Hi Everyone, how is your Christmas preparation?
I usually start making Christmas treats 3 days in advance ….
This year, I decided to make Gingerbread Cookies on the first day;
Fruit Tea Bread, Triple Chocolate Peppermint Donuts and Ginger Milk Tea on the second day.

GINGER COOKIES WITH FRESH GINGER CAN’T BE BEAT FOR FLAVOUR
Nothing makes me feel more like Christmas is here than a batch of my favourite Gingerbread Cookies; Soft in the centers, crisp on the edges, and perfectly spiced.

This is my trusty gingerbread recipe that I have used over the years and let me tell you it never disappoints. 

An embossed rolling pin makes even simple Christmas tree shape cookies look elegant.
To use one, you’ll need to roll the dough out with a standard rolling pin first, then use the embossing rolling pin to leave pretty patterns. Do this before cutting the cookies into shapes.

These cookie dough or uncooked cookies can be wrapped in cling-film and stored in the freezer for up to 3 months.
Always bake equally sized cookies together to make sure they cook in the same time.
If you mix different sizes, the smaller ones are already cooked when the larger ones are still raw in the middle.

How you decorate your adorable Gingerbread Cookies is completely up to you!
If you want to get extra creative you can pipe some coloured icing on top of your cookies and give them a bit of character! 

AS WE ARE ENJOYING CLASSIC CHRISTMAS FRUITCAKE SINCE CHILDHOOD, I HAD TAKEN A MISSION TO BAKE DIFFERENT KIND OF FRUITCAKE ON THIS CHRISTMAS
If you like fruit cake but don’t have much of a sweet tooth, I highly suggest you try my Fruit Tea Bread recipe.

It’s a beautifully flavoured tea cake; a unique nut free non-alcoholic tea cake aka fruit cake loaded with fruits and raisins.

The raisins and dried fruits are soaked in strongly brewed tea overnight to plum them up and next day tea soaked fruits are added in the cake batter along with the tea and some additional spices.

Because the fruit is soaked before baking, it allows the fruit to impart moisture to the bread for days afterwards, keeping it from drying out; And it will stay good for up to a week.

CHRISTMAS DONUTS ARE A DELICIOUS AND FUN WAY TO ADD A LITTLE SWEETNESS TO YOUR CHRISTMAS BREAKFAST OF BRUNCH
Have I told you all how much I love chocolate? I mean, who doesn’t – right?
My family also loves donuts – chocolate ones, especially! I don’t make these too often, but they are a nice treat now and then.

You probably want to try these Triple Chocolate Peppermint Donuts;
decadent and delicious, these yeast chocolate donuts are heaven in every bite. 
They’re loaded with creamy Chocolate Custard, topped with a silky Dark Chocolate and sprinkled with Peppermint Candy.

Frying Chocolate Donuts can be tricky coz you can’t see the browning colour.
No matter how you decorate and serve them, these Christmas donuts make for a fun and merry holiday treat. I know you’re going to love them. 

These treat that’s sure to please any chocolate lover!

WHAT IS YOUR MOST POPULAR DRINK AT CHRISTMAS?
How about Ginger Milk Tea to warm up the holidays? ☃️☕
This Ginger Tea Latte is perfect for Christmas and winter. It’s also a healthy alternative to coffee and tastes so good!

Ginger tea with some spices is a lovely, lightly spicy drink for warming up on cold days.
It’s a light, alcohol-free alternative to a nightcap. It soothes upset stomachs and eases indigestion if you over-indulge this holiday season (don’t we all?) 🤣

I wish you all the best that life can bring, May the true meaning of this season fill our hearts.
And that’s it, to appreciate the love given to us by not taking it for granted.

Merry Christmas Everyone… ❤️

💋

OVERNIGHT NO-KNEAD BREAD
Yield: One 15 diameter loaf
Active time: 1 Hour
Total time: 11 Hours

INGREDIENTS

• 200 g All-Purpose Flour (unbleached)
• 50 Whole Wheat Flour (100% Stone Ground)
• 1/3 tsp Instant Yeast
• 1/4 tsp Granulated Sugar
• 1 tsp Salt
• 1/2 tbsp Caraway Seeds (optional)
• 180 g Water (room temperature)
  

INSTRUCTIONS

1. In a large bowl; mix all dry and wet ingredient (make sure salt doesn’t have direct contact with the yeast); Cover the bowl with a plastic wrap and let it sit at room temperature for 8 to 18 hours or until doubled in size and the top of the dough has a lot of air bubbles (time will depend on your room temperature – the cooler the room the longer it will take).
2. On the next day, roll the dough into a smooth ball, place it in the proofing basket ( has been floured) and let it proof for 1 ½ – 2 hours or until almost double in size (if you lightly press into the dough, it will leave a slight indentation).
   In the meantime, place 16 cm diameter Cast Iron Pot in the oven, and preheat the oven to 210°C.
3. Turn the proofed bread upside down into HOT Cast Iron Pot, close the lid and bake in the preheated 210°C oven for 30 minutes.
4. After 30 minutes, remove the pot lid and continue bake for about 10-20 minutes or until golden brown.
5. Remove the bread from the pot and let it cool completely on the cooling rack.
   
   

NOTES

1. What’s unique about this recipe is that the bread is baked in a covered pot.
   You can use either a Cast Iron (can be enameled) Dutch Oven or a Ceramic Pot.
   The pot needs to be placed in the oven as it preheats so it gets really hot. The idea is that when the bread bakes in the pot you are actually trying to simulate a small brick oven where the steam released from the wet bread dough is trapped inside the pot. This will produce a bread with a crisp golden brown crust and a soft and tender crumb.
2. If you are not keen to buy Cast Iron, you can also use a shallow pan as a base and a tall round baking pan as a lid. Don’t forget to put both pans inside the oven before you preheat the oven (so it gets really hot).
3. Store the bread in plastic wrap. Avoid storing bread in damp, airy locations, which can speed up moulding.
   If you’re not going to eat the loaf in 2-3 days, the best option is to freeze it for later (max. 2 month).
   
   
   

GINGERBREAD COOKIES
Yield: 2 Dozen Medium Size
Active time: 1 Hour
Total time: 3 1/2 Hours

INGREDIENTS

• 25 g Water
• 70 g Brown Sugar
• 1 tbsp Molasses
• 1 tbsp Maple Syrup/ Honey
• 1 tbsp Cinnamon Powder
• 1 tbsp Fresh Ginger (grated)
• 1/3 tsp Ground Cloves 
• 85 g Salted Butter
• 1/3 tsp Baking Soda
• 185 g All-Purpose Flour
  

INSTRUCTIONS

1. In a medium saucepan, combine the Water, Brown Sugar, Molasses, Cinnamon Powder, Fresh Ginger and Ground Cloves. Bring the mixture to a boil. 25 g Water; 70 g Brown Sugar; 1 tbsp Molasses; 1 tbsp Maple Syrup/ Honey; 1 tbsp Cinnamon Powder; 1 tbsp Fresh Ginger (grated); 1/3 tsp Ground Cloves.
2. Once boiled, remove from the heat then stir in the Salted Butter, mix well. 85 g Salted Butter
   Add in Baking Soda and mix. 1/3 tsp Baking Soda
3. Allow to cool until just slightly warm; then pour in the All-Purpose Flour. Mix until it forms a wet and sticky dough. 185 g All-Purpose Flour
4. Wrap the dough in Cling-Film and chill for at least 2 hours.
5. After 2 hours, place the dough in between a pair of Marzipan Spacers and roll it out to an even thickness.
6. Using your favourite cutter, cut the dough. Place it on the pan (lined with a Parchment Paper).
7. Chill again for about 30 minutes before baking (chilled cookies hold better in shape as they don’t tend to spread too much).
8. Bake in the preheated 200°C oven for about 12 minutes (for large size); 8 minutes (for small size). Rotating your pans approximately halfway through the bake time.
9. Remove cookies from the pan and let it cool completely on the cooling rack.
   

NOTES

1. Cookie dough or uncooked cookies can be wrapped in Cling-Film and stored in the freezer for up to 3 months.
2. Cookies baked from frozen hold better in shape as they don’t tend to spread as much as chilled ones.
3. Baked Gingerbread Cookies will keep for up to 3 months in an airtight container or cookie jar.
   

FRUIT TEA BREAD/ CAKE
Yield: One 17x8x6 cm Loaf Pan
Active time: 30 Minutes
Total time: 10 Hours

INGREDIENTS

• 2 Bags Black Tea (Ceylon)
• 125 g Hot Water
• 100 g Jaggery/ Muscovado Sugar
• 40 g Golden Raisins
• 40 g Black Raisins
• 25 g Dried Apricots (chopped)
• Zest of 1 Orange
• 175 g All-Purpose Flour
• 1/3 tsp Baking Powder
• 1/8 tsp Salt
• 1 tsp Mixed Spice Powder
• 30 g Whole Eggs
• 25 g Unsalted Butter (softened)
• Almond Slices (optional)
  
  

INSTRUCTIONS

1. In a heat proof jar, combine Black Tea Bags and Hot Water. Let it brew for 5 minutes. 2 Bags Black Tea (Ceylon); 125 g Hot Water
   Remove tea bags, then add in the Jaggery Sugar, Golden and Black Raisins, Dried Apricots and Orange Zest. Mix well, let it soak overnight. 100 g Jaggery/ Muscovado Sugar; 40 g Golden Raisins; 40 g Black Raisins; 25 g Dried Apricots (chopped); Zest of 1 Orange.
2. On the next day; In a large bowl, combine the All-Purpose Flour, Baking Powder, Salt and Mixed Spice Powder. 175 g All-Purpose Flour; 1/3 tsp Baking Powder; 1/8 tsp Salt; 1 tsp Mixed Spice Powder
3. Add in the Eggs and the Soaked Dried Fruit along with the tea liquid; Mix well. 30 g Whole Eggs
4. Add in the Unsalted Butter and mix all together until well combined. 25 g Unsalted Butter (softened)
5. Pour the batter onto prepared pan (loaf pan lined with Parchment Paper). Tap the pan a few times to remove air bubbles and the batter spread evenly.
6. Sprinkle with some Almond slices; then bake in the preheated 160°C oven for 45 minutes.
7. After 45 minutes, turn off the heat. Let the bread sit in the oven for about 10 minutes;
   Remove the bread from the oven, let it sit in the pan for another 10 minutes;
   Then remove the bread from the pan and let it cool completely on the cooling rack.
   

NOTES

1. The cake/ bread best made two days ahead of time (if you have the time as this allows the flavours to absorb and develop). If you don’t have the time, it is also rather good straight from the oven.
2. The cake/ bread can be stored at room temperature for up to a week. Cover in plastic wrap or place in an airtight container to prevent it from drying out.
3. This cake/ bread freezes well for up to three months. Wrap it in plastic wrap and foil, then place it in an airtight plastic container or freezer storage bag.

TRIPLE CHOCOLATE PEPPERMINT DONUTS
Yield: 8 Pieces (6 cm Diameter)
Active time: 2 Hours
Total time: 3 Hours

INGREDIENTS
Chocolate Custard

• 35 g Egg Yolks
• 10 g All-Purpose Flour
• 1 tsp Corn Starch
• 170 g Milk
• 25 g Granulated Sugar
• 50 g Dark Chocolate (Couverture/ Compound)
• 1 tbsp Dark Rum/ Vanilla Extract 
  
  

Chocolate Donuts Dough

• 80 g Water
• 40 g Milk
• 20 g Egg Yolks
• 30 g Granulated Sugar
• 1/3 tsp Salt
• 2/3 tsp Instant Yeast
• 140 g Bread Flour
• 40 g All-Purpose Flour
• 20 g Cocoa Powder
• 1/4 tsp Baking Powder
• 30 g Salted Butter
  

Top Coating
150 g Dark Chocolate (Compound)

INSTRUCTIONS
Chocolate Custard

1. In a medium bowl, combine the Egg Yolks, All-Purpose Flour, Corn Starch and 1/3 part of Milk. Mix until they are no lumps visible, set aside. 35 g Egg Yolks; 10 g All-Purpose Flour; 1 tsp Corn Starch; 1/3 part of 170 g Milk
2. In a medium saucepan mix the Granulated Sugar and the rest of the Milk; Cook over medium heat. 25 g Granulated Sugar; the rest Milk
3. Once it boiled, lower the heat, pour in the Egg Yolks mixture and continue stirring until the mixture thicken.
4. Add in the Dark Chocolate while continue stirring, mix until all the chocolate melted (be careful not to burn it). 50 g Dark Chocolate (Couverture/ Compound)
5. Take it off from the heat and strain the mixture (don’t skip this step, you don’t want any lumps in your Custard)
6. Add in the Rum (optional), mix well. 1 tbsp Dark Rum/ Vanilla Extract 
7. Cover Custard with a Cling Film (make sure the plastic touches the custard surface to prevent forming a thin crust on top); store in the fridge for at least 1 hour to set.
   

Chocolate Donuts Dough

1. In a large bowl combine the Water, Milk, Egg Yolks, Granulated Sugar, Salt and Instant Yeast (NEVER add salt on top of yeast, it will indeed kill the yeast); Mix well. 80 g Water; 40 g Milk; 20 g Egg Yolks; 30 g Granulated Sugar; 1/3 tsp Salt; 2/3 tsp Instant Yeast
2. Add in the Bread Flour, All-Purpose Flour, Cocoa Butter and Baking Powder; knead briefly until it form a dough ball.
   Cover the dough with clean towel or a plastic wrap; let it rest for 15 minutes. 140 g Bread Flour; 40 g All-Purpose Flour; 20 g Cocoa Powder; 1/4 tsp Baking Powder
3. After 15 minutes, add in the Salted Butter, mix until well combined; then start kneading the dough for about 5 minutes. 30 g Salted Butter
4. After 5 minutes, the dough become less sticky and really smooth. From the dough into a smooth ball, place onto a grease bowl; cover and let it rest for another 15 minutes.
5. After 15 minutes, divide the dough into 8 equal portions. Roll each dough into a smooth ball (kindly follow video instructions).
   Place individually onto a Greaseproof Paper so it will be easier when you lift it.
   Cover with a clean towel, let it proof for about 30-45 minutes or until almost double in size (if you lightly press into the dough, it will leave a slight indentation).
6. Frying Donuts
   Preheat the oil (temperature should be about 160°-170°C); don’t fry donuts all at once, the oil temperature will decrease.
   After you reach the right temperature, turn down to medium low heat, place about 2-3 donuts and fry for about 10 seconds
   After 10 seconds  the bottom is slightly cooked, turn it over (don’t flip it now, until the bottom is dry; about 1 minute)
   After 1 minute, flip it over and cook for another 1 minute; take it off from the heat, place onto a cooling rack and it’s done (So remember total frying time is about 2 minutes; otherwise, your donuts will definitely burn and taste bitter).
7. Once the donuts reach room temperature, gently shimmy the chopstick inside of the donut a little ways (gently rotating from the initial opening but not widening it too much).
   This will open up a little more space inside of your donut for the filling.
8. Spoon the filling into your piping bag, insert the tip of the piping bag into the donut, gently squeezing the filling inside. Squeeze slowly, so that the filling has a chance to reach into air pockets in the donut and generously fill it.
9. Once the doughnut has been filled, melt some Dark Chocolate (if it’s too thick,  you can add 1-2 teaspoon of Shortening to thinning the chocolate);
   Ice one side of donut with melted chocolate and sprinkle it with some crushed Peppermint Candy for a pretty finish.

NOTES

1. Custard filled donuts can be stored in the refrigerator for up to three days; cover doughnuts with foil or plastic wrap or place in plastic bag when refrigerating to prevent drying out.
2. Keep refrigerated; Because custard contains milk and eggs, it is quite perishable. The custard should be refrigerated at 40° or lower to stop the formation of bacteria.
3. To freeze (max. 2 weeks), wrap doughnuts tightly with Aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bags.

GINGER MILK TEA
Yield: 2 savings
Active time: 15 Minutes
Total Time: 45 Minutes

INGREDIENTS

• 80 g Fresh Old Ginger
• 2 Stalks Lemongrass
• 1 Cinnamon Stick
• 4 Whole Cloves
• 30 g Palm Sugar
• 500 ml Water
• 200 ml Hot Milk (frothy)
• Cinnamon Powder (garnish)
  
  

INSTRUCTIONS

1. In a medium saucepan, combine all the ingredients (except milk). Bring to a boil, let it simmer for 15 minutes. 80 g Fresh Old Ginger; 2 Stalks Lemongrass; 1 Cinnamon Stick; 4 Whole Cloves; 30 g Palm Sugar; 500 ml Water
2. Take it off from the heat, strain the mixture (divide into 2 glass); Add some hot milk or frothy milk and sprinkle some Cinnamon Powder for garnish. 200 ml Hot Milk or Frothy
   
   

NOTES

1. Ginger Tea can be served with or without milk.
2. Sugar can be added or reduced according to taste.
3. To store; 3 days in the fridge in an airtight container.