Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

 Yields:  12 pcs
Baking temp: 350F
Baking time: 15-20  mins


4 ounces cream cheese, softened

¼ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest (see Note)

1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

½ cup fresh or frozen blueberries


½ cup powdered sugar

2 to 3 teaspoons milk



Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries.

Blueberry Lemon Crescent Ring2

Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that’s okay!

With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don’t worry if it’s messy. When it bakes it will take care of any issues.

Blueberry Lemon Crescent Ring3

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown.

In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
source:  the-girl-who-ate-everything


Pumpkin Cinnamon Rolls


Pumpkin Cinnamon Rolls



6 tablespoons (85 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1/4 cup (packed) (50 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 teaspoon (6 grams) table salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
2/3 cups (160 grams) pumpkin puree, canned or homemade
1 large egg
Oil for coating rising bowl

3/4 cup (packed, 145 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon table salt
2 teaspoons (5 grams) ground cinnamon

4 ounces (115 grams) cream cheese, softened
2 tablespoons (30 ml) milk or buttermilk
2 cups (240 grams) powdered sugar, sifted
Few drops vanilla extract (optional)


Make your dough: Melt your butter, and hey, if you’re melting it in a little saucepan, you might as well brown it for extra flavor. Once the butter has melted, keep cooking it over medium heat for a few additional minutes. It will become hissy and sizzle a lot, then take on a nutty flavor as golden bits form at the bottom of the pot. Remove from heat and set aside to cool slightly.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy. If it’s not, you might have some bad yeast and should start again with a newer packet.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup (or two-thirds of; leave the rest for assembly) of your melted/browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

While it is rising, line the bottom of two 9-inch round cake pans (8-inch round should work too, as does an 8-inch square) with parchment paper and butter the sides of the pan and the paper.

Assemble buns: Scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16×11-inch rectangle. Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. It’s going to make a mess because the dough is crazy soft and some stuff spills off the ends; don’t sweat it. It will all be delicious in the end.

Here’s how to cut cinnamon rolls without squishing their pretty spirals: With a sharp serrated knife, using absolutely no pressure whatsoever (only the weight of the blade should land on the dough) gently saw your log with a back-forth motion into approximately 1-inch sections. When a soft dough like this is rolled, it tends to grow longer, which means that you’ll have the option to either make more buns (say, 18 instead of 16) or just cut them a little larger (in generous inches).

Divide buns between two prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover each pan with plastic wrap and let rise for another 45 minutes.

If you’re doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for, either thick enough to ice or thin enough to drizzle.

Finish your buns: Remove the plastic and bake buns for 25 minutes, until puffed and golden and the aroma brings all the boys to your yard is like a snickerdoodle. Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze, then have at them.


Lemon Cream Cheese Pinwheels

Lemon Cream Cheese Pinwheels

Lemon Cream Cheese Pinwheels

Baking temp: 350F
Baking time: 20-22  mins

Total Cooking Time:  120 mins


1 can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

4 oz (half 8-oz package) cream cheese

2 tablespoons granulated sugar

1/4 teaspoon vanilla

1/2 cup lemon curd


1/2 cup powdered sugar

1 teaspoon lemon juice

1 teaspoon water

Lemon Cream Cheese Pinwheels2


1 Heat oven to 350°F. Lightly spray 8-inch round cake pan with cooking spray.

2 Unroll dough; separate into 4 rectangles. Pinch perforations to seal.

3 In small microwavable bowl, microwave cream cheese on High 30 seconds. Stir in granulated sugar and vanilla until smooth. Divide cream cheese mixture among rectangles; spread in thin layer to within 1/4 inch of 1 long edge of each rectangle. Divide lemon curd among rectangles; gently spread over cream cheese mixture.

4 Starting with opposite long side of clean edge, roll up each rectangle into long tube, pinching clean edge closed. Cut each tube into 4 equal slices. Place slices cut side up and 1 inch apart in pan.

Lemon Cream Cheese Pinwheels3

5 Bake 20 to 22 minutes or until top is golden brown. Meanwhile, beat Icing ingredients until smooth.

6 Drizzle icing over warm rolls.

source:  Iwashyoudry

Hokkaido Milk Toast (Japanese style)

Hokkaido Milk Toast


Hokkaido Milk Toast (Japanese style)

Yields:  2 loaves
Prep time: 15 mins
Baking temp: 180C (356F)
Baking time: 30-35  mins
Total Cooking Time:  120 mins


540 gm bread flour

86 gm caster sugar

8 gm salt

9 gm full cream milk power(original recipe calls for a kind of natural milk essence,

11 gm instant dried yeast

86 gm whisked egg

59 gm whipping cream

54 gm milk

184 gm tangzhong

49 gm unsalted butter, melted

Hokkaido Milk Toast4


Method (To make one loaf):

1.Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme). When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.

2.Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions (see picture 1). Cover with cling wrap, let rest for 15 minutes at room temperature.

Hokkaido Milk Toast2

3.Roll out each portion of the dough with a rolling pin into an oval shape (See picture 2). Fold 1/3 from top edge to the middle and press (see picture 3). Then fold 1/3 from bottom to the middle and press (see picture 4). Turn seal downward. Roll flat and stretch to about 30cm in length (see picture 5). With seal upward, roll into a cylinder (see picture 6). With seal facing down (see picture 7), place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.

Hokkaido Milk Toast3

4.Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely



50gm/ 1/3 cup bread flour

250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)



  1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
  2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
  3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

source:  en.christinesrecipes

Milk Toast

milk toast

Milk Toast

Yields:  2 loaves
Baking temp: 360ºF/180ºC
Baking time: 40  mins



First Proofing:

600 g of bread flour (at least 12~14% protein)

42 g of egg white (approx 4 1/2 tbsp)

7 g of dry yeast (approx 1 1/8 tsp)

168 g of heavy cream (approx 3/4 cup)

190 g of whole milk (approx 3/4 cup)

12 g of unsalted butter, room temperature

18 g of sugar (approx 4 tsp), or 2 tbsp of sweeten condensed milk ***

milk toast5

Second Proofing:

7.2 g of salt (approx 1 tsp)

5 g of dry yeast (approx 1 tsp)

90 g of sugar (approx 7 tbsp)

50 g of egg white (approx 5 tbsp)

36 g milk powder (I didn’t add this)

12 g of butter, room temperature

milk toast6

To finish:

40 g of browned butter

sea salt

egg wash



Combine heavy cream, whole milk, butter and sugar in a bowl and warm it in the microwave to 110ºF.  In a stand mixer with a dough hook attachment, combine bread flour, dry yeast, egg white and the warm milk mixture, then knead until smooth on medium speed.  You could either now proof the dough in the fridge for 18 to 24 hours, or under room temperature for 1 to 2 hours until doubled.  I placed my dough over the warm espresso machine to proof and it took approximately 2 hours for the dough to double.

Once the dough has doubled (or kept in the fridge overnight), take it out of the bowl and punch out the air.  Cut the dough into small “bite-size” pieces and return it to the stand mixer with a dough hook.

milk toast7

Add the salt, dry yeast, sugar and egg white (save the butter for later) and turn the mixer on medium.  Work the dough until it is smooth and elastic (approx 5 min), then add the room temperature butter.  Keep the mixer on medium and work the dough for another 3 min.  The dough shouldn’t be sticking to the side of the bowl too much.  If it does, add another couple tbsp of flour.  Then turn the mixer on medium high and work the dough for another 6 to 10 min.  The dough should pull away from the mixing bowl and making “slapping sounds” against the bowl.

When you are done, the dough should be in a state where it isn’t too sticky, but just moist and developed enough gluten that you could slowly stretch it into a thin, translucent film without breaking (see the pictures above).  Divide the dough into 2 equal portions and let it rest for 15 min if it was proofed under room temperature, OR 30 min if it was kept in the fridge overnight.  During this time prepare the browned butter.  Melt the butter in a small sauce pot over medium heat.  It will start to foam, then turn brown and smell nutty.  Turn off the heat and set it aside.

milk toast2

Once the dough is rested, take 1 portion of the dough (keep the 2nd portion covered in plastic wrap) and divide it into 3 equal parts.  Roll each part into an oval shape, then fold the sides toward the center (like folding a letter) and roll it out again into a long rectangle, then curl it up like a snail.  Repeat the same step with the 2nd portion and let the dough pieces rest for another 15 min (you should now have 6 pieces of dough, 3 pieces for each portion).

milk toast3

I formed the 2 loafs into 2 different shapes, 1 that’s braided and 1 that’s not.  To make the braided shape, roll 1 piece of dough out into a oval shape again.  Brush the top of the dough with the browned butter and sprinkle with some sea salt, then roll it into a long log.  Repeat the same step with the other 2 pieces, which will give you 3 long logs.  Braid the 3 long dough like braiding a ponytail, and set it inside a loaf pan.  OR for a traditional loaf, after brushing the dough with browned butter and sea salt, you could fold it again and curl it up like a snail, and set it side by side in a loaf pan.

milk toast4

At this point, I put the un-braided loaf into the freezer and kept the braided loaf under room temperature to proof.  To bake the frozen loaf, take it out of the freezer and set it inside a loaf pan in a warm spot.  Let it completely defrost and proof until it has expanded to 80% full.  This will take several hours.

Preheat the oven on 360ºF/180ºC.  Let the dough proof to 80% full (not doubled which will be 100%).  This took another 1:30 hour in my kitchen.  Brush the dough with egg wash and cover the loaf pan with aluminum foil.  Bake in the oven for 20 min, then uncover the foil and let it bake for another 20 min until golden brown on the top.  The loaf should expand significantly in the baking process.

You could take the loaf out of the pan and let it cool on a rack for 20 min.  I personally think it’s a crime not to eat it while it still retains its warmth from the oven.  You wouldn’t believe the stringy and chewy texture of this milk toast.  It doesn’t need any jam or butter.  It’s good enough to be a snacking bread on its own.

source: ladyandpups

Yeasted Carrot Cake Bread


Yeasted Carrot Cake Bread

Yield : 2 loaves



Carrot Cake Dough:

1 Cup Plain Non-Dairy Milk
2/3 Cup Dark Brown Sugar, Firmly Packed
2 1/4 Teaspoons (1/4-Ounce Package) Active Dry Yeast
4 – 6 Cups All Purpose Flour
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
1/4 Teaspoon Ground Nutmeg
3 Cups Shredded Carrot
1/2 Cup Chopped Walnuts
1/2 Cup Raisins
1 Tablespoon Flax Seeds, Ground
1/2 Teaspoon Salt
1/3 Cup Canola Oil
1 Teaspoon Vanilla Extract

“Cream Cheese” Filling:

1 8-Ounce Package Vegan “Cream Cheese”
1/3 Cup Cornstarch
3/4 Cup Granulated Sugar
1/2 Teaspoon Vanilla Extract


Starting with the dough, begin by warming your “milk” of choices for just a minute or two in the microwave, until it reaches between 105 – 115°F. No more, or else you’ll kill the yeast. Stir in the brown sugar, and sprinkle in the yeast and let sit for about 5 minutes, until it becomes bubbly and alive.

Meanwhile, combine the first 4 cups of flour, spices, raisins, walnuts, carrots, ground flax, and salt in the bowl of your stand mixer. Mix lightly just to distribute all of the ingredients evenly and coat the carrot shreds with flour. Pour in the proofed yeast mixture, along with the oil and vanilla, and start mixing on a low speed, so as not to kick any flour out of the bowl. Once incorporated, switch over to the dough hook, add in 1 more cup of flour, and allow the mixer to begin kneading the dough.

After about 5 minutes of mixing, assess the texture; You’re looking for it to be tacky and elastic, not wet or sticky. You may need to add up to another cup of flour, depending on the consistency. Continue working the dough with the dough hook for 5 – 10 more minutes. Scrape the dough out onto a lightly floured surface, and kneed by hand briefly, for just 5 minutes or so, before placing it into a lightly oiled bowl. Cover loosely with a cloth or piece of plastic wrap, and let sit in a warm place for about 1 1/2 hours, until doubled in volume.

Once risen, lightly grease two 8 x 4-inch loaf pans, and set aside.

Gently punch down the dough with your knuckles, cut it into two pieces, and on a well-floured surface, take one piece and roll it out into a rectangle. Be sure to keep the two short sides no longer than 8 inches so that it will fit in the pan, but roll it out lengthwise as far as possible- The longer the dough, the more impressive your spiral will be in the finished loaf.

To make the “cream cheese” swirl, simply beat together the “cream cheese,” cornstarch, sugar, and vanilla until smooth. Take half of the mixture and smear it evenly over your rolled out dough, leaving about an inch of one short end clear. You may want to spread a slightly thinner layer near the other edges, to prevent it from dripping out when you move the dough. Starting with the short end that’s fully covered, roll the dough up as tightly as possible without squeezing out the filling. Pinch the end to the main body of the loaf to seal, and quickly but carefully transfer the whole thing to one of your waiting loaf pans, ends slightly folded under and seam-side down. Repeat with the other piece of dough.

Let the breads rise for another hour or so, until about doubled or just peeking out above the edge of the pans, and then pop it them a 375 degree preheated oven, for about 26 – 36 minutes. It should be golden brown on top, and when removed from the pan, it will sound hollow when tapped. (Yes, you can cool it, tap it, and then toss it back in the oven if it doesn’t sound right.)

Let cool completely before slicing.

source: bittersweetblog