Baked donuts

1 1/3 cups warm milk, 95 to 105 degrees

2 teaspoons instant yeast

2 tablespoons butter

2/3 cup granulated sugar

2 large eggs

5 cups all-purpose flour

A pinch or two of nutmeg, freshly grated

1 teaspoon salt

Topping:

1/2 cup butter, melted

1 1/2 cups granulated sugar

1 tablespoon cinnamon

Directions

Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter. Mix the eggs, flour, nutmeg, and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky - don't overflour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen).Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 2-3 inch circle cookie cutter, cut out circles in the dough. Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don't fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap. (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled.Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the melted butter and toss or sprinkle with the cinnamon and sugar. Serve immediately.

Laura Vitale's peach cobbler

Serves 6 to 8

Prep time: 10 mins
Cook time: 40 mins

Ingredients:
4 cups of Fresh Sliced Peaches
1/3 cup of Granulated Sugar
½ tsp of Ground Cinnamon
2 tsp of lemon juice

For the Batter:
1/2 cup of Unsalted Butter, melted
1 cup of Flour
2 tsp of Baking Powder
¼ tsp of Salt
1 cup of Sugar
1 Egg
¾ cup of Milk

Process,

1) Preheat the oven to 350 degrees. 

2) Pour the butter in the bottom of a 9x13 baking dish and set aside.

3) In a saucepan, add the peaches, sugar, cinnamon and lemon juice and bring to a boil. Turn off the heat and set aside. 

4) In a large bowl, mix together the flour, baking powder, salt and sugar. Add the egg and milk and stir to combine. 

5) Pour the batter over the butter but do not sit the two together. 

6) Scatter the peach mixture evenly over the top and don’t stir them in just leave them as is. 

7) Bake for about 40 minutes or until golden brown. 

Cashew butter cookies

INGREDIENTS

1 (16 oz.) jar creamy cashew butter*¾ cup coconut sugar2 eggs (or chia eggs)1 teaspoon vanilla extract½ teaspoon baking soda¼ teaspoon sea salt1 cup dark chocolate chips (optional)

INSTRUCTIONS

Preheat the oven to 170C and line a baking sheet with parchment paper. (You can generously grease the pan with coconut oil, if you prefer.)In a large bowl, combine all of the ingredients except for the chocolate chips and stir well until a sticky dough is formed. Fold in the chocolate chips, if using, and then drop the dough by rounded tablespoons onto the prepared baking sheet. Use your fingers (getting them wet helps prevent sticking) to gently press the dough down into a cookie-shape, as these cookies only spread slightly.Bake for 10-12 minutes, until the cookies are lightly golden. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve at room temperature, or store them in the freezer for a firm and crispy texture.

Dark chocolate and mixed berry muffins

Ingredients

2 1/2 cups plain flour
2 teaspoons baking powder
300g caster sugar
300g unsalted butter
480ml buttermilk
3 eggs
250g dark chocolate, roughly chopped [I used Lindt 70% Cocoa bars] 250g frozen mixed berries
1/4 cup raw sugar
icing sugar for dusting

Method

Preheat the oven to 190 degree C (375 degreee F). Lightly grease 2 large 12-hole muffin tins and line with paper cases.

Sift the flour and baking powder together in a large bowl. Add sugar and mix well to combine.

Melt butter in a saucepan over low heat, remove from heat and stir in the buttermilk. Using a whisk, stir in the eggs. Pour over the dry ingredients and whisk to combine. The batter will be lumpy at this stage and this is exactly how you want it to be. Use a large spoon to gently fold in the chocolate shards and mixed berries.

Spoon the mixture into the prepared muffin holes. Sprinkle the tops with raw sugar. Reduce oven temperature to 180 degree C (350 degree F) and bake for 30 minutes. If the muffins start browning, reduce the temperature slightly and continue baking till done. Remove when done and cool in the tins for about 10 minutes. Dust with icing sugar and enjoy, fresh and warm.

 

Paul Hollywood's Buttery Shortbread

225g unsalted butter, softened, plus extra for greasing
110g caster sugar, plus extra for dusting
225g plain flour, plus extra for dusting
110g cornflour
Pinch of salt

1. Lightly butter 2 trays, or line with baking parchment.
2. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
3. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy). Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.
4. Meanwhile, heat your oven to 170°.
5. Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep in an airtight container for 3-4 days.

Potato & thyme focaccia

 Makes: 1 loaf

Ingredients

500g strong white bread flour
2 tsp salt
4 tsp instant yeast
2 tbsp olive oil
300ml cool water
6 new potatoes – thinly sliced 170g
3 sprigs of thyme
1 tsp sea salt
Extra olive oil for kneading and brushing over the bread

Method

1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the oil and 240ml of the water. Use the fingers of one hand to mix the ingredients together. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated.  You may not need all the water.
2. Oil a clean work surface. Tip the dough onto the oil and knead the dough. Continue kneading for 5-10 minutes.
3. Put the dough into a lightly oiled bowl. Cover until the dough has doubled in size. This will take between 1-3 hours.
4. Line a baking tray with parchment. Tip the dough onto the baking tray and flatten with your hands into a flat, even rectangle approx. 35-25cm. Brush with olive oil. Using your fingers make indentations over the surface. Layer the potatoes over the top and scatter over the thyme leaves cover with cling film. Leave to rise for 1 hour.
5. Pre heat the oven to 230C, gas mark 8. Just before baking sprinkle over the salt.  Bake for 20-30 minutes until the bread is golden brown. Remove from the oven and brush with more olive oil. Cool on a wire rack.
© Copyright Paul Hollywood

Chocolate brioche doughnuts

 Makes: 20 chocolate doughnuts

Ingredients

For the dough:
500g strong white bread flour, plus extra for dusting
7g salt
50g caster sugar
10g instant yeast
140ml warm full fat milk
5 medium eggs
250g unsalted butter, softened, plus extra for greasing
For the filling:
200g Waitrose continental plain chocolate, broken into squares
Deep fat fryer:
3 litres sunflower oil
Caster sugar for dredging

Method

1. Put the flour and sugar into the bowl of the mixer, fitted with a dough hook, and add the salt to one side and the yeast to the other.  Add the milk and the eggs and mix for about 8 minutes until smooth.
2. Knead the dough on a slow speed for 5 minutes then gradually start to add the butter. Once all of the butter has been incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes. Pour the dough into a large bowl (remember that the dough will almost double in size), cover with cling film and place in the fridge overnight.
3. Lightly dust the work surface with flour, turn out the dough and knock it back. Divide the dough into 20 balls (about 60g each).  Flatten each one out a little and put 10g of chocolate in the middle – you may have to break the chocolate into smaller pieces so it sits snugly in the middle. Form the dough into a ball around the chocolate and roll to smooth.
4. Place the balls on a lightly floured tray and cover with a clean plastic bag or cling film and leave to prove for an hour or until doubled in size.
5. Heat the oil in the fryer to 180C and gently place the doughnuts, 2 at a time, into the pan or the fryer.  They will puff up and float so you will need to turn them over periodically so that they cook evenly on all sides. They do take on colour quickly because of the sugar and butter in the dough, but you need to cook them for about 10-12 minutes so that they cook through and the chocolate melts.   
6. Remove from the fryer with a slotted spoon and drain on kitchen paper.  Dredge with caster sugar and serve.


© Copyright Paul Hollywood

Paul Hollywood’s Seeded flatbreads with spiced pulled leg of lamb

• Preparation time: 25 minutes plus 1-3 hours proving
• Cooking time: 3 hours 45 minutes
• Total time: 4 hours 10 minutes

Serves: 6 (plus 6 extra flatbreads)

Ingredients

For the slow cooked lamb:
3 onions, sliced into 1 cm thick rings
3 cloves garlic, sliced
2kg Waitrose Whole leg of lamb
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tbsp chilli flakes
1 tbsp chopped rosemary
1 tsp salt
1 tsp ground black pepper
250ml red wine vinegar
250ml Vegetable stock
For the flatbreads:
500g essential Waitrose strong white bread flour
2 tsp salt
2 tsp dried yeast
1 ½ tbsp nigella or black onion seeds
2 tbsp olive oil
310ml cool water

Method

Preheat the oven to 170ºc,
To make the lamb:
1. Preheat the oven to 170ºc, gas mark 3.  Scatter the sliced onions and garlic in to the bottom of a roasting tin.
2. Mix the cumin, coriander, garam masala, chilli flakes and chopped rosemary together with the salt and pepper. Rub this onto all surfaces of the lamb, including the sides and the base. Sit the lamb on top of the onions. Pour the vinegar and stock into the base of the tray.
3. Cover with parchment and foil, then place in the preheated oven and cook for 3 – 3 1/2 hours. Uncover and return to the oven and cook for another 45 minutes, or until the lamb is falling off the bone.
4. Using two forks, pull the lamb away from the bone and shred the meat. Toss it with the onion and any juices. Serve with flatbreads and coleslaw.
To make the flatbreads:
1. Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the Nigella seeds, the oil and 200ml of the water. Use the fingers of one hand to mix the ingredients together.
2. Add the remaining water a little at a time until you have a soft, sticky dough and all the flour is incorporated.  You may not need all the water.
3. Oil a clean work surface. Tip the dough onto the oil and knead for 5-10 minutes. The dough will become less sticky and feel smooth and silky when ready.
4. Put the dough into a lightly oiled bowl. Cover until the dough has doubled in size. This will take between 1-3 hours.
5. Tip the dough onto a lightly floured surface. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth. Divide the dough into 12 equal pieces. Roll each piece into a circle about 18cm in diameter.
6. Heat a little oil in a frying pan over a medium heat. Fry each flatbread for 2-3 minutes on each side, until golden brown and puffy. If the heat is too high, the outside of the bread will burn and the inside will be raw. Leave to cool slightly before serving.
© Copyright Paul Hollywood

Buttermilk Cheddar Biscuits

Ingredients

    2 cups all-purpose flour
    1 tablespoon baking powder
    3/4 teaspoon salt
    7 tablespoons (1 1/2 sticks) cold unsalted butter, diced
    1 cup cold buttermilk, shaken
    1 cold extra-large egg
    1 cup grated Cheddar
    1 egg, beaten with 1 tablespoon water or milk
    Italian seasoning, optional

Directions

Preheat the oven to 425 degrees F.

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.

Banana Chocolate Walnut Cake

• 4 ripe bananas, peeled
• 200g caster sugar
• 2 eggs
• 100g softened butter
• 250g plain flour
• 2 tsp baking powder
• 100g walnut pieces
• 100g dark chocolate chips

Method

1. Heat oven to 190C/170C fan/gas 5. Line a 900g/2lb loaf tin with baking parchment. In a large bowl, mash together the bananas and the sugar with the back of a fork. Add the eggs and mix well with an electric hand whisk until fully incorporated, then add the butter and mix for a couple mins more to blend everything together. Sieve in the flour and baking powder and fold together with a spatula, then add the walnuts and chocolate chips. Give everything one final mix before tipping into the lined loaf tin.
2. Bake for 1 hr 5 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out and serve cut into thick slices, either warm or at room temperature. Any uneaten cake will keep in an airtight container for up to 3 days.

Cheat croissants

• 1 package yeast (2&1/4 teaspoon)
• ¹⁄₄ cup warm water
• 2 egg yolks
• 1 cup lukewarm milk
• 1 tablespoon sugar
• ¹⁄₂ teaspoon salt
• 3 ¹⁄₃ cups flour, about
• 1 cup real butter, 227 grams
• 1 egg white (beaten until frothy)

Directions

1. Proof the yeast in the warm water and set aside.
2. Beat egg yolks,stir in warm milk,sugar,salt, yeast mixture,and 2/3cup of the flour.
3. Beat until smooth and set aside.
4. Cut butter into remaining flour until partcles are the size of LARGE PEAS.
5. Pour in yeast mixture.
6. Mix lightly with a spatula just until flour is moistened.
7. Cover and chill at least 2 hours or up to 3 days.
8. IT MUST BE COLD.
9. Turn out onto a floured board and knead lightly.
10. Divide into thirds.
11. Roll each into 16 inch diameter circle and cut into 12 pie shaped wedges.
12. Roll wedges starting at the wide end.
13. Place point side down on a greased baking sheet.
14. Cover with towel and let rise at room temperature until doubled.
15. Brush each with beaten egg white.
16. Bake in a 180 degree oven for about 20 minutes.
17. Serve warm or re-heat in low oven-- not microwave.

Almond paste filled croissants

1/4 cup sugar
1/2 cup almond meal
1/2 teaspoon vanilla extract
4 tablespoons butter, softened to room temperature
1 large egg
Powdered sugar
Sliced toasted almonds
Equipment
Baking sheet
Parchment
Bread knife
Food processor or blender
Spatula

Instructions

1. Preheat the oven to 350°F: Line a baking sheet with parchment or a nonstick baking mat and gather your ingredients.
2. Cut the croissants in half: Slice each croissant in half with a serrated bread knife to make a top and a bottom, like a sandwich. Be sure to slice evenly so that the halves are flat and not angled.
3. Make the filling: Combine the sugar, almond meal, vanilla, butter, and egg in a food processor or blender, and blend until creamy.
4. Fill the croissants: Lay the bottom halves of the croissants on the baking sheet. Divide the filling between them and spread it out in an even layer. Place the tops on the croissants.
5. Bake for 18 minutes: Place the tray with the croissants in the oven and bake for about 18 minutes, or until the filling is set and no longer gooey.
6. Cool the croissants for a few minutes: Remove the baking sheet from the oven, and let the croissants sit for a few minutes until they are cool enough to handle.
7. Dust with powdered sugar and serve: Put a few spoonfuls of powdered sugar in a strainer and sift over the tops of the croissants. Finish with a few sliced almonds and serve while the croissants are warm.

Kiwi Tart

Ingredients

• 1 (9-inch) round of refrigerated pie dough (from a 15-oz package), thawed and unrolled or unfolded
• 6 oz cream cheese, softened slightly
• 2 tablespoons sugar
• 2 tablespoons milk
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon vanilla
• 3 firm-ripe kiwifruit, peeled and thinly sliced

• Special equipment: an 8 3/4- to 9 1/4-inch tart pan (1 inch deep) with a removable bottom; pie weights or raw rice

Preparation

Put oven rack in middle position and preheat oven to 450°F.
Fit dough into tart pan, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and side of shell with a fork.
Line shell with foil and fill with pie weights. Bake until edge is pale golden, about 10 minutes. Carefully remove foil and weights and bake shell until golden all over, about 5 minutes more. Cool shell in pan on a rack, about 20 minutes.
Meanwhile, beat together cream cheese, sugar, milk, zest, and vanilla in a bowl with an electric mixer until creamy and smooth, 2 to 3 minutes.
Spread cream cheese filling in cooled shell and top with kiwi slices.

Cooks' note: Tart can be made 4 hours ahead and chilled, covered. Bring to room temperature before serving.

Kiwi Cheesecake

Ingredients

For The Biscuit Base
14 digestive biscuits
3 tbsp melted butter

For The Kiwi Glaze
3 tbsp sugar
1 tsp cornflour
3/4 tbsp lemon juice
1/2 tsp grated lemon rind
2 drops lemon essence
1/2 tsp butter
3/4 cup thinly sliced kiwis

Other Ingredients
1 recipe basic cheesecake
1/4 cup finely chopped kiwis
1/2 tsp lemon essence
1/2 tsp lemon juice
1 1/2 cups beaten whipped cream

Method
For the biscuit base

 Crush the biscuits on a butter paper or a rolling board and crush to a coarse powder with the help of a rolling pin.
    Transfer the crushed biscuit powder to a bowl, add the butter and mix well.
    Spread and press the mixture into the base of a 175 mm. (7") loose bottomed cake tin.
    Refrigerate for 10 minutes and keep aside.


For the kiwi glaze

    Combine all the ingredients except the kiwis in a deep non-stick pan and bring to a boil, while stirring continuously.
    Strain the sauce using a sieve and keep aside to cool.
    Add the sliced kiwis, mix well and keep aside.


How to proceed

    Combine the basic cheesecake mixture, kiwis, lemon essence and lemon juice in a bowl and mix well.
    Add the beaten whipped cream and fold gently.
    Pour this mixture over the biscuit base and spread it evenly using a palate knife.
    Refrigerate for 4 hours or till the cheesecake sets.
    Arrange the glazed kiwis evenly over it and keep refrigerated for at least 10 to 15 minutes or till the glaze is firm.
    Demould the cheesecake, cut into 6 equal wedges and serve chilled.