Gevrek - Bulgarian Bagel #EattheWorld

Event : Eat the world

 For this month's Eat the world challenge we are cooking from Bulgaria.....

   Bulgaria is the country in the South Eastern Europe. Bulgarian Cuisine is a representative of the Mediterranean Cuisine of SouthEast Europe. It shares the recipe with other Balkan cuisine (Includes Albanian , Croatian , Greek , Kosovan , Macedonian , Montenegrin , Ottoman , Romanian , Serbian , Slovenian and Turkish Cuisine). They use variety of vegetables , herbs and fruit because of the diversity of its land. They use yogurt more compared to the rest of Europe.

 Bulgarian cuisine shares a number of dishes with the Middle Eastern cuisine as well as a limited number with the Indian Cuisine. The Culinary exchange with the East started as early as the 7th century , when the traders brought herbs and spices to First Bulgarian Empire from India and Persia .

   Bulgarian Gevrek is known as Simiti in Turkish cuisine. Simiti name is quiet popular than geverk and is known as Turkish bagel worldwide.

  Gevrek are made by shaping the dough into a circle with the hole in the center , then boiled in water with honey and rolled in the sesame seeds before baking it. So it is also called as sesame rings / Sesame Bagel.

  This circular bread is typically encrusted with sesame seeds or less commonly with poppy seeds , flax seeds or sunflower seeds. In Bulgaria , there is a savory version of Gevrek.

Requirements : 

4 cup All purpose flour
2 cup lukewarm water
1 tbs Instant dry yeast
Half tsp salt 
2 tbs sugar 
Vegetable oil

For Boiling
2cup water 
3 tbs honey

White sesame seeds for topping


Method : 

In a bowl , add the flour , sugar , salt ,  yeast and mix well.

Add in the lukewarm water little by little  to the bowl and mix with a spatula till the flour is mixed well.

Now transfer the dough to the countertop and knead well for 15 minutes till the dough becomes smooth and soft.

Place the dough in the oiled bowl and let it double for 2 hour.

 Once the dough is doubled , divide into equal parts.

Roll each part into log , shape into circle and seal the ends.

Add the honey to the boiling water and place the shaped gevrek in the water , boil for a minute .

Take  the boiled gevrek out and roll in the sesame seeds and place in the baking tray.

Bake in the preheated oven @ 200*C for 20 minutes or till the Gevrek becomes golden brown.

Gevrek is ready to be served .

Check out all the wonderful Bulgarian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Bulgarian Sausage Stew

Sneha’s Recipe: https://snehasrecipe.blogspot.com/2020/05/mekitsa-bulgarian-fried-doughnuts.html

" target="_blank">Mekitsa - Bulgarian Fried Doughnuts

Sara’s Tasty Buds: Gevrek

Culinary Adventures with Camilla: https://culinary-adventures-with-cam.blogspot.com/2020/05/patatnik-eattheworld.html" target="_blank">Patatnik + 2016 Edoardo Miroglio Bio Mavrud & Rubin

Amy’s Cooking Adventures: Koledna Pitka (Bulgarian Christmas Bread)

Making Miracles: Gyuveche

Kitchen Frau: https://www.kitchenfrau.com/patatnik-bulgarian-potato-pie/" target="_blank">Patatnik (Bulgarian Potato Pie)

Dinner By Dennis: Kebapche (Bulgarian Grilled Kebabs)

A Day in the Life on the Farm: https://adayinthelifeonthefarm.blogspot.com/2020/05/shopska-salata-eattheworld.html" target="_blank">Shopska Salata

Aloo Nachini Roti - Potato Fingermillet Flatbread #BreadBakers

    
   For this August Bread Bakers Challenge , the theme chosen was gluten free breads may be yeasted / non yeasted by Stacy of Food Lust People Love.

 I used Fingermillet flour to make Aloo Nachini Roti. It translates to potato fingermillet Flatbread.  Fingermillet is rich in calcium and is commonly given to pregnant and lactating mothers.

 Fingermillet porridge is commonly given to babies in India while in the weaning phase.

 There are many Indian recipes using this healthy millet. Here , I am sharing the recipe of a flatbread with fingermillet.



Requirements :

2 cup finger millet flour
Half cup warm water

2 tbs Rice flour
1 cup mashed potato
1 onion finely chopped 
2 green chilli chopped 
Salt to taste 
2 tbs Chopped coriander leaves
Vegetable oil as required

                     

Method:

In a bowl , add the fingermillet flour , rice flour , salt and mix well.

Add the chopped onion , green chilli , coriander leaves and mix well .

Now , add the mashed potato and mix well. 

Sprinkle little warm water at a time and mix the dough with a wooden spatula. Don't add half cup of water at one time. The dough must be in cookie consistency.

Let the dough rest for ten minutes.

Heat a tawa / griddle on medium heat.

Apply oil to your hands and take a small portion of dough and flatten with your hand or use a wooden roller.

Cook the fingermillet roti on the heat tawa on medium flame.

Turn to other side after five minutes and brush little oil on top side.

Aloo Nachini Roti is ready to serve .

Serve with curd or pickle of your choice.

I served with Homemade SouthIndian Mango Pickle.

Note : 

Use a glove  if you don't want the dough to stick in your hands .

Traditionally , the roti are cooked on a tawa placed on a wood fired stove . They will place a ball of dough on the hot tawa and flatten with the wet hand to avoid heat.

https://saraniyapt.blogspot.com/2019/08/aloo-nachini-roti-potato-fingermillet.html/" target="_blank">Aloo Nachini Roti

from Sara's Tasty Buds

https://allthatsleftarethecrumbs.blogspot.com/2019/08/banana-coconut-and-goji-berry-bread.html/" target="_blank">Banana, Coconut and Goji Berry Bread

from All That's Left Are The Crumbs

https://www.karenskitchenstories.com/2019/08/brazilian-cheese-bread-pao-de-queijo.html/" target="_blank">Brazilian Cheese Bread

from Karen's Kitchen Stories

Coconut Biscuits from Simply Inspired Meals

https://amessykitchen.blogspot.com/2019/08/gluten-free-english-muffins-breadbakers.html/" target="_blank">Gluten Free English Muffins

from A Messy Kitchen

Gluten Free Pizza Crust from What Smells So Good?

https://www.sizzlingtastebuds.com/2019/08/multigrain-thalipeeth-gf-vegan.html/" target="_blank">Masala Mixed Flour Thalipeeth

from Sizzling Tastebuds

https://gayathriscookspot.com/2019/08/methi-aloo-bajra-roti-recipe-breadbakers/" target="_blank">Methi Aloo Bajra Roti

from Gayathri's Cook Spot

https://snehasrecipe.blogspot.com/2019/08/rajgira-rotibreadbakers.html/" target="_blank">Rajgira Roti

from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all of our lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.

Voisilmäpulla - Finnish Butter Eye Buns#eattheworld

    I joined a new facebook group Eat the world Recipe challenge on June 2019 . It was the group of bloggers cook recipe of our choice from a country randomly chosen on 12 th of the previous month and we has to post the recipe by 10 th of the month.

 Eat the world recipe challenge - cooking from Afghanistan to Zimbabwe. This month's country selected was Finland. Check the group's link here.

 Finnish cuisine is generally combining traditional country fare and haute cuisine with contemporary continental style cooking. Finnish foods often use wholemeal products like rye , barley , oats and berries such as bilberries , lingonberries , cloudberries and sea buckthorn.

  Pulla , a sweet cardamom flavoured bread eaten with coffee or as dessert. The pulla are shaped to different shapes one of thi shape is this butter eye buns. The buns resemble eye shape and Recipe is adapted from here.

   Butter eye Buns (Voisilmäpulla)  are made with a cardamom - scented dough and a filling of butter and sugar erupts from the golden top leaving a sweet crunch on top. Use pearl sugar crystals which makes the buns look beautiful. I used normal size sugar . You can use flaked almonds also or leave the buns as plain. 

   To create the eruption on top of the buns , cold cubed butter is inserted into the buns just before it is baked.

  When baked with the frozen butter cube in the middle , butter melts while baking and the melted butter stays in the middle dent of the buns , which gives the eye appearance , hence the name Butter eye buns .
  I baked the first batch of buns at 200*C it caused the eyes to darken like a dark circle around the eyes. Then baked the second batch at 180*C , It was baked well.

 The buns tasted delicious with the cardamom flavour. I made the buns as eggless, if you want to add egg , add an egg to the dough and can give egg wash before baking.

Requirements :
225 ml milk
500 g all purpose flour
1 tsp salt
1 tbs active dry yeast
1 tbs ground cardamom
75 g sugar
50 g unsalted butter cut into cubes of 1 cm and chilled
50 g caster sugar
 Pearled sugar to decorate
Method:
 Boil the milk and let it reach to lukewarm , add the butter and mix well.

 In a bowl , add the flour , ground cardamom , yeast , sugar and mix well.
Add the milk and salt , mix well. Once the dough has come together , knead it for 10 minutes until it becomes soft and smooth.

Place the dough in an oiled bowl , cover with a towel and keep in a warm place.
Once the dough is doubled , punch the air out . Divide the dough into 12 equal sized and roll each into ball. Let the buns double for another 30 minutes. 

 Once the buns are doubled , just before baking , make a depression in the centre of each bun and place the butter cube in it. In some recipes , they sprinkle ground cardamom along with the sugar on the butter cube......

 I brushed the buns with melted butter and sprinkled sugar on the butter cube and on the sides of the bun. You can use egg wash for browning of the buns.

 If using pearled sugar scatter some around each bun, but I used normal sugar.

Bake in a preheated oven @ 180*C for 15 to 20 minute or until the bread turns golden and the butter bubbling.

Cool on a wire rack and serve. Voisilmäpulla are ready to serve. Enjoy this cardamom flavoured butter eye buns with your coffee........

Check out all the wonderful Finnish dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Vispipuuro - Whipped Semolina Pudding

Nicoletta & Loreto Sugarlovespices: Mustikkapiirakka (Finnish Blueberry Pie)

Margaret at Kitchen Frau: Lohikeitto (Creamy Salmon, Potato & Dill Soup)

Tara’s Multicultural Table: Makaronilaatikko (Finnish Macaroni Casserole)

Culinary Adventures with Camilla: https://culinary-adventures-with-cam.blogspot.com/2019/07/mustikkapiirakka-finnish-blueberry-pie.html" target="_blank">Mustikkapiirakka (Finnish Blueberry Pie)

Amy: Sima (Finnish Lemonade)

Sharanya Sara's Tasty Buds: Voisilmapulla(Finnish Butter Eye Buns)

Evelyne: Pannukakku Finnish Pancakes with Blueberries

Sue:Lattyja Pancakes with Strawberry-Gooseberry Jam

A Day in the Life on the Farm: https://adayinthelifeonthefarm.blogspot.com/2019/07/lihapullat-finnish-meatballs-eattheworld.html" target="_blank">Lihapullat (Finnish Meatballs)

Batterway Drop Doughnuts#BreadBakers

   I made Batterway Drop Doughnuts for bread bakers. It was a easy and kids friendly recipe. Do make it.......

   We Bread Bakers are baking fried yeasted bread for this July 2019 as suggested by Sneha Datar of snehasrecipes.

  When I searched for fried yeasted breads , most of them are doughnuts . Then I came across this recipe of batterway drop doughnuts in the Red star yeast page.

 Batterway Drop doughnuts are easy , no knead bite- sized fried doughnuts.

 Batterway  of mixing yeast dough use less flour and thus the yeast mixture is thinner than dough. This method is a modification of the straight dough method that eliminates kneading.The Stirring develops the gluten in the dough. It is the quickest mixing method .

Requirements :

3¼ cup all purpose flour 
2 ¼ tsp Instant Dry yeast
Half cup water
 ¾ cup milk
 ¼ cup sugar
1 tsp salt
2 tbs butter 
½ tsp Mace
 ½ tsp Nutmeg
Oil for frying
Powdered sugar for coating

Method:
 Heat water and milk to lukewarm ( 110* - 115* F ) and all ingredients at room temperature.

Dissolve the yeast in the lukewarm water and let it proof. 
In a bowl , add sugar , salt , butter and spices like mace and nutmeg. To this add the milk and mix well.

Add in half flour and mix with a spoon or dough whisk. Then add the remaining flour and mix again for 2 minutes.

Cover the bowl and let it rise in warm place until doubled.

 Beat down the raised batter in about 25 strokes. Let it rest while oil is heating ( 350* - 375* F ).

 Drop the batter from a teaspoon or small cookie scoop into hot oil.

 Turn the doughnuts and cook till it becomes golden brown. Cook on medium heat to cook evenly. 

 Use a slotted spoon to drain the oil and place on paper towel.
Roll the doughnuts in powdered sugar while it is still warm.

Batterway Drop doughnuts are ready to serve.......

Batterway Drop Doughnuts by Sara's Tasty Buds

Buttermilk Beignets by Anybody can bake

Fried Jalapeño Corn Puffs by Food Lust People Love

Mochi Doughnuts by All That's Left Are The Crumbs

Pączki by A Messy Kitchen

Peruvian Pumpkin Sweet Potato Doughnuts by The Schizo Chef

Samoan German Buns by Gayathri's Cook Spot

Sufganiyot (Hanukkah Jelly Donuts) by Karen's Kitchen Stories

Whole Wheat Bhatura by Ambrosia

Yeasted Bhatura by Sneha's Recipe

Chocolate Quick Bread#BreadBakers

  Today was the posting day for the Bread bakers facebook group. We a group of food bloggers bake a bread according to the theme given by the host and post on second Tuesday of each month.

  For this Month the Theme was Quick Breads by Stacy Livingston Rushton. She wanted us to bake in a Loaf pan. In her words .... Quick breads are made with rising agents like baking powder and / or baking soda , not yeast. One bowl has the wet ingredients , another the dry . When mixed together they form a soft dough or very thick batter. Your quick breads can be sweet or savory but I'd like them baked in a Loaf Pan.

  I decided to make this chocolate quick bread , as everyone in our family likes chocolate a lot. This Bread tastes similar to chocolate cake as the ingredients are similar and as usual  I make it an eggless bread by using Yogurt .

 I used Unsweetened cocoa powder and chocolate chips in this bread.You can use melted chocolate too .

Requirements : 

Two cup all purpose flour
 Half cup unsweetened cocoa powder
 Quater tsp salt
 One  cup Yogurt
 3/ 4 cup  unsalted butter
 Two tsp  baking powder
 Half tsp baking soda
 Two cup sugar 
 Half cup Milk
 Two tbs vegetable oil
 Half cup chocolate chips

Method:

 Sift the flour , salt , baking powder , baking soda and cocoa powder twice. Transfer to a wide bowl.

In another bowl , add butter and sugar whisk together.

Add the milk, yogurt  and vegetable oil , whisk well till the mixture becomes smooth.

Add this liquid mixture to the flour mixture and mix with a spatula. Fold in the chocolate chips / nuts if adding.

Grease the loaf pan with butter and pour the batter and tap the baking pan on counter top for even spread of batter. Smoothen the top with a spatula. 

 I sprinkled sugar on top before baking........

 Bake in a preheated oven @ 200*C at convection mode for 30 minutes. 

Cool on a wire rack for 30 minutes , de-mould and slice to serve.
Chocolate quick bread is ready to serve.......

Banana Nut Bread from Sneha's Recipe

Cheddar Bacon Chive Quick Bread from Karen's Kitchen Stories

Chocolate Quick Bread from Sara's Tasty Buds

Coconut Sweet Bread from Passion Kneaded

Cranberry Pecan Quick Bread from Food Lust People Love

Espresso Banana Quick Bread with Espresso Streusel from All That's Left Are The Crumbs

Irish Soda Bread from Anybody Can Bake

Keto Low Carb Coconut Flour Bread from Cook With Renu

Lady Grey Date Nut Bread from A Messy Kitchen

Lemon Blueberry Bread from Palatable Pastime

Lemon Pistachio Loaf from Ambrosia

Summer Shandy Beer Bread from A Day in the Life on the Farm

Zucchini Bread from Simply Inspired Meals

HTML blurb:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Butterfly Pea Flower Buns#BreadBakers

    For this May 2019 Bread Bakers challenge Mireille Roc suggested Bread with flowers - Bake a bread with flowers in any form . You can utilize fresh flowers , dried flowers , preserved flowers , flower waters. Some examples include preserved rose , dried lavender , rose water , orange blossom water , elderflower syrup.


  I choose to make Butterfly pea flower buns as I had some flowers dried from our home garden . It was my wish to make a blue coloured bread with this flower. Even though I didn't get the bright blue colour on my bread , I was satisfied with the results. 

  The flowers I used in the buns were from homegrown plant and dried in shade, so I could say these are organic produce. 

 I made a tea by boiling the butterfly pea flowers with water and used that blue colour water to make this buns.

Requirements :

 3 cup all purpose flour
 1 tbs Instant dry yeast 
 100 g of Dried / Fresh Butterfly pea flower
 2 tbs sugar 
 1tsp salt 
 One and half cup water
 Few cashews 
 Butter for brushing

 Method : 

In a bowl mix the flour , yeast , salt and sugar together.

Add the dried butterfly pea flower in a pan along with water  and boil for two minute. Let it rest for ten minutes, so the water will be tinted with blue colour from the flower. 

 Use this water to knead the dough. Knead for about ten minutes till the dough is soft and smooth.

 Cover the bowl with a kitchen towel and let it ferment for two hour.

 After the dough is doubled , sprinkle little flour and roll into small smooth buns.

 Place the buns on the baking tray and brush melted butter on top. I placed a whole cashew on top as a garnish.

 Leave the buns for another 30 minute to double.

 Bake in a preheated oven for 20 minutes @ 200*C.

Let the buns cool and serve.

 Blueish Butterfly pea buns are ready to serve....

 Note : 

 I didn't add any flavouring agent to the buns , if you want you can add.

 Fresh flowers can be used to brew the butterfly pea tea. I used dried flower .

I didn't add butter to the dough .

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. http://www.foodlustpeoplelove.com/p/breadbakers.html We take turns hosting each month and choosing the theme/ingredient.

INTRODUCTION

This month’s Bread Bakers is being hosted by The Schizo Chef with the theme of Floral Flavored Breads

LIST

Floral Flavored Breads

Apricot Orange Danish Pastry from Karen's Kitchen Stories

Basil Flower Mini Bread Rolls from Sneha's Recipe

Butterfly Pea Flower Buns from Sara's Tasty Buds

Eggless Gulkand Muffins from Cook with Renu

Blossom Tea Honey Buns from Food Lust People Love

Hibiscus Sweet Bread from A Day in the Life on the Farm

Lavender Brown Butter Banana Bread from The Schizo Chef

Lemon Calendula Scones from Palatable Pastime