Cream Jehi Paan

Serves: 3 / Prep time: 2 hour’s / Baking time: 45 minutes

1

To make flour paste

1/3 cup flour

1 cup water

Bread Dough

1 and 1/2 cup flour

2 tablespoon sugar

1/2 teaspoon salt

2 tablespoon sunflower or vegetable oil

1 and 1/2 teaspoon instant yeast

1/3 cup warm milk

2 tablespoon condensed milk

1/3 cup flour paste

2 to 3 drops yellow food color (I prefer jell food color)

Cream filling

1 cup sugar (grounded)

1/2 cup condensed milk

1 teaspoon vanilla essence

Red color

Instructions

Flour paste

In to a saucepan add water and flour, mix well and cook over low heat until swirl lines appear. Transfer the cooked mixture to a bowl, let it cool to lukewarm, then use it to make different kinds of breads and buns. From the cooked paste use only to the amount mentioned in the recipe.

Make the Bread Dough

1-In a large mixing bowl, stir together flour, sugar, salt, yeast, oil, condensed milk and flour paste.

2-Add half the milk, using your hand stir the ingredients together. Keep adding more milk from the remaining milk and stir the dough until a soft, sticky dough gathers in the center of the bowl. You may not need all the milk or sometimes you may have to add extra 2 to 3 spoon of milk.

3-Turn the dough over onto the kitchen counter, knead the dough for 3 to 4 minutes then add yellow color and again knead for 7 to 9 minutes. Once the dough is smooth and elastic, shape it into a ball and place in a bowl. Cover the bowl with a clean kitchen towel and let the dough rise for 1 and 1/2 hours.

4-While the dough is rising, make the cream filling. Stir together sugar and condensed milk until it turns into a paste. Add vanilla essence and red color stir again to combine the color. Set aside.

5- Apply a thin coat of oil and line the bottom of 6×3 bread tray or loaf pan with baking or grease paper.

6_Punch the dough down and roll it into a 8 x 8 inch square. Spread the cream filling across the surface of the dough, using a sharp knife or a pizza cutter, cut the dough vertically into 4 sections, forming 4 long strips.

7-Stack the strips together, the filling side up. Cut the stacked dough into 8 or more sections. You now have 8 or more stacked rectangular dough portions. Arrange the dough portions in the bread tray or loaf pan. It is fine if a small space is vacant in the pan, it will be filled up once the dough rises. Let it rise for about an hour, covered loosely with plastic wrap.

8-Preheat oven to 200°C. Apply milk on top of the risen dough. Bake the bread for 40 to 45 minutes, or until the bread is golden.

9-Apply rest of the cream on top of the baked bread using a spoon or put the cream into a pipping bag and drizzle over the bread. To serve, cut into slices or pull-apart.

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