RECIPIES

CHAPATI

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Ingredients
  

  • 1 cup Atta Mark flour
  • 1 tsp Salt
  • 3/4 cup Warm Water
  • 1 tbsp Cooking Oil

Instructions
 

  • Mix flour and salt in a large bowl.
    Use a wooden spoon to stir in water and cooking oil.
    Mix until a soft, elastic dough forms, and add more water, if needed.
    Knead dough on a lightly floured surface until smooth.
    Divide dough into 10 equal portions, or less if you want larger chapatis.
    Roll each piece into a ball and let rest for a few minutes.
    Heat a lightly greased pan over medium heat.
    Use a rolling pin to roll dough balls out on a lightly floured surface until very thin, like a tortilla.
    When the pan starts to smoke, place a chapati in it.
    Cook until bottom has brown spots, about 30 seconds, then flip and cook 30 seconds more.
    Repeat to cook remaining chapatis.

MANDAZI

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Ingredients
  

  • 3 Cups Mandazi flour(375 g), plus more for dusting plus more for dusting
  • 100 gms Sugar
  • 1 1/2 tsp Baking powder
  • 2 tsp Ground cardamom
  • 1/2 tsp kosher salt
  • 1 egg, beaten
  • 400 ml coconut milk
  • oil, for frying

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt.
    Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
    Turn the dough out onto a floured surface and knead until smooth.
    Dive the dough into 4 portions.
    Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick.
    Cut into 8 triangles.
    Repeat with the remaining dough portions.
    Heat the oil in a large pot until it reaches 350˚F (180˚C).
    Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels.
    Serve as breakfast or a snack with Kenyan coffee or chai. Enjoy!

CHOC CHIP CUP CAKE

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Equipment

  • 1 12 Cup cake tray

Ingredients
  

  • 315 gms self raising flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk  * SEE ALTERNATIVES
  • 1 tsbp vanilla extract
  • 1 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 425°F.
    Spray a 12-cup muffin tray with non-stick cooking spray or line with paper liners.
    In a large bowl, toss together the flour, baking powder, baking soda, salt, and chocolate chips.
    Set aside.
    In a medium bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla.
    Slowly add to the dry ingredients.
    Gently fold together until JUST combined.
    Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes.
    Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.
    Do not overbake or the muffins will be dry.
    Let cool for about 5-10 minutes and enjoy warm.

Notes

BUTTERMILK ALTERNATIVES
  • 1 cup buttermilk = 1 cup plain yogurt or Greek yogurt.
  • 1 cup buttermilk = 1 cup plain kefir.
  • 1 cup buttermilk = ¾ cup sour cream + ¼ cup water or milk.
  • 1 cup buttermilk = 1 cup milk + 1 3/4 teaspoons cream of tartar.
  • 1 cup buttermilk = 1 cup water + 1/4 cup buttermilk powder.

BABKA BREAD

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Ingredients
  

  • 1/2 cup white sugar
  • 1/4 cup butter
  • 1 tsp salt
  • 1 cup hot milk (185 degrees F or 85 degrees C)
  • 1/4 cup warm water (110 degrees F or 43 degrees C)
  • 2 eggs
  • 4 1/2 cups  All-purpose flour

Instructions
 

  • Stir white sugar, 1/4 cup butter, and salt into the hot milk in a small bowl until the butter is melted and the mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
    Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With the mixer on low, add the remaining 2 cups flour, 1/2 cup at a time.
    Switch to the dough hook; mix until dough leaves the sides of the bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
    Prepare filling while the dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, and vanilla extract. Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9×5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
    Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
    With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
    Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above the top edges of pans.
    Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons of melted butter.
    Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
    Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve