Yummy Traditional : Breakfast
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Bakery Style Fruit Buns Recipe


Bakery style Fruit Bun recipe with step by step photos and video


Fruit Bun Burgers || Sweet Buns || How to Make Fruit Buns with Step-by-step Photos and Videos

Fruit Buns are sweet, spongy, super soft, and fragrant, filled with dried fruits, these sticky-topped tasty buns are delicious as a snack or for breakfast as a treat. They are wonderful when served warm or toasted with butter, cream cheese frosting, and jam You could try them with any type of cheese

This recipe is perfect for making even a fruit bread loaf. alongside you can add chocolate chips to the dough, or break up chocolate Easter eggs onto sliced hot buns for an even sweeter treat that kids love.
                      
                                   
how to make fruits bun recipe


My Latest Video Fruit Bun Recipe:


Here I baked a simple basic fruit bun by stuffing raisins and tutty fruity, easy to make but you can variations in making buns as desired I always have the sweet fruit bun with hot Shireen tea, you can find this recipe on my blog so let’s begin

To make Perfect Buns:
  1. To prepare this recipe first rule we are to apply is to Take all out ingredients that are going to be used in making buns
  2. Let them leave at room temperature such as butter, milk powder, all-purpose flour, yeast  
  3. To make a spongy and soft bun add milk powder and an egg
  4. Yeast and baking powder combination makes light loaf/buns
  5. I used olive oil but you can use butter to make more delicious buns

If you have tried this Fruit Bun  Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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SWEET BUNS



In the lukewarm water add sugar and yeast and dissolve them very well keep aside
     
dissolve-the-yeast


Lined the butter paper on the baking tray
            

lined-the-baking-paper-on-baking-tray


In a small bowl put egg yolks with milk and whisk them well 


whisk-the-egg-with-milk


Now take a large-sized mixing bowl and sift the flour along with baking powder, salt, and food color

                               
sift-the-flour


Stir to mix them, and keep aside until required
                 
mix-the-flour-mix


In the flour, bowl add milk powder and egg, Mix them together very well with the help of a spatula. Now pour dissolved water into the flour

                        
add-milk-powder-and-egg


Start kneading to a soft dough for approx 5-8 minutes then meanwhile pour oil. Keep kneading till dough is formed


start-kneading-dough


Apply the oil all over the dough and transfer to another bowl cover the dough with a plastic cling or kitchen towel and leave it to rise for around 2-3 hours in a warm place
This dough will look sticky but don’t worry it will be set after proofing 
                
apply-oil-on-dough


After 2-3 hours take out the dough bowl and transfer it to the working place. Knead it again with some flour if it is still looking sticky otherwise just punch it down for around 2-3 minutes


knead-the-dough-again


Now cut the dough in half

                 
cut-the-dough-into-half


Divide the dough into equal portions and give it to the ball shapes
                        
divide-the-dough-into-equal-portions


Take one ball at a time and flatten it between your palms. Place some raisins and tutti frutti in the center of the flattened dough ball. Seal the edges from all four sides like stuffed paratha balls

                     
place-dry-fruits-in-center-of-dough-balls


And give it to round bun shapes
                 
give-it-to-bun-shape


In the second method, you can place dry fruits and tutti frutti in the center of the flattened balls. Roll it and give it to bun shape. Now it depends on your choice which method you do or is easy for you

          
make-the-bun


Repeat the same process with all remaining dough balls and place them on a baking tray Cover them with a kitchen towel and leave it to further rise for 15 minutes

                             
all-buns-place-on-tray


Meantime switch on the oven and preheat it to 250 C for 30 minutes, The buns have risen 

buns-become-rise


Apply egg wash on buns 
                      
apply-egg-wash-on-buns


Put in the preheated oven at 200C for 20-25 minutes

                          
put-the-buns-in-oven


Once buns become nicely golden brown in color take them out from the oven. Apply some melted butter on baked buns

                         
apply-buns-on-baked-buns


Transfer to the wire rack then cover them with the kitchen towel, This thing makes your bun super soft and tasteful

                       
keep-the-bun-on-wire-rack


Now spongy and super soft delicious fruit buns are ready 

                   
how to make bakery style buns


                                      
To serve with tea or even with butter and jam                      
             
sweet fruit buns



Orange Chiffon Cake Recipe

orange-chiffon-cake-recipe-with-step-by-step-photos


Orange Chiffon Cake | Orange Cake || How to Make Orange Chiffon Cake with step-by-step photos

Orange Cake is a super soft, fluffy flavored, and simple lightly sweet cake that is made with basic cake ingredients along with fresh orange juice and orange zest_The delicate orange flavor of this simply delicious cake is perfect for rounding out a rich meal. The orange glaze would also be a nice way to top off slices of your favorite angel food cake.

But here I didn’t sprinkle orange glaze over the cake, because at my home, nobody likes to have this…but you can do it very easily to make an orange glaze at home. Most people prefer using cake flour instead of all-purpose flour in making although I just use plain flour and my cake isn’t dense or tough. But most complaints their cakes get dense and tough so for them here I brought a cake flour recipe that is so easy to make at home_ If you can't find cake flour, use this substitution:
              
orange-chiffon-cake


Take one level cup of all-purpose flour and remove 2 Tbsp_Then, add 2 Tbsp of corn starch back in. Now you have 1 cup of cake flour! Be sure to sift the flour 3-4 times to distribute the corn starch well until the flour is ready
                        
cake-flour-recipe


How to make an Orange Glaze?

Melt 50g butter in the saucepan and then Put 50ml orange juice,25 g sugar, and tbsp orange zest together and stir until smooth and thick…pour over top of the cake, allowing it to drizzle downside

I used fresh sweet orange juice and if you want to use canned orange juice you can but ensure first orange juice is sweet_ not too sour or otherwise your cake taste will spoil
               
orange-glaze



I love making chiffon cakes as the ingredients are so simple. Eggs, sugar, and flour, these are the ingredients we usually have in the pantry, right? For the flavoring, you can literally work with anything you can think of – It is probably one of the most versatile cakes to make at home.

Another reason I like chiffon cake is it’s never too sweet.  If you’re familiar with Japanese (or Asian) sweets, they are in general not overly sweet or laden with sugar, so you can enjoy the baked treats and not feel bogged down.

Other Delicious Chiffon Cake Flavors Chiffon cakes are a very popular sweet. Not only it’s cleverly designed to feed a crowd on many occasions, but it also keeps so well that you could serve it for breakfast or afternoon tea for the whole week.

Have you tried any other interesting chiffon cakes you’d like to make at home? Let me know in the comments below. Maybe I’ll be able to share the recipe next time.

More Cake Recipes:

If you have tried this Orange Chiffon Cake Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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orange-chiffon-cake


Tips for beating egg whites:

Make sure your beaters and mixing bowl are clean and dry. A speck of oil or dirt on either one can minimize the volume of the beaten egg whites.

Avoid metal bowls -- even clean ones may hold oily residue that can affect the beating quality of the egg whites.

Use a bowl that's wide enough to keep the beaters from being buried in the egg whites. Do not overbeat or underbeat egg whites -- your cake may fall. Egg whites should be stiff but not dry.

                             
egg-white


To prepare this recipe first squeeze the orange juice through a squeezer or juicer machine


                 
squeeze-orange-juice
        
Scratch the orange peel until collected 1 tbsp orange zest

                       
scratch-the-orange-zest


Separate 3 eggs yolks and whites into two bowls

                                  
separate-3-eggs-and-egg-white


You will also need a chiffon cake pan_make sure you are using the correct chiffon cake pan_the best type are the aluminum ones with removable bases use non-stick bakeware for chiffon cake_it will not work grease the mold because the cake needs to cling to the sides and center of the pan for it rises or it will collapse 
                              
chiffon-cake-pan


In a deep bowl put egg yolks and powdered sugar and whisk them together for 2 minutes until sugar is dissolved with the egg yolks

               
beat-egg-yolks-with-sugar



Then pour oil and add orange zest along with fresh orange juice

                    
pour-oil-and-orange-juice-to-the-egg-yolks


Stir to combine well for 2-3 minutes

             
stir-to-combine-well-for-2-3-minutes


Then sift the flour directly into the egg mixture little by little to mix up very well with the help of a hand whisker

                   
sift-the-flour-to-the-egg-mixture


Then add baking powder and salt further, stir to combine well
            


Keep mixing until everything is incorporated to set aside_Preheat the oven to 180 C for 20 minutes

                
flour-batter-is-ready


Transfer the egg white to a medium-sized bowl and begin whisking_Once starts foamy then add granulated sugar to the egg white at medium speed
                  


Gradually turn up the speed to high, Keep whisking 


turn-the-speed-to-high



Till egg white turns to a soft peak set aside            



Use a spatula to mix egg white with flour batter_Meantime add some drops of vanilla essence or orange
              
mix-egg-white-with-batter


Keep mixing until the mixture is homogeneous_The cake batter is ready to bake          



Transfer the cake batter to the chiffon pan_To remove or prevent air pockets_Tap it down by holding the center tube and  wall of the cake pan together air won’t go into the bottom of the center

tranfer-the-cake-batter-to-the-cake-pan


Bake at 350 F or 180 C for 40-45 minutes or until a toothpick inserted comes out clean
                   
bake-the-cake


Take out the cake pan from the oven and drop it on the counter. Shock the cake so it stops shrinking_the cake must be cooled upside down in its pan so that it stretches downward instead of collapsing

To remove the cake pan, run a thin knife or thin  spatula around  both the inner and outer edges of the cake
                           
take-the-cake-out-of-the-oven


Move the cake onto a cooling rack for 10-15 minutes until the completely cool down the cake


transfer-to-the-cooling-rack


Now transfer to the serving tray or cake stand_Drizzle orange glaze or sprinkle some sugar powder on top of the cake by choice I didn’t use both things as I love it plain with tea or coffee
          
transfer-to-the-serving-plate


You can see the cake in the picture below how it is looking soft and fluffy

               
cake-is-so-soft-and-fluffy


Serve the cake with tea

             
serve-the-cake-with-tea


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