Halwai August 11, 2018

Ingredients:

• 350 g – all-purpose flour
• 60 g – Sugar
• 2 tsp – dried Yeast
• 1 – Egg
• 100 ml – Milk
• 4 tbsp – Butter
• 1 tsp – vanilla essence
• 1/2 tsp – salt
• Filling:
• 4 tbsp – Butter
• 2 tsp – Cinnamon powder
• 1/2 tsp – nutmeg, grated
• 60 g – Sugar

Method:

  1. For the dough:
  2. Sift the flour and salt in a large bowl.
  3. Add sugar to the mixture and mix well.
  4. Add some warm water to the yeast, according to the package instructions, and let it work.
  5. Put butter and milk in a pan and heat it, until the butter gets melted.
  6. Add the warm milk mixture, vanilla and egg to the flour.
  7. Start kneading with a electric beater slowly, until the dough comes together.
  8. Once the dough comes together, increase the speed and knead it for 5 minutes.
  9. Then turn the dough to a floured work surface and knead it again, for 5 to 10 minutes.
  10. If the dough is too sticky, add a bit more flour and knead it well.
  11. Place the dough in a clean oiled bowl and let it rise, in a warm place, for about 2 hours or until the dough looks doubled in size.
  12. For the filling:
  13. Melt butter in a pan, until it gets melted and browned(don’t burn it).
  14. Mix the sugar, cinnamon and nutmeg in a bowl. Keep it separately.
  15. To make the bread:
  16. Roll the dough into a rectangle.
  17. Brush it with browned butter and sprinkle with cinnamon sugar.
  18. Cut them into 3 or 4 vertical strips and cut them again into 3 equal lengths.
  19. Stack, 4 squares together.
  20. Grease a 9×5 inch loaf tin. Place the stacks one by one in the loaf tin.
  21. Lightly cover the loaf tin with a kitchen towel and leave it to rise, in a warm place, for 30-40 minutes.
  22. Preheat the oven to 180 degree Celsius.
  23. Bake the raised loaf, in the preheated oven for 30 to 40 minutes or until it looks brown on top.
  24. Take it out of the oven, cool it on a wire rack for 5 minutes.
  25. Remove it from the tin and serve warm.
  26. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz