Cadbury Pakistan

Cadbury CHOCO CROSSIANT

You’ll need the following ingredients.
60g unsalted butter
500g flour
50g granulated sugar
2 tsp salt
1 tbsp active dry yeast
360ml cold milk
140g Cadbury chocolate bar
345g unsalted butter
1 egg
Make the dough: Cut the butter in four 1-Tablespoon slices and place in the bowl of an electric stand mixer fitted with the dough hook attachment (or you can use a handheld mixer or no mixer, but a stand mixer is ideal). Add the flour, sugar, salt, and yeast. Turn the mixer on low-medium speed to gently combine the ingredients for 1 minute. With the mixer running, slowly pour in the milk. Once all of the milk is added, turn the mixer up to medium speed and beat the dough for at least 5 full minutes. (If you don’t have a mixer, knead by hand for 5 minutes.) The dough will be soft. It will (mostly) pull away from the sides of the bowl and if you poke it with your finger, it will bounce back. If after 5 minutes the dough is too sticky, keep the mixer running until it pulls away from the sides of the bowl. Remove dough from the bowl and, with floured hands, work it into a ball. Place the dough on a lightly floured silicone baking mat lined, lightly floured parchment paper lined, or lightly floured baking sheet. (I recommend a silicone baking mat because you can roll the dough out in the next step directly on top and it won’t slide all over the counter.) Gently flatten the dough out, and cover with plastic wrap or aluminum foil. Place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 30 minutes. Shape the dough: Remove the dough from the refrigerator. I like to keep the dough on the silicone baking mat when I’m rolling it in this step because the mat is nonstick and it’s a handy guide for the exact measurement. Begin flattening out the dough with your hands. You’re rolling it out into a rectangle in this step, so shaping it with your hands first helps the stretchy dough. Roll it into a 14×10-inch rectangle. The dough isn’t extremely cold after only 30 minutes in the refrigerator, so it will feel more like soft
played. Be precise with the measurement. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle. Long rest: Place the rolled-out dough back onto the baking sheet (this is why I prefer a silicone baking mat or parchment because you can easily transfer the dough). Cover the rolled-out dough with plastic wrap or aluminum foil, place the entire baking sheet in the refrigerator and allow the covered dough to rest in the refrigerator for 4 hours or overnight. (Up to 24 hours is ok.) Butter layer (begin this 35 minutes before the next step so the butter can chill for 30 minutes): In a large bowl using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and flour together until smooth and combined. Transfer the mixture to a silicone baking mat lined or parchment paper lined baking sheet. (Silicone baking mat is preferred because you can easily peel the butter off in the next step.) Using a spoon or small spatula, smooth out into a 7×10-inch rectangle. Be as precise as you can with this measurement. Place the entire baking sheet in the refrigerator and chill the butter layer for 30 minutes. (No need to cover it for only 30 minutes.) You want the butter layer firm, but still pliable. If it gets too firm, let it sit out on the counter for a few minutes to gently soften. The firmer the butter layer is the more difficult it will be to laminate the dough in the next step. Laminate the dough: In this next step, you will be rolling out the dough into a large rectangle. Do this on a lightly floured counter instead of rolling out on your silicone baking mat. The counter is typically a little cooler (great for keeping the dough cold) and the silicone baking mat is smaller than the measurement you need. Remove both the dough and butter layers from the refrigerator. Place the butter layer in the center of the dough and fold each end of the dough over it. If the butter wasn’t an exact 7×10-inch rectangle, use a pizza cutter or sharp knife to even out the edges. Seal the dough edges over the butter layer as best you can with your fingers. On a lightly floured counter, roll the dough into a 10×20-inch rectangle. It’s best to roll back and forth with the shorter end of the dough facing you. Use your fingers if you need to. The dough is very cold, so it will take a lot of arm muscle to roll. Again, the dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. This was the 1st turn. If the dough is now too warm to work with, place folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 2nd turn. I usually don’t have to. 2nd turn: Turn the dough so the short end is facing you. Roll the dough out once again into a 10×20-inch rectangle, then fold the dough lengthwise into thirds as if you were folding a letter. The dough must be refrigerated between the 2nd and 3rd turn because it has been worked with a lot by this point. Place the folded dough on the baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 30 minutes before the 3rd
turn. 3rd turn: Roll the dough out once again into a 10×20-inch rectangle. Fold the dough lengthwise into thirds as if you were folding a letter. Long rest: Place the folded dough on the lined baking sheet, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight. (Up to 24 hours is ok. At the end of the next step, you’ll need 2 baking sheets lined with silicone baking mats or parchment paper. The dough is currently on a lined baking sheet in the refrigerator, so you already have 1 prepared! Shape the croissants: Remove the dough from the refrigerator. On a lightly floured counter, roll the dough out into an 8×20-inch rectangle. Use your fingers if you need to. Once again, the dough is very cold, so it will take a lot of arm muscle to roll. The dough will want to be oval shaped, but keep working it with your hands and rolling pin until you have the correct size rectangle. Using a pizza cutter or sharp knife, slice the dough in half vertically. Each skinny rectangle will be 4 inches wide. Then cut 3 even slices horizontally, yielding 8 4×5-inch rectangles. See photo above for a visual. Cut each rectangle in half lengthwise so you have 16 2×5-inch rectangles. Work with one rectangle at a time. Using your fingers or a rolling pin, stretch it to be about 8 inches long. Do this gently as you do not want to flatten the layers. Place a few small pieces of chocolate in a single layer at one end and tightly roll the dough up around the chocolate. Make sure the end is on the bottom. Repeat with remaining dough, placing the shaped croissants on 2 lined baking sheets, 8 per sheet. Loosely cover with plastic wrap or aluminum foil and allow to rest at room temperature (no warmer! I suggest just keeping on the counter) for 1 hour, then place in the refrigerator to rest for 1 hour or up to 12 hours. (Or freeze, see freezing instructions. I prefer the shaped croissants to be cold going into the oven. Preheat oven to 400°F (204°C). Egg wash: Whisk the egg wash ingredients together. Remove the croissants from the refrigerator. Brush each lightly with egg wash. Bake the croissants: Bake until croissants are golden brown, about 20 minutes. Rotate the pans halfway through baking. If croissants show signs of darkening too quickly, reduce the oven to 375°F (190°C). Remove chocolate croissants from the oven and place on a wire rack to cool for a few minutes before serving. They will slightly deflate as they cool. If desired, dust with confectioners’ sugar before serving. Croissants taste best the same day they’re baked. Cover any leftover croissants and store at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze for up to 3 months, then thaw on the counter or overnight in the refrigerator. Warm up to your liking.

Cadbury Bread Pudding

You’ll need the following ingredients.
• 453g bread cubes
• 255g Cadbury chocolate chopped
• 198g sugar
• 43g unsweetened cocoa
• 680g milk
• 6 large eggs
• ½ tsp salt
• 2 tsp Vanilla

Directions:

1. First, lightly butter the bottom and sides of a 2-quart baking dish, 9" x 13" pan or equivalent
2. Toss the bread cubes with 1 cup (170g) of the chopped Cadbury Dairy Milk chocolate, and place in the prepared pan
3. Combine the remaining 1/2 cup (85g) chopped Cadbury Dairy Milk with the sugar, cocoa, and 1 1/2 cups (340g) of milk or half & half in a saucepan set over low heat
4. Cook, stirring, until the chocolate is melted, and the mixture is thick and smooth
5. Transfer to a large bowl and whisk in the remaining 1 1/2 cups (340g) milk or half & half
6. Whisk in the eggs, salt, and vanilla
7. Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread
8. Preheat the oven to 325°F. Bake the pudding for 45 to 50 minutes, until it's set
9. Remove from the oven and let cool for 10 minutes to allow the custard to fully set before serving
10. Serve warm with whipped cream, ice cream, or dusted with confectioners' sugar
11. Store, refrigerated, for up to 5 days

Cadbury choco mini donuts

You’ll need the following ingredients.
• 250g Flour
• 50g Sugar.
• 25g Cocoa Powder..
• 1 tbsp Espresso Powder.
• 1tsp Salt
• 1tsp Baking powder
• 2 Eggs
• 200g Cream.
• 100g Oil
• Vanilla Extract.
• 200g of Cadbury chocolate

Directions:

1. Preheat the oven to 375 F. Spray your doughnut pans with nonstick baking spray
2. In a large bowl, sift together the flour, sugar, cocoa powder, espresso powder, salt, and baking powder
3. Separately, whisk together the eggs, sour cream, oil, and vanilla until smooth
4. Add the wet ingredients to the dry and mix just until combined - the batter should be thick
5. Scrape the batter into a piping bag (or freezer bag) and snip off the end. Pipe the batter into the doughnut molds, filling them no more than halfway full
6. Bake mini doughnuts for 7 – 8 minutes (or standard-sized doughnuts for 9-10 minutes) until the tops spring back when lightly touched
7. Let cool in the pan for several minutes, then use a spoon to help lift the hot doughnuts out of the pan and onto a cooling rack
8. Cool the doughnuts until warm, then coat them in the glaze
9. Dip In Glaze Cadbury Dairy Milk
10. In a bowl, add melted Cadbury Dairy Milk until smooth and drizzly coat on top

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