Pastries
by Sandra
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Gouter Breakfast dough pastries Yeastspotting: England bun carvi Nigel Slater raisins
by Sandra
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(No Ratings Yet) Loading ... Tea Time: Sally Lunn Buns or Bath?
According to Nigel Slater, the real Bath Bun to be smooth, midway between the bun and the classic French bun, filled with raisins and powdered sugar grain .. at least in its modern version as the bath bun at the origin was topped with caraway seeds preserved!
Today, this small brioche bread is usually stuffed grain sugar, flavored with lemon zest and spices, whose composition is still kept secret.
, ce sont surtout les légendes et les histoires sur l’origine de ces buns qui en créant le mystère contribuèrent à leur succès et à leur renommée. If the secrecy surrounding the recipe as the original Sally Lunn Buns served in the oldest house in Bath rightly named Sally Lunn's Hous e, it is particularly the legends and stories about the origin of the buns that helped create the mystery to their success and their reputation.
et servi coupé en deux, tartiné de confiture de fraise et de crème épaisse pour accompagner un bon thé comme le Sally Lunn Bun … Today, purists believe that the Sally Lunn Bun bun is the original of Bath and all others are pale copies, they do not want me to offer my recipe rich brioche, topped with raisins a Bath bun and served cut in half, spread with jam and thick cream to accompany a good tea as the Sally Lunn Bun ...
And if a trip to Bath is not expected soon in your projects, try this recipe and enjoy your bun still enjoy a hot Earl Gray (or your favorite tea) or Nigel Slater, toasted and buttered or spread of orange curd ...
I hope you'll like it, Susan .. and let it be yeastspotted 
(18 buns) - 620-650g of flour T55 or T65
- 30g fresh yeast or 4 cc of instant dry yeast
- 1.5 cc of salt
- 65g sugar
- 4 large eggs (240g)
- 240ml of temperate or warm milk (or soy milk)
- 120g soft butter (or margarine)
- 1 large handful of raisins (optional)
- qs lemon zest, finely grated (optional)
- 1 beaten egg to brown, sugar beans
A Hand
Mix the crumbled yeast in milk tempered, add the sugar and mix. Book.
In a large bowl, whisk the eggs with salt for a few minutes until they are sparkling. Add dissolved yeast and mix aside to get a smooth paste.
Add 1 / 3 of the flour and mix with a wooden spoon until it was almost embedded. Add 1 / 3 of the flour and stir as before and then finish with the last 1 / 3 of flour (50g about except to be reserved for kneading). Work first batter with a spoon and then hand mix the dough into rough ball around the spoon.
Add the very soft butter in small pieces 3 or 4 additions kneading after each addition to be incorporated in the dough (possibly add a little reserved flour if the dough is too sticky).
Knead about ten minutes, adding from time to time if necessary a little of the remaining reserved flour the dough should become smooth, supple and elastic.
Place dough ball in bowl, cover with film support and let stand for about 1h30 or until the dough double in size.
Transfer the dough on a work plan flour (the dough is quite soft and slightly sticky: lightly flour their hands before touching it) and fold 3 or 4 times on itself by ensuring that its entire surface is slightly floured.
Note: if you want to add raisins and zest, to get this stage without working the dough too
Divide dough into 18 pieces of equal weight (about 70g), very lightly flour their hands (the dough is quite sticky)
Divide into 18 pieces of equal weight (about 70g) and regular shape into balls (see technique). Place balls 1 or 2 baking sheets lined with parchment paper making sure to leave a space of at least 5 cm between them.
Cover with a clean cloth and let rise 45 min.
Preheat oven th. 6 (180 ° C). Gently brown the buns with whole egg beaten with 1 pinch of salt. Sprinkle with sugar grains, oven and cook for about 20 min. Cool on rack.
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Challah Gouter Bread dough Pastries: bread breakfast vanilla
by Sandra
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(No Ratings Yet) Loading ... Sweet Pain of Brout'Mila: J'suis Kap!
It must be said that I was well bidonnée read the name .. pittoresque this brioche bread and no less hull recipe published in a small booklet of Jewish North African cuisine found by GC that the transition was much merit to begin with as little accuracy and detail in the place of the recipe! !
But finally, what may well be hiding behind this name intriguing (and hilarious) from Brout'mila? I do not play the open (especially since I had already commented on the case on the ticket of Big Boss!): Take the word Brit Milah - Hebrew circumcision performed on the 8th day of life of the baby-give her accent Blackfoot particularly strong .. and voila!
As for the "sweet pain" in oil so recaptured by GC in an "unorthodox" in butter, I guess it must be the Challah, the traditional braided bread Jewish tables always present during ritual celebrations of Shabbat to the Brit Mila through table married in a more sweet, soft and fragrant .. delicious as omens for a new life begins.
As I have more of a Leonard and a Happy (and the first test version with anise 500g of flour was a bit stingy), I made the paste with 1 kg of flour, dough kneaded by hand because it does refait not replacing anise with vanilla pod, and keeping the tradition of dough without dairy so without butter. And of course, loved it ... thank you, GC!
(for 1 crown and 2 loaves)
- 1kg flour T55
- 1 cc of salt
- 160g sugar
- 15g sesame seeds
- 1 vanilla bean
- 30g fresh yeast bakery
- 200g warm water
- 200g of sunflower oil
- 4 eggs (200g without shell)
- 1 egg yolk, sugar crystals for decoration
Mix with a wooden spoon from the center by expanding the movement towards the edges of the bowl to incorporate all the flour. Once the paste wraps around the spoon and broke the edges, the transfer to the work plan and knead for a few minutes to make it soft, smooth and elastic.
Replace the dough in the bowl, cover with film support and a kitchen towel and let rise until the dough double in size, about 3 hours.
(dough before pushing nicely stitched vanilla seeds and sesame) Degas pressing gently 2 or 3 times on the dough with the flat of the hand. Transfer in terms of work (no need to flour or oil, the dough does not stick). Divide into 3 pieces: a piece of approximately 920g for the crown and 2 pieces of approximately 4550g for breads long. Shaping the piece into a ball for the crown in care to seal the join and leave to relax with a cloth covered cooking time to shape the loaves.
Shape into loaves bastards as explained below (click) and place on a baking sheet lined with parchment paper in the space of at least 10 cm.
Shaping the ball crown as explained below (click) and drop onto baking sheet lined with parchment paper (if you have a crown for banneton lucky you are, do not hesitate to use it!).
Incise the surface of the crown and bread with a razor blade (or a well sharpened knife) cross training. Cover with a cloth kitchen clean and dry and let rise 45 minutes.
Preheat oven 6 th (180 ° C) about a quarter of an hour before the end of the second shoot.
Gently brush the surface of the loaves with egg yolk beaten with 2 drops of water and then sprinkle with the sugar crystal surface.
Oven and bake about 20 min. Cool on rack.
These breads can be kept well wrapped in foil and then enclosed in a plastic bag.
So Esketékap?
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