Strawberry, Thyme and Caramel Brioche Sticky Buns

Strawberry Still

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Hello my dear wonderful readers!

Is it Thursday already???? Some times I cannot believe how the days go by. My little monkey a.k.a my son πŸ™‚ is also growing up so fast. Let me tell you why I say that. My little boy has a cold and till yesterday what comes so easily to us, was the hardest thing for him. What is that one thing that we often do when we have a cold? we blow our nose! But my little 2 year had no clue how to blow his nose. All he would do is a “kaaaarrkkkkkkkk” sound into a tissue if I ask him blow his nose. Yesterday some how, I asked him to do the same and guess what?? it worked!!! He actually blew his nose!! Now I know you are thinking OMG what is this woman talking about! So here is something, parenting is such a roller coaster, that every single minute you learn and you grow. You do not have to be a parent to a human, it could be a cute little pup or cat or any animal you want to appreciate what i am saying. When they are tiny they are so fragile that once they start showing signs of growing up, every step calls for a celebration. At least I do. Your child is a celebration of your life. The joys I have found as a mum are unparalleled and can never be forgotten.

Now coming back to this recipe. It was actually a test recipe but given that I made quite a few yesterday and only 4 remain, I think it would be apt to share the recipe with you all. So I asked my dear husband to buy some fresh thyme for a dinner I was making and he got this huge packet of thyme so needless to say, you might see a lot of “Thyme” based recipes coming your way πŸ™‚

Strawberries and thyme are a match made in heaven. So if you wanna make a fun snack with fresh strawberry jam or even store bought organic jam then this is just the one. When I was a little girl my mum would always make me have a jam sandwich and a tall glass of milk on the table just before I went out to play. This recipe reminds me so much of those days.

The bread is not just any bread. It is the most fluffiest, softest, tastiest bread ever. Because of the addition of butter and eggs this bread is just delicious just by itself too. The little thyme adds a certain mystical, lemony smell and taste. Winter mornings with a cup of tea and these buns are the perfect breakfast in bed option too.

Ingredients for the bread :-

  1. Flour – 2 cups
  2. Sugar – 5 tbsp
  3. Yeast – 2 tsp
  4. Salt – 1/4 tsp
  5. Milk – 2/3 cup (warm)
  6. Water – 1/3 cup
  7. Eggs – 2 (lightly beaten)
  8. Butter – 105 gms (softened and at room temp)

Instructions :-

  1. In a bowl combine milk, sugar and yeast. Set aside till frothy and bubbly
  2. In the bowl of your stand mixer, add the flour and butter. With the hook attachment mixΒ till a bread crumb consistency is achieved
  3. Then add the eggs and mix well
  4. Next add the yeast mixture and milk in a steady stream with the mixer on low
  5. Once you are done, add the salt and let the dough mix for 10 – 12 mins on medium speed
  6. Mean while oil a glass bowl with 1/2 tsp of oilve oil and set aside
  7. Now you will notice that the dough is quite wet but that’s ok, continue mixing till the dough is nice and elastic
  8. Finally tip the elastic dough into the prepared bowl
  9. Cover with a cloth and set in a warm place till the dough doubles in size ( 1 – 3 hrs)
  10. During that time. Lets assemble the ingredients for the filling

Ingredients :-

  1. Strawberry Jam – 2 cups ( depends on how thin you roll out the dough)
  2. Fresh Thyme – 4 tbsp
  3. Caramel – 3 tbsp ( or as required)
  4. Egg – 1 (whisked well)
  5. Butter for greasing

Instructions Β :-

  1. Pre Heat your oven to 200 C and grease a cupcake tray with butter. Set aside
  2. Flour your work counter with flour and dump the flour into the counter. Make sure to deflate the dough in the bowl first
  3. Slowly knead for 1 min till it forms a ball. Divide the ball into 2 equal halves
  4. Then using a rolling pin, roll out a rectangle 40 cm x 20 cm
  5. The using a pastry brush, evenly spread the jam over the rolled out dough ( if it very thick pop it into the microwave for 30 sec)
  6. Once you are done with the strawberry layer, sprinkle the thyme leaves
  7. Then drizzle the caramel over it
  8. Now slowly starting from the longer side roll inwards. Flour your hands, if you find the dough is sticky
  9. Once you have a nice long roll, cut into equal circles. I used a thread for this. Slip a thread under the log, come around it from both side, make a tiny knot just once and pull tight through
  10. As you make the circles place it in the prepared cupcake tray
  11. Once you are done with all of the dough in the same manner, using a pastry brush, lightly coat the tops of the rolls, with the eggs wash
  12. Pop into the oven for 30 Mins or till golden brown. Once done, remove from the oven and place on a cooling rack
  13. Allow to cool till warm to touch, then pop them out of the cupcake molds and place on a cooling rack to cool completely
  14. Serve with hot milk or tea
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Parsley, roasted garlic and Lime Garlic Knots

 

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Hello myΒ DearΒ Wonderful Readers!

How are you all doing today? As the weather changes and the cold sets in,Β I find myself pulling out my blankets, fuzzy socks and jackets out. So inΒ anticipation of soup season,Β I also have a feeling we will have a lot of bread making in the house too. Did i mention I ruined my oven? Yes, so while I was getting the house ready for Diwali, last month, I cleaned the oven and when I turned it back on, the whole house lost power!!! Yeah I managed to destroy my favorite kitchen apparatus and I havent gotten around to getting the company guys to come take a look at it either (talk about being lazy) :-).

So this time I made my bread in the “convection” mode of my microwave oven and to my pleaseant surprise in really does work! how awesome is that. Now did I mention that this recipe also incorporates, whole wheat? Yes, sir it does!! So I added equal amounts of bread flour and whole wheat flour to make these babies so that they are not all that unhealthy andΒ make a perfectly wholesome meal when paired with a big bowl of healthy soup.

Do you guys love the small bread baskets that they serve in Italian restaurants? With the flavoured butter? I am a sucker for them. While my husband refuses to have it cause he says its a distraction from the main food. I say I love it all.. hahaha..

Ingredients :-

 

  1. Bread Flour / Maida – 1 + 1/4 cup
  2. Whole Wheat Flour / Atta – 1 + 1/4 cup
  3. Sugar – 1 tbsp
  4. Salt – 1 tsp
  5. Oil – 2 tbsp
  6. Yeast – 1 tbsp
  7. Water – 1 cup (warm)
  8. Garlic – 9 cloves
  9. Lime – 1
  10. Parsley – 1/4 cup (chopped fine)
  11. Butter – 50 gms (at room temperature)

 

 

 

Instructions :-

    1. In the bowl of your stand mixer, add sugar, water and yeast. Set aside to rest for 10 mins. In 10 minutesΒ it should have become nice and frothy
    2. Into the same bowl, add the flour, salt and oil
    3. With the hook attachment on, turn on the mixer to a medium speed for 7 – 10 mins
    4. It will form a nice sticky dough
    5. Grease a big glass bowl and tip the dough mixture into the bowl
    6. Let it rest for 2 hours or till the dough has doubled in size
    7. Meanwhile, drizzle a little oil over the garlic cloves and put them into an oven at 200 C for 15 min or till they are golden and almost black on the outside. Once they have cooled down, with the back of your spoon, press them to form a nice paste
    8. Now take a bowl and add the melted butter, zest the lime, chopped parsley and garlic paste. Season with salt and mix well and set aside
    9. Peheat your oven to 200 C and line a baking tray with baking paper
    10. Once the dough has doubled in size, tip the dough onto a floured surface.
    11. Slowly knead the dough for 2 mins
    12. Then make a large ball and cut it into 2. Then cut them into 5 each. You should have around 10
    13. Slowly roll out the dough into long rolls
    14. Then just like you tie a shoe lace, tie the knot with the rolled out dough
    15. Once you have made the knot, place on the prepared baking tray. Do the same with the remaining dough
    16. Dip a pastry brush in some olive oil and brush the tops of the knots lightly
    17. Place the tray in the pre heat oven and bake for 15 – 20 mins or till lightly golden on the top
    18. During this time, melt the butter mixture in a microwave
    19. As soon as the knots are ready take them out of the oven and dip them into the melted butter
    20. Use a mitten while you dip the knots as they will really hot!!
    21. After dipping them, place them back on the tray
    22. Just before you serve them, brush again with the flavored butter!!

 

 

 

 

Bell Pepper and Sausage Rolls – Sausage rolls my way :)

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Hello my Dear Wonderful Readers!!

So guess what!! I finally baked bread today! It feels like ages since I baked some bread. In fact I have no intention of baking today. I wanted to make a simple paneer dish for dinner and post it on the blog but my son decided to sleep for a few hours during the day, which gave me some time to write this post. Keeping in mind the requests of many followers on Instagram and the blog, to take photographs of the procedure of making the bread too, I have take a few shots of that as well. I know its not the prettiest but I am getting there.

Now before I get to the recipe, I want to share a very fond memory that I have with sausage rolls. When I was around 6, my mum had just gone back to work and she would always be back home before I got back from school. But every time I came back home, I was sure there would be a special treat at home. Some time it would be these Sausage Rolls. Very often Β Amma would make them at home, but some times she would buy them from my favourite bakery “Hot Breads”. I still remember the distinct blue and white lines under the logo and that smell of fresh baked bread! Ohh!! My Amma would also make bread at home. In fact last week she gave me a cake book that I remember reading when I was very small. Most of my birthday cakes where inspired from photos in that book. These memories are close to my heart. My mum is the best baker ever! In fact her oven broke down a few months ago, but that doesn’t stop her from baking at all. She can make the most fluffiest sponge cake even on an iron skillet!! haaa!

Ok so back to the recipe. Now this is my take on the famous sausage roll. I know that the original sausage roll does not have bell peppers but I wanted to give it my own twist and an excuse to add some vegetables in there πŸ™‚ So here it is.

Ingredients for the bread :-

  1. Bread Flour – 3 cups + 3 tbsp
  2. Sugar – 2 tsp
  3. Active Bakers Yeast – 2 tsp
  4. Milk – 1 cup
  5. Butter – 50 gms (melted and cooled)
  6. Eggs – 2 + 1 for the egg wash
  7. Salt – 1 tsp
  8. Olive oil – 1 tsp

Instructions :-

  1. In the bowl of your stand mixer combine half the four, sugar and yeast. Give it a good mix
  2. Now add butter and two eggs and with a fork combine them
  3. Next turn on your mixer on low and slowly add the milk
  4. Finally add rest of the flour and crack up the speed to medium
  5. Run the mixer for 5 mins
  6. Finally add the salt and mix for another 3 mins
  7. Grease a glass bowl with olive oil and place the dough in it. Cover with a warm cloth and keep the bowl in a warm place to rise.
  8. Let the dough Β sit for 2 hours or until it has doubled in size

Ingredients for the filling:-

  1. Red Bell pepper – 1 – chopped to squares
  2. Yellow Bell Pepper – 1 – chopped to squares
  3. Garlic – 5 ( chopped fine )
  4. Oregano – 1 tsp
  5. Thyme – 1 tsp
  6. Rose Mary – 1/2 tsp
  7. Pepper – 1 tsp
  8. Fresh Parsley – 1/2 cup
  9. Salt according to taste
  10. Chicken Sausages – 6
  11. Oil – 3 tbsp

Instructions for the Filling :-

  1. Heat oil in a pan
  2. Once the oil is hot add the garlic and fry for a min on medium
  3. Then add the sausages and fry for 5 mins ( just to start the cooking process)
  4. Then add the Oregano, thyme, rosemary, pepper and salt
  5. Give it a good mix and then add the peppers
  6. Cover and cook for 3 mins and turn off the flame
  7. Let the filling cool before you use it in the next step
  8. Use the parsley just as it is, fresh over Β the top of the cooked filling

 

Assembling the roll :-

  1. Once the dough in doubles in size, punch it down with your fist
  2. Then empty the dough onto a flour dusted surface
  3. Roll the dough out to the shape of a log. Then using a pastry cutter or a sharp knife, divide the dough into 6 equal halves.
  4. The roll out each individual pieces into 15 cm x 25 cm square pieces, leaving enough space in the centre for the filling (at least 6 cms)
  5. Slash 5 -6 lines on each side of the rolled out piece (as shown in the photos)
  6. Then add the filling into the centre of the rolled out dough. Make sure to sprinkle the fresh parsley over the filing
  7. Then start from the top. Tuck the top most piece of dough on top of the filling, then alternatively cover on over the Β other ( as shown in the photos). I start with theΒ right, lift the pieces of dough from the right and over lap the filling and pull gently towards the centre and then towards the left. Then take the piece of the left and gently place over filling in the centre and then over to the right. After you do two of them it will become easier. Make sure to press the ends of the dough at the end or else they come out a little wonky when you bake them ( like some in the photos πŸ˜› )
  8. After you have done all of them, transfer them to a baking sheet lined with baking paper
  9. Cover and let it sit for 20 mins
  10. During this time, pre heat your oven to 200 C
  11. Crack the last egg and beat it well
  12. Then using a pastry brush, gently brush the tops of the rolls with the egg wash. This is what will give it that wonderful golden colour
  13. Pop the baking tray into the oven and bake for 30 mins or until you the see the tops turn nice and golden brown
  14. Once they are done baking, pull them out of the oven and let them cool in the baking tray for 10 mins
  15. Then move them to a cooling rack and let them cool completely
  16. If you wanna store them, wrap them in cotton cloth and thenΒ put them in an air tight container in the fridge

 

Serve these babies with ketchup or mayo or just like that!!

Tzatziki – Fresh dill leaves in a flavoured yogurt dip

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Hello my Dear Wonderful Readers!

How are you all doing? How has the weekend been so far? It’s Sunday and we decided to stay home so I made a quick dip and some hot pita bread to enjoy as we watch reruns of ‘The Game of Thrones’ (can’t wait for April for the next season). The recipe for my home made pita bread can be found hereΒ Home made Whole Wheat PitaΒ Bread. Dill has been in season for some time now so I made a few gyros too! I will post the recipe soon. For now this is my home made simple Tzatziki Sauce / Taziki Dip.

Ingredients :-

  1. Plain Yogurt – 2 cups
  2. Fresh Dill leaves – 1 cup (cleaned, dried and chopped)
  3. English Cucumber – 2 ( grated fine)
  4. Garlic – 4 cloves (paste)
  5. Lime – 1 (juice of one lime)
  6. Olive Oil – 2 tbsp
  7. Salt – to taste
  8. Pepper – a pinch

Instructions :-

  1. In a large muslin cloth dump all the yogurt
  2. Then bring the sides of the cloth together to form a nice ball and tie it up and hang over a small bowl. This is essential cause you really do not want a watery dip
  3. Leave this apparatus to rest for 15 – 30 mins (depends on how watery the yogurt is)
  4. Now in large strainer, add the grated cucumber and slowly press the cucumber flesh down with the back of the spoon
  5. This will help release all the water from the cucumber
  6. Let the cucumber drain for as long as 15 mins
  7. Meanwhile, combine the garlic, dill leaves, salt, pepper and lime
  8. After the yogurt and cucumber have drained out completely mix with the garlic and dill leaves
  9. Give a nice mix and add salt accordingly
  10. Your Tzatziki is ready! Drizzle a little olive oil over the top before you serve!

Whole wheat Pav and Bhaji – Indian Street food

 

Hello my Dear Wonderful Readers!

How are you all doing? This week has been a week full of Indian food and I am in love with how my home smells like whole spices. It’s like you walked into a typical Kerala Restaurant that serves β€œMeen Curry” and β€œKappa”. That reminds me, I need to buy some fish, this Malayali has been living for way too long without fish.

So I peeped into my fridge yesterday and it looked like some one else lived in my house for a week! NO really! I have no idea how I landed with half a head of cauliflower, 3 carrots and a few beans at the bottom of my vegetable tray. So obviously that wasn’t enough to make one separate dish with, then I decided to make a ‘kichidi’. Simply add some rice, dal and chop up all of the remaining vegetables in the fridge and put it all into a pressure cooker, give it 4 whistles and there it is! But then I had to remind my self that no one in my house was ill so why put the entire family through the horror of eating what resembles what my infant son would have had a few months ago?? So thats when I realised we could also add a few more vegetables and turn this into something everybody loves. Pav Bhaji. I am quite sure that this dish was invented by some one who wanted to clean their fridge out too! :p

Now the β€œPav” part, that is the fun part. Cause its about making and baking the bread. I mean what is more relaxing than kneading dough, playing peek-a-boo with my son when the dough rises and that smell, ahh, that smell of sweet yeast when it bakes! yay!! So many people have a love affair with Indian spices, but for me, my best friend’s in my kitchen are β€œYeast” and β€œButter” These two ingredients make magic.

Now let me give you the definition of Pav Bhaji. Pav Bhaji is the ultimate balanced meal. Bread = good, tomatoes = good, potatoes = good, all the other vegetables = good, butter = excellent , spices = oh yeah!!

So this my friend is what I considered healthy street food.Β  You do need to buy the Masala from the shop. You can make it your self too, but no I do not know the recipe to that and I am not going to bother making it. Cause every shop has it! Like I just had to go to the shop that sells loose cigarettes and tic tacs and even they have it πŸ˜› So do try it out and let me know how it goes. Btw people are going to tell you how you can add beetroots and raw bananas and al that, I say, try it like this and the next time go ahead and add your additions! Hey the world is your oyster!! And yeah I made my Pav with whole wheat flour just cause I think its healthier.

 

How to make ze Β β€œPav” / Bread

Ingredients :-Β 

  1. Whole Wheat Four – 2 cups
  2. Yeast – 2 tsp
  3. Milk – 1 cup ( warm)
  4. Water – 3 tbsp (warm)
  5. Sugar – 3 tsp
  6. Oil – 3 tbsp
  7. Salt – 1tsp

Instructions :-

  1. In a cup add the water and sugar. Stir to combine. Then add the yeast and set aside to foam
  2. While the yeast is feeding on the sugar, pour the flour and salt into the bowl of your stand mixer and fix the dough hook
  3. In another cup, add the milk and oil and give it a nice stir
  4. Now once you see the yeast has foamed well turn your mixer on and slowly add the yeast + water mixture
  5. Then add the milk + oil mixture and crank the speed up to medium and let the dough mix till it form a nice sticky ball
  6. While that happens, grease a nice big glass bowl and set aside
  7. Once the dough is ready, plop it onto a flour dusted counter and knead with your hand for 5 mins
  8. Then drop the dough into your greased glass bowl and set to rest
  9. You want the dough to double in volume and this could take 1 – 2 hours depending on how hot or cold your room is
  10. Once the dough has risen, punch the dough down wards to release the air and then roll out the dough into a nice long log. Then cut the log into 9 equal parts ( 9 coins)
  11. Prepare your baking tin with oil or butter and set aside
  12. Now roll these 9 coins into balls and set against each other as shown in the photos. Leave space between the balls cause they are going to sit for another 20 – 30 mins for a second rise
  13. Once you have all your balls roll out and into the pan, cover the pan with a warm wet towel and let it set in a warm place
  14. Pre heat your oven to 200C
  15. After 30 mins you will see that the balls have risen again. Take off the cloth and brush the top of the balls and sides of the pan with oil ( you could use butter too)
  16. Pop the tray into the oven and bake for 30 – 40 mins or till you see the top of the pav/ bread become nice and golden brown
  17. When you tap the bread it will sound like a hard knock but that’s just the crust.
  18. Take the pan out of the oven and set aside to cool
  19. Then take them out of the tray and cut into 9 pieces. Your Pav is ready!

 

How to make the β€œBhaji”

Ingredients:Β  –

  1. Potatoes – 200 gms (cleaned, skinned and chopped)
  2. Cauliflower – 300 gms (cleaned and chopped to medium flowerets)
  3. Carrots – 200 gms (cleaned, peeled and chopped into bite size pieces)
  4. Peas – 100 gms (I used the frozen kind)
  5. Capsicum – 200 gms
  6. Beans – 200 gms
  7. Onions – 300 gms (chopped fine)
  8. Ginger Garlic Paste – 1 heap tbsp
  9. Cumin Seeds – 1 tsp
  10. Tomatoes – 250 gms (chopped fine)
  11. Coriander Leaves – Β½ cup (chopped fine)
  12. Salt – to taste
  13. Pav Bhaji Masala – 3 tbsp
  14. Chili Powder – 2 tbsp (according to taste)
  15. Water – 3 -4 cups (depending on the vessel)

Instructions :-

  1. Firstly you wanna make sure that all your vegetables are of the same size, so that way they take the same time to cook
  2. In your pressure cooker add potatoes, cauliflower, carrots, peas, capsicum and beans. Pour as much water as required to soak the vegetables. Add 1 tsp of salt and cook for 3 whistels. If you do not have a cooker, just boil the vegetables till they are nicely cooked and mash-able
  3. While that happens, in a large kadai, heat oil and when the oil is hot add the cumin seeds. Add the chopped onions as soon as the cumin seeds begin to pop
  4. Fry the onions till they are pink, then add the ginger garlic paste and fry till the raw smell disappears
  5. Next add the chopped tomatoes to the onion garlic mix and fry for a minute. Then add the chilli powder and the pav bhaji masala and fry till you see oil leaving the sides of the mixture
  6. By this time your vegetables should be ready. Take them off the stove and mash the vegetable with a potato masher or the back of a nice big spoon. I like to bite little bits of potato and peas so I do not mash it all the way
  7. Now add the mashed vegetable to the tomato onions fry in the kadai and give it a nice mix

Saffron, Rose and Pistachio Bread – My Indian Holiday Wreath Bread

 

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Hello my Dear Wonderful Readers!

2015 has come to an end and 2016 has begun. I wish you and your families a wonderful and happy new year.

Looking back, 2015 was a blur of events and I can not believe how quickly the year has changed our lives. From becoming a mother to moving back home to seeing my son crawling and learning to walk. It seems like everything happened really fast. So many changes, so many ups and downs, so many lessons learned and so many new ventures. Starting the blog was one of the main highlights of 2015 and I can not express how happy I am to have started this wonderful journey. Thank you for all your support, encouragement and mostly for inspiring me!Β  I hope you would continue to do the same this new year as well.

This is going to be the first post of the year 2016 and I wanted to incorporate the bygone holiday theme one more time with an Indian edge. So here is my Saffron, Rose and Pistachio Wreath bread. This bread is inspired by my favourite flavours Rose, Pistachio and Saffron. Saffron give the bread its depth, the Rose jam sandwiched between the Β layer gives the bread a wonderful sweetness with an intense Rose flavour and the Pistachios give it a nice crunch!

Once again here’s to wishing you a wonderful and full filled 2016! Eat lots, have fun and be healthy πŸ™‚

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Povitica … Swirly chocolate goodness….

 

 

 

 

My Dear Wonderful Readers!

Here’s a secret!!..If there is some thing I love more than ‘baking cake’, it is ‘making bread’.Β The reason iΒ used the termΒ “Making” and not “Baking” is cause, I think, bread-making is art! Bread is like a little pill you take when you want to think. Bread-making is like meditation, only your eyes are open and you might have to put your elbow into it to make it better. Some times when my husband has a rough day at work, I give him the bread dough to go crazy on, and trust me the bread some how rises better and has better texture! haha.. When my little peach is also having a bad tantrum day, I find putting him to sleep and making bread is like having a glass of wine mid day. So I have been in search of a different kind of bread recipe for a while now and I came across this one. ‘Povitica’, This is one amazingly sweet, nutty, chocolatey bread roll.

When I first decided to make this bread, I was sure that it was like the Babka or the pesto roll but as I went over and over the recipe I realised that this bread need much more tender loving care (TLC) Maybe I will call it the TLC Bread.

It does seem like a quite a long process and half way through you might want to ‘not make it’, but just push your self and go all the way cause you have GOT TO TRY IT! We have been on a no refined sugar diet for a few weeks now, but I made an exception and used some of it in this recipe. The plan was to gift it to a friend but now maybe I will keep half of it and then “think” about giving the other half to some one else. Yes, it is really Β that good. But remember this is not a croissant or pastry. This is bread with chocolate.

This bread is essentially a Croatian dessert bread. Originally made on festivals and holidays this bread gains its popularity from the sweetness of sugar and chocolate mixed with finely ground nuts, rolled into thinly rolled sweet bread dough. Β Nowadays these breads are made in various flavours using fruits and fruit preserves. The traditional recipe uses walnuts in the roll, but I used equal portions of almonds and pistachio in mine. Do give this bread a try, I am sure you will not be disappointed.

The original recipe calls for wall nuts in the filling, but I decided to make mine with almonds and pistachio. Also the drizzle can be make with just plain sugar, butter and egg but I used chocolate cause I loooooovve chocolate!

Ingredients :-

For the Dough :-

  1. Bread Flour – 2 cups
  2. Sugar – 10tsp
  3. Salt – 1 tsp
  4. Milk – 2/3 cup
  5. Yeast – 3 tsp
  6. Egg – 1
  7. Vanilla Extract – 1tbsp

Instructions :-

  1. In a bowl of your stand mixer, add flour, sugar, yeast and salt
  2. In another bowl combine egg, vanilla extract and milk. Give it a light beating
  3. With the speed turned on low, give the dry ingredients a gentle mix
  4. Now crank the speed up to medium and slowly add in the wet ingredients
  5. Slowly pour in the wet mixture into the dry in a steady stream ( I took around a min and a half)
  6. After pouring out all the wet ingredients, let mixture run for 7 – 8 mins on medium to give it a nice kneed. Once you see the mixture coming together to form a ball, add the salt
  7. When the dough is in the mixer, lightly grease a glass bowl with some olive oil and set aside
  8. After 8 mins tip the dough into the glass bowl. Do not try to handle it with your hand cause is is way too sticky
  9. Cover with cling wrap and let the dough rest for an hour or till the dough is twice its original size
  10. While the dough is resting proceed to making the filling

Ingredients for the FillingΒ 

  1. Almonds – 1/2 Cup
  2. Pistachio – 1/2 Cup
  3. Unsweetened Coco Powder – 3 tbsp
  4. Powdered Sugar – 1 cup
  5. Vanilla Extract – 1 tbsp
  6. Butter – 1/2 cup
  7. Milk – 4 tbsp (more if required while using filling)
  8. Egg – 1 yolk ( do not discard the white)

Instructions :-

  1. In a sauce pan add butter and milk. Heat till the butter melts
  2. Mean while powder the almonds and pistachio to a fine mud like consistency
  3. Then take the milk and butter mixture off the heat and add the almond and pistachio mix
  4. Finally add the rest of the ingredients and whisk well to combine all ingredients
  5. Set aside to cool down

Assembling the bread

  1. Once the bread has risen well, spread a clean sheet over your work table ( I used my dining table and I used a lightly printed sheet to help me figure out how think I rolled out the dough)
  2. Now flour the surface of the bedsheets and slowly roll out the dough in a rectangular shape
  3. Roll out the dough as thin as your can. You should be able to see the sheet behind the dough. The thiner the rolled out dough, the more circles you will find in the final bread. The more, the prettier!
  4. After rolling it out, slowly spoon the chocolate nut mixture that was made earlier
  5. You might find that the mixture has Β thickened, just add a tsp of milk and whisk well
  6. While spreading the filling, take care not to tear the dough. This part is a little tricky, but once you start spreading the mixture you will get a feel of how much pressure you really need to put on the dough
  7. Once you have finished spreading the mixture, slowly flour your hands and roll the dough inwards from the longer side of the rectangle. This will give you a nice long chocolate roll
  8. Slowly pinch the sides of the dough to make is stick
  9. Liberally grease your bread pan handset besides the chocolate roll
  10. Now gentle lift one end of the roll and slowly set it within the pan and when you get to the end of the pan, turn it back to for a U and place over the chocolate roll in the pan. Do this till the entire roll is inside the pan
  11. Cover the bread pan with cling wrap and set in a warm place for another hour or till it rises to its double again
  12. Pre heat your oven to 180 C and using a pastry brush, coat the dough with the egg white
  13. Once the dough is ready, pop it into the oven for 15 mins
  14. Then reduce the temperature to 150 C and bake for 45 – 50 mins
  15. Once done, set aside to cool on a wire rack
  16. Drizzle some chocolate sauce over the top and you are all set serve