How To Make Cardamom And Prune Bread | Waitrose
Up your baking with Cardamom & prune bread, expertly made here by Richard Bertinet.
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PRUNES PASTRY Recipe
It's Ninik Becker! Today's recipe is Prunes Pastry. You'll know how to make this puff buttery pastry with dried prunes. Stay tuned!
#Prunes #Baking #Pastry
More recipes @NinikBeckerEatLover
Pastry fill dried prunes
A handful of dried prunes, chopped.
7g (2½ tsp) active dry yeast
25g (2 tbsp) sugar
250ml (1 cup) warm milk
1 large egg
42g (3 tbsp) butter
375g (3 cups) all-purpose flour
5g (1 tsp) salt
1 egg yolk + 1 tbsp milk, to apply to the dough.
Butter to spread on the dough
Baking time: 25 - 30 minutes
Baking temp: 200°C
Indonesian
Pastry isi plum kering
Segenggam plum kering, cincang.
7g (2½ sdt) ragi kering aktif
25g (2 sdm) gula pasir
250ml (1 cangkir) susu hangat
1 telur besar
42g (3 sdm) mentega
375g (3 cangkir) tepung serbaguna
5g (1 sdt) garam
1 kuning telur + 1 sdm susu, untuk dioleskan ke adonan.
Mentega untuk dioleskan pada adonan
Waktu memanggang: 25 - 30 menit
Suhu pemanggangan: 200 ° C
German
Gebäck füllen getrocknete Pflaumen
Eine Handvoll getrocknete Pflaumen, gehackt.
7 g (2½ TL) aktive Trockenhefe
25 g (2 EL) Zucker
250 ml (1 Tasse) warme Milch
1 großes Ei
42 g (3 EL) Butter
375 g (3 Tassen) Allzweckmehl
5 g (1 TL) Salz
1 Eigelb + 1 EL Milch, auf den Teig auftragen.
Butter auf den Teig streichen
Backzeit: 25 - 30 Minuten
Backtemperatur: 200°C
Greek
Γεμίστε τα αποξηραμένα δαμάσκηνα ζαχαροπλαστικής
Μια χούφτα αποξηραμένα δαμάσκηνα, ψιλοκομμένα.
7 g (2½ κουταλάκι του γλυκού) δραστική ξηρή μαγιά
25 γραμμάρια (2 κουταλιές της σούπας) ζάχαρη
250 ml (1 φλιτζάνι) ζεστό γάλα
1 μεγάλο αυγό
42 γραμμάρια (3 κουταλιές της σούπας) βούτυρο
375 g (3 φλιτζάνια) αλεύρι για όλες τις χρήσεις
5 g (1 κουταλάκι του γλυκού) αλάτι
1 κρόκο αυγού + 1 κ.γ γάλα, για να το εφαρμόσετε στη ζύμη.
Βούτυρο για να αλείψετε τη ζύμη
Χρόνος ψησίματος: 25 - 30 λεπτά
Θερμοκρασία ψησίματος: 200°C
Arabic
ملء المعجنات برقوق مجفّف
حفنة من البرقوق المجفف المفروم.
7 جم (2½ ملعقة صغيرة) خميرة جافة نشطة
25 جم (2 ملعقة كبيرة) سكر
250 مل (1 كوب) حليب دافئ
1 بيضة كبيرة
42 جم (3 ملاعق كبيرة) زبدة
375 غ (3 أكواب) دقيق لجميع الأغراض
5 جم (1 ملعقة صغيرة) ملح
1 صفار بيضة + 1 ملعقة كبيرة لبن ، لتطبق على العجينة.
يُدهن الزبدة على العجينة
وقت الخبز: 25 - 30 دقيقة
درجة حرارة الخبز: 200 درجة مئوية
Spanish
Relleno de masa de ciruelas pasas secas
Un puñado de ciruelas secas picadas.
7 g (2½ cucharaditas) de levadura seca activa
25 g (2 cucharadas) de azúcar
250 ml (1 taza) de leche tibia
1 huevo grande
42 g (3 cucharadas) de mantequilla
375 g (3 tazas) de harina para todo uso
5 g (1 cucharadita) de sal
1 yema de huevo + 1 cucharada de leche, para aplicar a la masa.
Mantequilla para untar sobre la masa
Tiempo de horneado: 25 - 30 minutos
Temperatura de horneado: 200°C
Portuguese
Ameixas secas de recheio de pastelaria
Um punhado de ameixas secas picadas.
7g (2½ colheres de chá) de fermento biológico seco
25g (2 colheres de sopa) de açúcar
250ml (1 xícara) de leite morno
1 ovo grande
42g (3 colheres de sopa) de manteiga
375g (3 xícaras) de farinha de trigo
5g (1 colher de chá) de sal
1 gema de ovo + 1 colher de sopa de leite, para aplicar na massa.
Manteiga para passar na massa
Tempo de forno: 25 - 30 minutos
Temperatura de cozimento: 200°C
Russian
Начинка для теста сушеным черносливом
Горсть сушеного чернослива, нарезанного.
7 г (2½ чайной ложки) активных сухих дрожжей
25 г (2 ст. л.) сахара
250 мл (1 стакан) теплого молока
1 большое яйцо
42 г (3 ст. л.) сливочного масла
375 г (3 стакана) универсальной муки
5 г (1 чайная ложка) соли
1 яичный желток + 1 ст л молока, чтобы нанести на тесто.
Сливочное масло, чтобы намазать тесто
Время выпечки: 25 - 30 минут
Температура выпечки: 200°C
Turkish
Pasta dolgulu kuru erik
Bir avuç kuru erik, doğranmış.
7g (2½ çay kaşığı) aktif kuru maya
25 gr (2 yemek kaşığı) şeker
250ml (1 su bardağı) ılık süt
1 büyük yumurta
42 gr (3 yemek kaşığı) tereyağı
375 gr (3 su bardağı) çok amaçlı un
5 gr (1 tatlı kaşığı) tuz
1 yumurta sarısı + 1 yemek kaşığı süt, hamura sürmek için.
Hamurun üzerine sürmek için tereyağı
Pişirme süresi: 25 - 30 dakika
Pişirme sıcaklığı: 200°C
French
Pâtisserie aux pruneaux séchés
Une poignée de pruneaux séchés, hachés.
7 g (2½ c. à thé) de levure sèche active
25 g (2 cuillères à soupe) de sucre
250 ml (1 tasse) de lait chaud
1 œuf large
42 g (3 cuillères à soupe) de beurre
375 g (3 tasses) de farine tout usage
5 g (1 cuillère à café) de sel
1 jaune d'œuf + 1 cuillère à soupe de lait, à appliquer sur la pâte.
Beurre à étaler sur la pâte
Temps de cuisson : 25 - 30 minutes
Température de cuisson : 200°C
Italian
Ripieno di pasta frolla alle prugne secche
Una manciata di prugne secche, tritate.
7 g (2½ cucchiaini) di lievito secco attivo
25 g (2 cucchiai) di zucchero
250 ml (1 tazza) di latte caldo
1 uovo grande
42 g (3 cucchiai) di burro
375 g (3 tazze) di farina per tutti gli usi
5 g (1 cucchiaino) di sale
1 tuorlo d'uovo + 1 cucchiaio di latte, da applicare all'impasto.
Burro da spalmare sull'impasto
Tempo di cottura: 25 - 30 minuti
Temperatura di cottura: 200°C
Pirozhki (Russian Stuffed Buns)
Pirozhki (Russian Stuffed Buns)
inspired by @AlexMilana
4:46 - start of the recipe
Milana's Pirozhki
Dec 2021 update: I found a better way to help them seal. Instead of rolling them out with a pin (which requires added flour and reduces the stickiness of the dough), I stretch them out with my hands. To do that put the ball of dough seam side up on a work surface and pat it with your fingers into a circle. It will stick to the work surface just enough to let you stretch it out, but you can easily unstick it while filling.
Recipe for Youtube:
Makes 20 pirozhki
Dough:
100g heavy cream
220g buttermilk
14 g active dry yeast (two 7g packets) or 10g SAF instant yeast (3.5 tsp)
450g unbleached all-purpose flour
8.4g salt (that’s 1 Tbsp Diamond Crystal Kosher Salt or 1.5 tsp table salt)
40g granulated sugar
40g butter, melted and warm, but not hot
2 yolks + enough water to get to 36g (from the fridge or room temp)
Fillings:
Caramelized Cabbage (1 recipe of this filling is enough for 10-12 pirozhki)
Mushroom Duxelles (1 recipe of this filling is enough for 10-12 pirozhki)
Egg Wash:
1 yolk plus 1 Tbsp heavy cream or milk
2 Tbsp melted butter for brushing the finished pirozhki
Warm the cream and buttermilk to 105F (40.5C). Stir in the yeast and let sit for 10 min. Combine flour, salt and sugar in a bowl of a stand mixer (or any large bowl) and whisk. Add the butter and yolks to the cream mixture and whisk to combine. Pour the wet into the dry and mix with a dough hook on first speed until dough forms. Turn up the speed to medium low (2 on kitchenaid) and knead for 6 minutes scraping down half way through. For instructions on hand kneading see the video.
Place in an oiled bowl, cover with plastic and rise in a warm place until tripled or even quadrupled, 1-2 hours. Dump onto a work surface and give it 2 letter turns, cut into 40g pieces, and roll them into balls. Keep all the pieces of dough covered with plastic at all times. Place each ball on the work surface seam side up and stretch into a circle without adding flour to the top (this works better than rolling with a pin), add the filling of your choice (ideally chilled) and seal tightly. Place on a parchment lined baking sheet seam side down. You’ll need 2 half sheets (18x13 inches) to fit 20 pirozhki. Cover with plastic and let puff just a little, about 30 minutes at warm room temp. Brush with the egg wash. Bake in the middle of a preheated 400F (200C) oven until golden brown, 10-15 min. Immediately brush with melted butter and let cool on a rack for 10 min.
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Easy Cardamom and Cinnamon Prune Buns (no stand mixer needed!)
I love cinnamon rolls just as much as the next person and this version couldn't be easier. I don’t have a stand mixer, so I used a food processor to speed up the process and make things less sticky and messy. These fragrant rolls aren't sickly sweet, which makes them perfect for any time of day. However, if you prefer a sweeter bun, you can always scale up the cinnamon sugar as you like.
I based this recipe off the New York Times’ Japanese Milk Bread recipe ( which somewhat surprisingly resulted in the best Shokupan (milk bread) of all the online versions I tested. I spiked the dough with cardamom and cinnamon because I love spice, and then I rolled out the dough and added cinnamon sugar and prunes. Unlike raisins, the prunes have a more rounded, caramel-like profile. I try to add enough so there’s a piece in every bite. To keep these buns from drying out and getting stale, this recipe includes tangzhong, a paste of cooked flour that holds onto water to keep the dough hydrated. Don’t fret if you’re starting to feel overwhelmed, this recipe is easy enough for all levels.
Ingredients:
[For the tangzhong]
20g Bread flour
60ml Whole milk
[For the dough]
325g Bread flour
2 tbsp sugar
2 tsp/7g dry instant yeast
2 tsp ground cardamom
1 tsp of ground cinnamon
1 pinch of sea salt
60g unsalted butter (cubed, room temperature)
120ml milk
1 egg
12 prunes (chopped into six pieces each)
Vegetable oil for greasing mixing bowl and tins
Extra bread flour for flouring work surfaces
[Cinnamon Sugar]
(Scale up the recipe for sweeter buns)
2 tsp sugar
1 tsp ground cinnamon
Dash of ground nutmeg (optional)
Instructions:
1) Over medium-low heat, mix the ingredients for the tangzhong until it comes together in a paste and set aside.
2) In a food processor, combine the dry ingredients (flour, sugar, yeast, spices, salt) and pulse to mix.
3) Add the tangzhong and butter to the food processor and pulse again until the mixture resembles coarse sand.
4) Finally, add the egg and the milk and run the machine on low so everything comes together into a cohesive dough. If the mixture is too sticky, add one tablespoonful of bread flour at a time to prevent the dough from being too tough and dry.
5) Turn out the dough onto a floured surface and knead for 10 minutes. Transfer into an oiled bowl, cover, and let the dough proof for 45 minutes.
6) Once the dough has had its first rise, flour your work surface and a rolling pin, tip out the dough onto the board and roll into a rough rectangle of about 0.5cm thickness.
7) Mix up the ingredients for the cinnamon sugar and sprinkle over the dough. Spread to all corners.
8) Space out the chopped prunes across the dough.
9) Roll the dough from top to bottom, pinching the seam shut.
10) Cut the dough into two logs, cut each log into six pieces.
11) Grease two muffin tins, then press down each cut piece into each muffin cup to proof the dough for another 15 minutes.
12) Brush the cut dough pieces with a bit of milk to help them brown in the oven.
13) While you wait for the second proofing, preheat the oven to 180℃.
14) Put the muffin tins into the oven and bake until buns are golden-brown 25–30 minutes. Do not overbake to prevent buns from drying out.
15) Leave to cool for 5 minutes, then take the buns out and let them cool on a cooling rack.
Hint: These are best eaten a little warm, after coming out of the oven. Store remaining buns in an airtight container for up to two days. Refresh the buns by sprinkling them with 1 tsp of water each and re-heating on low (600W) in the microwave—50 seconds for 1 or 2 buns, 1 minute for 3 buns.
Thanks for watching! — YY
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How to Make Sweet Prune Roll At Home in 2020 - Must Try At once
If you think you don't like prunes, try this recipe. It will change your mind. It tastes like the very best version of gramma's spice fruit cake. There's also a yummy glaze on top. In the image, it's topped with a sour cherry and citrus whipped cream. Doesn't that look good? But, it's optional. Try this yourself and comment below.
wine: Red Dream Rinaldi
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#PruneRoll #Makesweetprune #Cookingvideos #Newcookvideos
How to Make Sweet Prune Roll At Home in 2020 - Must Try At once
An old-fashioned favorite that will surely bring back memories of good old home cooking. You can omit the ginger if you don’t like a gingery taste and you can add other ingredients such as walnuts and almonds. You can also add a half cup of mashed squash to add a neutral sweetness to the filling. You can top the prune roll with vanilla glaze too if you’re feeling fancy.
Prune rolls are the perfect afternoon or tea time snack that can be paired with dessert wines. See our suggestions on the recipe page.
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