HOT CROSS BUNS
Ingredients
450 gms Flour/ 15.88 ounces
1 tsp salt
1/2 tsp cinnamon
1/2 tsp Nutmeg
50 gms /1.76 ounces butter/margarine
50 gms/ 1.76 ounces dried Black grapes/ raisins
25 gms /0.88 ounces fresh Yeast
50 gms/ 1.76 ounces Sugar
200- 220 ml Milk / 6.76-7.43 ounces milk (apprx)
Method
1) Mix the flour, salt & spices. Rub in the butter.
2) Warm the milk. Add the sugar & yeast to it. Keep for 10 mins till frothy.
3) Mix with the flour mixture & knead well to form a dough. Keep in a container. Cover with a wet towel till it doubles, around 45 mins.
4) Now add the dried fruits & knead lightly. Make Bun shapes , flatten tops & make cross marks. Leave in a warm place till it increases in size, around 20 mins.
5) Bake in a preheated oven at 200 o C / 400 o F for 18-20 mins.
6) Glaze with sugar syrup when still warm.
Yeast Doughnuts(Egg)
INGREDIENTS :
Dry Yeast : 1 teaspoon
Sugar : 1 teaspoon
Warm Milk : 120ml
Refined Flour : 225 gms
Egg : 1
Jam : 50 gms
Butter : 50 gms
METHOD :
1. Mix yeast with warm milk and a teaspoon of sugar and keep aside for half an hour. Then add the beaten egg to it.
2. Mix the butter into the sieved flour. Put the yeast mixture into it by making a well in the centre. Knead well to a soft dough.
3. Keep aside. Let it be double in size.
4. Knead lightly. Divide dough into seven portions. Roll out lightly.
5. Put some jam in each and press the edges together. Keep it aside to rise.
6. Fry in hot oil (about 5 minutes) and drain and toss in sugar.
BANANA BREAD
Ingredients
125 gms/ 4.40 ounces Margarine
2 Eggs
50 gms /1.76 ounces walnuts
1/2 tsp soda Bicarb
225 gms/ 7.93 ounces powdered/ confectioner's sugar
3 ripe bananas
225 gms/ 7.93 ounces refined flour
1/4 tsp salt
Method
1) Sift the Flour with soda & salt. Cream butter & sugar till light & fluffy.
2) Beat eggs seperately. Add gradually to the creamed mixture beating well all the time.
3) Add mashed bananas with 1 tbsp Flour. Mix well.
4) Fold in the sifted flour.
5) Add chopped walnuts.
6) Pour in a greased & floured loaf tin.
7) Bake at 170 o C/ 325 o F for 35-40 mins
Chocolate Doughnuts
Ingredients
Maida/Refined flour : 1/2 kg/ 17.64 ounce
Sugar : 30 gms/ 1 ounce
Castor Sugar : 50 gms/ 1.76 ounce (for covering over dough nuts)
Fresh yeast : 25 gms/ 0.88 ounce
Salt : 10 gms/ 0.35 ounce
Oil : for frying
Milk for making dough as required (No water is to be used).
Method
1. Sieve maida. Make a well in between. Put the yeast. Salt and Sugar.
2. Use milk to make dough.
3. Use oiled hands to make the dough light. Keep covered under wet cloth for 10-15 minutes.
4. After 10-15 minutes, make 50 gms/1.76 ounce weight (20 gms/ 0.71 ounce for small dough nuts) balls. Keep it covered under wet cloth for 10-15 minutes.
5. Make flat round balls. Make a hole in between by putting a small bottle cork. Keep for some time covered and then fry in oil, medium flame till brown.
6. After removing the doughnuts, drain the excess oil and mix it in castor sugar - when hot only.
Variations :
(i) You can cut in between and put some cream.
(ii) You can dip in hot melted chocolate for chocolate dough nuts.
ICE CREAM BREAD
Ingredients
1 pint / 2 cups Ice cream
1 1/2 cups self raising Flour
Method
1) Soften the ice cream. Mix the ice cream & flour well. Pour into a greased & floured loaf pan.
2) Bake at 350 o F/ 180 o C for 45/ 50 mins till a tooth pick comes out clean. Cool on wire racks. Serve with your favourite Jam or marmalade.
Note: Use good quality preferably premium Ice cream varieties for this bread.
COCONUT BUNS
Ingredients
45 gms/ 1.6 oz Butter
1 egg
75 gms/ 2.65 oz sugar
1/2 tsp baking powder
30 gms / 2 oz dessicated coconut
Little milk (if necessary)
15 paper cups
85 gms/ 3 oz refined flour
Method
1) Sieve flour & baking powder
2) Cream fat & sugar. Add the beaten egg
3) Mix the coconut with the flour & fold in to the mixture using a little milk if necessary.
4) Half fill paper cups & bake at 200 o C/ 400 o F for 15-20 mins
5) Top with a dollop of your favourite jam.
