Scones za kitanzania (Tanzania Potato Sweet Scones {Sweet Dinner rolls})

Ingredients 

1 cup sugar

1/2 vegetable oil

2 eggs

4 cups wheat flour

2 1/2 oz yeast

1/4 salt

2 cups water 

1 cup milk

1 cup mashed potatoes

2 Tsp melted butter

Directions:

1- Dissolve yeast and 1 tbsp of sugar in the warm water for about 10 minutes.
2- Warm the milk in a saucepan until it just bubbles, add the 1/2 cup of vegetable oil and sugar to the milk. Stir. Remove from the heat and allow it to cool to lukewarm.
3- In a large bowl combine the egg, milk mixture, and yeast mixture. Stir well. Add the flour 1/2 cup at a time, stirring well.
4- Knead on a lightly floured surface for about 8 minutes.
5- Cover, allow to rest for 1 hour. Punch down and roll into two equal rounds.
6- Using a pizza cutter, cut each round into 8 pieces. Roll the wedges, starting with the wide end. Tuck the pulled dough under each roll, placing the pulled dough side down.
7- Brush the 2 tablespoons of melted butter over the rolls.
8- Bake at 350 for about 15 minutes, until golden. Freeze any leftovers for later use. 

Mkate Wa kiportugues (Portuguese Sweet Bread)

They often prepared this recipe around the Easter season, but I like it and cook at anytime!

Ingredients

1 1/4 cups very warm milk
1 cup sugar
1 stick unsalted butter (room temperature)
1 teaspoon salt
2 packages active dry yeast
1 teaspoon sugar
3 eggs, beaten
5-6 cups all purpose flour
12 uncooked eggs (in shell)
1 egg
1 teaspoon water

Directions

Mix one cup of very warm milk (should feel slightly warm when a drop is placed on the inside of your wrist) with 1 cup sugar, 1 stick of unsalted butter and 1 teaspoon of salt in the bowl of an electric mixer with the paddle attachment.

Sprinkle the yeast over the remaining warm milk (in a separate bowl or cup). Add 1 teaspoon sugar. Stir until dissolved. Set aside until yeast is bubbly, about 10 minutes.

Meanwhile, beat eggs until foamy; add eggs and yeast mixture to milk/butter/sugar mixture.

Beat in 5 cups of flour, gradually adding 1 cup at a time until a soft dough forms. Change to dough hook.

Knead 5-8 minutes with machine. Turn out onto a clean work surface and continue to knead by hand 1-2 minutes, until dough is smooth.

Butter or oil the inside of a non-metallic bowl and place dough inside, turning over once so that dough is coated and won't dry out. Cover with a clean damp towel or plastic wrap, then place in a warm place, free from any drafts.

Allow to rise for about 90 minutes, or until doubled in bulk. Punch dough down.

Turn out, again, onto a clean work surface. Divide dough evenly into 12 round pieces and form buns 3/4 inch thick. Arrange on 2 buttered cookie sheets.

Make a hollow depression in the center of each with the back of a tablespoon. Press an uncooked egg, gently into the depression. Roll remaining dough into two long thin log shapes and cut into 12 pieces (each). Form each into a thin strip, 6 inches in length. Place two strips over each egg, in criss-cross fashion, being sure to tuck in the ends under the bun.

Allow to rise again for about 45-90 minutes or until doubled in bulk (depends on the temperature in the room).

Preheat oven to 350°F.

Beat an egg with 1 teaspoon of water to make a wash; use mixture to gently brush tops of risen buns.

Cover loosely with aluminum foil and bake for 15 minutes or til golden. Remove to wire rack to cool. Brush lightly with melted butter.

Tanzania Potato Scones (sweet)

Ingredients:

1 cup sugar
1/2 cup vegetable oil
2 eggs
4 cups all purpose flour
2 1/2 teaspoons yeast
1/4 salt
2 cups water
1 cup mashed potato

Direction:

If you are using a bread machine follow your machine directions and set the dough cycle. .

If you are using a standing mixer then mix yeast with warm water and half a teaspoon of sugar. Let it sit for five minutes. Mix all the ingredients and mix until the dough is set.

Let the dough sit for 30 minutes or until it doubles. Mix it again and divide the dough into four equal parts. Again divide those parts into four equal parts to make even scones. Grease the baking pan with butter and put your scones 1/2 inches apart. Let it sit for 30 minutes again and turn the oven at 325 F degree. Bake it for 30 minutes.

Note you can egg wash your scones before you bake them for different textures.

Good luck, have fun and enjoy your scones

Mkate Wa Wayahudi (Challah Bread with Grape Jam)

2 1/2 cups warm water (110 degrees F/45 degrees C) 

1 tablespoon active dry yeast 

1/2 cup honey 

4 tablespoons vegetable oil 

3 eggs 

1 tablespoon salt 

8 cups unbleached all-purpose flour 

1 tablespoon poppy seeds (optional) 

Grape jam (optional) 

Bagia Bhagia Baghia Bajia Bhajia Tanzanian Style

These have so many ways of spelling and pronouncing them but however you call them they are just so yummy...

Ingredients 

1 cup chick pea flour 
1/2  tsp turmeric powder 

1/4 cup onions (finely chopped)
1 tsp garlic paste
1/2 ginger paste

1 tsp chilies 
1/2 scallions  

1 tbsp fresh parsley