Posted on by Bembum Kitchen

Grandma’s Super Soft Old-Fashioned Sweet Bread with 6 Shapping Method

Sophisticated bread these are not, but there is beauty in simplicity
Soft and delicious, with just a touch of sweetness

Hi Everyone, today we are making these “NO Butter Sweet Bread” which is my Grandmother’s old school recipe. These breads are processed traditionally and has been passed down from generation to generation.

The main reason I like this old-fashioned bread is because the texture is very soft, they are healthier (there’s NO chemical such as bread improver or preservatives, etc.)
The filling is also dense and sticky and tastes deliciously sweet.

Instead of using butter as a fat, we are going to use oil in this recipe.
You will be surprise that the bread is really soft and fluffy, even if you store them in the fridge for a few days.


In this recipe, I will also share with you how to make 2 flavours of Old School Filling (Chocolate and Milk Butter Filling) along with 6 methods of shaping bread (kindly follow video instructions).

Considering that no preservatives are used, these bread can only last around 2 days at room temperature (in a dry; NOT in a humid conditions) and up to a week if stored in the refrigerator.

Nothing beats the unique taste and beautiful texture of the old school bread.

This recipe has been handed down from my Grandma, and now I am passing it along to you!  
I hope you like it can enjoy it as much as I do!

WATCH HOW TO MAKE OLD-FASHIONED SWEET BREAD

RECIPE

GRANDMA’S SUPER SOFT OLD-FASHIONED SWEET BREAD
Yield: 9 Bread
Active Time: 2 Hours
Total Time: 4 Hours

Ingredients
☘️ Chocolate Filling
40 g Caster Sugar
1 tbs Milk Powder
15 g Cocoa Powder
50 g Eggs
1 tsp Vanilla Extract
15 g Unsalted Butter (room temp.)

☘️ Milk Butter Filling
125 g Full Cream Milk 
35 g Caster Sugar
25 g All-Purpose Flour
1/8 tsp Salt (A pinch)
1 tsp Vanilla Extract
10 g Unsalted Butter (room temp.)

☘️ Bread Dough
200 g Bread Flour
50 g All-Purpose Flour
60 g Caster Sugar
10 g Milk Powder
6 g Instant Yeast
5 g Salt
45 g Vegetable Oil (Canola/ Palm/ Extra Light Olive Oil)
30 g Egg Yolks
100 g Water (room temp.)

Instructions
Chocolate Filling

  1. In a non-stick pan simply combine all the ingredients; Mix it really well until no lumps visible. 40 g Caster Sugar; 1 tbs Milk Powder; 15 g Cocoa Powder; 50 g Eggs; 1 tsp Vanilla Extract; 15 g Unsalted Butter (room temp.)
  2. Cook over medium low heat until the mixture thickens, forms a paste and no longer sticks to the pan.
  3. Once it’s done, take it off from the heat.
    Cover with a cling wrap so it doesn’t dry out (open a little gap so the steam can escape) and let it cool completely.

Milk Butter Filling

  1. In a non-stick pan combine all the ingredients (except the butter); Mix it really well.
    125 g Full Cream Milk; 35 g Caster Sugar; 25 g All-Purpose Flour; 1/8 tsp Salt (A pinch);
    1 tsp Vanilla Extract
  2. Strain the mixture to remove any lumps.
  3. Add in the butter, cook over medium heat and keep stirring. 10 g Unsalted Butter (room temp.)
  4. When the mixture starts to thickens, lower the heat (be careful not to burned it); The dough will looks like a glue.
  5. Once you see the boiling bubbles appears on the surface, take it off from the heat.
    Pour the mixture into a heat proof plate, spread it evenly so it cool faster.
  6. Cover with a cling wrap (open a little gap so the steam can escape); Let it cool completely.

Bread Dough

  1. In a large bowl combine the two kinds of Flour along with Caster Sugar, Milk Powder and Instant Yeast; Mix well. 200 g Bread Flour; 50 g All-Purpose Flour; 60 g Caster Sugar; 10 g Milk Powder; 6 g Instant Yeast
  2. Add in the rest ingredients. 5 g Salt; 45 g Vegetable Oil; 30 g Egg Yolks; 100 g Water (room temp.)
    * Please note never add salt directly on top of yeast because the salt will indeed kill the yeast
  3. Knead the dough (with dough hook) on medium speed (kitchen aid speed 4) for 12-15 minutes * If you knead it by hand, it will take longer, for about 20-25 minutes; Knead until the dough no longer sticks to your hands (don’t be tempted to add more flour, it will make the bread tough).
  4. Once it’s done, divide the dough into 9 equal portions (about 55 grams each).
    Roll each dough into a smooth ball; Cover with a greased plastic wrap so it doesn’t dry out and then let them rest for 30 minutes to relax the gluten.
  5. After 30 minute, we can start shaping our bread (kindly follow video instructions).
    Please note: Don’t forget always cover the dough with a greased plastic wrap along the process to prevent it from drying out.
  6. Once it’s done, place them on the pan lined with parchment paper (make sure that you give some space in between the bread so they won’t stick one another after fermentation or baking).
  7. Cover and allow to rise for about 1 hour (please pay attention, it depends on room temperature, it may take longer or may not take that long).
  8. After fermentation, the proofed bread will look puffier and rise about 50% of their original size. If you gently press it gently with your finger, the dough will make indentation and be able to slowly bounce back into shape.
  9. Bake them in the preheated 180°C Oven for 13-15 minutes.
    Once it’s done, lightly brush the top of the bread with melted butter (this will give the bread a softer shiny beautiful crust and richer flavour)
  10. Let them cool completely on a cooling rack.

Notes

  1. To store
    – In a cool room temperature (in a dry-NOT in a humid conditions): in an airtight container for 2 days
    -Fridge (airtight container) for 4 days
    – Freezer (airtight container) for 3 weeks.
  2. Reheat
    – From Fridge: preheated 160° C oven ~ 10 minutes (the bread actually will stay soft in the fridge)
    – From Freezer: preheated 160°C oven 15-20 minutes
Posted on by Bembum Kitchen

Sticky Pear Cinnamon Rolls (No Mixer)

 If you love sticky… gooey… Cinnamon Rolls which is not too overly sweet, THIS recipe is perfect for you!


I really love Cinnamon Rolls (there are several Cinnamon Rolls recipes on my blog) and I still and always looking for the best version of the Cinnamon Rolls recipe 😂.


These buttery buns are filled with Sweet Pears Filling, Cinnamon Butter, a touch of Dark Chocolate and covered in a Sticky Toffee Glaze.
I found this one is really SPECIAL… the fluffiest, stickiest treat that’s just so hard to resist 😳


Incorporating Pears Into the Filling
These beautiful fruit is the star of the show 😉
The pears add a natural sweetness and yummy, sticky texture.
Try to find fresh pears that are ripe, but not mushy. If the pears are too soft, they won’t be taste good, while underripe pears may not softened enough when you cook it.
And make sure that you chop the pears finely so they will cook faster and easier when you roll out the dough.

Beautiful Sweet Pears Filling

Would not be PERFECT without Sticky Toffee Glaze
The only thing that could make the Sticky Toffee Rolls better is a warm blanket of homemade sticky toffee glaze.
This toffee is the finger-licking sticky sauce that will keep you dreaming of these rolls long after the pan is cleared 🙃😅.

Sticky Gooey Toffee Glaze 😰 Can’t wait to eat…

All too often, Cinnamon Rolls are way too sweet, dry, and downright tough; but NOT THIS one!


Drizzle the glaze over your baked Cinnamon Rolls and return it to the oven for another 5-10 minutes until sticky and deep golden… and LOOK!

Sticky… Gooey… you’ll never, ever forget 😬

I wish you can smell this.. 🤤
These Sticky Cinnamon Rolls are light and fluffy
With a Buttery Brown Sugar Pear Filling … 😍


It’s perfect to enjoy them during ME-time with a large mug of tea or coffee.


I hope you will give it a try… There’s nothing better than an ooey -gooey warm sticky rolls!
Enjoy my recipe!


Take care Everyone!

STICKY PEAR CINNAMON ROLLS
Yield: 6 Rolls (8-Inch Square Pan)
Active Time: 1½ Hours
Total Time: 3 Hours

INGREDIENTS
♥︎ Rolls Dough

  • 250 g Bread Flour
  • 25 g Caster Sugar
  • 1½ tsp Instant Yeast
  • 1/4 tsp Salt
  • 100 g Milk
  • 50 g Unsalted Butter
  • 50 g Eggs

♥︎ Pears Filling

  • 450 g Ripe Pears
  • 1/2 tbs Caster Sugar
  • Juice of 1/4 Lemon
  • 15 g Unsalted Butter

♥︎ Cinnamon Butter

  • 50 g Unsalted Butter (Softened)
  • 35 Brown Sugar
  • 1/2 tbs Cinnamon Powder

♥︎ 20 g Dark Chocolate (70%); grated

♥︎Toffee Glaze

  • 40 g Unsalted Butter
  • 1½ tbs Maple Syrup
  • 1½ tbs Brown Sugar

INSTRUCTIONS
Rolls Dough

  1. Gently warm the Milk over low heat (do not boil);
    Take it off from the heat and stir in the Unsalted Butter until completely melted;
    Set aside, let the mixture cool until just slightly warm. 100 g Milk; 50 g Unsalted Butter
  2. Then in a large bowl, combine the Bread Flour along with Caster Sugar and Instant Yeast.
    250 g Bread Flour; 25 g Caster Sugar; 1½ tsp Instant Yeast
  3. Add the salt, mix well 1/4 tsp Salt
  4. Pour in the Milk-Butter mixture along with the beaten Eggs. 50 g Eggs
  5. Using spatula mix until just combined.
  6. Then, using your hand start kneading the dough (it will be sticky at first, it’s normal);
    Don’t be tempted to add more flour; just keep kneading for about 5-8 minutes, the dough gradually will become less sticky, elastic and really smooth.
  7. Form the dough into a ball and place it into a grease bowl; cover and leave it to rise for about 1-1½ hours or until doubled in size.


Pears Filling

  1. Peel, core and roughly chop the Pears (Make sure that you chop the pears finely so they will cook faster and easier to roll out the dough later). 450 g Ripe Pears
  2. Then in a medium pan, combine the chopped Pears along with Caster Sugar, Lemon Juice and Unsalted Butter. 1/2 tbs Caster Sugar; Juice of 1/4 Lemon; 15 g Unsalted Butter
  3. Cook over medium-low heat and cover.
    Stirring from time to time until the pears are soft and starting to break down and reduce to a puree; open the lid to cook off any excess liquid.
  4. Once it’s done, remove from the heat and let it cool completely.

Cinnamon Butter
Simply beat all the ingredients until smooth and creamy. 50 g Unsalted Butter (Softened); 35 Brown Sugar; 1/2 tbs Cinnamon Powder


Toffee Glaze

  1. In a small pan, simply combine all the ingredients. 40 g Unsalted Butter; 1½ tbs Maple Syrup; 1½ tbs Brown Sugar
  2. Over medium low heat, bring to a boil; let it simmer for 2 minutes, stirring constantly until the mixture slightly thickened.
  3. Take it off from the heat, set aside

ROLL ~ FILL ~ BAKE

  1. Prepare the pan
    Grease 8-Inch Square Pan with a bit of butter, line with some parchment paper.
  2. After for about 1½ hours, the dough has doubled in size.
    Lightly flour the work surface; turn out the dough and roll out into a neat 30 cm x 25 cm rectangle.
  3. With a long side closest to you, spread the Cinnamon Butter over the dough, leaving 1 cm border along the edge.
  4. Follow with the Pears Filling and grated Dark Chocolate.
  5. And then starting at the side closest to you, roll up the dough into a neat spiral, keeping the roll even and tight.
  6. Use a sharp knife to cut into 6 equal slices.
    * I like to trim the edges, coz these edges usually don’t have much filling inside
  7. Place the slices cut sides up in the lined pan
  8. Cover loosely with a kitchen towel and leave to proof for about 30 minutes or until almost doubled in size.
  9. After 30 minutes; you can see that the rolls have puffed up and doubled in size.
    Place the rolls in the preheated 160° C oven for 25 minutes until golden brown and well risen.
    *In the meantime yo can prepare the Toffee Glaze
  10. After 25 minutes, remove the rolls from the oven; spoon the toffee glaze over; And return it to the oven for another 5-10 minutes until sticky and deep golden.
  11. Take it off from the heat and serve.

NOTES

  1. This roll taste best when serve warm on the day it’s made.
    However, the left overs can be refrigerated (in an air tight container) for 4 days.
  2. To reheat; bake in the 160° C oven for 10 minutes or Microwave for 30 seconds.