Pani Popo

 

Pani Popo  adapted slightly from King Arthur Flour

For the Sweet Yeast Dough:

3 1/2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dry milk powder
2 1/4 teaspoon instant yeast
3/4 cup lukewarm water
2 large eggs
4 tablespoons butter, softened
1 1/4 teaspoons salt
1 teaspoon vanilla extract

For the Coconut Sauce:

NOTE:  We have doubled the recipe for this sauce to provide plenty of yummy glaze for the rolls

2 1/2 cups coconut milk, well shaken/stirred
1 cup granulated sugar
3 teaspoons cornstarch
1/4 tsp salt

Pani Popo Directions:

Prepare the Dough

Mix and knead the dough ingredients together by hand or in a stand mixer. If you’re kneading in a stand mixer, it should take 5-7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.

Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

While the dough is rising, grease a 9″ x 13″ pan.

Once the dough has completely risen, gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 12 pieces.  Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.  Place the rolls in the pan, spacing them evenly; they won’t touch one another. Cover lightly with plastic wrap and set aside to rise, about 45-60 minutes. About halfway though the rise, preheat the oven to 350 degrees.

Prepare the Sauce

During the last 20 minutes of rising, prepare the coconut sauce. Combine all of the sauce ingredients in a small saucepan over medium-high heat. Cook, stirring constantly, until thickened slightly, about 5-7 minutes. Pour 3/4th of the warm, thick sauce over the risen buns and bake in the preheated oven for 18-25 minutes, until the buns are golden brown on top and the internal temperature registers 190 degrees on an instant-read thermometer.

While still warm, pour remaining sauce over the steamy rolls, spreading it over the top of each individual bun. You’re going to want to eat it hot! But when its’ cool you can store it, wrapped airtight, in the refrigerator and gently reheat individual buns in the microwave for 30 seconds on 50% power before serving. So delicious.

https://blog.polynesia.com/pani-popo-a-sticky-gooey-gotta-have-it-treat-from-samoa

Z's Bon Appetit Cinnamon Rolls

 Bon Appétit Perfect Cinnamon Roll

8–12 servings

DOUGH

2¼cups whole milk, divided

5¾cups (719 g) all-purpose flour, divided

1 large egg

1¼-oz. envelope instant yeast (about 2¼ tsp.)

⅓cup (67 g) granulated sugar

1Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

½cup (1 stick) unsalted butter, room temperature, cut into pieces

FILLING

½cup (1 stick) unsalted butter

1cup (packed; 200 g) dark brown sugar

2Tbsp. ground cinnamon

2Tbsp. heavy cream

½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

FROSTING AND ASSEMBLY

4Tbsp. unsalted butter, room temperature, plus more for pans

All-purpose flour (for surface)

8oz. cream cheese, room temperature

1¼cups (138 g; or more) powdered sugar

1Tbsp. (or more) heavy cream

1tsp. lemon zest (optional)

¼tsp. Diamond Crystal or Morton kosher salt

Preparation

DOUGH

Step 1

Whisk ¾ cup whole milk and ¼ cup (31 g) all-purpose flour in a medium saucepan until smooth. Place saucepan over medium heat and cook, whisking constantly, until mixture is thickened and whisk lines are visible on bottom of pan, about 2 minutes. Scrape tangzhong into the bowl of a stand mixer and let cool.

Step 2

Add 1 large egg, one ¼-oz. envelope instant yeast (about 2¼ tsp.), ⅓ cup (67 g) granulated sugar, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and remaining 1½ cups whole milk to tangzhong and whisk to combine. Add remaining 5½ cups (688 g) all-purpose flour. Fit bowl onto stand mixer; fit mixer with dough hook attachment. Mix on low speed until combined, about 1 minute. Increase speed to medium-low and mix, scraping down sides of bowl occasionally, until dough is smooth and elastic, 18–24 minutes. Pinch off a golf-ball-size piece of dough and stretch between your fingers as thin as possible without breaking. If you can see light through the dough, it’s ready. If not, continue mixing a few more minutes, then try again.

Step 3

Add ½ cup (1 stick) unsalted butter, room temperature, cut into pieces, to dough and mix on medium speed until incorporated, about 2 minutes. Continue mixing until dough pulls away cleanly from sides of bowl and is no longer tacky to the touch, 5–7 minutes longer. Remove bowl from mixer and cover with a damp kitchen towel. Let sit in a warm spot until doubled in volume, 60–90 minutes.

FILLING

Step 4

While the dough is rising, cook ½ cup (1 stick) unsalted butter in a small saucepan over medium heat, stirring occasionally, until butter foams and milk solids turn dark amber, about 4 minutes. Transfer to a heatproof bowl and let cool slightly. Add 1 cup (packed; 200 g) dark brown sugar, 2 Tbsp. ground cinnamon, 2 Tbsp. heavy cream, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to butter and mix to combine.

FROSTING AND ASSEMBLY

Step 5

Butter two 9"-diameter cake pans. Punch down dough and transfer to a lightly floured surface. Stretch dough into a rough rectangle; if dough feels stiff, let sit 5–10 minutes to allow gluten to relax. Arrange dough with short side facing you and roll out to a 24x13" rectangle. Spread filling over dough in an even layer. 

Step 6

Starting at edge closest to you, tightly roll up dough into a log; roll log seam side down. Using a sharp serrated knife and long sawing motions, trim ends of log; discard. Using serrated knife or, preferably, unflavored dental floss, cut log in half crosswise, then cut each half into 6 equal rounds. (If using dental floss, slide floss underneath dough, then cross over top and pull ends through.) Nestle 6 rounds, cut side down, in each prepared cake pan. Cover with damp kitchen towels and let sit in a warm spot until doubled in volume, about 30–50 minutes.

Step 7

Place a rack in middle of oven; preheat to 350°. Bake rolls until golden on top and puffed (don’t be alarmed if they rise dramatically in the center), 25–30 minutes.

Step 8

Meanwhile, using an electric mixer on medium speed or a whisk, beat 4 Tbsp. unsalted butter, room temperature, and 8 oz. cream cheese, room temperature, in a large bowl, scraping down sides of bowl as needed, until combined. Add 1¼ cups (138 g) powdered sugar, 1 Tbsp. heavy cream, 1 tsp. lemon zest (if using), and ¼ tsp. Diamond Crystal or Morton kosher salt and beat until mixture is smooth and sugar is incorporated. Taste and beat in more powdered sugar (up to ¾ cup) if desired. Thin with more cream as needed, a teaspoonful at a time, until frosting is thick but spreadable.

Step 9

Let cinnamon rolls cool in pan 5 minutes; spread frosting over.

Tres Leches Bread Pudding

TRES LECHES BREAD PUDDING

• 1 loaf french bread, thinly sliced and cut into quarters
• 2¼ cups whole milk
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• ½ cup sugar
• 1 Tablespoon vanilla
• 1 teaspoon salt
• 9 large egg yolks
• ¼ teaspoon rum extract

VANILLA CREAM SAUCE:

• 1⅓ cups butter
• 5 Tablespoons flour
• 3 cups heavy cream
• ½ teaspoon salt
• 2 teaspoon vanilla
• 1¼ cups sugar

Instructions

1. Grease 9x13 baking pan.
2. Place bread slices in pan and set aside.
3. In a medium bowl, whisk together milk, sweetened condensed milk, evaporated milk, sugar, vanilla, rum extract, salt and egg yolks until smooth.
4. Pour over bread and bake 375 degrees F for 40-50 minutes, until golden brown and set.
5. Serve warm and top with Vanilla Cream Sauce.

VANILLA CREAM SAUCE:

1. In saucepan, melt butter on medium low heat. Add flour and cook 10 minutes, stir continually. Add salt, cream, and sugar and stir until mixture becomes thick.. Remove from hear and stir in vanilla. Pour warm over Bread pudding.
   

https://www.chef-in-training.com/tres-leches-bread-pudding-with-vanilla-cream-sauce/

Buttermilk Doughnuts

Buttermilk Doughnuts

4 eggs

2 c. sugar

1/3 c. melted butter/margarine

1 tsp. vanilla

5 ½ – 6 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

2 c. buttermilk

Oil for deep-fat frying.

Additional sugar, cinnamon-sugar, or confectioners' sugar, optional.

In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.

On a lightly floured surface, roll dough to ½-inch thickness. Cut with a 3-in. doughnut cutter.

In an electric skillet or deep fat fryer, heat oil to 375*. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired. Yield: 4 dozen.

French Breakfast Muffins (Conference Muffins)

French Breakfast Muffins (Conference Muffins)

Cream:

1/3 c. shortening (butter flavored Crisco)

½ c. sugar

1 egg

Sift:

1 ½ c. flour

1 ½ tsp. baking powder

½ tsp. salt

¼ tsp. nutmeg

Stir flour mixture into creamed mixture, alternately with ½ c. milk.

Fill greased muffin pans 2/3 full. Bake for 20-25min. At 350*.

Roll in 6 TBS. melted butter/margarine.

Then roll into mixture of:

½ c. sugar

1 tsp. cinnamon

Makes 1 dozen muffins.

Pumpkin Chip Muffins

Pumpkin Chip Muffins

In a large bowl, beat:

4 eggs

2 c. sugar

1 16-oz. can pureed pumpkin

1 ½ c. vegetable oil

In a separate bowl, combine:

3 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

Add flour mixture to pumpkin mixture, combine well.

Fold in: 2 c. chocolate chips.

Fill paper-lined muffin cups about ¾ full. Bake at 400* for 16-20 minutes. Makes about 2 dozen.

For 29oz. can of pumpkin:

Follow directions as given, but use:

7 eggs

3 ½ c. sugar

1 29-oz. can pumpkin (or 2 15-oz.)

2 2/3 c. oil (or 2 c. oil. 2/3 c. applesauce for lower-fat)

5 ¼ c. flour

3 ½ tsp. baking soda

3 ½ tsp. baking powder

1 ¾ tsp. cinnamon

1 ¾ tsp. salt

3 ½ c. chocolate chips

Makes about 4-5 dozen muffins.

Banana Bread

Banana Bread

Sift:

2 c. flour

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

Cream:

½ c. butter/margarine, softened

1 c. sugar

Add to creamed mixture: 2 beaten eggs

Mix in sifted flour mixture, stir well.

Combine:

1 ½ c. banana pulp (about 3 bananas, mashed)

2 TBS. sour milk (butter milk*)

Add banana mixture to rest of batter, stir well.

May stir in: ¾ c. chopped nuts and/or chocolate chips.

Bake in greased loaf pan about 55 minutes at 350*. Insert toothpick in center to check if done.

*If you don't have buttermilk, place 1 TBS vinegar or lemon juice in a 1-cup measuring cup. Fill the measuring cup the remaining way with milk. Let stand for 5 minutes, then use the amount called for in recipe.

Lemon Loaf/Pound Cake

Lemon Loaf/Pound Cake

Sift:

1 ½ c. flour

1 tsp. salt

1 tsp. baking powder

1 ½ tsp. lemon peel (or rind of one lemon, grated)

In a separate bowl, cream together:

½ c. shortening (butter flavored Crisco)

1 c. sugar

2 eggs

½ c. milk

Mix both bowls together well. Pour into greased loaf pan. Bake at 325* for 65 minutes.

Mix 2 TBS. lemon juice with ½ c. powdered sugar. Pour over bread while still hot.

Gingerbread

Gingerbread

½ c. shortening

1 c. brown sugar

2 eggs

1 tsp. grated orange rind

2 c. flour

1 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 ½ tsp. ginger

½ c. boiling water

½ c. dark molasses

Cream shortening and sugar until light in color. Add eggs, one at a time, beating well. Stir in orange rind. Sift flour with nutmeg, baking soda, salt and ginger. In a third bowl, combine boiling water and molasses. Alternately add dry ingredients and molasses mixture to butter mixture, beating constantly. Pour into a greased 8x11in. pan and bake at 350* for 40 minutes.

Coffee Cake

Coffee Cake

Cream:

¾ c. sugar

¼ c. shortening (butter flavored Crisco)

1 egg

Stir in: ½ c. milk

Sift in separate bowl:

1 ½ c. sifted flour

2 tsp baking powder

½ tsp. salt

Add flour mixture to creamed, mix well. Spread into greased and floured 9-in. square pan.

Sprinkle with (mix together first):

½ c. brown sugar

2 TBS. flour

2 tsp. cinnamon

2 TBS. melted butter/margarine

½ c. chopped nuts

Bake at 375* for 25 minutes.

Susan's (no-fail) Pumpkin Bars

Susan's Pumpkin Bars

I L.O.V.E. these! Susan is such an amazing woman, so competent and so compassionate. She's one of those women that just seems to KNOW what you need and fills it, no questions asked. I'm happy to say I love her as much as I love these bars (ok, I love her more)! She was a little bashful about pulling out this recipe because there were splatters on it, but that's how you know it's a good recipe! All of my heavily used recipes are worn out and spilled on :)

4 eggs
2 cups flour
1 cup oil
2 cups pureed pumpkin
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Mix all together. Pour into greased jelly-roll pan. Bake at 350 degrees for 22-25 minutes. Frost with CREAM CHEESE FROSTING!

Olsen's Maple Cream Coffee Cake

Olsen's Maple Cream Coffee Cake
1 c. firmly packed brown sugar
1/2-3/4 c. chopped pecans
1/3 c. maple syrup or dark corn syrup
1/4 c. melted butter
8 oz. softened cream cheese
1/4 c. powdered sugar
2 TBS softened butter
1/2 c. coconut
2 10-oz. cans refrigerated biscuits (Hungry Jack)

Heat oven to 350 degrees. In an UNgreased 9x13 baking pan, combine first 4 ingredients. In a small bowl, blend cream cheese, powdered sugar and 2 TBS butter until smooth and then stir in coconut. Separate prepared biscuit dough into 20 rounds. Press or roll each into a 4-in. circle. Spoon 1 TBS of cream cheese mixture onto each biscuit. Overlap dough over filling forming a finger-shaped roll. Place rolls, seam side down in rows of 10 over syrup mixture in pan. Bake in preheated oven for 25-30 minutes. Cool 3 minutes before serving or it will be like molten hot lava in your mouth.

Olsen Blueberry Streusel (credit to: Alison Felt)

Sad day for Alison Felt. This will go down in my book as the Olsen's, but, wanted to give her credit here :)

Olsen Blueberry Streusel
Topping:
2 tsp cinnamon
1/2 c. packed light brown sugar
3 TBS butter
3 TBS flour
1/2 c. chopped pecans

Batter:
1 egg
2 c. flour
1/4 c. butter
1/2 tsp salt
2 tsp baking powder
1/2 c. milk
2 c. blueberries

Directions:
Cream together butter, sugar and egg. Add flour, salt, baking powder and milk, stirring until well blended. Carefully fold in berries. Spoon into greased 10" springform pan. Mix together topping ingredients and sprinkle over batter. Bake at 375 degrees for 40-50 minutes or until wooden pick comes out clean.

Filled Sweet Butter Horns
4 c. flour
1 cake compressed yeast
5 egg yolks (save whites for filling)
1 tsp. salt
1 1/2c. butter/margarine
1/4 c. sour cream
1 tsp. vanilla extract

Filling:
5 egg whites
1 tsp. vanilla extract
1 c. nut meats, ground
1 c. sugar
1/2 tsp. almond extract
Beat egg qhites until stiff. Add sugar gradually while still beating. Do this beating in a vigorous whole hearted manner. Carefully fold in vanilla, almond extract and ground nut meats.

For Butterhorn assembly:
Sift flour and salt together. Add yeast, which has been crumbled into small bits, and butter. Blend together with pastry blender or tips of fingers until mixture resembles fine corn meal. Combine sour cream, egg yolks and vanilla. Add to flour mixture and mix thoroughly. Divide the dough into 6 portions and roll out each into a 9-inch circle. Divide filling into 6 equal portions and spread on circles of dough. Cut each circle in a 12 pie-shaped wedges and roll each one from the outside to the pointed end. Arrange on a baking sheet with the point end under. Bake immediately in a 325 degree oven for 30 minutes. Makes 6 dozen butterhorns.

Sweet bread
1 cake or 1 pkg. active dry yeast
1 egg (increase for fancy rolls)
1 c. milk
3 TBS. sugar
3 TBS. vegetable oil
1 tsp. salt
4 c. flour

Dissolve yeast in milk. If dry yeast is used, dissolve in water before adding to milk. Add egg(s), sugar, oil and salt. Beat together, adding flour a little at a time until it becomes too stiff to stir. Remove the dough onto a floured board and knead. Add flour as needed to keep from sticking. Knead until it no longer sticks. Replace in a bowl, grease the top of the dough and set to rise. Be sure to cover with wax paper or plastic wrap. let rise until double.

You can use for:

An Pan
Fill ball of dough with sweetened anko. Coat with egg yolk and top with poppy seed or sesame seeds. Bake at 350 degrees.

Kolache (fruit bun from Czechoslovakia)
To the sweet dough mix in 1/4 tsp. mace and 1/2 tsp. grated lemon rind. Shape dough into 2" balls. Let rise. When light, make a depression in the center of each ball and fill with fruit filling or jam.

Banana Bread

;">BANANA BREAD

Topping (I make a batch and keep extra in the freezer):
1/2 c. rolled oats
1/2 c. packed brown sugar
1/4 c. flour
Mix and cut in 1/4 c. softened butter with fork until resembles coarse crumbs.

Mix together:
1 and 1/4 c. flour
1/4 to 1/2 c. ground flax seed
1 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. pumpkin pie spice
1/2 c. chopped walnuts

In a separate bowl, mash:
4 bananas (medium)
1/2 c. sugar
1/4 c. honey
1/4 c. vegetable oil
3/4 c. sour cream

Combine and pour into a floured and greased 8x4x2 in. loaf pan. Top with streussal. Cook at 350 degrees for 60-65 min.

Pumpkin Bread

Pumpkin Bread
3 and 1/3 c. flour
3 c. sugar (half dark brown, half white)
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 c. oil
2/3 c. water
4 eggs
16 oz. pureed pumpkin
1 tsp vanilla extract
Mix all ingredients until smooth. Pour into greased and floured bread pans. Bake at 350 degrees for 1 hour. Makes 2 loaves.

Banana Muffins

Banana Muffins

2 cups sifted flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 ¾ tablespoons sugar
1 egg, beaten
1 cup milk
3 tablespoons vegetable oil
¾ cup mashed bananas

In a bowl, combine flour, baking powder, baking soda, salt, and sugar. In another bowl, combine the egg, milk, and oil. Add this egg mixture to the flour mixture. Blend in bananas. Grease two muffin tins well and pour batter to fill 2/3 of each cup (or use the above alternative procedure). Bake at 375 degrees F for 35 minutes. Use a toothpick to test for doneness.

Fancy, Almost In the Cake Category, Muffins

Fancy, Almost In the Cake Category, Muffins

2 cups flour
1 tablespoons baking powder
¼ teaspoon salt
6 tablespoons butter
1 ¼ cups sugar
2 eggs
½ cup milk
2 cups fresh blueberries or chopped apples or peaches
1 cup chopped nuts
½ teaspoon cinnamon or nutmeg mixed with 1 tablespoon sugar (for the top)

In a bowl, mix together flour, baking powder and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs and milk. Add the dry ingredients. Mix in (by hand) blueberries and walnuts. Grease a muffin tin and fill them with batter to ¾ of the way full. Sprinkle each with cinnamon and sugar mixture. Bake for 25 to 30 minutes at 400 degrees.

Orange Almond Muffins

Orange Almond Muffins

2 ¼ cups flour
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sliced almonds
½ cup milk
½ cup orange juice
¼ cup melted butter
1 egg
1 teaspoon orange zest (orange peels chopped VERY finely)


Mix together dry ingredients and almonds. Make a well in the middle. In a separate bowl, mix together all wet ingredients; add this in the well. Mix lightly. Spoon batter into a greased muffin tin (or put muffin paper cups with the aluminum cups on the outside in the muffin tin—it’s less of a mess) until 2/3 full. Bake for 25 to 30 minutes at 375 degrees F or until you can put a toothpick in the center of one of the muffins and have it come out clean (without any batter on it).