Potato Doughnuts With Chocolate and Vanilla Glaze / Donat Kentang

The sweet doughnuts………………….who doesn’t like them?

Well, to be honest, I’m not a big fan of eating doughnuts (and any other kind of bread), but my husband loves doughnuts very much since he was young. Doughnut was absolutely one of his favorite (or maybe most favorite) snack back then, and his favorite was the classic sugar doughnuts or the ones with chocolate rice sprinkles.

In the other hand, my son was exactly just like me, he never really liked doughnuts. Even when we went to the mall and I offered him to buy doughnuts, he would refuse. Up to now, there was only one time that he accepted my offer and as I could predict, he chose doughnuts topped with grated cheddar cheese. Although he loved bread so much, I still don’t understand why he didn’t like doughnuts.

One day, when I had leftover bread dough, I decided to make into doughnuts (which was just crossed my mind suddenly), and to my surprise, my son loved it so much (don’t ask about my husband, he was definitely loved it because he hadn’t been eating doughnuts for a very long time). Although the doughnuts were good, but they weren’t as soft as when they were still hot.

So I tried to find another recipe, and found out that many recommended to add mash potato into the dough, and it was a big success to me. The doughnuts were still very soft even after 3 days. Even my husband commented on how soft the doughnuts were even though they were already cold. He said that he always experienced eating not so soft doughnuts when they were cold, but mine were not. I was so glad that both of them loved the doughnuts, and this recipe is really worth to keep.

Even until now, my son only likes homemade doughnuts, and yes, he still refuses to buy doughnuts at the mall. Although what mommy made didn’t look as beautiful or perfect as the doughnuts from the big bakeries, but they were made with love and good quality and fresh ingredients that made the taste even better than when we bought the doughnuts outside.

Best of all, my son loved making the little hole in the middle of the dough before I fried them, and he already said that whenever I make doughnuts, he wants to make the holes and will not let me do it.

To shape the doughnuts, you don’t need rolling pin and doughnut cutter, we will do it with the kampong style (this is what we usually call in Indonesia), and best of all, you can always use your finger to make the small holes in the middle.

Look at the very soft texture of my potato doughnuts

For the toppings, I made chocolate and vanilla glaze, but you can always use any toppings that you want.

Ingredients:

For the doughnuts:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 50 gr castor sugar
  4. 25 gr milk powder
  5. 1 medium size potato (about 115 gr), peel the skin, steam until soft, and mash with a fork. Set aside and let cool in room temperature
  6. 6 gr instant yeast
  7. 2 egg yolks
  8. 50 ml cold milk
  9. 40 gr butter
  10. 1/8 tsp salt
  11. oil to fry the doughnuts

For the chocolate glaze:

  1. 45 gr powdered sugar
  2. 3/4 tbsp milk
  3. 1 tbsp unsweetened cocoa powder
  4. 1/4 tsp vanilla essence

For the vanilla glaze:

  1. 45 gr powdered sugar
  2. 3/4 tbsp milk
  3. 1/4 tsp vanilla essence

Method:

  1. Preparing the chocolate glaze: In a medium bowl, combine all ingredients and whisk until silky and smooth
  2. Preparing the vanilla glaze: In a medium bowl, combine all ingredients and whisk until silky and smooth
  3. Prepare a stand mixer with dough hook
  4. Add bread flour, all purpose flour, mash potato, sugar, milk powder, instant yeast, egg yolks, and milk into the mixer bowl and start mixing with the lowest speed
  5. When dough clings to the hooks and cleans sides of bowl, add salt and butter
  6. Continue mixing until the dough is smooth, elastic, and not sticky (it took about 10 minutes for my stand mixer to finish kneading the dough)
  7. Cover the mixer bowl with cling wrap and a clean cloth and let rise in warm place for about 45 minutes to 1 hour or until doubled in bulk. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  8. Punch dough down and divide into 50 gr each (I made 12 doughnuts)
  9. Shape each dough into a round shape ball
    Take one of the dough
    Make a smooth ball by bringing all the sides to the center

    Roll with the palm of your hand for smoother texture
  10. Let rise for another 15 minutes
  11. Using a pastry tip, make a hole in the middle of each dough (see picture below). If you don’t have a pastry tip, simply use your index finger to make holes)
    If you don’t have a pastry tip, you can always use your index finger to make a hole
    Easy way to shape a doughnut
    and voila…………………..even my son could do it

    Easy and fast, and don’t waste the small holes, you can also fry them
  12. Shallow fry the doughnuts until golden brown in each side (do not deep fry the doughnuts, they will be very greasy and you will not get the pattern of lovely rings around the doughnuts)

    The oil only covered 1/3 of the doughnuts. You can either use medium heat or low heat to fry the doughnuts. The doughnuts will be golden brown once they’re done with pale ring surrounding the doughnut in the center area
  13. Dip each doughnut in the chocolate or vanilla glaze while it is still hot to create shiny crust
  14. You can also add sprinkle or grated dark chocolate and let rest to harden slightly

Enjoy the doughnuts……………….

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Mini Sausage Rolls / Roti Unyil Sosis

This was one of my boy’s favorite bread besides cheese bread. Of course, most kids love sausages because they are delicious (although not so healthy, and I actually prefer to use real meat when cooking and baking instead of using processed meat, but once in a while, I am ok with using frozen meat). I also like sausage bread, and I like to dip it in chili sauce, and yes, I eat bread with chili just because I can’t live without chili.

What made this sausage bread different than the other sausage bread was the additional breadcrumbs and grated Parmesan cheese on top of the bread which made the texture of the bread crunchier and crispier. It was definitely so delicious. I always use homemade breadcrumbs for my cooking and baking, but if you prefer, you can always use store bought breadcrumbs to make it easier.

Hot homemade sausage bread fresh from the oven is always the best thing to have for snack break with a glass of milk or a cup of hot tea in the rainy season like these days.

Basically, you can shape the bread in any ways that you like, but this time I shaped just exactly like how I made croissant (sadly, my croissant turned out more like bread than real croissant although the taste was not bad, so I definitely need to practice making croissant more often).

You can also skip the breadcrumbs and Parmesan cheese and this will still turn out into delicious sausage bread, but if you want the crunchy texture on the bread, you definitely have to add the two combination of breadcrumbs and cheese on top of the bread.

The bread itself was very soft even until several days in the fridge. To warm up, I wrapped the bread in aluminium foil and popped it in a preheated oven (160 Celsius degree) for 7 to 8 minutes.

Ingredients:

  1. 200 gr bread flour
  2. 45 gr all purpose flour
  3. 35 gr milk powder
  4. 35 gr sugar
  5. 6 gr instant yeast
  6. 1 egg + milk = 160 ml
  7. 30 gr butter, in room temperature
  8. 3 gr salt

Filling and toppings:

  1. sausages
  2. egg white, beaten
  3. 2 tbsp bread crumbs
  4. 2 tbsp grated Parmesan
  5. butter

Method:

  1. Combine bread crumbs and Parmesan cheese in a small bowl and mix well. Set aside
  2. Attach bowl and dough hooks to the mixer
  3. Add bread flour, all purpose flour, milk powder, sugar, instant yeast, egg, and milk into the mixer bowl and start mixing with the lowest speed (speed 1 in my mixer)
  4. When dough clings to the hooks and cleans sides of bowl, add salt and butter
  5. Continue mixing until the dough is smooth, elastic, and not sticky (do a windowpane test to check whether the dough is ready or not). It took 15 to 20 minutes for my stand mixer to finish kneading the dough
    Dough is smooth

    Windowpane test: the dough can be stretched without breaking it
  6. Place dough in greased bowl, turning to grease top. Cover with cling wrap and a clean cloth and let rise in warm place for about 45 minutes to 1 hour or until doubled in bulk. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  7. Punch dough down and divide into 40 gr each
  8. Shape the dough and add the filling (this time I made the bread into croissant shape)
    Roll the dough into rectangle shape
    Cut diagonally into two
    Cut a small slit in the center of each triangle base and place the sausage
    Roll the dough up

    Place, tip side down, on a tray lined with baking paper
  9. Then lightly coat it with egg white
  10. Coat one side of the bread with breadcrumbs and Parmesan cheese 
  11.  Place the dough on a round or square cake pan lined with parchment paper (give some space in between the dough because it will rise and become bigger in size)
  12. Cover the pan with clean cloth and let the dough rest again for 1 hour
  13. Preheat oven to 180 C and bake for 15 minutes or until golden brown
  14. Lightly brush with unsalted butter for soft and shiny crust (optional), then transfer to a cooling rack
  15. Serve warm while the topping is still crispy

Sweet Bread Rolls with Cheese Crumbs and Chocolate Fillings / Roti Sobek Coklat Keju

Sweet bread rolls with cheese crumbs fillings……………………so yummy………………..and it is absolutely one of my boy’s favorite bread. In Indonesia, we name this as roti sobek (pull apart bread) or roti kasur (kasur means bed, and this bread is so soft that reminds as to our soft bed at home……………..hahaha…………..). It is one of a very well known type of bread for us in Indonesia, and it comes not only in round shape, but also in rectangle or square shape. The fillings can be anything, from cheese, chocolate, strawberry, coconut, kaya jam, etc.

My chocolate and cheese pull apart bread
If you buy cheese pull apart bread in Jakarta, you will find out that the filling is not just melted cheese. The cheese is mixed with other ingredients such as milk powder, flour, butter, and sugar. When we buy this kind of bread in the bread store, sometimes the flour overpower the cheese, so it doesn’t taste so good. I know that the shop do this for cost efficiency, but I still don’t like it if the filling contains more flour than cheese, but of course, it was different when I made the cheese filling myself.

I was so happy with the result……………..so soft just like my bed at home……………
So when I made the cheese filling for the bread, I doubled the amount of cheese and reduce the amount of flour into half, and the result was amazing. The cheese mixture taste completely different than the one we used to buy from the bread shop, and it was so yummy that even I liked it too. I am not a big fan of cheese, so I was surprised that I could finally like cheese bread. Even daddy who always liked chocolate better than cheese, said that the cheese bread was more delicious than the chocolate one………………..

We could just eat the cheese crumbs without the bread
The bread itself was also very soft and it was one of the best bread recipe that I have ever tried. Someone once said that once we are able to make bread at home, we don’t want to buy bread again from the bread store, and indeed it is true. Homemade bread, although not as perfect as bread from the bread store, tastes different and much better. Why? Because it needs hard work (especially to wash all the dishes after I finish the baking process, hahaha……….), patience (to roll, shape, and wait for the dough to rise properly), and passion (when I am not in the mood of making anything, I will not do it because I know the result will not be as good as I expect). And of course, it is made with love………………………

Look at the bread……………..so soft………….
For this bread, I made the dough by using my stand mixer, and although the process was not as fast as when I used my food processor, but it was easier to clean. So below I also explain the steps of how to use a stand mixer to knead bread dough and it is different than using a food processor. When using a stand mixer, we add butter and salt at the last step, but when we use food processor, liquid ingredients always comes last.

The inside of the chocolate bread was also very soft
Ingredients:

For the bread:

  1. 350 gr bread flour
  2. 150 gr all purpose flour
  3. 100 gr castor sugar
  4. 1 egg
  5. 2 egg yolks
  6. 12 gr instant yeast
  7. 20 gr milk powder
  8. 220 ml cold milk
  9. 1/2 tsp salt
  10. 100 gr unsalted butter, melted, in room temperature

For the fillings: (this cheese filling recipe is enough for 10 small bread)

  1. 25 gr all purpose flour
  2. 100 gr finely grated cheddar cheese
  3. 20 gr milk powder
  4. 35 gr castor sugar
  5. 25 gr butter, in room temperature
  6. chocolate chips
  7. chocolate rice sprinkle

Method:

Preparing the cheese crumbs mixture:

  1. In a non stick pan and in low heat, stir fry flour for 7 to 8 minutes until the texture becomes light. Set aside in a medium bowl and let it cool completely
  2. Add grated cheddar cheese, milk powder, castor sugar, and butter to the flour and mix well until they become small crumbs. Set aside

Making bread dough (with a stand mixer):

  1. Attach bowl and dough hooks to the mixer
  2. Add bread flour, all purpose flour, sugar, eggs, instant yeast, and milk powder into the mixer bowl and start mixing with the lowest speed (speed 1 in my mixer)
  3. Gradually add milk
  4. When dough clings to the hooks and cleans sides of bowl, add salt and butter
  5. Continue mixing in medium speed (speed 2 in my mixer) until the dough is smooth, elastic, and not sticky (do a windowpane test to check whether the dough is ready or not). It took 15 minutes for my stand mixer to finish kneading the dough
    Smooth dough
    Not sticky
    Windowpane test: the dough can be stretched without breaking it
  6. Place dough in greased bowl, turning to grease top. Cover with cling wrap and a clean cloth and let rise in warm place for about 45 minutes to 1 hour or until doubled in bulk. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
    Before
    After…………..double in size
  7. Punch dough down and divide into 50 gr each (I made 21 small bread dough with this recipe). Let rise for another 15 minutes
  8. Shape the dough and add the filling based on the instructions below and place on a round or square cake pan lined with parchment paper (give some space in between the dough because it will rise and become bigger in size)
    Take one of the dough and shape into round shape
    Flatten the sides with the palm of your hand, leaving the middle side slightly thicker than the edges
    Flip the dough bottom side up and place the fillings in the center of each dough
    Bring all the edges of the dough together to the center and pinch to seal tightly
    With the seal at the bottom side, smooth the dough by rolling it in between your fingers
  9. Cover the pan with clean cloth and let the dough rest again for another 30 minutes
  10. Lightly brush each dough with milk and sprinkle grated cheddar cheese or chocolate sprinkle
  11. Preheat oven to 180 C and bake for 15 minutes or until golden brown
  12. Lightly brush with unsalted butter for soft crust, then transfer to a cooling rack and cover with clean cloth

Chicken Stuffed Fried Bread / Roti Goreng Isi Ayam Berempah

We just came back from Jakarta last Saturday after spending the 3 weeks of the school holiday there. Although life was very easy in my parents’ house (I didn’t have to do house chores and most of the time I didn’t have to cook), but I did miss my kitchen a lot………………….

I got bored after a week and really wished to get back here and start doing things that I like (cooking, baking, posting new recipes in my blog, going to my favorite supermarket, etc.). The internet connection was terrible there so I couldn’t update my blog for 3 weeks.

Well, but here I am now back with my daily routines. School has already started today and there will be exams in 1.5 months from now (the part that we all don’t like because it’s so stressful………………).

Today, I’m going to post one of Indonesian’s traditional snack, which is fried bread, which I loved to eat so much when I was a kid.

I hadn’t eaten this kind of bread for so many years (more than 25 years) and I don’t exactly know why. Maybe because this bread is not common in the modern bakeries in the big cities nowadays. In fact, I don’t remember ever seeing this bread being sold in the big bread shops that I ever visited. Well, it is a traditional kind of bread that was existed long before big and modern bakeries opened their shops for the first time and it is kind of forgotten now, but I’m not a big fan of bread from modern bread shop, and I still like the old style bread that I used to have when I was still a little kid.

For the bread, you can use any kind of bread dough recipe that you have. There are many versions for the fillings too, but for this time, I also used a more traditional recipe for the filling. I cooked the chicken in coconut milk, herbs, and spices, and it was so fragrant that we couldn’t east just one. Even my son always ate 2 every time (and it was a big size bread). By the way, it was his first time eating fried bread.

What I like from this bread is that it is crispy and crunchy on the outside but soft in the inside. It is totally different from a baked one, as you can see in the bread texture in the picture below. My son absolutely loved it and that made me very happy. Too bad my husband couldn’t eat this because he was having a very terrible cough that day. I will definitely make this bread again but with different fillings next time.

For the filling

Ingredients:

  1. 200 gr chicken breasts (no bones)
  2. 1/2 large shallot
  3. 3 garlic
  4. 3 candlenuts, stir fry in a non stick pan without oil until fragrant
  5. 1 tsp salt
  6. 1 tsp sugar
  7. 1 lemongrass, peel the outer layer and use the softer pale yellow stalk. Crush with a pestle
  8. 5 salam leaves
  9. 5 lime leaves
  10. 50 ml coconut milk
  11. 100 ml water
  12. 2 tbsp olive oil

Method:

  1. Cook the chicken breast in the boiling water until soft and easy to cut into small parts
  2. Shred the chicken and set aside
  3. With a blender or mortar and pestle, mash shallot, garlic, and candlenuts until they form a paste
  4. Heat a medium wok with 2 tbsp of olive oil
  5. Add mash shallot, garlic, and candlenuts, and stir fry until fragrant
  6. Add lemongrass, salam leaves, lime leaves, shredded chicken, salt, sugar, coconut milk, and water. Mix well and cook in low heat until there is only little water left. The texture of the mixture should be moist and not dry
  7. Set aside the mixture in a bowl or plate

For the bread:

Ingredients:

  • 400 gr bread flour
  • 100 gr all purpose flour
  • 60 gr sugar
  • 1/2 tsp salt
  • 11 gr instant yeast
  • 4 egg yolk
  • 100 gr unsalted butter
  • 250 ml cold milk

Other ingredients:

  1. 2 egg whites, beaten
  2. breadcrumbs
  3. oil for deep frying

Method (if using food processor)

  • Prepare the food processor with the knead blade assembled (since I doubled the recipe and it was 3/4 of the capacity of my food processor, I used the kneading blade and not the steel blade)
  • Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 to 3 times to mix the ingredients
  • Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
  • With the motor running, pour liquid through the feed tube in a steady stream as fast as the flour absorbs it
  • Continue processing until dough cleans the side of the work bowl
  • Let the machine run to complete the kneading process in about 3 to 4 minutes (it took 4 minutes for my food processor to complete the kneading process for this amount of recipe). End result: dough should be smooth, bouncy and not sticky
  • Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  • Let rise for about 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  • Transfer the dough to the counter top (it shouldn’t stick too much since it was coated with oil from the bowl)
  • Cut dough into 50 gr each
  • Shape the dough and add the chicken filling based on the instructions below and place on a baking tray lined with parchment paper
    Roll each dough into a circle and flatten the sides with the palm of your hand, leaving the middle side slightly thicker than the edges. You can also use a rolling pin, but this method was easier for me
    Flip the dough bottom side up and place about 1 tbsp of the filling into the center of each dough
    Bring all edges to the center
    Twist to seal tightly. With the seal at the bottom side, smooth the dough by rolling it with your hand

    To make a oval shape, after adding the chicken filling, bring together the two edges and pinch to seal tightly
  • Dip each dough into the beaten white egg, then coat the dough in breadcrumbs and remove the excess
  • Place each dough in a large tray and let rise for another 15 minutes
  • Deep fry until golden brown on each side
  • Serve hot with ketchup or chili sauce

Chocolate Milk Buns / Roti Coklat Susu Ala Rotiboy

Wow look……………..it’s Rotiboy (also known as Mexican coffee buns)………………..one of the very famous and well known bread in Jakarta back then when I was still in school. This bread was so famous that people needed to queue (and it was such a long queue) every time just to get this exotic round shape bread fresh from the oven that smelled so good…………………(and we could smell it even thought we were still so far away from the bread shop). I mean, who doesn’t like the smell of  a fresh coffee bun?

Well, although I like the smell so much and I have no problem eating Rotiboy, but actually I’m not a big fan of this bread because I don’t like coffee. I love the shape and the color of the bread so much but never intended to make this bread because none of us liked coffee. Then, suddenly I thought of why not making a different version of this bread, and instead of using coffee, why not using chocolate. The shape and the color would be the same, although the smell and the taste would slightly be different.

I baked this last Friday and my husband brought this bread to church and everyone loved it. This bread is best eaten when it’s still hot, but you can always reheat the bread in the preheated 170 Celsius oven for about 5 to 7 minutes.

I used the killer bread recipe just like what I made for my sausages and ham and cheese bread, but this time I only used milk instead of water, and the bread turned out very soft and went well with the topping. Even my son who was not a chocolate lover, loved this bread so much.


Ingredients:

For the bread:

  • 260 gr bread flour
  • 30 gr sugar
  • 2 gr salt
  • 15 gr milk powder
  • 3 gr instant yeast
  • 1 egg + milk = 170 ml
  • 30 gr unsalted butter

For the topping:

  1. 50 gr unsalted butter
  2. 50 gr caster sugar (or grind granulated sugar in a blender into finer granules)
  3. 1 egg
  4. 60 gr cake flour
  5. 15 gr milk powder
  6. 2 tsp cocoa powder
  7. 2 tsp chocolate paste (the recipe of making chocolate paste can be found here)

For the filling:

  1. cold unsalted butter (cubes), other options are chocolate paste or chocolate rice sprinkles for the filling

Method:

For the bread:

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour water through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Let the machine run to complete the kneading process in about 2 minutes (this was the time needed in my food processor). End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise until double in size (about 15 minutes in Singapore very hot weather). To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 40 gr each (make about 13 bread) and shape as the instructions below, then place on the baking tray
    Roll each dough into a small circle
    Flatten the sides with the palm of your hand, leaving the middle side slightly thicker than the edges
    Flip the dough bottom side up and place about 1 teaspoon of cold butter into the center of each dough. If the butter is not cold, it will melt and very difficult to seal the dough
    Bring all edges to the center
    Twist to seal tightly

    With the seal at the bottom side, smooth the dough by rolling it with your hand
  11. Cover the dough again with clean cloth and let rise again for about 30 minutes
  12. Meanwhile, prepare the topping and preheat oven to 200 Celsius:

For the topping:

  1. Mix flour, cocoa powder, and milk powder in a medium bowl with a spatula or a spoon
  2. Beat butter and sugar, either by hand or using a mixer in medium speed until very smooth and pale in color
    Beat butter and sugar

    Pale and smooth
  3. Add egg and mix until well incorporated
    Add egg

    Mix well
  4. On low speed, add in the mixture of flour, cocoa powder, and milk powder and mix until smooth. Scrap the mixture on the side of the bowl with a spatula
    Add dry ingredients

    Mix until smooth
  5. Add chocolate paste and mix again until well combined

    Add chocolate paste and mix again until well incorporated
  6. Place the topping into a pipping bag (I used a small star nozzle, but this is not necessary) and snip off the corner to make a small opening
  7. Pump out the cream in circles around the bun, keeping each circle close to the one before it
  8. Bake for 12 to 15 minutes

Sausage, Ham, and Cheese Bread (Killer Soft Bread Recipe)

I’ve been making various kinds of bread now so my son and husband can bring homemade fresh bread to school and office. My son usually bought bread from the bakeries to be brought to school for his snack during recess time, but now he brings his mom’s bread to school. Thankfully, he never asks to buy bread anymore now. Homemade bread is always the best no matter how it looks, hahaha………..

Besides cheese bread, his other favorite bread is sausage and ham and cheese bread. He would alternately buy sausage or ham and cheese bread from the bread store every week. So I intended to make this at home too.

I have been reading about this killer soft bread recipe in the internet for some time. So I thought of why not give it a try and see what the result would be. Although the recipe said that proofing only needed to be done one time, but I still did it two times.

For this recipe, it is said that the dough would rise very quickly, but it wasn’t what happen when I made this bread. Singapore is usually very hot and temperature can go up to 32 or 33 Celsius, but the day when I made this bread, it was raining heavily since morning and when my son checked on my phone, the temperature dropped to 25 Celsius. That was why it took longer time for the dough to rise, but when I made another bread with this recipe the second time, it took only 15 minutes for the dough to rise (but it was so hot that day).

For this bread, I used only water without milk, and although the bread texture is softer when using milk, but I liked it this was as it was more suitable for sausage and ham and cheese bread. I don’t like if the sausage bread is too soft. This was a big hit in my house as everyone liked it a lot.

For the sausage bread, I learn to make flower hot dog buns which was actually easier than I thought.  You can just follow my instructions below to be able to make this shape too. To differentiate the shape, I made another shape for the ham and cheese bread. For the sausage bread, people usually also add ketchup and mayonnaise, but since no one in the house liked it, I just added grated cheese on top of my sausage bread. It is very fun to try making different kind of shapes of bread, and I try to make different shape for each bread (chocolate, cheese, chicken, ham, sausage, and banana will all have different shape).

 

Ingredients:

  1. 260 gr bread flour
  2. 30 gr sugar
  3. 2 gr salt
  4. 15 gr milk powder
  5. 3 gr instant yeast
  6. 1 egg + water = 170 ml
  7. 30 gr unsalted butter
  8. sausages, ham, and cheese slices or grated cheddar cheese

Method: (if making the bread dough with a food processor)

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour water through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Let the machine run to complete the kneading process in about 2 minutes (this was the time needed in my food processor). End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise until double in size. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 8 (around 50 gr) and shape as the instructions below, then place on the baking tray
  11. To shape sausage bread:
    Roll the dough flat keeping its diameter equal to the length of the sausage and put the sausage in one end
    Roll the dough
    Pinch to seal and flip the dough so the seal is at the bottom side
    Cut the top of the dough and the sausage into two. Don’t cut the bottom side of the dough. Look at the picture below for end result:
    End result: the bottom side of the dough is uncut
    In the same way as the instructions above, cut the dough into 4 then into 8
    Twist and place the sausages as shown to form a flower: bring the first cut to the front, the second cut to the left, the third cut to the right, the fourth cut to the left, the fifth cut to the right, etc
    End result

    How to shape ham and cheese bread:

    Roll the dough flat keeping its diameter equal to the length of the ham and cheese, and put ham and slice cheese in one end
    Cut the bottom side of the dough into several parts
    Roll the dough
    Bring the left side and the right side together in the middle
    Join the left and right sides together

    Seal tightly
  12. Cover the dough again with clean cloth and let rise for another 30 minutes
  13. Preheat oven to 180 Celsius
  14. Lightly brush each dough with milk and top the sausage bread with grated cheddar cheese
  15. Bake 180 Celsius for 15 to 20 minutes or until the crust is golden brown (my sausage bread needed 20 minutes but the ham and cheese bread only needed 17 minutes)
  16. After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
  17. Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container

Roti Keju / Cheese Stuffed Soft Buns with Cheese Toppings

I like making this soft cheese bread. It’s so easy and one of my son’s favorite bread (because he loves cheese so much). The good thing about making my own bread is that I can always decide of how big or small I want the bread to be, how much cheese I want to put inside the bread, and the toppings that I want to use for extra flavor.

Although the bread recipe was actually the same as my Chicken Stuffed Bread and Cheese Stuffed Bread Rolls, but this time I made bigger bread with more cheese and extra cheese again for the toppings.

This is one of my favorite bread recipe and you can see why by looking at the picture of the bread……………….it’s so soft. This time, I used only milk which made the bread even softer than before, but this will be to each one’s preference, whether you like soft bread or not.

By the way, I believe that homemade bread doesn’t have to be prefect or has the size and shape, because in the end, it’s the effort and the love that we put when making the bread that is count.  Homemade bread taste different than the ones for the bread store, and once you know how to make bread at home, you will never want to buy bread from the bakeries anymore.

Ingredients:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 30 gr sugar
  4. 1/4 tsp salt
  5. 6 gr instant yeast
  6. 2 egg yolk
  7. 50 gr butter
  8. 125 ml cold milk
  9. grated cheddar cheese

For the brushing:

  1. liquid milk
  2. unsalted butter (melted in room temperature)

Method (if using food processor):

  1. Prepare the food processor with the steel blade assembled.
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg yolk and butter
  4. Pulse again 2 or 3 times to combine all the ingredients together and until butter is no longer bigger than peas
  5. With the motor running, pour milk through the feed tube in a steady stream as fast as the flour absorbs it until the dough form a ball in 15 to 20 seconds
  6. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
  7. Let the machine run to complete the kneading process in about 60 seconds (or more, depends on the food processor). End result: dough should be smooth, bouncy and not sticky
  8. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  9. Let rise for about 40 to 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  10. Transfer the dough to the counter top
  11. Cut dough into 8 (around 60 gr) and shape as the instructions below, then place on the baking tray
    With a rolling pin, roll each dough into an oval shape
    Add grated cheddar cheese at the top side of the dough
    Roll twice and pinch to seal the dough
    Seal the left and right sides too
    Cut the bottom part of the dough into 5 parts like the picture above
    Seal all the five legs of the dough to the counter top by pressing each leg to the counter top
    Then roll
    and place the seal on the bottom side in the baking tray

    Place the seal on the bottom side in the baking tray
  12. Cover the dough again with clean cloth and let rise for another 40 minutes
  13. Preheat oven to 180 Celsius
  14. Lightly brush each dough with milk and top with grated cheddar cheese
  15. Bake 180 Celsius for 20 minutes or until the crust is golden brown (the size was bigger than my previous cheese bread, so it took longer time to bake)
  16. After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
  17. Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container

Roti Keju dan Coklat Keju / Cheese and Chocolate Chips Stuffed Bread Rolls

This was one of the best and softest bread that we’ve ever had and even more delicious than the one that we used to buy in our favorite bakery. The bread recipe was actually the same as the Chicken stuffed bread, but this time I replaced some of the milk with water just to find out what would happen to the texture of the bread if I combined water and milk. The bread was slightly softer in my opinion, but overall there was no big difference and no one even noticed the difference.

As I shared with you before, my son is a cheese lover and his favorite bread is always cheese bread. We actually never find this kind of melted cheddar cheese stuffed bread in Singapore, but it’s actually very common in Indonesia. There are different kinds of cheese bread in Singapore, but my son always loves the cheese bread that we buy in Jakarta. Commonly, you will find the bakeries mixing the cheese with flour and powder milk for the filling (next time I will certainly try to make this kind of cheese bread), but when I asked my son, he said he preferred the bread with cheddar cheese only and without any mixture, so that was what I made.

The good thing of making bread at home was that I could put good quality cheese as much as we wanted while keeping the cost as low as possible. My son really loved this cheese bread and we even didn’t buy any bread from the bakeries the last time we went back to Jakarta. Can you see how soft and shiny the bread is from the above picture? The recipe for the bread dough is one of my favorite and even though I’ve posted the recipe before,  I’ll still write it down again. For better explanations of the steps of how to knead bread dough in the food processor, please refer to my previous post Indonesian Chicken In Sweet Soy Sauce Stuffed Bread.

As for my husband and I who were not big fans of cheese, I made cheese and chocolate stuffed bread with half of the dough. This kind of chocolate or cheese and chocolate stuffed bread is also very common in Jakarta, but not in Singapore. Chocolate stuffed bread has always been my favorite since I was a little girl, and I always bought this kind of bread whenever I went back to Jakarta………………..but not anymore because I can make it at home now…………………and I’m so happy because of that. There are so many variations of bread in Jakarta that we can’t find in here, and I am eager to try making all of them one by one.

For the cheese and chocolate bread, I made a different shape to differentiate it from my son’s cheese bread.

Usually, to make chocolate bread, we used chocolate sprinkle that would melt when the bread was being baked. Since I didn’t have chocolate rice sprinkle that day, I used semi sweetened chocolate chips and it turned out delicious. The chocolate melted differently than chocolate rice sprinkle, but we still loved it because it was so yummy. Look at the melted chocolate below………………….it was so good………….

Now, for the recipe:

Ingredients:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 30 gr sugar
  4. 1/4 tsp salt
  5. 6 gr instant yeast
  6. 2 egg yolk
  7. 50 gr butter
  8. 80 ml cold milk
  9. 45 ml cold water

For the bread fillings:

  1. Grated cheddar cheese
  2. Chocolate Chips

For the brushing:

  1. Egg yolk and 1 tbsp water (whisk)
  2. Unsalted butter (melted in room temperature)

Method (if using food processor):

  1. Prepare the food processor with the steel blade assembled. (Based on the review that I read, if the flour being used is under 3 cups, it is better to use the steel blade. If the flour is more than 3 cups, it is better to use the knead blade). 
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
  4. With the motor running, pour milk and water through the feed tube in a steady stream as fast as the flour absorbs it. You will see the dough form a ball in 15 to 20 seconds
  5. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
  6. Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise for about 40 to 60 minutes. To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top
  10. Cut dough into 2. Put the other half back to the bowl and cover with clean cloth so the dough will not dry. We will start by making bread with cheese filling
  11. Cut each dough into 6 and shape as the instructions below, then place on the baking tray

    Each part of the dough is cut into 6. So we will have 6 cheese bread and 6 cheese and chocolate bread
  12. How to shape cheese bread
    With a rolling pin, roll each dough into an oval shape
    Add grated cheddar cheese at the top side of the dough
    Roll twice and pinch to seal the dough
    Seal the left and right sides too
    Cut the bottom part of the dough into 5 parts like the picture above
    Seal all the five legs of the dough to the counter top by pressing each leg to the counter top
    Then roll

    Place the seal on the bottom side in the baking tray
  13. How to shape cheese and chocolate chips bread
    Roll into an oval shape and add cheese and chocolate chips
    Roll twice and seal the dough
    Cut the remaining part into 5
    Bring the left side of the leg to the top right, and the right side of the leg to the left
    Braid the bread like you bread the hair
    Roll up the braided dough

    Cheese and chocolate chips braided bread
  14. Cover the dough again with clean cloth and let rise for another 40 minutes
  15. Preheat oven to 180 Celsius
  16. Lightly brush each dough with the mixture of egg yolk and butter
  17. Bake 180 Celsius for 15 minutes
  18. After the bread is baked, lightly brush with unsalted butter for soft crust, then transfer to a cooling rack
  19. Cover with clean cloth (so the bread will not dry), and wait until the bread is cool enough before keeping it in an airtight container

Roti Isi Ayam Kecap (Roti Baso Ayam) / Indonesian Chicken In Sweet Soy Sauce Stuffed Bread

When my son was still a little boy, he only liked cheese bread. He didn’t like chocolate bread, donuts with any kind of toppings including cheese, chocolate and peanut bread, bread with kaya or red bean jam, and even bread with chicken or pork floss which most kids liked. He only liked cheese bread…………………….. until one day we introduced him to chicken bread and surprisingly, he liked it (although not as much as he liked cheese bread). Even until now, this chicken bread and cheese bread are still his favorite.

Why I call it Indonesian chicken bread? Because most likely, you will only find this kind of chicken bread in Indonesia. It’s one of the savory bread that my family likes a lot. It’s also very popular in Indonesia and you can easily find this kind of bread in many bakeries.

Of course, we can’t find this bread in Singapore and the only way to eat this super delicious bread is only when we are back to Jakarta. I am so glad that I was finally able to make this bread at home because it means that we can eat this chicken bread whenever we want to. You can shape the bread anyway you like it, but as far as I know, this is the common shape of chicken bread that we find in Jakarta, either this or a round shape.

As usual, I used my food processor to knead the bread (and I love my food processor so much since that day), and it was an easy process……………only 2 minutes and I was done……………….

The original recipe of the bread was taken from a blog called catatannina.blogspot.com. The recipe of chicken in sweet soy sauce was my own creation. As usual, I reduced the amount of sugar in this recipe

The bread was so soft and fluffy and we loved it so much. I only made half of the original recipe, and I made 9 bread in total. I only ate half of the bread while my son and husband finished the rest (yes, that was how good the bread was and definitely a bread recipe that I am going to use very often now).

I loved the smell of the bread being baked in the oven and I must say that it was exactly the same smell as my favorite bread store in Jakarta.

And now, here is for the recipe:

For the fillings

Ingredients:

  1. 200 gr minced chicken
  2. 2 garlic, minced
  3. 1 shallot, minced
  4. 1/4 large onion, minced
  5. 3 tbsp minced spring onion
  6. 1 tbsp sweet soy sauce
  7. 1 tbsp soy sauce
  8. 1/2 tsp oyster sauce
  9. 1 tsp fish sauce
  10. 2 tbsp olive oil

Method:

  1. Heat a wok with 2 tbsp olive oil and add minced garlic, shallot, and large onion. Stir fry until fragrant
  2. Add chicken and stir fry until the chicken turn color into white
  3. Add all the sauce: sweet soy sauce, soy sauce, oyster sauce, and fish sauce. Cook until the mixture is really dry (if it’s wet, then it will be difficult to put it inside the dough)
  4. Turn off the heat, add spring onion and mix well

For the bread:

Ingredients:

  1. 200 gr bread flour
  2. 50 gr all purpose flour
  3. 30 gr sugar
  4. 1/4 tsp salt
  5. 6 gr instant yeast
  6. 2 egg yolk
  7. 50 gr unsalted butter
  8. 125 ml cold low fat milk or any kind of milk

Method (if using food processor):

Note: the timing below is the average time for kneading the dough in my Phillips HR 7627 Food Processor. Time may vary based on the type of the food processor. If you double the recipe, it might also effect the time needed to knead the dough

  1. Prepare the food processor with the steel blade assembled
  2. Place flour, sugar, salt, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add egg yolk and butter. Pulse again 2 or 3 times to combine all the ingredients together
  4. With the motor running, pour liquid through the feed tube in a steady stream as fast as the flour absorbs it. You will see the dough form a ball in 15 to 20 seconds. (note: I learnt from my mistakes that if the dough doesn’t form a ball in 30 seconds and looks a bit wet, then most likely there was too much liquid added, so if you’re not sure of how much liquid should be added, add liquid slowly and stop when the dough starts forming a ball)

    The dough started to form a ball
  5. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds

    The food processor bowl should be clean like this
  6. Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky
    Check the dough with your finger

    The dough is not sticky – my finger was clean
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise for about 40 to 60 minutes (me: 60 minutes). To see if the dough has risen enough, simply poke your finger into the dough, and if the finger mark stays, then it has finished rising
  9. Transfer the dough to the counter top (it shouldn’t stick too much since it was coated with oil from the bowl)
  10. Cut dough into 9 or 50 gr each
  11. Shape the dough based on the instructions below and place on a baking tray lined with parchment paper
    Make a ball then flatten the dough using the palm of your hand
    Roll the dough into an oval shape by using a rolling pin. Place the rolling pin in the center of the dough, then gently roll up. Place the rolling pin in the center of the dough again, then gently roll down. Repeat the process until you have the desired shape and length, then flip the dough (back side to the front)
    Seal the edges of the dough
    Add 1 tbsp of the filling (don’t put too much because it will be difficult to roll and seal
    Roll one time and pinch to seal the dough tightly
    A closer look on how to seal the dough
    Roll again and the edges will be automatically sealed (as we had sealed the dough to the counter top previously)

    Place the dough on the baking tray with the sealed parts at the bottom
  12. Cover the dough with clean cloth and let rise for another 40 minutes
  13. Preheat oven to 180 Celsius
  14. Lightly brush each dough with the mixture of either: egg yolk + 1 tbsp of water (beaten) or with liquid milk
  15. Bake 180 Celsius for 15 minutes
  16. After the is bread baked, lightly brush with unsalted butter for shiny crust and extra flavor
  17. Serve warm
  18. Keep in an airtight container after bread is slightly cool in room temperature. Keep in the refrigerator after 12 hours
  19. To reheat in the oven: preheat oven to 175 Celsius, wrap the bread in aluminium foil and put in the oven for 15 minutes

Crispy and Crunchy Cheese Breadstick

My son and I love the long and thin and crispy and crunchy cheese breadstick. We could finish the whole container full of cheese breadstick by ourselves. I mean, who could resist the temptation of this crunchy breadstick? If you love savory bread, than this is for you, and I guarantee once you start eating breadstick, it will be very difficult to stop.

Although we love cheese breadstick so much, we don’t buy this bread very often because it’s so expensive. I couldn’t believe that after a very long time, I finally thought of making my own crispy breadstick (seriously, I never thought about it before because I assumed it would be very difficult, but actually it was not). It was no different than making cheese bread, but I just had to cut the dough into long thin slices before I baked it in the oven. The result was awesome as I had 4 plastic bags full of crispy cheese breadstick (I made it in 2 batches just because I had extra time when we didn’t go out during weekends because it was exam week).

The trick to make crispy and crunchy breadstick is not to overbake it because it will be hard to chew. So, always stay close to your oven when you bake this breadstick. I always set a timer in my phone so I know exactly how long the dough has been in the oven.

So, breadstick anyone…………???

Ingredients:

  1. 1.5 cups bread flour
  2. 1 tsp sugar
  3. 1/2 tsp salt
  4. 1 tsp instant yeast
  5. 1/2 cup grated cheddar cheese
  6. 16 gr butter
  7. 1/2 cup cold milk

Methods (if using food processor):

  1. Prepare the food processor with the steel blade assembled
  2. Place flour, sugar, salt, grated cheddar cheese, and instant yeast inside the food processor (put the salt and instant yeast on the different sides of the food processor bowl). Close the lid and pulse 2 or 3 times to mix the ingredients
  3. Add butter to the ingredients. Pulse again 2 or 3 times to combine all the ingredients together
  4. With the motor running, pour cold milk through the feed tube in a steady stream as fast as the flour can absorb it. You will see the dough form a ball in 15 to 20 seconds
  5. Continue processing until dough cleans the side of the work bowl in about 15 to 30 seconds
  6. Let the machine run to complete the kneading process in about 60 seconds. You can check with your finger if the dough is sticky or not. If it’s still very sticky, continue kneading and check every 15 seconds. End result: dough should be smooth, bouncy and not sticky when you touch it with your finger
  7. Transfer the dough to a big bowl that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cling wrap and clean cloth
  8. Let rise for about 40 to 60 minutes 
  9. Preheat oven to 180 Celsius
  10. Line a baking tray with parchment paper
  11. Transfer the dough to the counter top and cut into 6 parts
  12. Depending on the size of your baking tray, roll each part of the dough into a rectangle shape (the length and width should be as long and as wide as your baking tray size)
  13. Brush lightly with butter
  14. Spread grated cheddar cheese or Parmesan or the cheese of your choice
  15. Gently and slowly roll the dough to make the cheese stick to the dough
    The rolling process will not make the dough bigger, it is just to make sure that the cheese stick to the dough

    Cheese has to stick to the dough before you can cut the dough
  16. Cut the dough into 2 mm thick and 5 mm wide
  17. Transfer the dough one by one to the baking tray
  18. Bake 10 to 12 minutes on each side or until golden brown (depending on how thick the dough is)
  19. Flip the dough bottom side up and bake for another 5 to 8 minutes
  20. Transfer to a cooling rack or tray
  21. Let it cool before storing it in an airtight container (keep the container in the refrigerator if you plan to consume it in more than a week)