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4 cups self raising flour
400ml lacto
2 eggs
125ml oil
3/4 cup sugar
1/4 tsp salt
Mix oil, eggs and lacto together and beat well.
Mix the other ingredients together using your hands.
Pour the liquid mixture into the flour and mix well using your hands.
Mixture will remain sticky.
Put dough on floured surface and spread gently using your fingertips.
Fold dough in half and spread gently again using your fingertips. 1.5cm thick.
Use a cutter, tumbler or glass and cut out your scones.
Place on flat baking sheet greased with oil and dusted with flour.
Bake at 220deg till slightly golden.
SAMOOSA
100g mince
1 chopped onion
1tsp spice of choice
1tsp chilli sauce
1 cup cake or plain flour
cold water
Oil for frying
1 tsp garlic
chopped parsley
METHOD;
Filling
Fry mince in a pan ,add garlic,parsley frm.heat and add onions then set aside.
Dough
1.Put yr flour in a bowl and then add water a little at a time kneading well until all the flour is mixed bt
not sticking in the hands.
2.Continue kneading untill dough is soft.
3.Make balls of the same size and roll them to diameter of abt 10cm.
4.Put oil on one of the circle and en put another circle on top then roll into a rectangle roughly 30 cm
by 20 cm and dry in the oven or in a pan.
5.Cut into desired size then fold and fry.
Yeast doughnuts recipe:
Ingredients:
2 cups plain/all purpose flour,
1/2tsp salt,
1and 1/2 tsp instant yeast/fast action yeast,
2tbs sugar,
1egg,
1tbsp butter or margarine or vegetable
shortening,
about 120ml warm water mixed with milk
( 60ml water+60ml milk)
Oil to deep fry
Method:
Mix together all the dry ingredients then
make a well in the centre. Add the egg and
milk/water mixture then mix thoroughly.
On a floured surface knead the dough for a
good 15 mins by hand or 5-7 mins in stand
mixer. Knead and knead and knead...that's
we're the trick of light doughnuts lies. Add
a bit of flour if it's sticky and knead. If
possible check your clock and knead 15
mins until the dough is very smooth and
elastic and doesn't stick on the hands.
Make a ball and coat it with 1/2 tsp oil then
place in a bowel and cover with plastic
wrap or wet dish towel. Put in a warm

place and allow dough to rise for about 45
mins then punch it down and knead 1 min
to remove all air. Shape doughnuts and
place them on baking sheet lined with
greased baking paper. Cover them again
with damp kitchen towel and put back in
warm place for about 20 mins when they
have risen just a bit, then they are ready to
deep fry! Don't leave them to rise beyond
20 mins otherwise they'll be difficult to
transfer to the pot, they'll puff up well in
the pot. Deep fry on low-medium heat
turning frequently until nicely browned and
drain on paper towels then drizzle glaze.
40-60 Minute Dinner Dinner Rolls

Ingredients
•¼ cup low-fat milk
•⅛ cup sugar
•1 teaspoon salt
•1-½ tablespoons butter
•1-½ packages (or 3-1/2tsps.) of dry active yeast
•¾ cups warm water (105F – 115F)
•2-½ to 3 cups all-purpose flour
•2 tablespoons butter, melted (optional for brushing onto baked rolls)
Instruction
I like to use my oven as an "incubator", which hastens the proofing of the dough. I simply turn my oven
to WARM for a few minutes, then shut it off.
Dissolve the yeast in warm water and the sugar until it foams (5-10 minutes).
In the meantime, melt the butter in the microwave, then the milk. Combine and allow to cool to about
110F. (You could use a saucepan, but the microwave is much easier for me-- I use 25 second
increments.)
Dump the milk and yeast mixture into the mixing bowl. Add about 2-1/2 cups flour and mix with the
dough hook. (Or, beat by hand). Mix for about a minute.
With the mixer still going, add the remaining flour, a bit at a time and mix for another couple of minutes,
or until the dough starts to clean the sides of the bowl. (I used 3 cups of flour, total). Knead on low
speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly
sticky to the touch.
Place dough in a lightly oiled bowl, turning it to grease the top. Cover the dough with a clean, dry dish
towel, (or plastic wrap) and let it rise in a warm place, free from draft (or in the incubated oven), for
about 20 minutes.
Turn the dough onto a lightly floured surface, and gently shape into a square. Divide into 9 or 12 pieces.
I shape each roll by pulling them into a more circular shape then grab corners to the center and twist.
Place the ball on a lightly floured surface, twist side down and gently grab and roll into a round ball. You
can also make 27 or 24 small balls and make "clover leaf rolls". You then place3 mini dough balls into a
greased muffin cup. Cover the rolls with the dish towel, and let the dough rise for about 15 minutes.
Meanwhile, preheat the oven for 425ºF. Bake for about 12 minutes or until the rolls are golden brown.
Remove from pans immediately, and brush with 2 Tablespoons melted butter, immediately. Cool on a
wire rack, and you can eat these within just a few minutes.
The texture of these rolls are fluffy and this is now my "go to" recipe for bread

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*SCONES*

4 cups self raising flour

3/4 cup sugar

1/4 tsp salt

Mix oil, eggs and lacto together and beat well.

Mix the other ingredients together using your hands.

Mixture will remain sticky.

Use a cutter, tumbler or glass and cut out your scones.

Bake at 220deg till slightly golden.

1tsp spice of choice

1tsp chilli sauce

1 cup cake or plain flour

Oil for frying

2.Continue kneading untill dough is soft.

5.Cut into desired size then fold and fry.

Yeast doughnuts recipe:

1and 1/2 tsp instant yeast/fast action yeast,

1tbsp butter or margarine or vegetable

about 120ml warm water mixed with milk

( 60ml water+60ml milk)

Oil to deep fry

Mix together all the dry ingredients then

make a well in the centre. Add the egg and

milk/water mixture then mix thoroughly.

On a floured surface knead the dough for a

good 15 mins by hand or 5-7 mins in stand

mixer. Knead and knead and knead...that's

we're the trick of light doughnuts lies. Add

a bit of flour if it's sticky and knead. If

possible check your clock and knead 15

mins until the dough is very smooth and

elastic and doesn't stick on the hands.

Make a ball and coat it with 1/2 tsp oil then

place in a bowel and cover with plastic

wrap or wet dish towel. Put in a warm

mins then punch it down and knead 1 min

to remove all air. Shape doughnuts and

place them on baking sheet lined with

greased baking paper. Cover them again

with damp kitchen towel and put back in

warm place for about 20 mins when they

have risen just a bit, then they are ready to

deep fry! Don't leave them to rise beyond

20 mins otherwise they'll be difficult to

transfer to the pot, they'll puff up well in

the pot. Deep fry on low-medium heat

turning frequently until nicely browned and

drain on paper towels then drizzle glaze.

40-60 Minute Dinner Dinner Rolls

•¼ cup low-fat milk

•1-½ tablespoons butter

•1-½ packages (or 3-1/2tsps.) of dry active yeast

•¾ cups warm water (105F – 115F)

•2-½ to 3 cups all-purpose flour

•2 tablespoons butter, melted (optional for brushing onto baked rolls)

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