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Category Archives: Pastries

Boozy Buns with Raisins and Sultanas

 


I’m a huge fan of buns, rolls or scrolls, any kind of bread with a sweet filling. I usually make cinnamon scrolls, which are always delicious. This time I wanted to make some sweet buns using boozy fruit from the jar in my store cupboard.

I keep a jar permanently in the cupboard with raisins and sultanas soaking in alcohol. I top up the jar with rum or brandy or even whisky, whatever I have on hand. Stick in a vanilla pod, give the mixture a stir and leave the fruit to macerate. The boozy fruit makes a delicious dessert served over ice cream or with cream or yoghurt, or as a filling for cakes or pastries.

These yeasted buns are full of luscious fruit and almond frangipane, rolled like a scroll, and finished with a golden syrup glaze while still warm. They are pretty easy to make, particularly if you use a mixer with a dough hook. You will need to use a bit of elbow grease if you knead by hand!

Start the buns the day before you want to bake them, and leave in the fridge overnight for the second prove. Then bake them first thing in the morning and eat them warm from the oven for breakfast if you can’t resist the smell of freshly baked sticky buns!

Ingredients 

For the Dough

500g strong flour

7g instant yeast

10g salt

50g caster sugar

250g milk

2 large free range eggs, beaten

50g butter

For the Frangipane

50g butter

50g sugar

60g ground almonds

1 large free range egg

1/2 teaspoon almond essence

Filling + Glaze

300g boozy raisins and sultanas (If you don’t have a jar of prepared fruit, simply put the fruit in a bowl and cover with 1/2 cup of rum, brandy or whisky. Leave to soak for 1/2-1 hour)

100g golden syrup

Icing

100g icing sugar with a little water to make a paste

Method

Put the strong flour into the bowl of an electric mixer fitted with a dough hook or into a large mixing bowl if kneading by hand. Add the instant yeast and salt, making sure the yeast and salt are on opposite sides of the bowl, and the caster sugar. Add the milk which you have warmed to tepid (microwaving is easy) and the beaten eggs. Mix by hand into a rough dough, even if you’re going to use the dough hook in the next stage.

Cover the bowl with a tea towel or my favourite, a plastic shower cap, and rest for 20 minutes. Then move the bowl to the mixer and knead with the dough hook until the mixture is smooth and starting to develop some elasticity, about 5 minutes. Add the butter in small pieces, then knead again for about 5 minutes, using the mixer until the butter is thoroughly incorporated, the dough is smooth and you can achieve the “windowpane” effect. That is, you can pull  some of the dough off the dough hook, between two fingers, stretching it so that it’s translucent.

If you are kneading by hand, you will knead to work the dough really well, in both stages, to get it to the desired silky, elastic stage.

Cover the bowl again and leave in a warm place to prove for about an hour, until the dough is doubled in size. You ideally need a temperature of about 25 degrees C. In winter in Sydney it can be hard to get that temperature, so I usually resort to leaving the bowl near the heating source, and even giving it an extra 30 minutes plus if the dough hasn’t doubled in size.

Make the frangipane while the dough is proving. Put all the ingredients into a food processor and mix. Or you can beat the ingredients together by hand. Either way you want to end up with a smooth paste.

Once the dough is risen, take the dough out of the bowl onto the bench top or ideally a large wooden board. Flour the bench top or board liberally with flour. Flour a rolling pin and roll the dough into a large rectangle, as large as you can go, with the dough ending up about 1/2 cm thick. My dough rectangle is usually about 30cm in width by 40-50cm in length.

Smear the frangipane over the entire rectangle of dough. It will look like you haven’t got quite enough, but keep on spreading and you will cover the rectangle.

Drain your boozy raisins and sultanas, and scatter them over the dough. Now carefully roll up the dough along the long side. Using a sharp knife, slice the dough. You should get about 12 slices, give or take.

Line a large baking tin or tray with baking paper. Carefully place each slice, cut side up, into the tin or tray, fitting them snugly together.

Place the tin or tray into a large plastic bag. You will need to make sure you have enough room in your fridge, as you are going to prove the buns in there overnight. Put the tin or tray into the fridge, and leave for 8-12 hours overnight.

When ready to bake, preheat your oven to 180 degrees C fan forced, or 200 degrees C non fan forced. Place a baking tray, or ideally a cast iron pan, in the bottom of the oven, with some water in it, to create steam for your baking.

Remove the plastic bag from the tin/tray and put the buns straight from the fridge into the preheated oven. Bake for 20 minutes or until the buns are risen and a deep golden brown.

Remove the buns from the oven. Warm the golden syrup to make it spreadable – 30 seconds in the microwave on low, or gently heat in a saucepan.

While the buns are still still warm, brush all over with the golden syrup. Be generous! You want the buns to be really sticky!

Pull the buns apart, and eat while warm – they are truly delicious and moreish. Or wait till they are cool, and drizzle over some icing. Make the icing by adding water, a teaspoon at a time, to the icing sugar, until you have a paste that you can drizzle over the buns – not too thick but not too runny.

An easy way to drizzle is to put the icing in a zip lock bag and snip the corner off. You can squeeze the icing out of your makeshift piping bag.

Or even easier – dip a fork in the icing and drizzle straight over the buns!

Whether you eat warm or at room temperature, ice or not, these buns are super yummy. They keep for a couple of days, and also freeze well.

But best eaten on the day!

Ham and Leek Pot Pies


I’m making lots of pies this winter, as well as sampling the pies of a couple of of really good bakeries. My local Bourke Street Bakery makes some beautiful beef pies, packed full of beef and encased in excellent pastry. Very yummy if you’re in a hurry and can’t rustle up your own.

I posted this pot pie recipe last year. It’s such a simple one to make as the filling takes no time. I made it recently, this time making ham and leek pasties instead of pies.

So here is the recipe from last year.

”I had some chunky ham pieces and a leek in the fridge so decided that they would be the basis for some simple pies. I also had a lovely washed rind cheese, soft and melting, that I thought would go beautifully with the ham and leek. I’m a huge fan of nuts, so it was a no-brainer that I decided to put some walnuts in the pies as well. They added a lovely crunch and texture to the pies  All these ingredients were stirred into a white sauce, piled into the bowls, topped with puffpastry and baked in the oven.

I recommend using a good bought butter puff pastry for the recipe.

The recipe makes two substantial deep bowl pies. You could double the quantities for a larger pie in a conventional pie dish.”

Ingredients

1 large leek
A knob of butter to cook the leek
Salt
200g ham chunks
50g any soft washed rind cheese
A small handful of walnuts or to taste

White sauce
25g butter
25g plain flour
600ml milk
Salt and freshly ground black pepper

2 sheets of butter puff pastry or about 180g from a block of puff pastry

1 egg, lightly beaten with 1 teaspoon milk, for glazing

Method

Cut the leek into small slices. Melt the butter in a frying pan and add the leek with a good pinch or two of salt. Cook on a low temperature until the leek slices are soft, about 10-15 minutes.

Chop the ham into bite sized pieces and roughly slice the cheese. Chop any whole walnuts into smaller pieces.

Preheat the oven to 190 degrees C.

For the white sauce, melt the butter in a medium, heavy bottomed saucepan. Add the flour and stir for 1-2 minutes, to make sure the raw flour taste is cooked out.

It’s important to do this and the subsequent stirring in of the milk with a wooden spoon.

Gradually stir in about a third of the milk, making sure the milk is incorporated and there are no floury lumps. When the sauce has noticeably thickened, add another third of the milk and repeat the process. Add the last third of the milk and cook until the sauce is nice and thick. Simmer gently for 5 minutes and season with salt and freshly ground black pepper.

Stir the ham, leek, cheese and walnuts into the white sauce in the saucepan. Pile the mixture into the individual bowls.

Cut out circles of puff pastry that are larger than the diameter of the bowls and will be enough to completely cover the tops. Brush the tops of pies with the beaten egg.


Place in the preheated oven and cook for about 20 minutes until the top of the pies are golden brown and puffed up.

Serve piping hot straight from the bowls!

Tomato, Caramelized Onion and Goat’s Cheese Tart

While we are making slow cooked casseroles and warming winter pies here in Sydney in winter, others in the northern hemisphere are enjoying cooking in summer.

This is a recipe that suits any climate, a tasty tart that would be great for an alfresco summer lunch or a warming supper dish with crusty bread and a salad.

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.

Ingredients

320g store-bought puff pastry (I used 2 sheets from a pack of Pampas puff pastry). Use more or less, if needed, to fit your tin.

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper

Method

Preheat the oven to 200 degrees C. Butter a  flan tin and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.

Beef, Tomato and Red Wine Pie

 



May 2020. Autumn is about to turn into winter, and we’re still in partial lockdown. The weather is lovely, lots of warm days with crisp nights. Although we can now travel around New South Wales, it’s still nice to stay at home and do lots of winter cooking.

I’m very keen on pies at the moment. They’re great to make ahead and freeze, so there’s always a tasty meal on hand that can be put in the oven and eaten piping hot!

This is a recipe for a meat pie with a rich beef filling. I make a lovely casserole with shin (gravy) beef.   The casserole has lots of tomato and a good splosh of red wine. The casserole is great too, as is, served with baked potato, pasta, rice or polenta.

Once you’ve cooked the filling, you then make some shortcrust pastry. Pop the filling into the pastry and bake. A lovely homemade pie is ready for eating!

note – you can make either the beef filling or the shortcrust pastry well ahead of time, and put the pie together when you actually want to bake it.

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

Shortcrust Pastry

500g plain flour
Pinch of salt
250g cold butter, diced
Enough iced water to bring the pastry together – about 4 tablespoons
Free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just  in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Shortcrust Pastry 

Place the flour and salt in the bowl of a food processor and blitz to combine. Add the butter cubes and carefully blitz until the mixture resembles breadcrumbs. At this point, add the iced water a little at a time, blitzing after each addition. Only add enough water to get the mixture to start to come together into a ball, you may not need it all. Be very careful not to process too long each time you blitz, as this will overwork the mixture, and make the pastry tough.

Turn the pastry out onto a work surface. Bring the pastry together into a ball, with your hands. Wrap the pastry in cling wrap and chill for at least half an hour in the fridge.

Making the Pie

Preheat the oven to 180 degrees C.

Remove pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry into two pieces, one slightly bigger than the other. Roll the bigger piece, for the base of the pie, between 2 sheets of baking paper, into a round at least big enough to fit into the pie dish, covering the base and sides. Ease the pastry into the dish. Don’t worry if the pastry breaks, it’s easy to patch up any gaps. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with beaten egg.

Take the second, smaller piece of pastry, and roll between pieces of baking paper into another round, the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad or mushy peas and carrots, and a dollop of sauce if you like. I go for Worcestershire or good old tomato ketchup!

Leftover pie can be refrigerated and reheated in the oven. And of course you can freeze portions of the pie too. Defrost them and reheat in the oven. Never microwave the pie, otherwise the pastry ends up limp and pretty unappetising!

Poached Quince Tart



May 2020. Two months into isolation in the era of Covid 19. Things are looking a little brighter – Australia has some great statistics in dealing with the virus, and some restrictions are being lifted. I was very excited to be able to visit the wonderful Orange Grove Market the Saturday before last, the market opened again for fresh food. I’ll be there this Saturday, eager to pick up some lovely local  produce.

Autumn in Sydney means the start of the quince season, and I bought some beautiful quince the other day. With no particular recipe in mind, I just needed their heady perfume in the kitchen.
Of course I had to cook with them – I poached them to a deep, deep red ruby colour, in a sugar syrup and vanilla. I put half the poached quince into a short crust pastry tart, and I’ll be making a fabulous quince crumble/betty recipe with the rest this weekend.
Here’s the tart recipe. There’s no other filling apart from the quince – you could fill it first with a frangipane or creme patissiere, but I think pastry, quince and a good spoonful of cream or Greek yoghurt is sufficient.
Ingredients

Poached quince
2 quince

300g caster sugar

500ml water

Thinly peeled rind and juice of an orange

1 vanilla bean, split in half

1 tablespoon butter

Short Crust Pastry
250g plain flour

50g icing sugar

125g unsalted butter (cold)

Zest of half a lemon

1 free-range egg

Splash of milk

Method

Preheat oven to 120 degrees C. You will need a large casserole that you can put on the stove top and then transfer to the oven. A cast iron casserole is ideal.
Peel and core the quinces, reserving the peel and cores. Cut each quince into eighths, but don’t worry if you can’t cut neat slices – quinces are notoriously hard to manage!
Put the sugar, water, orange rind and vanilla bean into a large casserole on the stove top over a medium heat, and stir to dissolve sugar. Add the quince pieces. Cover the quinces with a cartouche, a circle of baking paper. Lay the peel and cores on top of the baking paper. Place the lid on the casserole and put in the pre-heated oven.
Bake until the quince is ruby red. This should take about 4-6 hours. You should check the quince after 3 hours to see if it is turning red. Remove the quince and strain and reserve the quince liquid. You can discard the peel and cores. Keep the vanilla bean, dry it and pop it in a jar of sugar to create vanilla flavoured sugar.

To make the pastry, sift the flour and icing sugar together, and put into the bowl of a food processor.   Add the cubed butter. Carefully pulse the flour, sugar and butter until the mixture resembles coarse breadcrumbs. Pulse in the lemon zest.
Mix the egg and a splash of milk, and add this to the mixture, and pulse a few times until the dough comes together into a ball. If you’re having trouble, you can add some iced water, literally a drop or two at a time, to help form the dough into a ball. Be careful not to overwork the dough, as it will end up being tough.
Place a large piece of baking paper or cling film on your work surface. Tip the dough from the food processor onto the baking paper/cling film, and pat into a round. Cover the round with more paper/cling film and put in the fridge for 30 minutes to rest.
Pre-heat the oven to 180 degrees C, or 170 degrees C fan forced. Remove the pastry from the fridge. Grease an 18cm (7inch) tart tin. A 20cm tin would work too, you would simply roll the pastry a little thinner.
The easiest way to roll out the pastry is between 2 sheets of baking paper. Put the pastry onto one sheet, cover with the other sheet, and using a rolling pin, roll into a round big enough to fit into your tart tin. Ease the rolled pastry into the tin.  Put the tin into the freezer for at least 30 minutes, to make sure the pastry is really cold.
Remove the tin from the freezer. Line the tin with baking paper, and fill with pie weights. Dried beans or rice will work just as well. Bake for 10 minutes, then carefully remove the paper and weights. Return the pastry to the oven and bake for further 5-10 minutes until the pastry is golden brown and cooked through. Remove from the oven and cool to room temperature.

To assemble the tart, carefully take the tart shell from the tin and place on a plate. Choose the nicest pieces of quince and arrange in the tart shell.
Put about 50mls of the reserved quince liquid into a saucepan with the tablespoon of butter, and cook until the butter is incorporated.
Spoon a little of this quince buttery liquid over the tart, which will give it a nice glaze. I scattered a few sprigs of my favourite herb, lemon thyme, over the tart. Serve with spoonfuls of the aforementioned cream or Greek yoghurt!

Bolognese 3 Ways


A quick note: this recipe is great for getting your daily veg (4 out of 5 ain’t bad!) – and it’s a no-brainer that it’s fabulous for giving children their veggies in kid-friendly yummy meals!

On Easter Saturday, midway in the Easter break you might be thinking about meat, after fish Friday.

I will be cooking lamb as usual tomorrow, Easter Sunday, but I have been thinking about some easy meat recipes to break the meat fast and also because we are all looking for meals we can cook up easily, in a time of isolation, with a few standard ingredients.Nothing too fussy!

I found this recipe watching a re-run of the excellent Jamie Oliver TV series “Jamie’s Comfort Food”. I have cooked a few recipes from the book of the same name with excellent results. In this episode Jamie made bolognese ravioli. I was taken with the bolognese part of the recipe. I thought it was a really good versatile recipe that could be tweaked in different ways.

While Jamie specifies minced pork and minced veal or beef, I made my bolognese with just beef – and it was great! I mention this, since, in these isolationist days, we may all have minced beef in the fridge, but not always pork or veal.

It’s quite thick, less a sauce, more a stand alone meal. In the post I cook up a big casserole pot full.

For Bolognese Number 1, serve up a plateful, on its own, and maybe with some crusty bread to mop up the leftovers.

Then, for Bolognese Number 2, you could put it over pasta for the traditional pasta bolognese. To do this, you might like to make it more sauce-like by stirring through a couple of tablespoons of the pasta water you cooked the pasta in – adding in just enough water to thin the sauce to your liking.

And for Bolognese Number 3 I piled some of the mixture into store bought puff pastry and made pies. This was really easy and the pies baked well, were good to eat on the spot, or could be reheated later or frozen. The procedure for this is at the end of the base recipe.

Here’s Jamie’s basic bolognese recipe.

Ingredients

400 g higher-welfare minced pork

400 g higher-welfare minced veal , or beef

olive oil

2 cloves of garlic

2 onions

2 carrots

2 sticks of celery

200ml red wine

2 x 400 g tins of whole tomatoes

100g Parmesan cheese, plus extra to serve

Method
Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.

Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the red wine and cook it away.

Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.

For Bolognese Number 3 pies:
You will need puff pastry, either in sheet or block form. How much you will need depends on the number of pies you make. I made 4 hearty individual pies from 3 sheets of puff pastry if that’s any kind of guide with lots of trimmings left over.

Preheat the oven to 190 degrees C.

Cut out some rounds of puff pastry from pastry sheets, or roll out some pastry from a block, if that’s how your pastry comes. You will need 2 rounds, one for the top and one for the bottom of the pies. Use something like saucers or glasses as a guide for cutting the rounds. The bottom round is smaller, the top round covering the filling is bigger. So I used a glass as the cutting guide for the bottom and a larger diameter saucer for the top.

Pile some bolognese filling onto the bottom round leaving  1-2 cm edge on the round. Brush a little water on that edge of the round, then cover with the top round, pinching the edges to seal. You could score a few decorative lines on the pastry top, making sure not to cut the pastry all the way through. I like to have a go but I’m not very good! You could also egg wash the pies all over using a beaten egg. That’s if you like that eggy shine to your baked pie.

Place the pies on a baking tray lined with baking paper. Bake for 20 minutes or until the pastry is lovely and brown and puffed up. Serve piping hot as is or dress up with a green salad.

Rustic Pear Tart

It’s winter in Sydney, although for readers in the northern hemisphere our daytime maximums of 19 or 20 degrees C must seem quite balmy!

But winter it is, and that’s why I’m baking pies and tarts. It just seems the right thing to do as the days draw in and the nights become chilly.

This weekend I made a sweet tart. This rustic pear tart is easy and a relatively quick tart to make. I say quick – I added to the process by making my own rough puff pastry. It’s totally worth the effort, but using good quality bought butter puff pastry is probably the sensible way to go! I will include the recipe for both puff and rough puff pastry in another post.

You can whip this up in the afternoon for dinner that night. Or have it as an afternoon tea treat.

Oh by the way, you could use other seasonal winter fruit such as apples or quinces.

Ingredients
3 pears (any kind, I like Beurre Bosc)
2 tablespoons regular sugar + 1 teaspoon for sprinkling
1 quantity butter puff pastry (or you could make your own)
1 free range egg
1 tablespoon milk
1 tablespoon of honey

Method
Preheat oven to 180 degrees C fan forced. Line a large baking tray with baking paper.

Thinly slice the pears, leaving the skin on. This is a rustic tart! Scatter the sugar over the pear slices. If you’re worried about the pears going brown, squeeze a little lemon juice over the top.

If you’re using bought puff pastry, you will need to roll out the pastry on a floured surface to make a rectangle about 35cm x 25 cm. Depending on the brand you have bought, you will either be rolling a block or sheets. For block pastry, roll the block to the required rectangle size. If rolling sheets, you may need to cut a large sheet down to size, or amalgamate 2 sheets to make the rectangle. You can do this by putting the edge of one sheet over the other sheet and rolling with a rolling pin to make them stick together. Then shape into the 35cm x 25cm rectangle by rolling and cutting as necessary.

If making your own pastry, roll the pastry on a floured surface into a rectangle about 35cm x 25cm.

The size doesn’t have to be precise – you just want a rectangle that fits neatly onto your baking tray.

Fold over the four edges about 2cm and crimp down with a fork. Make an egg wash by beating the egg and milk together. Brush the pastry, edges included, with the egg wash.

Place the pears on the pastry, in any design you like. Sprinkle with the additional sugar.

Bake for 30-35 minutes until the pastry is a deep golden brown. Take the tart out of the the oven and allow to cool for at least 10 minutes.

Drizzle with honey and serve with thick cream or ice cream or both!

The Banana Chelsea

As the title implies, this is a recipe for a Chelsea style bun. But the thing that makes it different is that mashed banana is incorporated through the dough, giving the bun a real banana hit!

They look and taste great, but I got a bit worried that you can’t see any banana, so I did do some decoration with a few banana slices and some toffee. I think this was “gilding the lily”. They’re fine on their own!

Ingredients

350g strong flour
1 teaspoon salt
100g tepid water
10g dry yeast
20g sugar
50g buttermilk
2 ripe bananas, mashed
1 tablespoon vegetable oil

Filling
1/4 cup butter
1/4 cup brown sugar
1/4 cup hazelnut praline paste (This paste is sometimes hard to source, so you could substitute Nutella)

Icing
200g icing sugar
Enough water to make a smooth paste

Method

Combine the flour and salt in a bowl. Put the tepid water, yeast and sugar into the bowl of a stand mixer, fitted with a dough hook. Leave it to sit for a few minutes, to allow the yeast to start to activate.

When the mixture is frothy, add the buttermilk and the mashed bananas. Mix well using the dough hook.

Add the flour and salt mixture to the bowl and continue to mix with the dough hook on low speed the dough is smooth and starts to become elastic. Add the vegetable oil and mix until the dough becomes soft and silky.

Form the dough into a ball and place it into a clean bowl. Cover the bowl with cling film, or my favourite, a disposable plastic shower cap. I always use shower caps to rise dough, as they neatly fit over the top of the bowl! Allow to dough to rise for 60-90 minutes, until roughly doubled in size.

Towards the end of rise, get your filling ready. Melt the butter gently in a microwave on low, and have your brown sugar and praline paste/Nutella on hand.

Flour a work surface. Turn out the dough and knead gently for a few minutes until the dough is soft and pliable.

Roll out the dough into a big, long rectangle. The rectangle should be about 20cm wide. It’s hard to say how long the rectangle is, at least 50 cms, but it could be longer. I judge by the thickness of the dough, rolling out to get a decent length, but you do want dough that’s not too thin, just thick enough to encase the filling.

Spread the melted butter over the dough rectangle, then sprinkle over the brown sugar. Dot the dough with the praline paste or Nutella, as you can’t really spread the paste.

Roll up the dough along its long edge into as tight a cylinder you can get, being careful as the dough is quite hard to manage. Slice the cylinder into roughly equal pieces using a sharp knife. I usually get about 12 buns per cylinder, but the number of buns will vary depending on how large you want the finished product.

Line a large baking tray with baking paper and arrange the buns cut end down. Cover the tray with cling film or put inside a large plastic bag. I have several of these that I have rescued after I’ve had something delivered. Leave to rise for another 60-90 minutes at room temperature, until the buns are noticeable bigger, but not necessarily doubled in size.

15 minutes before baking, preheat your oven to 180 degrees C fan forced.

Place the baking tray in the oven and bake for about 25 minutes, until the buns are a deep golden brown colour. You can check after 15 minutes to make sure the buns are not browning too quickly – if so, cover the top with foil for the last part of the baking.

Remove from the oven, and cool to room temperature. Once the buns are cooled, drizzle with water icing.

For the icing, mix the icing sugar with enough water until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon.

The Banana Chelsea is now ready to eat! But if you want to prove the bun is actually a banana Chelsea, by all means top with a slice or two of banana and even a few toffee shards. I did do this, but really, the buns taste like banana, so there’s really no need for additional advertising!

Oven Bannocks, Shetland Style

I’ll bake anything that involves flour. If it’s yeast based, all the better. And baking with your very own sourdough starter is the ultimate in satisfaction.

So I sometimes forget those lovely bakes that just involve self raising flour or plain flour and baking powder. They can be just as satisfying as yeast baking and are a lot quicker.

I recently acquired Shetland: Baking on the Edge of the World, by James Morton and his father Tom Morton. James is my favourite bread baker and I’ve been cooking his recipes since he first rose to prominence on The Great British Bake-off in 2012.

I was fascinated by his discussion of bannocks, both girdle cooked and oven baked. I’ve made both, but opted for the latter as they were easier to manage and produced a lighter product. I have served them up to friends who seemed to think they were scones… I kind of agree, although this might be an heretical thing to say!

Here’s James’ recipe for oven bannocks as I have made them. I’ve included the original quantities, which makes 16. I have actually made a half quantity each time I’ve produced them. This gives me at least 8 decent sized bannocks, more than enough for a morning or afternoon tea.

Ingredients

550g self-raising flour, plus extra for shaping
1 teaspoon bicarbonate of soda
½ teaspoon table salt
25g caster sugar
50g butter salted or unsalted (I prefer salted)
280ml buttermilk
150ml natural yoghurt
150ml full fat milk

Method

Preheat the oven to 180 degrees C or 160 degrees C fan-forced. Line two baking trays with baking paper. Very lightly sprinkle them with flour.

Into a large bowl put the flour, bicarbonate of soda, salt and sugar. Mix these roughly together with a wooden spoon. Add the butter and rub in with your fingers until the mixture resembles floury breadcrumbs.

Add the buttermilk, yoghurt and milk and mix together, then add to the flour using a wooden spoon, doing this quickly so as not to over mix. The mixture will be lumpy and quite wet and will need flour to handle it.

To make the bannocks, heavily flour a work surface, and scrape all the mixture out on top. Add more flour, and pat down the pile of mixture with your hands, into a rough square, about 2cm or ¾ inch thick.

Use a round cutter to cut out bannocks, or cut into rough squares with a knife, and then place the bannocks onto the prepared trays.

Bake the bannocks for about 12-15 minutes, or until light golden all over. You will need to watch them carefully, as there is a point at which they are golden and cooked, but still soft in the middle, and ready to come out of the oven.

Remove from the oven, and leave to cool a little before serving with lashings of butter or cream, and a good jam or conserve.

Cinnamon Puffins (Buns)

So these delicious pastries are actually cinnamon buns, a recipe straight from the wonderful Claire Ptak from her book The Violet Bakery Cookbook. I have renamed them “puffins” as they are pastry cooked in muffin molds, just like cruffins are croissant dough baked in muffin molds. Not sure that it will take off, but I like the name!

I am really enjoying reading Claire’s book, as the recipes are really tempting but not overly complicated. It’s their simplicity which makes them so elegant and visually pleasing.

Here is the recipe from the Violet Bakery Cookbook with a couple of tweaks from me. These “puffins” work for me as the pastry doesn’t involve yeast, so is quick to make. They’re not difficult to make, with the hardest part cutting the dough into equal sized segments and depositing into the muffin molds. But even this step is not too tricky, as the puffins are pretty forgiving and will take the shape of the muffin cavities on baking.

Ingredients

For the filling
75g unsalted butter
250g brown sugar
1 tbsp ground cinnamon

For the buns
560g plain flour, plus extra for rolling
2 tbsp baking powder
2 tsp fine sea salt
2 tsp ground cardamom
240g unsalted butter, cold, cut into small cubes
300g cold milk
Caster sugar, for dipping
Butter, for greasing the muffin tray

Method

Preheat the oven to 200 degrees C. Grease a 12-cup muffin mold. I used a silicone muffin mold, as muffins come out really easily with nice clean sides, but any muffin tray will be fine.

To prepare the filling, melt the butter in a saucepan or melt very carefully in the microwave. Mix together the sugar and cinnamon until no lumps remain, then set aside.

To make the dough, combine all the dry ingredients with the cubes of butter in the bowl of an electric mixer and mix until you have a coarse meal. Slowly pour in the cold milk while the mixer is running, until the dough forms a ball and comes away from the bowl.

Turn the dough out on to a lightly floured surface and leave to rest for a few minutes. Gently fold the dough over itself once or twice to pull it all together. Let it rest a second time, for 10 minutes.

Dust a benchtop or large surface lightly with flour, and roll out the dough into a large rectangle about 5mm thick. Brush the dough with melted butter, and before the butter hardens, sprinkle on the cinnamon sugar, in a thick layer.

Roll up the dough, starting at a long side, keeping it neat and tight. In order to get a taut roll, gently tug the dough towards you while rolling away from you into a spiral. Gently squeeze the finished roll to ensure the roll is the same thickness throughout. Use a sharp knife to cut it crossways into 12 even slices. Take a slice, peel back about 5cm of the loose end of the pastry and fold it in back under the roll to loosely cover the bottom.

Place in the muffin cavities, flap-side down. Repeat with the remaining slices.

Bake the puffin/buns for 25 minutes. Remove them from the oven, and immediately flip them on to a wire cooling rack, to stop them sticking to the cavities.

Dip each puffin/bun into caster sugar. Serve warm or at room temperature. They are delish!

 

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