Full Recipes👇
- Flaky Croissants
Ingredients:
4 cups bread flour
¼ cup sugar
2 ¼ tsp instant yeast (1 packet)
2 tsp salt
1 cup (240 ml) warm milk
3 tbsp butter, melted (for dough)
1 cup unsalted butter, very cold (for laminating)
For finishing:
1 egg + 1 tbsp milk (egg wash)
Instructions:
Mix flour, sugar, yeast, salt, milk, and melted butter. Knead until smooth. Cover and refrigerate 1 hour.
Pound cold butter between parchment into a square slab. Chill until firm but pliable.
Roll dough into a rectangle, place butter block inside, fold like an envelope. Roll out, fold in thirds, chill. Repeat 3 times (classic 3 turns). Always rest dough in fridge 20–30 minutes between folds.
Roll dough into a large rectangle (~¼ inch thick). Cut into long triangles, then roll tightly from base to tip to form crescents.
Place on a tray, cover loosely, and let rise until puffy (1–2 hours).
Brush with egg wash. Bake at 400°F (200°C) for 15–20 minutes until deep golden, crisp, and flaky.
- Soft Milk Bread (Japanese-style)
Ingredients:
2 ¾ cups bread flour (plus more for dusting)
3 tbsp sugar
1 tsp salt
2 tsp instant yeast
1 cup warm milk
1 egg
3 tbsp unsalted butter, softened
Optional (for extra softness):
2 tbsp milk powder
Instructions:
Mix warm milk with yeast and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine flour, sugar, salt, and milk powder (if using). Add yeast mixture, egg, and butter. Mix until a sticky dough forms.
Knead on a floured surface (or mixer with dough hook) for 8–10 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
Punch down, divide into 3–4 equal pieces, roll each into a ball, and place side by side in a greased loaf pan.
Cover and let rise again until dough reaches the top of the pan (45–60 minutes).
Brush with milk or egg wash for shine. Bake at 350°F (175°C) for 25–30 minutes until golden brown.
Cool slightly & enjoy!
Result: Super soft, fluffy, slightly sweet bread that pulls apart in clouds.
- Homemade Fluffy Doughnuts
Ingredients: (makes ~12 doughnuts)
3 cups All purpose flour/Bread flour
3/4 cup warm Milk or water
1/4 cup Unsalted Butter, softened
1 large egg, room temperature
1/4 cup granulated Sugar
3/4 tsp Salt
1 tsp Yeast (Instant /Active dried yeast)
For Glaze:
1 cup Powdered sugar
1 tsp Vanilla extract
2 tbsp Milk or Water
Into a bowl, add in the milk, sugar, salt, yeast, egg. Give it a good mix.
Then add in the softened unsalted butter and then the flour.Mix everything together ,until we get a shaggy mass of dough.
Transfer the dough on to a clean work surface and we need to knead the dough for about 10-12 minutes in total.
Cover the dough with a bowl and let it rest for 15 minutes.
After 15 minutes of resting. Divide the dough into 12 equal pieces.
Take each portion of the dough, tuck in the edges towards the centre and roll it into small round balls. Cover the dough balls with a kitchen towel and let them sit and rest for another 15 minutes.
After 15 minutes of rest, dough balls are ready for the final shaping. Dust the surface of the balls with some flour, so that they will not stick to the hands while shaping. Then press on top of the ball to flatten it a bit.
Gently Press in the middle of the dough ball with the tip of the thumb to form a small hole. Then widen the hole using fingers to form the shape of a doughnut.
Place the shaped doughnuts on to a parchment lined baking tray. Dust the surface of the shaped doughnuts with some flour to prevent any chance of dough sticking to the cling film. Then cover the tray with a cling film.
Proof for the soft doughnuts. Let the shaped doughnuts sit and rise in a warm environment for 35-40 minutes or until they are light and puffy.
After 40 minutes, they have puffed up and they are ready for frying.
Pour enough vegetable oil into your pot or deep fryer to ensure that the doughnuts can float while frying. Heat the oil to a consistent temperature of 350°F. Use a candy thermometer to monitor the temperature, as maintaining a steady heat is crucial for even frying.
Carefully place a few doughnuts into the hot oil, ensuring you don’t overcrowd the pot. Crowding can cause the temperature to drop and result in uneven frying.
Fry the doughnuts for about 1.5 minutes on each side or until they turn a beautiful golden-brown color. Use a slotted spoon to gently flip them. Keep an eye on the temperature to maintain consistency.
Once they’re done, use the slotted spoon to lift the doughnuts out of the oil and onto a tray lined with paper towels. This will help absorb any excess oil and keep them from being greasy.
Once the doughnuts are cool to touch, you can coat the soft homemade doughnuts with superfine sugar or powdered sugar.
Or you can dip them in a glaze made of powdered sugar, milk, and vanilla extract. Enjoy!
- Soft Dinner Rolls Dough
Ingredients (makes ~12 rolls):
3 ½ cups all-purpose flour (plus more for kneading)
1 packet (2 ¼ tsp) active dry yeas1 cup warm milk (about 110°F / 43°C)
¼ cup granulated sugar
1 tsp salt
1 egg
¼ cup unsalted butter, softened (plus extra for brushing)
Instructions:
In a bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add the yeast mixture, egg, and softened butter. Stir to combine, then knead by hand (8–10 minutes) or with a mixer (5–6 minutes) until dough is soft and smooth.
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish or round pan.
Cover and let the rolls rise for another 30–45 minutes, until puffy.
Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden on top.
Brush with melted butter while warm.
Optional: sprinkle with sea salt or garlic butter.
