Started collecting recipes from age 10! .....And Now...To share them, I "quote" .............. Some traditional and quaint recipes on Kerala / Anglo- Indian Cuisine.
Somethings from Portugal, and yet others Malabari, with distinct Arabic leanings. Yes, also authentic South-Indian stuff collected studiously from some very interesting people.
Look forward to contributions of similar genre and comments or reactions.
Thursday, 29 November 2012
Plain flour: 250 g
Dry yeast: 1 tsp (I used instant dry yeast)
Sugar: 4 tbsps
Butter: 1 tbsp
Vanilla essence: 1/2tsp
Salt: a pinch
Raisins: 50 g
Sift flour into a large bowl.
Dissolve 1 tbsp sugar & a pinch of salt in half a cup of water.
Sprinkle this on the flour in the bowl & rub it in well.
Now, add the yeast, beaten egg & essence.
Using water or milk, make a soft pliable dough.
(The longer you knead softer the buns.)
Last, add butter to this dough, knead till well incorporated.
Leave to prove for about 30 minutes,( it should double in size.)
Mix the remaining 3 tbsps sugar with the raisins & keep aside.
Pre heat your oven to 1800C. Grease a flat tray.
After the dough has doubled, remove onto a flat surface &
beat out the air.
Roll the dough out into a rectangle about 1 cm thick.
Sprinkle the raisins & sugar all over & roll (like you do the
Cut into 1inch pieces.
Place it on the greased tray 2” apart.
Cover with a damp & let it sit for 10 minutes before putting it
into the oven.
Bake at 1800C for 15 minutes.
Take it off the oven & coat with a sugar glaze while hot.
Cool & serve.
For sugar glaze
Sugar: 3 tbsps Water: 3 tbsps Heat water
& sugar till you get a thick syrup. Use this to glaze the buns.