Merveilleux (08.02)


  • 250 ml egg white
  • 125 g fine sugar
  • 125 g icing sugar
  • 500 g cream (40 % fat)
  • 2 tbsp icing sugar
  • chocolate shavings
  • praliné

1. Make a meringue from egg whites and sugar. Start beating the eggs with fine sugar, beat till firm. Add gradually icing sugar till you have a very firm foam. Pipe the egg white on a baking plate covered with baking paper. Make some 20 rounds of +- 4cm diameter. Aim for a flat surface. Powder the meringue with some icing sugar and put in an oven at 100C to dry. Takes at least 2 hours. Meringue should come easily of the paper and be completely dry inside (good to have some additional pieces to test). To be sure you can leave them overnight in the oven (power off) to dry completely.

2. Whip the cream with the icing sugar (2 tablespoons) till firm (but no butter). Put app. a tablespoon of cream on a meringue round and cover with another round, upside down this time. You should have a flat surface top and bottom. Put the 10 pieces for 30 to 60 minutes in a freezer.


3. Take out the meringues and with a palette knife fill up the gap in the middle with cream. Result is a firm cylinder that you can roll in chocolate shavings or praline. Finally decorate the top with some piped cream.

merveilleux praline

merv2_result merv3_result

or dutch video.


Yum Yum (15.02)

Yum yum from “Brilliant Bread” by James Morton. original recipe here.


  • 500g strong white bread flour
  • 20 g fresh yeast (2 sachets (or 14g) fast action yeast)
  • 8g salt
  • 30g sugar
  • 250g water
  • 1 medium egg
  • 100g unsalted butter, chilled and diced
  • 120 g icing sugar (250 g icing sugar)
  • 2 tbsp water (4tbsp water)

1. Put flour, salt and yeast in large bowl, mix. Add the yeast and crumble with a little flour.


Add the diced butter and lightly turn in the flour.


Add the water and the egg and mix by hand till a rough dough. Do not squeeze the butter to much.Image

Cover the bowl with cling film and leave overnight in the fridge.

2. Turn out the dough (slightly risen) on floured working surface.


Form and roll out into a rectangle.


Fold in three parts .


roll out again in a rectangle. repeat 4 to 5 times until dough is smooth.




Cover with cling film and leave for 2 hours in the fridge.


3. Turn out on floured surface and roll out in long rectangle.


Cut into 10- 12 pieces.


Make a cut in each strip


twist the cuts into yum yum form ;-).


leave to rise for 1 hour.

4. Risen dough


Bake each piece in deep fat fryer at 170-180C. turn round after 3 minutes. Put on a wire rack and brush with the glaze (icing sugar mixed with some water).

yum Yum recipe


Basic loaf : James Morton (13.02)

“Basic loaf” from ‘Brilliant Bread’ by James Morton

doubled ingredients.


  • 1000 g strong white flour
  • 20 g salt (2 tsp)
  • 40 g fresh yeast (recipe calls for 2 x 7 g instant yeast)
  • 700 g tepid water

1. Flour in a large bowl with yeast on one side and salt on the other.

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Add the tepid water

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and mix until it forms a coherent dough.

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The recipe does not mention any kneading at this stage, did some here.

Leave to rest for 30-40 minutes.

2. With wet fingers fold the dough in the bowl until deflated and smooth.

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Leave to rise for another hour or doubled in size.

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3. Turn out on a flour surface.

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Form into a ball. Had to make two.

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And put on a floured surface.

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Leave to rise for another hour or until doubled.

4. Preheat oven at 210 C. Score bread and bake for at least 40 minutes.

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100% wholemeal bread (12.02).

100% wholemeal bread following recipe of James Morton in “Brilliant Bread”.


  • 1000g wholemeal bread (Markal T150)
  • 42 g fresh yeast (recipe uses instant yeast 14g)
  • 15 g salt
  • 800g water

1. Rub yeast with the flower, add salt keeping them apart. Add all the water and combine in a wet dough; leave to rest for 30 minutes.

2. Roll out on surface and knead for at least 10 minutes. Cover and leave for another hour.

3. Turn out on floured surface and form into a loaf according to the tin you will use. Put in greased tin and leave to rise for another hour.

4. Bake for 35 minutes in pre heated oven at 220C.

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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.


  • 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

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).


  • 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.



5. 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.