I’m afraid I am going to torture you with a photograph only today and no recipe. The pictured doughnuts are rapidly becoming the most popular item on my patisserie list so I am being mean and not sharing it’s secret, not just yet anyway. Well I don’t want you all making your own and no longer visiting me at my stall do I? That would be sad to not see your faces every Saturday or Sunday.
The end of the week is a crazy one, making all my own pastries for all the goodies to sell on Saturday and Sunday; puff, shortcrust, hot water, croissant, brioche dough and bread. It’s very rewarding though as it comes out the oven and the neighbours knock on the door when they get a waft of the sweet and savoury aromas. As well as the market stall on Sunday I have a growing list of orders from Muriwai locals who stop by my kitchen on Saturday and collect their weekend treats.
So instead of a recipe I leave you with this weeks menu, in hope some of you Auckland locals reading this will pop Hobsonville Point Market by and say hello! Happy weekend!
Seasonal Galettes – Leek,Walnut Pesto, Halloumi & Roasted Tomato. Roasted Beetroot & Feta. Caramelised Onion, Halloumi & Field Mushroom
Handmade Traditional Pork Pies
Cornish Pasties – Beef & Mustard. Chicken, Leek & Tarragon
Large Croissant Cheese Twists/Stick
Bacon & Egg Pies
Pork & fennel Sausage Rolls
Multigrain loaf (500g) – $5 (please order
French Caramel Apple Tart
Pacific Panforte– Mango, Macadamia, Coconut
Vanilla Custard & Raspberry Filled Doughnuts
The combination of ginger and apple has been banging around my head for a few weeks and finally this weekend I managed to satisfy my imagination and tummy at the same time making these brioche style rolls. I have used quite a bit of ginger in this recipe as I like to the hot bite of ginger but if you prefer it a bit milder then used less.
I can be quite impatient waiting for bread dough to rise, a bit like the watch pot never boils but as I had finished rolling these up and putting them in the muffin tins my surfing buddy called. It was like Malibu surf out at Muriwai, for those not familiar with Muriwai that means a drop in waves from a regular 5-7 foot to a mini 2 foot, perfect for a lazy Sunday surf after a busy week at the office and a wedding catered for on Saturday. So no pot watching…well dough watching today, the dough had risen perfectly by the time I came out of the surf, in the oven and ready to eat after a shower, maybe even two after all that exercise. Then enough time to fit a siesta in before getting dinner on.
3 cups high grade flour
2 tsp dried yeast grains
1/2 cup warm milk
50g butter, soft
2 small eggs
3 tbsp castor sugar
1 apple, cored and grated
2 tbsp brown sugar
3 tsp ginger powder
2tbsp sugar & 2tbsp water for the sugar glaze
Preheat oven at 180C and cut 8 squares of baking paper to fit 8 muffin tins.
Place the flour and castor sugar in a bowl and make a well in the middle.
Put the yeast into the well and pour the warm milk over the yeast and leave to dissolve for a 2 minutes. It will start to bubble.
Stir the milk into the flour, it will be quite dry at this stage.
Add the butter and eggs and bring the ingredients together to form a bread like dough. If it is too sticky (depends on egg size) add more flour so you can knead the dough without it sticking to your hands.
Knead for 5-8 minutes, the longer you knead the better.
Put the dough back in the bowl and cover with a plastic bag to stop dough from drying out. Rest for 10 minutes.
While the dough is resting, place the grated apple into a bowl with the brown sugar and ginger and mix together.
Roll the dough out to 12 inch x 8 inch with the longer side closest to you.
Spread the apple and ginger mix over the dough.
Roll the dough up, away from you, into a sausage shape so that once rolled it still measure 12 inch.
Slice the dough into 8 rings and place each one in the middle of a square of baking paper. Put each one into a muffin tin/cup and allow dough to prove and double in size.
Bake for 25 minutes, until golden brown.
Remove from the oven and set aside.
Put the sugar and water for the glaze in a pan and bring to the boil for 1 minute.
Brush brioche rolls with sugar glaze and its best to eat them warm.
Diesel is a little exhausted after all the baking and surfing too!