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Sweet Recipes

Sweet Recipes
  • Orange blossom brioche bread

      The brioche are still pride of place on the counter in the bakery where Vanessa did her apprenticeship. Orange blossom brioche bread Heaven is lightly toasted brioche,  marmalade and a pot of tea. The very first job I was given when I started my apprenticeship the bakery in the south of France was to break the eggs for the brioche.  We had an order and I had to break 360 eggs to make about 80 brioches for an order and for market day. The smell in the bakery was what I imagine heaven to...

  • Vanilla, Nutmeg and Chocolate Buns

    Vanilla, Nutmeg and Chocolate Buns Introduction I can't quite make my mind up whether I enjoyed making these buns more than I enjoyed eating them! They are a joy. Huge chocolate buns gently spiced with vanilla and nutmeg, they are deeply flavoured, but not too sweet.  I suppose they are a backlash against the over sugared sweet commercial chocolate baked goods that seem to taste of nothing but sugar ... so the sweetness comes from the glaze, more then the bun itself. I suppose you might liken them to a hot cross bun in their texture, and...

  • Russian Easter Kulich

    Kulich is an Easter bread and became part of the Russian Easter tradition through the Orthodox Church. This Russian Kulich uses left over sourdough starter to add flavour, but the lactic acid also acts as a preservative so it extends the shelf life of your bread by a few days.  It  is very similar to an Italian panettone in many ways, but the word Kulich actually originates from the Greek Kollix, which means a roll or loaf of bread.  It is an Easter bread and seems to have become part of the Russian Easter tradition through the Orthodox Church...

  • Blueberry & Buckwheat Pancakes

    It’s pancakes week on Tuesday February 17th this year and I always ask myself why it is that we only make pancakes once a year? They are simple nutritious and taste amazing.  In fact pancakes should really be made once a week ... not once a year. This pancake recipe is especially for all those people out there that just think that the usual sugar and lemon juice is just a bit same old same old: I’ve reworked this classic marriage of tart and sweet using blueberries, buckwheat and lime. The buckwheat flour adds a nutty undertone; the blueberries are...

  • Mincemeat Tart

    Mincemeat Christmas Slices I'm not a big fan of lots of pastry and I often find that mince pies can be more pastry than mincemeat, so this is my alternative version.  It is mincemeat sandwiched between a a sweet yeasted bread base and frangipani topping, and finished with a scattering of snow sugar.  I recommend using the pie baker (Cloche base) gives a wonderful even bake and stops the base from drying out. Makes 12 pieces For the base
: 7g osmotolerant yeast 75g full cream milk (at room temperature) 20g golden syrup 5g vanilla extract 1 large...

  • Sourdough Chestnut, Whisky and Date Christmas Cake

    I love a slice of Christmas cake. It has to be dense, rich and sweet, served with a pot of tea, and packed full of fragrant spices and fruit   I've just baked this cake and the house smells glorious. I love a slice of Christmas cake. It has to be dense, rich and sweet, served with a pot of tea, and packed full of fragrant spices and fruit, but baking a moist fruitcake can be a tricky thing.  One of the most important aspects of baking a really good fruitcake is to choosing a recipe that...

  • Orange Perfect Polenta Cake

    Our 2014 polenta crop has arrived – freshly milled from Italy. If you replacing 10% of your flour in your usual bread recipe with polenta you will discover that it adds a really superb extra fine texture to bread. Vanessa's delicious orange polenta cake recipe was first shown on our newsletter along with a Tiptree marmalade giveaway.Don't miss out in the next giveaway  subscribe now to our free newsletter and get our exclusive recipes, competitions, giveaways and offer delivered straight to your inbox.This golden, moist, deliciously orangey cake is quick to make and tastes even better the following day. ...

  • Raspberry Bakewell Tray Bake

    A summery picnic treat. The garden is full of glorious raspberries. Plump red luscious raspberries, to be honest it's a miracle any of them actually make it back to the kitchen to bake with at all. I have to remind myself that the tray bake is just as delicious. Don't be put off by having to bake the base first, it makes it beautifully crisp, which contrasts with the soft sweet almond topping. Makes 12 pieces. For the base
: 100g unsalted British butter 60g caster sugar 120g organic plain flour Pinch of sea salt ...

  • Vanessa's Sourdough Scones

    Unrefreshed leaven is the secret to adding both extra flavour and giving your scones a lighter texture.  These are light, golden, have a wonderful crunch on the outside. Unrefreshed sourdough is slightly acidic, which means that it reacts with the sodium bicarbonate in the baking powder.  The sodium bicarbonate is a alkaline and the extra acidity from the starter means that is more effective at giving off more carbon dioxide, which means lighter scones.  The addition of the sourdough also has the added benefit of your giving your scones better keeping quality. TIP the less you handle your scones...

  • Chocolate and Banana Sourdough Muffins

    This is the recipe I am most often asked for. It is THE sourdough muffin recipe I bake to enjoy with a cup of tea of coffee in the morning break of my sourdough classes.  It is a big deal to share it and I am doing so in the name of not wasting sourdough starter. It's a super quick recipe to make and really makes great use of un-refreshed sourdough starter to add a back note to a sweet treat - which gives these muffins a superb depth of flavour. I can't recommend the muffin cases highly...

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