1st Dough
615g Manitoba Flour (or Pannetone Flour)
0.8g Fresh Yeast/0.4g Instant Dry Yeast
340g Whole Eggs
125g Unsalted Butter, Cubed & Slightly Soft

Butter Mixture
150g Unsalted Butter, Soft
105g Caster Sugar
10g Honey
Zest ½ Lemon
Zest 1 Orange
Beans from 1 Vanilla Pod

2nd Dough
170g Manitoba Flour (or Pannetone Flour)
125g Caster/White Sugar
45g Whole Milk
8.5g Fine Sea Salt
85g Egg Yolks
19g Fresh Yeast/9.5g Instant Dry Yeast
Butter Mixture (Above)

Stand mixer
Dough scraper
Pandoro tins
Digital thermometer

1st Dough

Note – this dough needs a long proof so it is best to do it at night so that it can proof overnight, then you’ll be ready to make the 2nd dough the next day.

1. Into a stand mixer, add the eggs and yeast, and whisk to combine. 

2. Add in the flour and attach the dough hook. Mix on a medium low speed, until the flour has completely absorbed the wet ingredients. Once it has absorbed them, continue to knead for a minute on a low speed. 

3. While mixing on a medium low speed, add the cubed butter a few pieces at a time. Allow the butter to incorporate before adding the next few pieces.

4. As soon as the butter has all been incorporated, continue to knead for 1 minute. We are not looking to develop the dough too much so remove it from the mixer and gently work it on your work surface, shaping it into a rough ball.

5. Lift the dough into a large container or bowl, ideally with measurements on the side so that you can see how much the dough has risen.

6. Cover the bowl tightly and proof at room temperature for 12 hours or until the dough has tripled in volume. 

Butter Mixture

1. The next day, add all the ingredients for the butter mixture into a stand mixer, and attach the paddle attachment. Beat on a medium speed until it is smooth and homogenous. Set this to one side at room temperature.

2nd Dough

1. Now that the 1st dough has tripled in size, it is ready to use. 

2. Into a small bowl, whisk together the sugar and flour. Add the milk into a small jug too. 

3. Into the bowl of a stand mixer, add half of the 1st dough, along with the yeast.

4. Add ¼ of the sugar/flour mixture and mix on a low speed. Drizzle in ¼ of the milk. Knead on a low speed until all the dry ingredients are completely absorbed.

5. Repeat this process, adding the sugar/flour mixture in increments along with the milk. Ensure that all the dry ingredients are incorporated each time.

6. Once you have a homogenous dough, add the remaining half of the first dough and knead on a low speed for a minute.

7. Add in the salt and knead for a minute. 

8. With the mixer still on low, alternate adding the egg yolks and butter mixture (above) in about 4 additions per ingredient. You need to ensure that the egg yolks are completely incorporated before adding the butter, and the butter is incorporated before adding the next part of egg yolks. Be patient here, waiting about 45 seconds in between each addition.

9. Once these have been incorporated and there are no streaks of egg yolks or butter, increase the speed to medium, and knead for around 10 minutes or until the dough is completely smooth and passes the windowpane test (where you stretch a small piece of dough between your fingers and it creates a windowpane without tearing).

10. Lift the dough out of the mixer, shape it into a tight ball, and lift it into a lightly oiled bowl. Allow it to proof at room temperature for 30 minutes.

11. After 30 minutes, using a dough scraper, split the dough into two equal 750g portions (you might have a little extra dough).

12. Use a dough scrape to shape each piece of dough into a tight ball.

13. Ensure your 750g Pandoro tins are lightly buttered and floured, and carefully lift the dough balls into the tins, smooth side down (so the smooth, top side of the dough should be against the bottom of the tin).

14. Loosely cover the top of the tins with clingfilm, and proof them for 4-6 hours at room temperature or until the dough has risen to just below the lip of the tin.

15. Before they are ready, pre-heat the oven to 170C/340F Non-Fan Assisted. 

16. When the dough has proofed, place the tins into the oven, and bake for 50-60 minutes. The dough needs to register a temperature of at least 95C/203F on a digital thermometer. After about 25 minutes of baking, cover the top with a sheet of foil to stop it from darkening too much. 

17. Once at temperature, remove the tins from the oven and allow the Pandoro to cool for 30 minutes in the tin, before flipping them onto a wire rack to cool completely.

18. Dust with icing sugar to serve.

Soaked Raisins
100g Sultanas
20g Sugar
150g Water
Peels of 1/2 Lemon
Peels of 1 Medium Orange

Brioche Dough
425g Strong White Bread Flour (13-14% Protein)
10g Salt
50g Sugar
17g Fresh Yeast or 8.5g Instant Dry Yeast
190g Eggs
65g Whole Milk
Zest of 1 Lemon
Zest of 1 Orange
210g Unsalted Butter, Slightly Cold & Cubed

To Finish
Melted Butter
Caster/White Sugar

Stand mixer
Dough scraper
Kugelhopf tin/Bundt tin
Digital thermometer

Soaked Raisins

1. Into a small saucepan, add all the ingredients for the soaked raisins. Bring it to a boil and then pour the mixture into a tupperware. Cover and refrigerate for a minimum of 6 hours, ideally overnight.

Brioche Dough

1. For the brioche dough, add all the ingredients, except the butter, to the bowl of a stand mixer fitted with the dough hook.

2. Mix for 10 minutes on a medium speed, scraping down the sides of the bowl occasionally.

3. After 10 minutes, add the butter slowly, a few cubes at a time. It helps to squeeze the cold butter in between your fingers gently just before you add it into the mixer. 

4. Once all the butter has been added, continue to mix the dough until it is pulling away from the sides of the mixer and the dough passes the windowpane test. 

5. Right at the end, drain the soaked raisins and briefly mix these in. We don’t want to knead them for too long or it will discolour the dough.

6. Scoop the dough out of the bowl, and shape it into a round ball using a dough scraper before lifting it into a lightly oiled bowl.

7. Allow the dough to proof for 2 hours at room temperature. It should double in size. 

8. While it is proofing, lightly butter your Kugelhopf tin and coat the inside with flour, before tipping out the excess.

9. Once the dough has proofed, remove it from the bowl, knocking out the air.

10. Cut it into two equal 400g pieces of dough. 

11. Carefully shape each piece into a ball, then with one of the dough balls, use your fingers to press a hole in the middle, creating a donut shape. 

12. Confidently lift it into the greased tin and cover the tin with cling film. 

13. With the other piece of dough, simply shape it into a ball and place it back into the bowl. Cover the surface of the dough and the bowl with cling film. Place both the tin and the bowl in the fridge overnight. 

14. The next day, leave the tin at room temperature and proof for 2-3 hours, while leaving the other dough in the fridge. 

15. Before baking, preheat the oven to 170C/355F Non-Fan Assisted.

16. Once proofed, the dough should have doubled, to just below the top edge of the tin. Bake the dough for around 35 minutes, it should be a golden colour and register 95C/203F when a digital thermometer is inserted in the middle.

17. Allow it to cool in the tin for 5 minutes, then flip it out and use a pastry brush to cover the entire dough in melted butter, before rolling in sugar. 

18. Allow to cool before serving. 

19. You can now remove the second dough from the fridge, and re-use the tin. Shape it into a donut again by piercing a hole in the centre and lift it into a the lightly greased tin.

20. Cover the tin with a tea towel and allow it to rise again until doubled – about 2-3 hours at room temperature. Bake as per step 16/17. 

Poolish

290g Water
3.5g Instant Dry Yeast/7g Fresh Yeast
185g Strong White Bread Flour

Dough

315g Strong White Bread Flour
10g Fine Sea Salt
20g Diastatic Malt Powder (Optional)

Poaching Liquid

3 Litres Water
1 ½ Tbsp Barley Malt Extract
1 Tbsp Baking Soda
Pinch of Salt

Bagel Seasoning To Finish

Stand mixer

Poolish

1. Into a small bowl, add the yeast and water. Stir it together to dissolve, then add in the flour. Whisk this through with a hand whisk to create a wet batter with no lumps of flour.

2. Cover the bowl with a sheet of cling film and leave it at room temperature for 3 hours. After 3 hours you should see lots of bubbles on the surface and the mixture will have puffed up.

Dough

1. Into the bowl of a stand mixer, add the poolish that has bubbled up, and the remaining ingredients. It is ideal to use diastatic malt powder here to help with the flavour and the colouring of the bagels. You can leave it out, or add a little bit of barley malt syrup instead (2 tsp) as a replacement.

2. Attach the dough hook and mix on a medium speed for 10-12 minutes, until the dough is smooth and when you take a small piece of dough and stretch it between your fingers, it passes the window pane test.

3. Shape the dough into a ball, and then place it into a lightly oiled bowl. Cover the bowl and chill the dough for 30 minutes in the fridge.

4. Once chilled, cut the dough into 100g pieces, and roll them into tight balls.

5. Place them onto a baking tray lined with parchment paper, and lightly spray the top with cooking oil. If you don’t have cooking spray you can very lightly brush them with any type of neutral oil.

6. Cover the surface with cling film and refrigerate again for 30 minutes.

7. Take the chilled dough, and use your finger to press a hold in the centre. Then place both index fingers in the hole and spin them around, to create a large hole in the centre of the bagel. The hole needs to be bigger than you think as it will shrink as it proofs and bakes.

8. Place the donuts back onto a tray, lightly oil and cover them with cling film again.  Proof for 30 minutes at room temperature, before placing them in the fridge overnight or for 12 hours.

9. The next day, prepare a large baking tray with your chosen bagel toppings. Preheat the oven to 220C/430F Non-Fan assisted.

10. Take a large pot and add the water, malt extract, baking soda and salt. Bring this to a gentle simmer.

11. Working in batches, poach the bagels in the liquid, for 60 seconds on each side (I do two batches of 3 bagels, then a final batch of 2 bagels).

12. Immediately remove them from the liquid using a slotted spoon, and lift them directly onto a wire rack to drain briefly.

13. Next, working quickly, lift them into your bagel seasoning. Flip the bagels to ensure they are evenly coated in the seasoning. Lift the coated bagels onto a baking tray lined with a sheet of parchment paper.

14. Bake the bagels for 20-22 minutes, or until they are a deep golden brown colour. Note – you’ll probably only be able to fit 6 bagels on your baking tray at a time, so I bake 6 bagels first, leaving the remaining 2 bagels in the fridge, before poaching and baking them. Alternatively, you can bake all 8 at once on two separate trays, ensuring you swap the trays over halfway through the bake.

15. Remove them from the oven and allow them to cool or serve slightly warm. These are best stored in an airtight container and eaten within 48 hours but may need to be heated up slightly if left for over a day.

500g Strong White Bread Flour
10g Fine Sea Salt
40g Caster Sugar
20g Fresh Yeast or 10g Instant Dry Yeast
75g Whole Eggs
225g Whole Milk, Cold
125g Unsalted Butter, Cold & Cubed

Toppings of choice to finish (optional)

Stand mixer
Razor blades
Perforated baguette mould (optional)

1. Into the bowl of a stand mixer fitted with the dough hook attachment, add all of the ingredients, except the butter.

2. Knead the dough on a medium-low speed for 5 minutes, scraping down the sides occasionally to ensure nothing is sticking to the edges.

3. After 5 minutes, add the cold cubed butter a few pieces at a time, waiting about 10 seconds in between each addition. 

4. Once you have added all the butter, knead for 5 minutes and then turn your stand mixer off for 5 minutes. This will help with the development of the gluten and make it easier to knead. After 5 minutes, knead for a further 7 minutes, or until the dough appears smooth, and a small piece of dough passes the windowpane test. This is where you take a small piece of dough and stretch it out between your fingers. The dough shouldn’t tear, and you should be able to see through the dough. Scrape down the sides of the bowl as needed.

5. Scoop the dough onto your work surface and give it a brief knead and smooth it into a round ball.

6. Very lightly oil a large bowl and lift the dough into it. Cover the bowl with a sheet of cling film and refrigerate the dough overnight/12 hours.

7. Once chilled, remove the dough from the fridge and cut it into 80g pieces. This will give you ‘demi baguette’ size loaves. If you want large loaves, almost like a large baguette, you can do 160g pieces.

8. Shape the dough into rough balls, and cover them with a tea towel and allow to rest for 5 minutes on the work surface.

9. Once rested, flip the dough over so the seam is facing up, and use a rolling pin to roll the dough out into a rough oval shape. You will need a little bit of flour to stop it sticking as you roll but avoid using too much otherwise it will be difficult to seal them.

10. Take the oval and with the long edge in line with your body, fold one third of the dough towards the centre, and firmly seal it to the dough with the heel of your hand.

11. Rotate the dough 180 degrees, and fold the top ⅓ of the dough into the centre and seal it with the heel of your hand. 

12. Then fold the top edge of the dough all the way over to meet the bottom edge. Seal it again firmly with the heel of your hand.

13. Then just lightly roll the sealed dough back and forth under both hands.

14. The buns can be left plain or covered in seeds. If you want to cover them in a topping, simply brush some water over the bun, then coat it liberally with your topping.

15. The vienna bread has an iconic slashed design, so using a very sharp razor blade, make slashes at a slight angle across the entire loaf. Slash deeper than you may think.

16. These are traditionally baked in perforated baguette moulds – they create a perfect shape for the vienna bread and allow for even air flow. Alternatively you can simply place them on a tray lined with a baking sheet.

17. Lift them onto the tray, evenly spaced and proof at room temperature, covered with a tea towel, for 2 hours. They should have doubled in size.

18. Just before they have proofed, pre-heat the oven to 200C/390F Non-Fan Assisted.

19. Once proofed, splash a small amount of water into the bottom of the oven, and then place them into the centre, baking for around 18-20 minutes or until golden in colour.

20. Remove them from the oven, and allow to cool slightly before serving. These are best stored in an airtight container and eaten within 48 hours.