24 hour pizza dough (v)

I’ve long read about slow proving of dough – where you leave it to rise slowly in a cool environment – but until now I’d never done it. However the imminent expiry of a pack of quorn pepperoni inspired me to try it out. I mean, how else would I have been able to put home made pizza on the table by 6pm when I don’t get home from work until 5.15pm?! The dough was a triumph. Chewy and tasty and easy to work with. I’ll definitely be doing this again.
The dough recipe below makes a LOT of pizza but as I planned to eat it up over the next few days for lunch this wasn’t an issue. If you don’t want to feed the 5000, or be eating it for days afterwards, either freeze the dough you don’t use or make a half recipe.  
For 4-5 pizzas you need
1kg plain flour (don’t worry about it being strong or 00 or whatever, bog standard plain flour is just fine)
14g dried yeast, the sort you don’t need to reactivate in water first
1 tsp salt
1 tbsp sugar
600 ml water
4 tbsp olive oil
Place everything into the mixing bowl of a food mixer with a dough hook and leave the machine to knead for about 10 mins or until the dough has become elastic and pliable. Alternatively work out your frustrations by mixing by hand.
Turn the dough into an oiled bowl (I just use the kenwood bowl to save on washing up!) and cover with oiled cling film. Leave in the fridge for 12-48 hours until you need to use it. When you’re ready to use it, knock back gently and then cut off and shape the dough you need. If you want to freeze the dough, cut into portions and wrap and freeze. Leave to defrost thoroughly before using.
Shape into pizzas and top with whatever you fancy. Bake in a hot oven for 20 mins or so until risen, crispy and delicious.

Moroccan Spiced Foccacia (v)

This was made to go with the Roasted Veg soup we had earlier in the week. Using my food mixer I was able to get all the dough mixing done in 10 mins, so it was very low labour for a week day night.

For one large foccacia you need
350g plain flour
1/2 tsp salt
2 tsp easy blend yeast
2 tbsp olive oil
210ml warm water

Olive oil , sea salt and moroccan spices for the top.

Place the dough ingredients into a food mixer and using the dough hook mix slowly until it comes together. Knead for about 10 mins until the dough is light and springy. Cover with a cloth and leave to rise for about an hour in a warm place (use a bowl of warm water if you’re in a hurry, it cuts the proving time to about 45 mins).

Once the dough has risen, turn out and place on an oiled baking sheet. Stretch to fit the sheet and then prod holes with your fingers into the top. Drizzle with oil and sprinkle with spices. If you have time leave it for a further 20 mins to rise again but if you haven’t bake in a hot oven for 20-30 mins until risen and light and airy.

Norweigan Cinnamon Buns

I meant to blog this recipe over the weekend for a friend but was too tired, so apologies Diane for the delay!

These are really so simple to make. But they taste amazing and are very rewarding therefore to make and scoff. Be patient – the rising phase can take longer than you think if the dough is in a cold place, but it’s worth the wait.

This is a slight variation of Nigella’s cinnamon buns on p322 of her Domestic Goddess book.

For about 20-24 buns you need:
For the buns
700g plain flour
100g sugar
1/2 tsp salt
21g (3 sachets) of fast action dried yeast
100g butter
400ml milk
2 eggs

For the filling
150g soft butter
150g caster sugar
2 tsp ground cinnamon

For the topping

1 egg, beaten
1-2 tbsp demerara sugar
1tsp ground cinnamon

Begin by making the dough. Mix together the flour, sugar, salt and yeast. I do all this in my food mixer with the dough hook but you can do it by hand just as easily. Meanwhile melt the butter and add to the eggs and milk. Mix thoroughly then mix into the flour mixture. This makes a VERY wet dough but don’t be tempted to add more flour or the buns will have a very dense and close texture and what you want is all the magic yeast to do it’s thang and make lots of air bubbles for light and airy dough. If you mix and knead by hand, oil your hand first!

Once combined, knead the dough for about 10 minutes until soft and elastic. Then cover the bowl (removing any dough hook if done by machine) with cling film and leave to rise for 25-60 mins until doubled in size.

Whilst the dough is rising, make the filling. Mix the soft butter with the sugar and cinnamon into a yummy smelling paste. Line a 33cm x 24cm baking tin with greaseproof paper.

When the dough has risen, tip it out on to a lightly floured surface and cut off 1/3. Pull into a rectangle the size of the tin and use this smaller piece of dough to line the bottom of the tin to form the base of the finished buns.

Pull the remaining dough into a rectangle again the same size as the tin. It’s easier to shape it by hand than roll because it’s such a wet sticky dough. Don’t worry if you get messy doing this bit!

Spread the cinnamon butter over the dough and then roll up like a swiss roll. Cut into 20-24 slices and place then in the tin onto the pre- dough lined base.

Brush the buns with beaten egg then sprinkle over the sugar and remaining cinnamon. Leave the buns to puff up a bit for 15 mins whilst you preheat the oven to 210 degrees.

Bake for 20-30 mins until the buns are risen and golden. Try not to let them catch too much, but a little colour is fine. Lift out of the tin and leave to cool slightly before tucking in with a lovely cup of real coffee. Utter decadence and deliciousness 🙂