Sometimes it’s just the small things that press the bruise isn’t it? 😢
Enriched dough recipe, by hand or mixer
Enriched dough recipe, by hand or mixer from Elegran |
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Ingredients120ml (4 fl oz) milk120ml (4 fl oz) boiling water 450g (1lb) strong bread flour ½ to 1 tsp salt 1 sachet easybake yeast 55g (2oz) sugar (leave out for savoury cheesy buns) 55g (2oz) butter 1 egg, lightly beaten |
Handy HintA breadmaker will make the dough to the end of the main rising. |
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Method1. Put dry ingredients into a large bowl. Rub in the butter and stir in the egg.2. Add the liquid and mix in well. Form the dough into a ball and knead for 10 minutes by hand (or use an electric mixer with a dough hook for 3 minutes) 3. Place in an oiled bowl covered with oiled clingfilm. Leave to rise for 1 hour in a warm place until doubled in size. CHELSEA BUNS 4. Knock back half the dough and press or roll it into a rectangle about 9" x 12". 5. Spread on about 1 oz melted butter, sprinkle with 2 oz sugar, and 2 oz dried fruit. Optionally ½ to 1 teaspoon spice. 6. Roll up swiss-roll style from the longer side. Cut into 6 slices and lay them on a greased 1 inch deep tray about ½ inch apart and ½ inch from the sides. Prove for 30 minutes or until doubled in size. Bake 10 – 15 minutes in preheated oven 220C. 7. Cool on a rack before you separate them. CHEESEA BUNS 4. As chelsea buns, but spread with a chopped onion softened in a generous amount of butter, a tablespoon of black mustard seeds and some grated cheese. PAIN AU CHOCOLAT 4. Knock back half the dough. Divide it into 6 pieces. Make each into a ball and flatten it. 5. Put a square of dark chocolate onto the centre of each, fold over the edges and place it with the join down on a greased tray about ½ inch apart and ½ inch from the sides. 6. Prove for 30 minutes or until doubled in size. Bake 10 – 15 minutes in preheated oven 220C. | |||||||||||||||||||
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