No Knead Apple Hot Cross Buns

No Knead Hot Cross Buns

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

Cinnamon Icing:
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.

No Knead Hot Cross Buns 1


Honey Oat Bread

Honey Oat Bread

Honey Oat Bread
2 ½ -3 cups all-purpose flour
1 cup quick cooking oats
2 tbsp milk powder
2 ¼ tsp instant yeast
1 tsp salt
1 tsp sugar
¼ cup honey + 2tbsp honey
2 tbsp canola oil or melted butter
1 – 1 ¼ cup warm water

Add flour, oats, milk powder, yeast, salt and sugar into a food processing bowl or a large bowl.
Pulse once or twice to mix all.
Mix warm water, honey and oil and pour into dry mixture and mix well for few minutes.
If using bowl, mix with a wooden spoon first to mix all ingredients and knead well with hands for 5 mins till you have soft slightly sticky dough.
Rub 2 tbsp oil in the sides of a bowl and over the dough. Cover with cling wrap and leave aside for 30-40 mins till double in size.
Meanwhile preheat oven to 170-180 degree Celsius.
Grease a bread loaf pan with oil and sprinkle some oats over all sides.
Deflate the dough and knead lightly on a work surface. Shape into a log and place in the pan.
Keep aside for 30-40 mins.

Honey Oat Bread 1

Warm 2 tbsp honey in microwave and brush the top of the bread lightly.(can use water also to brush)
Sprinkle some oats on top.
Boil 2 cups of water and pour in a cake pan or any oven safe dish. Place this in the lowest rack.
Place bread in the middle rack.
Bake for approx. 40-45 mins till top is light dark brown.
Cool for 10 mins in pan and transfer to a wire rack to cool completely.
Slice with a serrated knife.

Honey Oat Bread 2

Pane Bianco

Pane Bianco 1

Pane Bianco
Recipe source: King Arthur Flour

3 cups all-purpose flour
2 tsp instant yeast
1 large egg
½ cup warm milk (or water, but add 2 tbsp milk powder to flour)
5 tbsp warm water
3 tbsp olive oil
1 tsp salt

¾ cup shredded cheese of your choice
½ cup sun dried tomatoes diced to small pieces
4 cloves garlic minced or grated
8-10 basil leaves chopped

Mix all ingredients by hand or in a food processor bowl and knead till fairly smooth and soft. Dough will be/should be slightly sticky.
Lightly oil a large container and let the dough rise in it for 1 hr.
Gently punch the dough down and make into a ball and keep aside for 5 mins.
Roll the dough into a large thin rectangle. (atleast 20-22” long)
Spread the dough with cheese, tomato, garlic and basil.
Roll the dough into a log from the long edge and pinch the edges to seal.
Place the log on a lightly greased baking or parchment covered baking tray.
Using sharp kitchen scissors, cut log lengthwise approx 1” deep. (don’t cut into 2)
Keeping cut side up, roll into ‘S’ shape or roll to form circle. Tuck ends. Pinch any edges to seal as required.

Pane Bianco 2

Let rise in a warm place covered for 30-45 mins until doubled.
Bake in a preheated oven at 160 degree Celsius for 30-40 mins. If the top browns too quickly, tent with a foil.
Cool completely before serving.

Bundt Panettone


This is a quick version of panettone.

Bundt Panettone
Recipe source: Bakingbites

2 ¼ cups all-purpose flour
1 ½ tsp yeast
½ tsp salt
5 tbsp sugar
½ cup warm milk
¼ cup butter (soft at room temp)
3 large eggs (room temp)
¾ cup add ins (raisins, candied peel etc)

Add ¾ cup flour, sugar, yeast, salt in a food processor bowl (can mix in a bowl with hand too)
Add milk and butter and mix for 2 mins.
Add one egg at a time and mix well.
Add ½ cup flour and mix for 2 more mins.
Add remaining flour and mix well. Batter will be thick.
Cover the bowl and rest for 10 mins.
Add raisins, peels etc and mix to incorporate.
Transfer the batter to a greased large bundt pan and keep aside in a warm place for approx. 1 hr until the mixture is doubled in size.
Preheat oven to 160 degree Celsius. Bake panettone for 30-35 mins until top is golden brown.
Remove and cool on a wire rack OR if you wish brush rum syrup on all sides on hot panettone.
When completely cool, sprinkle icing sugar on top.
Slice and serve.

Rum syrup
½ cup sugar
5 tbsp rum
½ tsp vanilla essence
Combine all ingredients in a small saucepan and cook over medium heat till sugar dissolves. Remove and use to brush or pour over the hot bread.

The Panettone below was made last year from King Arthur Flour website. This is also an easier version to make the bread, but not exactly the same texture as store brought.


Viennese Striezel


This is sweet braided bread. I halved the original recipe and added walnuts as well, though the original calls for only raisins.

Viennese Striezel
Recipe source: My favourite Pastime

2 ½ cups all-purpose flour
1 tsp instant yeast
2-3 tbs sugar
¼ tsp salt
½ cup raisins
½ cup chopped walnuts (optional)
2 tsp grated lemon rind
1 tsp vanilla essence
½ cup warm milk (may need additional 2 tbsp)
1 egg
1 egg yolk (keep the white for glaze)
3 tbsp melted butter
1 tbsp slivered almonds
1 tbsp extra sugar for sprinkling
1 egg white too glaze

Mix flour, yeast, salt, sugar, lemon rind in a large bowl or food processor bowl.
Stir in raisins and nuts.
In a separate bowl, whisk egg, egg yolk, milk, vanilla essence and melted butter.
Add to flour and mix to get smooth dough.
Knead for 10 mins.
Place the dough in a lightly oiled bowl and keep aside in a warm place for 1 hr till doubled in size.
Take a baking tray and line with parchment paper. Sprinkle cornmeal or semolina and keep aside.
Knead the dough lightly and divide into 2 parts (original calls for 3)


Divide each part to 3 and roll to long rope. Braid the 3 pieces.
Place on the baking tray.
Braid the other dough as well and keep on top of the first braid and press down gently.


Cover with oiled cling wrap and keep aside for 30 -40 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg white lightly and brush on top of the risen bread.
Sprinkle sugar and slivered almonds.
Bake for 30-40 mins until golden in colour.
Cool completely on a wire rack.
Slice and serve.


Crusty Rolls with Olive and Sun dried Tomato

olive and sun dried tomato crusty rolls

Crusty exterior and soft interior. Make plain rolls or with olives and other additions. Perfect for a bread basket.

Crusty Rolls with Olive and Sun dried Tomato
1 cup all-purpose flour
1/16 tsp instant yeast
½ cup cool water

All of above starter
2 cups all-purpose flour
1 ½ tsp instant yeast
1 tsp salt
2 tbsp olive oil
½ cup warm water
½ cup chopped olives
3-4 tbsp chopped sun dried tomatoes
Few ice cubes

To make starter, mix all ingredients in a bowl and stir to mix. Cover and leave aside for 12 hrs, preferably overnight.
Next day, mix all other ingredients along with all of starter dough with hand or in food processor bowl.
Knead for few minutes till you have smooth dough.
Keep in a lightly oiled bowl and cover with a cling wrap. Keep aside for 1 hr till the dough becomes fluffy.
Pat olives and tomatoes with a tissue paper so extra moisture is taken out.
Gently punch down the dough and knead in olives and tomatoes.
Transfer to a lightly floured work surface and roll to a rectangle of 1” thickness.
Cut into squares (3”x 4”) and place on a floured baking tray. Keep aside for 1 hr.
Meanwhile preheat oven to 200 degree Celsius.
Lightly grease a baking tray and gently transfer the rolls with floured side up.
Transfer to the oven. Slide few ice cubes to the oven floor and quickly close the oven door.
Bake for approx. 20-25 mins till rolls become lightly brown.
Cool and serve with olive oil and balsamic vinegar.

olive and sun dried tomato crusty rolls 1

Pull Apart Pizza Bread -Beautiful Bread

Pull Apart Pizza Bread 5

Pull Apart Pizza Bread -Beautiful Bread

5-6 tbsp pizza sauce
¾ cup shredded mozzarella
4-5 tbsp chopped pepperoni (optional)
Egg wash (1 egg beaten with 1 tbsp water)
1 tbsp sesame seeds (optional)

Divide the dough into two.
Roll each to thin circles of same size. (use an inverted plate to make same size and cut out edges)
Place one dough disc on a lightly greased baking tray or parchment paper.

Pull Apart Pizza Bread 1

Spread pizza sauce on the dough and sprinkle cheese and pepperoni. (keep filling minimum)
Carefully cover with the other dough. Pull edges slightly to cover.
Place a small cap or bowl in the center and slightly press.
Take a sharp knife or pizza cutter and divide the dough into four and further into two.
Now cut again into 2 or 3 as possible.
Twist each section 3 or 4 times and press end to the tray.

Pull Apart Pizza Bread 3

Remove the cap in the center and keep aside for 30 mins.
Meanwhile preheat oven to 180 degree Celsius.

Pull Apart Pizza Bread 4

Brush egg wash all over and sprinkle sesame seeds in the center.
Bake for 15-20 mins until edges and top start to brown.
Cool slightly and serve.

Pull Apart Pizza Bread

Use filling of your choice. Even Nutella!!

Apple Cinnamon Bread

Apple cinnamon bread

Apple Cinnamon Bread
Recipe source: King Arthur Flour

4 cups all-purpose flour
1 tbsp instant yeast
6 tbsp vegetable oil
2 tbsp honey
2 large eggs beaten lightly (keep 1 tbsp aside mixed with 1 tsp water)
½ cup warm water
1 ½ tsp salt
¾ cup raisins
¾ cup diced apple

Egg wash (egg kept aside)
Cinnamon sugar (4-5 tbsp brown sugar mixed with 2 tbsp cinnamon powder)

Combine all ingredients (except egg wash and cinnamon sugar) by hand or in food processor bowl till you have smooth dough. Don’t add all water at once.
Keep the dough covered in an oiled bowl for 1-2 hrs till doubled in size.
Gently deflate the dough and transfer to a lightly oiled surface.
Roll the dough to a long rope with narrow ends.
Coil and place in a lightly oiled round baking pan.
Brush egg wash on the bread and sprinkle cinnamon sugar liberally. Keep aside to proof for 1 hr.

apple cinnamon bread 1

Preheat oven to 180 degree Celsius during the last 15 mins of proofing.
Place the baking tray with the bread on another baking tray and place in the oven. (This way bottom will not brown too fast).
Bake for 20 mins and then cover lightly with a piece of aluminum foil and bake again for 15 -20 mins.
Remove the bread and place on a rack to cool completely.
Slice and serve

Puran Poli/ Boli


Puran Poli/ Boli

1 cup chana dal (split chickpeas)
½ cup sugar or jaggery
1 tsp cardamom powder
2 cups all-purpose flour (or wheat flour or mix of both)
2 tbsp oil
½ tsp salt

Dry roast chana dal to light brown colour.
(Can cook without roasting too, but roasting brings out a good flavor).
Keep covered in water for ½ hr and cook in a pan till nicely cooked but not too soft.
Can use a pressure cooker also, but the dal should not be overcooked.
Drain excess water.
Grind to almost smooth paste along with sugar or jaggery and cardamom powder. If its too watery, heat in a pan till it dries up.
Cool and divide into 9-10 balls and keep aside.
Meanwhile the dal is being cooked, make dough of flour.
Now for the dough, mix flour and salt and add water. Add little extra water than you would to get smooth dough. So now you have sticky dough.
Now add oil and mix well. The dough will be extremely smooth and elastic. Keep aside for ½ hr.
Take a piece of parchment or wax paper and rub oil over it and keep aside. Can do on a plate as well.
Make 9-10 balls of the dough. The dal balls should be bigger than dough balls.
Oil your hands. Take a piece of dough and slightly flatten it. Keep a dal ball in it and close the dough over it.
Keep on the oiled wax paper and roll into a thin circle using your finger. No need a rolling pin, the dough is extremely smooth.
Heat a tava on low flame.
Place the boli on the tava with the wax paper and slowly peel out the paper. Paper can be reused.
Cook both sides. Rub little ghee and remove to a plate. Make sure to maintain low flame. The boli you get in bakeries hardly have a brown spot.
Serve warm.

Stuffed Buns –Tangzhong Method

Stuffed Buns Tangzhong 2

Stuffed Buns –Tangzhong Method

Dough (recipe click here )

1 chicken breast
1 medium onion chopped
1 small tomato chopped (seeds removed)
1 tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp garam masala
½ tsp dry red chili flakes
Salt and pepper
½ cup mozzarella cheese (optional but use if you have on hand)
2 tbsp oil
1 egg + 1tbsp water (egg wash)

Cut chicken breast into pieces and cook with ¼ cup water and little salt and pepper.
Drain water if any left. Cool and mince.
Heat oil and saute onion till translucent.
Add ginger garlic paste and saute for few minutes.
Add all dry powders and mix.
Add chopped tomato and chicken mince and mix well.
Check seasoning. Add mozzarella and take off fire.
Mix well to combine and keep aside.
Divide into 16-18 portions, approx. 1 tbsp each.

Divide dough into 16-18 balls. Use your hand to flatten the dough into a rectangle or round.
Place the filling and seal properly.
Place on a greased tray seam side down.
Oil a piece of cling wrap and cover the tray and keep aside for 20-30 mins.
Meanwhile preheat oven to 180 degree Celsius.
Beat egg with water in a small brush. Brush egg wash on the risen buns.

Stuffed Buns Tangzhong 1

Bake for 20-25 mins until the top is golden brown.
Rub butter on top of the bread as soon as you take out. This will keep the bread crust moist and glazed. If you want it to be crusty, don’t rub butter.
Serve warm.

The stuffing is very versatile. Use whatever you have on hand. Add vegetables to chicken or keep it only vegetarian.
Adding mozzarella makes it more appealing to kids especially when reheated the next day.