We want Yum Yums! But we don’t want to deep fry… so I’m trying James Morton’s recipe but baking them.
I’m cutting down the amount, as we don’t want to be stuffing our face all weekend with fattening yum yums. Well we do, but we have waist lines to think of!
- 250g strong white bread flour
- 2 tsp fast action yeast
- 1 tsp salt
- 15g sugar
- 100g warm water
- 1 medium egg, whisked
- 50g unsalted butter, chilled and sliced
Mix the dry stuff together. Cut butter into thin slices and toss in the flour mix. Add the egg & water and mix into a dough, still with the big slices of butter in. Chill in the fridge overnight.
Next day, roll out and book fold twice, then back in the fridge. Then book fold another 2 times, then back in the fridge for an hour.
Finally roll out into a rectangle and cut into 8 rectangle strips. Cut a line in the middle of each strip, and twist together, as shown in this pic lifted from James’ site:
Put these on a lined baking sheet and let proof for at least an hour (or over 2 if your house it cold like ours is) hopefully doubling in size. As you can see… mine do actually look a bit like the example!
Now comes the change: baking rather than frying. Firstly I’ll give them a spray of oil. As for cooking time, I’m using my doughnuts as a guide, so 10 minutes without turning, but I’ll up the temperature to 200C fan to try and get as much spring and crisp as I can.
They certainly got the oven spring I wanted, and you can really see the lamination layers in the twists.
After baking, while still hot, cover with water icing:
- 125g icing sugar, sifted
- 2 tablespoons water
Then leave to fully cool before eating. Why do recipes always say that? I need to find more recipes that say ‘eat right away’…