recipes

Hollywood Hot Cross Buns

Hollywood Hot Cross Buns

I wanted to go back to the way we used to make Hot Cross Buns, using real fruit rather than all dried. The result is this juicy bun – the kids will love it, and adults will too!
Portions:20
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • teaspoons salt
  • 75 g caster sugar
  • 25 g yeast
  • 300 ml milk and water mixed
  • 60 g mandarin segments chopped
  • 60 g peach slices chopped
  • 60 g apple slices chopped
  • 2 teaspoons ground cinnamon
  • 60 g apricot jam warmed, to glaze

For the crosses

  • 200 ml water
  • 200 g flour
  • 2 medium eggs

Instructions

  • Put the flour, salt, sugar and yeast into a bowl.
  • Slowly add enough of the milk and water mix to achieve a pliable dough.
  • Tip out onto a lightly floured surface and knead well for 5 minutes, then put the dough back in the bowl and leave to rise for 1 hour.
  • Incorporate the mandarins, peaches, apples and cinnamon into the dough and leave to rise for 1 hour.
  • Line a baking tray.
  • Divide the dough into 75 g/3 oz pieces and roll each into a ball.
  • Put them on the baking tray and leave to rest for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • To make the crosses, whisk together the water, flour and eggs to a smooth paste and pipe a cross on top of each bun.
  • Bake the buns for 25 minutes until golden brown.
  • Take out of the oven and brush them with warmed apricot jam.
  • Serve immediately.
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Course Bread

Teacakes

Teacakes

These are great toasted, with butter.
Portions:15 cakes
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Ingredients

  • 400 g strong white flour plus extra for dusting
  • 1½ teaspoons salt
  • 40 g caster sugar
  • 1 teaspoon ground cinnamon
  • 50 g butter softened
  • 20 g yeast
  • 200 ml water
  • 75 g sultanas
  • 60 g mixed peel
  • 1 egg beaten, for eggwash

Instructions

  • Put the flour, salt, sugar, cinnamon, butter, yeast and water into a large bowl and mix together for 2 minutes.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put back into the bowl and leave for 1 hour to rest.
  • Line a baking tray.
  • Add the sultanas and mixed peel to the dough and divide the dough into 75 g/3 oz pieces.
  • Shape each piece into a ball and, using a rolling pin, flatten them out to 2.
  • 5 cm/1 inch thick.
  • Place the teacakes on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Brush the teacakes with eggwash and bake for 15 minutes.
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Course Bread

Sally Lunns

Sally Lunns

This bread reminds me of a little bakery near to where I was brought up in Merseyside. On my way back from school I would buy a Sally Lunn and eat it with butter when I got home.
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Ingredients

  • 400 g strong white flour plus extra for dusting
  • 1 teaspoons salt
  • 40 g caster sugar
  • 40 g butter softened
  • 20 g yeast
  • 120 ml milk
  • 120 ml water plus extra for icing
  • 50 g sultanas
  • 60 g glacé cherries
  • 1 teaspoon ground cinnamon
  • 3 oranges zest of it
  • 75 g icing sugar

Instructions

  • Put the flour, salt, sugar, butter, yeast, milk and water into a bowl and mix together with your hands.
  • When all the flour has been incorporated tip the dough out onto a lightly floured surface and knead until smooth and pliable.
  • Put the dough back in the bowl and leave for 1 hour to rest.
  • Line a baking tray.
  • Add the sultanas, cherries, cinnamon and orange zest to the dough and, using an electric mixer (blade attachment) or your hands, work it in well.
  • Shape the dough into a sausage shape by flattening out the dough and rolling it up.
  • Place the dough on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the dough for 20 minutes, then transfer to a wire rack to cool.
  • While it is cooling, make a water icing.
  • Tip the icing sugar into a bowl, add a little water and mix in well, then gradually add water until the icing coats the back of a spoon.
  • Drizzle the icing over the top of the bread.
  • Cut into slices and eat with lashings of butter.
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Course Bread

Apple and Sultana Danish Pastries

Apple and Sultana Danish Pastries

My wife’s favourite Danish. Remember Valentine’s Day – get baking. Probably you won’t use all the pastries at once, so you can freeze the finished dough for up to 3 months. You need to start this the day before.
Portions:30 Danish pastries
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Ingredients

For the pastry

  • 20 g yeast
  • 625 g strong white flour plus extra for dusting
  • 11 ⁄2 teaspoons salt
  • 75 g caster sugar
  • water to mix
  • 500 g butter chilled

For the filling

  • 10 apples peeled and cored
  • 100 g sultanas
  • 2 teaspoons ground cinnamon
  • 2 eggs beaten, for eggwash
  • apricot jam warmed, to glaze

For the water icing

  • lemon zest icing sugar and water

Instructions

  • Dilute the yeast in a little warm water and put with the flour, salt and sugar into a large mixing bowl.
  • Using a wooden spoon, slowly mix in a little water until the dough becomes pliable.
  • Tip the dough out onto a lightly floured surface and knead well until it feels elastic.
  • Put the dough back in the bowl and leave in the fridge for 1 hour.
  • Return the chilled dough to your floured work surface and roll it into a rectangle 60 x 30.
  • 5 cm/24 x12 inches.
  • Flatten the chilled butter into a rectangle about 1 cm/1⁄2 inch thick and lay it over two-thirds of the dough.
  • Bring the uncovered third of the dough into the centre, then fold the covered top third down, so that your dough is now in three layers.
  • Return the dough to the fridge to chill for 1 hour.
  • Scatter some more flour over your table and roll out the dough to the same-sized rectangle as before.
  • Repeat the folding process, one side on top of the other, and place the dough back in the fridge for 1 hour.
  • You will need to repeat this process twice more before leaving the dough to rest, wrapped in clingfilm, overnight.
  • Line a baking tray.
  • Roll out the dough to about 5 mm/1⁄4 inch thick, then cut 12.
  • 5 cm/5 inch squares from the dough.
  • Fold the edges into the middle so you have a parcel, place each one onto the baking tray and leave to rise for 2 hours at an ambient temperature (20°C+).
  • Meanwhile, cook the apples in a pan with a little water to soften them for 7 minutes, then add the sultanas and cinnamon and allow to cool.
  • Spoon at least 2 tablespoons of the apple mixture into the middle of each dough square.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Brush the eggwash onto the exposed parts of the dough, and bake for 20 minutes.
  • Take out of the oven and brush with warmed apricot jam.
  • Cool, then top with water icing.
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Course Bread
Cuisine Danish / European

Almond Bread

Almond Bread

A bread I devised while I was in Cyprus; it’s gorgeous toasted and with lashings of butter.
Portions:1 loaf
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Ingredients

  • 500 g strong white flour
  • 10 g salt
  • 60 g caster sugar
  • 40 g butter softened
  • 75 g ground almonds
  • 20 g yeast
  • 300 ml milk and water mixed
  • 125 g flaked almonds

Instructions

  • Put the flour, salt, sugar, butter, ground almonds and yeast into a bowl.
  • Add the milk and water mix and blend for 2 minutes.
  • Tip out of the bowl onto a lightly floured surface and knead with your hands until the dough becomes soft and pliable.
  • This should take no more than 5 minutes.
  • Put the dough back in the bowl and leave to rise for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and mix in half the flaked almonds.
  • Flatten the dough into an oval shape and cover the outside of the dough with the remaining flaked almonds.
  • Place the dough on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake the bread for 20–25 minutes, then transfer to a wire rack to cool.
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Course Bread / Nuts
Cuisine Cyprus / European

Peanut Bread

Peanut Bread

This bread is always a great favourite with the kids at teatime, loaded with honey or chocolate spread. For a change, serve it with cream cheese and celery as an energy-giving sandwich.
Portions:2 loaves
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Ingredients

  • 500 g strong white flour
  • teaspoons salt
  • 15 g yeast
  • water warm to mix
  • 3 ⁄4 jar crunchy peanut butter
  • 100 g caramelized peanut chips to mix

Instructions

  • Put the flour, salt and yeast into a bowl.
  • Slowly add warm water and mix by hand until the dough is pliable.
  • Leave in the bowl to rest for 1 hour.
  • Add the peanut butter to the dough and mix it in thoroughly.
  • The dough will now be sticky, so begin to add the peanut chips until the dough tightens up again.
  • Divide the dough into two pieces and leave to rest for 1 hour.
  • Grease a baking tray.
  • Punch any air out of the dough pieces and mould into two sausage shapes, approx.
  • 30.
  • 5 cm/12 inches long and tapering at each end.
  • Roll them up into a coil, place them on the baking tray and leave to prove for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Using a sharp knife, score a line down the middle of each loaf and dust each lightly with flour.
  • Bake the loaves for 20–25 minutes, then transfer to a wire rack to cool.
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Course Bread / Nuts

Honey and Saffron Loaf

Honey and Saffron Loaf

The subtle flavours and smells in this bread are unique. Saffron works well with dough, but you could also try mango chutney – just replace the saffron with 75 g/3 oz of the chutney: yummy!
Portions:1 loaf
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Ingredients

  • 250 g strong white flour
  • 250 g wholemeal flour
  • 20 g yeast
  • 300 ml water
  • 10 g salt
  • 75 ml honey
  • 2 small boxes saffron diluted in a little water

Instructions

  • Put half the white flour, half the wholemeal flour and all the yeast into a bowl and add 150 ml/1⁄4 pint of water.
  • Whisk together and mix for 5 minutes, then leave for 4 hours.
  • Add the remaining flours and water, the salt, honey and saffron to the dough and knead well for 5 minutes.
  • Leave in the bowl to rest for 30 minutes.
  • Line a baking tray.
  • Shape the dough into a ball, place on the tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Score around the middle of the loaf with a knife and bake for 30 minutes.
  • Transfer to a wire rack to cool.
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Course Bread

Orange, Lemon and Cherry Bread

Orange, Lemon and Cherry Bread

Toasted with butter – perfect.
Portions:1 loaf
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Ingredients

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 30 g caster sugar
  • 40 g butter softened
  • 20 g yeast
  • 1 lemon zest of it
  • 3 oranges zest of it
  • 300 ml water
  • 75 g morello cherries

Instructions

  • Put all the ingredients except the cherries into a bowl and mix to a dough.
  • Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back into the bowl and leave to rest for 1 hour.
  • Line a baking tray.
  • Add the cherries to the dough and mix well, then divide the dough into two pieces and roll each out to about 30.
  • 5 cm/12 inches long.
  • Twist the two pieces together and place on the baking tray, then leave to rise for 1 hour.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Bake the bread for 25 minutes, then transfer to a wire rack to cool.
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Course Bread / Fruit

Lemon and Orange Bread

Lemon and Orange Bread

I was inspired to make this bread when I visited a small artisan bakery in Tours (Loire), France. The baker produced a bread with oranges, saffron and honey made from a traditional recipe favoured by famous local poet François Rabelais. My twist was to try it with oranges and lemons – I think it works well.
Portions:2 small loaves or 1 large loaf
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Ingredients

  • 400 g strong white flour plus extra for dusting
  • 100 g rye flour
  • 10 g salt
  • 60 g butter softened
  • 60 g z caster sugar
  • 20 g yeast
  • 300 ml water
  • 5 lemons zest of it
  • 6 oranges zest of it

Instructions

  • Put the flours, salt, butter, sugar, yeast and water into a bowl and massage the dough together with your hands for 3 minutes.
  • Then tip the dough out onto a lightly floured surface, add the zests and work them well into the dough: the dough will discolour slightly, but don’t worry.
  • Put the dough back in the bowl and leave to rise for 1 hour.
  • Line a baking tray.
  • If making two loaves, divide the dough into two equal pieces.
  • Shape the dough(s) into a ball shape and push your finger down through the middle until you can feel the table underneath.
  • Then, using a sharp knife, cut them across the top several times, place on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Bake for 25 minutes until golden brown, then transfer to a wire rack to cool
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Course Bread / Fruit
Cuisine European / French

Banana and Muesli Bread

Banana and Muesli Bread

This is comfort food at its best – rich and filling. Eat it toasted for tea, dripping with butter or, better still, piled high with baked apples or peaches with a dollop of fresh vanilla ice cream on top.
Portions:2 loaves
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Ingredients

  • 500 g wholemeal flour
  • 2 teaspoons salt
  • 15 g yeast
  • 50 g butter softened
  • 320 ml water
  • 2 bananas large chopped
  • 1 bowl muesli

Instructions

  • Put the flour, salt, yeast and butter into a bowl.
  • Slowly add water to the bowl and mix carefully by hand until the dough becomes elastic.
  • Knead the dough for 5 minutes, then cover the bowl and set aside to rest for 2 hours.
  • Divide the dough into two, then add a chopped banana to each, using your hands to ‘mash’ the banana into the mixture.
  • Your dough will now be sticky, so add enough muesli to each to regain the original texture.
  • Line a baking tray.
  • Roll each dough into a ball, then press into the bowl of muesli, so that the dough becomes completely coated.
  • Place the loaves on the baking tray and leave to rise for 1–2 hours.
  • Preheat the oven to 200°C/400°F/gas mark 6.
  • Using a knife, deeply score the top of each ball into 8 sections.
  • Bake the loaves for 25–30 minutes, then transfer to a wire rack to cool.
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Course Bread / Fruit