Mini sweet & savoury bread - V. 02

Suddenly mad about bread.. there's something therapeutic about all that kneading of the bread dough (the same way I feel about making sugar roses.. ) so I've been fussing with more bread recipes and trying out different version. Last time I made mini savoury bread with ready made fillings such as ham, sausages & pork floss. But this time, I made a few variations of sweet fillings and a nice, cheesy one to round it off, and played around with the shapes a little.


So much fun, but rather tiring (it took me a few hours to bake about 3 batches, as I was too lazy to take out the baking trays and ended up just using one tray :P)

Bread dough v.02 - yields approx 40 pcs

400 g bread flour (hi-protein flour)
100 g plain flour
120 g caster sugar
50 g egg yolks (about 3 medium eggs)
1/2 tsp bread improver
11 g dry yeast
80 g butter, softened (or margarine can be substituted)
200 ml water + 1/2 tsp salt (approx)

Cheese Filling:

35 g plain flour
15 g milk powder
35 g Kraft cheddar cheese, grated
15 g edam cheese, grated 
60 g margarine


Mix plain flour & milk powder together. Add in hot, melted margarine & stir well. Combine the cheeses with the flour mixture & set aside, ready to be used.

Chocolate filling: 

35 g plain flour
15 g cocoa powder
75 g pure icing sugar
60 g margarine
1/2 tsp vanilla extract

Sift together flour, cocoa powder & icing sugar. Pour hot, melted margarine and stir well. Add the vanilla extract. Set aside , ready to be used.

Nutty chocolate filling: 

Same as the chocolate filling above, I recommend dividing the chocolate filling into half & just mix in 2 tbsp of crunchy/ smooth peanut butter into the mixture. Or for an easier version, mix together 4 tbsp Nutella hazelnut spread with 2 tbsp peanut butter.

Bread glaze: 

2 egg yolks
4 tbsp milk
2 tbsp condensed milk

Mix all ingredients together.

Ready to be baked

1. Sift together bread flour & plain flour. Add in caster sugar, bread improver & yeast.
2. Stir in the egg yolks into the flour mixture while gradually adding the water into it (leave out about 20 ml if necessary, as long as the dough comes together)
3. Blend the mixture thoroughly until it comes together nicely; add softened butter/ margarine and knead. (This dough could be slightly wet and may need an additional sprinkle or two of bread flour to knead it successfully - I added about 30g of flour to mine)
4. Knead the dough for about 15 minutes (by hand) or until smooth and elastic to the touch; set aside covered with a moist cloth in a warm place for 45 minutes.
5. Meanwhile, line a baking tray with baking paper & a little butter smeared evenly & pre-heat the oven to a medium 180C.
6. Take out the dough, knead for a few minutes before portioning it into 25 g pcs *
7. Roll the cut dough & set aside covered with dry cloth while you prepare the filling.
8. Flatten the dough and shape the bread as desired, and place evenly on a tray (leave some space in between)
9. Glaze the bread pieces as they go into the oven, bake for 20 minutes, glazing once again about a minute before they're taken out of the oven.

Note: 
* for the braided bread, I portion 3 pieces of dough @ 10g each, roll it out & braid them. I simply used the bread glaze topped with diced currants & apricots for the topping. You can also sprinkle raw sugar granules on them before baking.

Clockwise: chocolate flowers, fruity braids, nutty rolls & cheesy rounds