Baking with Jesus

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Matthew 13:31-33 presents two tiny parables about two tiny things in the world: yeast and mustard seeds:

Jesus told them another parable: “The kingdom of heaven is like a mustard seed, which a man took and planted in his field. Though it is the smallest of all seeds, yet when it grows, it is the largest of garden plants and becomes a tree, so that the birds come and perch in its branches.”

He told them still another parable: “The kingdom of heaven is like yeast that a woman took and mixed into about 30 kilograms of flour until it worked all through the dough.”

These parables emphasise:

  1. Jesus’ interest in the little things of life and God’s desire to work with the small things we bring to the Kingdom of God. Jesus speaks about little things regularly: sparrows that are worth so much, faith the size of a mustard seed, the individual hairs on our head which God counts, little children to whom belongs the Kingdom of God.
  2. God’s capacity – through the power of Holy Spirit and the love of Christ – to transform little things into big things, helpful things, things that build the Kingdom of God. A mustard seed grows into a large tree that provides shelter to humans and animals. Grains of yeast that turn a lump of heavy dough into an airy loaf of bread.

Recipe for poppy seed rolls

Ingredients

Dough

500 g all-purpose (cake) flour
1 sachet instant yeast
1 tsp salt
100 g granulated sugar
250 ml milk lukewarm
80 g butter, melted
2 eggs

Filling

200 g poppy seeds, ground in a blender until they form a paste
100 g butter
200 g walnuts, ground in a blender until they just begin to form a paste
100 g icing (confectioner’s) sugar
Grated rind of 1 lemon
10 ml ground cinnamon
4 egg whites

Frosting

180 g butter unsalted, softened, or margarine
360 g powdered sugar also known as icing (confectioner’s) sugar
120 g cream cheese at room temperature
1 tsp vanilla extract
0.25 tsp salt

Instructions

Mix the first four dry ingredients, then add in the next three wet ingredients. Mix the dough and knead for 10 minutes, until elastic and smooth. Place in a bowl, smear with a bit of oil and cover with a sheet of plastic wrap. Allow the dough to rise. (Hint: heat your oven to 100 degrees Celsius, then switch it off, and place your bowl in the oven.)

Meanwhile, melt the butter in a pot and cook the ground poppy seeds in the butter for 2 minutes, then mix in the remaining ingredients to form a thick black paste.

Knock the risen dough down and roll out into a large thin rectangle, about 50-60 cm wide. Spread the poppy seed paste evenly over the dough. Roll the dough to form a long sausage about 50-60 long. (If it is a bit short, gently massage it until it reaches the required length.) Using a sharp knife, cut the roll into about 35 even pieces (about 1.5cm each).

Line a roasting tin with parchment and lay the circular buns in the pan. Prove for about 30 minutes or until about double in size. Bake at 180 C for about 20 minutes until golden brown.

Blend the frosting ingredients, beating well with an electric mixer until light and fluffy. When the rolls are cooled, spread generously with frosting.

If the rolls are a couple of days old, heat in the microwave for 15 second to get them back to a fresh state.