I was introduced to scones by Agatha Christie. When I was reading her novels, about the tea time treats they serve in England, I used to be so interested in them. I just imagined they were such delicious treats, but never imagined that I would be baking them in my kitchen. With internet, the world has become so small and we are trying many of the authentic dishes from around the world. Thanks to the awesome bloggers out there, we are easily getting the recipes without much effort. My blog has so many International recipes and I am really proud that I too am doing my little part in sharing my recipes.
When I was searching for an authentic bread recipe from Sweden, I came across these beautiful cinnamon rolls. The shaping was so unique, I immediately bookmarked that recipe. The dough is really easy to put together and it is flavoured with cardamom. And the filling is made with butter, sugar and cinnamon. When baked, the aroma that filled the house was awesome. And the rolls were so soft and had a perfect texture.
The next Swedish bread I made last week is the saffron bun. I am sure many of you would be familiar with this saffron bun. Saffron is added while kneading the dough and it gives an amazing colour to the final buns. These buns are made for Swedish Christmas time St Lucia feast on December 13th. Made in the shape of S, they are also studded with raisins.
Black forest cake is one of the hot selling cakes in any bakery. And even the recipe in my blog and YouTube have got a good number of views. Whenever I post cake recipes, I get so many requests for cooker cakes. In India, before OTGs came into normal day to day use, pressure cookers were the ovens for most of the housewives, including my mom. My mom used to add some fine sand in the bottom of a cooker or a cast iron pan and baked cakes in it. The sand used to maintain even heat throughout the pan and so the cake baked will turn out so good. I started pressure cooker baking only after some viewers asked me for the recipe.
Baking without oven is an interesting technique and it has been so popular in India. In fact my mom used to bake her cakes in a cast iron pan filled with sand which creates the required temperature inside needed for baking the cake. But after we got our first oven, we completely forgot about it. Once I started posting videos, I have had so many readers asking me to do recipes without oven. So I started baking with pressure cooker again. My first recipe Eggless Red Velvet Cake was a hit among viewers. So I made these soft and tender pav buns in pressure cooker for all those who love baking but don’t have access to oven.
Brioche is an enriched French bread with a very soft, tender crumb. Traditionally, it’s made with a good quantity of eggs and butter, but for those who don’t eat eggs for any reason, this recipe is definitely a keeper. And to make it more interesting I have used wheat flour or atta to make these buns. You can use it a sandwich/ burger bun or just taste it slathered with nutella or butter or jam. However you serve this it tastes so buttery and yum. This month’s Bread Bakers host Pavani of Cook’s Hideout wanted to make us healthy breads. So I used wheat flour in this recipe but I couldn’t skip butter as the whole recipe depends on butter.