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Cruffins

Friday, December 06, 2019

A cruffin is simply a muffin made out of croissant dough. The pastry is made by proofing and baking laminated dough in a muffin mould or a popover tin would be even better. You can fill them with jam, cream, or curd. We prefer ours just plain or with a light dust of icing sugar because these croissant-muffins are rich enough to be savoured just as they are. These buttery, flaky cruffins are great for brunch or an afternoon snack and they are easier to make than you think.

300 g All purpose flour
1.5 tsp Dried yeast
3 tbsp Raw sugar
A pinch of salt
175 ml 3.5% Milk
200 g Butter, softened

Mix the flour, dried yeast, sugar and salt in the bowl of your mixer fitted with a dough hook. Warm the milk and 50 grams of the butter in the microwave on medium-high or in a pot over stove until the butter melts and the mixture lukewarm.
Add the milk mixture into the flour mixture. Stir the mixture on low speed for 5 minutes until a rough dough comes together. Increase the speed and knead until the dough becomes smooth and elastic, about 5 -7 minutes.
Shape the dough into a ball and place in a large greased bowl. Cover with a plastic film or a clean kitchen towel. Set aside in a warm place for one hour until it doubles in volume.
Grease a jumbo 6-hole muffin pan with butter. Punch dough down. Turn out onto a lightly floured surface. Divide the dough into 3 even portions. Roll out each dough into a 40x15cm rectangle. Next time I will roll out to 60cmx15cm, so that you have more layers.
Spread 50 grams of butter all over the rectangle. Starting with the shorter side, roll up the dough tightly. Slice the roll lengthwise into two. Roll each half up from the side that was cut so that you can see the layers of dough. Place it into the prepared muffin tin. Repeat the same process with the remaining pieces of dough. Cover with a kitchen towel and allow the dough to rise for 45 minutes.
Preheat oven to 200C/400F. Bake for 25-30 minutes on the highest rack in the oven until golden brown. Serve, dusted with icing sugar, immediately.

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Chocolate Curd Spelt Cookie Cups

Monday, December 02, 2019

These nutty spelt cookie cups filled with smooth, creamy chocolate curd and topped with chocolate covered macadamia nuts make for a festive holiday dessert or a treat for any occasion. Instead of chocolate covered nuts, you can garnish them with some chantilly cream.

Dough	Chocolate Curd
150 g Refined spelt flour ©angiesrecipes 30 g Ground hazelnut 1/2 tsp Baking soda Pinch of sea salt 115 g Unsalted butter, softened 150 g Raw sugar 1 tsp Vanilla extract 1 Large egg	2 Small egg yolks 160 ml Evaporated milk ©angiesrecipes 100 g Raw sugar 70 g Butter 1 tsp Vanilla extract 120 g 50% Semi-Sweet chocolate, chopped

Preheat the oven to 190C/375F. Lightly grease a 24-hole mini muffin pan with a bit of melted butter.
In a medium bowl, whisk together the spelt flour, baking soda and sea salt. Using an electric mixer, beat butter and raw sugar until light and fluffy. Beat in the egg and vanilla. Gradually beat in the flour mixture until combined.
Roll the dough into 1-inch balls and place in the muffin pan. Bake 10-12 minutes until golden brown.
Remove from oven and use the back of a shot glass to press down into the center of each cookie ball, creating an indentation deep enough for the filling. Cool completely before removing from the pan.
For the filling: Whisk egg yolks, evaporated milk, and raw sugar in a medium saucepan until combined. Add in butter and cook on medium heat, whisking constantly, until thick. Turn off the heat. Stir in vanilla extract and chopped chocolate until smooth and well-blended. The curd will firm up more when it's cold.
Fill the cookies cups with chocolate cream and top with a chocolate coated macadamia nuts and some sprinkles if desired. You won't need the whole batch of chocolate filling. Save the rest in a jar in the fridge for up to about a week.

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The Mill Loaf With Natural Leaven

Tuesday, November 26, 2019

This almost no-knead bread recipe uses a mix of white, wholemeal, spelt flour and a rye sourdough starter, though the recipe could use any other flour or combination. The method is almost identical to the white leaven bread in The Handmade Loaf by Dan Lepard
angiesrecipes, however the result is a bit different, with a dark, nutty sour taste to the crust and crumb thanks to the use pure rye sourdough starter.

470 g Rye leaven or white leaven
550 ml Water at 20C/68F
650 g Plain flour
angiesrecipes

200 g Wholemeal flour
angiesrecipes
75 g Spelt bread flour
angiesrecipes
20 g Salt

In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.
Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round. Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.

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Lamb Shanks with Roasted Red Pepper Sauce

Thursday, November 21, 2019

This heartwarming, delicious lamb shank served with a low carb califlower mash makes a wonderfully hearty family meal. The shanks are first browned, then simmered slowly with a roasted red pepper sauce in a low heat until tender and falling from the bone. I have also reduced the braising liquid by one third to make a thicker sauce, but it's completely optional. Browning gives a beautiful rich colour to the meat and the browned bits at the bottom of the pan add extra flavour. So don't skip it.

3-4 / 1.5 kg Lamb shanks
2 tbsp Beef dripping
1 Onion, finely chopped
2 Garlic cloves, crushed
1 tsp Moroccan spice blend
4 Roasted red capsicums, pureed
500 ml Homemade beef stock
Black salt and pepper to taste
Parsley leaves, chopped
Cauliflower mash to serve

Preheat oven to 160C/320F. Heat beef dripping in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. You can brown the lamb shanks directly in a cast iron casserole too.
Reduce heat to medium. Add chopped onion and garlic. Cook, stirring, for 2 to 3 minutes or until soft. Add pureed roasted red capsiums and beef stock. Bring to the boil. Season with salt and pepper. Pour over lamb. Cover the dish.
Place lamb shanks in the oven. Cook for 1 1/2 hours. Remove the lid and baste shanks. Cook, uncovered, for a further 30 minutes or until meat is tender. Transfer shanks to a large bowl. Cover with foil to keep warm.
Simmer the sauce until reduced by one third, then return lamb to pan and heat through, about 5 minutes. Serve lamb shanks over mashed cauliflowers and sprinkle some chopped parsley leaves over.

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Black Sesame Spelt Muffins

Saturday, November 16, 2019

Great as a lunch box filler, for potlucks or really any time, these simple muffins are moist, tender, flavourful and relatively healthy too. Using toasted black sesame adds distinctive flavour and aroma to them.

80 g Butterangiesrecipes
20 g Coconut sugar
40 g Sugar
1 Egg
1/2 tsp Vanilla extract

50 ml Almond milk
100 g Refined spelt flour / Dinkel #630angiesrecipes
1 tsp Baking powder
4 tbsp Black sesame seeds, toasted

Preheat oven to 180C/350F. Line a 6-hole muffin tin with paper liners. Sift together the flour and baking powder. Beat butter until soft. Beat in sugars until fluffy and light. Beat in egg and vanilla extract.
Fold in 1/2 of the flour mixture with a rubber spatula to combine. Now mix in almond milk. Then add in the rest of the flour mixture and black sesame seeds. Fold until the batter is combined. Divide the batter among 6 muffin liners. Bake for 20 to 25 minutes until a toothpick inserted in center of muffins comes out clean.