Sweet breads, sweet buns, sweet rolls. Whatever you call them, you can fill them with whatever you like 😉
For these sweet breads, I filled them with store bought chestnut puree and also cheddar cheese.
500 g bread flour
100 g sugar
100 g butter/margarine
a pinch of salt
2 tbsp milk powder (either skim or full cream is fine)
1/2 tsp bread improver (optional, available at bakeries or online)
200 ml lukewarm water
11 g instant yeast (1 envelope)
100 ml milk
Mix dry ingredients, make a well in center, add in yolks and pour in yeast mixture, stir either with spatula or hands.
Add in margarine, knead. While kneading, add milk a little at a time, only as much as needed.
Cover with cling wrap and let stand for an hour until doubled in size.
Divide dough into balls and start shaping and filling. While working on a dough, cover the rest so they aren’t dry.
Once all shaped and filled, let stand for 15 minutes.
Brush breads with an extra yolk diluted in a little milk
Preheat oven to 200 C and bake breads for 8-10 minutes
- 500 g bread flour
- 100 g sugar
- 100 g butter/margarine
- a pinch of salt
- 2 tbsp milk powder either skim or full cream is fine
- 1/2 tsp bread improver optional, available at bakeries or online
- 4 yolks
- 200 ml lukewarm water
- 11 g instant yeast 1 envelope
- 100 ml milk
- chestnut puree
- cheddar cheese
- Mix dry ingredients, make a well in center, add in yolks and pour in yeast mixture, stir either with spatula or hands.
- Add in margarine, knead. While kneading, add milk a little at a time, only as much as needed.
- Cover with cling wrap and let stand for an hour until doubled in size.
- Divide dough into balls and start shaping and filling. While working on a dough, cover the rest so they aren’t dry.
- Once all shaped and filled, let stand for 15 minutes.
- Brush breads with an extra yolk diluted in a little milk
- Preheat oven to 200 C and bake breads for 8-10 minutes
Occasionally, when am feeling a little adventurous, I would tweak any recipes of mine to try with slightly different ingredients, to see what it would become and whatnot. For this Roti Manis, I tried with Splenda, the small individual packaging, and it worked too, sugar free 😛 However, I did have to adjust other ingredients as well. If you’d like to give a try, here is what I used and did.
14 sachets of Splenda sweetener (it’s sweet enough believe me)
300 ml lukewarm water
120 grams all purpose flour
470 grams bread flour
chestnut puree, mozzarella cheese, jam, raisins, or any fillings you prefer
1 very heaping tbsp active dry yeast
1 very heaping tbsp skim milk powder
60 grams margarine, softened
Mix flours, sweetener, skim milk powder, very well blended and make a well in the center.
Dissolve yeast in lukewarm water and leave it for approx. 15 minutes.
Good yeast will start reacting after only a couple of minutes. If until
15 minutes your yeast doesn’t show any reaction, you should throw it away because your bread will not turn out good.
Scramble lightly 1 egg, then pour into the center of flour mixture.
Pour yeast mixture onto the egg in the center of flour mixture and start working on the batter. It’s best if you use your hands instead wooden spoon and such. Add in margarine, and work more on the dough until dough is smooth and elastic.
Cover with plastic wrapper, best with damp clean cloth. Leave until double in size for an hour or so. To get a better warmer place especially in Winter time, place bowl of dough that already covered with damp cloth inside the oven.
Divide dough into small portions of 90 grams each. Refrigerate for 15 minutes. Roll each balls to flat, fill with your favorite filling, and seam to seal OR you can shape it as you wish.
Scramble lightly the other egg, brush top of ready to bake bread then bake at 375 for 20-30 minutes (depending on the oven)