Eggless Cinnamon Rolls

 

Ingredients

For the dough:

1 Cup Maida
1 Cup Wheat Flour (Instead of this you can chose to use 2 Cups of Maida)

Instant Yeast 6gms
1 Tspn Vanilla Extact
3 Tbspoons Butter

For Spread:
1/2 tspoon butter
3/4 Cup Brown Sugar
1 Tbl spoon Cinnamon powder

For Glazing:

2 Tblspoon Melted Butter

1 Cup of Icing Sugar
1 Tspoon of Vanilla Extract
Milk or Warm Water to make it soup consistency

Stage 1 :

Yeast Preparation:

For Instant Yeast: You may use it direcly by mixing 2 cups of flour, sugar, salt, Vanilla Extract, 3/4 to 1 cup of milk and Butter and knead to make soft dough.

For Active Dry Yeast: Take 3/4 to 1 Cup luke warm milk (about 100 degrees, Add 1 Tbspoon of Yeast, 1 Tbspoon of Sugar, mix it and leave it for 15 minutes until the mixutre becomes frothy).

Always use Fresh yeast.

 

2. Dough Preparation:

1.Take 2 cups of flour, 1/3 cup of Sugar, 1 Tspoon of Salt and mix well.

2.To This dry mixture add melted butter and frothed yeast mixture.

3.Make a sticky, stiff dough.

4.Dust the flour on the counter and knead the dough on this until it becomes non-sticky and stiff dough like chapathi dough.

5.Take a large bowl, grease it and keep this dough covered in a sunny spot for an hour and allow it to raise to double its size.

 

3. Preparing Cinnamon Mixture:

Take a bowl, and mix in 1 Tbl  spoon of Cinnamon powder and 3/4 cup of Brown Sugar. You may chose to add powdered nuts as well.

4.Preparing the Rolls :

The dough size will double after 1 hr, knead it again nicely and spread it with a roller like chapatti and apply butter evenly and sprinkle cinnamon and sugar powder. Then roll in to a tube from the long side. At the end pinch and seal the edges well.Cut into 1 inch thick swirls.

Grease the baking tray and place them next to each other with enough space between each other.

Cover it and and rest it for 1/2 an hour to 45 minutes allowing it to raise 2nd time. See below pictures.

 

5.Baking:
After it raises 2nd time, brush it with butter and bake it for 15-20 minutes until it turns light brown(duration varies on your oven, check closely last few minutes) at 200 degrees temp(350 D F).

6.Preparing Glaze:

Take 2 Tbspoons of melted butter, add 1 cup of icing sugar and mix well. To this mixture add milk or warm water until you get a thick soup consistency.

Once you remove the tray after baking, drizzle this glazing on top of all rolls in the desired shape.

Serve hot with a Cup of Coffee! Enjoy

 

(Note: I have not glazed my Rolls in this picture)

Nipattu - Baked

 

Ingredients:

1. 2 Cups Wholewheat

2. 4 tsp Peanuts (coarsely powdered), 1 tspoon of Sesame Seeds. 

3. 1/3 cup oil

 

4. 4 Tbsp butter (melted)

 

5. 1 large sized finely chopped onion

 

6. 2 green chillies finely chopped

 

7. 2 Tbspoons chopped coriander leaves

8. 2 Tbspoons chopped Curry leaves 

9. 1 tsp Salt (to your taste), 1/2 tsp Sugar

 

10. Warm water - 4-5 spoons if needed only.

Method:

1.Take a large bowl and put in Wheat, Peanuts, sesame seeds, onions, salt, sugar, chopped coriander leaves, curry leaves, green chillies and mix well.

2.Add the oil and butter one after the other and mix well into a dough. If it get crumbly then add warm water little by little and make it to a soft dough.

3.Knead well for about 2 minutes and cover this with a damp cloth.

4.Keep it aside for 30 minutes.

5.Pre-heat the oven to 200 degee for 10 minutes.

6.Make small balls out of the dough, press them betwen your palms into thin discs and place them on a greased baking tray.

7.Poke them with a fork, to avoid puffing.

8.Bake for about 25 to 30 minutes until they are brown.Watch it closely in last few minutes as the onions may over bake!!

 

 

 

 

 

 

 

Dil Pasand - Sweet Delicious Crunchy Sweet Puff

This is indeed my most favourite amongst everything else that is available @ Bangalore Iyengar Bakeries. Crispy and Flaky textured with yummy tutti futti filling.   Very easy puff to make. This yields about 4 rounds of Dil Pasand, which can be cut into decent sized 4 pieces.

Ingredients: 2 cups of fresh grated coconut (used frozen an alternative) 3/4 cup Sugar Mixture of Raisins, Cashews and Almonds (coarsely pwdrd) 1 tsp Cardamom powder 1/4 tspoon Nutmeg powder  Puff Pastry sheets 1/4 Cup of Tutti Fruitty (Colourful will look awesome)

Method:

1) Take a large pan, add grated coconut and fry over

medium heat for 3 to 4 mts just to remove the extra moisture.

 

2) Add sugar, mix well and cook for 3 to 4 mts.

 

3) Add cardamom powder, dry fruits, nutmeg, and mix well.

 

4) Finally add tutti fruity. Mix well and shut off the flame. Let this mixture cool to room temperature.

 

 

5) Take puff pastry sheets at room temperature.

Cut into in two rounds, one bigger and the other little

smaller in size(about an inch smaller than the other one)

 7) Put stuffing over a big one, spread evenly about an inch thickness and place another small round over filling and seal its edges using little milk.

 

8) Give it a milk wash. (Using pastry brush coat Dil pasand with milk to obtain crispy golden brown coating). You can choose to brush it with Butter or Ghee.

 

9) Now bake with edges covered facing up over 200 degrees for 30 mts.(Watch out as the timing for browning may vary from oven to oven)

 

10)After 30 minutes turn off the oven and leave it in the oven for another 5-10 minutes.

 

Take it out! Cut, Bite and Enjoy!!

 

 

 

Let me know if you too like Dil Pasand and share your memories here...