School holidays are always hard to keep kids entertained and off devices. With the added restriction of self isolation, these can pass an hour or so on a rainy day. We made these with just a few easy ingredients from the supermarket.
Let your imagination go wild with the fillings and toppings. We used fresh blueberries as they are readily available and cheap, but you could substitute with banana, tinned fruit or jam. These are not overly sweet, and rely on the sweetness of the fruit. If you feel they need a little more just sift over a thin layer of icing sugar.
1. Defrost your puff pastry sheets.
2. Lightly brush one sheet with water using a pastry brush and press another on
3. Carefully cut your large square into 9, by scoring into 3 in both directions. This bit is best left to an adult. Use a ruler if you need to.
4. Each square forms the base of your pastry. Here is where you can creative! For an easy shape fold two corners into each other. You can find lots of shaping ideas on youtube, or each just stick to a square. Whichever shape you choose, make a indent with a teaspoon in the middle to hold the filling. See our shapes below.
5. Brush the pastry with soy milk and lightly sprinkle with caster sugar.
6. Place a small teaspoon of custard in the indent and top with a small handful of blueberries.
7. Bake at 200 C for 15 minutes until golden brown.
8. Lightly brush with maple syrup and allow to cool.
For those of you not from the English Black Country, Bostin means amazing! Try one of our Sugar Sisters favourite recipes and with a few adjustments you can make a whole variety of your favourite breads to tempt everyone's taste buds when they walk into your kitchen.
This recipe is so versatile. You can add more water and make yourself a ciabatta, use as is and make lovely soft rolls for lunch, use a little less water and give it a little longer in the oven for crispy baguettes. I think you get the picture. Lets roll up our sleeves and get cracking.
Jo's Basic Bread Recipe
700g High Grade Flour
16g Fresh yeast crumbled
30g Olive or Canola Oil
435 g Water
1. Add all ingredients into a large mixing bowl. Lightly mix all ingredients with your hand until you have almost brought the mix together.
2. Start kneading you dough. Stretch the dough across the table in long movements to help develop the gluten. If your mixture starts to seem a little wet bring it together and put your bowl over the top of the mixture. Leave for 15 minutes and go for a cup of tea.
3. Keep kneading until your dough is stretchy and smooth and has stopped being sticky. This can take a while - by hand this takes me around 15 minutes. You can also do this with a dough hook and mixer on slow for around the same time.
4. Pop your dough ball into a bowl that has been sprayed with a little oil and cling film the top of the bowl to prevent air entry.
5. Leave to rise in a warm place and when it starts to give it a fold. Stretch your dough and fold it in half. Turn it 90 degrees and do the same again. This removes some of the air without affecting whole structure.
6. Repeat again. This can take a while - anything from 30 mins in summer to several hours in winter.
7. After your second fold pop your dough in a oil sprayed plastic bag and tie a loose knot. Leave in the fridge overnight,
8. The next day, shape your bread straight from the fridge. For rolls divide into 12 equal portions (we use scales) and roll into balls. Press the down onto a lined baking tray and cover with plastic wrap. If your dough is still quite wet give it a coating of flour to stop it sticking. After 10 mins press the down flat again to seal the edges. For loaves split the dough in two and either shape into loaves and put onto a baking tray or into two loaf pans. Cover with plastic wrap as before.
9. Heat your oven now to its maximum temperature and put a roasting pan with water in the bottom.
10. When your bread has roughly doubled in size its ready to cook. Remove the plastic wrap carefully and sprinkle with water. Put into your very hot oven and turn your oven off. Your bread will cook from the residual heat in the oven for 5 mins to set the crust.
11. After 5 mins set your oven to 220 C and turn your oven on. Cook for a further 10 mins without opening the door. When your timer beeps check it! Bread rolls should be cooked by now. Loaves may looked cooked but will need more time - around 10-15 mins. If they are looking brown turn your oven down to 170 C. If they are still pale turn down to 200C and check every 5 mins for colour. Be careful they brown quickly! A big loaf like the one below will take 35 minutes.
For Ciabatta add 30 -40 mls of water. This will result in a very wet dough. Folding improves the structure of this type of bread. Add several more folds into your dough. Make sure you sprinkle plenty of flour onto your bread after shaping.
For baguettes remove the oil from the recipe and reduce the water by 20 mls to get a stiffer dough.
Who can resist this seasons lovely feijoa's, especially when baked into muffins!
This recipe is naturally egg free. You can make this recipe vegan, or substitute the dairy free spread and milk for regular milk and butter if you prefer.
Makes 9 regular size muffins. Print a PDF of this recipe below.