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Glazed Yoghurt Ring Doughnuts

Glazed Yoghurt Ring Doughnuts

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These yoghurt ring doughnuts are so incredibly light and crispy that no store-bought version could ever match-up!

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Super-Soft and Crispy Yoghurt Ring Doughnuts

I’ve been searching for the longest time for a doughnut recipe that is crispy on the outside and super soft on the inside. And you know what the secret ingredient was all along? NEW Nutriday Double Cream yoghurt! The extra creaminess and fat in the yoghurt give these doughnuts a soft almost brioche-like texture, paired with the addition of milk powder, which makes the outside ridiculously crunchy – I dare you to find a better doughnut! 

Super-Soft and Crispy Yoghurt Ring Doughnuts

You need to take your time proving these correctly or else the doughnuts will come out tough after frying. The easiest way to see if the dough has proved correctly is by giving the dough a gentle poke. If the dough springs back immediately it needs to proof for longer but, if the dough springs back slowly and the spot you poked leaves a small indentation, you know it’s ready! 

If you want to see a step-by-step of how I made these, head over to my Instagram for more tips and tricks!

Super-Soft and Crispy Yoghurt Ring Doughnuts
Yields 15
Print
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Nutrition Facts
Serving Size
0g
Yields
15
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 340g cake flour
  2. 170g milk powder
  3. 10g instant yeast
  4. 1 tsp cornstarch
  5. Pinch of salt
  6. 50g white sugar
  7. 2 tbsp honey
  8. 250ml NutriDay Double Cream Yoghurt
  9. 100ml water
  10. Sunflower or vegetable Oil, for frying
Yoghurt glaze
  1. 80ml NutriDay Double Cream Strawberry Yoghurt
  2. 130g (250ml) icing sugar, sifted
  3. Pink food colouring
  4. Lemon juice, to taste
  5. Sprinkles, to decorate
Instructions
  1. Mix the flour, milk powder, instant yeast, cornstarch, salt and sugar together.
  2. Add the honey and yoghurt and gradually add enough water to form a soft dough.
  3. It should be soft and slightly sticky.
  4. Place in a clean bowl inside a large plastic bag. Tie the bag closed and allow to rise in a warm place until doubled in size.
  5. TIP: In winter I like to proof my yeast dough in my car parked in the sun - it is the perfect temperature!
  6. Knock the dough down and roll it out into a large rectangle about 1cm thick.
  7. Use a cookie cutter to cut out 8cm circles and a smaller cutter or the back of a piping nozzle to create a hole in the centre of each. Cut out 10cm square pieces of baking paper and place a doughnut on each square. This will make them easy to pick up later for frying, without deflating them. Arrange the doughnuts on a baking tray, cover with a large plastic bag and allow to rise again until doubled in size. The doughnuts should feel puffy when you touch them lightly.
  8. Preheat the oil to 180°C and carefully add a few doughnuts into the oil - fry until golden brown and crispy. Drain on paper towel and leave to cool slightly.
  9. Mix the ingredients for the yoghurt glaze together then dip the cooled doughnuts into the glaze and allow to set on a wire rack.
  10. These doughnuts are best eaten straight away while the outside is still crispy and the inside is super-soft!
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The Kate Tin https://thekatetin.com/
Coconut Orange Tres Leches Cake and Chai Gulab Jamun

Coconut Orange Tres Leches Cake and Chai Gulab Jamun

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Two is ALWAYS better than one, so why not make this Coconut Orange Tres Leches Cake and Chai Gulab Jamun all in one go and maximise your time in the kitchen!

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These two recipes are inspired by the beautiful unrefined Natura Sugars (Dark Demerara and Soft Brown Sugar)  which have all the goodness and flavour locked into them – adding an extra layer of flavour to your baking! Although I don’t celebrate it, I do love Ramadan – the traditions around it, the sharing of family meals and how much effort goes into creating a delicious spread for your family. That’s something I can definitely get behind! Hopefully, these desserts will make it onto your Eid table, and if you’re not celebrating then they can become part of your weekend right now! 

Coconut Orange Tres Leches Cake
Serves 6
Print
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 40 min
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Candied Orange
  1. 1 orange
  2. 170g Natura Sugars Dark Demerara Sugar
  3. 170ml boiling water
Cake
  1. 156g cake flour, plus more for dusting pan
  2. 28g desiccated coconut
  3. 1 tsp baking powder
  4. 1 tsp salt
  5. 85g salted butter, room temperature, plus more
  6. 1 orange, zested
  7. 184g Natura Sugars Soft Brown Sugar
  8. 4 large eggs
Tres Leches
  1. 85g coconut milk
  2. 85g sweetened condensed milk
  3. 56g heavy cream
Topping
  1. 1 cup whipping cream
  2. 80g mascarpone, room temperature
Instructions
  1. To prepare the candied oranges, cut the orange into very thin slices using a mandolin or serrated knife. Set aside. In a small bowl, combine the Natura Sugars Dark Demerara Sugar and boiling water together and stir until the sugar has dissolved. Pour the syrup into a shallow heat-proof container and immerse the orange slices in the syrup. Refrigerate overnight.
  2. Preheat the oven to 90°C (70°C fan-forced). Line a large oven tray with baking paper and evenly arrange the soaked orange slices on to the lined baking tray. Bake for 20 minutes before flipping each slice over and baking for another 15 minutes. Remove from the oven and place on a cooling rack. Once cooled, store in an airtight container until needed.
  3. Preheat the oven to 180°C (170°C fan-forced). Grease and line a 20cm round or square baking tin.
  4. Add the cake flour, coconut, baking powder and salt to a small bowl and whisk together.
  5. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until light and fluffy, about 1 minute. Set aside
  6. In a medium bowl, rub the orange zest and Natura Sugars Soft Brown Sugar together with your fingertips. Add the sugar to the butter mixture and cream together for a further 5 minutes, scraping down the sides as needed. Add the eggs in, one at a time, mixing thoroughly between each addition. Add vanilla extract and mix. Add in the flour mixture and mix until just combined. Pour the batter into the prepared baking tin and tap to smooth out the surface.
  7. Place in the oven and bake for 35 minutes or until lightly golden and cooked through. Take out of the oven, and set on a cooling rack to cool completely.
  8. In a small bowl or measuring jug, whisk together the coconut milk, condensed milk and cream.
  9. Poke holes all over the surface of the cake using a skewer or fork. Using a pastry brush, brush the coconut milk mixture over the surface of the cake until all the mixture is used up. Refrigerate for at least 30 minutes or overnight.
  10. To make the whipped cream mixture, place the whipping cream in the bowl of a stand mixer. Whip on high until soft peaks. Add the vanilla and mascarpone and fold through until smooth. If lumpy, use a whisk and beat until smooth.
  11. Spread the mixture over the cake, top with the orange slices and serve.
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The Kate Tin https://thekatetin.com/

Chai Gulab Jamun
Yields 10
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
10
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 tbsp cake flour
  2. 3 tbsp fine semolina
  3. 500ml milk powder
  4. 1 tsp ground cardamom
  5. 1 tsp baking powder
  6. 45ml milk, plus extra if needed
  7. 2 tbsp ghee, melted
  8. Sunflower oil, for frying
Chai syrup
  1. 1kg Natura Sugars Golden Light Brown Sugar
  2. 3 chai tea bags
  3. 4 tbsp desiccated coconut, toasted, for rolling
Instructions
  1. Sift the flour, semolina, milk powder, cardamom and baking powder into a bowl.
  2. Add the ghee into the flour mixture and stir in the milk, incorporating to form a smooth dough. The dough needs to be slightly sticky but rollable.
  3. Cover with a cloth and rest for 10 minutes.
  4. With wet hands, roll the dough into 12-15 small walnut-sized balls.
  5. Heat the oil to 165°C. Deep-fry the balls, a few at a time, until dark golden brown - about 3-5 minutes. Remove from the oil and drain on paper towel
  6. To make the syrup, place the sugar and tea bags in a pot, add 650ml water and bring to the boil. Simmer for 5 minutes then add the fried gulab jamun so they absorb the syrup.
  7. Roll the gulab jamun in the toasted coconut and serve.
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carbs
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Gluten-Free Luqaimat with Date Syrup

Gluten-Free Luqaimat with Date Syrup

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‘Luqaimat’, are crunchy and sweet deepfried doughballs, originally from the Middle East and is traditionally served during Ramadan. 

Even luqaimat are normally made during Ramadan, It’s the kind of treat you can make any time. But they absolutely need to be eaten on the day that they’re made, luckily they’re way too good to even consider saving any!

Gluten-free luqaimat

Because it’s me, I had to put my own little twist on it, my version are gluten-free, soaked in date syrup and topped with toasted walnuts. You can also swop out the date syrup for honey or maple syrup and the walnuts for any nut you prefer, you can make it your own!

Gluten-Free Luqaimat with Date Syrup and Walnuts
Serves 4
Print
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
4
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 130g (1 cup) gluten-free bread mix
  2. 10ml (2 tsp) xantham gum
  3. 5ml (1 tsp) instant yeast
  4. 125ml (½ cup) milk powder
  5. 45ml (3 tbsp) sugar
  6. 2,5ml (½ tsp) baking powder
  7. 5ml (1 tsp) cardamom powder
  8. 125ml (½ cup) lukewarm water
  9. Vegetable oil for deep frying
  10. Date syrup, to serve
  11. Toasted walnuts, to serve
Instructions
  1. In a large mixing bowl, combine the flour, yeast, milk powder, sugar, cardamom powder and mix well.
  2. Slowly, pour in enough water into the bowl to get a sticky dough.
  3. Cover the bowl with a clean dishtowel and allow it to rest for a couple of hours in a warm place until it has doubled in size
  4. Heat the oil to 180C.
  5. Wet your hands and roll a tablespoon of the dough to form it into small walnut-sized balls.
  6. Gently drop the dough balls into the hot oil and fry for about 5 minutes or until deep golden brown and crispy.
  7. Drain the balls on paper towel before serving warm drizzled with date syrup and toasted walnuts.
Notes
  1. TIP Instead of date syrup, a substitution of either honey or maple syrup will make this treat just as delicious!
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Chocolate Eclair Doughnuts

Chocolate Eclair Doughnuts

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These light-as-air doughnuts taste just like chocolate eclairs and the best part? They’re made using pantry staples!

#SPONSORED

These chocolate eclair doughnuts are actually called ‘crullers’ and are made using choux pastry which is deep-fried until crispy, puffed and golden. If (like me) you’ve been baking up more of a storm than usual during the COVID-19 lockdown, then you’re probably looking for something a little different to try but are still limited to what’s in your pantry (check out my 30 recipes you can make using pantry staples). These are also great if you don’t have an oven but still want to join the rest of the world in their baking spree!

Are you ready to make some doughnuts? Join me TODAY 31 March 2020 at 1pm as I take over Le Creuset’s Instagram stories and make these step-by-step. 

For the chocolate eclair doughnuts, you’ll need:

80g salted butter (or margarine), cut into small blocks
1 cup (250ml) water
110g cake flour (you can also use bread flour), sifted
3-4 large eggs, lightly beaten
Oil, for frying

Melt the butter in a heavy-based pot (I used my Le Creuset signature casserole) then add the water. Cover with the lid and bring to a rolling boil.

TIP: It’s important to bring the water to a boil with the lid on. We don’t want any water to evaporate as it will affect the ratios of the recipe. Remember, choux pastry rises from steam alone so we need to keep as much water in there as possible.

Immediately add all the flour at once. Mix until a smooth dough forms, cook for about 2-3 minutes or until the pastry pulls away from the sides of the pot and forms a ball. Transfer to a large Le Creuset mixing bowl and allow to cool until lukewarm.

Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry.  Place the pastry in a piping bag fitted with a star nozzle.

(Note: if you don’t have a piping bag or a nozzle, you can simple use a ziplock bag with one of the corners cut off)

Cut about 14 or 15 squares of baking paper approximately 8cm x 8cm. Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.

Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Transfer to the freezer and freeze for an hour.
(Note: Freezing is optional but it does help the doughnuts keep their sharp ridges while frying.)

About 20 minutes before the hour is up, fill a Le Creuset cast-iron casserole with about 10cm of oil. Heat over medium until it registers 190˚C on a thermometer.

Working in batches, frying two to three doughnuts at a time, placing them piped side down first.
Allow them to fry for 3-4 minutes on the one side until completely puffed up. Leave the baking paper squares on as long as possible – this causes steam which allows them to puff up more!
Flip the doughnuts then fry for another 3-4 minutes until golden brown. Remove from the oil and drain on paper towel. Allow to cool completely.

For the glaze, you’ll need:
165g icing sugar
35g cocoa powder
20g honey (or golden syrup)
35ml hot water

To make the glaze, sift the icing sugar and cocoa powder together. Mix the honey and hot water together then add to the icing sugar mixture to form a thick paste.

TIP: If you don’t have cocoa powder in your pantry, then you can make any flavour glaze you like – simply add 35g extra icing sugar and replace the water with lemon/orange juice, or add a drop of vanilla.

Dunk the eclair doughnuts in the chocolate glaze, allow the additional glaze to drip off, and then place on the wire rack. Repeat with the remaining doughnuts then eat them all at once because they’re best served on the day they’re made!

CHOCOLATE ECLAIR DOUGHNUTS
Yields 14
Print
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
14
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 80g salted butter or margarine, cut into small blocks
  2. 1 cup (250ml) water
  3. 110g cake flour or bread flour, sifted
  4. 3-4 large eggs, lightly beaten
  5. Oil, for frying
  6. GLAZE
  7. 165g icing sugar
  8. 35g cocoa powder
  9. 20g honey (or golden syrup)
  10. 35ml hot water
Instructions
  1. Melt the butter in a heavy-based pot (I used my Le Creuset casserole) then add the water. Cover with the lid and bring to a rolling boil.
  2. Immediately add all the flour at once. Mix until a smooth dough forms, cook for about 2-3 minutes or until the pastry pulls away from the sides of the pot and forms a ball. Transfer to a large mixing bowl and allow to cool until lukewarm.
  3. Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry.
  4. Place the pastry in a piping bag fitted with a star nozzle.
  5. (Note: if you don’t have a piping bag or a nozzle, you can simple use a ziplock bag with one of the corners cut off)
  6. Cut about 14 or 15 squares of baking paper approximately 8cm x 8cm.
  7. Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.
  8. Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Transfer to the freezer and freeze for an hour.
  9. (Note: Freezing is optional but it does help the doughnuts keep their sharp ridges while frying.)
  10. About 20 minutes before the hour is up, fill a heavy-bottomed saucepan with about 10cm of oil.
  11. Heat over medium until it registers 190˚C on a thermometer.
  12. Working in batches, frying two to three doughnuts at a time, placing them piped side down first.
  13. Allow them to fry for 3-4 minutes on the one side until completely puffed up. Leave the baking paper squares on as long as possible - this causes steam which allows them to puff up more!
  14. Flip the doughnuts then fry for another 3-4 minutes until golden brown.
  15. Remove from the oil and drain on paper towel. Allow to cool completely.
  16. To make the glaze, sift the icing sugar and cocoa powder together.
  17. Mix the honey and hot water together then add to the icing sugar mixture to form a thick paste.
  18. Dunk the doughnuts in the glaze, allow additional glaze to drip off, and then place on the wire rack.
  19. Repeat with the remaining doughnuts.
Notes
  1. TIP The doughnuts should be served on the day they’re made.
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Overnight Seeded Rye Bread

Overnight Seeded Rye Bread

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This is a delicious no-knead, mix-and-proof bread recipe that’s perfect if you love baking bread but don’t have a stand mixer. It has a rich, satisfying flavour and is packed with good-for-you rye and seeds! 

While most bread recipes go something like ‘knead for 8-10 minutes until smooth and elastic’, this recipe is quite obviously missing that. Because it’s actually not always necessary to knead bread! Kneading is done to develop the gluten in the flour which gives the bread it’s structure and rise. But you know what also develops gluten? Time! Mixing the dough and leaving it to proof overnight does all the effort for you.  If you don’t have rye, you can substitute it with other flours (extra whole-wheat, oat flour, nut flour, Einkorn or any other interesting flours you can get your hands on). The seeds you can also play around with and even add chopped dried fruit. I absolutely adore this bread – it’s got this intense nutty flavour, is not dense like most rye bread and is loaded with fibre.

If you’d prefer a more hands-on bread (isn’t it so therapeutic to get your hands messy with flour?! ), check out this recipe, or maybe you’d prefer a sweet bread like this one

Overnight Seeded Dark Rye Bread
Yields 1
Print
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
1
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 400g wholewheat flour
  2. 150g rye flour
  3. 60g rolled oats
  4. 60g mixed seeds (pumpkin, sesame, flaxseeds)
  5. 30g cocoa powder
  6. 2 tsp salt
  7. ½ tsp dry yeast
  8. 500ml water
  9. 1 tbsp molasses, date syrup or honey
Instructions
  1. In a large bowl, combine the wholewheat flour, rye, oats, seeds, cocoa and salt.
  2. Add the dry yeast.
  3. Add the water and molasses to the dry ingredients and stir to combine. The dough will be very wet and rough – that’s okay.
  4. Cover the bowl with plastic wrap and allow it to stand overnight at room temperature. The dough will at least double in size during this time.
  5. In the morning, grease a 30cm loaf pan or line it with paper. Scrape the dough into the pan and then press it down evenly with clean, wet hands. Sprinkle flour over the top and cover with a clean dishtowel. Let the dough sit for 1-2 hours at room temperature.
  6. Heat the oven to 200°C.
  7. Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes.
  8. Once the bread has finished baking, the crust will be hard and sound hollow when tapped. Remove the loaf from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing the bread from the pan to cool completely. The loaf will keep well for a week at room temperature, stored in a bag or plastic wrap.
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The Kate Tin https://thekatetin.com/
Crunchy Peanut Brittle Buns

Crunchy Peanut Brittle Buns

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Super soft brioche buns swirled with peanut butter with a crunchy peanut brittle bottom? Better make a double batch! 

SPONSORED

I’ve had the idea to put a crunchy peanut brittle on the bottom of my sticky buns for a while now. And if that sentence was too much for you then don’t read on because there are more bun puns where that came from!  Back when I last tried the idea, it was an utter disaster. I chiselled caramel off the bottom of my pan while I drowned my sorrows in dry buns. Nobody likes dry buns. Or a burnt bottom.

Until Le Creuset sent me one of their brand new non-stick pans, which is 4 x stronger than before with 3 layers of non-stick coating, my crunchy bottomed buns were only a dream.

I used my super soft brioche bun recipe (which also makes the most incredible doughnuts!) and swirled it with a layer of butter, sugar and peanut butter on the inside. In the oven, this mixture melts away leaving a crispy crust on the outside – pure heaven! 

I used a twist shape but if this is too much effort, feel free to make a simple chelsea bun style – simply roll up the rectangle and cut into wheels. Easy! 

To create the crunchy peanut brittle bottom on the buns, I sprinkled white sugar and peanuts onto the base of the Le Creuset pan, then proofed my brioche buns on top before baking them. In the oven, the sugar caramelises into a beautiful brittle base that, when left to cool, makes an impressive crunchy crown on each bun. Well, at least it does if you have a killer non-stick pan!

Just make sure you flip your buns out in front of friends and family – that way everyone can ooh and aah over your bottom! (Okay I’m done now!)

CRUNCHY PEANUT BRITTLE BUNS
Yields 9
Print
Prep Time
2 min
Cook Time
30 min
Total Time
2 hr 30 min
Prep Time
2 min
Cook Time
30 min
Total Time
2 hr 30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
9
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100-125ml milk
  2. 1 large egg
  3. ½ tsp instant dry yeast
  4. 250g (465ml) cake flour
  5. 25g butter softened
  6. 25g (25ml) castor sugar
  7. pinch of salt
  8. 1 egg yolk
  9. 25ml rum (optional)
For the filling
  1. 100g salted butter, slightly softened
  2. 35g smooth or crunchy peanut butter (If you’re not a peanut butter fan, switch it out for your favourite nut butter)
  3. 85g white sugar, plus extra to sprinkle
For the brittle
  1. 60g white sugar
  2. 100g toasted peanuts (or nuts that go with the nut butter above)
  3. 1 large egg, whisked for brushing
  4. Extra honey, for brushing
Method
  1. Whisk the milk, egg and yeast together in a Le Creuset batter bowl. Place the flour in the bowl of an electric mixer fitted with a dough hook and add the butter, castor sugar and salt.
  2. Add the milk and egg mixture and mix to form a soft, sticky dough. Knead the dough for 8-10 minutes or until a soft, smooth dough forms. Add the remaining 25ml of milk if necessary.
  3. Allow the dough to rest in the mixer for 15 minutes. Mix in the egg yolks then cover again with a large plastic bag and allow to rise in a warm place until puffy and doubled in size.
  4. TIP: Your car is the perfect place to proof yeast dough! I place the bowl of dough in a large plastic bag and then leave it on the back seat of my car (standing in the sun) for an hour. The car gets nice and warm and speeds up the proofing time.
  5. To make the filling, mix the butter, peanut butter and sugar together to form a paste - no creaming required. Set aside.
  6. Knock the air out of the dough by kneading it gently.
  7. Dot the surface of the dough with mounds of the filling. Using a Le Creuset spatula, gently spread the filling all over the surface of the dough.
  8. With the short side of the dough facing you, fold the top third of the dough down over the middle third of the dough, then fold the bottom third up to cover the remaining dough. Pinch the seams closed.
  9. Go over the dough gently with the rolling pin a couple of times, vertically, to flatten the edges, and stretch it a few more centimetres before cutting and shaping. You want a 30cm x 35cm rectangle (the longer side will be facing you).
  10. Using the straight edge of a ruler and a pastry cutter (or very gently using a small, sharp knife), trim any uneven edges. Cut the dough vertically into 16 (2,5cm by 30cm) long strips.
  11. Starting from the end, gently wrap one strip around the tips of your index and middle finger, like a bandage, two or three times, letting the dough overlap and working cautiously so it doesn't tear. Place your thumb on top of the wrapped dough, on the side closer to your wrist, to secure the shape, then loop the remaining end of the strand over and through the center of the bun, tucking it under at the base of the bun. You should have a rounded bun made out of bandage-like strips. The knotted part will be unexposed, hidden at the bottom.
  12. Sprinkle the sugar and peanuts on the base of a 30cm Le Creuset Toughened Non-Stick Deep Frying Pan. Arrange the buns on top, keeping a little space to allow for proofing.
  13. Wrap the pan and prove in a warm place until doubled in size and puffy.
  14. Preheat the oven to 180 degrees celsius fan-forced (or 200 conventional) and bake the buns for 20-26 minutes or until golden brown - if you tap the tops of the buns, they should sound hollow.
  15. Immediately place the pan over medium-high heat and allow the bottom to caramelise for a further 5 minutes.
  16. Brush the tops of the buns with honey and allow the buns to cool slightly for 5 minutes.
  17. Turn the pan over onto a serving plate and serve immediately.
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The Kate Tin https://thekatetin.com/