55. Giant Punschrulle – Swedish Green Marizpan Rolls

too long for a normal plate - the giant prunschelle

too long for a normal plate – the giant punschelle

The Prince family love marzipan. In every shape, form and colour. There is a a rather well known Swedish shop that sells these amazing little green marzipan rolls called Punschrulle and everytime I go I stock up, mainly on food ignoring all the other homeware options.

A slice of giant Punschrulle cake

A slice of giant Punschrulle cake

I have been looking for a recipe for Punschrulle or Punsch-rolls forever and was unable to find one that reflected the ingredients described on the back of the packet. The key ingredient was always missing, oats! So in the end I made up my own recipe and tasted it along the way to make sure I had got it as close to the original as possible.

A birds eye view of a giant Punschrulle cake

A birds eye view of a giant Punschrulle cake

The Punschrulle is also known as dammsugare which in English means rather oddly, “vacuum cleaner”. I think this is related to it’s tube like appearance, like a vacuum cleaner’s hose perhaps? But also because this cake gives you the opportunity to use up leftover cakes and cookies, hoovering up the crumbs from yesterday’s baking. What an efficient little cake this is.

6 Earl Grey Cupcakes just begging to be mashed up

6 Earl Grey Cupcakes just begging to be beaten up

I was lucky to have 6 earl grey cupcakes waiting patiently to be eaten in my freezer from a rather large baking frenzy I had whipped myself into. now was there time to shine. I defrosted the 6 cupcakes and blended them in my kitchenaid (using the beater attachment) to a fine crumb. You could also use a hand blender or food processor if you wish. I simply couldn’t be bothered to unpack my food processor so used the kitchen aid, which does a pretty good job of beating things to a fine crumb, particularly if you break it up a little by hand first.

cake crumbs

cake crumbs

Chocolate and marzipan are my favourite combination. I could merrily eat a block dipped in dark chocolate all to myself, but tried to resist as far as possible. Punschrulle rolls are filled with a rich chocolatey, oaty cake. Further investigation also indicates that they are a rather boozy cake too, with punsch liquor. However I wanted to make a child friendly recipe, not get my little nephew hammered, so I omitted the booze from my recipe. But feel free to whack a bit in if you prefer your cakes alcoholic. I’m not entirely sure where you purchase punsch liquor from in the UK, but I think brandy , vodka or rum would be a good substitute!

The classic storecupboard essential- digestive biscuits

The classic storecupboard essential- digestive biscuits

Sieving cocoa powder and sugar into the mix I realsied that I needed something more to bulk the cake crumbs up and balance out the cocoa powder. Rooting around in my cupboards I found some digestive biscuits which were perfect for this purpose. Again I crumbled them into the mixer bowl by hand and let the mixer do the work for me.

Chuck in the rest of the cocoa powder and sugar

Chuck in the rest of the cocoa powder and sugar

I was worried that the oats would be a bit too large in this mixture so introduced my hand (stick blender) to blitz the mixture to a much finer crumb. As this cake is uncooked, the oats needed a little time to soften in the mixture, you want texture to the cake, but not to make your friends feel like they have oats stuck in their throat.

Beat in the butter

Beat in the butter

It’s such a simple cake to make, having completed the baking when I made the cupcakes a few months ago. All that’s left to do is to rub in the butter and shape the mixture into a roll! I wanted to make my punschrulle for my sisters birthday and envisaged a giant punschrulle roll, rather than making individual rolls.

Beat the mixture together until it sticks in one nice lump

Beat the mixture together until it sticks in one nice chocolatey lump

I used cling film to roll the mixture up and flatten at the ends, whilst smoothing the top.

Plonk your buttery cake crumb lump onto some clingfilm and roll

Plonk your buttery cake crumb lump onto some clingfilm and roll

Sealing the ends of the cling film, the roll can then be transferred easily to the fridge to set, while you get busy colouring the marzipan and rolling it out.

a cling film wrapped chocolate sausage

a cling film wrapped chocolate sausage

Traditionally Punschrulle rolls are bright green and each end is dipped in dark chocolate. I used a little green gel food colouring and kneaded it thoroughly into the marzipan. dousing the worksurface in icing sugar stops the marzipan sticking and means you can roll it out into a thin rectangle, just enough to cover the entire cake.

Turn your marzipan green and roll out

Turn your marzipan green and roll out

Making sure the marzipan was loose enough to remove it from the worksurface, (The last thing you want is to realise half way through icing you cake is that the marzipan is welded on to the worksurface.)

Chocolate Sausage ready to be wrapped in marzipan

Chocolate Sausage ready to be wrapped in marzipan

I plonked the roll face down (the smooth side which is to be the top of the cake) face down on to the marzipan and folded the marzipan over to envelope the cake fully. Strategically folding the marzipan to hide the join underneath the cake and tuck the folds along the edges underneath.

Wrap up and tuck in the edges

Wrap up and tuck in the edges

Whilst the bottom of the cake is facing upwards, I melted a bar of dark chocolate in the microwave, reserving one third of the chocolate and stirring every 30 seconds to avoid it burning. Once the chocolate is melted pour in the final third of the chocolate and stir until fully melted. This helps to reduce the temperature of the chocolate and temper it, so it retains a glossy finish and doesn’t look like a sweaty mess when you’re finished.

One chocolate cake sausage encased in marzipan

One chocolate cake sausage encased in marzipan

I smeared melted chocolate all over the bottom of the cake in a thin layer and allowed it to set. This means each slice has a layer of chocolate, not just the lucky people who get the end pieces! It also helps to lift the cake when you need to move it later on…

Smear melted chocolate all over the bottom of the roll

Smear melted chocolate all over the bottom of the roll

Once the bottom layer of chocolate has set fully, turn the cake face up and paint the ends of the cake with a thick layer of chocolate. Et voila, you have created a giant Punschrulle cake!

Paint each end with melted chocolate

Paint each end with melted chocolate

Now this is when I realised that you have to be a member of my family to think this cake looks pretty. On a giant scale, the Punschrulle looks a bit odd… but it tastes great! (Even if I do say so myself.) I don’t own a plate or chopping board long enough to house such an enormous cake, so I had to resort to using a colourful serving tray.

too long for a normal plate - the giant Punschrulle

too long for a normal plate – the giant Punschrulle

The addition of a giant candleabra birthday candle  gave the cake somewhat of an eccentric finish. What Giant Punschrulle cake would be complete without a birthday candleabra? This cake didn’t last long in our house. Despite it’s chocolatey richness, it’s very moreish and disappears very quickly when served with a hot cup of tea. I could easily eat 2 slices in one sitting. The crunch of the dark chocolate is there with every bite, balancing out the marzipan and dense oaty filling.  It’s a great way to use up any leftover cakes and biscuits in your house, so it’s a rather economical and unusual birthday cake. If you want to see how the individual Punschrulle rolls should look, have a pop over to www.nearof.com for a review of the cakes I based my recipe on.

What giant prunschelle cake would be complete without a birthday candleabra?

What giant prunschelle cake would be complete without a birthday candleabra?

Happy Birthday to my wonderful sister! Here’s a interesting interpretation of the Punschrulle cake just for you!

Giant Punschrulle Cake

Giant Punschrulle Cake

Things that I used to make my Giant Punschrulle Cake

  • 6 cupcakes (you could use whatever cake crumbs you have available, chocolate or vannila would probably work best)
  • 10 digestive biscuits (plain biscuits again work well in this cake, rich teas, shortbread or digestives would be good)
  • Sugar
  • Butter
  • Vanilla

Icing

  • 300g marzipan
  • green food colouring
  • icing sugar (for dusting the board)

Chocolate 

  • 100g dark chocolate
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54. Hawaiian Haupai Pie – A Coconut Chocolate Cream Dream

Coconut curls and chocolate drizzle. Haupai Pie part deux

Haupai Hawaiian Coconut Pie

Having never visited Hawaii I have absolutely no idea what the traditional cake Hawaiian cake would be until I discovered Haupai Pie. I’ll never look back from this tropical chocolate, coconut cream dream pie.

The first slice of Haupai Pie

The first slice of Haupai Pie

Trying to decide on a birthday cake for my sister I put a call out for inspiration on twitter and Haupai Pie was suggested by the lovely @FoodandFrets. I knew instantly that this was the pie for me especially with my upcoming trip to @private_pie club which was to be held the amazing Quilliam Bros Teahouse (which is incidentally also my favourite shop to visit with their millions of teas brewed to perfection and spectacular peanut brownies). The theme of Private Pie club this month was ‘free from’. I interpreted this to mean free from meat but not free from calories.

The sweet pie table at Private Pie. Gorgeous Raw Chocolate Vegan Pie, Shoofly Pie and my Hapuai Pie

The sweet pie table at Private Pie. Gorgeous Raw Chocolate Vegan Pie, Shoofly Pie and my Hapuai Pie

Recipes vary for Haupai pie. Many require just an unspecified ‘pie crust’. Which is helpfully vague but also means I can do what I like best in the kitchen, and make it up as I go along. Sweet chocolate pastry pie crust it is then for me!

Pastry is not my forte. It’s no secret. I have heard that chocolate pastry is particularly difficult and delicate but who cares what the worriers tell you. Just plough on through and it’ll be fine. If I can make it I’m sure anyone can.

Butter me up

Butter me up

Infused with confidence, having churned my own butter recently, I set to work using my Homemade butter to make this challenging crust.

Rub rub run your flour

Rub rub run your flour

Rubbing together the flour, cocoa powder, icing sugar and homemade butter by hand means you’re more in control of the pastry and less likely to overwork it. (Not that I could honestly tell the difference between over our under worked pastry as they all taste pretty good to me.) I chose to use icing sugar rather than caster sugar to achieve a smoother pastry. Caster sugar, although finely ground, could be a little too course for this pastry  (Another helpful tip brought to you from the wisdom of Mary Berry!) It’s definitely not because I had ran out of caster sugar and only had icing sugar to hand…

Pastry starting to come together

Pastry starting to come together

An egg is used to enrich the pastry and bring the dry mixture together. I also added a splash of milk to get the pastry to a good rollable consistency. Once it starts to come together, tip it onto an icing sugared dusted surface and knead it lightly and pat it into a round.

A dark chocolate pastry ready for rolling

A dark chocolate pastry ready for rolling

Moving the pastry as little as possible is apparently the key to good pastry (and cold hands, which I have even in summer). Lightly rolling the pastry away from you, in one direction, turn the pastry 90 degrees clockwise, roll again and turn. Keep repeating until it’s about 5mm thin and big enough to line your tin.

A thin pastry rectangle

A thin pastry rectangle

The best tip I have is to trim off the excess pastry, making more of a round shape as you roll to help keep it all under control. It makes life much easier when trying to fling the pastry into your tin too. Also as the pastry has a high butter content, there’s no need to grease your tin. Hurrah! Another job saved.

Pastry envelope

Pastry envelope

My method is to fold the pastry like an envelope, into thirds and lift it into the middle of the tin. Then all you have to do is unfold the pastry and gently press it into all of the nooks and crannies of your tin (I chose a tart tin with a wavy edge for my main pie). If your pastry is extremely delicate you can press it using a piece of cut off pastry instead of your fingers to stop yourself from poking a hole in it.

Unfold your pastry into the tin

Unfold your pastry into the tin

Once the pastry has relaxed and is pressed tightly into the tin you can trim off the extra and save it for later. This recipe made enough pastry for 2 pies! So I made a bonus practice Haupai pie. You could freeze the raw pastry for another day if you prefer or make some tasty biscuits instead.

Trim your edges

Trim your edges

The pastry needs to chill in the fridge for at least 10 minutes before blind baking the case.

Trimmed and chilled pie case

Trimmed and chilled pie case

Before baking the chocolate pastry case prick the pastry all over with a fork to stop it bubbling up allowing you to fill it evenly later on.

Blind baking with kidney beans

Blind baking with kidney beans

I like to use crumpled up greaseproof paper to line the case and kidney beans to hold the pastry down during the blind bake. With my extra pastry I decided to attempt a fancy twisted pie crust…

Fancy twisted pie crust

Fancy twisted pie crust

However in reality the fancy pie crust was a bit over ambitious. It melted in the oven during the blind bake and collapsed into the case giving some lucky people an extra thick chocolate crust! To make sure the pie crust bakes evenly I pop the pie onto a preheated baking sheet. The pie needs to be blind baked for 15 minutes and then baked uncovered for a final 5 minutes until it’s fully cooked in the middle. Some of the crust did stick to the greaseproof paper but hey it doesn’t need to look pretty on the inside, it’s going to be covered in luscious chocolate and coconut pudding. (Please ignore the twisted pastry mess on the outside too.)

Not so fancy pie crust

Not so fancy pie crust

Whilst the pie crust is cooling you can then make the coconut custard/pudding mixture. This recipe seemed worryingly liquid filled to me.  I couldn’t imagine it ever thickening up to a custard consistency. I had visions of the runny custard seeping into the pastry and ruining the crisp base. No one wants a soggy bottomed tart. The recipe called for a lot of coconut milk, milk and sugar to be boiled together and allowed to thicken. I had some homemade dulce de leche that needed to be used up so I substituted half of the milk for this instead, which also helped to thicken the mixture. (But you could just use normal milk or condensed milk for an extra sugary kick if you prefer…)

Simmering and whisking coconut milk, dulce de leche

Simmering and whisking coconut milk, dulce de leche

I’ve never made a custard without eggs before, relying solely on corn flour to thicken the mixture. This seemed the perfect opportunity to use up the box of cornflour I had carefully carried through customs all the way back from Berlin recently too, believing it to be a German cake mix. Google translate revealed later that it’s just plain old cornflour that I could buy in any shop here…

This custard/pudding recipe screamed against all my baking instincts, which I had to suppress with all my might to stop myself throwing in the odd egg yolk or two. I’m pleased I ignored my supposed baking instincts and put my faith in the recipe.  Pouring the full volume of water mixed with cornflour into the coconut milk, I held my breath and whisked like mad…

This seems like a lot of water and cornflour to me...

This seems like a lot of water and cornflour to me…

Miraculously the custard thickened immediately after I poured to full amount of cornflour into the mix! Producing a gloriously thick and glossy custard.

Beautifully thick and glossy coconut custard

Beautifully thick and glossy coconut custard

The custard then needs to be divided in half to whisk chocolate into one half and dessicated coconut to the other, until you get a beautifully shiny chocolate custard and a wonderfully textured coconut pudding custard.

Chocolate custard

Chocolate custard

Coconut custard

Coconut custard

With your cooled chocolate and coconut custards at the ready, the rest of the Haupai Pie assembly is pretty straight forward. Pour the chocolate layer in first and spread evenly over the base, followed by a layer of coconut custard. As I was making two pies, I ran out of coconut custard for my second pie, but you get the gist of it… You could just make one really full pie instead if you prefer or have a much more chocolatey second pie, like me.

Chocolate custard filled chocolate pastry cases

Chocolate custard filled chocolate pastry cases

Whilst this is setting in the fridge, take the opportunity to whip up your double cream with a little caster sugar, until fluffy and light.

Followed by a generous layer of Coconut custard

Followed by a generous layer of Coconut custard

Spread a final thick layer of whipped cream evenly all over your pie and decorate with chocolate, or coconut or a combination of the two! With two pies to decorate I made one with chocolate buttons and another with homemade coconut curls and a milk chocolate drizzle.

The first slice of Haupai Pie - chocolate buttons make a quick decoration

The first slice of Haupai Pie – chocolate buttons make a quick decoration

I absolutely love Haupai Pie! I love the triple layered effect, with the dark chocolate pastry and custard contrasting with the mellow coconut custard and the white whipped cream! You can probably tell I have a bit of a coconut fascination, so this pie is right up my street.

Haupai Hawaiian Coconut Pie

Haupai Hawaiian Coconut Pie

The crisp chocolate base is the perfect partner to the smooth and creamy filling. Adding the extra dessicated coconut to the custard gives an added texture and interest to the pie too. And despite my crust slipping into the pie, I quite enjoyed the extra thick crust.  I could quite happily eat chocolate pastry every day. Who would have thought that this time last year I thought that I didn’t really like pastry or cream?! I’m so pleased I persevered and not only do I now like pastry and cream I can now say I really do LOVE it.

Coconut curls and chocolate drizzle. Haupai Pie part deux

Coconut curls and chocolate drizzle. Haupai Pie part deux

I was worried that I had prepared the pies too early as I made them on Monday to be served on Wednesday. I feared that the custard would make the pastry too wet. But lo and behold it was still perfectly crisp after 2 days. This pie definitely needs to be kept in the fridge and is probably eaten as soon as possible but rest assured it keeps very well for at least 3 days (if it lasts that long in your house!).

Haupai Pie mid devouring at Private Pie Club

Haupai Pie mid devouring at Private Pie Club

Things That I used to make me Haupai Pie

Chocolate Pastry Recipe

  • 90g icing sugar
  • 30g cocoa powder
  • 250g plain flour
  • 140g butter
  • 1 egg
  • a splash of milk
  1. Rub together ingredients dry ingredients and butter
  2. Add the egg (and milk if needed) to bring the pastry together
  3. Roll out to 5mm thickness and press into tin
  4. Cut to shape and prick with a fork all over
  5. Blind bake for 15 minutes at 180 degrees c.
  6. Bake uncovered for a further 5 minutes, until evenly baked.
  7. Allow to cool

Coconut and Chocolate Custard Fillings

  • 235ml milk (or 175ml dulce de leche and 50ml milk) (or 235ml condensed milk)
  • 1 can of coconut milk (400ml)
  • 200g white sugar

Heat milk and sugar until boiling and simmer for 5 minutes to thicken.

  • 235ml water
  • 65g cornflour
  1. Mix the cornflour and water until dissolved.
  2. Pour cornflour into the coconut milk
  3. Whisk over the heat until thickened (about 3 minutes)
  4. Take off the heat and divide the mixture in half
  • 210g chocolate (100g milk and 110g dark)
  • 40g dessicated coconut
  1. Whisk the chocolate into one half of the custard
  2. Whisk the dessicated coconut into the other half of the custard
  3. Allow to cool
  • 400ml Double cream
  • 40g caster sugar
  1. Whisk the double cream and sugar together until fluffy
  2. Pour chocolate custard into the pastry case
  3. Pour coconut custard into the pastry case
  4. Top with whipped cream
  5. Decorate with chocolate/coconut (or anything else you like)
  6. Enjoy!
Eat with a big spoon

Eat with a big spoon

50. Authentic Danish Rye Bread – Rugbrød

Danish Rye Bread

Danish Rye Bread

My wonderful friends Josh and Mark shared their genuine Danish Rye Bread recipe with me months ago and I’ve been dying to try it! I was going to visit them in Manchester and thought it the perfect occasion to take them some freshly baked Rye bread too to say thank you for letting me stay!

A cross section of Danish Rye Bread

A cross section of Danish Rye Bread

The recipe arrived in 3 photos of hand written sheets so I knew it was going to be good and truly authentic. It requires rather a lot of flour as it is enough for 3 loaves. My brain couldn’t calculate the maths to scale this recipe down so 3 loaves it is!

The Rye Bread Sourdough Starter

The Rye Bread Sourdough Starter – porridgey

The recipe calls for a homemade sourdough base. I have attempted to make my own sourdough starter from scratch before following the Fabulous Baker Brothers method of capturing the yeast from the air in flour and water and letting it ferment. Perhaps my house is not particularly yeasty, I’m not sure but for whatever reason I couldn’t get it to bubble. Having made a successful Herman the German Sourdough starter and cake before I know that adding instant yeast is a sure fire success. Therefore, I admit it, I deviated from the rules immediately, before I even began baking pouring in a little cheating instant yeast to get the sourdough started.

Starting the Rye Bread in my massive cake tin

Starting the Rye Bread in my massive cake tin

I don’t own a bowl big enough to stir this vast amount of flour in so wielding my largest cake tin I set to work… and consequently ruined said cake tin, bending it out of shape with the cement like dough!

If you were making your own sourdough starter, you could keep some back and carry on feeding it so you can make many more beautiful loves in the future. I was making just enough for this recipe, but may attempt to make my own sourdough rye starter again.

There's a lot of flour in this Rye Bread

There’s a whole lot of flour, seeds and grains in this Rye Bread

Rye is quite the healthy flour, full of wholesome goodness, as opposed to refined white flour. This means that it has quite a distinct flavour and it is much heavier than white flour. It creates a rather dense loaf. Mixing rye flour with white flour lifts the texture and colour of the bread slightly. The addition of seeds, nuts and grains give it extra texture and nutritious value!  This bread is perfect for applying lashings of cream cheese and smoked salmon to. I love the traditional Smørrebrød, or Danish open sandwiches. Rye bread is an essential part of proper Danish sandwich making.

If you plan this in advance you will have plenty of time to allow the starter to ferment. I however did not. You should mix the flour and water together, stirring it into a smooth, thick paste and leave for at least 12 hours to let it bubble. I made my starter but needed it to be ready to go asap so I cheekily added 7g of instant yeast to make sure it rose fully.

Adding the flour and seeds to the sourdough start mix

Adding the flour and seeds to the sourdough start mix

Once your starter is ready you can save a cup back for future sourdough creations or, whack it all in to the mix like me. The beauty of rye bread is that it doesn’t require kneading! However you do need strong arms for the mixing. My weapon of choice was a wooden spoon to battle the heavy dough with. Combining the sourdough starter with the rest of the rye bread mixture, alternating between the dry ingredients and the water is hard work but you must keep on stirring until everything is combined, including the seeds and grains. Prepare yourself for a good 10 minutes of elbow grease.

How to fit all of this in one bowl... water, flour, seeds and sourdough starter

How to fit all of this in one bowl… water, flour, seeds and sourdough starter

Unfortunately there were a few ingredients that I didn’t have to hand so improvising to my hearts content, I chose sunflower and sesame seeds to add to the dough. I haven’t been able to find malt powder so I just left it out of the mix, but I bet you can get it in healthfood shops. Rye/barley/wheat grains don’t really feature in my cupboards (other than broth mix and I’m pretty sure dried barley and split lentil is not what we’re looking for here) but oats were an excellent emergency substitute!

Thick and porridgey just how the best Rye breads should be

Thick and porridgey just how the best Rye breads should be

Once the dough is the consistency of thick porridge (lumpy in a good way) it’s ready to pour/scoop into your greased and floured loaf tins. It is quite a stiff liquid so your have to encourage the dough as you pour it into the corners of the tins. Pour in enough dough fill two thirds of the tin, so there’s still space for the dough to expand without overflowing the tin. I had to resort to baking one loaf in a square cake tin (the same size as 2 normal loaf tins) and some mini pudding tins as I only have the one small (500g) loaf  tin!  Coat each loaf with a nice wash of oil and sprinkle a few oats/seeds on the top. Cover the loaves with greased cling film and leave to prove/mature for 8-12 hours. This time allows the sourdough to mature further and add a deeper tangy flavour to the bread.

Pour your rye bread dough into all of your loaf tins (and every other container you can find...)

Pour your rye bread dough into all of your loaf tins (and every other container you can find…)

When proved the dough will not double in size like other breads but it will increase in volume and should reach the top of your loaf tins. Prick the tops of the proven loaves all over with a fork, this will help keep your crust intact as it may fall off if left un perforated. It also prevents the loaves from rising and cracking in the oven, maintaining that distinctly symmetrical Danish Rye bread oblong shape.

The cling film covered and proving loaves

The cling film covered and proving loaves

Pre heat your oven to 220 degrees C. Bake the loaves at 220 degrees for 10 minutes. This initial blast of heat helps to force the bread to rise and the crust to develop. Lower the temperature to 175 degrees C and bake for a further 75  minutes.

Sometimes pegs come in handy to keep the cling film in place...

Sometimes pegs come in handy to keep the cling film in place…

If your loaves can be removed easily from the tins at this point do so. if not, leave for another 5-10minutes until they can be removed. Bake the bread for a further 5-10 minutes without the tin directly on the oven shelf to allow the crust to become extra crunchy.

The forked loaf ready for the oven

The forked loaf ready for the oven

Once they’ve cooled they’re ready to eat! You should be able to keep them at room temperature for 1-2 weeks or they freeze really well too.

Danish Rye Bread fresh from the oven

Danish Rye Bread fresh from the oven

I always know when I’ve baked something especially tasty as Super Hans will go out of his way to steal it from me. He was desperate for a bit of my Danish Rye Bread. I love the depth of the flavour in this bread. It radiates health and wellbeing. It’s also rather filling, so thin slices are a must. The sourdough tang cuts through the fantastic texture of the seeds and nuts. Now that I have the Kitchenaid I can dispense with the cake tin mixing method, so I will be purchasing more rye flour very soon and having another go. I would also love to try other dark breads. I can see me attempting many more in the future. Thank you Josh and Mark for sharing your fantastic recipe with me!

Extreme close up of the crunchy crust

Extreme close up of the crunchy crust

Things that I used to make Danish Rye Bread

Sourdough Starter

  • 300ml luke warm water
  • 250ml rye flour
  • 7g of instant yeast (if you’re in a hurry)

Mix together to a thick smooth paste and leave to ferment until bubbly (12-24 hours) or if you’re impatient add 7g of instant yeast to your starter…

Rye Dough

  • 1 litre of warm water
  • (if you can find it add 1 tablespoon of ground malt -I didn’t)
  • 200g sunflower seeds
  • 200g sesame seeds
  • 400g oats (or whole rye, barley/wheat grains)
  • 2 tablespoons salt
  • 1 tablespoon honey
  • 300g strong white flour
  • 900g rye flour
A slice of rye

A slice of rye

My pair of rye loaves

My pair of rye loaves

43. Polvorón – Spanish Christmas Cakes or Mexican Wedding Cakes

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Polvoron – you are always on my mind

I’ve had Polvorón on my mind for some time. I read about these crunchy little biscuits bites, months and months ago and they’ve been sitting patiently in my ‘Things to bake’ pile ever since.

They are quite an unusual discovery, something I had never heard if before. Traditionally Polvorón are eaten as wedding  cakes in Mexico made with pecans or as Christmas cakes in Spain, kind of like a Spanish Shortbread. Now I’m planning my own wedding I thought perhaps now is the time to incorporate an international flair into the festivities. Intrigued I launched into my own interpretation of the traditional recipe, basically determined by whatever ingredients I have in the cupboard.

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Chopped up dried coconut

I don’t usually buy pecans or walnuts so they had to be substituted for good old almonds (a nut which is ever present in my cupboard and life…) and chunks of dried coconut roughly chopped.

Due to the speedy baking that was necessary (and seems to be happening more and more often in my house) I improvised yet again. No time to assemble to food processor so I grabbed the nearest heavy item (a glass jar), threw the almonds into a sturdy sandwich bag and hammered them with the jar until they were delightfully smushed. Feel free to use a pestle and mortar if you wish to be a tad more refined than I.

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Beating the butter to a smooth paste

The ingredients are very similar to basic shortbread, with flour, butter and sugar.

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Thoroughly whipped butter

This is another brilliant biscuit for busy bakers as I managed to whip up the dough first thing on a Saturday morning, chill it whilst I showered. I used my trusty hand held electric whisk to beat the butter and icing (powdered) sugar together. Then to whisk in the flour and vanilla extract.

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Whisking in icing sugar, vanilla and finally flour

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My combination of ground almonds, chopped blanched almonds and chopped coconut.

And finally the nuts of your choice.

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The dough looks a bit scrambled eggy to start with…

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Take a small amount of loose dough in your hand

I completely misunderstood the recipe which calls for the dough to be chilled. I shapped the dough by hand into about 35 mini golf balls.

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squash it together and hey presto you have a ball!

I popped them all onto a greased and lined baking sheet covered them with cling film and popped them in the fridge to chill.

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All the Polvoron lined up in a row – ready for chilling

(I think you’re supposed to chill the whole dough then shape it?!) But this gave me a chance to shower so in effect helped to speed up the process.

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Delicately golden Polvoron fresh from the oven

I then spaced the little balls out evenly to give them room to spread whilst they baked. I popped the tray in the oven to bake it at 170 degree C for about 18-20 minutes, until they took on a delicately golden hue, whilst I applied clothes and make up.

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Cooled and ready for a good dusting of spicy icing sugar

Just enough time to then allow the Polvorón to cool on the tray to set their shape for 5 minutes. Then to cool them fully on a wire rack to stop the butter sweating out of them and give them sticky bottoms.

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Fully coated Polvoron

Once cooled fully I rolled the Polvorón in a bowl of icing sugar swirled with cinnamon giving them a fluffy white coat. As they set the sugar absorbed slightly into the biscuit adding an extra dimension of sweetness to the treat.

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Happy Birthday Mel!

I then quickly bagged them up, tied with a pretty ribbon and dashed off with my pretty packages of Polvorón to celebrate my friends birthday! With a champagne fueled (10 minute) train journey to Durham. Followed by more food, cocktails and Polvorón.

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Obviously I had to ensure their quality before sharing them with friends… they passed the test! Crunchy and sweet Polvoron

We declared them a tremendous cocktail accompaniment (and that’s not the frozen strawberry daiquiris talking).

Polvorón are buttery like shortbread but with an added crunch as they are smaller and denser than a traditional shortbread biscuit. The almonds brought a subtle creamy yet crunchy texture along with the coconut. I expect pecans would add even more bite to the biscuit. The Polvorón remind me a little of biscotti or amaretti biscuits which I also adore. What’s not to love about a delicious bite sized treat. Even better, as they’re so small you can obviously eat a whole handful of them in one go!

Polvoron – up close

I love the method of shaping these little biscuits into balls as I find rolling and cutting out biscuits a bit laborious  I quite enjoyed this hand made alternative and I’m already inventing my own nut free recipe for my friends who can’t eat nuts as I think everyone needs a bit of Polvoron in their lives!.

Things I used to make Polvorón

Makes about 35 small biscuits

Preparation: 15 minutes

Chilling time: 30 minutes

Baking time: 18-20minutes at 170degrees c

  • 220g butter (1 cup or 2 sticks)  room temperature
  • 250g powdered sugar (2 cups or 240 grams)
  • 2 teaspoons vanilla extract
  • 250g all purpose flour (2 cups or 240 grams)
  • 120 g (1 cup) almonds/pecans/coconut coarsely ground/chopped
  • 1/4 teaspoon ground cinnamon

Thank you to Sourdoughtheangrybaker for inspiring me to bake Polvoron! I had not heard of these wonderful cakes until you told me about them. Brilliant blog if you haven’t had a look already, I recommend reading.

42. Swedish Tea Ring – the cake for busy bakers

Planning to bake something in advance of an event or special occasion can be difficult. Sponge cake will dry out if baked too far in advance and if you freeze it you can’t ice it beforehand. I seem to be in a real baking frenzy at the moment. Partly because I’m in the process of baking my 5 tier wedding cake…

The teetering tower of fruit cake… shame 2 tiers need to be re-baked.

I’ve chosen fruit cake for my 5 tier wedding cake is because I love fruit cake and it will be Christmas(!) but also because I can plan it in and bake it in advance. Then take my time with icing it, hopefully resulting in a well organised and non stressful experience. Also fruit cake improves with age! The longer I soak the fruit and feed it BOOZE the better it will taste.

Swedish Tea Ring

So what else keeps well? A rich yeast dough, that’s what! Bring on another new discovery and favourite of mine, The Swedish Tea Ring!!

Marguerite Patten has been tempting me with this recipe for years and I finally found a reason to bake it! To give as a present to my friends Josh and Mark for looking after me in Manchester at the Blog North Awards last week.

It’s like a robust Chelsea Bun/Cinnamon Roll/Belgian Bun hybrid. Perfect for cinnamon junkies like me and for preparing in stages for the busy baker. I can also confirm it’s portability! It survived a 3 hour drive through lightening and torrential rain! That’s one sturdy bake.

Whisking the dry ingredients together…

One thing I dislike about making yeast doughs is the kneading time required. I no longer own a hand whisk with dough hooks attached and my food processor can only handle dough for 2-3 minutes before it starts rocking around the counter top precariously. So, in my mad baking frenzy, I improvised as best as I could do. I used my electric hand whisk and beat the dough together… Who knows if this is an acceptable baking practice?

Whisking in the egg

But despite my poor little electric whisk’s protests (it’s been through a lot this year) It managed to combine the wet dough together with minimal effort required from me. I call that a result (although the blown out birthday candle smell emanating from the little whisk’s motor might suggest otherwise…)

Whisking in the milk – making a wonderfully sticky dough

Now as Marguerite arranged each bit of this recipe in a different section of the book, I managed to confuse my recipe somewhat. I used the full rich yeast dough recipe and didn’t adjust it for the Swedish Tea Ring, which means you either make one massive tea ring or one modest sized ring (according to the recipe) and a smaller mini one for later with the off cuts. (I made 2!)

Poor little burnt out whisk – thoroughly kneading/whisking the dough

Whisk all of the dry ingredients together. Then whisk into the mix the butter, followed by the egg and then the milk until you get an elastic, wet sticky dough.

One thoroughly kneaded lump of richer yeast dough

Leave it in an oiled bowl and cover with greased cling film to prove. I popped mine in the fridge over night to prove slowly (although it should only take an hour or two in a warm spot).

Or if you’re in a hurry you could pop your bowl over a pot of soup on the hob to prove…

Remove the proven dough from the fridge and allow to come to room temperature (if you have proven it in the fridge).

Fully proven dough straight from the fridge

Kneaded the full proven dough thoroughly to re distribute the heat throughout the dough.

Kneaded and shaped into a rectangle ready for rolling out

Roll the dough out to a rectangle 10 inches by 8 inches about 0.5mm thick. I was feeling very precise so I even measured and trimmed the rectangle so it had straight edges, to avoid the misshapen ends I found when making Chelsea buns

Rolled and trimmed to perfection. (Note the ball off extra dough leftover…)

My favourite bit was smearing the entire rectangle of dough with melted butter. I don’t think you need to be precise here. I found a pastry brush too delicate for this job and slapped the lot on with my hand instead straight from the microwave. (It only needs about 30 seconds to melt the butter through). The more generous with the butter the more gooey your filling.

Smeared with butter

For those who adore cinnamon, don’t feel restricted by the recipe. Feel free to pour as much cinnamon into your sugar as you can handle. Give it a quick stir to combine and then throw it onto your butter dough until you have an even blanket of cinnamony wonderment. I like to use enough cinnamon to give the sugar a dark brown colour. I ran out of brown sugar so improvised with normal caster sugar. Perhaps brown sugar would produce more of a caramelised effect?

Generously coat the butter in cinnamon and sugar (I was clearly in a hurry when I took this photo – apologies for it’s blurriness!)

After watching the Great British Bake Off, I realised my rolling skills may bye somewhat lacking. I have a tendency to misunderstand which side is the long side of the dough so I took photos to make sure I can bake this again in the future. Roll the dough towards you from the longest edge to the longest edge creating a ‘swiss roll’ of cinnamon dough.

Cinnamon swiss roll

Don’t worry if some of your sugar falls out of the roll. There’s plenty in there to make it taste wonderful. Keep the roll as tight as possible and if you have some melted butter leftover, it’s a good idea to spread a bit along the longest exposed edge to help ‘glue’ the dough to itself. I would also add a bit to one end to help later on…

Keeping the roll tight with one hand and glueing with butter the dough together

Press your fingers along the join in the dough to encourage the dough to combine and stick together. Turn the roll over so the join is firmly disguised under the roll of dough. Gravity should help to force the roll to stick together and stop the sugary goodness running out whilst it bakes.

Firmly joined together – then hide this join underneath the roll of dough

This also means you have the smooth (and prettier) side of the dough roll to play with. The most difficult bit of this bake is definitely joining the two short edges of dough together as they are very sugary and don’t want to stick.

This is my Chelsea Bun attempt but it’s very similar! The swirl of cinnamon at each end makes it difficult to join but making sure you have straight edges when you roll out the dough (unlike here – look at the overlap!) makes it much easier to join

I coaxed them together with butter and nipped the edges together with my fingers until they begrudgingly worked with me.

The troublesome join

I breathed a huge sigh of relief when it finally stayed in place! It could almost be one MASSIVE cinnamon doughnut at this point. But it had to have another little rest to prove again (about 20 minutes) before the next step…

a MASSIVE cinnamon doughnut

Now here my recipe reading skills escape me again. What I failed to understand was Marguerite meant for me to cut completely through the ring to create a fan of cinnamon buns in the shape of a ring, like this…

Marguerite’s Swedish Tea Ring – How it should look in real life – fully exposed cinnamon

Unfortunately the photo was on a completely different page and I interpreted the instructions like this…

Partially exposed cinnamon – my interpretation

Brandishing my sharpest kitchen scissors I snipped delicately and diagonally into the ring to partially expose the cinnamon swirls. I must admit I was nervous that this slicing would compromise the integrity of my dough join so was possibly overly hesitant at this stage.

Snippity snip

All it needed was to be placed into a moderately hot oven for 30 minutes or so, until it turned golden brown.

Swedish Tea Ring ready for the oven

As the Swedish Tea Ring is essentially a bread dough I also made sure it was baked through by knocking the bottom of the ring to listen for the resounding hollow tap.

Fully baked (and a bit more irregular in shape than Marguerite’s)

The baked Swedish Tea ring is a tempting sight with glitterring cinnamon peeking out from the dough (although not the most organised of rings it still looks inviting to me!)

Lemon Glace Icing

Once the ring cooled fully I whipped up a batch of lemon glace icing. It hides an enormous amount of irregularities and flaws, especially if you layer up your icing! Again I can;t say I followed Marguerite’s recipe exactly. I like a tart lemon flavour so I sloshed in a bit of lemon extract to give an extra punch to the icing. I also free poured the icing sugar and mixed it with enough lemon juice to create a runny yet thick icing. (This does take quite a bit of icing sugar!).

free pouring icing – balanced over a big mug

When the icing is just about right in consistency it should taste good (obviously!) not be gritty, the sugar should totally melt into the liquid and it should part when stirred in the bowl. (see the picture above) This means it’s starting to hold it’s shape a bit whilst still being runny to cascade over your tea ring and coat the cake in thick white goo.

iced and decorated Swedish Tea Ring

It’s best to pop your Swedish Tea Ring on some greaseproof paper (or a plate) before you pour the icing over it to catch the icing waterfall. It needs some time to dry and set. I iced mine just before bed so it had time to set over night before being deposited into it’s travel box. Please note you may need more than 2 hands and a palette knife to prise your cake from the paper after it’s iced!

The final Swedish Tea Ring

Mary Berry recommends decorating cakes in groups of threes. I didn’t have the traditional galce cherries in my cupboard but I always have a store of sultanas, hence the trio of sultanas dotted on each section of ring. It’s also best to add these decorations while your icing is still wet.

The Swedish Tea Ring in it’s rustic glory

I loved this bake. It was a pleasure to make, especially as I could spend an hour at a time doing each step making it a more manageable bake to do after work over 2 evenings. The contrast of the sharp and sweet icing against the warming cinnamon is so comforting, just what you need after a long drive in the winter night. Each slice reveals a beautiful cinnamon swirl…

A cinnamon swirl in every slice

I can recommend it with a celebratory gin or a cup of tea. Whatever your preference, I think you’ll enjoy this one. I enjoyed seconds, and could have even squeezed in thirds if I wasn’t being polite!

A chunk of Swedish Tea Ring

It was a good job I had baked my mini Swedish Tea Ring and froze it for later on that week for my friend’s house warming, as it then made a special appearance in a photo shoot for the Sunderland Echo who published an article on my Blog North Award. You can see the mini Swedish Tea Ring being balanced on a cake stand by me here

Double Swedish Tea Ring – Little and Large


Things I used to make my Swedish Tea Ring

1 quantity of Richer Yeast Dough

  • 7g of dried instant yeast
  • 3 oz sugar
  • 1 lb plain flour
  • pinch of salt
  • 3 0z butter/margarine (you choose)
  • 1 egg
  • just under 1/2 pint milk (room temperature)

Swedish Tea Ring

Use 8 oz of richer yeast dough to make one tea ring or the full quantity of richer yeast dough to make a larger ring (and a mini ring like me)

Filling

  • 1 oz melted butter
  • 2 oz brown sugar
  • 2 teaspoons of cinnamon (although I added enough to ensure the sugar was a dark brown colour…)
  • Sultanas to decorate (although it should really be glace cherries)
  • 30-35 minutes 350F, Gas mark 3-4 or 170 degrees C

Lemon Water (Glace) Icing

  • about 200g-300g icing sugar (you may need more to get the right consistency)
  • about 3-4 tablespoons of lemon juice
  • a good slosh of lemon extract (not essence)

40. Chinese Rice Cakes – Half way aroundtheworldin80bakes!

Hasn’t time flown? One year in and we’re already half way Around the World in 80 bakes and what better destination to reach than China, one of my most favourite places in the world!

The Great Wall – look how far we walked

China has always been my ultimate must visit country. We visited just before the Beijing Olympics. Travelling around on over night trains from Shanghai to Beijing, climbing the Great Wall (sometimes on my hands and knees  – those steps are steep!) and sampling all of the delights of tasty chicken spine (!) and dried fish skin (yum).

Chinese Street Food – we didn’t eat the seahorses on sticks

Chinese Rice cakes have always intrigued me. I found the recipe in Marguerite Patten’s book and was surprised to discover how little rice flour they actually contain! However they do contain LARD! You may recall my love of lard from previous bakes such as Wiltshire Lardy Cake

 

These are such a quick little cake to bake and the results are impressive. Paul Hollywood would be proud of my equal sized rice cakes and even bake.

Chinese Rice Cakes – Paul Hollywood would be proud, look at the consistent size of the batch!

All you have to do is sift the dry ingredients together; plain, rice and corn flour, with baking powder, salt and sugar.

Ready to rub in the lard and rice flour

Rub the lard into the flour… My least favourite bit as I still shudder at the smell of lard. It’s definitely pungent.

Lardy times

Then bring together the mixture by stirring in a tablespoon of water, almond extract and half an egg. What a peculiarly precise measurement from Marguerite! I struggled to decide what half an egg was, so I cracked an egg into my cupped palm, over a bowl. I chopped the yolk in half with my finger and slid half (ish) of the egg into the mix. Keeping the other half for glazing the cakes later on.

Sticky dough ready for shaping

Once the mixture is quite sticky it’s ready to be divided and rolled into equal sized balls and plopped onto a greased and lined baking sheet. It’s easier to use your hands to roll them into smooth balls.

Lined up and ready for my close up – Chinese Rice Cakes

Once they’re on the sheet and spaced out nicely press a blanched almond into the centre and give them a quick egg wash with the other half of the egg. This means they will flatten a little onto the sheet and the almond will stick to the dough as it bakes. You will also get a wonderful golden crust on your cakes.

Perfectly spaced and oven ready Chinese Rice Cakes

Into the oven for for 15 -20 minutes at 205 degrees celsius and…

Just baked Chinese Rice Cakes

Ni Hao Chinese Rice Cakes ah hoy!

The Final Bake – Chinese Rice Cake

What a tasty little cake! The almond extract really comes though although if I were to make it again I probably would add more almond extract and some ground almonds too for more of an extravagant bake and richer flavour. Marguerite Patten’s recipes tend to be a bit more on the economical side, using minimum amounts of ingredients as she was baking during the war and making do with rations and tight budgets. I often double the quantities to make a larger batch and feed my hungry friends and family. The lard adds the extra moisture needed to give a crumbly yet light texture when baking with gluten free flours such as corn and rice which can be a bit dry side for my liking. They keep for quite a while in an airtight container and freeze really well too. Then easy to defrost as and when needed for a rice cake fix.

All in all a very quick, efficient and consistent bake. I would definitely bake these again and know that I won’t be able to resist experimenting with the ingredients.

Things that I used to make Chinese Rice Cakes

Margeurite Patten’s Recipe

This makes approximately 15 cakes

Preparation time: 10 minutes! (My kind of preparation!)

Cooking time: 15 -20 minutes

  • 4 oz (118g)  plain flour
  • 1 oz (30g) ground rice (rice flour)
  • 1/2 oz (15g) Cornflour
  • 3 oz (88g) sugar
  • 2/3 tsp baking powder
  • 3 oz (88g) lard
  • 1/2 an egg (quite difficult to measure!)
  • 1 tablespoon water
  • 1/2 tsp almond essence (I used extract as it’s stronger)
  • pinch of salt
  • blanched almonds to decorate
  • 15-20 minutes at 205 degrees Celsius

Blog North Awards 2012 Aroundtheworldin80bakes has been shortlisted!

I am so so thrilled! This week I got a surprise email to tell me that Aroundtheworldin80bakes has been Shortlisted for the Blog North Awards 2012 in the BEST FOOD AND DRINK BLOG category! 

The Blog Awards are celebrating ‘The best online writing in the North’.

How amazing is that!! I never in a million years thought that I would be nominated for an award, never mind shortlisted from over 400 blogs in the North. There is even a cash prize for the winner!

(Now that would come in very handy for more international baking and for my  wedding cake in particular which I began at this weekend. It truely is the biggest cake I have ever attempted! The first tier is already bigger than my head!)

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If you would like to vote for me (please) in the Blog North Awards you can do so on the Blog North website www.blognorthawards.com/vote 

Voting closes on 4th October with the winners announced at the award ceremony on 17th October! There are 4 other fabulous foodie blogs in the category too which are a very very good read. Also on my most recommended Northern blogs list is www.newcastleeats.co.uk and foodiesarah.wordpress.com.

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Thank you so much for reading and your support. It is very much appreciated! I will keep you posted on the results. I shall be keeping everything crossed until then!

39. Bagels Bagels Bagels! Polish Bakery

Bagels! Bagels! Bagels!

Bagels have been on my to bake list FOREVER! Inspired by a recent episode of The Great British Bake Off (new series and I’m guessing everyone else is totally addicted to it like me too?) I uncovered my wonderful (signed) copy of  Thoughtful Bread  ‘Bread Revolution’ for a recipe I could begin late one night. (I’ve even tweeted @thoughtfulbread to let them know I was baking from their book and got some lovely late night baking encouragement.)

We were treated to a short history lesson on bagels by the Great British Bake Off. Although they are more recently considered to be an American bread, they were originally brought from Poland to England and then on to America. They are typically Jewish Food with a wonderfully chewy crust from the poaching of the dough before the bake. (My favourite bit!)

Mixing up all the flour, salt, honey and yeast

A spot of late night preparation was in order to get this dough on the road. I mixed together the flour, dried yeast and a little salt to0. I ran out of strong white flour so made up the difference with brown strong flour, so these bagels were almost healthy too.

Add the water to get a sticky dough and stir!

Then to add the water. I had to add a little more water as I worked with the dough, probably due to the slightly drier brown flour I used.

Ready for some good kneading

When I started kneading the dough I was determined to reach the elusive ‘window pane’ stage where the gluten in the flour has become all stringy and elastic  and stretches out when pulled to create a transparent window when held up to the light in the dough. Alas after the allotted 10 minutes of kneading the rather tough dough by hand I was still windowless. A further 10 minutes of kneading (tracked by my faithful hamburger timer) and I was STILL windowless… I asked Chris to have a go with his brute strength and STILL no window. So I gave up comforted slightly that the dough had been kneaded at least twice as long as it was supposed to be and it did bounce back when prodded with my finger.

Me kneading on tip toes

I think I need lower work surfaces for bread making as I always have to resort to balancing on my tip toes to get the full impact of the kneading…

proving time

I left the ball of dough to prove and double in size over night in a greased bowl covered with greased cling film. Et voila! The next morning I awoke to beautifully risen dough.

Beautifully risen dough

Punching it back I kneaded it thoroughly again (it’s a good job I do yoga press ups!) dividing the dough into 12 (equal-ish) portions I left it to rest for 5 minutes whilst I arranged the next stage. Water bath!

12 chunks of dough

Taking my largest soup pan I filled it about half way with water from the kettle.

Stage 1: The dough sausage

Then to shape the bagels. I tried a few different methods to see which worked best and I think I prefer the traditional method. Roll a long sausage about 20 cms long) of dough and shape it into a circle.

Stage 2: shape into a circle

Fold the loose ends together and squash them together.

Stage 3: Fold the loose ends together

Then put your hand through the ‘hole’ in the centre and roll the join together until the two ends are firmly merged. Then if required roll the rest of the dough ring in the same way to even up the dough and shape it into a bagel.

Stage 4: Squash the loose ends together

The other method is more modern and maybe slightly quicker. Where you shape the dough into a ball, flatten it, poke your thumb through the centre and then whilst holding the dough in your palm squeeze around the dough to widen the hole and shape the dough into a bagel.

I used for each bagel? Poor dough ring on the right is a bit more of a bagel bracelet

Once shaped the bagels need to prove for about 30 minutes under a damp tea towel or greased cling film at which point you can start to warm up the oven and water so it’s simmering nicely.

If you want to add flavouring to your bagels you can add toppings like sesame or poppy seeds after the poaching stage, but if you like your bagels fruity on the inside (like me) then you will have to add your chosen flavour before you shape the bagels. I chose to make half savoury and half sweet.

pre soaked dried fruit, apple, cranberries and raisins

I pre soaked some dried fruit, raisins, apple and cranberries overnight in a little boiling water with a dash of cinnamon. Drained off the excess water and folded in a teaspoon (or 2) of the fruit along with an extra sprinkle of cinnamon into the dough before shaping it.

Step 1: Filling the bagel

It makes the bagel a bit unpredictable with spots of fruit poking out all over the place but I found if I sealed the fruit into the dough and then shaped it, it was a little easier.

Step 2: folding in the edges to make a fruit pouch. Sealing the edges together

Step 3: roll into a dough sausage and follow the stages above to shape the bagel

Then all you have to do is plonk the bagels into your pan of simmering water for 2 minutes (turning them over half way through for an even poach).

Bagels in for a swim

The bagels do expand slightly so don’t over fill your pan, do them in batches so they have room to breathe.

Ever increasing circles

Then out of the pan an into the oven! I used my Nana’s slotted spoon to scoop the bagels out and drain off the water. Then gently pop then onto a lined baking tray (sprinkle on your choice of topping while the bagel is wet) and into the oven they go.

Ready for the oven

This means you can have a continuous run of bagel poaching and baking until all of your bagels are baked. However this meant I was waiting for my breakfast for almost 2 hours. I ended up devouring 2 hot bagels and butter straight from the oven and they did not disappoint! Hot and buttery they were just what I needed.

Fruity Bagels in for a swim

They are definitely easier to split down the middle when they’ve cooled a bit though. The plain bagels were easier to eat and even better toasted too to give an even crisp coating and chewy soft centre. I LOVED this bake. You know you’re making something special when it takes a bit more effort and skill.

Bagels! Hot from the oven

The fruity bagels were a little more moist in the middle, but this is what I had expected. You can’t put fruit into a bagel without adding a bit of moisture.

bagel splitting

Perhaps in the future when I think they’re baked I might also turn them over and return them to the oven for a few more minutes just to ensure the bagels are baked evenly. As I did find that the bagels were quite wet when they went in the oven so they were slightly soggy when they came out of the oven, but a lot of this moisture dried as they cooled (and I guess adds to their chewiness.)

Bagel goodness

I would also add more cinnamon to the bagels as they weren’t quite cinnamony enough for me. All in all a very good bake and I’m adding this to my baking repertoire now!

Bagel sandwiches

Things I used to make this recipe:

Lovingly adapted  from Bread Revolution by the Thoughtful Bread Company

  • 375g strong brown flour
  • 375g strong white flour
  • 3 tsp fine sea salt
  • 2 tsp dried yeast
  • 375ml warm water
  • 7 tsp honey
  • additional strong white flour for dusting the board

Fruit filling

  • A bowl full of dried fruit (cranberries, raisins, dried apple)
  • cinnamon

Optional Toppings

  • I used sesame seeds and just sprinkled enough to coat the bagels on each one
  • You could use anything such as poppy seeds, sunflower seeds,

Cath Kidston Flour Sifter – so handy when you’re covered in sticky dough

The Hamburger Timer – so handy for timing all those batches of bagels