So I am sad to say this is going to be my last bake and my last blog post for a while. In two days I am off on an adventure; ten weeks volunteering in rural Malawi. I will be working with nursery schools to help improve the standard of education in a village called Sangilo, we will be without electricity and running water so I don’t think there will be any opportunity for baking! I am very excited, although getting more nervous as my departure approaches. It was a huge decision for me to leave my job back in July and I still don’t really know how things are going to work out for me but I am very lucky to have the support of my family and closest friends.
Anyway…lets get on with the baking! I enjoyed last week’s episode, there were disasters, with very few of the technical bakes being cooked and edible and it felt like the bakers were definitely being pushed with short time limits. The showstopper allowed the bakers to get really creative with different flavours in their doughnuts. Richard had another great week and became star baker for the forth time, although I do think Luis was equally deserving. As it’s my last blog post in a while I thought I’d go all out and this is probably one of the most decadent things I’ve made – definitely not a bake that will be happening on a regular basis; Salted Caramel and Chocolate Doughnuts. I have never made doughnuts before partly down to a fear of deep fat frying things but they weren’t too difficult and I like how a basic dough can be made into something special with different flavour combinations.
Salted Caramel and Chocolate Doughnuts
250g strong plain flour
30g caster sugar
7g fast action yeast
65g softened butter
Salted caramel topping
100g caster sugar
50ml double cream
Chocolate filling ingredients
100g dark chocolate
150ml double cream
Start by making the dough, this needs to be done the day before.
- Combine the dry ingredients in the bowl of a stand mixer.
- Add the eggs and water, combine into a dough.
- Beat in the butter bit by bit.
- Leave the dough to rise for about an hour.
- Knock back (quickly knead the dough to knock out some of the air) then chill in the fridge overnight.
- The next day divide the dough into 50g pieces – you should get 10 and shape into balls.
- Put the doughnuts onto a slightly floured tray and leave to prove for about 3 hours covered with cling film.
In the mean time you can prepare the topping and filling. First make the salted caramel.
- Put the caster sugar in a pan and let it melt over a medium heat.
- When all the sugar is melted and a dark golden colour remove from the heat and beat in the butter.
- Add the salt and slowly add the cream.
Next the make the chocolate ganache filling.
- Chop the chocolate and put it in a heatproof bowl.
- Heat the cream until it is just below boiling then pour it over the chocolate.
- Let it sit for 30 seconds then stir.
- Once all of the chocolate has melted into the cream add the butter and mix that in.
Next it’s time to cook the doughnuts.
- Preheat a deep fat fryer to 180°C or half fill a heavy saucepan with vegetable oil and heat to 180°C.
- When the oil is at temperate carefully transfer the doughnuts from the tray to the oil.
- Cook on each side for about 2 minutes in batches of two or three.
- Remove from the oil and place on kitchen paper to absorb any excess oil.
- Leave to cool.
- Transfer the chocolate filling to a piping bag or syringe and fill each doughnut with between 1 and 2 tablespoons of the filling.
- When all the doughnuts are all filled dip the tops in the salted caramel. (You may need to warm it up slightly.)
- Drizzle over some of the chocolate ganache to decorate.
So that’s it from me for now, I will be back from my trip in the middle of December so I will be back blogging then with some Christmas treats. Bit annoyed that I am going to miss the GBBO final, but I really hope you have enjoyed me baking and blogging along!
This week’s pastry episode was one of my favourite in this series, there were some interesting signature savoury parcels, lots of tasty looking show stopping eclairs and everyone was on an even footing with the technical bake. None of the bakers had heard of kouign amann and neither had I before watching the episode. Making something you have never heard of, tasted or even seen must have been a real challenge for the contestants especially with Paul’s ambiguous instructions.
I decided to have a go at making the kouign amann, with a name that translates to butter (amann) cake (kouign), who could resist! They do take a bit of work and are definitely not quick but if you have a bit of pastry making experience they are pretty straight forward and the buttery, caramelised flakiness is definitely worth it!
Two tips; make sure you keep a track of how many turns you do and make sure you chill the dough in between. And a note about the butter – in my research I found some recipes using salted and some using unsalted, I went for salted because I love the combination of sweet caramelised and salty flavours. I found a great guide to making them here
, which has loads of photos to guide you through the folding and rolling.
300g strong plain flour, plus a bit extra for rolling out
5g fast action yeast
200ml warm water
25g melted butter
250g cold salted butter
100g caster sugar
- Put the flour in a bowl, add the yeast then pour in the water and melted butter.
- Combine the ingredients either using your hands or a mixer fitted with a dough hook.
- Knead the dough until it is smooth and elastic.
- Leave to rise for an hour.
- Put the butter between two sheets of greaseproof paper and bash it with a rolling pin until it’s just less than a centimetre thick then put it back in the fridge.
- Once the dough has risen, roll it out into a square a couple of centimetres bigger than your butter.
- Place the chilled butter diagonally on the dough and fold the corners over the butter into the centre. It should look like an envelope.
- Roll the dough out into a rectangle, fold the bottom third of the dough up and the top third down so you have three layers of dough. Wrap in cling film and place in the fridge for half an hour.
- Repeat step 8 two more times, chilling for half an hour after each.
- Roll the dough out into a rectangle and sprinkle with the sugar then fold into thirds again.
- Again roll the dough out into a rectangle, working quickly so that the sugar doesn’t dissolve into the dough.
- Cut the rectangle into 12 squares, bring the corners of each square together and put them in a greased muffin tin.
- Sprinkle them with a bit more sugar and then leave to rise for half an hour.
- Bake in an oven preheated to 200°C/Gas 7 for between 30 and 40 minutes, the pastries should be quite dark and caramelised.
- Enjoy the pastries warm out of the oven or allow them to cool.
It is quite a time consuming recipe, but it is worth it, your house will smell like a French boulangerie! If you want you can chill the dough overnight after you have finished the turns but before you add the sugar.
Firstly, sorry for the massive break in posts! I have been mega busy, with not a lot of time to bake, so the blog has been neglected. And what a week to miss! At the end of my last post I predicted Baked Alaska dramas, and there was definitely drama. I did feel a bit sorry for Iain and his melted ice cream but I don’t think Diana deliberately sabotaged him.
This week’s episode was pies and tarts, starting off with Signature Custard Tarts, next Paul challenged the bakers to make Mini Pear Tarts in the Technical Bake and finally Showstopping Three Tiered Pies. I decided to make ‘exotic’ Tarte au Citron as a tribute to Norman! I baked mine in some very cute mini tart tins, they are only 8cm diameter and you can get soix from this recipe. You could also double the recipe and make a 25cm tart, you would need to cook it for about 15 – 20 minutes.
Tarte au Citron
125g plain flour
10g caster sugar
1 egg yolk
1 tsp water
Lemon custard ingredients
50g caster sugar
75ml double cream
zest and juice of 1 lemon
- Rub the butter and flour together until the mixture looks like breadcrumbs.
- Stir in the sugar.
- Add the egg yolk and the water and use a knife to mix and bring the dough together.
- Wrap the dough up in cling film and chill in the fridge for about 30 minutes.
- Roll out the cool pastry on a lightly floured surface and line your tins or tin.
- Put the lined tins back in the fridge for about 15 minutes.
- Preheat the oven to 180°C/Gas 4, take the tins from the fridge and line with baking paper and fill with baking beans.
- Bake the pastry cases for 15 minutes, taking the baking paper and baking beans out for the last 5 minutes.
- While the pastry cases are in the oven whisk together the egg, sugar, cream and lemon zest and juice.
- Melt the butter and whisk it into the filling mixture.
- Pour the filling into the pastry cases and bake for between 5 and 10 minutes – until the filling is set but still has a bit of wobble.
- Leave to cool completely and then enjoy!
Tonight the bakers will be attempting European cakes, including a Swedish Princess Cake. You can have a look at my blog post about the Pricesstårta here and see how it compares!
This week was bread week on Great British Bake Off, this is normally one of my favourite weeks on GBBO but I didn’t think the challenges were that great this time. The Signature Bake was baking rye rolls, ciabatta was the Technical Challenge and the Showstopper was baking a filled centrepiece loaf. No eight stranded plait.
I’ve known what I wanted to bake for bread week for a while, Chocolate Krantz Cake from Yotam Ottolenghi and Sami Tamimi’s book Jerusalem. Sweet bread dough, chocolate and pecans – you can’t really go wrong. Now I will say this isn’t a bake that would fit into the 4 hour time limit the contestants had because it requires the dough to rise overnight, but I couldn’t resist!
The original recipe is for two braided loaves but to make it more of a showstopper centrepiece I shaped it into a braided ring. One thing I would suggest is chilling the dough a bit before you shape the loaf. It’s got quite a lot of butter in and in a slightly warm kitchen it went a bit squishy (yep, that’s a technical term). Popping it in the fridge for 20 minutes or so before you shape it will make it a lot easier to work with.
Chocolate Krantz Cake
530g plain flour
100g caster sugar
2 sachets (14g) dried yeast
3 free-range eggs
150g butter, softened
oil for greasing
50g icing sugar
30g cocoa powder
130g dark chocolate
100g pecans, roughly chopped
2 tbsp caster sugar
130g caster sugar
Firstly the dough, this needs to be done the day before. A stand mixer with a dough hook makes this much easier.
- Combine the flour, sugar and yeast in a large bowl.
- Add the water and eggs and mix until the dough comes together.
- Next add the butter bit by bit.
- Knead or mix the dough with the dough hook for five to ten minutes until the dough is smooth and elastic.
- Grease a bowl with the oil and transfer the dough to this bowl. Leave to rise overnight.
The next day start by preparing the filling.
- Melt together the chocolate and butter in a bowl above a pan of simmering water.
- Add the icing sugar and the cocoa and beat until smooth.
Time to shape your loaf, remember my tip about chilling the dough for 20 minutes or so before you start. If you want to make two loaves split the dough and filling in half and follow the instructions below up until shaping into a ring and put into two loaf tins.
- Roll the dough out into a rectangle until it is about 1-1.5cm thick.
- Spread with the chocolate filling leaving a 2cm border around the edge.
- Sprinkle on the chopped pecans and the caster sugar.
- Roll up the dough along the long edge using a small amount of water to seal the end.
- Next trim the ends off and cut your rolled dough down the middle of the roll.
- Twist the two halves together with the cut side on top.
- Shape into a ring and transfer to a round loose bottomed cake tin.
- Cover with a tea towel and leave to rise again for an hour.
- Preheat the oven to 170°C/Gas 4 and bake for about 40 minutes.
While the cake is in the oven make the syrup.
- Combine the sugar and water in a pan over a medium heat.
- When the sugar has dissolved and the syrup is just boiling take off the heat and leave to cool.
- When you take the cake out of the oven use a pastry brush to cover it with the syrup, it will need a few coats.
- Take out of the tin and allow to cool.
Tonight it’s desserts, I’m looking forward to seeing the inevitable Baked Alaska dramas!
So it was biscuit week on the Great British Bake Off this week. The Signature Bake had the contestants baking 36 savoury biscuits, the Technical Challenge was making florentines and to finish off they had to build a 3D scene out of biscuits for the Showstopper. Luis’ George and the Dragon and Martha’s Ski Scene were my favourites, I liked how they had thought about the flavours of their biscuits and not just the design.
This week I decided to bake florentines, they are a quick and easy bake and it gave me an opportunity to practise tempering chocolate. I used the recipe they used on the programme, with a few tweaks. I reduced the amount of candied peel and swapped cranberries for glacé cherries, although I was lucky to find any according to this article.
I’m at home with my parents this weekend and they seemed to go down well, all of the florentines were gone within 24 hours!
50g demerara sugar
50g golden syrup
50g plain flour
50g glacé cherries, finely chopped
25g candied peel, finely chopped
25g almonds, finely chopped
25g walnut pieces, finely chopped
200g plain chocolate (70% cocoa solids)
- Preheat the oven to 180°C/Gas 4.
- Melt together the butter, sugar and golden syrup over a low heat.
- Stir in the flour, fruits and nuts.
- Spoon teaspoonfuls of the mixture onto a tray lined with baking paper and flatten them slightly.
- Bake for 7-10 minutes, remove from the oven and leave to cool on the tray.
- When the florentines are cool melt the chocolate and spread on the bottom of the biscuits. If you want to have a go at tempering the chocolate there is a good guide here.
Last Wednesday was an exciting day for bakers and cake lovers, Great British Bake Off returned for series 5! Lots of you might know that I applied to be on GBBO this year and I was pretty disappointed to not be competing in the tent. So instead of just sitting through every episode and saying “I could do that!”, I’m going to bake along!
Episode one involved the bakers take on three cake challenges, firstly the Swiss Roll Signature Bake, then trying to replicate Mary Berry’s Cherry Cake for the Technical Challenge and then baking 36 mini British cakes for the Showstopper. Now, my Grandma’s Cherry Cake is pretty hard to beat and I don’t have 36 mini cake tins, so I decided to bake a Swiss Roll – something I have never baked before.
I made a Chocolate Swiss Roll with Whipped Cream and Raspberry Curd. I was surprised by how quick and easy the cake mixture was to make, the challenging bit was the rolling and in true GBBO fashion it didn’t go quite to plan! My cake ended up with one quite major crack which ended up being cemented back together with plenty of whipped cream and some of the outside of the cake ended up sticking to the baking paper but a quick sprinkle of icing sugar managed to disguise that! I think Mary and Paul would have been impressed by the swirl and it doesn’t taste bad either!
Chocolate Swiss Roll with Whipped Cream and Raspberry Curd
Recipe from Mary Berry’s Ultimate Cake Book
4 large egg
100g caster sugar
65g self-raising flour
For the filling:
150ml double cream, whipped
raspberry curd or jam
- Pre-heat the oven to 220°C/Gas 7 and grease and line a Swiss roll tin (33 x 23 cm).
- Whisk together the eggs and the sugar until they are really light and fluffy.
- Sift the flour and cocoa into the egg mixture and carefully fold them in, use a metal spoon and try not to knock out all the air.
- Bake for about 10 minutes.
- While the cake is baking lay out a sheet of baking paper and sprinkle it with a bit of caster sugar.
- When the cake is ready take it out of the oven and turn it out on to the baking paper straight away and peel off the paper from the bottom.
- Trim the edges of the cake with a knife and roll it up, with the paper inside, while it is still hot and then leave to cool.
- When the cake is cool, carefully unroll it and spread on your filling.
- To finish off roll the cake back up without the paper.