VEGAN SWEET ROLLS

A fluffy and amazing rolls that can be shaped in many ways. The dough is so great to work with. I turned them into a roll  stuffed them with  thinly sliced banana and chocolate chip. Unlike the regular bread rolls, I didn't slice them before baking but bake them as a loaf.

Within an hour, it is well risen and  baked beautifully.  The rolls were incredibly  well received, compliments all around.  A sinful combination and so light!

VEGAN SWEET ROLLS
Yield      :   10 rolls

2  C  all purpose flour
1 1/2 tsp instant yeast
3 TB  vegetable oil
3/4 C  warm water
2 tsp sugar
3/4 tsp salt

FILLING
2 TB  melted vegan butter
1/2 C  chocolate chip
2 medium banana thinly sliced
2 TB brown sugar

METHOD

Combine  flour,  yeast,  sugar and salt in a mixing bowl.

Mix in oil and warm water, forms into soft dough.

Knead by hand for 5 minutes until smooth.

Transfer into oiled and covered  bowl, let rise until double for about an hour.

Punch the dough down, roll out into 11 x 13 in rectangle,  spread with melted butter, sprinkle brown sugar,  thinly sliced banana and chocolate chip.

Starting with long edge, roll  up dough,  pinch seams to seal  and place onto baking sheet.

Let rest for 45 minutes. Towards the end of raising time,  preheat oven @ 180C.

Bake the bread for 25 minutes until golden brown. Brush with vegan butter.

Transfer onto rack to cool. Slice while still warm.

Linking to  Yeastspotting 2-3-12  

EGGLESS BRIOCHE

This is a light and easy to make brioche recipe. The whole process is considerably shortened by eliminating  the sponge,  preliminary rising and chilling the dough. You can even use your bread maker to bake one.

Without much hassle, this dough turned just amazing as regular brioche but with less butter and without egg.  If you don't have  a brioche pan, the other alternative is to use your muffin cup,  they came out perfect!

EGGLESS  BRIOCHE
Yield     :     9 brioche

2 C  all purpose flour
3 TB castor sugar
100g  softened  butter
1 1/2 tsp instant yeast
1/2 tsp salt
1/2 C milk
 1-2 TB milk if required
evaporated milk for topping

METHOD

Scald the milk and butter, mix in sugar and let cool until lukewarm.

Combine flour, yeast and salt in a mixing bowl.

Add in milk mixture to the flour and forms into soft dough. If it appears too dry add in milk by a tablespoon at a time.

Knead by hand for 10 minutes, transfer onto greased and covered bowl and let rise until double for 1-1 1/2 hours.

Punch the dough down, divide into 10 ball. Shape each  into smooth round ball, only use 9 balls. Brush each ball with evaporated milk.

Place the balls onto baking sheet. Shape remaining one ball into small balls. Make a deep indentation on each bigger ball, place the smaller one on top. Let rest for 45 minutes. Towards the end of rising time preheat the oven @ 180C.

Bake the rolls for 20-25 minutes until golden brown. Remove onto rack to cool.

Linking to  Yeastspotting 1-27-12  

DAIRY FREE OATMEAL BANANA SQUARES (EGGLESS)

Here is a nutritious snack for those allergic to dairy products. It is also egg free made with rolled oat, mashed banana and vegetable oil..

It is a simple basic recipe but a real hit, if you like oatmeal  banana squares. Once your family try them, they'll be asking for them on a constant demand. After all they deserve a wholesome  and guilt free treat once a while. This also makes a perfect after school snack or lunch box sweet.

DAIRY FREE OATMEAL BANANA SQUARES (EGGLESS)
Yield    :  7 in square loaf

1 C all purpose flour
1/2 C + 1 TB rolled oat
1 C mashed banana
1/4-1/2  C brown sugar
1/4  C canola oil
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 TB black sesame seed (optional)

METHOD

Preheat oven @ 175 C and grease 7 in square pan.

Combine flour, salt, baking powder, oat and brown sugar in a mixing bowl.

Add in oil, banana and vanilla to the dry ingredient, stir until well incorporated.

Pour the batter into prepared pan, sprinkle top with black sesame seed (optional). Bake for 20-25 minutes or until a skewer inserted comes out clean.

Cool in pan 10 minutes, transfer onto rack to cool.

Slice into squares to serve.

MILK COFFEE BUNS

This homemade milk coffee bun is a wonderful addition to any meal,  they are simply awesome with a cup of coffee or tea.  These buns  are topped  with evaporated milk and granulated sugar for the perfect crust. The instant coffee adds in some wonderful flavor and the smell is pretty enticing while baking.

Eaten warm from the oven, the inside is perfectly soft with its sugary crunch.  This recipe was incredibly easy, packs quite a big taste and leaves you feeling satisfied. Serve these buns as an extra special  breakfast or scrumptious afternoon snack.

MILK COFFEE BUNS
Yield   :     10 buns

2 C all purpose flour
2  tsp instant yeast
3 TB butter
2 TB sugar
1/2 tsp salt
3/4 C milk
2 tsp instant coffee
2 TB milk and sugar for topping

METHOD

In a saucepan, scald the milk. Add in  instant coffee, butter and sugar. Cool  until lukewarm.

Place the flour and instant yeast in a mixing bowl.

Gradually add the milk mixture and salt, forms into soft  pliable dough.

Knead by hand for 10 minutes until smooth.

Transfer into greased and covered bowl. Let rise until double for 1-1.5 hours.

Punch dough down, divide into 10 balls. Shape into smooth ball and place onto baking sheet.

Brush tops  with milk, sprinkle the sugar. Let sit for 45 minutes. Towards the end of raising time, preheat oven @ 180C.

Bake  for 15-20 minutes until golden brown. Transfer onto rack to cool.

Linking to  Yeastspotting 1-20-12  

MINI SAMOSA

Samosa is a deep fried pastry stuff with savory filling, normally triangular in shape. It is either filled with spiced vegetables like potato, onion, peas or non vegetarian version with ground beef or chicken.

This is a light snack sold in restaurants or  by street vendors on pushcarts. They make an easy snack or great party finger foods serve during informal family meal or buffets.

Am  bit skeptical when I first saw this recipe  using  raw cabbage as a filling for samosa. So anxious to know how the taste  will be. This is my first trial making samosa with uncooked veggie.

Though it involves a lot of time to prepare especially shaping and frying, these are remarkably  appetizing and gone in seconds immediately after I had fried them. Will be making them again since my son really loves this samosa.

MINI SAMOSA
Yield      :   14 samosa
Adapted from  Mrs Revathy Shanmugam

PASTRY

• 1 C  all purpose flour
• 2 TB cooking oil
• 1/4 tsp salt
• l/4 C + 2 TB water

METHOD

Place flour and salt in a mixing bowl.

Add in oil and water gradually to form into soft dough. Keep for 15 minutes.

FILLING

• 2 onion chopped
• 2 C cabbage chopped
• 1 tsp chili powder
• 2 green chili chopped
• 2 TB cilantro chopped
• 2  sprigs curry leaves torn into pieces
• salt to taste 
• water to seal
• vegetable oil for frying

METHOD

Combine cabbage, onion and salt in a bowl. Leave for 5 minutes.

Squeeze out  water from the cabbage mixture, add in chili powder, green chili, cilantro, curry leaves and salt.
Mix well.

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HOW TO SHAPE THE SAMOSA

Divide the dough into 7 balls.

Roll out each ball into 6 in thin circle, cut into half.  Shape the semi circle dough into a cone, overlapping each other. Glue the seam together with a little water.

Fill up the cone with a tablespoon of filling.

Brush the edges with water, press together to seal.  Complete the rest of the dough.

Heat  about 1 1/2 in deep of oil using medium heat. When the oil is hot,  slide the samosa and deep fry until golden brown, turning frequently. Do not crowd the pan.

Remove with slotted spoon and drain on  kitchen towel.

Serve hot.

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DATES BREAD (EGGLESS)

Dates bread  is the easiest  loaf  of  yeast bread you will ever bake. This recipe produces a soft crust and moist center using the most basic ingredients that can be found in most kitchens.

Instead of raisin, I had used chopped dates and this is also an egg free recipe. The dough is easy to handle and it takes about an hour and half to rise. This bread is wonderful. It smells so good while baking. The texture is perfect and just a right size for my family. It is a favorite bread for many families because it can also be eaten as healthy snack

DATES  BREAD (EGGLESS)
Yield    :   One loaf
Adapted from here

2 C  all purpose flour
1+1/2 tsp instant yeast
1/2 C  chopped pitted dates
2 TB  butter
2 TB brown sugar
3/4 tsp salt
1/2 C hot milk

DIRECTION

Combine dates, butter, brown sugar, salt and hot milk in a  bowl.  Stir to dissolve the sugar. Let mixture cool to lukewarm.

Stir in flour and yeast, forms into soft dough.

Knead by hand for 10 minutes on floured board.

Transfer onto greased and covered bowl, let rise until doubled about 1 1/2-2 hours.

Punch dough down, shape into a loaf and slide into loaf pan. let sit for 45 minutes. Towards the end of raising time, preheat oven @  190C.

Bake for 25 minutes until golden brown.

Transfer onto rack to cool.

Linking to  Yeastspotting 1-13-12

BANANA BROWNIES (EGGLESS)

Another great way to use your ripened banana. These banana brownies are egg free and lower in fat than the traditional one. These are perfect dessert for picnics, potlucks or after school snack. But if you have  chocolate lovers in the house, these brownies won't last that long.

The mashed banana does wonder to this easy dessert.  Amount of sugar needed is much reduced by adding those banana and keep it so moist. It has both the perfect texture and ideal rich chocolaty flavor..

BANANA BROWNIES (EGGLESS)
Makes  9 x 9 in pan of brownies

1 1/4 C  all purpose flour
3/4 C  brown sugar
2 TB  unsweetened cocoa
1 tsp baking powder
1 C  mashed banana
1/2 C  low fat milk
1 tsp vanilla extract
1/2 C canola oil
1/2 C   chocolate chips
1 tsp salt

DIRECTION

Sift the flour, cocoa and baking powder in a mixing bowl.

Preheat oven @ 180C and grease 9 x 9 in square pan.

Combine milk, oil, salt and banana in a small bowl.

Now add the wet ingredients to the flour mixture, stir to combine.

Mix in the chocolate chips and vanilla extract, pour into prepared pan. Bake for 35-40 minutes or until a skewer inserted comes out clean.

Cool in the pan for 10 minutes, transfer onto rack to cool.

Cut into squares to serve.

YEAST PIE CRUST

Hi friends, wishing you much happiness and success in 2012!

This is a recipe I found on the internet and did a bit of tweaking. If you want to try an alternative pie crust, try this recipe using yeast. This looks and tastes just like normal pie but less buttery of course.

I had halved the recipe, turned the crust into mini pies using 3 in round cutter instead of one large pie. Feel free to use any filling of your choice but now had stuffed them with fruit preserves. Be careful not to overfill as the jam will spill out when hot and burn.  These are so cute and great for serving your guests.

This pie crust is so easy to handle and bakes beautifully. I should make them again and vary the filling with blueberries, cherries or chocolate next.

YEAST PIE CRUST
Yield    :   16 mini pies
Adapted from here

1+1/2 C  all purpose flour
150ml warm milk
1+1/4 tsp instant yeast
3 TB  melted butter/ oil
1/2 tsp salt
1  TB  sugar

FILLING
Fruit preserves of your choice

METHOD

Combine milk, sugar, yeast and oil in a small bowl.

Place flour and salt in a mixing bowl.

Stir in milk mixture onto dry ingredients, mix well.

Knead by hand for 5 minutes on floured  board.

Transfer dough into covered and oiled bowl.  Let rise for 1-1 1/2 hours until doubled.

Punch dough down, roll out dough into 1/8 in thick. Cut into round using 3 in cookies cutter. Press  dough into lightly buttered muffin pan.  Fill up pie, 3/4 full  with your favorite filling and let sit for 45 minutes. Towards the end of raising time, preheat oven @ 180C.

Bake for 25-35 minutes until edges are golden.

Allow to cool before serving.

Linking to  Yeastspotting 1-6-12