Listed below are all the ingredients you will need:

• White bread
• Heavy cream
• Powdered sugar
• Vanilla sugar or vanilla extract
• Orange
• Strawberries
• Kiwis

See the recipe card for quantities.

Instructions

Whip the Cream

1. In a large bowl, beat heavy cream until soft peaks form.

2. Add powdered sugar and vanilla sugar or vanilla extract.

3. Continue beating until stiff peaks form, and the cream is smooth and fluffy.

Prepare the Fruit

4. Wash, peel, and slice the orange, strawberries, and kiwis into thin, even pieces.

Assemble the Sandwiches

5. Spread a layer of whipped cream on one slice of crustless white bread.

6. Arrange the sliced fruits in a neat pattern or line down the center.

7. Add more whipped cream over the fruit.

8. Top with another slice of bread and press gently to seal.

Trim and Cut

9. Carefully trim the edges for a clean finish.

10. Cut into halves or quarters. Diagonal cuts will show a beautiful fruit cross-section.

Chill

11. Wrap each sandwich in plastic wrap.

12. Refrigerate for 30–60 minutes to allow the filling to firm up.

Serve

13. Unwrap and serve chilled for a refreshing dessert or light breakfast.

FAQs

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Japanese Fruit Sandwich

This Japanese fruit sandwich is filled with fluffy whipped cream and juicy fruits. Soft crustless bread and vibrant fruit layers make it a refreshing, sweet, and eye-catching treat.

Course Breakfast, No-bake Dessert, Snacks

Cuisine Fusion (Japanese-Filipino)

Prep Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 sandwiches

Calories 335kcal

Author Lainey

Ingredients

• 8 slices soft white bread crusts removed
• ¾ cup heavy cream (200 ml, 35% fat)
• 2-3 tablespoons powdered sugar (15–25 g) adjusted to taste
• 1 teaspoon vanilla sugar or vanilla extract
• 1 large orange peeled and sliced
• 4-5 strawberries sliced
• 1-2 kiwis peeled and sliced

Instructions

Whip the Cream

• In a large bowl, beat heavy cream until soft peaks form.
• Add powdered sugar and vanilla sugar or vanilla extract.
• Continue beating until stiff peaks form and the cream is smooth and fluffy.

Prepare the Fruit

• Wash, peel, and slice the orange, strawberries, and kiwis into thin, even pieces.

Assemble the Sandwiches

• Spread a layer of whipped cream on one slice of crustless white bread.
• Arrange the sliced fruits in a neat pattern or line down the center.
• Add more whipped cream over the fruit.
• Top with another slice of bread and press gently to seal.

Trim and Cut

• Carefully trim the edges for a clean finish.
• Cut into halves or quarters. Diagonal cuts will show a beautiful fruit cross-section.

Chill

• Wrap each sandwich in plastic wrap.
• Refrigerate for 30–60 minutes to allow the filling to firm up.

Serve

• Unwrap and serve chilled for a refreshing dessert or light breakfast.

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 38g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 252mg | Potassium: 205mg | Fiber: 3g | Sugar: 14g | Vitamin A: 750IU | Vitamin C: 35mg | Calcium: 156mg | Iron: 2mg

You Might Also Like:

• Fluffy Japanese Pancakes
• Ice Cream Sandwich Cookies
• Best Vegan Fruit Cheesecake

The post Best Japanese Fruit Sandwich appeared first on Simply Bakings.

Also, try my savory Filipino-Style Omurice or this classic Biko (Filipino Sweet Sticky Rice) for your next meal.

Why You’ll Love This Recipe

This recipe is naturally dairy-free. It also uses simple pantry ingredients, which makes it beginner-friendly. No baking required. Just soak, steam, and mix!

It's a little chewy, but creamy and soft, too. The coconut milk adds richness, while fresh mango gives bright sweetness.

Mangoes are rich in vitamin C and antioxidants. Coconut cream also provides healthy fats for energy. It’s a dessert that feels indulgent but includes nourishing ingredients.

The Story Behind Filipino Mango Sticky Rice

This dessert shows how much Filipinos love tropical fruits and sticky rice. In the Philippines, mangoes grow a lot. Combining rice and coconut is common in many Filipino sweets. So the dish is both comforting and familiar.

Where Filipino Mango Sticky Rice Comes From

Some believe mango sticky rice was created in Southeast Asia. Filipinos use local fresh ripe mangoes in the dish. Later on, it became a famous Filipino dessert served in celebrations.

When is this Dish Typically Enjoyed?

It's usually served in the summertime when mangoes are harvested. It's also served at fiestas or when gathering with family and friends. It's also a great potluck dessert and merienda.

Ingredients

Listed below are all the ingredients you will need:

• Thai glutinous rice
• Water
• Coconut milk
• Sugar
• Salt
• Ripe mangoes
• Cornstarch (optional)
• Toasted sesame seeds or crushed peanuts (optional)
• Toasted coconut flakes (optional)

See the recipe card for quantities.

Special Tip: Get fresh and healthy ingredients from our partner, Thrive Market! Newbies get 30% off + a free gift with this link!

Instructions

Rinse and Soak the Rice

1. Rinse Thai glutinous rice several times in cold water until the water runs clear.

2. Soak the rice in cold water for at least 4 hours or overnight.

3. Drain completely before steaming.

Set Up the Steamer

4. Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket.

5. Bring to a gentle simmer over medium heat.

Steam the Sticky Rice

6. Line a steaming basket with cheesecloth or banana leaves.

7. Spread the drained sticky rice evenly inside. Do not press it down.

8. Cover with a lid or clean kitchen towel.

9. Steam for 25–30 minutes.

10. After 15 minutes, gently flip or stir the rice to cook evenly.

11. Continue steaming for another 10–15 minutes until tender, translucent, and sticky.

Make the Coconut Sticky Rice Mixture

12. In a saucepan over low heat, combine coconut milk, sugar, and salt.

13. Stir until sugar dissolves. Do not let it boil.

14. Transfer cooked sticky rice to a bowl.

15. Gradually pour the warm coconut mixture over the rice, gently folding to combine.

16. Cover and let sit for 15–20 minutes to absorb the flavors.

Prepare the Coconut Sauce

17. In a small saucepan over low heat, combine coconut milk, sugar, and salt.

18. If thickening, dissolve cornstarch in water and stir into the sauce.

19. Simmer for 1–2 minutes until slightly thickened.

Assemble and Serve

20. Place a serving of sticky rice on a plate.

21. Arrange mango slices beside the rice.

22. Drizzle with coconut sauce.

23. Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.

24. Serve and enjoy immediately.

Substitutions & Variations

• Ingredient Swap
  If you can't find Thai glutinous rice, you can use any other labelled sticky rice.
  
• Variation
  For a lighter version, try using light coconut milk.
  For a deeper flavor, use brown sugar instead of white.
  
• Mistake to Avoid
  Do not skip soaking the rice. It helps create the perfect soft and chewy texture.
  

Storage Tip

Sticky rice does not freeze well, so store leftovers in the refrigerator for up to 2 days only. Keep mango slices separate from the rice and sauce. Only combine when ready to serve.

FAQs

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Filipino Mango Sticky Rice

Filipino Mango Sticky Rice is a rich, creamy dessert made with tender glutinous rice soaked in sweet coconut milk and served with juicy ripe mangoes. It’s perfectly sweet, silky, and comforting—an irresistible tropical treat.

Course Dessert

Cuisine Filipino

Prep Time 4 hours hours

Cook Time 30 minutes minutes

Cool Time 15 minutes minutes

Total Time 4 hours hours 45 minutes minutes

Servings 4 servings

Calories 374kcal

Author Lainey

Ingredients

For the Sticky Rice:

• 1 cup Thai glutinous rice also called sticky rice
• Water for soaking and steaming

For the Coconut Sticky Rice Mixture:

• 1 ¼ cups coconut milk full-fat
• ⅓ cup sugar
• ½ teaspoon salt

For the Coconut Sauce:

• ½ cup coconut milk
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 teaspoon cornstarch optional, for thickening
• 1 tablespoon water for dissolving cornstarch, optional

For Serving:

• 2 ripe mangoes peeled and sliced
• 1 tablespoon toasted sesame seeds or crushed peanuts optional
• 1 tablespoon toasted coconut flakes optional

Instructions

Rinse and Soak the Rice

• Rinse Thai glutinous rice several times in cold water until the water runs clear.
• Soak the rice in cold water for at least 4 hours or overnight.
• Drain completely before steaming.

Set Up the Steamer

• Fill a large pot or wok with about 2 inches of water, keeping the water level below the steaming basket.
• Bring to a gentle simmer over medium heat.

Steam the Sticky Rice

• Line a steaming basket with cheesecloth or banana leaves.
• Spread the drained sticky rice evenly inside. Do not press it down.
• Cover with a lid or clean kitchen towel.
• Steam for 25–30 minutes.
• After 15 minutes, gently flip or stir the rice to cook evenly.
• Continue steaming for another 10–15 minutes until tender, translucent, and sticky.

Make the Coconut Sticky Rice Mixture

• In a saucepan over low heat, combine coconut milk, sugar, and salt.
• Stir until sugar dissolves. Do not let it boil.
• Transfer cooked sticky rice to a bowl.
• Gradually pour the warm coconut mixture over the rice, gently folding to combine.
• Cover and let sit for 15–20 minutes to absorb the flavors.

Prepare the Coconut Sauce

• In a small saucepan over low heat, combine coconut milk, sugar, and salt.
• If thickening, dissolve cornstarch in water and stir into the sauce.
• Simmer for 1–2 minutes until slightly thickened.

Assemble and Serve

• Place a serving of sticky rice on a plate.
• Arrange mango slices beside the rice.
• Drizzle with coconut sauce.
• Garnish with toasted sesame seeds, crushed peanuts, or toasted coconut flakes if desired.
• Serve and enjoy immediately.

Notes

• Do not skip soaking the rice—it ensures the perfect sticky texture.
• Do not boil the coconut mixture, as it may separate.
• Best served fresh, but leftovers can be refrigerated for up to 2 days and gently reheated before serving.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 44g | Protein: 3g | Fat: 24g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 461mg | Potassium: 415mg | Fiber: 2g | Sugar: 38g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 4mg

You Might Also Like:

• Rice Coffee
• Garlic Fried Rice
• Rice Krispie Eggs
• Tofu Adobo Rice

Recipes for Every Moment

Craving something tropical? This easy Filipino Mango Sticky Rice recipe will bring you sweet comfort in a short amount of time!

The post Filipino Mango Sticky Rice appeared first on Simply Bakings.

Try this fun Cookie Pizza or balance things out with fudgy Vegan Pumpkin Brownies, too!

Why You’ll Love This Recipe

This roasted tomato focaccia recipe is vegan, dairy-free, and very forgiving. You don’t need fancy tools or bread experience to get great results. It’s perfect for casual baking days.

Olive oil adds rich flavor and keeps the bread moist. It also helps create the right balance of liquid in the dough, resulting in a soft, airy texture.

Fresh tomatoes and rosemary layered on top of the focaccia make every bite feel rustic and comforting. The aroma alone makes this worth baking!

Ingredients

Listed below are all the ingredients you will need:

• large head of garlic
• olive oil
• all purpose flour
• active dry yeast
• coarse salt
• warm water
• cherry tomatoes or grape tomatoes
• fresh rosemary

See the recipe card for quantities.

I get my ingredients from my trusted partner, Thrive Market. Good news, newbies can get 30% off + a gift with this link!

Instructions

Roast the Garlic

Preheat the oven to 400°F (200°C). Cut the top off the head of garlic and drizzle with a tablespoon of olive oil. Wrap tightly in foil and bake for 35–45 minutes, until soft, browned, and fragrant. Set aside to cool. Once cool enough to handle, squeeze out the roasted cloves and keep them mostly intact.

Activate the Yeast

In a large bowl, combine warm water with about ¼ cup of the flour. Stir to dissolve. Sprinkle the yeast over the mixture and let it sit for 10–15 minutes until foamy.

Make the Dough

Add the remaining flour, olive oil, and coarse salt to the yeast mixture. Mix until a dough forms. Turn out onto a very lightly floured surface and knead for 5–7 minutes until smooth and stretchy.

First Rise

Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm place until slightly more than doubled in size, about 60–90 minutes.

Prepare the Toppings

While the dough rises, halve the tomatoes and finely chop the rosemary. Keep the roasted garlic ready.

Second Rise and Assembly

Add olive oil to a 9x13-inch baking pan and spread evenly. Transfer the dough to the pan, turning it several times to coat it in oil. Gently stretch the dough with your fingers to reach the corners. Cover and let rise again until about 1½ times its size, 30–60 minutes.

Bake the Focaccia

Heat the oven again to 450°F (230°C). Using oiled fingers, press deep dimples all over the dough. Press roasted garlic cloves into some dimples and tomatoes cut-side up into others.

Sprinkle with rosemary and coarse salt. Bake for 20–25 minutes, until lightly golden brown and firm.

Cool and Serve

Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack. Cool for another 20 minutes before slicing. Slice, serve, and enjoy warm or at room temperature.

Substitutions & Variations

• Ingredient Swap
  If fresh rosemary is not available, dried rosemary can work too.
  
• Variation
  Use bread flour instead of all-purpose flour for a chewier crumb.
  
• Mistake to Avoid
  Don't rush the dough rise! Under-proofed focaccia will bake up dense and dry.
  
• Storage Tips
  • This bread does not freeze well once topped, but plain focaccia can be frozen for up to one month.
  • Store baked focaccia in the fridge for 2–3 days. If adding fresh toppings later, keep wet ingredients separate from the bread and combine before serving.

FAQs

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Best Roasted Tomato Focaccia

This roasted tomato focaccia is soft, airy, and generously infused with olive oil, roasted garlic, and fresh tomatoes. It’s a flavorful vegan bread that’s perfect as an appetizer, snack, or side for soups and salads.

Course Appetizer, Bread, Side Dish, Snack

Cuisine Fusion (Italian-Filipino)

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rest Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 12 servings

Calories 208kcal

Author Lainey

Ingredients

For the Roasted Garlic:

• 1 garlic (80g)
• 1 tablespoon olive oil (15ml)

For the Dough:

• 3 ½ cups all-purpose flour (420g)
• 2 ¼ teaspoons active dry yeast (7g)
• 2 tablespoons olive oil 30ml
• 1 ½ teaspoons coarse salt (9g)
• 1 ⅓ cups warm water

For the Topping:

• ¼ cup olive oil (60ml)
• 4 oz cherry or grape tomatoes halved (115g)
• 2 sprigs fresh rosemary finely chopped (1 tbsp/4g)
• ½ teaspoon coarse salt (3g)

Instructions

Roast the Garlic

• Preheat the oven to 400°F (200°C).
• Cut the top off the head of garlic and drizzle with olive oil.
• Wrap tightly in foil and bake for 35–45 minutes, until soft, browned, and fragrant.
• Set aside to cool. Once cool enough to handle, squeeze out the roasted cloves and keep mostly intact.

Activate the Yeast

• In a large bowl, combine warm water with about ¼ cup of the flour. Stir to dissolve.
• Sprinkle the yeast over the mixture and let sit for 10–15 minutes until foamy.

Make the Dough

• Add the remaining flour, olive oil, and coarse salt to the yeast mixture.
• Mix until a dough forms.
• Turn out onto a very lightly floured surface and knead for 5–7 minutes until smooth and stretchy.

First Rise

• Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel.
• Let rise in a warm place until slightly more than doubled in size, about 60–90 minutes.

Prepare the Toppings

• While the dough rises, halve the tomatoes and finely chop the rosemary.
• Keep the roasted garlic ready.

Second Rise and Assembly

• Add olive oil to a 9x13-inch baking pan and spread evenly.
• Transfer the dough to the pan, turning it several times to coat in oil.
• Gently stretch the dough with your fingers to reach the corners.
• Cover and let rise again until about 1½ times its size, 30–60 minutes.

Bake the Focaccia

• Heat the oven again to 450°F (230°C).
• Using oiled fingers, press deep dimples all over the dough.
• Press roasted garlic cloves into some dimples and tomatoes cut-side up into others.
• Sprinkle with rosemary and coarse salt.
• Bake for 20–25 minutes, until lightly golden brown and firm.

Cool and Serve

• Let the focaccia cool in the pan for 10 minutes, then transfer to a cooling rack.
• Cool for another 20 minutes before slicing.
• Slice, serve, and enjoy warm or at room temperature.

Notes

• Best enjoyed the same day.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat briefly in the oven for best texture before serving.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 391mg | Potassium: 67mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 2mg

You Might Also Like:

• Tofu Katsu
• Bibingka Cornbread
• Brownie Cookies

Recipes for Every Moment

Having friends over and wanting something impressive? Roasted Tomato Focaccia is easy to prep and perfect for sharing with dips or pasta.

The post Best Roasted Tomato Focaccia appeared first on Simply Bakings.

Try my vegan binakol or tofu wraps for more easy plant-based Filipino recipes.

Why You’ll Love This Recipe

Adobong talong is a beginner-friendly recipe. You only need pantry ingredients to cook this dish. It comes together without any stress. No special tools or advanced cooking skills are needed!

Eggplant is rich in fiber. It helps digestion and heart health, too. The garlic and onions also add natural immune-boosting benefits, which makes this dish a healthy option.

The Story Behind Adobong Talong

Adobong Talong is a twist on the classic Filipino adobo. It keeps the familiar vinegar-soy flavor many Filipinos grew up with. But it uses eggplant instead of meat. This version shows simple Filipino home cooking.

Where Adobong Talong Comes From

Adobo was developed as a way to preserve food using vinegar and salt. Traditionally, Filipinos use meat or seafood. Home cooks made vegetable versions like this recipe for different diets.

When is this Dish Typically Enjoyed?

This dish is enjoyed all year. It’s common during Lent or meatless days. Many families serve it as a simple everyday food.

Ingredients

Listed below are all the ingredients you will need:

• olive oil
• purple eggplant
• bay leaves
• peppercorns
• garlic
• sweet onions
• vegetable broth
• soy sauce
• oyster mushroom sauce
• white vinegar
• brown sugar

See the recipe card for quantities.

Instructions

Roast the Eggplant

1. Preheat the oven to 375°F (190°C).

2. Place the sliced eggplant chunks in a roasting pan.

3. Drizzle with half of the olive oil.

4. Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.

Prepare the Adobo Sauce

5. In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.

6. Cook for 2 minutes, stirring constantly to release the aromatics.

7. Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.

8. Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.

Combine and Finish

9. Add the roasted eggplant to the simmering adobo sauce.

10. Continue simmering for another 2 minutes until the eggplant is well coated and tender.

Serve

11. Transfer to a serving plate and serve immediately.

Substitutions & Variations

• Ingredient Swap
  Tamari works in place of soy sauce.
  Replace white vinegar with cane vinegar.
  
• Variation
  Mushrooms can be added for extra texture.
  
• Mistake to Avoid
  Do not overcook the eggplant. It can turn mushy and lose its shape.
  

Storage Tip

The eggplant becomes watery after thawing, so do not freeze it. Store leftovers in an airtight container in the fridge. Enjoy within 2–3 days.

FAQs

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Best Adobong Talong (Eggplant Adobo)

Adobong Talong is a simple and flavorful Filipino eggplant dish cooked in a savory, tangy adobo sauce. This meatless version is comforting, budget-friendly, and perfect with steamed rice.

Course Main Course

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 300kcal

Author Lainey

Ingredients

• 4 tablespoons olive oil divided
• 5 large purple eggplant sliced lengthwise and cut into large chunks
• 2 bay leaves
• 1 tablespoon peppercorns
• 2 garlic cloves sliced
• ½ cup sweet onions thinly sliced
• ½ cup vegetable broth
• ⅛ cup soy sauce
• 1 tablespoon oyster mushroom sauce
• 2 tablespoons white vinegar
• 2 teaspoons brown sugar

Instructions

Roast the Eggplant

• Preheat the oven to 375°F (190°C).
• Place the sliced eggplant chunks in a roasting pan.
• Drizzle with half of the olive oil.
• Roast for 10 minutes at 375 degrees Fahrenheit. Then, remove from the oven and set aside.

Prepare the Adobo Sauce

• In a skillet over low heat, add the remaining olive oil, bay leaves, peppercorns, and sliced garlic.
• Cook for 2 minutes, stirring constantly to release the aromatics.
• Add the sweet onions, vegetable broth, soy sauce, oyster mushroom sauce, white vinegar, and brown sugar.
• Bring the mixture to a boil, then reduce to a simmer and cook for 6 minutes.

Combine and Finish

• Add the roasted eggplant to the simmering adobo sauce.
• Continue simmering for another 2 minutes until the eggplant is well coated and tender.

Serve

• Transfer to a serving plate and serve immediately.

Notes

• Roasting the eggplant helps it hold its shape and absorb the sauce better.
• Adjust sweetness or tang by adding a little more brown sugar or vinegar to taste.

Nutrition

Serving: 1g | Calories: 300kcal | Carbohydrates: 41g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 425mg | Potassium: 1408mg | Fiber: 18g | Sugar: 23g | Vitamin A: 149IU | Vitamin C: 14mg | Calcium: 76mg | Iron: 2mg

You Might Also Like:

• Ensaladang Talong
• Garlic Fried Rice
• Lumpiang Sariwa

Recipes for Every Moment

Need a quick, hearty "ulam" on a very busy night? This Adobong Talong cooks fast and pairs perfectly with steamed rice!

The post Best Adobong Talong (Eggplant Adobo) appeared first on Simply Bakings.

If you love bread, make a bunch more with my French Breakfast Bread and Buttermilk Chocolate Bread recipes!

Why You’ll Love This Recipe

Crusty Walnut Rolls make delicious homemade bread with great texture. The outside gets nice and golden while the inside remains soft and light. It is also a great choice for beginners and perfect to enjoy as a snack, breakfast, and side dish for Christmas, Easter, and any other celebration! New bakers will enjoy making these easy homemade rolls.

This recipe is vegan and dairy-free, using plant-based ingredients. The walnuts add to its rich flavor and nice texture. It also has great nutritional benefits. This makes the rolls not only delicious but also healthy!

Ingredients

Listed below are all the ingredients you will need:

• all-purpose flour
• instant yeast
• salt
• warm water
• chopped walnuts

See the recipe card for quantities.

Instructions

Make the Dough

1. In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to distribute evenly.

2. Add the warm water and stir until a sticky dough forms.

Knead and Add Walnuts

3. Turn the dough out onto a lightly floured surface.

4. Knead using a stretch-and-fold method for 8–10 minutes, adding as little extra flour as possible, until the dough is smooth and elastic.

5. Stretch the dough out, sprinkle the chopped walnuts over the surface, then fold and knead until the walnuts are evenly distributed.

First Rise

6. Place the dough in a lightly greased bowl or container.

7. Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.

Shape the Rolls

8. Turn the risen dough onto a lightly floured surface and divide into 10 equal pieces.

9. Tuck the edges of each piece into the center to form balls, keeping walnuts mostly inside.

10. Place rolls on a parchment-lined baking sheet, leaving at least 3 inches (7.5 cm) between each roll.

11. Cover and let rise again in a warm place until doubled, about 45–60 minutes.

Prepare for Baking

12. When the rolls are nearly fully risen, preheat the oven to 415°F (210°C).

13. Place one oven rack in the middle and a second empty baking pan or cast-iron pan on a lower rack to heat.

14. Using a razor or very sharp knife, score a deep slash across the top of each roll.

15. Have a couple of ice cubes ready.

Bake with Steam

16. Place the rolls in the oven. Just before closing the door, toss the ice cubes into the hot lower pan to create steam.

17. Bake for 25–30 minutes, until the rolls are golden brown and firm all around.

Cool and Serve

18. Serve fresh or store at room temperature in a sealed container.

19. Remove from the oven and allow the rolls to cool completely before eating.

FAQs

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Crusty Walnut Rolls

Crusty walnut rolls are golden on the outside, soft on the inside, and packed with toasted walnut flavor. Perfect for breakfast, snacking, or serving alongside soups and salads.

Course Bread, Breakfast, Side Dish, Snack

Cuisine Fusion (German-Filipino)

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Rest Time 2 hours hours 15 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 10 rolls

Calories 306kcal

Author Lainey

Ingredients

• 4 cups all-purpose flour
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 1 ½ cups + 1 tablespoon warm water
• 1 ½ cups walnuts coarsely chopped

Instructions

Make the Dough

• In a large bowl, combine all-purpose flour, salt, and instant yeast. Stir to evenly distribute.
• Add warm water and stir until a sticky dough forms.

Knead and Add Walnuts

• Turn the dough onto a lightly floured surface.
• Knead using a stretch-and-fold method for 8–10 minutes until smooth and elastic.
• Stretch the dough out, sprinkle chopped walnuts over the surface, then fold and knead until evenly distributed.

First Rise

• Place the dough in a lightly greased bowl or container.
• Cover with plastic wrap and let rise in a warm place until more than doubled in size, about 1½–2 hours.

Shape the Rolls

• Turn the dough onto a lightly floured surface and divide into 10 equal pieces.
• Tuck the edges into the center to form balls, keeping most walnuts inside.
• Place on a parchment-lined baking sheet with at least 3 inches space between each roll.
• Cover and let rise again for 45–60 minutes until doubled.

Prepare for Baking

• Preheat the oven to 415°F (210°C).
• Place one rack in the middle and another baking pan or cast-iron pan on the lower rack to heat.
• Score the tops of each roll with a sharp knife or razor.
• Prepare a few ice cubes.

Bake with Steam

• Place the rolls in the oven.
• Just before closing the oven door, toss the ice cubes into the hot lower pan to create steam.
• Bake for 25–30 minutes until golden brown and firm.

Cool and Serve

• Remove from the oven and allow to cool completely before serving.
• Serve fresh.

Notes

• Water should not exceed 115°F (46°C) or it may damage the yeast.
• Water temperature affects rise time: cooler water slows fermentation but improves flavor.
• Rise time varies based on ambient temperature—warmer environments rise faster.
• Best enjoyed within 2 days of baking.

*Use plant based milk instead of egg 

Nutrition

Serving: 1g | Calories: 306kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 237mg | Potassium: 157mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 3mg

You Might Also Like:

• Quick & Easy Cinnamon Roll Bites
• Easy & Delicious Ensaymada
• Double Chocolate Loaf

Recipes for Every Moment

Don’t want to bake complicated bread? Crusty Walnut Rolls are easy to make and give you warm, bakery-style bread with a crisp crust and nutty flavor.

The post Crusty Walnut Rolls appeared first on Simply Bakings.