No Knead Apple Hot Cross Buns
Recipe source: Jo Cooks
3 cups all-purpose flour
¼ cup sugar
½ tsp salt
2 ½ tsp instant yeast
½ tsp nutmeg grated
½ tsp cinnamon powder
3 tbsp melted butter or oil (I used oil)
1 cup warm milk
2 small eggs
handful of white raisins
2 large apples peeled and grated + 1 tsp salt
½ cup icing sugar
2 pinch cinnamon powder
1 tsp melted butter (optional)
½ tsp vanilla essence
1-2 tsp water
Sprinkle salt over grated apples and keep in a mesh or strainer. Leave aside for 5 mins. Squeeze the juice out as much as you can.
In a large bowl add flour, yeast, cinnamon powder, nutmeg powder and salt.
Stir in grated apple and raisins.
In another bowl whisk warm milk, sugar, butter or oil, and egg.
Add to flour mixture and mix with a wooden spoon to combine. No need to knead.
The dough will be thick and sticky.
Sprinkle little oil over top of dough and coat the sides of the bowl.
Keep aside covered for approx. 1 hr until doubled in size.
Take a baking tray and cover with parchment or wax paper and keep aside.
Sprinkle work surface with little flour and place the dough.
Shape into a log and cut into 12 equal pieces.
Roll each piece to form a ball and place on tray.
Keep aside for approx 30 min so they rise a second time. Don’t keep longer.
During the last 10 mins of rising, heat oven to 160 degree Celsius.
Bake for 20-25 mins or until the top becomes golden brown.
For piping cross, mix all icing ingredients to thick pouring consistency.
Take a ziplock bag and add the icing to one corner of the bag.
Snip edge with scissors and pipe crosses onto the warm buns.
Serve the soft and yummy hot cross buns.
The pictures didn’t come out good but its an extremely soft and moist cake.
Mayonnaise Chocolate Cake
2 cups all-purpose flour
½ cup cocoa powder
2 tsp baking soda
¾ cup sugar
1 tsp vanilla extract
1 cup water
1 cup mayo (full fat)
1 cup cream
1 cup chocolate chips
Whisk flour, cocoa, sugar and baking soda in a bowl.
Add remaining ingredients and whisk until combined. Don’t overmix.
Pour into a greased paper lined cake pan.
Bake in a preheated oven at 160 degrees for approx. 30-35 mins.
Cake is good without frosting but frosting definitely adds to look and taste.
Put the chocolate chips in a bowl.
Heat cream to almost boiling and add to chocolate chips. Leave it aside for 2 mins.
Stir gently in circular motion until chocolate is melted. Cool in refrigerator.
Beat the cooled cream to soft peaks. Spread over cake and run a fork over it to create simple design.
Cut and serve.
the perfect texture and taste!
Banana Walnut Bread
1 ½ cup all-purpose flour
¾ cup brown sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup oil or melted butter (I used canola oil)
¼ cup yogurt
1 cup mashed banana (2 nos)
2 large eggs
1 tsp vanilla essence
½ tsp grated nutmeg
½ tsp cardamom powder (optional but really good)
¾ cup chopped walnuts
Whisk the flour, baking powder, baking soda, salt, nutmeg and cardamom powders in a bowl.
In another large bowl, whisk oil, sugar, eggs and vanilla to combine.
Add yogurt and banana and mix well.
Add flour all at once and mix to combine. Don’t overmix.
Add walnuts and fold to combine.
Pour batter into a lined loaf tin and bake in a preheated oven at 160 degrees for approx. 30-40 mins.
Let cool in pan for few minutes. Transfer to a wire rack and cool completely.
Slice and serve.