Cinnamon Raisin Rolls
Bread making was great today. Probably the weather was hot and humid, so the buns rose up to evenly shapes and the texture was soft and fluffy. However, I was quite stingy with the cinnamon powder in the rolls, so the cinnamon taste was rather mild. Next time I guess I would splash a whole lot of it onto the bread!
I saw from various locations that some adopted the cinnamon in the bread dough itself while there are some who uses the cinnamon in the bread filling together with the sugar. For this time, I used the cinnamon powder in the filling itself to make the cinnamon sugar and sprinkle it onto the bread. If I do that, I can use the other half of the bread dough to make other kinds of buns, like in this case, the curry potatoes buns. If I used the cinnamon in the dough itself, I knew I would be left with nothing but all of cinnamon rolls.
Hmm… maybe next time I would try both cinnamon in the dough and the filling ! I guess it’s certainly gonna be cinnamonly rich !
I am really glad that nowdays my bakes don’t go to waste. Because my parents in law run a small family eating place, everytime when there are abundance of these bakes, they will either bring these to sell at their eating house or give the regulars there a treat. In turn, they generate revenue and I can use the moolah to continue buying more baking ingredients to bake more ! Heehee.
I added flaked almonds as well for an extra crunch !
Curry Potatoes Buns
This is not a new bake as I wanted to utilise the outstanding curry potatoes hanging in the fridge. Heehee. But still, it’s always my all-time favourite since I am a curry lover. The buns today were very “co-operative”. All of them rose to almost even sizes !
Soft and fluffy buns right from the oven ! I think I am quite biased, I had taken many pictures of the cinnamon rolls but for this, I took a few only. But in fact, I love this buns more than the cinnamon ones.
Recipe adapted from Alex Goh’s [Magic Bread] with modifications.
This sweet dough recipes yields me 9-10 pieces of the cinnamons rolls and 16-18 pieces of the mini curry potatoes buns.
Sweet Bread Dough
100g bread flour
70g boiling water
300g bread flour
100g plain flour
20g milk powder
9g instant yeast
175g cold water
60g cold eggs
Filling (Cinnamons Rolls) :
10g ground cinnamon
raisins (as desired)
flaked almonds (as desired)
Filling (Curry Potatoes Buns) :
Curry powder and chill powder as desired
Salt, sugar and MSG to taste.
1. Add the boiling water from A into flour, mix until well blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and knead to form rough dough. Add in A and knead until well-blended.
3. Add in D and knead to form elastic dough.
4. Let it proof for 40 minutes.
5. Divide the dough into 250g weight (Cinnamon Rolls) and mould it round and the rest into 60g each (Mini Buns). Let it rest for 10-15 minutes and ready to use.
6. Roll and flatten the 250g dough into a flat 1-inch thick rectangular shape, egg wash the surface and sprinkle it with cinnamon sugar and raisins. Roll it up like a swiss roll and cut into individual pieces.
7. From the 60g dough, mould it into individual smaller pieces of 26g each and fill up with curry potatoes filling into a 8-inch square tin.
8. Let all proof for a further 50 minutes before applying egg wash on the surface.
9. Both kinds of bread can be baked in a 200 degrees pre-heated oven for 10-12 minutes.
Second day straight in a row in the making of more ondeh-ondeh. I made a trip to the wet market, for the first time, in probably years, to purchase freshly grated coconut to make these. It’s a very rare occasion to visit the wet market as I usually purchase my groceries from supermarket. Wet markets are usually closed by the time I knocked off and weekends mornings are always very precious for late morning sleeps. Heehee.
As advise from mum, freshly grated coconut will taste better than pre-packed ones and they are sweeter and more delicious. So here I am, making these little delicacies again.
This time round, I omit the green colouring. Even the grated coconut in pre-packed forms from supermarkets contain some preservatives. So I omit them all together and maintain these as “all-natural ingredients” ondeh-ondeh. I shaped them into bigger and fuller rounds this time too.
Here is a comparison of the ondeh-ondeh made in 2 days. The ones on the right are the old batch and the ones on the left are the new ones. As you can see, without the green paste colouring, the colour is more dull.
Although you can’t see much difference from the pictures, but freshly grated coconut is finer and definitely tastes sweeter than the supermarket bought ones.
For recipe, please refer to previous post here.