Buttery masala cheese bread

INGREDIENTS Active Dry Yeast 2 1/4 tsp All purpose flour 2 cups Atta 2 cups Warm Water 3/4 cup Sugar 2 tbsp Salt 1 1/2 tsp Butter 2 tsp FOR THE MASALA Onion 1 big size Cumin seeds 2 tsp Mint Leaves 3 tbsp  Coriander Leaves 3 tbsp Green chillies 2  Butter 1 tsp FOR THE STUFFING Pizza Cheese 200 gms Cream Cheese 200 gms Tikka Masala Powder & Butter 75 gms (for topping)   PREPARATION FOR THE MASALA Cut the onions, chillies and mint finely. Heat a pan with 1 tsp butter and add the cumin seeds. When it sizzles ,add the onions and saute till it becomes transparent. Now add the salt, chopped mint and coriander leaves, sauté for a minute and switch off the fire and keep it aside. In a large bowl add the warm water, sugar and yeast. Let it rest for the yeast to prove. Takes about 10 minutes. Add the flours, butter and the masala. Add warm water as required and knead it into a soft pliable dough. Takes around 10 minutes to get the softness. Knead, beat, hit, throw (do whatever :p ) but dough should be mildly elastic, when stretched slowly.  Grease a tray with oil/butter and place the shaped roses in it.(Each rose should be stuffed with a cube of pizza cheese and a tsp of cream cheese, pls refer pictures for details on shaping the rose). Pour the balance cream cheese on top of the roses.  Cover and keep for raising about an hour in a warm place (I kept it on top of a vessel, filled with moderately hot water and finished the raising in 30 mins.) When raising is done, sprinkle lightly with Tikka masala, put dollops of butter on top of the roses. Preheat the oven (250C) for 10mins. Place the tray in the middle rack and bake for 5 minutes, then decrease the temperature to 180C and bake for another 10-15 minutes or till top is golden brown. Take it out of the oven, brush with butter and make sure u gobble them before it gets cold 🙂

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