Archive for the ‘Paul Hollywood’ Category

Green Olive Sticks (Paul Hollywood)

October 14, 2015

Green Olive Sticks (Paul Hollywood)

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Welsh Cakes (Paul Hollywood)

October 12, 2015

Welsh Cakes (Paul Hollywood)

Stilton Pear and Walnut Bread (Paul Hollywood)

October 12, 2015

Stilton Pear and Walnut Bread (Paul Hollywood)

Staffordshire Oatcakes (Paul Hollywood)

October 12, 2015

Staffordshire Oatcakes (Paul Hollywood)

Mince Pies(Paul Hollywood)

January 21, 2013

Makes 12
For the pastry
plain flour 165g, plus extra for dusting
ground almonds 25g
unsalted butter 120g, chilled and cubed
caster sugar 55g
medium egg 1

butter for greasing
flour for dusting
egg 1, beaten with a splash of milk (eggwash) for glazing

For the filling
mincemeat 410g
satsumas 2, peeled and segmented,
(or use a tin of mandarin orange segments 310g, drained)
dessert apple 1, unpeeled, cored and finely chopped

zest of 1 lemon finely grated

To finish
caster or icing sugar for sprinkling

First make the pastry, leaving at least three hours to chill it. Stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture looks like crumbs. Stir in the sugar.

Break in the egg and work into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough on to a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill.

Put the mincemeat into a bowl. Add the mandarin or satsuma segments, chopped apple and lemon zest. Stir well, cover and leave to macerate for several hours or overnight.

Heat your oven to 200C/gas mark 6. Lightly butter a 12-hole muffin tin. Roll out your sweet pastry thinly on a lightly floured surface, to a 2-3mm thickness. Don’t worry if the pastry breaks or sticks, just press it together and re-roll. With a 10cm pastry cutter, cut 12 discs and use these to line the muffin tins. Use a 7.5–8cm cutter to cut 12 smaller discs for the pie lids. Re-roll your pastry as necessary to cut enough discs.

Put about 2 teaspoons of the mincemeat into each pastry case. Brush the edges of the smaller discs with eggwash and place over the mincemeat. Press the pastry edges together with your fingertips to seal.

Brush the mince pies with a little more eggwash and sprinkle with a little caster sugar. Make a hole in the top of each pie with a small, sharp knife or the tip of a skewer.

Bake for about 20 minutes until golden brown and bubbling. Carefully remove the mince pies from the tins and leave on a wire rack to cool. Serve warm or cold, dusted with a little more caster sugar or icing sugar.

Panettone (Paul Hollywood)

January 21, 2013

strong white flour 500g
salt 7g
caster sugar 50g
instant yeast 14g sachet
warm milk 140ml
medium eggs 5
unsalted butter 250g, softened
dried cherries 120g
dried sultanas 120g
dried currants 120g
whole blanched almonds 100g

Put the flour, salt, sugar, yeast, milk and the eggs in the bowl of a table mixer fitted with a dough hook.

Begin by mixing slowly on number 2 for 2 minutes then move up to number 4 and mix for a further 6-8 minutes until you have a soft dough.

Add the softened butter and mix for another 4-5 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft. Add the dried fruit and nuts. Mix until all incorporated.

Tip the dough into a bowl, cover and chill overnight or for 7 hours until the dough has hardened and you are able to shape it.

Prepare the panettone tin by painting the inside with a pastry brush in an upward motion and chilling it. Repeat this once more.

Remove your panettone dough from the fridge. Knock back the dough, shape into a ball and place in the tin.

Leave to prove in the fridge for a further 6 hours.

Heat the oven to 190C/gas mark 5. When the panettone is risen, bake for 20-25 minutes then bake for a further 35 mins on 150C/gas mark 2 or until a skewer comes out clean, bearing in mind the sugar and butter in the dough will make it take on colour before it is actually fully baked. Remove the panettone from the tin and allow to cool.

Christmas Buns (Paul Hollywood)

January 21, 2013

full-fat milk 300ml
unsalted butter 40g, softened
strong white bread flour 500g, plus extra for dusting
fine salt 10g
instant yeast 10g
medium egg 1, lightly beaten

For the filling
unsalted butter 25g, melted
soft brown sugar 75g
ground cinnamon 2 tsp
dried cranberries 100g
dried apricots 100g, chopped

For the glaze
apricot jam 75g

For the lemon icing
icing sugar 100g
zest of ½ lemon finely grated
water 1 tbsp

Warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the milk mixture and the egg and stir together with your hands to make a rough dough. You may need to add a little extra flour.

Tip the dough on to a generously floured work surface and begin to knead. Keep kneading for 5–10 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When your dough feels smooth and silky, put it into a lightly oiled large bowl. Cover with a tea towel and leave to rise until at least doubled in size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.

Line a deep-sided baking tray or roasting dish with baking parchment or silicone paper.

Tip the dough out on to a floured surface and, without knocking it back [deflating it], roll it out to a rectangle about 5mm thick. Tack down the edge closest to you (as this will allow you to pull and tighten the dough as you roll, which gives a nice tight swirl). Brush the surface all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruits. Roll the dough up into a tight cylinder and cut it into 9 slices. Place these, cut side up, in the baking tray or roasting dish, leaving a little space between each slice.

Cover the dough with a tea towel and set aside to rise for 30 minutes. Meanwhile, heat your oven to 190C/gas mark 5.

Bake the buns for 20-25 minutes, or until risen and golden brown. Warm the apricot jam with a splash of water, sieve and brush over the hot buns to glaze, set aside to cool on a wire rack.

When the buns are cool, mix the ingredients for the lemon icing to make a smooth icing and trickle across the top of the buns.