Pita Bread (V.3)

Ingredients:

350g AP flour

200ml lukewarm water

1 tsp Instant yeast

1 tsp sugar

2 tbsp vegetable oil

Instructions:

1. Add lukewarm water, yeast, and sugar, whisking until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. Pour the yeast mixture into all-purpose flour, cooking oil, and salt.  Combine until evenly mixed.
3. Cover it with a lid or towel, and let it rest for about 25-30 minutes or until it doubles.
4. Remove the dough and place it on a lightly floured surface. Weigh each dough ball about 50g and roll it into a ball.
5. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
6. Place the rolled-out dough on a parchment-lined cookie sheet or on the countertop. Cover with a damp towel and rest for 20 to 25 minutes.
7. Heat a cast-iron skillet over medium-high heat. Work with one pita at a time: lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles form. Use a spatula to flip the pita and cook on the other side for 1 to 2 minutes until large toasted spots appear on the underside.

Roti Jala aka Net Bread

Ingredients:

3 cups AP flour

2 cup water

1 cup evaporated milk/fresh milk

1 egg

2-1/2 tsp cooking oil

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp turmeric powder

Instructions:

1. Add all the ingredients to a blender and blend until smooth. Strain the mixture to eliminate any lumps. Pour the batter into a squeeze bottle.
2. Heat the flat pan over medium heat, and gently squeeze the batter in a circular motion onto the pan to create a lacy pattern. Cook until set, then slide the crepe onto a plate. Repeat this process until all the batter is used. Once cool enough to handle, fold both sides of the crepe and roll it to create a neat package. Serve with spicy chicken curry. Enjoy!

Fruity Pebbles Shrimp Po Boys

Ingredients:

30-40 medium/large shrimp

Bread roll

2 cup shredded lettuce

1 tomato ~ thinly sliced

2 cup AP flour

1/4 cup cornmeal

4 eggs

1 cup buttermilk

2 cups fruity pebbles

Seasoning

5 tbsp Hungarian paprika

2 tbsp garlic powder

1 tbsp dried thyme

1 tbsp cayenne pepper

1 tbsp celery salt

1 tbsp salt

1 tbsp ground black pepper

Sauce

2/3 cup mayonnaise

2 tbsp horseradish

1 tbsp Worcestershire

1 tbsp hot sauce

1/4 tsp ground black pepper

Directions:

1. Add all the seasoning ingredients to a mixing bowl and mix well. Store the seasoning in an airtight container.
2. Prepare the sauce and set aside when ready to use.
3. Mix the flour and cornmeal in another bowl with 2 tbsp of the seasoning. Then, add the eggs, buttermilk, and fruity pebbles. Mix well to form smooth batters.
4. Dip shrimp into batters and deep fry till the shrimp turns golden or crisp.
5. Cut the bread roll and spread it with mayonnaise sauce to assemble it. Top with shredded lettuce and sliced tomatoes, and arrange fried shrimp. Drizzle some mayonnaise sauce and sprinkle some fruity pebbles. Enjoy!

Brazilian Cheese Rolls (Quick & Easy)

Ingredients:

195g Tapioca Starch/Flour

1 cup milk

1 cup neutral oil

3 eggs

80g shredded cheese (any)

Directions:

1. Preheat the oven to 200 degrees C. Spray a mini muffin tin with non-stick spray or rub it with butter.
2. Place the egg, milk, oil, tapioca starch/flour, and salt in a blender. Blend until smooth. Then, add the cheese and pulse just a couple of times.
3. Immediately pour the batter into the mini muffin pan, filling each well about 3/4 full. If Sprinkle shredded cheese on top. if desired
4. Bake for 15-20 mins until puffed and golden. Remove from the oven and cool for a few minutes before removing the rolls from the pan. Serve warm.

Banana Bread

Ingredients

3 medium ripe bananas

75 butter ~ melted

1/2 tsp baking soda

1/4 tsp salt

150g sugar/brown sugar

1 large egg ~ beaten

1 tsp vanilla extract

205g AP flour

Directions:

1. Preheat oven to 160 deg C.  
2. In a mixing bowl, mash the ripe bananas until completely smooth.  Stir the melted butter into the mashed bananas.
3. Mix in the baking soda and salt.  Stir in the sugar, beaten egg, and vanilla extract.  Mix in the flour.
4. Pour the batter into a loaf pan. Bake for 55-65 mins at 175 deg C or until a toothpick or wooden skewer inserted into the center comes out clean.

Peri Peri Chicken / Fries / Garlic Bread (Nando's style)

Peri-Peri Chicken:

Whole chicken ~ split / 2lbs chicken drumsticks

1/4 cup peri-peri sauce (Recipe here)

Salt & black pepper

Directions/Instructions:

1. Sprinkle salt and black pepper over the chicken and let it sit for 30 minutes. Then, add 1/4 cup of peri-peri sauce to a large bowl and mix to coat. Allow the chicken to marinate for at least 1 hour or overnight in the fridge.
2. Grill on medium-high heat for 15-20 minutes until slightly charred on the outside, juicy, and tender in the middle. Alternatively, line a baking tray with aluminum foil and place the marinaded chicken. Preheat the oven to 200 degrees C and roast for 30 minutes. Then, coat the chicken with the marinade sauce and roast for another 10-15 minutes until slightly crisp outside, juicy, and tender in the middle. 

Peri-Peri Mayonaise (Perinaise)

1 cup mayonnaise

2 cloves garlic ~ grated

1 tbsp Dijon Mustard

1 tbsp lemon juice

1/4 cup peri-peri sauce

Method:  In a large bowl, whisk all the ingredients together and set aside for later use.

Peri-Peri Fries

3/4 cup AP Flour

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp fine salt

1 cup iced water

Method: Whisk all the ingredients to a smooth paste in a large bowl.  Then, add the fries to the mixture and coat it even.  Deep fried till golden and crispy.  Sprinkle peri-peri seasoning mixture (recipe).

Peri-Peri Garlic Bread

112g salted butter ~ soft

1/3 cup peri-peri sauce

2 cloves garlic ~ chopped finely

1/4 cup parsley ~ chopped

Method:  Beat the butter with an electric hand mixer, then add peri-peri sauce.  Continue to beat till smooth batter.  Then, add in the finely chopped garlic and parsley.  Mix them together to combine. Split half the baguette lengthwise and cut it into 4-5 inch segments.  Spread the butter mixture evenly on each baguette.  Pop in preheated oven to 375 deg F for 15 mins or until toasted.

Pita Bread (Version 2)

Ingredients:

350ml water

1 packet dry/instant yeast

2 tbsp sugar

440g All-Purpose flour

90g Whole Wheat flour

2 tsp salt

3 tbsp olive oil

Directions/Instructions:

1. Add water, yeast, and 1 tablespoon of sugar to a stand mixer. Whisk with a hand whisk until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. In another bowl, whisk together the remaining tablespoon of sugar, salt, and all-purpose flour until evenly mixed.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour mixture. Attach the hook and mix on low speed (#2) for 8 to 10 minutes to knead. (The dough should be smooth and slightly sticky, but you might need to add a bit more flour to achieve the right consistency.)
4. Coat the dough with the remaining tablespoon of olive oil, place it in a container, cover with a lid or towel, and let it rest for about 2 hours, or until it doubles in size.
5. Remove the dough and place it on a lightly flour-dusted surface. Press it to form a rough rectangle. Cut the dough into 12 to 14 pieces, folding each piece under to create a smooth dough ball.
6. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
7. Place the rolled-out dough on a cookie sheet lined with parchment paper or on parchment paper on the countertop. Cover with a damp towel and let it rest for 20 to 25 minutes.
8. Heat a cast-iron skillet over medium-high heat. Work with one pita at a time: lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles form. Use a spatula to flip the pita and cook for another 1 to 2 minutes on the other side until large toasted spots appear on the underside.

Notes:

How to Reheat: The best way to warm the pita is to wrap it in foil or a pan with a lid and bake it at 350 degrees C for 4-5 minutes or until warm.

- Make ahead: You can make this bread up to 1 day in advance and heat it up before serving.

- How to store: Place covered in the refrigerator for up to 5 days

- How to Freeze: Place covered in the freezer for up to 1 month

- Can use 100% AP flour in this recipe if you don't have whole wheat flour

- When the dough is done kneading, it should be smooth and spring back. If you pinch it, it should stick a bit on the finger.

Cinnabon Cinnamon Roll

Dough:

85g butter ~ melted

1 cup (240ml) milk ~ warm 110F

2 large eggs ~ room temperature

4-1/2 cup bread flour

1/2 cup granulated sugar

1 packet of instant yeast

1 tsp salt

Cinnamon Sugar

1 cup brown sugar

2-1/2 tbsp ground cinnamon

85g butter ~ softened

Frosting

115g cream cheese ~ softened

57g butter ~ softened

170g powdered sugar

1 tsp vanilla extract

1/8 tsp salt

Directions/Instructions:

1. Warm the butter and milk (110 degrees F) in a measuring jug until the butter has melted. Whisk in the eggs, then set aside.
2. Mix the flour, sugar, yeast, and salt in a separate large bowl.
3. Add the wet ingredients to the dry and mix to form the dough.  The dough should form a tight ball with nothing left in the bowl.
4. Once the dough has formed a tight ball, cover it and allow it to proof at room temperature for 60-90 minutes or until doubled in size.
5. Turn the dough onto a lightly floured surface, and roll the dough into a 16x21 inch rectangle.
6. In a small bowl, combine brown sugar and cinnamon.  Spread the dough with softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.
7. Starting with the long edge, roll up the dough and cut it into 12 (2-inches) rolls.  Place rolls in a lightly greased 9x13-inch baking dish.  Cover and let it rise until nearly doubles for about 45-60 mins (Note: If making the night before, let them rise covered with a dish towel on the counter overnight)
8. Preheat the oven to 200 degrees C. Bake the rolls in the oven until golden brown, about 18-20 minutes.
9. While the rolls are baking, cream together the frosting.  Set aside.
10. While the buns are warm from the oven, generously spread on the frosting.  Enjoy while warm!

McSpicy Chicken Burger

Ingredients:

300g boneless chicken ~ pounded even thickness

Burger bun ~ Recipe here

Mac Sauce ~ Recipe here

Iceberg lettuce

tomato ~ sliced

Sliced cheese

Marinade

1 cup buttermilk (Alt 1 cup milk + 1 tbsp lemon/vinegar)

1 tbsp chili powder

2 tsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder (or more for spiciness)

Flour Mixture

1/2 cup AP flour

1/4 rice flour

1/4 cornflour

1 tbsp chili powder

2 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder

Directions/Instructions:

1. Remove the chicken skin, pounded the meat to even thickness, and cut a little bigger size than the burger.
2. In a medium bowl, combine all the marinade ingredients.  Add the pounded chicken thighs and marinate in the fridge for at least 4 hours or overnight
3. In another large bowl, whisk all the flour mixture ingredients together and set aside.  
4. Add 2-3 tbsp of the marinade to the flour mixture and mix with a fork.  Dredge the chicken with the flour mixture, and make sure each piece is evenly coated.
5. Heat oil in a deep skillet until it reaches 180 deg C (350 deg F).  Fry the chicken for about 3-4 mins on each side, or until golden brown.
6. To assemble the chicken burger, cut the burger bun in halves and generously spread the mac sauce on both sides of the buns.  Add the cut iceberg lettuce, couple of sliced tomatoes, fried spicy chicken, and top with sliced cheese.  Serve immediately and enjoy!

Pita Bread

Ingredients:

500g Bread flour/AP flour

160ml warm water

160ml warm milk

10g yeast

1 tbsp sugar

1 tsp salt

3 tbsp olive oil

Other

Coriander leaves ~ chopped

Olive oil

Directions/Instructions:

1. In a bowl of a Kitchen aid, add warm water, milk, sugar, and yeast.  Stir to mix together.
2. Next step, add the flour, and salt mix for 5 minutes on low speed until the dough combine.  Then add in the olive oil mix for 12 minutes on medium speed. Thereafter ferment the dough again for 60 minutes until doubles in size.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 12-15 equal pieces, weight about 60g per bun.
4. Using a floured rolling pin, roll one of the pieces into a circle about 8-9 inches wide and 1/4 inch thick.  Lift and turn the dough frequently so that the dough does not stick too much.  Repeat the other pieces of dough.
5. Heat a cast-iron skillet over medium-high heat.  Drizzle a tiny bit of extra virgin olive oil and wipe off any excess.  Work on one pita at a time, lay a rolled-out pita on the skillet, and cook for 30 seconds, until bubbles start to form.  Use a spatula to flip the pita over and cook for another 1-2 mins on the other side until large toasted spots appear on the underside.
6. Remove from the skillet and brush some olive oil over the cooked pita.  Keep baked pita covered with a clean towel while working on the rest.  Repeat the same process till the end.

Roti John

Ingredients:

6 hotdog buns

6 eggs

Spring onion ~ chopped

shallot ~ chopped

Black pepper to taste

Beef

300g minced beef

1/2 yellow onion ~ chopped

2 cloves garlic ~ chopped

1 tsp meat curry powder

1 tsp sugar

1 tsp salt

Other

Chili sauce

Mayo

Cabbage

Tomato

Cucumber

Directions/Instructions:

1. Heat cooking oil in a pan on medium-high heat; saute garlic and onion until softened.  Add the minced beef and continue to saute until lightly browned.
2. Mix water and curry powder together then add to the mince mixture; stir vigorously to combine well.  Allow simmering for about 2-3 mins until the mixture becomes thick but not too dry.  Season with salt and sugar, remove from the heat, and allow to cool completely.
3. In a small bowl, combine 1 tbsp meat mixture with 1 egg, some chopped spring onion, chopped shallot, and black pepper to taste.  Whisk vigorously with a fork until eggs are homogeneous and egg whites are no longer visible.
4. Spread butter on the cut side of the hotdog bun and toast in a pan on medium-low heat.  Once browned for about 2-3 mins, remove the bun and set aside.
5. Pour egg mixture into pan in a rectangular shape pan that can fit the hotdog bun.  Put the toasted side of the hotdog bun on top of the egg and press down lightly for 2-3 mins until the egg is cooked and has adhered to the bun.
6. Flip the bun up to the prep area and top the eggs with chili sauce, mayo, sliced cabbage tomato, and cucumber to your own preference.  Enjoy!

Instant Dosa (Quick & Easy)

Ingredients:

1 cup Rava/Semolina flour

1/4 cup wheat/AP flour

1 cup plain yogurt

2 tbsp ghee

1-1/4 cup of water

1/4 tsp baking soda

Salt to taste

Directions/Instructions:

1. 1st grind the semolina in a coffee grinder to powder form.
2. In a large bowl, add all the semolina flour, and wheat flour.  Whisk the mixture together.  Then add the plain yogurt except for baking soda and salt; mix well together (Note: water may vary for all depending on the curd's thickness, so add water in intervals while mixing/blending the mixture).  The consistency is the same as of regular dosa batter.
3. Let the dosa batter rest for 30 mins, then add baking soda and salt.  Mix well together.  If the batter is still thick, add more water to it for the consistency of regular dosa batter.
4. Heat the flat pan, pour a little oil, and wipe with kitchen paper oil evenly on the flat pan.  With a ladle pour a scoop of prepared dosa batter and spread it thinly on medium-low heat.
5. Once the bottom dosa turns golden brown, add ghee around the dosa and cook for a min.  The instant dosa is ready to be served with coconut chutney

Slider Buns

Ingredients:

2-1/4 tsp/11g/1 packet active dry yeast

1/2 cup water (110F)

2/3 cup milk ~ room temperature

1 large egg

3 tbsp/43g butter ~ melted

2-1/2 tbsp sugar

1-1/4 tsp salt

3 cups AP flour

Topping

1 large egg white

1 tbsp water

1/4 cup sesame seeds (Optional)

Melted butter

Directions/Instructions:

1. In a small bowl, whisk together water, milk, melted butter, and egg.
2. In the bread machine, place the milk mixture along with the flour, sugar, salt, and instant yeast in the order.  Then set to dough cycle.
3. Remove the finished dough to a lightly floured surface.  Flatten into a rectangle, cut into 24 equal pieces and shape the dough into balls.
4. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let it rise for 30 mins.
5. Brush with the egg white wash and sprinkle the sesame seeds (if using) and bake in a preheated oven at 375 F for 15-18 mins.
6. Remove from the oven, brush with melted butter and let the buns cool on a rack.
7. Split the buns in half, add sandwich fillings.  Enjoy!

Chapati

Ingredients:

2 cup wheat flour (Atta flour)

1 tsp salt

1 tbsp cooking oil

1 cup boiling water 

Some wheat flour for rolling & dusting

Directions/Instructions:

1. In a large bowl, add flour, salt, and oil.  Mix well.  Pour 3/4 cup of boiling water.  Stir gently with a wooden spoon.  Add 2 tablespoons of boiling water into the flour till dough is forms.  Cover with a towel and let it rest for 10 mins.
2. Knead the dough until it becomes soft and pliable and does not stick to your fingers for about 5 mins.  Cover the dough with plastic wrap and let the dough rest for 30-60 mins at room temperature.
3. Once ready to make chapati, heat the griddle over medium-high heat.  Divide the dough into 10-12 equal-sized dough balls.  Working on one dough ball at a time.  Roll a dough ball in the flour and flatten it.
4. Transfer the flatten ball to a clean flat surface, roll it with a rolling pin into a 6-7 inch disc.  If the dough sticks to the surface, dust the surface with more flour.
5. Place the chapati on the hot griddle and cook for 30 seconds or until tiny golden dots appear on the surface, flip over and cook the other side.
6. Flip over again and soon the chapati will start to puff up.  Use a folded kitchen towel and press gently on the puffy chapati to push the air to the flattened part of the chapati.  The whole bread should puff up into a round ball.  Serve immediately with any choice of your favour curry.

Cloud Bread

Ingredients:

3 egg whites

35g sugar

1 tbsp cornstarch

Food coloring ~ Optional

Directions/Instructions:

1. Preheat the oven to 150 deg C (300 F).  In a bowl, whip the egg whites on medium-high until frothy
2. Add sugar, 1 tablespoon at a time, and whip on high until small bubbles start to form.
3. Sift in the cornstarch and continue to whip on high until the egg whites are whipped into a glossy thick meringue that holds a peak for about 5-6 mins.
4. Scoop out the meringue onto a parchment baking sheet and shape it into a fluffy cloud or mound.
5. Bake for 20-25 mins.  The outside will be a light golden brown.  Off the heat, and let it sit in the oven for 30 mins.

Note:

If using flavoring or color into the cloud bread, add it in when adding the cornstarch

Korean Cream Cheese Bun

Bread Dough

250ml milk ~ room temp

5 tbsp sugar

10g instant dry yeast

600g bread flour

1 tsp salt

2 eggs

40g unsalted butter ~ softened to room temp

Cream Cheese

452g (2 pkg) cream cheese ~ softened to room temp

5 tbsp sugar

1/4 cup heavy cream

Sweet Garlic Butter

250g unsalted butter

2 bulbs garlic ~ finely minced

4 tbsp condensed milk

2 eggs

2-3 tbsp honey

3 tbsp parsley/cilantro

Topping

Bread crumb / Coconut flakes

Directions/Instructions:

1. In the bowl of a kitchen aid, add all the ingredients except butter; mix until all combined.  
2. Then add softened butter and knead on high for about 12-20 mins.  Check to see if it passes the window-pane test - when stretching out a small piece of dough, it doesn't break easily, it's very stretchy and light can shine through it.
3. Roll and tuck the dough under to form a smooth ball.  Place in a lightly oiled bowl and cover with a moist towel or plastic wrap.  Let it rise for 1 hour in a warm place.
4. Poke the dough and the indent should stay.  Punch down the dough to get rid of all the air.  Knead with hands for another 3-5 mins.
5. Divide the dough (70g ea).  Roll and tuck the dough under each piece to form a smooth ball for each.
6. On a parchment-lined baking sheet, cover them loosely with plastic wrap or a towel and let it rises for another 30 mins.  Bake at 180 deg C for 18-20 mins until golden brown.
7. For the sweetened cream cheese, in a large bowl smooth out the cream cheese.  Add the sugar and thoroughly mix.  Add the heavy cream and whisk until smooth.  Put the finished product in a piping bag and set it aside.
8. For the sweet garlic butter sauce, in a medium bowl, add all the ingredients (except eggs) and double-boiled to melt the butter.  then add in the beaten egg and parsley.  Whisk thoroughly until combined.  Set aside.
9. Slice each bread roll into 6 sections.  Make sure not to cut all the way for each cut, but still close to the bottom.
10. Pipe in the cream cheese mixture in-between each bread section.  Then dip into garlic butter all over each bread roll, until evenly coated. (Get the insides, corners, and bottom as well).  Then sprinkle the tops with panko/coconut flakes.
11. Place each bread roll on a parchment-lined baking sheet.  Bake for 15 mins at 150 deg C or until the top is crisped and firm.  Serve fresh and enjoy! (Note: To reheat, toast it in the oven or toaster at 180 deg C for 5 mins or so)

Croissant (Parisian Style Buttery Croissant)

Dough:

500g bread flour

250ml water (25 deg C)

11g instant yeast

3 tsp fine salt

50g granulated sugar

100g butter ~ soften

Butter Slap

250g unsalted butter ~ cold

Other

1 egg ~ glazing

Directions/Instructions:

1. Day 1: Place all dry ingredients into a bowl and mix them together.  Make a well and add the butter and liquid.  Bring together then place onto a floured surface.  Work the dough lightly for about 3 mins.  Do not overwork the dough as it will be harder to incorporate the butter on the next day.  Push the dough down to form a flat disk place a lightly floured tray, cover, and place in the fridge for at least 8 hours and up to 12 hours.
2. Day 2: 1 hour before taking the dough from the fridge.  Get butter and pound it with a rolling pin to make it nice and flat (6x8-inch) and place back into the fridge.  Take the dough out of the fridge and place it onto a lightly floured surface.  Roll out to form a square, then roll each side out to have an envelope with 4 thin corners with a slightly raised centerpiece.  Place the butter in the center of the dough.  Then pull in each corner to totally enclose the butter in the dough.  Roll the dough out into a long rectangle shape (24"x8").  Brush off any flour and fold into 3.  This is called a half fold.  Place back into the fridge and rest for 1 hour.
3. Again take the dough from the fridge onto a lightly floured surface, roll out to a long rectangle and give another half-fold, place in the fridge for another hour.  Repeat one more time so croissant dough would have had 3 half folds.
4. Place in the fridge on a lightly fold tray, cover, and leave for a good 12 hours.  This will help hold the layers that have created and make it easier for the final stage.
5. Day 3: Take the dough from the fridge, place it onto a lightly floured surface, and roll it out again to a good rectangle shape about 4mm in-depth.  With a sharp knife, cut the dough into 12 equal triangles.  At the top of each triangle and in the center cut a little about 1/4".
6. Fold the corners down, hold the "tail" and roll up the croissant making sure the "tail is on the bottom of the roll-up croissant.  Place onto a parchment paper tray.  Ensure it evenly space out.
7. Whisk egg and brush over each croissant.  Let the croissant rise for about 2 hours in double the size.
8. Pre-heat oven to 190 deg C.  Before bake the croissant, brush with egg wash again and bake for 15-18 mins.  It will be a nice golden and slightly crispy on the outside.

Mickey Beignets

Ingredients:

3/4 cup lukewarm water

1/4 cup granulated sugar

1/2 Envelope Active Dry Yeast

1 egg

1/2 tsp salt

1/2 cup evaporated milk

3-1/2 cup bread flour

2 tbsp shortening

4 cups oil for frying

1/2 cup powdered sugar

Optional Toppings:

• Ice-cream
• Whipped cream
• Berry Jams
• Hot Fudge
• Salted Caramel

Directions/Instructions:

1. Add lukewarm water, sugar, and yeast to a bowl. Stir to combine, then let sit for 10-15 minutes.
2. In a separate bowl, combine evaporated milk, salt, and egg.  Once the yeast mixture is foamy, add in the milk mixture. 
3. Then, add shortening and flour to the mixture and combine. Once the dough forms a ball, knead well on a floured surface. Grease a bowl, place the dough in it, and cover it with a towel. Let it sit for 2 hours. It should double in size.
4. Dust the counter and roll out the dough to 1/4 inch thick. Punch out the dough using a Mickey cookie cutter.
5. Heat oil to 350 degrees C and get a wire rack ready.  Fry Beignets for 1-2 mins per side.
6. Dust the Beignets with powdered sugar or place them in a paper bag and shake. Add a side of your favorite jam, and dig in! 

Other Flavor:

Double Chocolate:

Add 2 tbsp of cocoa powder to the dough batter.  Dust with Cocoa powder and powdered sugar

Mint Chocolate:

Add 1 tbsp peppermint extract and 2 tbsp Cocoa powder into dough batter.

Pumpkin Spice:

Add 2 tbsp Pumpkin Pie spice (ground cinnamon, ginger, nutmeg, and allspice or cloves)

Hot Chocolate:

Dust with Cocoa powder instead of powdered sugar.  Heat up fudge syrup to drizzle over. Top with marshmallow

Candy Cane:

Add 1 tbsp peppermint extract to the dough batter.

Auntie Anne's Pretzel Bites

Ingredients:

1 cup milk ~ lukewarm (110 deg F)

1 tbsp brown sugar

1 tsp yeast

1 cup bread flour

1-1/2 cup AP flour

1 tsp salt

2 tbsp butter ~ melted

Baking bath

3 cup of water

1/3 cup baking soda

Topping

1 egg yolk + 1 tbsp water/milk

Pretzel salt or Kosher

Directions/Instructions:

1. Warm up the milk in the microwave for just about lukewarm, should be 100 deg F.  Stir in the brown sugar and yeast.  Let it sit for about 10 mins till it is foamy.
2. Pour the yeast mixture into the bread machine, add the dry ingredients and melted butter.  Press the "Dough" button on the BM and let it do the kneading.
3. Put the dough in a greased bowl and cover with cling wrap.  Let rise for 1 hour in a moist, warm place until doubled in size.
4. Punch down dough and divide into 12 lumps.  Roll each piece with your hand to form a thin rope.  Cut about 1-1/2-inch and place on the prepared parchment and cover.  Let it rest for another 10-15 mins.
5. In a pot, bring the water to a boil.  Then add the baking soda carefully.  Reduce the heat and add the cut dough for 30 sec.  Remove from the baking bath with a slotted spoon and place back on the baking sheet.
6. Brush egg wash and sprinkle with pretzel salt or coarse salt.  Bake the pretzel on a preheated oven at 200 deg C for about 10 mins or until golden browned.
7. Dip each homemade pretzel in the melted butter while hot

Pretzel Hotdog Buns

Ingredients:

1-1/4 cup water ~ lukewarm (bet 110-115 deg F or 45 deg C)

1 tbsp granulated sugar

2 tsp salt

2-1/4 tsp instant dry yeast

4 cup (544g) all-purpose flour

2 tbsp (28g) unsalted butter ~ melted and cooled

8 cups of water

1/2 cup baking soda

1 egg yolk + 1 tbsp water

Pretzel salt or coarse sea salt (Optional)

Directions/Instructions:

1. Place the lukewarm water in the bowl of a stand mixer/bread machine.  Add the sugar and 2 tsp of salt and whisk to combine.  Sprinkle the yeast over the water mixture evenly and let stand 5-10 mins until foamy.
2. Fit the mixer with the dough hook, then add the flour and melted butter to the water mixture, stirring by hand with a rubber scraper until most of the flour is incorporated.  Turn the mixer on low and mix until just combined, then increase the speed to medium and knead the dough for about 5 mins or until the dough pulls away from the sides of the bowl.  Turn out the dough into a bowl greased with canola oil and cover.  Place in a warm spot and let it rise for about 1 hour or until doubled in size.
3. Preheat the oven to 450 deg F / 230 deg C and lightly oil parchment paper for baking sheets and set aside.
4. Turn the dough out onto a counter (Do not sprinkle flour on the surface) and gently deflate.  Divide the dough into 8 equal portions and cover; let it rest for 10 mins.  Roll each of the 8 portions into 5-inch long logs and place them on the prepared baking sheets and cover.  Let it rest for another 30 mins.
5. Place the water in an 8-quart pot and bring to a boil.  Add baking soda (Be careful.  It will fizz up).  Reduce the heat slightly and add the pretzels dough, only a few at a time and boil for 30 seconds per side.  Remove from the water with a slotted spoon or spatula and place back on the baking sheets.  Repeat with the remaining pretzels.  
6. Brush each pretzel lightly with egg wash and cut 3 diagonal slits with a serrated knife in each one.  Be careful not to cut down more than 1/4".  Sprinkle with coarse sea salt.
7. Bake in the middle and upper third of the oven for 10-13 mins rotating the pans halfway through the baking time.  When the pretzels are a deep brown color, remove them from the oven and cool on a wire rack.
8. Slice the buns and serve with your favorite hotdogs.  Enjoy!