How To make Prune Buns

No Yeast? No Problem! Hearty No-Yeast Bread Recipe Everyone Needs Right Now

A Hearty No-Yeast Bread recipe for any occasion — but especially when it’s hard to find yeast. Make my new quick bread in no time:

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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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Recipe:

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Cake that just melts in your mouth! The best plum cake recipe

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The cake is so tender and delicious that it is impossible to stop! Delicious and easy recipe, highly recommended!
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***
All ingredients must be at room temperature!!!
Baking dish: 22 cm.
Ingredients:
- 125 grams of soft butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 125 grams cane sugar (2/3 cup)
- 2 eggs
- 60 grams of yogurt (1/4 cup)
- 60 grams of almond flour (1/2 cup)
- 120 grams of wheat flour (2/3 cup)
- 1 teaspoon baking powder
- 250 grams of plums
Additionally:
- 10 grams of sugar
- 1 tablespoon honey + 1 tablespoon warm water

Bake in preheated 350°F (180°C) oven for 45 minutes.

Enjoy your meal!

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Pirozhki (Russian Stuffed Buns)

Pirozhki (Russian Stuffed Buns)
inspired by @AlexMilana

4:46 - start of the recipe

Milana's Pirozhki

Dec 2021 update: I found a better way to help them seal. Instead of rolling them out with a pin (which requires added flour and reduces the stickiness of the dough), I stretch them out with my hands. To do that put the ball of dough seam side up on a work surface and pat it with your fingers into a circle. It will stick to the work surface just enough to let you stretch it out, but you can easily unstick it while filling.
Recipe for Youtube:
Makes 20 pirozhki

Dough:
100g heavy cream
220g buttermilk
14 g active dry yeast (two 7g packets) or 10g SAF instant yeast (3.5 tsp)
450g unbleached all-purpose flour
8.4g salt (that’s 1 Tbsp Diamond Crystal Kosher Salt or 1.5 tsp table salt)
40g granulated sugar
40g butter, melted and warm, but not hot
2 yolks + enough water to get to 36g (from the fridge or room temp)

Fillings:
Caramelized Cabbage (1 recipe of this filling is enough for 10-12 pirozhki)

Mushroom Duxelles (1 recipe of this filling is enough for 10-12 pirozhki)


Egg Wash:
1 yolk plus 1 Tbsp heavy cream or milk

2 Tbsp melted butter for brushing the finished pirozhki

Warm the cream and buttermilk to 105F (40.5C). Stir in the yeast and let sit for 10 min. Combine flour, salt and sugar in a bowl of a stand mixer (or any large bowl) and whisk. Add the butter and yolks to the cream mixture and whisk to combine. Pour the wet into the dry and mix with a dough hook on first speed until dough forms. Turn up the speed to medium low (2 on kitchenaid) and knead for 6 minutes scraping down half way through. For instructions on hand kneading see the video.

Place in an oiled bowl, cover with plastic and rise in a warm place until tripled or even quadrupled, 1-2 hours. Dump onto a work surface and give it 2 letter turns, cut into 40g pieces, and roll them into balls. Keep all the pieces of dough covered with plastic at all times. Place each ball on the work surface seam side up and stretch into a circle without adding flour to the top (this works better than rolling with a pin), add the filling of your choice (ideally chilled) and seal tightly. Place on a parchment lined baking sheet seam side down. You’ll need 2 half sheets (18x13 inches) to fit 20 pirozhki. Cover with plastic and let puff just a little, about 30 minutes at warm room temp. Brush with the egg wash. Bake in the middle of a preheated 400F (200C) oven until golden brown, 10-15 min. Immediately brush with melted butter and let cool on a rack for 10 min.

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Homemade Hoagie Roll || Sandwich Roll || With Easy Step

Homemade Hoagie Roll.
Sandwich Roll.

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ingredients :
Bread Flour 500g
1 & 1/2 TBS Caster/Powder Sugar
1 & 1/2 TSP Salt / or to taste
1 & 1/2 TSP Instant Yeast
2 TBS Cooking Oil
2 TBS Butter
1/2 Cup Lukewarm Milk
3/4 Cup Lukewarm Water
~
For brushing on top:
1 egg yolk + 1 TSP Milk

Baking Time in Oven in Preheated Oven On 180° 18 -20 Minutes.


#hoagie roll #subwayroll #sandwich roll


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WHOLE WHEAT PRUNE BREAD PAN 1 | RECIPES MADE EASY

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Bryson's Baked Goods Prune Cake

This cake is very moist and delicious. It would make a great Holiday Cake.
How to line a tube pan video:
Prune Cake

1 C. vegetable oil
2 C. sugar
3 eggs
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. soda
1 tsp. cinnamon
1 tsp. ginger
1 c. buttermilk
2 c. prunes, cooked and mashed
1 c. walnuts, chopped

Preheat oven to 300 degrees. Grease a 10 tube pan with cooking spray and flour well. In a large mixing bowl, cream the oil and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Sift flour with salt, soda and spices. Add to batter, a little at a time, alternating with buttermilk Mix well. Fold in prunes and walnuts. Pour into prepared pan. Bake for 1 1/4 hours.
(To Cook Prunes: I use 1 large container of dried prunes. Pour them into a bowl. Add 1 1/3 cups water. Microwave until prunes are tender, and most of the water has been used. Drain remaining water, and mash.)

Buttermilk Icing

1 stick butter or margarine
1 1/2 c. sugar
1 c. buttermilk
1/2 tsp. baking soda
1 T. light corn syrup
2 tsp. vanilla

Combine butter, sugar and buttermilk in a small saucepan. Bring to a hard boil, stirring constantly. Add baking soda. Cook until it starts to foam. After it foams, reduce heat to low. Cover and simmer for 3 minutes. Add corn syrup and vanilla. Pierce cake with meat fork, and cover with half the sauce. Allow cake to cool, as icing soaks in. When cool, invert onto cake plate. Pour remaining icing, right side up, over surface of cake.

(This recipe belonged to my great-great grandmother, who was born in 1898, and died in 1966, and was given to her as young bride, when she married in 1917.)

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