Sesame Cheese Filled ''Christmas Trees''

Well, Christmas is coming, but poppy seeds - one of the common ingredients in Poland - are illegal in Taiwan, so I swapped them for black sesame powder, which worked just great! I made the filling with cream cheese and shaped the buns / bread as Christmas trees. 

But oops, I forgot to make the tree trunk, which my husband pointed out afterward. Never mind - use your imagination to think it's a tree! But yes, if you make the tree trunk, they will look much closer to an actual tree. The cakes were super soft and fluffy. This dough recipe has to be my favorite, and I may come up with many more ideas using this recipe in the future.

Ingredients

For the Dough:

- 230g all-purpose flour  

- 5g instant yeast  

- 60ml warm milk  

- 1 egg  

- 40g sugar  

- 35ml oil  

For the Cream Cheese Filling:

- 150g cream cheese  

- 60g sesame seeds  

- 1 egg  

- 30g honey  

Instructions

1. Make the Dough:

   - In a mixing bowl, combine the flour, instant yeast, warm milk, egg, sugar, and oil.  

   - Knead using a mixer for about 10 minutes until smooth and elastic.  

   - Cover the dough with a cloth and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.  

2. Prepare the Filling:

   - While the dough rises, mix the cream cheese, egg, and honey thoroughly until smooth.  

   - Add the sesame seeds and blend until well combined.  

3. Shape the Dough: 

   - Once the dough has risen, punch it down to remove excess air.  

   - Roll out the dough into a large round shape and cut it into 4 equal pieces. 

   - Spread the cream cheese filling evenly over 2 of the pieces.  

   - Cover with the remaining 2 pieces of dough.  

4. Form the Tree Design:

   - Transfer the layered dough onto a baking pan.  

   - Make several cuts on each side of the triangles.  

   - Twist each strip to form a tree-like pattern.  

   - You can use a small piece of dough to create a tree trunk at the base.  

5. Bake:

   - Preheat the oven to 180°C (350°F).  

   - Brush the dough with milk or egg wash.  

   - Bake for about 25-30 minutes or until golden brown and cooked through.  

6. Finish:

   - Allow the bread to cool.  

   - Drizzle with icing or dust with icing sugar before serving.  

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Polish ''Little Ears'' Dumplings - Uszka

Uszka are small, traditional Polish dumplings, often served in a rich broth, especially during Christmas Eve dinners. The name "uszka" translates to "little ears" reflecting their small, ear-like shape.

Uszka are typically filled with a mixture of mushrooms and onions, though some versions may also include sauerkraut. 

These dumplings are often served in beetroot soup, known as "barszcz," but can also accompany other soups or be served on their own, often with a drizzle of melted butter or sautéed onions. Uszka are a beloved comfort food and a staple in Polish holiday meals, particularly at Christmas.

Ingredients (Makes about 55 dumplings)

Dumpling Wrappers:  

- 250g high-gluten flour  

- 150ml hot water  

- Pinch of salt  

- Cornstarch for dusting  

Dumpling Filling:  

- 260g ground pork  

- 20g dried mushrooms, chopped  

- Salt and pepper, to taste  

Instructions

Make the Wrappers

1. Mix the Dough:

   - In a medium bowl, combine the flour (optionally mixed with beetroot powder for color) and a pinch of salt.  

   - Slowly add hot water while stirring with a spatula until a shaggy dough forms.  

   - Knead the dough by hand for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.  

2. Roll the Dough:

   - After resting, divide the dough into 4 equal parts. Dust each piece with cornstarch.  

   - Roll each part out to 1-2 mm thick on a floured surface.  

   - Lightly dust with cornstarch if the dough sticks.  

3. Make the Wrappers:

   - Use a cookie cutter or a cup to cut out 6-7 cm rounds.  

   - Stack the wrappers with cornstarch dusted between them to prevent sticking.  

   - Repeat with the remaining dough. You should get around 54-58 wrappers.  

Make the Dumplings

1. Prepare the Filling: 

   - Soak the mushrooms in hot water for about 1 hour.

   - In a medium bowl, combine the ground pork, chopped rehydrated mushrooms, salt, and pepper.  

   - Mix well, cover, and let the filling marinate for 30 minutes.  

2. Assemble the Dumplings: 

   - Place a tablespoon of filling in the center of each wrapper.  

   - Fold the wrapper in half and press the edges to seal.  

   - For an ear shape, fold the dumpling once again in half and seal the edges.  

   - Place the formed dumplings on a plate lined with parchment paper.  

   - Repeat until all wrappers and filling are used.  

Cook the Dumplings

1. Boil the Dumplings:

   - Bring a pot of water to a boil.  

   - Place the dumplings in the boiling water and cook for about 5 minutes after they float to the surface.  

2. Serve:

   - Carefully strain the cooked dumplings.  

   - Serve with beetroot soup (barszcz) or enjoy on their own.  

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Christmas Walnut Roll

A nut roll is a sweet pastry made from yeast dough, typically enriched with milk, that is rolled thin and filled with a nut paste sweetened with ingredients like honey. The dough is rolled into a log shape, which can be baked straight, bent into a horseshoe, or shaped in various ways. After baking, the nut roll is sliced to reveal a spiral of filling. 

Nut rolls resemble jelly rolls or strudels but usually feature more layers of dough and filling. Common fillings include ground walnuts or poppy seeds. The pastry is popular in the United States and Central Europe, with regional names like orechovník (Slovak), makowiec (Polish), potica (Slovenian), and bejgli (Hungarian). These pastries are often prepared for celebrations, weddings, and holidays such as Easter and Christmas.

The original recipe called for butter, but I replaced it with oil and adjusted the milk amount accordingly. The dough turned out fine. However, I encountered another issue: the original recipe instructed brushing the roll with egg yolk and egg white separately, which I followed. Unfortunately, I didn’t like the appearance after baking, as it looked uneven and not as beautifully browned as the walnut rolls I’ve seen in pictures. 

The uneven browning didn’t affect the taste, though, so apart from the appearance, everything was fine. To hide the unevenness, I dusted the roll with icing sugar. The result was super tasty in my opinion, and both my husband and son loved it. So, despite the minor flaw, I’d call it a success!

Ingredients:

Dough

- 100g milk, warm

- 5g instant yeast  

- 330g cake flour  

- 90ml oil

- 60g sugar  

- 3g salt  

Egg Wash

- 1 large egg (separated into white and yolk)  

Filling

- 320g walnuts (two-thirds finely chopped, one-third roughly chopped)  (220 ground, 100chopped)

- 80g breadcrumbs  

- 1g cinnamon 

- 100g honey  

- 60g sugar

- 90g vegetable oil  

- 75g water  

- 50g raisins  

Instructions:

1. Prepare the dough:

- Mix the dough ingredients and knead until a smooth dough forms, about 10 minutes.

- Cover the dough with plastic wrap and refrigerate for an hour.

2. Prepare the filling:

- In a bowl, mix the chopped walnuts with the bread crumbs.

- In a cooking pot, combine honey, sugar water, oil, cinnamon, and raisins.

- Bring the mixture to a boil.

- Pour the hot syrup over the walnut and breadcrumb mixture and stir well.

- Let the filling cool completely.

3. Assemble the rolls:

- Once the dough is chilled, divide it into two portions.

- Roll each portion into a rectangle, approximately 25 cm x 30 cm.

- Spread the cooled filling evenly over the dough, leaving about a 2-3 cm gap on one long side.

- Starting from the short edge nearest you, roll the dough tightly into a cylinder.

- Place each roll seam-side down on a parchment-lined baking sheet.

4. Prepare for baking:

- Beat the egg yolk and brush it over each roll.

- Cover the rolls loosely with greased plastic wrap and let them rest for 40 minutes.

- Brush the rolls with egg white and chill uncovered for an additional 30 minutes for a crackled finish.

5. Bake:

- Preheat the oven to 175°C (350°F).

- Pierce each roll deeply with a fork (about 15 holes per roll) to release steam.

- Bake for 20 minutes, then reduce the heat to 165°C (330°F) and bake for another 35-40 minutes, or until the rolls are mahogany brown.

6. Cool and store:

- Let the rolls cool completely before slicing.

- Store at room temperature for a few days or freeze for longer storage.

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Christmas Wreath Bagels

These festive bagels are shaped like Christmas wreaths, braided with colorful dough to bring holiday cheer to your table. Soft and chewy], they’re perfect for breakfast, snacks, or as a creative edible gift.

Best eaten freshly baked.

Ingredients

- 300g Bread flour

- 4g Instant yeast 

- 185g Milk

- 3g Salt 

- 10g sugar

Coloring Powders:

- 10g Matcha powder

- 5g Purple Sweet Potato Powder

Instructions

1. Prepare the Dough:

- Knead the dough until smooth.

- Cover with kitchen towel and let it rest for 1 hour.

- Deflate the dough and divide it into two portions: one larger and one smaller (approximately 50g).

- Mix matcha powder into the larger portion and purple sweet potato powder into the smaller one, kneading each until the colors are fully blended.

2. Shape the Wreaths:

- Divide the green dough into 15 equal pieces and the purple dough into 5 smaller pieces.

- Roll each green dough piece into a strand about 25cm long. 

- Braid three strands together to form a traditional braid.

- Shape each braided strand into a wreath by flattening one end to create a fishtail, then joining it with the other end to form a ring.

3. Make the Bows:

   - Shape the purple dough pieces into small bows.

4. Boil the Bagels:

- Bring a pot of water to a boil, then reduce to a simmer. 

- Blanch each wreath bagel for 15 seconds on each side. 

- Drain well and place on a baking sheet.

- Attach the bows to the wreaths before baking.

5. Bake:

- Preheat the oven to 200°C (392°F).

- Bake on the middle-lower rack. Once the tops are set, cover with foil to prevent over-browning.

- Bake for a total of 16-18 minutes, or until the bagels are golden brown.

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Gochujang Chicken Dumplings

These dumplings combine the bold, spicy flavors of gochujang (Korean red chili paste) with tender chicken, wrapped in delicate dumpling wrappers and steamed to perfection. Perfect for a snack, appetizer, or main course, these dumplings are packed with flavor and incredibly satisfying.

These Gochujang Chicken Steamed Dumplings offer a perfect balance of savory, spicy, and slightly sweet flavors, bringing Korean-inspired flair to a classic dish!

Ingredients (Makes 16-20 Dumplings)

For the Wrappers:

- 150g all-purpose flour

- 90ml hot water

- Pinch of salt

For the Filling:

- 300g chicken breast

- 1 tablespoon sesame oil

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 2 tablespoons honey

Instructions:

1. Prepare the Filling:

- Place the chicken breast in a pot, cover with water, and cook until fully cooked through.

- Shred the chicken using two forks, then add sesame oil, gochujang, soy sauce, rice vinegar, and honey. 

- Mix until well combined.

2. Prepare the Dough:

- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.

- Knead the dough for 4-5 minutes until smooth.

- Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.

3. Roll the Dough:

- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.

- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.

4. Assemble the Dumplings:

- Place a tablespoon of the chicken filling in the center of each wrapper.

- Pleat the edges of the wrappers around the filling to seal the dumplings.

- Arrange the formed dumplings on a plate lined with parchment paper. Repeat with the remaining wrappers and filling.

5. Steam the Dumplings:

- Bring a pot of water to a boil. 

- Place the dumplings in the steamer, cover, and steam for 10 minutes.

- Once cooked, carefully remove the lid to release the steam.

- Serve hot with soy sauce on the side.

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