Khachapuri

Wotchers!

Bread and cheese is a classic pairing. With these two ingredients, you know you’re in for something tasty, and khachapuri, the cheese-stuffed Georgian breads, are a fine example of the very best dough-based snacking/carbohydrate comas that these ingredients can offer.

That said, there’s also a great deal more to khachapuri than just bread and cheese, and after years of gathering both recipes and information, I’d like to present a modest collection of just ten of the wonderful variety of dishes available under the khachapuri umbrella.

Khachapuri Dough

Whilst the regional differences of this dish can be quite startling, for the most part a great number of them can begin with one batch of dough. Whilst I have tried several over the years, this one is my favourite for the delicious softness and pillowy-lightness of the end result. To a certain extent, it is rather vague, as the flour quantity might well vary, depending on the moisture content of the other ingredients. For best results, allow the dough to mature in the fridge for 2-3 days, but you can also use it after only one night if you’re impatient

1 litre plain, fat-free yogurt
50g butter
40g fresh yeast
1tsp bicarbonate of soda
1tbs sugar
1tsp salt

Strong white flour to mix

  • Put the first six ingredients into a large bowl and mix to combine.
  • Gradually sprinkle in the flour until the whole comes together into a soft dough.
  • Knead thoroughly, until the dough is smooth.
  • Cover the bowl with plastic film and a clean cloth and allow to rise for 1 hour.
  • Tip out the risen dough and knock back.
  • Transfer to a suitable container, cover and chill in the fridge for up to 3 days, or until required.

 

Cheese filling

As previously mentioned, a great number of regional khachapuri can be formed from the one dough. A number also feature a mixture of local soft Imeruli and Sulguni cheeses. If you have no access to these cheeses, you can make your own mixture from those you do have to hand. A popular pairing that provides both the tang and melting qualities of the original is equal proportions of crumbled feta and grated/diced mozzarella. My own preference is for equal quantities of feta and Taleggio or Reblochon. The quantities required are, of course, dependant on the size and quantity of khachapuri you are making, but a generous 100-200g of cheese per 100g of dough is a very workable guideline.

Imeretian/Imeruli

From the central Georgian region of Imereti, the Imeruli khachapuri is a circular loaf with a cheese filling, and is the most common form of khachapuri.

For 1 Imeruli khachapuri:

100g risen and chilled khachapuri dough
100-200g grated cheese mixture
a little beaten egg (optional)
20g cube butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Put the dough onto a flour-covered surface and using your fingers, press out into a 20cm diameter circle.
  • Pile the cheese mixture into the middle of the dough. You can use a little beaten egg to bind it together if liked.
  • Fold the edges towards the middle and gather them together, pinching them closed. Try not to trap any air inside as it will cause bubbles during the cooking.
  • When the dough is sealed around the filling, turn the dough over so that the seal is underneath.
  • Using the hands, gently press the dough out to a circle of about 20cm, taking care not to rip or tear the dough.
  • Transfer to a lined baking sheet and bake for 15-20 minutes until the dough is cooked and speckled with brown.
  • Stick a fork into the cube of butter and use it to rub the butter all over the surface of the cooked bread to glaze.
  • Cut into wedges and serve.

Mingrelian/Megruli:

As above but with an additional 50g of cheese sprinkled on top before baking.

Adjarian/Acharuli/Adjaruli:

In the south-west corner of Georgia, Adjaria lies on the coast of the Black Sea and has close geographical and cultural ties with Turkey. The Adjarian khachapuri is boat-shaped, and filled with cheese. Towards the end of cooking, an egg is cracked onto the bubbling cheese and the loaf returned to the oven until the egg white is cooked and the yolk warmed but runny. A  pat of butter is added just before serving.

For 1 Adjaruli khachapuri:

100g risen and chilled khachapuri dough
100-200g grated cheese mixture
1 large egg
20g cube of butter
additional butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Put the dough onto a flour-covered surface and roll out to a rectangle 30cm x 15cm.
  • To form the sides of the boat, starting at one end, roll the dough towards the middle. Repeat for the other side, so that the dough then resembles a scroll.
  • For each end, cross one end over the other and pinch the edges together firmly.
  • When both ends have been pinched together, hold the dough at each end and push towards each other gently: this will force the rolls apart and thus form the boat shape.
  • Add the cheese into the boat and transfer to a lined baking sheet.
  • Bake for 15 minutes.
  • Remove from the oven and stir the cheese filling. If liked, you can use the tines of a fork to scoop out any underdone dough from underneath the thick sides before cracking the egg onto the hot filling.
  • Return the khachapuri to the oven until the egg is cooked to your liking.
  • Glaze the edges of the pie with butter, add the cube of butter and serve.
  • You can tear off pieces of the edge to dip into the middle.

 

Ossetian/Osuri:

Ossetia straddles the border between Georgia and Russia, with Northern Ossetia under Russian control, and South Ossetia lying within Georgia’s borders. The Osuri khachapuri is circular, with a filling of potato and cheese.

For 1 Osuri khachapuri:

100g risen and chilled khachapuri dough
100g mashed potatoes
25g butter
125g grated cheese mixture
salt and pepper to taste
20g cube of butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Mash the potatoes while hot and stir in the butter. Mix in the cheese and set aside.
  • Put the dough onto a flour-covered surface and using your fingers, press out into a 20cm diameter circle.
  • Pile the cheese and potato mixture into the middle of the dough.
  • Fold the edges towards the middle and gather them together, pinching them closed. Try not to trap any air inside as it will cause bubbles during the cooking.
  • When the dough is sealed around the filling, turn the dough over so that the seal is underneath.
  • Using the hands, gently press the dough out to a circle of about 20cm, taking care not to rip or tear the dough.
  • Transfer to a lined baking sheet and bake for 15-20 minutes until the dough is cooked and speckled with brown.
  • Stick a fork into the cube of butter and use it to rub the butter all over the surface of the cooked bread to glaze.
  • Cut into wedges and serve.

 

Kartopiliani:

These pies contain no cheese, being filled instead with a savoury mixture of mashed potato, fresh dill and onion.

For 1 kartopiliani khachapuri:

100g risen and chilled khachapuri dough
150g mashed potatoes
1tbs butter
chopped fresh dill to taste (optional)
1 medium onion, finely chopped
2tbs cooking oil
salt and pepper to taste
20g cube of butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Mash the potatoes while hot and stir in the butter. Mix in the dill, if using, and set aside.
  • Heat the oil in a pan and fry the onions until browned. Add onions to the potato mixture and stir to combine.
  • Put the dough onto a flour-covered surface and using your fingers, press out into a 20cm diameter circle.
  • Pile the potato mixture into the middle of the dough.
  • Fold the edges of the dough towards the middle and gather them together, pinching them closed. Try not to trap any air inside as it will cause bubbles during the cooking.
  • When the dough is sealed around the filling, turn the dough over so that the seal is underneath.
  • Using the hands, gently press the dough out to a circle of about 20cm, taking care not to rip or tear the dough.
  • Transfer to a lined baking sheet and bake for 15-20 minutes until the dough is cooked and speckled with brown.
  • Stick a fork into the cube of butter and use it to rub the butter all over the surface of the cooked bread to glaze.
  • Cut into wedges and serve.

Gurian/Guruli khachapuri:

Guria is a province in the west of Georgia, on the shores of the Black Sea. To the south is Adjaria, and Imereti lies to the north. The Gurian khachapuri also rejoices in the name of Christmas Pie and, unusually, is crescent-shaped. Baked as part of the celebrations during the midwinter feast, they are filled with cheese and hard-boiled eggs, the shape supposedly resembling the crescent moon or a hunter’s billhook.

For 1 Gurian khachapuri:

100g risen and chilled khachapuri dough
100-200g grated cheese mixture
a little beaten egg (optional)
1 hard-boiled egg
20g cube butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Put the dough onto a flour-covered surface and using your fingers, press out into a 20cm diameter circle.
  • Pile the cheese mixture onto one half of the dough. You can use a little beaten egg to bind it together if liked.
  • Cut the boiled egg in half lengthways and lay, cut side down, on top of the cheese.
  • Fold the edge of the dough over the filling and pinch the edges together. Mould the filled dough into a more crescent shape if liked. Try not to trap any air inside as it will cause bubbles during the cooking.
  • Transfer to a lined baking sheet and bake for 15-20 minutes until the dough is cooked and speckled with brown.
  • Stick a fork into the cube of butter and use it to rub the butter all over the surface of the cooked bread to glaze.
  • Serve warm.

 

Ossetian

These circular breads are popular in South Ossetia. If you can’t get any beetroot leaves, you can substitute with Swiss Chard, kale, or spinach.

100g risen and chilled khachapuri dough
The leaves from 4-5 beetroot
100g cheese mixture
salt and pepper to taste
20g cube of butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Bring a pan of water to the boil and drop in the beetroot leaves.
  • Allow the leaves to simmer for 3 minutes, then drain.
  • Repeat the blanching, then drop the drained leaves into a bowl of cold water to refresh.
  • When cooled, dry the leaves on kitchen paper and cut away the fibrous stalks. Chop the leaves finely before mixing them with the cheese.
  • Season to taste.
  • Put the dough onto a flour-covered surface and using your fingers, press out into a 20cm diameter circle.
  • Pile the cheese mixture into the middle of the dough.
  • Fold the edges of the dough towards the middle and gather them together, pinching them closed. Try not to trap any air inside as it will cause bubbles during the cooking.
  • When the dough is sealed around the filling, turn the dough over so that the seal is underneath.
  • Using the hands, gently press the dough out to a circle of about 20cm, taking care not to rip or tear the dough.
  • Transfer to a lined baking sheet and bake for 15-20 minutes until the dough is cooked and speckled with brown.
  • Stick a fork into the cube of butter and use it to rub the butter all over the surface of the cooked bread to glaze.
  • Cut in

Lobiani Khachapuri:

Lobio is Georgian for kidney bean and lobiani is a seasoned, savoury paste makes a very popular khachapuri filling. Obviously, home-cooked beans will taste the best, but if you’re only making one khachapuri, then you can use ready-cooked, tinned beans. The recipe for cooking your own lobio is given below, and includes bacon, but this version is vegetarian.

For 1 Lobiani khachapuri:

100g risen and chilled khachapuri dough
1 x 400g tin of kidney beans
1tbs butter
chopped fresh savory to taste (optional)
1 medium onion, finely chopped
2tbs cooking oil
salt and pepper to taste
20g cube of butter for glazing

  • Preheat the oven to 200°C, 180°C Fan.
  • Tip the beans into a pan and slowly bring them to a simmer to warm them though.
  • Drain the beans and mash thoroughly with the butter and savoury.
  • Heat the oil in a pan and fry the onions until browned. Add onions to the bean mixture and stir to combine. Season generously with salt and pepper.
  • Put the dough onto a flour-covered surface and using your fingers, press out into a 20cm diameter circle.
  • Pile the bean mixture into the middle of the dough.
  • Fold the edges of the dough towards the middle and gather them together, pinching them closed. Try not to trap any air inside as it will cause bubbles during the cooking.
  • When the dough is sealed around the filling, turn the dough over so that the seal is underneath.
  • Using the hands, gently press the dough out to a circle of about 20cm, taking care not to rip or tear the dough.
  • Transfer to a lined baking sheet and bake for 15-20 minutes until the dough is cooked and speckled with brown.
  • Stick a fork into the cube of butter and use it to rub the butter all over the surface of the cooked bread to glaze.
  • Cut into wedges and serve.

 

Rachuli khachapuri:

Similar to Lobiani, but with the addition of meat in both the cooking of the beans, and the filling itself. The method is the same as above, so the recipe here is for cooking and flavouring the beans yourself. This makes a generous quantity, but the mixture can be frozen if it is not being used all at once.

For the seasoned bean filling:

500g dried kidney beans
250g smoked gammon or bacon
4 bay leaves
2 cloves of garlic
50g unsalted butter

  • Soak the beans overnight.
  • Drain, add the beans, meat, bay leaves and garlic to a pan and add enough cold water to cover.
  • Bring the pan to a boil for 15 minutes. This is important in order to destroy the toxin present in the dried beans.
  • Cover and simmer until the beans are thoroughly cooked through. This will vary according to the age of the beans: about an hour for relatively fresh beans, longer for older.
  • When the beans are tender, drain and discard the cooking water, garlic and bay leaves.
  • Set the meat aside and mash the hot beans with the butter.
  • Chop the meat into fine dice and stir into the bean paste.
  • Season and proceed as above.

Penovani khachapuri:

The Penovani khachapuri is the easiest, simplest and speediest of all the regional variations. Together with the cheese mix of your choice, all that is required is some puff pastry and a little egg.

1 square of puff pastry
100-200g cheese mixture
beaten egg to bind and for glazing

  • Preheat the oven to 220°C, 200°C Fan.
  • Lay the square of puff pastry on a floured surface.
  • Pile the cheese mixture into the middle. You can use a little beaten egg to bind if liked.
  • Fold the corners of the pastry towards the middle and pinch the edges together to seal, envelope-style.
  • Brush with beaten egg to glaze, then bake for 20-25 minutes, depending on the size, until the pastry is puffed and golden and the filling melted.
  • Serve at once.

Easter Simnel

Simnel, circa 1655

Wotchers!

We’re back to the history books this week, with an original Simnel recipe from the 1650s. And yes, I’m exactly a week late, since they were originally enjoyed on Mid-Lent Sunday, which has, over the years, segued into Mothering Sunday/Mothers’ Day. Still, they were popular throughout the Easter celebrations, so there’s still time to rustle some up if you feel inspired.

Three regions of Britain lay claim to strong Simnel traditions: Devizes in Wiltshire, Bury in Lancashire and Shrewsbury in Shropshire. The Devises Simnel is recorded as being star-shaped and without a crust, and the Bury Simnel is traditionally flat, but the Shrewsbury Simnel was the most popular and which went on to develop into the Easter cake we know today.

The Shrewsbury Simnel of 350 years ago was much different to the traditional almond-paste-filled cake made today. Originally, it was an enriched and fruited yeast dough wrapped in a plain, yeasted dough,and then boiled before being baked, in a method similar to the way modern bagels are made. There are similarities with today’s Scottish Black Bun, the difference being both the use of unleavened pastry and the much richer filling of the northern version.

Shrewsbury Simnels

Shrewsbury Simnels, from The Book of Days, Robert Chambers, 1863, Volume 1, p336

 

15thC simnels

Overhead and side view sketches of an early Tudor Symnelle (from A Pictorial Vocabulary of the 15th Century, in “A Volume of Vocabularies” by Thomas Wright, 1857, p266)

Whilst descriptions and images of what Simnels looked like are well known, recipes have, to a great extent, been either extremely vague or pretty much guess-work, as all the original recipes have vanished over the years.

Until now.

For, as I was browsing through the digitised 17th century manuscripts of The Wellcome Library, I found a recipe for a Simnell. It’s made in the traditional manner of first boiling then baking, and someone has subsequently crossed it out, but it’s still legible and much older than anything I’ve been able to find until now, so in terms of authenticity, that’s good enough for me.

Manuscript Simnel Recipe

Simnel recipe from The Wellcome Library’s digitised manuscripts collection

It’s a little sparse on quantities and details such as cooking times and temperatures, but there was enough for me to muddle along with my own interpretation. Interestingly, there’s no mention of the traditional saffron flavouring, these cakes being ‘gilded’ with egg-yolk glaze only, so maybe the use of this spice was a later development.

It also fails to mention what size these festive cakes were. There’s anecdotal evidence from several 19th century sources, that claim Shrewsbury Simnels were made in all sizes from miniature up to cushion size, and also of them being sent all over the country as gifts. One account tells of a bemused recipient using hers as a footstool, not being aware that there was a delicious cake within the double-cooked crust. I opted for pork-pie-sized cakes for a couple of reasons:

  • The recipe says to “take it upon the back of your hand and pinch it” – difficult for a large sized cake.
  • The baking instructions are “bake them as cakes or small bread” – so bread roll size rather than loaf sized.
  • Mention I found of cymlings or simnels in the notes of early American settlers on the local vegetation.
    • In 1690, the Reverend John Banister recorded in his Natural History [of Virginia]

    We plant also Cucumbers & Pompions, the common, & the Indian kind with a long narrow neck, which from them we call a Cushaw. Of Melopepones or the lesser sort of Pompions there is also great variety, all which go by the Indian name of Macocks; yet the Clypeatae are sometimes called Simnels & because these others also from the Lenten Cake of that name which some of them very much resemble.

    • Earlier, in A Description of New Albion (1648), Beauchamp Plantagenet (what an AWESOME name!) observed “strawberries, mulberries, symnels, maycocks, and horns, like cucumbers” on Palmer’s Isle (now called Garrett Island)  at the northern end of Chesapeake Bay.

The vegetable they both refer to is nowadays more commonly called the pattypan squash.

Pattypan Squash

Pattypan Squash

The recipe below will make four, individual-sized Simnels. Feel free to enrich the filling for the dough even more by adding extra fruit, spice peel, sugar, butter and eggs. The mix below, however, will make a delicately spiced and fruited tea bread that is delicious on its own as well as spread with butter and/or toasted. Provided your Simnels don’t burst their seams during baking, the hard outer dough will ensure that they keep very well for a couple of weeks.

Shrewsbury Simnels

For the plain dough:

250g white bread flour
0.5tsp salt
0.5tsp mace
0.5tsp nutmeg
0.25tsp cloves
1/2 sachet easy-blend, fast-action yeast
warm water to mix

  • Sift the flour, salt, spices and yeast into a bowl.
  • Slowly add enough warm water to bring the ingredients together into a firm dough.
  • Knead for 10 minutes.
  • Put into an oiled bowl and cover with plastic film.
  • Set aside to rise for 1 hour.

For the filling dough:

250g white bread flour
0.5tsp salt
0.5tsp mace
0.5tsp nutmeg
0.25tsp cloves
1/2 sachet easy-blend, fast-action yeast
1 large egg
60ml double cream
50g butter
2tbs sugar

100g raisins
100g currants

2 large egg yolks for glazing.

  • Sift the flour, salt, spices and yeast into a bowl.
  • Cut the butter into small pieces and put into a pan with the cream and the sugar.
  • Warm gently until the butter has melted and the sugar has dissolved
  • Whisk the egg and add to the warmed ingredients. NB Make sure they aren’t so hot that they cook the egg.
  • Add the liquid ingredients to the flour mixture and knead for 10 minutes.
  • Put into an oiled bowl and cover with plastic film.
  • Set aside to rise for 1 hour.
  • Put a large pan of water on the cooker to boil. I use my preserving pan. Do it now because it will take practically the whole hour to come to heat up.
  • When the dough has doubled in size, knead in the raisins and currants.

To assemble the cakes:

  • Divide the plain dough into 8 even pieces and roll each piece out thinly (3mm).
  • Line 4 small deep pie/tart tins with cling film. This will help turn out the finished cakes.
  • Use 4 pieces of plain dough to line the tart tins. Leave the excess dough hanging over the edge of the tins, as it will help in forming a good seal around the cake dough.
  • Chill in the fridge together with the remaining pieces of dough, which will form the lids, for 20 minutes. This chilling will firm up the dough and make it easier to form the crust on the cakes.
  • Divide the fruit dough into four and knead until firm and smooth. If you’ve added extra fruit or your tins are on the small side, you may need to reduce the size of the dough balls.
  • Remove the chilled dough from the fridge. It is best to form one cake and then place it in the hot water immediately. If left to one side while you make the other cakes, the dough will warm up, rise and potentially burst its seals.
  • Place a ball of fruit dough in each tin.
  • Moisten the edges of the dough with water and cover with one of the dough lids.
  • Press firmly and pinch together to form a seal around the fruit filling. Trim any excess dough.
  • Crimp the edges of the cake according to your own design.
  • Fill a large bowl with cold water.
  • When the water is simmering, place each cake on a skimmer and slowly lower into the water. It will sink to the bottom of the pan initially. When the cake rises, use a skimmer to gently turn it over so that the lid cooks for about a minute.
  • Lift the cake from the hot water and lower it gently into the bowl of cold water.
  • When cooled, set the cake  onto a silicon sheet (so that it doesn’t stick) to dry.
  • Repeat for the remaining cakes.
  • Preheat the oven to 170°C, 150°C Fan.
  • Line a baking sheet with parchment.
  • Place the Simnels onto the baking sheet.
  • Brush with beaten egg-yolk to glaze.
  • Bake for 45-50 minutes until firm and golden. They should sound hollow when tapped on the bottom. Don’t be tempted to take them out too early, even with the dip in the hot water, these will take a relatively long time to bake.
  • Cool on a wire rack.


Sweet Rose Buns

Sweet Rose Buns

Wotchers!

There’s been a lot of traffic to the blog lately for Apple Rose Tarts – not sure whether it’s been the return to our screens of The Great British Bake Off or what, but it just goes to show that people like pretty things to bake.

So that got me thinking about how I could put a twist on the prettiness of the tarts but in another form and shamelessly cash in on their popularity.

I’m a big fan of buns – buns don’t get half as much press as they should, in my opinion: more robust than a cupcake, less sugary sweet and much more satisfying. However, they can all too easily tip over into heavy, claggy lumps of stodge, thick with stickiness – which becomes a logistical nightmare to try and eat.

Playing with food is always fun – partly, I’m convinced, because it is so frowned upon. Diving into Pullapart Loaves, Bubble Bread, Monkey Bread, Tear and Share, Cinnamon Buns or Chelsea Buns – to name but a few – and pulling out a handful of warm, pillowy dough is not only delicious fun, but carries that little frisson of excitement of doing something a little bit NORTY. Still not too pretty a sight, though.

Here, then, is my solution – buns with all the fun of a pullapart, but still delicate and pretty. Soft petals of sweet bun dough gently folded around each other, interleaved with a sprinkling of tangy, lemony sugar and butter.

If you’re prone to the Homer Simpson drools when it comes to fresh-baked carbohydrates, you can, of course, stuff them in your mouth whole. And with buns still warm from the oven this certainly would have strong ‘mitigating circumstances’.

Drooling Homer Simpson

Mmmmmm – buns

However, today we’re going for – or at least TRYING for – delicate, so picture yourself peeling off each delicious petal one by one and maybe dipping it into a little pot of creamy cream cheese lemon topping for a moment of decadent indulgence.

OK, before we start, there are a couple of Top Tips I’d like to bring up.

Top Tip 1: Using milk either wholly or in part, to mix your dough will make the resulting buns/rolls softer. The downside is that it also reduces their keeping qualities to a couple of days. Then again, who has home-made buns lying around after 2 days anyway?

Top Tip 2: To get even more of that pillowy softness, brush the hot just-baked buns/rolls with milk as soon as they come out of the oven and then cover with a clean cloth. The heat of the dough will turn the milk into steam and the cloth with keep the steam close, softening the rolls as they cool.

Top Tip 3: Dissolving sugar into warmed milk will give you a bun glaze that will dry with a nice sheen. NB The more sugar you add, the shinier (and therefore stickier) the finished effect will be.

Sweet Rose Buns – makes 12

250g strong white bread flour
1 sachet fast acting easy blend yeast
25g caster sugar
40g butter
pinch of salt
1 large egg
60ml milk
60ml water
1 tsp vanilla extract

Filling
40g butter
grated zest of 1 lemon
4tbs caster sugar

  • Put the flour, yeast, sugar, butter, salt and egg into a food processor and blitz until well mixed. The mixture will resemble fine breadcrumbs.
  • Tip the mixture into a bowl and make a well in the middle. If you have a stand mixer and a dough hook, then use that.
  • Warm the milk.
  • Add in the water and the vanilla to cool it to blood temperature. To test: stick your finger in it – if you can’t feel it, then it’s at the correct temperature.
  • Add the liquid to the dry mix and bring together into a dough.NB It will be rather moist and soft, so if you’re kneading by hand, use a scraper on the surface to help you lift the dough as you knead it.
  • Knead the dough for 10 minutes, then set aside, covered, until doubled in size (about 45 minutes-1 hour).
  • Grease a 12 hole bun/cupcake tin.
  • Melt the butter. Have a pastry brush ready.
  • Grate the lemon zest.
  • Mix the lemon zest and sugar together.
  • Tip out the risen dough onto a floured surface and pat down to press out the air.
  • With a rolling pin, roll out the dough until very thin – just under 5mm. NB You will need to work quickly for the next part, because as soon as you stop rolling, the dough will start to rise again.
  • Brush the sheet of dough with melted butter.
  • Sprinkle the sugar/lemon mix evenly over the butter.
  • Using a 5cm plain round cutter, cut out rounds of dough.
  • Lay the dough out in rows of 7 circles, each circle of dough overlapping the previous one by half (see diagram).
  • Rose Rolls Assembly Instructions
  • Using a pizza wheel cutter[1] or sharp knife, cut along the mid-line of each row of dough as indicated. This will give you two sets of dough pieces, to make two rose shapes.
  • Roll up from the left hand side and drop into one of the holes in the bun tin.
  • Brush the finished rolls with beaten egg-white.
  • Cover and set to rise for 15-20 minutes.
  • Preheat the oven to 175°C, 150°C Fan.
  • Mix the bun wash by mixing 2tbs caster sugar with 4tbs milk. Make sure the sugar is fully dissolved in the milk, otherwise your glaze will be grainy.
  • Bake the risen buns for 15 minutes, turning the tin 180° after 10 minutes, to help get an even colour.
  • Brush the hot buns with the bun wash and cool on a wire rack, covered with a clean cloth.

Lemon Cream Cheese Dip

100g cream cheese
Juice of 1 lemon – use the one from the recipe
40g icing sugar
1 tbs milk – Optional

  • Beat the cream cheese until smooth.
  • Sift in the icing sugar and beat to combine.
  • Add the lemon juice and beat again until smooth.
  • If the mixture seems a little stiff, add in 1tbs milk to loosen it.

 

Bonus Post – Flower Tarts

As you know, I’m not great with decorating with fondant or sugar paste or anything like that. I don’t have the steady hands for delicate piping or the patience for sugar-work. I actually much prefer the dish itself to be its own decoration. So these little tarts are right up my street – especially as they require practically no skill whatsoever – Bonus for me!

Flower Fruit Tarts

I’m not including a recipe, because the picture pretty much speaks for itself – this is more of a decoration suggestion.

I blind baked some pastry cases in a mini muffin tin [2] – filled them with a vanilla creme patissiere (thick custard is fine) and topped them with a single, perfect berry.

The surrounding petals are made out of two rings of sliced almonds poked into the custard – how simple is that? *she says, channelling Ina*

Anyhoo – thought you might enjoy – so enjoy! 😀

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[1] I highly recommend getting a pizza wheel if you haven’t already got one – even if you don’t eat pizza! They’re extremely useful for cutting cleanly without dragging/tearing – perfect for this recipe.

[2] Top Tip 4 To blind bake the mini pastry cases, use mini muffin cases to line your pastry cases and fill them with rice. So much easier than trying to get parchment or foil in there.