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.
Posts tagged ROLL
I have made Khaliat Al Nahal ( click on link for recipe) earlier. These are Arabic Pull Apart Rolls made to resemble the honey comb. Finally sugar syrup is poured on the rolls and it looks like the bee hive filled with honey. Usually these rolls are stuffed with cream cheese but the recipe I am posting today is filled with mango jam. I also made a video to demonstrate the making of the bread.
I took nearly two day to make these buns. I know it is a slow process but I just wanted to be sure of the texture. Next time I am planning to make it in a single day and only then I can be sure about the difference. For this recipe I cut down milk and butter to make it a little bit healthy. The soaker was mixed on the first day night. The second day, the tangzong is made and the dough is kneaded in the morning. Then it is placed in fridge for the first proofing for 8 hours. After that the dough is brought to room temperature, shaped and placed in pans. Now it again goes into fridge for overnight proofing. The next day morning the buns are baked. I know it is quite long but it really gives a nice flavour to the buns. In spite of substituting oil for butter, the buns had a great butter flavour. It is best to serve them warm. When at room temperature the buns loose a little softness but they do taste great.
Home Bakers Challenge, started by Priya is a monthly challenge in which a group of bloggers try our hand at various types of baked goodies. Every month a member of the team chooses four or five dishes and the other members choose a recipe of their choice to try. And this month it was my turn to choose recipes. As you all know I am crazy of breads and rolls and whatever has yeast in it. So my choice for this month was bread rolls. As all the members were asking for savoury recipes, I selected some hot stuffed dinner rolls and only one sweet roll for those who are craving for something sweet. One of the recipes was from my archives. I made this within one month of starting my blog and I was a bit surprised when I got a good response for these rolls. As the photos were not so good, I wanted to make it again with better pictures. This is one of my favourite bread rolls till date. The addition of poppy seeds gives it a nice flavour and the aroma is so so nice. If you love dinner rolls, I suggest you to try this to know how beautiful it is.
For this week’s Bake Along from Fondbites, Subhashini selected some bread rolls with surprises. There were 5 types of rolls she shared with us and two of those had cheese in them. One was left plain and the other stuffed with minced meat. And the final one which I chose was with Italian Seasoning. Actually I thought of skipping this challenge and during afternoon I got a message from Subhashini saying that I am one of the consistent bakers of the group having posted four challenges in a row. So I didn’t want to miss out this challenge and I set to work on these rolls at 3pm. The rolls were ready by 4:30pm.
Sepen/ Tibetian Hot Sauce =&0=& =&3=& =&4=& Red Chilly-1 cup Pepper-1 tsp Salt-to taste Coriander Leaves-1/2 cup Garlic-4 cloves Ginger-a small piece =&5=& 1. Soak the red chillies in 1/2 cup of water over night. 2. In a mixer jar take the red chillies along with all the other ingredients. 3. Add 3-4 tbs of the chilly soaked water. 4. Grind to a coarse paste. Add water if needed. 5. You can either serve it as thick as chutney or you can thin it down with water. Tasted very very hot and fiery!!!! Tingmo/ Ting Momo =&0=& =&8=& =&9=& =&4=& Instant Yeast-1 tbs Sugar-2 tsp Warm Water-1/2 cup Flour/ Maida-1 1/2 cups Salt-to taste Sugar-2 tbs Oil-1 tbs Baking Powder-1/2 tbs =&5=& 1. In a bowl mix together warm water, sugar and yeast. 2. Cover and set it aside for 15 minutes. 3. When it starts bubbling, add the flour, salt, sugar, baking powder and oil. 4. Knead to form a soft dough. If it is too dry add 2-3 tbs of warm water and knead. 5. Knead for 5 minutes and cover with a cling wrap. 6. Set it aside for 2-3 hours. 7. Punch down dough and divide into 6 equal portions. 8. Shape each portion into a tingmo as shown in the snaps. 9. Steam cook for 15-20 minutes. 10. Serve hot with soup or sepen.. Mix yeast, water and sugar. Set aside until it starts bubbling. Add flour, salt, sugar, baking powder and oil. Knead to form a soft dough. Set it aside for 2-3 hours. Divide into 6 equal portions. Roll a portion into a long rope. Stretch the rope to form a rectangle. Fold it into half. Now fold the folded rectangle into half so that you end with 4 layers. Twist the folded dough to form a knot. Place them in a steamer. Steam cook for 15-20 minutes. Serve with sepen..
mix well and cover with a wrap.
Heat oil, add the spice powder and marinaded paneer.Pan fry until they are cooked on all sides.
Add onions, peppers and tomato. Cook and finally add kasoori methi and coriander leaves.
6. Cut the roll into 12 equal pieces.7. Generously butter a muffin pan. 8. Place the slices in the moulds. 9. Cover with cling wrap and allow it to double for 30 mintues. 10. Meanwhile preheat oven to 180C. 11. Remove cling wrap from the muffin pan. 12. Divide the streusal topping into 12 equal portions. 13. Brush the top of the slices with milk and spread the streusel mixture on top of the slices. 14. Bake the muffins for 15- 20 minutes or until the top is nicely golden in colour. 15. Remove from oven and allow the temperature to drop. 16. Serve them warm or at room temperature. Mix together milk, sugar and yeast. Add milk and vinegar. Add it to milk along with flour and salt.
Add butter and knead.
Take it to counter.knead for 10 minutes. Cover and set aside until double. Mix together streusel ingredients. Mix to for a crumbly mixture. Grind the choco chips until crumbly.
Add sugar. Do not add butter. I made a mistake.
Granulated sugar-30 gm
Flour – 40 gm
Food Colour of Your Choice
- Mix together egg white, sugar and flour given for pattern.
- Add butter and mix.
- Add any food colour of your choice.
- Transfer to a piping bag with a small tip.
- Grease and line a 10” * 13” baking tray.
- Draw any pattern of your choice and freeze it for 30 minutes.
- Preheat oven to 180C.
- In a bowl beat eggs and sugar for 10 minutes until it reaches the ribbon stage.
- Whisk together flour cocoa and coffee powder.
- Sift half of it into the egg mixture and very gently fold in.
- Add the remaining and gently fold in.
- Finally add 1 tbs of warm milk and gently fold in.
- Pour the batter over the frozen pattern and smooth it evenly.
- Bake for 8 minutes.
- Have two tea towels dusted with icing sugar ready.
- Invert the tray on the first towel.
- Remove the baking paper and trim the crispy edges.
- Now invert this onto the other tea towel.
- Roll it immediately and allow it to cool completely on a wire rack.
- Now open the roll, apply jam and frosting.
- Roll it again without the towel.
- Trim the sides.
- Slice it into ½” slices and serve.
Whisk in the butter.Add colour. Mix well. Fill a piping bag with the mixture. Grease and line a baking tray. Gease the paper also with butter. Mark dots with the pattern mixture at regular intervals. Make th eheart shapes or any pattern you love and freeze the tray. Pinterest gives you a lot of design ideas. Take eggs and sugar.
Beat for 10 minutes.Mix together flour, coffee and cocoa powder.
Sift it in batches into the egg mixture and fold.Fold it carefully without deflating the eggs. Add the remaining flour and fold. Pour the cake mixture on the frozen pattern. Spread it evenly. Dust two towels with icing sugar. Flip the baked sheet cake on the first towel. remove the paper and trim down the crisp edges. Now invert this again on another towel. Roll it and allow it to cool completely on a wire rack. Once cool, remove the roll and spread the jam on the cake. Beat cream and sugar until stiff peaks form. Apply it on the cake. Now roll the cake again into a tight roll. Trim the edges.
Swiss roll is ready.