Needs a little skill - Recipes - Bake it Better: Sweet Bread & Buns - Linda Collister

Great British Bake Off - Bake it Better: Sweet Bread & Buns - Linda Collister (2016)

Recipes

Needs a little skill

Monkey Bread

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Needs a little skill

HANDS-ON TIME:
60 minutes

HANDS-OFF TIME:
2 hours

BAKING TIME:
35 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Once cold, the loaf can be tightly wrapped in clingfilm or put in a freezer bag and frozen for up to 1 month

Here a soft dough is rolled into small balls that are then dipped in melted butter and rolled in cinnamon, sugar and chopped pecans. The balls are piled higgledy-piggledy into a loaf tin to create a crazy-paving pattern when the loaf is sliced.

500g strong white bread flour, plus extra for dusting

8g salt

7g sachet fast-action dried yeast

50g unsalted butter, melted

225ml lukewarm milk

1 medium egg, at room temperature

To assemble

100g unsalted butter, melted

75g light muscovado sugar

1 tablespoon ground cinnamon

100g pecans, fairly finely chopped

1. Combine the flour and salt in a large mixing bowl or the bowl of a free-standing mixer. Add the yeast, mix it into the flour and make a well in the centre.

2. Mix the melted butter with the milk and egg then pour into the centre of the flour. Using your hand or the dough hook attachment on slow speed, work the liquid into the flour to make a smooth, soft dough. If there are dry crumbs and the dough feels dry and hard to work, gradually add a little more milk, a tablespoon at a time. If the dough is very sticky, work in a little more flour, a tablespoon at a time.

3. Turn the dough out onto a lightly floured worktop and knead it thoroughly for 10 minutes, or 4 minutes using the dough hook on slow speed, until the dough feels firmer and very elastic and smooth. Return the dough to the bowl, if necessary, and cover tightly with clingfilm or a snap-on lid. Leave to rise in a warm room for about 1 hour, or until doubled in size. Grease the inside and the rim of the tin with butter.

4. Uncover the bowl and punch down (knock back) the risen dough to deflate it, then turn it out onto a lightly floured worktop. Divide the dough into about 60 tiny pieces, each the size of a large cherry or marble, by pulling or cutting off the dough. Roll each piece into a ball - they do not have to be neat or exactly the same size.

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5. To assemble the loaf: put the 100g melted butter into a small bowl. Combine the 75g light muscovado sugar, 1 tablespoon ground cinnamon and 100g pecans in a separate bowl and tip onto a large plate. Dip the balls of dough, one at a time, first into the butter, then roll in the sugar mixture and put into the prepared tin. The pieces don’t have to be arranged neatly, and there can be gaps between them, but the tin should be evenly filled.

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6. Bang the tin on the worktop a couple of times to settle the contents and then slip the tin into a large plastic bag and leave to prove and rise on the worktop for about 1 hour (depending on the room temperature), or until doubled in size. Towards the end of the rising time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

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7. Uncover the loaf and bake for 35 minutes until a good golden brown. Run a round-bladed knife around the inside of the tin then carefully turn out onto a wire rack and leave to cool. Eat warm, thickly sliced, or toasted.

Try Something Different

Replace the pecans with the same amount of chopped hazelnuts or walnuts. Try sprinkling a few chocolate chips in between the layers.

Chelsea Buns

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Needs a little skill

HANDS-ON TIME:
45 minutes

HANDS-OFF TIME:
1 hour 40 minutes

BAKING TIME:
30 minutes

MAKES:
12 buns

SPECIAL EQUIPMENT:
brownie or roasting tin (not loose-bottomed) about 21 × 25cm

STORAGE:
Keep the glazed buns in an airtight container and eat the same or next day

A popular London treat since the eighteenth century; a supple and sweet dough is rolled out, spread with butter, muscovado sugar and dried fruit, then rolled up and baked in chunky slices. Take care when baking - the buns needs to be cooked through so they are moist but not soggy, but don’t let them overbrown or they will be too hard.

about 175ml milk

60g unsalted butter

1 medium egg, at room temperature

450g strong white bread flour, plus extra for dusting

6g salt

40g light muscovado sugar

7g sachet fast-action dried yeast

For the filling

50g unsalted butter, melted

75g light or dark muscovado sugar

150g dried mixed vine fruit (raisins, sultanas, currants)

For the glaze

3 tablespoons milk

3 tablespoons caster sugar

3 tablespoons clear honey

10g unsalted butter

pinch of salt

1. Gently warm 175ml milk and the butter in a small pan over a low heat, just enough to melt the butter, then leave to cool until lukewarm. Add the egg to the mixture and beat lightly with a fork until combined.

2. Put the flour, salt and sugar into a large mixing bowl or the bowl of a free-standing mixer and mix well with your hand. Sprinkle in the yeast and mix in. Make a well in the centre.

3. Pour the milk mixture into the well and gradually work into the flour with your hand, or the dough hook on slow speed, to make a soft but not sticky dough. The dough must be firm enough to hold its shape, but not stiff or dry, as it will be rolled out. If the dough sticks to your fingers or the bowl, work in more flour, a tablespoon at a time; if the dough feels dry and difficult to bring together, or there are crumbs in the base of the bowl, work in more lukewarm milk, a tablespoon at a time.

4. Turn out the dough onto a lightly floured worktop and knead it thoroughly for 10 minutes, or 5 minutes using the dough hook on slow speed, until it feels silky smooth and very pliable. Return to the bowl, if necessary, and cover tightly with clingfilm or a snap-on lid. Leave on the worktop to rise for about 1 hour, or until doubled in size. Lightly grease the tin with butter.

5. Uncover the bowl and punch down (knock back) the risen dough to deflate it, then turn it out onto a lightly floured worktop. Knead it a couple of times then lightly flour a rolling pin and roll out the dough to a perfectly neat rectangle that is 45 × 20cm. Make sure that the dough is of an even thickness with no thick edges.

6. Brush the 50g melted butter evenly over the dough rectangle. Combine the 75g muscovado sugar with the 150g mixed fruit and sprinkle over the buttered surface of the dough, making sure it is evenly distributed.

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7. Starting from one long edge lightly roll up the dough without stretching it, rather like a Swiss roll, to make a neat even cylinder.

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8. With a long and sharp serrated knife, cut the cylinder into 12 even slices - use a gentle sawing motion to avoid crushing the roll.

9. Arrange the slices cut side up in the prepared tin, with just a little space between them, in four rows of three. Cover the top of the tin with clingfilm and leave on the worktop to prove and rise for about 40 minutes, or until doubled in size (the buns will now be just touching). Towards the end of the rising time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

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10. Uncover the tin and bake the buns for 22-25 minutes, or until a good golden brown. While the buns are baking make the glaze: put the 3 tablespoons milk, 3 tablespoons caster sugar, 3 tablespoons honey, 10g butter and a pinch of salt into a small pan. Set over a very low heat and stir until the sugar has completely dissolved - don’t let the mixture boil.

11. As soon as the buns are ready, remove the tin from the oven and brush the sticky glaze over the buns. Return the tin to the oven and bake for another 5 minutes until glossy. Set the tin on a wire rack and run a round-bladed knife around the inside of the tin to loosen the buns. Leave to cool for 5 minutes, then carefully turn out the buns onto the wire rack and leave to cool before gently separating them.

Try Something Different

For a different flavour replace some or all of the vine fruits with chopped soft-dried apricots and dried cranberries.

Poppy Seed Challah

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Needs a little skill

HANDS-ON TIME:
35 minutes

HANDS-OFF TIME:
2½ hours

BAKING TIME:
40 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
large baking sheet

STORAGE:
Once cold, wrap the loaf tightly in clingfilm or put into a freezer bag and freeze for up to 1 month

This iconic loaf gets its distinctive taste from eggs, plus a light oil (either olive or sunflower). This sweeter version of the classic bread is made with more honey. It is shaped from four plaited strands and finished with two thin coats of egg glaze to give the characteristic rich, glossy chestnut crust.

700g strong white bread flour, plus extra for dusting

2 tablespoons poppy seeds

10g salt

7g sachet fast-action dried yeast

250ml lukewarm water

100ml light olive oil or sunflower oil

3 medium eggs, at room temperature

3 tablespoons clear honey

To finish

1 medium egg plus a pinch of salt, to glaze

2 teaspoons poppy seeds

1. Put the flour into a large mixing bowl or the bowl of a free-standing mixer, then add the poppy seeds and salt and mix in with your hand. Sprinkle the yeast into the bowl, mix thoroughly, then make a well in the centre.

2. Measure the lukewarm water into a jug then add the oil, eggs and honey and beat together with a fork until thoroughly combined. Pour the egg liquid into the well then gradually work it into the flour with your hand, or the dough hook attachment of the mixer on slow speed, to make a soft dough. The dough should not feel firm, tough, dry or hard, so work in more lukewarm water if necessary, a tablespoon at a time, until the dough feels soft and there are no dry crumbs in the bottom. Only work in a little extra flour if the dough feels very sticky and clings to the sides of the bowl - it will firm up as it is kneaded but you want it to hold a shape at this point.

3. Lightly rub the worktop and your fingers with vegetable oil then turn out the dough: this will help keep the dough soft as working in too much extra flour can make it tough or dry. Thoroughly knead the dough for 10 minutes until it feels firmer, very pliable, satiny smooth and elastic; use a dough scraper to help you move the dough around on the worktop. You can also knead the dough using the dough hook on slow speed for 5 minutes.

4. Return the dough to the bowl, if necessary, then cover tightly with clingfilm or a snap-on lid and leave to rise on the worktop for about 1½ hours, or until doubled in size. Line a baking sheet with baking paper.

5. Punch down (knock back) the risen dough to deflate it then turn it out onto a very lightly floured worktop and knead once or twice just to bring it into a ball. Weigh the dough and divide it into four equal portions. Roll each portion into a neat ball, then cover with a dry tea towel (this will help prevent the dough from drying out and a skin forming). Take out one portion and roll it back and forwards on the unfloured worktop (you need a little friction here) into an even sausage about 40cm long. Repeat with the three other portions of dough then arrange them vertically in front of you, slightly apart. Pinch the four ropes firmly together at the end furthest away from you.

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6. To make the four-strand plait: pick up the rope on the far left and run it under the two middle ones, then lift it back over the last one it went under. Now, pick up the roll on the far right and run it under the twisted two in the middle, then lift it back over the last one it went under.

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7. Repeat until all the dough is plaited then pinch the ends of the rolls together at the base of the plait. Neatly tuck each end under then lift the loaf onto the lined baking sheet.

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8. Slip the baking sheet into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave to prove and rise on the worktop for about 45-55 minutes, or until almost (but not quite) doubled in size. Don’t be tempted to leave the loaf in a very warm place to speed it up as you risk losing the definition of the braid. Towards the end of the rising time preheat the oven to 220°C (200°C fan), 425°F, Gas 7.

9. Lightly beat the 1 egg with a pinch of salt. Uncover the risen loaf and, starting at one end, carefully glaze it with a thin, even coat of beaten egg glaze (take care not to glue the dough to the lining paper). Repeat so the loaf has had two coats of glaze then sprinkle evenly with the 2 teaspoons poppy seeds.

10. Bake for 10 minutes, then reduce the oven temperature to 190°C (170°C fan), 375°F, Gas 5 and bake for a further 30 minutes, or until the loaf is a rich chestnut brown and sounds hollow when tapped underneath; for the best results test after 20 minutes and rotate the baking sheet if necessary so the loaf colours evenly. Transfer the loaf to a wire rack and leave to cool completely before slicing.

Try Something Different

For a change of flavour replace the poppy seeds with the same amount of sesame seeds. This is a traditional dairy-free bread but you can replace the oil with 85g melted unsalted butter for a slightly richer taste.

Cheat’s Chocolate Brioche Buns

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Needs a little skill

HANDS-ON TIME:
50 minutes

HANDS-OFF TIME:
2 hours

BAKING TIME:
20 minutes

MAKES:
12 buns

SPECIAL EQUIPMENT:
dough scraper, baking sheet

STORAGE:
Once cold, pop the buns into a freezer bag or airtight container and freeze for up to 1 month

These lovely buns are a good introduction to enriched doughs but, unlike a ‘true’ brioche, the dough is made without eggs and only has two risings. The butter is also simply rubbed into the flour, rather than squeezed into the dough itself. Good dark chocolate chunks or a chopped-up bar will give a real Parisian taste.

450g strong white bread flour, plus extra for dusting

7g salt

60g caster sugar

7g sachet fast-action dried yeast

150g unsalted butter, chilled and diced

225ml lukewarm milk

½ teaspoon vanilla extract

100g dark chocolate chips or chunks, preferably a minimum of 70 per cent cocoa solids

extra milk, for brushing

1. Put the flour, salt and sugar into a mixing bowl or the bowl of a free-standing mixer and mix well with your hand. Sprinkle the yeast into the bowl and mix in. When thoroughly combined add the pieces of butter and toss them in the flour to thoroughly coat them.

2. Using the tips of your fingers rub the butter into the flour until the mixture looks like fine crumbs - take your time, as it is important that there are no lumps of butter. Make a well in the centre.

3. Add the lukewarm milk and the vanilla to the well then gradually work it into the flour with your hand, or the dough hook attachment of the mixer on slow speed, to make a very soft and sticky dough.

4. Scrape out the dough onto a lightly floured worktop and knead it thoroughly for 10 minutes, or 5 minutes using the dough hook on slow speed. The dough will still be soft but will feel slightly firmer and less sticky - avoid adding extra flour if possible as this will toughen the dough. Use a dough scraper to move the dough around on the worktop.

5. Scatter the 100g chocolate chips or chunks over the dough and knead for a couple of minutes until evenly distributed then return the dough to the bowl, if necessary. Cover the bowl tightly with clingfilm or a snap-on lid and leave to rise on the worktop for about 1 hour, or until doubled in size. Make sure the bowl isn’t left in a warm or sunny spot, as you don’t want the butter and chocolate to melt and make the dough greasy.

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6. Turn out the dough onto a lightly floured worktop - there’s no need to punch it down - and shape it into a ball. Weigh the dough and divide it into 12 equal portions. Shape each piece of dough into a ball, then cover them loosely with a sheet of clingfilm and leave to rest for 5 minutes. Line a baking sheet with baking paper.

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7. Using your hands, roll each ball on the worktop to a neat, even sausage about 9cm long. Arrange the sausages 3cm apart on the lined baking sheet then cover loosely again with a sheet of clingfilm.

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8. Leave to prove and rise on the worktop as before for about 1 hour, or until the buns have almost doubled in size. Don’t worry if some of them are almost touching. Towards the end of the rising time heat the oven to 190°C (170°C fan), 375°F, Gas 5.

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9. Uncover the buns and brush lightly with milk. Bake for 18-20 minutes until a good golden brown all over. Check after 14 minutes and rotate the sheet if necessary so the buns bake evenly. Transfer to a wire rack and leave to cool before pulling apart. Eat the same or next day.

Try Something Different

For a sweeter taste, use milk chocolate chips. For a more grown-up flavour, replace the dark chocolate chips with the same amount of cocoa nibs.

Swedish Cinnamon Buns

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Needs a little skill

HANDS-ON TIME:
55 minutes

HANDS-OFF TIME:
1¾-2¼ hours

BAKING TIME:
25 minutes

MAKES:
9 buns

SPECIAL EQUIPMENT:
baking sheet

STORAGE:
Unglazed buns can be packed into an airtight container and frozen for up to 1 month. Defrost thoroughly, then reheat in a hot oven for 5 minutes and glaze as below

Feather-light, sweet and warmly spiced buns are finished with a crunchy and sticky glaze. They are made in the same way as Chelsea Buns: here the dough is even richer and more like a light brioche, flavoured with a touch of ground cardamom and rolled up with a buttery, gentle cinnamon filling.

425g strong white bread flour, plus extra for dusting

7g sachet fast-action dried yeast

60g light muscovado sugar

5g fine sea salt

½ teaspoon finely ground cardamom (from about 12 pods)

about 225ml lukewarm milk

1 medium egg, at room temperature

75g slightly salted butter, softened

For the filling

100g slightly salted butter, softened

90g light muscovado sugar

1 tablespoon ground cinnamon

For the topping

50g walnut pieces

30g unsalted butter

2 tablespoons water

125g light muscovado sugar

1. Put the flour and yeast into a mixing bowl or the bowl of a free-standing mixer and combine with your hand or the dough hook attachment. Add the sugar, salt and ground cardamom and mix in. Make a well in the centre.

2. Put the milk and the egg in a jug and beat lightly with a fork, just until combined, then add to the well. Gradually work the liquid into the flour mixture with your hand or the dough hook on the slowest speed, to make a very soft dough; if the dough feels stiff and dry, or there are dry crumbs at the bottom of the bowl, work in more milk, a tablespoon at a time. Cut the butter into small pieces, add them to the bowl and work into the dough by squeezing the mixture through your fingers - it will feel soft and slightly sticky.

3. Turn out the dough onto a lightly floured worktop and knead it very thoroughly for 10 minutes, using as little extra flour as possible for kneading - the dough will firm up as it is stretched and worked and will feel silky smooth and much less sticky. If you are kneading the dough in the mixer using the dough hook it will take about 5 minutes on slow speed. Return the dough to the bowl, if necessary, then cover tightly with clingfilm or a snap-on lid and leave to rise on the worktop at room temperature for 1-1½ hours, or until doubled in size. If the dough is left in a warm or sunny spot it will become too soft and difficult to shape. Line a baking sheet with baking paper.

4. Uncover the bowl and punch down (knock back) the risen dough with your knuckles to deflate it, then turn it out onto a lightly floured worktop. Knead it gently for a few seconds to form a neat and smooth ball. Cover the dough with the upturned bowl and leave it to relax for 5 minutes while you make the filling.

5. Put the 100g softened butter, 90g light muscovado sugar and 1 tablespoon ground cinnamon into a bowl and beat well with a wooden spoon until smooth and spreadable.

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6. Uncover the dough and roll it out with a lightly floured rolling pin to a neat, evenly thick rectangle 28 × 38cm. Spread the filling evenly over the dough with a palette knife.

7. Start to roll the dough up fairly tightly, like a Swiss roll, from one long edge. When you get to the end pinch the seam together firmly.

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8. Flour a large, sharp serrated knife and gently cut the roll into nine thick slices. Arrange the slices cut side down in three rows of three on the lined baking sheet, so they are about 1.5cm apart.

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9. Cover the slices very lightly with clingfilm and leave to prove and rise on the worktop for 40-50 minutes, or until almost doubled in size. Again, take care not to leave them in a warm or sunny spot or you risk the butter melting out and the buns losing their shape. Towards the end of the rising time preheat the oven to 190°C (170°C fan), 375°F, Gas 5.

10. When the buns are ready, uncover the baking sheet and bake for about 25 minutes, or until a good deep golden brown. Five minutes before the end of the baking time make the topping: put the 50g walnut pieces, 30g unsalted butter, 2 tablespoons water and 125g light muscovado sugar into a small pan and stir over a low heat until melted. Bring to a boil and bubble for a few seconds.

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11. As soon as the buns are ready, set the baking sheet on a wire rack and quickly spoon over the sticky topping. Slide the buns, still on the lining paper, off the baking sheet and onto the wire rack. Leave to cool then gently pull apart. Eat warm the same day or the next day.

Jam-filled Doughnuts

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Needs a little skill

HANDS-ON TIME:
60 minutes

HANDS-OFF TIME:
2 hours

COOKING TIME:
10 minutes

MAKES:
12 doughnuts

SPECIAL EQUIPMENT:
dough scraper, 6.5cm round cutter, deep fryer (or wok), cooking thermometer

STORAGE:
Best eaten as soon as possible after cooking

These doughnuts are filled in the traditional way, by sandwiching together two discs of dough, rather than injecting after frying. Deep-frying takes patience and care as the oil needs to be at a steady temperature to guarantee evenly cooked dough. You could try filling these with mincemeat instead of jam for a Christmassy treat.

225ml milk

30g unsalted butter

2 medium eggs, at room temperature

450g strong white bread flour, plus extra for dusting

6g salt

40g caster sugar

7g sachet fast-action dried yeast

about 2 tablespoons good-quality jam, such as raspberry, strawberry, black cherry or apricot

sunflower oil, for deep-frying

caster sugar, for dusting

1. Place the milk and butter into a small pan over a low heat, just until the butter melts, then leave to cool until lukewarm. Add the eggs and beat with a fork until combined. Set aside until needed.

2. Put the flour, salt and sugar into a large mixing bowl or the bowl of a free-standing mixer and mix well with your hand. Sprinkle the yeast into the bowl and mix thoroughly. Make a well in the centre.

3. Pour the milk mixture into the well and gradually draw in the flour, using your hand or the dough hook attachment on slow speed, to make a very soft and slightly sticky dough. If the dough feels dry or there are dry crumbs at the base of the bowl, work in more milk, a tablespoon at a time; if the dough is wet or sloppy or very sticky, work in more flour, a tablespoon at a time (the dough will firm up as it is kneaded and again during proving so it should be soft at this point).

4. Scoop the dough out onto a lightly floured worktop and knead it thoroughly for 10 minutes, or 5 minutes using a dough hook on slow speed, until the dough feels silky smooth, slightly firmer and very pliable: use a dough scraper to help you move the soft dough around rather than using a lot of extra flour.

5. Return the dough to the bowl, if necessary, then cover tightly with clingfilm or a snap-on lid, and leave to rise on the worktop for about 1½ hours, or until doubled in size. Make sure that the bowl isn’t in a warm or sunny spot, as the dough will be difficult to shape.

6. Uncover the bowl and punch down (knock back) the risen dough to deflate it, then turn it out onto a lightly floured worktop. Knead it a couple of times, just to shape it into a ball, then cover it with the upturned bowl and leave it to relax for 5 minutes.

7. Lightly flour a rolling pin and roll out the dough, using short, gentle strokes, until it is 7.5mm thick. Dip the 6.5cm round cutter in flour and stamp out rounds from the dough. Gather up the trimmings, re-roll and stamp out more rounds - you will need 24 in total.

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8. Set about ½ teaspoon of jam in the centre of 12 of the rounds, then dip a pastry brush in cold water and brush the dough border, around the jam, to dampen it.

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9. Cover each round with a second round, then carefully press and pinch together the dough edges to seal them thoroughly and prevent the jam leaking out during frying.

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10. Set the shaped doughnuts well apart on a lightly floured worktop (or a tray) and cover lightly with a sheet of clingfilm. Leave to prove and rise for about 30 minutes, or until doubled in size.

11. When the doughnuts are ready, heat the oil for deep-frying in a deep fryer to 180°C, 350°F (you could also use a wok or a large, deep-sided pan). Gently and carefully lower the doughnuts, one at a time, into the hot oil; cook them in small batches so the pan isn’t overcrowded. Fry for 4-5 minutes on each side until the doughnuts are a deep golden brown. Check the temperature of the oil between batches to avoid overheating. Remove from the pan with a slotted spoon and immediately roll in caster sugar. Leave to cool before eating.

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Stollen

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Needs a little skill

HANDS-ON TIME:
60 minutes

HANDS-OFF TIME:
4 hours

BAKING TIME:
35 minutes

MAKES:
2 medium loaves

SPECIAL EQUIPMENT:
dough scraper, baking sheet

STORAGE:
Wrap tightly in greaseproof paper and foil and store in an airtight container for up to 15 days.

This rich and buttery cake-like bread, studded with fruit, nuts and citrus peel, has become a Christmas classic. The dough has three risings, so allow yourself plenty of time, and plan to bake a week or two in advance to give the loaf time to mature.

175g mixed vine fruit

50g chopped mixed peel

4 teaspoons brandy or dark rum

zest and juice of 1 small unwaxed lemon

3 green cardamom pods

about 150ml milk

good pinch of fresh nutmeg

300g extra-strong white bread flour, plus extra for dusting

5g salt

45g caster sugar

10g fast-action dried yeast (from 2 × 7g sachets)

3 medium egg yolks, at room temperature

115g unsalted butter, slightly softened

50g whole blanched almonds, lightly toasted and roughly chopped

100g white marzipan

To finish

50g unsalted butter, melted

icing sugar, for dusting

1. Tip the mixed vine fruit and peel into a bowl, stir in the brandy or rum, mix well, cover tightly and leave to soak at room temperature overnight. The next day, add the grated lemon zest and juice. Stir well, then cover and leave to soak until needed, stirring occasionally.

2. Pound the cardamom pods using a pestle and mortar to release the seeds. Discard the husks and continue to pound the seeds until lightly crushed. Gently warm 150ml milk with the nutmeg and crushed cardamom seeds, remove from the heat and leave to infuse for 15 minutes.

3. Tip the flour, salt and sugar into a large mixing bowl or the bowl of a free-standing mixer. Mix well then stir in the dried yeast and make a well in the centre. Add the infused milk and egg yolks to the flour mixture and work in with your hand, or the dough hook of the mixer on the slowest speed, to make a very soft and slightly sticky, heavy, dough that holds its shape. If the dough feels dry and firm work in a little more milk, a tablespoon at a time, but if the dough seems sloppy, work in more flour, a tablespoon at a time.

4. Turn out the dough onto a lightly floured worktop and knead thoroughly for 10 minutes, or 5 minutes using the dough hook on the slowest speed, until the dough feels firmer and very elastic. Return to the bowl, if necessary, and cover tightly with clingfilm or a snap-on lid. Leave in a warm place to rise for about 1½ hours, or until doubled in size. Line a baking sheet with baking paper.

5. Divide the 115g butter into small pieces and work it into the dough (while still in the bowl) with your hands, squeezing the dough between your fingers until it is completely amalgamated. Turn out the dough onto a lightly floured worktop and pat out to a rectangle about 1cm thick.

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6. Scatter the fruit mixture and the 50g chopped almonds along the centre of the dough. Fold in the two long edges of the dough so they meet in the centre, then fold in the two short ends to the centre.

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7. Fold the dough parcel in half. Lightly dust your hands and the worktop with flour, and pat out the dough and fold up as before two or three more times until the fruit and nuts are evenly mixed in. The dough will feel very soft and sticky but try to use as little extra flour as possible on the worktop and your hands, and use a dough scraper to move the dough around.

8. Return the dough to the bowl, cover as before and leave to rise at room temperature for about 1½ hours, or until doubled in size. Make sure the dough is not left in a very warm place or the butter will melt and ooze out.

9. Turn out the dough onto a lightly floured worktop then weigh it and divide in half. With floured fingers, pat out each piece to a rectangle about 16 × 14cm. With the side of your hand make a shallow groove down the centre of the dough parallel with the long sides.

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10. Roll the 100g marzipan with your hands into a sausage 26cm long, then cut it in two and set one sausage into the long groove in each piece of dough.

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11. Now fold each piece of dough in three - fold one long edge over to cover the marzipan, then fold over the other long edge to make a three-layer sandwich with the marzipan under two layers of dough (the top will have a ‘hump’). Tuck the ends under neatly and transfer the loaves to the lined baking sheet, setting well apart to allow for expansion. If necessary, gently shape the loaves to make neat ovals.

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12. Cover loosely with a sheet of clingfilm and leave to prove and rise at room temperature for about 1 hour, or until doubled in size. Towards the end of the rising time preheat the oven to 180°C (160°C fan), 350°F, Gas 4.

13. Uncover the risen loaves and bake for 35-40 minutes, or until a good golden brown. Check after 20 minutes and if necessary rotate the baking sheet and cover the loaves loosely with a sheet of baking paper if they seem to be browning too quickly.

14. As soon as the loaves come out of the oven slide them, still on the lining paper, off the baking sheet and onto a wire rack. Brush thoroughly and liberally with 50g melted butter and immediately dust with plenty of icing sugar. Leave until cold then wrap in greaseproof paper and foil and leave to mature for at least a week. Dust with more icing sugar just before serving, cut into thick slices.

Cinnamon Swirl

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Needs a little skill

HANDS-ON TIME:
40 minutes

HANDS-OFF TIME:
1 hour 50 minutes

BAKING TIME:
40 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Best eaten the same day, or toasted the next day

A very pretty loaf, with a soft, rich crumb and sweet, spicy filling. The key to keeping a neat and even swirl with no gaps or holes is to use caster sugar rather than muscovado for the filling; caster sugar is finer and so melts more evenly. Take care when rolling and proving the loaf so it doesn’t become misshapen.

125ml milk

125ml water

25g caster sugar

50g unsalted butter

1 medium egg, at room temperature

500g strong white bread flour, plus extra for dusting

8g salt

7g sachet fast-action dried yeast

For the filling

60g caster sugar

1 teaspoon strong white bread flour

1 tablespoon ground cinnamon

3 tablespoons milk, for brushing

small knob of butter, to finish

1. Pour the milk and water into a small pan. Add the sugar and butter and heat gently, stirring, until the sugar has completely dissolved and the butter has melted. Remove from the heat and leave to cool until just lukewarm. Add the egg and beat with a fork until thoroughly combined.

2. Put the flour and salt into a large mixing bowl, or the bowl of a free-standing mixer, and mix well. Sprinkle the yeast into the bowl and mix thoroughly. Make a well in the centre.

3. Pour the milk/egg mixture into the well and gradually work into the flour with your hand, or the dough hook attachment on slow speed, to make a very soft but not sticky dough. If there are dry crumbs at the base of the bowl, work in more lukewarm milk (or water), a tablespoon at a time; if the dough sticks to the bowl, work in a little more flour, a tablespoon at a time.

4. Lightly flour the worktop and turn out the dough. Knead thoroughly for 10 minutes, or about 5 minutes with the dough hook on slow speed, until the dough is silky smooth, firmer and very elastic. Return the dough to the bowl, if necessary, then cover tightly with clingfilm or a snap-on lid and leave on the worktop to rise for about 1 hour, or until doubled in size.

5. Punch down (knock back) the risen dough to deflate it, then turn it out onto a very lightly floured worktop. Knead it a couple of times then pat it out to roughly a thick 18cm square. Cover it loosely with clingfilm and leave it to relax for 5 minutes - this will make the dough easier to roll. Meanwhile, grease the tin with butter and line the base and two short sides with a long strip of baking paper.

6. Combine the 60g caster sugar, 1 teaspoon strong white bread flour and 1 tablespoon ground cinnamon for the filling in a small bowl. Lightly flour a rolling pin and roll out the dough to a neat, even 26 × 48cm rectangle - make sure the sides are straight and the corners square. Brush the dough liberally with 2 tablespoons of the milk, then sprinkle with the sugar mixture in an even layer, leaving a 1cm border at one short end.

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7. Roll up the dough, neatly and tightly, from the other short end and pinch the seam together to seal it firmly.

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8. Lift the dough roll into the prepared tin, gently folding the ends under to make a neat shape. Slip the tin into a large plastic bag, trapping in some air so the plastic doesn’t stick to the dough, and tie the ends. Leave on the worktop to prove and rise for about 50 minutes, or until just doubled in size - make sure the room isn’t too warm as you don’t want the dough to rise too quickly and become too big or the loaf will lose the neat swirl pattern and lose its shape. Towards the end of the rising time, preheat the oven to 180°C (160°C fan), 350°F, Gas 4.

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9. Uncover the loaf and gently brush the top with the remaining tablespoon of milk. Bake for 35-40 minutes, or until the loaf is a good golden brown. To test if the bread is done, tap the base of the loaf - it should sound hollow; if there’s a dull ‘thud’, return the loaf to the oven (set it directly on the oven shelf) and bake it for a further 5 minutes and test again. The loaf will have a soft and delicate crust so handle it carefully (the crust firms up as it cools).

10. Set the loaf on a wire rack and rub the top with a knob of butter on a scrap of kitchen paper (or butter wrapper), then leave until completely cold before cutting into thick slices.

Try Something Different

Use day-old slices of the loaf to make a delicious bread and butter pudding.

Kouign Amann

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Needs a little skill

HANDS-ON TIME:
50 minutes

HANDS-OFF TIME:
7 hours

BAKING TIME:
40 minutes

MAKES:
2 medium pastries, to serve 8-10

SPECIAL EQUIPMENT:
2 × 20cm deep round sandwich tins (not loose-bottomed)

STORAGE:
Best eaten the same or next day

A traditional Breton yeasted pastry: the butter-rich laminated dough also has a generous amount of sugar folded in, which caramelises during baking to make pillow-like pastry puffs. There is no kneading involved here, so this is best made by hand to avoid the gluten developing.

200g strong white bread flour, plus extra for dusting

50g plain white flour

5g salt

1 teaspoon golden caster sugar

7g sachet fast-action dried yeast

about 175ml lukewarm water

For the lamination

170g unsalted butter, chilled

140g golden caster sugar

To finish

2 teaspoons golden caster sugar

1. Put both flours, the salt and caster sugar into a mixing bowl and mix well with your hand. Sprinkle the yeast into the bowl and combine with the flour. Make a well in the centre.

2. Pour 175ml lukewarm water into the well and gradually work it into the flour, using your hand, to make a soft but not sticky dough. If there are dry crumbs in the base of the bowl, work in more water, a tablespoon at a time; if the dough feels wet and sticks to your hands or the sides of the bowl, work in more bread flour, a tablespoon at a time. As soon as the dough comes together in a ball stop working it - you don’t want to develop the gluten, so there’s no kneading involved here. Cover the bowl tightly with clingfilm and leave on the worktop, at normal room temperature, for 30 minutes. The dough will look a bit puffy but there is no need to punch down (knock back) here. Place the bowl of dough in the fridge for 2 hours.

3. Now prepare the laminated dough. Remove the dough from the fridge - it should look well risen and feel nice and chilled. Remove the butter from the fridge and place it between two sheets of baking paper. Pound it with a rolling pin until it feels pliable but cold.

4. Scoop out the dough onto a lightly floured worktop - don’t punch it down. Lightly flour a rolling pin and, using short light strokes, gently roll the dough in four directions to make four flaps around a thick diagonal central square. Set the butter in the centre and fold over the flaps to enclose the butter. Wrap tightly in clingfilm and chill for 1 hour.

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5. Unwrap the dough, place on a lightly floured worktop and gently roll out, using light and short strokes, to a 54 × 28cm rectangle. Fold in three (fold the bottom third up over the middle third, then fold the top third down to make a three-layer sandwich of dough). Gently seal the edges then wrap in clingfilm and chill for 1 hour - this is your first ‘turn’.

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6. Repeat Step 5 - this is your second ‘turn’. Wrap and chill for 1 hour.

7. Unwrap the dough and this time, roll out to a 45 × 30cm rectangle. Sprinkle evenly with half the 140g golden caster sugar and gently press it onto the dough with the flat of your hand. Fold in three again - this is your third ‘turn’ - and wrap and chill for 1 hour.

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8. Repeat Step 7, using the remaining sugar - this is your fourth ‘turn’. This time, wrap and chill the dough for 30 minutes. Grease the tins with butter and line the bases with baking paper.

9. Unwrap the dough - it will measure 30 × 15cm - and cut it in half with a large sharp knife to make two 15cm squares. Gently roll each piece to a square to fit your prepared tins. Set a piece of dough into each tin; don’t worry if they don’t look very neat or even-shaped as that is part of their charm. Loosely cover the tins with clingfilm and leave to prove and rise at normal room temperature for about 1½ hours, or until almost doubled in size. Take care not to leave the dough in a warm or sunny spot, as you don’t want the butter to start to ooze out. Towards the end of this time preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

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10. Uncover the tins and sprinkle the dough with the 2 teaspoons golden caster sugar. Bake for 35-40 minutes, or until a rich golden brown, and bubbling. Carefully run a round-bladed knife around the inside of each tin to loosen the pastries and turn them out onto a wire rack. Leave to cool for 20 minutes before serving warm. These are best eaten warm the same or next day.

Kugelhopf

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Needs a little skill

HANDS-ON TIME:
40 minutes

HANDS-OFF TIME:
2½-3 hours

BAKING TIME:
40 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
20cm fluted kugelhopf or bundt tin

STORAGE:
Once cold, freeze (sliced or whole) in an airtight container for up to 1 month

Traditionally baked for celebrations in Alsace, this tastes more like a cake, with the dough more closely resembling a cake mixture. It is baked in a deep fluted ring mould - the centre funnel means the cooking time is reduced, creating a delicate crust, so take care when unmoulding.

For the tin

30g very soft unsalted butter

50g flaked almonds

For the dough

400g strong white bread flour

65g caster sugar

7g sachet fast-action dried yeast

200ml lukewarm milk

3 medium eggs, at room temperature, lightly beaten

finely grated zest of 1 large unwaxed lemon

6g salt

150g unsalted butter, softened

50g raisins

50g sultanas

50g flaked almonds

icing sugar, for dusting

1. First, prepare the mould (even if it has a non-stick coating): liberally butter the inside of the mould, particularly the centre funnel and the rim, then press the flaked almonds onto the sides and base so the inside of the mould is evenly coated. Chill, so the nuts are set in place, while you prepare the batter.

2. Put 150g of the flour and the sugar into a mixing bowl, and combine with your hand. Sprinkle the yeast on top and mix in. Make a well in the centre then pour in the lukewarm milk. Using your hand, draw the flour into the milk to make a smooth and thick batter. Cover the bowl with clingfilm and leave on the worktop for 1 hour.

3. Uncover the bowl - the batter will look ‘spongey’, with lots of small bubbles on the surface. Add the beaten eggs and the grated zest to the bowl and mix in with your hand. When thoroughly combined, gradually beat in the remaining 250g flour and the salt, using your hand like a paddle, to make a very soft and very sticky wet dough (it will be more like a thick batter than a regular bread dough).

4. This dough is too soft to knead in the usual way so the best way to develop the gluten is to beat the dough in the bowl by slapping it up and down with your hand. After 5 or 6 minutes it will feel firmer, very smooth and very elastic.

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5. Cut up the 150g butter into small pieces and add them to the bowl. Squeeze the butter into the dough; once it has been incorporated slap the dough up and down a couple more times to make sure there are no streaks of butter.

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6. Scatter the 50g raisins, 50g sultanas and 50g flaked almonds over the dough and gently squeeze it. Stop as soon as they are evenly distributed as you don’t want the dough to become oily.

7. Spoon the dough into the prepared mould, taking care not to dislodge the flaked almond coating. Spread the dough so the mould is evenly filled - it should come about halfway up the sides.

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8. Cover the top of the mould with a damp tea towel and leave to prove and rise on the worktop for 1½ -2 hours, or until almost doubled in size and about 3mm below the rim of the mould. Towards the end of the rising time, preheat the oven to 200°C (180°C fan), 400°F, Gas 6.

9. Uncover the mould and bake the kugelhopf for about 40 minutes, or until the top is a rich golden brown and a skewer inserted halfway between the rim and the centre funnel comes out clean. The baking time will depend on your mould (traditional ceramic and earthenware ones may take slightly longer than metallic ones), so check after 30 minutes and if the top seems to be browning too quickly, cover it with foil or baking paper.

10. Set the mould on a wire rack and leave to cool and firm up for 5 minutes before carefully unmoulding. Leave on the wire rack until completely cold then dust with icing sugar.

Try Something Different

For a festive dessert, whip 200ml double cream to soft peaks and use to fill the centre of the cold kugelhopf. Decorate with plenty of red berries and serve with a raspberry coulis, made by blitzing 200g fresh or frozen raspberries in a food-processor, straining to remove the seeds and sweetening with a tablespoon of icing sugar.

Hazelnut and Bitter Chocolate Babka

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Needs a little skill

HANDS-ON TIME:
60 minutes

HANDS-OFF TIME:
4-4½ hours

BAKING TIME:
50 minutes

MAKES:
1 large loaf

SPECIAL EQUIPMENT:
dough scraper, 900g loaf tin (about 26 × 12.5 × 7.5cm)

STORAGE:
Once cold, wrap in clingfilm and store in an airtight container for up to 5 days

The dough for this babka is a rich, buttery challah made with eggs plus milk. The texture is crucial - here, coolness is the rule to prevent the butter oozing out of the soft dough so it is left in the fridge to rise slowly and firm up, and this makes shaping much easier. The bitter chocolate, muscovado sugar and nut filling is spread over the flattened dough then rolled up, to make two ‘Swiss rolls’, which are then twisted together.

400g strong white bread flour, plus extra for dusting

70g caster sugar

5g fine sea salt

7g sachet fast-action dried yeast

4 medium eggs, chilled

about 5 tablespoons milk, chilled

150g unsalted butter, slightly softened and diced

For the filling

150g dark chocolate, preferably about 70 per cent cocoa solids

50g light muscovado sugar

75g toasted hazelnuts

90g unsalted butter, melted

To finish

1 medium egg plus a pinch of salt, to glaze

1. Put the flour, sugar and salt into a large mixing bowl or the bowl of a free-standing mixer and mix well with your hand or the dough hook attachment. Sprinkle the yeast into the bowl and mix in, then make a well in the centre.

2. Break the eggs into a measuring jug, break them up with a fork without making them frothy, then add enough milk to make the liquid up to 265ml. Pour into the well, then gradually work the liquid into the flour, using your hand or the dough hook on the slowest speed, to make a soft and very sticky dough. If there are dry crumbs or the dough feels dry and tough, work in a little more milk, a tablespoon at a time.

3. Using a dough scraper to help, turn out the dough onto a lightly floured worktop and knead thoroughly for 10 minutes, or 6 minutes using the dough hook on the slowest speed. The dough will feel slightly firmer and more elastic. Gradually work in the butter, a few pieces at a time, to make a silky smooth, soft, but still sticky dough. As soon as all the butter has been incorporated, and you can no longer see any streaks, scrape the dough back into the bowl, if necessary, and cover tightly with clingfilm or a snap-on lid. Put the bowl into the fridge to rise for 2 hours, by which time the dough will have doubled in size.

4. Flour your knuckles and punch down (knock back) the dough. Re-shape it into a ball then cover the bowl tightly once more and return to the fridge for another hour. Meanwhile, grease the tin with butter and line the base and two short sides with a long strip of baking paper.

5. Turn out the dough onto a floured worktop and knead gently for 1 minute to make a neat ball. Cover with the upturned bowl while you make the filling.

6. Break up the 150g dark chocolate, put into the bowl of a food-processor with the 50g muscovado sugar and process to a fine rubble. Add the 75g toasted hazelnuts and pulse several times so they are roughly chopped.

7. Lightly flour a rolling pin and roll out the dough to an evenly thick rectangle, 30 × 40cm. Brush with two-thirds of the 90g melted butter to make a thick, even layer. Scatter the chocolate mixture over the top and gently press it onto the buttery layer with the flat of your hand. Drizzle the remaining butter on top.

8. Lightly score a line along the centre, to divide the dough into two 30 × 20cm sections. Starting from one 30cm edge, roll up the dough, fairly tightly, to the centre point. Repeat, starting from the other long edge, to make two rolls that meet in the middle.

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9. With a very sharp, long knife, cut along the line between the rolls. Pinch the cut edge of each roll to seal the seam, then pinch the two rolls together at one end.

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10. Starting from the end you have just pinched together, twist the two strands together. Tuck the ends under and lift the twist into the prepared tin (a dough scraper might be helpful here); don’t worry if it doesn’t look neat - you can scoop up any filling that has escaped and sprinkle it around the twist. Don’t pat or prod the dough twist - it will fill out the tin as it rises. Slip the tin into a large plastic bag, trapping in some air to prevent the plastic sticking to the dough, and tie the ends. Leave to prove and rise in a warm but not hot place (you don’t want the butter to melt) for 1-1½ hours, or until almost doubled in size. Towards the end of the rising time, preheat the oven to 190°C (170°C fan), 375°F, Gas 5.

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11. Lightly beat the 1 egg with a pinch of salt. Uncover the risen loaf and carefully glaze with the beaten egg. Bake for 45-50 minutes, or until a skewer inserted into the centre of the loaf comes out clean.

12. Set the tin on a wire rack, run a round-bladed knife around the inside of the tin to loosen the loaf, then leave it for 10 minutes before gently removing from the tin and placing on the rack - use the lining paper to help lift out the loaf as it will be quite delicate until it cools and firms up. Leave to cool completely before slicing and eating.

Croissants

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Needs a little skill

HANDS-ON TIME:
1¼ hours

HANDS-OFF TIME:
9¼ hours

BAKING TIME:
17 minutes

MAKES:
about 25 small croissants

SPECIAL EQUIPMENT:
2-3 baking sheets, croissant rolling cutter

STORAGE:
The shaped croissants can be open frozen at the end of Step 12 until firm, then tightly wrapped and frozen for up to 1 week. Defrost overnight in the fridge, or at normal room temperature for 4 hours, then continue with the recipe from Step 13

Croissant dough is somewhere between a light, soft bread dough and crisp, flaky, butter-rich puff pastry. You’ll need to plan to start work on these the day before to allow for chilling and rising times - follow the instructions carefully for best results. This recipe will take a bit of practice, even for an experienced baker, though once you’ve tasted home-made croissants you will be hooked, and ready to tackle larger projects, such as the Pains aux Cerises on here.

3 tablespoons caster sugar

10g salt

4 tablespoons milk powder

325ml cool water

500g white bread flour, plus extra for dusting

7g sachet fast-action dried yeast

250g unsalted butter, chilled

For the glaze

2 medium egg yolks, at room temperature

2 tablespoons milk

1. Add the sugar, salt and milk powder to the measured water and stir until completely dissolved. Put the flour into a mixing bowl or the bowl of a free-standing mixer, add the yeast and mix it in using your hand. Make a well in the centre, then add the milk liquid to the flour.

2. Mix everything together with your hand, or the dough hook attachment on the slowest speed, just until the ingredients are thoroughly combined to make a soft, slightly sticky and shaggy-looking dough, which comes away from the sides of the bowl - about 1 minute. Do not knead or overwork the dough at this stage as you don’t want to develop the gluten.

3. Cover the bowl with clingfilm or a snap-on lid and leave in a warm spot to rise for 30-45 minutes, or until doubled in size. Gently punch down (knock back) the dough to deflate it, then re-cover and put into the fridge for at least 6 hours, preferably overnight; the cool, slow fermentation will boost the flavour as well as firm up the dough.

4. The next day prepare the laminated dough. Take the block of butter out of the fridge, set it between two sheets of baking paper and pound it with a rolling pin to flatten it. Re-shape into a brick and repeat the process a few times until the butter is cold and firm but pliable. Finally, shape the butter into a roughly 12cm square.

5. Turn out the chilled dough onto a lightly floured work surface. Punch down (knock back) the dough again, then shape into a ball. Cut a deep cross in the top of the ball and then roll out the dough using a floured rolling pin in four directions (making a quarter turn after each rolling), so the dough looks like a cross with a thick rough square of dough in the centre.

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6. Set the butter on top of the rough square of dough, then fold the flaps of dough over the butter, tucking in the edges to completely enclose the butter so it doesn’t ooze out during the rolling and folding processes. Cover with the upturned bowl and leave to rest for 5 minutes.

7. Lightly sprinkle the dough with flour then roll it out to a rectangle about 30 × 60cm; use short and quick movements to roll the dough, and take your time instead of using a lot of heavy pressure. Turn the rectangle of dough on its side so one long side is facing you. Fold in three - fold over the right third of dough (so it covers the centre portion) then fold over the left third to make a three-layer sandwich of dough. Use the rolling pin to seal the edges. Set the dough on a plate, cover tightly with clingfilm and chill for 40 minutes. This is your first ‘turn’. Line 2 or 3 baking trays with baking paper.

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8. Repeat the rolling, folding and chilling process twice more, turning the dough a quarter turn to the left each time you start to roll.

9. After the third chilling, roll out the dough on a lightly floured worktop to a thin rectangle about 35 × 50cm. With a large, sharp, floured knife (or pizza wheel-cutter), cut the rectangle in half lengthways into two equal strips, each 17.5 × 50cm. Flour the knife or croissant rolling cutter and cut each strip into isosceles triangles with 17.5cm sides and a 7.5cm base - you should get about 12 triangles from each strip. If you are cutting with a knife, make a small cut at the mid-point of the base about 2cm long - this will help with the shaping. Stack the trimmings on top of each other, gently re-roll and cut another triangle or two (these won’t look so good but they’ll taste as nice).

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10. Arrange the triangles on the lined trays, cover with clingfilm and chill for 10-15 minutes to firm up the dough and stop the butter oozing out in the oven.

11. To shape the triangles, place them one at a time in front of you on a floured worktop. Gently stretch out the two shorter points (the cut at the base will help here).

12. Starting from the base edge, roll up the dough triangle: use one hand to roll the dough and the other to gently pull down the long point. Make sure you have the pointed end neatly in the centre of the shaped dough and underneath it so it keeps its shape in the oven.

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13. Return the croissants to the lined trays, spacing them well apart, and gently shaping them so that the pointed ends curve inwards to make a curved crescent shape.

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14. Lightly mix the 2 egg yolks and 2 tablespoons milk. Lightly brush the croissants with this egg glaze, taking care not to ‘glue’ the dough to the paper and working from the inside outwards so the layers of dough don’t stick together and prevent the dough from rising properly. Leave in a warm but not hot place (you don’t want to melt the butter) to prove and rise for about 1 hour, or until doubled in size. Towards the end of the rising time preheat the oven to 230°C (210°C fan), 450°F, Gas 8. The croissants are baked in a very hot oven to help the layers puff up and begin to set before the butter has time to melt; if the oven temperature is too low, or the croissant dough gets too warm before baking, the butter escapes and the dough starts to fry, with a tough rather than tender result.

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15. Brush the croissants very lightly again with the egg glaze and bake for 10 minutes then lower the oven temperature to 200°C (180°C fan), 400°F, Gas 6 and bake for another 6-7 minutes, or until well-risen and a good dark golden brown. Don’t undercook - unless the croissants are fully cooked before removing from the oven they will be heavy and soggy. Transfer to a wire rack and leave to cool. Best eaten the same day, although cooled, baked croissants can be wrapped in clingfilm, frozen for up to 1 month and reheated in an oven preheated to 180°C (160°C fan), 350°F, Gas 4 for 5-10 minutes.

Try Something Different

To make chocolate croissants, follow the recipe up to the end of Step 11. Break 100g good-quality dark chocolate (70 per cent cocoa solids) into small pieces and divide between the triangles, placing it near the centre of the base of each triangle. Roll up, shape and finish as in the main recipe.