Attention bakers, celebrity pastry chef and judge of "The Great British Bake Off," Paul Hollywood, has a new cookbook and its full of sweet treats, that are perfect to recreate at home this fall.
The host joined "Good Morning America" on Wednesday to demonstrate two recipes from "Celebrate," hot cross bun loaf and apple doughnuts.
Makes 10
Ingredients
Dough
4 cups (500g) bread flour, plus extra to dust
1 tsp (5g) fine salt
1 x ¼-oz (7g) packet instant yeast
2 tbsp (30g) unsalted butter
2 large eggs, at room temperature, beaten
1/4 cup (50g) superfine sugar
3/4 cup plus 1 tbsp (200g) water
To cook
Vegetable oil, to deep-fry
Coating
1/2 cup plus 2 tbsp (120g) superfine sugar
Apple filling
6 medium-sized apples (Pink Lady work well)
2 tbsp water
1/3 cup (70g) superfine sugar
2/3 cup (80g) raisins
1/2 tsp ground cinnamon
Directions
Put all the ingredients for the dough into a large bowl and stir for 1 minute, using one hand or a wooden spoon, until the mixture comes together as a rough dough.
Tip out onto a lightly floured surface and knead well for 10 minutes until silky and smooth.
Return the dough to the bowl, cover with a large plastic bag and leave for 2-3 hours until well-risen.
Line a large baking sheet with parchment paper. Tip the dough out onto your work surface and divide into 10 pieces. Shape each into a smooth, tight ball, using your cupped hand. Place on the prepared baking sheet, cover with a large plastic bag to prevent the dough drying out and leave to proof for 1 hour.
Heat the oil in a deep-fryer or other deep, heavy saucepan (it should be no more than one-third full) over a medium heat to 350°F (check with an instant-read thermometer). Deep-fry the dough balls, 2 or 3 at a time, in the hot oil for 2-3 minutes, then turn over with a spoon, and deep-fry for a further 2 minutes or until golden brown all over.
Spread the sugar for coating out on a baking sheet. Remove the doughnuts from the pan, using a slotted spoon, and drain on paper towel then immediately roll in the sugar to coat all over. Place on a wire rack and leave to cool.
Meanwhile, to prepare the apple filling, peel, quarter, core, and chop the apples. Put them into a saucepan with the water and place over a medium heat until they start to soften, then add the sugar, raisins and cinnamon. Continue to cook until the apples break down to form a purée. Set aside to cool.
Once cooled, make a hole in the side of each doughnut, using a piping tip or a sharp knife. Put the apple mixture into a piping bag fitted with a small plain piping tip and pipe an equal amount of apple filling into each doughnut through the hole.
Your doughnuts are now ready to serve.
Ingredients
Dough
4 cups (500g) bread flour, plus extra to dust
1 ¼ tsp (7g) fine salt
¼ cup (50g) superfine sugar
1 x ¼-oz (7g) packet instant yeast
1 ¼ cups plus 1 tbsp (310g) warm whole milk
3 tbsp (40g) unsalted butter, diced and softened
Filling
1 orange
1 Granny Smith apple
1 ¼ cups (150g) raisins
Scant ¼ cup (80g) diced candied peel (preferably a mixture of lemon and orange)
2 tsp ground cinnamon
Cross
3/4 cup plus 1 tbsp (100g) all-purpose flour
1/3 cup (80g) water
Sugar syrup
1/2 cup (100g) superfine sugar
7 tbsp (100ml) boiling water
To serve
Butter, for spreading
Directions
Put the flour, salt, sugar, yeast and warm milk into a stand mixer fitted with the dough hook and mix on a low speed for 5 minutes. Increase the speed to medium, add the butter and mix for a further 10 minutes until you have a soft, elastic dough. Cover the bowl and leave the dough to rise for 2 hours.
Meanwhile, finely grate the zest from the orange and set aside. Slice off all the peel and pith from the orange then cut between the membranes to release the segments; roughly chop these. Peel and grate the apple, avoiding the core.
Add the orange zest and chopped segments, grated apple, raisins, diced peel and ground cinnamon to the dough and mix on a low speed for 3 minutes. Re-cover and leave to rise for another 2 hours.
Line a baking sheet with parchment paper. Tip the risen dough out onto a lightly floured surface and knock back by folding the dough inwards repeatedly to knock out the air. Divide into 10 even-sized pieces and shape into balls.
Place one of the dough balls in the middle of the lined baking sheet and arrange the remaining balls around it, to create a circle of rolls. Cover and leave to proof for 2 hours until doubled in size and when lightly pressed with your finger the dough springs back.
Heat your oven to 400°F.
Meanwhile, for the cross, mix the flour and water together to form a smooth paste and place in a piping bag fitted with a plain piping tip (or snip the tip off the bag if using a paper one).
Once the hot cross bun round is risen, pipe one big cross, in confident solid lines, over the top. Bake in the oven for 20 minutes until golden brown. In the meantime, to make the sugar syrup, dissolve the sugar in the boiling water then leave to cool.
As you take the hot cross bun loaf out of the oven, brush the surface with the sugar syrup to glaze. Transfer to a wire rack and leave to cool completely before serving, with butter for spreading.
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