CH32 Yeast Products

BRIOCHE/CROISSANT

1. Brioche

2. Croissant

BUNS

3. Bun dough

4. Bath

5. Chelsea

6. Cream

7. Currant

8. Fruit loaf

9. Hot cross

10. Iced

11. Swiss

12. Sally Lunns

DOUGHNUTS

13. Cream

14. Jam

15. Ring

DANISH

16. Danish paste

17. Almond buns

18. Almond squares

19. Custard buns

20. Whirls

The Art of Yeast

BRIOCHE/CROISSANT

1. BRIOCHE

10.PORTIONS

Ingredients

Flour                                                                     400 g

Butter                                                                    125 g

Yeast                                                                      25 g

Milk                                                                      100 ml

Eggs                                                                         4

Castor sugar                                                          35 g

Salt                                                                         5 g

Method

1. Clean and grease the cake or brioche moulds.

2. Whisk the eggs together in a basin; soften the butter.

3. Warm the milk to bloodheat and put in the yeast to dissolve. Add sufficient of the flour to make a batter and put in a warm place to ferment.

4. Sieve together the flour, salt and sugar, add the ferment and the eggs and mix to a smooth dough.

5. Mix in the softened butter, cover the dough with a cloth and allow to prove in a cool place for 6 hours.

6. Knock back the dough, divide it into the required number of pieces and place it into the moulds.

7. Prove to double their size then bake in an oven at 200°C for 25 minutes.

2. CROISSANT

10 PORTIONS

Ingredients

Flour                                                                     300 g

Milk                                                                      100 ml

Water                                                                   100 ml

Butter                                                                    125 g

Yeast                                                                       15 g

Sugar                                                                      15 g

Salt pinch

Eggs                                                                        2

Method

1. Mix the water and milk together and warm to blood heat. Dissolve the yeast in the liquid, add sufficient of the flour to make a batter and put in a warm place to ferment.

2. Soften 40 g of the butter.

3. Sieve together the flour, salt and sugar, add the ferment and mix to a smooth dough.

4. Mix in the softened butter, cover with a damp cloth and store in a refrigerator for 6 hours or overnight.

5. Soften the remainder of the butter.

6. Knock back the dough and roll it out to a rectangle 10 mm thick. Spread the butter over 2 thirds of the rectangle.

7. Fold the uncoated portion of dough into the centre and fold over again to give 3 layers of dough sandwiched with 2 layers of butter.

8. Roll out the dough at right angles to the fold to cover the original area and again fold into 3.

9. Repeat the rolling out and folding sequence 2 more times to give 3 half turns in all

10. Roll out the dough into an oblong 10 mm thick. Divide into equal sized strips lengthways then cut these into 10 equal sized triangles.

11. Damp with water and starting from the base, lightly roll up each triangle. Curl into crescent shapes and place onto a lightly floured board. Cover with a cloth and half prove.

12. Place the croissants onto greased baking trays, brush them with egg wash the then continue proving to double their size.

13. Bake in an oven at 220°C for 20 minutes.

Note: Rolling and turning the dough should be accomplished quickly giving only 10 minutes rest between each turn.

BUNS

3. BASIC BUN DOUGH

Ingredients

Flour                                                                    300 g

Yeast                                                                     15 g

Sugar                                                                    15 g

Margarine                                                            15 g

Milk                                                                    175 ml

Yellowing colouring

Salt pinch

Method

1. Sieve together the flour and salt.

2. Rub in the margarine.

3. Make a bay in the dry mixture and put the sugar in the centre.

4. Warm the milk and put in the yeast to dissolve. Add the food colouring.

5. Pour the milk and yeast mixture over the sugar, mix until dissolved then gradually incorporate the flour to make a smooth dough.

6. Cover and prove in a warm place until the dough has doubled in size.

7. Knock back the dough and use it as required.

4. BATH BUNS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Bun glaze                                                             250 ml

Sultanas                                                                 50 g

Mixed peel                                                            25 g

Nib sugar                                                               25 g

Margarine                                                             25 g

Eggs                                                                        1

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, incorporating the sultanas and mixed peel into the dry mix.

3. Soften the margarine.

4. After knocking back the dough mix in the softened margarine.

5. Divide the dough into ten even sized roughly shaped pieces and place them onto the baking trays.

6. Brush the buns with egg wash and sprinkle with the nib sugar. Put in a warm place to prove until they double in size.

7. Bake in an oven at 220°C for 25 minutes.

8. Remove from the oven, brush with bun glaze and transfer to a pastry wire to cool.

5. CHELSEA

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Bun glaze                                                             250 ml

Currants                                                                50 g

Ground cinnamon pinch

Sugar                                                                     50 g

Margarine                                                             25 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, allow it to prove and knock it back.

3. Melt the margarine. Mix half the sugar with the cinnamon.

4. Roll out the bun dough into an oblong 5 mm thick. Brush with the melted margarine then sprinkle with the currants and the sugar and cinnamon mix.

5. Roll the dough up, cut it into ten equal sized pieces and place these upright 15 mm apart on the baking tray.

6. Put in a warm place to prove until they double in size.

7. Bake in an oven at 220°C for 20 minutes.

8. Remove from the oven, brush with bun glaze, sprinkle with a little sugar and place on a pastry wire to cool.

6. CREAM BUNS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Buttercream                                                          250 g

Bun glaze                                                             250 ml

Raspberry jam                                                      50 g

Icing sugar                                                            50 g

Method

1. Oil the baking trays and set them aside in a warm place.

2. Prepare a basic bun dough, allow it to prove then knock it back.

3. Divide into ten equal sized pieces and mould into balls.

4. Place these on a baking tray to prove until they double in size.

5. Bake in an oven at 220°C for 20 minutes. Remove from the oven and brush with bun glaze. Place on a pastry wire and allow to completely cool.

6. Make a greaseproof paper piping bag and fill it with red jam. Fill a piping bag containing a 10 mm star tube with buttercream.

7. Cut the buns two thirds through and pipe in a little jam then fill with buttercream and dust with icing sugar for service.

Note: For Devonshire splits proceed with the recipe and method for cream buns but the buns should be oval shape instead of round.

7. CURRANT BUNS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Bun glaze                                                             250 ml

Currants                                                               50 g

Mixed peel                                                            10 g

Method

1. Oil the baking trays and set aside in a warm place.

2. Prepare a basic bun dough incorporating the currants and mixed peel into the dry mix.

3. Cover with a cloth and allow it to prove then knock it back.

4. Divide into ten equal sized pieces and mould these into balls.

5. Place onto the baking tray to prove until they double in size.

6. Bake in an oven at 220°C for 20 minutes.

7. Remove from the oven, brush with bun glaze then place on a pastry wire to cool,

8. FRUIT LOAF

10 PORTIONS

Ingredients

Strong flour                                                          300 g

Milk                                                                       125 ml

Yeast                                                                       10 g

Salt pinch

Sugar                                                                     50 g

Margarine                                                             75 g

Eggs                                                                         1

Currants                                                               50 g

Sultanas                                                                50 g

Mixed peel                                                            25 g

Cinnamon pinch

Bun glaze                                                             125 ml

Method

1. Oil a bread or cake tin.

2. Whisk the egg in a bowl. Wash and dry the fruit.

3. Sieve together the flour, cinnamon and salt.

4. Rub in the margarine to a sandy texture.

5. Make a bay in the dry mix and put in the sugar and the egg.

6. Warm the milk to blood heat, put in the yeast to dissolve and then mix together with sugar and egg.

7. Gradually add the flour, mixed peel and fruit and mix to a firm dough.

8. Cover the dough with a cloth and prove in a warm place until doubled in size.

9. Knock back the dough and place it into the greased tin and allow to prove in a warm place until doubled in size.

10. Bake in an oven at 190°C for 45 minutes then remove from the oven, brush with bun glaze transfer it to a pastry wire to cool.

9. HOT CROSS BUNS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Mixed peel                                                            10 g

Mixed spice                                                           5 g

Currants                                                               50 g

Bun glaze                                                           250 ml

Flour                                                                   100 g

Baking powder pinch

Lard                                                                      25 g

Water                                                                 125 ml

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, sieving the mixed spice with the flour and incorporating the washed and dried currants and the mixed peel with the flour and margarine dry mix.

3. Allow the dough to prove, knock it back and divide it into ten equal portions.

4. Roll these into balls, place them onto the baking tray and allow to prove until they double in size.

5. Prepare the flour and water batter for the crosses by mixing the lard with the flour and baking powder then adding sufficient water to make a smooth batter thick enough for piping.

6. When the buns have proved, place the batter into a piping bag containing a 5 mm plain tube and put a cross onto each bun.

7. Bake in an oven at 220°C for 20 minutes. Remove from the oven and brush with bun glaze.

10 ICED BUNS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Fondant icing                                                       100 g

Egg                                                                           1

Method

1. Oil the baking tray and set it aside in a warm place.

2. Prepare the bun dough, allow it to prove then knock it back and cut it into 10 equal sized pieces and roll these into finger shapes 10 cm long.

3. Place on the baking trays, egg wash and allow to prove until double their size.

4. Bake in an oven at 220°C for 20 minutes then transfer to a pastry wire to cool.

5. Coat the tops of the buns with fondant icing.

11 SWISS BUNS

10 BUNS

Ingredients

Basic bun dough                                                   500 g

Fondant icing or Water icing                               100 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare the bun dough, allow it to prove then knock it back, cut into ten equal sized pieces and roll these into finger shapes 10 cm long.

3. Place them on the baking trays and allow to prove until double their size.

4. Bake in an oven at 220°C for 20 minutes then transfer them to a pastry wire to cool.

5. Coat the tops of the buns with fondant icing or water icing.

12. SALLY LUNNS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Bun glaze                                                             250 ml

Sultanas                                                                 35 g

Currants                                                                25 g

Mixed peel                                                            10 g

Cinnamon                                                              5 g

Egg                                                                            1

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, sieving the cinnamon with the flour and incorporating the dried fruit and mixed peel after mixing together the flour and margarine.

3. Allow the dough to prove, knock it back and divide it in half. Roll these into balls and allow them to relax in a warm place for 10 minutes.

4. Roll out into rounds 150 mm in diameter and place them onto the baking trays. Cut each round through to the tray into five equal portions.

5. Egg wash and allow to prove until double their size.

6. Bake in an oven at 220°C for 30 minutes.

7. Remove from the oven, brush with bun glaze and transfer to a pastry wire to cool.

DOUGHNUTS

13. CREAM DOUGHNUTS

10 DOUGHNUTS

Ingredients

Basic bun dough                                                  500 g

Icing sugar                                                             50 g

Cream                                                                   250 ml

Red Jam                                                                 100 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, prove until doubled in size then knock it back.

3. Divide it into ten equal sized pieces, mould these into finger shapes and place onto the baking trays.

4. Cover with a cloth and allow them to prove in a warm place - a prover should not be used - until double their size then lift each doughnut carefully from the tray and deep fry in hot oil at 190°C turning them over to ensure an even colour.

5. Transfer to a pastry wire to drain off excess oil and to go cold.

6. Using a piping bag containing a 5 mm plain tube put a little red jam into each doughnut.

7. Whisk the cream and using a piping bag containing a 10 mm star tube put the cream into the doughnuts. Dust with icing sugar for service.

14. JAM DOUGHNUTS

10 DOUGHNUTS

Ingredients

Basic bun dough                                                  500 g

Red jam                                                                 100 g

Caster sugar                                                         200 g

Cinnamon                                                               5 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, prove until double in size then knock it back.

3. Divide it into ten equal sized pieces, mould these into balls and place onto the baking tray.

4. Cover with a cloth and prove in a warm place - a prover should not be used to double in size then lift each doughnut carefully from the tray and deep fry in oil at 190°C turning them to ensure an even colour.

5. Transfer to a pastry wire to drain off excess oil and to go cold.

6. Mix the cinnamon with the castor sugar and cut the doughnuts two thirds through.

7. Using a piping bag containing a 5 mm plain tube put red jam into each doughnut.

8. Roll the doughnuts in the sugar and cinnamon mix and serve.

15. RING DOUGHNUTS

10 PORTIONS

Ingredients

Basic bun dough                                                  500 g

Caster sugar                                                         200 g

Cinnamon                                                              5 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Prepare a basic bun dough, prove until doubled in size then knock it back.

3. Roll out the dough 15 mm thick and cut it into rounds 70 mm in diameter. Cut a 25mm hold in the centre of each round.

4. Place them onto the baking tray, cover with a cloth and prove in a warm place a prover should not be used - to double their size then deep fry them in oil at 190°C turning them to ensure an even colour.

5. Transfer to a pastry wire to drain off excess oil and to go cold.

6. Mix the cinnamon with the castor sugar and once the doughnuts are cold, roll them in the sugar and cinnamon mix and serve.

DANISH PASTRIES

16. DANISH PASTE

Ingredients

Flour                                                                    200 g

Margarine                                                             25 g

Butter                                                                     75 g

Sugar                                                                      10 g

Milk                                                                       60 ml

Yeast                                                                       10 g

Salt pinch

Eggs                                                                         1

Method

1. Sieve together the flour and salt.

2. Rub in the margarine to a sandy texture and make a bay in the centre.

3. Place the eggs, sugar, cold milk and yeast together in the bay. Allow the yeast to dissolve then mix all the ingredients together into a dough.

4. Cover with a sheet of polythene and allow to stand for 15 minutes in a cool place. Soften the butter.

5. Roll out the dough to a rectangle 10 mm thick. Spread the softened butter over two-thirds of the rectangle.

6. Fold the uncoated portion of dough into the centre and over again to give 3 layers of dough sandwiched with 2 layers of butter - one half turn.

7. Cover the dough with polythene and stand it in a cool place for 1 hour.

8. Roll out the dough at right angles to the fold to cover the original area and again fold into 3.

9. Repeat the rolling out and folding sequence 2 more times to give 3 half turns in all. Allow 20 minutes between each rolling and ensure that while resting the dough is covered with polythene and kept cool.

10. The dough is now ready for making into Danish pastries.

Notes:

1. To obtain good results the dough must be kept cold. After weighing the ingredients they may be placed in a refrigerator to cool before being used. Danish pastry may be held in a refrigerator covered in polythene for up to 72 hours. Prepared pastries may also be held in a similar way.

2. Danish pastry should be very light and this can only be achieved if the dough is not toughened during mixing.

17. ALMOND BUNS

10 PORTIONS

Ingredients

Basic bun paste                                                      400 g

Almond filling (frangipane)                                 220 g

Apricot glaze                                                          100 g

Fondant icing                                                        200 g

Roasted flaked almonds                                        50 g

Method

1. Oil a baking sheet and set it aside in a warm place.

2. Roll out the Danish paste to a rectangle 10 mm thick.

3. Spread the almond filling over the paste leaving a 25 mm margin clear on one of the sides.

4. Roll up fairly tightly, wet the margin with a little water then press it to the roll to make a seal.

5. Cut into ten 25 mm pieces with the palm of the hand, press down gently to flatten and then place them onto the baking tray, cut side up and 50 mm apart.

6. Prove in a warm place until double their size and bake in an oven at 220°C for 15 minutes.

7. Remove from the oven, brush with boiling apricot glaze.

8. Cover with a thin layer of warm fondant and decorate with roasted flaked nuts.

18. ALMONDS SQUARES

10 SQUARES

Ingredients

Basic Danish paste                                               400 g

Fondant icing                                                        200 g

Apricot icing                                                          100 g

Marzipan                                                                250 g

Roaster flaked almonds                                        50 g

Method

1. Lightly grease a baking tray and set it aside in a warm place.

2. Divide the marzipan into 10 equal portions and roll each into a ball.

3. Roll out the Danish paste to a rectangle 10 mm thick and cut it into 75 mm squares.

4. Place a ball of marzipan into the centre of each square.

5. Fold in the four corners up to the marzipan but not covering it then press the points down firmly to seal.

6. Turn each one over and place on the baking tray.

7. Prove in a warm place until doubled in size.

8. Bake in an oven at 220°C for 15 minutes.

9. Remove from the oven, brush with boiling apricot glaze.

10. Cover with a thin layer of warm fondant and decorate with roasted flaked almonds.

19. CUSTARD

10 BUNS

Ingredients

Basic Danish paste                                                400 g

Pastry cream                                                         250 ml

Apricot glaze                                                          100 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Put the pastry cream into a piping bag containing a 15 mm plain piping tube.

3. Roll out the Danish paste to a rectangle 10 mm thick and cut it into 75 mm squares.

4. Pipe a little of the pastry cream into the centre of each square.

5. Fold in two opposite corners up to the pastry cream but not covering it, then press down the points firmly to seal. Leave the other two corners open.

6. Place onto baking trays and prove in a warm place until double their size.

7. Bake in an oven at 220°C for 15 minutes

8. Remove from the oven and brush with boiling apricot glaze.

20 WHIRLS

Ingredients

Basic Danish paste                                                400 g

Almond filling (Frangipane)                                 250 g

Fondant icing                                                          20 g

Apricot glaze                                                          100 g

Currants                                                                  50 g

Fresh orange                                                            1

Roasted flaked almonds                                       50 g

Method

1. Oil a baking tray and set it aside in a warm place.

2. Wash and dry the currants, grate the zest from the orange.

3. Roll out the Danish paste to a rectangle 5 mm thick.

4. Spread the almond filling over the paste leaving a 20 mm margin clear on one of the longer sides.

5. Sprinkle the currants and zest of orange over the almond filling.

6. Roll up the dough leaving the margin free.

7. Cut the roll into 25 mm pieces and twist the margin under the cut surface.

8. With the palm of the hand, press down gently to flatten then place on to the baking tray an equal distance apart and with the margin underneath.

9. Prove in a warm place until double their size.

10. Bake in an oven at 220°C for 25 minutes.

11. Remove from the oven and brush with boiling apricot glaze.

12. Cover with a thin layer of warm fondant and decorate with roasted flaked almonds.Click here and start typing. Magni dolores eos qui ratione voluptatem sequi nesciunt neque porro quisquam est qui dolorem ipsum.