Roti are a staple flatbread in many parts of South Asia. They’re quick to make since they don’t use yeast and very tasty when fresh. Enjoy them with Chana Masala, Curried Red Lentil and Spinach Stew, or any kind of soup or cooked vegetable. They are fantastic filled with eggs at breakfast.
When I was a kid my Mum used to take us almost weekly to our favorite bakery, Bee Bell Bakery, in Edmonton, AB, Canada where I grew up. It was always jam-packed and smelled incredible. I loved looking in the glass cases at all the treats while my Mum took a number and waited to make her order. We rarely got the cakes or tarts that looked so exciting to me then, but very often my Mum would bless us with an order of the cheese buns. Cheese buns don’t really do justice to these incredible morsels. They were not round and domed like a traditional bun, but more the shape of a popover, and shot through with a ton of bright orange cheddar. The best were the ones that had cheese spilling out the side that had gotten baked and crispy. Or the ones where cheese had burst through the bottom and it was shiny with orange cheese grease, oh man.
Sadly Bee Bell closed its doors a few years ago so no one can get these beautiful buns anymore. With my strong memories as guide I set out this week to make a copy-cat version at home and I am incredibly happy with the result. So today I’m sharing with you a lightly sweet brioche dough, stuffed with cheddar cheese and cooked in a muffin tin for the same crazy shape I remember as a kid. These are a special, uber-cheesy treat. They take a bit of time, but were fairly easy to shape and work with so don’t be afraid if you are a beginner baker.
Zucchini in chocolate cake sounds weird, but it’s a very mild flavor and the truth is you barely taste it. It adds tremendous moisture to these beautiful dark chocolatey muffins. The yogurt, oats, and zucchini make these so moist and soft and then you get a little gooey meltiness from the chocolate chips. Wow. Anyway, give them a try. They are a delicious breakfast treat, but they are yummy enough to have for dessert as well! Keep reading
It’s getting more Autumny and I have been craving these scones something fierce! I can’t stop thinking about the crumbly edges slathered in butter with gooey cheese pockets and flecks and spicy and bright jalapeño. The best is the little bits of almost burnt cheese that gooshes out the sides and gets crispy.
Join me, and give these a try for weekend brunch.