Lime and Thyme Mini Bundts

The Bundt Bakers have a fun theme this month. We are baking with herbs! I decided to try out a sweet herby Bundt using thyme as my herb. This is quite fitting since thyme is the main (perhaps only, honestly) herb in Jamaican cuisine. We add it to everything - rice & peas, soup, chicken, fish - you get the idea. 

I adapted this recipe from My Cake School. I absolutely love their recipes and this one in particular uses the reverse creaming method. Cakes made using the reverse creaming method are said to have a finer crumb and be a bit more velvety. Check out Cook's Illustration's comparison between traditional creaming and reverse creaming here. 

Thanks for hosting this month, Wendy. Scroll down see what herbs everyone is baking with today.

Lime & Thyme Mini Bundts

Yield: 12 Mini Bundts

Ingredients 

Cake

285 g cake flour

300 g sugar

2 tablespoons fresh thyme leaves

zest of 2 limes

1/2 teaspoon salt 

2 1/2 teaspoon baking powder

169 g butter, soft but still cold, cut into pieces,

4 eggs, room temperature

1 cup milk , room temperature

1/4 cup lime

2 tablespoons oil 

Syrup

1 cup water 

1 cup sugar

1 sprigs of thyme

2 tablespoons lime juice

Directions

Grease 12 one-cup capacity mini bundt pans. Preheat oven to 350 F. 

Combine flour, sugar, thyme leaves, lime zest, salt, baking powder in a mixing bowl. Whisk for thirty seconds. 

In a separate container, combine eggs, milk, lime juice, and oil. 

With the mixer on low speed, add pieces of butter one at a time to the flour mixture. Increase the speed to medium. The mixture should be like coarse sand. 

Add half the egg mixture and beat for 1 1/2 minutes. Scrape and add half of the rest of the egg mixture. Beat for 20 seconds and then add the remaining mixture. Beat again for 20 seconds. 

Scoop into the prepared mini Bundt pans.  

Bake 12-15 minutes or until a toothpick inserted into a mini Bundt comes out clean. 

While the cakes are baking, prepare the lime and thyme syrup. Add the water, sugar, and thyme to a pot. Heat over low-medium heat stirring constantly until the sugar has completely dissolved. Remove the pot from the heat and add the lime syrup. 

Brush the warm Bundts with some of the syrup while they are still in the pan. When they are cool enough to remove from the pan, remove them and brush them with more of the syrup. 

You can add a glaze if you wish. Reserve some of the lime syrup and add to some powdered sugar until you have reached your desired consistency. 

Enjoy.  

 

• Blueberry Citrus Thyme Bundt Cake from All That’s Left Are The Crumbs 
• Buttery Herb Sourdough Monkey Bread from Food Lust People Love
• French Kissed Mini Bundts from A Day in the Life on the Farm 
• Jalapeno Cheddar Corn Bundt from Magical Ingredients 
• Lime and Thyme Mini Bundts from Passion Kneaded
• No Knead Pizza Bundt Bread from Sneha’s Recipe  
• Sweet Peppermint Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

 

Cinnamon Breadsticks - #BreadBakers

This month the Bread Bakers are making breadsticks with our host Karen. I love savoury breadsticks but have been craving cinnamon rolls recently so I decided to try some cinnamon breadsticks. They turned out great but nothing beats the centre of the cinnamon roll. So that means I will have to make some sweet rolls soon. 

Scroll down to see all the mouthwatering breadsticks the other bakers made. 

Cinnamon Breadsticks

Ingredients

Dough 

400 grams flour 

3 tablespoons sugar 

1 1/2 teaspoons istant yeast

1 teaspoon salt 

2 tablespoons oil 

1 cup water

Filling

1/4 cup sugar 

1 tablespoon cinnamon

3 tablespoons melted butter 

Directions 

Whisk together flour, sugar, yeast, and salt. Add the oil and water. Knead for about 7 minutes or until it forms a smooth dough. The dough should be tacky but not sticky. If it is sticky, add a wee bit more flour. Cover and allow to bulk ferment until doubled. You can do this overnight. 

Line a half sheet pan with parchment paper. 

Mix the sugar and cinnamon sugar together for the filling. 

Take the risen dough and roll out into a rectangle approximately 20" x 12". 

Brush the entire dough with the melted butter and then sprinkle the cinnamon sugar over half of the dough as seen below. 

Fold the side without the cinnamon sugar over onto the cinnamon sugar side.  You should now have a 12" x 10" rectangle. 

Cut one-inch strips along the longer side. Take each strip, twist it, and place it on the half sheet pan. 

Cover and let rise for 30 minutes. 

Preheat oven to 375 F. 

Bake the strips for 12 - 15 minutes or until they are lightly browned. 

 

• Blueberry Crumble Sticks (Twists) from A Messy Kitchen
• Cinnamon Breadsticks from Passion Kneaded
• Crispy Rye and Caraway Breadsticks from Karen's Kitchen Stories
• Crunchy Everything Bagel Breadsticks from Food Lust People Love
• Easy Biscuit Breadsticks from Palatable Pastime
• Heart "Beet" Sticks from Magical Ingredients
• Seeded Breadsticks from Sneha's Recipe
• Sourdough Grissini with Parmesan and Black Pepper from Zesty South Indian Kitchen
• Sourdough Soft Breadsticks from A Day in the Life on the Farm

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Callaloo Bread - #BreadBakers

The Bread Bakers are starting 2022 with lots of colours. Radha challenged us to make naturally coloured loaves. It's a very fun theme but I wanted to play it safe. I've used beets before and my loaf just ended up brown. I was afraid I would try something new and end up with brown bread again. I figured I would stick to my tried and true pumpkin without needing to go down a food science rabbit hole. 

I consulted my baking and everything else sounding boards but they were not feeling my boring pumpkin self. They encouraged me to use callaloo (a Jamaican leafy green similar to spinach but with a stronger flavour). I had originally planned a two-tone loaf but kneading colours into the dough makes you question your bread-baking choices. 

I completely forgot to take pictures of my dough after kneading and shaping but trust me, it was a lovely bright green. A completely different green came out of the oven, however.  I am just glad it wasn't completely brown. If you overcook callaloo, it does become a dark unsightly brown-ish colour so I was very worried about that. 

I am using an interesting method here that is similar to tangzhong. It's called the yudane method and involves pouring hot water over 20% of the recipe's flour and leaving it overnight. It results in an extremely soft dough. 

Be sure to scroll down to see all the beautiful creations the Bread Bakers have for you today. 

Callaloo Bread 

Yield: 1 loaf

Adapted from Bake with Paws

Ingredients 

Yudane

90g flour 

80g boiling water

Dough

150g milk 

100g callaloo

360g flour 

30 grams sugar 

18 grams oil

1 1/2 teaspoon instant yeast

1 1/4 teaspoon salt 

Egg or milk for egg or milk wash

Directions

Add flour to your mixing bowl and pour in the boiling water. Mix it together then cover and refrigerate for four hours or overnight. 

Blend the milk and callaloo until smooth. Callaloo can have thick stems. I did use stems in mine, I just ensured that everything was blended well. 

Tear up the yudane into small pieces and then add all the ingredients to the bowl. 

Knead together until the dough is smooth. You can do the windowpane test but yudane doughs seem to be less likely to achieve thin windowpanes. The original author recommends between 10 and 13 minutes of kneading time. 

Allow the dough to rise until doubled. 

When doubled, punch down the dough, shape and place in a 9" x 5" loaf pan. I did a four-strand braid on my loaf but you can do a regular loaf shape, if you wish. 

Leave the dough to rise once more until doubled. 

Preheat oven to 350 F. 

When the dough is ready, brush with egg wash or milk then bake for 25 to 30 minutes. 

Cool. Slice. Enjoy. 

Notes 

• The callaloo flavour is mild but present. 

 

• Magical Ingredients: Matcha and Strawberry Cream Melonpan 
• Karen's Kitchen Stories: Panini al Pomodoro 
• Palatable Pastime: Cranberry Cherry Raisin Bread 
• Food Lust People Love: Natural Rainbow Challah 
• A Messy Kitchen: Turmeric Sourdough 
• Sneha's Recipe: Beetroot Pinwheel Paratha 
• Ambrosia: Turmeric Milk Bread 
• Zesty South Indian Kitchen : Spinanch Monetary Jack sourdough bread 
• Passion Kneaded: Callaloo Bread 
• A Messy Kitchen: Purple Sweet Potato Pepita Swirl Bread 
• A Day in the Life on the Farm: Beet Bread

Happy New Year! We are starting this year’s events with a colorful beginning. Our theme for this month is “Naturally Colored Breads” and Radha of Magical Ingredients is our host. #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.