Hi! I forgot to post here but I’m taking a vacation in Manila 💖 I’ll be here until March 16! The last time I was able to visit here was 2014 ;;o;; I saved up for this trip last year and have been looking forward to it ever since ✨

Sorry if I’m super inactive – the internet is so slow and so is my old laptop ;;v;; I’ll try to work on commissions when I get over this intense jetlag and hopefully put out new art but ahhh I’m just so tired and I wanna rest ;;v;;

…and eat everything I’ve been craving for since 2014 (like that silken tofu with the sweet sauce mmmmmmm Taho!)

Brave Iced Rolls


Yields 12 rolls

The things you’ll need

Ingredients
  • 5 tablespoons bread flour
  • 1 package active dry yeast
  • ½ cup warm milk
  • 8 eggs
  • 3 cups + 3 tablespoons bread flour
  • ¼ cup sugar
  • 1 tablespoon salt
  • 1 ½ cups butter, room temperature
  • Orange royal icing
  • Maraschino cherries
  • Egg wash
Equipment
  • Stand mixer
  • Whisk
  • Rubber spatula
  • Bench flour
  • Medium mixing bowl
  • Decorating bag fitted with a #12 tip

Let’s get started!

  1. Preheat oven to 350°F.
  2. Mix yeast, warm milk and 5 tablespoons of bread flour to create a paste and allow it to set for 10 minutes.
  3. Beat eggs and sugar.
  4. Add the remaining flour in 4 parts as you knead the dough on low. Add salt half way through.
  5. Add in soft butter chunks and knead dough for 2 minutes.
  6. Shape dough into a ball and allow it to set for 1 ½ to 2 hours in a warm place.
  7. Punch dough down and form it into small spheres. Allow them to proof for 30 minutes.
  8. Brush rolls with egg wash and bake for 22 minutes or until golden brown.
  9. Remove from oven and cool slightly before icing. Drizzle royal icing over each roll and top with half a maraschino cherry.
  10. TaDa! These scrumptious Brave Iced Rolls will be the subject of folklore for generations to come!