The title says it all, quickest form of yeasted bread. No proofing required and the dough rises as the oven heats up. Well, i dont really expect it to be as tender and soft like a normal bread since no kneading and proofing needed. Nevertheless, it's quite nice to be eaten when it's still warm and recommended it to be eaten on the same day. Since i made them like balls, it's like eating doughnuts, not a fluffy doughnut..like a little dense bread. If you are expecting some kind of a fluffy pillowy texture, then this might disappoint you. The bread is topped with a sprinkling layer of cinnamon and sugar followed by a mixture of corn syrup and brown sugar and some nuts to finish it off, not a bad combination to me..but quite sweet for me. If you notice most of my baking recipes, i usually scale down to half cos i dont have a big family to feed and this only makes 5 muffin sizes. Yea, that little. To summarise, these are quick to make and quick to finish. I here have adjusted the quantity of syrup and sugar amount ( not what i put in earlier ) just in case if anyone interested to make it.
|this is how it's inside..|
Oh, i forgot to mention that this is the yeasted bread that i am baking along with my buddies, Joyce and Zoe this week and the linky will be opened for 7 days from today. We will be baking linzertart next, Nov 12, everyone is welcome to join. Any enquiries regarding the event, do write to me, joyce and zoe. Thanks!
Recipe ( from Cake Keeper by Lauren Chattman) with modification
makes 5 small yeasted bread
28gms unsalted butter (divide into 2 parts, 14gms each)
2 tsp instant yeast
110gm hi protein flour
1/4 tsp salt
1/2 tsp cinnamon
28gm dark corn syrup ( i used golden syrup)
30gm light brown sugar
1/4 cup chopped pecans ( i used pistachios)
1. Line your muffin pan with double layer of cupcake cases. Heat the milk and 14gms of butter in a small saucepan until the butter is melted and the milk is warm to the touch. Pour into a large mixing bowl and whisk in the yeast to dissolve. Stir in the flour and salt and beat with an electric mixer on medium speed until you have a sticky dough. Divide the dough into 5 portions and shape round. Put them into the cupcake cases.
2.Combine the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the dough.
3. Melt the remaining butter. Combine the corn syrup, brown sugar and melted butter in a medium bowl and stir. Spread over the dough and sprinkle chopped buts across the top.
4. Place the pan in a cold oven, turn the heat to 350F/177C and bake till golden and set in the center, about 20minutes. Let cool slightly and serve warm.
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