In Japan, Cream Pan is one of the best-loved sweet breads. Although traditionally, you wrap thick custard cream in sweetened dough and bake.

In this recipe, you bake sweet, fluffy bread first and then fill it with light custard.

This is the latest method of making Cream Pan, and it’s even more delicious.  

The vanilla custard flows from the top of the moist bread when you open it. It’s so fulfilling that it is almost like enjoying it in heaven.

What is Cream Pan?

Cream Pan is also known as Kurimpan. It’s a type of Japanese sweet bread that’s filled with custard cream. Cream pan is a Japanese bread that has a soft texture similar to famous brioche bread. It’s also similar to Shokupan (Japanese milk bread). 

In the early 1900s, the owner of one of Japan’s oldest bread factories invented the Cream Pan.

His inspiration for incorporating custard cream into the bread dough came from the Choux Cream (cream puffs).

A sequence of deep incisions that wrap around the bread in a half-circle form, almost like a glove, is Cream Pan’s characteristic look.

These cuts were not originally included in this sweet bread but were later added to prevent the bread from developing hollow cavities during baking.

These cuts allow for ventilation, which helps the bread not to burst in the oven.

After you have learned how to make the base for this bread (Kurimpan), you can make many other kashipan and delicious Japanese bread.

Cream Pan 

Cream Pan’s most crucial component is custard cream. Cream Pan’s custard cream ought to be soft enough for you to enjoy the smooth tongue feel. It should, however, have enough body to resist the heat of the oven and remain intact inside the bread. However, in this recipe, we are going to bake the bread first and fill it with custard cream later. 

Cream Pan with very soft cream fillings, especially whipped cream, was most likely produced from Cream Pan purchased earlier from a bakery. It might turn out very differently if you plan to prepare a custard recipe that isn’t meant for this bread.

Although it may be suitable for another use, it may not be suited for oven baking.

Japanese Stuffed Bread Types

Japanese bakeries often offer a variety of bread and pastries with delicious fillings.

1. Melonpan: This Melon shaped bread has a cookie crust. Some Melonpan varieties have cream fillings that are flavored with melon.
2. Anpan: Filled with red bean paste (azuki). In some parts, it’s called Anko.
3. Kare pan: Kare pan, aka curry pan, is a deep-fried bread shaped like a donut; this Kare pan dish is covered with panko breadcrumbs and deep-fried. The Kare Pan filling is a sweet and savory Japanese curry.
4. Choco korone: This sweet bread has a shape of a horn and is filled with chocolate pastry crème, and it’s also known as Chocolate Cornet.

Cream Pan Recipe

Ingredients 

For the dough

• 9 oz all-purpose flour
• 2-3 TBSP of sugar
• ½ tsp of salt
• ½ tsp of yeast
• 3 TBSP of butter
• 1egg yolk
• 5 oz of whole milk

Custard cream

• 3 egg yolks
• 5 TBSP of sugar
• 1 TBSP of flour
• 2 tsp of cornstarch
• 9 oz of whole milk
• 2 TBSP of unsalted butter
• 3/4 cup of heavy cream

Instructions

Bread Dough:

• Combine milk and egg yolk.
• In a bowl, mix flour, sugar, salt, and yeast.
• Gradually add the egg-milk mix to the flour. If dry, add a touch of water.
• Let dough sit for 10 mins to absorb moisture.
• Knead on a surface until smooth (about 2-4 mins).
• Spread dough, add butter, fold, and knead until combined.
• Place in a greased bowl, cover, and let rise for 1 hour.

Custard Cream:

• Gently heat milk and half the sugar.
• Whisk egg yolks with remaining sugar until fluffy.
• Add vanilla, salt, cornstarch, and flour to yolk mix.
• Slowly incorporate hot milk into the yolk mix.
• Return to heat, stirring until thickened (about 1-2 mins post boiling).
• Mix in butter until smooth, then chill in the fridge.

Shaping the Dough:

• Check if dough has doubled. If it shrinks when poked, let rise longer.
• Divide into 8 pieces, shape into buns, and rest for 5 mins.
• Preheat oven to 375F.

Preparing the Custard Cream:

• Whip heavy cream and sugar until foamy.
• Sieve and smooth the chilled custard.
• Gradually mix in the whipped cream.

Baking:

• After 40 mins, brush buns with egg yolk.
• Bake for 15 mins, rotating halfway.
• Remove, wrap in plastic while hot, and cool.

Assembly:

• Make a hole in each bun using a chopstick.
• Fill with custard using a piping bag.
• Enjoy your Cream Pan!

Do you have a soft spot for our Japanese Cream Pan? Pin the photo below and let your Pinterest pals drool a little. Go on, spread the yum!

How to store Cream Pan?

The Cream Pan can be kept at room temperature until ready to use, but the custard cream should be refrigerated before the next day, as it will soon get bad. It’s not something to be concerned about. Trust me; the cream pan will disappear right before your eyes!

Last Words

I really hope you try this cream pan recipe. I really love making these types of sweet bread and if you’ve missed it, you can check this Filipino Ensaymada Recipe or Famous Maritozzi (Italian Sweet Bun). It’s a bit easier to make than the cream pan; however, a cream pan is totally worth the effort. 

This recipe has the best of both worlds: the gooey, cheesy inside of a stromboli and the smoky, savory flavor of ham. Trust me, you won’t be able to say no to this combination. The dough is made from refrigerated crusty French loaf or pizza dough, and ham, Swiss cheese, and other tasty ingredients are put inside.

You can also add some of your favorite vegetables to make it even tastier. This recipe is great for a family dinner on the weekend or a dinner party where you want to impress your guests. So, put on your chef’s hat, roll up your sleeves, and let’s get started. And don’t worry; the stromboli will taste great even if you burn them. Just fooling (or am I?).

What is Stromboli?

Stromboli is like Pizza’s wild and mischievous cousin. It’s like a calzone, but the ingredients are rolled up in the dough instead of being stuffed inside. This gives it a unique and delicious flavor that’s different from regular pizza.

One of the greatest parts about Stromboli is that it can be made with a wide range of ingredients. You can use classic pizza ingredients like cheese and meat or get artistic and try more complex combinations. For example, the Swiss Stromboli is a popular variation that combines cheeses and cold cuts. It’s like a fancy sandwich, but even better! One of the best things about Stromboli is that it is an adaptable dish that can be enjoyed in many ways.

It can be eaten as a main dish or as a snack. It is also a great dish to serve at parties or other gatherings. It tastes like pizza but has a surprise inside, like a piñata in your mouth.

Can you freeze and reheat Swiss Stromboli with ham?

If you have Ham & Swiss Stromboli left over and don’t know what to do, freezing it is a great idea. Make sure to wrap the stromboli tightly in heavy-duty foil to keep it fresh. This will stop any air or moisture from getting in and ruining the food. Once it’s been allowed to cool, you can put it in the freezer. When you want to eat it again, just heat your oven to 375°F, put the frozen stromboli on a baking sheet that hasn’t been greased, and bake it until a thermometer stuck in the middle reads 165°F. This will make a perfect, warm, and tasty stromboli you can eat whenever you want.

Swiss Stromboli and Ham Recipe

Easy Ham & Swiss Stromboli is the Swiss Army knife of meals. Breakfast, sure. Brunch? Yes. Dinner? Double check! It’s so tasty that it’ll make all the other food green with envy. But don’t let how tasty it is fool you; it’s still super easy to make.

Ingredients

• 1 tube (11 ounces) refrigerated crusty French loaf ( you can substitute it with 1 pizza dough)
• 3 Tablespoons honey mustard mix
• 6 ounces of ham, sliced
• 1/4 cup of green onions, sliced
• 9  bacon strips, cooked and crumbled
• 1 whole egg, beaten
• 1/4 cup of Swiss Cheese, grated

Instructions

• Preparation: Begin by preheating your oven to 400°F (205°C) to ensure it reaches the desired temperature by the time you’re ready to bake.
• Baking Sheet Setup: Take a baking sheet and line it with parchment paper. This will prevent the stromboli from sticking and make for easier cleanup.
• Dough Preparation: On the prepared baking sheet, gently roll out your French loaf dough. If you don’t have a French loaf, pizza dough is a suitable alternative. Ensure it’s spread evenly without any tears.
• Sauce Layer: Prepare a honey mustard mixture. Once ready, spread it uniformly over the entire surface of the dough. This will add a tangy sweetness to your stromboli.
• Filling: Start by layering sliced cheese of your choice, preferably one that melts well. Next, add a generous layer of ham slices. For added flavor and crunch, sprinkle prepared crispy bacon bits. Finally, scatter freshly chopped green onions for a burst of freshness.
• Rolling the Stromboli: Starting from one end, carefully roll the dough into a log shape. Once rolled, ensure the seam side is facing down on the baking sheet to prevent it from opening while baking.
• Toppings: Grate some Swiss cheese and sprinkle it over the top of your rolled stromboli. This will give a delightful cheesy crust once baked. Then, brush the surface with a beaten egg; this will give your stromboli a glossy finish. Finish off by lightly drizzling some olive oil for added richness.
• Baking: Place the stromboli in the preheated oven. Bake it for approximately 12 to 16 minutes. Keep an eye on it, and once the top turns a beautiful golden brown, it’s ready. The baking time might vary slightly based on your oven, so it’s good to check after 12 minutes.
• Serving: Once baked, allow it to cool for a few minutes. Slice and serve warm. Enjoy your delicious Swiss Stromboli with ham!

To make sure you don’t forget this recipe, you can save it to your Pinterest board or, better yet, keep it as a secret weapon for your next social gathering.

You want more after every bite because it melts on your tongue. So don’t be afraid to try our cinnamon rolls and experience a whole new level of delicious cinnamony delight.

Brioche Cinnamon Rolls

These brioche cinnamon rolls are a true masterpiece; I can confidently say that. The use of brioche dough is the key to their enticing flavor and texture. Also, brioche cinnamon rolls have a delectably soft and pillow-like texture thanks to a buttery and creamy dough.

The cream cheese frosting on top and the cinnamon sugar filling offers the ideal amount of tang and sweetness. Once you’ve had a mouthful, let me tell you that it’s difficult to resist reaching for another roll.

They are also ideal for any special occasion in addition to weekend breakfast or brunch. You have the option of serving them plain or with a variety of toppings, warm or cold. These rolls will definitely “wow” the crowd and steal the show, I promise, just like this Italian Maritozzi sweet buns recipe, which was an instant hit on social media. 

Why you’ll love this recipe

The ideal balance of the ingredients is key. It feels as though the brioche dough is dancing in your mouth because it is so light and airy, like a fluffy cloud.

When combined with the dough, the cinnamon sugar butter spread adds the ideal amount of sweetness and a touch of warmth.

Besides brioche dough, cream cheese frosting is the star of this recipe, so don’t forget about it. It’s a party in your mouth, it is so creamy, rich, and decadent. The combination of flavors and textures in this recipe is like a symphony, and you’ll want more.

Let’s face it, who doesn’t enjoy a tasty party in their mouth?

Ingredients you’ll need

Butter: Butter gives a recipe taste and texture. Prior to baking, it must be removed from the refrigerator so that it can come to room temperature and soften.

Yeast: Yeast is a leavening agent that gives the dough a distinct flavor and helps it rise. For optimal results, I advise using fresh yeast; however, active dry yeast can be used in its place.

Whole milk: Whole milk helps the yeast grow and hydrates the dough. The temperature should be raised to 98 F (37 C), as that is where yeast grows best. It’s crucial to avoid heating the milk to a point where the yeast is killed.

Brown sugar: Brown sugar has a distinct caramel flavor note and is used to make a dish sweeter.

Cream cheese: Frosting is made from the cream cheese. Before creating the frosting, it should be taken out of the fridge to come to room temperature. This will guarantee a creamy and smooth consistency.

Don’t forget to refer to the recipe card for a detailed list and exact measurements of all ingredients!

How to make Brioche Cinnamon Rolls

Make the Dough

Step 1: Heat the milk until it’s just about body temperature (about 98 F). Put some crumbled fresh yeast into a mixing bowl. Pour the warm milk in and stir everything together until the yeast is dissolved. If you’re using dry yeast, follow the instructions on the package to get it to activate.

Step 2: Next, we’ll include all-purpose flour, granulated sugar, eggs, and a pinch of salt. Mix everything together with the dough hook on low to medium speed until the dough is completely wet and there is no dry flour left. Then, mix on medium speed for another 4 minutes.

Step 3: Now is the time to add butter! Perform this step in two parts. After the first part is fully mixed into the dough, add the second part. Even though it might look a little messy, don’t worry. Once the second part is mixed in, scoop down the sides of the bowl and proceed to mix for 8 to 10 minutes or until the dough is smooth and pulls away from the bowl.

Step 4: Last, we’ll put the dough in a clean bowl that has a thin layer of vegetable oil on it. Wrap the bowl in plastic wrap and a tea towel, and put it in a warm room for an hour to let the dough rise.

For the filling and assembly 

Step 1: Let’s make the filling while the dough is rising. Mix all the ingredients together until they form a paste. Put it aside.

Step 2: Once your dough has doubled in size, roll it out on a lightly floured work surface into a large rectangular shape that is about 5 mm thick. Spread the cinnamon sugar filling out equally, and roll the dough into a log.

Step 3: Cut off the unequal ends of the log using a piece of string or unflavored dental floss and cut it into 12 rolls. For this, you can also use a serrated bread knife.

Step 4: Place the rolls on a baking sheet that is 9×13 inches (24×34 cm) and lined with parchment paper. Let them rise again for 45 minutes. In the meantime, heat the oven to 375 F (for a standard oven).

Step 5: Once the cinnamon rolls have risen, bake them for 22 to 25 minutes on the second lowest rack. Cover the rolls with aluminum foil for the last 5 minutes of baking to keep them from getting too brown.

Frosting cinnamon rolls

Step 1: Using a hand mixer, mix butter and cream cheese for 1 minute in a bowl. Sift in powdered sugar and add in vanilla extract. Mix everything until it’s smooth and well-blended.

Step 2: Spread the frosting on the warm brioche cinnamon rolls and enjoy!

Brioche Cinnamon Rolls Tips

• Don’t put the frosting on the rolls immediately because you don’t want it to melt.
• Serve the rolls while they’re still warm, and enjoy the wonderful smell and taste of cinnamon rolls you made yourself.
• You can keep them in a container that keeps air out for up to three days, or you can freeze them for up to three months.

Can I make these ahead?

You can easily prepare all the parts the night before, so all you have to do in the morning is put them together and bake them. Mix the dough as directed, then whip up your cream cheese frosting and put it in a sealed container in the fridge.

For the cinnamon sugar filling, mix the ingredients together and store them in an airtight container at room temperature. So all you have to do is put the rolls together and bake them, and voila, brioche cinnamon rolls are being served!

Brioche Cinnamon Rolls Recipe

Delicious, fluffy brioche cinnamon rolls will make your mouth explode with flavor. After just one bite, you’ll be hooked and eat roll after roll without stopping. You’ll wonder if you’re in pastry heaven when you try the gooey cinnamon sugar filling and cream cheese frosting.

Ingredients

For Brioche Dough

• 8 oz of whole milk
• 2 Tbsp of fresh yeast (or 2 ½ tsp of dry yeast)
• 5 Tbsp of granulated sugar
• 2 eggs, large
• 5 cups of all-purpose flour
• 1 tsp of salt
• ½ Cup of butter, room temperature

For Cinnamon Filling

• ½ Cup of brown sugar
• ½ Cup of butter, room temperature
• 2 Tbsp of cinnamon

For Cream Cheese Frosting

• 2 ½ Tbsp of butter, room temperature
• 1 tsp of vanilla extract
• 5 Tbsp of cream cheese, room temperature
• 5 Tbsp of powdered sugar

Instructions

Make the dough

• Start by heating your milk until it is about 98 F (lukewarm). Add crumbled fresh yeast into a mixing bowl. Pour the warm milk in and stir everything together until the yeast is dissolved. In case you are using dry yeast, follow the guidelines on the package to get it to activate.
• Next, add in sugar, all-purpose flour, eggs, and a pinch of salt. Mix everything together with the dough hook on low to medium speed until the dough is fully wet and there is no dry flour left. Then, keep mixing on medium speed for another 4 minutes.
• Now it’s time to add buttery awesomeness! Add the butter in two parts, ensuring that the first part is fully mixed into the dough before adding the second. Don’t worry if it looks a little messy; it will all come together in the end. Mix the dough for another 8–10 minutes until it is smooth and pulls away from the bowl.
• Lastly, place the dough in a clean bowl that has a thin layer of vegetable oil on it. Cover the bowl with plastic wrap and a tea towel, and put it in a warm room for 1 hour to let the dough rise.

To fill and assemble.

• Let’s make the filling while the dough rises. Mix all the ingredients together until the paste forms. Set it away for now.
• Once the dough has doubled in size, roll it out on a lightly floured work surface into a big rectangle that is about 5 mm thick. Spread the cinnamon sugar filling out equally, and roll the dough into a log shape.
• Cut off the unequal ends of the log with a piece of thread or unflavored dental floss, then cut it into 12 rolls. You can also use a bread knife with serrations instead.
• Place the rolls on a prepared baking sheet that’s 9×13 inches and lined with parchment paper. Let them rise again for about 45 minutes.
  In the meantime, heat the oven to 375oF.

Baking the rolls to Perfection

• Once the rolls have risen, bake them for 22 to 25 minutes on the second lowest rack. Cover the rolls with aluminum foil for the last 5 minutes of baking to keep them from getting too brown.
• Put a toothpick or cake tester into one of the rolls to see if it’s done. It should come out clean. Take them out of the oven when they are golden brown and smell good. Let them cool for a while.

Add frosting and serve

• While the rolls are chilling, mix the butter and cream cheese together in a mixing bowl to make the frosting. Sift in powdered sugar and add in vanilla extract. Mix everything until it’s smooth and well-blended.
• Spread the frosting on the warm cinnamon rolls, and then enjoy your hard work.
• Congrats, you’ve just made some delicious fresh cinnamon rolls!

Don’t keep these yummy brioche cinnamon rolls to yourself! Share the image below on your Pinterest board and make your friends drool. 🙂

Every Chinese holiday indeed has a connection to one or more specific foods. I’m presenting a recipe for traditional mooncakes to celebrate the forthcoming Mid-Autumn Festival, which falls on Saturday, September 10, 2022.

What Are Mooncakes? 

Chinese cakes called mooncakes (or Yue bing) can have a sweet or savory filling. It is usually consumed with tea. They are often consumed gently during the Mid-Autumn Festival while observing the moon.

However, yue bing, as they are known in Mandarin, has also spread throughout Asia and is now a pretty popular dish. Yue bing is offered everywhere in September (when the event is held), from street sellers to Cafes.

Mooncakes are well-known across Asia as a result. Their costs have recently increased dramatically due to their growing popularity and the custom of purchasing them as gifts for acquaintances, coworkers, and family members.

Making mooncakes at home is not only cheaper but also healthier! This is because you can choose which artificial colorings and preservatives are used in your mooncake.

The traditional dough used to make mooncakes’ outer shells includes ordinary flour, lye water (alkaline water), vegetable oil, and golden syrup (or invert syrup). For dusting and brushing, more flour and egg wash are employed.

Cornstarch and baking soda are used in other, more contemporary mooncake recipes. Our recipe will concentrate on how mooncakes are traditionally made. However, some contemporary improvements will be included for accessibility.

Several fillings are frequently utilized in Yue bing. White lotus seed, red bean paste,  green tea, wu ren (mixed nuts), salted egg yolk, and yam are a few of the most popular ones.

Other contents for mooncakes include shrimp, durian, chicken floss, ice cream, and ground pork.

Mooncakes Recipe

Celebrate with homemade mooncakes—golden, glossy, and filled with the classic flavor of your choice. Here’s a step-by-step guide to getting perfect results, even if you’ve never tried before.

Ingredients

For the Mooncake Dough (Skin):

• 2 cups + 4 tsp all-purpose flour (235g), sifted

• 130g (about 2.7 oz + 1 tsp) golden syrup

• 3 Tbsp vegetable oil (plus a bit more if needed)

• ½ tsp baking soda

• ½ tsp water

For the Filling:

• 35 oz (about 1 kg) sweet filling of your choice (lotus seed paste, red bean paste, chestnut paste, black sesame, etc.)

• 16 salted duck egg yolks

For the Egg Wash:

• 1 egg yolk

• 1 tsp egg white

• ¼ tsp sesame oil

• ¼ tsp golden syrup

• 1 tsp water

Instructions

1. Make the Dough (Mooncake Skin)

1. In a small bowl, mix the baking soda and water until dissolved.

2. In a large bowl, combine the flour, golden syrup, vegetable oil, and baking soda mixture. Stir with a spatula, then use your hands to knead gently until a shaggy dough forms.
   If the dough feels dry, add a tiny splash of oil; if sticky, add a bit more flour.

3. Shape into a rough ball, wrap in plastic, and let rest at room temperature for 1 hour.

2. Prepare the Filling

1. Cut the salted egg yolks in half (if they’re whole).

2. Portion your filling: For each mooncake, use about 75g total filling (including 1–2 egg yolk halves inside each). Flatten a portion of filling, place the egg yolk(s) in the center, and wrap the paste around the yolk. Roll gently into a ball.
   Tip: Use a kitchen scale for accuracy. You’ll need 8 portions total.

3. Assemble the Mooncakes

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Divide the rested dough into 8 equal pieces (about 50g each). Roll each into a ball.

3. Flatten each dough ball between two sheets of plastic wrap to a disk large enough to wrap your filling ball.

4. Place a filling ball in the center of the dough. Carefully wrap the dough around the filling and pinch to seal. Roll gently between your hands to smooth.

5. Lightly grease your mooncake mold (about 100g/3.5oz size). Place each wrapped ball into the mold, press gently to shape, then unmold onto the baking sheet, smooth side up. Repeat with the rest.

4. Bake and Glaze

1. Bake the mooncakes for 5–6 minutes. Remove from oven and let cool for about 5 minutes.

2. Meanwhile, mix all egg wash ingredients together in a small bowl.

3. Lightly mist the mooncakes with water (this helps prevent cracking). Using a small pastry brush, gently brush the tops with a thin layer of egg wash—don’t flood the design.

4. Return to the oven and bake for another 5–6 minutes.

5. Remove and brush a second thin layer of egg wash on top.

6. Raise the oven temperature to 390°F (200°C). Bake for an additional 8–10 minutes, or until the tops are deep golden and glossy.

5. Rest and Serve

1. Cool the mooncakes completely on a wire rack.

2. Once cooled, store in an airtight container at room temperature for 1–2 days before eating. This “resting” time lets the skin soften and the flavors meld—your mooncakes will become glossy and perfect.

3. Mooncakes keep at room temperature for up to a week.

Tips

• For clean designs, use a soft, small brush for egg wash and keep it light.

• If using commercial salted egg yolks, soak in a little rice wine for 5–10 min and bake at 325°F for 5 min before using (optional, improves texture).

• Mooncakes freeze well—wrap tightly and thaw overnight in the fridge before serving.

Share the image below to your Pinterest board if you like this Mooncakes Recipe!

Molds for Mooncakes

You’ll note that the mooncakes have a detailed design on their top because a mooncake mold was used to make them! Molds are widely accessible online. However, they come in various designs and sizes.

Molds are often wood and feature replaceable designs, but plastic molds are also available. They not only add to the enjoyment since you can switch up the design, but they also include an easy release method that makes it simple to remove the mooncakes from the mold.

It all depends on the size of the mooncake you want to produce when it comes to dimensions. Two egg yolks and a sizable filling fit my 3.5 ounces (100 grams) mooncake form well. However, you’re welcome to utilize a little mooncake mold and make more miniature mooncakes out of a salted egg yolk.

Expensive Mooncakes

Buying mooncakes as gifts for family, friends, and coworkers to mark the Mid-Autumn Festival has also grown popular. As a result of the strong demand, the cost of mooncakes has increased yearly.

Compared to the materials’ price, the selling price is significantly higher. So, I decided to create a straightforward recipe that anybody can use to make it at home since I felt it was almost silly.

Additionally, if you give them your homemade mooncake as a present, they will appreciate your honesty, diligence, and effort because mooncake has been overly commercialized in recent years.

Making mooncakes from scratch is time-consuming and requires some expertise. This mooncake recipe, which uses pre-made filling and streamlined processes to save time, explains how to prepare classic Cantonese mooncakes.

Not using lye water when making mooncakes

Lye water is frequently used to produce the skin on mooncakes. The mooncakes acquire a rich golden brown hue because to the alkaline qualities of lye water. However, it might be challenging to locate lye water, particularly now that it’s illegal in Australia.

Lye water is extremely potent and toxic in excess! Instead of using baking soda, this recipe yields results that aren’t inferior. There is no need to bake baking soda; nonetheless, many people do so to make it more alkaline.

To add to the dough, just combine 1/2 teaspoon baking soda with the same quantity of water. Although the dough becomes more crumbly as a result, mooncakes may still be formed with ease.

Salted Egg Yolks

Usually, an egg is cured in the shell before being salted to give it a nice, deep umami flavor. In order to achieve this flavor, more expensive and opulent duck eggs are typically utilized during Mid-Autumn celebrations.

Salted egg yolks may be bought in bulk packets expressly for use in mooncake fills like this, and salted eggs can be bought whole or raw. Look at your neighborhood Asian market or buy them online.

Important Tips for Making The Best Mooncakes

Here are some suggestions to help you make the ultimate mooncake and astound your loved ones!

Weigh the filling and dough 

The dough and skin for the mooncakes must be divided up precisely to suit your mold; thus, you must accomplish this. Additionally, it ensures that the skin and filling are perfectly balanced.

If you use less, it may be challenging to cover the filling without splitting. If there is excessive skin, the pastry on the mooncake will be very thick.

Add baking soda

I substitute baking soda for the customary lye water, and it performs fantastically to produce gorgeously golden brown mooncakes.

Oil your molds very lightly.

It’s crucial to grease your molds since the pastry might stick there when you build the design. For a simple mooncake release, gently cover the interior of the mold with a pastry brush dipped in vegetable oil.

Spray some water on your mooncakes

After the initial baking, giving your mooncakes a small mist of water brings moisture back into the skin, prevents it from breaking, and helps the dough color evenly.

When glazing your mooncakes, use a fine brush.

Use a fine brush to apply the egg wash. This aids in getting between the details and removing any extra egg wash that may have become trapped there. The intricate designs may fade and lose character if the glaze is cooked in between them.

You should glaze and re-bake your mooncakes.

To get the ideal golden hue, repeat the glazing and baking procedure as many as necessary. Remember that the color of your mooncakes will intensify after they sit for a few days.

Give your mooncakes time to mature

After baking, store your mooncakes at room temp in a sealed container. This makes it possible for the skin to absorb the filling’s oils. The ideal mooncake is produced as a result, with increased flavor, color, and glossiness.

FAQs

For how long will my mooncakes last?

Due to the composition of its components, mooncakes may last a fair amount of time. The mooncakes’ water content is removed after baking, which extends their shelf life. When kept at room temperature in a sealed container, freshly prepared mooncakes can last up to a week.

They can survive even longer if you keep them in the refrigerator! Before eating them, I would take them out of the refrigerator and let them get to room temperature. Allow them to remain at room temperature for two days before putting them in the refrigerator if you’re storing them there since doing so brings out the oils in the skin.

How to store mooncakes?

Mooncakes should be kept at room temperature in an airtight container. The skin might soften while absorbing the oils from the filler when they are preserved in this way.

The mooncakes’ distinctive glossy golden brown hue is a result of this.

How about other fillings for these mooncakes?

You may replace the filling with many other flavors, like white lotus seed paste, chestnut paste, taro paste, mixed tree nuts, black sesame paste, and many more! They can be utilized as long as they have the right consistency for rolling the filling into a ball.

Can I make Mooncakes without the mold?

Yeah! You can create them even if you do not possess a mooncake mold. It is possible to use a tart mold or even a cupcake plate in place of pushing the formed mooncakes into a mold. Although they won’t have that special pattern, they will still be wonderful.

Nutrition

Serves 20

Serving Size: ¼ of a Mooncake

Calories Per Serving: 288

• Fat 10.2g
• Cholesterol 185.2mg
• Sodium 254.1mg
• Total Carbohydrate 36.9g
• Dietary Fiber 1.3g
• Sugars 5.8g
• Calcium 98.1mg
• Protein 10.9g
• Vitamin A 77.1µg
• Vitamin C 0.1mg
• Iron 1.6mg
• Potassium 82.3mg

To use the air fryer directions to prepare your Costco Motor City Pizza is the ideal choice to go for because it takes less time to cook and produces a superior crust, but the last choice rests entirely on you.

What is Costco Motor City Pizza?

Frozen pizza is unquestionably a roulette; it can be very good or very bad. Although there are some fantastic frozen choices, many fall short compared to a restaurant-baked pizza that is sizzling hot to your home.

On the other hand, Costco’s new Motor City Pizza Detroit-style deep dish double pepperoni pizza is redefining many people’s perceptions of what frozen pizza can be. This pizza tastes so excellent that many Costco customers can’t believe it’s frozen.

According to Eater, the rectangular shape, caramelized thick crust, lightweight, airy dough, and substantial portions of gooey Wisconsin brick cheese distinguish Detroit-style pizza from its New York or Chicago rivals.

This pizza type is popular among pizza lovers because of its delicious and rich tomato sauce, substantial toppings, and crispy, gooey dough. Motor City Pizza Co.’s Detroit-style pizza also hit the mark with Costco customers.

Motor City Pizza is now on sale at Costco for a low price of $14.99 for a 2-pack of these substantial pizzas, which breaks down to $7.50 per pizza. If you like Detroit-style pizza, you should go to your nearest Costco warehouse and stock up on with as many pizzas as you can store in your freezer.

Massive and Meat-Packed

The Ultimate Meat deep dish pizza from Costco features Italian sausages, sliced and diced pepperoni, and bacon.

What is Motor City Pizza Costco made of?

The ingredients for this Costco Motor City Pizza include a crust, soybean oil, sauce, pre-mix blend, yeast, sugar, flavored oil meld, cheese blend, and pepperoni.

Is it a bad idea to thaw a Costco Motor City pizza before cooking it?

Costco Motor City Pizza as well as other frozen pizza brands, are meant to be cooked from a frozen stage; defrosting the pizza before preparing it may result in a poor quality that you won’t appreciate.

Furthermore, freezing your Costco Motor City Pizza before cooking it may result in a mushy texture and the dough may be affected due to the thawing procedure.

Can You Eat an Uncooked Costco Motor City Pizza?

No, according to Costco’s official website, you must cook the pizza to an internal temperature of 165 ℉ before eating it, and it should reach at least that temperature.

Choose one of the cooking techniques described in this article and follow the directions to prepare your Costco Motor City Pizza.

Cooking Costco Motor City Pizza in the Oven

Begin by warming your oven to 425°F.

Then, take the pizza out of the plastic wrapping and leave it in the tray.

Put your Motor City Pizza on the middle rack, ensuring your baking tray does not come in contact with the oven’s edges or back.

Let your pizza bake in the oven for 19 to 21 minutes or until the cheese has melted.

Remove your cooked Costco Motor City Pizza from the oven, then remove it from the tray and begin cutting it.

How to Cook Costco Motor City Pizza using Air Fryer

Start by warming your air fryer to 400°F for around 5 minutes.

Remove your frozen Costco Motor City Pizza from its packing and put it in the air fryer basket. If you want a crispier crust on your Motor City Pizza, use the cooking spray for the basket of your air fryer.

Cook your frozen pizza in the air fryer for 6 to 8 mins or once the cheese is melted.

Lastly, remove your Costco Motor City Pizza from the air fryer basket with caution and serve it hot.

How do you microwave Costco Motor City Pizza?

Start by unboxing your Costco Motor City Pizza and removing any wrapper. For the least amount of mess and trouble, place your frozen on a microwave-safe dish.

Microwave your Costco Motor City Pizza for 7-8 minutes.

How to make your Costco Motor City Pizza crust Crispier?

The trick to achieving additional crispiness on your Costco Motor City Pizza crust is to preheat the stone or steel surface in your oven, then when it’s hot, put the frozen pizza onto the prepared surface, and you’ll end up with ultra-crispy crust.

However, if you prepare this Costco Motor City Pizza in an air fryer, ensure to coat the air fryer basket with cooking spray before dropping the pizza in; this will give your Costco Motor City pizza crust extra crispiness.

How to keep Costco Motor City Pizza leftovers in the refrigerator?

Place your cold Costco Motor City Pizza slices on a table plate to begin. Cover the plate with aluminum foil or parchment paper before wrapping it in plastic wrap.

Refrigerate the platter for up to 4 days.

How do you freeze Costco Motor City Pizza leftovers?

Place the Costco Motor City Pizza slices on a plate once they have been chilled. Wrap the area with parchment paper, next with plastic wrap, and set it in the freezer.

Leftover Costco Motor City Pizza may be kept in the freezer for up to a month if properly preserved.

Costco Motor City Pizza Recipe Tips

• Spray the air fryer with cooking spray for added crispiness on the crust.
• Do not defrost your Costco Motor City Pizza; instead, follow one of the cooking directions and cook it from frozen.
• Preheat your oven with the rack already in place since the prepared surface will give the crust the crispiness you need.

Share the image below to your Pinterest board if you find these techniques for cooking Motor City Pizza useful!

Nutritional Information for Costco Motor City Pizza

Per Serving

380 calories, 40mg cholesterol, 19g fat, 830mg sodium, and 278mg potassium

Total Carbohydrate 35g,  Dietary Fiber 2g,  Sugars 4g,  Protein 18g,  Calcium 252 %, 2 % iron

Motor City Pizza Costco Instructions

Ingredients

• Frozen Costco Motor City Pizza
• Cooking Spray

Instructions

• Begin by heating up your oven to 425°F.
• Now, take the pizza out of the plastic wrapping but leave it in the tray.
• Put your Motor City Pizza on the central rack, trying to ensure the baking tray does not contact the oven’s sides or back.
• Bake your pizza in the oven for 19 to 21 minutes, or until the cheese has melted.
• Retrieve your baked Costco Motor City Pizza from the oven, then remove it from the tray, cut and enjoy.

Maritozzi are beautiful and tasty Italian cream buns. It’s a brioche-style soft and light bun that’s divided in half and filled with whipped cream! You may easily find one in a pastry store or a coffee shop in Rome. In Italy, these buns are usually served with coffee during breakfast or with a cup of tea in the afternoon.

After making Filipino Ensaymada buns, and Japanese Cream Pan, it’s time for these delicious Italian Maritozzi buns. Also, if you love Italian recipes, you don’t want to miss this Famous Sicilian Cannoli Authentic Recipe and these irresistible Canestrelli cookies. 

What is Maritozzi?

Maritozzi buns date back to the Middle Ages and originated in the Lazio district of Rome. Flour, egg, yeast, sugar, honey butter, salt, and orange zest (or lemon zest) are ingredients used to make authentic Italian Maritozzi buns.

The term is derived from the slang corruption of the word “marito.” Maritozzo or “marito” at the time was well-known to famed Roman poet Gioacchino Belli who observed that “during lent, everybody eats maritozzi at the Caffetteria as they had never dined before.”

He would also have recognized that young lovers would deliver them as Valentine’s Day present on the first Friday in March. A groom-to-be would get a huge maritozzo topped with sugar and containing a ring or a little golden item from his future wife.

As a result, the term maritozzo evolved to imply “husband.” According to another tradition, the girls who prepared the greatest maritozzi were more likely to find spouses well before the rest of the girls.

Maritozzi An Old Tradition

Bread flavored with honey and raisins existed as early as the Roman era. For centuries, women have made identical ‘pagnotelle’ to fit inside the saddlebags of workers who, although away from home all day, may get food on hand.

They shrank in size throughout the years to become a bun. They were so subtle that they were the sole sweet allowed during Lent when the laws of fasting were particularly severe when it came to butter.

They even got the title ‘Er Santo Maritozzo’.

Of course, Rome has a plethora of pastry shops and coffee shops selling cakes, pastries, and sweets, but the maritozzo, the King of Roman sweet bread, will always have a place. After decades of neglect, the maritozzo is making a comeback in Rome… and in style.

A delicious maritozzi must be loaded with ‘Panna montata’ cream and should be both exquisite and delicate. Bakery-made Marioizzi is even lighter than pasticcerie-made, which are richer and less delicate. Enjoy Maritozzi as a delicious treat in the afternoon or with a cup of coffee in the morning.

Check out this Italian Lemon Ricotta Cake!

Maritozzo Day

On Saturday, December 4, 2022, Rome celebrates Maritozzo Day, a yearly celebration of the maritozzo. Maritozzo Day, now in its fifth iteration, is devoted to commemorating the well-known Roman dessert, from the traditional cream-filled form to more daring variants.

The event’s organizers, Tavole Romane, encourage customers to visit their go-to maritozzo vendors so they may “enjoy each bite leisurely” and share maritozzo images and videos on social media.

There will be plenty of pastry shops, bakeries, and pizzerias in the capital and beyond where you may sample this distinctive treat that represents the Eternal City and is beloved across Central Italy and beyond!

Maritozzi Recipe

There are many versions of traditional recipes. The Marchigiani Maritozzi is the most well-known and loved.  Today I will share the original Maritozzi con La Panna recipe. This recipe is easy and accessible for all. 

The Maritozzi must be coated with sugar syrup after they have been cooked. This is necessary to give them a glossy appearance. Once they have cooled, they should be cut in half lengthwise (or more) and filled up with whipped cream. You will taste the authentic flavor and smell of real Maritozzi with super soft, homemade cream.

If you ever find yourself in Rome, you should visit IL MARITOZZO ROSSO and try their Maritozzi. Because this is where my inspiration for this recipe came from. 

So, without further due, let’s jump into this Maritozzi Con La Panna Recipe!

Ingredients

For the buns:

• 2 tsp active dry yeast

• 1 Tbsp honey

• 3 cups all-purpose flour (spooned and leveled; see notes)

• 1/3 cup bread flour (or just use all-purpose if you don’t have bread flour)

• 1 cup lukewarm milk

• 1/3 cup sugar

• 1/2 tsp kosher salt

• 5 Tbsp unsalted butter, softened and cut into pieces

• 2 Tbsp olive oil, plus more for greasing

• 3 large eggs, room temperature

• 2 tsp orange or lemon zest, grated

• Optional: 1/4 cup raisins (about 50g), added after mixing dough

For the syrup and filling:

• 3 Tbsp sugar

• 3–4 Tbsp water

• 1 cup heavy cream, cold

• Powdered sugar, to taste

• (Optional: splash of vanilla or orange blossom water for the cream)

Instructions

1. Activate the Yeast:
   In a large bowl, whisk together the lukewarm milk, yeast, and honey. Let it sit for about 10 minutes until bubbly.

2. Make the Starter:
   Stir in 1/2 cup of the all-purpose flour to form a loose batter. Cover with plastic wrap or a kitchen towel and let it rise for 20 minutes.

3. Mix the Dough:
   In the bowl of a stand mixer, add the remaining all-purpose flour, bread flour, sugar, and salt. Add the eggs, orange or lemon zest, and the bubbly yeast mixture. Mix on low speed (using a dough hook, if you have one) until just combined.

4. Add Butter and Oil:
   With the mixer running on low, add the softened butter, one piece at a time, letting each piece fully incorporate before adding the next. Drizzle in the olive oil and continue mixing. If using, fold in the raisins. Increase to medium speed and knead for about 8–10 minutes. The dough should be soft and slightly tacky—add a tablespoon of flour at a time only if the dough is too sticky to handle, or a tablespoon of milk if it seems dry. (Dough textures can vary depending on flour brand and egg size.)

5. First Rise:
   Lightly oil a large bowl. Transfer the dough, cover, and let rise at room temperature until doubled in size, about 1½ hours.

6. Shape the Buns:
   Line two large, rimmed baking sheets with parchment paper. Turn the dough onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a ball, then gently shape into ovals about 5 inches long. Space them at least 2 inches apart on the baking sheets.

7. Second Rise:
   Cover the buns loosely with a kitchen towel or plastic wrap. Let them rise in a warm place until puffy and nearly doubled, about 40 minutes.

8. Bake:
   Preheat your oven to 350°F (175°C). If you want a shiny finish, brush the buns lightly with beaten egg before baking. Bake for 15–18 minutes, rotating the trays halfway through, until golden brown.

9. Make the Syrup:
   While the buns bake, combine the sugar and 3–4 Tbsp water in a small saucepan over medium heat. Stir until the sugar dissolves and the syrup simmers for 2 minutes. Remove from heat and let cool slightly.

10. Finish the Buns:
    While the buns are still warm, brush them generously with the syrup. Cool completely on a wire rack.

11. Fill and Serve:
    Whip the cold cream with powdered sugar (and vanilla/orange blossom water, if using) until it holds firm peaks. Once the buns are cool, slice each one down the middle (but not all the way through) and fill generously with whipped cream. Dust with powdered sugar, if you like. Serve right away.

Recipe Notes:

• Flour brands and humidity can make a difference in dough texture. Add extra flour or a splash more milk if needed—the dough should be soft, slightly sticky, and easy to handle with lightly oiled hands.

• For a traditional look, add raisins to the dough.

• You can use all-purpose flour if you don’t have bread flour—the result will be just a bit softer.

Please share the image below to your Pinterest board if you like this Maritozzi recipe!

Maritozzi Video Recipe

Dive into the world of Maritozzi mastery with skilled Fabrizio! See a slightly more complicated version of this delicious treat that is well worth your time and attention.

Conclusion

Maritozzi buns are hands down the best sweet buns I’ve ever tasted and made. Italians know their pastry, that’s for sure! I hope you take your time and try this Maritozzi recipe yourself, and if you do, please let me know how it turned out for you by commenting here. Also, if you’re having any difficulty with the Maritozzi recipe, please let me know, and I’ll reply. Thank you!

What exactly is Ensaymada?

Ensaymada is a delicate Filipino, sweet dough delicacy coated with butter and sugar and served with a generous amount of shredded cheese.

It was inspired by the Spanish Ensamada but has changed through time to be what it is today that so many Filipinos like. It is basically Filipino Brioche buns. 

We used to go on holiday in the Philippines when we were kids; when our parents took us to Bulacan for a trip, they would bring us some exceptional Ensaymada.

This delicacy is accessible at any local bakery as well as well-known bakeshop chains in the Philippines. This pastry dish is one of my favorites. I like to have it as a mid-afternoon treat with a cup of freshly prepared coffee.

Back when I was a kid, Ensaymada was just coated in butter, dusted with sugar, and covered with cheese. They were made much more remarkable with the introduction of sliced salted eggs.

Presently, the most preferred Ensaymada is the incredibly soft and fluffy variety. They are typically covered with shredded cheese and buttercream icing. They are really wonderful, and this dish is no exception.

I’ve combined my knowledge, and I did a lot of reading on how to make the best soft Ensaymada, and I am very pleased with the results of this technique. 

If you follow my blog, you already know how much I love Filipino cuisine. You can check some of my recipes in the links below:

Filipino Beef Caldereta

Maja Blanca Easy Recipe

Homemade Sisig Recipe

Beef Tapa Filipino Recipe

Pork Siopao Asado Recipe

Chicken Tocino Recipe 

Ingredients

For the Dough:

• ¼ Tbsp (¾ tsp) salt

• 1 packet active dry yeast (7–9g, about 2¼ tsp or 1 Tbsp)

• ¼ cup warm water (for proofing yeast)

• ⅓ cup sugar

• ½ cup shortening, softened

• 1 cup whole milk, warmed

• 3 egg yolks

• 3½ cups all-purpose flour (plus extra as needed)

• ¼ cup butter, softened (for brushing)

For the Topping:

• ½ cup butter, softened

• ½ cup powdered sugar

• 1 cup grated cheese (Kraft Eden, cheddar, or your favorite)

Instructions

1. Proof the Yeast

• In a small bowl, dissolve the yeast in ¼ cup of warm water with a pinch of sugar. Let stand for 5–10 minutes, until bubbly.

2. Make the Dough

• In a large mixing bowl, combine milk, shortening, sugar, and salt.

• Add the proofed yeast and half of the flour. Mix on medium speed (or by hand) for 3–5 minutes, until a thick, sticky batter forms.

• Mix in the egg yolks, then gradually add the remaining flour. Knead until a very soft, slightly sticky dough forms. If too wet, add a spoonful of flour at a time—but dough should remain tacky.

3. First Rise

• Scrape down the bowl, cover with a kitchen towel, and let rise in a warm spot for 2–3 hours, or until doubled in size.

4. Shape the Ensaymada

• Turn the dough out onto a lightly floured surface. Divide into 16 equal pieces.

• Working with one piece at a time, roll each into a rope about 12 inches long, then coil into a spiral, tucking the end underneath.

• Place each coil into a greased ensaymada mold or muffin tin.

5. Second Rise

• Cover and let rise again for 30 minutes to 1 hour, until nearly doubled.

6. Bake

• Preheat oven to 300°F (150°C).

• Brush each roll lightly with softened butter.

• Bake for 20–25 minutes, until lightly golden and cooked through.

• Cool in the molds for a few minutes, then remove and let cool completely on a rack.

7. Make the Buttercream & Finish

• Cream together ½ cup softened butter and ½ cup powdered sugar until fluffy.

• Spread a generous layer of buttercream on each cooled ensaymada, then sprinkle with lots of grated cheese.

Tips:

• If using instant yeast, mix it directly with the flour—no need to proof, and rise time may be shorter.

• For extra-rich rolls, use whole milk and real butter.

• Ensaymada are best enjoyed the day they’re made, but they reheat beautifully in the microwave for a few seconds!

If you like this Ensaymada recipe, please share the image below on your Pinterest board so you can spread the word! Thank you! 🙂

You might confuse Siopao Asado with Vietnamese Banh Bao steamed pork buns, but they are not the same. Although they might look identical, this Filipino Siopao Asado doesn’t use Chinese sausage and quail eggs.

Pork Siopao Asado Recipe

The Meat Stuffing

• Siopao may be filled with various ingredients, but the two most common in Filipino cuisine are the bola-bola and pig Asado, both of which we’ll use in this dish.
• Pork shoulder is simmered till fork-tender and sweet and delicious in a combination of soy sauce, oyster sauce, sugar, and star anise. The liquid is thickened with a cornstarch slurry before being used as a sauce for the steamed buns.
• Allow the meat stuffing to cool completely before using it since the leaking steam may split the dough.
• It can be prepared ahead of time to make the process easier. Leave to cool fully before transferring to an airtight container and storing for up to 3 days in the refrigerator.
• For added variation, boneless chicken thighs can be used in place of the pork.

Dough for Siopao Asado

• Please be aware that the flour and sugar proportions in the dough preparation are in weight rather than volume (grams vs. cups). Therefore, to achieve exact measurements and a more consistent result, I recommend using a kitchen scale.
• Stir the heated milk, yeast, sugar, and salt in a small basin. Mix thoroughly and set aside for 5 to 10 minutes or until frothy. This procedure is used to “prove” that the yeast has activated.
• Ensure the milk temperature is between 105 and 115 degrees Fahrenheit. It’s possible that the yeast won’t activate if the milk isn’t warm enough. If the temperature is higher, the yeast may be killed.
• Stir to combine the flour, remaining sugar, and baking powder in a large mixing basin. Whisk until everything is completely combined.
• To whiten the buns, add the oil and a few drips of lime juice to the flour mixture. Next, fold in the yeast combination until it is completely mixed.
• Knead the dough for approximately 10 to 12 minutes in the bowl, or until it is smooth, elastic, and no longer sticky. A smooth, wrinkle-free steamed bun may be achieved by properly kneading the dough.
• Turn the dough into a ball, cover it in plastic wrap or a clean kitchen towel, and leave it aside to rise until doubled in size. Based on the room temperature, this will take around 2 to 2 1/2 hours.

Assembling the Bun

• Put the dough on a flat and lightly floured surface and roll it out. Next, make a long log out of it and cut it into ten pieces. A scale can also be used to verify uniform size.
• Shape each dough lump into a ball and place it on a baking sheet in a single layer. Leave the balls to rise for another half an hour or until puffy, covered with a clean kitchen towel.
• Press the dough balls into a 4 to 5-inch flat disk using a roller. To prevent the stuffing from escaping, make sure the sides are thinner than the middle.
• In the center, add a tablespoon or so of shredded pork. To make crimping simpler, push the stuffing away from the edges.
• Take the edges and crimp the dough around the filling. To thoroughly seal the bag, pinch and twist it. Arrange them on a baking sheet with a silicone mat or parchment paper and set them aside for another 10 minutes.
• To make the siopao whiter, add a couple of teaspoons of vinegar to the steaming water.
• Place the dough on a steamer in a single layer, about 1-inch apart, and steam for 15 to 20 minutes. Steam the buns on low heat to prevent buckling or inflating.
• Turn the heat off and leave the cover on for 3 to 5 minutes after steaming to avoid the siopao from breaking.
• Take the buns out of the steamer and place them on a plate with the sauce. Careful! It’s possible that the stuffing is too hot!

Share the image below to your Pinterest board if you like this amazing Filipino Siopao Asado Recipe!

List of Ingredients

Asado Filling

• 1 tbsp canola oil
• 1 tbsp cornstarch
• 2 tbsp oyster sauce
• 3 tbsp sugar
• 1/3 cup soy sauce
• 2 cloves garlic, peeled and minced
• 2-star anise
• 1 small onion, peeled and chopped
• 2 cups water
• 1 lb. of pork butt or shoulder, chopped into large chunks

Siopao Dough

• Sprinkle of lime juice
• 1/2 tsp salt
• 2 tsp dry instant yeast
• 2 tsp baking powder
• 2 tbsp sugar
• 2 tbsp vegetable oil
• 3/4 cup sugar 100 g
• 3.5 Cup all-purpose flour 500 g
• 260 ml of warm milk (between 105 and 115 F)

Directions

Making the Siopao Asado Stuffing

• Heat the oil in a saucepan over medium heat. Sauté until the onions and garlic are softened.
• Add the meat and heat until gently browned, rotating as required.
• 2 cups of water, soy sauce, oyster sauce, sugar, and star anise are added to the pan. Toss until everything is evenly distributed. Bring it to a boil, removing any foam that rises to the surface.
• Reduce heat to low, cover, and simmer for 1 hour, or until meat is fork-tender. Add extra water in half-cup increments to keep the liquid level at 1 1/2 cups.
• Take out the pork from the saucepan with a slotted spoon and set it aside to cool to the touch. Then, shred the meat with two forks.
• Collect and set aside roughly 1 cup of the braising liquid. Bring the shredded chicken back to a boil in the pot.
• Mix cornstarch and about 1/4 cup of water in a mixing dish. Whisk until the mixture is smooth and the cornstarch has dissolved. Toss 50 percent of the cornstarch slurry into the meat in the saucepan to evenly distribute it. Fry for an additional 1 to 2 minutes or until the sauce has thickened. Leave to cool after removing from pan.
• Stir the remaining 1 cup of braising liquid and the other half of the cornstarch slurry in a saucepan over medium heat. Bring to a boil, stirring frequently, for 2 to 3 minutes, or until the sauce has thickened. This is the siopao sauce.

Making the Dough

• Mix the milk, yeast, 2 tablespoons sugar, and salt in a mixing basin. Whisk in the sugar until it is completely dissolved. Allow to sit for 5 to 10 minutes, or until the combination has foamed up.
• Toss to combine the flour, 100 grams of sugar, baking powder, and vegetable oil in a large mixing basin. Mix thoroughly.
• Throw in a couple of drops of lime juice to the flour mixture, followed by the yeast mixture. Combine all the ingredients in a mixing bowl until dough develops. Knead and massage the dough until it is smooth and no longer sticky.
• Let to rise in a warm area for about 2 hours or until doubled in size, covered with a clean kitchen towel.
• Take the dough out of the bowl, set it on a clean work surface, and roll it into a long log.
• Divide the dough into ten equal portions with a knife, then roll each part into smaller balls. Allow for a half-hour rise by covering the dough with a clean dishtowel.

Putting it all Together

• Put one ball of dough on a clean work surface and roll it out into a 4 to 5-inch circle using a rolling pin, making sure the sides are thinner than the middle.
• In the middle, place roughly a spoonful of the meat filling.
• Grab the dough’s edges, fold around the filling, and twist to secure it completely. Lay the bun on parchment paper or wax paper. Continue with the rest of the dough and stuffing.
• Place the prepared buns on a flat baking sheet in a single layer, cover them with a kitchen towel, and leave to rise for another 10 minutes.
• Arrange buns in a single layer, one inch apart, in a steamer. Toss 2 tablespoons of vinegar into the boiling water (for whiter buns).
• Steam buns for 15 to 20 minutes on low heat. To stop the buns from collapsing, keep the cover on for 3 to 5 minutes.
• Take out of the steamer and top with the Asado sauce.

What is Polish Paczki?

Polish Paczki is almost the same as donuts. They are made from fried dough and filled with different fruits or custard fillings. Then they are coated with sugar.

Paczki is made with a rich dough that contains yeast, eggs, sugar, and fats. So, they are thicker and heavier than regular donuts, which reflects its taste and texture.

You can fill your Packzi with your favorite fruit or cream fillings. You can glaze them or cover them with granulated sugar or powdered.

The most popular fillings in Poland are stewed plum jam and wild rosehip jelly, but you can also use other fillings such as cranberry, blueberry, strawberry, prune, or simply use custard.

Polish Paczki Recipe

Our Polish Paczki Recipe gives you all of the information you need to make these delicious treats.

I love to make them because they are so easy and you can make them in advance and freeze them.  Once you thaw them, you can stick them in the refrigerator and they will be ready to eat when your guests arrive.  So if you are looking for a tasty treat for Fat Thursday, these are a must! 

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Servings: 12 paczki

Ingredients

• Instant Yeast – 4 1/2 tsp
• Whole milk – 1 cup
• Egg yolks – 2
• Granulated White Sugar – ¼ cup
• Melted Butter – 2 tbsp
• Vanilla – ½ tsp
• Salt – ½ tsp
• All-purpose flour – 3 to 3 ½ cups
• Oil for frying
• White Granulated Sugar – For dusting after frying
• Jam or custard – for filling

Instructions

1. Prepare the Yeast Mixture:
   • Heat milk in a saucepan until it’s warm, not boiling.
   • In a bowl, dissolve yeast in lukewarm milk, add a cup of flour, and mix. Let it sit for 30 minutes until bubbly.
2. Make the Dough:
   • Beat egg yolks separately.
   • In the yeast mixture, stir in butter, sugar, salt, and vanilla extract. Add beaten egg yolks.
   • Gradually add flour, mixing until a soft, non-sticky dough forms.
   • Knead the dough on a countertop, form a ball, place it in a greased bowl, cover, and let it rise in a warm place for over an hour.
3. Shape and Proof Paczki:
   • Roll out the dough on a cutting board.
   • Cut out circles using a 3-inch cookie cutter and place them on a baking sheet.
   • Cover and let them rise for 30 minutes.
4. Cooking:
   • Heat oil in a frying pan to 360°F.
   • Fry paczki in batches (3 at a time) until golden on all sides.
   • Transfer to a cooling rack, dust with sugar, and allow to cool.
5. Filling:
   • Once cooled, make a small hole in each paczki.
   • Fill with jelly or custard using a pastry bag.

Air-Fryer Method

To adapt the Polish Paczki recipe for an air fryer, follow these steps after preparing the dough as per the recipe:

1. Preheat your air fryer to 350°F (175°C).
2. Place the prepared dough balls in the air fryer basket. Ensure they are not touching to allow even cooking.
3. Cook for about 5-6 minutes, then gently turn each paczki and continue cooking for another 5-6 minutes or until they are golden brown and cooked through.
4. Once done, remove from the air fryer and let them cool slightly.
5. Proceed with the coating or filling as per the original recipe instructions.

Tips & Tricks

• Paczki with granulated sugar dustings are perfect to go. I prefer the sugary crunches but you may try icing sugar and milk. You can enjoy it either way, they are delicious.
• Fresh paczki are perfect to eat on the same day but if you want, you can freeze them. No deep fryer is needed. If you are using a deep fryer then keep checking the temperature and stay careful. In case, the temperature is high, the Paczki will not cook from inside and if the temperature is low, it will absorb more oil.
• Coat granulated sugar when paczki are hot, so it sticks to the sugar. If you are using icing sugar, then let them cool more. It is because icing sugar may dissolve, so add before serving.
• Using a deep fryer and controlling the temperature is tiresome. It may create a mess.

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FAQs about Paczki

Is Paczki the same as a Donut?

The basic ingredients used in donuts are flour, eggs and milk. The closest to this recipe is a jelly donut, but this Polish Paczki is so much more.

Yeast is used along with butter and eggs in the making of paczki, so they are thicker and therefore, richer than regular donuts. 

When is Paczki eaten traditionally? 

In Poland, on the last Thursday before Lent, paczki are eaten. This tradition came to be in Poland because they want to use up all the ingredients, like sugar, eggs, and fruit, and enjoy good and a bit unhealthy food before the beginning of the fast. 

In America, they are available on Fat Tuesday. It is also enjoyed as a dessert among Polish folk who are keeping up with the tradition.

Which fruit filling is best for Paczki?

You can use any filling you like but are recommendations include lemon curd, strawberry jam, blueberry jam, sweet cream or plum jam.

Can I bake Paczki?

Yes, you may bake them but fried paczki are better in taste. Bake them at 350 F for 10 – 12 minutes.

Is it appropriate to freeze paczki?

If you want the best taste, eat them fresh. If you want to freeze them, use an airtight box lined with butter paper between layers. Storage life is three months. Before you serve them later, reheat them.

We hope you enjoyed the recipe. Please leave us a comment and let us know how you liked this Paczki recipe.

Conclusion

I hope you’ve liked this Polish Paczki recipe! You know I love making Polish recipes, so I highly recommend you try this Polish Cabbage Pierogi. Oh and if you have any questions or suggestions about this Paczki Recipe, feel free to comment down below. Thank you!

This article will show you how to make your own sopapillas at home. I personally love making sopapillas at home. Last time, I made a dozen and enjoyed the weekend with my family.

New Mexican Sopapillas Recipe

If you follow my recipes, you know I love to make them simple and easy to make whenever it’s possible. You also know that desserts can be trickier to make than most regular dishes, although I do plan to add some recipes that require a little more practice in the coming weeks. 

However, when it comes to this New Mexican Sopapillas Recipe, it’s easy peasy to make, and the taste is out of this world! 

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Servings: 5

Ingredients

• 2 cups all-purpose flour

• ½ Tbsp baking powder

• ½ tsp salt

• ½ Tbsp sugar

• 1 Tbsp vegetable oil

• 1 cup warm water (more as needed)

• Oil, for frying

• Honey, for serving

Instructions

1. Make the Dough:
   In a large bowl, whisk together the flour, baking powder, salt, and sugar.
   Add the vegetable oil and mix until evenly incorporated.
   Pour in the warm water and stir with a spoon or dough hook until a dough forms.

2. Knead:
   Turn the dough out onto a lightly floured surface. Knead for 2–3 minutes (by hand or with a dough hook) until the dough is soft, smooth, and only slightly tacky. If it’s sticky, add a sprinkle more flour.

3. Rest:
   Divide the dough in half and place each half in a zip-top bag or cover with plastic wrap. Let rest for at least 15 minutes while you heat the oil.

4. Prep to Fry:
   Fill a deep, heavy-bottomed pan with about 2 inches of oil. Heat to 350°F (175°C).
   While the oil heats, prepare honey for serving so you can drizzle it on while sopapillas are hot.

5. Shape the Dough:
   Working with one half at a time, roll the dough out on a lightly floured surface to about ⅛-inch thick.
   Use a pizza cutter or knife to cut the dough into 3-inch squares (or triangles, if you like).

6. Fry:
   Fry a few dough pieces at a time in the hot oil. They should puff up in seconds—gently splash hot oil over the tops to help them puff fully.
   Fry until both sides are golden brown, flipping once, about 1–2 minutes per side.

7. Drain:
   Transfer the fried sopapillas to a bowl lined with paper towels to drain.

8. Serve:
   Serve hot, drizzled generously with honey.

Tips:

• Don’t let the dough dry out—cover unused pieces with a plastic sheet or kitchen towel.

• For an extra treat, dust with powdered sugar or cinnamon sugar after frying.

• Best enjoyed fresh, but leftovers can be reheated in a warm oven.

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FAQs

Beignets VS Sopapillas. Are they the same?

They are not the same as Beignets, are deep-fried, and don’t puff up upon frying. The dough of beignets contains yeast, sugar, milk, butter, and eggs.

While, sopapillas puff up upon frying, and the dough is made from basic ingredients like flour, oil, salt, and yolks. Beignets are served only along with the icing sugar, while sopapillas are served with typically honey.

Fried Bread VS  Sopapillas difference

There are two major differences. The dough for sopapillas is rolled out thick, and the size is 4 by 4. When they are fried, they puff up. Fried bread size is greater and the shape is like a pizza. It doesn’t puff upon frying and contains puffy spots.

Can I prepare the sopapilla dough ahead of time?

Yes, you can store the dough in the fridge. But, this will make you work more. As the dough starts oxidizing, the color will change. You may need to knead the dough again.

The sopapillas will also not puff as well. The taste may be good, but puffiness will be lost.

Freezing the sopapillas is not recommended.

Can I Reheat Sopapillas?

No. Sopapillas are best served right out of the pan. Reheated Sopapillas will not taste nearly as good as freshly cooked ones. 

How to keep Sopapillas Fresh for a longer period of time?

To keep the Sopapillas fresh while you’re waiting for your guests to arrive, simply heat up the oven to 200 F and place them in. Although, don’t keep them there too long, a maximum of 15-20 minutes. 

Cooking Tips & Variations for Sopapillas

If you prepared sopapillas in the past and were unable to enjoy good puffs, then follow the below-given tips on how to keep the temperature constant.

1. There should be sufficient oil in the pan. At a minimum, there should be 1-inch deep oil. Defiant to what others think, if there is much oil in the pan, then the food is less oily. It is because the temp doesn’t vary, and food can be properly cooked before it starts absorbing oil.
2. Use a candy thermometer to monitor the temperature. It is not recommended to rely on an electric skillet’s temp controller. Invest in a thermometer and get accurate results every time. It is also easy to use.
3. The frying oil should not be overloaded with sopapillas. Try 2 at a time. Take it the same as when you add ice to warm water, it cools the water around it. Similarly, adding too many sopapillas will change the temperature. If you are not using sufficient oil and then trying to add too many sopapillas, you are doing it wrong.

Let’s Sum Up

We are very excited to announce that we have added the Sopapillas recipe to our menu! Give them a try this weekend by following this recipe, and let us know how they turn out. These fried Mexican pastries are delicious side dish or dessert items. We hope you will come in to try them soon!

If you have any questions or concerns about our Sopapillas recipe, don’t hesitate to get in touch with us anytime. Thank you!