Eggless Chikenduza
HB-0842 · Hand-built original · Zimbabwean
ZimbabweanMakes 12 Cakes222 kcalVegetarianEgg-freeLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: all-purpose flour
Servings:12quantities adjust to match
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 tsp salt
- 2 tsp instant yeast
- 1/4 cup butter, melted
- 1/4 cup plain yogurt (curd)
- 1/2 cup warm milk, plus more if needed
- 2 tsp vanilla essence, divided (1 tsp for the dough, 1 tsp for the icing)
- 1 1/2 cups icing sugar
- 2 to 3 Tbsp milk, for the icing
- A few drops pink food colouring
Method
- Combine the flour, sugar, salt and yeast in a large bowl.
- Stir in the melted butter, yogurt, warm milk and 1 teaspoon of vanilla to form a soft dough, adding a spoonful more milk if it feels dry.
- Knead for 8 to 10 minutes, until smooth and elastic. Cover and leave in a warm place for about 1 hour, until doubled.
- Divide the dough into 10 to 12 equal pieces and shape each into a smooth round bun. Place on a lined baking tray, cover, and proof for 30 minutes.
- Heat the oven to 350°F. Bake the buns for 18 to 22 minutes, until risen and lightly golden. Cool on a rack.
- Whisk the icing sugar with the milk, remaining vanilla and pink colouring to make a thick, spreadable pink icing.
- Dip the top of each cooled bun in the icing, turn upright, and leave for 20 to 30 minutes for the icing to set before serving.
Nutrition (per serving, where published)
222 kcalCalories
2.9 gProtein
43 gCarbs
4.5 gFat
2.6 gSaturates
0.7 gFibre
14.8 gSugars
116 mgSodium
11 mgCholesterol
40 mgPotassium
13 mgCalcium
1.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data