Not a yeasty beasty but deserves a mention as it’s a NZ dish, divine and Hubby makes it soooooo well. Not sure about the decoration below but you know what they say about ugly things!! They are usually the best.
A favourite NZ dessert…
You will need
- 8 egg whites at RT ( see Poppy seed cake recipe to use up egg yolks).
- 2 cups of castor sugar.
- 1 tsp vanilla essence.
- 1 tsp vinegar.
- 2 tsp cornflour.
- 450 mls cream for whipping later.
- Sprinkles and/ or fresh fruit for decoration.
Whip those whites!!
- Preheat oven to about 140 Celsius.
- Prepare baking tray with baking paper on it.
- DON’T NOT ALLOW A DROP OF YOLK IN THE WHITES.
- Whip the egg whites until soft and peaky.
- Add one tsp on sugar at a time.
- This process takes about 10-15 minutes but you need the sugar to be dissolved and worked in as well as possible.
- Beat in vanilla, cornflour and vinegar.
- Don’t beat the whisk or the beaters on the bowl.
- Spoon Pavlova mix onto the prepared baking tray, forming a round or oval shape.
- Pile it up!!
- Place in oven and bake for 30 minutes at 140 Celsius and then reduce heat to 110 and bake for a further 60-90 minutes until the Pavlova is dry and crisp and lifts of the baking paper easily.
Ready to ice!!
- When cool, transfer to a plate and whip cream and place on top of the Pavlova.
- Decorate to your taste!
Tastes divine too!!
Below is how we usually decorate the Pavlova but i think the boys told hubby that chocolate drinking chocolate would be nice, which it would taste wise but a brown Pavlova?? But as I said, it tasted divine!!
A bit more colour …
Back to the Brioche……..
I don’t know why I do this to myself.
Talk about glutton for punishment.
I know these Brioche’s are buggers to make by hand BUT still i insist on making them….Luckily this time, not too long kneading, 20 mins to put in 300+ grams of butter. I need a new mixer with a dough hook. I have on the odd lazy occasion used the breadmakers kneading facility BUT I don’t like to use that with buttery goods as i like it to be worked in well, so by hand it is. I am looking for an old mixer, the old Kenwood’s ,you know they last for ever and I have my eye on a few so will keep you all informed!! HUGE dough hooks, good for at least 1-2 kg of dough…….and i have my beady eyes on some bannettons too:) Sigh….All the makings of yeasty heaven…
What are we aiming for?
Divine intervention from the Yeasty Gods!!
Now the recipe I used was https://greedybread.wordpress.com/2012/05/26/are-you-feeling-beasty-today/ from here so I won’t repeat it .
BUT i will add, that i used 320g of butter not 220g, so an increase in butter and take a little longer to work it in.
You also need half a cup of Raisins and half a cup of chopped apricots and 2 tsp cinnamon.
When you take the brioche out from its night in the fridge, still work as quickly as you can with it. Put it back in the fridge if need be.
Work the apricots etc into the dough and work through, don’t handle it too much though, so work as quickly as you can.
You could add the fruit just after you finish the kneading the day before, just before you place the dough in the fridge. I don’t like to add fruit etc during the kneading process unless its right at the end.
Leave to prove until doubled in size, just as in the above recipe. You may need 5 minutes more cooking time with the added fruit. From the recipe above, I got 1 brioche and one braided plait so you will get a larger plait if you are making only one or you could make 2 smaller ones , the size I did.
Leave to cool and then enjoy, enjoy, enjoy!!
Lets look at the photos.
1st starter for Brioche
Ingredients and 1st starter already to go !
Eggy mix into 1st starter
Yeasty eggy mix into Dry
Form that dough!
Work that dough!
Work that butter in!!
Into the fridge in an oiled bag overnight
Apricots, Raisins and Cinnamon
Grease the tins!
Ready for proving
Add in the Fruit and Spice
Ready to roll and braid
Ready for egg wash
Bit of a prove
Mmmmm ready to eat!!