Home' Trinidad and Tobago Guardian : March 28th 2015 Contents Who needs Easter lilies
when we have Poui
blooms! The country is
awash with the
resplendent flowers of
these magnificent beauties.
am constantly being shocke
by the voluptuous blooms that bombard my view while
Even against the backdrop of a startlingly grey sky thes
candy coloured delicate Poui flowers make a perfect con
sight for sore eyes, and yes they are the perfect shade o
US astronaut Scott Kelly and
Russian cosmonaut Mikhail Kornienko
are about to undertake a 12-month
tour of duty on the International
It will be the longest continuous
stay anyone has had aboard the
400km-high orbiting platform.
Scientists hope to get a keener idea
of the effects on the human body of
living in microgravity for extended
The space agencies say the data
will be invaluable as they plan
towards eventually mounting a
mission to Mars.
They will be joined on the flight up
by cosmonaut Gennady Padalka, but
his tour will only last the normal six
Arrival at the ISS should occur
about six hours after lift-off.
Although Kelly and Kornienko will
set an endurance record for this space
station, some of the stays aboard the
old Russian Mir platform were much
Astronauts set for one year in space
• Twitter: @GuardianTT • Web: guardian.co.tt
Place all the dry ingredients into
a bowl, add the yeast and stir,
warm milk with butter to 115 to
120F and add eggs to milk and
Add this mixture to the flour
mixture and knead to a soft dough.
Turn onto a floured surface and
knead for a few minutes more
adding more flour only if necessary,
dough should be smooth.
Cover and let rise until doubled in
volume, 45 to 60 minutes.
Combine fruit with sugar and
cinnamon, set aside.
Punch down dough and roll out
to a 14-inch circle.
Place a drinking glass in the
center of the dough circle.
With a knife divide the dough
into four cutting only until the
glass. Then divide each section into
five pieces, you will have 20 pieces.
Brush every other piece of dough
with melted butter and sprinkle
with dried fruit.
Rope or twist two pieces of
dough together, pinch ends and coil
towards the center, continue for
the other pieces. You will have ten
Remove the glass, cut one coil
from dough and place in center.
Cover and let rise until doubled,
about 30 to 40 mins.
Bake preheated 375F for about
20 to 25 minutes.
Remove and cool.
Drizzle with powdered sugar
You can use your electric mixer for this recipe
but the directions are for making by hand.
1 tbspp active dry yeast
11/4 cups lukewarm milk
1/3 cup sugar
1/3 cup butter, melted
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 egg yolk
4 to 41/2 cups all purpose flour
1 cup raisins
1/2 cup mixed peel, (optional)
1 egg white, slightly beaten
1 tbsp water
In a large bowl combine yeast
with milk, sugar, butter, salt,
cinnamon, cloves, nutmeg, egg,
egg yolk and 2 cups flour. Beat
until smooth. Stir in raisins and
mixed peel add enough flour to
make the dough easy to handle.
Turn dough onto a lightly
floured surface and knead until
smooth and elastic, about five
Place in a greased bowl turn
greased side up. Cover and let
rise until doubled in bulk, about
Punch down dough, divide
into four equal parts. Cut each
part into six equal pieces.
Shape each piece into a ball,
place about two inches apart on
a baking sheet.
With a scissors, snip a cross
on top of each ball.
Cover and let rise until
doubled in size, about 40 mins.
Preheat oven to 375F.
Mix egg white with one
tablespoon water, brush top of
buns with egg white mixture.
Bake until golden brown,
about 20 minutes.
Frost crosses on buns with
powdered sugar frosting.
Makes 24 rolls
POWDERED SUGAR FROSTING
1 cup icing sugar
1 tbsp lemon juice
1 tsp lemon zest
Mix sugar with lemon juice and zest until smooth.
Add a little more water if needed 1/2 tsp at a time.
31/2-4 cups all purpose flour
1 tbsp yeast
3/4 cup milk
1/4 cup butter
2 tbsp sugar
For the filling
1 cup assorted dried fruit
2 tbsp sugar
1 tsp cinnamon
2 tbsp melted butter
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