Papa Roti /Mexican Coffee Bread

Papa Roti

Papa Roti /Mexican Coffee Bread

Dough –Tangzhong method (recipe click here)

50 gms butter
50 gms icing sugar or fine sugar
50 gms all-purpose flour
1 small egg lightly beaten
1 ½ tsp coffee powder
½ tsp vanilla essence
½ tsp warm water

Make lemon size balls of the dough and keep on a lightly greased baking tray. Keep aside for 30 mins in a warm place.
Mix coffee powder and warm water to make a paste. Add vanilla essence and keep aside.
Beat butter and sugar till creamy.
Add 1 tsp egg at a time and mix well (otherwise the mixture will curdle)
Add coffee mixture and mix well. (Now keep the beater aside)
Add flour and mix with a spatula just until combined.

Papa Roti 1

Transfer to ziplock bag and keep aside. This can be refrigerated, but bring to room temperature before piping on the buns.
Cut the tip of ziplock bag and pipe spiral on top of the risen bun.
Bake in a preheated oven at 180 degree Celsius for 10-12 mins. The top will crisp as it starts to cool.
Serve warm.

Papa roti 2

Original papa roti bun uses some other recipe but I find you can’t tell the difference as this recipe yields extremely soft buns.
Original papa roti buns have a mix of butter and cinnamon in the center, please add if you wish.
The top will remain crisp on the day of baking, next day it goes soft. Heat in oven for few mins to make crisp again but won’t be as freshly baked.


Thank you All

Dear all,

Wish you all a very Happy Christmas and a very Happy, Prosperous and above all a Healthy New Year 🙂

Thank you all for following my blog via email or facebook. Honestly I started this blog for my daughter and very few people. Never thought it will grow this much…..but I am immensely happy and grateful to you all for liking my blog.

I want to take a moment here to mention about the food photos. These are taken on my phone and sometimes I click just before serving! so most of the time no food styling or food props to make the pictures more attractive. Also only the recipe liked by all are posted.

Thank you all once again and enjoy a blessed year ahead.

Happy XmasWarm regards,

Apple Crumb Cake

Apple Crumb Cake 1

Apple Crumb Cake
Recipe source: Divya

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp cinnamon powder
10 tbsp sugar
½ cup yogurt
½ cup butter
2 tsp vanilla essence
2 eggs
1 large apple peeled and cut into small cubes

Crumb topping:
6 tbsp flour
9-10 tbsp brown sugar
6 tbsp cold butter
½ cup walnuts chopped

Mix all the above except walnuts with your fingers or food processor. Stir in walnuts and refrigerate while you start cake batter.

Line a cake pan (preferable spring bottom) with parchment paper and lightly grease. Keep aside.
Sift flour, baking powder baking soda. Add salt and cinnamon powder, mix well and keep aside.
Beat sugar and butter for 2 mins.

Apple Crumb Cake

Add vanilla and one egg at a time and mix well.
Add flour alternating with yogurt, starting and ending with flour.
Batter will be thick. Fold in apple.
Pour half of batter into the baking pan. Sprinkle half of crumb mixture.
Cover with rest of batter and sprinkle rest of crumb mixture.
Bake in a preheated oven at 160 degree Celsius for 45-50 mins.
Let it cool before you slice and serve.

Apple Crumb Cake 2

Rum Cake

Rum Cake

Rum Cake
Recipe source: Alejandra

1 ¾ cups all-purpose flour
6 tbsp milk powder
10 tbsp corn flour
4 tsp baking powder
1 tsp salt
2 cups white sugar (yes! The cake is sweet!)
½ cup butter
½ cup + 3 tbsp vegetable oil
¾ cup milk
4 large eggs
¾ cup dark rum
1 tbsp vanilla essence

Rum syrup:
½ cup butter
½ cup water
½ cup rum
½ cup sugar
½ tsp salt
Cream sugar and butter in a large bowl.
Add 3 tbs oil, flour, corn flour, baking powder and salt and mix well. Mixture will look like crumbs.
In a separate bowl, whisk eggs, milk, rum, remaining oil and vanilla essence.
Add to the flour mixture and beat well to combine. Batter will be thin.
Pour into greased pan, bundt pan preferable.
Bake in a preheated oven at 160 degree Celsius for 50-60 mins or until a toothpick inserted in the cake comes out clean.
Let cool in the pan for 10 mins and then invert on a rack to cool for another 20 mins.

Rum cake 1

While the cake cools, prepare the rum glaze.
Add all ingredients, except rum, to a high sided saucepan and cook over medium heat.
Let the mixture reduce slightly.
Take off heat and add rum (mixture will bubble).

Rum cake 2

Wash and wipe the bundt pan. Place over the cake and invert so the cake is back in the pan. Pour the hot glaze over carefully so it falls all over the cake.
Set aside for 8 hrs or overnight.
Invert the cake onto a serving platter.
Slice and serve.

Dilkush (stuffed sweet buns)

Dilkush 3

Dilkush (stuffed sweet buns)

Dough–Tangzhong Method (recipe click here)
½ – ¾ cup fresh coconut
2-3 tbsp sugar
½ tsp cardamom powder
3 tbsp chopped raisins
3 tbsp tuti fruiti
3 tbsp chopped cashewnuts
Eggwash (beat 1 egg + 1tbsp water)

Mix coconut, sugar, nuts, raisins, tuti fruiti and cardamom powder in a small bowl and keep aside.
Divide the dough into 2 parts.
Roll one dough to a medium thick circle and place in a greased parchment paper lined tray.

Dilkush 1

Spread coconut filling evenly.
Roll the other dough slightly larger than the first one and place over it.
Tuck the sides. Cover and keep aside for 20 mins.

Dilkush 2

Meanwhile preheat oven to 180 degree Celsius.
Brush eggwash over the risen bun and bake for 15-20 mins.
Cool and slice and serve.

Chopped dates or other nuts can be added, but keep the ratio less than coconut, otherwise, filling will fall out when you slice.
Make individual buns instead of 1 big one.


Cheddar Biscuits

Cheddar Biscuits

Cheddar Biscuits

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp garlic powder
¼ tsp cayenne powder
½ tsp salt
1 tsp sugar
½ cup butter melted
1 cup cold buttermilk
1 cup cheddar cheese shredded

2 tbsp butter melted
½ tsp garlic powder
½ tsp parsley

Whisk flour, baking powder, baking soda, garlic powder, cayenne , sugar and salt in a large bowl.
Add cheese and stir.
In a smaller bowl, stir buttermilk and melted butter. Butter will form small clumps.
Add to the flour mixture and mix gently with a rubber spatula till all flour is mixed.
Either use a big spoon to scoop out the mixture and place on a greased or parchment covered baking tray or use your hands to grab small portions, form rounds and gently press to flatten and place on the tray.
Leave some space between the biscuits.

Cheddar Biscuits 1

Bake in a preheated oven at 180 degree celsius for 12-15 mins or until the biscuits start to become golden brown.
While the biscuits are baking, melt the butter for topping and add garlic powder and parsley.
As soon as you take the biscuits out of oven, brush the melted butter on top.
Serve warm.

Kaya Pola – sweet dish made with plantains and eggs

Kaya Pola

Kaya Pola – sweet dish made with plantains and eggs
Recipe source: Julie

3 ripe plantains
3 eggs
1-2 tbsp sugar
½ tsp cardamom powder
Handful of raisins and cashewnuts
2-3 tbsp butter/ghee or oil

Cut plantains in quarters and slice in small pieces.
Add to a pan with 1 tbsp sugar and 1 tbsp ghee and cook for 10-15 mins until soft and starting to brown. Take off fire and cool the plantain.
Take a non-stick pan and heat 1 tbsp ghee. Fry cashewnuts and raisins and keep aside.
Beat eggs, 1 tbsp sugar and cardamom powder in a large bowl.
Add cooked plantains and half of cashew raisins and mix well.
Heat remaining ghee in the same pan used for frying cashewnuts.
Pour egg mixture into the pan and sprinkle remaining cashews and raisins on top.
Cook covered on low flame till the eggs are set and sides are brown. Approx. 15 mins.
Transfer to a serving plate. Let it cool a bit and slice and serve.

Kaya pola 1