Chocolate Babka from Poland is my choice for Y. I have been wanting to bake chocolate babka for a long time now and since picking up bread as my theme, I had this on the list. However the theme got changed so many times and when I thought of Y, I made it Yeasted Chocolate Babka to bake it finally. This bread was originally made with nuts and raisins during Christmas, later came with many variations, chocolate being the most favourite. This comes from Poland.

With a long working weekend, I couldn’t bake it ahead. So managed it only today. I tried with only 2 cups of flour and got a 9″ loaf. I could have increased the chocolate but was little apprehensive so added about 1/2 cup, the bread was just sweet enough, I will surely be baking this again, so will be increasing the chocolate.

Kids are at home for their Summer vacation and this surely makes a wonderful treat for them. Do make this if you haven’t and enjoy.

Today is Y for Yeasted Chocolate Yeasted Chocolate Babka

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Q for Qurabiya from Iran
R for Russian Rose Bread from Russia
S for Sekerpare from Turkey
T for Tahini and Almond Cookies from Israeli
U for Umm Ali from the Middle East
V for Vasilopita from Greece
W for Weihnachtsstollen from Germany
X for Xiaodianxin from China | Chinese Almond Cookies

Yeasted Chocolate Babka

2.5 cups All Purpose Flour
1/2 cup Milk
2.5 tbsp butter
3.5 tbsp Sugar
3/4 cup Water warm
3/4 tsp Instant Yeast
1/2 tsp Salt
3/4 cup Chocolate Chips
1/8 cup Cocoa Powder

In warm milk add the butter and whisk well.
In a bowl, add the all purpose flour, salt, sugar, instant yeast, milk butter mix and mix well.
Add warm water slowly and knead well till you get a soft dough. I added almost 3/4 cup water.
Keep kneading for 10 to 15 mins.
Keep it covered in an oiled bowl and let it rest for 2 hours.
Once the dough doubles in size, punch it down.
On a dusted board or counter, roll out to a 12″ sheet.
Pulse the chocolate chips to a powder, spread on the top along with cocoa powder.
From one side, roll into a tight rope. Using a sharp knife, slit through the centre.
Twist both the rope into a coil. Place this in a loaf pan.
Let it rest for 30 mins.
Preheat the oven at 215C and bake the loaf at 200C for 20 mins.
Let it rest before slicing into it.
Warm it before serving.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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This vegan Bananas Foster Bread Pudding combines bananas, rum and brioche bread. It works great for breakfast or for dessert, or as dessert for breakfast.

I’m about to make your Sunday morning a sunnier one with this Vegan Bananas Foster Bread Pudding.

It’s so delicious, it’ll make you want to lick every last crumb from the bowl, and from the baking dish.  Because it truly, honestly tastes like heaven. Or at least a piece of it.

I used my Vegan Olive Oil Brioche to make this Vegan Bananas Foster Pudding and it was really the perfect bread for it. But if you want to make this dish lower fat, or fat-free — because there’s no added fat in this other than what’s in the brioche, really — you can use any tender bread. Wholegrain or gluten-free bread would work great too. Day-old bread is the best.

I made this for breakfast on Saturday morning and although it could easily serve six to eight people, it was almost gone by the time the three of us — Desi, Jay and I — were done with it. For Jay and Desi, my two resident kids, I served this with a dollop of vanilla ice cream, because that makes the deliciousness of this even more delicious. And even if that sentence didn’t make any sense, trust me, this pudding absolutely will.

What I really love about this Vegan Bananas Foster Pudding is that you can make it with what you very probably already have in your kitchen: bread and bananas. Is there a home where those two aren’t a staple? There’s rum in this recipe, because it is a riff on the dessert Bananas Foster, and I don’t mind feeding it to Jay because the alcohol cooks out leaving just a great flavor behind, but if you’d rather not, you can leave it out.

This has been a busy weekend for us so I am going to say au revoir now. Hope you enjoy the rest of the weekend!

Now, the recipe for Vegan Bananas Foster Pudding.

***

More breakfast ideas for a lazy Sunday:

Healthy Vegan Stuffed French Toast

Vegan Mexican Sweet Potato Hash with Black Beans and Tofu

Wholegrain Vegan Banana Chia Cake with Crumb Topping

The post Vegan Bananas Foster Bread Pudding appeared first on Holy Cow! Vegan Recipes.

1. Onions (1 cup finely chopped)
2. Garlic 4 to 5 cloves mashed and chopped
3. Green chilies(2 chopped)
4. Coriander leaves (A handful finely chopped)
5. Kasmiri red chilies(2 to 3) soaked in warm water and made a paste
6. cumin powder(1/2 tsp)
7. Tomatoes(3 pureed)
8. Red bell pepper 1 chopped fine
9. Eggs 3 to 4
10. Olive oil (3 tbsp)
11. Salt to taste

1. Heat 2 tbsp of oil in the pan.
2. Add chopped onions and fry till translucent
3. Fry bell peppers.
4. Add tomato puree and simmer the sauce in slow heat ,till rawness disappear.
5. Add red chilly paste and cumin powder.
6. Make holes with spoon in the sauce .
7. Break 3 eggs one by one carefully into the holes.
8. Sprinkle some salt.
9. Covercook for 10 minutes till the white is not set.
10. Sprinkle chopped coriander and cover cook again for 2 minutes.
11. Serve with toasted crispy bread and yoghurt.

Related posts:

Sooji Malpua-A recipe for sweet lovers ,for any festivals How to make chocolate kulfi ice cream FISH TIKKI KABAB

Domino’s Zingy Parcels is a stuffed roll with cheese and paneer seasoned with Italian seasoning. It is spicy, tangy and sinful to indulge in. Kids will simply devour this in no time. This was one of the main attraction from the Domino’s Menu and when I made it last month, my kids loved it to the core.

For the Thalis and Spreads theme we had last month, I wanted to make some spread that my kids will enjoy. I planned a Domino’s menu that had Stuffed Garlic Breadsticks, Paneer Pizzas, Burger Pizzas, Zingy Parcels, Pasta and Brownie. When I was making out the dough and was ready to get it baked, my oven gave up on me and I literally travelled across the city to Veena’s place to bake it.

It was one adventure we will never forget. This spread was my kids’ lunch, which they ended up having at 5 pm. None of us had lunch that day, being so upset with so much proofed dough going waste. Luckily Veena saved the day. After eating and then clicking the pictures, I decided I might as well make use of the dishes I baked.

Zingy Parcels of Domino’s

My initial choice was Zopf, I don’t know if I would have been able to bake that. I was so thankful that two letters got done in one shot, all so unplanned. If you have ever tasted this roll from Domino’s you would know how delicious this must have been.

I was inspired by this recipe and went with what my kids would like. All the dishes we baked were excellent and I was so happy when Peddu instantly recognised from eating the Zingy Parcels recently from Dominos.

Today is the last letter in our series on ABC Baking around the World. The challenge was for us to bake from different countries, maximum with 2 baked dishes from a country. I was so happy I was able to pick two from India as well. We will be doing our recap on 2rd, hope you all enjoyed these 26 baked dishes from different countries!

Domino’s Meu

 Today is Z for Zingy Parcels of Domino’s from India

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany
M for Mupotohayi | Chimodho from Zimbabwe
N for Nutella Chocolate Chip Cookies from Italy
O for Oatmeal Raisin Cookies from Scotland
P for Peanut Cookies from China
Q for Qurabiya from Iran
R for Russian Rose Bread from Russia
S for Sekerpare from Turkey
T for Tahini and Almond Cookies from Israeli
U for Umm Ali from the Middle East
V for Vasilopita from Greece
W for Weihnachtsstollen from Germany
X for Xiaodianxin from China | Chinese Almond Cookies 

Step by Step pictures for making Zingy Parcels

Domino’s Zingy Parcels

For the Dough

1 & 1/4 cup All Purpose Flour +for dusting
1 tsp Instant Yeast
1/2 cup Water Warm
1 tsp Sugar
1 tsp Salt
2 tbsp Olive oil

For Paneer Stuffing

1 cup Paneer diced very small
1 tsp Red Chili Powder
1/2 tsp Kashmiri Chilli Powder
1 tsp Coriander Powder
1/2 tsp Onion powder
1/4 tsp Turmeric Powder
Salt to taste
A pinch Chat Masala
A pinch Amchur Powder
A pinch Cumin Powder

For other Stuffing

Melted butter,  as needed to brush
Cheddar Cheese,  grated as needed
Mozzarella Cheese as needed
1 tsp Garlic powder
2 tbsp Olive Oil
1 tbsp Mayonnaise
Lemon juice
1 tsp Chilli flakes

For the Seasoning:

1/2 tsp Salt
1 tsp Oregano
1 tsp Chilli flakes
1 tsp Garlic powder
1 tsp Mixed herbs
1 tsp Onion Powder

For the Dough

In a wide bowl, take the flour, add the instant yeast, salt, sugar, 1 tbsp olive oil and mix well.
Slowly add the warm water and knead to a soft dough. When you are able to gather it as a dough, add another tbsp Olive oil and knead for 10 mins.
Make a ball and place it in an oiled bowl, cover with cling wrap. Let it rest for 45 to 1 hour. Mine took about 45 mins to double.
Punch it down, knead again. Divide into 10 equal balls.

For the Paneer Stuffing

Wash and fine dice the paneer into very small cubes. Add all the ingredients and mix well. Adjust seasoning and keep it ready aside to use.

For making Zingy Parcels

Take the first ball, dust well and using a roller pin, flatten to 3″ disc. Brush the inner side with melted butter.
As shown in the picture, fold the disc on three sides to make a triangle. In the centre, place 1/2 tsp mayo, place a teaspoon of paneer fillings, sprinkle lemon juice.
Sprinkle with garlic powder, grated cheese, mixed herbs, oregano and onion powder along with red chilli flakes.
Bring the three corners to centre, pinch well to close it together. Ensure the corners close well.
Now sprinkle the herbs along with little chilli flakes and grated cheese on top.
Continue with the rest of the balls, complete all the balls and have it ready
Preheat the oven to 200 C and bake for 20 to 25 mins. Check to ensure you have a golden brown colour on top.

Notes

I didn’t have Harissa Mayo, so added lemon juice and chilli flakes to compensate.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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