Okay too many things are happening. Firstly, as usual I have been MIA since a couple of months. If you are curious and you want to know what I was up to – well I can’t believe I am saying this because I have my own Kitchen! I have a professional kitchen all to myself… well almost all to myself. Me and my very talented partner decided to take the plunge and start The Omakase Kitchen, which is a Japanese and Korean delivery and take away joint. So its been three months, it’s been mad, it’s been hectic but I am enjoying every minute of it. Secondly, it’s that time of the year where I go crazy. Christmas is coming! And as you guys know that it is my favorite time of the year. Thirdly it is my blog’s anniversary. Yes I just completed four years of blogging. Happy Blog Birthday to me!
Coming back to the recipe – every year I do my take on the ever popular and delicious Gingerbread. This year, I have made Gingerbread Scones. This British delicacy is perfect as your tea time snack.
Makes about 10 scones
- 225 grams All Purpose Flour
- 4 teaspoons baking powder
- 25 grams Brown Sugar
- 2 tablespoon ginger powder
- 2 teaspoon cinnamon powder
- 1 teaspoon mix spice
- 37 grams softened butter
- 112 grams milk
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 220 C. Line a baking tray with parchment paper or silicone mat.
- In a large bowl, mix flour, baking powder, ginger powder, cinnamon, mix spice and sugar.
- Add the butter and whisk till sandy consistency.
- In a small bowl, whisk the egg, vanilla and milk.
- Leaving 1 tablespoon of the milk and egg mixture to glaze the scones later. Pour the wet mix into the dry mix in two additions.
- Mix until combined. The dough should be sticky and a little wet.
- Dust flour on a table, take the dough and flatten it with your hand till about 1/2 cm in height. Taking a 1 inch round cookie cutter, cut circles and put them on the baking tray. Repeat the process by reusing the scraps.
- Using a pastry brush glaze the scones with egg and milk mixture.
- Bake for 10 – 15 minutes or till golden brown at 220 C. Let them cool completely before serving.
- You can add or delete the amount of spices according to your liking. I prefer the flavor of spices on the heavier side in my dishes. So I have modified it accordingly.
- You can also modify the size of the scones according to your liking.
Recently I was one of the few chefs who was talked about it in the article by Mid-day regarding baking Christmas goodies. They wanted something revolving around Gingerbread and hence I told them about Gingerbread Doughnuts. While we were talking about Gingerbread, a very good question was asked and that was – What makes the dish – Gingerbread. I realized the concept was very simple – to anything if you add ginger powder, cinnamon, nutmeg and all spice. Replace the castor sugar with brown sugar to add in a little bit of nutty flavor. And oh! you have a gingerbread dessert. It is pretty simple. Honey or molasses is also added to enhance the flavor.
I absolutely love anything Gingerbread, cause I love spiced up dishes. Gingerbread somehow brings out a different taste altogether. This year, I thought lets change things a bit and not bake the regular cookies that I make and go for Gingerbread Doughnuts. They are very easy and takes a little bit of time, as I am doing yeast – leavened doughnuts. But other than that they are a perfect treat for this festive season.
Makes at least 2 dozen of regular size doughnuts
- 2.5 tablespoon instant yeast
- 1 cup warm water
- 1/3 cup castor sugar, plus 1 tablespoon
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/3 teaspoon all spice powder
- 1/2 teaspoon salt
- 4 cups flour
- 55 grams butter, room temperature
- 3 egg yolks
- 1/2 teaspoon vanilla
- Oil, for frying
- 1/2 cup castor sugar
- 1/2 tablespoon cinnamon
- In a stand mixer bowl – take the warm water, add 1 tablespoon of sugar and the yeast and mix until the yeast is dissolved. Keep it aside for 5 – 7 minutes.
- Meanwhile in a bowl mix – flour, both the sugars, baking powder, salt, ginger powder, cinnamon, nutmeg and all spice.
- When the yeast is active, it will become foamy, add the yolks, butter, and vanilla. Mix with the paddle attachment for 1 minute.
- Keeping the speed on low, keep adding the flour with a big spoon. After adding half of the flour, shift to hook/dough attachment and add the remaining flour. Mix for 3 – 5 minutes on medium high.
- Cover the bowl and let the dough rest for 1 hour or until it doubles in size.
- After 1 hour, knead the dough and roll it to an 1/2 inch thick height.
- If you want small bite size pieces, cut them with 1 inch round cookie cutter. If you want the original doughnut shape – cut it with one 3 inch cookie cutter and then 1 inch cookie cutter to cut the centers. If you have a doughnut cutter, then you know what to do.
- You can re – roll the remaining dough and cut them.
- Let the doughnuts rise for 45 minutes to 1 hour.
- In a frying pan, heat the oil till its 180 C. Fry the doughnuts for 30 – 45 seconds on each side or until brown.
- After removing, let them sit for 2 minutes on tissue papers and then coat them in cinnamon sugar.
- Serve warm.
- You can add / delete the amount of spices in the dough according to your taste.
- If you don’t like too much cinnamon in your dessert avoid the coating of cinnamon sugar and just coat them in plain sugar.
So you are on Pinterest or Instagram checking Christmas themed cakes and cupcakes. You see these cute little cupcakes with Christmas theme sprinkles on top. You go online and you cant seem to find them. Well no worries cause we are making Christmas Sprinkles in the house !!! It is extremely easy if your slightly good with holding a piping bag in your hand and piping on a template…
The process is pretty much simple. What you need is –
– Template of Christmas tree, Gingerbread men, Candy Cane, Snow men etc
– Royal Icing made with meringue powder
– Disposable Piping bags
– Parchment Paper
– Food Coloring
First and foremost I strongly suggest Royal Icing made with meringue powder because then you can store these for a long time. If you will be using the sprinkles in 2-3 days then royal icing made with raw egg whites is fine.
The consistency of royal icing should be thick and smooth.
Now the amazing process
First print the template.
Then take a tray and turn it over. Take the template and parchment paper and put it on the tray, parchment paper being on top. Stick the parchment paper and template on the tray with the tape.
Now take some colored royal icing in a piping bag and just slightly cut a very small teeny tiny end of the bag with a scissor. See if the icing comes out. If you feel it is a very small hole and you need to put a lot of pressure to remove the icing. Cut some more but make sure it is a small cut.
Now draw the figure with the help of the template on the parchment paper. After doing so let it dry for an hour or more.
Open the tape and put a scissor below the parchment paper. Use the scissors edge and move it left and right. Doing this will immediately pop the sprinkles from the parchment paper. Those which are still stuck you can remove them gently with your fingers.
Store them in a cool place in a air tight glass jar / plastic container.
Let me know how it goes 🙂