PEANUT BUTTER RAISIN ROLLS
250g high protein flour
50g plain flour
5g instant dry yeast
65g castor sugar
½ tsp salt
1 egg, lightly beaten
100g crunchy peanut butter
2 tbsp castor sugar or to taste
Combine all ingredients for combining, except butter into a mixing bowl. Mix the ingredients with a dough hook till mixed. Add butter and continue to knead till dough is smooth. Cover with cling film wrap and allow dough to proof till doubled in size.
Turn out dough onto a lightly floured tabletop. Punch out the air and roll into a big ball. Allow to rest for about 10 mins.
Roll the dough out flat into a rectangle. Lightly spread the peanut butter in the centre and sprinkle over with sugar and raisins.
Fold over both sides to cover the peanut butter. Press lightly to seal. Now roll out the dough into a long sheet and fold in both the sides again. At the final stage, roll the dough into Swiss roll style and cut into equal pieces.
Place the cut out pieces onto a lightly greased baking tray and set aside for the dough to rise again for about 35 mins or until doubled in size. Bake in a preheated oven at 180°C for 25-30 mins.
SPICY OTAK-OTAK PIZZA
For the pizza dough
150ml lukewarm water
1 tsp easy blend yeast
1 tbsp castor sugar
115g plain flour
110g high protein flour
½ tsp salt
1 tbsp extra virgin olive oil
For the filling
1 tbsp olive oil
1 medium-sized onion, sliced
100g Muar otak-otak (store-bought), lightly mashed
50g canned tuna chunks, lightly mashed
¼ tsp pepper
Tomato paste, for spreading on pizza
100g mozzarella cheese, thinly sliced
3 black olives, diced
1 green capsicum, cut into thin rounds
1 Roma tomato, sliced
To prepare the dough
Put lukewarm water in a cup then add the yeast and sugar. Stir gently then let it sit until it is active and foamy.
Place both flours in a mixing bowl. Add salt and olive oil and attach the dough hook to the mixture. Stir the flour mixture gently while adding the foamy yeast mixture. Now run the mixture on low speed until mixture is combined and wet. Let the mixture come together into a ball that is just a bit sticky.
Next spray a second mixing bowl with cooking spray and put in the dough. Cover with cling film wrap and let it rise to double in size.
To prepare filling
Heat olive oil in a saucepan and fry onion until softened. Add Muar otak-otak and tuna pieces. Adjust with pepper to taste and stir to combine. Dish out and put aside.
Roll pizza dough to fit a 32-35cm greased pizza tray. Prick the pizza dough base with a fork and brush with a little olive oil. Bake in preheated hot oven at 220°C for 7-10 mins.
Remove pizza dough base from the oven and spread with tomato paste on the half baked dough. Top lightly with half of the mozzarella cheese and prepared otak-tuna mixture. Add black olive pieces, capsicum and tomato. Sprinkle with additional mozzarella cheese. Return to oven and bake for a further 20 mins or until the edges are golden brown and pizza is done.
FRAGRANT COCONUT ROLLS
For the dough
250g high Protein flour
50g plain flour
1 tbsp instant dry yeast
2 tbsp castor sugar
½ tsp salt
2 tbsp olive oil
For the filling (stir together until even)
200g freshly grated coconut (white part only)
80g castor sugar
2 tbsp condensed milk
1 tsp salt
1 egg (Grade C)
Combine all dough ingredients except butter into a mixing bowl. Beat well with a dough hook. Add butter and continue to beat until a pliable dough is achieved.
Cover dough with a damp tea towel. Leave aside to proof about 50-60 mins or till doubled in size.
Roll out the dough into a rectangle. Spread the coconut filling in the centre, keeping extra filling for garnishing. Roll up the dough into Swiss roll style.
Cut the roll into equal sections. Arrange the rolls on a greased baking tray. Cover with cling film wrap and set aside to proof for an hour or until doubled in size. Sprinkle extra coconut filling on as a garnishing.
Bake in a pre-heated oven at 200°C for 20-25 mins or till done. Remove rolls onto a wire rack to cool.