My little tyke, or rather my littlest tyke is a Ninja who decimates sugar ! He loves sugar, cinnamon, bread and did I mention sugar again ! I have the whole spectrum covered at my place – from zilch sugar to feed me sugar! On the Sunday when I had a bit of baking bug in me, I made key lime muffins and this. The cinnamon roll version of this was awesome and I always wanted to try my hand at this.This is a pretty easy version and it was a cinch to make it. Looked a mighty fine sight and was so flaky too.
Swirls of cinnamon running in tasteful little veins and tied up in a pretty little bread – On second thoughts though, on baking, the braid turned not so little but remained super flaky, moist and so so soft..
It was so good that I did not bother to glaze it. Was perfect and reminds you of interlocking cinnamony flaky croissants.
Prep time : 30 min
Resting time total: 70 min or so
Baking time : 35-40min
For the dough:
Unbleached, Unbromated All purpose flour : 2.5 cups
Baking powder : 1/4 tsp
Baking soda : 1/4 tsp
Salt : 1/2 tsp
Warm milk : 3/4 cup + 2 tbsp.
Lemon Juice : 1 Tbsp.
Vegetable oil : 1/4 cup
Butter melted : 1 Tbsp.
Instant Dry yeast : 2.25 tsp. ( 1 sachet)
Sugar : 1/3 cup ( used soft brown Sugar)
Soft brown sugar : 1/2 cup
Fine ground cinnamon powder : 1.5 Tbsp.
Room temp or softened butter : 3-4 Tbsp. ( softened or at RT)
The glaze: Optional , I did not need this.
Powdered sugar : 1/2 cup
Milk : 2 Tbsp.
Pure Vanilla extract : 1 tsp.
Brushing the dough with 2 Tbsp of milk before baking
Making the dough:
In the bowl of your stand mixer add the sifted flour, baking soda, baking powder, and salt. Add the dry instant yeast to this and mix thoroughly with a whisk or paddle mixer.
Add the dough hook attachment and on low mixing speed add the oil and butter mix, followed by the milk + sugar+ lemon juice mix.(In a small bowl, mix milk with sugar and add the lemon juice and add to the flour. It’s ok if the milk slightly curdles. It works good.)
Knead well until you get a nice smooth dough. Let the dough rest in warm dark place until it doubles in size. Depending on the temperature and weather conditions , it might take anywhere from 35 min to about an hour.
Once it has risen sufficiently, take out the dough on a greased counter top. Gently deflate it and roll it out to form a big rectangle. Mine was a good couple of feet in length.
Making the cinnamon sugar filling and baking:
Mix the softened butter +sugar + cinnamon to have a wet filling.
Spread the mix on the rectangle and make sure you get as much to the edges as possible. Pat gently so it sticks to the roll.
Now roll gently from the longest side and make a tight toll. Pinch the seams and ends. Slice it vertically in the center.
You will now have exposed veins of the cinnamon butter running through the dough.
Lay both of strands lengthwise and pinch one end of it together.
Braid it overlapping each other and exposing the cinnamon strands.
Loop it around and tuck the end under the dough to form a circular piece where you cannot see either of the ends.
Grease a baking sheet / parchment paper and lay it over baking sheet.
Lay the braided roll gently over greased sheet on the baking tray. Cover with a greased saran wrap and let rise for another 20 min.
Meanwhile preheat oven to 350 F.
Brush the dough with 2Tbsp of milk using a pastry brush to give the nice glaze after baking.
Bake 35+/- 5 minutes. Keep an eye to just bake it nice golden brown.
Take out from the oven and dive in when they are warm!
If you do decide that you want the glaze, whisk the ingredients listed under the glaze or topping section and drizzle over your baked braided bread.
This particular brownie is an ode to my youngest … A3 , as I would like to call him. It’s funny how much peanut butter this child can live on. You name it and Peanut Butter (PB) makes it better for him. Flatbreads to plain sliced honey wheat bread – everything tastes better with PB. Actually it’s kind of funny because my oldest would not touch it with a 10 foot pole (Unless he was starving in a deserted island and the Skippy jar would save him! Honestly I think he might debate the merits of it though… ) and my middle one is ambivalent about it but my youngest, the smile on his face for a PBJ makes it well worth it. With the wet spring weather and last days of old man winter, I think this particular day calls for brownies. Any kind of them would do. But since my youngest left with a I cannot believe I have to go to school today, I felt this might bring out the bring smile on him. Nothing beats the smile of your loved one after a downer day!
A doctored brownie mix – a quick fix brownie with swirls of peanut butter. Rich, gooey, chocolaty brownie with the smooth sweet and salty swirls of peanuts. Life is good!
Prep time : 10 min Bake time : 35 minutes Serves : 6-8
Brownie Mix : 1 pack ( I used the regular one, not the family sized one)
Eggs, milk and oil : As per the instructions on the box
Peanut butter : 1/3 cup
Brown sugar : 2 Tbsp ( optional )
Pre heat the oven to the required temperature on the box. Most brownie mixes call for 325F to 350F.
Grease a 8 by 8 inch square pan and keep aside.
Prepare the brownie mix according to the instructions on the box . ( I used a Ghirardelli double chocolate mix. It called for 1 egg, 1/3 cup of oil and 1/4 cup of water and to be gently stirred in).
Scoop out the batter in the greased baking pan.
In a microwave safe bowl, warm the 1/3 cup of peanut butter to soften it. Not melt it but soften it to a stage where it will be easily swirled. I used the smooth and creamy kind and since it already was sweet enough, I did not add the 2 tbsp. of extra sugar to sweeten it.
Add these near melted dropfuls of peanut butter and swirl gently.
Bake as per the instructions. Mine took about 35 minutes.
This should have been one of those soul inspiring or a post with a deep message or something thereof. Truth be told, I was one heck of a distracted soul yesterday and goofed up on a couple of things including the prep on what I needed to do . But hey all is well that ends well right?? Plus it’s the weekend and we can all afford to go a wee bit crazy after a week of 5.30 AM alarming alarms.. Keeping it short and simple.. Just so you know while this was happening, I think Mrs. Doubtfire would have been awfully proud of me. Disaster not withstanding and leaky taps not holding me back , no sir I do not know what you are talking about the orange cup. I think Mr. Bean was channeled and changed genders in my kitchen today 🙂 So did feel like some sort of metaphysical channeling happened right there and I survived and saved the day ! Excuse me while I try and pat my back 🙂
So here it goes.. This one is awesome and the recipe is a sure shot keeper. Pinwheels of somewhat flaky and slightly crispy, tender, baked bread encasing spicy veg filling tempered with cheese. Absolutely sinful ( on a diet, well not really ) and so worth it ! An absolute crowd pleaser and kid certified recipe ! Perfect for starter and evening snack. Make it a winner with a cup of hot steaming ginger chai – Cure all for all times !
Prep time : 30 minutes Dough rising time : 110 minutes Baking time : 20 min Serves 4-6
Ingredients (Makes 12-14 pinwheels)
For the Dough:-
1.5 cup white whole wheat flour (I used KA)
1/2 cup of APF + 1/2 more cup as needed
1/2 tsp Jeera or cumin seeds
1 tsp Ajwain or carom seeds
1 tsp Kasuri methi or dry fenugreek leaves fine crushed
1/2 tsp salt
1/3 cup olive oil
1 Tbsp. of granulated sugar
2.25 tsp active dry yeast
1/2 cup warm milk
1/4 cup + 2-3 Tbsp. cup of warm water- as needed for the dough
Flour for dusting if required
For the filling :- (Makes about 2 cups)
1/2 cup of grated cauliflower
1/4 cup colored bell peppers of choice, finely chopped
1/4 cup of Broccoli slaw
1/4 cup of carrots and green peas
1/2 cup of onion finely chopped
1 tsp. of ginger garlic paste
1 tsp of Pav Bhaji masala
1/2 Tsp of Red Chili powder
1 tsp. of salt and more if required adjusted to taste
2 Tbsp. olive oil
1/2 cup shredded cheese blend
1/4 cup of shredded cheese blend
First Rise and Dough:
Proofing the yeast : Dissolve sugar in warm milk, add yeast and set aside till frothy. This shows the yeast is active and proofing is especially necessary because we are using active dry yeast. If you do not see the frothing in about 5 minute, re do this step. No happy yeast, no bread rise!
Mixing the flours: In a mixing bowl of your stand mixer (if using) or simply any large mixing bowl, add 1.5 cups of white whole wheat flour and 1/2 cup of APF and whisk it to ensure that they thoroughly mixed . Reserve the second 1/2 cup of all purpose flour to add as needed. This is especially useful when we do not weigh out the flours and use volumetric measurement.
Add Ajwain, Jeera and crushed Kasuri methi ( fine crushed between the palms of your hands) to the sifted flour . Whisk once again to aerate and thoroughly distribute the spices.
In the mixer/ large bowl now add the salt. Add in the oil and whisk it once
Kneading and first rise:
Now add in the yeast mix and 1/4 cup of warm water to the flour mix.
Mix it thoroughly and knead well till everything comes together. Note :- Start with 1/4 cup of water to begin with. Once a loose dough ball starts to come together continue kneading for 5-8 minutes till you get a soft, elastic dough. Adjust the water or flour level to ensure the dough is not dry or too sticky. With so much whole wheat in this mix, the pliability will not be comparable to the one using APF exclusively.
In a well oiled pan or the same mixing bowl rest the dough ( cover with a damp cloth and keep it in a warm, dry, dark place) for at least 90 minutes until it is doubled in size.
For the filling : ( while the dough is rising )
In a pan, heat the oil and add in the onion and sauté them very well. Now add in the ginger garlic paste, bell pepper , grated cauliflower, peas and carrots and broccoli slaw in succession.
Salt it to ensure it cooks well , but retains its crunchiness.
Add in the masalas and chili powder and toss it well so it all comes together and let it cook for another 10 minutes or so,
Turn off the heat and stir it well .
For the Pinwheels / Second Rise:
Line a large rectangular baking pan or two if desired with parchment paper or baking liner.
Once the dough has risen, gently deflate it and knead it well for another 2-3 minutes.
Roll it out on a floured surface or a lightly greased surface to make a rectangle .
Spread out the cooled filling on it .
Top it off with 1/2 cup of cheese that has been shredded. I used the 4 cheese Mexican cheese blend here.
Make a jelly roll by rolling from the short end first.
Pinch the end of the seams to seal it.
Using a very sharp knife , slice it into 1/4 -1/2 inch slices.
You should now see concentric rings of dough and filling.
Lift them carefully and place it on the baking pan about 3-4 inches part. Absolutely no touching each other !
Cover again with the damp cloth and let it rise for another 15-20 minutes.
When the second rise is happening, preheat the oven to 375 deg F.
Once the second rise is done ( there is an obvious increase in size , but it will not double or so), top with some cheese.
Bake for about 18 -20 minutes , until golden brown.
Once baked, carefully remove them from the tray and let cool on a rack.
Make a steaming hot cup of tea/ coffee/ anything else and Enjoy!