bread – Sweet Tooth Experiments

Australian Bread Fritters

Posted on March 11, 2018 Posted in Australian, Bread .

Australian Bread Fritters

Australian Bread Fritters recipe

A few Christmas’ ago my mother gave me a copy of the Australian Green & Gold cookbook in which was re-released to celebrate 75^th years since originally being published (publisher being New Holland). Why this is so interesting is that this particular cookbook features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

It’s a recipe book that was a staple book for my late grandmother (and most likely yours too).

I cannot remember what made me decided only now to actually read through the book finally but I’m glade I did (I think I had it in my head it was just savoury, in which is completely incorrect).

After finally, from so many recipes to choose from I decided on my top 15 most interesting based on the ingredients utilized to try out first hand.

It did take me a few weeks to work my way through the list with lots of surprises along the way. Some recipes were let’s just say…well….a massive 100% fail on taste and texture (the vermicelli noodle custard bake….yes it was not great at all).

Unexpectedly the best dessert (I was only replicating desserts) by a long shot was the Bread Fritters. A simple simple recipe that was melt in your mouth addictive, seriously!

I’ve made a fair amount of fritters/dumplings/doughnuts etc, basically every countries traditional main fried sweet treat and this one is right up the top.

Traditionally the flavour in the book was nutmeg…which I changed, but apart from tweaking this to cinnamon I followed word for word (and added in lots of extra steps too as the recipe is only 3 sentences long).

The end result – think Cinnamon doughnut with the ultimate fluffiness you can imagine.

Ingredients:

70g bread, crust removed then diced into cubes
200ml milk (approx. 200ml)
1 egg
30g flour
½ tsn salt
1 tsn ground cinnamon

Extra:

Oil, for frying
80g caster sugar

Method:

Place the bread cubes into a large bowl and cover completely with the milk (hence my approx. mention, you may need a tiny bit more or less pending how soft your bread is). Allow the milk to soak into the bread for at least 1 hour.
Once milk is absorbed mash the bread with a fork to a puree consistency.
Using a hand whisk beat the egg, flour, salt and cinnamon into the bread puree. Leave aside for 20 minutes.
Meanwhile, place paper towel on a plate to absorb excess oil on the fritters for later.
Place 80g of caster sugar in a bowl for coating the fritters once cooking them.
Place oil into a saucepan and heat to 150c on a candy thermometer.
Fry spoonful’s (a tbsn size is perfect) of mix into the oil (I used 2 tablespoons to do this), turning the fritters with tongs once they are golden brown on top.
Place cooked fritters on the paper towel plate as you go.
Once finished placed the fritters in the sugar, given them a good solid toss ensuing they have an even coat of the sugar, enjoy!

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Posted on February 24, 2018 Posted in Pudding .

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

I recently made an ice-cream that featured the flavor combo of caramel sauce, butterscotch and peanuts in which was a tasty explosion success.

To give this flavor combo a spin and an uncommon depth I opted to experiment with the combo via making a slice, tart, flan and pudding. The winner, by far the pudding in which I used cubed bread as the base.

Drying out the bread meant that the caramel sauce could be soaked up to really take on the flavor profile.

This recipe is simple, easy and delightfully unique as a scrumptious alternative to the traditional cinnamon and sultana bread and butter pudding.

Ingredients:

120g of crust removed and cubed bread
235g brown sugar
40g butter
40ml cream
¼ tsn salt
140ml butterscotch Schnapps
110g crunchy peanut butter
2 eggs

Method:

Preheat the oven to 170c degrees.
Place the cubed bread into the oven and bake until golden brown, set aside to cool.
To make the caramel place 160g of the sugar in a saucepan on a high heat until the sugar has melted and is bubbly and golden in colour.
Add the butter and cream and stir until combine (be careful of any splash).
Take the caramel off the heat, add the salt and butterscotch schnapps then use a hand whisk to combine until silky.
Add the peanut butter and whisk again until well combined, leave aside to cool to room temperature.
Beat the eggs and the remaining 75g of sugar with the hand whisk.
Add the egg mix to the caramel mix and beat until combine.
Add the bread cubes and stir to the caramel mix, leave the mix aside to soak up the liquid for 1 hour, lightly folding the mix every 15 mins.
Lightly spray 4 x 1 large cup ramekins with oil spray then spoon the mix evenly into the moulds.
Place the ramekins into a large slice tin and fill the slice tin with enough water to reach half way up the sides of the ramekins.
Bake for 10 minutes, remove the slice tin from the oven, giving the puddings a light stir to ensure the bread is throughout the mix evenly.
Following, continue baking for a further 25 minutes or until the pudding is puffed and set when you touch the top.
Top with vanilla ice-cream or double cream and enjoy!

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Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding recipe

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Snickers Babka

Posted on June 10, 2017 Posted in Bread .

Snickers Babka

This recipe has actually come from a snickers rice bubble slice and a peanut and bacon babka fail.

I was determine to make something with the snickers flavors but in a really untraditional way. After experimenting I actually realised that melted caramel, chocolate and peanuts work very well in the bread format.

The flavors really come though in this recipe and as the base of the recipe is bread and not cake the sweetness is not too overpowering. This recipe is a really moreish bread to eat!

Ingredients:

Bread

210g flour
25g sugar
4g yeast
1 egg
85g warm water
35g butter, at room temperature

Filling

40g butter
70g chocolate
30g icing sugar
50g chopped peanuts
70g caramel (soft caramel chews)

Method:

Place the flour, sugar and yeast in a bowl and mix until combine.
Whisk the egg and add to the mix with luke warm water.
Using a wooden spoon stir until the mix is combining and resembles a dough.
Flour the bench and place the dough on the flour. Kneed for 3 minutes of until the dough is elastic and smooth.
Place the mix in an oiled bowl and using your hands massage the butter into the dough until well combine and glossy.
Place plastic wrap over the bowl and leave in a warm place for 2 hours or until the dough triples in size.
Dice up the cranberries.
To make the filling place the butter in a bowl and heat until boiling in the microware.
Add the chocolate and allow to sit for 1 minute. Stir the chocolate until the mix is smooth.
Add the icing sugar to the chocolate mix as well as the peanuts.
Meanwhile, punch down the dough and knead until smooth.
Roll the dough out to 40cm x 20cm with a rolling pin.
Spread the filling over the dough evenly.
Place the caramel in the microwave and heat until the caramel is smooth. Drizzle over the filling.
On one of the short ends of the dough brush with water with a pastry brush.
Roll up the dough from the small end with no water and finish at the water end (the water will seal the roll).
Place the dough onto the baking tray, cut a slit down the middle almost to the top of the roll.
Plat the 2 halves by crossing them over each other, place the plastic wrap back on the bread and leave for 30 minutes.
Pre-heat the oven to 190c degrees and place the bread in the oven for 25 minutes or until the bread is golden brown.
Cut the slightly cooled bread into slices and enjoy!

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Lemon Cranberry and White Chocolate Babka

Posted on December 4, 2016 Posted in Bread .

Lemon Cranberry and White Chocolate Babka

Apart from a little inclusion in my Quinoa Berry Christmas cake recipe I haven’t experimented with cranberries. After my eye catching them in the shop the other day I decided to purchase some and come up with a recipe. For something different I decided I wanted to make a bread with the cranberries.

As cranberries are so sweet I paired this flavour with the zesty taste of lemon and added in white chocolate to produce a marbled flavour effect throughout the bread.

Making the ‘Babka’ bread came about as a fourth attempted in this baking session as the original recipe experiment of a sponge roll log cake was not a success at all. The experiment aim was to make a sweet treat that allowed me to produce a spiral effect and a babka dough would allow for exactly this. Babka is bread that a) is rolled up and b) involves platting the dough together to intensify flavour bursts.

I actually had quite a few versions of this where 2 were serious standouts, this Lemon Cranberry and White Chocolate Babka being one of these.

Ingredients:

Dough

210g flour
25g sugar
4g yeast
1 egg
85g warm water
35g butter, at room temperature

Filling

80g cranberries
100g white chocolate
40g butter
30g icing sugar
3 tsn lemon zest

Method:

Place the flour, sugar and yeast in a bowl and mix until combine.
Whisk the egg and add to the mix with luke warm water.
Using a wooden spoon stir until the mix is combining and resembles a dough.
Flour the bench and place the dough on the flour. Kneed for 5 minutes of until the dough is elastic and smooth.
Place the mix in an oiled bowl and using hands massage the butter into the dough until it is combine and glossy.
Place a towel or plastic wrap over the bowl and leave in a warm place for 2 hours or until the dough triples in size.
Dice up the cranberries.
To make the filling place the butter in a bowl and heat until boiling in the microware.
Add the white chocolate and allow to sit for 1 minute. Stir the white chocolate until the mix is smooth.
Punch down the dough and knead until smooth.
Add the icing sugar to the chocolate mix, lemon zest and the cranberries.
Roll the dough out to 40cm x 20cm shape with a rolling pin.
Spread the filling over the dough evenly.
On one of the short ends brush water with a pastry brush.
Roll up the dough from the small end with no water and finish at the water end (the water will seal the roll).
Place the dough onto the baking tray, cut a slit down the middle longways, almost to the top of the roll.
Plat the 2 halves by crossing them over each other, place the towel or plastic wrap back on top of the bread and leave for 45 minutes.
Pre-heat the oven to 190c degrees and place the bread in the oven for 25 minutes or until the bread is golden brown.
Cut into slices and serve with a spread of butter, delish!

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Sago Bread Spiced Chocolate Pudding Cake

Posted on November 6, 2016 Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

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For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

30g sago
250ml milk
30ml butter
175g dates
50g brown sugar
70g breadcrumbs
1/4 tsn cinnamon
Pinch chili powder
30g cocoa powder
1 tsn bicarb of soda
1 egg

Extra:

150ml cream

Method:

Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
Place the dates and melted butter in a food processor and blitz until smooth.
Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
Pour the mix into the cake tin.
Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
Place a piece of aluminum foil on the top of the cake or a glass lid.
Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
Place on a cooling rack until cold.
Sprinkle with icing sugar and drizzle with cream or custard.

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Spiced Ginger and Chocolate Bread

Posted on August 28, 2016 Posted in Bread .

Spiced Ginger and Chocolate Bread

I do occasionally dabble with dough and on this occasion I thought I would pair sweet (but tart) and spicy flavours to take savory bread to the next level.

So what’s the first thing that comes to mind when you think sweet…chocolate, that’s right.

We eat sweet Banana Bread for breakfast so why not Chocolate Bread? Chocolate alone was a bit mundane (bakeries do this nowadays) so I decided to add in some spices to give a few kicks to enhance the chocolates taste and the breads flavour. Thus my Spiced Ginger and Chocolate Bread was born.

Ingredients:

400g white bread flour
1 tbsn sugar
3 tsn ground ginger
½ tsn cinnamon
½ tsn ground cloves
Pinch chili Powder
1 tsn salt
½ tsn dried yeast
1 tbsn oil
160g dark (70% cocoa) chocolate chips

Method:

Mix together the flour, sugar, ginger, cinnamon, cloves, chili powder and salt in a bowl.
Place the yeast and 280ml of warm water in a bowl for 5 minutes or until it bubbles.
Stir the oil with the warm water then pour into the flour mix, stir.
Lightly flour a bench and knead the dough for 10 minutes or until smooth and elastic.
Place the dough in a bowl and cover with cling wrap or a tea towel for 1-2 hours to prove (or until it doubled in size).
Add the chocolate chips and combine with the dough.
Lightly flour the bench again and knead the chocolate through the dough for 2 minutes.
Line a baking tray with baking paper and shape the dough into a bread shape and place on the tray.
Cover the bread again and leave to prove for another hour.
Pre-heat the oven to 220c degrees and place a small bowl of water in the bottom of the oven to stop the bread drying out.
Once proved cut slits in the top of the bread and place in the oven for 25 minutes or until the load sounds hollow.

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Aish El Saraya

Posted on March 21, 2016 Posted in Lebanese, Traditional .

Aish El Saraya

Aish El Saraya recipe

My father is a big Bread and Butter Pudding fan. As his birthday was coming up I wanted to find some special and different pudding recipes to make for him.

After doing a bit of research and some baking of other countries versions of this dessert I came across Aish El Saraya.

”Aish el Saraya” is a famous Lebanese dessert that is traditionally cooked for Ramadan, holydays and fete days (etc ‘Eid ul-Fitr). This puddings title means ”the bread of royal palace” hence the baking taking place for special occassions.

The dessert is and light, eggless, bread & custard based rose pistachio treat.

Think bread and butter pudding texture with a Turkish delight flavour.

Ingredients:

Pudding:

6 slices bread
310ml milk
60g sugar
300ml thickened cream
50g corn flour
1 + ¼ tsn rosewater essence
1 + ¼ tsn lemon juice
50g shelled pistachios
¼ tsn lemon zest

Syrup:

85g sugar
70g water
2 + ½ tsn lemon juice
2 tsn rosewater essence

Method:

Toast the bread and cut off the crusts.
Line a 20cm x 25cm slice tin with baking paper.
Lay the bread into the base of the tray and cut to ensure a snug fit and no overlap.
To make the syrup place the sugar, water and lemon juice into a saucepan and stir on a high heat until boiling.
Turn the temperature to medium and stir for 5 minutes until the syrup has slightly thickened.
Take off the heat, stir in the rosewater essence and leave aside for 10 minutes.
Pour the syrup over the bread and evenly coat each slice.
To make the custard place the milk, sugar, cream, flour and lemon juice into a saucepan on a medium heat.
Whisk with a hand whisk for 5 minutes or until the custard thickens and is silky smooth.
Add the rosewater essence and whisk.
Pass the custard through a sieve and pour over the bread.
Tap the tin on the bench 5 times to remove any air bubbles and place in the fridge overnight.
Before serving finely dice the pistachios and scatter over the top on the pudding.
Scatter the lemon zest over the top.
Remove out of the tin and slice evenly, serve.

Aish El Saraya recipe

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Pumpkin Date Maple Bread

Posted on May 19, 2015 Posted in Bread .

Pumpkin Date Maple Bread

This next recipe was an idea that came from combining banana bread and pumpkin cake to make a pumpkin bread, however I put an interesting twist on this.

Instead of using pureed pumpkin I have opted for something a little different by using pumpkin soup.

Yes this does sound weird…most of my recipe do, however this bread sliced and toasted with butter is sooo moreish, it will have you saying banana bread what?

The soup makes the texture extra smooth and is cuts out the process or baking and blitzing up fresh pumpkin.

The maple syrup, nuts and dates works magic with the palate of pumpkin.

Ingredients:

260g cream of pumpkin soup
120g brown sugar
2 eggs
40g butter
120ml maple syrup
80g dates
130g walnuts
180g self raising flour
270g flour
1 tsn mixed spice
½ tsn group cinnamon
½ tsn ground nutmeg
½ tsn ground ginger
10g oats

Method:

Pre-heat the oven to 180c degrees and line a 21cm x 10cm loaf tin with baking paper.
Using electric beaters whisk the soup, sugar, eggs, melted butter and maple syrup in a bowl for 3 minutes until creamy and smooth.
Place the dates in a food processor and blitz until diced.
Place the walnuts in a food processor and blitz until diced.
Place the dates, 100g of the walnuts, the flours and spices in the mix and whisk until well combine.
Pour the mix into the tin and top with the remaining 30g of walnuts as well as the 10g of oats.
Bake in the oven for 1 hour or until a skewer inserted in the center comes out clean.
Rest in the tin for 5 minutes before placing on a cooking rack.
Once cooled sprinkle extra maple syrup over the top, cut unto slices and serve with butter.

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Marmalade Bread and Butter Port Slice

Posted on March 13, 2015 Posted in Slice .

Marmalade Bread and Butter Port Slice

Recently Bread & Butter pudding has been brought to my attention again, which for some reason happens to be one of my father’s favorite desserts.

To me, this dessert is quite bland. I get that the sultanas, cinnamon and/or nutmeg add flavour, however ultimately it’s still just soaked bread that is baked.

As the old English traditional recipe is so simple and only includes few ingredients for flavour I thought this was a good dessert to play with and bring it to a place I found appealing.

After a bit of trial and error I ended up happy with an orange and port flavour pairing and a slice as the form.

Outcome? I’m now a fan of a Bread & Butter dessert.

Ingredients:

300g white sourdough bread, crusts removed
300ml milk
80g butter, melted
3 eggs
100g brown sugar
280g orange marmalade
2 tsn cinnamon
2 tsn vanilla essence
2 tsn port
100g sultanas

Ingredients:

Pre-heat the oven to 180c degrees and line a 20cm square cake tin with baking paper.
Cut the bread into 1cm pieces and place in a bowl with the milk for 5 minutes until the bread is soft and has absorbed the milk.
In another bowl place the melted butter, eggs, sugar, marmalade, cinnamon, essence and port. Using a hand whisk beat until well combine.
Add in the bread to the butter mix and stir with the hand whisk until well combine and the bread starts to breakdown.
Add in the sultanas and stir.
Pour the mix into the tin, smooth the top and bake in the oven for 40 minutes or until lightly brown.
Cool in the tin for 5 minutes then transfer to a cooling rack.
Serve with ice-cream or cream.

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Sweet Tooth Experiments

Tag Archives: bread

Australian Bread Fritters

Caramel Butterscotch Schnapps and Peanut Butter Bread Pudding

Snickers Babka

Lemon Cranberry and White Chocolate Babka

Sago Bread Spiced Chocolate Pudding Cake

Spiced Ginger and Chocolate Bread

Aish El Saraya

Pumpkin Date Maple Bread

Marmalade Bread and Butter Port Slice

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