After feeling slightly down on Saturday, I decided to bake bread. I haven't baked bread in a long time because of a few failed attempts and I started to fear working with yeast. But my need to knead and the perfect hot weather to poof the dough, encouraged me to just do it.
As you can tell, it was a success! I used a simple recipe for sweet rolls, halved the dough and filled one batch with Nutella (left hand side) and mixed in a chopped mixture of walnut and raisins in the other (right hand side).
The collage of pictures below, depicting the steps in order.The only thing was that I accidentally miscalculated the amount of butter called for (used only 30g instead of 90g) so the texture was slightly drier. But taste-wise, nothing beats freshly baked bread!
1 tbsp instant yeast
1/2 cup milk
90 g unsalted, softened butter
1/4 cup water
1 tsp salt
3 1/4 cups all-purpose flour
2 large eggs
1/3 cup granulated sugar
1 tsp vanilla essence
8 tsp Nutella
2/3 cup of a mixture of roughly chopped walnuts and raisins
2 tbsp softened butter
1 tbsp fine sugar
In a medium-sized mixing bowl, combine all of the ingredients, stirring till the dough starts to leave the sides of the bowl.
Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth, shiny and supple. Rest assured to get your hands very sticky with dough but it's normal.
Transfer the dough to a lightly greased bowl. Cover the bowl loosely with a big piece of plastic wrap and allow the dough to rise till puffy though not necessarily doubled in bulk, about 90 minutes, depending on the warmth of your kitchen.
Transfer the dough to a lightly greased work surface, and divide it into 10-12 pieces.
For Nutella: Flatten the dough and scoop 1.5 heaping tsp of Nutella into the middle before rounding each piece into a smooth ball.
For nuts and raisins: Knead the nuts and raisins into the dough before dividing the dough into rolls.
Place the balls into two lightly greased 9-inch round pans or a 9 x 13-inch pan. Cover the pan, and allow the rolls to rise for about 1 hour; they should double in bulk. Bake the rolls in a preheated 325°F oven for 30 minutes. Meanwhile, mix the remaining butter with the sugar and set aside. After 20 mins, quickly brush the tops of the buns with softened butter/sugar mixture and cover lightly with aluminum foil. Continue baking until 30 minutes is up.
Remove them from the oven when they're golden brown, and transfer them to a wire rack to cool.