Puri ( Indian Fried Bread)

I got this awesome recipe from one of my friends and wanted to give it a try for lunch.  It over exceeded my expectations and the bread itself puffed up nicely when fried.  I paired it with some vegetable kurma.

INGREDIENTS

1/2 cup  whole wheat flour / Atta flour

1/2 cup of all purpose flour

2 tb semolina / Suji

1/2 tsp salt

1 tb oil

Some water

METHOD

1.  Mix all the dry ingredients and oil.  Add the water a little at a time.  Dough should not be too soft.  

2.  Roll out into small balls, cover with damp towel and set aside for at least 20min.

3.  Using a small rolling pin, flatten each ball and not to thin or flat. If it stick to the counter, add some oil.

4.   Heat up oil till it’s really hot.  Place the rolled dough one at a time and gently move it around with a             tong taking care not to punch hole or it will not rise.

5. Once it has puffed up, turn it so the other side can cook.  Do not leave it in the oil too long.  This takes about less than 5 min.

6.  This can be eaten with potato masala, any type of curry or I sometimes just like to eat it plain.

English Tea Loaf

This is an easy bread to make and tastes so wonderful especially with butter spread.  Best thing is that it does not use yeast and its not too sweet.

Ingredients

500gm diced dried fruit ( I used apricots, blueberries, cranberries, raisins)
4 tea bags ( or any strong tea)
125gm brown sugar
250gm all purpose flour
1 tbsp baking powder
1 tsp mixed spice or pumpkin spice
1 medium egg, beaten
1/2 tsp salt

Method

Put tea bags in a large bowl and pour 300ml boiling water and let it infuse for good 10 minutes.  Squeeze them out and throw,  Add the mixed fruit and let it soak about 1 hour.

Set the oven at 350 degrees.  Line the loaf tin with parchment paper.  Stir in the flour, spice mix, sugar, baking powder and egg.  Mix well.

Spoon onto tin and level the top.  Bake for 1 hour or until skewer comes out clean when inserted.  Cool in the tin for 10 min, then turn out to cool on a wire rack.

Wrap in greaseproof paper and keep for 2 days before slicing as this improves the flavor.  To serve , cut into slices and spread with butter.

Walnut and Cinnamon Swirl Bread

Ingredients

For the Yeast mixture

1/2 tsp sugar

1/4 tsp flour

2 tbsp  warm water

1 1/2 tsp yeast

Dough Mixture

1/2 cup milk

3 tbsp sugar

3/4 tsp salt

1 egg

1 tbsp butter

2 cup flour ( plus more if needed)

Filling Mixture

1 3/4 cup walnut ( grounded)

1/4 cup milk

1/4 cup butter, melted

1 egg yolk

1/4 tsp vanilla

1/2 cup sugar

1/2 tsp cocoa powder

1/4 tsp cinnamon powder

Topping for the bread

2 tbsp coffee

1 1/2 tsp sugar

melted butter

Method

First combine the yeast ingredients and proof it in a warm place.

Warm up the milk and butter slightly.  Add egg, milk, sugar, salt and yeast mixture to flour and make into a soft dough.  Put in an oiled bowl and let it rise and double.

Meanwhile mix the ground walnuts and the rest of the ingredients and keep aside.

Once the dough has risen, roll out into a large rectangle.  Make sure it is very thin. Spread out the filling on the dough evenly.  Roll the dough into a long cylinder.  

Spray the loaf pan.  Take the rolled dough and turn it around twice.  Bake at 350 degrees for 15 minutes and the reduce the oven to 300 degrees and  bake for another 45 minutes.

Pumpkin Bread

For the love of pumpkin and its almost Thanksgiving..what more can I ask for other than Pumpkin bread and Pumpkin Pie.  I decided to make the pumpkin bread today and my oh my this is a keeper recipe.  Its so easy to put together since its a one bowl mix.

The bread is so moist and the aroma of the spices simply filled the air in the house. I think I better get on with the recipe and go cut a slice of the pumpkin bread for me to munch on....

Ingredients

1 can pumpkin puree (15 oz)
4 egg
1 cup Vegetable oil ( or 1/2 cup butter, melted and 1/2 cup oil)
2/3 cup water
1 cup brown sugar
1 cup white sugar
3 1/2 cup flour
1 1/2 tsp baking soda
1 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon powder
1 tsp nutmeg powder
1/2 tsp cloves, optional
1/4 tsp ginger powder
1 tsp pumpkin spice, optional ( if you have it might as well use it)

Method

Preheat oven to 350 degrees.

Mix flour, spices, salt, baking powder and baking soda in a bowl.

In another big bowl, beat the eggs and sugar.  Add pumpkin puree, oil, water,and beat till just combined.  Add slowly the dry ingredients and mix until combined.

Prepare 3 loaf pan,  Bake for 45 minutes or until skewer comes out clean when inserted.

Pizza Dough

Guess what? I made pizza from scratch and it turned out simply superb.  I even made it the 2nd time and it was better.  The dough is pretty straight forward and does require a little rising time but I am sure we can spare at least 1 hour of ahead time for dough preparation.  I made Hawaiian Pizza and the ever so popular Pepperoni Pizza.

Source:  Sally's Baking Addiction

Ingredients


1 packet ( 21/4 tsp) yeast
1 1/3 cup warm water
3 1/2 cup flour plus more if needed
3/4 tsp salt
2 Tb olive oil
1 Tb sugar
1 tsp Italian seasoning, optional
cornmeal, dusting the pan

Method

Combine yeast, water and 1 tsp of sugar. Mix and leave in a warm place until yeast is foamy and dissolved.


In another bowl combine the flour, salt, olive oil, seasoning and balance of the sugar.  Pour in the yeast mixture and knead dough adding in more flour as needed.  Dough needs to be soft and elastic when poked in with finger it should slowly bounce back up.  Cover tightly with clingwrap or kitchen towel ( I usually have one towel just for making bread).  Let rise in warm place, I usually place my bowl inside the oven for about 1 hour or until double in size.

Once it has rise up, punch the dough down and let it sit for another 15 minutes.  At this point you can freeze the dough by place it in a oiled ziplock and sealed tightly for about 3 months.  **

Preheat the oven to 450 degrees.

Oil the pizza pan and spread with cornmeal.  Take the rested dough and spread out.  Pinch the sides slightly to create a rim.  Spread the pizza sauce ( I bought a store bought one).  Fill in the delicious toppings.  Bake in a screaming hot oven for about 15 to 20 minutes.  Take it out and slice it immediately and serve.

Leftover pizza can be stored tightly in the refrigerator and reheated when needed.

** Its important to know that this recipe is enough to make two 12 inch pizzas.

Put your frozen pizza dough balls(s) in the fridge overnight or for about 12 hours to thaw.  When ready to make the pizza, remove the dough from the refrigerator and set out on the counter to rest for 30 minutes and come to room remperature.

Soft and Fluffy Cinnamon Pecan Rolls

This was one of the most fluffiest and soft cinnamon rolls that I have made.  Its so easy and tastes great.
Dough Ingredients:
• 1 cup milk (I used 2%)
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg
Cinnamon-Sugar Filing Ingredients:
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 Tbsp. ground cinnamon
• 1/2 cup butter, (completely) softened
Cream Cheese Icing Ingredients:
• 1/2 cup butter, softened
• 1/4 cup cream cheese, softened
• 1 1/2 cups powdered sugar
• 1-2 Tbsp. milk (if needed)
(Optional Substitution: Standard Icing Ingredients:
• 1/4 cup butter, melted
• 1 tsp. vanilla
• 1 1/2 C powdered sugar
• 1-2 Tbsp. milk

Method

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.

In the bowl of a stand mixer fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. . Then cut the  dough into 11 or 12 equal pieces.

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

To Make The Cream Cheese Icing:

Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

White Fluffy Bread

I must say that I have finally found a bread recipe that is not only delicious but fluffy and stayed soft for 2 days.  

Ingredients

1 cup lukewarm water

2 tablespoons yeast

2 tablespoons sugar

1/4 cup olive oil

3 cups bread flour (all-purpose works too)

1 teaspoon salt

Method

Mix together the yeast, sugar, water, and oil. Let it sit for about five minutes. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl). Spray or brush it with oil and let it rise 30 minutes or until doubled. Punch it down and form it into a log. Put it in a well-greased loaf pan and grease the top with spray. Preheat oven to 350ºF. Let the dough rise for about ten more minutes until it's pretty much doubled. Slice the top with a sharp bread knife or any serrated knife. Bake for about 35 to 40 minutes. You'll want the top to be very brown. When it's done it should slide easily out of your greased pan and it should sound hollow if you tap it. Allow to cool before cutting....

Cinnamon Raisin Swirl Bread

Though my swirls in the bread is not so swirly...it still tastes as good as it can be. Probably next time I would add the exact measurement as it calls in the recipe.

Ingredients

1 cup Milk
6 Tablespoons Butter
2-1/2 teaspoons Active Dry Yeast
2 whole Eggs
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
 Egg And Milk, Mixed Together, For Brushing
 Softened Butter, For Smearing And Greasing

Method

• Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
• Combine flour and salt. In the bowl of an electric mixer, mix sugar and eggs with the hook attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined, beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
• Drizzle in a little canola oil in a bowl and then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
• Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
• Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
• Preheat oven to 350 degrees.
• Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Cocoa Buns

Used same method as my earlier buns, except that instead of the pandan paste, I added cocoa paste. Turned out pretty good.

Anytime Cinnamon Buns

This is a soft fluffy cinnamon rolls and not too heavy.  I absolutely love the filling since it does not use too much sugar.  The buns kept soft till the next day.

Ingredients

3 1/2 cups bread flour
2 teaspoons instant yeast
2 tablespoons instant potato flakes
2 tablespoons nonfat dry milk
3 tablespoons granulated sugar
1 1/2 teaspoons salt
4 tablespoons soft or room-temperature butter
2/3 cup lukewarm water
1/2 cup lukewarm milk

Filling
2 teaspoons cinnamon plus 1 tbsp brown sugar

Topping
2 tablespoons melted butter

Glaze
1 cup confectioners' sugar
1/4 teaspoon cinnamon
 2 to 3 tablespoons milk

Method

• Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough. I used my bread machine to knead and let it rise.  Once risen I took it out and shaped it and cut into 1in rolls.
• Place the dough in a lightly greased container and allow the dough to rise for 60 to 90 minutes, until it's just about doubled in bulk.
• Gently deflate the dough, and transfer it to a lightly greased work surface.
• Roll the dough into a 20" long rectangle, about 12" wide. 
• Sprinkle 2 teaspoons cinnamon over the surface of the dough. A small sieve or tea strainer works well here.
• Starting with a long side, roll the dough into a 24" log; it'll naturally stretch from its original 20" to about 24" as you roll. In order to make the neatest job of cutting out the buns, use a sharp knife to mark the log at 1 1/2" intervals.
• Slice the dough into 1 1/2"-thick buns. The neatest way to do this, by far, is by looping a piece of dental floss underneath the dough where you want to cut it, then pulling the ends in opposite directions. The floss will cut the dough neatly, without squashing it.
• Lightly grease two 8" round cake pans. Divide the buns between the two pans, spacing 8 in each pan.
• Cover the pans, and allow the buns to rise till they're crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
• Uncover the buns, and bake them for 20 to 23 minutes, until they're golden brown on top and the edges of the center bun spring back lightly when you touch it.
• To serve buns now: Just before the buns are done, stir together the confectioners' sugar, cinnamon, and cream or milk to make the glaze. Turn the hot buns out of the pan onto a rack, and brush with the melted butter. Spread with the glaze, and serve immediately.
• To serve buns later: Turn the hot buns out of the pan onto a rack, and brush with the melted butter. Cool completely. Wrap airtight and store at room temperature for a couple of days; for longer storage, freeze. Just before serving, tent the buns lightly with foil, and rewarm in a preheated 350°F oven for 10 minutes (a bit longer, for frozen buns). Stir together the glaze, brush over the buns, and serve warm.

Pandan Custard Buns

I am going bun craze these past days.  The top layer on the buns are made with custard flour, cooked and piped on top.  The buns itself I used some pandan paste to flavor it.  They are super soft and tastes really good.  Again I used my Kitchenaid dough hook to mix up the dough.


Ingredients

Bread

350gm bread flour
200ml water
50gm sugar
1/2 tsp salt
3 tsp yeast
1 tsp bread improver, optional
20gm coconut powder
1 tbsp. milk powder
1 egg
30gm butter, softened
1 tsp pandan paste

Custard

1 tbsp. flour
4 tbsp. sugar
1/4 tsp salt
1 tbsp. custard flour
250 ml milk
1 tbsp. butter

Method

Following the bread machine method, add the liquid, egg,  sugar, dried ingredients, make a little hole on top of the flour and add the yeast. Using the dough hook of the kitchenaid mixer, mix the dough till soft but still a little sticky.  Add additional flour by tablespoons till you get the right texture.  I sometimes never use all the flour stated in the recipe.  Mix for couple of minutes.

Grease a bowl, put the dough in it and cover.  Let rise till double for about 60 minutes.  Punch dough down and divide into small balls and put in a greased baking pan.  I used my pyrex dish. Let rise for about 30 minutes.

Bake at a preheated oven for about 25 minutes.

Make the custard while the dough is rising the first time.  In a pot, add the ingredients for the custard except butter, whisk and cook in low heat till it is thick.  Take it off the heat and add the butter.  Whisk really well. Let it cool.  Put in a piping bag and pipe swirls on top before baking the buns.

Sweet Potato Rolls

Once you try this sweet potato rolls, you will never likely to buy rolls from the store.  They were pillow soft and you could just eat and eat....and not stopping.  I have more leftover sweet potato and gonna make more for friends.

Ingredients

1 egg
½ cup mashed sweet potato
¼ cup sugar
1 teaspoon salt
¼ cup butter, melted
⅔ cup warm milk
Dash of cinnamon
3 cups bread flour
2 teaspoons bread machine or instant yeast

Method

• I made my rolls using the Kitchenaid dough hook.
• Add the liquid first, then sugar, flour and lastly make a well in the center and add the yeast.  Make sure all the liquids are warm.  The egg should be at room temperature.
• Remove dough from machine to a greased bowl and cover with a tea towel.  Let rise till it doubles.
• Form the dough into balls and bake at 350 degrees F for 12-15 minutes or until rolls are golden brown.
• Remove from pan or cookie sheet to allow cooling. (If you leave them in the pan too long, they will get soggy on the bottom.)

To Make Balls

Divide dough in half, then half again making four sections. Divide each of these sections into 4 pieces of dough which should leave you with 16 little doughballs. Form into round balls.
Arrange balls into two round (or square) 8 or 9-inch greased pans.
Cover rolls loosely with tea towel to rise.

Babka

If you do not know what a babka is.....its chocolate swirl bread which is almost like cinnamon raisin swirl bread. Instead of making  bread, I opted to make small rolls.  These babies were so deliciously yummy when eaten warm.  The chocolate just oozes out of the rolls. A little extra work but worth it.

For the bread dough 

1 package active dry yeast

1/2 cup warmed whole milk

1/4 cup white sugar

2 cups all-purpose flour

1 egg

1 teaspoon vanilla

Dash of salt

2 tablespoons butter

For the filling

3 tablespoons melted butter

1/4 cup brown sugar

2 tablespoons cocoa powder

1 cup mini chocolate chips

Method

• Dissolve the yeast in the warm milk and a dash of sugar. Let sit until foamy, about 5 minutes. Add egg and vanilla and whisk into the yeast mixture. Add flour and salt and stir until a dough forms. Put dough onto a floured surface.
• Knead with your hands for about 8 minutes, or until the dough is smooth and elastic.
• Grease a mixing bowl with oil. Add dough to the bowl and cover with greased plastic wrap. Place in a warm spot for about an hour, or until doubled in size. Gently punch down the dough and let rest for about 10 minutes. Once rested, place the dough onto a floured surface. Roll and spread the butter to the top of the dough with a spatula. Mix the filling together by whisking the brown sugar, cocoa powder and chocolate chips. Sprinkle the filling onto the melted butter covering the dough liberally.
• Roll the dough into a 12-inch log (like a jelly roll). Then cut the dough in 1 in segments and place in a greased baking dish cut side up. Cover with foil and let rise again, about 45 minutes.
• Preheat oven to 350 degrees F. Bake rolls for about 15 minutes, or until golden brown. The chocolate filling will be oozing out. Serve warm with chocolate drizzle or icing.

Potato Rolls

Love love this potato rolls.  These guys are so fluffy and soft. I just cannot get enough of it.  They are especially delicious right out of the oven and smoothered with butter.  I preheat them in microwave the next day for breakfast and they were still as delicious.

I used my Kitchenaid mixer with dough hook for this. One thing about this rolls is that they brown up so nicely even without brushing it with egg wash.  They smell and taste so divine. Stayed soft for 3 days in room temperature.

Source: Annie's Eat and The Boastful Baker

Ingredients

1 large russet potato, boil and mashed to get 1/2 cup ( RESERVE 1/4 cup of cooking liquid for the dough)

1/3 cup butter, melted

2 tbsp sugar

1 tbsp honey

1 1/4 tsp yeast

1/2 tsp salt

1/2 cup warm milk

1 egg

1/4 cup reserved cooking liquid from potato

1/2 cup mashed potato

2 1/2 - 3 cup bread flour

Method

In the mixer, add then ingredients following the manufacturers instructions for the machine.  Let it knead for about 5 minutes.  Transfer the dough to a lightly oiled bowl and cover and set in a warm place.  I placed my bowl in the oven. Let rise until doubled for about 1 hour.  Take it out and punch down.  Divide dough into small balls. I got about 18 good size rolls.  Leave a space of 1 inch between them.  Cover and let it rise again for about 30 to 45 minutes. 

Preheat the oven to 350 degrees.  Sprinkle some flour on the rolls.  This gives the rolls the rustic look and bake it for about 20 minutes till golden brown. Serve warm.  Enjoy.

Walnut and Chocolate Chip Covered Chocolate Banana Bread

Ingredients

1 cup all purpose flour
2 tbsp good quality unsweetened cocoa powder
1  tsp baking soda
1/2 cup white sugar
1 stick butter, room temperature
1 egg
1 tsp pure vanilla extract
2 large banana, mashed
1/2 cup sour cream
5 oz dark chocolate, melted
1/4 cup mini chocolate chips
1/4 cup chopped walnut

Method

• Preheat oven to 350 degrees.  Spray a 9x5" loaf pan with baking spray.
• In a medium mixing bowl, whisk together flours, cocoa powder, and baking soda.
• In a larger mixing bowl, use a mixer to cream sugar and butter,  add egg and vanilla.
• Stir in mashed bananas, sour cream. Mix in dry ingredients by hand, just until combined.  Fold in melted chocolate until evenly mixed.
• Pour batter into the prepared loaf pan, then sprinkle mini chocolate chips and chopped walnuts onto batter, using the back of a spoon to lightly press them in.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  Remove from oven and allow to cool completely before removing from pan and slicing.

Chapati

Ingredients

1/2 cup whole-wheat flour
1/8 teaspoon salt
1/4 cup lukewarm water (Use more as needed)
2 tbsp vegetable oil

2 teaspoons ghee or butter
1/4 cup whole-wheat flour for rolling

Method

• Mix flour, salt, oil and water together to make a soft dough (add more water as needed).
• Knead the dough on a lightly greased surface to make the dough smooth and pliable.
• Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes or more.
• Divide the dough into 8 equal parts.
• Make smooth ball and press flat. Take 1 ball; press it in dry flour from both sides.
• Roll in to a 5-inch circle. If the dough sticks to the rolling pin or rolling syrface, lightly dust the roti with dry flour. Tip: Use the dry flour just enough you need to roll the roti, too much use of flour will make the roti dry.
• Heat the skillet on medium high heat. Note: An iron skillet works best. To know if the skillet is hot enough, sprinkle few drops of water on the skillet. If the water sizzles right away, the skillet is ready.
• Place the roti over skillet.
• After roti start changing color and start puffing in different places flip the roti over.
• Flip again after a few seconds. Take a flat spatula and press lightly on the puffed parts of the roti. This will help the roti puff.
• Flip the roti again. The roti should have light golden-brown spots on both sides.
• Butter the roti, the side that is facing the skillet.
• Keep the rotis in a container with a paper towel covering the bottom.
• Roti can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use, roti can be refrigerated for 5-6 days.

These roti/chapati can be served with potato and pea curry, chicken curry or lentils. My little one loves to eat them with sugar.