Spiced Hot Toddy Mini Bundts #BundtBakers

Delightful and soft, these spiced hot toddy mini Bundts are the perfect warming winter treat, brushed with whisky syrup and drizzled with an equally boozy icing. 

Theories abound regarding the invention of the hot toddy, a comforting drink made of lemon, honey or sugar, whisky and hot water.  The most likely one is that they originated in India and were brought to Great Britain during the time that the British controlled that country. According to dictionary.com notes, in the 1610s, the Hindi word “taddy” meant “beverage made from fermented palm sap.” By 1786, taddy was officially written down and defined as “beverage made of alcoholic liquor with hot water, sugar, and spices.”

The hot toddy made its way north and west and gained appeal not only as a warming drink but also as a cure or at least reliever of the common cold, especially in cold climates. I remember years ago, a Scottish friend telling me that when she was suffering from a cold as a child, her father would tuck her into her bed then make her drink down a hot concoction with whisky to cure what ailed her. 

She said she didn’t know that the hot drink cured her but she sure slept well. And maybe that is half the battle when one is fighting a cold. That said, let me just say right now that doctors these days do not recommend giving your child alcoholic drinks! 

Historically a hot toddy is made with whisky but nowadays you can find recipes with rum, brandy and other liquors. While I am not a fan of Scotch whisky, I do like Kentucky whiskey so that’s that I’ve used for the syrup and icing for these mini Bundts. You can substitute your favorite libation or, to keep it non-alcoholic, substitute orange juice for the whisky. 

Spiced Hot Toddy Mini Bundts

This recipe serves 9 and is adapted from one in .delicious magazine which you can also find online. (Theirs makes a full size Bundt cake.) I only own a 12-hole muffin pan so I fill the other three holes with some water for baking. I have no idea if this actually helps the heat distribute more evenly but I like to think so. 

Ingredients

1/3 cup or 75g very soft unsalted butter, plus extra for greasing

1/2 cup, packed, or 100g light brown sugar

1 large egg

1 large egg white

1/4 cup or 60ml milk

1/2 cup or 50g ground almonds

½ teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground coriander

pinch ground cloves

pinch fine sea salt

1/2 cup or 63g flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

For the syrup:

1 tablespoon whiskey (I used Bulleit Kentucky whiskey.)

1 tablespoon lemon juice

1 tablespoon clear honey

For the whisky icing:

1/3 cup or 40g icing sugar

3-4 teaspoons whiskey   

Optional for decorating: amber sugar crystals

Method

Heat the oven to 350°F or 180°C and grease your 9-hole mini Bundt pan liberally with butter. (See note above ingredients list.)

In a large mixing bowl, cream together the butter and sugar until light and fluffy, using a hand-held electric whisk or your stand mixer.

Scrape down the bowl and add the egg and egg white, whisking well to combine.  

Add the milk and whisk again.

Measure in the almonds, baking powder and spices with the pinch of salt. Sift in the flour with the baking powder and baking soda. Fold to combine. 

Divide the batter between the cups in your prepared mini Bundt pan. 

Bake for 20-25 minutes until risen, golden and a skewer inserted into the middle comes out clean. 

Leave to cool in the pan for 10 minutes, then turn out and cool completely on a wire rack.

Once the cake is cool, heat the syrup ingredients in a pan or in the microwave until just simmering. Brush the syrup all over the mini Bundts until it’s all absorbed. 

For the icing, put the icing sugar in a bowl and slowly stir in enough whisky to form a smooth icing. 

Drizzle the icing all over the mini Bundts then scatter with amber sugar crystals to decorate, if desired. I like the way they look but I especially like the delightful crunch they add. 

Enjoy! 

Welcome to the first 2022 edition of Bundt Bakers! As you might guess from the titles below, our theme today is Fireside Drinks. Many thanks to our host Felice of All That's Left Are The Crumbs!

• Fireside Bundt Cake by All That's Left Are The Crumbs
• Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
• Kahlua and Cream Cake by A Day in the Life on the Farm
• Spiced Hot Toddy Mini Bundts by Food Lust People Love
• Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recipe

#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.

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Butter Prawns – Malaysian Style

Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

If you’ve been reading this space for a while, you know that I have a very soft spot for a restaurant in Kuala Lumpur called Mei Keng Fatt. It is super casual (think plastic chairs and paper napkins) but the food is delicious. The menu includes all manner of Chinese dishes with chicken, beef, pork and even ostrich but the specialties are chili crab and butter prawns.

We went often on a Friday night and our order never varied: black pepper beef, chili crab, cashew chicken, baby kailan with garlic and butter prawns. We’d finish the meal with fresh mango served on a platter covered with crushed ice. Divine!

When we moved on to Singapore in 2007, we were disappointed to find that what the seafood restaurants there called butter prawns were a terrible concoction that substituted butter-fried oats for the egg yolk floss. Sure, that’s probably easier but it’s not the same! And their chili crab sauce seemed to be made with ketchup. What up, Singapore?

After moving back to KL in 2009, we frequented Mei Keng Fatt even more often because we'd missed it so! Also we figured our days in Malaysia were numbered and we wanted to take advantage of its delights as many times as possible before the next transfer. I don’t even want to guess how often we went (or picked up takeaway) between 2009 and 2012!

Butter Prawns – Malaysian Style

Now, of course, I have to make my own butter prawns. This recipe does take some time but none of the steps are hard. Just take it slow and you’ll get there. I promise it will be so worth it! This recipe is adapted from one on Malaysian Delicacies.

Ingredients

4 eggs

2.2 lbs or 1kg (weight without head and shell) large size prawns or shrimp

1 teaspoon fine sea salt

1 teaspoon sugar

1/3 cup or 40g cornstarch

1/3 cup or 75g ghee (clarified butter)

4 to 5 sprigs fresh curry leaves

8 hot chili peppers, chopped

1/2 cup or 120ml canola or other light oil

Method

Separate your eggs putting the yolks in a small bowl and one white in another. Put the other three whites in a sealed contain and put them in the refrigerator for another use. (I like to use mine for mini pavlovas or macaroons.)  Beat the yolks well. Beat the single egg white well. 

 

Wash and peel the prawns, leaving just the tails on. Sprinkle them with the salt and sugar. Add the well-beaten egg white to the bowl and stir well to distribute the salt and sugar and to coat the prawns with the egg white.

Sprinkle on the cornstarch with a small sieve, stirring well to coat. Set aside. 

To make the egg floss, heat a wok or large nonstick pan then add the ghee. Once the ghee is hot, pour in the beaten egg yolks in a very thin stream while stirring it continuously to get fine shreds of yolk. Since my pan is nonstick, I like to use a rubber-coated whisk for this. 

Keep stirring over medium heat until you have finished pouring all the egg yolks. 

It bubbles up but persevere and keep stirring until it turns into golden crispy floss.

Turn off the stove. Over the pan, spoon the egg floss into a sieve so the ghee drips back into the pan. 

Set the sieve over a bowl to keep draining or pour the floss onto some paper towels to drain. 

Add the canola oil to the pan. Lift the prawns one by one out of the bowl and add them in batches to the hot oil, cooking until they are golden and crispy on both sides. 

Remove them to a pan lined with newspaper and topped with clean paper towels.  Continue frying the prawns until they are all golden and crispy. 

Discard all but three tablespoons of the oil and heat the pan again over a medium flame. Add in the chopped chili peppers and curry leaves. 

You’ll want your vent hood on for this step to extract the spicy air from the chili peppers, if it wasn’t on already for the prawn frying. You'll notice there are no photos of this step. That's because I was coughing too much. Lesson learned!

Update: Found some photos of a prior time I made this and had the vent hood fan on! Truly it's one of our favorites. 

Fry until the curry leaves turn crispy and a bit darker, which takes just a minute or so. Add the prawns back in and give a few stirs to rewarm them all. 

Add most of the egg floss in and stir. 

Spoon the prawns onto a serving plate and sprinkle with the reserved egg floss to serve. 

Enjoy!

It’s Sunday FunDay and time to get ready for a lunar new year celebration to welcome  the Year of the Tiger with a delicious list of Chinese or Asian inspired recipes! Check out the list below. Many thanks to our host, Sue of Palatable Pastime. 

• A Day in the Life on the Farm: Tiger Salad
• Making Miracles: Shrimp Cakes
• Palatable Pastime: San Choy Bow
• Amy’s Cooking Adventures: Chow Steak Kow (Steak Stir Fry)
• Food Lust People Love: Butter Prawns
• Mayuri’s Jikoni: Kung Pao Cauliflower
• Sneha’s Recipe: Pork Chilli With Peppers
• Sizzling Tastebuds: Instant Pot Asian Style Veg Noodles

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Natural Rainbow Challah #BreadBakers

This natural rainbow challah is colored with spices, fruit and vegetables for a bright and festive look without artificial dyes. It would make a beautiful addition to any party table or weekend brunch. 

Here’s where I suggest, right up at the top, that if you plan to make this bread on the day you want to eat it, you will want to make your natural dyes a day ahead of time. None of this is hard to do but it is time consuming. 

Also, this would be a great project for Easter because you end up with way more dye than you need for this bread and it could be used up dying eggs the old fashioned way. I felt really bad tipping it all out when I was done, without another use for it. 

Natural Rainbow Challah

The inspiration for this challah was a post on the blog What Jew Wanna Eat and the recipe itself is a combo of that post and Joan Nathan’s favorite challah on New York Times Cooking. 

 

Ingredients

For the food coloring:

Pink - 1 small beet (about 3 oz or 85g)

Orange – 1- 1 1/2 teaspoons ground annatto aka achiote

Yellow – 1- 1 1/2 teaspoons ground turmeric

Green – 1 cup, packed, or 85g spinach leaves

Purple – 1 cup or 140g fresh or frozen blueberries 

Blue – unused cooked blueberry juice from purple + 1 teaspoon baking soda

For challah dough:

2 1/4 teaspoons active dry yeast 1 packet

3/4 cups or 80ml warm water 

1/2 cup or 100g sugar

1/4 cup or 60ml canola or other light oil, plus more for dough bowls

1/4 cup or 60ml honey 

2 large eggs +1 egg white  (Save that 1 egg yolk for glazing)

1 teaspoon fine sea salt

5 cups or 625g bread flour, plus more as needed for kneading

Method

First, we’ll make the dye colors.

For the pink, boil your beet in just enough water to cover until tender. When it’s cool enough to handle, use a paper towel to push the peels off. Blend it in small food processor until smooth. Set aside to cool completely. 

For the green dye, simmer the spinach leaves or greens with a little bit of water in a covered skillet until they completely wilted. Blend in small food processor until smooth. Set aside to cool completely.

For the purple, simmer the fresh or frozen blueberries in 2 tablespoons water in a covered pot until they fall apart. Cool, drain, and reserve the liquid.

We'll make the blue out of the purple once we've used it to color one ball of dough by adding the baking soda to the balance. 

Now, make your challah dough. Prepare the yeast in a large mixing bowl for a stand mixer by whisking it with warm water and 1 teaspoon sugar. Leave it for a few minutes to activate the yeast. It should bubble up and get foamy. This means your yeast is live. 

Beat the oil and honey into the foamy yeast mixture. 

Add in the two eggs, one at a time, beating with each addition, then add the egg white. 

Beat in the remaining sugar and salt. 

Gradually add flour beating with each addition. As the dough gets thicker, you might need to change to the bread hook. 

When dough holds together and isn't too sticky, you are ready to start adding your natural dyes.

Divide your dough into six even pieces. I used a food scale to weigh them out. The dough weighed 1162g so each ball was approximately 94g.

Flatten out each piece one at a time (keep the others covered) and put some of each of the homemade food coloring in the middle of each one.  Fold the dough over the dye and pop it back in your stand mixer with the bread hook. Knead until the dye is thoroughly mixed in. 

I started with the easy ones that didn't add liquid, the annatto and turmeric! 

Add a little more flour or dye as needed. I had to hand knead some of mine as well to get the colors well mixed. Form the dough into a ball and place it in a greased bowl and cover lightly with cling film. 

Repeat with the four more dough balls, making a yellow one with the turmeric and adding a little flour as needed for the pink, green and purple dyes. 

Once you've colored the purple ball, add 1 teaspoon of baking soda to the blueberry juice. This will turn it a dark indigo blue. Color the final ball of dough with some of this and knead to incorporate it as you did with the others. 

Put the six dough balls in lightly oiled bowls and cover them with cling film. Leave them to rise in a warm place until they have at least doubled in size, about 1 hour. 

To form the rainbow challah, roll the colored balls into long tubes. 

Now braid and tuck by following these instructions here on the King Arthur Flour YouTube channel: How to braid a six-strand challah. They make the process much clearer than I ever could with words so I'm not even going to try to confuse you! 

Leave your challah to rise again on a parchment or silicone lined baking sheet, lightly covered, until doubled in size, about 45 minutes. 

My latest wintertime trick is to heat a couple of inches of water to boiling in a bowl in the microwave. I open it quickly and set my baking pan on top, closing the door again swiftly. This creates a moist, warm environment for the dough to rise in.  Works like a charm as long as no one else needs the microwave for an hour or so.

When the challah is almost finished rising, preheat your oven to 350° F or 180°C. 

Whisk the egg yolk with 1/2 tablespoon water and generously brush the mixture over the challah.

Bake for 40-45 minutes in your preheated oven, rotating the pan halfway through. If it starts to brown too fast, make a foil tent to cover it. It’s done when the internal temperature reaches 190°F or 88°C.

Leave to cool then slice and enjoy! 

It’s the second Tuesday of the month so that means my Bread Bakers are out in force! Today we are sharing naturally colored breads. One over-achiever (looking at Kelly from A Messy Kitchen!) even baked two different breads. Check out all the links below. Many thanks to our host, Radha of Magical Ingredients for this fun and challenging theme!

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

 

#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.

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