EGGLESS DOUGH FOR MAKING ALL KINDS OF BREADS

EGGLESS DOUGH TO MAKE CRESCENT ROLLS, CHOCOLATE ROLLS AND HONEYCOMB CHEESE FILLED BREAD WITH SAFFRON GLAZE
This is a versatile dough for making all types of bread…and its EGGLESS!!
I will write down the recipe of the basic dough and then with each pic write the recipe of how that particular bread was made 🙂
FOR THE DOUGH
1 packet dry yeast (7 grams)
1 cup of warm milk(not too hot, not too cold..if its too hot the yeast wont rise and too cold the same thing-wat i do is heat the milk and i put my finger in..if its comfortably warm, i use it.)
1 teaspoon of salt
1/4 cup of sugar
1/4 cup of melted butter
white flour, as much as you need to make the dough
METHOD
in a bowl put the yeast and mix it with the sugar and salt. Add the warmed milk and let it get frothy(it takes about 10 minutes…if it doesnt get frothy means the milk isnt at the right temprature,
add the butter and as much white flour you need to make a soft dough. Keep it covered in a warm place to rise. I keep it in the sunshine…but keeping it in the oven is also a good idea (dont switch the oven on!!)
Once its risen you can work with it…

CRESCENT ROLLS
Roll the dough into 1/2 cm thickness and then cut into triangles. From one tip of the triangle roll it and turn it so it forms a crescent. Make as many rolls as you wish out of the dough. Bake at 180 till golden brown and done. I brushed them with honey
CHOCOLATE ROLLS
Roll the dough into a small rectangle and fill it with a piece of chocolate of your choice. I used milk chocolate bar. Fold it and seal it carefully, Bake at 180 till done.

HONEYCOMB CHEESE FILLED BREAD WITH SAFFRON GLAZE
INGREDIENTS
to make the saffron glaze: 3/4 cup of sugar boiled with 3/4 cup of water with a few strands of Nitu Didi PURE SPANISH SAFFRON for 6-7 minutes, keep aside
Make balls out of the dough and roll into tiny rounds. Fill each ball with a tiny piece of cheese (i used the triangle laughing cow low calorie cheese)
Seal it well so that it doesnt seep out while baking.
Place them on a round baking tray next to each other so they resemble a honey comb(see pic)
Bake at 180 till golden brown and when done pour the syrup on it immediately. I did not pour all i still have some syrup left…am going to make saffron mojito with that!!
So this is it:):) ENJOY…One dough and soo many different types of breads 🙂

 

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This entry was posted in Eggless Sweet Temptations, Everything Vegetarian, Floury Matter, Saffron and tagged , , , , . Bookmark the permalink.

6 Responses to EGGLESS DOUGH FOR MAKING ALL KINDS OF BREADS

  1. This is a very useful post – thanks for sharing 🙂 Cheers, priya

  2. kousalya murali says:

    thank you very much for sharing . let me try this & give my comment.

  3. lavina says:

    i will try the recipe because we have opened a vegetarian pastelaria

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