Roti Naik

Ingredients (2 loaves)

500g bread flour
150g castor sugar
11g dried yeast
20g milk powder

1/2 tsp salt
50g evaporated milk

150g water

1 egg (large)

75g butter

10g bread softener

a little yellow food colouring

Method:

1. Mix first 5 dry ingredients together well.
2. Combine milk, water & egg & slowly add to flour in the mixer for about 3 mins until well combined.
3. Then add butter together with bread softener & continue kneading in mixer for about 7 to 10 mins. Towards the end, add food colouring & continue kneading until well combined.
4. Turn out dough on floured surface & do quick knead to form a ball & put into covered bowl to rest for 1 hour.
5. Turn out risen dough & divide into 18 balls (64g each) & place balls into 2 pre-greased baking tins.
6. Cover & let rest for 1 hour.
7. Pre-heat oven to 165°C.
8. Then bake in oven for 25-30min.
9. After removing from oven, ease out of baking tin to cool.

Perfect Banana Bread

Prep Time 10 mins

Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins

Ingredients
⅓ cup (80g) butter, melted
4 large ripe bananas, mashed (1 ¼ to 1 ½ cups)
¾ cup (165g) granulated sugar
1 large egg, room temperature
1 tsp vanilla
1 ½ cups (186g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt

Instructions

1. Preheat oven to 180°C. Prepare an 8x4-inch loaf pan by spraying with nonstick spray.
2. Melt butter and set aside to cool.
3. In a large bowl, mash bananas with a fork. (You can use up to 5 regular sized bananas or 6 small bananas in this recipe.)
4. Add butter, sugar, egg, and vanilla. Mix well.
5. Add in flour, baking soda, baking powder, and salt and mix until ingredients are JUST incorporated. (Be careful not to overmix.)
6. Pour the batter into the prepared loaf pan.
7. Bake for 45 minutes. (Cover with aluminum foil if browning too quickly.)
8. Bake for an additional 15-20 minutes, or until a toothpick comes out with crumbs, but not wet batter.

Nutrition
Calories: 288kcal

Recipe from I Am Baker

Sausage Buns

Ingredients

Items A:
250g fresh milk
1 egg
45g sugar
7g yeast

Items B:

450g bread flour

5g salt

60g butter (softened)

16 sausages (boiled beforehand)

Egg wash - 1 egg + 2 Tbsp fresh milk

Sesame seeds (for spinkling)

Method:

1. Add items A into MB, mix 2 min/37C/speed 2.
2. Add items B & knead 3 min.
3. Add butter, knead another 3 min. Scrape down sides.
4. Remove dough & shape into a ball & rest for 10 min.
5. Divide dough into 16 portions, roll into long rolls and wrap around sausage. Let rest for 20-30 min.
6. Preheat oven to 180C.
7. Sweep egg wash over the rolls & sprinkle sesame seeds before baking for 18-20 min.
8. Remove from over & spread melted butter over each roll.

Video

Mexican Coffee Buns (Thermomix)

Ingredients 

For dough bread
200g full cream milk
40g caster sugar
1 ½ tsp dried yeast powder
300g bread flour, sieved
10g milk powder
¼ tsp salt
30g salted butter, soften at room temperature
40g salted butter, cut in cubes (2 cm x 2 cm), cold temperature

For coffee topping
80g salted butter, soften at room temperature
80g brown sugar
1 tbsp instant coffee granules
2 tsp water
1 egg, room temperature
80g cake flour

Preparation
Bread dough

1. Place milk, sugar, and yeast in mixing bowl, mix 3 min/37°C / speed 2.
2. Add bread flour, milk powder and salt, Knead Dough mode / 1 min.
3. Add 30g soften butter, Knead Dough mode / 3 min. 
4. Prepare pastry mat, shape the dough into a ball. Cover loosely with cling film and let dough rise for 60 min. 
5. Divide dough into 8 equal portions (approx. 70 g each) and roll into ball. 
6. Gently flatten a dough with rolling pin, put a cube of butter in the center of the dough. Wrap the dough, roll into ball and arrange doughs at least 5 cm apart from each other. Repeat this step until finished. 
7. Cover loosely with cling film and let dough rise for 60 min.

Coffee topping

1. Insert butterfly whisk. Place butter and sugar in mixing bowl, mix 2min / speed 3. Meanwhile, mix instant coffee granules with water.
2. Add egg and instant coffee mixture, mix 10 sec / speed 3.
3. Add flour, mix 20 sec / speed 3. Remove butterfly whisk.
4. Transfer mixture into piping bag and refrigerate until ready to use. 
5. Preheat oven to 180°C. Line a parchment paper on baking tray and transfer doughs on a baking tray. 
6. Pipe out the coffee topping in circular motion on the buns. Bake for 15 - 20 min (180°C) until golden brown. Serve warm.

Tips:

• To wrap the butter filling into the dough, freeze the butter filling after cutting them into cubes.
• Mexican coffee bun is best eaten freshly baked while still warm. You may re-bake the buns for 5 min (180°C) to get the crispy crust texture again.

Gemma's Famous Fluffy Scone Recipe (Thermomix)

Prep Time 5 mins

Cook Time 15 mins
Total Time 20 mins

Servings: 10 large scones

Ingredients
400 g self-raising flour
60 g sugar
60 g butter cut in cubes
150 g cream
1 egg
1 pinch salt
100 g milk

Instructions

1. Pre-heat oven 220 degrees Celsius. Prepare a tray with baking paper.
2. Place self-raising flour and sugar in TM bowl. Blend 9 sec/ Speed 9.
3. Add cubed butter to the flour. Blend 9 sec/Speed 9. 
4. Add cream, egg, salt and milk to the TM bowl. Combine 30 sec/Speed 4. (the ingredients should have only just come together.)
5. Flour your bench or Thermomat and turn the dough out onto the bench or mat. (Use lots of flour as the mix will be very wet).
6. Gently pat the dough into a 2cm thick rectangle. Avoid overworking the dough.
7. Using a cookie cutter cut 10 scones.
8. Place scones on the tray so they're just touching each other.
9. Brush the top of the scones with a little milk.
10. Bake for 15 mins or until golden brown. 

Recipe Notes
Butter is added straight from the fridge. Cut into small cubes to allow easy mixing

Man tou buns (Thermomix)

Difficulty : easy

Preparation time : 10 min
Total time : 1h 30 min
Serving size : 12 portions

Ingredients
30 g oil, plus extra for greasing
200 g milk
70 g white sugar
2 tsp dried instant yeast
2 ½ tsp baking powder
400 g plain flour, plus extra for dusting
1 pinch salt
500 g boiling water

Preparation

1. Lightly grease Varoma dish and tray with oil, then set aside.
2. Place milk, sugar, yeast, baking powder and oil into mixing bowl and mix 30 sec/37°C/speed 2.
3. Add flour and salt and knead 2 min/. Transfer dough onto a silicone bread mat or lightly floured work surface and using a rolling pin, roll out into a rectangle (approx. 30 x 20 cm). Starting from longest edge, roll dough into a log shape and cut into 12 equal portions.
4. Divide dough portions between prepared Varoma dish and Varoma tray. Cover with Varoma lid and leave in a warm place to prove until doubled in size (approx. 1 hour).
5. Carefully place boiling water into mixing bowl. Place Varoma with buns into position, secure Varoma lid and steam 10-15 min/Varoma/speed 1 or until buns are cooked through. Serve warm (see Tip)

Hints & Tips

1. Man tou buns can be served as an accompaniment to both savoury and sweet dishes.
2. Golden man tou: Place a large saucepan over medium heat and add oil (approx. 10-12 cm deep). Working in batches, carefully add steamed mantou buns into hot oil, then fry for 1-2 minutes on each side, until golden brown. Using a slotted spoon, carefully remove and transfer to paper towel to drain. Place approx. 100 g condensed milk into a small bowl and serve alongside the Golden mán tou for dipping.

Best Keto Bread

Prep Time10 minutes

Cook Time30 minutes
Total Time40 minutes

Servings 20 Slices
Calories 90kcal

Ingredients
1 1/2 Cup Almond Flour
6 Large eggs Separated
1/4 cup Butter melted
3 tsp Baking powder
1/4 tsp Cream of Tartar It's ok if you don't have this
1 pinch Pink Himalayan Salt
6 drops Liquid Stevia optional

Instructions

1. Preheat oven to 375.
2. Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
3. In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
4. Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
5. Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices.

Notes
Net Carbs: 1.25g
Nutrition
Serving: 25g | Calories: 90kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Fiber: 0.75g

Keto Sandwich Bread

INGREDIENTS

2 1/2 cups almond flour
2 cups whey protein
1 tbsp xantham gum
3 tsp baking powder
1/2 tsp salt
1 1/4 cups warm water

INSTRUCTIONS

1. In a large mixing bowl, stir together the dry ingredients.
2. Slowly add in the water and stir with a wooden spoon, stirring slowly as you add water, until your dough comes together.
3. Pour bread dough into a loaf pan that has been lined with parchment paper or greased well (be sure to check your cooking spray to ensure it is in fact gluten free.)
4. Bake at 375°F for 20 to 25 minutes - until puffy and golden brown. You will see air bubbles on the sides of the bread, similar to the way the bread looks inside.
5. Remove from oven and let cool completely on a rack before slicing.
6. Only slice off the bread you're going to eat - pre-slicing bread will cause it to dry out or mold faster.

Dinner Rolls (Keto)

Prep time: 25 minutes

Cook time: 20 minutes
Serves: 12

Ingredients:
8 ounces cream cheese (block, not spreadable)
3 cups shredded mozzarella cheese (low moisture - part skim)
4 large eggs
4 tablespoons baking powder
1 1/3 cups almond flour (we use Bob's Red Mill)
1 tablespoon unsalted butter

Instructions:
Preheat the oven to 400° F
In a small pot over low heat melt the cream cheese and mozzarella together.
Add the melted cheeses to a large bowl along with the baking powder, almond flour, and eggs. Mix until smooth and let stand 10 minutes. Roll into 20-22 balls and chill in the refrigerator for another 10 minutes.
Melt the butter over low heat in a 10" cast iron skillet
Place the dough balls into the skillet touching on each side. Bake for 20-25 minutes until fluffy, golden brown, and cooked through.

NOTES:
Yes, this recipe really does need 4 tablespoons of baking powder. This helps them rise, otherwise they'll be very flat.
Be sure to chill the dough so the rolls will keep their shape and rise up not out.

Banana Bread

Makes 1 loaf (8 x 5-inch loaf pan)

Ingredients:
1/2 cup (1 stick) unsalted butter
1 cup granulated white sugar
2 large eggs
3 medium-sized bananas, very ripe
1/4 cup milk
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup chopped nuts or chocolate chips (optional)

Method:

1. Preheat the oven to 350°F with a oven rack in the bottom third of the oven. Line the loaf pan with parchment, letting the excess hang over the sides. Spray the inside with nonstick cooking spray. →If using nuts, toast them in the oven for 10 minutes as the oven is pre-heating.
2. Melt the butter in the microwave or over low heat on the stovetop. → Alternatively, for a more cake-like banana bread, soften the butter (but do not melt) and cream it with the sugar in a stand mixer in the next step.
3. Whisk together the melted butter and sugar in a mixing bowl until combined. (Or cream in a mixer until fluffy.)
4. Crack the eggs into the bowl. Whisk until completely combined and the mixture is smooth.
5. Whisk the milk and vanilla into the batter.
6. Peel the bananas and add them to the bowl. Using the end of the whisk or a dinner fork, mash them into the batter. Leave the bananas as chunky or as smooth as you prefer. If you prefer an entirely smooth banana bread, mash the bananas separately until no more lumps remain, and then whisk them into the batter.
7. Measure the flour, baking soda, and salt into the bowl. Switch to using a spatula and gently stir until the ingredients are just barely combined and no more dry flour is visible.
8. Last but not least, scatter the nuts or chocolate over the batter and gently fold them in.
9. Pour the batter into the prepared loaf pan, using the spatula to scrape all the batter from the bowl. Smooth the top of the batter.
10. Place the pan in the oven & bake for 55 to 65 minutes. Bake until the top of the cake is caramelized dark brown with some yellow interior peeking through and a tooth pick or cake tester inserted into the middle comes out clean. Baking time will vary slightly depending on the moisture and sugar content of your bananas — start checking around 50 minutes and then every five minutes after.
11. Set the loaf, still in the pan, on a cooling rack. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.
12. Lift the loaf out of the pan using the parchment paper "wings." Set it on the cooling rack to cool for another 10 minutes before slicing. Leftover bread can be kept, covered, at room temperature for several days or wrapped in foil and frozen for up to 3 months.

Recipe Notes:
Banana Muffins: To make muffins, line a muffin tin with liners and fill each cup to roughly 3/4 full. Makes 8 to 10 muffins.

Pumpkin Bread

YIELD: 2 loaves

PREP TIME: 20 minutes
COOK TIME: 60 minutes

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 1/2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 tablespoons pumpkin pie spice

Method:

1. Preheat oven to 350 degrees F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
3. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until well combined.
4. Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.

NOTES:
This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.

Cinnamon Rolls with Raisins

Ingredients:

3/4 cup milk
1/2 cup warm water

1 package active dry yeast
2 eggs
1/2 cup brown sugar

1/2 tsp. salt
1/4 cup softened butter

1/2 cup raisins

4 cup flour

2 Tbsp. butter, softened
1/4 cup sugar

2 tsp. cinnamon
1/2 cup raisins

Method:

1. Preheat oven to 350 degrees
2. First you'll need to scald the milk. To do so, heat the milk over medium heat until bubbles start to form (do not let boil). Once scalded, remove from heat; set aside to cool until lukewarm.
3. In a bowl combine warm water and yeast. Let this sit until frothy.
4. In a separate mixing bowl, mix eggs, brown sugar, butter, salt and raisins together.
5. Add yeast mixture and stir until combined. Slowly add lukewarm milk, stir again.
6. Start adding the flour slowly until a stiff dough forms.
7. Let dough rise until doubled in size.
8. On a lightly floured surface, roll out dough into a rectangle, spread on butter then sprinkle with sugar and cinnamon. At the top of the dough, make a line of raisins.
9. Start with the top of the dough and roll towards you until the dough is tightly rolled.
10. Slice the dough into twelve pieces, place in a lightly greased 13 x 9 inch pan and allow to rise until they reach the top of the pan.
11. Bake in preheated oven for 30-35 minutes, or until golden brown.
12. Spread some cream cheese frosting all over them.

Frosting:

12 ounces cream cheese, softened
1/4 cup butter, softened
2 tsp. vanilla
2 cup powdered sugar

1. Cream together the cream cheese, butter & vanilla.
2. Then add powder sugar & mix until nice & fluffy.

Pizza Dough

Ingredients:

3 cups warm water
3 Tbsp sugar
1 TBSP salt
1 1/2 tsp garlic salt
1/4 cup olive oil
2 TBSP + 1 tsp yeast
6-8 cups bread flour

Method:

1. Place the water, sugar, salt, garlic salt, olive oil, and yeast into your mixer. Mix about 30 seconds.
2. Turn the mixer on medium speed and begin adding flour until a soft dough is formed that cleans the side of the mixer. Mix 4 minutes after the sides are cleaned.
3. Remove from the mixer and place into a large bowl that is coated with olive oil. Cover and let rise in a warm place until doubled.
4. Take a large handful of dough and press and gently onto a large pizza pan. Par bake for 5 minutes at 450. Remove from the oven and top with sauce and desired toppings.
5. Bake an additional 5-9 minutes, or until crust is golden brown and the cheese is melted.

Nutella Banana Bread

Ingredients:

2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
¼ cup butter, softened
1 cup sugar
2 large eggs
1¼ cup mashed ripe bananas
1 teaspoon vanilla
⅓ cup milk
¾ cup Nutella

Method:

1. Preheat oven to 350 degrees F.
2. Spray 9×5-inch loaf pan with nonstick spray.
3. In a medium bowl, whisk together flour, baking soda & salt.
4. In a separate large bowl, cream sugar and butter together. Add eggs, one at a time, beating well after each egg is added. Add mashed bananas, milk and vanilla and beat until well combined. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
5. In a small microwave save bowl, add Nutella and heat for 15 seconds. Stir to evenly mix heated Nutella. Add 1 cup of the banana bread batter to the Nutella and stir until well mixed.
6. Spoon Nutella batter alternately with plain banana bread batter into the prepared loaf pan. Swirl batters together with a knife.
7. Bake 50 to 60 minutes. Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.

The Best Banana Bread

Ingredients:

2 eggs
⅓ cup buttermilk
½ cup vegetable oil
1 cup mashed bananas
1 cup white sugar
½ cup brown sugar
1 tsp vanilla
1¾ cup flour
1 tsp baking soda
½ tsp salt

Method:

1. Preheat oven to 325 degrees F. Sprak a 9x5 loaf pan with cooking spray and set aside.
2. In a large bowl, whisk together eggs, buttermilk and oil until well beaten together.
3. Add in mashed bananas, both sugars and vanilla and mix well.
4. Sift in flour, baking soda and salt and mix in nicely, do not over mix.
5. Pour into greased loaf pan and bake at 325 degrees F for about an hour. Check at an hour by doing the toothpick test. Bake longer as needed until cooked through.

Ultimate Sticky Buns

Ingredients:

Dough
2/3 cup whole milk
5 tablespoons sugar, divided
1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)
2 large eggs, room temperature
2 3/4 cups unbleached all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping
1 3/4 cups chopped pecanst(about 8 ounces)
1/2 cup (1 stick) unsalted butter
3/4 cup (packed) dark brown sugar
3/4 cup heavy cream
1/3 cup honey
1/4 teaspoon kosher salt
1/4 teaspoon finely grated orange zest (optional)

Buns
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon kosher salt
All-purpose flour (for dusting)
1 large egg
Coarse sea salt (such as Maldon)

Method:

Dough

1. Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.
2. If you don't have a stand mixer, fit your food processor with the standard chopping or dough blade. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.
3. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill.
4. Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).
5. Chill dough for 2 hours.

Topping

1. Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
2. Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

1. Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.
2. Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow our step-by-step guide for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
3. Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.
4. Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
5. Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

Banana Bread

Ingredients:

Nonstick vegetable oil spray
1¾ cups all-purpose flour
1½ teaspoon baking soda
¾ teaspoon kosher salt
3 large eggs
1½ cups sugar
1 cup mashed ripe bananas (about 2 large)
¾ cup vegetable oil

Method:

1. Preheat oven to 350°. Coat a 9x5x3” loaf pan with nonstick spray. Whisk flour, baking soda, and salt in a medium bowl. Whisk eggs, sugar, bananas, and oil in a large bowl until smooth. Add dry ingredients to banana mixture and stir just until combined. Scrape batter into prepared pan and smooth top.
2. Bake until a tester inserted into the center of bread comes out clean, 60–70 minutes. Transfer to a wire rack; let bread cool in pan for 15 minutes. Run a knife around inside of pan to release the bread. Turn out onto rack and let cool completely.

DO AHEAD: Banana bread can be made 3 days ahead. Store airtight at room temperature.

Southern Spoon Bread

Ingredients:

3/4 cup cornmeal

2 cups hot milk (I use 2%)

1 tablespoon butter or margarine

1/2 teaspoon salt

4 egg yolks

4 egg whites 

Method:

1. Heat the milk on top of the stove until hot (do not boil). 
2. Add cornmeal and continue cooking for about 3 or 4 minutes until thickens. Remove from heat and mix in the butter and salt. Let cool for about 15 minutes. 
3. While the cornmeal is cooking separate the eggs into two different bowls. 
4. Beat egg yolks and egg whites separately. Make sure you beat whites until stiff. 
5. Once cornmeal is cooled, add egg yolks mixing with a spoon. Fold in whites and spoon mix. 
6. Pour into a 1 1/2 quart sprayed baking dish and bake in preheated 325 degree oven for 45 minutes or until brown on top and center is cooked. 

Makes 6 servings.

Apple Praline Bread

Ingredients:

1 cup sour cream or yogurt
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups baking apples or 2 small-medium ones (sweet-tart variety is great for this), peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼-1/2 cup brown sugar
¼-1/2 cup butter

Method:

1. Preheat the oven to 350°F.
2. Lightly grease a 9x5x3-inch loaf pan. Set aside.
3. Using an electric mixer, beat together the sour cream/yogurt, sugar, eggs and vanilla on low speed for a couple of minutes until well blended.
4. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.
5. Fold in the apples and half the nuts into the batter. 
6. Transfer the batter into the greased loaf pan.
7. Sprinkle the rest of the nuts on top and then press them lightly into the batter. 
8. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. 
9. Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

1. In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. 
2. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. 
3. Remove from heat and then drizzle over the bread. Cool completely.

Braided Nutella Bread

Ingredients:

1 egg

1/2 tsp yeast

1 cup water

1 tsp salt

1 Tbsp sugar

2 1/2 cups all purpose flour

Cornmeal 
Nutella

Method:

1. Start by dissolving the yeast ¼ cup filled with water, poured into a small bowl. Take another bowl, and while you allow the yeast to rest for 10 minutes, mix in - using a stand mixer - an appropriate amount of flour, salt and sugar. Add yeast and mix at low speed. Slight speed to medium and continue to include within 7 minutes.
2. Get another bowl and lightly grease it and place the dough you have recently been made in there. Cover it with plastic wrap and after about an hour of sitting in a warm place for it to double in size.
3. Roll of the dough to make a circle. Careful you leave enough because you'll have to make another circle for a few minutes. Take Nutella ( be careful to take it in the fridge for a while, so it will be easy to spread, you could also microwave for 30 seconds to be sure) and pour evenly on the surface, but leaving a half-inch margin all test around.
4. The next step is to place another roll dough (Nutella free) on top. Then put it on a parchment -lined baking sheet or silicon along. It is advised you sprinkle the sheet with cornmeal advance. Use a knife to cut the dough in the middle, but keeping one end intact. Look at the image for a guide.
5. When turning the cut side to the top, twist the ends of the test surpass each other. Do this for each section you did. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. At the same time, prepare the oven. Set it to 350 ° F. Before placing the dough in, clean it with some egg. Then bake at this temperature for about 20 minutes. To get this little brown appearance and taste of the top, raise to 425 ° F and bake for another 5-7 minutes.