This Breakfast Bread Bombs Recipe is extremely easy to make.
The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
Julie writes, “Many Asian countries have their own version of yeast-risen, filled buns. These are often sold as street food that can be held and eaten without utensils.
In Thailand, they have salapo. And in China, where they originated, they have several names for them, including bao (bow, which rhymes with “pow”), humbow, mantou (man-too), and pau (pow). In my parents’ home country, the Philippines, these buns are called siopao (shoh-pow), and while they’re sold as street food, they’re also a home comfort that every home has its own recipe for, and they’re often served with hot noodle soup called Mami.”
The thought of compact rolls appealed to me. Many people are rushing out the door; if you heat these rolls up easily, you can have a tasty breakfast on the go.
You could easily adapt my challah bread recipe and use it here, but Julie’s Breakfast Bread Bombs Recipe below has been veganized and is no-knead. So simple
Daring Baker Challenge: Breakfast Bread Bombs RecipeCourse: Uncategorized
Adapted from here and Julie’s own recipes
Two teaspoon active dry yeast (1 packet)
One and half a cup of warm water
One teaspoon organic sugar
Two tablespoons of melted coconut oil
One teaspoon sea salt
Four to Five cups of all-purpose flour or whole wheat pastry flour
Some almond milk to glaze the buns
- Blueberry Filling
One cup of fresh or frozen blueberries
Half a cup of pure maple syrup
One fourth cup amaretto or vanilla-infused bourbon (learn more about infusing your own!)
A dash of cinnamon
- For this Breakfast Bread Bombs Recipe, mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.
- Slowly mix in flour until it’s fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
- Cover the bowl with plastic wrap and let the mix rise for up to an hour in a warm place until doubled. While the dough is rising, you can make your filling.
- Set the heat to medium-high in a small saucepan. After adding the blueberry filling ingredients to the saucepan, cook for about 20 minutes, or until the mixture is a bit reduced,
- Roll out the dough onto a floured surface after punching it flat. It will be very tacky or pretty tacky, depending on how much flour you applied. Fold it over a few times and roll it into a smooth ball, then cut it into 12 bits.
- Make each ball into a 6 inch large disc by flattening it.
- Fill the middle of the disc with a heaping tablespoon of filling, fold the dough over the filling, and tightly pinch it closed over the filling.
- Place the packed buns on a baking sheet and lightly cover them in plastic wrap loosely. Allow 1 hour for resting.
- Preheat the oven to 350 degrees. Using a pastry brush, dab a little almond milk on top of each bun—Bake for 20 minutes in the oven or until golden brown.
- Feel free to add some maple syrup to the mix – it will be a great breakfast pick me up!