The house smells incredible as these bake and there’s not much that comes close to enjoying them warm out of the oven. The buns keep for 3-4 days and if they last that long, you can microwave them for a few seconds to warm them through and it’s as if you’ve cooked a fresh batch all over again. Win!
7g active dry yeast
1 cup milk warm
1/3 cup granulated sugar
1/4 cup melted butter
1 tsp salt
1tsp baking powder
4 cups (500g) plain flour
1/3 cup soft brown or demerara sugar, packed
3 Tbsp ground cinnamon
1/4 cup butter
Cream cheese icing:
6 tbsp margarine
1 1/2 cups icing sugar
1/4 cup cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. The yeast should start to froth up slightly.
Add sugar, butter, salt, egg, baking powder and flour to a mixing bowl and mix well.
Pour the milk/yeast mixture in the bowl and mix well until well incorporated.
Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.
Preheat oven to 180C degrees. Grease a 9×13 inch baking tin with butter.
To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 ½ inch slices.
Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
Bake for 20 minutes or until light golden brown. Cooking time can vary greatly! If the tops brown too quickly before the dough is cooked, cover loosely with foil to prevent burning.
While the rolls are baking make the icing by mixing all ingredients and beat well until fluffy.
When the rolls are done, spread generously with icing.
You could leave them plain at this point as the icing is very sweet and I’m not normally a fan of overly sweet thing but this icing is amazing and melts beautifully into the warm buns giving them a sweet, sticky glaze that works perfectly with the pillowy soft dough and cinnamon.
Sometimes you just want something quick and simple for dinner but that shouldn’t mean boring. This camembert garlic bread is quick, easy flippin’ amazing too. I mean it’s cheese and bread and garlic so it’s hard to go wrong really.
You could try experimenting with this bread by stuffing different ingredients in the bread such as tomato sauce, chorizo, mozzarella, basil, pesto, bacon, whatever you want really.
1 whole camembert
2 garlic cloves, grated
3 Tbsp butter
½ tsp dried rosemary
1 loaf of crusty bread
Sea salt to taste
Preheat the oven to 180C.
Remove all the packaging from the camembert and use the outer box as a stencil to cut a circular hole in the centre of the crusty loaf. Do not cut all the way through. Remove just enough bread so the camembert can sit snuggly in the centre of the bread.
Remove the top rind of the camembert and place the cheese in the hole you just cut into the bread, cut side up.
With a serrated knife, score the bread several times lengthways and then widthways to achieve a checkerboard effect.
Add the garlic, butter, rosemary and a pinch of salt to a bowl and microwave for a few seconds to melt the butter. Spread this mixture between the scored lines you just made in the bread.
Sprinkle the whole thing with a little salt and set on a baking tray. Bake in the lower part of the oven for 20-25 minutes until the cheese is oozing, the bread is crusty and the garlic is fragrant.
Rip squares of the buttery garlic bread and dunk them into the gooey cheese. Shake your head in amazement.
Methi Muthia is a Gujurati breakfast or snack that is full of flavour and goodness. The main ingredient is fresh fenugreek leaves which I strongly advise seeking out as they are wonderfully aromatic and slightly bitter and warming.
1 bunch fresh methi (fenugreek) leaves
4-5 tbsp atta (or 2 tbsp each of plain and wholemeal flour)
2 tbsp gram flour
2 tbsp semolina
1 green chilli, very finely chopped
1 garlic clove, crushed
2 tbsp coriander leaves, finely chopped
½ tsp baking powder
½ tsp white pepper powder
1 tsp cumin seeds
1 tbsp oil plus some for greasing your hand and for pan frying
Salt to taste
Chop the methi leaves and place them in a colander with 1 tsp salt. After 5 minutes, squeeze the bitter juice from the leaves and discard it.
Add the methi leaves to the remaining ingredients and knead to a soft dough by adding a little water. The consistency of the dough should be a little softer and wetter than a chapatti dough but not sticky. You don’t need much water so add sparingly.
Divide the dough into 6 equal portions and grease your hands slightly so you can shape each portion into little logs easily.
Place each little portion into a steamer and be sure to space them apart as they expand when steaming. Steam for 20 minutes then remove and cut each log into 1 inch slices.
You can serve them just like this or heat a teaspoon of oil in a frying pan and place the slices in a single layer. Cook for a minute until the sides begin to crisp and turn golden then flip them and cook for another minute. Add a pinch of asafoetida and some sesame seeds for crunch and sizzle until they turn golden brown. Stir gently to mix the tempered spices then serve warm as is or with a fresh chutney or raita.