Assorted / Freshly Baked Recipe

Activate and mix

Warm the milk to about 38–40°C (warm to the touch, not hot). In a large mixing bowl or stand mixer bowl, combine 120 g of the flour (from total), the instant yeast and 1 teaspoon (5 g) of the granulated sugar. Pour 60 ml of the warm milk, stir gently and let sit 5–8 minutes until foamy. Add the remaining sugar, remaining milk, softened butter, eggs, vegetable oil and salt to the bowl. Gradually add the remaining flour while mixing on low speed (or stirring by hand) until a shaggy dough forms.

Knead

Knead the dough (with the stand mixer dough hook on medium for 6–8 minutes or by hand on a lightly floured surface for 10–12 minutes) until smooth, elastic, and slightly tacky. The dough should pass the windowpane test (stretch a small piece thinly without tearing). If dough is too sticky, add small additional amounts of flour, 1 tablespoon at a time.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl; turn once to coat. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Prepare fillings while dough rises

Make simple fillings so they are ready when dough has risen: For cinnamon rolls — combine the softened butter (85 g), brown sugar (80 g) and ground cinnamon (8 g) to a spreadable paste. For chocolate — measure chocolate chips into a small bowl. For jam-filled — have jam at room temperature. For cream cheese — beat cream cheese (200 g) with powdered sugar (80 g) and lemon zest (1 tbs) until smooth; keep refrigerated briefly if it becomes too soft.

Divide and shape

Once dough has doubled, punch it down gently and turn it onto a lightly floured surface. Divide the dough into 12 equal pieces (~90–95 g each). For each piece choose a style: a) Cinnamon roll: roll a piece into a rectangle ~10x15 cm, spread a thin layer of cinnamon filling, roll tightly from long side, pinch seam and slice into a spiral. b) Chocolate roll: flatten, sprinkle chocolate chips, roll or fold into a small log. c) Jam pocket: flatten, spoon 1 tablespoon jam in center, fold edges up and pinch to seal, shape into round. d) Cream cheese danish: flatten, roll into a circle, place 1 tablespoon cream cheese filling in center, fold edges slightly to form a cradle. Arrange shaped pieces on two baking sheets lined with parchment, spacing about 3–4 cm apart.

Second rise

Cover shaped pastries loosely with a clean towel or plastic wrap and let rise for 30–45 minutes until puffy but not doubled.

Egg wash and bake

Preheat the oven to 190°C (375°F). Lightly whisk the egg wash. Brush each pastry gently with egg wash. Sprinkle sesame seeds or pearl sugar on desired pieces. Bake one sheet at a time in the center of the oven for 14–18 minutes, or until golden brown and cooked through. Smaller pieces may take less time; larger denser rolls may take up to 20–22 minutes. Rotate sheet halfway through for even browning.

Finish and glaze

Remove pastries to a wire rack. For a simple glaze: whisk 60 g powdered sugar with 1–2 tablespoons milk to a drizzle consistency and brush or drizzle over cooled buns. For cream cheese danishes, pipe or spoon extra cream cheese into centers after cooling slightly. Serve warm or at room temperature.