bakedbyyu

cheesy garlic rolls🧀🧄 Ingredients: Dough: 180ml (3/4 cup) warm milk 25g (2 tbsp) granulated sugar 6g (2 tsp) instant dry yeast 1 large egg + 1 egg yolk 55g (1/4 cup) unsalted butter, melted & cooled 360g (3 cups) all purpose flour + few tbsp if still sticky 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp basil 1/4 tsp onion powder (optional) Garlic butter filling: 113g (1/2 cup) unsalted butter, softened Pinch of salt 8-10 garlic cloves, minced 1/4 tsp basil 1/4 tsp oregano 1/2 tsp parsley 300g mozzarella cheese Instructions: Dough: 1. In a bowl, whisk together warm milk, sugar, and yeast. Stir until the yeast is dissolved. (If you’re using active dry yeast, let it bloom first for about 5 mins). 2. Add the egg and melted butter, then mix well. 3. Add the flour, salt ,garlic powder, oregano and basil and mix until sticky dough forms. 4. Knead the dough until smooth and passes the windowpane test (about 8-10 minutes). 5. Transfer the dough to a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours, or until doubled in size. Filling: 1. Mix all the garlic butter filling ingredients until smooth. 1. Roll out the dough into a rectangle and spread the filling evenly over the surface. 2. Sprinkle with mozzarella cheese. 3. Slice into 9 rolls using a knife or pizza cutter, then roll each piece tightly. 4. Place the rolls into a 9-inch baking pan, cover, and let rise again for 30-45 minutes. 5. Bake in a preheated oven at 350°F (180°C) for 23-25 minutes, or until golden brown. 6. After baking, brush with melted butter and sprinkle with parsley. Enjoy warm! #baking #cheesygarlicrolls #garlicbread #bread #garlicbutter

nutella stuffed cookies🍪🍫 Ingredients: 115g (1/2 cup) unsalted butter, softened 100g (1/2 cup) brown sugar 50g (1/4 cup) white sugar 1 large egg 1 tsp vanilla 250g (2 cups) all purpose flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 80g (1/2 cup) chocolate chips 8 heaping tsp nutella, for filling Instructions: 1. Scoop small dollops of nutella onto lined tray and freeze for 30 minutes. 2. Cream the butter and sugar together until light and fluffy. 3. Add the egg and vanilla. Mix until combined. 4. Add the flour, baking soda, baking powder, and salt. Mix just until no dry flour remains. 5. Fold in the chocolate chips. 6. Scoop the dough into 70-75g balls. Flatten slightly, place a frozen nutella piece in the center, then seal the dough around it and roll back into a smooth ball. 7. Place on a lined baking tray and chill for 30 minutes or overnight. 8. Bake in a preheated 180°C (350°F) oven for 12–14 minutes or until the edges are golden and the centers are slightly soft. 9. Let cool for a few minutes then enjoy warm! #baking #nutella #chocolatechipcookies #nutellacookies #cookies

double chocolate strawberry banana muffins🍫🍓🍌 Ingredients: 2 ripe bananas 100g (1/2 cup) brown sugar 25g (2 tbsp) granulated sugar 1 egg 60ml (1/4 cup) oil 30g (2 tbsp) yogurt 1/2 tsp vanilla essence 150g (1 1/4 cup) all purpose flour 1/4 tsp salt 1 1/2 tsp baking powder 1/2 tsp baking soda 35g (1/3 cup) cocoa powder 80g (1/2 cup) chocolate chips/chunks 100g chopped strawberries, plus more for toppings Instructions: 1. In a bowl, mash the bananas and add the sugar. Mix well. 2. Add the egg, oil, vanilla, and yogurt. Mix until fully combined. 3. Add the sifted dry ingredients (flour, salt, baking powder, baking soda, and cocoa powder), then fold gently. 4. Fold in the chocolate chips and chopped strawberries just until combined. Do not overmix. 5. Scoop the batter into a lined muffin pan and top with extra strawberries and chocolate chips. 6. Bake in a preheated oven at 350°F (180°C) for 25–30 minutes, or until done. 7. Let cool slightly, then enjoy! #baking #bananamuffins #muffins #bananabread #strawberry #chocolate

dubai chewy cookies🍫💚🤎 Ingredients: Pistachio filling: 30g unsalted butter 150g kataifi 200g pistachio spread Marshmallow dough: 30g unsalted butter 200g marshmallow 25g cocoa powder 20g milk powder Extra cocoa powder, for coating Instructions: 1. In a pan, melt the butter and toast the kataifi until golden brown. 2. Transfer to a bowl, let it cool slightly, then add the pistachio spread. Mix well, scoop into balls, and place on a lined baking tray. Refrigerate until needed. 3. In another pan over low heat, melt the butter and add the marshmallows. Stir constantly. 4. When the marshmallows are mostly melted (about 80%), remove from heat and stir in the cocoa powder and milk powder until smooth. 5. Transfer the mixture onto a lightly oiled mat or parchment paper and divide into 10–11 portions. 6. Roll the chilled pistachio mixture into balls. 7. Flatten each marshmallow portion, place a pistachio ball in the center, then gently wrap and roll to seal. 8. Coat with cocoa powder, place in cupcake liners, and enjoy! #dubaichewycookie #dubaichocolate #pistachio #dessert

red velvet cheesecake brownies❤️🤍 a lil bit overbaked but still good! perfect for valentines💝🫶 Ingredients: red velvet brownie: 115g (1/2 cup) unsalted butter, melted 200g (1 cup) granulated sugar 2 large eggs 1 tsp vanilla 1 tbsp red food coloring 1 tsp white vinegar 18g (3 tbsp) tbsp cocoa powder 125g (1 cup) all purpose flour 1/4 tsp salt cheesecake layer: 200g cream cheese, softened 50g (1/4 cup) granulated sugar 1 egg 1/2 tsp vanilla Instructions: 1. In a bowl, mix the melted butter and sugar until combined. Add the eggs and mix again. 2. Add the red food coloring, vinegar, and vanilla, and mix until well incorporated. 3. Sift in the flour, cocoa powder, and salt. Gently fold until just combined. 4. Reserve about 3–4 tablespoons of the batter in a small bowl. 5. Transfer the remaining batter to a lined 8-inch pan and spread evenly. Set aside. 6. Cheesecake layer: In a separate bowl, combine all the cheesecake ingredients and mix until smooth. 7. Pour or spoon the cheesecake mixture over the brownie batter and spread evenly. 8. Dollop the reserved brownie batter on top and swirl using a toothpick or skewer. 9. Bake in a preheated 170°C (340°F) oven for 28–30 minutes, or until the edges are set and the center is slightly jiggly. 10. Let cool for about 1 hour before slicing. Enjoy! #baking #redvelvetbrownies #redvelvet #cheesecake #valentinesday

cheesy garlic milk bread dinner rolls🧀🧄🍞 Ingredients: Tangzhong: 25g bread flour 50ml milk 50ml water Dough: 125ml warm milk 40g granulated sugar 6g instant dry yeast 1 large egg Tangzhong 300g bread flour 1 tsp salt 45g unsalted butter, softened Mozzarella cheese, cubed Garlic butter topping: 45g unsalted butter, melted 1-2 garlic cloves, minced 1 tsp parsley Flakey sea salt Instructions: Tangzhong: 1. In a saucepan over medium-low heat, whisk together the flour, milk, and water for 1–2 minutes, or until it thickens into a smooth paste. 2. Transfer to a bowl and let it cool completely. Dough: 1. In a large mixing bowl, combine the milk, 1 teaspoon of sugar, and yeast. Mix until the yeast dissolves. (If using active dry yeast, let it sit for 5 minutes until frothy.) 2. Add the remaining sugar, egg, and cooled tangzhong. Mix well. 3. Add the flour and salt, then mix until a shaggy dough forms. 4. Gradually add the butter and knead for 5–6 minutes, or until the dough is smooth and passes the windowpane test. 5. Transfer the dough to a lightly greased bowl, cover, and let it rise for 1 hour, or until doubled in size. 6. After proofing, punch down the dough and divide it into 9 equal pieces (70 g each). Shape into balls and let them rest for 5 minutes. 7. Flatten each ball and place a cube of cheese in the center (I used block and shredded mozzarella). Seal the edges and reshape into balls. 8. Arrange the dough balls in an 8-inch lined baking pan. Cover and let them rest for 30 minutes, or until puffy. 9. Brush with egg wash and bake in a preheated oven at 350°F (180°C) for 18–20 minutes, or until golden brown. Garlic Butter Topping: 1. In a bowl, mix all the garlic butter ingredients and brush over the warm rolls. 2. Sprinkle with flaky sea salt (which I forgot 😅) and enjoy! #baking #garlicbread #dinnerrolls #cheesygarlicbread #bread

biscoff tiramisu🤎 and also thank you so much for 100k🥹🫶 Ingredients: 200ml heavy cream, cold 25g powdered sugar (adjust to taste) 1 tsp vanilla 300g mascarpone 3 heaping tbsp biscoff spread, 60g 1/2 cup coffee 23-24 pcs biscoff cookies For topping: biscoff spread, melted 2-3 crushed biscoff cookies Instructions: 1. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft to medium peaks form. Set aside. 2. In a separate bowl, beat the mascarpone and Biscoff spread until smooth and well combined. 3. Gently fold the whipped cream into the mascarpone mixture in 2–3 additions. Be careful not to overmix. (I overmixed mine a little😅) 4. Quickly dip each Biscoff biscuit into the espresso and arrange them in an 8-inch baking dish. 5. Spread half of the cream mixture evenly over the biscuit layer. 6. Add a second layer of dipped biscuits. 7. Spread the remaining cream evenly on top. 8. Pour the melted Biscoff spread over the top and gently smooth it out. 9. Sprinkle crushed biscuits around the sides. Chill for at least 4 hours or overnight before serving. Enjoy! #dessert #biscoff #biscofftiramisu #tiramisu #biscoffdessert

sausage bread🌭🧀 Ingredients: 100ml warm milk 15g granulated sugar 3g instant dry yeast 1 large egg 250g all purpose flour + extra 1-2 tbsp if still sticky 1/2 tsp salt 50g unsalted butter, softened 8 sausages Kewpie mayonnaise Mozzarella cheese Parsley, for toppings Instructions: 1. In a bowl, combine warm milk, sugar, and yeast. Stir until dissolved, then add the egg and mix well. 2. Add the flour and salt. Mix until a shaggy dough forms. 3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes in a stand mixer). 4. Transfer the dough to a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size. 5. Punch down the dough and divide it into 8 equal portions (about 55–56g each). Shape each portion into a ball. 6. Roll each ball into a short log, cover, and let rest for 10–15 minutes. 7. After resting, roll each log into a 40 cm strip and wrap it around the sausage. 8. Place it on a lined baking tray. Cover and let rise for 30–45 minutes, until puffy. 9. Brush the dough with egg wash. Using a knife or blade, make a slit along the center of each piece. 10. Pipe or squeeze mayonnaise into the slit, then top with mozzarella cheese. 11. Bake in a preheated 180°C (350°F) oven for 18–20 minutes, or until golden brown. 12. Optional: Brush with melted butter after baking and sprinkle with parsley. Serve warm and enjoy! #baking #sausage #bread #sausageroll #sausagebread

Baking therapy🫶 #baking #bakingtherapy #cookies #bread #baketok

biscoff cinnamon rolls🤎 Ingredients: 180ml warm milk 50g granulated sugar 6g instant dry yeast 1 egg + 1 egg yolk 55g unsalted butter, melted & cooled 360-390g all purpose flour 1/2 tsp salt 80-100ml heavy cream, for pouring over the rolls Biscoff filling: 80g unsalted butter, softened 80g biscoff spread 100g brown sugar 1 tbsp cinnamon 4-5 crushed biscoff cookies Biscoff cream cheese frosting: 100g cream cheese, softened 50g unsalted butter, softened 40g biscoff spread 80g powdered sugar 1 tsp vanilla 1-2 tbsp milk Crushed biscoff for toppings Instructions: 1. In a bowl, whisk together warm milk, sugar, and yeast. Stir until the yeast is dissolved. 2. Add the egg and melted butter, then mix well. 3. Add the flour and salt and mix until a sticky dough forms. 4. Knead the dough until smooth, soft, and stretchy (about 8–10 minutes by hand or 5–6 minutes using a mixer). 5. Transfer the dough to a lightly greased bowl, cover, and let it rise for 1 to 1 1/2 hours, or until doubled in size. Filling: 1. Mix all the filling ingredients until smooth and spreadable. 1. Roll the dough into a rectangle and spread the biscoff filling evenly over the surface. Sprinkle with extra crushed biscoff cookies. 2. Slice into 8–9 rolls using a knife or pizza cutter, then roll each piece tightly. 3. Place the rolls into a 9-inch baking pan, cover, and let rise again for 30–45 minutes. 4. Pour heavy cream evenly over the rolls. Bake in a preheated oven at 350°F (180°C) for 22–25 minutes, or until golden brown. Frosting: 1. Beat the cream cheese, butter, and biscoff spread together until smooth. 2. Add the powdered sugar and vanilla, mixing until fully incorporated. 3. Add milk a little at a time until the frosting reaches a spreadable consistency. 4. Spread over the slightly warm rolls and sprinkle with extra crushed biscoff cookies. Enjoy! #baking #cinnamonroll #biscoff #biscoffcinnamonroll #bread

first time making christmas cookie box 🍪🎁🎄 not really perfect, but I tried 🥹🍪 #baking #christmas #cookiebox #holidaycookies #christmascookies #christmasbaking

chocolate crinkles🍫🤎 Ingredients: 200g brown sugar 2 eggs 100ml oil 1 tsp vanilla essence 75g cocoa powder 30g dark chocolate, melted & cooled 125g all purpose flour 1 tsp baking powder 1/4 tsp salt 100-150g powdered sugar, for coating Instructions: 1. In a large bowl, whisk together sugar, eggs, oil, and vanilla until fully combined. 2. Add the cocoa powder and cooled melted chocolate, then mix until the mixture looks glossy. 3. Add the dry ingredients (flour, baking powder, and salt) and gently fold until just combined. Do not overmix. 4. Cover the dough and chill it in the refrigerator for 30 minutes to 1 hour. 5. Once chilled, scoop and roll the dough into 1 tablespoon balls, then place them on a tray or plate. 6. Coat each ball in powdered sugar, arrange them on a lined baking tray, and gently flatten them a little. (Coat with powdered sugar right before baking so it doesn’t melt.) 7. Bake in a preheated 180°C (350°F) oven for 10–12 minutes, or until the edges are set and the center still looks slightly soft and underbaked. It will continue to set as it cools. 8. Let the cookies cool completely, then enjoy! #baking #crinkle #crinklecookies #cookies #chocolatecookies #christmasbaking

cheesy garlic brioche🧀🧄🍞 Ingredients: 100ml warm milk 15g granulated sugar 3g instant dry yeast 1 large egg 250g all purpose flour + extra 1-2 tbsp if still sticky 1/2 tsp salt 1/8 tsp basil 1/8 tsp oregano 1/4 tsp garlic powder 50g unsalted butter, softened Garlic butter filling: 75g unsalted butter, softened Half clove garlic, minced 1/8 tsp basil 1/8 tsp oregano Pinch of salt 1/2 tsp parsley Mozzarella cheese Parsley for toppings Instructions: 1. In a bowl, combine milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well. 2. Add the flour,salt, basil, oregano and garlic powder, then mix until a shaggy dough forms. 3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer). 4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size. 5. Prepare the garlic butter filling: In a bowl, mix together the softened butter, salt, basil, oregano, parsley, and minced garlic. Transfer to a piping bag (optional). 6. Once the dough has risen, punch it down and divide it into 6 portions (75g each) and shape each into a ball. 7. Roll out each ball into a rectangle. Pipe the garlic butter filling down the center and spread using spatula. (You can also spread the filling directly without using a piping bag.) 8. Add 2–3 tablespoons of mozzarella cheese over the filling, then fold the dough over to enclose it. Seal the edges tightly. 9. Using a knife, cut the bottom part of the dough into thin strips, then wrap toward the top to form a braided effect. Pinch both ends to keep the filling sealed. 10. Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy. 11. Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden. 12. Melt any leftover garlic butter filling and brush it over the warm rolls. Sprinkle with parsley and enjoy while warm! #baking #garlicbread #brioche #bread #cheesygarlicbread

biscoff cookies🍪🤎🎄🎅 Ingredients: 115g unsalted butter, melted & cooled 60g Biscoff spread (smooth type) 130g brown sugar 30g granulated sugar 1 large egg 1 tsp vanilla essence 190g all purpose flour 1/2 tsp baking soda 1/4 tsp baking powder 1/4 tsp salt 5-6 pcs crushed Biscoff cookies 60g white chocolate chips or chunks 10 tsp frozen Biscoff spread (1 tsp per cookie) Instructions: 1. Scoop about 10 teaspoons of Biscoff spread onto parchment and freeze for 30–45 minutes. 2. In a large bowl, whisk together melted butter, biscoff spread, brown sugar, and white sugar until glossy and smooth. 3. Add egg and vanilla. Whisk again until fully combined. 4. Sift in flour, baking soda, baking powder, and salt. 5. Mix gently with a spatula until just combined. 6. Fold in crushed biscoff cookies and white chocolate. 7. Scoop the dough and flatten slightly, add the frozen biscoff to the center then seal and roll into a ball. 8. Place on a parchment lined baking tray. Cover and refrigerate for at least 1 hour (or overnight). 9. Bake at 180°C (350°F) pre heated oven for 11–13 minutes or until the edges are set and the center is slightly soft. 10. After baking top with biscoff and drizzle with biscoff spread. 11. Let them cool and enjoy! #baking #biscoff #cookies #biscoffcookies

nutella brioche🍫🍞 Ingredients: 100ml warm milk 30g granulated sugar 3g instant dry yeast 1 large egg 250g all purpose flour + few extra tbsp if it’s a bit sticky 1/2 tsp salt 50g unsalted butter,softened Nutella for filling Instructions: 1. In a bowl, combine the milk, sugar, and yeast. Stir until the yeast dissolves, then add the egg and mix well. 2. Add the flour and salt, then mix until a shaggy dough forms. 3. Gradually knead in the softened butter until the dough becomes smooth and elastic (about 8–10 minutes by hand or 5–6 minutes using a stand mixer). 4. Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour, or until doubled in size. 5. Once risen, punch down the dough and divide it into 8 equal portions (about 58 g each) and shape each into a ball. 6. Roll out each ball into a rectangle. Spoon 1–2 tablespoons of Nutella onto the upper part of the dough, then fold it over to cover the filling. 7. Using a knife, cut the bottom half of the dough into thin strips, then wrap toward the top to form a braided effect. 8. Arrange the rolls on a lined baking pan, cover, and let them rise again for 30–45 minutes, or until puffy. 9. Brush the tops with egg wash, then bake in a preheated oven at 180°C (350°F) for 18–20 minutes, or until golden. 10. Once baked, brush the rolls with melted butter. Enjoy warm! #baking #nutella #brioche #bread #nutellabrioche ib:archersfood