Cinnamon Buns, my love

                   

Oh yes, Im so back!  Of course, I haven't forgotten my own blog.  I didn't forget my love for cooking and baking either. But my life has been so eventful that I was out of my element these past few months. The events had overtaken the mundane. The last post that I was able to publish was in November last year; December was so all over the place as my darling little boy and I spent Christmas with my family in the Philippines. Just when I was  about to go back to blogging, a very unfortunate mishap happened to me at work: I shattered my elbow in February this year. Without  having to go into full details, after two 3-inch pins inserted then after two (2) months removed from my elbow,  two surgeries, some wires and a song, I reckon I am on my road to recovery. I would probably need another two (2) months to get my tip-top form back, but Im okay with that. There are days in those dreadful months that my confidence dipped the lowest trough, there are days that I endeavour with my physio/rehab exercises like there are no tomorrows. It could have been worse. I always view the glass half full. But my life is seemingly in peaks and troughs these days. What really broke my heart even more, like stabbing some more my already bleeding heart, is that I couldn't bake nor cook. What a way to rub it in huh! I have reached the bowels of the earth. 

But today is different. Writing this post seems cathartic for my creative juices to overflow. Im in the move and prowling like a tigress in the wildernes. Hehehe. My darling little boy thinks that Im restless once again. He sensed that my artistic side needs to be satiated. And so in the coming months, his wallet will be in dire strait as I will expend this combustion of inner love for art and being creative. And thus spending loads of caching-caching to be able to do that. And of course, I will bake and bake and cook and cook to make up for the lost time. He said Im back to my full form and old self once again. I say, a new lease in life maybe. Give it another month or two to get my old form back but Im back alright and indeed.

source: adapted from Peter Reinhart, The Bread Baker’s Apprentice

Makes 8-12 large or 12-16 smaller buns

6 1/2 tablespoons (3.25 ounces) granulated sugar

1 teaspoon salt

5 1/2 tablespoons (2.75 ounces) shortening or unsalted butter, room temperature

1 large egg, slightly beaten

1 teaspoon lemon extract or zest

3 1/2 cups (16 ounces) unbleached bread or all-purpose flour

2 teaspoons (.22 ounce) instant yeast

1 1/8 to 1 1/4 cups (9 to 10 ounces) whole milk or buttermilk, room temperature

2 tablespoons unsalted butter, melted and cooled slightly

1/2 cup (4 ounces) cinnamon sugar (6 1/2 tablespoon granulated sugar plus 1 1/2 tablespoons cinnamon)

1 cup raisins

1. In a standing mixer fitted with the paddle attachment, cream the sugar, salt and shortening on medium-high speed. Whip in the egg and lemon extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook, and increase the speed to medium, mixing for approximately 10 minutes, or until the dough is tacky but not sticky. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it with oil. Cover bowl with plastic wrap.

2. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.

3. Mist the counter with spray oil, and transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour. Roll it into a rectangle about 2/3 inch thick and 14 inches wide by 12 inches long for larger buns, or 18 inches wide by 9 inches long for smaller buns. Brush melted butter over the dough then sprinkle the cinnamon sugar over the surface of the dough.  Sprinkle on the raisins and gently press them into the cinnamon-sugar. Roll the dough up into a log, creating a spiral as you roll. With the seam side down, cut the dough into 8 to 12 even pieces, each about 1 3/4 inches thick for larger buns; or 12 to 16 pieces each 1 1/4 inch thick for smaller buns.

4. Line 1 or more sheet pans with baking parchment. Place the buns approximately 1/2 inch apart.

5. Proof at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

7. Bake the buns for 20 to 30 minutes, or until golden brown.

8. Cool the buns in the pan for about 10 minutes, and then glaze the tops. Remove the buns from the pans, and place them on a cooling rack. Wait at least 20 minutes before serving.

Peter Reinhart's Soft Pretzels

Peter Reinhart is an acclaimed baker. He is also a prolific writer with five (5) books to boot. I have read his name across my food bloggers' websites a-plenty. And I have scoured the sea of books in every tin pan alley to acquire his cookbook to no avail. I just couldn't find his cookbooks in this side of town. My last recourse was to order his books online and so I did just that. I am now a proud owner of two of his acclaimed books, one of which is the much-revered bread baker's apprentice.

Back in the day when I was scouring his cookbooks, I would often google his recipes online and as lady luck was on my side, I would find them all there in their glory. One of those times was acquiring his bagel recipe and trying it out in my own kitchen. In my heart of hearts, I am really old school; I prefer cookbooks over online references, in the same way that I prefer books over e-book readers. And so to be able to leaf through the  pages of Peter Reinhart's cookbooks with my finger tips and smell the organic scent of paper is like standing transfixed in front of the bread guru and to bear witness to his stories leaping straight out of his cookbooks.

I am Peter Reinhart's self appointed bread apprentice.  :)

Adapted from Peter Reinhart's Artisan Breads Every Day(pgs 128-131)

Ingredients
4 1/2 cups (20oz) unbleached bread flour
1 3/4 teaspoons (.4oz) salt or 2 1/2 teaspoons coarse kosher salt
1 1/2 tablespoons (.75oz) brown sugar
1 teaspoon (.11oz) instant yeast
1 1/2 cups (12oz) lukewarm water (about 95 degrees)
2 tablespoons (1oz) vegetable oil or melted butter
8 teaspoons (2oz) baking soda, for dipping
2 cups (16oz) warm water (about 100 degrees), for dipping
1 egg white, for dipping (optional)
Pretzel salt or coarse kosher salt, for garnish

Do Ahead
-Combine the flour, salt, and sugar in a mixing bowl. Whisk the yeast into the lukewarm water until dissolved, then let it sit for 1 minute to hydrate.
-Pour the yeast mixture and the oil into the dry ingredients. If using a mixer, use the paddle and mix on lowest speed for 30 to 60 seconds. If mixing by hand, use a large spoon and stir for about 1 minute. A course ball of dough should form.
-Switch to the dough hook and mix on the lowest speed, or continue mixing by hand, for 2 minutes. The dough will become slightly smoother. Let the dough rest for 5 minutes.
-Continue to mix with the dough hook on medium-low speed, or mix by hand for 3 minutes, adjusting the water or flour as needed to form a smooth, firm, but slightly tacky ball of dough. If the dough is very tacky or sticky, add more flour.
-Transfer the dough to a lightly floured work surface and knead for 1 minute to make any final adjustments. Form the dough into a ball and place it in a clean , lightly oiled bowl. Cover the bowl tightly with plastic wrap and immediately refrigerate overnight or for up to 4 days. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)

On Baking day
-To make the dipping solution, stir the baking soda into the warm water. Whisk in the optional egg white (this will add a little shine, but it's optional)
Preheat the oven to 400 degrees. Pour the baking soda solution into a shallow bowl or small pan. -Remove the dough from the refrigerator and immediately divide it into 2 ounce pieces, or 3 ounce pieces if you prefer larger pretzels. Roll each piece into a rope about 17 inches long, tapered at the last 3 inches of each end (if the rope shrinks back after rolling, proceed to the next piece and return a few minutes later, after the gluten has relaxed, and roll the rope again to the full length). Line a sheet pan with parchment paper or a silicone mat. If the parchment , mist it with spray oil to prevent sticking. Form a piece of dough into a pretzel shape, then place it on the sheet pan.
-As soon as the pan is filled, carefully dip each pretzel into the baking soda solution to thoroughly coat it, then put it back on the pan. Sprinkle on salt to taste, but be aware that a little goes a long way. (See the variations below for other garnish suggestions.) Dip and pan all of the pretzels./

-Bake for about 8 minutes, then rotate the pan and bake for another to 10 minutes, until the pretzels are a rich brown.
-Transfer the pretzels to a wire rack and cool for at least 10 minutes before serving.

Variations
You can substitute whole grain flour for some of the bread flour. If you do so, add 1 tablespoon of water to the final dough for every 7 tablespoons of whole grain flour you use.
You can top these pretzels with many garnishes other than salt. Sesame seeds are very popular, or try a savory or spicy seasoning salts or a sweet streusel topping. Another option is to scatter a good melting cheese on the surface for the last 3 minutes of baking. Or, for a decadent delight, drizzle them with chocolate glaze after they come out of the oven and have cooled a bit.

Shaping Pretzels

Roll each piece of dough into a 17-inch-long rope. Holding one end of the rope with each hand, cross the strands to a make a loop (similar to crossing your hands across your chest). Lay the looped dough on the work surface so the bottom of the loop is closest to you, then cross the strands once more to create an additional twist. Rest the extra strands of the rope on the loop so a small nub of dough overhangs slightly. It should now look like a fairly tight pretzel. Carefully dip each pretzel into the baking soda solution then place on the pan.

Hot Cross Buns

I have been meaning to bake these buns since last year, didn't do it then, just too scared to do it. I finally did it now, still scared to do it. But conquered my fear.

I thought I might as well go back to food blogging with a vengeance - after 16 days hiatus. I thought of creating complex,  multi layered goodies and bring real flare and pizzazz to the pages  of No Set Menu. And so I thought of Hot Cross Buns. Hehehe. 

I know hot cross buns are way off the realm of glamor, but I am a baker at heart, and so I follow my heart's desire - to knead, proof and knead some more. And I will remain true to kneading despite having bread machines out there - making your baking life easier.

Hot cross buns are Australia's easter staple, baking them during easter when hot cross buns over flow the grocery shelves will simply rain in my parade. Baking them now, and wolfing them down when they are freshly baked, hot, with butter melting in your mouth during winter came early in autumn season (this year!) are non negotiable. 

Lifted from the pages of http://www.bisousatoi.com/

Ingredients

2 x 8g sachets dried yeast

1 1/4 cups (310ml) milk, warmed

1/4 cup (60g) caster sugar

4 cups (600g) plain flour (or bread flour)

1 tsp ground cinnamon

1 tsp ground mixed spice

1 tsp salt

60g butter

1 cup sultanas

2 eggs

1 tsp bread softener (optional)

1/3 cup (50g) self-raising flour

1/4c (60ml) of water

apricot jam, warmed and sieved, for brushing

Method

Whisk yeast, milk and caster sugar until the sugar dissolves. Set aside for 10 minutes.

Sift plain flour with cinnamon, mixed spice and salt into a large bowl. Use your fingertips to rub in butter.

Stir in sultanas,  eggs and yeast mixture.

Turn dough onto floured surface. Knead 5 mins. Put in large greased bowl. Cover. Leave in warm spot 3/4 hour. Punch down.

Knead until smooth. Shape into 12 balls. (i weigh 50g each and gets 30 balls) Put into 30cm x 20cm greased baking tray. Set aside 1/4 hour.

Preheat oven to 200°C.

Combine self-raising flour and 1/4 cup (60ml) water.

Pipe crosses onto the buns.

Bake for 10 minutes. Reduce oven temperature to 180°C and bake for a further 15 minutes.

Brush buns while warm with jam. (or melted butter)

Note: For topping, use 50g of flour with 1tbsp of oil, mix it first and add 60ml of water.. stir till pouring consistency.

Cinnamon buns. Different take.

Its worth the wait! 

These cinnamon buns took almost 5 hours to make. I started midday and didn't even taste a chuck of these sweet fluffy goodness until late afternoon. But its definitely worth the wait.

I have tried three(3) cinnamon bun recipes so far, and this is my favourite thus far.

However a caveat amongst soft pillowy buns is that you cant manoeuvre the dough at first because its quite sticky. Let alone not having the chance to knead it manually because the dough is quite pliable at the same time. 

Be that as it may, you rather want the dough sticky and pliable. The proof is in the pudding - the buns came out so soft, fluffy and pillowy of goodness. Such a perfect treat for coffee break or tea time.

I got the recipe from Bread Expectations blogspot by Denise Fletcher and the buns are called snail buns, obviously for the reason that they resemble a snail - the spiral shape is a give away.  I had a trouble of shaping them into a snail form because I rolled my dough up loose - and I don't want them loose. An epiphany came over me, and after cutting the rolled up dough into 17 pieces (recipe - 15 rolls), I twirled the buns making their edges meet, thus my buns ended up looking like flowers instead.  Lol! What Im trying to say is that there are no hard and fast rules when making these buns. Once you followed the measurement to the letter, you can create shapes to your own liking.

These are the rules of engagement when you decide to take the plunge into making these buns;

• Have a sturdy stand mixer. I used my mixer with a dough hook and mixed it for 8 minutes - until the dough became so soft, smooth and pliable. I couldn't knead it with my hands because it was extremely sticky. If you opted to knead it manually make sure that your hands are oily.
• Use a pair of scissors when you cut the dough into 15 pieces (or more. I was able to come up with 17 pieces) per recipe instructions. Trust me its easier.
• Have a dose of patience and a dollop of practice, if you got it right the first time then you are brilliant! Hehehe. Otherwise, practice through testing easier bread recipes first. Once you have the confidence then a marching order is in the offing for you to try these cinnamon buns. Once you baked them, you will come out a changed person. Cinnamon buns become you. :)

*Inspired by Cinnamon Snail Buns by Denise Fletcher

Prep 4 hrs  Cook 25 mins Makes 15 rolls

350 g (3 1/2 level  teacups) bread flour

150 g (1 1/2 level teacups) plain or all purpose flour

350 ml (1 3/4 teacups) milk ( I used soy milk - lovely flavour and aroma)

2 1/2 tsp instant yeast

2 level tsp sugar

3 Tbsp water

1 1/2 level tsp fine sea salt

4 Tbsp soft butter or 5 Tbsp light vegetable oil

Filling

100 g (2/3 teacup) soft butter 

100 g (3/4 teacup) soft brown sugar

2 - 3 tsp ground cinnamon (I used 3 tsp)

1 1/2 tsp vanilla extract (optional but recommended)

Icing

50 g (1/2 teacup lightly packed) icing or confectioner's sugar

1 Tbsp water

In bowl of standmixer, combine flours and milk and mix on low speed (2) for about 2 minutes or just long enough to moisten all the flour and obtain a shaggy dough. Scrape down hook and bowl, cover bowl and leave dough to rest 20 - 30 minutes. This is the autolysing part.

While dough is mixing, combine yeast, sugar and water in a separate small bowl and stir and break up yeast with spoon until mixture is smooth and creamy and sugar and yeast have dissolved. Set aside for 20 minutes or so. Mixture should be foamy and slightly risen.

Add the salt and butter or oil to the dough in the mixer bowl and mix on speed 2 until salt and butter are incorporated (about 2 minutes). Pour in the yeast mixture and continue to mix (or knead) for 8 - 10 minutes.

Scrape dough out of bowl onto a lightly oiled clean surface and lightly grease hands. Grease inside of mixer bowl. Form dough into a neat and smooth ball and put seam side down into bowl. Cover and leave to rise for about 1 1/2 hours or until slightly more than doubled.

Line a baking tray with baking parchment.

Turn dough out of bowl onto lightly oiled surface. Dough will deflate by itself, there's no need to "knock down". Gently stretch and pat into a more or less even rectangle of 40 cm (16 in) by 30 cm (12 in) and allow dough to rest briefly while you prepare filling.

Combine the filling ingredients in a roomy bowl and stir only until smooth and well combined. Spread mixture evenly over dough right up to the edges. Beginning at longer edge closer to you, roll up dough as for a Swiss (jelly) roll. If you like neat, flat spirals, roll loosely. If you like upward spiralling centres (like mine) which resemble snail shells, roll up more tightly.

Pinch seam to seal and roll until seam is down. Gently neaten roll so it is evenly thick from end to end, bearing in mind to keep roll loose if you want flat spirals. Slice with a sharp serrated knife, sharp scissors (my choice) or unused, unflavoured dental floss into 15 even slices.

Gently lift and arrange slices cut side up and close together, on baking tray. Cover tray loosely with a clean napkin or large sheet of plastic. Leave to proof until there are no longer spaces between the rolls and they have risen slightly above the rim of tray (about 30 minutes)

Preheat oven at 190 C (375 F) 10 minutes into proofing so oven has 20 minutes to warm up).

Bake rolls for 25 minutes or until golden. If your oven heats unevenly (mine does) gently turn tray around 15 minutes into baking. Remove from oven when done and transfer rolls to a cooling rack. When rolls are no longer warm, stir together icing ingredients and drizzle across rolls. Allow icing to set before pulling off rolls.

Regular Method

Combine flours, salt and sugar in mixer bowl and stir well.

Add (dry) instant yeast to flour mixture and stir through. Omit the 3 Tbsp water for dissolving yeast in autolyse method.

Pour in milk and mix on low speed for 3 minutes. Scrape dough down hook and book and cover bowl. Leave to rest for 20 minutes.

Add butter or oil to bowl and knead on low speed for 10 minutes. Scrape dough out onto lighly greased surface, lightly grease hands and inside of bowl. Form dough into a tight, smooth ball and put seam side down in bowl. Cover and leave to rest for 1 1/2 hours or until volume increases about 2 1/2 times.

Proceed according to recipe given for autolyse method, from here on. 

If you wanted to check out another cinnamon buns recipe, click here.

Almond Donut

I thought the sun's not going to come out today...I woke up late and the first thing I saw across our terrace was the city all fogged out. What to do during a day so bleak? Arm with my kitchen gadgets, I gather my acts together, and started kneading my dough away...

And just when I was starting to fry my donuts, I slowly felt the warmth of the sun on my right cheek and sun rays streaming down through our glass door at the terrace...

And as happy as I am how my donuts came out, the sun was blaring its gladness, and quite noticeably now, warm and mighty albeit not scorching hot.

The day ended beautifully after all.

---------

I am writing this post with Ate Zaidia in mind as well - good friend (her sister Jiji and I were good friends back in high school), globe trotter, and one who encouraged me to start a blog of my own. 

Thank you. Like my donuts and the sun today, you are beautiful...

*Snagged from www.bisousatoi.com

What's good with these donuts is that it does not require baking.

Ingredients

(A)

500g high protein flour - bread flour

100g sugar

11g instant yeast

4 egg yolks

200 ml water

(B)

100g butter / margarine

1 tsp salt

200g White Cooking Chocolate - melted

100g Almond Slice - roastrd

Method:

Stir ingredients A, knead until lumpy, add ingredients B, continue to knead until smooth elastic.

Rest dough for 10 minutes.. divide dough into several balls weighing 40g each.

Rest for a further 20 minutes.

Punch a hole through the middle, then fry until cooked. Drain. Chill.

Dip one side surface of the donut in the melted chocolate, sprinkle almond.

Place donut in fridge to harden chocolate..

Good reliable SCONES

If you want to have an easy breezy time in the kitchen, at the same time razzle dazzle your friends and loved ones, scones might be the answer for you.

If you want something out of your oven in 20 minutes tops, including preparations then scones are going to be your friend from now on. Dependable and faithful. 

As for the baking process, just sit them closely side by side without any space in between and you'll end up having the best scones in the world. That's not rocket science is it?  :))

I know scones are traditionally eaten during breakfast but it has become very versatile over time - you can have it anytime you want. Usually, scones are served with butter and jam - and washed down by tea with milk like the English do, I like mine, "au naturel" - without anything on it. Either way, its nice and easy.

The recipe is given to me by my Mummy Joan (my gorgeous Mother in law). She showed me how its done the first time. The next thing I knew, I was baking it like a pro. Hmmm, I thought of including in my resume; scones expert. Lol!

I know the recipe like the back of my hand. I can bake this now with my eyes wide shut. So, bake along with me, eyes wide open or eyes closed. Either way. :))

You can also mix any dry fruits you like, for creative purposes. But for me, dates scones are the best. Plain and simple. 

Ingredients:

Makes 12-14 scones

4 cups of Self Raising Flour (SRF)

2 tablespoons of sugar

2 tablespoons of margarine or butter

pinch of salt

1 cup of pitted dates (snip them into bits size)

1 1/2 cups = milk and 1 egg

Preheat your oven at 210C.

Put SRF, sugar, margarine or butter and salt together in a big bowl. Mix them using your finger tips until the mixture becomes grainy like bread crumbs - dry mixture.

Add dates then set aside.

Mix milk and lightly whisked eggs to come up with 1 1/2 cups mixture - wet mixture.

Make a well in the middle of your dry mixture then pour your wet mixture while mixing the dry mixture with the help of a bread knife.

Make a ball dough. The mixture should be wet enough to make a ball dough. If the dough is very dry then just add 1/2 teaspoon of milk and increase the amount, if needed, until you get the right consistency. Turn the dough onto a lightly floured work surface then knead it lightly just to make sure that the ingredients are well combined. Roll out your dough ( I just flatten it using my hands) into a size good enough to make 12-14 scones.

Using a cookie or scone cutter,  cut the dough into 12 -14 pieces.

Put them together closely (no space between them)  on your lightly oiled baking sheet 

Brush lightly the top of scones with milk

Bake them for 12-15 minutes

SECRET NO MORE: I usually bake my scones at 160 degrees (conventional oven) for 15 minutes then increase the temperature to 210C for additional 5 minutes of baking. I found this trick by accident. :)) And I find the scones' texture and browning of their top more consistent.

What ever works for you best. Either way! :)

Sweet buns

These buns remind me of Asian countries for some reason. I have had the opportunity to travel around Asia in the past and I would often see these sweet buns in patisseries. While their buns look more sensational, these buns are otherwise at par in terms of taste, perhaps even better. They are soft, spongy, and sweet (but doesn't seem overwhelming). I actually didn't sweat over them, I was a tad lazy to knead so I used my mixer with a dough hook all the way. 

These buns also remind me of home, perhaps its the whiff of goodness that is hard to come by these days, or the promise of a nice meal ahead (Filipinos looove to eat! and Im no exception; I know my food. I love my food).

I was so chuffed when I was removing the buns from the oven - and with a thought bubble to end my adventure: these buns really made me. I am a baker. Finally. Lol!

Please try this recipe out. It will not disappoint. 

*Adapted from http://wendyinkk.blogspot.com

Ingredients:

500gm bread flour/high protein flour

100gm sugar

50gm milk powder 

11gm yeast (1 sachet)

220ml water

1 big pinch of sugar

1 egg

85gm butter

1/2 tsp salt

1. Proof yeast with water and pinch of sugar until mixture turns frothy.

2. Mix bread flour, sugar and milk powder together. Make a well in the centre.

3. When (1) is ready, beat in 1 egg and pour into (2).

4. Knead dough for 10 minutes (15 by hand) Dough should be smooth by now.

5. Knead in butter and salt. It feels very oily.Continue to knead for another 10 minutes (15 by hand) or until dough is very stretchable.

6. Shape dough into a ball and cover with cling wrap, leaving a small hole by the side. Or you can place it in a pot and cover with a lid.

7. Leave to proof for 45 mins or until almost triple ), or until you can make a dent in the dough that doesn't spring back.

8. Punch down and knead for 1 minute. Divide into desired sizes and shape. Do not put toppings at this stage.

9. After shaping let proof for another hour or until more than double. Brush with egg white. Put on desired topppings.

10. Preheat oven. Bake buns at 160C for 12 minutes, or loaves at 150C for 20 minutes.

Varieties:

- just add moistened raisins to the dough, made into 6 80gm buns and put in a tube pan. Egg white glaze. 

- cheddar and sugar topping. Mix together and drizzle on top 60gm buns
- grated cheddar mixed with some egg and sugar. Spread on top of plaited 60gm buns

Chocolate-filled donuts

I think donuts are best examples of oxymoron . It's very easy yet quite tedious to make; no baking needed but there are tons of steps to follow. And mind you, you have to follow the exact estimates (read: steps) to the letter lest you end up crying after all the hard work. But please, you have to try this recipe out, the final product is so delish! Don't get intimidated by the many steps. I did it; its easy peasy! So can you. :)

Let me digress a little bit - I think home-made donuts are made by people with free time on their hands, I think home-made donuts should be made on a Saturday night in time for your lazy Sunday's morning and afternoon snacks. I think.

Ingredients:

7g sachet dried yeast

3 tbsp caster sugar

1/2 cup warm water

Melted butter, for greasing

3 1/2 cups plain flour

1/2 cup warm milk

1 egg

1 egg yolk

1/4 tsp salt

Extra 60g butter, softened

Extra plain flour, for dusting, kneading, sprinkling

Vegetable oil for deep frying

1/3 cup sugar

3/4 cup chocolate-hazelnut spread (such as nutella)

1. Put yeast, 1 tablespoon of the caster sugar and warm water in a small bowl and whisk until the yeast is dissolved. Cover with plastic wrap and stands for 10 minutes or until bubbles appear on surface.

2. Grease a large bowl with melted butter. Put flour, milk, egg, egg yolk, salt, yeast mixture and remaining caster sugar in a food processor and process until well combined.

Add extra butter, and process until well combined (Or, by hand, put ingredients in a large bowl and mix with a wooden spoon). The dough should be soft and sticky. Transfer dough to prepared bowl. Cover with plastic wrap, then a tea towel and refrigerate overnight.

3. Dust 2 oven trays with extra flour. Turn out dough onto a lightly floured surface and roll out to 1.5cm-thick. Using a 6 cm round cutter, cut rounds from dough, Put rounds, 5 cm apart, on prepared trays. Press the unused dough together and repeat. Sprinkle top of each round with extra flour and cover loosely with plastic wrap. Leave for 30 minutes or until dough almost doubles in size.

4. Half-fill a large saucepan or work with oil and heat on medium until hot. Put sugar in a shallow medium dish and set aside. Spoon chocolate hazelnut spread into a pastry bag fitted with a 1cm round nozzle. Set aside.

5. Put rounds, 2-3 at a time, in the hot oil and cook for 2 minutes on each side or until golden and cooked through. Remove doughnuts, one at a time, using a slotted spoon. Transfer to the dish with the sugar and toss to coat on each side. Put doughnuts on a wire rack while cooking the remaining rounds.

6. Holding 1 doughnut (with tongs if necessary), use a piece of dowel, chopstick or end of a round handled wooden spoon to pierce a hole in 1 side of doughnut. Pipe chocolate-hazelnut spread into the hole. Repeat on the opposite side of the doughnut. Repeat with the remaining dough nuts. Serve warm.

Chelsea buns

Ingredients:

7g (1/4 oz) sachet dried yeast
1 teaspoon sugar
2 ½ cups (310 g/10 oz) plain flour, sifted
½ cup (125 ml/ 4 fl oz) milk, warmed
185g (6 oz) unsalted butter, cubed
1 tablespoon sugar, extra
2 teaspoons grated lemon rind
1 teaspoon mixed spice
1 egg, lightly beaten
¼ cup (45g/ 1 ½ oz) soft brown sugar
1 cup (185g/ 6 oz) mixed dried fruit
1 tablespoon milk, extra, for glazing
2 tablespoons sugar, extra, for glazing

Glace’ icing

½ cup (60g/ 2 oz) icing sugar
1-2 tablespoons milk

1. Combine the yeast, sugar, and 1 tablespoon of the flour in a small bowl. Add the milk and mix until smooth. Set aside in warm place for 10 minutes, or until frothy. Place the remaining flour in a large bowl and rub in 125g (4 oz) of the butter with your fingertips. Stir in the extra sugar, rind and half the mixed spice. Make a well, add the yeast mixture and egg and mix. Gather together and turn out onto a lightly floured surface.

2. Knead for 2 minutes, or until smooth, then shape into a ball. Place in a large, lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until well risen. Punch down and knead for 2 minutes, or until smooth.

3. Preheat the oven to hot 210C (415F/ Gas 6-7). Lightly grease a baking tray. Beat the remaining butter with the brown sugar in a small bowl with electric beaters until light and creamy. Roll the dough out to a 40 x 25 cm (16 x 10 inch) rectangle. Spread the butter and sugar all over the dough to within 2 cm (3/4 inch) of the edge of one of the longer sides. Spread with the combined fruit and remaining spice. Roll the dough from the long side, firmly and evenly, to enclose the fruit. Use a sharp knife to cut the roll into eight slices about 5 cm (2 inches) wide. Arrange the slices, close together and with the seams inwards, on the tray. Flatten slightly. Set aside, covered with plastic wrap, in a warm place for 30 minutes, or until well risen. Bake for 20 minutes, or until brown and cooked. When almost ready, stir the milk and sugar for glazing in a small saucepan over low heat until the sugar dissolves and the mixture is almost boiling. Brush over the hot buns. Cool.

4. Mix the icing sugar and milk, stir until smooth, then drizzle over the buns.

Preparation time: 30 minutes
+ 1 hour 40 minutes rising
Total cooking time: 25 minutes