Tag Archives: dough

Mary Berry’s Hot Cross Buns

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To celebrate Easter (not that I am a huge fan of Easter) I got my Mary Berry on baking these delicious hot cross buns from the latest edition of the Great British Bake Off Masterclass. Despite having watched the programme twice and having the recipe written down in front of me, I somehow still managed to get them wrong. However they turned out fantastic anyway, proving that even the most haphazard baker doesn’t have an excuse for not making a batch of these.

Ingredients

dough
500g strong white bread flour
50g caster sugar
7g salt
10g fast action yeast
40g butter
2 eggs
150ml whole milk
150ml water

filling
250g dried fruit of your choice (sultanas, raisins, mixed peel, Mary Berry suggests 180g dried fruit, 50g mixed peel)
zest of 1 orange (plus about half the juice)
1 apple, diced into small chunks
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg

crosses
75g plain flour
75ml approx. cold water

glaze
2 tsp apricot or ginger jam (whatever you have in the cupboard)
2 tsp warm water

Method

Weigh out all of the dry dough ingredients into a large mixing bowl, remembering to keep the salt and the yeast on opposite sides of the bowl. Add the eggs and the milk and mix with your hands to ensure the butter is mixed thoroughly and there are no large chunks. By now you should have a vaguely dough-like substance that needs a bit of water to help it come together. Add the water bit by bit until you reach a slightly sticky dough.

Turn out onto the worktop and knead away for 5-10 minutes, stretching the dough and knocking it back. Throw the dough back into the bowl, cover with clingfilm and leave to prove for around an hour.

When the dough has about doubled in size, throw in the fruit and spices. Knead gently to ensure it is evenly distributed throughout the dough. Cut the dough into 12 evenly sized pieces and roughly shape them into balls. Place on a baking tray 3 x 4 with about an inch between each. Leave to prove, covered in cling film, for another hour until the balls are just about touching. Heat your oven to 200 degrees.

Mix the flour with around 50 mls of water to form a thick paste. Add more water slowly to form more of a battery consistency that will be pipe-able. You may not need the whole 75 mls, though you may need a little more. Spoon the batter into a piping bag and pipe over all of the buns on the baking tray – you needn’t do each individually, one long sweep across all 3-4 will give a more professional look.

Bake in the oven for 15-20 mins until dark golden brown. As soon as they come out of the oven, mix up your glaze and brush over the hot buns to give the shiny, sticky finish that make hot cross buns oh so tasty.

Enjoy warm, toasted or cold with lashings of butter or jam.

YUM.

Hot Cross Buns

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Stilton, Apple & Walnut Flatbreads

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I decided (rather belatedly) that it should be my new year’s resolution to make sure I a) cook and b) blog a recipe once a week. So, I’m kicking off the year by using up the leftovers from our Christmas cheeseboard. We actually had so much cheese this year that we had a designated shelf in the fridge assigned to cheese.

I would probably serve these with salad, chutney and maybe some more Granny smith apples if you have any left.

Makes 6

Ingredients

250g strong white bread flour
5g yeast
5g salt
15g softened butter
25-40g stilton (depending on taste)
1 Granny smith apple (one large or two small)
12 walnut halves, approx
1 tsp lemon juice
salt and pepper

Method

Make the dough by mixing the flour, butter, salt and yeast in a bowl with around 160ml cool water. The dough should be slightly stickier than you would usually work with. Work the dough in the bowl for a few minutes to stretch the gluten and when it is less sticky, turn it out onto a lightly floured surface and work for 5-10 minutes until soft and elastic.

Leave to prove for 2-3 hours until doubled in size. Meanwhile, crumble the stilton, roughly chop the walnuts and chop the apple into very small cubes for the flatbread filling. Drizzle with a teaspoon of lemon juice to stop the apple from discolouring, add a pinch of salt and pepper.

Knock back the dough and divide into 6 portions. Shape each into a ball and roughly flatten. Place a spoonful of mixture into the centre of each disc and pull the edges over the top to seal in the filling. Roll out to around 15cm diameter.

Fry in a lightly oiled pan on a medium heat for 3 minutes on each side. Serve with salad and more apple.

Yum.

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Savoury Swirls, Two Ways

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So it was my last day at work on Wednesday and as is customary whenever something moderately eventful takes place (birthday, being late, being early, being alive…) it is expected you bring in something edible. Almost always the food tends towards the sweet and absolutely always, unless I’ve had anything to do with it, is shop-bought. But not today, ohhh no!

The recipe for the dough for these delightful savoury snacks is stolen completely from Brendan of The Great British Bake-Off Fame. The fillings, however are entirely my own creation.

I doubled Brendan’s quantity and made a lot (we’re talking tipping the scales at over 100 here) roughly 2 inch diameter by 1 inch high swirls. So I’m going to halve his recipe which should give you approximately 20-24 swirls.

Ingredients

Dough

400g plain flour
10g dried yeast, reactivated
6g salt
50ml olive oil
250ml warm water

Balsamic Red Onion, Cheese & Ham

2 red onions, diced
90g gruyére
30g gouda
30g cheddar
2 slices ham, diced
splash balsamic vinegar
pinch of sugar
salt/pepper/’erbs/spices to taste

Pesto, Feta & Sundried Tomato

100g feta, crumbled
50g pesto
8 sundried tomato, chopped
handful fresh basil, ripped
2 tomatoes, grilled & skinned
1 red pepper, grilled & skinned

Method

Dough

In a bowl mix the flour and salt and the oil a few glugs at a time, stirring between each glug to incorporate it. Do the same with the reactivated yeast, stirring in a little at a time and then finally with the water.

**Note: if you are reactivating yeast in water, remember to take away that quantity of water from the 250ml you need to add. It’s 250ml total, not 250ml + reactivated yeast water!**

Drizzle a little oil in the bowl, place the dough in, rolling it around in the oil so as it grows it doesn’t stick to the sides. Put in a warm place – airing cupboards are great – and leave to double in size (approx. 40-60 minutes). Meanwhile make your filling/s.

Balsamic Red Onion, Cheese & Ham

Heat a dash of oil in a frying pan over a medium heat. Add the diced onions and sweat for a couple of minutes, before adding a good glug balsamic vinegar and a sprinkling of sugar/golden syrup, salt, pepper and whichever herbs and spices you fancy (I went for W’s recommendation of rosemary and basil). Continue to sweat for 6-7 more minutes, adding a little water if your pan goes dry. Remember the onions will continue to cook in the oven so leaving them with a little bite left in them is probably a wise move!

Grate all your cheese into a bowl, add the chopped ham, a good few twists of pepper and hey presto your filling is ready

Pesto, Feta & Sundried Tomato

Optional: Removing Pepper & Tomato skins

Cut the pepper and tomatoes into quarters, removing all the pips/liquidy innards. Place under a hot grill, skin side up for a few minutes, until the skin is blackened over the majority of the surface – you may need to manoeuvre them around to achieve this. Once the skin is blackened add them to a sandwich bag, seal and leave to steam for a further few minutes. The skin should start to peel away and you can finish the job with your fingers. It can be a bit tricky and in all honesty I’m not sure whether it’s worth it but I’ve put it up here for you to make your own decisions! Finally chop/rip them up into small chunks.

Crumble the feta into a bowl and add the chopped sundried tomatoes and basil leaves.

Roly-Poly Time

When the dough has doubled in size, remove and place on a floured surface. Flour your rolling pin (it will stick due to the oily nature of the dough) and roll out into a rectangle approx 4mm thick, where the long side is approximately twice that of the short side. Then either:

1. Sprinkle the entire thing with the balsamic red onions, then cheese and ham – aim for a roughly even coverage.

Or

2. Spread a thin layer of pesto over the surface before adding the crumbled feta, sundried tomatoes, basil, and grilled peppers/tomato chunks

Roll up (roll up!) from one long side to the other, slice into rounds 1 inch thick and place on baking paper on an oven tray. Here you can “re-prove” your dough for half an hour back in the warm, or you can just whack them straight in the oven, preheated to 190oC/375oF/gas mark 5 for approximately 30-40 minutes, or until golden brown. After half an hour take one out, cut it in half and see whether it’s still doughy inside – if so stick back in for a few minutes then check again.

Serve piping hot – they taste pretty good cold but nowhere near as good as straight from the oven. Share amongst friends and work colleagues…or, y’know, scoff the lot y’self.

J(&W a bit)

Balsamic Red Onion, Cheese & Ham

Feta, Pesto, Sundried Tomato & Red Pepper