Kalakand (Milk Fudge)

Kalakand

"Kalakand is an Indian milk fudge dessert made with full fat fresh milk. It is creamy and delicious and requires very few ingredients."

Ingredients

2 liters Full fat fresh milk

3/4 cup white granulated sugar or more

1 teaspoon ground cardamom

2-3 tablespoon white vinegar or lemon juice

some chopped nuts for garnishing (optional)

Directions

Arrange a deep bowl covered with a sieve and muslin cloth – keep aside for later. In a large pan, heat 2 litres of milk till it starts to bubble. Add 2-3 tablespoons of white vinegar while stirring continuously. The milk will begin to curdle. Lower heat and keep stirring. Once the milk well is curdled and there are huge lumps of cheese, remove from heat and gently pass this mixture (cheese and whey) through the arranged bowl & sieve kept aside earlier. Collect all the thick cheese and return it to the same pan. Keep stirring on low heat and do not let it burn. Add white sugar and mix. Taste and add more sugar if you want it sweeter. Add cardamom powder and bring the mixture together. Turn off the heat. Let the mixture cool down a bit. In the meantime, grease a small round or square cake tin with ghee or butter. Transfer this mixture into mould and press down with a spatula. Cover and leave to cool for 2-3 hours. Keep it in refrigerator for 5 hours or overnight. Turn out the fudge onto a plate and cut into square. Decorate with finely chopped pistachios or almonds.

Thai Mango Sticky Rice

 

Thai Mango Sticky Rice

Ingredients

1 cup Thai rice or glutinous rice

1 can Coconut cream (400ml)

½ cup granulated sugar

½ teaspoon salt

2 medium ripe mangoes

Roasted sesame seeds - for topping

½ teaspoon cornstarch - dissolved in 1 teaspoon of water

Directions

Rinse and drain glutinous rice in tap water several times until water becomes clear, to remove starch. Transfer to a bowl and soak in enough water for at least an hour or overnight.

Drain the water and transfer the rice in a steamer basket lined with a cheese or muslin cloth. Place the steamer basket over the pot with boiling water. Steam for 15-20 minutes or until rice becomes translucent and cooked. Transfer rice to a large bowl and fluff it several times using a spoon so they will not lump together. Cover and rest for 5 minutes.

Meanwhile, in a large pot or deep pan, combine coconut milk, sugar and salt. Bring to a gentle simmer over medium heat. Turn off the heat once it simmers and sugar is completely dissolved. Remove from the stove. Take ¼ cup of coconut cream and set aside for toppings.

Pour half of the remaining hot coconut milk to the bowl of still steaming hot rice and gently toss until well combined. Gradually add more of coconut milk to the rice and stir. Do it gently to prevent rice from becoming mushy. You might need to use all the remaining coconut milk or not, the target is to have a grainy but slightly wet and sticky porridge texture. Remember that the hot rice will continue to absorb the liquid as it cools down. Cover the bowl with plastic wrap so the top will not dry out.

Return the reserved ¼ cup of coconut cream to the saucepan and add the cornstarch slurry. Cook over low heat stirring constantly until it thickens a bit. Remove pan from heat and transfer the sauce to a bowl or milk pourer for serving later.

As the rice cools down, peel the mangoes. Cut the flesh from the pit on both sides and cut them in cubes or slices.

Assembly: Fill a small cup with sticky rice and invert it into a plate or bowl. Add slices of mangoes on the side. Pour some coconut cream sauce on top of the rice and mango slices or serve it in a saucer as a dip. Sprinkle with some roasted sesame seeds. Serve warm or cold. 

Chocolate Pudding Cups

Ingredients 

 Makes 6 dessert bowls 

 For the Chocolate Pastry Cream Pudding:

 1 cup milk 

2 egg yolks 

2 tbsp corn starch 

¼ cup sugar 

2 tsp salted butter 

½ tsp vanilla essence 

1 slab dark chocolate – broken into small bits (reserve some for topping) 

 Topping :

½ cup whipping cream or spray can of whipped cream 

4 oz dark chocolate - grated 

 Directions 

To make the chocolate pudding: Mix the sugar and corn starch in a small bowl. Whisk in the egg yolks, beating until light in colour. Heat the milk in a saucepan over high heat to bring to a boil, then remove from the heat. Temper the egg yolk mixture with the heated milk. (Slowly pour about half of the milk into the egg mixture while whisking vigorously, then pour back into the milk saucepan, again whisking vigorously). Bring the mixture to a boil, whisking constantly, for 1 minute. Add the bits of chocolate and mix gently till the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir in the butter and vanilla essence. Immediately pour this through the strainer. Let it cool for about 5-7 minutes. 

Beat the whipping cream till stiff peaks form. Keep in the refrigerator for later use. You can also use a ready-made can of whipped cream. Once the chocolate pudding has cooled slightly, pour a large spoon full of pudding into dessert bowls and distribute evenly till all is used up. Keep in refrigerator to cool for a couple of hours. 

Just before serving, top with a dollop of whipped cream and grated chocolate.

Semolina Pie

 

Semolina Pie

“This semolina pie is perfect with an afternoon cup of tea. It represents the simple cooking of Croatia and is one of the traditional recipes from the city of Zagreb.”

Ingredients

For the pastry:

250 g (8.8 oz) all purpose flour

50 g (1.7 oz) sugar

50 g (1.7 oz) butter

2 tablespoons rum

1 tablespoon grated lemon

For the filling:

500 ml (17 oz) milk

4 tablespoons sugar

1 sachet vanilla sugar

40 g (1.4 oz) semolina

2 eggs

For sprinkling:

Powdered or icing sugar

Directions

Mix flour and sugar. Thinly slice butter, add rum and grated lemon and knead the dough. Wrap it up in plastic foil and leave in the fridge for an hour.

Add 2 tablespoons sugar and vanilla sugar to milk and let it boil. Gradually sprinkle semolina flour into the milk and cook for 5 minutes. Let the semolina cool down. Meanwhile separate the egg yolks from the egg whites. Mix the egg yolks with the remaining sugar, beat the egg whites until stiff. Mix the egg yolks with the semolina and gently fold in the beaten egg whites. Divide the cooled dough in two portions. Grate one half of the dough into a greased baking pan (18×30 cm/7×11 in), pour over the stuffing and then grate over it the other half of the dough. Bake in a preheated oven at 180°C (350°F) for 40 minutes.

To serve, sprinkle the cooled pie with powder sugar, cut into rectangular slices and serve with tea.

Chocolate Bundt Cake

 

Ingredients

Cake

1 cup water

¾ cup unsalted butter, cut into pieces

¾ cup canola oil

170g bittersweet baking chocolate, finely chopped

1 ½ cups sugar

3 cups all-purpose flour

¾ cup cocoa powder

2 ½ tsp baking soda

½ tsp salt

3 eggs, at room temperature

¾ cup buttermilk

1 tbsp vanilla

Chocolate Ganache

1/3 cup whipping cream

170g bittersweet baking chocolate, finely chopped

Decorations

Chocolate flakes or curls

You can also decorate with sprinkles or mini marshmallows

Directions

Cake

Pre-heat oven to 350°F. Lightly grease a bundt cake tin.

Add water, 3/4 cup butter, the oil and bittersweet chocolate to a large microwave safe bowl. Microwave 20 seconds at a time, mixing each time with a whisk until smooth. Stir in sugar until blended. Cool 10 minutes.

Next, add your eggs to the cooled chocolate mixture one at a time and use a hand mixer to mix into the wet ingredients until well combined.

Add flour, cocoa powder, baking soda and salt and mix with whisk just until blended after each addition.

Add buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Chocolate Ganache

In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.

Cool 10 minutes or until slightly thickened.

Place cake on serving plate and drizzle with ganache.

Decorations

Garnish with flakes, curls or mini marshmallows.

Leche Frita

 

"Leche Frita, which means fried milk in Spanish is a Spanish dessert snack typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder."

Ingredients

4 cups milk

½ cup sugar

1 cup corn starch

lemon zest from 1 lemon

orange zest from 1 orange

1 tsp vanilla

1 cinnamon stick

For coating:

2 eggs

1 cup all-purpose flour

Oil to fry

3 tsp castor sugar

1 tsp ground cinnamon

Directions

Peel the orange and lemon skin. Dissolve 1 cup corn starch in 1 cup milk. Add 1 tsp vanilla extract. Pour the remaining milk into the stainless-steel casserole, add lemon and orange skin, cinnamon stick and sugar. Bring it to boil, remove from the burner. Close the lid and let it stay for 15 minutes. Stir the milk well, take out the lemon and orange skin as well as cinnamon stick. Whisk in the corn starch mixture until it becomes smooth and creamy. Take a square or rectangular glass dish or pan and cover the dish with plastic wrap. Transfer the mixture into the dish with spatula. Wrap it and let it cool down to room temperature. Then refrigerate it for a couple of hours.

Beat a couple of eggs in a flat dish. Remove the glass dish from the refrigerator and coat the cooked cream with flour and then cut it into small equal pieces. Coat each small piece with flour and beaten eggs, then coat with flour one more time. Heat the skillet, pour oil. When it is hot, fry the milk on each side until it is golden brown.

Transfer the fried pieces to the paper towel to absorb the oil.

Mix 3 tsp sugar and 1 tsp cinnamon powder in a bowl.

Coat each piece in this mixture and arrange on a serving platter. You can drizzle some honey if you like or have it with ice cream.

Check the video here to get a step by step process of this recipe https://youtu.be/9JjfBHwBtV8

The Best Peanut Butter Cookies

“These Peanut Butter Cookies are the best cookies. They have the most amazing melt-in-your-mouth texture, with crisp edges and a creamy, rich peanut butter middle”.

Ingredients

7.5 ounces by weight all-purpose flour (1.5 cups measured)

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1 tsp vanilla extract

1 cup creamy peanut butter

Directions

Preheat the oven to 180 degrees C.

In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.

In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.

Mix in the egg and vanilla extract for about 30 seconds, until combined.

Mix in the peanut butter for an additional 30 seconds, until combined.

Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.

Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. It’s the scooping of the dough that gives it those incredible ridges and “feathering” on top that melts in your mouth when you take a bite! You should get about 24 scoops of dough total (split them between two baking sheets).

Bake for 13-14 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are fantastic enjoyed warm out of the oven, or completely cooled. Enjoy!

Persian Chickpea Cookies (Nan-E Nokhodchi)

“Persian Chickpea Cookies with Pistachios (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water and cardamom.”

Ingredients

1/2 cup vegetable oil or ghee

3/4 cup confectioners' sugar, sifted

1 teaspoon finely ground cardamom

1/2 tablespoon rose water

1 and 3/4 cups fine chickpea flour

2-3 tablespoons chopped, powdered or ground pistachios (I used peanuts as that’s what I had in the pantry)

Directions

Combine the oil, sugar, cardamom and rose water in bowl. Beat for 2-3 minutes until light and creamy.

Sift chickpea flour and add to the sugar mixture bowl. Beat for a minute more until the dough is no longer sticky.

Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.

Wrap tightly in plastic wrap and set aside for 2 hours. It is important to rest the dough for 2 hours. Do not refrigerate.

Preheat oven to 175 C and line baking tray with parchment paper.

Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter. Persian chickpea cookies are commonly made with a four-leaf cookie cutter.  However, you can use any desired shape. Place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.

Sprinkle chopped nuts on top of each cookie.

Place cooking tray in middle rack and bake for 15 to 20 minutes but check after 10 mins as the cookies brown very quickly.

Once the cookies turn a light golden colour, remove from oven and let it cool for a few minutes. Then carefully transfer to a serving plate to cool completely. Be careful when you transfer the cookies as they crumble very easily.

You can store the cookies in an airtight container for up to 4 days or in the freezer for up to 1 month.

Garlic and Rosemary Focaccia Bread

Garlic and Rosemary Focaccia Bread

Ingredients

400 g strong white bread flour or all purpose flour, plus extra for dusting

2 tablespoons rosemary

3-4 flakes garlic, minced

1 sachet dried yeast

½ tablespoon granulated sugar

300 ml lukewarm water

2 tablespoons olive oil

¼ cup olive oil, to finish

¼ cup water

Directions

Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes and, when it starts to foam, slowly pour it into the well, mixing with a fork as you go.

As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough. I used a mixer with a dough handle attached. Add some olive oil while mixing the dough.

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.

Using a garlic presser, press the flakes of garlic and keep aside. If you don’t have one, finely mince the garlic with a knife.

When the dough has risen, pound it, then place on a baking tray and spread it out to cover the tray. Push down roughly on top of the dough like a piano to make lots of rough dips and wells. Leave it to prove for another half an hour. When the dough has risen, sprinkle rosemary all over the bread and the minced garlic. Finish with a good sprinkling of sea salt.

Preheat your oven to 220°C/425°F/gas 7.

In a bowl mix the ¼ cup olive oil along with the ¼ cup water, whisk well. Pour this evenly over the focaccia bread and bake for 20 minutes, until golden on top and soft in the middle. Remove from oven and let it cool. While it is still slightly warm, cut into squares and serve. You can slice it from the middle horizontally and stuff any filling of your choice. Makes a lovely sandwich.

Chocolate Banana Muffins

Chocolate Banana Muffins

Ingredients

Peanut Filling

½ cup (125 ml) peanut butter, melted in a microwave and cooled

Muffins

1 ½ cups (375 ml) mashed ripe banana (3-4 bananas)

¾ cup (150 g) granulated sugar

½ cup (115 g) unsalted butter, melted

2 large eggs

1 tsp (5 ml) vanilla extract

2 cups (260 g) cake and pastry flour

2 tsp (6 g) baking powder

½ tsp (2.5 g) baking soda

½ tsp (2.5 g) salt

180 grams dark chocolate, melted in a microwave or bain marie

Directions:

Preheat the oven to 350 ºF (180 ºC) and line a muffin tin with paper liners.

In a large mixing bowl, whisk the mashed banana, sugar and melted butter and then whisk in the eggs and vanilla. In a separate bowl, sift the flour, baking powder, baking soda and salt together. Add this to the banana mixture and stir until blended. Stir in the melted chocolate. Spoon enough batter to into each muffin cup two-thirds of the way. Spoon the cooled melted peanut mixture into each muffin cup and then top with the remaining muffin batter (don’t worry if some of the peanut paste is still exposed). Bake the muffins for 20-25 minutes, until a tester inserted in the center of a muffin comes out clean. Cool the muffins in the tin for 10 minutes and then tip out to cool completely.

Yema Chiffon Cake

Yema Chiffon Cake

"Yema Cake is a Filipino dessert cake made with a filling of egg yolks and condensed milk. I have made a Yema cake earlier using cream cheese. This time I tried a different recipe, which is a chiffon cake."

Ingredients

For the Chiffon Cake:

1 cup all-purpose flour

2 tbsp corn starch

1 ½ tsp baking powder

½ tsp salt

6 tbsp granulated white sugar (for egg yolks)

6 tbsp granulated white sugar (for egg whites)

¼ cup vegetable oil (except olive oil)

4 eggs, separated, at room temperature

1/3 cup water

½ teaspoon vanilla extract

½ teaspoon lemon or lime extract

¼ teaspoon cream of tartar

For the Yema filling & frosting:

1 can condensed milk

6 egg yolks

1 tsp vanilla extract

1/4 tsp lemon extract (or almond)

¼ cup butter

½ cup or more finely grated processed cheese for topping

Directions:

For the Chiffon Cake:

Preheat oven to 350 degree F or 180 degree C and line the bottom of a 8″ x 3″ (or two 8″ x 2″) aluminium round pan with parchment paper. Do not grease the sides of the pan.

Combine flour and corn starch. Sift 3 times.

In a bowl, separate the eggs. In the bowl of your stand mixer, add egg yolks and the rest of the ingredients, except the sugar (6 tbsp) for egg whites and cream of tartar. Beat on high until combined. Remove the mixture and set aside in a bowl.

With your mixer turned on, mix your egg whites on low until bubbles form then add cream of tartar. Set your mixer to high and beat until frothy, gradually add sugar by tablespoon until stiff (but not dry) peaks are formed.

Gently fold in the egg whites into egg yolk mixture.

Pour the batter in the baking pan. Bake for 40-45 minutes for 8″ x 3″ (20 to 23 minutes for 8″ x 2″ pans) until the top springs back when lightly touched. Invert pan immediately and cool completely in wire rack.

To release the cake from pan, gently run a thin knife or spatula around the edges, then invert.

For the Yema:

In a non-stick pan, combine the milk and the egg yolks and cook over low heat while stirring constantly until it thickens enough to spread. Turn off heat and add the extracts, stir, then add butter then stir until well combined. Set aside to cool completely.

To assemble the cake:

Divide the cake into two (if using the 3″ high pan), add some filling. Cover with the remaining half. Cover the entire cake with the remaining yema then top with grated cheese.

Hungry Jack Biscuits

Hungry Jack Biscuits

“Sometimes you are craving a quick snack and you’re looking for something available in the pantry – these quick and easy biscuits made with Hungry Jack Pancake mix is the ultimate snack or a side to go with any leftover gravy or some fried chicken. I glazed it with honey and paprika which gives it a slightly sweet & spicy taste. “

Ingredients

No-Stick Cooking Spray

½ cup sour cream

1 tablespoon water

1 cup Hungry Jack Complete Buttermilk Pancake & Waffle Mix (Just Add Water)

2 tablespoons butter, melted

For the glaze

1 tablespoon honey

2 tablespoons water

Pinch of paprika

Directions

Pre-heat oven to 180°C. Spray cookie sheet with no-stick cooking spray. In a small bowl mix honey and paprika with water and keep aside. Mix sour cream and water in medium bowl until well combined. Add pancake mix. Stir just until dry ingredients are moistened. Drop by rounded tablespoons or an ice cream scoop onto prepared cookie sheet, making 8 biscuits. Bake for 9-11 minutes or until lightly browned. Brush with melted butter; then spread the honey glaze with a brush.

Serve warm.

For Cheddar Garlic Biscuits: ADD 2/3 cup shredded Cheddar cheese and 1 teaspoon minced garlic

to dough before baking. Bake at 185°C for 8-10 minutes.

Biko (Rice Pudding)

Biko (Rice Pudding)

“Biko is a classic Filipino rice pudding and is deliciously sweet, creamy and chewy made of glutinous rice, coconut milk, and brown sugar. It is usually made with light brown sugar, however I have used dark brown sugar as I had it in the pantry and was craving something sweet, hence the dark brown colour.”

Serves 12

Ingredients

1 cup peanuts, roasted and crushed to a coarse powder

3 cups coconut milk

2 cups glutinous rice

1 cup water

1 cup dark brown sugar

½ teaspoon salt

Directions

Grease bottom and sides of a 5 x 8-inch baking dish with some butter or cooking spray. Set aside.

Wash glutinous rice a few times or until water runs almost clear. Drain well.

In a thick bottom pot, combine rice, water and salt. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains. I cooked this in a rice cooker.

In a wide non-stick skillet over medium heat, combine coconut milk and brown sugar. Stir until blended and bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.

Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 20 minutes or until mixture is very thick, sticky, and pulls away from the sides of the pan.

Spoon Biko into the prepared baking dish and pat down with a lightly greased spatula to even out. Let the Biko cool completely. Cut into portions, and top with coarsely crushed peanuts. *If you want to make a smaller quantity, halve the ingredients and use a smaller baking dish.

Gizzada

Gizzada

"Gizzada is a Jamaican coconut pastry tart. The tart is contained in a small, crisp pastry shell with a pinched crust and filled with a sweet and spiced coconut filling."

Ingredients

For the pastry tart:

2 cups all-purpose flour

Ice water

1 teaspoon shortening

1 tablespoon butter

½ teaspoon salt

For the filling:

1 cup water

1 ½ cups freshly grated coconut

1 ½ cups brown sugar

¼ teaspoon grated nutmeg

1 oz. butter

Directions:

To prepare the filling - Boil water and sugar together to make syrup on ow heat. Add the grated coconut and nutmeg to the syrup. Stir the ingredients so it does not thicken. Boil for 15 minutes, the add the butter. Stir ingredients for another 6 minutes. Be sure the butter is not visible in the filling. Allow the filling to cool.

To prepare the pastry: Sift flour and salt together. Cut the butter and shortening in to small pieces, add to the flour along with the cold water. Knead into a dough. Place the pastry into a cling wrap and refrigerate for ½ an hour. Remove the pastry from the fridge and using a rolling pin to roll the pastry on a cutting board or counter to a ¼ inch thickness. (Flour the board first). Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter). Cut 16 circles from it, crimping (pinching) each of the pastry circles to form a casing. It will be holder for the filling, like little baskets. Crimp in a uniform pattern as this will give the decorated effect. Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fahrenheit for 15 minutes). Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes. Remove them from the oven allow to cool. Serve with hot tea or coffee.

Date and Walnut Cake

Date and Walnut Cake

Ingredients

150 gms all-purpose flour

150 gms unsalted butter, softened

150 gms granulated sugar

3 eggs, beaten

1 tsp baking powder

50 gms medium dried dates, de-seeded and chopped

50 gms walnuts, roughly chopped

Directions

Preheat oven to 180 deg C. Grease a bundt pan with butter. In a bowl, with the help of an electric hand mixer, cream the butter and sugar for 5 minutes until white and fluffy. Add the eggs one at a time, beating after each addition. Sift the flour and baking powder and mix with the butter and sugar. Add the dates and walnuts and fold into the cake mixture.

Spoon the mixture into the cake tin and smooth over the top. Bake for 20-25 minutes or until a toothpick inserted comes out dry.

Allow to cool and then invert the cake. Serve with tea or coffee. Enjoy!

Hot Cross Buns

Hot Cross Buns

"Traditionally these spiced buns are made during Lent on Good Friday, but they can also be enjoyed throughout the year. This recipe is taken from Dusty's Food Adventures."

Ingredients:

3 heaped cups all purpose flour, plus extra for dusting

200 ml milk + 50 ml water

¼  cup unsalted butter

1 tablespoon yeast

1 teaspoon salt

¼  cup caster sugar

1 teaspoon mixed spice (see mixed spice recipe below)

1 teaspoon cinnamon

¼  teaspoon nutmeg

1 egg

1/2 cup candied ginger, mixed dry fruit and peel

2 - 3 tablespoon all purpose flour (for the cross)

2 - 3 tablespoon honey (for the glaze)

Directions:

1. Prep your ingredients before you begin to save time while cooking.

2. Combine the milk and water, and warm it in a pan or microwave until it is just warmer than room temperature. Add the yeast to the mix and stir it in. Set aside.

3. Warm up the butter until it melts and beat the egg in a separate bowl. Set aside.

4. Combine all the dry ingredients in a large bowl.

5. Add the butter, yeast mixture and egg to the bowl.

6. Combine the wet and dry ingredients together.

7. Knead the dough for around 10 minutes until it is smooth and pliable.

8. Cover and place in a warm place to proof for around an hour or until doubled in size. I place the mixing bowl in my oven with just the oven light on.

9. After an hour, add the mixed dry fruit and peel to the dough mix.

10. Knead for 1 - 2 minutes.

11. Divide the dough into 10 - 12 equal parts (use a knife or pastry cutter; do not tear the dough as it will break the gluten strands) and roll them into balls. Place the balls on a greased and lined baking tray. Place the tray back into the oven for a further 30 minutes. Here's a quick video that will show you how to go about shaping the dough: How to shape dough - King Arthur Flour.

12. In a small bowl combine the flour for the cross with equal parts of water. The mix should be thick enough to pipe. It's better to be a bit on the dry side, because if too runny, the crosses will disappear when baked.

13. Once the 30 minutes are up, add the flour mixture into a piping bag, or into a zip lock bag with the corner cut off, and pipe a cross across the top of the dough balls.

14. Turn on your oven and pre-heat it to 375F (190C). Place the tray into the oven and bake the buns for 20 minutes or until they brown.

15. Once done, remove from oven and place on a cooling rack.

16. Add a tablespoon or two of water to the honey, and mix it to form a thin mix.

17. Brush the honey mix over the tops of the bun, and repeat again if necessary.

18. Serve warm with salted butter and/or your favourite jam.

Mixed Spice Recipe:

1 Tablespoon ground allspice

1 Tablespoon ground cinnamon

1 Tablespoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground coriander

1 teaspoon ground Ginger

Mix all the spices together, and store in a sealed jar away from light. You can use this spice powder to make other types of sweet bread rolls/buns. 

Beignets

Beignets

"The word Beignet in French is "fritter" or "doughnut". The country of origin is France but they are very popular in New Orleans, Beignets are doughnut-like fried dough that are dusted with powdered sugar. 

Ingredients

1 ½ cups lukewarm water

½ cup granulated sugar

1 envelope active dry yeast

2 eggs, slightly beaten

1 ¼ teaspoons salt

1 cup evaporated milk

7 cups bread flour

¼ cup shortening

Vegetable oil

3 cups confectioners' sugar

Directions:

Mix water, sugar, and yeast in a large bowl and let sit 10 minutes.

In a medium bowl, whisk the eggs, salt, and evaporated milk together.

Add egg mixture to yeast mixture and mix.

Stir in 3 cups of bread flour. (A wooden spoon is good for stirring.)

Add shortening and stir it in. Stir in remaining flour.

Note: The video above shows melted shortening being used, but there is no need to melt the shortening. It will mix in just fine in solid form.

Place dough on a lightly floured surface and knead until smooth.

Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.

Let rise at least 2 hours or place in refrigerator overnight.

Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees.

Roll dough to 1/4-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.)

Working about 4 at a time, place in oil and fry, flipping continuously until they are golden brown.

Test one to make sure it is cooked through. Drain on paper towels and coat with powdered sugar.