طريقة عمل البرازق

2:04 ص اضف تعليق
البرازق




المكونات
١ ونصف كوب دقيق
١و ربع كوب زبدة نباتية
تلات ارباع كوب سكر ناعم
١ ملعقة صغيره بايكنغ باودر
١ ملعقة صغيره فانيلا
فستق حلبي مفروم
سمسم للوجه عليه قطر (شيرة)
طريقة التحضير
١. تخلط الزبدة مع السكر حتى تصبح كالكريمة.
٢. يخلط الطحين مع الفانيلا، البيكنج باودر والملــح، يضاف إلى الزبدة والسكر ويعجن.
٣. تترك العجين في الثلاجة لمدة ساعة.
٤. تكور العجينة كرات صغيرة بحجم البيضة ويضغط عليها بين اليدين ونضع قليل من الفستق حتي تصبح دائرية يضغط عليها فوق السمسم والشيرة حتى تتغمس بالسمسم.
٥. تفرد البرازق في صينية ثم تخبز حتى تتحمر، تخرج من الفرن وتترك دقيقة ثم توضع في صحن التقديم.
والف صحة وهنا

Cake Chocolate cookies

2:01 ص اضف تعليق



Milk - 4 cups

Sugar - three-quarters of a cup
Flour - two thirds cup
Corn starch - a large spoon
Butter - a large spoon
Cocoa - 4 tbsp
Egg yolk - 1
Vanilla - tsp
Coconut - tablespoons
Biscuits - as needed


The method of work

1. In a saucepan on the fire, mix milk with sugar, flour, cocoa, corn starch and egg yolk.
2. stir constantly until all ingredients melt.
3. Before the cohesion mix, add coconut, vanilla and butter.
4. Continue stirring until obtaining a coherent mixture.
5. Put a layer of biscuits in Albaerks and pour a layer of the mixture.
6. Return the ball even get four layers on top of each biscuit.
7. Leave the biscuits, chocolate cools to room temperature and then Enter it to the refrigerator

The last layer of sauce
Keep in a blender ½ cup water
½ cup cocoa
½ cup sugar powder
Half a cup of milk powder
Tablespoon honey
And occupy a blender and go down the vegetable oil in the form of a fine line to even the TSMC Shui

The melted chocolate and then decorate them in the form of fine lines, or to taste
8. peremptory into squares and then cold feet

كيك بسكويت الشوكولاتة

1:59 ص 3 تعليقات








حليب - 4 أكواب
سكر - ثلاثة أرباع كوب
دقيق - ثلثين كوب
نشاء الذرة - ملعقة كبيرة
زبدة - ملعقة كبيرة
كاكاو - 4 ملاعق كبيرة
صفار بيض - 1
فانيليا - ملعقة صغيرة
جوز الهند - ملعقتان كبيرتان
بسكويت - بحسب الحاجة


طريقة العمل
1- في قدر على النار، اخلطي الحليب مع السكر، الدقيق، الكاكاو، نشاء الذرة وصفار البيض.
2- حركي باستمرار حتى تذوب جميع المكونات.
3- قبل تماسك المزيج، أضيفي جوز الهند، الفانيليا والزبدة.
4- استمري بالتحريك حتى الحصول على مزيج متماسك.
5- ضعي طبقة من البسكويت في البايركس واسكبي فوقها طبقة من الخليط.
6- أعيدي الكرة حتى الحصول على 4 طبقات من البسكويت فوق بعضها.
7- اتركي بسكويت الشوكولاتة  يبرد على حرارة الغرفة ثم أدخليه إلى الثلاجة
الصوص اخر طبقة   
نضع في الخلاط نصف كوب ماء 
نصف كوب كاكاو  
نصف كوب سكر بودرة
نصف كوب حليب بودرة 
ملعقة كبيرة عسل 
ونشغل الخلاط وننزل الزيت النباتي على شكل خيط رفيع لحتى تسمك شوي
وشوكولا المذوبة نزينها على شكل خطوط رفيعة او حسب الذوق 
8- قطعيه إلى مربعات من ثم قدميه بارداً

Kabsa roasted chicken

1:56 ص اضف تعليق



 


the ingredients

Basmati rice - 3 cups
Cleaner chicken and cut into 6 pieces
Red tomato Masorh - 5
Average size onion, chopped finely - 3
Garlic mashed - 3 cloves
Hot pepper, chopped - 2
Red pepper small size, cut into cubes - 1
Green pepper small size, cut into cubes - 1
Yellow capsicum small size, cut into cubes - 1
Tomato sauce - 5 tbsp
Freshly squeezed lemon - 3
Ground spices:
Bharat Kabsa - Small tablespoons
Carey - tsp
Black Pepper - ½ teaspoon
Salt - 3 teaspoons
Chicken broth Maggie - Mkaaban
Safflower or turmeric - tsp
Full spices:
Black Pepper - 10 pills
Hill - 10 pills
Pink - 5 beads
Cinnamon - promises
Paper gar - 3
Vegetable oil - half cup

The method of work

1. Soak the rice a little water and leave aside.
2. meaty oil in a saucepan and add the onions, garlic and Alvljevlhh warm my heart good.
3. Add the chicken pieces and leave even blush.
4. Pour tomato juice and then Nkha Kabsa spices and curry, black pepper, salt and broth and turmeric.
5. Add the black pepper, cardamom, cloves and beads Lummi and cinnamon stick and bay leaf.
6. Ogmra ingredients mix with water and leave on the fire until cooked chicken pieces.
7. Get out the chicken from the broth and place pieces in a bowl.
8. descriptive of rice and water Add him to the pot and leave the mixture on the fire until the rice is cooked and dry water.
9. descriptive chicken pieces in the tray to the oven until Odkhaliha blush.
10. Pour the rice in a serving dish and Ozei chicken on the face and then Zinni almonds.

الكبسة بالدجاج المحمر

1:54 ص اضف تعليق
الكبسة بالدجاج المحمر




المكوّنات
أرز بسمتي - 3 أكواب
دجاج منظّف ومقطّع إلى 6 قطع 
طماطم حمراء معصورة - 5
بصل حجم متوسّط مفروم فرماً ناعماً - 3
ثوم مهروس - 3 فصوص
فليفلة حارة مفرومة - 2
فليفلة حمراء حجم صغير مقطّعة إلى مكعبات - 1
فليفلة خضراء حجم صغير مقطّعة إلى مكعبات - 1
فليفلة صفراء حجم صغير مقطّعة إلى مكعبات - 1
صلصة طماطم - 5 ملاعق كبيرة
ليمون حامض معصور - 3
البهارات المطحونة:
بهارات كبسة - ملعقتان صغيرتان
كاري - ملعقة صغيرة
فلفل أسود - نصف ملعقة صغيرة
ملح - 3 ملاعق صغيرة
مرق دجاج ماجي - مكعبان
عصفر أو كركم - ملعقة صغيرة
البهارات الكاملة:
فلفل أسود - 10 حبّات
هيل - 10 حبّات
قرنفل - 5 حبات
قرفة - عود
ورق غار - 3
زيت نباتي - نصف كوب
طريقة العمل
1- إنقعي الأرز بالقليل من الماء واتركيه جانباً.
2- حمّي الزيت في قدر وأضيفي إليه البصل والثوم والفليفلةة الحارة وقلّبي جيداً.
3- أضيفي قطع الدجاج واتركيها حتى تحمر.
4- أسكبي عصير الطماطم ثمّ نكّهي ببهارات الكبسة والكاري والفلفل الأسود والملح والمرق والكركم.
5- أضيفي حبات الفلفل الأسود والهيل والقرنفل واللومي وعود القرفة وورقة الغار.
6- أغمري المكوّنات بالماء واتركي المزيج على النار حتى تنضج قطع الدجاج.
7- أخرجي قطع الدجاج من المرق وضعيها في وعاء.
8- صفّي الأرز من الماء وأضيفيه إلى القدر واتركي المزيج على النار حتى ينضج الأرز وتجفّ المياه.
9- صفّي قطع الدجاج في صينية وأدخليها إلى الفرن حتى تحمر.
10- أسكبي الأرز في طبق التقديم ووزّعي الدجاج على الوجه ثمّ زيّني باللوز.

Cooking Prime Rib

11:13 م اضف تعليق

Cooking Prime Rib

 





Knowing how to cook prime rib requires the understanding of only a few preparation steps and watching the temperature of the prime rib closely as it cooks. The information below will guide you through purchasing, preparing, and cooking prime rib.

Purchasing Prime Rib
Prime rib is actually the name used for a standing rib roast. It is very tender, flavorful, and expensive. It use to be that Prime Rib referred to a standing rib roast that was graded USDA Prime but these Prime graded roasts are now generally found mostly in restaurants because of their cost. The name Prime Rib is given to the standing rib roasts found in the supermarkets and are generally a USDA Choice grade. USDA grading is determined mostly according to the amount of marbling in the meat. See Beef Inspection and Grading for more information on the differences in the USDA grading.
The USDA Choice graded prime rib will provide you with an excellent piece of meat. Select a prime rib roast that has a lot of marbling, which is the visible fat running throughout the meat. The more marbling there is in the meat the more moist and flavorful it will be when cooked.
When considering the size of prime rib you will need, figure that each rib will feed two people. If serving 5 or 6 people, purchase a 3 rib roast. If serving 7 or 8 people, purchase a 4 rib roast.


For best results when preparing a prime rib roast, do not purchase less that a 3 rib roast. A roast smaller with less than 3 ribs is difficult to cook to the proper doneness desired for prime rib.
Another fact that is beneficial to know is that the prime rib consists of the seven ribs that are located from the shoulder down to the loin. The ribs closest to the shoulder are less tender than those located closest to the loin. The prime rib roast from the shoulder end is sometimes referred to as the large end rib roast or half standing rib roast. The prime rib roast from the loin end is sometimes referred to as the small end rib roast, sirloin tip roast, or the loin rib roast.

Preparing Prime Rib
When cooking prime rib, it does not require a lot of preparation because you are working with a cut of meat that is delicious in itself. There are many different marinades and rubs that could be used but just salt and pepper is really enough. See the information below on how simple it is to prepare for cooking prime rib.
Have the butcher or meat department cut off the chine bones from the bottom of the roast and the rib bones from the meat just along the bone line but do not discard them. They can be cut off in separate pieces or the chine bones can be cut off as one piece with the rib bones.


Have the meat placed back on the rib bones and wrap them along with the chine bones to bring home to cook along with the meat.
Having the bones cut away from the meat before cooking will make carving the finished prime rib a lot easier.



At home, trim the fat anywhere it is over one inch thick. Do not trim to less than a quarter inch. The fat will help to add flavor and keep the meat moist.


Tie the meat to the rib bones and include the chine bones at the bottom of the prime rib roast. Tie around the meat and ribs in between the bones on each end, making sure to tie the chine bones to the meat also. Also tie around the meat and bones in the center of the prime rib.
Tying the bones on the meat will provide the meat with the flavor from the bones and help keep the meat moist.


Be sure to allow the prime rib to set out at room temperature for approximately two hours before cooking. Allow it to reach room temperature before cooking because the roast should not be cold when it starts to cook.


When the meat has reached room temperature, rub the surface of the prime rib, meat and fat, with pepper and kosher salt.


Place the roast rib side down in a baking pan or roasting pan that has high sides. The pan does not need a rack to hold the roast because the bones act as a natural rack for the prime rib. The meat is now ready to be placed in the oven to cook.

Prime Rib Marinades
The prime rib does not have to be marinated to be delicious but some prefer using a marinade to enhance the flavor of the meat and some feel that it provides a moister and more tender meat. There are mixed opinions on whether the marinade makes the prime rib more tender. Using your own experience will be the best way to determine what you prefer. For more detailed information on using a marinade, see Grilling with Marinades and Rubs. This information relates to using marinades and rubs for any type of cooking, not only when grilling.
Provided below are a couple of simple marinade recipes that can be used with the prime rib but there are many other marinades that can be used.
Orange Ginger Marinade
Ingredients:
  • 1 tsp ground ginger
  • 1/2 c. orange marmalade
  • 4 garlic cloves, minced
  • 2 tbsp. brown sugar

  • 3 tbsp. soy sauce
  • 1/4 tsp. hot pepper sauce
  • 2 tsp. dry mustard
  • 1 c. beer
  1. Combine all ingredients except the beer in a bowl and mix thoroughly.
  2. Stir in the beer.
  3. Using a fork, poke holes throughout the roast. Place the prime rib in a dish or pan with sides. Do not use plastic.
  4. Pour the marinade over the meat.
  5. Cover and place in the refrigerator for 2 hours. Remove every 30 minutes and turn the roast in the marinade.
  6. Remove from the refrigerator and allow the prime rib to set out for approximately two hours before cooking. Allow it to reach room temperature before placing in the oven.

Red Wine Marinade
Ingredients:
  • 1/2 c. red wine
  • 1/4 c. balsamic vinegar
  • 4 garlic cloves, minced
  • 2 tbsp. Worcestershire sauce

  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  1. Combine all ingredients in a bowl and mix thoroughly.
  2. Using a fork, poke holes throughout the roast. Place the prime rib in a dish or pan with sides. Do not use plastic.
  3. Pour the marinade over the meat.
  4. Cover and place in the refrigerator for 2 hours. Remove every 30 minutes and turn the roast in the marinade.
  5. Remove from the refrigerator and allow the prime rib to set out for approximately two hours before cooking. Allow it to reach room temperature before placing in the oven.
Rubs for Prime Rib
Another method used to enhance the flavor is to use rubs for prime rib. Rubs consist of a mixture of seasonings and other ingredients that are rubbed into the surface of the meat. For more detailed information on using rubs for prime rib, see Grilling with Marinades and Rubs. This information relates to using marinades and rubs for any type of cooking, not only when grilling.
The recipes provided below are for several rubs that can be used when preparing prime rib. Mix the ingredients listed below and then rub into the entire surface of the prime rib. Rub into the meat and fat. Then allow the prime rib to set out until it is room temperature. No more than two hours before cooking.
Simple Garlic Rub
Ingredients:
  • 2 tsp. salt
  • 1 1/2 tsp. pepper

  • 1 1/2 tsp. garlic powder
  • 1 1/2 tbsp. olive oil

Lemon Garlic Rub
Ingredients:
  • Grated zest from 1 lemon
  • 4 garlic cloves, minced
  • 1 tbsp. olive oil

  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • 1 tsp. pepper

Onion Prime Rib Rub
Ingredients:
  • 1/2 tbsp. salt
  • 1 tsp. pepper
  • 1 tsp. onion salt

  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. celery salt

Cooking Prime Rib
There are many different options on what temperature and how much time to use when cooking prime rib roast. The most important thing to keep in mind is that you do not want to overcook it. No matter what cooking temperatures and times you use, it is most important that you watch for doneness by checking it with a thermometer to be sure it is not getting too done. The information below provides you with one good method of cooking a prime rib.

Preheat the oven to 450°F. Place the prime rib roast, prepared as shown above, on one of the lower racks of the preheated oven.


Cook the roast for 15 minutes with the oven on 450°F. This will sear the outer surface and provide for a crispy exterior.
After cooking for 15 minutes at 450°F, turn the oven down to 325°F. Do not open the oven. Cook at 325°F for approximately 11 to 13 minutes per pound. See the chart belowfor estimated cooking times.
30 minutes before the end of the cooking time remove the prime rib roast from the oven and check the internal temperature. For the roast to be rare the internal temperature should be 120°F to 125°F but remove from the oven when it is 115°F to 120°F and allow to stand for 20 minutes. During this time the temperature will rise about another 5 to 10 degrees.


If you want the prime rib to be done medium-rare, return it to the oven and cook a little longer. Check temperature in 15 minutes. Remove when temperature reaches 125°F. Do not overcook.
Note: The doneness temperatures stated above and below are traditional temperatures used for cooking prime rib but are not recommended by the USDA. See Beef Donenessfor more information on beef cooking temperatures.
Remove from the oven and loosely tent aluminum foil over the prime rib and allow it to sit for at least 20 minutes. This will allow the juices to redistribute through the meat.
After the prime rib has rested it will be ready to carve and serve. See Carving Prime Rib below.


Estimated Cooking TimesBased on cooking for 15 minutes @ 450°F and
then turning down to 325°F to finish cooking.
The cooking times below are approximate times only. Check doneness with a thermometer to be sure the prime rib is cooked properly.
No. of Ribs /
Approximate Weight
Estimated Cooking Time/Temperature
RareMedium Rare
3 Ribs
6 to 8 lbs.
1 1/4 to 1 1/2 hrs
120° - 125°F
1 1/2 to 1 3/4 hrs
130° - 135°F
4 Ribs
8.5 to 10 lbs.
1 1/2 to 2 hrs
120° - 125°F
1 3/4 to 2 1/4 hrs
130° - 135°F
5 Ribs
10.5 to 13 lbs.
2 to 2 1/2 hrs120° - 125°F
2 1/4 to 2 3/4 hrs
130° - 135°F
6 Ribs
14 to 16 lbs.
2 1/2 to 3 hrs
120° - 125°F
3 to 3 1/2 hrs
130° - 135°F
7 Ribs
16.5 to 18 lbs.
3 to 3 1/2 hrs
120° - 125°F
3 1/2 to 4 hrs
130° - 135°F

Checking Doneness of the Prime Rib
Watching for proper doneness is very important when cooking prime rib. The best manner in which to do this is to check the roast's temperature. A meat thermometer can be inserted in the prime rib before placing it in the oven but it may be hard to read the temperature closely at the end of cooking time.
An instant thermometer works very well because you can insert the thermometer towards the end of the cooking time and get an accurate reading in about 15 seconds.



The temperature you cook the meat to will depend on how you want your prime rib done. Prime rib is generally cooked to rare or medium-rare. Cooking it more than that will start to result in too much of the roast being overcooked. Keep in mind when cooking the prime rib until it is rare will result in the outer slices being done closer to medium-rare. Cooking the roast until it is medium-rare will result in the outer slices being done closer to medium. See the charts below for different levels of doneness temperatures and how they appear visually.

Prime Rib Cooking Temperatures
The chart below shows the temperatures of the different doneness levels of the prime rib and how it will look visually at those levels.
Doneness / TemperatureVisual Doneness
Rare
120° - 125°F
The center is red with it turning pink towards the outer edge.
Medium-Rare
130° - 135°F
The center is dark pink with the meat beginning to turn light brown towards the outer edge.
Medium
140° - 145°F
The center is a light pink with more of the meat turning brown towards the outer edges.
Medium-Well
150° - 155°F
The center is light brown with the meat darkening towards the outer edges.
Well Done
160° & up
All the meat is evenly brown.

Carving Prime Rib
If you had the chine bones and rib bones cut from the prime rib when you purchased it, carving is very simple. If you did not, the bones will need to be removed before carving. Remove the chine bones with one cut across the bottom of the roast. Then remove the rib bones by cutting parallel along the rib bones, cutting them away from the meat. Do not discard the bones. There is sure to be someone who will enjoy eating the delicious meat from these bones. The information below shows how easy it is to carve the prime rib if the bones were cut off by the butcher or meat department when it was purchased.

Place the prime rib roast on a cutting board and cut the strings that are holding the bones to the meat.


Remove the string and separate the bones from the meat and set aside. Keep the bones for someone who will enjoy eating the meat from the bones.


Lay the prime rib roast on the cutting board with the rib bone side down. Cut slices across the grain of the roast to desired thickness. Slices are generally cut 1/4" to 1/2" thick.


Only cut the number of slices you will be serving from the roast. This will keep the leftover meat more moist for the next time it is served.

Prime Rib Serving Suggestions
Prime rib is good served with most any side dishes you desire. A traditional side that is served with prime rib is Yorkshire pudding. This dish is made with some of the drippings from the roast so is a great accompaniment to the prime rib. A horseradish cream sauce is a popular condiment served with prime rib and of course, the Au Jus juice is most often drizzled over the meat when served. The recipes and preparation of these serving suggestions are shown below.
Au Jus Juice
The Au Jus is prepared from the drippings produced while the prime rib is cooking.
Pour off the fat from the drippings and discard or set aside to be used for the Yorkshire pudding. If there are a lot of juices along with the fat, using a gravy separator works well to separate the fat from the juices.

If there are juices from the drippings, pour the juices only back into the roasting pan. Discard all but 1/2 cup of the fat if making Yorkshire pudding. Add 1/2 cup of beef broth to the roasting pan and cook over medium heat. Stir and deglaze sides and bottom of the roasting pan to get all the browned pieces to add flavor to the juice.


Bring the juices to a boil and cook until it is slightly reduced to intensify the flavor. Cook for approximately 2 minutes. Season the juice with salt and pepper to desired taste.

Pour Au Jus into a gravy bowl and drizzle over the prime rib when serving.

Yorkshire Pudding
Ingredients:
  • 1 c. milk
  • 2 eggs
  • 1/2 tsp. salt

  • 1 c. flour
  • 1/2 c. drippings from the prime rib roast (can use melted butter)

Prepare the pudding while the prime rib is set aside resting.
In a mixing bowl, combine all the ingredients except the pan drippings from the roast. Beat these ingredients with an electric mixer until smooth.

Preheat the oven to 450°F. Pour the pan drippings in a 9 inch square baking pan. Place in the preheated oven to heat drippings for approximately 5 minutes. Drippings should be very hot.


Remove the baking pan from the oven and pour in the pudding batter but do not stir. Place back in the oven and turn oven temperature down to 350°F.


Bake the pudding for approximately 30 minutes until it has puffed and turned golden brown.
Carve the prime rib while the Yorkshire pudding is baking. When the pudding is done, cut into squares and serve with the prime rib.
Creamy Horseradish Sauce
Ingredients:
  • 1/4 to 1/2 c. prepared horseradish (adjust amount to desired taste)
  • 2 c. sour cream

  • 2 tbsp. lemon juice
  • 1 tsp. salt
Mix up the horseradish sauce at least an hour before serving. It can be made up 1 or 2 days before hand and then refrigerated until ready to serve.
Place all the ingredients in a mixing bowl and stir by hand until thoroughly mixed.
Note: A commercial horseradish sauce can be used in place of the prepared horseradish to provide a milder taste if desired.


Pour into a small serving bowl and cover with plastic. Refrigerate for at least one hour.


These are just several serving suggestions. Gravy can also be made from the pan drippings and served with potatoes or drizzled over the meat. The prime rib will be delicious served with any of your favorite side dishes.
BLUEBERRY CREAM CHEESE SWIRLY BREAD

BLUEBERRY CREAM CHEESE SWIRLY BREAD

8:22 ص اضف تعليق

BLUEBERRY CREAM CHEESE SWIRLY BREAD




BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients?
This is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese and oh boy! It is delicious! I’ve also made a very cheeky glaze to go on the top, and this bread is just amazing to eat. It’s full of stickiness and creaminess and absolutely wonderful with a nice cup of tea!
This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!
sizing: border-box; font-weight: 600;">Prep time : 2 hrs (includes rise etc)
Cook Time : 30 – 40 minutes
Yield : 16 rolls
You need : 2 x 9 inch cake pans and parchment paper.
Ingredients
THE DOUGH
1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1/2 Cup butter, softened
2 large eggs
Zest of 1 Lemon
1/2 teaspoon salt
4 1/4 cups all-purpose flour Plus extra for kneading / rolling
THE FILLING
10 oz FROZEN Blueberries. (keep them frozen until ready to use)
1/4 cup Powdered sugar (for the blueberries)
8 oz package of cream cheese (room Temperature)
3 Tablespoons Powdered Sugar mixed into the cream cheese
THE GLAZE
3/4 cup powdered sugar
3 tablespoons butter, melted
2 Tablespoons heavy cream
Instructions
Make the dough
1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch. Make sure it is not so hot you can’t put your finger in. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy.
2. Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
3. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
4. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.


BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
5. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
6. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
7. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
8. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible. Then push down to seal the edge at the end.
9. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.
10. Repeat steps 6 – 9 for the other half of the dough.
BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
Arrange the buns like the photo, all around and one in the middle. Place them so the seam is closest to the side of the tin, then cover and let rise again until doubled and they are touching each other, about 40 minutes.
BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!
11. Preheat oven to 350 F / 180 C / Gas 4
12. Bake for 30 – 40 minutes, then remove from the oven. To test if the rolls are cooked through, Tip them out the pan (use a cloth!) and tap the base. Especially in the centre. If it sounds hollow, they’re done. If not, return to the oven for another 5 – 10 minutes. Every oven is different but now you know the trick to see if they’re done!
**** Top Tip: If you think the rolls are getting too brown in the oven during cooking, place some foil over the top so they can continue cooking like the photo below. The right hand pan was getting too brown compared to the left pan! Every oven behaves differently so keep an eye out!
Almond, Raisin Cream Cheese Sticky Buns. These delicious rolls are so yummy, with ground almonds, raisins and cream cheese keeping them soft, sticky and sweet!

13. Whilst the rolls are still hot, make the glaze by melting the butter and mixing in the powdered sugar until all dissolved. Then add the fresh cream and mix in well. Lift the overhang of the parchment paper up and carefully pour half of the glaze all over each of the bread pans. You may need to use a brush to help distribute the glaze. Leave in the pans until cool enough to tear the breads apart and eat!

BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Serious soft, sticky, creamy yummy! Happy baking!

BLUEBERRY CREAM CHEESE SWIRLY BREAD .... oh my! Seriously soft, sticky, creamy yummy! Happy baking!
Watch this handy video if you want to make this bread by hand. It’s short and has great advice!