I love making bread, it frightens me how easy I find it. I hear other people say they have issues and often fail. I have had a couple of failures which I have blamed on old yeast and the weather. It has still been edible, but a little flat. If you are frightened, start with 5 minute bread to find your feet and you can use it for various things.
My latest bread making cook book is the one above. I have made a few basic things and they have been good. I do love the idea of doing a little work a few times and then cooking something wonderful. I have been looking for a reason to bake some pastries and use the method that takes 3 nights. As Friday is Mr Muffins take baking to work day I have the perfect opportunity. The pastries I have chosen are…….. drum roll …………. CHERRY TURNOVERS. Some will actually be apricot and I will be using jam rather than pie filling. I have to change something.
Over the next few days I will update on the step and results.
Cherry Turnovers – from Make Ahead Bread by Donna Currie
2 1/4 tsp active yeast
3/4 c milk at room temp (can microwave for few seconds to reach room temp)
1 large egg
1/3 c sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 1/2 c bread flour
1/2 c ground almonds (almond meal)
1 tsp salt
225 g cold butter (2 sticks)
Whisk together yeast, milk , egg, sugar and extract in a medium bowl.
Put flour, ground almonds and salt in a food processor and pulse to mix.
Cut butter into roughly 4 cm cubes and add to flour.
Pulse into flour mix until the butter is baked bean sized.
Stir flour mix into the liquid mixture, stir gently until combined.
The mix should be on the wet side, add more milk of flour to get to desired consistency.
Cover and place in fridge over night.
Day 2- folding
I took the buttery dough like mass out of the fridge and followed the instructions. I really enjoyed rolling the dough out and folding it. Therapeutic it was. I used plenty of flour on the surface and the dough.
Flour your work surface and turn dough out, flour that too.
Roll dough into 45cm (18 inch) square.
Fold the left side of square into centre of dough and then right side (like a letter).
Fold the top 1/3 down to centre and bottom 1/3 up, you will have a fat square.
Roll this square into a 40 cm (16 inches) square and repeat above.
Do another 16 cm square and repeat one last time.
Wrap in glad wrap and place in a bag in the fridge.
Not looking too shabby?
I must say, I have looked forward to finishing these babies off all day. The dough was easy to roll, handle and shape. I did find that as they cooked the butter did melt out of the pastry and next time would consider doing the last rise in the fridge over night. They would freeze well at this stage like the boxed frozen ones in the supermarket, now my mind is ticking. My pastries were smaller than the book stated and I’m going to write the steps as I did it.
For fillings I used Barker’s of Geraldine Morello Cherries, Barker’s of Geraldine Apricot Jam and Whittaker’s Dark Cocoa Chocolate. The sausage roll looking pastries were the chocolate version. For those I cut the pastry into long strips about 4cm wide, put a piece of chocolate along the top and rolled. I sealed it with a bit of water.
* Keep the rolling and patting gentle so you don’t knock the layers out.
Line 2 or 3 baking trays with baking paper.
Remove Dough from fridge and cut into 3 equal pieces, place 2 back in the fridge.
Pat dough into a square and roll out to roughly 5mm thick, cut into even squares (mine were roughly 7cm Squared)
Put 3/4 tsp jam on the centre of the square.
Dampen the edges and pull over one side to make a triangle.
Press a fork around the edges.
Place on the baking sheet, leave a gap to allow for rising between pastries.
Carry on until all the dough is used.
Brush with egg glaze and sprinkle with sugar.
Bake until brown in a 210c oven.
Allow to cool on a wire rack.