Ingredients:
- Active Dry Yeast - 1 tbsp
- Sugar - 1 tbsp
- Warm Water - 1/2 cup
- Warm Milk - 1/2 cup
- Olive Oil - 1/4 cup
- Egg - 1 beaten
- Sea Salt - 1/2 tsp
- All Purpose Flour / Maida - 3 and 1/4 cup (divided)
Egg Glaze:
- 1 egg
- 1 tbsp of water
- Sesame seeds for topping
Method:
- Warm half a cup of milk and dillute half a cup of warm water. Mix Sugar and Yeast with the dilluted milk and mix with a spoon. try to mix as much so that the yeast and sugar gets dissolved. close it and keep aside for 5 - 10 minutes, till frothy layer is developed due the activeness of the yeast.
- Now in a wide bowl, add 1/4 cup of Olive Oil, add beaten egg to the oil and keep whisking with a whisk. add sea salt and whisk vigorously. Now add the yeast mix and keep whisking.
- Now add 1/2 cup of flour and whisk, keep adding the rest of flour as half cup at a time. when the whisk clogs with the dough, shift to a wooden spoon and mix. then start mixing with hands and knead the doough for atleast 5 minutes. add little olive oil in the end and knead it once.
- Take a Bowl, grease it with olive oil and place the kneaded dough and cover it and rest it for 1 and half hours atleast so that the dough gets doubled in size.
- Line the baking tray with baking sheets. Pinch a small portion of the raised dough and roll it like a rope about 7 inch long and 1 inch wide.Now Cross one side of the rope over the other to form a Loop. Now take a tip of the rope that is on top and tuck it under and through the centre hole to tie loosely into a knot. One of the rope should pop up through the loop hole.
- Place the knots on the greased tray, each 2 inches apart from each other and cover loosely with a plastic wrap and let it rise for 10 minutes.
- Pre-Heat the oven at 190C for 10 minutes and bake the dinner knots for about 18-20 minutes. Beat a Egg with 1 tbsp of water and with the help of a brush, brush it on top of the knots. and sprinkle some sesame seeds over then keep them on oven in broil mode for 3-4 minutes to get the browning effect on top.
- Then Remove from the oven and let it cool and Serve.
- Cold Water - 1 and half cup
- White Vinegar - 1 and half tbsp's
- Brown Sugar (or) Sugar - 1 cup
- Olive Oil (or) Canola Oil - 6 tbsp's
- All Purpose Flour / Maida - 1 and half cup
- Cocoa Powder - 1/4 cup
- Baking Soda - 1/2 tsp
- Salt - a small pinch
Method:
- Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,
- So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.
- Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.
- Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.
- Pour the mix on to the Muffin tray and bake it for 25 mins exactly. Check whether muffins are baked, by insering a toothpick in the centre of a muffins, it should come out clean, else bake for another 5 mins.
- Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.
- Put the Muffins in Refrigerator for about 2 hrs and serve chilled.
To make Icing:
- Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.
Notes:
- Lemon Juice can be used instead of White Vinegar.
- Brown sugar works perfect than Plain Sugar.
- I feel cooling the muffins makes it taste better.
- Well, now iam heading to my fridge to pick one muffin.
Scones are very easier ones to try. Scones are always loved at Home. It was easy to make and it tasted Great!! I referred Soma's Cranberry and Almond Scones andJoy of Baking to prepare these Delicious Scones.
Ingredients:
- All Purpose Flour - 1 and half cup
- Dried Cranberry - 1/4 cup
- Chilled Butter - 6 tbsp's
- Sugar - 1/2 cup
- Baking Powder - 1 tsp
- Milk - 1/4 cup
- Egg - 1
Method:
- Pre-Heat the oven to 200C.
- Chop the dried Cranberries and set aside. Beat the Egg with 1/4 tsp of water and keep aside.
- In a Big Bowl, add the Flour,Sugar, Baking Powder and mix well. To this add Chilled Butter and mix with your hands, the final mix should be like Bread Crumbs.
- Now add Dried Cranberries and mix. Add Milk little by little, to gather the dough together. slowly knead the dough and roll the dough for 1/2 inch thickness, with rolling pin.
- With the help of Cookie cutter, shape them. place them on greased baking tray with gap inbetween to let the scones expand while baking.
- Give an Egg Wash over the scones just before baking.
- Bake the Scones at 200c for about 15 minutes till the bottom of the scones gets golden colour.
- Once Baked, let the Scones Cool down in wire wrack for about 10 minutes and Serve.
Notes:
- You can avoid egg wash and brush just with Milk.
- I made the scones thinner, you can make them thick and serve with Jam.
- I Grilled the scones for about 2 minutes, to make the scones crisper outside.
