Hazelnut Chocolate Buns

Ingredients

Pre-ferment Dough

175 g bread flour
100 g water
5 g fresh yeast
2.5 g sea salt
5 g skimmed milk powder

Dough

37.5 g bread flour
37.5 g cake flour
2.5 g fresh yeast
12.5 g sugar
2.5 g sea salt
25 g honey
17.5 g egg yolk
37.5 g milk
37.5 g unsalted butter

Filling

120 g Nutella hazelnut spread
80 g ground almonds

Method

  1. To make the pre-fermented dough, dissolve the yeast in water. Add flour, salt and milk powder. Knead until smooth. Cover with cling film. Refrigerate for 17 hours. The dough lasts well in the fridge for 72 hours.
  2. Mix the filling ingredients together and divide into 8 equal portions. Keep in freezer until stiff.
  3. Mix all dough ingredients (except butter) in a mixing bowl. Add pre-ferment dough that has been cut into small pieces. Knead to mix well until smooth. Add butter and knead until the dough can be stretched into thin films without breaking or sticking to the bowl.
  4. Cover the dough in cling film. Leave it for 30 minutes.
  5. Divide the dough into 8 equal pieces, each weighing 60 g. Press each piece to remove trapped air. Round the dough. Leave them for 20 minutes.
  6. Press each dough to remove trapped air. Stuff each dough with about 25 g of filling. Roll it into a long oval. Make 6 or 7 cuts on one long side of the dough to expose the filling. Slowly pull the dough long while swirling it into a bun. Put each bun into a baking paper case. Leave them to proof in the cases.
  7. Cover with cling film. Leave them for 30 to 40 minutes. Brush egg wash over them. Sprinkle with chopped hazelnuts.
  8. Bake in a preheated oven at 180°C for 14 to 16 minutes until golden.

Makes 8 buns.

Source: Devoted to Bread Making

Steamed Chocolate Pudding

Ingredients

1/2 cup butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
3 tbsp cocoa
1/8 tsp salt
3 eggs
1/2 tsp vanilla extract
1/4 cup half and half cream
confectioners’ sugar

Method

  1. Cream the butter in mixer bowl with electric mixer until light and fluffy. Add the sugar and beat for about 5 minutes.
  2. Sift the flour, cocoa and salt together.
  3. Beat in the flour mixture and eggs alternately, beginning and ending with the flour mixture.
  4. Add the vanilla extract and cream and beat in thoroughly. Turn into a very heavily buttered 1 to 1-1/2-quart metal mold or pyrex dish.
  5. Use 1 to 2 tablespoons butter to grease mold. Place a double thickness of buttered waxed paper over top, then cover with a double thickness of heavy-duty foil. Tie this tightly with heavy string. Trim paper and foil, leaving only about 1 inch overhang. If mold has a lid, place on top.
  6. Place rack in steamer and add boiling water just to bottom of rack.
  7. Place the mold on the rack. Bring to a boil, then cover with lid. Reduce heat to low and cook at a low boil for 2 hours, adding boiling water occasionally to keep water level just below rack.
  8. Remove mold from steamer. Let rest for about 2 minutes, then remove covers and un-mold.
  9. Dust generously with confectioners’ sugar. Serve plain, with whipped cream, a chocolate sauce or Brandy Butter.

Makes 6 servings.

Source: The Creative Cooking Course

Classic Apple Pie

Ingredients

1 cup vegetable shortening
1/2 cup boiling water
1 tsp salt
3 cups sifted all-purpose flour

Filling

1/4 cup sugar
1 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp salt
1 tbsp grated lemon rind
5 cups Washington State apple slices
1 tbsp lemon juice
2 tbsp butter or margarine

Method

  1. To make the short pastry, preheat oven to 425ºF.
  2. Cream the shortening with boiling water until well mixed, either by hand or with an electric mixer.
  3. Add the salt and flour all at once and stir until thoroughly mixed.
  4. Form into a ball and chill in a covered container for at least an hour. Roll out half the dough for a single shell. Fit into a pie pan and then prick generously with a fork around edges and on bottom. Bake in the oven for 15 minutes for a single crust. Dough may be kept for at least 3 weeks in the refrigerator. Makes pastry for two 9-inch pie crusts.
  5. Preheat oven to 425ºF.
  6. Roll out half the pastry and line a 9-inch pie plate.
  7. Combine the sugar, flour, cinnamon, nutmeg, salt and lemon rind in a bowl. Add the apples and toss to coat evenly.
  8. Arrange the apples in the pastry-lined pie plate. Sprinkle with lemon juice and dot with butter.
  9. Roll out the remaining pastry and place over the apples. Cut air vents in the top. Trim the pastry and flute the edge, trimming any excess pastry.
  10. Bake for 40 to 45 minutes or until the crust is golden brown.

Makes 1 pie.

Source: The Creative Cooking Course

Dried Cherry Cheesecake Muffins

Ingredients

5-1/2 oz butter, plus extra for greasing
scant 1 cup cream cheese
generous 3/4 cup superfine sugar
3 large eggs, lightly beaten
2 cups self-rising flour
generous 1/2 cup dried cherries, chopped
confectioners’ sugar, for dusting

Method

  1. Preheat the oven to 350°F/180°C. Grease a deep 12-cup muffin pan.
  2. Melt the butter and let cool slightly. In a large bowl, whisk the cream cheese and sugar together, add the eggs one at a time until well combined, and then stir in the melted butter.
  3. Mix the flour and cherries together in a bowl, then stir gently into the batter. Spoon into the prepared muffin pan, filling each hole to about two-thirds full, and bake for 12-15 minutes, or until golden brown.
  4. Remove from the oven and let cool on a wire rack. Eat warm or cold, dusted lightly with confectioners’ sugar.

Makes 12 muffins.

Source: Brunch

Apple Buttermilk Pie

Ingredients

2 medium Granny Smith apples
3 eggs
1-1/2 cups sugar, divided
1 cup buttermilk
1/3 cup butter, melted
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon, divided
2 teaspoons vanilla
1/4 teaspoon ground nutmeg, divided
1 (9-inch) unbaked pie shell
whipped cream and additional ground cinnamon (optional)

Method

  1. Preheat oven to 350ºF.
  2. Peel and core apples. Cut into small chunks. Place apples in small bowl. Cover with cold water and set aside.
  3. Beat eggs in medium bowl with electric mixer at low speed until blended.
  4. Add all but 1 teaspoon sugar, buttermilk, butter, flour, 1 teaspoon cinnamon, vanilla and 1/2 teaspoon nutmeg. Beat at low speed until well blended.
  5. Drain apples thoroughly and place in unbaked pie shell. Pour buttermilk mixture over apples.
  6. Combine remaining 1 teaspoon sugar, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg in small bowl. Sprinkle over top of the pie.
  7. Bake 50 to 60 minutes or until knife inserted into center comes out clean.
  8. Serve warm or at room temperature. Garnish with whipped cream and additional cinnamon.

Makes 8 servings.

Source: Irish Cooking Bible