I used to take part in Daring Baker’s challenges regularly but for some time, I have been away from it. And after a long time, I am here again with another Daring Baker’s Challenge. This month host Tandy Sinclair of Lavender and Lime suggested Twist bread. She gave the recipe for a savoury bread, but I chose to make a sweet filling instead. The bread dough is her recipe and only the filling differs. I don’t know how, but I have been making too many twisted rolls this month. After the shaped rolls I did last three days, here is one more bread shaped in form of a wreath.
Posts tagged DARING BAKER CHALLENGE
For this month’s Daring Baker’s Challenge, host of the month Shelley of C Mom Cook, selected Cinnamon rolls and provided us four variations of the recipe. One of the recipes was from The BreadBaker’s Apprentice by Peter Reinhart. I have purchased the book online before a year and I just love it. If you are very much interested in bread baking then it is the book you need. I have tried out a few recipes from the book and when I saw the recipe for Cinnamon rolls as the challenge, I felt that it was a good opportunity to try it out. And as usual I made the eggless version replacing the egg with my favourite egg replacer – yogurt/ curd.
This recipe is part of my eBook Delicious Egg Free Cakes. To get the recipe please download my eBook. Click on image for the purchase. Please leave a review and rate the book in the site. Thank you.
Ingredients: Flour-3 cups Salt-1 tsp Warm Water-3/4 cup Vanaspathi/ Shortening-1/2 cup Butter-1/2 cup
Mix flour and salt.
Add warm water and mix together. It will be very crumbly. Do not add extra water.
Take the dough to the counter and knead it until it comes together. This is the toughest part which gave me ache all over my body.
Then instead of kneading, I folded it and rolled it as a pasta roller will do. This will make the dough soft.
This was after 15 times of folding. Look at the difference the folding and rolling has made.
I think I should have done it five more times. But I was exhausted at this point. SO I just wrapped it up and refrigerated it.
The next day, remove from fridge, and let it sit on counter until it returns back to normal temperature. Divide into 4 equal portions.
Roll a portion into a rectangle which is 4″ wide. The length doesn’t matter.
Keep on rolling it lengthwise, regularly shifting the rectangle to avoid sticking. When it starts sticking dust it with flour and continue rolling.
Mine came up to 80cm in length and was little transparent. But I think I should have rolled it to 1 mt. But it was quite impossible while rolling with hand.
Dust the rectangle and roll it on a roller as shown. As you have dusted it, it will not stick.
Roll the second portion and roll it on top of the previous roll. Finish off the remaining portions. I rolled it on a separate ladle as I thought four strips rolled together may stick and I will be in trouble.
You just can’t keep the rolled out layers on counter. I placed two bowls and placed the roller as shown.
Take vanaspathi and butter in a bowl.
Mix it well.
Now stretch the rectangle on your work surface as shown.
Apply butter mixture and start pulling the rectangle to enlarge it. The rectangle will also become thin.
Some thing was wrong and when I started stretching the rectangle, it started breaking. So very carefully I stretched it but I couldn’t make it very thin. Apply butter, stretch and roll.
Keep on stretching and rolling until you finish with all the rectangles. You will get one giant roll.
ALl the four rectangles rolled together.
Wrap it in a cling wrap and refrigerate overnight.
This is the fun part. I was longing to take a look on the layers and here they are. How cute is this. I forgot all my aches when I saw the layers. I was so excited to see this.
Slice the roll into 1/3″ slices. I got 10 slices but you could get more if you have properly stretched the dough.
Press the slice on all the sides to relieve the layers.
Now shape it into a cone. Make the cone deep and lengthy.
Shape it like this.
Fill it with the semolina ricotta filling.
Tail Piece: I have seen this on Fox Traveler’s Food Safari. I thought it was impossible for me to recreate it. But Thanks to Daring Bakers and Sandie I made it in my kitchen!!!!
Last month’s Daring Bakers Challenge was hosted by Aparna of My Diverse Kitchen. She is one of my favourite bloggers whose blog is a great inspiration for many bloggers like me. She is from Goa and so she chose three special bakes from Goa. One of the recipe was this mawa cake. Though I reside in India, I am not aware of this mawa cake until now. Looking at the ingredient list I became interested as it has all the Indian flavours like mawa and cardamom. Last month 19th was my 10th Wedding Anniversary and I made this cake for celebration. But as the next day became the worst day of my life ( I lost my mom after 4 days), I just kept these photos in draft and completely forgot about posting it on the reveal date. As I was going through my drafts today I saw this cake and then I remembered about posting it. This is the eggless version of the original cake recipe. It was so rich because of the amount of mawa used in the recipe. It was so soft, fluffy and the texture of the cake turned out so nice. I am quite happy about how this cake came out. My daughter loved it.
For this I made mawa at home. Nothing can beat the flavour of home made mawa. If you are not willing to spend hours in kitchen then go for store bought mawa. For those who doesn’t know about making mawa at home please refer to this post of mine on home made mawa.
Recipe Adapted From The Bread Baker’s Apprentice
All Purpose Flour/ Maida-4 cups
Organ Egg Replacer-3 tsp (heaped)
Instant Yeast-1 1/3 tsp
Water-1 1/8 cup
Milk-1/4 cup ( For Milk Wash)
Poppy Seeds or Sesame Seeds for topping
1. In a bowl mix together flour, salt, sugar and yest.
2. In another bowl whisk together egg replacer and 6 tbs water until frothy.
3. Add 3/4 cup+ 2 tbs of water and oil to the egg replacer. Whisk together until incorporated.
4. Pour this over the flour mixture and mix with a hand mixer with dough hook attachment.
5. If needed add remaining water to make a slightly sticky dough.
6. Dust the counter and transfer the dough to the counter.
7. Knead this dough for 10 minutes. It should pass the window pane test.
8. Oil a bowl, place the dough insde and rotate to coat the dough with oil.
9. Cover with cling wrap and set it aside for 1 hour.
10. Remove dough from bowl after 1 hour, degas it and return it back to the bowl.
11. Cover with cling wrap and let it become 1 1/2 times the original size. It may take another hour.
12. Now transfer the dough to the counter, knead it for a minute.
13. Divide the dough into three equal portions.
14. Keep one portion aside and knead two portions together. You will have a larger dough ball and a smaller dough ball.
15. Now divide each dough ball into 3 equal portions.
16. Roll each portion into a rope.
17. Braid both the sets which will result in 1 larger braid and one smaller braid.
18. Bring together the edges to make a circle.
19. Place the larger circle on a greased baking tray.
20. Place the smaller circle inside the larger circle.
21. Give a milk wash, spray with oil and cover and set it aside for 1 hour.
22. Preheat oven to 160C.
23. Once the loaf is proved, give another milk wash and sprinkle sesame or poppy seeds.
24. Bake for 20 minutes. The loaf will start browning.
25. Now rotate the tray and bake for 20-40 minutes. The loaf should become dark brown.
26. Remove from oven and cool on wire rack. Wait for 1 hour before slicing the loaf.
Recipe Source: Show Food Chef
Makes one 7″ pie
For The Oats Cookie Crust:
Butter-3 + 1 1/2 tbs
Light Brown Sugar-2 + 3/4 tbs
White Sugar-1 tbs
All Purpose Flour/ Maida-1/4 cup
Baking Powder-a pinch
Baking Soda-a pinch
For The Filling:
Light Brown Sugar-1/2 cup
Condensed Milk-1/3 cup
Crumbled Fresh Paneer-1/2 cup
For The Oats Cookie Crust:
1. Cream together 3 tbs of butter and 2 tbs brown sugar along with white sugar.
2. When creamy, add milk and beat.
3. In another bowl mix together oats, salt, baking powder, baking soda and flour.
4. Add this to the butter mixture and beat until incorporated.
5. Line a tray or loaf tin with butter paper.
6. Grease it with butter.
7. Transfer the cookie dough into the pan and press to get an even layer.
8. Preheat oven to 180C.
9. Bake the cookie for 15-20 minutes or until the top is golden in colour.
10. Remove from oven and allow it to cool completely in the pan it self.
11. Once cool, crumble the cookie with your fingertips into a bowl.
12. Add 1 1/2 tbs of butter and 3/4 tbs of light brown sugar to the crumbs.
13. Mix with your finger tips until there are no large chunks of the cookie left.
14. Grease a 7″ pie dish.
15. Transfer the cookie crust to the pie dish.
16. Press it with the back of a spoon so that it forms an even crust and lines the whole dish.
For The Filling:
1. In a bowl beat together sugar, light brown sugar, vanilla, salt and nutella.
2. Grind together paneer and condensed milk and add it to the bowl.
3. Beat until creamy and it is ready to go into the crust.
Arranging and Baking the Pie:
1. Preheat oven to 180C.
2. Pour the filling into the prepared crust.
3. Bake it in the preheated oven for 15 minutes.
4. Now reduce temperature to 170C.
5. Bake for another 10 minutes.
6. Remove from oven and allow it to cool completely.
7. Place it in fridge and let it chill for at least 4 hours.
8. Remove the pie from the dish.
9. Slice it up and serve.