Fish and Loaves Recipe Suggestions DESSERTS Double Chocolate Easter Danish For the dough 175ml warm milk 1 egg, beaten 450g strong white flour 1 sachet fast-action dried yeast 50g golden caster sugar 250g block cold butter, sliced For the filling 200g toasted flaked almond 50g icing sugar 25g cocoa powder 50g butter, softened 1 egg white 50g dark chocolate, chopped into small places For the glaze 1 egg yolk 3 tbsp milk golden caster sugar, for sprinkling For the icing 50g icing sugar
Method Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight. For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside. Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour. Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert. Citrus & marzipan Bakewell tart 375g pack sweet shortcrust pastry jar of lemon curd 280g icing sugar juice 1 lemon For the sponge 100g very soft butter 100g golden caster sugar
50g ground almond 50g self-raising flour, plus a little extra for dusting ¼ tsp almond extract 2 medium egg, beaten 25g chopped candied peel zest 1 lemon zest ½ orange 50g block marzipan Method Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat oven to 200C/180C fan/gas 6. Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir. Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin. Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to feather the lemon curd into the icing. Will keep well for up to 5 days in the tin covered with cling film, or sliced in an airtight container.
Hot cross bun ring with spiced honey butter 300ml whole milk zest 1 orange 50g butter, cubed 500g strong white flour, plus 140g for the crosses, and extra for dusting 1 tsp cinnamon 85g golden caster sugar 7g sachet fast-action dried yeast 1 large egg, beaten, plus 1 egg to glaze oil, for greasing 100g dried mixed fruit For the spiced honey butter 200g salted butter, softened 1½ tsp cinnamon ½ tsp ground ginger 4 tbsp clear honey Method Warm the milk and orange zest in a small saucepan until steaming. Remove from the heat and add the butter, swirling the pan until the butter has melted and the milk has cooled to hand temperature. Mix the flour, cinnamon, sugar, yeast and 1 tsp salt in a large bowl. Pour in the milk mixture and the beaten egg, and mix with a wooden spoon until the mixture clumps together. Tip out onto your work surface and knead until smooth and elastic the dough should bounce back when pressed with your finger. Transfer to a clean oiled bowl, cover with cling film or a tea towel and leave to rise for 2 hrs or until doubled in size. Dust your largest baking tray with flour. Tip the dough back onto your work surface and knead again to knock out any air bubbles. Add the dried fruit and knead to incorporate into the dough. Divide the dough into 11 equal pieces. Roll each lump of dough into a smooth ball. Arrange the balls on your tray in a ring, leaving a small gap between each one. Cover loosely with a piece of cling film and leave somewhere warm to prove again for a further 1 hr or until doubled in size, the buns should be just touching.
Heat oven to 180C/160C fan/gas 4. Brush the buns with a little beaten egg. Mix the remaining flour with enough water to make a thick paste, then transfer to a piping bag fitted with a small round nozzle, or use a sandwich bag and snip off one corner. Use the paste to pipe crosses over the buns this is easiest if you pipe in one big circle, then put a line across the middle of each bun. Bake for 25 mins until golden and cooked through. Meanwhile, make the spiced honey butter. Put the butter, spices and honey in a bowl and beat with an electric whisk until smooth. Transfer to a bowl. When the buns are cooked, remove from the oven and leave to cool for 10 mins on the baking tray. Serve the bun ring warm with the butter in the centre for spreading. The buns will keep for up to 3 days in a tin or freeze for up to 3 months. Credit: www.bbcgoodfood.com