Home Baked Garlic Knots

Garlic knots

Garlic knots are best during the chilled winter season with your morning or evening tea, and are not something very complicated to bake. Garlic knots is just a fancy name for garlic rolls as instead of giving the dough shape of normal buns, we turn them into the shape of knots. They make for attractive snacks when guests come visiting!

Gorgeous Garlic Knots

You must be wondering that during this Deepawali festive atmosphere why I am posting garlic knots recipe instead of some traditional sweets?

The reason is that finally after one and a half months my OTG got repaired and I was very eager to bake. First I baked White Sandwich Bread(3) to test the oven and then I decided to bake garlic knots as slowly winter is creeping in. To flavor these buns you can buy garlic butter, but it is very easy to prepare that at home also. Peel a few garlic pods, crush them and sauté with butter. Garlic butter is ready. If using unsalted butter, add salt, and to make it more flavored, add mixed pizza spices. If you are calorie conscious, instead of butter, sauté garlic in olive oil.

You can also check a few more posts on baked snacks in the blog…

Baked Snacks

You can check Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2) for a few tips on baking bread.

Ingredients:

White flour (maida) 1+ 3/4 cup
Milk powder 1/4 cup
Salt 1 tsp
Sugar 1 tbsp
Instant active yeast 3/4 tsp
Water 1/2 cup (can increase or reduce if required)
Butter/oil 2 tbsp
Pizza spices 1/2-1 tbsp (optional)
Garlic butter

Few more tips to follow:

  1. All ingredients, other than water, should be at room temperature.
  2. The temperature of the water should be slightly more than lukewarm but not hot.
  3. Milk powder is added to keep the knots soft. If you are not interested in adding milk powder, omit it and add white flour in the same quantity as milk powder.
  4. Instead of water, dough can be kneaded with milk too.
  5. Instead of white flour, wheat flour can be used, but increase the quantity of water while kneading as wheat flour requires more moisture.
  6. If using dry active yeast, increase the quantity to 1 tsp – and remember, dry active yeast has to be bloomed first before adding in the flour.

Home-baked Garlic Knots

Process :

Collect all dry ingredients in a big broad vessel.

Dry ingredients for garlic knots

Start adding water and collect all ingredients in the shape of dough and knead it for 12-15 minutes. Initially, dough will be wet but kneading will make it smooth. Keep adding butter while kneading and mix it nicely into the dough.

Wet dough for garlic knots

Keep this dough in a big oil/butter greased bowl for first proofing. Brush up the top of the dough with melted butter. Cover the bowl with cling film or a wet clean kitchen towel and keep in a warm place so that the dough rises till it is double in the volume. This process might take 60 to 90 minutes, depending on how hot or cold the kitchen temperature is.

After first proofing, gently punch it to knock out the air.

Garlic knots dough ready for proofing

Dust kitchen counter with some flour and knead the dough just to make it smooth.  Roll the dough in the shape of a log and cut it for equal sized knots. You can use weighing scale to get exact measurement. Roll these rolls in same length and give them a knot shape. Remember, after tying the knot join both the open edges by pinching them tightly at the bottom. Keep them in an oil greased baking tray, leaving some distance between each because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them, and keep them for second proofing.

The second proofing gets over in 20 to 30 minutes. Preheat oven at 180 degrees, ten minutes before second proofing ends.

Brush knots with garlic butter generously and bake them at 180-185 degrees for 15 to 20 minutes or till they are nicely brown on the top and bounce back when pressed. After baking again brush them with garlic butter and relish with hot tea/coffee.

Garlic Knots are ready to be baked

Garlic Knots are ready!!

Garlic knots

 

Jeera (cumin) Cookies with olive oil

Who doesn’t love to munch on cookies? With tea you need cookies, we munch while preparing lunch, kids love to find them in lunch box and cookies are also a wonderful gift option. Remember those round plastic jars of tiny hexagon shaped salt cookies with cumin/caraway(jeera/ajwain) flavors. I used to like those tiny cookies a lot. They were really good munching snack and are still available in a few shops. But in my house we have completely stopped buying cookies and so now I have to always bake them – either salty or sweet cookies.

Initially, I used to bake cookies with butter only, but now as my daughter Apoorva can’t have so much fat, I thought of adding oil with some quantity of butter. Surprisingly, with a combo of oil and butter cookies came out really well.

I have used both white and wheat flour and for some crunch added chiroti rava/suji (semolina). Chiroti rava has very tiny granules compared to regular rava. If you can’t find chiroti rava, use regular rava.

Instead of cumin, you can use any other spice of your choice. Try this recipe and I am sure you are going to love these cookies.

I have a few more posts on cookies in the blog. You can have a look at them too!!

Wheat flour cookies with Jaggery

Nankhatai (Cookies with clarified butter)

Eggless Double Chocolate Chip Cookies

Eggless Wheat Flour Stained Glass Cookies

Kalkal/kulkul (Indian Christmas Cookies)

Wheat Flour Thumbprint Cookies with Salted Caramal Sauce

Before starting the process, check the following post on the basics of baking cookies. This post might be helpful in solving some of your problems with baking cookies.

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Ingredients :

Maida 1/2 cup
Wheat flour 1/2 cup
Chiroti rava 1 tbsp
Baking powder 1/2tsp
Powdered sugar 2 tbsp
Salt 1/2tsp
Cumin seeds 1 +1/4 tsp
Butter 30 gm
Olive oil 3 tbsp
Milk 5 tbsp

Process :

Collect wheat flour, white flour, rava and salt in a bowl and mix them together.

In another bowl take butter and cream it. Add oil and mix it nicely.

Add the rest of the dry ingredients from another bowl and mix. It will be a little crumbled mixture in the beginning. Keep adding milk, 1 tbsp milk at a time till it comes together as a dough.

Roll the dough between two sheets of parchment or butter paper and cut cookies in any desired shape with the help of  cookie cutter.

Spread parchment paper on baking plate and arrange cookies. Bake in a preheated oven at 175 degrees until cookies become light brown in colour.

 

Sweet Raisin Buns (Bun Maska)

Buns filled with raisins, slightly sweet in taste and served with white butter and whipped cream along with kadak chai ki pyali (a cup of strong tea) – what a combo!! I am sure Mumbaikars are very well aware of what I am talking about. These are Irani Cafe special Maska buns or Bun Maska  which are served with tea as a snack option and you are supposed to dip the bun in tea and enjoy them!

A few days back I was watching a movie ‘Maska’ on Netflix. It’s a decent one-time watch movie where mother is insisting her son to continue running their family’s traditional restaurant. I got inspired to bake these Bun Maska From this movie. You can try these buns by mixing wheat flour and white flour both or with wheat flour only. Generally kids are not fond of raisins, so they can be substituted with tutti – frutti.

I have a few other posts on buns in the blog, so if you are interested, can take a look at them also….

Wheat flour savoury buns with caramelized onion and carom seeds

Pull apart buns/Dinner bread rolls

Buns

Burger Buns

Sweet milk buns/brioche buns

Hot dog buns

For a few basic guidelines on baking buns and breads, you can check this link also…

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Ingredients :

Maida 2 +1/2 cups
Instant active yeast 1+1/4 tsp
Sugar 4 tbsp
Butter 4 tbsp
Raisins 1/4 cup
Water 1 cup minus 2 tbsp (reduce or increase 1-2 tbsp if required)
Milk powder 2 tbsp
Butter and whipped cream for filling

Points to remember :

Other than water all ingredients should be on room temperature. Water should be slightly warmer than lukewarm but not hot.

You can use dry active yeast also, but increase that to 1+1/2 tsp. Bloom dry active yeast first before adding in the flour.

Milk powder cannot be substituted with milk. So, if you don’t have milk powder, simply skip it and add equal amount of flour.

Process :

Combine all dry ingredients in a big vessel.

Start adding water and collect all ingredients in the shape of a dough and knead it for 12-15 minutes. It will be wet and sticky because of extra sugar, but will become smooth as you knead. Keep adding butter while kneading and mix it nicely into the dough.

Keep this dough in a big oil/butter greased bowl for first proofing. Brush up top of the dough with melted butter. Cover the bowl with cling film or wet clean kitchen towel. Keep it in a warm place so that  the dough rises till it is double in volume. This process might take 60 to 90 minutes depending on how cold or warm your kitchen is.

After first proofing, take out the dough on clean oil greased or floured kitchen counter and gently punch it.

Spread the dough, add raisins, knead it again to make it smooth and cut equal sized buns from the dough.

Roll these buns smoothly like a ball and keep them in an oil greased baking tray, keeping some distance in between because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them and keep them for second proofing.

Second proofing gets over in 20 to 30 minutes. Pre heat oven at 180 degrees ten minutes before second proofing ends.

Brush up buns with milk and bake them at 180-185 degree for 20-25 minutes till they are nicely brown on the top and bounce back when pressed.

Take out golden brown buns and brush them with butter when they are hot.

Buns will be shiny with the touch of butter and will remain soft longer. Transfer the buns to a cooling rack. During the time buns cool down, whip up the cream and keep it ready.

Once buns cool down completely, slice them from the middle.

Don’t they look beautiful and irresistible with raisins!!

Now apply one layer of white butter followed by whipped cream and cover them.

Once again cut them in three or four slices and serve with tea…

Or without tea and enjoy just like that…..

 

 

10 Hours Proofed Sandwich Bread

Why should I ferment my bread dough for a long 10 to 12 hours if the whole process of bread baking can be completed in 3 hours maximum? Well, sometimes after kneading the dough, you get a call from your friend that she needs your help and you just can’t say no! Or we get a reminder message from the phone that today you had your long awaited appointment with the doctor and can’t afford to miss it. Our daily routine also is so hectic sometimes with multiple chores to finish in the day that we are not able to keep a careful watch on the bread dough and it gets overproofed. Personally, I don’t like overproofed dough as it gives a strong yeasty smell to bread. So to avoid any such situation, we can proof the dough in the fridge with our convenience for an entire day or night and bake it after 10 to 12 hours. That’s how we will get 10 Hours Proofed Sandwich Bread.

Just in case if you have any doubts about the quality of bread after 10 hours of proofing in the cold temperature of fridge (which is quite contrary to the normal proofing done at a warm place), I will show you the picture of bread and then let you decide if still you are having second thoughts to try this 10 hours overnight proofed sandwich bread recipe.

I loved this simple long proofed bread and honestly speaking, there are no specific technical details needed to try this recipe.

The only thing which you have to take care of is not to add more yeast to the flour.

Remember, that because of the cold temperature of the fridge, fermentation process slows down but it is continuously happening. It will just take longer than proofing the dough in warm temperature.

So no need to worry about the proofing part. Rest of the process is same. After 10 to 12 hours take out the dough from the fridge, let it rest for half an hour so that it can come on to room temperature. Later deflate it, knead it a bit, roll it in a shape of loaf, keep it in the bread tin, cover it for second proofing and then bake – that’s it!!!

So, now if you have a busy schedule also, you can still bake a home-baked sandwich bread for your family.

Just in case you are a newbie in bread baking and not comfortable with this 10 hours fermentation process, you can still try this recipe without keeping the dough in the fridge and follow the normal bread baking process. I have a few more sandwich bread posts – you can check them also…

White Sandwich Bread(1) with active dry yeast

Tri colour sandwich bread

Sweet milk bread

Breads

White Flour Sandwich Bread(4) cylindrical shaped

White Sandwich Bread(3)

Wheat flour Sandwich Bread(3) cylindrical shaped

Garlic Bread

For complete tips on bread baking check the following post and if you still have any questions please feel free to ask…

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

 

Ingredients :

White flour (maida) 3 cups

Milk powder 1/4 cup

Instant active yeast 1 tsp

Salt 1 tsp

Sugar 1+1/2 tbsp

Oil/butter 2 tbsp

Water 1+1/2 cup (reduce or increase as per requirement)

Bread tin size: width: 10 inch height: 3 inch depth 4 inch

Points to remember :

  1. Except water, all ingredients should be on room temperature.
  2. Water should be slightly warmer than lukewarm but not hot.
  3. Dough might dry up a bit inside the fridge – so to keep the moisture as is, I have used slightly more water than usual to knead the dough. But never follow the water quantity blindly as written in the recipe – just knead the dough slightly more wet than usual and of course as per the absorbing quality of your flour.

Process :

Collect all dry ingredients in a big vessel.

Slowly start pouring water and collecting dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start pouring remaining water 1 tbsp at a time and knead the dough for 12-15 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy, but slowly dough will become smooth.

Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying up. Cling wrap the bowl with 3-4 layers and keep it in the fridge overnight for first proofing .

In the morning, grease the bread tin and its cover (if using tin with cover) with oil.

After 10 /12 hours take out the dough bowl from the fridge and let it rest for half an hour so that it can come to room temperature.

Sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and deflate it softly.

Knead the dough very gently to make it smooth and spread it in a rectangular shape according to the size of the bread tin. Roll it tightly in the shape of the log.

IMG_20181219_152604164.jpg

Seal the sides by pinching them.

Keep the log in your ready bread tin by keeping the seam side down. Apply some oil/butter to it, cover it and keep it for second proofing for 20 to 30 minutes.

Just 10 minutes before the baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to the proofed dough and bake it in a preheated oven at the same temperature for 35 to 40 minutes or till the top of the bread starts becoming brown. You can tap on top of the bread – if it sounds hollow, bread is done!!

If you are using bread tin with cover, then uncover the lid after 35-40 minutes and bake on medium rack with top rod on and with fan for 5-7 minutes more. This extra time will be helpful in getting nice brown colour. Be careful – keep an eye on the baking as you don’t want the top of the bread to turn dark brown.

Temperature of every oven varies – so you should be careful and judge the baking time as per your experience.

Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes clean the edges of the tin with a knife and take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for a long time in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4 to 5 hours.

Though you can slice the bread once it cools down completely, but keeping in the fridge will settle down its crumbs and you will get amazing slices while cutting with serrated knife!!!

 

 

 

Cake Pops

Cake pops are tiny bite-size cake balls prepared with cake and frosting, and they are the centre of attraction for kid’s during birthday celebrations.

You can even call them Cake Lollipops!!

The best part about making cake pops is that we don’t need special moulds. Homemade cake, homemade icing, sprinklers, chocolate and lollipop sticks… that’s all you need!

Preparing cake pops is a lot of fun and we can involve kids in the whole process.

Kids have vivid imagination and we can let them use their favorite sprinklers, crushed cookies, colors for theme based birthday parties and with colourful royal icing they can draw their favorite cartoon characters on cake pops.

You don’t really have to bake a cake for preparing cake pops – you can use left over cake from the fridge. Usually, for cake pops butter cake is better, but if it is not butter cake then also we can use it along with buttercream frosting or chocolate ganache (truffles consistency). Dark Chocolate Ganache

Preparing Cake Pops is not a difficult task but there are a few points that you need to keep in mind.

Points to Remember:

  1. Cake dough should be chilled while rolling cake pops. Cold dough is helpful in keeping the pop’s shape perfect.
  2. Use measuring spoon to get same sized cake pops.
  3. Before inserting stick in the cake pop, dip the stick in melted chocolate first. It will help cake pop to get glued to the stick.
  4. You can use melted white or dark chocolate or white or dark chocolate ganache to coat cake pops.
  5. Use oil based colours to add colors in white chocolate. Chocolate will seize if you will use water based colours.
  6. After some time melted chocolate will start becoming thick, so heat it again for a few seconds in the microwave.
  7. After rolling cake pops, keep them in the fridge for 2-3 hours.
  8. If you have a big batch of cake pops to prepare, then let the half batch remain in the fridge. It is very important that while dipping pops in melted chocolate they are chilled.
  9. If you want to add two colours in one cake pop, then first dip in one colour, let it dry completely and then dip into another colour.
  10. How and where to keep cake pops? I will give you a very simple solution. Don’t throw away the thermocol sheets within various packets that you get during shopping (online or otherwise). Thick thermocol sheet will hold your pop sticks nicely. If you are preparing cake pops for some celebration, then you can decorate these thermocol sheets too.
  11. If you don’t have thermocol sheet, use your cup cake liners and the job is done!

Ingredients:

Butter cake, Buttercream or Chocolate Ganache (truffles consistency), Sprinklers, white or dark chocolate, oil colours (optional), lollipop sticks, thermocol sheets or cupcake liners.

Process :

Crumble the cake in a bowl.

Add butter cream or chocolate ganache and mix it nicely with cake crumbs.

Cover the bowl with cling wrap and keep it in the fridge for at least 1-2 hours. Later, take out the bowl from the fridge and with the help of measuring spoon take a little quantity of the cake dough and prepare round shaped pops.

Keep these pops in a bowl covered with cling wrap back in the fridge till they are nicely chilled.

To melt chocolate, use microwave or double boiler method. Keep sprinklers ready in different bowls. Take out cake pops from the fridge.

First dip the lollipop stick 1/2 inch in the melted chocolate.

Now insert cake pop in this stick and dip it in bowl of melted chocolate. Let the chocolate drip off a little over the bowl.

If you feel that chocolate coating is very thin, you can do second coating also. Remember that cake pops are chilled, so melted chocolate settles down very fast. Before it becomes dry, coat cake pops with sprinklers of your choice and stick them upright on the thermocol sheet or place them on cupcake liners. Finish all your cake pops in the same way.

Aren’t they glorious and gorgeous!!!

You must be having leftover cake in the fridge from Christmas celebrations. Try these colourful cake pops and welcome 2020!

Wishing you all a very Happy New Year !!!

 

Wheat Flour Thumbprint Cookies with Salted Caramal Sauce

Thumbprint cookies are also festival cookies just like  Eggless Wheat Flour Stained Glass Cookies. I tried these cookies also with wheat flour and filled with homemade Salted Caramel Sauce.

 

New year and Christmas festival holidays are on. Your house would be buzzing with all chitter-chatter of your guests, relatives and running around tiny tots. Winter season is at its peak and no one wants to sit indoors if bright sunny day is there. Kids keep playing whole day with their friends or cousins and they are frequently get hungry. Cookies or biscuits are the easiest snacks to munch on in between the meals but white flour (maida) based cookies are not good for health to be consumed frequently. So, why not prepare these festive thumbprint cookies with wheat flour. Taste will be slightly different, but nothing is more important than the health of your dear family members!!

I have used the same recipe which I had used for glass tinted cookies. But I feel that for some readers sugar might seem to be a bit less, probably because I filled these cookies with salted caramel instead of regular fruit jam.

For me, with salted caramel filling, these cookies were a yummilicious treat😋😋😋 as I personally have reduced sugar in my cookies lately.

As fruit jams are sweet, I feel that cookie with less sugar should create a balance. But if you feel that 1/4 cup of sugar is less, increase it upto 1/3 cup of sugar.

If you have some inhibitions baking these cookies along with the filling of fruit jam or caramel sauce, bake cookies with empty indent. Salted caramel sauce or fruit jam can be filled after baking the cookies also.

The most attractive or challenging part about these cookies is to achieve no cracks in cookies during baking. Long time back I had tried thumb print cookies and it was such a disaster that now also I couldn’t dare to bake all cookies together.

So, I baked one cookie only as an experiment and it came out just beautiful!!

I didn’t have a big batch of cookies to bake, but now I was confident and thrilled to bake rest of the cookies.

And right at this moment power went off! I was puzzled and confused as cookies were filled with caramel sauce.

My oven does not run on my apartment’s generator but fridge does. I popped in my cookies in the fridge.

After two hours power was restored and I baked the cookies. I had baked chilled cookies before but these cookies were filled with sauce which was now kind of frozen.

I set the time for 20 minutes and was not sure how the outcome would be. I couldn’t dare to peek into the oven during baking and came out of the kitchen. Ting-tong… timer beeped and I opened the oven and looked…

I was so glad to see these almost crack free pots of yummy salted caramel sauce!!!

Instead of a tiny indent for filling, my cookies looked like delicious wheat flour baked pot of salted caramel sauce… 😂 😂

But who is complaining if the end result is so delicious 😋 😋

You can check other cookie posts also and a separate post regarding your doubts about cookie baking…

Nankhatai (Cookies with clarified butter)

Wheat flour cookies with Jaggery

Eggless Double Chocolate Chip Cookies

Eggless Wheat Flour Stained Glass Cookies

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

Ingredients :

Wheat flour 132 gm (1 cup)

Fine grinded powdered sugar 55 gm (1/4 cup)

Corn starch 7 gm (1 tbsp)

Salt 1/8tsp

Vanilla essence 1/2tsp

Butter 100 gm (slightly less than 1/2cup)

Milk 1-2 tsp if required

Fruit jam or salted caramel sauce

Tips to remember :

  1. Measure your ingredients correct.
  2. Butter should be on room temperature, but it should be firm – not soft.
  3. If sugar is not powdered fine, tiny granules will melt during baking and cookies will expand.
  4. Cornstarch helps in holding the cookies in shape and prevents expanding.
  5. Chilling the dough is very important. Cold dough prevents cookies from expanding and the indent will remain intact.
  6. You can keep the dough wrapped in cling wrap in the fridge overnight and prepare cookies next day.
  7. Instead of spoon, use piping bag to fill the sauce for neatness.
  8. Wheat flour takes more time to bake compared to white flour (maida). So bake these cookies on low temperature for a little bit longer time.
  9. Remember that these cookies are slightly thicker cookies. So baking time will be a bit more and cookies will be brown in colour.
  10. Baking time might vary as different ovens have separate settings.
  11. After baking, transfer these cookies on the cooling rack along with parchment paper. Hot cookies are soft and along with liquid salted caramel sauce they are very delicate.

Process :

Take butter in a pan and cream it. You can do it with the help of strong spatula or whipping machine.

Add powdered sugar and mix it properly.

Add rest of the ingredients except milk cream (use only if required) and prepare dough. Cling wrap the dough and keep it in the fridge for 2-3 hours.

Preheat oven at 160 degrees

Take out the dough and divide it equally for cookies. Roll cookies in between your palms and with the help of your thumb, finger or measuring 1/4 tsp put an indent in between the cookie.

Fill up this empty space with salted caramel sauce with the help of piping bag. If you are not comfortable baking cookies along with jam or sauce, bake them with empty indent and fill them later after baking when cookies cool down completely.

Bake these cookies on same temperature for 20 minutes.

After baking shift these cookies on a cooling rack along with parchment paper.

 

Once cookies cool down completely,you can add on some more taste by drizzling melted dark chocolate all over these cookies.

For longer period these cookies need to be kept in the fridge. After taking them out from the fridge,warm them little bit. Warm cookies always taste out of the world!!