Yeast Breads Archives - I camp in my kitchen

Langos | Hungarian Street Food | Fried Bread from Hungary

Priya_Srinivasan — Mon, 16 Jun 2025 14:21:53 +0000

Lángos is a popular Hungarian street food. A deep-fried flatbread, similar to pizza dough. It is often served with a variety of toppings.

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Love for Street Food

Who doesn't love street food? The comfort and joy of it and most important the affordability. As an Indian, we have enough street food spread across our country to try for this life time.

My favorite is always bhel puri, even today. If someone can make a good bhelpuri, then their other chats too should be good. It is a simple street food, but needs that experience to get that right balance between sweet and spicy chutneys. A similar Chennai version is Masala pori

I was initially intimidated to try making street food at home. Then slowly let go of that fear and started trying our favorites, like this papdi chat, katori chat etc.

Then the foodie in me experimented with street food around the world. I have a quite a collection of comfort food from around the world, especially the ones sold in street carts.

Street food is a vibrant reflection of local culture. One might think finding vegetarian options is hard. But not true. Across continents, plant based snacks take center stage in bustling markets and roadside stalls, offering a wide variety.

Langos - Hungarian Fried Bread

Lángos is a deep-fried flatbread, commonly enjoyed with various toppings. Originally, It was baked at the front of brick or clay ovens, using the leftover bread dough. This served as a hot breakfast on bread baking days.

Lángos is a popular, affordable, and simple food sold year-round at bus stations, fairs, and local markets. You can also find it during celebrations and sporting events too.

The name lángos, meaning "flamed," originates from the practice of baking these flatbreads in ovens that were still heating up.

This fried bread, is known by various names depending on the region. It is popular as lángos in Austria, Czech Republic, Slovakia, and Croatia. In Serbia, it is known as lángus or mekike, while in Macedonia and Bulgaria, it is called mekitsa. In Romania, it is known as lángoși.

There is another variety of Langos called the Krumplis Lango/Potatoes langos. Boiled potatoes are added along with the flour and then it is deep fried.

If you love this delish Langos, you must check this traditional Hungarian plum dumplings Szilvásgombóc, perfect dessert to enjoy warm.

Street Food : Across the World.

As i said, street food is more than just a quick bite. It's a window into local culture, tradition, and flavor. And when it comes to vegetarian street food, the world has no shortage of delicious, satisfying options. From crispy fritters to stuffed breads and fluffy buns, these meatless street eats are packed with taste and personality.

Here's a bite-sized tour of some must-try vegetarian street food from around the world.

Falafel - Crispy, golden balls made from ground chickpeas or fava beans. Often served in pita with tahini, salad, and pickles.

Loukoumades - Greek Honey Puffs. Crispy on the outside, soft inside, loukoumades are bite-sized Greek doughnuts. Soaked in honey syrup and sprinkled with cinnamon or sesame.

Jordanian Shrak bread : A paper thin flatbread, cooked on a convex griddle, called Saj. A staple in Jordanian street stalls, wrapped with falafel and veggies.

Lebanese Kaak Bread - Oval sesame topped bread rings, often filled wit za'atar or cheese. Sold from carts across Lebanese streets.

Persian Sheermal : A saffron and milk infused sweet flatbread. Soft, fluffy and super rice. These fluffy delights are sold fresh and are enjoyed with tea.

Aloo Tikki - Spiced mashed potato patties, pan-fried and topped with tangy chutneys. A comforting classic of Indian street corners.

Ram Ladoo - Light, fluffy moong dal fritters topped with grated radish and spicy green chutney. A crunchy, zesty delight from Delhi streets.

Apam Balik-A folded sweet pancake from Malaysia. Filled with crushed peanuts, sugar and sometimes corn. A popular treat at night markets

Okonomiyaki (Japan) - A savory pancake made with cabbage, flour and various toppings like mayo and seaweed. Vegetarian versions omit meat or seafood.

Vietnamese Banh Bao - Fluffy steamed buns with a soft white exterior and savory filling. Vegetarian versions often include glass noodles, mushrooms, tofu, and vegetables - all wrapped in a soft, slightly sweet dough.

Bánh Ít Trần (Vietnam) - Sticky rice dumplings with a savory mung bean filling, topped with crispy shallots. A soft, chewy Vietnamese favorite.

Tunisian Fricassee : A small fried sandwich roll, filled with veggies, potatoes, capers and harissa. A crunchy, spicy and a hearty street treat.

Mandazi (East Africa) - Lightly sweetened, deep fried dough. A cross between bread and doughnut, perfect with tea.

Puff-Puff/Bursalid , Popular West-African doughnut, made of fried yeasted dough. Often enjoyed as a street food, soft and airy and slightly sweet.

Whether you're exploring night markets in Asia or street corners in the Middle East. These vegetarian street foods offer global flavors sans the meat. They're perfect for vegetarians, vegans, or anyone who just loves good food on the go.

Ingredients To Make Fluffy Langos

All-purpose flour : The main ingredient for the dough - it gives structure and softness to the fried bread.
Instant yeast : Helps the dough rise and makes it light and fluffy inside.
Salt : Balances flavor and enhances the overall taste of the dough.
Water : Activates the yeast and brings the dough together; lukewarm water helps the yeast work faster.
Oil : for deep frying
Toppings :Powdered sugar, cream cheese, sour cream, grated cheese, etc.

Tempting Indian Street Food

Instructions to Make Hungarian Fried Bread

Take flour, salt and yeast in a bowl. whisk well to mix. Add water slowly and start kneading to make a smooth dough. Cover and let it rest for an hour or until doubled.
After an hour, punch it down and divide the dough into 10 equal portions.

Flour your work surface well. Take one dough ball at a time and stretch it to a round shape using your fingers. Keep the inner side thin than the outer edge of the langos.
Let the made langos rest for 30 minutes.

Heat oil, when it is hot enough, slide one langos at a time. Fry until it is golden brown on both the sides.
Serve it hot. Top it up with your choice of toppings, we loved it with powdered sugar, sour cream and cream cheese.

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Langos | Hungarian Street Food | Fried Bread from Hungary

Lángos is a popular Hungarian street food consisting of deep-fried dough, often served with a variety of toppings. It's a flatbread, similar to pizza dough, but fried instead of baked.

Course Breakfast, Snack

Cuisine Hungarian

Keyword Comfort food, Deep fried, Easy breakfast from Hungary, Fried bread, Fried bread from Hungary, How to make Hungarian fried bread, International street food, Videshi chat

Prep Time 10

Cook Time 10

Dough Proofing Time 1 30

Total Time 1 50

Servings servings

Calories 31kcal

Equipment

Measuring cups and spoons
Weighing Scale for measuring ingredients
Bowls for mixing the dough

Ingredients

300 gms All Purpose flour
1 teaspoon instant yeast
1 cup water
½ teaspoon salt
Oil for frying

Toppings

1 teaspoon Powdered sugar
2 tablespoon cream cheese
2 tablespoon sour cream
¼ cup grated cheese

Instructions

Take flour, salt and yeast in a bowl. whisk well to mix.
Add water slowly and start kneading to make a dough. Knead well to make a smooth dough.
Keep the dough covered with a kitchen towel and let it rest for an hour or until doubled.
After an hour, turn the dough on to a floured surface and punch it down and divide the dough into 10 equal portions.
Flour your work surface well and take one ball at a time and stretch it to a round shape using your fingers. Keep the inner side thin than the outer edge of the langos. I tried to stretch to a diameter of 5 inches. Let the made langos rest for 30 minutes.
Heat oil for deep-frying, when it is hot enough, slide one langos at a time, fry until it is golden brown on both the sides.
Serve it hot. Top it up with your choice of toppings, we loved it with powdered sugar, sour cream and cream cheese
If you are serving it later, warm it up in a Microwave for 20 seconds and serve along with toppings.

Nutrition

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Gai Mei Bao | Chinese Cocktail Buns | Chinese Coconut Buns

Priya_Srinivasan — Mon, 08 Apr 2024 21:15:16 +0000

Gai mei bao or Chinese Cocktail buns, Hong Kong-style sweet bun filled with shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.

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Love for Breads

Who doesn't love a perfectly baked bread. Ask anyone who bakes at home, they could go on and on about how lovely it is to see a dough become a beautiful loaf of bread.

My love for baking grew seeing my kids enjoy home baked stuff more than the store bought ones.

We started with the favorites first pizza! i still make this pesto pizza, at least once a month. My personal favorite is focaccia, we then improvised and tried carrot focaccia , focaccia caprese and stuffed focaccia , with a big bowl of soup, these breads were a super hit and a complete meal too.

Once i gathered courage and support of my people at home, i ventured into making more yeast breads. Like this orange swirl bread, fougaase and the hard ones for someone with yeast fear, croissants. All thanks to numerous bread baking groups, in the early times of food blogging.

If you love similar coconut filled buns, check this Pan de coco and these Fijian coconut buns.

Chinese Cocktail Buns | Gai Mei Bao

Cocktail buns is a Hong Kong-style sweet bun with a filling of shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.

The cocktail bun was first created in the 1950s in Hong Kong by bakery owners who didn't want to waste unsold buns. They used day-old buns, sugar, and coconut to make a delicious filling, which they wrapped in fresh bread dough to create the first cocktail bun.

Coconut and butter or margarine were then included in the filling recipe, becoming essential ingredients in the cocktail bun filling. These buns are typically 6 to 8 inches long and 2 to 3 inches high, similar in shape to a small baguette. Chinese bakeries often offer cocktail buns, along with other beloved sweet buns like the pineapple bun, which also originated in Hong Kong.

I hope the idea of using day-old buns is still popular, it's a great way to reduce food waste! With so much food being thrown away these days, we should continue traditions like this! Something to think about!

Ingredients to Make Chinese Coconut Buns

Flour : I have used bread flour to make these sweet coconut stuffed buns.
Liquid : The dough for this Chinese sweet buns is kneaded with milk. If you are vegan, try using a plant based milk. In my personal opinion milk adds richness to the dough, if you aren't allergic to milk, go ahead and use it.
The stuffing : These soft and fluffy bao buns use a delish filling of coconut, milk powder, sugar, butter and tutti frutti.
Yeast : I have used instant yeast. I prefer instant yeast to active dry yeast. If using the other, do activate it in warm water for 15 minutes and then proceed with bread making.

How I baked Gai Mei Bao

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

I kneaded the dough in my food processor. You can also knead it by hand.
In to the food processor bowl take flour, corn starch, yeast, sugar and salt together. Run it to mix the ingredients well.
To this flour mix, add milk and knead a soft dough. Remove the dough and let it rest in an well oiled bowl for a hour for it to double.
While the dough is resting, mix all the ingredients given under stuffing together and keep it aside until use.

Once the dough doubles, remove to a working surface, punch down the excess air, knead it for a couple of minutes.
Divide the dough into 6 portions. Roll it in to an elongated shape, stuff it with the filling, take care not to overstuff.
Once shaped, let it rest for another 45 minutes to double. Now brush the tops with milk, sprinkle sesame seeds.
Bake it in a preheated oven @ 200 C for 18-20 minutes, until the tops are golden brown.
Remove it on a wire rack once done, brush the tops with honey glae. Let it cool well. Enjoy it warm. These coconut buns, makes a delish snack and hearty breakfast.

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Can I knead the dough by hand?

yes, absolutely. You can knead the dough by hand, but do remember the dough would be sticky and little messy to handle. But i wouldn't mind the mess for these delish stuffed buns.

Can I use Active dry yeast instead of instant yeast?

Yes you can use active dry yeast. But it has to be activated before using. Activate it in warm water for 15 minutes. If the yeast is good, it would nicely foam up. Once ready, proceed with bread making.

How long can the buns be stored?

I prefer to refrigerate the buns. They stay good in an air-tight container for 5-6 days. If serving from the fridge, reheat it in the microwave for 30 seconds and serve warm. The buns also freeze well for 2-3 months, though i have never tried personally.

Gai Mei Bao | Chinese Cocktail Buns | Chinese Coconut Buns

Gai mei bao or Chinese Cocktail buns, Hong Kong-style sweet bun filled with shredded coconut. It is one of several iconic types of baked goods originating from Hong Kong.

Course Breakfast, Dessert, Snack

Cuisine Chinese

Prep Time 1 45

Bake Time 25

Total Time 2 20

Servings people

Calories 374kcal

Equipment

Measuring cups and spoons
Convection oven
Sheet pan or a large aluminum takeaway container for baking the buns
Food Processor for making the bread dough optional

Ingredients

For the Bread Dough

1 cup warm milk
¼ cup sugar
2 cups bread flour
1 ½ tablespoon corn-starch
1 teaspoon instant yeast
¾ teaspoon salt

For the Filling

50 grams butter soft at room temperature
1 ½ tablespoon caster sugar
1 ½ tablespoon all-purpose flour
2 tablespoon milk powder
⅓ cup fresh grated coconut
3 tablespoon tutti frutti optional, not included in the original recipe

For the Topping

1 tablespoon toasted sesame seeds for sprinkling

For the Glaze

1 tablespoon honey mixed with 1 teaspoon of warm water

Instructions

Lets Make the Dough

I used my food processor to knead the dough. Take flour, corn starch, yeast, sugar and salt in the processor bowl. Run it for a minute for the ingredients to mix well. 2 cups bread flour
To this flour mix, add warm milk in batches and knead a soft and smooth dough. You might not require all of the milk, there might be 1 or 2 tablespoon milk leftover after kneading the dough1 cup warm milk
It is a pretty easy dough to knead. The dough will be little sticky to touch, but doesn't stick to the processor bowl. Remove the dough to a well oiled bowl. let it sit for an hour or until it doubles in size.

Make the filling

While the dough is resting, let us make the filling. Mix all the ingredients given under filling in a bowl and keep aside until use. 50 grams butter

Let's Shape the dough

Once the dough doubles, remove it on to the working surface, dust the area with flour. Punch down the extra air, knead the dough for a couple of minutes and divide into 6 equal portions.
Working on one portion at a time, Roll out each portion into a oval disc, place a tablespoon of filling in the center, bring the edges together like a sail of a ship, and tuck the top ends on top of it and shape it to a oval shaped bread.
Take care not to stuff much and seal the edges properly. If not done well, the butter might ooze out of the filling and your buns will be floating on a buttery puddle! 🙂

Let's Proof and Bake

Let the shaped buns rest, covered, for another 45 minutes. Brush the tops of the bun with milk and sprinkle toasted sesame seeds on top.1 tablespoon toasted sesame seeds for sprinkling
Preheatthe oven to 190C and bake for 22-25 minutes or until the tops are golden brown.
Once done, remove the buns on to a wire rack, brush the hot buns with honey glaze and let it cool. 1 tablespoon honey mixed with 1 teaspoon of warm water
Serve it warm along with tea or as snack. We had it as snack and i packed some for my elder one breakfast the next day too

Notes

I made the dough the previous night, proofed it for an hour and then couldn't bake it immediately, so i refrigerated the dough and baked it next day morning.
If doing so, remove the dough from refrigerator 2 hours prior to baking.

Nutrition

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Naan-e-Barbari | Traditional Iranian Flat-Bread

Priya_Srinivasan — Tue, 27 Feb 2024 16:14:01 +0000

Naan-e-Barbari, traditional Iranian flatbread, also known as Tabrizi Bread or Nan-e Tabrizi. An oval shaped, bread with a crisp outer, soft and chewy texture, often served with various dips.

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Bread Baking is Therapeutic

Do you agree? Mixing plain flour, water, salt, yeast, and a lot of love transforms into a crusty, soft, fluffy bread. I enjoy looking at bread baking in the oven.

It might sound odd, but many bakers share the sentiment. We love to watch, how the bread gradually rises and forms a beautiful crust in the oven.

The aroma of fresh bread and that first slice of warm bread with butter is just pure happiness. Making bread is more than just a task; it's like a comforting hug for the soul.

So next time you see a freshly baked loaf, especially one made at home, think about the love and effort that went into making it.

Few Simple Breads

If you're just starting out with bread baking, you should totally give this German potato bread Kartoffelbrot a go. A simple bread made with flour, potato, and yeast and is super easy to make. Another simple bread to try is Faluche du nord, a classic bread from northern France.

Once you start baking, you'll be hooked! My family and friends love these no-knead pizza rolls, they're a hit. And there are so many other no-knead breads to explore, like these Cheddar garlic rolls. I bet this list has got you excited to start baking!

The Naan-e-Barbari Story

Naan-e-barbari is a traditional Persian flatbread that is popular in Iran and other Middle Eastern countries. It is made with a simple dough of flour, water, yeast, salt, and sometimes a bit of sugar.

The bread is traditionally baked in a tandoor oven, which gives it a crispy exterior and soft, chewy interior. Naan-e-barbari is typically enjoyed with breakfast, served with tea, or used as a base for sandwiches and wraps.

Naan-e-barbari, bread baked by barbars, an ethnic group of people who lived in Iran. Though the name Barbari has been abandoned and no longer applies to the ethnic group, the bread is still referred to as Naan-e Barbari. Hazaras refer to it as Naan-e Tandoori, bread made in the Tandoor oven.

What got my eye in this bread is the use of roomal/baking soda glaze - mixture of flour, water & soda for that beautiful golden color and texture on top.

The Persian | Iranian Flatbread

The dough for naan-e-barbari is made with flour, yeast, salt, and water. The dough is allowed to rise before being stretched and flattened into an elongated shape. It is then topped with sesame seeds or nigella seeds before being baked in a hot tandoor. Since i don't have a tandoor, i baked this beautiful looking bread in the oven.

The high heat of the oven creates a crispy crust on the outside of the bread. While the inside remains soft and chewy. The sesame or nigella seeds add a nutty flavor and a bit of crunch to the bread, making it a delicious accompaniment to a variety of dishes.

How to Serve Naan-e-Barbari

This Persian flatbread is often served warm and torn into pieces for sharing. It can be enjoyed on its own, dipped in hummus or baba ganoush. You can also make delish wraps with roasted garlic for a hearty sandwich.

I served this bread along with some potato & carrot soup for dinner today. Such a filling meal it was. I would love mine with some colorful beets mash,roasted vegetables, pickled cucumbers and some grilled halloumi. Like this hearty halloumi sandwich.

If you love to have soups with your baked breads then check this collection of delicious soups and salads.

Salads & soups

Step by Step instructions to Naan-e-barbari

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

First and foremost keep all ingredients at room temperature, except for the water needed to make the dough which has to be lukewarm to activate the yeast.
Water should be lukewarm, like when you dip your finger into water, it should feel hot, not scalding hot. Scalding hot & cold water both would kill the yeast.
I use my food processor to make the bread dough. So, in a processor bowl, take honey, lukewarm water and yeast and run it once for it mix well and yeast to dissolve.
Now to this add half the mentioned flour and pulse 2-3 times. let this sit for 20 minutes.
After the said time, the batter would be spongy. To this now add remaining flour, baking powder and salt. Knead to make a soft and spongy dough and comes easily off the sides of the food processor.
Remove the dough on to the kitchen surface, oil your hands and start kneading the dough. Hold the dough in both hands and flip it over and beat it down hard on your work surface while still holding it. It is just like how we use to wash our clothes before the washing machine era
Fold the dough in half away from you, and repeat this beating motion a few times until your dough is really soft and smooth. Your dough should pass the window pane test.
Shape the dough into a ball and place it in a bowl and cover. Let it rise until double in volume.

In the meanwhile prepare the "Roomal" or baking soda-flour glaze for the bread. I mixed everything and chucked into the microwave for 2 minutes @ medium heat. It can be made on the stove-top too. Let it cool down completely.
After the dough doubles, remove it to the work surface. Divide into equal portions and let it sit covered for another 30-40 minutes for second proofing.
Once it doubles, Place a ball of dough on a lightly floured work surface. Using your fingers lightly press out into an oval approximately 7" by 5".
Brush the entire surface of the dough well, with the "Roomal" or baking soda-flour glaze.
Dip your fingers in the "Roomal" and then use them to form 4 lengthwise furrows.
Transfer it to a baking sheet dusted with semolina. Allow the ovals to rise for about 20 minutes till they're nice and puffy.
Bake them at 200C for about 20 minutes till they're done and golden brown. Serve them warm with cheese or a dip or just plain with a hot cup of coffee or tea.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan. You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

More Yeast Breads

Recipe

Naan-e-Barbari | Traditional Iranian Flat-Bread

Naan-e-Barbari, Persian/Iranian Traditional Bread. A most commonly baked bread in Iran, thick and oval-shaped, also known as Tabrizi Bread or Nan-e Tabrizi.

Course Appetizer, Breakfast, Main Course

Cuisine Iranian cuisine, Middle-eastern, Persian

Keyword flat bread, Flat bread with yeast, How to bake bread, Iranian bread, Middle-eastern bread, Traditional iranian bread, Yeast bread recipe

Prep Time 10

Cook Time 20

Proof time 3

Total Time 3 30

Servings people

Calories 287kcal

Ingredients

For the dough

1 ½ teaspoon active dry yeast
1 ½ teaspoon honey
1 ½ cups warm water at 45C/ 90F
1 ¼ cups all-purpose flour
2 cups of whole wheat flour
½ teaspoon baking powder
1 teaspoon salt
Nigella seeds / Sesame seeds/ Poppy seeds to sprinkle i used both nigella & sesame seeds

For the Roomal/baking soda-flour glaze:

½ teaspoon flour
½ teaspoon baking soda
⅓ cup water

Instructions

Take yeast, honey and the warm water in the food processor bowl and pulse a couple of times to mix, and allow the yeast to dissolve. Then add 1 ¼ cups of flour and pulse a couple of times so you have batter-like mixture. Leave this in the bowl for about 20 minutes.
The mixture in the food processor bowl should be "spongy" looking by now. Add the remaining flour, baking powder, salt and process until you have a pliable dough that comes away from the sides of the bowl.
Turn out the dough onto an un-floured working surface. The dough might stick a little to your surface and if you find it difficult to work with this, lightly oil your work surface or use a dough scraper. Do NOT add flour! I added oil to the dough first and started working it.
Hold the dough in both hands and flip it over and beat it down hard on your work surface while still holding it. It is just like how we use to wash our clothes before the washing machine era. The dough will stretch a bit and the other end will land on the work surface with a "thwacking" sound. Fold the dough in half away from you, and repeat this beating motion a few times until your dough is really soft and smooth. Your dough should pass the window pane test.
Shape the dough into a ball and place it in a bowl and cover. Let it rise until double in volume. Though there is no need to oil the bowl, i oiled the bowl well and placed the dough inside for proofing. I left the dough for about 2 hours, since it is a bit chill here now.

Let us make Roomal

In the meanwhile prepare the "Roomal" or baking soda-flour glaze for the bread. Put all the ingredients together in a microwave-safe mug, Microwave cook @ medium heat, for 2 minutes, until the solution thickens a bit. Take it out and let the solution cool to room temperature. The same can be prepared on a stove-top, just whisk everything together in a pan, heat until boils and forms thick and spreadable solution

Divide & Second Proof

Lightly flour your work surface. Turn out the dough onto it (do not knead) and divide it into four equal pieces. Shape each piece into a ball and place them apart on a sheet and cover with a towel and allow to rise for another 30 -40 minutes, until double its volume

Let us make the flat-bread

Work on one ball of dough at a time, keeping the others covered so they don't dry out. Place a ball of dough on a lightly floured work surface and, using your fingers (lightly dust them with flour if you feel the need), lightly press out into an oval approximately 7" by 5". Brush the entire surface of the dough well, with the "Roomal" or baking soda-flour glaze.
Dip your fingers in the "Roomal" and then use them to form 4 lengthwise furrows. You can press down almost to the bottom, as the "furrows" will disappear once the dough rises. I didn't get it properly with my fingers, so i used back of a spoon to make the same. Dip the back of spoon in roomal and press it on the dough to form a furrow. Sprinkle the Nigella seeds over the surface of the furrowed ovals.
Transfer it to a baking sheet dusted with semolina. The oval will elongate slightly when you pick it up. Otherwise, very gently stretch the oval from both ends making sure it is uniformly thick along its length and breadth. Allow the ovals to rise for about 20 minutes till they're nice and puffy.
While the ovals are resting, preheat the oven to 200C.
Bake them in a preheated oven, for about 20 minutes till they're done and golden brown. Serve them warm with cheese or a dip or just plain with a hot cup of coffee or tea. I served them hot with some Soup for snack.
Any leftover bread, can be stored on the kitchen counter, tightly wrapped for a day or two. If storing more then better to refrigerate or better freeze. Enjoy it warm. since i made just 4 small ovals, it got over the same day for me.

Nutrition

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Panmarino | How to Bake Italian Rosemary Bread

Priya_Srinivasan — Mon, 25 Dec 2023 19:59:08 +0000

Panmarino, Italian bread baked with fresh rosemary and sea salt sprinkled on top. A crusty bread with a fluffy texture, amazingly soft and aromatic. This soft and fluffy potato rosemary bread would make a lovely addition to your festive table.

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Story behind Panmarino : Italian Bread

A baker named Luciano Pancalde who lived in Ferrara near Venice was once reading the biography of the d'Este family who were the rulers of Ferrara, and came across descriptions of their grand court banquets.

Some of these banquets also served a rosemary bread that had a sea salt sprinkled crust that "sparkled with diamonds". So Luciano Panclade experimented with dough to reproduce a similar rosemary bread and the result was the dome shaped, sea salt crusted Panmarino that is spiced with the fragrance of rosemary.

Today's Recipe of Rosemary Bread

After Kartoffelbrot, an amazingly soft and porous potato bread, i wanted to make another one. While googling for potato bread, i came across this Italian rosemary bread, Panmarino.

Panmarino, an Italian bread baked with fresh rosemary and sea salt sprinkled on top. The recipes i came across for this bread, had a fermentation time for the biga as 12-16 hours and none included potatoes or garlic.

But the source i followed has baked it from the Bread Baker's Apprentice Book, so without doubting the source even a bit, i just followed her recipe to the T. Only one change i made was to use dried rosemary, since i didn't have fresh rosemary.

Bread Inspirations from Around the World

Julekake | Julekage- Norwegian Christmas Bread

Julekage or Julekake, traditional Scandinavian Christmas bread. A rich, flavorful bread served at Christmas in many Scandinavian countries, particularly popular in Norway and Denmark.

Check out this recipe

Faluche Du Nord | France Traditional Bread

Faluche du nord, traditional bread from Northern France. A breakfast special bread, that is small, pale white, mostly eaten with jam and cheese.

Check out this recipe

Naan-e-Barbari | Traditional Iranian Flat-Bread

Naan-e-Barbari, Persian/Iranian Traditional Bread. A most commonly baked bread in Iran, thick and oval-shaped, also known as Tabrizi Bread or Nan-e Tabrizi.

Check out this recipe

St.Lucia buns/Lussekatter/ Swedeish Saffron Buns

Soft and fluffy rolls, that are mildly sweet with a golden hue from saffron and raisins studded in the swirls.

Check out this recipe

Gai Mei Bao | Chinese Cocktail Buns | Chinese Coconut Buns

Chinese Cocktail buns is a sweet bun with a filling of shredded coconut. A delish street style buns originating from Hong kong.

Check out this recipe

Petit Pain au lait (French Milk rolls)

Petit Pains au Lait literally translates to small milk bread. This is a classic french recipe where the dough is made using only milk and uber delicious butter to enrich them. The bread is mildly sweet and so the toppings of pearl sugar adds a little more texture

Check out this recipe

Ingredient for Italian Rosemary Bread

Flour : I have used bread flour to make this lovely Italian bread.
Spices : Rosemary, obviously. Use fresh ones if you have, I have used dried rosemary in the recipe. Apart from rosemary, bread used black pepper and roasted garlic, though garlic optional, but it does make it aromatic and tasty.
Yeast : This soft and fluffy Rosemary bread used Instant yeast. I prefer instant yeast to active dry yeast. If using the other, do activate it in warm water for 15 minutes and then proceed with bread making.
Other : This aromatic, soft and fluffy Italian bread uses mashed potatoes in the dough. Which results in soft and fluffy texture of the bread

Steps : How to Make Panmarino

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

First make the Biga ; a thick mixture of flour, water, and yeast that is allowed to ferment for some time before being combined with fresh dough to make bread, used especially in Italian baking.

I always use my food processor to make the bread dough. It is easier that way for me. Follow the steps given in the Recipe Card below to make the bread dough.
First rise : Let the dough rest for 2 hours or until it doubles in size. Then punch down the dough. Divide it into loaves/boules/dinner rolls. Let it sit on the counter for 1-1.5 hours for the second rise.

Bake in a preheated oven for 35- 40 minutes or until they have a beautiful golden brown to top.

Remove the loaves from the oven to a wire rack. Let it cool completely. Slice and enjoy it with your choice of dips.

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Panmarino | How to Bake Italian Rosemary Bread

Course Appetizer, Main Course, Snack

Cuisine Italian

Keyword How to bake bread with potatoes, How to bake Italian bread, Italian Rosemary bread, Italian savory bread, Roasted garlic bread, Soft and fluffy Italian bread

Prep Time 6

Cook Time 40

Cooling time 30

Total Time 7 10

Servings servings

Calories 124kcal

Equipment

Convection oven
Weighing Scale for measuring ingredients
Measuring cups and spoons
Bowls for mixing the batter
Whisk and spatula

Ingredients

For the Biga

1¼ cups bread flour
¼ teaspoon instant yeast
½ cup water at room temperature

For the dough

All of the biga
3 cups bread flour
1 ½ teaspoon salt
¼ teaspoon black pepper coarsely ground
1 ¼ teaspoon instant yeast
1 cup mashed potatoes
1 tablespoon olive oil
1 tablespoon dried rosemary or 2 tablespoon fresh rosemary chopped
1 cup warm water
4 tablespoons coarsely chopped roasted garlic optional
Semolina flour or cornmeal for dusting
Olive oil for brushing on top

Instructions

Lets Make the Biga

Stir together the flour and yeast in a bowl. Add water, stirring until everything comes together and makes a ball (or mix on low speed for 1 minute in a food processor).
Adjust the flour/water, accordingly, so that the dough is neither too sticky nor too stiff. (It is better to be on the sticky side, as you can adjust easier during kneading).
Sprinkle some flour on the counter and transfer the dough to the counter. Knead for 4 to 6 minutes (or mix on medium speed for 4 minutes), or until the dough is soft and pliable.
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and ferment at room temperature for 2 to 4 hours, or until it nearly doubles in size.
After the initial fermentation the dough can be refrigerated for 3 days and can be frozen for 3 months.

Lets make the Panmarino Bread Dough

Remove the biga from the refrigerator 2 hours before you plan to make the bread, so it reaches room temperature. Since i made the bread the same day i didn't refrigerate the biga, so skipped this step
I used my food processor to mxi the dough as it is a bit sticky dough to handle. I kneaded the initial part in the processor, once the dough was mixed i had to use my hands to knead it soft, since my processor wasn't ready to move an inch with a sticky dough.
Stir together the flour, salt, black pepper, and yeast in a bowl. Add the biga pieces, mashed potatoes, oil, rosemary, and ¾ cup water.
Stir with a large spoon (or mix on low speed) for 1 minute, or until the ingredients form a ball. Add more water, if necessary, or more flour, if the dough is too sticky.
Sprinkle flour on the counter, transfer the dough to the counter, and begin to knead. Knead for approximately 10 minutes (or 6 minutes by machine), adding more flour if needed, until the dough is soft and supple. It should pass the windowpane test.
Flatten the dough and spread the roasted garlic over the top. Gather the dough into a ball and knead it by hand for 1 minute.
Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let it sit at room temperature for approximately 2 hours, or until the dough doubles in size.

Shape the Dough

Remove the dough from the bowl and divide it into 2 equal pieces for loaves, or 18 equal pieces (about 2 oz. each) for dinner rolls. I divided the dough into 5 loaves each weighing around 275gms.
Shape the balls into a boule. I just rolled it softly in my hands to form a ball and placed them in a medium sized disposable alu-foil pan.
Let it sit again at room temperature for 1 to 1.5 hours (depending on the size of the pieces), or until the dough doubles in size.

Lets Bake

When the dough is in the final rise. Preheat the oven to 220C for 15 minutes.
Place the pans in the oven. Bake the loaves for 20 minutes, and reduce the temperature to 180C and bake for another 15 minutes.
The loaves will have a lovely golden brown on top. Once done, remove the loaves to a wire rack to cool completely
We enjoyed the bread with homemade Spiced coriander labneh for our breakfast. You can even serve them with simple cream cheese. They make a great combo with a warm bowl of soup too.

Notes

Baking time differs from Oven to Oven. So bake according to your Oven heat settings. When i baked these breads, i was using a gas oven.

Some Dips to Serve with Italian Rosemary Bread

Breads from Around the World

Some Soup Ideas to Serve with Panmarino

Nutrition

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Yemeni Bakhmri | Yemeni Khameer | Yemeni Doughnuts

Priya_Srinivasan — Sun, 10 Dec 2023 20:05:40 +0000

Bakhmri or khameer, is a traditional fried bread from Yemen. Yemeni Khameer is similar to doughnuts with a tad bit of sweet taste. These are served as a snack with a cup of tea.

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Doughnuts of the World

When we say doughnuts, immediately one would imagine, soft and fluffy round bread with a hole in the center, topped with lots of colorful toppings or these small round ones called doughnut holes. But do you know there are so many other varieties of doughnuts famous in each country?

Bamieh, rich and royal, Persian doughnuts with saffron and rose water.
Oliebollen : Traditional Dutch doughnuts, also known as oil cakes.
Croatian Krafne : A delicacy that is served during carnival time. Delicious, apricot jam filled doughnuts.
Mandazi | Swahili Buns: Deep fried coconut doughnut from the Swahili Coast.
Loukoumades : Greek, honey doughnuts , round and fluffy deep fried bread, served with honey.

Khameer Bread from Yemen

If you read the list above, you know how much we love doughnuts. My younger one has an allergy with artificial colors. He loves Krispy Kreme doughnuts, but unfortunately, every time he eats one, immediately he starts the allergy cycle.

He loves when i make them at home. When i was looking for a bread from Yemen for a blogging series, I came across this simple fried bread Bakhmri.

What got my attention was the simple dough, not so sweet, no sugary toppings. The dough is flavored with cardamom and nigella seeds. The bread fluffs up nicely when deep fried and is served with an aromatic adeni chai.

How to Serve Yemeni Bakhmri

We had these fluffy bread for breakfast with chai. These doughnuts were similar to the African puff-puff or Mandazi/Swahili buns, except for the addition of kalonji seeds.

Fluffy cloud like bread, mild in sugar, these were totally awesome, when dipped into that spiced arabic tea, the taste was brilliant. The bread can also be garnished with powdered sugar, but i would definitely recommend to be served plain with a cup of your favorite hot beverage.

These soft and fluffy fried bread can be served as an appetizer for get-togethers. They are pretty easy to make, can be easily made for a huge crowd. They can also be served with some savory dipping like mint chutney, colorful beets hummus, roasted red pepper and walnut hummus, Romanian zacusa.

Ingredients for Khameer

Main ingredients : Flour and yeast. I have used all purpose flour in the recipe.
Liquid : The dough is made with water, you can also use milk to make it more rich.
Fat : The dough uses oil. Since these are fried doughnuts, oil is used for frying.
Sweetener : The dough uses very minimum sugar just for tad bit of sweetness
Flavors : Cardamom powder and kalonji seeds are used in the dough.

How to Make Yemeni Doughnuts

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

In a wide bowl, take flour, yeast and sugar. Whisk to form a uniform mixture. To this add cardamom powder and kalonji seeds and mix well.
Slowly add warm water and oil and form a sticky dough. Do not add more flour while making dough. The dough has a sticky to touch, but doesn't stick to hands or bowl.
Let the dough rest in a oiled bowl for an hour until doubles in size. Once it doubles, take it to a flat surface.

Punch down the extra air, Divide the dough into 2. Roll each portion into ⅛ thick disc. Cut into 8 portions like a pizza.
Cover the cut dough and let it rest for 15 minutes. Heat oil and deep fry the bread in batches.
Let it puff, flip and cook on both sides until golden brown. Remove it on a kitchen towel. Serve it warm.

Yemeni Bakhmri | Yemeni Khameer | Yemeni Doughnuts

Bakhmri or khameer, is a traditional bread from Yemen. Yemeni Khameer is similar to doughnuts with a tad bit of sweet taste. These are served with a hot cup of Adeni Chai.

Course Appetizer, Breakfast, Finger food, Snacks

Cuisine Arabic, Yemeni

Keyword After school snack, Arabic bread, Arabic doughnut, Fried bread, How to make yemeni doughnut, How to make yemeni fried bread

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings people

Calories 364kcal

Ingredients

1 cup All purpose flour
1.5 teaspoon Instant yeast
3 tablespoon sugar
6 -7 tablespoon of warm water Milk can be used for a rich taste
1 tablespoon oil
1 teaspoon kalonji seeds
½ teaspoon cardamom powder
250 ml Oil for frying I have used sunflower oil

Instructions

Take flour, yeast and sugar in a large bowl. Mix well to get a homogeneous mixture. To this add kalonji seeds and cardamom powder. Mix well.
Add warm water to this flour mix slowly and start kneading a sticky dough. Towards the end add oil and knead around 8-10 minutes to get a soft dough. ,
The dough will be sticky to touch, but does not stick to the bowl or hand. Do not add more flour while kneading, you can sprinkle a teaspoon or two.
Let the kneaded dough rest in a well-oiled bowl for an hour or until it doubles in size.
Once it doubles, take the dough out of the bowl, dust your kneading surface with flour.
Punch the dough down, divide it into two portions. Keep one portion covered, Dust the other portion, using a rolling pin, roll it down to ⅛ inch thick disc.
Cut the disc using a pizza cutter into 8 portions. Repeat the same with the other half of the dough. Let the rolled and cut dough rest for 15 minutes.
Heat oil for deep frying, deep fry the doughnuts in batches, i did one at a time. Let it puff up well, flip and cook the other side too until brown.
Remove using a slotted spoon onto a kitchen towel. Serve it warm with Adeni Chai/Arabic Shai.

Nutrition

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Cinnamon Roll Bear Claws | Holiday Bakes

Priya_Srinivasan — Sun, 27 Nov 2022 18:55:16 +0000

Cinnamon roll bear claws, buttery buns with cinnamon sugar, slightly crisp on the out sides and soft and fluffy inside. A delicious holiday bake.

What is this Bear Claw Rolls
More Bakes for the Holiday Season
Step by Step Instructions to make these Cinnamon Rolls
More Such Holiday Bakes
Recipe Card for these Cute Claws
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What is this Bear Claw Rolls

The name is what, made me see what these rolls are, when i checked them here. The rolls are shaped in such a way, it represent a bear's claw. I love such twist and roll bakes.

The Swedish tea ring cake and the buttery whole wheat choco chip challah are my favorites. Amongst the savories i love the Greek Simiti and this Nutella Star bread are simple and pretty shapes to try.

Coming to the bear claw shapes, first I thought, it is a tough shape to get, but then I didn't want to let go, so checked some you tube videos to nail the shape. It is not too tough, the video I followed, explained it so very well.

It is a simple cinnamon roll, that is shaped in such a way to look like a claw, a very beautiful claw i must say! So, try the shape and enjoy the Oh wow!!! from your family.

More Bakes for the Holiday Season

Step by Step Instructions to make these Cinnamon Rolls

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

I used my food processor to knead the dough. Take flour, sugar, salt and yeast in the processor bowl. Pulse twice to combine.
Warm milk in microwave for 20 seconds. Add butter to this. Now slowly add milk to the flour mix and start kneading to a soft dough.
Knead about 5-6 minutes in medium speed to get a nice soft and smooth dough. . Keep the dough in a well-oiled bowl and covered and let it rise about 1-2 hours or until it has doubled in size.

When the dough is rising, keep filling ready by mixing cinnamon and sugar together and the butter on the counter to get soft.
to make the bear claws. Roll teh dough into a 15x12 inch rectangle. Spread about 3 tablespoon of butter on the rolled rectangle. Spread cinnamon sugar generously on top of the butter.

Now roll the dough into a log, pinch the seam to seal. Cut the log into 4 pieces measuring 3 inches each

Shape as show in the pictures above. Carefully lift it and place in a baking sheet, Let the bear claws rest for 15 minutes.

While it is resting, preheat the oven to 180C. Brush the claws generously with butter and bake them for around 30-40 minutes or until golden brown.

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More Such Holiday Bakes

Recipe Card for these Cute Claws

Cinnamon Roll Bear Claws | Holiday Bakes

Cinnamon roll bear claws, buttery buns with cinnamon sugar, slightly crisp on the out sides and soft and fluffy inside. A delicious holiday bake.

Course Dessert, Snack

Cuisine International

Keyword Buttery rolls, cinnamon roll recipe, Cinnamon rolls, How to make buttery cinnamon roll, Sweet bread

Prep Time 15

Cook Time 30

resting time 2

Calories

Ingredients

For Dough

3½ cups all-purpose flour
1¼ cups milk
¼ cup sugar
1.5 tablespoon instant yeast
4 tablespoons unsalted butter melted
1½ teaspoons salt

Filling

⅓ cup granulated sugar
⅓ cup light brown sugar
2 tablespoons ground cinnamon
6 tablespoons unsalted butter softened, divided

Glaze

½ cup powdered sugar
1 tablespoon milk
2 dahses of vanilla extract

Instructions

I used my food processor to knead the dough. you can even hand knead the dough. Warm milk in microwave for 20 seconds, it should warm, not boiling hot. Add butter to this.
Take flour, sugar, salt and yeast in the processor bowl. Pulse twice to combine. Now slowly add milk to the flour mix and start kneading to a soft dough.
Knead about 5-6 minutes in medium speed to get a nice soft and smooth dough. It will take about 8-10 minutes if kneading by hand to get a soft dough.
Keep the dough in a well-oiled bowl and covered and let it rise about 1-2 hours or until it has doubled in size. I left the dough for 90 minutes.
When the dough is rising, keep filling ready by mixing cinnamon and sugar together and the butter on the counter to get soft. Now to make the bear claws.

Let us shape the rolls to bear claws

Roll the dough into a 15x12 inch rectangle. Spread about 3 tablespoon of butter on the rolled rectangle. Spread cinnamon sugar generously on top of the butter. Now roll the dough into a log, pinch the seam to seal. I cut the log into 4 pieces measuring 3 inches each
Now to shape it into a bear claw. Work with one cut piece at a time. Make 3 or 4 slits on one side of the log. Carefully lift it and place in a baking sheet, slightly tilting the edges to make a curve. Repeat the same with the rest of the dough.
Let the bear claws rest for 15 minutes. while it is resting, preheat the oven to 180C.
Brush the claws generously with butter and bake them for around 30-40 minutes or until golden brown. Mine were done by 30 minutes. Once done, take it out and let it cool completely on a wire rack.
While the claws are cooling down, make the sugar glaze by mixing powdered sugar and water and vanilla extract. Using a fork or a piping bag, drizzle glaze on the claws.
Serve them warm. Both my kiddo's enjoyed these rolls to the last bite, even took it to his school snack for next day. This is a definitely keeper recipe for the fun-shape and also for the taste

Serve this deliciously sweet, buttery rolls warm with a hot cup of coffee. As mentioned both my kids enjoyed the cinnamon rolls for their school snack box too.

These sweet rolls make a wonderful edible gifts for the coming festive season. An unusual and inviting shape, these rolls would definitely be the talk of the dinner table.

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Julekake | Julekage- Norwegian Christmas Bread

Priya_Srinivasan — Sun, 28 Nov 2021 18:14:00 +0000

Julekage or Julekake, traditional Scandinavian Christmas bread. A rich, flavorful bread served at Christmas in many Scandinavian countries, particularly popular in Norway and Denmark.

The bread may also be known as Julekaka, which means "Yule Bread" in Norwegian.

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Holiday Bakes
More Holiday Bakes
Julekake | Julekage
Step by Step Instructions to make Julekage
Recipe
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Holiday Bakes

The word itself engulfs you with the warm aroma of cinnamon, nutmeg and ginger. Warm bread loaded with candied fruits and crispy nuts, paired with warm butter and hot cocoa, brings you the holiday feel, isn't?

Christmas fruit cake is a regular at home every year. In fact I start baking 2 weeks early as i make small gift packs for my close friends. These berries and raisins loaded Oats & berries breakfast rolls are my next favorite. If you are looking for a beautiful centerpiece bake, this Nutella star bread, must be your choice. I made a similar bake with puff pastry sheets, Baklava star loaded with nuts and served with saffron syrup.

More Holiday Bakes

Julekake | Julekage

Like many holiday breads, Julekage involves candied fruit and nuts, and it is heavily spiced. The traditional spice used in Julekage is cardamom, although nutmeg, cinnamon, and other flavors may be used as well. The bread tastes best when served warm straight out of the Oven, it can also be served next day with a generous spread of butter!!

As I have already baked a cardamom flavored finnish bread pulla, I knew the taste, so I readily baked it and with all dried fruits added it was really rich bread apt for the festive season. I didn't have any candied fruit in hand, so I have used some dried cherries, berries along with raisins. The bread can be topped with sugar glaze, I avoided it for the obvious reason, instead topped it with chopped almonds, it gave a nice crunch to the crust.

Step by Step Instructions to make Julekage

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

Warm milk in a microwave for 20 seconds and add buter to the milk. Take flour, instant yeast, sugar together in bow and mix well to combine. Slowly add warm milk-butter to this and mix using a spatula.
Once flour and liquid are well mixed, take the flour to the kneading surface and knead well to form a smooth dough.

Stretch the dough to form a rough rectangle, spread the dried fruits and nuts, roll it into log, and knead well again.
Let the kneaded dough rest for an hour or until it doubles. Punch down the extra air, knead again and make a ball/boule. Let the boule rest in a baking tray for another 45 minutes.

Brush the top of the bread with milk-oil mixture and bake in a preheated oven @ 180C for 30 minutes or until the top turns golden brown. Once done, remove and let it cool well on a wire-rack.

Recipe

Eggless Julekake | Julekage- Norwegian Christmas Bread

Julekage, traditional Scandinavian Christmas bread. A rich, flavorful bread served at Christmas in many Scandinavian countries, particularly popular in Norway and Denmark

Course Breakfast, Main Course, Snack

Cuisine Norwegian, Scandinavian

Keyword Bread with dried fruits, Christamas bake, Christmas baking, Holiday bread, Nordic bake, Scandinavian bread

Prep Time 15

Cook Time 30

Resting time 2

Total Time 2 45

Servings

Calories

Equipment

Convection oven
Measuring cups and spoons

Ingredients

2.5 cups bread flour
1.5 teaspoon instant yeast
3.5 tablespoon butter
3 tablespoon sugar
1 cup warm milk
½ cup candied fruit I used dried cherries & berries
¼ cup golden raisins
1 tablespoon milk plus a teaspoon of oil mixed for brushing the bread
2 tablespoon chopped almonds & Pearl sugar for topping

Instructions

Take bread flour, instant yeast, sugar together in a bowl. Mix well to combine. Warm milk in microwave for 20 seconds add butter to the milk.
Now slowly add this milk mixture to the flour mix. Using a spatula start mixing the flour.
Temperature of the liquid added is more important while making bread dough. Too hot or too cold it will kill the yeast. One way to know whether the temperature is correct, is to touch the liquid with your finger, it should be hot and not scaling hot, that is correct temperature.
Once both the flour and milk is incorporated well. Take the flour on to a kneading surface and knead well to form a smooth elastic dough.
Nowt o add the dried fruits to the dough. Stretch the dough roughly into ar ectangle, spread the dried fruits on it and now roll the dough into a jellyroll and knead it to form a dough.
Let the dough rest in a well oiled bowl for an hour or until it doubles
·Take the dough on to a flat surface, punch down the extra air and knead the dough for a minute again and shape it into a boule/ball.
Grease a flat baking tray and lay it with parchment. Lay the prepared boule/ball on a prepared baking tray. Let the dough rest another 45 minutes.
Preheat the oven to 180C. Brush the bread with milk-oil mix and bake it for 30 minutes or until the top turns golden brown.
Let the bread sit in the oven for 2 minutes, take it out of the oven and let itcool in the tray for 5 minutes, then transfer it to a wire rack and let it cool completely. Slice and enjoy warm along with tea.
Any leftover bread, can be tightly cling-wrapped and stored on the kitchen counter for a day. I have never stored it outside for more than one day. If storing for more days i prefer refrigeration.

Bake this amazing, dry fruits loaded Julekake | Julekage, traditional Christmas bread for the coming holiday season. Share it with your friends and family. This beautiful julekake will make a wonderful gift this festive season.

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Laxoox | Lahoh | Yeast Pancake | Djibouti

Priya_Srinivasan — Wed, 06 Jan 2021 23:30:00 +0000

Laxoox or lahoh, super soft and spongy pancake for Djibouti. A soft pancake, made of yeast batter.

Jump to Recipe

About Djibouti
🍛The Food
🥞Laxoox - The Pancake
🍞 Bread recipes across the world
📋 How to make Laxoox
📖Recipe
📌 Do you like the recipe? PIN IT

About Djibouti

Djibouti ( jee-boo-tee;), officially the Republic of Djibouti, a country located in the Horn of Africa. It is strategically located near the world's busiest shipping lanes, controlling access to the Red Sea and Indian Ocean.

🍛The Food

Djiboutian cuisine, is a mixture of Somali, Afar, Yemeni and French cuisine, with some Asian and Indian culinary influences. They use a lot of of Middle Eastern spices, ranging from saffron to cinnamon.

🥞Laxoox - The Pancake

Lahoh/Laxoox, is a spongy, pancake-like bread originating in Djibouti, Somalia and Yemen. A common street food found in Yemen and Israel. Serve this super spongy pancake, with a spicy curry or with simple butter, honey and banana.

I came across this simple pancake, when i was doing Blogging marathon, Around the world, under the theme breads.

Romanian placinta, potato stuffed flatbread, similar to our aloo paratha. Emirati Khameer, a rich flatbread from my second home UAE. When you start reading about food, you will definitely notice there is so much in common amongst the world cuisines, like a thin thread connecting them all.

🍞 Bread recipes across the world

📋 How to make Laxoox

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions.

Take the flours mentioned along with yeast, sugar and salt, mix it all together in a bowl.
Add required water to make a batter of pancake consistency. Cover it with a cling wrap and refrigerate it overnight.
Next day morning, remove the batter 2 hours prior to making the pancake, let it come to room temperature.

Heat a tava, pour a ladle of batter in the middle, dot the edges with butter. See the magic happen. the pancake cooks with a 1000 holes. No need to flip, mind the temperature of the tava.
Remove ti from the tava, serve it warm with a butter, honey, banana or condiment of your choice.

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter

📖Recipe

Laxoox | Lahoh | Yeast Pancake | Djibouti

Laxoox or lahoh, super soft and spongy pancake for Djibouti. A soft pancake, made of yeast batter.

Course Breakfast, Snack

Cuisine African, Middle-eastern

Keyword easy breakfast recipe, easy pancake, Eggless pancake, Overnight pancake batter, pancake batter with yeast, Pancake with multigrain flour, Soft and spongy pancake, yeast pancake

Prep Time 12

Cook Time 20

Total Time 12 20

Servings

Calories

Equipment

Bowls for mixing the batter
Measuring cups and spoons
Tava/Pan for making the pancake

Ingredients

1 cup all purpose flour
2 tablespoon jowar flour/sorghum flour rice flour can also be used
2 tablespoon wheat flour/multigrain flour i used multigrain flour
¾ teaspoon instant yeast
½ teaspoon salt
½ teaspoon sugar
1 & ½ cups water plus another ½ cup, just incase
oil or butter to make the pancakes
banana, honey, any other pancake syrup for serving

Instructions

Take all the 3 flours in a bowl. The bowl should be large enough to hold the rising batter. Add yeast, salt and sugar to this. Whisk well for a uniform mixture
To this add 1 cup of water and mix well. The mixture will resemble a gooey dough. Add another ½ Cup to get a pancake batter like consistency.
Mix well to get a smooth flowing batter. Cling-wrap the bowl and refrigerate overnight.
Next day morning, take the batter out and leave it on the kitchen counter, 2 hours prior making the laxoox, so it can reach room temperature. The batter would have risen well and all bubbly, ready to be devoured.
After it reaches room temperature, heat up ancast-iron pan. I prefer cast-iron pan for my pancakes/crepes, if you do not have one, use non-stick pan
The temperature of the pan is very important for a smooth release of laxoox. So, heat the pan in a medium flame for 3-4 minutes. Add a teaspoon of oil/butter to the hot pan, and evenly coat the pan with a paper towel.
Take a ladle of batter and pour it in the center of the pan. No need to spread, it will settle on its own. Let it cook in the same heat until the top is evenly dry and all holey!!!
No need to flip the laxoox. Once the top is dry, remove it to a serving plate. It takes about 3 minutes and 26 seconds for a pancake to cook properly. So, patience my dearies.
Serve it warm with a blob of butter or with sliced bananas with honey drizzled on top. I loved mine with some spice-infused melted butter. What spice? will let you know tomorrow!!! 🙂

These lahoh pancakes, were my elder ones favorite for his school breakfast box for a long time. These pancakes stay soft and spongy for a longer time.

i served them with Egyptian dukkha spice infused butter for my hubby's breakfast, they tasted splendid.

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Herbed Buttermilk Rolls | How to make Dinner rolls

Priya_Srinivasan — Sun, 06 Dec 2020 14:46:00 +0000

Herbed buttermilk rolls, soft and fluffy dinner rolls made with aromatic herbs and garlic. These soft bread rolls can be served with a delicious soup for a complete meal.

Jump to Recipe

Dinner rolls, also known as small bread are usually small, round or oblong shaped. These small bread rolls can be had as such or can be enjoyed with scrumptious fillings. Dinner rolls are more versatile to make and to serve. Like these Avocado rolls and pumpkin rolls. made with vegetable puree. Small bread rolls can be made interesting like Cheddar cheese rolls and faluche nu nord, french small bread

Pav bhaji, a famous Indian street-food. Where we pair the soft fluffly dinner rolls with spicy mixed vegetable curry. You can check the recipe here at Pavani's Page .

How to make Herbed Buttermilk Dinner Rolls

I used by food processor to make the dough for these herbed dinner rolls. You can also knead the dough by hand. Dump the flour, yeast, sugar and salt in the processory bowl, run it 30 seconds for it to mix well.

Add half the amount of chopped herbs to the flour mix and add the remaining herbs to the oil. This oil will be added to the dough and also to brush the rolls. Add finely chopped garlic to the flour mix.

Mix buttermilk and warm water and slowly add this liquid to the flour mix and start kneading a dough. Take care while adding liquid, you might not need all the liquid.

Once kneaded, remove the dough to a well-oiled bowl, let it sit for an hour or until it doubles in size. Then punch down the dough, divide into individual rolls . Grease a baking tray, shape the individual rolls into round or oblong shape and place on the tray with a minimum distance between each roll for them to rise. Let this tray rest for another 45 minutes or until the rolls double in size.

Brush the tops with herb oil and sprinkle some sesame seeds and bake them in a preheated oven for 20-25 minutes. Once done, remove them on to a wire rack and let it cool well. Enjoy the rolls warm with you choicest accompaniment.

Condiments to Bread rolls

Beets Hummus
Roasted Vegetable Salsa
Romanian Zacusa- Roasted Vegetable Spread

Herbed Buttermilk Rolls | Dinner Rolls | How to make Small bread rolls

Herbed buttermilk rolls, soft and fluffy dinner rolls made with aromatic herbs and garlic. These soft bread rolls can be served with a delicious soup for a complete meal.

Course Appetizer, Main Course, Snack

Cuisine International

Keyword Bread rolls recipe, Buns recipe, Dinner rolls recipe, Herb flavored buns, How to make bread rolls, How to make dinner rolls with bread flour

Prep Time 2

Cook Time 30

Total Time 2 30

Calories

Equipment

Convection oven
Bowls
Measurings cups and spoon
Baking tray/pan
Balloon Whisk/Flour Sifter

Ingredients

2 &¼ cups Bread flour All purpose flour can be used
2&¼ teaspoon instant yeast
¾ teaspoon salt
1 tablespoon sugar
½ cup buttermilk, @ room temperature half yogurt and half water can be used
¼ cup warm water bearable hot, not scalding hot/ ice cold
3 tbsp oil
¼ cup Fresh herbs, i have used fresh coriander, mint, ajwain leaves and rosemary
3 cloves garlic finely minced, i used small indian garlic variety
1 tablespoon sesame seeds for topping

Instructions

I used my food processor to make the dough. Take flour, sugar, yeast and salt in the processor bowl. Run it for 30 seconds for the ingredients to mix.
Chop the herbs and garlic into fine piece. Add 2-3 tablespoon of chopped herbs to the flour mix along with garlic.
To the remaining herbs, add ¼ cup of warm oil. It can be used for brushing the rolls and also for baking bread later.
Mix Warm water with buttermilk. Now slowly add this liquid-mix to the flour and start kneading a soft dough. You might not need all of the liquid, so add slowly. I was left out with 2-3 tablespoon of liquid.
After adding liquid, add 3 tablespoon oil and knead for another 3-4 minutes to get a soft and smooth dough.
Remove the dough to a well-oiled bowl. Let it rest for an hour or until it doubles in size. Once doubled, punch down the extra air from the dough.
Dust your work area with flour, roll the dough into a log, using a sharp knife, divide the dough into 7 or 8 pieces. I divided into 7 portions. Roll each portion into a tight ball, place it on a greased baking tray. I used by 9 inch pie pan as baking tray.
Let the rolled balls rest for 30 minutes, Preheat the oven to 200C.
Brush the rolls with the herb oil. sprinkle sesame seeds and bake @200C for 30 - 32 minutes. If you feel mid-way the tops are turning brown fast, then dent the rolls with aluminium foil and bake.
Remove the rolls onto a wire-rack, let it cool completely. serve it some warm soup or a spicy gravy for a filling meal.

Notes

Sift the dry ingredients well to get a homogeneous mix. If you are beginner to bread baking use a flour sifter or a balloon whisk to mix the ingredients.
The temperature of the liquid added to the flour is very important in yeast breads. Too much hot liquid will kill the yeast and too cold will not activate the yeast.
To know the right temperature, test by dipping your finger in to the liquid, it should be hot but not scalding hot to harm your fingers That is the perfect temperature.
Kneading the bread dough is very important to gluten development and to get soft and fluffy rolls. When kneading with food processor i usually knead for about 3-4 minutes at medium to high speed. Certain dough would be too shaggy to handle in the processor, such cases i remove it from the processor and knead it with my hand on the kitchen counter.
Dough needs to be rested in a warm place to rise well. If you live in cold temperature place or your kitchen is too cold, i suggest using the oven with the lights on to help in rising.
Last and but not least, oven temperature and baking time varies from oven to oven. So baking accordingly.

Serve these brilliantly flavored dinner rolls with a bowl of warm soup to enjoy a complete warm. These rolls can also be served with a delicious gravy on the side.

Soup Recipes to serve along Bread Rolls

If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
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An old post from May 2016, updated with new content for better engagement.

The post Herbed Buttermilk Rolls | How to make Dinner rolls appeared first on I camp in my kitchen.

Easy Cheesy Pull-apart rolls - #BreadBakers

Priya_Srinivasan — Tue, 12 Mar 2019 02:18:00 +0000

Say Cheese, a phrase used by many photographers to make their subject smile, laugh, make them look happy in the photo. I wonder, how they made up this phrase. May be universally cheese brings a huge smile on everyone's face. What not to love about cheese, gooey, melty, richy, silky, smooth, i can go on listing all adjectives here, i love a good cheese sandwich anyday, infact i can eat cheese slice as such when i m hungry and looking for a healthy snack. Cheese is considered a good source of protein and fat for many calorie conscious eaters, including myself. I cannot stand protein powders, so i include atleast 4 slices of cheddar in my daily meals.

So, when Sue Lau of Palatable pastime asked us to make a cheesy bread, i immediately joined the list to bake this cheesy pullapart rolls. This is a simple roll, i have added grated cheddar to the flour and stuffed the rolls with mozarella. A perfect dinner time recipe, serve this rolls with some warm soup, i bet you will be baking more.
I have kept the spices simple, just garlic and mixed herbs, you can add your own spices, make it indian with some cumin and ajwain or add some kasuri methi/dried fenugreek leaves to make it more aromatic.

Since both my kiddos are at home, enjoying their spring break and constantly hungry for something new to eat, I made these rolls for their evening snack. The rolls vanished in minutes and i was happy, that i clicked some pictures before i served them.
Do try and let me know how you like these and don't forget to tag #icampinmykitchen to share your feedback.

Ingredients

146 grams(approximately 1 cup) of whole wheat flour

1 tablespoon vital wheat gluten/1/4 cup mashed potato (see notes)

10 grams of butter

½ teaspoon instant yeast

½ teaspoon salt

125ml water

2 cloves of garlic, grated fine

¼ teaspoon mixed herbs

50 grams cheddar cheese

50 grams of mozarella cheese,cut into small cubes

2 tablespoon milk mixed with 1 tablespoon oil

Notes:
If using mashed potato in place of vital wheat gluten, you might have to reduce the liquid quantity. Check this Savory buns recipe for better idea

Method

Take flour, yeast, gluten and salt together in a bowl and whisk well to combine. To this flour mix add mixed herbs and grated garlic and mix well into the flour.
Grate the cheddar cheese block using a fine grater and and add it to the flour and mix roughly. To this flour-cheese mix .
In a microwave safe mug, take water and microwave it for 30-40 seconds. The water should be hot, but not scalding hot. To this hot water add the butter and give it a stir. Add this water to the flour mix in batches and mix to form a wet dough.
Do not add all the water at one time, i was left with 2 tablespoon of water, so depending upon the flour you are using you might need all of it or just the same as mine.

Once you got a wet dough, take the dough on to your work surface/kneading surface and knead to form a soft dough. Sprinkle little flour if needed, do not add more flour. Once you get a smooth dough, grease a bowl with oil and let the dough rest for 40 minutes or until it doubles in size.
Once it doubles up, punch down the air, knead the dough couple of times. At this stage, i weighed the dough and got around 327grams of dough.

I divided the dough into 8 portions. Knead each portion of the dough once, flatten it in your palms, insert a cube of mozarella cheese, pull the dough to the cover the cheese and form a ball. Repeat the same with the rest of the dough pieces.
Arrange the dough balls in a greased baking sheet and the let them rest for 30 minutes. Preheat the oven to 180C,brush the rolls with milk-oil mix and bake them in the preheated oven for 30-40 minutes or until the top turns golden brown.

Once done, remove the tray from the oven, let it sit in the tray for few minutes. Then slowly remove it on to a cooling rack to cool off completely.
While serving, microwave them for 10-20 seconds for the cheese to turn gooey. Serve the rolls along with some soup for dinner or just with some ketchup as a snack.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Here is the list of Cheese Breads for this month (March 2019)

Brazilian Cheese Bread by All That's Left Are The Crumbs
Buttermilk Cheddar Quick Bread by Food Above Gold
Caramelized Onion and Cheese Bread by Ambrosia
Cheddar Beer Bread Rolls by Karen's Kitchen Stories
Cheese Babka by Passion Kneaded
Easy Cheesy Pull Apart Rolls by I Camp In My Kitchen
Irish Cheddar Scone with Scallions by Baking Sense
Mexican Cornbread Waffles by Food Lust People Love
Mini Chilli Cheese Parathas by Sizzling Tastebuds
Pancakes Huancaina by The Schizo Chef
Spicy Cheese Bread by Gayathri's Cook Spot
Stuffed Mini Cheese Chicken Burger Buns by Sneha's Recipe
Wholemeal Cheese Bombs by Cook with Renu
Vanilla-Mascarpone Popovers by Culinary Adventures with Camilla

The post Easy Cheesy Pull-apart rolls - #BreadBakers appeared first on I camp in my kitchen.