Sultana Loaf & Peanut Buns

Up to this very warm summer, its almost 40 degree today and I really don't feel like going out.
I have too much baker's flour leftover, instead of buying bread from the bakery, I am gonna make my own fresh loaf and buns at home today.

I am using the same sweet yeast recipe which I used to make my california rolls last time.
I love to eat bread and sultana why don't I just add it into my loaf, and with yesterday leftover peanut filling I can make few peanut buns for my hubby's breakfast tomorrow :)

Here are they, the sultana loaf and peanut buns.
I brushed on the egg wash, that make them so shinny.
My loaf seems to form a bit of wrinkle on the top, too much egg wash hahahaha

The sultana loaf doesn't seem to be very sultana, it doesn't stick to the loaf but it tastes good though,
ah I am sure I will be having it a lot, I just love bread goods so much~~~~~

OKOK bread rolls to be exact with peanut fillings, I am addicted to this!
When I am in KK, I can get this in a bread store or just boop booop bus hehehe
but just not in Melbourne :(
Well now I can have one, homemade one :)

After an hour proving, they are ready to be baked in the oven.

Wooooooo its done, looking good huh????

Pretzels with 5 Flavours

Homemade fresh pretzel with 5 flavours: right to left
Snowy Cinnamon Icing, Strawberry Chocolate Baby, Cheese Sweetie,
Dark Chocolate and Nuts Rocky, Original Sea Salt

I got this recipe in :
http://strothotte.com/pretzels.php
Free to go and have a look and try to make one at home ^^

I divide the dough into even weight by using the scale.
The recipe can yield around 12 pretzels or you can make it into any shape that you like.

I roll each dough into 15 inch long,
you can make it longer in order to have bigger size pretzel,
the size that I made in smaller than the normal size pretzel.

To shape the pretzel shape:
join both of the end together,
twist it for 2-3 rounds,
then flip over the round part and join the twisted part.
I hide the end of the twisted part on the bottom of the ring to secure the shape 
and prevent it from separating in the oven.
You can do in other shape if you want to, try to make them into sticks form hehehehe

By the time you done with the rolling and shaping, the pretzels should rise and expand a bit in size which I think they should go into the oven!

The recipe says that we have to boil the pretzel in the soda water for 2 minutes in total for both front and back side,
its too long I think. By the time you take the dough out from the water, it just breaks :(
So I ignore that part, I just brushed some of the boiled soda water onto the surface and bottom.
Then I bake them at 180 degree Celsius.
For cheese sweetie and sea salt flavour, you have to sprinkle the cheese + white sugar or coarse sea salt
on the pretzel before you pop them into the oven.
Cheese will be melting in the oven hehehehehe

They are out from the oven, just nice brownish colour with very aromatic
pretzel smell around the house ^^
This is the plain one for different flavour toppings.
Well, I think without the boiling the dough in soda water  part,
they still come out quite nice! Even though they look fatter hehe

>

Do try your imagination to create flavours that you like,
this is a very optional and free thinking  part.

Sultana & Cinnamon Rollsssssss

For today's afternoon tea, I decided to make some yeast goods : everyone favourites sultana and cinnamon rolls :) This hot rolls are fresh out form the oven! You wanna grab one for yourself? Quickly grab a pen, write down the recipe and get it going^^

The ingredients for Sweet Yeast:
60g fresh yeast / 6 tsp of dried yeast
550 ml milk
3 eggs
100g sugar
1kg strong flour
15g salt
140g unsalted butter


Ingredients  for filling: 
sultana
brown sugar
cinnamon powder
extra butter for brushing

First of all, I dissolve the yeast in warm milk (around 30 degree celcius),
then add in the eggs add mix well.

Using a hook attachment,
add the yeast mixture into the dry ingredients (flour, sugar and salt),

Mix for around 10 minutes and until you will get a smooth and silky ball.

Then, add in softened butter gradually and mix until well combined.

Your dough will look like this at the end, shinny and smooth.
Prove it until 50-75% increase in size.
Cover the bowl with damp towel to prevent it from drying out.
The weather here is cold, so you can actually put it in area with bit of sunlight
for better and faster fermentation.

Then, prepare a tray, brush and rolling pin.
Get ready the brown sugar, sultana and butter (quantity depends on you prefer flavour).

After around an hour, the dough has risen so big wooo!!!
Now you can actually see that the size is almost increased 3/4 in size.

Very IMPORTANT STEP : knock back your dough until you squeeze out all of the air.
If you don't do this step properly, you might be having your rolls not rising properly
in the oven later.

Dust your bench  with flour, knead it into ball.

Shape it properly into a round shape.

Then start rolling, always dust flour on your rolling pin and dough to prevent sticking.
Roll it out into rectangle shape.
If there is air in the dough, just press it out lightly with the rolling pin.

You will get about 0.8 cm thickness.

Brush on some softened butter evenly across the surface.

Sprinkle on the brown sugar.

Spread on the sugar evenly until it covers all of the surface area.

Then followed by the sultana,
personal preference,
add more/ less sultana as you like.

Then you can start rolling up the dough like swiss roll,
remember to do it as tight as possible,
do not leave any hollow space or air as best as you can.

Spray you tray with oil, line with baking paper.
Start cutting the rolls and place them into the tray.
The height of the roll is depend on you, I prefer it to be higher
in order to suit the tray space and it will occupy the space of the tray when it is int he oven.
I also want bigger size cinammon rolls!

I did sprinkle more brown sugar on the top as well as squeeze in more sultana
for better look and presentation.

Again, cover them with damp cloth, prove until it increase 75% in size.

Getting bigger...

Bake them in the oven at 180-200 degrees Celsius depends on the size of your rolls.
Mine is quite big so I bake them at 180 Celsius.
Hmm they are getting bigger in the oven haha,
almost rising to occupy the tray space.
Large cinnamon rolls, I guess that's how Aussie rolls look like,
its within my expectation,
thats's how it should look like!

Out from the oven!!!

For better look, brush your rolls with some glaze or boiled apricot jam.
It will make them shinny and mouth-watering ^^

Tempting???

Oppsss, one roll is stolen before I put on the white chocolate drizzle haha :)

With some chocolate drizzle, your cinnamon rolls looks more nice just like what you get from a bakery shop.
Its optional anyways.

Yummy.... It just taste what I wish like.