Homemade Strawberry Jam Bread

I AM STELLA FROM SRI LANKA 

I love this recipe. It is simple and easy to make. Try it!

                                

                                              

                                                  

                                        

Ingredients

• ½ pounds, ⅞ ounces, weight Plain Flour
• ¼ ounces, weight Yeast
• 1 ounces, weight Sugar
• ½ Tablespoons Salt
• 7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water
• 1 whole Egg, Beaten, Divided Use
• 1 ounces, weight Butter, Softened
• ½ cups Strawberry Jam
•  

Preparation Instructions

In a mixing bowl combine flour, yeast, sugar, and salt. Mix for 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let it rise in a warm place for about 30 minutes. After that, punch the dough down and make a large round ball and allow it to rise for 10 minutes longer.
Now take out the dough ball and roll out with a rolling pin until you have roughly a 12 x10 inch rectangle that is about 1/4 inch thick.
Place some strawberry jam on the top of the dough. I used homemade strawberry jam but store bought is fine. Spread it across the surface of the dough but leave about a 1 inch border around the entire rectangle – so the jam doesn’t ooze out. Roll the dough up into a log. Cut the log into 6 equal slices using a sharp knife.
Place the dough slices (cut side up) in a greased round baking pan (diameter 8 inch) and allow to rise for 10 minutes. Next brush the remaining beaten egg over the top of the bread.
Bake at 200 C for 20 minutes or until golden brown. Serve and enjoy.

Homemade Dinner Rolls

I AM STELLA FROM SRI LANKA

Dinner rolls are one of the easiest and most delicious breads to make

                                                

                                                      

• ½ pounds, ⅞ ounces, weight Bread Flour
• ¼ ounces, weight Yeast
• 1 ounces, weight Sugar
• ⅓ ounces, weight Milk Powder
• ½ teaspoons Salt To Taste
• 8 tablespoons, 1 teaspoon, 5-⅞ pinches Water
• 1 whole Beaten Egg, Divided
• 1 ounces, weight Butter

Preparation Instructions

In a mixing bowl combine flour, yeast, sugar, milk powder and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 10 round balls and allow to rise for 10 minutes .
Now take out each ball and roll out with a rolling pin until you get a thin disk (4-inch diameter and 1/8-inch thick). Roll up loosely, then coil so that it resembles a snail shell. Keep it a bit loose, as the dough with rise further. Tuck the outer end underneath.
Place on a greased baking tray and allow to rise for 35 minutes. Brush the remaining beaten egg over the dinner roll.
Bake at 200C for 20 minutes or until golden brown.
Serve hot with butter or jam.
Enjoy.

                                

Homemade Milk Rice with Coconut Stuffing

I AM STELLA FROM SRILANKA 

Milk Rice is a traditional specialty food item of Sri Lanka made for special occasions. Some Sri Lankans believe it is a lucky food. It is simple to make and very tasty.

                              
                                

                              

                                               

• FOR THE MILK RICE:
• 1 pound, 1-⅔ ounces, weight Uncooked White Rice
• 2 cups Water
• 2 cups Thick Coconut Milk
• 1 Tablespoon Salt To Taste
• 
  
• FOR THE COCONUT FILLING:
• 6 tablespoons, 2 teaspoons, 4-⅝ pinches Coconut Pani Or Treacle
• ⅛ Tablespoons Cinnamon
• 1 teaspoon Sugar
• 7 ounces, weight Desiccated Coconut

Preparation Instructions

Wash the rice, put in a medium saucepan and add the water. Bring to a boil over medium heat, cover the saucepan, and cook until the rice is soft, 15-20 minutes.
When rice is done, uncover it and add coconut milk and salt, stir well, and reduce heat to low. Continue cooking over low heat for another 10 minutes until the milk has been absorbed and the rice is very soft and creamy. By now rice milk is ready. Don’t cool.
To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to boil (you need it to be around 100C degrees so use a thermometer).Then add the pani mixture to the dessicated coconut and mix well. Let cool.
Using 10 molds or metal cups (I used small metal cups), place 1 1/2 tablespoons of hot milk rice into the mold and press down. Now place 1 tablespoon of the sweet coconut mixture in the middle of each cup. Next place some more hot milk rice on top of the filling and press down.
Next invert on serving plate. Enjoy.

Homemade Fried Curry Bread

I AM STELLA FROM SRILANKA 
Simple to make. This bread is delicious! Try it!

                                                      

                                                        

• FOR THE DOUGH:
• ½ pounds, ⅞ ounces, weight Plain Flour
• ¼ ounces, weight Yeast
• 1 ounces, weight Sugar
• ½ Tablespoons Salt To Taste
• 7 tablespoons, 1 teaspoon, 5-⅛ pinches Warm Water
• 1 whole Egg Beaten
• 1 ounces, weight Butter, Softened
• _____
• FOR THE FILLING:
• 1 Tablespoon Olive Oil
• 1 teaspoon Garlic, Chopped
• 2 Tablespoons Red Onion, Chopped
• 5-⅓ ounces, weight Smoked Salmon, Crumbled
• 3-⅝ ounces, weight Prepared Or Leftover Mashed Potatoes
• 1 teaspoon Pepper
• 1 teaspoon Salt To Taste
• ½ pounds, ⅞ ounces, weight Bread Crumbs
• 1 cup, 2-⅔ teaspoons, ⅞ pinches Vegetable Oil, For Frying
•  

For the dough: In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter and mix with your hands until combined. Knead by hand until smooth and elastic, about 10 minutes.
Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 3 inch, thickness 1/4 inch).
For the filling: In a pan heat 1/2 tablespoon of olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Now place a tablespoon full of filling mixture in the middle of each dough disk and gather the dough up around the filling. Pinch the seam shut. Flatten the dough lightly and dip the dough balls in the remaining 1/2 of the beaten egg and roll them in bread crumbs. Now cover the dough balls and leave to rise about 30 minutes.
Next deep fry them in hot oil (over medium heat), until they are golden brown . Remove them from the oil onto absorbent paper to drain for a minute or two. Then serve hot with tomato sauce or your favourite dipping sauce.
Enjoy.
                     

 

Homemade Appetizer Tree

I AM STELLA FROM SRILANKA

 Make this easy appetizer tree the next time you have a kids’ birthday party.

• FOR THE DOUGH:
• 3-⅝ ounces, weight Flour, All Purpose
• ¼ teaspoons Salt To Taste
• 1-⅞ ounces, weight Butter, Chilled
• 1 whole Egg Yolk, Beaten
• 3 tablespoons, 1 teaspoon, 2-⅓ pinches Water Cooled
• _____
• FOR THE FILLING:
• ½ Tablespoons Olive Oil -Filling
• ½ teaspoons Garlic, Chopped
• 1 Tablespoon Red Onion, Chopped
• 1-⅞ ounces, weight Smoked Salmon, Crumbled
• 1 ounces, weight Mashed Potatoes
• ¼ teaspoons Black Pepper
• ½ teaspoons Salt To Taste
• ½ whole Egg Beaten
• _____
• FOR THE GARNISH:
• 2-⅔ ounces, weight Potato, Peeled And Boiled
• 1 ounces, weight Butter
• ½ teaspoons Salt
• ⅛ teaspoons White Pepper
• 1 drop Food Colouring -green

 

Preparation Instructions

First, make the dough: Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Next add approximately 1/2 of an egg yolk and the water. Mix well using your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes.
Now take the chilled dough and roll out into a large rectangle that is about 1/8 inch thick, using a rolling pin. Cut the dough into long strips – 1/2 inch width. You should have 8 strips*. Now roll each dough strip around a metal tube (see photo – this will be the trunk of your trees). Before using the metal tubes, brush them with butter or oil. Size of the tube should be about 2 1/2 inch height and 1 inch diameter.
* Note: If you have extra dough, you can make eight tiny flowers (about the width of your tree trunks) to use for decoration for the top of your tree.
Place tubes on an oiled baking tray (if you can, place them in a vertical position). After that, take the remaining 1/2 egg and brush over dough .
Bake at 200 C for 10 minutes or until golden brown. When done, slide the tubes out and allow the ‘tree trunks’ to cool.
Next, in a pan heat 1/2 tablespoon of olive oil over medium high heat. Add garlic and saute until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well. Put into a piping bag (or a Ziplock bag with the corner cut off). Now take the baked tubes and pipe some of the filling mixture into the middle of the tubes.
After that decorate with colored mashed potatoes.
For the garnish: Take your potatoes, peel and boil them, covered with water, until potatoes are fork tender. Drain the water. Squash the potato with a potato masher or mixer. Add butter salt, white pepper and green food coloring. Mix well.
Put the colored mashed potato mixture into another piping bag and pipe it on top of the filled ‘tree trunks’ in the shape of leaves and place the dough flowers on the top. I’ve done in the photo above.
Enjoy.