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Preparation
45 minutes
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Cooking
25 minutes
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Difficulty
Easy
Honey-filled bread that is chewy and soft, slightly nutty and fatty, and sweetly fragrant, especially you only need a pan to make this dish. This bread recipe is perfect for you to prepare a quick and delicious meal for breakfast. Let’s get cooking with Tastetutorial.com right now!
Ingredients for Honey-filled Bread made in a Pan For 8 pieces
All-purpose flour 200 gr (flour type 11) Unsalted butter 20 gr Honey 20 ml Egg yolk 1 piece Cornstarch 20 gr Cinnamon powder 1/8 teaspoon Instant yeast 3 gr Warm milk 100 ml Brown sugar 80 gr Sugar 25 gr Peanuts 25 gr Salt 1/4 teaspoon
How to distinguish real honey from fake
- You can check by dropping a few drops of honey into a glass of clean water; if the drops of honey form round shapes, do not dissolve, and sink to the bottom of the glass, then this is real honey.
- Additionally, you can use green onions dipped in honey; if the onion stalk cooks, then this is real honey.
- You should not buy honey that has turned black, has bubbles on the surface, has a pungent smell, and tastes sour and bitter, as this is honey that has fermented and is no longer good for health.
- Currently, there are many fake honeys on the market, honey that is not pure, so you should choose a reputable place to buy.
How to choose good and plump peanuts
- Choose peanuts with shiny, bright brown shells, uniformly large kernels, and feel firm when picked up.
- Do not choose peanuts that show signs of mold, have unusual colors, or are shriveled; those with wrinkled outer shells.
- Do not buy peanuts that have been stored for a long time, as their shells are usually not shiny and will smell rancid when cooked.
What is all-purpose flour?
- All-purpose flour, also known as flour number 11, is a type of flour with a high protein content of about 11.5 – 13%.
- Typically, all-purpose flour is used to make chewy types of bread such as bread, dumplings, or pizza. The high protein content in the flour combines well with yeast to create the chewiness of the finished bread.
How to make honey-filled bread using a pan
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Cook the honey peanut filling
Put into a pot 80g of brown sugar, 20ml of honey, 25g of peanuts, 20g of cornstarch, 1/8 teaspoon of cinnamon powder, and 125ml of water. Stir well until the mixture is completely blended.
Next, place the pot on the stove and continue stirring over low heat until the mixture thickens slightly.
Then, reduce the heat and stir continuously until the mixture is completely thick; then turn off the heat and let it cool.
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Mixing and Kneading Dough
Add to a bowl 200gr of all-purpose flour, 3gr of instant yeast, and 25gr of sugar, then mix well.
Next, add 1 egg yolk, 100ml of warm milk at about 35 degrees Celsius, and 1/4 teaspoon of salt, mixing until the mixture is completely cohesive.
Use your hands to lightly knead the dough for about 4 minutes until it forms a mass. Then, place the dough on the table, spread it evenly over 20gr of unsalted butter, and perform the kneading technique Folding and Stretching.
First, fold the dough, then use the palm of your hand to press and stretch the dough away. Note that you should press and stretch the dough away, not press down. Next, rotate the dough 90 degrees and repeat the above two steps for 7 – 10 minutes until the dough becomes a smooth, elastic mass that does not stick to your hands.
How to tell if the dough is good:
- The dough is elastic and smooth, and when pressed, it has good resilience.
- The dough does not stick to your hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick.
- You can stretch the dough into a thin film without tearing.
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Roll the dough and wrap the honey filling
Divide the dough into 8 equal parts, then roll them into balls, cover with a cloth, and let rest for 10 minutes.
After 10 minutes, use a rolling pin to flatten, place the peanut honey filling in the center, fold in half, and pinch the edges tightly.
Repeat the process until all the dough is used up, then cover the buns and let them rise for the second time for about 25 – 30 minutes.
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Bake the bread in a pan
Place a non-stick pan on the stove, put the buns in, cover with a lid, and bake on low heat for 5 minutes.
After 5 minutes, flip the buns, cover tightly, and continue baking for another 5 minutes until cooked.
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Final Product
The honey-filled bread has a fragrant buttery aroma, with a chewy and soft texture, sweet and nutty flavors interspersed with soft, chewy peanut filling, unique and appealing.
Tips for Successful Execution
- If you are not using instant dry yeast, you must activate the yeast with warm water or milk at 32 – 38 degrees Celsius (not exceeding 40 degrees Celsius), stir well and let it sit for 5 – 10 minutes until the yeast expands and forms a texture similar to crab bricks. It should not be hotter because it will kill the yeast or weaken its activity.
- You should knead the dough properly to form gluten connections; when baked in the pan, the bread texture will be chewy and soft, and the bread will not become hard.
With the simple recipe above, Tastetutorial.com wishes you success in making honey-filled bread in a delicious and simple way to provide extra energy for an active morning!
*Source for the recipe and images from the YouTube channel Delmira Cooking
