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In Bread, Recipe on
April 5, 2013

(Not Really) Hot Cross Buns

How quickly times flies when you’re having fun!!

I’ve reached the end of yet another holiday (though I think this one was much too short to be classified a holiday) but it’s flown through without me noticing, and now it’s been a week since Easter and I feel like it too late to post these! Then again, it feels like I only made these yesterday 🙂

Being Asian and all that, the only way we ‘celebrate’ Easter is with a couple of Easter eggs (but not Easter egg hunts!). To get into the spirit of things, I’ve always wanted to make hot cross buns…..but I can’t stand the fruits and spices that go into them! But I wasn’t going to let that stop me this year- so my solution is this: get rid of everything that I don’t like and then bake them anyway! 🙂

This leaves only the sultanas, and as I used my normal fluffy bread recipe, these aren’t strictly speaking hot cross buns- but they certainly look the part! To make things a tad more interesting, I put surprises in each of them (using whatever I could find in the fridge….like satay beef) but this didnt work out too well in my family as they decided they wanted to know what was in each one before they started eating. As I’ve said before- surprises don’t work with my family!!!

Plain (Hot Cross) Buns Recipe

Dough Recipe from Corner Cafe
makes two trays of buns (i.e. 18 buns)

375g bread flour
100g plain flour
35g milk powder
75g caster sugar
3/4 teaspoon salt
1 sachet (7g or 2 1/2 tsp) instant dry yeast
1 egg, lightly beaten
150ml (approx.) lukewarm water, adjust as necessary
40g butter, cubed

25g (just under 2 tbsp) bread flour
125ml (1/2 cup) water

Flour Paste
4 Tbsp plain flour
1 Tbsp caster sugar
~5 Tbsp water

1 egg, beaten
1 Tbsp milk
1 Tbsp honey

Approx 1 cup sultanas

1. To make the roux, mix together the flour and the water and heat over medium heat until it reaches 65 degrees celcius. Turn the heat off and leave to cool until lukewarm
2. To make the dough, mix together all the dry ingredients and make a well in the middle of the mixture. Add the egg and the water roux and mix. Add the water until a soft dough it formed and then knead the dough until it is smooth and elastic (~10 min) Knead in the butter until it is incorporated. If making it in a breadmachine, put in all the water and dry ingredients and let it knead for a while. Add the water roux and let it knead, adding water or flour as necessary. Add the butter when the dough becomes smooth (~10minutes).
3. Place the dough in a warm spot to rise until double its size (~1 hour)
4. Divide the dough into 18 equal portions. If you’re not putting in sultanas, then roll them into balls and divide into two square cake tins (my tin is ~20cmx20cm, but work with whatever tin you have!).Othewise, roll each into a long, thin rectangle (with the width a bit shorter than 1/3 of a square tin), sprinkle a handful of sultanas over them then roll up tightly before dividing amongst the tins.
5. For the flour paste, mix together all ingredients, adjusting water volume until a smooth thick paste is formed. You don’t want the paste too thick or it’ll be difficult to pipe. Transfer paste into a piping bag (or plastic bag with a small hole cut in the corner) and pipe crosses onto buns. Cover with cling wrap and let rise in a warm place for about 1 hour or until double in size
6. Preheat oven to 180oC. Mix the glaze ingredients together (the honey takes a while to incorporate), and brush lightly over buns before placing them in oven. Bake for ~10 minutes or until lightly brown, and brush again with another layer of glaze (this step is optional, but I do it to make my buns shinier) before putting back into oven and baking until gold brown ~5-10 minutes.

In Bread, Recipe on
November 1, 2011

Coconut Rolls



Hope you all had (or are having..) a great Halloween and did not spend the day like me, at home supposedly ‘studying’ but of course, not getting much work done 😉 It’s at these times of the years (right before exams) that my list of things to bake suddenly grows exponentially- and I’m not even kidding, I’m filling out pages of my notebook with ‘things to bake after exams’. And I’m not even including the things that I might like to bake!

The list itself doesn’t consist of much bread this time around. This is probably because I haven’t been to an Asian bakery for a while now and lack a bit of inspiration- I love walking into Breadtop, looking at their overpriced buns and just imagining how easy it would be for me to make the same thing at home!!

I’ve said that I’m getting back into bread baking, but since I haven’t been to an Asian bakery for a while now, these buns are taken from my second source of bread inspiration, cookbooks. I was surprised to find a recipe for baked coconut rolls in my mum’s Chinese yum-cha recipe book, though a lot of the recipes in the book were for things you don’t normally find at yum cha

 I was pretty happy with the bun dough I used last time, especially since the dough was quick and easy to make so I stuck with that recipe and used the book for the shaping method. The cutting and twisting creates thin layers of bread, coated with a sweet coconut mixture which are similar to that of the coconut buns I normally make. These layers are thinner though, and so the texture of the bread doesn’t really shine though as much which means you don’t really need to go to all the effort of making very smooth bread, but may not be the perfect recipe for people who like the balance between the soft texture of bread and the  sweet coconut filling (like my parents). I personally prefer this version, as I love the crispiness and stronger taste of the baked coconut- and I think it looks prettier too! 😉

Coconut Twist Rolls

Recipe for bread dough from Køkken69

6gm Active Dry East
160gm Bread Flour
40gm Plain Flour
50gm Sugar
2gm Salt
50gm Water
1 Egg
40gm Butter

3 eggs, beaten
1 cup dessicated coconut
1/2 cup sugar

1. Mix water roux ingredients together in a bowl. Cover bowl with cling wrap and store in fridge for 12 hours.
2. In a mixer fitted with a bread hook, add flour, yeast, sugar, egg and water. Start mixing at slow speed for 2 mins. Add salt and continue to knead until dough lifts from the wall of the mixing bowl.
3. Add (1) and continue to knead for 3 mins.
4. Add butter and increasing kneading speed to speed 4.
5. Continue kneading for 15 mins on speed 4 until dough is no longer sticky and does not break when pulled to perform window test.
6. Place dough in a slightly oiled bowl. Cover with cling wrap and leave to proof in a warm area for 45mins.
7. Divide the dough into 10 portions and then roll them into small balls. Let the dough rest for 20 minutes, then roll them into a long oval shape and let rest for another 3 minutes.
8. Fold the relaxed dough pieces in half and cut 4-5 slashes with a bread knife into strips (I didn’t bother with the folding in half, I just cut 4-5 lines on the dough).
9. Lightly whisk together the 3 eggs into a bowl. Stretch the dough and dip the dough in the egg until fully covered.
10. Sprinkle the coconut and sugar onto a dish and place the egg coated strips into sugar and coconut mixture. Cover both sides of the dough with the mixture.
11. Stretch the strips gently and roll in an anticlockwise direction. Do not roll too tightly.
12. Tie the rolled strips into knots. The knots should be loose rather than tight.
13. Place the rolls one a tray and let rise for ~1 hour
14. Bake at 230C for ~8 minutes or until golden in colour

* The dough stretches itself very easily, so you don’t really need to put much effort into pulling the dough
* The original recipe was for much smaller rolls (for a total of 20 rolls) so the amount of coconut/sugar/eggs is a bit too much for the amount I made- you probably want to use a bit less.
* I realise the instructions aren’t all that great, so I tried doing an illustration on paint here. I have not touched paint since primary school…don’t laugh!

In other news, Vondelicious! now has a facebook page!
So if you like my blog, feel free to hop over there and give me a facebook like! Thanks for your support!  🙂

To be honest, I’m not quite sure what it’s for, or what I can do with it, but I figured it might be useful someday since everyone else has one 😉


In Bread, Recipe on
March 18, 2011

Cinnamon Rolls

Uni has been going okay, though, as you might’ve been able to tell through my lack of posting, it’s been very busy.

And it’s been putting my mind into a slightly nervous state.

I’m disliking the responsibility of having to find out and remember dates of quizzes and due dates for assignments- especially as there are so many to remember in addition all the other things I should be doing everyday. My travel strips off a huge chunk of my day, so midnight always arrives much too early, leaving me very agitated as I’m always worrying there’s something important I should have done.

I’d like to think that I’m a very positive and carefree person, but I’m starting to see that subconsciously I’m quite a worry wart- as my mother often tells me. When I caught the bus to uni for the first time, I checked the same timetable (for the exact same bus) countless times, starting from a week before the trip right up until the morning of the trip. In the first week of uni, I found myself looking at my timetable, more than hourly, eventhough I’d actually memorised all the classes off by heart, as well as the location and the routes to each of the buildings. And often checking once more before entering the room- just incase I’d misread.

I know all this worrying and checking is stupid, pointless and unneccesary (and I could probably construct a pretty convincing argument as to why) but it happens and I’m sure it’ll gradually decrease as I get used to uni- I don’t check my bus or uni timetable anymore!

Anyways, here’s something a lot more interesting than my life at the moment- cinnamon rolls! I’ve never actually had cinnamon rolls before- so I was very surprised at how good they tasted! The buns were extremely soft- probably one of the softest buns I’ve ever made (though this probably had something to do with the fact that I accidently added more water than I was supposed to) and so delicious I almost couldn’t stop myself from eating it all in one go!

Oh. And if you were wondering, this was made with a recipe which I reread a billion times before and during the making of it! You know. Just incase I misread something very impmortant 😉

Cinnamon Rolls

recipe from Pioneer Woman via A Southern Grace

2 cups milk
1/2 cup granulated sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups + 1/2 cup flour, divided
1 1/2 teaspoons salt
1/2 teaspoon (scant) baking soda
1/2 teaspoon (heaping) baking powder

1/3 cup butter, softened
1 cup granulated sugar
4 tablespoons ground cinnamon

4 cups powdered sugar
1 teaspoon maple flavoring
1/4 cup milk
2 tablespoons butter, melted
2 tablespoons brewed coffee
pinch of salt

Make ahead: Combine milk, 1/2 cup sugar and oil in a large pot over medium heat. Heat, stirring to dissolve sugar, until just before boiling. Remove from heat and set aside to cool for about an hour or until lukewarm (between 105° – 115°F; use a thermometer to check). Sprinkle the yeast into the warm milk mixture and allow to sit for a few minutes. Add 4 cups of flour and stir together until a sticky dough forms. Cover loosely with a kitchen towel and let rise somewhere warm for about an hour. In a small bowl, whisk together remaining 1/2 cup of flour, baking powder, baking soda, and salt. Add to dough and combine thoroughly to form an elastic dough. Spray the inside of a large bowl with cooking spray. Put dough in the bowl, cover tightly, and store in the refrigerator overnight, or up to a day.

Assembly: Spray 3 9-inch round cake pans with cooking spray. Generously flour a clean, dry surface. Place half the dough on the floured surface and using a rolling pin, roll out into a large rectangle. Gently spread 1/2 cup of softened butter over the dough with a butter knife. Sprinkle 1 tablespoon of cinnamon and 1/2 cup of sugar over the buttered dough.

Starting on the longer side of the rectangle, roll dough in a tight spiral toward the other end and pinch the seam shut. Slide a strand of dental floss under the rolled dough 1-1½ inches from the end. Cross the ends of the floss over the top of the roll and pull in opposite directions, slicing off a section of dough. Repeat with the rest of the dough, placing buns in the prepared pan. You will have space between the buns.

Repeat with the second half of the dough. (If you only want to make one batch of buns, you can tightly wrap and freeze the other half at this point. In that case, use half the amount of the ingredients for the glaze.)

Set aside to rise for 30-45 minutes. Bake in 350°F oven for 15-18 minutes, or until lightly browned on top.

Make glaze: Mix together all ingredients and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls.

Note: I didn’t make the glaze…which is why my rolls look so bare at the top!

In Bread, Recipe on
May 20, 2010

Kneaded with love…..

I’m not a morning person. I like to wake up as late as I possibly can- in the holidays and on weekends, this usually means at least 10 or 11am in the morning. I am barely awake during my first few classes at school in the morning and on days when I don’t have lessons in the morning, I’d much rather sleep for an extra hour than get to school to do some ‘productive’ work. But on this particular day, I was awake (only just) and in the kitchen at 8am. It was mothers day. ♥

I’d spent come time considering what to make my mother for mothers day- perhaps a cake? Cookies? A tart? A dessert? Or even dinner? As much as I loved the idea of cooking dinner for my mother, I knew that it definitely would not work for one reason: I have close to no experience in cooking. This would then mean is would spend three hours or so in the kitchen, making a complete mess, which would ultimately result in my mum cleaning up- and definitely not feeling very happy. I guess my cooking adventures could wait for another day.

I wanted to make something different- not something I’d made before and not another cake so I settled on something simple which I know she would like, and something which I’d been itching to try for a while now: raisin bread. But more than that, I wanted to keep it a secret, I wanted her to wake up to the smell of fresh, sweet bread baking in the oven and to serve hot, fluffy, soft bread for breakfast. Which shouldn’t have been such a hard thing- she wakes up even later than I usually do!

But surprises in our family never quite work out. For example, once, I decided to make a card for mother’s day. I’d put glitter glue on it so I had to put it in my cupboard to dry- on the exact same day my mother decided to look for something in that cupboard! Then there was the time I tried to make crème caramel whilst my parents were out shopping (actually, I was supposed to be home, studying for a test the next day) only my caramel burnt and my parents came home to a house which smelt like burnt caramel. And had to help me clean up all the mess I’d made.

This time, I was determined to make it work- I’d left enough time for the bread to rise and to bake. My bread machine is awfully loud so to make the process quiet enough so my mum would not suspect anything (no, waking up at 8 is not sus at all……) I decided to try hand kneading, for the first time. Although I love kneading, my hands get tired and then I get lazy so I usually spend ten minutes kneading the dough and throw the dough in the bread machine to knead for the next 20 minutes or so. This probably has the same effect as letting the bread machine do all the work, but I can’t let the machine have all the fun!

I’d also chosen a recipe which used a sponge dough- that is, a mixture of flour, water and yeast which is proved overnight. Apparently, this produces a softer bread than the straight method. I’d made the sponge dough night before, and didn’t bother putting it in the fridge, because of the cold weather- by the morning it had only doubled in size. I wasn’t sure of how long I needed to knead the dough since I’d never done it before, but I thought that 40 minutes should be enough. The dough was wet when I started kneading, but after about 15 minutes, it started to become dry and I kept on having to add water- I think I’m starting to understand the dough a little better! By 40 minutes, the dough didn’t feel quite stretchy enough, and didn’t pass the ‘window pane test’ but I was scared that I wouldn’t have enough time for the proving so I kneaded intensely for the next five minutes and then left it to prove. I hadn’t considered that the cold weather would slow the rate of rise so much, even when I put it in the sun light so I ended up needing an hour and a half for the second prove. By then, it was past 11. Much to my disappointment, my mother had woken up and dressed up ready for an early yum cha (to avoid the midday crowds) so I had to tell her not to leave yet, as the bread was about to go in the oven. I told you, surprises don’t work in our household!

We had to wait another half an hour for the bread to finish baking but the wait was definitely worth it! The bread turned out very soft and fluffy and the raisins in it were surprisingly delicious! The bread was slightly crumbly though, which I think may be because I didn’t knead it enough and I perhaps also because the sponge dough was stiff. It still turned out better than most straight dough breads I’d made, and was delicious straight out of the oven. We had no trouble finishing it straight away between the three of us (although I’m pretty sure I ate most of it….) since my sister hates raisin bread

Unfortunately, my parents ended up having to wait for more than an hour for yum cha, but I’m sure it was definitely worth it!!

Golden Crown Raisin Bread

From Baking Code (by Alex Goh)via Smallsmallbaker
note: I actually halved the recipe, and it worked perfectly with a 20cm pan….

Overnight sponge dough:

100g bread flour
60g water (room temperature)
1/4 tsp instant yeast

1. Mix the instant yeast with 20g of water until well-blended.
2. Add in the remaining ingredients and knead to form a dough.
3. Let it proof for 30 minutes.
4. Wrap with cling film and keep in the refrigerator overnight or up to 48 hours.

Golden Crown Raisin Bread

Ingredients A:
400g bread flour
100g plain flour
20g milk powder
65g sugar
6g salt
10g instant yeast

Ingredients B:
100g overnight sponge dough

Ingredients C:
2 cold eggs
180g cold water

Ingredients D:
90g butter

Ingredients E:
220g raisins

1. Mix ingredients A until well-blended. Add in ingredients B and ingredients C, mix to form a dough.
2. Add in ingredients D, mix to form a smooth and elastic dough.
3. Add in ingredients E, mix until well-blended.
4. Cover it with cling film. Allow it to proof for 50 minutes.
5. Divide it into 40g each. Mould it round. Place 8 pieces of dough around the side of a greased 20cm round pan, place a 60g dough in the centre. Allow it to proof for 50 minutes.
6. Egg wash the surface and bake it at 180 deg C for 20 minutes. (I also brushed honey over the buns 5 minutes before they were done)

In Bread, Recipe on
August 25, 2009


I love it when the whole house smells like food after i bake something ;P

I’m not a huge fan of bread but when i saw this milk loaf on Happyhomebaker’s blog, I really wanted to make it. So after wanting to bake this loaf of bread for more than half a year now, I finally made it!
I haven’t baked a lot of breads before- just a one failed bread and sometimes the mixes which you put in the bread maker. I’ve FINALLY found out why none of my breads have ever looked or tasted as good as they should be- it was the yeast. So I got a new box of yeast- the ones which come in packets. And this time, the dough rose beautifully! I got very excited because it was the first time I saw bread rise….and then I got even more excited on the second prove because it kept on rising!!!

In the recipe, HHB suggested to let the machine knead the dough for one 20min cycle and then start it again for 10 minutes but i got impatient and took the dough out of the bread machine after 10 minutes to manually knead it for a while before I put it back into the machine to knead. =] Kneading bread is so FUN!!!!I think I underkneaded it so it didn’t turn out quite as soft and fluffy as it could have been. But it was still soft and fluffy anyway and my whole family LOVED it!! And it made the house smell like bread.

Unfortunately, when I took the bread out the next morning, they were soft and fluffy no more. =( BUT then we put them in the toaster and they tasted just as good!!
You’re probably bored of me talking about myself and bread…..So here’s the recipe from HappyHomeBaker’s blog but I thought I might as well copy and paste it here =]


143g fresh milk
35g egg
25g caster sugar
5g salt
250g bread flour
4g Instant yeast
38g butter

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine.
2. Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let proof for 60mins.
3. Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped).
4. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.
5. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.
6. Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.
7. Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins.
8. Unmould the bread immediately when removed from the oven. Let cool completely before slicing.

Thankyou very much to HHB for this very awesome recipe!!!