Tuesday, March 14, 2017

Swedish Cinnamon Buns | Kanelbullar

There was a time when I was not very friendly with Yeast.I yearned to bake breads,buns and sweet rolls but the fear of yeast made me apprehensive to try anything bread based.Believe me when I tell you,good quality yeast,a simple recipe and loads of confidence is all you need for bread baking.Once I started trusting my instincts I've been quite successful in baking breads.Though I do have quite a few bread/rolls recipes here,I've not been baking anything new.
So when I saw these Kanelbullar recipe on Gayathri's place,I knew I had to try it out asap.I am a Cinnamon roll fanatic,if you can call me that.I refrain from making Cinnamon rolls because I fear I'd eat them all!It's been a while since I baked it so this recipe looked like a good enough reason for me to bake it soon.

Kanelbullar or Cinnamon buns as they are commonly known are the Swedish version of the American Cinnamon rolls.Though they are similar in many ways,the Swedish version is more about the spices(cardamom and cinnamon)than about the icings or the fillings(dry fruits,raisins).Either ways,these are delicious,rich and perfect with a cup of tea.

Swedish Cinnamon Buns | Kanelbullar

Ingredients (makes about 8 regular sized buns)

For the dough

Maida / All Purpose Flour - 1 1/2 cups
Sugar - 2 tbsp
Cardamom Powder - 1/2 tsp
Instant Yeast - 1 1/4 tsp
Salt - 1/4 tsp
Warm Milk - 1/2 cup
Butter - 2 tbsp

For The Filling

Butter - 1 1/2 tbsp
Sugar - 1/4 cup
Cinnamon - 1/2 tbsp

Method

In a bowl mix together flour, salt, sugar, cardamom powder and instant yeast.
Add the milk and butter and make a soft dough.
Transfer to counter and knead for 10 minutes until smooth, soft and elastic.
Place inside a well oiled bowl, cover with cling film and set aside until double in volume.
Take it back to the counter and roll the dough into a thin rectangle.
Mix together butter, cinnamon and sugar for the filling.
Apply it evenly on the rolled out rectangle.
Fold it twice as if folding a letter.
Roll it again into a thin rectangle.
With the help of a cutter, cut it into 8 equal stripes cutting it along the longer side.
Twist each stripe and shape it into a roll. Refer video on how to shape.
Arrange on a greased baking tray and cover. Set aside for 25 - 30 minutes.
Preheat oven to 200°C.
Apply a milk wash to the rolls and bake them for 15 - 20 minutes.
Remove from oven, allow them to cool.
Serve warm or at room temperature.

Step by Step Pictorial


In a bowl mix together flour, salt, sugar, cardamom powder and instant yeast.
Add the milk and butter and make a soft dough.
Transfer to counter and knead for 10 minutes until smooth, soft and elastic.
Place inside a well oiled bowl, cover with cling film and set aside until double in volume.
Mix together butter, cinnamon and sugar for the filling.

Take the risen dough back to the counter and roll it into a thin rectangle.Apply the filling evenly on the rolled out rectangle.

Fold it twice as if folding a letter.
Roll it again into a thin rectangle.With the help of a cutter, cut it into 8 equal stripes cutting it along the longer side.
Twist each stripe and shape it into a roll.
Arrange on a greased baking tray and cover. Set aside for 25 - 30 minutes.
Preheat oven to 200°C.
Apply a milk wash to the rolls and bake them for 15 - 20 minutes.
Remove from oven, allow them to cool.
Serve warm or at room temperature.

Tuesday, January 24, 2017

Almond Brownies

It's almost the end of the month but since this is my first post here this year,let me wish all of you a very happy and prosperous New Year,may this year be full of love and happiness for all of you:)As always,I had made a resolution in my mind to post here at least once in a week,you can see that the resolution has been broken even before I could start trying.No excuses there and I've decided to take it as it comes.

So what's a new year post without some sweet,right?These brownies are just the right ones for a wonderful beginning.As regular readers would know,I love brownies.I can say no to anything,even a Chocolate Truffle cake(which is my favorite'est)but not a brownie.A warm slice of brownie with some ice-cream on the side and topped with chocolate sauce,is my idea of Nirvana.
I have quite a few brownie recipes here and this one would top the list of being my favorite(at least for the time being;)Rich and nutty and full of flavor,these are just perfect!

Eggless Chocolate Brownies
Cream Cheese Swirl Brownies
Double Chocolate Brownies
Salted Fudge Brownies
Fudgy Nutella Brownies
Dulce de Leche Brownies

Almond Brownies
Recipe source - Fondbites BakeAlong 

Ingredients

Unsalted butter – 118 gms
Dark chocolate – 135 gms
Eggs – 2 large / 100 gms
Brown sugar – 95 gms
Brown sugar – 95 gms, powdered
Dairy cream – 68 gms
All-purpose flour – 75 gms
Almond meal – 68 gms
Slivered almonds – 1/2 cup, toasted

Method

Pre-heat oven to 180 degree C. Butter and flour a non stick brownie pan. If using a regular cake pan, line them with aluminum foil and butter the foil.
Add Butter and dark chocolate in a heavy bottomed saucepan.
Heat the saucepan on medium flame and keep stirring until the butter and chocolate are melted completely. Set aside
Add eggs, brown sugar and powdered brown sugar in the bowl of your electric beater.
Beat on medium high speed for 5 minutes until the mixture becomes pale and thick. Falls back with ribbon consistency and gets frothy.
Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed. Beat for 1 minute until the mixture gets fully incorporated.
Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.
Add all-purpose flour, almond meal and the slivered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.
Pour the batter in the prepared pans. Top them with some of the slivered almonds. Tap gently to release any major air pockets.
Bake in pre-heated oven for 20 to 25 minutes until the brownies are springy back to the touch and a tooth pick inserted into the center comes out clean.
Try changing the almond meal to any nut meal of choice. You will have some of the best brownies for life.

Step by step Pictorial

Pre-heat oven to 180 degree C. Butter and flour a non stick brownie pan. If using a regular cake pan, line them with aluminum foil and butter the foil.
Add Butter and dark chocolate in a heavy bottomed saucepan.
Heat the saucepan on medium flame and keep stirring until the butter and chocolate are melted completely. Set aside
Add eggs, brown sugar and powdered brown sugar in the bowl of your electric beater.
Beat on medium high speed for 5 minutes until the mixture becomes pale and thick. Falls back with ribbon consistency and gets frothy.
Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed. Beat for 1 minute until the mixture gets fully incorporated.
Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.
Add all-purpose flour, almond meal and the slivered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.
Pour the batter in the prepared pan. Top them with some of the slivered almonds. Tap gently to release any major air pockets.
Bake in pre-heated oven for 20 to 25 minutes until the brownies are springy back to the touch and a tooth pick inserted into the center comes out clean.

Try changing the almond meal to any nut meal of choice. You will have some of the best brownies for life.

Once again and heartfelt thanks to all of you for your continuous support and encouragement.Wishing all of you a very Happy New Year :)

Friday, December 30, 2016

Eggless Tutti Frutti Cookies | Karachi Biscuits

I had planned to blog this recipe well before Christmas because well,it is festive and quite apt for gifting.Now no excuses as Christmas came and went,but at least I can post this for New Years!!So how's your planning going on for the New Year party?Well,if you ask me,our plan is a good dinner at home,movie and cake cutting at 12.Oh,we are quite boring that way :)

So this recipe today,I made it first while we were visiting a new born and I had to whip up something quick for the family.The cookies were a hit and I was asked from where I brought it.If that isn't compliment enough,I don't know what is.It is a very simple recipe but requires a bit of time to chill so that you get perfectly shaped cookies.
Moving on to the recipe.

Eggless Tutti Frutti Cookies | Karachi Biscuits
Recipe source - DesiTadka

Ingredients

All purpose flour/Maida - 1 1/2 cups
Custard powder - 1/2 cup{I used Vanilla flavored}
Baking powder - 1 tsp
Tutti Frutti - 1/2 cup
Chopped Cashewnuts - 1/4 cup
Butter - 1/2 cup,softened
Powdered sugar - 1 cup
Pineapple essence - 1/2 tbsp
Milk - 3 tbsp

Method

Sift together flour,custard powder and baking powder well.
Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.

Step by Step Pictorial

Sift together flour,custard powder and baking powder well.
Mix in tutti frutti and chopped cashews and keep aside.
Cream together butter and sugar till pale and fluffy.Mix in the essence and milk and give a good stir.
Slowly start adding the flour mix till you get a smooth dough.Add a tsp or so of milk if you feel the dough is not coming together.
Divide the dough into two.Roll the dough into logs,cling wrap and refrigerate for at least 3 hours.
Preheat oven to 160C and lightly grease your cookie tray.
Remove the cling wrap and using a sharp knife cut out about 1/4' slices.
Arrange them on the cookie tray and bake for about 15-20 minutes or until the cookies turn slightly golden on the sides.
Cool on a wire rack and store in an airtight container once it cools down completely.
Wishing all of you a very Happy New Year!!

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