Brioche au Craquelin
TIER 2
Brioche Au Craquelin
In Tier 2 we follow the same technique for the dough as Tier 1. Then, similar to a concha, we top this brioche with a crisp craquelin layer (one we’ve made plenty of times during choux pastry month!). Just like with choux, it adds a sweet, crunchy texture while also helping control the bake, giving you a neat, professional finish. I show you how to fill the brioche with a simple raspberry compote, but feel free to get creative with your fillings!
14-16
INDIVIDUAL BRIOCHE
Ingredients
Makes 14-16 Individual Brioche
Yudane
50g Boiling Water
50g Strong White Bread Flour
Brioche Dough
150g Whole Eggs
100g Whole Milk
420g Strong White Bread Flour
12g Fine Sea Salt
40g White Sugar
6g Instant Dry Yeast or 12g Fresh Yeast
140g Unsalted Butter, Cubed (Remove from the fridge 15 minutes before)
Craquelin
75g Plain/All-Purpose Flour
75g Caster/White Sugar
75g Ground Almonds
85g Unsalted Butter, Cold & Cubed
1g Fine Sea Salt
Raspberry Compote
400g Raspberry Puree
40g Caster/White Sugar*
8g Pectin NH
10g Fresh Lemon Juice
Special equipment
Stand mixer
Silicon mats
7cm cookie cutter
Digital thermometer (optional)
Piping bag
Long cream filling piping tip
Method
Dough
1. Into a small bowl, add 50g of strong white bread flour. Boil the water and pour this over the top, stirring it together to form a paste. Cover this and set aside to cool for 1 hour (or 20 minutes in the fridge)
- 50g Strong White Bread Flour
- 50g Boiling Water
2. Into the bowl of a stand mixer, add the cooled Yudane (above) with the wet ingredients on top.
- 150g Whole Eggs
- 100g Whole Milk
3. Add the remaining dry ingredients on top and with the dough hook attached, knead for 8-10 minutes on a medium speed. The dough should be more cohesive in consistency, but the gluten will not have fully developed, so it will not be completely smooth.
- 420g Strong White Bread Flour
- 12g Fine Sea Salt
- 40g White Sugar
- 6g Instant Dry Yeast or 12g Fresh Yeast
4. Add the cubed butter, a few pieces at a time, waiting around 20 seconds in between each addition.
- 140g Unsalted Butter, Cubed
5. Once all the butter has been incorporated, knead for a further 1-2 minutes. By which point the dough should feel very smooth and elastic.
6. Remove the dough from the mixer and lift it onto your work surface. Shape it into a smooth ball, and lift it into a medium bowl which has been lightly oiled.
7. Place a sheet of cling film directly on the surface of the dough, and another around the bowl. Refrigerate the dough overnight. 12-16 hours.
Craquelin
1. Add all of the ingredients into the bowl of a stand mixer, and beat using the paddle attachment until it forms a smooth paste.
- 75g Plain/All-Purpose Flour
- 75g Caster/White Sugar
- 75g Ground Almonds
- 85g Unsalted Butter, Cold & Cubed
- 1g Fine Sea Salt
2. Scoop the mixture out and place it in between two large silicon mats (or pieces of parchment paper). Using a rolling pin, roll the dough to around 2-4mm thick. Place it in the freezer for at least 30 minutes.
3. Remove the dough from the freezer and working quickly, peel off the silicon mats/parchment paper and cut discs, using a 7cm/2.75” cookie cutter. Cut as many discs as possible and lift these onto a baking tray lined with a silicon baking mat. Place them back in the freezer until you need them.
4. You will need to re-roll the scraps of dough and then repeat steps 2-3 to cut enough discs. You will need around 16 in total.
Dough Continued
1. The next day, remove the dough from the fridge and cut it into 50g pieces.
2. Place the smooth side of dough down on the work surface and flatten it slightly. Fold the edges towards the centre, to create a dumpling-like shape.
3. Flip the dough over and with your hand cupped around in it in a ‘C’ shape, rotate the dough underneath your palm, to create tension, and a smooth ball.
4. Lift each dough ball onto a lined baking tray – you will need 2-3 trays. Depending on the size of the tray, you should be able to fit 6 per tray (or 8 if you have large baking trays) Ensure they have enough space to proof.
5. Place the trays into the oven, switched off, and place a small pot of boiling water in the corner, changing it every 30-45 minutes.
6. The dough will take 2-3 hours to proof. It is ready when it has doubled in size.
Raspberry Compote
1. Into a small bowl, whisk together the sugar and pectin and set aside.
- 40g Caster/White Sugar*
- 8g Pectin NH
2. Add the raspberry puree into a medium saucepan, and heat it to around 45C (or just until it is slightly warm), then tip in the sugar/pectin mixture.
- 400g Raspberry Puree
3. Whisk until the mixture comes to a boil, then remove it from the heat and whisk in the lemon juice.
- 10g Fresh Lemon Juice
4. Pour the mixture into a bowl, cover the surface with clingfilm, and refrigerate until needed. It will need a few hours to cool, so do this while the dough is proofing. Note – the amount of sugar will depend on the sweetness of your raspberries, so if you find the mixture is not sweet enough as it is cooking (have a little taste!), then you can add more.
Baking & Assembly
1. Just before the dough has finished proofing, remove the trays from the oven and preheat it to 185C/365F non-fan assisted (170C/340F fan-assisted). You may not be able to bake all the trays at once which is fine, just cover one of the trays with a tea towel while the first two trays bake.
2. Remove the discs of craquelin from the freezer and place them into the centre of each bun.
3. Bake them in the oven for 20 minutes. The craquelin should be an even golden brown colour on top.
4. Remove the trays from the oven and lift them straight onto a wire cooling rack, to cool for at least 30 minutes.
5. Once cooled, quickly whisk the raspberry compote together to smooth it, and place it into a piping bag with a long “cupcake filler” nozzle.
6. Pierce a hole in the base of the bun, and pipe some compote in. Flip the buns back over and serve.
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Sesame Bloomer
TIER 1
Sesame Bloomer
The Tier 1 dough is relatively low hydration so simple to work with – by hand or in your mixer. The great technique here is lightly soaking the dough and then coating it in sesame seeds. It is a technique I use to get perfect coverage of seeds over the loaf, rather than spilling seeds everywhere! This is a slightly softer loaf than Tier 2 so great for sandwiches. Feel free to swap out sesame seeds for poppy seeds too.
1
LOAF
Ingredients
Makes 1 Loaf
12g Fresh Yeast/6g Instant Dry Yeast
12g Fine Salt
400g Strong White Bread Flour
100g Wholemeal Bread flour
325g Tepid Water
15g Sesame Seeds + Extra To Coat
20g Unsalted Butter, Soft
5g White Sugar
Special equipment
Stand mixer
Bread scorer
Digital thermometer (optional)
Method
1. Add all of the ingredients for the dough into the bowl of a stand mixer.
2. Attach the dough hook and knead on a medium speed for around 6-7 minutes until the dough pulls away from the sides of the bowl and appears smooth. It should pass the windowpane test, which is when you stretch a small piece of dough out and it forms a windowpane without tearing.
3. Lift the dough onto your work surface, and perform a few slap and folds with the dough, then use your hands to shape it into a smooth ball shape.
4. Lift the dough into a lightly oiled bowl and cover it with clingfilm – the dough needs to proof for about an hour at room temperature or until doubled in size. This may take longer if your room is cold.
5. Just before it is ready, soak a tea towel and ring out any excess water. Set this next to a baking tray lined with parchment paper.
6. Lightly toast a tray of sesame seeds for about 10 minutes at 180C/355F. They just need to be a light golden brown – not too dark!
7. Lightly flour your work surface, and scoop the dough, smooth side down, onto the flour.
8. Gently flatten the dough with lightly floured hands into a large circle. Stretch the left side out slightly and fold it toward the center. Then stretch the right side and fold it in to overlap the first fold.
9. Reshape the dough into a tidy rectangle. Starting from the top edge, roll the dough tightly towards you, using your thumbs to press the dough firmly inward with each turn to create a taut log.
10. Once fully rolled, pinch the seam closed by using your fingers to stitch it together.
11. Working quickly, tilt the dough side to side on the wet tea towel, then transfer it to the toasted sesame seeds, tilting it to cover the entire loaf.
12. Flip the dough over and place it seam side down onto your baking tray.
13. Cover the dough with a tea towel to proof for about an hour at room temperature. The dough should almost double in size.
14. Meanwhile, preheat the oven to 230C/445F non-fan assisted and place a small tray on the bottom shelf.
15. Once the dough is proofed, take a razor blade and slash the dough. I used multiple diagonal slashes across the top of the dough, but you can slash it any way you prefer.
16. Splash a cup of boiling water onto the preheated tray and immediately place the bread on the middle shelf of the oven.
17. Immediately drop the oven temperature to 190C/375F non-fan assisted and bake for around 50 minutes – the dough should be a golden colour, and a digital thermometer inserted into the centre should reach 90C/195F or just above it.
18. Lift the baked loaf onto a wire rack and cool for at least an hour before slicing.
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Multigrain Bloomer
TIER 2
Multigrain Bloomer
In Tier 2 we are looking at the importance of soaking seeds in dough. Seeds suck up a lot of moisture so it’s important to pre-soak them before they go into the dough to ensure they don’t draw out moisture from the bread itself, making it dry. The final loaf is proofed in a banneton basket, and then baked in a cast iron dutch oven which gives a really rustic, bakery style finish. This bread is heartier and is great for toast and eggs!
1
LOAF
Ingredients
Makes 1 Loaf
Poolish
150g Strong White Bread Flour
150g Water
1.5g Fresh Yeast / 0.75g Instant Dry Yeast
Soaker
10g Rolled Oats
5g Poppy Seeds
35g Mixed Seeds (Pumpkin, Linseed, Sunflower)
60g Boiling Water
Dough
120g Wholemeal Flour
230g Strong White Bread Flour
1g Fresh Yeast/0.5g Instant Dry Yeast
12g Salt
15g Unsalted Butter. Room Temperature
120g Water
Special equipment
Stand mixer
500g Wood Pulp Banneton Basket
Bread scorer
Cast Iron Dutch Oven
Digital thermometer (optional)
Method
Poolish
1. Into a small bowl, add the water and yeast. Stir this until the yeast has completely dissolved.
2. Tip in the flour and mix to form a smooth paste. Cover the bowl and leave it at room temperature for 12 hours, by which point it should be very bubbly on top.
Soaker
1. Add all the seeds into a bowl and pour the boiling water over the top. Set it aside at room temperature for 12 hours.
Dough
1. Into the bowl of a stand mixer, add the poolish, soaked seeds, and remaining dough ingredients.
2. Attach the dough hook and knead on a medium speed for around 6-7 minutes until the dough pulls away from the sides of the bowl and appears smooth. It should pass the windowpane test, which is when you stretch a small piece of dough out and it forms a windowpane without tearing.
3. Lift the dough onto your work surface, and perform a few slap and folds with the dough, then use your hands to shape it into a smooth ball shape.
4. Lift the dough into a lightly oiled bowl and cover it with clingfilm – the dough doesn’t have a lot of yeast, so it will need 2.5-3 hours to rise at room temperature, until doubled in size.
5. Once proofed, lightly flour your work surface, and scoop the dough, smooth side down, onto the flour.
6. Gently flatten the dough with lightly floured hands into a large circle. Stretch the left side out slightly and fold it toward the center. Then stretch the right side and fold it in to overlap the first fold.
7. Reshape the dough into a tidy rectangle. Starting from the top edge, roll the dough tightly towards you, using your thumbs to press the dough firmly inward with each turn to create a taut log.
8. Roll the sealed dough lightly in some flour, then lift it into your floured banneton basket. Pinch the seam together when it is in the basket if needed.
9. Lightly flour the top of the dough and cover the basket with a tea towel. Proof for another 2.5-3 hours. It should puff up above the rim of the basket – see the video as a visual cue!
10. 45 minutes before the dough is ready, pre-heat the oven to 230C/445F non-fan assisted, with a cast iron pan (with the lid on) in the centre.
11. When the dough is proofed, carefully flip it out onto a circle of parchment paper, and then use a razor blade to score the dough lengthways.
12. Remove the cast iron pan from the oven and being very careful, lift the dough into the pan. Drop a few small ice cubes at the side of the pan, place the lid back on top, and get it straight into the oven.
13. Bake for 20 minutes, then remove the lid of the cast iron pot and lower the oven temperature to 190C/375F and bake for a further 15 minutes. It should be a golden brown colour, and a digital thermometer inserted into the centre will read 90C/195F or just above.
14. Remove it from the cast iron pan and lift it onto a wire rack to cool completely, at least an hour before slicing it.
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Pandoro
TIER 2
Pandoro
In Tier 2 we are really stepping things up with a Pandoro – the iconic 8 pointed star Italian bread. This is a challenging dough that requires a high protein flour to handle the high levels of fat and sugar in the dough. Similarly to the Kugelhopf , this dough is flavoured with lemon and orange zest, with a beautiful enriched yellow crumb once baked. There is a lot of fermentation and proofing in this recipe, so really set aside some time to tackle this!
2
750G LOAVES
Ingredients
Makes 2 750g Loaves
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)
Special equipment
Stand mixer
Dough scraper
Pandoro tins
Digital thermometer
Method
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.
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Kugelhopf
TIER 1
Kugelhopf
This bread has ties to Germany, Austria and France and is a popular bread served around the holidays. Think of it like giant hot cross bun in a bundt tin! The dough is a soft, buttery brioche flavoured with soaked raisins that have been steeped in orange, lemon and vanilla. When the cake is finished it is soaked in melted butter and then coated in sugar. I have to say, this is one of the most delicious recipes I’ve made ALL year! I’ve used a Kugelhopf tin, but the dough can also be made in a classic bundt tin.
2
400G LOAVES
Ingredients
Makes 2 400g Loaves
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
Special equipment
Stand mixer
Dough scraper
Kugelhopf tin/Bundt tin
Digital thermometer
Method
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.
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Bagels
TIER 1
Bagels
This dough starts with a poolish, which is a type of pre-ferment – a little like a sourdough starter – that adds a real depth to the flavour of the bread. The dough is then shaped and poached to get that iconic bagel texture. You can go to town on the toppings here, my favourite is Everything Bagel seasoning, which you can either buy online or make yourself!
8
BAGELS
Ingredients
Makes 8 Bagels
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
Special equipment
Stand mixer
Method
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.
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Vienna Bread
TIER 2
Vienna Bread
This is more of an enriched dough, which makes the bread really soft. It’s like a hybrid between a Japanese milk bread and a French brioche. The shaping technique is what makes this recipe a little more tricky, so make sure to watch the video so you can follow my step-by-step instructions. Slashing the dough gives these loaves their classic Viennese style, and I’d recommend adding some sesame seeds to the top to finish them off.
8
MINI LOAVES
Ingredients
Makes 8 Mini Loaves
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)
Special equipment
Stand mixer
Razor blades
Perforated baguette mould (optional)
Method
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.
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Chocolate Babka
TIER 1
Chocolate Babka
I love the design of this Babka! It’s such a showstopper and so unbelievably tasty. This recipe teaches you the foundations of enriched dough, which we fill with a super easy chocolate filling. It’s just the braiding that requires a bit more brain power, but watch the video and I’ll walk you through it step by step – I promise it’s easier than it looks!
2
BABKAS
Ingredients
Makes 2 Babkas
For the dough
750g White Bread Flour
150g Caster Sugar
15g Instant Dry Yeast
225g Whole Milk
165g Whole Eggs
9g Salt
1 Tsp Vanilla Bean Paste
150g Unsalted Butter, Cold + Cubed
For the chocolate filling
240g Unsalted Butter
160g Caster Sugar
80g Cocoa Powder
Pinch of sea salt flakes
For the egg wash
2 Egg Yolks (35g)
Splash of Water
For the sugar syrup
100g Caster Sugar
100g Water
Special equipment
Stand mixer
2 x 2lb loaf tins
Method
1. Into the bowl of a stand mixer, add the milk and eggs followed by the strong white bread flour, the sugar, salt and yeast. Lastly, add the vanilla bean paste. Knead together on a medium-low speed (speed 3 on a KitchenAid) for 8 minutes.
2. Next, slowly add the butter a few pieces at a time (waiting 20-30 seconds between each addition), and keep kneading until smooth. You may need to scrape down the sides of the bowl to make sure all the butter is incorporated. This will take about 10-12 minutes.
3. Once your dough is ready, lift it out of the bowl and shape it into a tight ball. Place the dough into a lightly greased bowl and lightly grease the top of the dough (I use an oil spray but alternatively, you can put some oil on your hands and gently rub the dough). Cover the surface of the dough directly with cling film, and the top of the bowl. Chill in the fridge overnight (minimum 12 hours).
4. Just before you’re ready to roll your dough, make the chocolate filling.
5. In a saucepan, melt the butter over a medium heat
6. In a separate bowl, add the sugar, cocoa powder and salt
7. Once your butter has melted, pour it over the dry ingredients and whisk until combined
8. Allow the mixture to cool at room temperature for about 15 minutes, stirring with a spatula occasionally until it becomes the consistency of soft butter. It may take longer if your room temperature is a little warmer. To speed it up, just pop it in the fridge and stir every few minutes.
9. Once your Babka dough has chilled, lightly flour your surface and place the dough on top. Flour the dough and roll it out to roughly 18”x24” (roughly the width of your two loaf tins placed side by side). The dough should be nice and thin.
10. Next, spread your chocolate filling all over the top of the dough, right to the edges.
11. Using your hands, starting with the edge closest to you, roll the dough into a tight log, then place it in the freezer for 10 minutes (you can bend it slightly to make sure it fits!).
12. Once your dough has chilled, cut off any rough ends and then cut the dough lengthways directly down the centre. Next, place one half of the log over the top of the other half in a cross shape. Starting with one side of the cross, braid the dough into a tight plait, then repeat with the other side.
13. Line the bottom of your loaf tins with a piece of parchment paper. Place one of your tins next to the dough, cut the dough to the same length as the tin, then place it in your tin. Repeat with the other tin. You’ll likely have a little dough remaining.
14. Cover the tins with a tea towel and leave to proof for 2 hours. If you’re in a particularly cold kitchen, you can put your tins in the oven and add a small cup of boiling water to the bottom of the oven. Replace this every 30 minutes or so to speed up the proofing process slightly.
15. Preheat the oven to 160C/320F Non- Fan Assisted just before the time is up.
16. Once your Babkas have proofed, mix together the egg wash ingredients and paint it over the Babkas.
17. Just before adding your Babkas to the oven, add some boiling water to a tray and place this on the bottom shelf of your oven. Add the Babkas to the middle shelf and bake for 60-70 minutes. To check they are cooked in the middle, probe the centre of the Babkas with a digital thermometer – they should be over 90C/195F.
18. Whilst the Babkas are baking, make your sugar syrup. Add the water and sugar to a saucepan and stir over a medium heat until it’s gently simmering and all the sugar has dissolved.
19. Once baked, remove the Babkas from the oven and lightly run a knife around the outside of the tins to loosen them. Tip them onto a wire rack and use a pastry brush to soak them in the sugar syrup. Wrap the Babkas in cling film and leave to cool for 1 hour. It’s important to leave them for an hour to allow the middle of the Babkas to completely set.
20. Once cooled, your Babka’s are ready to serve! They’re best eaten straight away (or within a few hours) as they have the tendency to dry out a little, but if you want to serve them later I’d pop them in the oven for 5-7 minutes before serving.
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