SEMOLINA EGG BUNS


Made semolina buns for breakfast today.I made

a few doughnuts from the same dough,injected

with my innovated beetroot-cherry jam and

both turned out to be successful.

A point to be noted : I made the dough with

whey water.

Breakfast was loved !

The buns with semolina ,was positively good!

It was soft,and the taste was no lesser to the

flour buns.I used fine semolina( chiroti rawa).

If you have the normal semolina ,just powder it

lightly and then make the dough .

To the recipe …

INGREDIENTS

4-5 cups fine semolina ( rawa)

2 tsp instant yeast

2 tbsp honey /sugar

Whey water / water

2 tbsp milk powder

2 tsp salt

Oil / butter

A pinch of baking soda ( optional)

METHOD

Add semolina ,milk powder,baking soda yeast

and mix without adding any liquid first.

Next add honey and enough whey water with

salt to hold to a dough.Add 2-3 tbsp oil or butter

and knead for few minutes ,and allow to rise.(25-30 minutes)

Only two times proving or rising is required.

After the first rise , knead again and wait for

the second rise ( 20-30 minutes ).

Next divide into portions ,roll and make buns

with filling .

Link to the filling:https://calinskitchen.com/2017/03/02/seeni-sambol-loaves/

After making shapes allow it to rise for another

10 minutes only .Brush tops with egg yolk/ milk

and bake in a preheated oven 200C for 20

minutes!

Brush with butter if you like !


For the doughnuts

Dough

Oil for frying

Powdered sugar

Jam

Divide tiny ball shaped and set aside . Cover

and set aside for 5-10 minutes .

Drops these balls in oil on medium flame ,and

fry till golden brown.

Use a nozzle with jam in a piping bag ,and

inject jam into the fried doughnuts.

Sprinkle a little powdered sugar .

SPINACH ā€˜Nā€™ TAHINI BUNS


The glisten of the spinach leaves in my culinary

patch attracted me to make this for breakfast

today .

In regular , I make it a point to plan breakfast

for the next day, as I don’t like to rise with

confusions of what to make the next day .

As planned it was cinnamon buns for the

morning .The habit of watering my plants early

in the morning diverted the plans from sweet

to savoury.As it was Sunday, and that too a

lockdown Sunday I didn’t mind the change.

Anyway…let’s get into the recipe now .

INGREDIENTS

3 cups wheat flour

1 cup fine semolina ( rawa)

2 tsp.yeast

1 cup spinach leaves ( ground)

1 tblsp.curd

1/4 cup oil / 50 gm butter

Enough lukewarm water to bind .

1 tsp salt

METHOD

Mix all together with lukewarm water, and set

aside for 30 minutes.

Once it is double in size ,roll into one big circle,

spread the tahini paste on one side and roll to

make a single roll. Cut into portions,press

lightly , and place on a greased tray .

Brush the tops with egg yolk,and bake in 200C

oven for 25-30 minutes.

TAHINI PASTE

1 cup sesame seeds ( toasted)

2-3 tblsp olive oil

2 tblsp chilli flakes

1 tsp lime juice

Salt to taste

Grind the sesame seeds, oil,and salt to a paste .

Add chilli flakes and lime juice.

Apply the mixed paste on one side of the dough

This recipe is another innovation of mine , so

do send in your comments, and suggestions!