Chocolate Bread Rolls

For the month of July, Gayathri the host of Home bakers challenge for this month, gave us five bakes to choose. The theme was Bread Rolls. On her choice I baked chocolate Bread Rolls. Thanks to Gayathri for suggesting this yummy recipe Me and my family loved it.

These Bread Rolls  are quite simple to make. “Bread and Chocolate Combination are darn good! crusty rolls stuffed with chocolate, make for a delicious tea time treat. . I was pretty happy the rolls came out super soft. Easy to make, delicious and addicting to eat .They stayed soft for days and they tasted just as fresh as the day when they were first baked.. Give a try and the well worth the effort. I made small variation from The Original Recipe and this is  eggless version.

Recipe Source- Hungry at Midnight

Ingredients

All-purpose flour-3 cups

 yeast-2 tsp

 Sugar-3tbsp

Salt-1 tsp

Butter- 2tbsp+1 tbsp

Whole milk- 1 cup

Baking powder-¾ tsp

Salt-1 tsp

Chocolate chunks-12

 

Method:

1.In a large mixing bowl, sprinkle the yeast over the warm milk and let sit for 5 minutes.

2.Into the bowl,add maida,yeast,sugar and salt. Pulse for 5 seconds

3.Add all ingredients, except the butter, into a bowl and mix until a dough forms.

4.Add the butter to the bowl and knead the dough with your dough hook attachment or your hands until the dough is not so sticky anymore.

5. Cover the bowl with plastic wrap and let the dough rise in a warm spot for one hour. The dough will have doubled and be covered with small bubbles.

6. After the dough has proved, deflate the dough on a floured surface.

 7.Cut the dough into 10 equal pieces.Roll each piece into an oval shape, big enough for your chocolate. 

8. Place the chocolate almost on the edge of one side, cut the remaining dough in to strips, fold over and tuck underneath. Place on a lined baking tray.

 9.Cover your rolls loosely with plastic wrap and let rest in warm spot for the second fermentation round about 45 minutes.

 10Preheat your over to 180 °C.Bake these rolls 15 to 18 minutes or until golden brown. Before eating, heat up 10 seconds in the microwave for runny chocolate and softer bread.

Arabic Dates and Honey Cake

The theme for this month's Home Bakers Challenge, a monthly baking group started by Priya, is Arabic Bakes. Rafeeda of The Big Sweet Tooth suggested both savory and sweet bakes for this challenge. On her choices, today I baked this dateand Honeycake. I followed Raffeda's instructions and instead of eggs  I used milk. It tasted so heavenly and its so good and My family loved it. Thank you Rafeeda AR for the wonderful Arabian recipes

This Arabic Date and Honey Cake is Easy , delicious, unique and The half-baked cake absorbs all the syrup, turning the cake super soft and moist. This is a rich, delicious and filling cake. We  can served it with coffee/tea.

Ingredients:

All Purpose flour-1 cup

UnSalted Butter-1/2 cup 

Milk – 1/ cup(Instead of eggs I used ½ cup milk)

Brown sugar-1/4 cup

White sugar-1/4 cup

 Vanilla essence-1/2 tsp

 Baking powder-1/2 tsp

For Topping:

Butter-1/2 cup

White sugar-1/4 cup

Brown sugar-1/4 cup

Honey-1/3 cup

Sliced almonds-1/2 cup 

Cinnamon powder-1/2 tsp

Pitted dates-8to10

  Method:

1. Preheat the oven to 180 C Grease cake  pan or line with parchment paper.I used parchment Paper.

2. Beat the, white sugar, brown sugar,milk and vanilla together until light and fluffy. 

 

3.Gently pour in the melted butter and whisk until well combined.

4. Sift all-purpose flour, salt and baking powder right into the bowl. Mix well to combine.

5. Pour into the prepared pan and bake 10 minutes.

6. While cake is baking prepare the topping. Melt the butter in a small saucepan over medium heat.

7.Add the sugars, honey, almonds, and cinnamon. Bring to a boil, stirring constantly.

8. Pour the topping gently on the cake and return the cake to the oven. Bake for another 15-20 minutes or until completely baked.

9. While pouring the syrup on the cake, start from the sides and pour slowly. The syrup will be still bubbling, but it will thicken once cooled.

10.Let the cake cool in the pan completely before removing it out of the pan.Serve it with tea/ coffee