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Gloria J Kitchen Yunhyeon Jang
Let’s Make Delicious Life! Bon appétit from Calgary🇨🇦
www.amazon.com/shop/gloriajkitc

01/02/2026

This bread called ‘VOISILMÄPULLA’ in Finland. Also known as Butter eye bun.
The scent of cardamom, the harmony of soft bread and sweet butter is wonderful.
Cardamom contains chemicals that might kill some bacteria, reduce swelling, and help the immune system☺️

👩🏻‍🍳 butter eye bun recipe here,

◉ Ingredients

For starter,
1 cup (240g) milk
1/4 cup (55g) sugar
2 1/4 tsp (7g) active dry yeast

For dough,
3 cup (400g) bread flour
1 tsp (5g) salt
1/2 tbsp cardamom powder
1 egg
1/2 cup (113g) butter

For topping,
1/4 cup butter (Divide into 9 pieces)
8 tsp sugar (1 tsp each dough)
2 egg yolks
Pearl sugar

◉ Cooking process

1. Add sugar and yeast to warm milk (not exceeding 36 degrees) in a bowl then leave for 5 minutes.
2. In another bowl, add flour, salt, cardamom powder, egg and yeast milk then mix well.
3. When the dough becomes a lump, take it out of the bowl, add butter and knead it.
4. Knead until the dough doesn’t stick to your work surface or hands. (About 10-15 minutes, It is convenient to use a stand mixer)
5. Cover with a cloth and grow more than over double size in a warm place for 1 hour to 1 hour 30 minutes.
6. Preheat oven to 360 F (180 C).
7. Divide into 8 equal parts, remove the gas, make it round and pinch the bottom.
8. Place them on a baking pan then cover with a cloth then rise them until double size.
9. Press the center of the double sized dough with your fingers, then put a piece of butter and press lightly. This is a butter eye.
10. Brush egg yolk to each dough twice, pour the sugar on top of butter then sprinkle pearl sugar.
11. Bake at 360F (180C) for about 15minutes.

Bon appétit!

30/01/2026

Chocolate Cloud Loaves

Sweetened with pearl sugar, soft as a sigh

30/01/2026

👩🏻‍🍳 meringue cinnamon bun,

◉ Ingredients

For bun,
1/4 cup (57g) unsalted butter
1 1/4 tsp (4g) dry yeast (or 8g fresh yeast)
1/4 cup (50g) sugar
1 cup (240g) warm milk
2 1/2 cup (300g) bread flour
1/2 tsp (2.5g) salt
1/2 tsp (2g) baking powder

For paste,
1/2 cup (113g) unsalted butter (room temperature)
1/2 cup (85g) brown sugar
1 Tbs (8g) cinnamon powder

For sticky sauce,
1/4 cup (57g) salted butter (divided 12pcs)
12 Tbs brown sugar (1 tbsp = one cup cake pan)
6 Tbs water (1/2 tbsp = one cup cake pan)

For meringue,
5 white eggs
3/4 cup (150g) sugar
A few drops of lemon juice

◉ Cooking process

1. Add warm milk, melted butter, sugar and yeast, mix well, cover and wait for 10 minutes. (Yeast is active well between 26C and 32C)
2. Add salt and baking powder to flour and mix, then add yeast milk and knead into a ball.
3. Take it out to the work table and knead it for about 15 minutes, Cover it with a cloth then let it ferment for about 1h~1h 30m (until it grows 2~3 times bigger)
4. Mix butter, brown sugar, and cinnamon powder to make cinnamon paste.
5. Make cinnamon sticky sauce in the muffin pan, bake it in a broiler, and cool it.
6. Rolling the well-fermented dough out about 1cm, Apply cinnamon paste, Leave about 1cm at the top of dough.
7. Put some water over the remaining area to make sure the dough adheres completely.
8. Prepare a piece of thread about 30cm long, mark the dough into 12 equal parts, insert the thread under the dough, cross it and cut it.
9. Place each in the muffin pan and ferment until it rises about 1cm from the end of the pan.
10. Bake in a preheated oven at 360F (180C) for 25 to 30 minutes.
11. While the bun is baking, add sugar to egg whites in a bowl, add lemon juice and whip firmly.
12. Place the meringue on the cinnamon buns, and bake with a torch not too close.

Bon appétit!

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