Sweet Bread Is The Best Bread

So I wasn’t particularly inspired by this week’s bread on Bake Off. For a while now I’ve been wanting to make a second attempt at brioche. I fell in love with brioche around three years ago when my husband and I went to Switzerland on our honeymoon. There were so many lovely patisseries. A brioche bun was a perfect snack for wandering the medieval streets.

My last attempt to make brioche actually turned out pretty well, however I got in a terrible mess, the mixture was so sticky i had to get my husband to release me from a doughy finger trap. This time, I’m hoping to utilise my mixer and dough hook.

Looking at paul Hollywood’s recipe it takes 10-11 hours of prep! I just don’t have the patience. Onto Ruby Tandoh’s cookbook and a recipe for Basic Sweet Dough Buns. Apron on and Netflix at the ready .

Ruby doesn’t use a mixer for her dough, so I’m somewhat merging the two recipes i have and using Hollywood’s techniques for mixing with the basic sweet dough, brioche has a lot if butter so it requires around half an hour of mixing, I’m going for roughly fifteen minutes.

IMG_20160908_124935.jpg

I did not get into a doughy mess! The mixer did its work. Ruby  offers some really great tips on shaping buns (at this point I’m imaging so many puns from Mel and sue). Now for a second prove and then into the oven.

After the obligatory taste test, I decided to make them iced buns. Adding just a little vanilla extract I made the icing nice and thick. Here’s the finished result:

img_20160908_165347

 

Advertisements

Biscuits Week

Episode two  of The Great British Bake Off inspired me to make biscuits! It was my plan to recreate the technical challenge, Viennese Whirls. However, I was sadly lacking in cornflour.   So, onto iced biscuits. I’d forgotten how outrageously simple biscuits were to make.  Following a recipe from The Primrose Bakery Book ,  I created scrummy iced biscuits. If you’re following the recipe here, the ingredients call for vanilla essence but it’s omitted from the recipe.   I added it with the egg.

20160905_144407

 

It was a little tricky to tell when they were done, I used muscovado sugar instead of golden caster so they were already pretty dark.

20160905_151851

As there wasn’t anything particularly technical about the biscuits I tried my hand at icing. I iced a circle with a thicker consistency, waited for it to set, then filled it in with thinner icing.

img_20160907_094329-1

Next time I’ll ice the biscuits right to the edge, as I think it gives them a nicer finish. I need to get myself a circle cutter, a glass just doesn’t work all that well.

Looking forward to bread week tonight!

This Cake is Damn Good

My last post was about taking inspiration from Great British Bake Off.This week’s inspiration came in the form of Earl Grey and lemon drizzle loaf cake, originally it was going to be lady grey because I prefer the flavour but  it turns out I don’t have any so I went for the good old Earl instead. I essentially followed Urvashi Roe’s recipe, but used a normal loaf tin, instead of mini loaf cases. Unbeknownst to me she was in series two of GBBO.

My first stumbling block was not actually reading the recipe properly. I managed to get a nasty skin on top of the milk. After a mild anxiety attack,  I threw away the first lot, read the recipe and started again!

The mixture was exceptionally light and fluffy with  only a small amount of tea-infused milk.

A lovely cup of tea is the perfect accompaniment.

 

Baking and Birthdays

My blogging needs a bit of a kick up the bum. Depression and anxiety have stilled my fingers but I might just be coming out the other end now.

A lot of my recent posts have been about my newest hobby, dressmaking. Although I’ll still be sewing away in the background, I’m going to start concentrating on Baking again. No prizes for guessing what brought on this change…

 

bakeoff2408a.jpg
Bake Off is Back

 

There are a plethora of great recipes on the GBBO website. However, my plan is to  bake my version of a challenge each week.  I Love lemon drizzle cake! my version will be somewhat inspired by my favourite cupcake recipe from Ruby Tandoh’s cookbook Crumb:

Chamomile and Vanilla Cupcakes

I made a load for my little (not so little anymore) sister’s fourteenth birthday. What really makes these treats special is the infusion of chamomile through a melted butter and milk mixture.

cakes

My lil’ sister and niece practically share a birthday, only two days apart. We celebrated a fourteenth birthday and a first.  It was lovely if a little overwhelming. There were babies literally everywhere.

star
We managed to light the sparkler after a few false starts!

 

emilymusic.jpg
And just to embarrass my little sister in true big sister form. Here she is enjoying my niece’s present!

 

My idea for drizzle cake is Lady Grey and Lemon. Recipes are normally my best friend and all things go to hell when I don’t follow them. I’ll have to try to merge recipes for this experiment. but first a google search.

Screenshot 2016-08-25 at 09.32.24.png

Okay, so it already exists…in abundance. That makes things easier.  I might go for the Mini Loaf Cakes recipe, using Lady Grey instead of Earl as it’s got a softer flavour. Perhaps adding poppy seeds just to make things different.

Watch this space. x