Blueberry and Cream cheese pound cake

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Doughnuts


Recipe source – http://www.gourmettraveller.com.au

You need –

  • Dried yeast – 14 gram
  • Lukewarm milk – 350 ml,
  • caster sugar – ½ cup
  • Eggs – 2, at room temp
  • butter – 80 grams , cut into small cubes
  • Plain flour – 680 grams
  • Vegetable oil – For deep frying
 

How to –

In bowl, stir the yeast in 60 ml of lukewarm water. Set aside for 10 minutes or till foamy.

In a mixing bowl add the sugar, eggs, yeast, butter and half the flour. Using a dough hook attachment, knead till well combined. Add the remaining flour and continue to work till it forms a sticky dough.
 
Yeast
Put the dough onto a lightly floored surface and lightly knead the dough. Butter a bowl and transfer the dough to the bowl. Cover with a cling wrap and let it sit in a warm place to raise in double in size (it took about an hour for me).
 
Once the dough has raised in double turn in back to a flour surface and roll out to a 1.5 cm thick. Using a doughnut cutter or use a 8 cm diameter cutter, then cut out holes with a 2 cm diameter cutter.
 
Place the cut dough on tray lined with baking paper with at least 2 cm gap between each. Cover with cloth and let it sit till the dough raises in double (took 30 minutes for me).
 
In a deep frying pan, heat the oil required for deep frying. Once the temperature is 180c; deep fry the doughnuts in batches till they are cooked through and golden brown. Drain on a paper towels. 
 
Sprinkle with powdered sugar, cinnamon-sugar mixture or with chocolate glaze.
 
 
Note –
  • If you are not sure if your yeast is still active, them prefer you do a proof test before you start of with the other ingredients  Take the lukewarm water ( please make sure the water is not hot. Otherwise your yeast will die). Stir in the yeast along with a pinch of sugar and set aside for 10 minutes. If the form and bubbles foam on top in 10 minutes then your yeast is still active. 

Gingerbread Men Cookies

 
At the risk of repeating myself… Baking with my little one is always great fun and a rejuvenating experience. We do have our fights and arguments, but those endless banter keeps the kitchen so full of life. Glad that she finds comfort in spending time with me in the kitchen.
One more recipe that goes in as ‘memories for tomorrow’… Yay!
Now to the recipe – a  quintessential Christmas treat, these Gingerbread men are uncomplicated to make, and great fun recipe to involve kids. This is adapted from http://www.laurainthekitchen.com I’ve halved the recipe and went egg-less with this one.

You need –

  • All-purpose flour – 1.5 cups
  • Brown sugar – 1/4 cup + 2 Tablespoons
  • Ground cinnamon – 1.5 teaspoon
  • Ground ginger – 2 teaspoons
  • Salt –1/4 teaspoon 
  • Baking soda – 1/2 teaspoon
  • Unsalted butter, 85 grams, cut into small cubes
  • Maple syrup – 1/4 cup
  • Milk – 1 tablespoon
 

How to –

In food processor  process the flour, brown sugar, ground cinnamon, ground ginger, salt and baking soda till well combined. Add the butter cubes and continue to pulse till the mixture resembles fine crumbs.
 
To the food processor add the maple syrup and milk gradually and combine till the mixture clumps together. Remove the dough to slightly floured work surface and knead till smooth. Cover the dough with a cling rap and refrigerate for an hours.
 
Pre-heat the over to 180 C.
 
Roll the dough into a 1/4 inch thick on a floured surface. Using a cookie cutter, cut into gingerbread men shapes. Place them on the baking tray leaving a little gap between each.
Bake them for 12-15 minutes or till lightly golden.Remove and cool them for 10 minutes then on a wire rack..
 
When cooled completely decorate with royal icing.