Eggless Dark Chocolate Hot Cross Buns/Easter Special Chocolate Hot Cross Buns

Today is Easter here, and i cant imagine Easter without hot cross buns. Though i have tried couple of Hot cross buns, i was looking for a chance to bake some chocolate loaded hot cross buns. Chocolate is our family favourite, obviously i couldnt stop myself to bake some chocolate loaded hot cross buns.Wiki says that  "A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in the British Isles, Australia, Canada, New Zealand, South Africa and some parts of the Americas". The cake marks the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. They are now available all year round in some places.

Damper - Australian Bread/ Damper - Le Pain Australien/Aborigéne

Damper, this Australian bread can be prepared with less ingredients and no yeast is needed for making this quick bread. Actually this Damper is one of the easiest bread one can prepare easily without any hassle. A prefect bread for beginners who want to bake their own bread at home.This is a traditional Soda Bread prepared usually by the travellers. Do you know that Damper is an Iconic Australian dish which is also made in New Zealand from many decades. The basic ingredients for making Damper is flour, water and milk,baking soda or baking powder. Damper was cooked in the ashes of the camp fire, as this bread was originally developed by Stockmen who travelled in remote areas for weeks or for months.

Yeasted Nutella-Cinnamon Wholewheat Muffins

I really want to bake some yeasted bread with nutella and cinnamon combination since a long, finally baked as yeasted muffins during this week end. Nutella and cinnamon combo works out wonder and this muffins turned out fabulously awesome. We started our sunday with these cuties with a cup of hot chocolate for our brunch. Since i used wholewheat flour making this yeasted muffins i can say that these muffins are healthy. These muffins are seriously very addictive, i prepared almost a dozen of muffins and none is leftover here. Needless to say its my lil one's favourite now and am gonna make some soon again for our next week's sunday brunch.Am sending this muffins to my own event Healthy Diet- Healthy Finger Food guest hosted by Preeti of Isingcakes.

2cups Whole wheat flour
2tbsp Melted butter
1tbsp Active dry yeast
1tbsp Sugar
1tsp Salt
1/2cup Luke warm water
4tbsp Nutella
1tsp Cinnamon powder
2tbsp Almond powder
2tsp Butter (room temperature)

In a small bowl, add the active yeast, sugar and salt in luke warm water , give a stir and keep aside, let it sit for 5 minutes until it turns foamy.

Take the wheat flour and melted butter in an another large bowl,gradually add the foamy yeast to the flour and knead as dough.

Dust the dough with enough flour and knead for few minutes until its turns soft..arrange the dough in a greased bowl , let it sit for an hour in a warm place.

Punch down the dough, springle few flour and knead again for few minutes, flatten the dough with a rolling pin.

Spread the nutella spread and springle the cinnamon powder,almond powder over the dough..roll the dough tightly as a loaf.

Slice the rolled loaf as medium sized pieces and arrange them in a greased muffin tray and keep it in a warm place until they double their volume.

Preheat the oven to 350F,arrange the muffin pan in the middle rack and bake the uncooked muffins for 20-25minutes until its turn golden brown.

Brush them immediately with butter and let them cool..

Enjoy with your favourite coffee,tea or hot chocolate.

Eggless Lamingtons~~ Baking Eggless Challenge

A lamington is a sponge cake of Australia,this cube shaped sponge cake are coated traditionally with chocolate icing and then with dessicated coconut. These lamingtons are in my to do list since a long, thank god Gayathri choosed these famous Australian lamingtons for this month's baking eggless challenge. Finally i made these super addictive cute lamingtons at home, thanks Gayathri for this lovely choice.

As this challenge goes for baking eggless, i went for a eggless condensed milk sponge vanilla cake and this eggless sponge cake turned out extremely spongy and truly soft. Later i quickly prepared a dark chocolate icing  for the coating and rolled them over dessicated coconut twice for the final touch.My lil one just enjoyed having this addictive lamingtons and for my surprise they vanished very much quickly obviously i went for making second batch of these lamingtons again. 

For Eggless Lamingtons:
2cups All purpose flour
1/2cup Sugar
1/2cup Sweetened Condensed milk
1cup Butter
1tsp Baking powder
1/2tsp Baking Soda
1tsp Vanilla Essence
1/4cup Milk


Preheat the oven to 350F, line a baking sheet over a square mould. Beat together the butter and sugar until they turns creamy.


Add the sweetened condensed milk,vanilla essence,milk to it and beat again until the mixture turns soft.


Meanwhile sift the flour with baking soda and baking powder. Now add the dry ingredients to the wet ingredients ,mix with a spatula until everything get well mixed,dont overmix.


Pour the cake batter to the already prepared mould and bake in middle rack for 20-25minutes until a skewer inserted comes out clean.


Keep aside and let the cake gets completely cool.


For Icing:
1+1/2cups Chocolate chips
2tbsp Butter
1/2cup Milk
1cup Powdered Sugar
1tbsp Unsweetened cocoa powder
2tbsp Boiling water
Dessicated coconut as per need

Cut the into two rectangles first and keep aside.

Make a chocolate icing by melting together the chocolate chips,butter,milk and sugar in a microwave safe bowl for 3-4minutes, mix it well.

Now add the unsweetened cocoa powder to the icing and mix well again.

Spread generously the chocolate icing over one layer of the eggless sponge cake and then top with another layer of the cake.

Cut the cake as medium sized squares as u desire. Now whisk the boiling water to the already prepared icing and mix well.

With your fingers dip the lamingtons in the chocolate icing and roll them immediately to the dessicated coconut until the lamingtons gets well coated on all sides, roll again the lamingtons to the dessicated coconut twice for a beautiful coating.

Let them sit on a wire cooling rack until the chocolate icing gets firms.

Enjoy with a cup of hot tea.