Heart Shaped Rolls#BreadBakers

These heart shaped dinner rolls are so soft, delicious, light & fluffy, they are so easy easy to make. Perfect for a valentine's dinner, do try them!

Ingredients
275 Grams All Purpose Flour
35 Grams Caster Sugar
½ Teaspoon Level Salt
1 Egg - lightly beaten
120 Ml +- Milk
1 Teaspoon Instant Yeast
30 Grams Butter
10 Grams Dark Cocoa powder
Water - as required to knead the dough
Method
For the Sponge
In a bowl add 100ml milk, sugar, 3 tablespoons flour and yeast, mix well and keep aside till it froths/bubbles for about 20 minutes.
For the Dough

In a food processor add flour, lightly beaten egg and all of the sponge mix , knead this to a dough, if kneaded then add a tablespoon of remaining milk or water till you get a soft and sticky dough. Now add the butter, again knead till the butter is incorporated. This dough is a sticky dough, so do not be tempted to add more flour. Take the out on to a work surface and knead for about 5 to 8 minutes till the dough does not stick to your hands, it should be soft and smooth. The softer the dough ,the softer our bread will be. The final dough should be soft, smooth, elastic and not sticking to your hands.
Keep this in a oiled bowl till it doubles in volume. 

Once it doubles in volume.

Divide the dough into 2 parts, 363grams and 160grams each and shape it into smooth round balls. Take the small dough ball and add the cocoa powder and blend to gather until we get a smooth and even chocolate dough. After adding the cocoa powder it weighed 175 grams.

Now we have one chocolate and one white dough. Divide both the dough's into 10 each equal parts, using a weighing scale, so that the measurements will be exact the rolls will be in similar size.

Roll out the white dough ball into a circle and place the chocolate ball inside it and then wrap the chocolate ball with the white dough. 

Just tuck-in the edges towards the center and then roll the seam side on a surface to make is a smooth round ball. 

Roll and shape like wise all of them into smooth round balls. Let the rolls sit for 10 minutes with a damp cloth, so that the dough can rest and relax.

Take each dough ball and roll it into an oval shape. The dough should have to have at least 1cm thickness.

Now flip over and fold the dough into half.

Cut the dough from the bended end, leaving about 1 cm uncut from the other end. 

Open out and shape into a heart shape.

Lightly press it.

Place the shaped heart dinner rolls on a parchment lined baking sheet. Cover them up loosely with a greased plastic film or a damp cloth so that we can make sure they will not get dry and at the same time, the covering will not disturb the smooth rising.

Let them proof until they are puffed up beautifully. The time will vary according to the warmth of our room.
Preheat the oven at 180°C/350°F.

When the rolls have puffed up nicely, brush the top with some egg wash. Bake them for 16-18 minutes or until they slightly start to turn golden in color. Once baked cool them on a wire rack. 

The dinner rolls are very soft, light and fluffy. The smells amazing and tastes delicious. 

These heart dinner rolls are best when they are warm and just a few minutes ..,out of the oven. 
My Notes

You can keep the heart rolls at room temperature in an air tight container for up to three days.
You can freeze this rolls for up to one month. Simply wrap the bread in plastic or aluminum foil to protect it from freezer burn.   
Take it out whenever you need and just put it in 180°C / 350°F preheated oven for 10 minutes or microwave them on high for 30 - 45 seconds, and you’ll get fresh bread ready to eat .
Labels: Bread Bakers, Breads, Cocoa powder, Heart Shaped, Cocoa powder 
                

#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. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Loaves Of Love.

• Food Lust People Love: Cheddar Marmite Rolls 
• Passion Kneaded: Cheesy Twisted Heart Bread 
• A Messy Kitchen: Cranberry Cinnamon Swirl Bread 
• A Day in the Life on the Farm: Double Chocolate Muffins 
• Karen’s Kitchen Stories: Extra Gooey Sticky Buns 
• Sneha's Recipe: Heart Shaped Rolls 
• Zesty South Indian Kitchen: Rose Petal Pistachio Cardamom Sourdough Bread – A Love Infused Artisan Loaf

Brazilian Brigadeiros(Fudge Balls)#Eattheworld

This Brigadeiro recipe is so easy to make they are fudgy and melt in the mouth! All you need are just few simple ingredients and this Brazilian candy goodness will be ready in few minutes to satisfy all your sweet cravings!

Medium Size 16-18
Ingredients

1 (14-ounce) Can Sweetened Condensed Milk
¼ Cup Unsweetened Cocoa Powder
1/2 Cup Milk
2 Tablespoons Unsalted Butter
1 Teaspoons Vanilla Extract
Chocolate Vermicelli or Chocolate Sprinkles

Method

Whisk the milk and cocoa powder together until obtaining a homogeneous mixture (without lumps of cocoa powder). Then, add in the condensed milk stir in the butter.
Cook in a medium non-stick saucepan over medium low flame, stirring constantly, until the mixture thickens and starts to peel away or show the bottom of the pan when you scrape it with your wood spoon (about 15 to 20 minutes). 

The chocolate fudge mixture should be thick enough to show you the bottom of the pan for a couple of seconds before the mixture levels out again. Grease you hands with a little butter then touch it if it still sticks to you hand it's not yet ready. When nearly done switch off the flame, add the essence with the heat of stove and pan keep stirring for another 4 to 5 minutes scrapping all the sides.

                            

Remove this on to a greased plate. Let cool to room temperature before starting to roll them into balls with greased hands. Use a tablespoon as measurement.  

Then dredge gently in the chocolate vermicelli until totally covered, place into paper cups.

These fudgy Brazilian treats are perfect for special occasions or for gifting!

My Notes
These chocolate fudge balls can be stored in an airtight container at room temperature for up to 2 days. The mixture can be also stored, covered well, in the refrigerator for up to 4 days, brought to room temperature, and rolled into balls. 

Labels: Chocolate, Condensed Milk, Cocoa powder, Brazil, Eat the World, Festival Sweets, Candy

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

Culinary Cam: Obrigado! Pão de Queijo + More Brazilian Bites on our Thanksgiving Menu 

 A Day in the Life on the Farm: It's Friday; Time for a Caipirinha Cocktail and the Weekly Menu....Cheers!! 

Sneha’s Recipe: Brazilian Brigadeiros(Fudge Balls)  

Amy’s Cooking Adventures: Brigadeiro (Brazilian Fudge Balls)

Nutella Hot Chocolate#SundayFunday

Easy, creamy Nutella Hot Chocolate is a quick to make cup of heavenly taste! It's a tasty twist on the classic hot chocolate. It’s chocolaty, creamy, and nutty – a perfect combo of hot milk and nutella.

Serves One
Ingredients
1 Cup Hot Milk - Full Fat
2 Tablespoons Nutella
1 Tablespoons Unsweetened Cocoa Powder
1 Teaspoon Sugar or to taste
Toppings
2 Tablespoon Toasted Almonds - slivered
Few Marshmallows
Extra Nutella

Method

Heat milk in a medium sized saucepan on medium-high heat until beginning to warm and steam. Add the nutella, cocoa powder, sugar and whisk until dissolved and combined. Bring to a gentle simmer while stirring and take off heat.

Serve with your desired toppings.

Labels: Hot Chocolate , Nutella, Milk, Cocoa powder, Sunday Funday, Marshmallows

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Camilla of Culinary Adventures with Camilla. Sunday Funday: " Hot Chocolate"

• Cheese in Your Hot Chocolate? Yep. Chocolate con Queso from Culinary Adventures with Camilla
• Chocolat Chaud - French Hot Chocolate from Food Lust People Love
• Cinnamon Chilli Hot chocolate from Sizzling Tastebuds
• Homemade Hot Chocolate Bombs from A Day in the Life on the Farm
• Hot Chocolate Cookies from Making Miracles
• Mexican Hot Chocolate from Mayuri’s Jikoni 
• Nutella Hot Chocolate from Sneha's Recipe
• Salted Caramel Espresso Hot Cocoa (Salted Caramel Mocha) from Amy’s Cooking Adventures
• Spicy Hot Chocolate from The Mad Scientist’s Kitchen

Mawa/Khoya Chocolate Barfi#Choctoberfest

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.

Ingredients 

600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method 

Crumble the mawa or grate it.

In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.

Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes. 

Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix. 

Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.

Spread this on a greased pan and sprinkle almonds on top.

 Let it cool and keep in the fridge for a few hours till set.

Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free 
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