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Tag Archives: bread

Cherry and Marzipan Chelsea Buns

 

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It’s no secret that this quirky writer loves bread in all its glorious forms! And I particularly love coming up with my own variations of well known recipes.

Chelsea buns – love them! I’ve been doing a bit of experimenting with different fillings, and I think I may have come up with a winner. Maraschino cherries and marzipan make for a bun with an almond flavour, and are a little  sweeter than ordinary Chelsea buns. I put some marzipan through the dough as well, and this helped to make the buns really moist, and keep fresh for longer too.

You can make your own marzipan – I always do so at Christmas for the Christmas Cake and to make marzipan fruit – but for this recipe I use store bought. A great brand in Australia is Blackwood Lane. They have a marvellous kitchen and baking supplies store in Melbourne where you can buy hard to find baking utensils as well as their famous marzipan. You can also order the marzipan online, and it’s available in supermarkets.

The buns are quite sweet – so feel free to add less sugar or cherries in the filling. I think the marzipan quantities are fine, as you want that lovely “almondy” taste.

Ingredients

250g plain white flour
250g strong white flour
8g table salt
7g instant yeast
50g caster sugar
280g milk, warmed until tepid
1 free-range egg, at room temperature
50g unsalted butter
100g of a 250g block of marzipan, roughly sliced

Filling

50g unsalted butter, melted
70g brown sugar
30g raw sugar or Demerara sugar
150g marzipan – the rest of the block
100g Maraschino cherries, drained, reserving the liquid. (Make sure you take the stems off!)
100g sultanas or golden raisins

Glaze

1 tbls strawberry jam, sieved, mixed with a little warm water

Lemon Icing

200g icing sugar
Juice of 1/ lemon
Liquid from the Maraschino cherries

Method

Place the flour, salt, yeast, sugar, tepid milk, and egg into a large bowl and mix together using an electric mixer with a dough hook. Knead in the mixer about for 10 minutes.

Melt the butter and add, with the chopped marzipan, to the dough, mixing until the butter and marzipan is completely combined. This should take 2 or 3 minutes in the mixer.

Cover the bowl (I use a disposable shower cap but cling film is fine) and leave the dough to rest for 60-90 minutes at room temperature, or overnight in the fridge, until it has grown to roughly double its original size.

Turn the dough out onto a lightly floured surface and roll it out 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.

Melt the butter and brush over the dough. Sprinkle the dough all over with both sugars. Scatter the Maraschino cherries and the sultanas or golden raisins over the dough, making sure you cover all of the dough.

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 dish with a piece of baking paper and arrange the buns cut end down.

Cover the dish with a tea towel and leave to rise for another 60-90 minutes at room temperature, until the buns have risen.

15 minutes before baking, preheat your oven to 180 degrees C fan forced. Put the baking dish in the oven. 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 brush with the strawberry glaze while still warm. Cool to room temperature. Once the buns are cooled, separate them ready for icing.

For the lemon icing, mix the icing sugar with the lemon juice and enough of the cherry liquid until the icing is thick but of dropping consistency. Drizzle the icing over the buns using a fork or spoon. Go for the rustic look!

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Borough Market London – Foodie Heaven!

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The Borough Market in Southwark, London, was a destination I was really looking forward to when visiting the UK in December.

I’m a huge fan of markets, enjoying visiting local farmers’ markets in country New South Wales, as well as the city equivalent in Sydney. Orange Grove Market, mentioned in other  posts, is a great Saturday excursion to pick up organic fruit and veg, hot smoked fish, French cheese, farmers’ free range eggs and pastry and bread galore!

I’ve been following the Borough Market online for a while to prepare for the visit. I went twice, on a Saturday a couple of weeks before Christmas and a week or so later midweek. Saturday was buzzing, busy, and a bit tricky to navigate, but still heaps of fun! The next visit was a pleasant stroll and I got to see much more of the market’s delights.

The Borough Market is a little bit of old world London in that sophisticated metropolis. Arches and passageways, nooks and crannies, keep you guessing at what comes next, as you make your way around the market. After my two visits I finally got the hang of the geography. The charm of the Market lies in the mix of the old world with a plethora of multi cultural cuisines.

There is so much produce! I was bowled over by cheese vendor upon cheese vendor! And then the patisseries and bread stalls, fresh fruit and vegetables, meat of every kind, sausages and stews and curries.

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I liberally sampled the baked goods, filled focaccia, croissants, large sticky buns, packed full of fruit, that looked like miniature Christmas puddings, and real muffins.

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I found a little stall selling dried fruit and nuts, and wonderful candied fruit. Whole candied clementines were a great Christmas treat! Another stall sold home made fudge, of every conceivable flavour, which you could pick and mix yourself.

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Two highlights  – a salted caramel milkshake with Bath milk, and robust, fragrant Colombian coffee, much appreciated by this writer, who had been craving really good coffee since my arrival in London.

It was fun to be at the Market at Christmas – there was a buzzy, gregarious mood, and everyone seemed to be having fun shopping for the festive season.

 

 

Christmas Brioche

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I am still cooking from James Morton’s book Brilliant Bread. James is the most common sense baker around and his recipes really work. This time, I tried his Super-Fast Brioche and it was pretty fast. From mixing to eating in half a day.

I tweaked the recipe a bit and made a lovely Christmas version with sour cherries and cranberries. And as the dough is a bit tricky to use as it’s really sticky, I put the first prove in the fridge to make the dough firm up and make it easier to handle. You can also make a normal brioche loaf without the fruit and spices.

The texture was incredibly light and airy, somewhere between cake and bread. Which make sense of Marie Antoinette’s “Let them eat brioche” – not cake as the popular saying goes – Qu’ils mangent de la brioche“. And I used my wonderful sourdough starter, going strong after 6 months! I cannot recommend highly enough using sourdough starter in bread recipes where instant yeast is also used.

Here is James’ recipe, with my tweaks:

Ingredients

100g white sourdough starter (1-2 days after feeding) see here for how to make a sourdough starter

170g plain flour 30g strong white flour

One 7g sachet instant yeast

40g caster sugar ( I used 40g, double the sugar that James has in his recipe for a slightly sweeter brioche)

3 free-range eggs

5g salt

125g butter, softened and cubed

A handful of sour cherries

A handful of dried cranberries

I/4 tsp each of cinnamon and nutmeg

1 more free-range egg, for glazing at the end

Method

Preheat oven to 220 degrees C,  200 degrees C fan-forced and very heavily grease (with butter) and line a loaf tin.

Using a wooden spoon or electric mixer, beat together all dough ingredients except the butter.  (I used my KitchenAid with the dough hook.) Keep beating very vigorously – probably around 5-10 minutes – and you can see the dough become more elastic and stringy. If you are very competent with dough handling, you can attempt some stretches and folds. Beat in the butter until fully incorporated and the dough is totally smooth, another 5 minutes. You will notice the dough change – it will become firmer. Using hands or a dough scraper, fold the dough over into the middle of your bowl, tightening it.

Cover and rest for 30 minutes at room temperature. Using your hands or a dough scraper again, fold the sides of the dough into the middle, working your way all around the bowl several times. You will see the dough tightening – you want to help it hold its shape at the end.

Cover and prove the dough for at least 2 hours in the fridge.  Remove from the fridge and get ready to shape.  The dough should have firmed up enough to shape it into a   loaf to go into the tin, for a regular brioche, or roll it and fill with fruit and spices and then shape for a Christmas version.

For regular brioche, fold the dough into a loaf shape and put into the buttered tin. Be careful with handling – it’s still a fragile dough, even after being in the fridge.

For Christmas brioche, put your chilled proved dough onto a floured board and gently stretch to a rectangle. Don’t go too thin – just stretch the dough large enough to be able to fold it over a couple of times with the filling. Scatter the cherries and cranberries and spices onto the dough then fold over 1/3 from the top, and then fold the dough over onto the remaining 1/3 of the dough. Carefully transfer to the very well buttered tin.

Prove for a final 1 hour. The dough should be light and fragile, but springy on top when prodded. Eggwash the top of the loaf, and turn the oven down to 200 degrees C, 180 degrees C fan-forced, and bake for 40 minutes until dark brown on top.

When cooked, cool in the tin for for a few minutes, then carefully turn out onto a wire rack. It should be OK, but you may need to ease the brioche out of the tin, as this dough can sometimes stick. Fingers crossed!

Let cool completely before eating. I served my brioche plain with butter, and with Christmas jam* and natural yoghurt.IMG_9358

When the brioche was a couple of days old, I toasted it and served it with vanilla butter (unsalted butter whipped with icing sugar and vanilla paste) and Christmas jam*.

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*Christmas jam is made with fresh or frozen cherries and cranberries, and sugar and water as in normal jam recipes.

 

 

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