Crusty Bread Rolls (the best)
How to make Crusty Bread Rolls, simple step by step instructions from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
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Spelt Bread Recipe from Belgium | EU Politics Explained by Baking Belgian Spelt Loaf
Georg Matthes shows you how to bake Belgian spelt bread, also known as pain d'épeautre.
And whether it's baking bread – or forming a government – everything in Belgium takes time.
Spelt is an ancient grain and it’s one of the three key ingredients that make up this loaf – the others being water and a pinch of salt. Three ingredients! That’s also the recipe for Belgium as a country. French and Flemish speakers, with a pinch of German. Sounds simple? It’s not!
You'll find the exact recipe here:
#BakingBread #Belgium
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Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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How To Make Soft Raisin Buns
Raisin Buns Ingredients????
180g fresh milk/full milk (room temperature) (3/4 cup)
6g instant yeast (1 1/2 tsp)
30g granulated sugar (2 tbsp)
10g vegetable oil (3/4tbsp)
1 medium egg 58-60g with shell
6g vanilla paste or extract (1 1/2 tsp)
37g unsalted butter(softened) (2 1/2 tbsp)
375 all purpose flour (2 1/2 cup)
5g salt (3/4 tsp)
100g raisin 1/2 cup+2tbsp)
Egg wash: 1 egg+1tbsp milk (optional)
Bake in a Preheated oven at180°C for 15 minutes.
Belgian Breakfast - Cramique, Yoghurt Cakes, Apricot Coulis & Blackberry Jam
How to make Belgian Breakfast Bread - Cramique topped with Ham and Cheese, Little Yoghurt & Dryfruit cakes topped with Apricot Coulis and Blackberry Jam, these are the yummilicious offerings of a full Belgian Breakfast platter. Stick with Nick to know the recipes.
After a wonderful journey of covering various famous breakfast recipes of British, French, Canadian, Italian, American and Spanish it's time to learn the breakfast platter of Belgium.
Cramique / Belgian Breakfast Bread
Ingredients:
430g flour / 3 1/2 cups
220g milk/ 1 cup
85g butter / 5 1/2 tbsp
1 egg
45g sugar / 3 tbsp
5g salt / 1 tsp
250g raisins
25g yeast / 2 tbsp
egg and milk wash for top
butter to toast
Blackberry jam
Gouda cheese
Cold cut ham
Method:
To lukewarm milk add yeast and let it dissolve. To this mixture add sugar, butter, egg and mix the mixture properly. Take flour in a bowl and add salt, and the wet mixture to it and mix it till it comes together as a soft dough. Cover it with kling film and keep it to rest for 10 mins. After the bread had risen well enough, knead the dough with a very scarcely floured surface. Knead it till it stops sticking to your hands. Keep it again for resting for 30 mins. After the waiting period, flatten the dough out on a surface and add soaked raisins to the flour and mix it lightly, making it like a package. Roll it up forming a log and then put it in a little Teflon bread pan and leave it to rise for 20 mins. Bake it for 40 mins in a pre-heated oven at 190 degrees.
Apricot sauce (coulis d'abricot)
Ingredients:
sugar: to taste
butter: 25 gms / 2 tbsp
Salt : to taste
Method: Blend some apricots in a bowl, add some water, sugar, butter and salt, blend it till it forms a puree.
Blackberry Jam
Ingredients:
1 cup Blackberries / 120 gms
1 cup sugar / 120 gms
In a sauce pan, cook blackberries and castor sugar on a high flame. Crsuh the blackerries lightly. Once the mixture reaches 105 degress, your jam is ready.
Gâteau minute au yoghurt / Yoghurt Cake
Ingredients:
150g yoghurt : 1/2 cup
4 eggs
300g sugar / 1 cup sugar
450g flour / 1 1/2 cup
110ml oil / 7 tbsp
1 1/2tsp baking powder / 7 gms
dried fruits to discretion
Method:
Take for egg yolks in a bowl add yoghurt, sugar and blend them well. Add flour and baking powder and mix it with hand mixture, while mixing add vegetable oil to the mixture, after mixing incorporate dried fruits int he mixture with a spatula.
Take 4 egg whites and whisk it till they reach firm peaks. Add 1/3 of the meringue and mix it into the batter and aerate the mixture with the hand mixer, now fold in the rest of the meringue in the mixture gently. Take cupcake moulds and fill it with mixtures and bake them in a preheated oven at 240 degrees for 20 mins.
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