The most delicious Ukrainian blueberry and cheese vatrushka buns, made with a soft yeast dough, cheese filling, and berries!

You know what’s great? The little lip balms that look like mini eggs. Piano music on a blustery day. Smiley face stickers. Finding a ten-dollar bill in an old purse. Laughing so hard you cry …

Soft and fluffy bread covered with a seriously crispy crust results in a contrast that make eating these things an experience.  It's impossible to eat just one!

Unbelievably soft and pillowy cinnamon buns topped with a sticky, crunchy, caramelized pecan topping - these buns are extraordinarily delicious and come together without a stand mixer

An upgraded or slightly more luxury version of the popular sugar butter bun. Instead of just sprinkling sugar over the soft butter topping before baking, sugar almond crumbs were being added. The almond sugar butter crumbs topping really uplifted the plain soft bun to a great extent 😍😋 I have added some pumpkin powder to the dough, however, there it did not give much prominent yellow tone to the bread 😕 Yield: 9 small buns Raw dough weight: 508g Baking temperature: Preheat oven to 190℃, middle rack, bake at 180℃ for 11 minutes, reduce to 170℃ for 6 minutes, turn off heating and bake for 3 minutes. Baked using Teka HLB840 oven with Temperature Surround feature which allows breads to be baked at a shorter duration. Almond Crumbs Below quantity made 45g Ingredients 4g almond powder 10g demerara sugar/raw sugar % 18g top/cake flour 2g milk powder 1g lemon rind, chopped finely, optional 10g salted butter, cold % you can increase the sugar quantity if you like a sweeter almond crumbs. Directions 1. Mix all the dry ingredients in a mixing bowl. Add in cold butter and break it into smaller chunks. 2. Use your fingers to break and rub the mixture into small crumbs. Keep the almond crumbs in the fridge till needed. Milk Bun Dough Ingredients 200g bread flour 12g top flour/cake flour 8g pumpkin powder/top/cake flour 30g raw sugar 1g instant dry yeast 50g natural yeast/sourdough, 100% hydration* 30g yudane dough^ 110g low-fat milk, cold + 10g whipping cream + 15g beaten egg 25g cold water, to be added depending on dough condition 3g low sodium salt 20g unsalted butter, softened Toppings some beaten egg 20g salted butter, softened 45g almond crumbs from above * 50g natural yeast can be replaced by 25g each of bread flour and water + 1/8 tsp instant dry yeast. Let the mixture stands for about 1 hour or more till double in volume, before use. You can also keep the mixture in the fridge overnight and thaw it for 1 hour before use. ^ 30g yudane dough is prepared by combining 16g of bread flour with 15g of very hot or boiling water into a sticky dough. Wrap the yudane dough in cling wrap, and cool down before use. Use a silicone spatula to scrape out the sticky yudane dough from the cling wrap. + 110g low fat milk & 10g whipping cream can be replaced by 120g fresh milk. Directions 1. Knead the dough following your preferred method. For my method, you can refer to my recipe Yudane Milk Bread. After kneading the dough to window pane stage, shape the dough into a ball, and keep in a plastic bag pre-coated with a thin coat of oil. Squeeze out most of the air, tie a loose knot, and keep in a second plastic bag. Place the bag of dough in a big mixing bowl, cover with a lid, and store the dough in the fridge overnight to undergo cold fermentation. I let the dough keep in the fridge for about 14 to 16 hours. 2. In the next day, invert the dough with the plastic bag, and thaw the dough for about 1 hour in room temperature. 3. Transfer the thawed dough to a floured work top, deflate, and divide into 9 portions. Shape into 9 balls, cover with a tea cloth, and let them rest for 15 minutes. 4. Roll out a dough ball into a flat long dough of about 1cm thick. Flip over the dough, roll up the dough from the longer edge, and pinch to seal the joining edges. Shape into a cigar shape, and flatten the top a little. 5. Transfer the shaped dough to a non-stick baking tray. Let the shaped dough proof in a closed oven for about 30 minutes. A shorter second proofing as the shaped dough need a longer time to "decorate" later 😉 6. Remove the tray of shaped dough from the oven. Start to preheat the oven to 190℃ for about 10 minutes. Cut a long slit along the middle line of the dough, leaving about 1-cm length un-cut at both ends. Brush some beaten egg over the dough surface except the slit. Squeeze softened salted butter to fill the slit. Sprinkle almond crumbs over the top of the shaped dough. 7. Bake at middle rack, at 180℃ for 11 minutes, lower to 170℃ for about 6 minutes, turn off heating and continue to bake for about 3 minutes. 8. Remove the tray of hot buns from oven and rest over a cooling rack.

Soft and deliciously spiced Swedish Cinnamon Buns for the perfect breakfast or afternoon tea treat. Recipe with step-by-step photos.

My first post back is an ode to my mum. Back when we lived in Melbourne, my mum’s favorite indulgence was - after a stroll through center city - to enjoy a fresh coffee scroll. Traditionally Australian, these scrolls are generally unheard of beyond Down Under. Think cinnamon rolls but with an uncanny twist — warm, soft, and succulent brioche-like dough gently kneaded with raisins and filled with a swoosh of butter, a sprinkle of sugar, a dash of cinnamon, brushed with syrup, and topped with a sw

This recipe for Seeded Rolls makes dinner rolls or buns mixed and kneaded in the bread machine, Roll in a snail shape, top with seeds, and bake in a conventional oven.

Chelsea buns recipe

A big, soft and fluffy traditional scroll

Learn how to make the perfect spiced buns from scratch with this easy hot cross buns recipe! Made using yeast, currants and fragrant spices, complete with a sweet and sticky glaze, these incredibly soft and fluffy buns are the perfect way to celebrate Easter!

Have you ever wondered what cinnamon rolls would taste like, sans cinnamon? Now you don't have to.

Sink your teeth into these pillowy Chinese bakery-inspired coconut buns. These milky soft buns are laced with fragrant ribbons of coconut and vanilla flavor. I generally weigh most of the ingredients (except salt) with my bread recipes because I find volume measurements to be quite inconsistent. If you have a scale, use it here! Note that the volume measurement of the bread flour is based on the spoon-and-sweep method. Read more about it in Note 1. Make-ahead and freezer directions are also provided in the notes section.

It's been awhile since I have posted another one of my late grandmother's homemade recipes. Last time I posted her butter-topped white bread and her cinnamon rolls, so I figured this time I would share her sticky buns.I don't know how she did it. Raising six children, running a…

Makes about 20-24 rolls.Ingredients:Dough:2 cups warm milk6 tablespoons butter2 tablespoons yeast1/2 cup warm water1/2 cup sugar4 eggs1 tablespoon salt7-8 cups flourFilling:1/2 cup softened buttergarlic salt to taste2 teaspoons Italian seasoning2 cups shredded cheeseButter topping:4 tablespoons soft butter2 teaspoons Italian Seasoning Attach a dough hook to a mixer. Add yeast and warm water to the bowl of the mixer. Add milk and butter to a sauce pan and heat until butter is melted. Set it asid

No rising time!

Buttery brioche bread with layers and layers of lamination filled with a rich chocolate filling.

Cheese and Vegemite scrolls, made from scratch with simple ingredients. A classic Aussie treat, these fluffy scrolls are made with a simple yeast dough, filled with Vegemite and bubbly golden cheese – and taste just like your favourite bakery version! They are perfect served warm from the oven or as a tasty lunchbox treat. Oven and air fryer instructions below.

Delicious tender rolls , slightly sweet with a hint of cinnamon and lots of Crumbs! I had never heard of or seen crumb buns before. I came across this recipe on Food.com and had to try it. The person that posted the recipe said these are rolls that you would have found in an...

Homemade sticky buns based on the Pioneer Woman's famous recipes. They are perfection in every way!

Aromatic soft and fluffy coconut rolls with sweet coconut filling and coconut glaze. A lovely tropical twist to regular cinnamon rolls.

An easy recipe for Blueberry Sweet Rolls.

These cinnamon rolls are GINORMOUS and take less than one hour to make!! It doesn't get any better than this.

These honey buns are perfect for a special occasion, and easy enough for every day. The tangzhong makes these buns super light, fluffy and tender.

With swirls of buttery, flaky, fruity goodness these sweet buns will be sure to impress your guest. Laminated brioche (similar to the way croissant is made) is filled with lemon sugar and fresh blueberries covered in raspberry glaze.

A hybrid between a croissant and a cinnamon roll: here’s everything you love about cinnamon rolls but instead of a purely plush bread roll, you’ll get flaky buttery croissant layers.

These rich, pillowy soft brioche cinnamon rolls are super moist and loaded with cinnamon flavor. They're smothered with a cream cheese frosting and drizzled with a super easy butterscotch sauce. They are perfect for the holidays, like Christmas morning.

Swedish cinnamon rolls are even better when using a tangzhong to create a fluffy, pillowy interior.