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Digital Subscriptions > Food Heaven > Issue76 > TEATIME TREATS

TEATIME TREATS

Enjoy an indulgent afternoon tea with friends!

WE LOVE… ETON MESS DOUGHNUTS pg76 // UNICORN ‘MALLOWS’ pg79 // LOUISE CAKE pg84

Matcha tea and kefir scones

MAKES 10-15

225g (8oz) Rude Health sprouted wholewheat fl our or any other type of fl our

10g (¼oz) baking powder

75g (2¾oz) unsalted butter, at room temperature

35g (1¼oz) caster sugar

1 tsp matcha powder

1 large free-range egg

2-3 tbsp of kefir

1 Preheat the oven to 190°C/Gas Mark 5.

2 Mix the flour and baking powder together, then rub in the butter with your fingertips until it resembles breadcrumbs. This can be done in a food processor if you wish.

3 Stir in the sugar and matcha until fully combined.

4 Whisk together the egg and kefir, then carefully mix with the flour mix, until just bound together. Do not over mix – the dough should be soft but not sticky. If too dry, add a little more kefir, 1 tbsp at a time

5 Roll out until about 2.5cm (1in) thick and cut out scones with a cookie cutter. 6 Brush with a little extra egg or kefir to glaze, then arrange on a lined tray and bake for 8-10 minutes until lightly golden at the edges.

By nutritional scientist and chef, Toral Shah (www.theurbankitchen.co.uk)
By Baking Mad (www.bakingmad.com)

Eton mess doughnuts

SERVES 25

For the dough

500g (1lb 1oz) strong white bread flour

7g sachet of easy bake yeast

275ml (9½fl oz) whole milk

50g (1¾oz) unsalted butter, cold, diced

1 free-range medium egg, beaten

75g (2¾oz) unrefined golden caster sugar

1½ tsp salt

For the filling

300ml (10fl oz) double cream

300g (10½oz) strawberries, washed and hulled

6 meringues

1 Bring the milk to the boil, then remove from the heat and add the diced butter. Leave to cool until it reaches hand temperature. Mix the flour, yeast, sugar and salt in a big bowl. Mix the milk and the beaten egg into the dry ingredients with a wooden spoon.

2 Tip onto a lightly flour-dusted surface and knead for 10 minutes, or use the dough hook attachment on a mixer.

3 Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size, up to 2 hours depending on how warm your kitchen is.

4 Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 25 even pieces (use weighing scales if you like). Roll each piece into a ball and sit on 2- 3 lightly greased baking sheets; they’ll need room between them for growing.

5 Cover the dough with a clean tea towel and leave to prove until almost doubled in size again. Preheat the oven to 190°C/ Gas Mark 5 with a roasting tin full of boiling water on the base of the oven.

6 Bake the doughnuts for 12-15 minutes until risen and dark golden. Let the doughnuts cool for a few minutes, then brush with melted butter and roll in sugar.

7 While the doughnuts are cooling, make the Eton mess filling by whipping the double cream until it reaches a stiff peak. Chop the strawberries into small chunks and break up the meringues, then gently fold them into the cream.

8 Slice the doughnuts horizontally, then spoon in generous helpings of the cream filling before serving.

By BerryWorld (www.berryworld.com)
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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!