Jam doughnuts (tgbbo)

Jam doughnuts as in The Great British Bake Off. Recipe as found here.

  • Used exact same quantities, very soft dough and full 10 minutes kneading needed.
  • Moderate rise before baking but very good rise once once baking (or frying).
  • Used very fine caster sugar.
  • Instead of inserting Jam into doughnut, cut them in half and spread jam or astry cream on btoh hmaves.
  • Enough for 10 large doughnuts, could easily be 12.




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.


  • 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.


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


3. Put flour and sugar in a bowl.


Add sugar and raisins


Add the butter cut into pieces.


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


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).


4. Pour the saffron mixture on the flour.


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.


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.


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.


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.


saffron buns

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.


  • 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.

Brioche suisse (Sat 15.05)

Modified version of “brioche suisse“. Brioche suisse is the rectangular version of pain aux raisins. Difference is of course the form, but also the brioche dough vs. puff pastry, the chocolate drops vs. the sultana’s filling.

Here the dough is not that rich as the real brioche: less butter and eggs. The filling is half chocolate and half sultana’s (not mixed).

As they were served straight away I did not glaze them with sirup or icing sugar after baking.

other examples : here and there


  • 300 g white bread flour
  • 80 g butter
  • 1 pinch of salt
  • 20 g sugar
  • 20 g yeast
  • 2 tablespoons milk
  • 2 eggs
  • 350 g pastry cream (crème patissière) (used some ready made)
  • about 200 g baking chocolate or sultanas (or both)

1. Mix flour, salt and sugar. You can add the butter to the flour at the start or first mix the dough and add the butter at the end.

Mix the yeast with the milk, add the eggs. Mix all to a very soft dough. Original recipes indicate more egss and butter.
Leave to rise for about 1 hour.

2. Turn out the dough on a floured work surface.

Roll out the dough into a rectangle (dough +- 0.5 cm thick).

Cover 2 third of the rectangle with the pastry cream. Spread the sultana’s or chocolate on top of the cream.

Fould the dough part without cream to the middle, and fold the other end on top.

Cut the dough ino rectangular pieces about 4 cm width.

Trasfer to a greased baking tin.

Leave to rise for 45 minutes.

3. Bake in a preheated oven at 190-200 C for about 20 minutes or until golden brown. For the final touch the buns can be glazed with some egg mixture before going into the oven and glazed with a syrup or icing sugar after baking.

Leave to cool on a wire rack.

9 brioches suisses

Apricot and almond plait (09.05).

Apricot and almond plait with a yeasted dough. Recipe from “The baking book”
by Lina Collister. Some small changes.



  • 110 g ready-to-eat apricots
  • 140 ml orange juice
  • 80 g unsalted butter
  • 60 g light muscovado sugar (used cane sugar)
  • 100 g almonds
  • 60 g sultanas
  • 1 tablespoon cognac/brandy (not in the original recipe)


  • 250 g white bread flour
  • 40 g unsalted butter diced
  • 10-15 g fresh yeast
  • 70 g milk at room temp
  • 1 small egg

I left out the rind of one orange for the filling, and the flaked almonds to put on top.

1. Chop the apricots (not too fine, each apricot in about 4 pieces).

Bring the apricots and the orange juice to the boil and leave to soak while preparing the dough.

2. Mix flour and salt in a bowl, rub in the butter. Make a well in the flour, crumble the yeast with some of the flour. Add the milk and the egg.

Mix all together and knead for about 3-4 minutes (10 in the book), result is a soft smooth dough. Return to the bowl and leave to rise for an hour.

Continue immediately with the filling.

3. Drain the soaked apricots, keep the juice.
Grind 30 g of the almonds (I use a tea mug and a blender for this).
Chop the remaining almonds,

put on a baking tin and lightly toast them under a grill. Leave to cool.

Beat the butter with the sugar.

Add the ground almonds, the sultana, the toasted almonds, the apricots and brandy.

Mix all together and put aside.

4. After an hour, turn out the risen dough on a floured surface.

Roll out to a rectangle 25 x 30 (or a little larger).

Spread the filling over the dough.

Roll up the dough from a long side. Flatten the roll somewhat.

Transfer to a greased baking tin.

Cut the roll along the length into 3 strips.

Turn each of the strips, the cuts should face upwards. Plait the tree strips.

Open up the starting point.

Cover the plait and leave to rise for an hour.

5. Bake in a pre heated oven at 190 C for about 25 minutes or until golden brown.
Glaze the hot plait with the orange juice.
Leave to cool on a wire rack.

apricot almond plait

Raisin bread (Tue 27.04)

Raisin bread.


  • 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.

Small raisin/sugar buns (Sun 04.04).

Small raisin/sugar buns. This should have been chocolate buns, but not enough chocolate left.


  • 500 g white bread flour
  • 1 teaspoons salt
  • 1 tablespoon sugar
  • 40 g butter diced
  • 20 g fresh yeast
  • 1 small egg
  • 250 g milk lukewarm
  • 100 g rasins
  • 100 g pearl sugar

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

Crumble the yeast in the flour. Add half of he milk, the eggs and start mixing. Add the remaining milk. Result should be a soft but not sticky dough. Turn out on work surface.  Knead for 3 minutes. When the dough is smooth, start adding the raisins and sugar until evenly distributed.

Leave to rise until doubled in size (takes at least an hour).

2. Form small balls each -about 50 g- and put an a greased baking tin. Leave to rise for another hour or until doubled in size.

3. Bake in a preheated oven for about 22 minutes at 210 C. Buns can be glazed with an egg-milk mixture before going into the oven.