Tags

, , , , , , , , , , , , , , , , , , , , , , , , ,

This is something I made much earlier in Ramadan and only after making it once again more recently did I finally take some decent pictures and take down the recipe.

 

It’s not exactly croquettes and it’s not soft bread. It’s meant to be a bite sized sweet side treat. It all started when there came a day long ago when the date of our bread was going and we knew we couldn’t finish it on time, so we decided to do something with it that would ensure it was wasn’t wasted. And so the mini bread buns were born. And here’s how to go about it:

Recipe:

10 slices of medium to thick bread (white/wholemeal/50-50)

190ml (or 1/2 cup & then 1/4 cup )of desiccated coconut

250ml (or 1 cup) sugar (white/light brown)

2 eggs

65ml (or 1/4 cup) butter

Optional: Toothpick/cocktail stick

**Can make between 30-40 individual buns, depending on the size of the buns**

Method:

If you have a food processor, you just have to place as many slices as will fit inside and blitz it. If you don’t (like me) then you’ll have to work hard and grate by hand all 10 slices. Look on the bright side, not only will you get at the end nice sweet nibblets, but you’ll also work on those biceps and triceps!

© 2012 Grated bread

© 2012 Grated bread

***Tip: Try to get the pieces as small as possible. If the pieces are too large you’ll have to use yours hands and make them smaller. In the picture there are larger bits, but anything bigger will interfere when it comes to shaping the dish***

It’s best if you use a silicone spatula. If you don’t have one, use a wooden spatula, and if you don’t have that, use whatever you can find to stir.

You first add all the dry ingredients:

© 2012 Adding desiccated coconut

© 2012 Adding desiccated coconut

© 2012 Adding sugar

© 2012 Adding sugar

Then mix before adding in the wet ingredients:

© 2012 Eggs

© 2012 Eggs

© 2012 The butter

© 2012 The butter

This is the messy part. You can only use the spatula for a little while before you have to put it aside and use your hand instead. Mixing the ingredients well is important. You don’t want dry lumps and the bread needs to be softened by both butter and egg.

© 2012 Bread bun smash

© 2012 Bread bun smash

Once the mixture is soft and ready you can start shaping:

© 2012 Bread bun size

© 2012 Bread bun size

You can then use the toothpick/cocktail stick to create patterns:

© 2012 Bead buns 2012

© 2012 Bead buns 2012

Then put on your fryer, turn to full heat, heat the oil till it’s reached it’s max and fry away. In the end you’ll be left with sweet nibblets can be served to kids, friends and as a starter. If you like, you can even dip it in tomato ketchup or lightly coat it with icing sugar.

Best eaten fresh and hot. Enjoy!

© macenachan 2012 for Mini Bread Buns recipe. Recipe can be duplicated. Credit must be given to owner of the recipe if posted on another blog.

Advertisements