So we are just over half way through the GBBO TV Show and the Great Bloggers Bake Off now. Tonights show was all about European Bakes and what an interesting show it was, for I leant a lot about what an European cake actually is!!
Anyway, following on from the show this weeks bake off is split into 3 categories which are
Signature – Yeast-Leavened Cakes
Technical – Swedish Princess Tort
Showstopper – Dobos Torte.
Please note : this week contained a lot of complicated bakes so please do not feel stressed by this, I will accept any bake that is European by origin or inspired for example, Black Forest Gateau or a pretzel etc… However, if you fancy having a go at a bake from the show then of course please do 🙂
I decided to make panettone for this week which I believe derives from Italy so it is European and it contains yeast!! I have only made it once and last time I made a large one. However, this time I really wanted to make mini ones baked in tins as inspired by this post , and I decided to flavour my panettones with black cherries and chocolate chips.
So here are my Black Cherry and Chocolate Chip Mini Panettones
- 250g strong brown flour (white would work but I only had brown!) + extra for dusting
- 1 x 7g sachet of instant yeast
- 70ml luke warm milk
- 3 eggs + 1 for an egg wash
- 1 tbsp caster sugar
- ½ tsp salt
- 120g unsalted butter (room temperature)
- 100g chocolate chips (I used milk and plain)
- 400g tinned black cherries
- Place the flour, yeast, sugar, salt , milk and eggs in the bowl of a free standing mixer, add the dough hook and on a slow speed start mixing the ingredients for about 8 minutes, stopping half way to scrape down the dough and ensure it all gets mixed.
- Add the softened butter and mix for another 8 minutes and scrape down the bowl periodically again to make sure that the dough mixes well. It will be very soft.
- Add the cherries and chocolate chips and mix.
- Cover the bowl with cling film and place in the fridge for at least 6 hours to firm up to make it easier to use
- After the 6 hours , grease your tins well with melted butter and cut disks of grease proof paper to sit at the bottom of each tin and cut out striups the same width as your tins, and cover the inside walls of the tins too.
- Remove the dough from the fridge, dust your work top with flour and carefully remove the dough and place on your work surface and divide into 4
- Make the dough portions into fat rolls and push into each tin. Then cover and leave to rise at room temperature for about 1-2 hours - the dough needs to reach the top of the tins.
- Pre heat the oven to 180oC / 160oC (fan)
- Brush each of the panettones with egg wash
- Place the tins on a baking tray and cook in the oven for about 25 -30 minutes until the tops are golden brown and cooked through (use a skewer if needed) and the tops sound hollow when tapped.
- Once cooked, remove and allow to cool before removing from the tin - which they should do easily.
I am actually really proud of these little panettones for 2 reasons – firstly because I think cooked in the (baked bean and chopped tomato) tins they look really sweet and would make ideal gifts for Christmas or to serve at a special occasion breakfast. Secondly, because they tasted really good a kind of mix between a buttery croissant and brioche – no idea if this is how they are meant to taste but this flavour was fine by me! The black cherries and chocolate chips added some lovely extra flavour too, and although the cherries were moist I dont think this affected the overall bake at all , luckily – phew!
So now over to you, on your marks get set……….BAKE!!!!!!!!
** A reminder of the Great Bloggers Bake Off 2014 rules**
So if you would like to join in this year or you are back again for some more baking fun, then here is what it entails:
**the Wednesday night following each episode of the GBBO a linky will open, and you need to bake a recipe inspired by one which was featured in the show. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up.
**the linky will remain open until the following Monday at 12pm. I will NOT accept any late entries this year unlike I did last year, simply because I am giving you an extra 12 hours!!!
** all entries must carry the Great Bloggers Bake Off badge if possible please and a link to my blog
**when you tweet your bake off recipe, please @JennyPaulin with the #greatbloggersbakeoff2014 hashtag and I will RT for you and add it to the pinboard.
**each week a blogger or bloggers will be selected as a Star Baker and will recieve a special badge to wear with pride on their blog.
**the next linky will open the following Wednesday as before but obviously with a new theme based on that evenings episode.
**the recipe linked up must not be one already posted on your blog – this is a bake along
This is not a serious linky at all (unless you make it so of course!). It is just for fun and any blogger is welcome to enter whatever their baking skills are and don’t be afraid to link up any disasters – credit will be given for effort too!
Regular Great Bloggers who bake will recall that last year there was a prize draw for the finale of the GBBO – well I am very much working on doing the same again this year, and I can confirm that so far I am able to offer a bakeware pack from Viners worth £30
and hopefully some more prizes will be available as the bake along continues 🙂
See you next week for the round up xx
linking up to Supergolden Bakes