From 1 simple recipe, you can make 8-16 slices of goodies!
You can use any spreads you like, from cream cheese spreads, chocolate spreads, peanut butter, jam, or classic cocoa and/or cinnamon powder.
From this recipe as well, you can make any shapes of sweet breads as your creativity takes you. This is good for cinnamon/chocolate rolls, braided type breads, sweet buns, filled breads, original shaped of brioche, etc.
1 C lukewarm milk
2 tsp active dry yeast
1 tbsp each of sugar and flour
3 1/2 c AP flour
a pinch of salt
1/3 c sugar
3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature
Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already.
Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.
Chocolate Cream Cheese Star
This one will make 8 pieces/slices/portions, and you will need a small tub of Philadelphia chocolate cream cheese spread (or other brand), 250 g.
Once dough is rested, slice into 4 portions. Roll one to a ball and cover the other 3, while working on it.
Roll flat the ball and place on baking sheet with a parchment paper.
Spread chocolate cream cheese evenly.
Roll another portion to a ball, then roll flat and top the first one with it, and spread more chocolate cream cheese. Repeat one more time, roll flat and spread cream cheese, and leave the last portion of dough rolled flat without cream cheese.
Run pizza cutter on outer sides of the stacked dough to make the whole stack nicely round shaped.
Place a glass or measurement cup in center as shown on picture and make about 16 slices.
At one end of a slice, start braiding it/twisting it. Do the same with another end, but different direction, thus you can attach 2 ends as one, as shown on picture.
Once all slices twisted/braided, brush with egg whites and bake at preheated 350 F for at least 25 minutes.
Cinnamon and Walnut Flower
This shape will make 16 slices/portions/servings.
With the same recipe and method for dough, once dough is rested and sliced into 4 portions, roll one into a ball and cover the other 3 while working on it.
For this one I use 250 g Philadelphia cinnamon cream cheese spread, and 1/4 cup walnut powder/ground walnut
Roll flat one ball, spread cream cheese and sprinkle with ground walnut. Repeat method rolling 1 portion, place on top of the previous, then spread cream cheese and walnut, then top with another one again, until you have 3 stacked dough with filling, then on the last flat dough, don’t spread filling but leave as is (just like the chocolate star).
Place a glass or measurement cup (here I use the lid of the cream cheese tub), make 16 slices.
From the ends, start twisting/braiding all the same directions (so they arent attached one to another).
Brush with egg whites and sprinkle with ground walnut in the center.
Bake at preheated 350 F for 25 minutes.
With the same recipe and method for dough, this will make 16 slices/portions/servings.
For this one I use Philadelphia strawberry cream cheese spread.
Once dough is rested, slice into 5 portions instead 4.
Roll flat one portion, spread with cream cheese and top with another flat portion. Shape into a nice round using pizza cutter, place on baking sheet.
Make slices as shown on picture, without cutting through to outer dough.
Pull and fold out slices from middle as shown on picture.
Repeat method for rolling and filling for the other 2 portions of dough.
Shape it round with pizza cutter, and slice again as previous.
This time, do not pull and fold just yet, but move this stack into the center top of the previous stack (see picture).
Pull and fold out slices as shown on picture. You will have petals by now.
With the last portion, roll into a ball and flattened with hands, then place in the center of the petals.
Brush with egg whites and sprinkle the middle part with ground walnut.
Bake at preheated 350 F for 25 minutes.
For this one, with the same recipe for dough and method, you will have 16 portions/servings/slices.
I use various filling for this one. Pretty fun to make and cater to everyone’s favorite filling!
Cinnamon cream cheese, strawberry cream cheese, creamy peanut butter, and Nesquick! (of course you can use a mixture of cocoa power and sugar).
Once dough is rested, no need to slice it into portions, but rather roll the dough into one long rectangle shape.
Spread filling horizontally, as shown, then roll and pinch seam to seal.
My baking sheet isnt long enough, which means, next time I have to make my rectangle a little shorter!
You can make this one as cinnamon rolls or shape into ring, actually.
As my dough is longer, I kind of bent it, almost into a ring.
Make slices without cutting through, and start twisting left and right as shown on picture. Let’s say if one slice is twisted to left, let the other slice twisted to the right and so on.
Brush with egg whites, bake at preheated 350 F for 25 minutes.
You can find this recipe posted on instructables.com as well as I prepared these baked goods for their contest 😀
Pull Apart Cream Cheese Brioche
- 1 C lukewarm milk
- 2 tsp active dry yeast
- 1 tbsp each of sugar and flour
- 3 1/2 c AP flour
- a pinch of salt
- 1/3 c sugar
- 2 yolks
- 3 heaping tbsp butter sometimes I add 5 tbsp, for more buttery result, room temperature
- Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already.
- Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.