Braided Buns

Braided Bun
Braided Bun

Seems like Fall is in the air as I’m finding myself seeking all kinds of excuses to stay home and bake.

Yesterday I stumbled upon this blog  Almond Corner and was absolutely thrilled by the recipes on there and fascinated by the photography.  A Maltese saying goes L-ewwel Ma Tiekol L-Ghajn…and it is so true with anything.  Loosely translated, it means that the eye is the first to eat…as now I’m completely hooked.

As soon as I saw these braided buns, I knew I had to make them.  I felt slightly uneasy at first as I had to convert the weight to my lbs and ozs…I know, I’m still living in the middle ages.  But besides that, I also halved the recipe and used my bread machine.  I thought the recipe called for a bit too much yeast so I adjusted it to what I thought was a good amount.  And even after all that, I was blown away by the result!

So here’s my adaptation for these delightful buns.  As you can see from my photos, I attempted braiding them but after the second try, I aborted the mission and resorted to forming them my way as I was getting myself into a knot too.


1lb all purpose unbleached flour
1 oz sugar
1/2 tsp salt
10 oz milk
4 1/2 oz butter
3 tbs oil
1 egg
2 1/4 tsp yeast

Preheat oven at 375 degrees.

Warm the milk until it’s luke warm.

Put all the ingredients in your bread machine and set on the dough cycle.

When the cycle is done, take out the dough, cut into about sixteen equal portions and form into rolls or if you’re brave enough, into braids.  You can find instructions on here

Brush each with a beaten egg and bake.  After they’re done baking for about 15-18 mins, brush with some melted butter and put them back in the oven for a short while. (I skipped this step this time, but will definitely do it next time.)  These are best eaten on the first day.

I had mine with a bit of cream and jam…mmm


Not Braided Bun
Not Braided Bun


Basil Leaves
Basil Leaves

Pesto needs no introduction in any Mediterranean kitchen. It is definitely a staple in my pantry as it is so easy to whip up a quick meal when you in a hurry.

I usually grow basil in a pot just so I could place it in my bay window and have it be easy to access while cooking.  I find that it would get root bound too fast this way  and start turning yellow in a matter of weeks, so this year I decided to grow them in between my rose bushes and let them grow freely.  And wow, did they like this so much more!!


There are many ways to make pesto…with cheese, without cheese, with pine nuts or walnuts, with basil or parsley…so use whatever you have and adjust or substitute to your taste.


2 cups fresh basil leaves packed
1/2 cup grated Pecorino Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium garlic cloves
salt and freshly ground pepper

Combine the basil and the pine nuts and pulse a few times in a food processor.
Add the garlic and cheese and pulse a few times more.

Pine Nuts
Pine Nuts

Slowly add the olive oil in constant stream while the processor is on. Stop and scrape down the sides of the food processor.

Extra Virgin Olive Oil
Extra Virgin Olive Oil

Add salt and pepper to taste.

Serve with pasta, baked potato or spread on your favourite sandwich.


From Simply Recipes