No street party spread would be complete this weekend without some Jubilee cupcakes. These lemon cupcakes are so light, fluffy and tasty – decorated with a generous swirl of patriotic red, white and blue buttercream, to match the sponge inside.
A recipe for bread, but this is with a twist… it’s made in a pan, not the oven! Plus, it’s quick (as breads go) and easy to make. What more is there to say?
Fluffy Pan Bread
- 125 ml Luke-warm Water
- 300 g Self Raising Flour
- 2 tsp Yeast
- 2 tbsp Sugar
- ½ tsp Salt
- 1 tbsp Olive Oil
- 50 ml Milk
- 1 tsp Sesame Seeds
- Pour the luke warm water into a large bowl, then add the yeast and sugar. Give it a quick stir to start to combine the ingredients,cover and leave for 5 minutes to activate/froth.
- Next, add to the bowl the flour, salt, milk and olive oil, mix until it forms a dough. Then knead the dough for around 10-15 minutes.
- Coat with a little oil, cover the bowl and leave the dough to prove/rise for 1 hour.
- Gently punch the centre of the dough to release the air.
- Lightly brush a frying pan with oil, place the dough in the pan and stretch it out a bit, to the shape of the pan. Then cover with a lid and leave to prove/rise for another 15 minutes.
- Remove the lid, brush the top of the dough with a little milk and sprinkle with sesame seeds, then replace the lid.
- Cook on your stove on a very low heat for 10 minutes, until it browns on the bottom (careful, too high a heat and it will burn). Then, flip the dough over, cover and let it cook for another 5 minutes.
- Once done, remove from pan and cool slightly before serving.
Everyone loves to have garlic bread with their pizza, or something to dip in their tomato soup. This alternative is quick and easy to make, using ready made sourdough.
Easy Cheesy Dippers
- 400 g Ready-made Pizza Dough (sourdough)
- 2 tbsp Crushed Garlic
- 1 tsp Mixed Herbs
- 50 g Butter (softened)
- 100 g Grated Mozzerella Cheese
- ½ tsp Cayenne Pepper
- Flour (to dust work surface)
- Preheat oven 200°C.
- In a bowl mix together the butter, garlic and mixed herbs, to create ourgarlic butter.
- Make sure the pizza dough is at room temperature.
- Flour your suface and roll out the the dough into a circle (thickness shouldbe approx 5 mm).
- Spread 2-3 tbsp of the garlic butter on the dough evenly, keeping awayfrom the sides so that it becomes easy to seal.
- Cover half of the dough with the grated mozzarella and sprinkle thecayenne pepper over the top.
- Fold the dough in half, covering the cheese. Go around the edge pressingdown, to make sure it is sealed (you don’t want the cheese to ooze out andmake your oven mess).
- Line an oven tray with baking paper and place you dough on it.
- Brush the rest of the garlic butter over the top of the dough.
- Using a knife score marks for the breadsticks (do not cut fully, the markswill help channel stream as well as make it easy to cut out the sticks later)
- Bake in the oven for 15-20mins, until golden.
- Remove from the oven and let cool for a few minutes before cutting (I usea pizza cutter for this)
These have always been a favourite pastry of mine, whenever I’m at a coffee shop I will have a cinnamon bun with my coffee.
Easy Cinnamon Buns
- 235 ml warm milk
- 2 eggs
- 75 g unsalted butter melted
- 475 g bread flour
- 1 tsp salt
- 100 g granulated sugar
- 2½ tsp dried yeast
- 225 g brown sugar
- 2½ tbsp ground cinnamon
- 75 g butter softened
- 85 g cream cheese softened
- 55 g butter softened
- 190 g icing sugar
- ½ tsp vanilla extract
- pinch salt
- 1 tsp instant coffee
- Place warm milk into large bowl and whisk in sugar until dissolved. Sprinkle yeast over warm milk and let dissolve and prove for 5 minutes.
- Whisk in eggs, butter and salt. Gradually begin adding bread flour. When dough forms, turn out onto work surface and knead gently to make soft dough.
- Once kneaded put the dough into a lightly greased bowl, cover with a damp tea towel, place in a warm dry area and leave to rest for 10mins.
- In a small bowl, combine butter, brown sugar and cinnamon.
- Roll dough into a 16×21 inch rectangle.
- Spread the filling across the top of the rolled out dough.
- Roll up dough swiss-roll style and cut into 12 rolls (the easiest way to do this is to cut the roll in half, then cut those rolls in half, then cut the remaining rolls in three).
- Place rolls in a lightly greased 9×13 inch baking pan.
- Cover again and let rise until nearly doubled (about 30minutes)
- Meanwhile, Preheat oven to 180°C.
- Bake in bottom third of oven for 20-25minutes.
- Check after 15mins to see if they are browning too much. If so, lay a sheet of foil over the top for the rest of the baking time.
- Once they have completed baking let them cool for 5minutes.
- Mix together all the frosting ingredients.
- Once the buns have cooled slightly, spread with the cream cheese frosting over the top using spoon.
- Leave to completely cool.