Three Classic Baking Recipes to Try with the Family

The ability to go into the kitchen and express your creativity through creating something delicious is not just satisfying for the individual but a great way to show love to those around you. Not only do home-baked cakes and bread taste amazing, they also offer great opportunities for families to bond over and interact with one another when either baking or decorating said bakes. 

The best part? Baking doesn’t have to be as cumbersome or time-consuming, especially not when you have some of the best electric hand or stand mixers for baking that cake or bread recipe you’ve been eyeing all this while. In this regard, Kenwood Singapore has got you completely covered with our suite of sophisticated baking appliances. All else you need are some simple ingredients and a dining table where you can share the joy of your homemade bakes with your family and friends. Home-bakers in search of halal recipes for cake or other dessert can also find solace in that the below recommended bakes are completely halal. 

Without further ado, here are three classic baking recipes to try out at home:

1. Pandan Custard Bomboloni

Few things come close to being quite as satisfying as biting into a home-baked bomboloni cake or doughnut bread filled to the brim with delicious pandan custard. All home-bakers in Singapore should try this halal recipe at least once, whether you’re just starting on learning baking at home or a seasoned home-baker that has already graduated from basic baking classes. These bomboloni are delightfully fluffy, delicious, and absolutely enjoyable to make together with the family. 

Recipe Yield: 5 to 6 servings

Prep Time: 30 minutes

Baking Time: 20 minutes
Dough Proofing Time: 90 minutes

Ingredients

Bomboloni Dough:

  • All-purpose flour (250g)
  • Instant yeast (5g)
  • Granulated sugar (25g)
  • Salt (¼ tbsp)
  • Egg (1 large)
  • Whole milk (110g)
  • Unsalted butter (25g; softened)

Pandan Custard:

  • Whole milk (260g)
  • Pandan leaves (5 blades)
  • All-purpose flour (30g)
  • Granulated sugar (40g)
  • Pandan essence (½ tbsp)
  • Egg yolks (3 large)
  • Unsalted butter (15g; softened)

For Brushing & Coating:

  • Unsalted butter (1 tbsp; melted)
  • Sugar (⅓ cup) 

Instructions: 

  1. Cut pandan leaves into little pieces. Blend together with whole milk (all 370g). 
  2. Separate pandan milk (250g for dough, 110g for custard)
  3. Put custard milk in a saucepan or mixer bowl. Add sugar, pandan essence, and flour.
  4. Whisk using hand or stand mixer until lumps disappear. Add egg yolks and whisk till smooth.
  5. Put mixture over low-medium heat. Add butter and cook till sugar dissolves and butter melts.
  6. Stir until thick. Remove from heat when done and cling wrap. Chill in the fridge for later use.
  7. Combine the remaining pandan milk with other dough ingredients except for the butter in a mixing bowl. 
  8. Attach the dough hook of the stand mixer attachment to the machine. Knead until rough dough forms.
  9. Add softened butter. Continue kneading until the dough is smooth and slightly sticky. 
  10. Oil a large bowl and transfer the dough in. Cover and let proof until size doubles. 
  11. Once the dough is proofed, transfer to a work surface lightly dusted with flour. 
  12. Punch the air out of the dough and knead a few times. Divide dough into 10-12 equal pieces.
  13. Slightly flatten dough pieces into discs. Pull and tuck edges to form round shapes. 
  14. Roll into smooth, round balls. Flatten with palm. Put pieces on a large baking sheet.
  15. Cover shaped dough with a clean tea towel and let proof until puffy. 
  16. Preheat oven to 190°C 10 minutes before proofing is complete. 
  17. Place baking sheet in the oven and let bake for 10-12 minutes. 
  18. Remove from oven when done. Brush with melted butter and coat with sugar.
  19. Let cool while transferring custard into piping bag fitted with a star or plain nozzle. 
  20. Cut a slit on the side of your bomboloni with a small paring knife. Twist the knife to make space. 
  21. Gently pipe in pandan custard until full. Plate and serve.

2. Cream Cheese Carrot Cake

While chocolate cakes make for great indulgences on the weekend, the hearty carrot cake is often best suited as a comfort dessert at home. This halal home-baked carrot cake recipe promises ultimate satisfaction in every bite you take and fun for the whole family when baking and decorating. No prior cake-baking classes are required; simply adhere to the following instructions for the best results:

Recipe Yield: 8 servings

Prep Time: 60 minutes

Baking Time: 75 minutes

Ingredients

Cake Mix:

  • Self-rising flour (175g)
  • Light muscovado sugar (175g)
  • Sunflower oil (175ml)
  • Eggs (3 large; lightly beaten)
  • Carrots (3 medium; coarsely grated)
  • Raisins (65g or ½ cup)
  • Walnuts (65g; shelled and chopped)
  • Orange zest (1 orange; grated)
  • Bicarbonate soda (1 tsp)
  • Ground nutmeg (1/4 tsp)
  • Ground cinnamon (1 tsp)

Cake Frosting:

  • Icing sugar (175g)
  • Full-fat cream cheese (250g)
  • Walnut (8 halves for decoration)
  • Other decorative items (as desired)

Instructions: 

  1. Preheat the oven to 180°C. Oil and line the cake tin with baking parchment. 
  2. Gently mix light muscovado sugar, sunflower oil, and eggs in a large mixing bowl. 
  3. Add grated carrots, raisins, and grated orange zest. Stir well. 
  4. Sift self-rising flour, bicarbonate soda, ground nutmeg, and ground cinnamon. 
  5. Mix everything together until the mixture is soft and runny. Once done, pour into the prepared tin. 
  6. Bake for 40-45 minutes. Let cool in the tin for 5 minutes, then transfer to a wire rack to further cool.
  7. Beat the icing sugar and full-fat cream cheese together in a mixing bowl. Beat until runny. 
  8. Put the baked cake on a serving plate and generously drizzle icing back and forth over the top. 
  9. Drizzle in diagonal lines and let drip down the sides. Decorate accordingly. Serve or store.

3. Crusty Artisan Bread

Baking your own home-baked artisan bread can be made astonishingly easy without taking up much of your or your family’s time. All you need is a convection oven for baking bread at home and following the instructions below accordingly! Be it for your own home-baking business or personal enjoyment, this recipe is definitely one that can be put to good use regardless.

Recipe Yield: 3 loaves of about 10 slices each

Baking Time: 30 minutes

Dough Proofing Time: 160 minutes

Ingredients:

  • All-purpose flour (6½ cups; spooned and levelled off in measuring cup)
  • Kosher salt (4 tsp) 
  • Instant yeast (1½ tbsp)
  • Flour (1 tsp)
  • Cornmeal (1 tsp)

Instructions: 

  1. Whisk flour, salt, and yeast in a mixing bowl. Add water and stir until uniformly moist. 
  2. Clingwrap bowl and let sit for 120 minutes. Dust the sturdy baking sheet with cornmeal.
  3. Lightly dust your hands and the surface of your dough with flour. Stretch and tuck dough.
  4. Work the dough into smooth balls for about 30 seconds. Refrain from overworking the dough.
  5. Put dough balls onto the prepared baking sheet. Let rest for 40 minutes. 
  6. Preheat the oven to 230°C. Prepare a metal pan filled with hot tap water. 
  7. Generously dust dough balls with more flour. Make desired incisions on dough balls.
  8. Place dough balls and a metal pan filled with water into the oven. Bake until loaves turn golden brown. 
  9. Remove loaves and let cool completely on a wire rack. Serve or store as desired. 

Get All the Baking Tools You Need from Kenwood Singapore

Be it a hand mixer, stand mixer, convection oven, or otherwise, Kenwood Singapore has all you need for your home-baking endeavours. We also have baking classes you can sign up for and live baking advisors that give personalised consultation sessions on a complimentary basis. 

Shop Kenwood Singapore today, and master the art of baking the best cakes, bread, and more.