1: FOR THE PREFERMENT

• In the bowl of a stand mixer, combine the water and yeast. Add the flour and yeast, and mix on low for about 2 minutes, until just combined. Cover the bowl with plastic wrap, and let rest for 30 minutes. Place the dough into an oiled container (with room to grow), cover, and place in the refrigerator for 8 to 24 hours. You will have more than you need for the actual recipe.
• Simply store it and use it to make you favourite bread.
• You will be surprised how much of flavour it will add.

2: Filling Ingredients

• Add the flour and water to the bowl of a stand mixer and mix with the dough hook until just combined, about 2 minutes.
• Cover with plastic wrap and let rest for 30 minutes.
• This autolyse will help in the flour to absorb water and help in gluten formation. Add the pre ferment pieces, yeast, and salt, and mix on low until combined, about 2 minutes.
• Add a few drops of FAB caramelized onion and Cheddar Cheese flavour. Increase the speed to medium to medium-high, and mix with the dough hook for 5 to 7 minutes, until you have a smooth shiny dough that clears the sides of the bowl. Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
• Saute the onions in olive oil over medium-low heat for about 20 minutes, stirring every few minutes, until slightly golden and tender, and reduced to about 1/3 its original size.
• Add the poppy seeds, bread crumbs, FAB Premium Oil Soluble Mustard Flavour, FAB Premium Oil Soluble Caramelized Onion Flavour and salt.
• Stir and allow to cool. Place a baking stone on the center rack of your oven and preheat it to 250 °C.
• Lightly grease a couple of cookie sheets. Divide the dough into 24 equal pieces, about 40 grams each.
• Form each piece into a ball, and then flatten it into a 2-inch wide disk.
• Place the disks on the cookie sheet about 1 inch apart.
• Cover each baking sheet loosely with oiled plastic wrap Let the dough rise until puffy, about 60 to 90 minutes. With oiled fingers, press the center of the dough to make a well.
• Place a tablespoon of filling into the depression, and top with some of the cheddar. Bake for 12 to 15 minutes, until golden. Cool the baked bialys on a wire rack.
• Enjoy..

1: FOR THE PREFERMENT

• In the bowl of a stand mixer, combine the water and yeast. Add the flour and yeast, and mix on low for about 2 minutes, until just combined. Cover the bowl with plastic wrap, and let rest for 30 minutes. Place the dough into an oiled container (with room to grow), cover, and place in the refrigerator for 8 to 24 hours. You will have more than you need for the actual recipe.
• Simply store it and use it to make you favourite bread.
• You will be surprised how much of flavour it will add.

2: Filling Ingredients

• Add the flour and water to the bowl of a stand mixer and mix with the dough hook until just combined, about 2 minutes.
• Cover with plastic wrap and let rest for 30 minutes.
• This autolyse will help in the flour to absorb water and help in gluten formation. Add the pre ferment pieces, yeast, and salt, and mix on low until combined, about 2 minutes.
• Add a few drops of FAB caramelized onion and Cheddar Cheese flavour. Increase the speed to medium to medium-high, and mix with the dough hook for 5 to 7 minutes, until you have a smooth shiny dough that clears the sides of the bowl. Place the dough into an oiled dough rising bucket or bowl, cover with plastic wrap, and let rise until doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
• Saute the onions in olive oil over medium-low heat for about 20 minutes, stirring every few minutes, until slightly golden and tender, and reduced to about 1/3 its original size.
• Add the poppy seeds, bread crumbs, FAB Premium Oil Soluble Mustard Flavour, FAB Premium Oil Soluble Caramelized Onion Flavour and salt.
• Stir and allow to cool. Place a baking stone on the center rack of your oven and preheat it to 250 °C.
• Lightly grease a couple of cookie sheets. Divide the dough into 24 equal pieces, about 40 grams each.
• Form each piece into a ball, and then flatten it into a 2-inch wide disk.
• Place the disks on the cookie sheet about 1 inch apart.
• Cover each baking sheet loosely with oiled plastic wrap Let the dough rise until puffy, about 60 to 90 minutes. With oiled fingers, press the center of the dough to make a well.
• Place a tablespoon of filling into the depression, and top with some of the cheddar. Bake for 12 to 15 minutes, until golden. Cool the baked bialys on a wire rack.
• Enjoy..

1: For Pani

• Blend coriander, pudina, ginger, tamarind pulp, lemon juice, chillies in a mixie.
• Add all the powders.
• Mix well add 100ml water n mix n keep aside..

2: Aloo/ Potato masala

• Mix all the ingredients and keep aside..

3: For Buns

• Mix all the ingredients and knead the dough for 10mnts.
• Oil a bowl and keep the bun for 1st proofing until it doubles in size.
• Method to make buns Once dough doubles in size, punch down the air and make small balls n stuff with aloo masala and make the buns.
• Keep it for 2nd proofing covered.
• Bake in a 200°C in preheated oven for 20min..

1: For Pani

• Blend coriander, pudina, ginger, tamarind pulp, lemon juice, chillies in a mixie.
• Add all the powders.
• Mix well add 100ml water n mix n keep aside..

2: Aloo/ Potato masala

• Mix all the ingredients and keep aside..

3: For Buns

• Mix all the ingredients and knead the dough for 10mnts.
• Oil a bowl and keep the bun for 1st proofing until it doubles in size.
• Method to make buns Once dough doubles in size, punch down the air and make small balls n stuff with aloo masala and make the buns.
• Keep it for 2nd proofing covered.
• Bake in a 200°C in preheated oven for 20min..

1:

• Combine flour, baking powder and salt in a bowl and keep it aside. In another bowl beat egg then add sugar and orange rind flavor, blend it until thick. Then add orange peel, orange juice and melted butter into egg mix and combine them well. Add wet ingredients mix into dry ingredients.
• Blend them well with Mixer. Cover the bowl with cling wrap and keep it in the fridge for 2 to 3 hours. Take out the dough from fridge and roll out into lightly floured surface, to pizza base thickness.
• Then cut them with a doughnut cutter. In a skillet pour oil, once the oil becomes hot slide each doughnut into hot oil and fry them to about a minute each side.
• (Don’t deep fry them, If deep fried it may become hard). Drain the excess oil and keep them aside. Dip the top of each doughnut into white chocolate glaze and put a small wedge of orange and place the glaze side up to set. Now you can enjoy the yummiest Orange Rind DoughnutsJ..

1:

• Combine flour, baking powder and salt in a bowl and keep it aside. In another bowl beat egg then add sugar and orange rind flavor, blend it until thick. Then add orange peel, orange juice and melted butter into egg mix and combine them well. Add wet ingredients mix into dry ingredients.
• Blend them well with Mixer. Cover the bowl with cling wrap and keep it in the fridge for 2 to 3 hours. Take out the dough from fridge and roll out into lightly floured surface, to pizza base thickness.
• Then cut them with a doughnut cutter. In a skillet pour oil, once the oil becomes hot slide each doughnut into hot oil and fry them to about a minute each side.
• (Don’t deep fry them, If deep fried it may become hard). Drain the excess oil and keep them aside. Dip the top of each doughnut into white chocolate glaze and put a small wedge of orange and place the glaze side up to set. Now you can enjoy the yummiest Orange Rind DoughnutsJ..

1:

• Take 20 grams cup lukewarm water, add 1/2 tsp sugar and the instant yeast, mix well and set aside to rise.
• Mix the flour, milk powder and sugar in a bowl.
• In another large bowl mix all the wet ingredients, (except salt & butter).
• Add the risen yeast mix to this.
• Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
• Add butter & salt little at a time to the mix and keep kneading.
• Transfer this to a lightly floured work table, knead gently for 10 minutes , adding a little flour at a time (if required only), till you get a very loose, but not sticky dough.
• (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard) Place the dough in a lightly greased bowl.
• Grease the dough also.
• Cover it with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
• While the dough is rising , in a blow mix Brown sugar , raisins , Fab 100% Natural Oil Soluble Cinnamon Extract , FAB Oil Soluble Rum Flavour and 1 tsp butter(rest butter has to be brushed on the rolled dough) Gently deflate the dough, to shape , take the dough and just spread into a rectangular shape (approximately 15'x12') with a rolling pin.
• Brush thoroughly with butter.
• spread the raisin & brown sugar mix on the rolled dough evenly.
• Start rolling it to form a tight log.
• cut into round equal slices (approximately 15 will come).
• Set them in a round tin keeping at an approximate 1 inch distance.
• Cover with a wet cloth, and let the dough rise for 30 minutes (preferably warm place), till it has doubled.
• 15 Minutes before the bake, preheat the oven at 200°C.
• Just before baking, brush with melted butter or egg wash.
• Bake in a preheated oven at 200°C, for 18 to 20 minutes .
• Remove from the oven, and turn it out onto a rack to cool.
• When slightly warm , pour the glaze and serve.
• For Glaze mix 1 cup sugar and 28 grams melted butter.
• Add 1 tsp of Fab Premium Oil Soluble Rum Flavour and mix.
• if it is too thick , add milk tsp by tsp till you get a slightly flowy consistency..

1:

• Take 20 grams cup lukewarm water, add 1/2 tsp sugar and the instant yeast, mix well and set aside to rise.
• Mix the flour, milk powder and sugar in a bowl.
• In another large bowl mix all the wet ingredients, (except salt & butter).
• Add the risen yeast mix to this.
• Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
• Add butter & salt little at a time to the mix and keep kneading.
• Transfer this to a lightly floured work table, knead gently for 10 minutes , adding a little flour at a time (if required only), till you get a very loose, but not sticky dough.
• (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard) Place the dough in a lightly greased bowl.
• Grease the dough also.
• Cover it with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
• While the dough is rising , in a blow mix Brown sugar , raisins , Fab 100% Natural Oil Soluble Cinnamon Extract , FAB Oil Soluble Rum Flavour and 1 tsp butter(rest butter has to be brushed on the rolled dough) Gently deflate the dough, to shape , take the dough and just spread into a rectangular shape (approximately 15'x12') with a rolling pin.
• Brush thoroughly with butter.
• spread the raisin & brown sugar mix on the rolled dough evenly.
• Start rolling it to form a tight log.
• cut into round equal slices (approximately 15 will come).
• Set them in a round tin keeping at an approximate 1 inch distance.
• Cover with a wet cloth, and let the dough rise for 30 minutes (preferably warm place), till it has doubled.
• 15 Minutes before the bake, preheat the oven at 200°C.
• Just before baking, brush with melted butter or egg wash.
• Bake in a preheated oven at 200°C, for 18 to 20 minutes .
• Remove from the oven, and turn it out onto a rack to cool.
• When slightly warm , pour the glaze and serve.
• For Glaze mix 1 cup sugar and 28 grams melted butter.
• Add 1 tsp of Fab Premium Oil Soluble Rum Flavour and mix.
• if it is too thick , add milk tsp by tsp till you get a slightly flowy consistency..

1:

• Pour the lukewarm water & milk into a bowl.
• Add the yeast and sugar and stir to dissolve.
• Let it stand For 10 min to activate the yeast.
• When it starts to froth and bubble up, it is ready to use in the dough.
• In a large bowl, mix Semolina flour, Olive oil, flavours, Cheese, Garlic, Salt and stir.
• Add the Yeast Mixture & mix till a rough dough forms.
• Leave it for about 10 min to let the flour absorb the liquids.
• Lightly dust the counter with flour & scrape the dough out of the bowl onto the counter and knead it with gentle stretch and fold method till it is very smooth, shiny, and elastic.
• This will take about 10 to 12 minutes.
• Transfer the dough to a lightly oiled container with a lid.
• Cover with a wet towel and leave to rise until it doubles.
• This is first proofing.
• Once the proofing is done, dust the counter and take out the dough and knead to de-gas it.
• Take small portions & create the design u want.
• While sculpting, remember to use as little dough as possible and create sleek designs as this is going to double in size.
• Keep spraying the dough with water to avoid it getting dry while you are working on the sculpting.
• Also, the designs stick well when it's moist.
• Once the design is done, allow it to proof for another 20 min.
• Bake in a preheated oven at 180°C for 20 min with only lower rods, as we don’t want much browning/crusting on the bread to enhances the colouring to be done later.
• Once its baked through, transfer onto a cooling rack, brush with melted butter & let it cool completely, Now you can use the gel/powder colours with Evaporex to paint on your bread. Note: This dough can also be used to make a simple Semolina loaf in a 9” x 4” loaf pan.
• Preheat oven to 180°C.
• Place the loaf on the middle rack of the oven.
• Bake for 40 min, until the loaf pulls away from the sides of the pan and the crust is a deep golden brown.
• Remove loaf from pan.
• Cool bread completely before slicing.

1:

• Pour the lukewarm water & milk into a bowl.
• Add the yeast and sugar and stir to dissolve.
• Let it stand For 10 min to activate the yeast.
• When it starts to froth and bubble up, it is ready to use in the dough.
• In a large bowl, mix Semolina flour, Olive oil, flavours, Cheese, Garlic, Salt and stir.
• Add the Yeast Mixture & mix till a rough dough forms.
• Leave it for about 10 min to let the flour absorb the liquids.
• Lightly dust the counter with flour & scrape the dough out of the bowl onto the counter and knead it with gentle stretch and fold method till it is very smooth, shiny, and elastic.
• This will take about 10 to 12 minutes.
• Transfer the dough to a lightly oiled container with a lid.
• Cover with a wet towel and leave to rise until it doubles.
• This is first proofing.
• Once the proofing is done, dust the counter and take out the dough and knead to de-gas it.
• Take small portions & create the design u want.
• While sculpting, remember to use as little dough as possible and create sleek designs as this is going to double in size.
• Keep spraying the dough with water to avoid it getting dry while you are working on the sculpting.
• Also, the designs stick well when it's moist.
• Once the design is done, allow it to proof for another 20 min.
• Bake in a preheated oven at 180°C for 20 min with only lower rods, as we don’t want much browning/crusting on the bread to enhances the colouring to be done later.
• Once its baked through, transfer onto a cooling rack, brush with melted butter & let it cool completely, Now you can use the gel/powder colours with Evaporex to paint on your bread. Note: This dough can also be used to make a simple Semolina loaf in a 9” x 4” loaf pan.
• Preheat oven to 180°C.
• Place the loaf on the middle rack of the oven.
• Bake for 40 min, until the loaf pulls away from the sides of the pan and the crust is a deep golden brown.
• Remove loaf from pan.
• Cool bread completely before slicing.

1:

• Mix together flour, instant yeast and salt.
• In a pan mix the sugar and water and warm it.
• Add warm water to the flour mixture and bring it together gently.
• Add the Rosemary natural extract and the butter/oil and knead the dough until smooth.
• Cover the dough and let it rest for 40 minutes to proof.
• After the first proofing, gently punch the dough and measure out into buns or rolls.
• Arrange them on a parchment lined baking tray, and set it for the second proofing for approx half hour.
• Preheat the oven to 230°C.
• Give a milk wash to the buns.
• Sprinkle black/white sesame seeds on each bun and bake for 10 minutes at 200°C.
• Monitor the temperature and the end point based on your oven.
• Remove the buns from oven and apply butter on top.
• Cool the buns and store in an airtight container.
• They can be stored upto a day outside or can be refrigerated upto 3 days.
• The Rosemary flavoured buns can be consumed as is or with warm butter / cheese or any side of your choice.

1:

• Mix together flour, instant yeast and salt.
• In a pan mix the sugar and water and warm it.
• Add warm water to the flour mixture and bring it together gently.
• Add the Rosemary natural extract and the butter/oil and knead the dough until smooth.
• Cover the dough and let it rest for 40 minutes to proof.
• After the first proofing, gently punch the dough and measure out into buns or rolls.
• Arrange them on a parchment lined baking tray, and set it for the second proofing for approx half hour.
• Preheat the oven to 230°C.
• Give a milk wash to the buns.
• Sprinkle black/white sesame seeds on each bun and bake for 10 minutes at 200°C.
• Monitor the temperature and the end point based on your oven.
• Remove the buns from oven and apply butter on top.
• Cool the buns and store in an airtight container.
• They can be stored upto a day outside or can be refrigerated upto 3 days.
• The Rosemary flavoured buns can be consumed as is or with warm butter / cheese or any side of your choice.

1:

• Dissolve the yeast in lukewarm milk water mixture along with sugar and keep aside for some time (10-15 minutes) until it is frothy.
• If it’s not bubbling up, discard and use a fresh pack of yeast.
• Mix the flour, milk powder and salt well and add the frothy yeast mixture, butter & eggs to it.
• Quarter portion of this mixture is flavoured with Fab Premium Oil Soluble Red Wine Flavour and the rest with Fab Premium Oil Soluble Rum Plum Cake Flavour Knead together all of the ingredients to form a smooth, shiny dough.
• Initially it starts out as a sticky dough & becomes beautifully satiny as it kneads for around 10 minutes.
• Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour.
• Then refrigerate the dough for up to 6 hours, or overnight.
• This will slow the fermentation and chill the butter, making the dough easier to shape and develop a wonderful flavour.
• Appropriately, the grapes are made with the Fab Premium Oil Soluble Red Wine Flavour dough and the rest with the Fab Premium Oil Soluble Rum Plum Cake Flavour I have also placed the clean wine bottle in the dough and done the braiding around it.
• This is assembled onto a pan lined with parchment paper.
• Spray the top with water to keep it moist.
• Cover it lightly with a clean towel and let rise until it's doubled and looks puffy.
• Bake the bread in preheated oven 180°C after brushing with egg white for a lovely browning.
• Bake for 20 to 25 min.
• Your breads are cooked through if you hear a hollow sound when knocked.
• Once its baked through, transfer onto a cooling rack, brush with melted butter & let it cool completely, At this stage you can apply gel/powder colours with Fab Evaporex as per your choice before slicing..

2:

• Note: This dough can also be used to make a simple white sandwich loaf in a 9” x 4” loaf pan.
• Preheat oven to 180°C.
• Place the loaf on the middle rack of the oven.
• Bake for 40 min, until the loaf pulls away from the sides of the pan and the crust is a deep golden brown.
• Remove loaf from pan.
• Cool bread completely before slicing..

1:

• Dissolve the yeast in lukewarm milk water mixture along with sugar and keep aside for some time (10-15 minutes) until it is frothy.
• If it’s not bubbling up, discard and use a fresh pack of yeast.
• Mix the flour, milk powder and salt well and add the frothy yeast mixture, butter & eggs to it.
• Quarter portion of this mixture is flavoured with Fab Premium Oil Soluble Red Wine Flavour and the rest with Fab Premium Oil Soluble Rum Plum Cake Flavour Knead together all of the ingredients to form a smooth, shiny dough.
• Initially it starts out as a sticky dough & becomes beautifully satiny as it kneads for around 10 minutes.
• Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour.
• Then refrigerate the dough for up to 6 hours, or overnight.
• This will slow the fermentation and chill the butter, making the dough easier to shape and develop a wonderful flavour.
• Appropriately, the grapes are made with the Fab Premium Oil Soluble Red Wine Flavour dough and the rest with the Fab Premium Oil Soluble Rum Plum Cake Flavour I have also placed the clean wine bottle in the dough and done the braiding around it.
• This is assembled onto a pan lined with parchment paper.
• Spray the top with water to keep it moist.
• Cover it lightly with a clean towel and let rise until it's doubled and looks puffy.
• Bake the bread in preheated oven 180°C after brushing with egg white for a lovely browning.
• Bake for 20 to 25 min.
• Your breads are cooked through if you hear a hollow sound when knocked.
• Once its baked through, transfer onto a cooling rack, brush with melted butter & let it cool completely, At this stage you can apply gel/powder colours with Fab Evaporex as per your choice before slicing..

2:

• Note: This dough can also be used to make a simple white sandwich loaf in a 9” x 4” loaf pan.
• Preheat oven to 180°C.
• Place the loaf on the middle rack of the oven.
• Bake for 40 min, until the loaf pulls away from the sides of the pan and the crust is a deep golden brown.
• Remove loaf from pan.
• Cool bread completely before slicing..

1:

• Take wheat flour and salt in a big mixing bowl.
• Add sugar and yeast and mix well.
• Add achari masala, chopped coriander and fab essence.
• And knead till everything is incorporated.
• Now add the milk and start mixing the ingredients.
• You can knead the dough on a clean kitchen counter.
• Slowly add water (you might require more or less water than described here depending upon your flour and the weather conditions) slowly and knead into a soft and smooth dough.
• Knead for at least 10-12 minutes until you feel that the dough is sufficiently soft and pliable, Sprinkle oil while kneading and use a bench scraper when the dough sticks to the counter.
• Do not be tempted to add more dry flour.
• Oil a big bowl and transfer the dough into this bowl.
• Cover the bowl with a wet kitchen towel or muslin cloth.
• You can apply some oil on the surface of the dough to avoid formation of skin or drying out of the dough.
• Allow the dough to rise to double its volume.
• This may take around 45 minutes to 1 hour or slightly more depending on the temperature of your place and the quality of your yeast, Your dough is ready to be shaped when you poke two fingers in the dough and the indentation remains.
• Once the dough is doubled in size, punch out the gases and knead again for a minute or two.
• Grease a cake tin if you want to make pull apart buns or baking tray with if you plan to bake individual buns.
• With the above measurements, I got around 720-730 grams of dough.
• Divide the dough into equal sized balls and shape it into right rolls by cupping the dough in your palm and circling it on the counter.
• Place these buns on the greased tin / tray and brush the top with milk.
• Cover the tin with the muslin cloth and allow to proof for around 20-25 minutes or till the buns look puffy and fill up the gaps in the tin.
• Meanwhile preheat the oven at 180-200 °C for at least 10 minutes.
• Place the tin in the oven and bake for 20-25 minutes or till it looks done and golden in colour.
• Remove the tin from the oven and brush the top with butter.
• Allow the buns to cool in the tin for 2-3 minutes and then loosen the sides with a spatula and invert it onto a plate.
• Do not keep the buns in the tin for a long time.
• The base or bottom will get soggy.
• Serve with tea or coffee.

1:

• Take wheat flour and salt in a big mixing bowl.
• Add sugar and yeast and mix well.
• Add achari masala, chopped coriander and fab essence.
• And knead till everything is incorporated.
• Now add the milk and start mixing the ingredients.
• You can knead the dough on a clean kitchen counter.
• Slowly add water (you might require more or less water than described here depending upon your flour and the weather conditions) slowly and knead into a soft and smooth dough.
• Knead for at least 10-12 minutes until you feel that the dough is sufficiently soft and pliable, Sprinkle oil while kneading and use a bench scraper when the dough sticks to the counter.
• Do not be tempted to add more dry flour.
• Oil a big bowl and transfer the dough into this bowl.
• Cover the bowl with a wet kitchen towel or muslin cloth.
• You can apply some oil on the surface of the dough to avoid formation of skin or drying out of the dough.
• Allow the dough to rise to double its volume.
• This may take around 45 minutes to 1 hour or slightly more depending on the temperature of your place and the quality of your yeast, Your dough is ready to be shaped when you poke two fingers in the dough and the indentation remains.
• Once the dough is doubled in size, punch out the gases and knead again for a minute or two.
• Grease a cake tin if you want to make pull apart buns or baking tray with if you plan to bake individual buns.
• With the above measurements, I got around 720-730 grams of dough.
• Divide the dough into equal sized balls and shape it into right rolls by cupping the dough in your palm and circling it on the counter.
• Place these buns on the greased tin / tray and brush the top with milk.
• Cover the tin with the muslin cloth and allow to proof for around 20-25 minutes or till the buns look puffy and fill up the gaps in the tin.
• Meanwhile preheat the oven at 180-200 °C for at least 10 minutes.
• Place the tin in the oven and bake for 20-25 minutes or till it looks done and golden in colour.
• Remove the tin from the oven and brush the top with butter.
• Allow the buns to cool in the tin for 2-3 minutes and then loosen the sides with a spatula and invert it onto a plate.
• Do not keep the buns in the tin for a long time.
• The base or bottom will get soggy.
• Serve with tea or coffee.

1:

• In a large bowl, mix both flours, sugar, yeast and milk powder.
• Microwave butter and milk for 30 seconds and pour it in the flour mixture.
• With the help of spatula mix everything together until it forms a sticky dough.
• Cover it with a damp cloth and let it proof for an hour or until double in volume.
• Once done, punch it down to let the air escape and with the help of 1 tablespoon flour knead it into a smooth dough.
• Now take small balls and give the strawberries shape.
• Place them on a lined tray with parchment paper for second proofing.
• Heat the oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil.
• Few per batch depending on the size of pan.
• The oil should not be fuming hot, just right.
• So regulate to medium or low heat while frying.
• Cook both sides until golden in colour.
• Drain on paper towels.
• Repeat to finish.
• Now fill in the ready pastry cream in the donuts.
• Now decorate & garnish as desired..

2: Eggless Pastry Cream

• Heat milk and add sugar.
• Continuously stir until sugar is dissolved.
• Lower the flame and take 2 tablespoons of milk and mix in cornstarch.
• This is to avoid the lump formation in the cream.
• Now pour this mix back in the simmering milk and stir continuously to avoid lumps.
• Once the mixture thickens up to a cream consistency, switch off the flame.
• Divide this mixture into 3 equal parts, add FAB Premium Oil Soluble Fab Flavours- Saunf/Orange Rind/Peach and mix well until incorporated.
• Now cover the bowl with cling wrap touching the cream surface to avoid skin formation.
• Refrigerate overnight.
• Now whip the cream cheese to soft peaks and divide into 3 equal portions and add to each flavour.
• Mix well and your scrumptious donut filling is ready.

1:

• In a large bowl, mix both flours, sugar, yeast and milk powder.
• Microwave butter and milk for 30 seconds and pour it in the flour mixture.
• With the help of spatula mix everything together until it forms a sticky dough.
• Cover it with a damp cloth and let it proof for an hour or until double in volume.
• Once done, punch it down to let the air escape and with the help of 1 tablespoon flour knead it into a smooth dough.
• Now take small balls and give the strawberries shape.
• Place them on a lined tray with parchment paper for second proofing.
• Heat the oil in a flat bottomed pan and once the oil is hot, drop the doughnuts carefully into the oil.
• Few per batch depending on the size of pan.
• The oil should not be fuming hot, just right.
• So regulate to medium or low heat while frying.
• Cook both sides until golden in colour.
• Drain on paper towels.
• Repeat to finish.
• Now fill in the ready pastry cream in the donuts.
• Now decorate & garnish as desired..

2: Eggless Pastry Cream

• Heat milk and add sugar.
• Continuously stir until sugar is dissolved.
• Lower the flame and take 2 tablespoons of milk and mix in cornstarch.
• This is to avoid the lump formation in the cream.
• Now pour this mix back in the simmering milk and stir continuously to avoid lumps.
• Once the mixture thickens up to a cream consistency, switch off the flame.
• Divide this mixture into 3 equal parts, add FAB Premium Oil Soluble Fab Flavours- Saunf/Orange Rind/Peach and mix well until incorporated.
• Now cover the bowl with cling wrap touching the cream surface to avoid skin formation.
• Refrigerate overnight.
• Now whip the cream cheese to soft peaks and divide into 3 equal portions and add to each flavour.
• Mix well and your scrumptious donut filling is ready.

1:

• Take flour in a bowl and mix salt with it.
• Mix sugar, yeast,and warm milk.
• Set aside for 5 mins till it foam.
• Add water, yeast mixture,oil, pizza seasoning and Fab Premium Oil Soluble Pizza in it and knead the dough.
• After the dough is kneaded to allow the dough to ferment for 1 hour.
• Cover it with a lid.
• After the dough doubles in size, tap the air out of it.
• Roll out the dough, spread the pizza sauce, add veggie toppings, herbs and cheese.
• Brush it with milk and bake in a preheated oven at 200°C for 35 mins.
• Brush it with butter and allow it to cool on a wire rack..

1:

• Take flour in a bowl and mix salt with it.
• Mix sugar, yeast,and warm milk.
• Set aside for 5 mins till it foam.
• Add water, yeast mixture,oil, pizza seasoning and Fab Premium Oil Soluble Pizza in it and knead the dough.
• After the dough is kneaded to allow the dough to ferment for 1 hour.
• Cover it with a lid.
• After the dough doubles in size, tap the air out of it.
• Roll out the dough, spread the pizza sauce, add veggie toppings, herbs and cheese.
• Brush it with milk and bake in a preheated oven at 200°C for 35 mins.
• Brush it with butter and allow it to cool on a wire rack..

1:

• Take flour in a bowl and mix salt with it.
• Mix sugar, yeast,and warm milk.
• Set aside for 5 mins till it foam.
• Add water, yeast mixture ,oil and Fab Premium Oil Soluble Caramelised Onion Flavour in it and knead the dough.
• After the dough is kneaded to allow the dough to ferment for 1 hour.
• Cover it with a lid.
• After the dough doubles in size, tap the air out of it.
• Roll out the dough, punch tiny indents fill with olive oil and top with caramelized onion and herbs.
• Allow to proof for 30 minutes.
• Bake in a preheated oven at 200°C for 30 to 35 minutes.
• Brush it with butter and allow it cool on a wire rack..

1:

• Take flour in a bowl and mix salt with it.
• Mix sugar, yeast,and warm milk.
• Set aside for 5 mins till it foam.
• Add water, yeast mixture ,oil and Fab Premium Oil Soluble Caramelised Onion Flavour in it and knead the dough.
• After the dough is kneaded to allow the dough to ferment for 1 hour.
• Cover it with a lid.
• After the dough doubles in size, tap the air out of it.
• Roll out the dough, punch tiny indents fill with olive oil and top with caramelized onion and herbs.
• Allow to proof for 30 minutes.
• Bake in a preheated oven at 200°C for 30 to 35 minutes.
• Brush it with butter and allow it cool on a wire rack..

1:

• Take flour in a bowl and mix salt with it.
• Mix sugar, yeast,and warm milk.
• Set aside for 5 mins till it foam.
• Add water, yeast mixture,butter,garlic powder and Fab Premium Oil Soluble Garlic Butter Flavour in it and knead the dough.
• After the dough is kneaded to allow the dough to ferment for 1 hour.
• Cover it with a lid.
• After the dough doubles in size, tap the air out of it.
• Take a dough roll one in to thick circle.
• Spread the garlic butter all over it.
• Add grated cheese to it.
• Fold it over and seal the edges.
• Place the garlic butter over it and use a knife to cut into sticks.
• Sprinkle with cheese Allow it to proof for 30 mins.
• Bake in a preheated oven at 200°C for 30 to 35 minutes.
• Brush it with butter and allow it cool on a wire rack.

2: For Garlic Butter Spread

• Mix all ingredients well..

1:

• Take flour in a bowl and mix salt with it.
• Mix sugar, yeast,and warm milk.
• Set aside for 5 mins till it foam.
• Add water, yeast mixture,butter,garlic powder and Fab Premium Oil Soluble Garlic Butter Flavour in it and knead the dough.
• After the dough is kneaded to allow the dough to ferment for 1 hour.
• Cover it with a lid.
• After the dough doubles in size, tap the air out of it.
• Take a dough roll one in to thick circle.
• Spread the garlic butter all over it.
• Add grated cheese to it.
• Fold it over and seal the edges.
• Place the garlic butter over it and use a knife to cut into sticks.
• Sprinkle with cheese Allow it to proof for 30 mins.
• Bake in a preheated oven at 200°C for 30 to 35 minutes.
• Brush it with butter and allow it cool on a wire rack.

2: For Garlic Butter Spread

• Mix all ingredients well..

1:

• In a heavy bottomed pan heat oil and add chopped onions, saute till it becomes transparent.
• Add chopped tomatoes.
• Add keema/paneer/boneless chicken pieces/mushrooms and cook till its done.
• Add red chilly powder, garam masala and salt.
• Mix well and add Fab Premium Oil Soluble Zaatar flavour.
• Keep this topping aside.
• Preheat oven at 180 °C.
• Roll puff pastry sheet in your desired shape.
• I like it in rectangular shape as it gives nice slices perfect to go with beverages/drinks.
• Keep this rolled sheet in a baking dish/pizza dish/tray.
• Mark cuts with a fork to prevent puffing from centre.
• Brush it with egg wash.
• Bake it for five minutes.
• Put the ready keema mix on it and top it with grated cheese and chopped bell peppers.
• Garnish with chopped coriander.
• Bake it till its brown/cheese is melted.
• Cut clean slices and serve hot.

1:

• In a heavy bottomed pan heat oil and add chopped onions, saute till it becomes transparent.
• Add chopped tomatoes.
• Add keema/paneer/boneless chicken pieces/mushrooms and cook till its done.
• Add red chilly powder, garam masala and salt.
• Mix well and add Fab Premium Oil Soluble Zaatar flavour.
• Keep this topping aside.
• Preheat oven at 180 °C.
• Roll puff pastry sheet in your desired shape.
• I like it in rectangular shape as it gives nice slices perfect to go with beverages/drinks.
• Keep this rolled sheet in a baking dish/pizza dish/tray.
• Mark cuts with a fork to prevent puffing from centre.
• Brush it with egg wash.
• Bake it for five minutes.
• Put the ready keema mix on it and top it with grated cheese and chopped bell peppers.
• Garnish with chopped coriander.
• Bake it till its brown/cheese is melted.
• Cut clean slices and serve hot.

1:

• In a bowl add yeast,sugar & lukewarm water and stir well.Let it rest for 10 mins.
• Mix flour, salt, butter,yeast solution & essence.
• Add water (150ml) slowly & make a dough.
• Dough will be sticky initially, knead for another 15-20 mins ,the dough will get smooth & non sticky.
• Place the dough in a well greased pan.Cover it & let it rest till the dough gets doubled.
• When the dough doubles in volume,punch the dough.
• Knead the dough for another 5 mins.
• Shape the dough like a doughnut, you can also use a cutter.
• Keep the shaped bagels in a well greased tray & put multi grain seeds on top of each bagel & cover it for 2nd proofing for another 20 mins.
• Till then boil water in a pan, after 2nd proofing put the shaped bagels in boiling water.
• Boil bagels for 1-2 mins Bake bagels at 200°C for 20-25 mins.
• Bagels are ready to serve.

1:

• In a bowl add yeast,sugar & lukewarm water and stir well.Let it rest for 10 mins.
• Mix flour, salt, butter,yeast solution & essence.
• Add water (150ml) slowly & make a dough.
• Dough will be sticky initially, knead for another 15-20 mins ,the dough will get smooth & non sticky.
• Place the dough in a well greased pan.Cover it & let it rest till the dough gets doubled.
• When the dough doubles in volume,punch the dough.
• Knead the dough for another 5 mins.
• Shape the dough like a doughnut, you can also use a cutter.
• Keep the shaped bagels in a well greased tray & put multi grain seeds on top of each bagel & cover it for 2nd proofing for another 20 mins.
• Till then boil water in a pan, after 2nd proofing put the shaped bagels in boiling water.
• Boil bagels for 1-2 mins Bake bagels at 200°C for 20-25 mins.
• Bagels are ready to serve.

1:

• Take the Whole Wheat Flour, dry yeast and add the gluten powder to it.
• Sift them and its ready to use.
• Add these into the bowl of the stand mixer.
• Use the dough hook.
• Take the milk (warm) and add honey and oil to it.
• Keep aside.
• Start your mixer at lowest speed to mix all the dry ingredients.
• Now gently add wet ingredients to the dry and keep aside.
• Knead it on slow until all the ingredients mix well and form loose dough.
• Once done, increase the speed and beat until smooth dough is formed.
• You can add a tablespoon of milk at a time if the dough is too dry.
• Add a tablespoon of flour at a time in case the dough is too wet (don’t add too much) Do the window pane test with the dough.
• If you have achieved the stretchy thin pane, place the dough in a greased bowl and in a warm place.
• Let the dough rise to double in size.
• Once doubled, gently place the dough on a platform dusted with flour.
• Punch out the air.
• Roll in the shape of a square.
• Take about ¼ cup of brown sugar / palm sugar/ Powdered Jaggery and 1 Tbsp of Cinnamon powder.
• Add 3-4 drops of Fab Premium Oil Soluble Cinnamon Ceylon Flavour Spread it evenly on the rolled square dough.
• Start from one end and start rolling the dough to make a log (roll as you would a yoga mat ;) easier to explain with an example) Cut the log into equal pieces and place them spaced out in a greased pan.
• Let it rest for 20 mins.
• Brush the rolls with milk.
• Place the rolls in a preheated oven at 180°C , for 25-30 mins until the top browns..

2: Apple Glaze

• Take homemade Apple juice in a pan.
• Add sugar and bring it to a boil on medium flame.
• Let it reduce to ¼ of its original quantity.
• Get it off the heat.
• Add butter and Fab Premium Oil Soluble Apple Kinnaur Flavour .
• Mix it until incorporated.
• Use this as a dip or pour it over the rolls in the pan and let it soak.
• One can use apple juice from the market.
• In that case avoid sugar.
• If you like a tangy flavour, use green apples instead.

1:

• Take the Whole Wheat Flour, dry yeast and add the gluten powder to it.
• Sift them and its ready to use.
• Add these into the bowl of the stand mixer.
• Use the dough hook.
• Take the milk (warm) and add honey and oil to it.
• Keep aside.
• Start your mixer at lowest speed to mix all the dry ingredients.
• Now gently add wet ingredients to the dry and keep aside.
• Knead it on slow until all the ingredients mix well and form loose dough.
• Once done, increase the speed and beat until smooth dough is formed.
• You can add a tablespoon of milk at a time if the dough is too dry.
• Add a tablespoon of flour at a time in case the dough is too wet (don’t add too much) Do the window pane test with the dough.
• If you have achieved the stretchy thin pane, place the dough in a greased bowl and in a warm place.
• Let the dough rise to double in size.
• Once doubled, gently place the dough on a platform dusted with flour.
• Punch out the air.
• Roll in the shape of a square.
• Take about ¼ cup of brown sugar / palm sugar/ Powdered Jaggery and 1 Tbsp of Cinnamon powder.
• Add 3-4 drops of Fab Premium Oil Soluble Cinnamon Ceylon Flavour Spread it evenly on the rolled square dough.
• Start from one end and start rolling the dough to make a log (roll as you would a yoga mat ;) easier to explain with an example) Cut the log into equal pieces and place them spaced out in a greased pan.
• Let it rest for 20 mins.
• Brush the rolls with milk.
• Place the rolls in a preheated oven at 180°C , for 25-30 mins until the top browns..

2: Apple Glaze

• Take homemade Apple juice in a pan.
• Add sugar and bring it to a boil on medium flame.
• Let it reduce to ¼ of its original quantity.
• Get it off the heat.
• Add butter and Fab Premium Oil Soluble Apple Kinnaur Flavour .
• Mix it until incorporated.
• Use this as a dip or pour it over the rolls in the pan and let it soak.
• One can use apple juice from the market.
• In that case avoid sugar.
• If you like a tangy flavour, use green apples instead.

1:

• Take the lukewarm water and add a tbsp of sugar and yeast to it and keep aside till it's frothy.
• Take the flour, cornflour, rest of sugar and salt in a bowl and mix well.
• Also add Fab flavour & Italian seasonings .To this add the yeast mixture.
• In a microwave safe bowl take the milk and butter and heat for one and a half minutes .
• Add this to the flour mixture.
• Combine them well and then knead this dough for a good ten minutes.
• Transfer to a greased bowl and cover with cling film or wet kitchen cloth.
• Keep aside to rise for at least an hour.
• Meanwhile prepare the thecha.
• In a mortar and pestle take the coarsely chopped onions, chillies, salt and garlic.
• Crush it to a coarse paste.
• To this add the lemon juice.
• In a bowl take the softened butter, to this add the coarse chilli and onions paste and coriander.
• Mix well and keep aside.
• Now take the risen dough and deflate it a bit.
• On a lightly floured surface roll out into a half inch thick circle.
• Use a cutter or a katori to cut circles about 3 inches diameter.
• Place a little bit of the thecha filling inside these circles and place them open side up in a bread pan.
• Stack all such circles next to each other.
• Whatever scraps are left, gather them together and roll again.
• You can even try making different shapes with the filling inside.
• Spread the leftover thecha filling over these rolls.
• Now cover them and keep aside for the second proofing for an hour.
• Preheat the oven to 180 °C and bake for 25-30 minutes until the top is nice and golden.
• Take out of oven and keep cool.
• Best enjoyed warm..

1:

• Take the lukewarm water and add a tbsp of sugar and yeast to it and keep aside till it's frothy.
• Take the flour, cornflour, rest of sugar and salt in a bowl and mix well.
• Also add Fab flavour & Italian seasonings .To this add the yeast mixture.
• In a microwave safe bowl take the milk and butter and heat for one and a half minutes .
• Add this to the flour mixture.
• Combine them well and then knead this dough for a good ten minutes.
• Transfer to a greased bowl and cover with cling film or wet kitchen cloth.
• Keep aside to rise for at least an hour.
• Meanwhile prepare the thecha.
• In a mortar and pestle take the coarsely chopped onions, chillies, salt and garlic.
• Crush it to a coarse paste.
• To this add the lemon juice.
• In a bowl take the softened butter, to this add the coarse chilli and onions paste and coriander.
• Mix well and keep aside.
• Now take the risen dough and deflate it a bit.
• On a lightly floured surface roll out into a half inch thick circle.
• Use a cutter or a katori to cut circles about 3 inches diameter.
• Place a little bit of the thecha filling inside these circles and place them open side up in a bread pan.
• Stack all such circles next to each other.
• Whatever scraps are left, gather them together and roll again.
• You can even try making different shapes with the filling inside.
• Spread the leftover thecha filling over these rolls.
• Now cover them and keep aside for the second proofing for an hour.
• Preheat the oven to 180 °C and bake for 25-30 minutes until the top is nice and golden.
• Take out of oven and keep cool.
• Best enjoyed warm..

1: Zaatar bun

• In a mixing bowl measure Flour, sugar, yeast, butter.
• Measure separately eggs, water & salt.
• Add in the egg, Fab Premium Oil Soluble Zaatar Flavour & a bit of water.
• Start kneading and add water little at a time.
• Knead well and check for window pane test.
• The dough should be soft.
• Add in the salt at the end with a little bit of water & knead again just until salt is mixed..

2: Chicken Stuffing

• Heat 2 tbsp oil in a nonstick saucepan, add in green chillies & garlic.
• Toss & add in onions.
• Fry till translucent then add in chicken chunks, salt & pepper.
• Cook on medium-low flame till chicken is just cooked.
• Do not overcook chicken.
• Add in a few drops of both the essences/flavours.
• Mix in grated parmesan cheese.
• Toss everything together.
• Cool to room temperature.
• Measure 100g of dough.
• On a lightly floured surface spread it to form a round disc with the help of your palms.
• Place a slice of cheese.
• Add the chicken stuffing in the centre on top of cheese & close the bun.
• This will be tricky and requires patience.
• Once you’ve closed it, form a round bun.
• Bake at 240°C till the top turns golden brown.
• Brush melted butter..

1: Zaatar bun

• In a mixing bowl measure Flour, sugar, yeast, butter.
• Measure separately eggs, water & salt.
• Add in the egg, Fab Premium Oil Soluble Zaatar Flavour & a bit of water.
• Start kneading and add water little at a time.
• Knead well and check for window pane test.
• The dough should be soft.
• Add in the salt at the end with a little bit of water & knead again just until salt is mixed..

2: Chicken Stuffing

• Heat 2 tbsp oil in a nonstick saucepan, add in green chillies & garlic.
• Toss & add in onions.
• Fry till translucent then add in chicken chunks, salt & pepper.
• Cook on medium-low flame till chicken is just cooked.
• Do not overcook chicken.
• Add in a few drops of both the essences/flavours.
• Mix in grated parmesan cheese.
• Toss everything together.
• Cool to room temperature.
• Measure 100g of dough.
• On a lightly floured surface spread it to form a round disc with the help of your palms.
• Place a slice of cheese.
• Add the chicken stuffing in the centre on top of cheese & close the bun.
• This will be tricky and requires patience.
• Once you’ve closed it, form a round bun.
• Bake at 240°C till the top turns golden brown.
• Brush melted butter..

1: For Mince

• Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often.
• Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated.
• Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy.
• Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using.
• It can be stored in the refrigerator for up to a month.
• Note: If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat.
• Otherwise it may not keep a month. Makes about 4 cups (1 Liter) of Mincemeat..

2: For the Glaze

• Warm milk with oil and sugar in a saucepan.
• Add the yeast to it and let it froth.
• Once its activated add the mixture to the flour in a bowl along with Fab Premium Oil Soluble Gingerbread Flavour and mix well with a wooden spoon.
• Cover and let it rest for about an hour.
• Add the salt, baking powder and baking soda and mix well or knead for a couple of minutes .
• Divide the dough into two equal parts and roll it out into a rectangle of about 12’*10’.
• Spread the mince meat as well as possible over the rolled out dough.
• Now start rolling the dough from the edge closest to you as tight as possible into a log.
• Bring out a sewing thread and use that to cut your log into circles of about half an inch in thickness.
• Place them cut side down in greased muffin tins or small sized tart tins.
• Cover and let them rise for about half an hour.
• Bake them in a preheated oven 180°C for about 20-25 mins or until golden brown at the top.
• Let them cool.
• Pour or drizzle with the glaze.
• Enjoy it warm..

1: For Mince

• Place all the ingredients in a large Dutch oven, and bring to a boil over medium high heat, stirring often.
• Then, reduce the heat to medium-low and simmer the mincemeat, stirring often, for about 30 minutes, or until the liquid is almost evaporated.
• Remove from heat and, if desired, stir in 2-4 tablespoons of rum or brandy.
• Let the mincemeat cool completely, then transfer to a covered container, and place in the refrigerator, at least overnight, before using.
• It can be stored in the refrigerator for up to a month.
• Note: If storing longer than a week, stir in a little rum or brandy every week to keep it from drying out and to preserve the mincemeat.
• Otherwise it may not keep a month. Makes about 4 cups (1 Liter) of Mincemeat..

2: For the Glaze

• Warm milk with oil and sugar in a saucepan.
• Add the yeast to it and let it froth.
• Once its activated add the mixture to the flour in a bowl along with Fab Premium Oil Soluble Gingerbread Flavour and mix well with a wooden spoon.
• Cover and let it rest for about an hour.
• Add the salt, baking powder and baking soda and mix well or knead for a couple of minutes .
• Divide the dough into two equal parts and roll it out into a rectangle of about 12’*10’.
• Spread the mince meat as well as possible over the rolled out dough.
• Now start rolling the dough from the edge closest to you as tight as possible into a log.
• Bring out a sewing thread and use that to cut your log into circles of about half an inch in thickness.
• Place them cut side down in greased muffin tins or small sized tart tins.
• Cover and let them rise for about half an hour.
• Bake them in a preheated oven 180°C for about 20-25 mins or until golden brown at the top.
• Let them cool.
• Pour or drizzle with the glaze.
• Enjoy it warm..

1: To make the starter

• Mix the water and 1/8 teaspoon yeast, then add the flour, stirring until the flour is fully incorporated.
• Cover and let rest at room temperature for about 8 to 12 hours; the starter will be bubbly..

2: To make the dough

• Heat a tava, melt butter (or oil), add the thinly sliced garlic, ginger, and onion.
• Sauté until they are golden brown.
• Finally add the thinly sliced green chilies and curry leaves.
• Sauté for few minutes and set aside to cool.
• Combine the instant yeast with the remaining dough ingredients and all of the poolish, mix and knead by hand or with a stand mixer, to make a soft, smooth dough.
• Add turmeric and pepper powders and the sautéed masala mix to the dough.
• If you're kneading in a stand mixer, it should take about 8 minutes at second speed and 10 minutes if you are kneading by hand.
• Place the dough in a lightly greased bowl, cover, and let it rise for 2 hours.
• It should have doubled in bulk from its original volume.
• Gently deflate the dough.
• To shape the bread loaf, take the dough and just spread it into a rectangular shape with a rolling pin.
• Roll it up carefully into a tight loaf log and place the bread dough in a lightly greased loaf pan with the seam area at the bottom.
• Cover with a wet cloth, and let the dough rise (preferably in a warm place) until it doubles in volume.
• 15 minutes before baking, pre heat the oven to 200°C.
• Bake the bread dough in a preheated oven at 200°C.
• for 40 to 45 minutes.
• Remove the bread from the oven, and turn it out onto a rack to cool.
• When completely cooled, wrap in plastic, and store at room temperature.
• Slice the loaf only after cooling.

Notes:

• The amount of water required may vary.
• Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
• Baking time could vary from oven to oven.
• The dough may seem very sticky, but after kneading, it will automatically form a smooth dough.
• Do not add excess flour, and do not knead hard.
• The makeup of the masala mix is entirely up to you.
• For example, freshly crushed fennel seeds would be a wonderful addition.
• If the crown of the loaf is getting too brown, cover with a baking sheet after 25 to 30 minutes.
• You can enrich the bread by adding 4 tablespoons of milk powder and an egg (replace that weight of water from the recipe).

1: To make the starter

• Mix the water and 1/8 teaspoon yeast, then add the flour, stirring until the flour is fully incorporated.
• Cover and let rest at room temperature for about 8 to 12 hours; the starter will be bubbly..

2: To make the dough

• Heat a tava, melt butter (or oil), add the thinly sliced garlic, ginger, and onion.
• Sauté until they are golden brown.
• Finally add the thinly sliced green chilies and curry leaves.
• Sauté for few minutes and set aside to cool.
• Combine the instant yeast with the remaining dough ingredients and all of the poolish, mix and knead by hand or with a stand mixer, to make a soft, smooth dough.
• Add turmeric and pepper powders and the sautéed masala mix to the dough.
• If you're kneading in a stand mixer, it should take about 8 minutes at second speed and 10 minutes if you are kneading by hand.
• Place the dough in a lightly greased bowl, cover, and let it rise for 2 hours.
• It should have doubled in bulk from its original volume.
• Gently deflate the dough.
• To shape the bread loaf, take the dough and just spread it into a rectangular shape with a rolling pin.
• Roll it up carefully into a tight loaf log and place the bread dough in a lightly greased loaf pan with the seam area at the bottom.
• Cover with a wet cloth, and let the dough rise (preferably in a warm place) until it doubles in volume.
• 15 minutes before baking, pre heat the oven to 200°C.
• Bake the bread dough in a preheated oven at 200°C.
• for 40 to 45 minutes.
• Remove the bread from the oven, and turn it out onto a rack to cool.
• When completely cooled, wrap in plastic, and store at room temperature.
• Slice the loaf only after cooling.

Notes:

• The amount of water required may vary.
• Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
• Baking time could vary from oven to oven.
• The dough may seem very sticky, but after kneading, it will automatically form a smooth dough.
• Do not add excess flour, and do not knead hard.
• The makeup of the masala mix is entirely up to you.
• For example, freshly crushed fennel seeds would be a wonderful addition.
• If the crown of the loaf is getting too brown, cover with a baking sheet after 25 to 30 minutes.
• You can enrich the bread by adding 4 tablespoons of milk powder and an egg (replace that weight of water from the recipe).

1: FOR DOUGHNUTS

• In a small bowl, sift maida, Baking powder, baking soda and salt.
• Rub 2 tbsp of butter to the maida mixture to form a coarse dry mix.
• Keep aside.
• Preheat the oven at 180°C In a blender jar, blend milk, sugar, fab white rose essence, paneer, curd to a uniform mix.
• Add saffron infused milk to the liquid mixture.
• Fold in the maida in the liquid mixture and mix in it till it forms a uniform batter.
• Spoon the batter in greased doughnut pans.
• Bake at 180°C for 10-12 min.
• or till tooth pick comes out clean.
• Let the doughnuts rests for another 5 min.
• in the pan.
• Remove the doughnuts carefully from the pan and invert them on cooling rack.
• Once cool store in airtight box..

2: FOR GLAZE

• Heat the cream in a pan, keep stirring .
• Stirring constantly add saffron milk.
• Add sugar and keep mixing continuously.
• Mix cornflour in 1tbsp of milk, add to the cream, mix continuously.
• Add fab pistachio essence and fab white rose essence.
• Once the glaze thickens, switch of the gas, allow it to cool down.
• Just before glazing the doughnuts, warm them for 30 seconds in microwave.
• Pour the glaze over the doughnuts, sprinkle nuts and serve.

1: FOR DOUGHNUTS

• In a small bowl, sift maida, Baking powder, baking soda and salt.
• Rub 2 tbsp of butter to the maida mixture to form a coarse dry mix.
• Keep aside.
• Preheat the oven at 180°C In a blender jar, blend milk, sugar, fab white rose essence, paneer, curd to a uniform mix.
• Add saffron infused milk to the liquid mixture.
• Fold in the maida in the liquid mixture and mix in it till it forms a uniform batter.
• Spoon the batter in greased doughnut pans.
• Bake at 180°C for 10-12 min.
• or till tooth pick comes out clean.
• Let the doughnuts rests for another 5 min.
• in the pan.
• Remove the doughnuts carefully from the pan and invert them on cooling rack.
• Once cool store in airtight box..

2: FOR GLAZE

• Heat the cream in a pan, keep stirring .
• Stirring constantly add saffron milk.
• Add sugar and keep mixing continuously.
• Mix cornflour in 1tbsp of milk, add to the cream, mix continuously.
• Add fab pistachio essence and fab white rose essence.
• Once the glaze thickens, switch of the gas, allow it to cool down.
• Just before glazing the doughnuts, warm them for 30 seconds in microwave.
• Pour the glaze over the doughnuts, sprinkle nuts and serve.