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Rising to the occasion

Bring the excitement back to the dining able with some great breakfast, brunch and tea time treats

BAKED DELIGHTS To sweeten your meal PHOTOS K. ANANTHAN

Here are some recipes that will bring out the chef in you. So try them out in your kitchen.

Danish pastry

Danish pastry is prepared from yeast dough and is normally eaten at breakfast or brunch. The preparation of perfect Danish pastry calls for some experience and skill.

However, experience comes only when one makes an effort to try out the recipe.

So, try making this delicious Danish pastry and impress your loved ones.

Ingredients

Strong flour - 500g
Sugar -125g
Yeast -15g
Butter (for mixing) - 50g
Salt -5g
Egg -1
Fat (for folding) - 250g
Water or Milk - 250ml

Method

1. Mix the yeast in part of the milk or water and keep aside. (Ideal temperature of the liquid for fresh yeast is 38 degree Celsius and for active dry yeast is 43 degrees Celsius).

2. Make the dough with flour, sugar, butter, egg, salt, remainder of the liquid, and yeast solution.

3. Allow it to stand for 15 minutes.

4. Divide the fat for folding into three equal parts.

5. Roll out the dough into a rectangular shape, three times as long as it is wide.

6. Apply one portion of fat over two thirds of the length of the dough.

7. Fold the unbuttered dough over the centre of the buttered dough.

8. Fold the remaining third on top and allow to rest in the refrigerator for 20 mts.

9. Repeat the steps 5 to 8 twice.

10. Roll out the dough to a desired thickness, cut into various sizes and shape them.

11. Arrange them on a greased baking tray leaving room for proving (doubling in volume).

12. Brush the dough with egg in order to glaze it and bake at 200 C for 15 minutes.

13. Apply sugar syrup wash.

Note:

The prepared Danish dough can be stored for 8 to 20 hours in the refrigerator before sizing and shaping.

Many shapes can be tried out For Example, Roll out the dough to a desired thickness and cut into squares of desired size.

Make diagonal incision from all four corners of the squares within one cm of centre.

Fold one corner of each cut section to the centre, securing tips with beaten egg to get the shape shown in the picture.

A spoonful of jam, custard or almond paste may be placed in the centre to decorate.

Doughnuts

Doughnuts are available in different presentation styles and shapes.

Basically these are made from fermented dough and fried.

Ingredients

Maida - 200g
Yeast - 5g
Milk and water - 65 ml
Butter - 50g
Castor Sugar - 25g
Egg -one

Method

1. Dissolve the yeast in a separate container with a little of the liquid.

2. Make a well in the centre of sieved flour and add the yeast. Sprinkle with a little flour.

Cover with a cloth, leave in a warm place until the yeast ferments.

3. Add the beaten egg, butter, sugar and the liquid.

Knead well to soft and smooth dough.

4. Cover the dough and set aside in a warm place for proving (doubling in volume).

5. Roll out the fermented dough to a one cm thickness and cut with the doughnut cutter.

6. Arrange on a greased and floured tray leaving enough space and allow proving.

7. Deep fry in a moderately hot oil (approx 175 C) till done.

8. Remove, drain and roll over the castor sugar or icing sugar and serve.

Or Cool the fried doughnut, coat with chocolate sauce and garnish with fried nuts.

Quick Ring Doughnuts

These are easier to make than the ones made with yeast. These doughnuts should be served as soon as possible while they are still warm.

Ingredients

Flour - 225g
Soda bicarbonate - half tsp
Cream of tartar -1 tsp
Butter - 25g
Powdered cinnamon a pinch
Castor sugar - 50g
Egg - one
Milk as required
Castor sugar or Icing sugar for coating

Method

1. Sift all the dry ingredients except sugar in a basin.

2. Rub in the fat with the finger tips and add the sugar.

3.Make well in the centre and add the beaten egg and combine all the ingredients to make a dough adding milk if required. The dough should be kneaded and shaped lightly and quickly.

3. Roll out the dough on a floured surface to one cm thickness and cut out using the doughnut cutter.

4. Fry it to a golden brown colour and serve sprinkled with castor sugar or icing sugar while still warm.

Muffins

Muffins are easy to make and served usually for breakfast, brunch and tea.

Many varieties of muffins can be made.

They can be split and buttered or toasted and served.

Ingredients

Flour - 225g
Castor sugar - 30g
Baking Powder - 2 tsp
Salt - half tsp
Egg -one
Milk - 225 ml
Oil - 50ml

Method

1. Put all the dry ingredients in a basin and mix.

2. Beat the egg lightly and then stir in milk and oil.

3. Add the egg mixture to the dry ingredients all at once and stir lightly until the flour is just moistened. Do not over beat. The mixture should be slightly lumpy.

4. Spoon the mixture into the prepared muffin tins carefully. Wipe off the spills.

5. Bake at 200 degree Celsius until well risen. Check if it is done by inserting a needle. The needle should come out clean.

6. Turn the muffins out and serve them at once or allow them to cool, split and toast them before serving.

Variations

1 Orange Muffin: Same as above using 50g of Castor sugar and 175 ml milk and 50 ml orange juice and 15 g grated orange rind.

2. Blackcurrant Muffins: As above using 100g castor sugar and 75 g blackcurrants

3.Whole meal Muffins: As above. Replace 100g of plain flour with whole meal flour, 50 g sugar and 3 tsp of baking powder.

(The writer is HoD, Catering Science and Hotel Management, SNR Sons College.)

R. SINGARAVELAVAN

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