Dilkush/Sweetened Stuffed Pastry

2015 is going to an end,I wanted to end the Bake-A-Thon series and this year with a sweet note.So tried this simple Dilkush.
Dilkush is a popular snack available in most of the bakeries and college canteen in South India.Two varieties are available in the bakery one is with the puff pastry and another one is made with the yeasted bread dough.
Already I have shared a version of Thengai Bun so tried this one with the puff pastry.Here I made two dilkush,for the first one I rolled the dough slightly thinner,so the output was flaky.Whereas the other is comparatively thicker dough,so it got a nice crust.Off to the recipe........................

                                                                      

                                                                                Dilkush/Sweetned Stuffed Pastry

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   Basic Information

   Preparation time ~ 30 minutes
   Cooking time ~ 25-27 minutes

   Makes ~ 2

    

   Ingredients

  

Ingredient	Quantity
Puff pastry	1/2 sheet
Tutty frutty	1/4 cup
Desiccated coconut or  grated coconut	1/2 cup
Sugar(white or brown)	3 tbs
Cashews/mundiri(broken)	2 tbs
Raisins	1 tbs
Cardamom powder/ellaki	1/8 tsp
Ghee/nei	1 tsp
Butter or milk or fresh cream	1 tbs(for brushing

 

   

    Method 

• Heat the pan with ghee and fry the cashews,then add the grated coconut/desiccated coconut and sugar,give it a mix.Sprinkle a tbs of water,let the sugar melts.Add in the raisins and tutty frutty,cardamom powder.Mix it well till everything blends well.Put off the flame,let it cool down.

•  Thaw the puff pastry.Now take the pastry sheet on a rolling board,if needed dust with some flour.Using a rolling pin,roll the pastry sheet to 1/2 cm thickness.Use a cutter or lid cut the flatten dough to 9 inch and 8 inch circle.

• Keep half of the stuffing in the 9 inch circle and cover the stuffing with the 8 inch circle..Seal the edges and pinch the excess dough as shown.

• Use water if needed to seal.Keep it on a baking tray and brush it with butter or cream.Preheat the oven at 375 F and bake it for 25-27 minutes or till it gets a nice golden crust.

• Slice it and serve.

Enjoy..................................

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Rose Shape Stuffed Rolls/Rose Rolls

Today's recipe is a cute looking rose shape dinner roll,stuffed with paneer masala.I wanted to make these rose shaped rolls for April Mega Marathon.But due to various other reasons I couldn't bake it.
My son has been asking a while for some kind of savory stuffed bun,so tried the rose shaped roll stuffed with paneer masala.Here I used wheat flour along with bread flour,the rolls came out very well.The rolls were slightly bigger after the second raise and size of the rolls were as I expected.

                                                                      

                                                                                     Rose Shape Stuffed Roll

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   Basic Information

   Preparation time ~ 30-35 minutes
   Proofing time ~ 2 hours

   Cooking time ~ 25-27 minutes

   Makes ~ 6 rolls

    

   Ingredients

  

Ingredient	Quantity
Bread Flour or all purpose flour	1 cup+1 tbs for dusting
Wheat flour/gothumai maavu	1/2 cup
Instant yeast	1.25 tsp
Unsalted butter/vennai (room temperature)	1 tbs
Olive oil/neutral oil	2 tbs
Salt	3/4 tsp
Luke warm milk	1/4 cup
Water	1/4 cup
Butter or milk or fresh cream	1 tbs(for brushing

 For the Stuffing

Ingredient	Quantity
Paneer/cottage cheese	1 cup (crumbled)
Onion(finely chopped)	1 (small size)
Ginger/inji	1 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milgai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Garam masala powder	1/4 tsp
Salt	1/2 tsp
Coriander leaves	1 tbs(finely chopped)

   

    Method 

• Take all bread flour,wheat flour,instant yeast,salt,butter and oil in a bowl.Mix it well and make a well at the center.To this add the lukewarm milk and mix it to a dough. 

•  Knead the dough on a floured surface for 5-7 minutes and keep it in a warm place.Let the dough raise and double in size.

• Meanwhile prepare the stuffing, heat the oil in a pan and crackle the cumin seeds and add the grated ginger.Add in the finely chopped onion and saute it till translucent.Now add in the spice powders and salt,give it a mix.

• Add in the crumbled paneer and mix it well till everything gets blend well.add the chopped coriander and put off the flame.Mix it well and keep it aside.

• Now take the dough and punch it well,divide the dough into 6 equal portions.On a floured surface roll a portion to a 3-4 inch disc.Made 4 slits on four sides as shown.

• Keep a generous amount of stuffing and take one section and cover the side of the stuffing.Then take the another section which is opposite to the first section and cover the stuffing as shown and slightly pinch the dough to seal it.

• Now cover the stuffing with the rest of the two sections and pinch the dough to seal it properly.Arrange it on a lined baking tray.

• Brush the rolls with butter and keep it in the warm place for 10-15 minutes.Preheat the oven at 375F and bake the rolls for 25 minutes or till it gets a nice golden color.Remove it and brush it with butter if needed.

• Serve it warm.

• While covering each section,pinch it well so that the dough won't separate while baking.
• Any kind of stuffing can be used.. 
• If you want make a smaller roll,take smaller size dough and roll it slightly thin.

Enjoy......................

Bake-a-thon 2015 

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Karachi Biscuits/Karachi Fruit Biscuits/Karachi Cookies

Today's recipe is a simple and addictive,mouth melting cookies popular in Karachi Bakeries in Hyderabad.My kids love cookies with tutty frutty so made these cookies.These cookies are so delicious and mouth melting with a crunch of tutty frutty and nuts.Try these yummy cookies and enjoy,lets move on to the recipe......

                                                                      

                                                                                                Karachi Biscuits

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   Basic Information

   Recipe Source ~ Desi Tadka

   Preparation time ~ 20 minutes
   Resting time ~ 1 1/2 -2 hours

   Cooking time ~ 15-17 minutes

   Makes ~ 20 cookies

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	3/4 cup
Custard powder	1/4 cup
Butter	1/2 cup
Powdered Sugar/icing sugar	1/2 cup
Milk	2 tbs
Salt	a pinch
Baking powder	1/2 tsp
Tutty frutty	3-4 tbs
Cashews(finely chopped)	2 tbs
Rose or pineapple essence	1 tsp

  

    Method 

• Take all purpose flour,salt,baking powder,custard powder in a bowl and mix it well.Keep it aside.Now in a bowl cream together butter and icing sugar till frothy.To this add the milk and essence,mix it well.Add in the flour mixture,tutty frutty and chopped cashews.Mix it well to form a dough.

•   Shape the dough to a log on a floured surface and wrap it with a cling wrap. Refrigerate the dough for 1-11/2 hours.Now slice it with a sharp knife and arrange it on a lined baking tray.Preheat the oven at 350 F and bake it for 15-17 minutes or till the edges get golden.Cool it on a wire rack.

• After it cools down completely store it in an air tight container.

• Pineapple essence can be added instead of rose essence..
• The sweetness was just perfect for us,it can be adjusted according to personal preference. 
• Roll the dough well to get a smooth log.

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Palmiers/Elephant Ears/Palmier Cookies

Palmiers or elephant ears are heart shaped pastry with flaky and crispy layers,made using the pastry sheet.Couple of times I bought this one from shop and kids loved it.Its in my to do list since long time,but wanted to try it with homemade puff pastry.But whenever I make puff pastry,ended up in making veggie puff or egg puff.
Last week I made a batch of puff pastry to make cream horns.With the leftover pastry I tried the palmiers.It came out so perfect with a crispy outer with caramelized sugar.Off to the recipe...........

                                     

                                                                     Palmiers

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    Basic Information

    Preparation time ~ 20 minutes
    Cooking time ~ 20 minutes

    Makes ~  16-18

    

   Ingredients

Ingredient	Quantity
Puff Pastry	1/2 sheet
Brown sugar	1/4-1/3 cup
White sugar	1-2 tbs
All purpose flour/maida	1-2 tbs(for dusting)

  Method

• Thaw the puff pastry if its frozen.Roll it to thin sheet of 12 x 8 size,using a rolling pin on a floured surface.Now sprinkle the brown sugar evenly on the rolled pastry sheet.Gently roll it with the rolling pin so that the sugar can stick to the pastry.Fold from the one edge till the middle of dough.Fold the same way for the other side and both the folded part meet in the middle.

• Press it gently so that both the ends stick togetherand slice into 1/2 inch pieces. Press it slightly and keep it on a lined baking tray.If needed roll the cut slice on sugar.Continue for the rest,sprinkle sugar on the top of the sliced palmiers if desired..Preheat the oven at 400 F and bake it for 10 minutes,then flip the palmiers to the other side and bake it for another 10 minutes.Transfer it to a wire rack and sprinkle white sugar on the top when it still hot.Let it cool down completely.

• Store it in an air tight container for 2-3 days

• After sprinkle the sugar and roll into log,keep it in the refrigerator for 10-15 minutes if its too sticky and difficult to slice.
• If you want a sweeter version then sprinkle some sugar along with the flour while rolling the sheet.. 

Enjoy.......................................

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Julekake/Julekaga - Norwegian Christmas Bread

Today's recipe is a colorful Christmas bread which is popular in Norway and Denmark.The bread is scented with cardamom,originally green citrus peel is used along with cardamom.But here I used the raisins and tutty frutty.The bread came out so soft and love the texture of the bread.But the tutty frutty,stuffed is not uniformly mixed.So after stuffing it roll the dough smoothly for couple of minutes to get evenly distributed.Icing on the top of the bread can be optional.Off to the recipe........

                                                                      

                                                                                         Julekake

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   Basic Information

   Recipe Source ~ My Diverse Kitchen

   Preparation time ~ 30 minutes
   Proofing time ~ 1 1/2 -2 hours

   Cooking time ~ 30-35 minutes

   Makes ~ 1

    

   Ingredients

  

Ingredient	Quantity
All purpose flour	1-1/4 cups+2 tbs for dusting
Instant yeast	1 -1/4 tsp
Butter(melted)	2 tbs
Sugar	2 tbs
Luke warm Milk	1/2 cup+2 tbs
Salt	1/2 tsp
Cardamom powder	1/4 tsp
Candied peel(tutty frutty)	1/4 cup
Raisins	1 tbs
Butter/milk/cream	1 tbs(for brushing)

   For the icing

Ingredient	Quantity
Powdered sugar/confectionery  sugar	1/2 cup
Vanilla	1/4 tsp
Milk	2-3 tsp

    Method 

• Take all purpose flour,instant yeast,salt,sugar,cardamom powder and butter in a bowl,mix it well.To this add the milk,knead it to a soft dough. Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.

•   Shape the dough and keep it in a warm place for 1 hour or the volume of the dough doubled.After the raise,punch down the dough and roll the dough to  a smooth ball.

• After the raise,punch down the dough and roll the dough to  a smooth ball.Now on a floured surface,roll the the dough to 1/4 inch thickness.Spread the raisins and tutty frutty,roll it and smooth it to a round shape ball.Keep it on a lined baking tray and let it raise forabout 30 -40 minutes.

• Preheat oven to 375 F and brush it with milk or butter.Bake it for 30-40 minutes or until golden brown.Cool it on a wire rack.After it cools down completely,mix in the powdered sugar with the milk to a dropping consistency.Pour it on top of the bread.Let it sit for another 10-15 minutes for the icing to set.

• Slice it with a serrated knife 

• The dough should be slightly stick,don't add too much of flour while kneading.
• Pour the icing on top of the bread,once the its completely cool down. 
• Roll the dough well after the stuffing is kept.
• I baked the bread in the evening and sliced it next day morning.

Enjoy..................

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