One cook book that I have been waiting a long time to have in my possession is James Morton’s Brilliant Bread. This, along with a decent DSLR camera has provided me with the perfect conditions for a fun day off in the kitchen. And there was only one recipe I had in mind… yum yums!
Here is what you need to make about 10 – 12 large yum yums.
For the Dough
- 500g Strong White Bread Flour
- 14g Fast Action Yeast
- 8g Salt
- 30g Caster Sugar
- 100g Unsalted Butter, cold
- 250g of Slightly Warm Water (Yes grams not mililitres)
- 1 Egg
For the Icing
- 250g Icing Sugar
- 4 tbsp Cold Water
- 2 Litres of Oil, for Frying (dependent on size of pan)
- Extra Flour, for dusting
Add the flour into a large bowl. Tip in the yeast on one side and the salt on the other. Add in the sugar and mix it all together briefly.
Make a well in the centre. Crack in the egg and add in the water. Stir it all together with a wooden spoon then get your hands in towards the end to make sure all the flour has been picked up by the dough.
Once the dough has rested, it’s time to layer it.
On a generously floured work surface, roll out into a long rectangle.
Once again, roll out the dough to a long rectangle.
Meanwhile, make the icing glaze and prepare the oil.
Sift the icing sugar into a bowl and add the water. Stir until smooth and leave to one side along with a brush & a chopping board ready for the mess later!
If you have a deep fat fryer, great. If like me, you don’t – take a large pan and tip in enough oil to take a yum yum. Heat over a low heat until it reaches a steady temperature between 170 – 180°C. If you don’t have a thermometer, keep hold of the scraps of dough from earlier and test periodically to make sure you’re not going to incinerate your yum yums.
Carefully place as many as will sensibly fit in the pan, into the oil and cook for approx 2 minutes on each side or until a nice, deep golden colour.
Quickly (but carefully!) remove from the oil using a draining spoon and plonk on that chopping board. Straight away, coat with a generous amount of the icing glaze on both sides then place on a wire rack over some newspaper.
So that’s me happy! Not only have I used my new cook book, dough scaper, thermometer & serving plate but I’ve finally had a chance to give my camera it’s first proper outing. Oh, AND I get to eat all these yum yums which are totally and unashamedly amazing! Well, that’s if the Mr doesn’t eat them all first. (These get two thumbs up from him!)
Also, if you are even remotely interested in bread making, Brilliant Bread is the book to have. Not only is it rammed full of tasty recipes but it takes you right back to basics. Meaning that you don’t need to be an artisan baker to make beautiful sourdough loaves and rich croissants – absolutely anyone can do it!
Anyway, I hope you all had a fantastic Christmas my lovelies.
Thank you so much to all of you that read, comment & like my posts. It really does mean the world to me to know that people are enjoying reading about and even creating my food in their homes!
I wish you all a very happy new year and all the best for 2014.
All my love, Miss KitchenMason x