Cream & Nut Bread Bites or Rolls (Sweet)
Cream & Nut Bread Bites or Rolls
Mamta Gupta
This is one of the easiest and delicious snack to make and it does not require any cooking skills. A bakery in Yamuna-nagar in India, my birth town, is famous for these. I have tried to re-create their closely guarded recipe. These bites are made with fresh white bread. Milk bread is better, if you can find it or bake it. You will need to slice the bread horizontally and use long slice of bread. They are as easy as making a sandwich and taste delicious! Give them a try.
Makes 18 bite size pieces
Ingredients
For making bites:
4 slices of fresh, soft white bread, crusts removed
For making the rolls:
2 long/horizontal slices of fresh, soft white bread, sliced along it’s entire length, crusts removed.
Other ingredients:
1 small carton or 8 tbsp. clotted cream or double cream or malai.
3-4 tbsp. chopped mixed nuts (blanched almonds, cashew nuts, pistachios)
1 tbsp. raisins, washed if necessary and soaked in warm water for an hour or so and drained
2 tsp. fine sugar
Instructions
Place cream or malai in a bowl and beat gently, not too stiff. The filling should be soft, not stiff. A little of the cream that seeps into the bread enhances the taste of the end product.
Add nuts, sultana, raisins and sugar to the cream and mix well with a fork.
Making cream bites
Place two slices of bread on a flat board and spoon out half the cream mixture onto each slice.
Spread evenly and cover with the other slice.
Wrap each ?sandwich' in a foil and leave in the fridge, until ready to serve.
Slice each sandwich into 9 bite size squares and serve with tea or coffee.
Making cream rolls:
Before making the cream filling, place a wet tea towel, tightly wrung, on a flat surface. Place all bread slices on top of the towel and cover with another wet towel. Leave for an hour or so.
Remove bread slices from between wet towels and place on one parchment paper each (only slightly larger than the slice), that has been sprinkled with icing sugar.
Spread half of the cream mix on to each slice evenly.
Roll up the slice tightly from the one end, using the parchment paper to help lift it, just like a Swiss roll. Now you have 2 rolls.
Dust with a little sifted icing sugar.
Wrap each roll in foil and allow to chill.
Just before serving, take out of the fridge and place the rolls on a flat chopping board.
Cut into thick slices just before serving. Use a sharp knife, so they rolls don't get 'mauled'.
Notes
Cream can be flavoured with vanilla or saffron or cardamom powder.
