food for thought

by michelle

Posts Tagged ‘Honey & Co The Baking Book

salty-sweet orange and tahini pretzels

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Another delight from Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich and my first attempt at pretzels.

Mix together 200g (7 oz) of strong white flour, 150g (5⅓ oz) of plain flour, ½ a teaspoon of salt and 3 tablespoons of icing sugar. Warm 140ml (4¾ fl oz) of milk to blood temperature and add 4½ teaspoons of dry active yeast, the grated zest of 1 orange and 50g (1¾ oz) of date molasses or dark honey. Stir to dissolve then add this liquid to the dry ingredients and knead together to form a ball. Slowly incorporate 80g (2¾ oz) of tahini paste then 50g (1¾ oz) of unsalted butter (diced and at room temperature). Cover the bowl and allow the dough to rest for at least 1 hour. On an un-floured work surface, divide the dough into 8 equal parts. Roll each one into a long 40-45cm (16-17″) snake. Lie the snake in a semi-circle with the 2 ends facing you. Lift the ends only and twist them around each other then lower them towards the remaining half circle and press the ends down gently. Carefully flip the pretzel onto a prepared, paper-covered baking sheet so that the ends are underneath. Repeat the process until you have 8 pretzels, allowing a little space between each pretzel. Prove for a further 90 minutes. Preheat the oven to 200ºC (390ºF). Brush the pretzels with an egg yolk beaten with a pinch of sugar and sprinkle with coarse sea salt. Bake for 10-12 minutes until they have a dark golden brown crust. Delicious at any time of day.

Written by michelle picker

June 2, 2017 at 5:30 am

poppy seed cake with lemon icing

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One of the latest additions to my groaning shelves of cookbooks is Honey & Co The Baking Book by Sarit Packer & Itmar Srulovich. Poppy seed cakes are one of my favourites and this is a good one. Moist and not too heavy with a lovely tart icing.

poppy-seed-cake-with-lemon-icing

Preheat your oven to 190ºC (375ºF). In a large bowl whisk 190ml (a little less than 6½ fl oz) of vegetable oil with 300g (10½ oz) of caster sugar until well combined. Add 4 eggs, one at a time, whisking well to form an emulsion each time. Once you have a smooth mixture add 180g (6⅓ oz) of plain flour, 1 teaspoon of baking powder, 200ml (6¾ fl oz) of milk, 150g (5¼ oz) of ground poppy seeds (I did this with an electric coffee grinder) and the zest and juice of 1 lemon and 1 orange. Whisk until well combined and pour this batter into your prepared cake tin. Bake in the centre of the oven for 45 minutes or so until firm and springy to the touch. While the cake is baking, make a sugar syrup by heating equal parts of sugar and water until the sugar is dissolved. When the cake is cooked, remove it from the oven and brush with 100ml ( 3⅓ fl oz) of sugar syrup). Allow to cool in the tin for at least 20 minutes before turning out onto a wire rack to continue cooling. To make the lemon icing, combine 250g (8¾ oz) of icing sugar, 1 teaspoon of glucose syrup (this is optional but makes the icing shiny) and the juice of 1 lemon. Depending on the size of your lemon you may have to add more icing sugar. When the cake is completely cooled, spread the icing allowing it to drip over the sides.

poppy-seed-cake-cut

Written by michelle picker

February 10, 2017 at 5:56 am