Page 54 - Fresh Magazine - Winter 2017

wldwebekkie

Crumpets with jam and butter

MAKES 12

400ml milk ½ teaspoon baking soda
TOP 100ml tepid water 1 teaspoon fi ne sea salt
CRUMPET TIP 1 tablespoon dried yeast vegetable oil
You can make 1 teaspoon caster sugar softened butter, to serve
these in advance 300g plain fl our jam, to serve
and then toast the
crumpets lightly Warm the milk in a saucepan for 45 minutes, until you start to
on both sides just set over a low to medium heat. see little bubbles on the top.
before serving. Transfer to a large mixing bowl Thoroughly oil four 10cm egg
with the tepid water, then add rings with the vegetable oil and
the yeast and sugar. After about put a little oil in a large frying pan
15 minutes it should all be set over a medium-high heat.
dissolved and the liquid should Arrange the egg rings in the frying
have become frothy. pan. Once the pan has heated up,
Sift the our, baking soda place 4 tablespoons of batter in
and salt into a separate clean, each ring and cook for 5 minutes,
dry bowl. Create a well in the until you start to see bubbles on
middle, then pour in your yeast the top. When the bubbles burst,
and milk mixture. Start to whisk leaving the distinctive little holes
from the middle outwards, on top of the crumpet, lift o
combining all the ingredients the rings with a tongs and turn
until you have the consistency the crumpets. Cook for a further
of double cream. You may need minute on the other side, until
Pan de Mallorca to add a little water, but it will golden.
Pan de Mallorca
take a few minutes to reach the You’ll need to oil the pan and rings
MAKES 8 consistency you want. again before cooking the next lot.
120ml tepid water 4 large egg yolks Cover the bowl with a clean, Serve the crumpets warm with lots
½ tablespoon dried yeast 1 teaspoon salt damp tea towel and set aside of butter and jam.
120ml milk 1 teaspoon vanilla extract
115g butter, melted, plus extra 375g plain fl our
for brushing apricot jam, to serve PUERTO RICAN
70g caster sugar BREAD ROLLS
Pan de Mallorca are light,
Put the tepid water and yeast in a shrink in size. Refrigerate for 2 hours sweet bread rolls from Puerto
large mixing bowl, mix together or overnight. If you’re stuck for time Rico, popular for breakfast and
and set aside. The yeast should you can leave out the chilling step, throughout the day. They get their
dissolve and activate in about 5 but the chilling does makes the name from a similar bread found
minutes. Add the milk, melted dough easier to handle. on the Spanish island of Majorca.
butter, sugar, egg yolks, salt and Roll the dough out into a rectangle
vanilla, whisking lightly to combine. about 5mm thick. Using a little
The next step is best done with a extra melted butter, brush the top
dough hook on a food mixer, but and then make eight long strips
you can do it by hand too. Add the of dough using a sharp knife. Each
our and knead until it just comes strip will be the individual bunthat
together into a dough. If making by you make by twisting the strip into
hand, mix with a wooden spoon to a circular shape, then slipping the
begin and then knead by hand. Add end underneath the bun.
a little extra our if it’s very sticky, Put the individual buns on a baking
but it should be quite ‘gloopy’ tray lined with non-stick baking
rather than dry. paper and leave to rise for about 45
Place a clean damp cloth over the minutes.
dough and allow to rise in a warm Preheat the oven to 170°C/gas
place for about 2 hours, until the mark 3.
dough has doubled in volume. Bake the buns in the oven for 12 to
Punch the dough down and knead 18 minutes, until they are lightly
again for a couple of minutes. This browned. Leave to cool. Serve with
is called knocking back and it will
apricot jam.

52 | FRESH WINTER 2017

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