Hey blogosphere! Wow, it’s been a while! So sorry for those of you who have been waiting for recipe posts, I guess I’m not as good at juggling job, life and hobbies as I thought! Why is it that when we’re busy it’s always the things we love doing the most that get left behind?!
Saying that, I’ve been busy feeding my love of cooking in a different way in the past couple of weeks. I was lucky enough to go on a cooking course at Leiths School of Food and Wine and spend WHOLE DAYS doing what I love and learning from some amazing chefs – I was in absolute heaven! Turns out I even enjoyed gutting and filleting a fish – who’d have thought?!
I guess it wouldn’t be fair for me to have all that fun without sharing some of it on here, so I want to give you my version of one of my favourite things from the course…
Each day at Leiths was something different – fish, pastry, meat… The first recipe I want to share with you is from bread day. This was one of the best days of the course and all that hard work kneading dough definitely paid off! My absolute favourite was the cinnamon rolls – this might have been the dough requiring more love and and attention (and time) than some of the others, but it was so worth it!
Last week I had a craving and wanted to recreate these, but with the amazing weather we’ve been having lately, it didn’t feel quite right to make the cinnamon version – those just feel like a curled up infront of the fire kind of bun!
And so I got the idea for these raspberry hazelnut buns. And you know what? I’m thinking they’re even better than the traditional cinnamon kind!
The raspberries and the lemon glaze make them just that bit lighter, so you can work your way through at least 2 before you start to feel like you will explode! (Or 4 in my case… when I said craving, I really meant it!)
Here’s a few tips for making this kind of enriched dough:
- Yeast will die at around 50 C, so make sure the water and milk are not too hot when you add them to the dough mixture
- Old yeast won’t work – you can check if the yeast is still alive by mixing it with a little sugar and warm water. If it foams after 10 minutes, it is ok to use
- Kneading the dough helps to develop gluten and distribute the yeast to ensure an even rise. You can tell when you have kneaded it enough by checking for “spring-back”. Pinch the dough tightly between your thumb and forefinger and press it firmly. If the indent from your finger stays, keep kneading; if it springs back, you’ve done enough!
I’ll share more Leiths-inspired recipes soon (I’ll try not to take so long this time!), but for now, happy Monday!
- 7 g packet dry yeast
- 115 ml warm water
- 115 ml milk, scalded and cooled
- 50 g white caster sugar
- 1 tsp salt
- 1 egg
- 75 g unsalted butter, melted
- 500 g plain flour
- 500 g frozen raspberries
- 100g hazelnuts, toasted and crushed
- 75 g granulated sugar
- Zest of 1 lemon
- 1.5 tsp cornflour
- 100 g butter, melted
- 75 g light brown sugar
- 225 g icing sugar
- Juice of ½ a lemon
- 3-4 tbsp milk
- In a pan, bring the milk just to the boil (don't evaporate or you will change the liquid quantities in the dough), then leave to cool slightly
- In a small bowl, mix the yeast with the warm water
- Sieve the flour, salt and sugar into a large bowl and make a well in the middle
- Add the milk, butter, egg and yeast mixture and mix to make a soft dough
- On a lightly floured surface, knead the dough for 10-15 minutes until soft and elastic (this can also be done using the dough hook in a stand mixer for about 5 minutes. If the dough is too sticky to work with, add a little extra flour)
- Place the dough in an oiled bowl, cover with oiled cling film or a clean tea-towel and leave to rise in a warm place until doubled in size, about 1 hour
- Meanwhile, prepare the filling by mixing the frozen raspberries with the toasted hazelnuts, granulated sugar, lemon zest and cornflour
- Once the dough has doubled, knock it back by punching it down to remove the air, then roll out on a lightly floured surface into a rectangle 35cm by 25cm (about the size of an A4 piece of paper)
- Brush the dough with the melted butter, sprinkle over the brown sugar, then spread over the rest of the raspberry filling until evenly distributed
- Lift the longer edge of the dough and roll it into a tight log, pinching the edge to seal it
- Cut the log into 12 equal slices and place them in a baking tin (at this stage you can place them in the fridge or freezer. Once ready to use, put them in a warm place until they have returned to room temperature)
- Cover and leave to rise again until doubled in size, about 30 mins - 1 hour
- Pre-heat the oven to 180oC. Bake the rolls for 30-40 minutes until golden brown
- While the rolls are baking, make the glaze by mixing the icing sugar, lemon juice and milk
- Remove from the oven and pour over the lemon glaze
- Best served warm
- You can make these a day ahead so they're ready just in time for breakfast. Once you have cut the log into 12 pieces, arrange them in your baking dish, cover and place in the fridge overnight. In the morning, get them out of the fridge and leave them for about an hour to an hour and a half until they have returned to room temperature and have risen to double their original size. Then bake as normal
- If you freeze the dough, cover them to stop them drying out, and defrost slowly in the fridge