Chocolate Orange Plait

Chocolate Orange Plait

Hey πŸ˜‡’s ,

This will be my last blog post/festive ish recipe until after the Christmas period,unfortunately.I just can’t seem to find the time to write as much as I’d like to lately with all the preparations going on for the big day ( baking sweet Christmasy treats & gifts is a massive part of this) I may even get around to blogging about them next Christmas πŸ˜‚ as I have a back log of posts to do in the meantime 😘.

I hope you enjoy this festive flavoured bake & look foward to sharing more sweetness with you all in the new year, a new blog look & rename are on the cards too!πŸ€—

Ingredients:

  1. 250g strong white bread flour
  2. 1tsp salt
  3. 1 sachet quick acting yeast
  4. 1tbsp sunflower oil
  5. 150ml orange juice
  6. 50g chocolate 
  7. Cup of milk
  8. Cup of oats.

Method:

  • Put the flour,salt,yeast and orange into a mixing bowl. Mix together with a fork. When you can’t stir with a fork anymore put the dough onto work surface.
  • Knead for 10-15 minutes. Shape into a ball and leave to prove for about an hour in a warm place. Preheat oven to 200Β°c.
  • Once risen press with your finger and let the air escape.
  • Form into a ball then stretch the dough out. Add some chocolate. Roll back into a ball and repeat the process again. 
  • Shape dough  into a ball and cut into 3 balls. Stretch out the balls into a line and then plait the dough with them.
  • Brush the top of the plait with some milk using a pastry brush.
  • Sprinkle some oats on top too.
  • Put the plait onto a baking tray and prove the dough for another 10 minutes.
  • Pop into oven and bake for 10-15 minutes.

Once cooled slice & enjoy on its own or with a spread of marmalade for that extra citrus zing!

Merry Christmas everyone! Thank you for all your kind comments, likes & support so far. Have a very happy new year & I’ll hope you’ll all join me for whatever 2017 has to bring. πŸŽ‰

Let the festivities begin!

πŸŽ„πŸŽ…πŸŽπŸ½πŸŽ‚πŸΎπŸŽŠ

Cute Crusty Cob

Cute Crusty Cob

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I’ve been wanting to bake some more bread for a bit so I pinched a Paul Hollywood recipe that popped up on facebook the other week.
As always I adapted the recipe to suit my needs. In this case it meant by halving all the quantities because I knew they’d only be me eating it.
Here’s a link to the original recipe by the king of baking: White Cob
Before
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&
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After…
I was disappointed with the shape and scoring but you know what they say practise makes perfect! So I’ll definitely be trying this recipe again and perhaps the full quantities next time. I was really happy with the crispy crust I achieved by putting a tray of water to create steam at the bottom of the oven. It created extra texture and a lovely flavour.
Thanks Mr Hollywood 😘 you’re a sweet heart
🍞

Huge Hot Cross Buns

Huge Hot Cross Buns

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My sweet spiced oversized buns made with sultannas and marked with a cross on top are traditionally eaten on Good Friday. However I like to eat them all year round if possible and I have a confession to make there usually shop bought…shock horror I know! With it coming up to Easter soon I decided to have a go at making my own this year. I’ve never made them before not even when I worked in a bakery although I’ve made scones & fruit teacakes and these buns are like a hybrid of the two plus a little more tasty with the extra bit of spice and sugar glaze they are a truly an amazing bake!
Ingredients:
500g strong white bread flour
40g Trex or block baking butter I used the latter plus extra for greasing.
1 tsp salt
2 tsp fast action dried yeast
50g Caster sugar
2 tsp ground mixed spice
150g sultannas
300 ml milk
1 egg
TO FINISH:
80g plain flour
50g Caster sugar
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Method:
1. Put the bread flour into a big mixing bowl. Add the fat
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, rub it in with your fingertips till it looks like fine crumbs.
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Add salt,yeast,sugar,spice, and sultanas, stir & mix them altogether thoroughly.
2. Gently heat milk until lukewarm, then beat in the egg. Add to the flour mixture and stir through,
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then draw the dough together with your hand.
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Transfer to a floured worktop and knead for about 10 minutes, until the dough is elastic and smooth.

3.
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Put the dough into a clean bowl and cover with cling film. Leave to rise in a warm place for 1 hour, or until doubled in size.
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4. Turn out the dough onto a lightly floured surface and knead very lightly for just a few moments, then cut into 8 equal pieces or 12 for smaller ones and shape into buns.
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5. Grease a baking tray , then arrange the buns and leave to rise in a warm place for about 30-45 minutes. preheat oven to 200 degrees Celsius/fan 180 degrees Celsius/ gas mark 6.

6. While waiting for the buns to rise, mix the plain flour with a bit of cold water to make dough for the crosses I piped mine on with great difficulty and not the best results
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.You could roll out and cut into lengths and place on top or alternatively you could just use a sharp knife to cut a cross on top of the buns just before baking. Bake the buns for 25-30 minutes, until risen and golden brown.

7. Carefully heat the caster sugar with 5 tbsp of water for a couple of minutes to make a glaze. Brush over the buns while they are still warm.
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They are lovely with a cup of tea and I also like to smear mine
with a little lemon curd too πŸ’›

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I will make these again asap and probably update the recipe with better pics/buns 😜. Meanwhile it’s Pie week and I’m going to be adding a fruity apple & mixed berry one at some point during the week πŸ’šπŸ’œ
πŸ‘

 

 

 

Brioche & Fairy Bread

Brioche & Fairy Bread

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I’ve been wanting to try and bake something different to the usual cakes etc for a while now so when I came across a post on Facebook of all places for this new thing called ”fairy bread” (basically white bread toasted then covered in icing and sprinkles) I just had to give it a go. I thought to myself how can I put my own stamp on it and make it even nicer? Then the idea popped into my head to bake some bread something I haven’t really bothered to do since working my first job in a bakery after leaving school. However Brioche is something I’ve never made before and it’s unlike any other bread dough I’ve ever worked with. I’d say it’s more like a very thick cake batter in many ways even the structure of the loaf once baked resembles a cake. One thing that does remain the same as a normal bread dough is the amount of proofing (laminating) that’s required which I’ve learnt is critical to a good bake when it comes to any kind of bread making. Having the right size baking tin also helps has I found out with this recipe!
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Then…the fairy toast! I didn’t actually toast the brioche I served it still warm instead and used melted chocolate as an alternative to icing then sprinkled away 😍
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Hope your all enjoying my blog and trying out some of my own recipes it would be great to see some of the results 😜
Happy Baking