Gaufres de Liège (16.01)

 

Gaufres de Liège (or Liege waffles) made after a local recipe. Only half the ingredients used 16 medium sized waffles as a result.

gaufres

Ingredients.

  • 500 g flour
  • 25 g granulated sugar
  • 10 g salt
  • 2 eggs
  • 20 g yeast
  • 250 ml milk (room temperature)
  • 250 g butter (room temperature)
  • 350 g nib (pearl) sugar
  • some incing sugar (confectioner’s sugar)

Recipe.

  1. Sift flour in a large blow or on work surface. Put the eggs in the middle, sugar and salt on the outside.

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Add the milk (at room temperature) and the yeast in the middle.

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Start mixing the dough using first eggs, milk and flour. Incorporate  sugar and salt in the end. Turn out on work surface when all ingredients are about mixed.

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Put the butter (room temperature) on top and knead it into the the dough until  all are well mixed (very sticky to start).

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After 5 minutes kneading dough should be soft & shiny butstill sticky.

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leave to rest for at least 30 minutes.

2. After the dough has rested & risen. Knead the nib sugar into the dough (use a bowl to avoid having sugar all over the place).

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Form pieces of about 80 g dough into buns and put on a plate. Recipe uses 100g. 

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Leave to rise for at least an hour, covered under a towel.

3. Pieces of dough should have about doubled in size.

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Bake in a hot waffle iron for about 3 minutes. Each piece of dough can extra be covered with some icing sugar before baking.

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Saffron buns (Sat 28.04)

Sweet saffron buns after a recipe from Linda Collister (the bread book). Long rising time, something to start in the morning to be ready in the afternoon.

Ingredients.

  • 1 tsp saffron strands
  • 2 tbsp milk
  • 500 g bread flour
  • 1/2 tsp salt
  • 85 g sugar
  • 200 g dried sultana’s
  • 170 g butter
  • 30 g fresh yeast
  • 170 ml milk
  • 30 g butter melted (glaze)

Original recipe sprinkles the buns at the end with demerara sugar and uses 30 g mixed peel.

1. Put the saffron strands on a saucer and toast them about 5 minutes (recipe 10 to 15)  in an oven at 180° C.

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2. Soak the strands in some milk and leave them for some hours or even overnight.

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3. Put flour and sugar in a bowl.

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Add sugar and raisins

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Add the butter cut into pieces.

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Rub the butter in the flower mixture till all are well combined.

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Make a well in the centre add some of the milk and crumble the yeast into it. Mix to a paste. Leave to stand for 10 to 15 minutes. (recipe does this in an extra bowl).

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4. Pour the saffron mixture on the flour.

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Add most of the remaining milk. Mix all to have a soft dough, add rest of the milk or even some additional if needed. Knead  for 5-10 minutes to a smooth dough.

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Leave to rise at least 2 hours. Given the amount of butter in the dough it can take several hours (2-4) before the dough is doubled in size. Timing is not critical .

5. After a good rising, this time after 2 hours.

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Turn out the dough and divide into 16 pieces (easier to me than the 14 from recipe). Form each one into a nice bun, avoid too many uncovered raisins on top.

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Leave to rise, again this can take up to 2 hours.

6. Preheat oven to 190° C and bake for 15-20 minutes until golden brown.

7. Take out of the oven and brush with the melted butter, sprinkle the sugar on top if using.

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saffron buns

classics: boterkoeken, butter pastry

Not unlike croissants but a great deal simpler and quicker. A variant on this but somewhat smaller each (did not put in any currants).

Ingredients.

  • 450 g white bread flour
  • 1 tsp salt (9 gr)
  • 2 tblsp sugar (30 g)
  • 20 g fresh yeast
  • 1 egg
  • 230 g cold  milk
  • 180 g butter

1. Mix the flour sugar and salt in a bowl. Crumble the yeast with some of the flour. Add the egg and half of the milk and start mixing. Continue to add  the milk. Knead for about 2 minutes (not too long). Leave to rest on the table for 5 minutes (or even longer in the fridge). Butter and dough should have about same temperature.

2. Cut of a piece of baking paper (about 40 by 60 cm) , fold in two. Put the butter in the middle of on half of the paper and cover with the other part. Using a rolling-pin pat the butter flat (+- 3 mm). Result should be about 25 by 30 (not that exact).

3. Roll out the dough on a floured surface to a rectangle of 40 by 28. Put the flat butter disc on 2/3 of the dough (alternative is toput the butter in  slices  on the dough.). Fold all together like a letter (first dough without butter on butter).  Roll out again and fold another time in three steps. Repeat a third time. Keep dough free of flour when folding. Leave the dough to rest for at least 30 minutes in fridge.

4. Roll out to a rectangle of 40 by 28. Cut the dough with a sharp large kitchen knife (avoid tearing) in 4 strips each 40 by 7 cm. Cut of a small triangle at one end of each stripe and cut the remaining part in diamond shapes. Aim for 5 diamonds per band. Roll up each diamond. Put on a greased baking tin (diamond tip on the outside on tray) and leave to rise for 1 hour.

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4. Bake in a preheated oven  at 225  C  for about  15  minutes.  Can be glazed when still hot with a sugar sirup (100 g  water / 100 g sugar brought to boil fo smoe seconds and cooled).
Leave to cool on a wire rack.

Enriched raisin bread (Wed 26.05).

Enriched raisin bread. More spices, eggs, butter and raisins compared to previous ones. Takes somewhat longer to rise due to the added butter.

Ingredients.

  • 500 g white bread flour
  • ground pepper (large pinch)
  • grated nutmeg (large pinch)
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 tablespoons cane sugar
  • 200 g milk
  • 20 g fresh yeast
  • 2 small eggs
  • 40-50 g butter
  • 200 g raisins

1. Mix the flour, spices, sugar and salt in a bowl.

Make a well in the centre, pour in the milk. Crumble the yeast in the milk.

Mix the yeast and milk to a batter with some of the flour.


Add the 2 eggs to the mixture,.

Mix everything to a not too sticky dough. Turn out and knead to a smooth ball  (+- 3 minutes).


Knead the diced butter into the dough piece by piece (takes also some minutes).

Add the raisins to the dough.
Return to an oiled bowl,

Leave to rise for 1 hour.

2. Turn the dough out on a floured surface.

Form into a loaf and put in a greased baking tin (should be filled by 2/3).

Leave to rise for 1 hour or until doubled in size.

3. Bake in a preheated oven at 190-200 C for about 30 minutes.
Leave to cool on a wire rack.

Glazed the loaf with milk before baking. As a result bread was glued to the tin, some difficulties to get it out.

Sweet soft rolls (Sat 01.05)

Sweet soft rolls.

Ingredients.

  • – 500 g white bread flour
  • – 1 teaspoon salt
  • – 200 g milk
  • – 20 g fresh yeast
  • – 1 tablespoon sugar
  • – 20 g butter
  • – 2 small eggs

1. Mix the flour with the salt. make a well in the centre of the flour, crumble the yeast in the flour. Mix yeast and some of the flour with half of the milk.


Leave to rise for 15 minutes.

2. Add the sugar, butter, eggs and most of the remaining milk. Mix to a soft dough, add additional milk if too dry. Knead to a smooth ball (+- 3 minutes).


Leave to rise for 50 minutes to an hour.

3. Turn out the dough.

Divide into 16 parts.

Form each piece of dough in a small -not tight- ball.

To form the rolls:

  • flatten each ball into an oval
  • fold upper part to middle
  • same with bottom part
  • pinch seam together

Put the rolls on a greased baking tin.

4. Glaze the rolls with some milk 15 minutes before putting into the oven (when starting to pre-heat the oven)

5. Glaze the rolls a second time with some milk. Bake in a pre-heated oven at 200 C for about 20 minutes.
Leave to cool on a wire rack.

Raisin bread (Tue 27.04)

Raisin bread.

Ingredients.

  • 500 g white bread flour
  • 20 g fresh yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 20 g butter diced
  • 1 egg
  • 250 g milk lukewarm
  • 200 g raisins

1. Mix flour, make a well in the centre. Crumble the yeast with some of the four add 50 g of the milk.  Mix yeast and milk with some of the flour.

Cover with a little flour and leave this mixture to rise for 15 – to 20 minutes.

2. Add the salt, sugar and butter. Add the egg and the remaining milk. Mix too a light sticky dough. Add additional milk a tablespoon at a time if the dough remains too dry. Turn out and knead for about 3 minutes to a smooth ball.


Add the raisins. Knead carefully till all are well distributed in the dough.

Leave to rise for 1 1/2 to 2 hour or until doubled in size (time depends on the room temp).

3. Turn out the dough, deflate a little and form into a loaf. Put in a greased tin.

Leave to rise for at least an hour or until doubled in size.

3. Bake in a pre-heated oven at 200 C for 30 – 35 minutes.

Leave to cool on a wire rack.

Basic enriched bread (Thu 22.04).

Basic enriched bread.

Ingredients.

– 1000 g white bread flour
– 2 teaspoon salt
– 2 tablespoon sugar
– 40 g butter diced
– 40 g fresh yeast
– 2 eggs
– 500 g milk

1. Mix flour, salt and sugar in a large bowl. Rub in the butter.

Crumble the yeast in the flour mixture. Add the eggs and most of the milk. Mix too a light sticky dough. Add additional milk a tablespoon at a time if the dough remains too dry. Turn out and knead for about 3 minutes to a smooth ball.

Leave to rise for 1 1/2 to 2 hours until doubled in size (depends on the room temp).
2. Turn out the dough, deflate a little and form into two loaves. Put on a greased baking tin.

Leave to rise for another hour or until doubled in size.

3. Bake in a preheated oven at 200 C for 30 – 35 minutes.

Leave to cool on a wire rack.