Month: October 2016

Cinnamon and Maple Doughnuts

These started out as something quite different. I was aiming for a pumpkin doughnut, filled with a pumpkin pie type filling. I made a pumpkin dough, and made the doughnuts. I made a creamy pumpkin pie filling. I fried the doughnuts and filled them, but it just didn’t seem quite right. So then I decided to make them small, unfilled doughnuts. And I moved away from the pumpkin in the dough (I didn’t feel it was adding anything in the way of flavour it texture) and stuck to the spices. These weren’t flavourful either. I tried adding maple syrup to the dough and simplifying the flavour from pumpkin pie spice mix to just cinnamon. I kept the maple syrup glaze and chopped pecans but added cinnamon sugar. Bingo! Sweet Dough 200g of Milk, scalded then cooled 50g of Maple Syrup 15g of yeast 500g of Bread Flour 60g of Butter, softened 40g of Caster Sugar 10g of Salt 2 Large Eggs 2 Teaspoons of Cinnamon   Cinnamon Sugar 3 Tablespoons of Caster Sugar 1 Teaspoon …

Maple, Apple and Pecan Danish Pasties

These Danish Pastries were inspired by being handed a bag of the cutest little apples from a friend’s garden a week before another friend and her family were due to visit. I thought they would make the perfect addition to a breakfast pastry and I could take the opportunity to use Moose Maple Butter again to make the most delicious glaze. The day before I wanted to make the pastries I made a Crème Pâtissière and stored it in the fridge. And that evening, I made a batch of Danish Pastry dough. I used Paul Hollywood’s recipe, leaving it to chill and prove overnight in the fridge. In the morning I rolled out the dough to approximately 45cmX28cm then trimmed the edges with a pizza wheel. I then divided it into rough 8cm squares. I don’t think the pastries would work any bigger than this; as it was, they were rather substantial at that size. I decided to form this into a fairly simple Danish Pastry shape that would allow for a bigger area for the Crème Pâtissière …

Dulce by Helen Vass

If you are a fan of the Glasgow food scene, then you may know Helen Vass. She is pastry chef at 2AA Rosette restaurant, Number 16, in the West End of the city. You may also know her from being part of the winning team of professional pastry chefs, along with Samantha Rain, winner of UK Junior Chocolate Master in 2014, and Mark Tilling, established chocolatier and UK Chocolate Master, teacher and pastry chef, who competed in Bake Off: Crème de la Crème earlier this year. Ever since her success in Bake Off, Helen has been in demand to share her desserts and expertise. And one of the routes that she has taken to reach this demand is to host dessert pop-up events in her home town of Glasgow. How she has manages to fit the preparation for such events into her schedule as a restaurant pastry chef is quite remarkable. I was fortunate to buy a ticket for her most recent pop-up, held in Studio 93 is Glasgow: a beautiful venue, tucked away beside …

Toasted Pecan and Pumpkin Rolls with Maple Syrup Glaze

If you have read my posts at this time of year, you will already know that autumn is my favourite season, and, I think, my most creative in terms of recipes. I love the spices and caramel flavours that are so abundant in our cooking and baking as the weather gets colder. And the fruits and vegetables that we eat are hardier and can withstand some spice. This post and recipe is indicative of that and I hope that North American friends will be flattered by my obsession with their Fall flavours and bakes, and that my recipe will secure a thumbs up from at least some of them. A word of warning, however, this is a very wet dough to start with, so don’t be alarmed. I use the Bertinet method or “fold and slap” to work the dough, and in only 5 minutes, the dough is smooth and manageable. But this dough will be very happily made in a mixer with a dough hook, just remember to finish it off by hand and …