SPRINGTIME SWEET BREAD #BREADBAKERS

Springtime sweet bread

         Bread baking is a form of art and there are many versions of bread like salt, sweet, savoury and different shapes too. Spring and springtime refers to the season and also to ideas of rebirth, rejuvenation, renewal, resurrection and re growth.  Subtropical and tropical areas have climates better described in terms of other seasons dry or wet, monsoonal or cyclonic……………

                  This bread recipe inspired me from kingarthurflour site where I contribute my recipes too. Lovely, sweet and yummy bread with topping. I made it eggless and replaced jaggery for sugar for healthy version.In original recipe they haven't stuffed anything in the bread but I stuffed chocolates to make interesting for kids. I baked this bread in my pressure cooker.  I never baked a bread in cooker tried for the first time and I got impressive results too…………………..

     SPRING TIME SWEET BREAD

           Ingredients:

Bread:

 Milk- ½ cup

Butter-2 tbsp

Flour-11/2 cups

Yeast-1 tsp

Curd-2 tbsp

Pineapple essence-few drops

Jaggery-11/2 tbsp

Topping:

Jaggery- 1 tbsp

Butter- 2 tbsp

flour- 2 tbsp+1/2 tsp

Filling:
Dark or milk chocolate- 1/4 cup

Method:

     It’s a usual method to prove yeast. Microwave milk,1 tbsp sugar,salt for 15 secs and sprinkle yeast keep it aside for 10 mins.
When it got risen up add curd,yeast mixture, remaining sugar, pineapple essence and jaggery mix well and add flour knead till its pliable and soft. Cover the dough with clingfilm and keep in a warm place for 2 hrs or till it doubles its size.
Now sepetared the dough into two equal parts make a hole and stuff the chocolate inside and put in a greased round silver/aluminium tin. set aside for another 20 mins to rise again. Coat milk over the dough and sprinkle topping.
Now heat pressure pan with 2 tbsp of seasalt covering the base of the pan for 10 mins then place the tin on the salt close lid with gasket and bake in low heat for 15 mins. Now enjoy your sweet bread in this spring.Have fun..............................!!!!!!!!!!!!!!!!!!!!!!!!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here.

Links are also updated after each event on BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. This month Camilla at Culinary Adventures with Camilla has chosen breads from around the world that are traditional for Easter, Passover or Springtime.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove




 What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page. How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

• Bacci Bread by A Day in the Life on the Farm
• Casatiello by Culinary Adventures with Camilla
• Choereg - Armenian Easter Bread by Chef Mireille's East West Realm
• Colomba Pasquale (Easter Dove Bread) by Cook's Hideout
• Cornish Saffron Easter Bread by Pastry Chef Online
• Folar (Portuguese Easter Bread) by Passion Kneaded
• Hot Cross Buns by En la Cocina de Caro
• Hornazo De Salamanca - Spanish Easter Bread by Ruchik Randhap
• Hungarian White Bread by Magnolia Days
• Individual Braided Easter Bread by Hezzi-D's Books and Cooks
• Italian Easter Bread by La Cocina de Aisha
• Lambropsomo - Greek Easter Bread by Spice Roots
• Lithuanian Easter Raisin Bread by My Catholic Kitchen
• Matzo by A Shaggy Dough Story
• Mennonite Paska by Food Lust People Love
• Pääsiäisleipä - Finnish Easter Bread by Bakers and Best
• Pane di Pasqua - Italian Easter Bread Wreath by Karen's Kitchen Stories
• Polish Bobka Easter Bread by Seduction in the Kitchen
• Russian Kulich by That's My Home
• Springtime Sweet Bread by Cooking club
• Strawberry Fritters by Cindy's Recipes and Writings
• Tsoureki (Greek Easter Bread) by Simply Veggies

NUTTY STRAWBERRY BROWNIE EGGLESS

Nutty strawberry brownie eggless

This is an another brownie recipe on my blog which I just don't want to repeat the recipes.So I comeup with some changes in the recipe by adding strawberries and dark chocolate. This is an awesome tasted  cake becoz of using chocolates instead of cocoa.

Try this freaky cake and submerge yourself in the divine taste of chocolates and strawberries.I convert this cake into eggless for gayathri's bakingeggless group...........

prep time: 10 mins 

 Baking time:30-35 mins  

recipe source: joythebaker

Ingredients:

Flour- 11/2 cup  

 Dark chocolate or choco chip- 3/4 cup 

 Butter- 1 stick/1/2 cup

  Cocoa powder-2 tbsp

  Milk-1/2 cup

 Curd-1/2 cup

 Van.essence-1 tsp 

 Salt-1/2 tsp  

Baking soda-1/4 tsp 

Baking powder- 1/4 tsp 

 Strawberries-1/2 cup,chopped 

Nuts-3/4 cup 

Method:

In a microwave safe bowl add dark chocolate/choco chips and butter for 30-40 secs till it melts mix in cocoa powder and keep aside to cool. 

In a bowl add the chocolate mixture,milk,curd,vanila essence beat well till combined. 

Preheat at 180°c

Sift flour,baking soda,baking powder,salt and add into the mixture in 3 additions mix well and stir  in strawberries and sprinkle nuts on top and bake @ 180°c for 35-40 mins. 

Note:

Chocolate should be in room temp.Be careful while melting the chocolates becoz it can get burnt quickly.You can use chopped strawberries or pulp.If using pulp just lesser the amount of milk and  measure.

FRENCH MACARONS

French Macaron

French macarons.......Ha.........this word was a nightmare for me.How many recipes I refered how many people I asked .Its numberless.........Really U don't believe when I happen to talk to a baker or a chef my next question will be......How do you make french macarons?Even to the bakery owner nearby..............

I tried it for about 3 times but every time I made it showed some error but I never lose hope.I said to myself that I will  get success in making the macarons.I saw my fellow baker sumod tom's recipe and got inspiration from him and tried this again.I took recipe from Martha stewart but made some changes and tried this macarons..............

Wow wow wow............This time I got it right....Super cool macarons with crunchy and smooth texture......Tasted so good that I melted with these macarons.You could see my face while eating it     I even couldn't sleep yesterday becoz of happiness ........ok ok......I hear your voices to stop exciting and share the recipe.This is my easy and yummy recipe of my french macarons...........

French macarons

Preperation time:10-15 mins

 resting time:1-1/2 hrs

 Cooking time:10-12 mins

  yields-about 25 macarons.

Ingredients:

Egg white- 1   

Almond flour- 1/4 cup+2 tbsp  

 Icing sugar-1/2 cup 

food colour-few drops

Method:

Almond flour:

Take 1/2 cup of almonds and blance them  and remove the skin then toast them in a dry non-stick pan for a while. Note.....It should not change its colour.Just toast to remove the wetness and cool them completely.In a clean and dry mixer add the toasted almonds and 2 tbsps of icing sugar(powdered sugar didn't worked well.It made the flour wet).Pulse them for 2-3 secs and then again pulse for another 2-3 secs.The flour will be powdered if not repeat it again but remember  one or two almonds may remain.Just remove from mixer and sift them.The flour will be dense,so sift them by mixing them with your hands.Now measure the flour that needed for this recipe.Reserve excess flour and coarse mixture you get for next use.You can use the coarse mixture in brownies.

Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 

Break Egg carefully and remove yolk from it.Add whites in the clean bowl and beat well till it turn white and foamy,now gradually add in the icing sugar and beat till it combines.Donot add sugar before the egg white gets foamy texture otherwise the whites will ruin.It happened to me this time also and I redone the process then take off the beater and add few drops of food colour to the meringue.You can use any colour you wish in liquid form,powdered form or gel form but have to combine it well so that the meringue completely turn to its colour. Now fold in the Almond flour to the mixture in 3 parts.Fold it well and put the mixture into a pipping bag with big round tipped nozzle.

In a baking sheet or tray pipe them in a round shape,just pipe for about a tbsp or two of meringue.Pipe them with gap between the macarons in the tray/sheet.Tap them in a flat surface so that it spread and form a round shape.Don't worry if the shape differs it'll happen for the first time and  You can use macaron baking sheets to get the perfect rounds or draw shapes in a butter paper and use.I just piped in my desired rounds or you can use spoons to pour the mixture in tray/sheet.

Now rest the piped macarons for about 1-11/2 hrs till it gets dry.

Preheat the oven to 170°c 

Place the macarons into the oven and bake @ 170°c for about 10-12 mins.You will see the macarons risen up and when you tap on the top it will make a sound.Dnt tap too hard the macaron will break guys.Now its prfectly baked,remove from oven and place undisturbed to get cooled.

Now time to sandwich them.Don't show the baked macarons to your kids or they will eat them before you sandwich them.My kids do...........

You can use any kind of filling you love I used chocolate filling becoz ofcourse my kids love chocolates.

Chocolate filling(ganache):

fresh cream-30 gms 

 Dark chocolate/regular chocolate-90 gms

Heat cream and add chocolates,stir till it combines and make thick filling.Take one macaron and fill chocoate ganache and close with another macaron.............Now its time to enjoy your macarons.keep one into your mouth just close your eyes and enjoy its melting in your mouth mmm mmmm mmmm.............

Beat whites and gradually add in sugar

pipe into the baking sheet/tray

Fill the ganache

Enjoy your melting moments.............

 Notes to remember:

• Toast the almonds just to remove wetness donot toast till it turns colour.
• Just pulse the mixer while beating almonds and icing sugar.Use only icing sugar,there will be some almonds left coarse just omit it and sift the flour well.
• Must sift the flour before mixing to the meringue to get the smooth texture.
• Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 
• Do not add sugar before the whites get foamy texture or it will ruin the mixture.
• Tap the sheet after piping it to spread.
• Rest them for atleast 1-11/2 hrs to get dry on top or it will become chewy when baked.
• Donot remove macarons from tray before cooling completely or the bottom will remain in the tray.
• I used baking sheet and non stick tray both.The surface was smooth in the macarons baked in nonstick tray than sheet.
• sandwich them with any kind of filling you like.

I think I remembered everything to you If I've left any points just comment me dears and your reviews too.................

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

CREAMY CHOCOLATO

                                               

  Crèamy chocolato

We will always fond of trying delightful dishes from wonderful recipes. Even we use the right measurements and quantity there will be some excess reserved in your fridge. Like that in my fridge there was some reserved chocolate cake, crumbled biscuits. In addition I made chocolate cream mixture       and layered them in a short glass, set in fridge…………..Wow!!!!! Yummy and delightful dessert is on my table.

                                         I made this dish for my 5 ingredient fix challenge with 5 ingredients.It is easy and yummy try this for sure.You will love it………….

                                                                Ingredients:

                                     leftover chocolate cake-1 cup                                    

 Crumbled biscuits-1 cup  

     cream-1 cup       

                              cocoa powder-1 tbsp   

                                  Powdered sugar-1 tbsp

                                       Method:

                    In a bowl add cream beat till stiff add in cocoa powder and powdered sugar  beat well. In a tall glass/cup first layer chocolate cake then sprinkle crumbled biscuits then pour cream mixture and then layer the cake then biscuit crumble and pour cream. Do the layering until it reaches top and complete with cream. Set in fridge for 1/2 hr and decorate with cherries then…………Enjoyyyyy……!!!!!!!!!!!

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ORANGE AND ALMOND CAKE

       

                            Orange and Almond cake   

  Actually speaking I love oranges a lot among fruits.Dont know why,may be becoz of its smell,its taste and its color.....Making an orangy orange cake is the top of my wishlist.I found an opportunity to make this cake becoz my elder daughter,she asked for a moist and soft cake to eat.At once Oranges came into my mind and I had a dozen at home.So I started making this cake,I havent used only maida also used almond meal along with them.This gives the cake a moisty texture and softness....Adding an extra flavour I used cocoa powder thats why the cake changes color but tasted the same orangy flovour......

                                                               Ingredients:

                                                                       cake:

              Maida -3/4 cup   

Almond meal-1/2 cup

   sugar powdered- 1/2 cup   

orange juice - 1/2 cup 

cocoa powder - 1 tbsp

   Egg -1 

  Baking powder-1 tsp

  orange rind-1 tsp

 Butter - 2 tbsp

  orange essence or color - optional.

Royal Icing:

Egg white-1 egg  

 orange juice-1 tsp 

 powdered sugar or icing sugar-1 cup

For cake:

Method:

Almond meal: 

 To make almond meal soak almonds in water and microwave them for 3 mins.place them in cool water and now the skin will peel off easily.This is called blanching.now place them in a damp cloth wipe out water from almonds and dry roast them for a while in a pan.Note they should not be roasted.then cool them and grind with some icing sugar app.1/4 cup.......sift the almond meal and set aside.

For cake:

Pre heat oven to 180°c

In a mixing bowl put butter and sugar beat till soft and creamy.Mix orange juice with cocoa powder and add to the mixture beat till combined add orange rind,it is nothing but orange peel,egg,orange color beat well then fold in almond meal and maida sifted with baking powder mix well.Sprinkle orange zest in the pan and pour the batter,i used a spring form bundt pan.......

Bake the cake for 25-30 mins,cool them and remove from the pan........

For Icing:

Beat egg whites in a clean bowl,the whisk and the bowl should be clean and damp otherwise the whites will not form peaks.Beat till peaks form add in sugar powder and orange juice.I used Powdered sugar but the icing was not that stift to make decoration so I advise you to use Icing sugar......................

Decoration:

Place cake in a neat plate and pour the Icing over the cake.........Now its time to serve the cake. enjoyyy this soft and moist cake with your family......!!!!!!!!

   

               

CHOCOLATE ROLLS

                 Chocolate Bread rolls

Chocolates,chocolates........Peoples love for chocolates'll never come to an end.These Rolls are soo yummy and a perfect snack for our teatime.It is easily available in bakeries near my place but made by me is something special for my kids.......

                   I made this for HBC by priya suresh and this recipe is suggested by Gayathri kumar from Gayathris cookspot.......She is the great inspiration for most of the bloggers including me........

Recipe source:Original Recipe Link

Ingredients:

Maida flour-300 gms  

sugar-30 gms 

 salt-1/4 tsp

Egg-1 

 milk-10 gms 

water-150 ml 

yeast-6 gms  

butter-30 gms 

Filling: 

 Chocolate strips

Method:

In a bowl add warm water,salt and sugar gently sprinkle yeast on top and set aside for 15 or till it proof undisturbed.....When the yeast mixture bubbles up add in a beater bowl attach hook attachment add milk,egg beat well add maida and knead the dough.Add butter and knead well till soft and pilable.Transfer to a greased bowl cover with clingfilm and place in a warm place for 1-11/2 hrs or till doubles.........................

Dust the floor and knead the dough well.Cut into 10 equal parts.Roll one into an oblonged shape place chocolate strip and roll tight make slits in the edge and close the roll.Place in a greased tray and set aside for 20 mins.After 10 mins preheat oven to 180°c for 10 mins,brush the rolls with beaten egg and bake the chocolate bread rolls for 25-30 mins and serve warm.......!!!!!!!!

CHOCOLATE RELISH TREAT

                 Chocolate-Cinnamon relish treat

                       I'm not a big fan of chocolates,but my elder daughter is a chocoholic.She can do anything for chocolates and viratkohli.May be thats the reason my space has more chocolate recipes.This is not a mousse,I can say it is a chocolate dessert...........This a four layered dessert with vanilla custard,cinnamon infused sugar,some fruits and ofcourse chocolates......!!!!!!!!!!!!!!!

I made this recipe for shhh secret challenge by Priya Suresh .I'm paired with  Pallavi Purani from http://thoushaltcook.wordpress.com/ 

She suggested me Yummy chocolates and smoky cinnamon........Now we go into the recipe before that we have work on it.

Cinnamon infused sugar:

• Cinnamon-4 sticks
• Sugar -1/2 cup 

                       In an airtight container add both and close tightly,leave them for a week.Now you can get the smell of cinnamon in sugar too......

                                       For vanilla pudding mix powder read my   recipe -http://cookingclub17.blogspot.in/2014/01/dutch-coffee-buns-kofiee-broodje.html

Ingredients:

 first base:

Vanilla pudding mix-2 tbsp

Milk- 1/2 cup

cinnamon sugar-2 tbsp(powdered)  

In a pan heat milk add pudding mix and sugar stir to become thick.Cool them and set in a mousse cup to 1/4 level and set in fridge.It'll take 30 mins apx..........

Second base:

Chocolate-1/2 cup(sugared or dark)  

Cream-1/2 cup  

cinnamon powder-a pinch 

Heat cream till warm add chocolate and cinnamon stir till chocolate dissolves.Now pour into half of the cup over the set vanilla mix and set them in fridge for another 30 mins.

Third base:

Seasonal fruits-1/4 cup(chopped)

I used ramuttan and lychee chopped

add a layer of chopped fruits just 1 tsp in each cup.Spread them and set aside for few mins.

Fourth base:

In this layer you can use any kind of ice cream mix as directed by the pack.I used black currant Icecream powder mixed with hot milk.

Icecream mix- 4 tbsp 

 hot milk-1/2cup

Mix them and cool completely pour into the cup and level the top.Then set in fridge for another 30 mins and decorate with chopped chocolates,cinnamon powder and fruits.Now enjoy the layers of Chocolate cinnamon relish treat.................

CHOCOLATE SWIRL BABKA MUFFINS

Chocolate swirl Babka muffins

We make muffins in a small cup cake moulds by using the batter.This muffins is made of softened dough stuffed and rolled out like a cigar a big one haha.........:) suggested by swathi iyer from baking partners.She suggests really wonderful and funfilled recipes everytime.

Adapted from Portugese girl cooks http://www.portuguesegirlcooks.com/2013/12/chocolate-babka-swirl-buns/

Even it looks like a budding rose..........My kids love whatever I prepare and this is with chocolate filling..........other than that no words to say.....................The plate is empty after few seconds................Swathi told it makes 12 muffins but I've got only 9,I don't know why :P

Ingredients:

Filling:

choco chips-3/4 cup 

brown sugar-1/4 cup  

cinnamon powder-1/2 tsp(if u dont like it avoid it) 

 salt a pinch  

butter-3 tbsp

            Blend them to make crumbles and set aside.

Dough:

Maida flour-2 cups  

 milk-1/2 cup   

sugar(powdered is best)-1/4 cup 

   salt-1/2 tsp  

egg-1  

yeast(dry or instant)-2 tsp  

 butter-3 tbsp  

Method:

                                   In a bowl add warm milk 1 tbsp from 1/2 cup salt 1/2 tsp then add yeast set aside to prove.If you use instant yeast you can mix them all immediately but for dry yeast you have to wait for 10-15 mins till it bubbles up.In a bowl add in remaining ingredients except maida,whisk it.Add in maida flour knead till it combines well then attach hook attachment and knead the dough till it rolls well and not stick to the surface.Can knead by hand itself but you must have patience and strength :P.You can use hand machine to knead the dough but important is kneading the dough till soft and non-sticky........

                                 Place them in a greased bowl  and place them on a warm place and allow them to prove for upto 2 hrs.Dust the surface and knead the dough well and roll them like sheet in 11/2 inch thick .coat butter in all over the sheet and sprinkle the filling leaving the edges.Now roll them tight to form a cylinderical shape.Cut them 21/2 inches thick and place them in cupcake moulds.

Leave them to rise again for 45-50 mins,In a meanwhile Preheat the oven to 190°c and bake them for 15-20 mins.

Note:

In original recipe they used strausel topping but I avoided it if you want to use

Mix 1/3 cup sugar,1/4 cp flour,3 tsp butter and sprinkle them on top when baking.

ZEBRA CAKE

                                Zebra cake

        Cakes.......................Tell me who doesn't want cakes?Upto my knowledge everybody loves cakes egg or eggless................

No one will hate eating cakes even vegetarians loves cakes.The colorful cakes...no other arguements.....

This Zebra cake is one of that kind  its colorful and yummy....Enjoy my treat given by pallavi through Home bakers challenge by priya.

     

Ingredients: 

cake:

Flour-2 1/4 cups  

sugar-11/2 cups 

 baking powder-1 tsp  

baking soda-1 tsp 

 lemon juice-1 tsp  

salt-a pinch 

 milk-1/2 cup 

 oil/butter-1/2 cup(the texture will differ for oil and butter)  

vanilla essence 

warm water-3/4 cup(its enough in original recipe they use 11/4 cup but it'll be too watery)  

 any one color-a pinch I used pink my fav :)      

          Beat wet ingredients and sift the dry ingredients and mix together without any lumps.Half them and add color to one half.

            Preheat oven to 180°c.

        In a greased baking pan pour white mixture in a round then add pink mixture inside can pour according to the texture effect you needed.Bake at 180°c for 45 mins and cool completely.May be for one night.

cream:

whipped cream-1 cup

 icing sugar-1 tbsp

cream cheese-1/4 cup 

            Beat cream and icing sugar till peaks form add in cream cheese and whisk well.store in fridge and use.

Frosting:

whipped cream-1 cup   

nutella- 2 tbsp  

cocoa powder-1 tsp  can add instant coffee powder-1/2 tsp to enhance mocha flavour  

icing sugar-2 tbsp  

           Whisk cream and icing sugar till peaks form add in other ing.whisk well freeze and use(I used melted version)

To decorate:

color sprinkles,color gimmies,chocolate shavings.......

Assembling:

               Slit the cake into half,In one half spread the cream and close with another half then pour/pipe the frosting and decorate with sprinkles,gimmies and chocolate shavings and enjoyyyyyy the delicious cake...................