Friday, December 30, 2022

Brown Sugar Sesame Braided Bread

This is an eggless, tasty and inviting sweet braided bread stuffed with sesame seeds and khoya reminding the flavors of till (sesame seeds) mawa ladoo stuffed in bread.

This is sweet bread and the sweetness in the dough comes from the condensed milk used just like in this Tutti-fruity Sweet Roll, just that the condensed milk is amped up further in this braid. The condensed milk not only sweetens the bread  but also adds to the milk flavor in these braids. 

The sesame seeds, khoya (dried evaporated milk solids), and the sweet roll make a scrumptious breakfast. These are also great for an anytime snack. Trust me, these are addictive. Along with a cup of Masala Chai, these are great for entertaining guests for a chai party or chai time with family.

Sesame balls/laddoo and ellu podi (sweet sesame powder) are my favorites. We make these with black sesame. But, we also try many recipes with the white sesame and they are also equally good, it is the one with the hull removed. The nutritional benefits of sesame is quite well known. It is a good source of plant based protein, fiber, and black sesame is rich in calcium too. It is a great idea to include sesame in the diet and these braids would invite anyone to have these. 

The filling inside would remind you of the sesame mawa Ladoo that is made in many parts of northern India during the Sankaranti festival. Sesame gives warmth and is included in the festive meal and snacks. From where I grew, from Sankaranti, it becomes hot and sesame ladoo is not made for that festival. Also, we do use mostly black sesame in many ways but we do not include that in festive meals. So, this ladoo stuffed braid is one of the ideal way we would like to include sesame and you would agree when you try these delicious braids.

Not only is the bread sweet, the filling is also sweet. Ladoos are made with sugar or jaggery traditionally, and brown sugar is used in this recipe to sweeten the filling. Brown sugar gives the effect of jaggery while adding caramel notes too. Powdered sugar can also be used. 

Now, with all these sweet flavors from the filling encased in a sweet and soft bread, this is the ultimate breakfast that gives comfort while giving the satisfaction of having a sweet treat. Plus, these delicious braids add to the nutrition too. 

These braids are not very hard to make. When the dough proves, mix the ingredients for the filling, which is also simple. Stretch and fold the dough once it is doubled in size, divide into four portions, keep the filling, braid the bread, and let it rise for 30 minutes. Brush with Aquafaba and bake for 15-16 minutes. This recipe uses all purpose flour that gives the ultimate soft bread. Bread flour may also be used, but it may give a little chewy texture. I haven’t made these with whole wheat flour yet and will update soon after I try it. Different flours May require a different amount of liquid, and so adjust the quantity of liquid by one or two tablespoons depending on the flour used. 

This is the final recipe for the 13 day event Bakeathon 2022. We share three baked recipes all through this month and this sesame braid is a delicious one for you to try for Sankranti too. Here are the links to the recipes shared for Bakeathon 2022.

Pumpkin Banana Bread


Eggless Banana Almond Gingerbread




Samosa Chaat Pizza


Cheese Hatch Chile Tamale Cups

Cranberry Gingerbread Rolls

Roasted Tandoori Spice Vegetables

Tutti Fruity Sweet Rolls

Baked Millet Handvo

Baked Malai Paneer Pasta

Peppermint Mocha Muffins

Eggless Peppermint Banana Bread

I am also linking this to Sundays on Silverado, Happiness is Homemade, and What's For Dinner.

Makes 4 braids

All purpose flour - 3 cups plus 2 tbsp
Non fat dry milk powder - 3/4 cup
Salt - 1/4 tsp
Condensed milk - 1/2 cup
Milk - 2/3 cup
Active dry yeast - 2 and 1/4 tsp
Butter - 4 tbsp, room temperature
Aquafaba - 4 tbsp

For the Tangzhong

All purpose flour - 1/4 cup
Milk - 1/4 cup
Water - 1/4 cup

For the Filling

Seasme seeds - 1 cup
Khoya - 1 cup, shredded, packed
Brown sugar - 1 cup, packed
Cardamom - 2
Cashews - 3 tbsp, chopped
Almonds - 3 tbsp, chopped
Butter - 3 tbsp, melted

For Brushing and Topping

Aquafaba - 2 tbsp, for brushing
Sesame seeds - 1 tsp, for topping


Tangzhong - Whisk the flour in water and milk, cook on a medium flame until a roux forms. This may take about 2 minutes. Set aside to cool.

Activate the yeast with warm milk and a tablespoon of condensed milk.

Once the yeast is activated, add it to the bread machine bowl along with aquafaba, sugar, butter, and remaining condensed milk. Add the flour, non-fat dry milk powder, and salt. Set the machine on dough cycle.

In the meantime, while the dough proves, roast the sesame seeds on a medium flame. Allow it to cool, and powder it. Take care not to over grind, else it may turn to tahini consistency. A coarser texture of the sesame powder works.

Add the sesame powder, grated khoya, crushed cardamom,  nuts, and brown sugar to a bowl. Mix. Melt the butter, pour onto this mixture, and combine thoroughly.

Once the dough has doubled, transfer it to a floured surface, punch and knead to a soft ball. Divide into four portions.

Take one portion of the dough, stretch and knead to a smooth ball. Roll into 8x12-in oblong shape. Cover the rest of the dough to prevent them from drying.

Divide the filling into four portions. Spread about three quarters and a tablespoon of the filling on the middle of the rolled dough leaving one inch on the tapering end, and about two and a half to three inches on the side. Make ten slanting cuts on the sides of the dough. Fold over one of the edges on the filling, then start to alternate the cut dough from the sides on to the filling alternating one on top of the other, in a weaving pattern to make a braid.

When you come to the other end of the braid, before folding over the last cuts from the side, fold the tapering end on the filling and the fold the side edges.

Transfer to a lined baking sheet. Repeat with the remaining portions of the dough. Cover and let it rise for 30-40 minutes.
Preheat the oven to 375 degrees F.

Brush the top of the braids with aquafaba.

Sprinkle sesame seeds on top.

Bake at 375 degrees F for 15 - 16 min. Remove from the oven and cool.

Serve Warm or at room temperature.

Wednesday, December 28, 2022

Eggless Peppermint Banana Bread

This is a delicious eggless banana bread of the season loaded with peppermint flavors, stuffed with peppermint cream cheese, and topped with white chocolate, candy canes and peppermint crunch candies. 

Banana breads are versatile and that makes them a unique choice to make them with seasonal flavors like Pumpkin Banana Bread and Eggless Banana Almond Gingerbread. This peppermint loaf is an addition to the list. When the bread is stuffed with cream cheese, it is totally delicious! Cream cheese pairs well with many flavors, and so the flavors in these bread blend harmoniously creating the ultimate breakfast experience. This is an eggless loaf, the bananas and aquafaba give a great texture and softness to the bread.  For a variation, this can be baked into mini loaves or even muffins. 

This loaf has tons of peppermint flavor. Peppermint syrup, peppermint extract, peppermint candy canes, and Andes peppermint crunch. The cream cheese layer has the peppermint crunch and the candy canes. Even with this many layers of peppermint flavoring, this is not overwhelming at all. Both banana and peppermint can be overpowering flavors, but in this loaf, both these are perfectly balanced. Just the right amounts of both!

Peppermint flavor is the flavor of the season. Don’t you agree? Peppermint has a strong odor, with a warm herbaceous taste and a cooling after taste because of the menthol present in higher concentration. This gives a refreshing taste and it is my favorite one. A cup of Peppermint Hot Cocoa or Peppermint Mocha is my go to choice. These Peppermint Hot Cocoa Bombs are  great edible gifts too! Here are more recipes using peppermint.

Priya suggested the theme as Festive Recipes in our Shhhh Secretly Cooking Group, and by the way, her blog has a wonderful collection of recipes for each festival. Preethi is my partner this month and her recipe for Tahitian Donut is on my top list to do.  She suggested peppermint syrup and aquafaba as the secret ingredients. I made this loaf using the ingredients. In turn, I gave coconut milk and condensed milk as the secret ingredients and she made this delicious payasam. Any festive occasions are incomplete without a payasam.

This delicious peppermint eggless banana bread with cream cheese is my share for the Bakeathon 2022. This is my 12th baked recipe for this event this month and here are the links to the recipes shared earlier. 


All purpose flour - 2cups
Bananas - 1.5 cups
Peppermint syrup - 1/4 cup
Candy canes - 2 tbsp
Peppermint crunch candies - 1.5 tbsp
Baking powder-1.5 tsp
Baking soda3/4tsp
Oil - 1/4 cup
Milk - 1/4 cup
Salt - 1/2 tsp
Sugar - 2/3 cup
Aquafaba - 3 tbsp
Peppermint extract - 1/2 tsp

For the Cream Cheese Stuffing

Cream cheese - 8 -oz, room temperature
Powdered sugar - 3 tbsp
Peppermint candy canes - 1.5 tbsp
Andes peppermint crunch - 1.5 tbsp
Aquafaba - 1 tbsp
Cornstarch - 1 tsp


Candy canes - 1.5 tbsp, crushed
Peppermint crunch candies - 1.5 tbsp, chopped
White chocolate - 1.5cups


To a bowl, add the cream cheese, powdered sugar, corn starch, aquafaba and beat well until fluffy.

Add the crushed candy canes and peppermint crunch candies. fold in the candies and set aside.

Preheat the oven to 350 degrees F. 

Toa bowl, add the mashed bananas, aquafaba, peppermint syrup, peppermint extract, sugar, milk, and mix well.

Mix the flour, salt, baking powder, and baking soda. Add it to the wet ingredients and mix quickly.

Fold in the crushed candy canes and peppermint crunch candies.

Line a 9X5-in baking pan with parchment. Pour half the batter into the pan. Spread the cream cheese mixture. Add the remaining batter on top. Tap a few times.

Bake in the oven at 350 degrees F for 58-60 minutes, until an inserted toothpick comes out clean. Remove from the oven and cool completely.

Melt the chocolate chips in microwave in 30 seconds interval. Mix thoroughly to have a smooth melted chocolate.

Pour the chocolate on top of the banana bread. Sprinkle the remaining crushed candy canes and peppermint crunch candies. Let it set.

Slice and serve.

Monday, December 26, 2022

Peppermint Mocha Muffins

These are delicious, eggless peppermint mocha muffins loaded with peppermint truffles that make a perfect breakfast for the season, or a snack too! 

As the name suggests, these muffins have the flavors of my most preferred drink, peppermint mocha. Plus, these are loaded with peppermint truffles. These bite sized morsels of mint truffles coated with chocolate give an extra minty bite, and make it a whole new experience. The coffee, the chocolate, the peppermint in these muffins will make anyone say yum easily!

Today is the last Monday of the month (as well as the year) this is the final episode of #muffinmonday. We share delicious muffin recipes on the last Monday of the month. #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Peppermint is only my favorite flavors, and this time of the year, it just brightens up everything. Right from breads, pancakes, or desserts, peppermint make the season’s  best comforting food. Try the following peppermint recipes from the blog. 

I am sharing this recipe for Bakeathon 2022, we share three baked recipes every week during December, a season where we crank up the oven and bake delicious goodies and foods to enjoy with family and friends making memories that last forever. Here are the links to the recipes shared this year. 

makes 12

All purpose flour - 1.5 cups
Cocoa powder - 4 tbsp
Instant coffee - 1.5 tsp
Peppermint syrup - 1/4 cup
Sugar - 1/2 cup
Peppermint truffles - 1/2 cup
Oil - 1/3 cup
Milk - 1 cup
Flaxseed powder - 1 tbsp
Oil - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Salt - 1/8 tsp
Vanilla - 1 tsp


Preheat the oven to 350 degrees F.

Add flaxseed powder to quarter cup milk and set aside to gel.

Add the instant coffee to half cup hot milk, set aside to cool.

Mix the flour, salt, baking powder, baking soda, and flour, and set aside.

Add peppermint syrup, remaining milk, coffee, flaxseed mixture, oil, sugar, and vanilla to a bowl and mix.

Add it to the dry ingredients and mix quickly.

Fold in the peppermint truffles.

Pour the muffin batter to lined muffin tray.

Bake at 350 degrees for 17 minutes.

Cool completely. 

December 2022 #MuffinMonday recipes. Thanks, Stacy!