Saturday, 30 September 2017

Hazelnut & Soured Cream Layer Cake with Hazelnut Buttercream

Today I decided on a rather decadent cake, if there is such a thing.  A sour cream cake, with some ground hazelnuts in it, in two layers and to be filled with a basic hazelnut buttercream.

So I needed to make two cakes and then the buttercream filling.  I also decided, at the last minute to put a thin layer of buttercream on the top and to sprinkle some chopped hazelnuts over it, just to finish it all off nicely.

The cake recipe is simplicity itself, all mixed by hand in no time at all.  The resultant cake is moist and very tasty indeed, with the flavour of hazelnuts coming through. It is very light, even though it doesn't look so, soft and very easy to eat. Using just half the recipe you could make one cake and eat it just as it is, maybe with some cream or ice-cream, or fruit compote.  Like that it could be done and cooling, ready to eat, within an hour.  But for mine it took longer as I had to make the buttercream and then wait for the cakes to cool completely before layering them together.

I must say I am very pleased with the result, the whole thing tastes wonderful. I made a mess, dropping the slice I cut, but it was only for me so it didn't matter a jot.

I heartily recommend this cake as one to try and enjoy.
Hazelnut & Soured Cream Cake with Hazelnut Buttercream

Hazelnut & Soured Cream Layer Cake - Video
For the cake:
  • 330g plain flour
  • 60g ground hazelnuts( I took hazelnuts and ground them myself, this can be done in a coffee grinder or food processor)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 medium eggs(large in USA)
  • 280ml melted unsalted butter
  • 360ml soured cream
  • 400g caster or granulated sugar
For the frosting:
  1. 150g softened unsalted butter
  2. 300g icing sugar
  3. 200g Nutella or other chocolate hazelnut spread
  4. 3 tbsp milk
  5. 20g chopped hazelnuts to sprinkle over the top
  1. Preheat the oven to 180C/160C Fan/350F.
  2. Grease two 8 inch springform cake tins and line the bases with parchment paper.
  3. In a large bowl place the flour, baking powder, baking soda, salt and ground hazelnuts and whisk until all is mixed together.
  4. In another bowl place the eggs and whisk them all together.
  5. Add the melted butter, soured cream and vanilla extract and whish again until combined.
  6. Add the sugar and whisk again until combined.
  7. Make a well in the flour mixture and pour the wet mixture into it.  
  8. Use a spatula to mix until everything is nicely combined, a few little lumps wont matter.
  9. Pour the batter in equal measures into the cake tins and spread to level off.
  10. Bake in the oven for 40 to 45 minutes, until the cakes have come away from the sides of the tins and a skewer, when poked into the centres, comes out clean.
  11. Remove from the oven and allow to cool in the tins for 10 minutes before turning our onto wire racks to cool, removing the parchment paper from the bases.
  12. As the cakes cool place the softened butter into a large bowl and whisk a little.
  13. Add the powdered sugar, and milk and whisk to combine with the butter, starting very slowly to avoid the sugar going everywhere( I actually used a spatula at first to press the sugar into the butter).
  14. Add the hazelnut spread and whisk to combine, then set aside until the cakes are cooled(i put mine in the fridge).
  15. Place one cake on a large plate and cover the top with a thick layer of buttercream, spreading level with a spatula.
  16. Place the second cake on top and press down slighlty.
  17. Spread a thin layer of the remaining buttercream on the top and sprinkle over chopped hazelnuts if you wish, gently pressing them down to hold them in place.

Monday, 25 September 2017

Sticky Buns

I recently saw a couple of videos of sticky buns.  One was from America's Test Kitchen, where they had tested various methods and arrived at what they claim is the best one.  The second was from Joy Of Baking, where the buns were made in jumbo muffins tins, rather than an oblong tin where the buns touch and are tear apart when baked.  

I really liked the idea of the ATK one, but loved the idea of individual ones.  So I used the ATK recipe for the dough and based my glaze on the one from Joy Of Baking, but making a couple of changes. The glaze from ATK didn't look very appetising at all, in fact I thought it looked rather nasty, even if the taste was good.

The whole recipe takes quite a while to do, as their is proving time to take into account.  Jumbo muffin tins aren't necessary as a 13 inch by 9 inch oblong tin would do just as well.  But in that case you would need to spread the glaze over the bottom of the tin before putting the buns on top, evenly spaced so they can prove until they are touching.

I was pleased with how mine turned out, as they had, what ATK promised. a lovely soft texture and they tasted very good indeed, with the lovely caramel glace with the crunch of pecans. I think they are really excellent and will be making them again for sure.
Sticky Buns

Sticky Buns - Video

For the starting paste:
  • 160ml water
  • 38g strong white bread flour
For the dough:
  • 430g strong white bread flour
  • 1 medium egg(large in USA), plus one extra yolk
  • 7g instant yeast
  • 160ml milk
  • 40g granulated sugar
  • 85g softened butter
  • 1 tsp salt
For the filling:
  • 50g granulated sugar
  • 65g light brown sugar
  • 1 tsp ground cinnamon
  • 50g chopped pecans
For the glaze:
  • 113g room temperature, unsalted butter
  • 200g light brown sugar
  • 1/2 tsp salt
  • 80 ml golden syrup (or corn syrup)
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 75g chopped pecans
  1. Whisk water and  38 gflour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds., or heat in a double boiler to achieve the same result.
  2. In bowl of stand mixer, whisk flour paste and milk together until smooth. 
  3. Add egg and yolk and whisk until incorporated. 
  4. Add the flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. 
  5. Let stand for 15 minutes. 
  6. Add the sugar and salt and mix on medium-low speed for 5 minutes. 
  7. Add the butter and  mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl)
  8. Transfer thedough to lightly floured counter. and knead briefly to form ball and transfer seam side down to lightly greased bowl.
  9. Lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.
  10. While the dough is rising mix the two sugars and ground cinnamon for the filling, and set aside.
  11. In a stand mixer(can be done by hand or with a hand mixer) beat the butter to a soft conistency.
  12. Add the light brown sugar and mix until fluffy.
  13. Sprinkle over the ground cinnamon and salt and add the golden syrup and the vanilla extract and beat until fully combined.
  14. Add the 75g chopped pecans and mix until evenly spread throughout the mixture.
  15. Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18 by 15-inch rectangle with long edge nearest you.  I used a rolling pin to roll it.
  16. Sprinkle sugar/cinnamon mixture over dough, leaving 1-inch border along top edge; smooth filling into even layer with your hand,
  17. Add the pecans, sprinkling evenly then gently press mixture into dough to adhere.
  18. Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equal portions. 
  19. Cut into 12 equal sized slices.
  20. Spoon a couple of tablespoons of glaze into each hole of the greased jumbo muffin tins(I used a small ice-cream scoop).
  21. Place one slice of the dough into each hole and press down.
  22. Cover the tins lightly with plastic wrap and allow to prove until they have doubled in size(they will probably rise above the top of the tin, but they will also spread down into the tin. (mine took 40 mins).
  23. As the buns prove preheat the oven to 190C/170C 375F(if using an oblong tin 200C/180C/400F).
  24. To bake, place the tins in the oven for 18 - 20 minutes until the buns are a nice golden brown (if using an oblong tine bake for 40 minutes, covering is aluminium foil after 20 minutes)
  25. Run a knife around the edge of the bens to ensure they are loose in the tin. Place rimmed baking sheet over buns and carefully invert, remember the glaze will be very hot indeed. Remove pan and let buns cool for 5 minutes. Using spoon, scoop any glaze on baking sheet onto buns. Let cool for at least 10 minutes longer before serving.

Wednesday, 20 September 2017

Sultana Bread

I was recently told about Guernsey Gache, which is a yeast based bake, with sultanas and chopped mixed peel.  I looked at a few recipes for that and decided that the resultant bake would be denser than I like for a bread bake.  So I decided that I would make a sultana bread using the recipe I previously used for a milk bread.

The process is quite simple and doesn't require a lot of kneading of the dough.  It does take a little while to make though as you have to wait for be dough to prove a couple of times.   Adding the sultanas and mixed peel to the recipe didn't affect the bake, and certainly provided a wonderful flavour to what was already a nice loaf.

So I was very pleased with how the bread turned out and I have already enjoyed it just with butter and then I toasted a slice too and that tasted great as well.
                                                Sultana Bread

                                         Sultana Bread - Video
  • 300ml whole milk
  • 80ml cold water
  • 12g fast action yeast
  • 500g stong white flour
  • 5g salt
  • 20g caster sugar
  • 60g softened butter
  • 300g sultanas
  • 50g chopped mixed peel
  1. Heat the milk to almost boiling point and pour into a bowl. 
  2. Add the cold water to help cool the milk down. 
  3. When the milk has cooled to a gentle lukewarm(I had mine at 43C/110F) sprinkle the yeast over it and add a teaspoon of the sugar. 
  4. Stir the mixture and set aside for 5 minutes, to activate the yeast. 
  5. In a large bowl mix the flour, salt and remaining sugar. 
  6. Make a well in the centre and pour in the yeast mixture. 
  7. Use a spatula to stir everything together. 
  8. Once all the mixture has come together cover the bowl with plastic wrap and leave for 15 minutes. 
  9. Remove the plastic wrap and add the butter to the dough mixture. 
  10. Use your hands to mix it all together, giving a fairly vigorous knead for about one minute. 
  11. Very lightly oil the work surface and tip the dough onto it. 
  12. Knead for again to ensure the butter is mixed in thoroughly and then flatten the dough into a circle. 
  13. Sprinkle the mixed peel and the sultanas onto the dough and fold it in on itself. 
  14. Knead the dough until the fruit is evenly distributed throughout. 
  15. Roll the dough into a ball. 
  16. Grease the bowl and place the dough in it. 
  17. Cover with plastic wrap again and leave to rise for an hour, kneading for 20-30 seconds twice during the hour. 
  18. Butter a 2lb loaf tin. 
  19. Tip the dough out onto the work surface and shape. Either divide in two and form into balls and place them side by side in the tin, or form into a single sausage shape and place in the tin. 
  20. Cover and allow to prove until the dough has increased in size by about 50%(mine took 45 minutes) 
  21. As the dough proves preheat the oven to 180C/160C Fan/350F. 
  22. With a sharp knife slice the length of the dough about .5 inch deep. 
  23. Bake in the oven for 50-60 minutes, until the top has browned nicely. 
  24. Remove and tip the loaf out onto a wire rack. 
  25. Tap the bottom to make sure there is a hollow sound(if not hollow sounding bake for a little longer). 
  26. Allow the loaf to cool before slicing.

Thursday, 14 September 2017

Feta Cheese & Chive Scones

Now that my internet is back to normal, or at least I hope it is, I can post again.  So today I have Feta Cheese & Chive Scones.  I recently made some Raspberry Scones, with a North American type recipe.  These ones today are a more traditional scone texture, though with the feta and chives included.  I did test a recipe that I saw which used feta instead of butter in the scones but I wasn't happy either with the texture or the rise that I achieved with those.  So I resorted to a standard scone recipe with the added ingredients.

The recipe is simple to make and results in a lovely scone.  The texture is perfect and the inclusion of the feta and chives, and then a sprinkling of cayenne pepper on top really makes a lovely savoury treat.  Served warm, or at least on the day of baking is best.  I prefer mine halved and spread with some butter.  If the scones are kept for more than a day then it might be a good idea to warm them through for a few minutes in the oven(or a brief blitz in the microwave) to freshen them up again.
Of course they are also ideal for freezing so they don't all need to be consumed in one day.

I am very please with how mine turned out and will be making them again I am sure. I did check them after 15 minutes as I thought that would be long enough in the oven, but they weren't brown enough and seemed a bit soft to the touch, so I actually left them in the oven for 20 minutes.
Feta Cheese & Chive Scones

                                           Feta Cheese & Chive Scones - Video
  • 380g plain flour
  • 12g caster sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 170g chilled unsalted butter, cubed
  • 1 medium egg(large in USA)
  • 180ml soured cream
  • 20g chives, chopped finely
  • 125g feta cheese cut into small cubes
  • 3 tbsp ice cold water
  • 1 egg for egg wash
  • cayenne pepper for sprinkling
  1. Preheat the oven to 200C/180C Fan/400F
  2. Line a couple of baking trays with silicone mats or parchment paper.
  3. In a food processor add the flour, baking powder, baking soda, salt and pepper and process for a few seconds to mix together(you can do the entire process in a large bowl instead)
  4. Add the butter and process until the flour and butter is mixed to a coarse breadcrumb like texture.
  5. Mix the soured cream, egg, and water together and add to the flour mixture, then process or mix until it starts to clump together into a dough.
  6. Tip out onto the work surface and spread out a little.
  7. Sprinkle the feta and chives over the top and then fold everything together, kneading 10 to 15 times to pull the dough into a single clump, with the feta and chives evenly mixed in.
  8. Lightly flour the work surface and roll out the dough to an inch thick.
  9. Using a cookie cutter( I used a 2 1/2 inch cutter) cut out the scones, making sure not to twist the cutter at all as you press down.
  10. Place the scones on the baking tray leaving a gap between each one.
  11. Beat the egg and brush over the top of each scone.
  12. Sprinkle some cayenne pepper on the top.
  13. Bake in the oven for 15 to 20 minutes until the tops are a nice golden brown and when pressed the scones seem quite firm to the touch.
  14. Remove from the oven and allow to cool on a wire rack.
  15. Then can be served warm.

Wednesday, 13 September 2017

Moose Cookies (Basic Cookie Dough)

Firstly let me apologise for the length of time since my last post.  This was due to a failure of my internet connection, and courtesy of lamentable service by Virgin Media to get me reconnected.  What was supposed to take no more than 48 hours ended up taking more than 5 days, and there is still some question as to how robust my connection currently is.

Anyway, rant over, today I am posting a very basic cookie, shaped with a Moose cookie cutter.  I 'stole' this cookie cutter from my niece who wanted me to make some of the cookies.  I used the recipe which came with the cookie cutter and it is a very basic one.  But that is no bad thing.  Of course the thing to remember is that having made the dough it can be used with any cutters to make the cookies.

They tasted very good, and I frosted some which gave them an even better taste.  This basic recipe will be my 'go to' one for cookies.  In fact I shall probably make some dough and freeze it to always have some on hand.
Moose Cookies

                                        Moose Cookies - Video Ingredients:
For the cookies:
  • 225g softened unsalted butter
  • 320g plain flour
  • 130g caster sugar
  • 1 medium egg (large in USA)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
For the frosting:
  • 100g icing sugar
  • 15g softened butter
  • 1 tbs milk
  • 1/2 tsp vanilla extract
  • 1 drop of lemon extract(optional)
  1. In a large bowl cream the butter and sugar together until nice and fluffy( I used my hand mixer)
  2. Add the vanilla extract and egg and mix to combine.
  3. Add the flour and salt and mix until combined and clumping together nicely.
  4. Turn the dough out onto some plastic wrap and form a disc.
  5. Wrap it up and chill in the fridge for 3 to 4 hours.
  6. Preheat the oven to 180C/160C fan/350F
  7. Line a couple of baking sheets with silicone mats or parchment paper.
  8. Roll the dough out to a thickness of 1/4 inch.
  9. Cut out the cookie shapes you wish and transfer to the baking trays.
  10. Roll remaining dough again and cut out more cookies as before.
  11. Bake in the oven for 8 to 10 minutes, until they are just beginning to colour.
  12. Remove from the oven and allow to cook, transferring onto a wire rack after a couple of minutes.
  13. If required make some frosting by mixing together all the icing ingredients until you have a nice, thick paste.  
  14. Spread the icing on the cookies and allow to set.

Friday, 1 September 2017

Raspberry Scones

While I was visiting family in Canada I made some raspberry scones for my niece as they are a particular favourite of hers.  These scones are not quite how we know scones in the UK, but the texture is very similar, just the shape is rather different. That said the batter for these is rather wetter than we would have for a British scone.  Those tend to be much more crumbly and less cake-like than these.  Nevertheless these scones are simply delicious.  In fact while I was in Canada I made three separate batches of them as they were enjoyed so much. 

Scones are quite simple to make just a few ingredients, and they don't take long from start to finish.  You can be eating warm scones in less than 30 minutes,  if you wish.

My did turn out very well indeed, even though the shapes were not quite uniform.  Subsequent efforts were more triangular in shape as I had mastered the cutting technique.

I recommend these to anyone who wants a simple but very tasty treat.
Raspberry Scones

Raspberry Scones - Video
  • 260g plain flour
  • 65g granulated sugar
  • 85g ice cold butter
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 100g fresh raspberries(frozen is fine too)
  • 180ml buttermilk( I used milk and added 3/4 tbsp lemon juice and left for about 5 minutes)
  • 1 tsp vanilla extract(optional)
  1. Preheat the oven to 200C/180C Fan/400F
  2. Line a baking tray with baking parchment or a silicone mat.
  3. Add the baking powder, baking soda and salt to the flour in a bowl and mix to combine.
  4. Add the butter and cut into the flour until you have achieved fine breadcrumb texture(I did this in a food processor, for quickness).
  5. With the flour and butter mixture in a large bowl add the sugar and whisk to combine.
  6. Add the raspberries and gently stir to mix in.
  7. Add about 160ml of buttermilk and stir until all the flour has been combined into the mixture.
  8. Add a little more buttermilk if necessary.  The mixture will be sticky.
  9. Flour the work surface and tip the mixture onto the flour.
  10. Gently ensure the mixture is coated with some flour and form into a disc about 7 inches in diameter.
  11. Cut into 8 wedges, flouring the cutting blade to ensure no sticking.
  12. Transfer to the baking tray and brush the tops with the remaining buttermilk to help with browing.
  13. Bake in the oven for about 20 minutes, until the tops have browned and the scones are spring to the touch.
  14. Remove from the oven and cool on a wire rack.

Amish Friendship Bread

It was suggested to me that I might like to try to make Amish Friendship Bread.  I hadn't heard of it so I did a little reading.  It seems that the particular recipe, or variations of it, are not really what Amish people really eat.  Rather, it is the process of making a starter dough over ten days that can then be used to make the bread, or cake, and the leftover starter can be shared with friends so that they can also make some. 

The process is long-winded, since to make the starter dough takes 10 days, though it doesn't take more than a minute or two at the start and then a few seconds each day.  On the 10th day it is then ready to make the loaf/cake.  I followed the process documents on The Friendship Bread Kitchen

The actual loaf or cake can be of any flavour, and I am going with a fairly basic cinnamon with raisins and pecans. Another unusual element which is called for is something called 'instant pudding'.  This is common in North America but not readily available in the UK.  So I used Angel Delight instead, and a strawberry version of that.  One important thing is that I read everywhere that no metal should be used in making this recipe.  So ceramic, silicone, glass is what I used.

The recipe below shows how to make the starter dough and then to make the Amish Friendship Bread.  It actually makes two loaves and I must say mine turned out great.  I really did enjoy it immensely.  So I shall be making this again for sure.
                                        Amish Friendship Bread

                                 Amish Friendship Bread - Video
For the starter dough:
  • 7g (one packet) active dry yeast
  • 60ml warm water (about 43C/110F)
  • 128g/1 cup all-purpose flour
  • 200g/1 cup white sugar
  • 240ml/1 cup milk
  • day6 128g plain flour
  • day6 240ml milk
  • day6 200g sugar
For the Amish Friendship Bread:
  • 240ml/1 cup of starter dough
  • 3 medium eggs (large in USA)
  • 240ml/1 cup oil
  • 120ml/½ cup milk
  • 200g/1 cup sugar
  • ½ teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 256g/2 cups flour
  • 1-2 small boxes instant pudding (any flavor)( I used 2 packets Angel Delight - Strawberry flavour)
  • 100g/1 cup nuts, chopped (optional) ( I used pecans)
  • 120g/1 cup raisins (optional)
  1. Place the yeast into the warm water and add a little of the sugar and stir in.
  2. Leave to activate for ten minutes.
  3. In a large bowl place the sugar, flour and milk.
  4. Add the activated yeast and whisk until all is combined.
  5. Place the mixutre into a large ziploc bag, or other container that can be sealed.
  6. This activity is the completion of day 1.
  7. On days 2, 3, 4 and 5 open the bag and allow the gas to escape.
  8. Close the bag again and mash the mixture about for a few seconds.
  9. On day 6 add the day6 milk, sugar and flour to the bag and mash to combine.
  10. On day 7, 8 and 9 release the gas and mash the dough again.
  11. On day 10 it is time to make the bread.
  12. Preheat oven to 165C/145C Fan/325 F
  13. Mix a little flour with the raisins
  14. In a large mixing bowl, add all the ingredients in the order listed above.
  15. Grease two lIarge loaf pans.
  16. Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon.
  17. Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.
  18. Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
  19. Remove from the oven and allow to cool completely before serving.
  20. Share the remaining starter dough, or freeze in 240ml  amounts for future use.