Wednesday, December 7, 2016

Cheesy Chutney Pull-apart Rolls

Pull-apart rolls took the blogosphere by storm a while ago.I remember,Suhaina posted it and soon after so many bloggers,including me,tried it with a roaring success.Those rolls are so popular in my home that I've tried it with so many different variations(fillings mainly).Whenever I chance upon a pull-apart bread recipe,I immediately take note and this one was one such recipe.
Though I've tried many a bread recipes by now,baking bread still makes me nervous and anxious which ends in happiness when I smell the bread baking in the oven.

The dough is an enriched one,with the addition of milk and butter and the resultant rolls are super soft and melt in the mouth.The original recipe called for a spiced cheese spread and since the one I had was plain I had this idea of adding my Mint chutney to it and hence the name cheesy chutney pull-apart rolls.This tasted almost like my mint chutney sandwiches but these were definitely tastier.

Also check out



Cheesy Chutney Pull-apart Rolls
Recipe courtesy - Gayathri

Ingredients

All Purpose flour/Maida - 2 1/2 cups

Salt - 1 tsp
Instant Yeast - 1 1/4 tsp
Sugar - 1/4 cup
Milk- 1 cup
Butter - 1/3 cup
Cheese spread - 1/4 cup
Mint chutney - 1/4 cup

Method


Heat milk and butter until butter melts.Set it aside until it comes to luke warm.

In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.
Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

Step by Step Recipe

Heat milk and butter until butter melts.Set it aside until it comes to luke warm.
In a bowl mix together flour, salt, sugar and yeast.
Add the luke warm milk and mix to form a sticky dough.
Transfer to the counter and knead for 10 minutes until it becomes soft,smooth and less sticky.
Use a bench scraper to handle the dough,do not add too much flour.
Once done, place it in a well oiled bowl and cover with cling film and set it aside.
Once it is double the size, transfer it back to counter, punch out the air.
Shape it into a rectangle.
Mix together the cheese spread and chutney and spread it out evenly.Roll it into a log.
Slice into 14 – 15 equal pieces.
Arrange them in a greased 10″ tin or a baking tray.I used two 7' round tins.
Cover and set aside for 20 minutes.
By the time, preheat oven to 200°C.
Bake the rolls for 15 – 20 minutes or until the top is nicely browned.
Remove from oven, brush the top of the rolls with butter and sprinkle some coriander leaves.
Serve them hot or warm.

P.S- As I was writing the post,I realized that I had missed to add one main ingredient ie Sugar,was wondering how I missed it.But the rolls were delicious and the texture was also spot on :) so no complaints!

Thursday, November 24, 2016

Cinnamon Sugared Almonds

If you are a regular here,you'd know my fascination for Cinnamon.I love Cinnamon and do not skip a chance to add it in a recipe.Of course the top favorite being these delectable Cinnamon rolls.I love the flavor and the earthiness of this spice and can go on and on singing praises for the same.
It was no wonder then when I came across this idea of pairing Cinnamon with nuts,I fell for it.A while back,during a party a friend brought along a bunch of candied nuts.I am not so much a nuts person,so believe me when I tell you,those nuts were damn addictive.Especially the almonds.I wanted to recreate it and searched for a recipe.

These sugared almonds are indeed a breeze to make and takes just under 20 minutes from start to finish.How cool is that?
As a kid,I used to relish sugared cashews which were made by making a sugar syrup first with strings and then nuts added to it which created a lovely sugar coating all around the cashews.This one is pretty similar,with less work and an added flavor of cinnamon.I hope you do try it out for your next party!

Cinnamon Sugared Almonds
Recipe source - AllRecipes

Ingredients


Almonds - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Cinnamon - 1 tsp

Method

In a non stick kadai,mix together sugar,water and cinnamon and let it come to a boil.
Mix in the almonds.Stir and cook the mixture till the sugar syrup thickens and coats the nuts evenly.
Grease a plate and pour the nuts into it.Separate almonds using forks and let it cool down for about 15 minutes.

These Sugared Almonds taste delicious warm and in room temperature as well.Store in an airtight container once completely cool.Planning to try a mixed version,like I tasted,next time :)

Other Cinnamon Favorites on the blog

Cinnamon Cookies
Apple Cinnamon Braided Bread
Orange Marmalade Cranberry Pull apart Loaf
Apple Cinnamon Bundt Cake
Apple Cinnamon Streusel Muffins


Wednesday, November 16, 2016

Eggless Vanilla Choco-chip Bundt Cake

There was a time when eggless baking gave me jitters.Maybe because I started baking with eggs and struggled a bit to perfect my baking that anything less than a super hit success recipe makes me gasp a little.Initially I had a problem with using condensed milk too{call me crazy}.I could finish a whole can all by myself if I had my way,but using it all in a cake made me apprehensive.
Of course,some recipes stick with you and I do have my go-to eggless cake recipe which gives me foolproof results every single time.

However,the baker in me gets all excited when a new recipe comes up and I just cannot sit still until I try it out.Last time when I was in Ernakulam and wanted to bake for family,I came across this recipe.I had all ingredients ready{even if one ingredient was missing,I could just hop off to Staines,right opposite my home and get it!}.The cake was a super hit and got polished off in no time.
I tried it again after coming back to Chennai with the addition of chocolate chips.Arjun,who gets excited the moment I take out my bowls,measuring cups and whisk loved it and gobbled down a couple of pieces with his glass of milk.So next time you are looking for an eggless recipe with simple ingredients I recommend you try this one.

Eggless Vanilla Choco-chip Bundt Cake
Recipe source - YummyTummy

Ingredients

Maida/All purpose flour - 1 3/4 cup / 210 gms
Sugar - 3/4 cup / 150 gms
Milk powder - 3/4 cup / 100 gms
Vanilla essence - 1 tsp
Unsalted butter - 1/2 cup /100 gms
Baking powder - 2 tsp
Baking soda - 1 tsp
Thick curd/yogurt - 1/2 cup / 120 ml
Milk - 1/2 cup / 120 ml
Water - 1/2 cup / 120 ml
Chocolate chips - 1/2 cup

Method


Preheat oven to 160 degree C. Grease a 6 cup bundt pan and sprinkle with flour and coat all sides. Tap off the excess flour and set aside.
Mix together milk, water, curd in a jug,keep aside.

Sift together flour, milk powder, baking soda, baking powder and set aside.
Beat butter, sugar and vanilla in a bowl till creamy.
Add in half of the flour mix, all the milk mix and fold gently. Add the remaining flour and fold gently.Mix in the chocolate chips.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.Cool in the tin for about 15 minutes and then invert to a wire rack and finish cooling.
Cut into slices and serve.The cake keeps well in room temperature for 2-3 days if kept in an airtight container.
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