. Cool on a wire rack. 6) Meanwhile mix confectioners' sugar with milk and orange extract. Drizzle mixture over still warm bread. Yield: 1 loaf. Older Posts One Year Ago Today: Two Years Ago Today: Cinnamon Angels Swedish Almond Kringler Three Years Ago Today: Four Years Ago Today: Suleiman's Pilaf and Duck with Cherry Sauce Novica Give Away (Closed)

Apples and warming spices compliment each other perfectly while Greek yogurt helps create a ridiculously soft, fluffy, and delicious quick bread!

These yummy Filipino cheese bread are generously covered in cheese streusel. They sweet and milky, unlike other cheese bread you know. Get the recipe here!

The other day I realized that I reached the epitome of either craziness or pure genius. I wanted to make hamburgers and since I still can't chew anything,

Well... it's total bullshit. Just like all Chinese superstitions are. But having said that, it would leave my current streak of grand slams over an age-old kitchen nemesis - at a time when my every other single happiness in life seems to be throwing themselves under a... #bao #blacksesame #bread

These sourdough scallion pancakes are made from sourdough discard and just 4 other ingredients to create a simple and tasty way to use up extra discard!

I treat myself every Friday morning to the biggest Latte that Starbucks has to offer. I sometimes grab something to eat for my breakfast too. I saw this Luxury Fruit Bread the other day and was v…

...lätt att baka bullar...fina recept som fungerar i alla tiders. Bullarna är fluffiga...bakat goda smörbullar med mandelmassa och pärön...dessa mandelbullar

Az egyik hipermarket újságban szoktam látni ilyen kalácsot - napok óta már csak erre tudok gondolni, ezért ma reggelire megsütöttem a csíko...

Orange and coconut blended to make a wonderful sweet roll.

My family and I regularly attend yum cha for brunch on a Sunday. Nothing beats a lazy start to the day and then grazing over a number of different steamed and fried dumplings as well as other vario…