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Christmas

  1. Norwegian Boller - Cardamom buns

    Norwegian Boller - Cardamom buns Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, lightly sweet with just a hint of cardamom. Boller are available everywhere in Norway with and without raisins but I have an overwhelming sense of disappointment when having one without, so always include them. The most ... Read more...
  2. Focaccia alla Panettone

    Focaccia alla Panettone Our BakeryBits Christmas recipe is a 1950s sweet candied-fruit focaccia with flavours reminicent of a great panettone, the crumb swirled with sugary ground almonds in a Sfogliato-style, and of course using the very best ingredients available to you here at BakeryBits, delivered fast. Easy to make, the perfect small gift for friends when you visit this Christmas. It's based on an old 1940s sweet ... Read more...
  3. Recipe: Chestnut, Sourdough and Rum Christmas cake

    Recipe: Chestnut, Sourdough and Rum Christmas cake A dark rich fruit cake with a tang of sourdough that slices well and keeps for a few months perfectly if wrapped well and stored in a tin. The crème fraiche is boiled with the sugar and baked into the cake, so like butter it will add richness and keep perfectly well. The excellent Mulino Marino Organic Chestnut Flour adds a subtle earthy background to the sweetness of the fruit and honey.Method ... Read more...
  4. Traditional Panettone, made with commercial yeast

    Traditional Panettone, made with commercial yeast This version of panettone I’ve written for you here follows Massari’s now-classic methods, from his & Zoia’s landmark book on sweet dough making, Cresci: The Art of Leavened Dough , but uses commercial yeast as a base for the mother dough. Massai describes this sort of yeasted method as a very respectable alternative to the one made with natural leaven (known as Lievito Naturale, Pasta ... Read more...
  5. Glassa for Panettone

    Glassa for Panettone A crisp, nutty, sugary topping for panettone, with a slight crunch from the ground cornmeal and a hint of chocolate from the cocoa. It can be made up to a week ahead and stored in a sealed container in the refrigerator. Rice flour gives a more enjoyable texture to the ‘glassa’ when you chew it – in Italy a mixture of potato starch and rice flour is often used – but if you need to ... Read more...
  6. Recipe: Christmas Chocolate & Cardamom Twist

    Recipe: Christmas Chocolate & Cardamom Twist I'm writing this in the run-up to Christmas, and if you're like me, you're probably wondering what to make beyond the usual mince pies and some fantastic loaves of bread: a big ol’ fruit cake, maybe, or a yule log? Perhaps you're also finding that it gets trickier every year to find the right gifts for the budding bakers in your family, or something to hint that you'd be more than happy to ... Read more...
  7. Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig

    Recipe: Brilliant Brioche Panettone Baguette with Angus McCaig Brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Rainbow Mix peel to take it further, and ... Read more...

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