Kneaded love

Things are slowly getting back to the new normal as the pandemic control measures get lifted.

The resultant anxiety and angst, however, insists on hanging around. So, are some habits picked up during the lockdown.

Baking took centre stage then as people found themselves with a lot more hours on their hands and nothing much to do.

Banana breads both black and cracked and fresh and sumptuous looking littered social media feeds.

Many people took the time to bake themselves happy, and there is no reason to stop now.

Especially since baking is touted as being therapeutic. Here are three recipes to keep you centred, happy and full. Dough have a happy weekend!

BANANA BREAD

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

1 stick unsalted butter, softened to room temperature

¾ cup sugar

2 large eggs

½ cup plain yogurt 

4 ripe mashed bananas 

1 teaspoon pure vanilla extract

Optional: 3/4 cup chopped pecans, almonds or walnuts

METHOD

1.  Preheat the oven to 177°C. Grease your loaf pan and set it aside.

2.  Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.

3.  Beat the butter and brown sugar together on high speed until smooth and creamy.

4.  On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. 

5.  Slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.

6.  Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. 

7.  A toothpick inserted in the center of the loaf will come out clean when the bread is done. 

8.  Remove from the oven and allow the bread to cool completely in the pan. Then serve.

CINNAMON ROLLS

Ingredients

FOR THE DOUGH

¾ cup warm milk 

2 ¼ teaspoons active yeast 

¼ cup granulated sugar

1 egg plus 1 egg yolk

¼ cup unsalted butter, melted

3 cups bread flour, plus more for dusting

¾ teaspoon salt

FOR THE FILLING:

¾ cup dark brown sugar 

1 ½ tablespoons ground cinnamon

¼ cup unsalted butter, softened

METHOD

1.  Warm milk then mix in yeast, sugar, egg, egg yolk and melted butter. Next stir in flour and salt with a wooden spoon until a dough begins to form.

2.  Knead dough on a well-floured surface for a few minutes till it forms a nice ball and is slightly sticky.

3.  Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel and allow dough to rise for 1 hour.

4.  Transfer dough to a well-floured surface and roll out into a rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

5.  In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.

6.  Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. Cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.

7.  Cut into 1 inch sections with a serrated knife or floss. 

8.  Place cinnamon rolls in a greased baking pan. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

9.  Preheat oven to 350 degrees. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle.

10.  Let the rolls cool down before frosting.

KAIMATI

Ingredients

THE KAIMATIS

1 Cup wheat flour

1 Tablespoon sugar

1 Tablespoon yeast

1 Tablespoon yoghurt

Pinch of salt

1 Tablespoon ghee

¾ Cup water

Oil for frying

DIPPING SYRUP

1 Cup sugar

¾ Cup water

½ Teaspoon cardamom

METHOD

1.  Mix all the kaimati ingredients together; flour, sugar, salt, and yeast.

2.  Then add yogurt and ghee and mix well

3.  Lastly add water and mix till you have a thick paste and cover the batter for 20-30 minutes to let it rise.

4.  Once the batter has risen, place a pan on medium-low heat so that the kaimati don’t get dark, and make some tiny small round shapes using the tips of fingers or a machine and deep fry them till golden-brown.

5.  When ready place aside and make some syrup

SYRUP PREPARATION

1.  Mix all the ingredients for the syrup; sugar, water & cardamom and bring it to boil. Let it simmer till it starts to thicken and stick.

2.  Remove the syrup from the fire and start dipping the kaimatis into it and leave them to dry and cool.

3.  Enjoy.