I had the afternoon off today after a very long (super duper long and stressful) day at work yesterday.
So after indulging in a spot of Christmas Present purchasing, along with some crafting supplies…… I baked.
I started off another little sourdough recipe from Paul Hollywood’s book, but then I decided to make one of the recipes from the series 3 bake off book that I had eyed up when I first flicked through it. It was also made as part of the Masterclass series after this series of the Great British Bake Off. You can find the recipe here.
First step was to melt the butter with the milk (only until melted, not too hot – you don’t want to kill the little yeasties!)
Make the dough, kneady knead….. then leave to rise for an hour until it goes quite wild! – Note: one of the commenters below (Thanks Richard Juniper!)pointed out to me that in the masterclass episode, Paul actually adds 40g of caster sugar to the dough, which isn’t stated in the recipe either in the book or online. Naughty naughty! This may well be an error in the printed recipe, as I had an issue with another recipe (the doughnuts and their frying temperature), which when I then watched the masterclass did seem to be different to what Paul actually did! I haven’t had chance to test this yet, but once I do I shall update accordingly, or let me know if you find this better! See update below.
Paul Hollywood’s recipe uses dried cranberries, chopped apricots, and sultanas. While the dough was proving, I assembled all the bits of pieces ready to assemble the buns:
Knock back, shape into a rectangle and roll out…. brush with melted butter, sprinkle with zest, then sugar and cinnamon and fruit…
Roll up, slice, arrange in a deep baking tin, and leave to rise again.
Bake, then brush with warm apricot jam..
Make the icing, and drizzle over…
Yum. Yum. Yummy.
I will try not to eat them all in one go…..
Tomorrow, I craft. I have been itching to get my beloved Bernina out for a while. Today I bought some material that I have had my eye on for a while, and have been planning a little something that I have been wanting to make for a while too!
I made some more Chelsea buns tonight using the sugar addition (40g caster sugar added to the flour mixture) stated in the Masterclass episode. This time I made sortof a festive variation, using 2tsp of mixed spice instead of cinnamon, and sultanas, raisins, mixed peel, and chopped glace cherries instead of the cranberries and apricots (as I didn’t have any!)
The first proving seemed to look pretty similar, then after the second proving……
A little bit puffier……………….. then I baked them as before, and brushed with some melted butter for added shiny….
Appearance-wise, they don’t look a massive amount different to the others, but texture-wise? Much softer, so definitely worthwhile to add the sugar!
But how disappointed am I in these recipes now?! If I have chance, I still have some of the masterclass recipes on TiVo, so will try and re-watch them and figure out if any others are wrong too!