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Bread dough, yeast dough, brioche dough.. all kind of scary to me… They seem to be difficult to make, raise, bake. BUT it’s just a matter of finding the right recipe. And my dear friend and blogger Belma is a pro when it comes to baking!
She shares her love for all things sweet with us on her Blog with new recipes almost every day. As a mother of three, she balances sweet recipes with healthier choices. These muffins, for example, contain very little sugar and being homemade they are already a better choice for your little one’s lunchbox!
I was almost shocked by how simple this dough was done. My kids loved them and not also they had the pleasure to enjoy them! Like Belma, I filled them with chocolate chips, because, who doesn’t love them? But you can definitely use also other ingredients, like jam, spreads, nuts, cinnamon, spices and so on…
Yes, I mean, how gorgeous do this little things look?! And seriously, making them was a breeze, even for someone scared of brioche dough like me!
So, what do you think, are you going to give it a try? Great! (I am pretty sure your answer is yes!). Then let’s move on to the recipe:
100 ml of milk
42 g of fresh yeast (or 21 g of dry yeast)
20 g of sugar (use more if you want them sweeter)
400 g of flour (Belma uses whole-wheat, I used regular unbleached flour)
2 eggs (room temperature)
1 pinch of salt
1 tsp of vanilla extract
50 g of soft butter
chocolate chips to fill the layers, or whatever you like (jam, nuts, spreads, dry fruits, spices..)
- Warm up the milk (100ml), you want it to be warm but not boiling or tongue-burning hot.
- Mix in the yeast (42g fresh/21g dry) and the sugar (20g or more) and let them dissolve, by mixing them with a fork.
- You may use a machine to knead the dough (or simply use your muscles!): put everything in a bowl (except the chocolate chips of course) and go!
- You want to keep kneading until the dough doesn’t stick to your hands anymore. Then you can form a ball and place it in another bowl dusted with flour. Cover with a kitchen towel and let it rest for one hour. No peaking!
- Now, this is the step that I was worried about, but believe me, it’s easy: dust your kitchen counter with a little bit of flour (really, just a little), place the dough on it and roll it out with your rolling pin (put some flour on it as well). Do not knead the dough. Simply roll it out. Don’t worry about the form, we will cut it anyway.
- Cut the dough in squares. They should be a little bit bigger than your muffin tins.
- Spray your muffin forms with non-stick spray or brush them with melted butter.
- Place one square in one of the forms, top with some chocolate chips (I had 4) or whatever you choose, and repeat. 4 to 5 layers for each muffin should do.
- Let your muffins rest another 30 minutes under a kitchen towel.
- Preheat the oven at 180 degrees Celsius (or 160 if using air).
- Bake for 15-20 minutes or until golden brown.
As you can see, someone here was very eager to get her lovely little hands on one of those yummy muffins! And yes, I managed to save a couple for the lunch boxes (simply store in aluminium boxes or glass container) but I had to hide them!
Here is the recipe for you to print out:
Don’t have enough time to let the dough rise? Then have a look at my muffins and cupcakes recipes! You will find sugar free muffins, Nutella muffins and much more!