Ingredients
- ▢ 1 ½ Cups all purpose flour maida
- ▢ 2 eggs at room temperature
- ▢ 1 teaspoon vanilla essence
- ▢ 1 Cup granulated white sugar
- ▢ 2 ¼ teaspoon baking powder
- ▢ a pinch of salt
- ▢ ½ Cup unsalted butter softened
- ▢ ½ Cup milk at room temperature
Ingredients For The Glaze
- ▢ ¼ Cup Nutella
- ▢ 4 tablespoon cream
- ▢ 1 tablespoon butter
Instructions
- Preheat oven at 180 degree C. Grease donut tray with butter.
- Sift together flour, salt, and baking powder in a bowl. Set aside.
- Whisk together butter and sugar using hand blender until light and fluffy. This might take 5 minutes depending upon the speed of the blender.
- Add one egg at a time and whisk the batter for 2 minutes each time.
- Now add the vanilla and combine the batter using spatula.
- Add the flour mixture in small batches and mix gently using a spatula.
- Once the batter is nicely combined stop mixing.
- Fill the greased doughnut tray with the batter. Fill each cavity upto ⅔.
- Bake for 20 to 25 minutes, or until doughnuts are nicely baked. Allow them to cool.
- Heat cream in a pan and add one tablespoon of butter. Mix nicely.
- Pour this warm liquid over the Nutella and whisk to form a smooth glaze.
- Dip each doughnut in the Nutella Glaze and serve.
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Baked Doughnuts Recipe
Ingredients
- 1 ½ Cups all purpose flour maida
- 2 eggs at room temperature
- 1 teaspoon vanilla essence
- 1 Cup granulated white sugar
- 2 ¼ teaspoon baking powder
- a pinch of salt
- ½ Cup unsalted butter softened
- ½ Cup milk at room temperature
Ingredients For The Glaze
- ¼ Cup Nutella
- 4 tablespoon cream
- 1 tablespoon butter
Instructions
- Preheat oven at 180 degree C. Grease donut tray with butter.
- Sift together flour, salt, and baking powder in a bowl. Set aside.
- Whisk together butter and sugar using hand blender until light and fluffy. This might take 5 minutes depending upon the speed of the blender.
- Add one egg at a time and whisk the batter for 2 minutes each time.
- Now add the vanilla and combine the batter using spatula.
- Add the flour mixture in small batches and mix gently using a spatula.
- Once the batter is nicely combined stop mixing.
- Fill the greased doughnut tray with the batter. Fill each cavity upto ⅔.
- Bake for 20 to 25 minutes, or until doughnuts are nicely baked. Allow them to cool.
- Heat cream in a pan and add one tablespoon of butter. Mix nicely.
- Pour this warm liquid over the Nutella and whisk to form a smooth glaze.
- Dip each doughnut in the Nutella Glaze and serve.
Cinnamon Rolls were on my baking list for a long time but don’t know why they never made it to the oven. In my opinion, Cinnamon Rolls are one of the perfect treats to enjoy with coffee. These cinnamon-spiked baked treats fit in the breakfast and brunch menu so well that it is hard to miss them out while planning a festive menu. These are soft, fluffy, buttery and full of cinnamon, orange, and the hint of chocolate. I have substituted 1 cup of all-purpose flour with whole wheat flour just to experiment how the texture of the cinnamon rolls turns out and it was simply gorgeous. But if you are not willing to experiment much with your cinnamon rolls than you can use 2 ¾ cups of all-purpose flour.
Ingredients
For the rolls
- ▢ 1 ¾ Cup all-purpose flour
- ▢ 1 Cup whole wheat flour
- ▢ 3 tablespoon granulated sugar
- ▢ 1 teaspoon salt
- ▢ 2 ¼ teaspoon active dry yeast
- ▢ ½ Cup lukewarm water
- ▢ ¼ Cup milk at room temperature
- ▢ 2 ½ tablespoon 40g unsalted butter, melted and cooled
- ▢ 1 teaspoon powdered orange peel or orange zest
- ▢ 1 large egg
For the filling
- ▢ 3 tablespoon 45g unsalted butter, melted and cooled
- ▢ 1 ½ tablespoon ground cinnamon
- ▢ ¼ Cup light brown sugar
- ▢ ¼ Cup semisweet dark chocolate grated or powdered
- ▢ 1 teaspoon powdered orange peel or orange zest
For the glaze
- ▢ 2 tablespoon powdered confectioners’ sugar
- ▢ 1 teaspoon vanilla extract
- ▢ ¼ Cup light cream
Instructions
- To make the dough, set aside ½ cup of all purpose flour. In a large bowl, sift the remaining flour.
- In lukewarm water add sugar along with yeast mix nicely and set aside until yeast turns frothy.
- Beat the milk, egg and butter together for 1 minute until combined well.
- Make well in the center of the flour mixture and add activated yeast to the dough. Stir the butter mixture into the flour mixture.
- Now using the reserved flour form a soft dough. I only needed ⅓ cup, but you may need the full ½ cup. Dough will be ready it is not sticky and has an elastic consistency.
- On a lightly floured surface, knead the dough for about 3 – 4 minutes. Place in a lightly greased deep bowl, cover with a cling film and let it rest in warm and draught free place for about 1 hour or until the dough is double in volume.
- Once the dough is double in volume transfer it to lightly floured surface and knock out the air.
- Roll out the dough in a 14×8 inch rectangle with a thickness of ¼ inch.
- Brush the rectangle top with melted butter and sprinkle evenly chocolate, sugar, powdered orange peel and cinnamon over the rectangle.
- Roll up the dough tightly like a swiss roll. With a sharp knife cut into 12 even pieces and place in a lightly greased 9-inch round pan. Leave some gap between each roll for rolls to expand later.
- Loosely cover the rolls with cling foil and allow to rise in a warm, draft-free place for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375 degree F. Bake for 30 – 35 minutes until lightly browned. I covered the rolls with aluminium foil after 15 minutes to avoid heavy browning.
- To make the glaze, mix the powdered sugar, vanilla and cream together until smooth and drizzle over rolls. Right before serving, top your cinnamon rolls with glaze.
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