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      Bake Off Winner Week 5 Belgian Buns by Trisha Harris

      Bake Off Winner Week 5 Belgian Buns by Trisha Harris

      Ingredients

      • 450g strong white flour , plus extra for dusting
      • 7g fast action yeast
      • 75g caster sugar
      • 165ml warm milk
      • 1 large egg , beaten plus 1 for egg wash
      • 50g unsalted butter , melted, plus extra for the tray

      FOR THE FILLING

      • 5 tbsp lemon curd
      • 150g sultanas

      FOR THE ICING

      • 250g icing sugar
      • 12 glacé cherries

      METHOD

      • STEP 1

        Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour.

      • STEP 2

        Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing. 

      • STEP 3

        Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. Roll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn’t unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size. 

      • STEP 4

        Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.

      • STEP 5

         Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one. 

         

        Note from the editor : "Looks very professional perfect with coffee in the morning for breakfast. Please bear in mind if you are from the US that this is from a UK customer so using Metric measurements"

         

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      Week 4 Bake Off Winner Leanne Jones. Pear Tarte Tatin

      Week 4 Bake Off Winner Leanne Jones. Pear Tarte Tatin


       2 minute read

      Ingredients

      8 pears

      100g caster sugar

      100g butter

      star anise

      3 cardamom pods

      1 large cinnamon stick

      2 tbsp brandy

      500g block all-butter puff pastry

      • STEP 1

        Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.

      • STEP 2

        Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.

      • STEP 3

        Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don’t worry about them burning – they won’t – but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.

      • STEP 4

        Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.

      • STEP 5

        When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.

      • STEP 6

        Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon’s guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.

         

         

        Note From the editor: "Looks rich and delicious. This classic French dessert goes well with cream or creme fraiche. Enjoy"

         

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      Week 3 Bake OFF Winner Rose Hopkins Apple Butter

      Week 3 Bake OFF Winner Rose Hopkins Apple Butter

      Super Easy Apple Butter

      15-18+ apples, cored and sliced or chunked. No need to peel.

      1 C water

      2 C packed brown sugar

      1 tsp pumpkin pie spice

      Cut the apples as preferred, either sliced or in small chunks. It is not necessary to peel the apples (You don’t want to lose the nutrients and flavor in the skin.) Fill a larger crock pot with the prepared apples. Fill it up as the apples will cook down. Remember the lid.

      Cook the apples on low for 6-8 hours. If you want them in a few hours, cook on high. Stir the first time with your Danish Dough Whisk after about an hour. Then let the apples cook.

      When the apples are cooked to the consistency you’d like, stir more with a whisk. Use an immersion blender to thoroughly break up anything that isn’t how you’d like your apple butter to be.

      Mix the brown sugar and the pumpkin pie spice into the apples. Cook for another 30 minutes.

      The apple butter is ready to be put into jars to can, freeze, or just keep refrigerated. I prefer to can in half pint jars for easy gifts. Enjoy!

      Rose Marie Hopkins

       

       

      Note from the editor: "We like to try new things and making things like this or jams is something everyone should try as it's always rewarding to make your own"

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      Week 2 Bake Off Winning Recipe: Baklava by Karen Gess

      Week 2 Bake Off Winning Recipe: Baklava by Karen Gess

       2 minute read

      Baklava

      by Karen Gess

      Ingredients: 

      16 oz of raw pistachios/walnuts/blanched almond or hazelnuts or a combination of any. 2 tsp cinnamon, 2 tsp ground cardamom, 1/4 cup honey, 25 sheets phyllo pastry, 1 cup coconut oil or butter up to you I use coconut oil.

      Syrup ingredients:1 1/2 cup honey, 3/4 cup water, 2 Tbsp lemon juice, Cinnamon stick or 1 tsp grounded Cinamon 


      Step 1.

      Combine all syrup ingredients together and boil for 10 mins, stirring frequently. then Strain syrup.

      Note: Syrup is best made day before but not necessary

      Step 2.

      Filling: Blitz/blend nuts together Add cinnamon, cardamom and honey, stir together .

      Step 3.
      Using 9 × 12 inch pan oil sides of pan. 

      Place 1st sheet of phyllo and brush with oil or melted butter. Keep going  brushing each sheet until you have stacked 10 sheets.

      Now Spread half nut mix over.

      Add 5 more sheets brushing the butter/oil again, Then Spread other half of nuts over.

      Add 10 more sheets

      Step 5.
      With sharp knife cut diagonally making diamond shapes

      Step 6
      Bake at 180 celsius 350 farenheit for 35 to 45 mins

      Step 7
      Allow to cool for 30 mins then pour the syrup from earlier over!

      Notes: It is best to leave till next day before eating or at least a few hours to let syrup soak. You can modify the amount of cardamom you use for a more subtle taste. Don't use too much butter when brushing phyllo sheets, it actually makes them drier unless you prefer a crisp bake.

      Note from the editor: "Great Job Karen, looks delicious. Will be tricky to wait a day before eating :) "

      Karen used the dough and bench scraper to make her goodies. It's a "God Send"

       

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      Week 1 Winning Recipe: Raspberry Oatmeal Scones by Fiina Jolley

      Week 1 Winning Recipe: Raspberry Oatmeal Scones by Fiina Jolley

      Raspberry Oatmeal Scones

      by Fiina Jolley

      Ingredients: 

      1 and 2/3 cup flour,  1/3 cup sugar, 1 Tbsp baking powder, 1/2 tsp baking soda 1/2 tsp salt, 1/2 tsp lemon zest, 1 stick 1/2 cup frozen butter, 1 and 1/3 cups old fashioned oatmeal,1 cup of raspberries(I used fresh berries), 1/2 tsp pure almond extract.1/2 cup milk with 1/2 Tbs lemon juice, one large egg. sliced almonds and 1 Tbsp sugar. 


      Step 1.

      Heat Oven to 425 Fahrenheit ( 220 Celsius)

      Step 2.

      In the food processor combine 1 and 2/3 cup flour 1/3 cup sugar 1 Tbsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp lemon zest. Add: 1 stick 1/2 cup frozen butter, cut in small pieces. Pulse just enough to break the butter up in pea size pieces.

      Step 3.
      Place the above in a mixing bowl and add 1 1/3 cups old fashioned oatmeal and 1 cup of raspberries(I used fresh berries) and 1/2 tsp pure almond extract.
      Add to the dry mixture1/2 cup milk with 1/2 Tbs lemon juice mixed with one large egg.

      Step 4.
      Mix gently and place in a 9 in pie dish which has been sprayed with cooking spray. Pat it down level and sprinkle with sliced almonds and 1 Tbsp sugar. 
      Using a sharp knife, cut dough into 8 slices. 

      Step 5.
      Then...place the dish in the refrigerator for about 15 min while the oven heats up to 425 degrees.
      Bake for approximately 18 minutes.


      Enjoy it warm or cold or reheated. My scones froze well for eating later!

      Note from the editor: "Looks absolutely delicious and looks like it could go with a bit of cream for and added treat"

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