Eggless Ragi Chocolate Chips Cinnamon Rolls

Everyone will agree with me if i say nothing can beat the aroma of freshly baked breads at home. I love baking very much, i can even say i talk baking,eat baking,live baking, just like the famous actor Rajinis dialogue. Its really hard for me to keep away from baking and if i feel down immediately ill go for baking. Obviously the bread kneading or whisking makes me happy and keeps me away from my stress. Cinnamon rolls are one of our family favourite, and ill try on making this beautiful rolls as healthy version with whole grains, after Whole wheat cinnamon rolls here comes one more interesting rolls with ragi flour.

After many fails, finally i got the pect measurement myself and fixed it for making these beautiful ragi cinnamon rolls.If am trying anything new in baking, obviously ill add chocolate chips,so that i can feed easily to my kids. Needless to say that these rolls turned out pectly and since there were chocolate chips in it, my kids doesnt hesitate a second to enjoy these healthy version of cinnamon rolls. Initially i was bit anxious about this cinnamon rolls with ragi but trust me they are simple awesome, you can enjoy these cuties without any guilt eventhough the colour will be bit dull than the usual one.

1+1/2cup Ragi flour
1cup All purpose flour
2tbsp Melted butter
1tbsp Active dry yeast
1tbsp Sugar
1tsp Salt
1/2cup Luke warm water
2tsp Cinnamon powder
2tbsp Sugar
2tsp Butter (room temperature)
1/2cup Chocolate chips (freezed for half an hour)
3tbsp Confectioners sugar

In a small bowl, add the active yeast, sugar and salt in luke warm water , give a stir and keep aside, let it sit for 5 minutes until it turns foamy.

Take the all purpose flour,ragi flour and melted butter in an another large bowl..

Gradually add the foamy yeast to the flour and knead as dough.

Dust the dough with enough flour, knead for few minutes until its turns soft.

Arrange the dough in a greased bowl , let it sit for two hours in a warm place..

Once the dough doubled their volume, springle few flour and knead again for few minutes, flatten the dough with a rolling pin.

Brush the butter over the flattened dough and springle the sugar, cinnamon powder,frozen chocolate chips over the dough..

Roll the dough tightly as a loaf...

Slice the dough as 8-9 thick slices.

Arrange those slices over a greased square baking mould..

Cover it with a plastic wrap and let it sit again for an hour until they double their volume.

Preheat the oven to 350F.

Arrange the baking pan in the middle rack and bake the uncooked rolls for 20-25minutes until its turn golden brown.

Let them cool..

Mix the confectioners sugar with few drops of water as thick paste, drizzle over the rolls before serving.

Enjoy!

Bialys Chewy Rolls topped with Caramalised Onions We Knead to Bake 5

After pull apart bread,croissants,hokkaido bread and torcettini cookies, we are here with an another bread, something interesting and savoury as well, yes this months We Knead to Bake is this beautiful Bialys, an incredible monthly baking event b Aparna. The bialy is pronounced as bee-AH-lee ressembles like bagel but its quite diferent from it. Bialys are baked while bagels are boiled and then baked. Bialys are chewy rolls which are round with depressed middle not a hole and usually filled with cooked onions or else sometimes onions with poppy seeds.People enjoy bialys with butter or cheese but i felt that bialys without any spread itself tastes fabulous.

The name Bialy comes from Bialystocker Kuchen which translates as bread from Bialystok from Poland. Bialys are rarely seen or made in Bialystick nowadays, but earlier its seems that this Bialys are eaten by rich Jews with their meals while its was the whole meal for the poor Jews. In early 1900, many Eastern Europeans including Polish immigrated to US and settled down in New York, obviously they also brought their Bialys making skills with them and that is how the New York Bialys are famous.

Bialys will have usually a thin layer of caramelised onions and poppy seeds, but i prepared my caramalised onions with dry fenugreek leaves and garlic.And this filling was amazing with a wonderful garlic and dry fenugreek aka kasuri methi flavour.

Recipe Source: King Arthur Flour
Dough:
3cups All purpose flour
1tsp Salt
1+1/4cup Water
1tbsp Sugar
1tsp Instant yeast
Milk for brushing the dough

For onion filling:
3nos Medium onions (finely chopped)
1tbsp Oil
2nos Garlic cloves (crushed)
1tbsp Kasuri methi
Salt

Take the yeast,sugar,salt and flour in a food processor,pulse it and add the warm water in a steady stream.

Knead until the dough comes together and let the dough rest for few minutes, this way the dough will absorb the water.

Knead again by adding little water or flour if needed until the dough turns smooth,elastic but not sticky.

Trasner the dough to a greased bowl,cover it and let it sit in a warm place to double.

Meanwhile,heat oil in a pan, add the crushed garlic, saute for few minutes, add the onions and cook in medium low flame.

Sprinkle some salt and saute until they turns golden brown in colour, finally add the crushed kasuri methi and put off the stove.

Keep aside and let this caramelised onions gets cool.

After 2hours, take out the doubled dough and divide into 8equal pieces, dust the pieces with enough flour and roll them as smooth balls and keep aside for an hour.

When the rolls are ready, pick up one and using fingers form a depression in the middle.

Hold the roll like a steering wheel with ur thumbs in the middle and your fingers around the edges.

Pinch the dough between your thumb and fingers, rotate it, gradually make the depression widers without poking a hole.

Once shapped, prick the centre of the bialy with a fork, transfer it over a baking sheet lined over a baking tray and fill it with already prepared onion filling.

Brush the outer dough generously with milk.

Bake bialys at 230C for 15 minutes till the crust turns golden brown.

Cool them and serve when they are slightly warm or at room temperature.