Makes: 6 Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 30 minutes Baking Time: 30 – 35 minutes
Ingredients
| 360 | g | Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 45 | ml | Sugar ( 3 Tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packets ) |
| 30 | g | Margarine ( 2 Tbsp ) |
| 150 | ml | Lukewarm Milk |
| 1 | Large egg, Beaten | |
| 1 | Beaten egg, to brush |
Filling
| 60 | g | Margarine ( 8 Tbsp ) |
| 60 | ml | Sugar |
| 5 | ml | Cinnamon ( 1 tsp ) |
| 75 | g | Raisins ( ½ cup ) |
Glaze
| 60 | g | Icing Sugar ( ½ cup ) |
| 25 | ml | Boiling Water ( 1 Tbsp + 1 tsp ) |
Method
- Mix the flour, salt, and sugar together. Rub the margarine into the flour. Add the Anchor Instant Yeast and mix.
- Add the lukewarm water and beaten egg to the flour to form a soft dough.
- Knead the dough well for 10 minutes until smooth and elastic.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes
- Knock the dough down and roll the dough into a 20 cm square. Spread the margarine
over the dough and sprinkle with cinnamon sugar and raisins. - Roll the dough up and form into a long strand. Cut the strand with a sharp knife, into
6 equal slices. - Place the slices, cut side down, onto a greased baking tray. The slices should be placed
in 3’s, in 2 rows next to each other. NOTE: Place slices slightly apart. - Cover with greased plastic and allow to rise in a warm place until double in volume, about
20 – 25 minutes. - Brush with beaten egg and bake in a preheated oven at 180 °C/350 °F for
20 – 25 minutes. - Prepare the icing by sifting the icing sugar into a bowl and mix with enough boiling water
to form a smooth, dripping consistency. Drizzle the icing over once the buns have
cooled down.
Mamma’s Biscuits
Makes: 50 Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes
Ingredients
| 250 | g | Margarine / Butter |
| 200 | g | Sugar ( 250 ml / 1 cup ) |
| 2 | Eggs, beaten | |
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 2 | ml | Salt ( ¼ tsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 125 | ml | Lukewarm water ( ½ cup ) |
| 5 | ml | Vanilla essence ( 1 tsp ) |
| Cherries, silver balls, hundreds and thousands or vermicelli |
Method
- Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
- Mix dry ingredients, as well as the Anchor Instant Yeast together.
- Add dry ingredients and enough lukewarm water to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
- Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
- Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.
Doughnut Caterpillar
Makes: 1 Doughnut Caterpillar Preparation Time: 2 hours
Frying: In oil
This Doughnut recipe will be a firm favorite at any kid’s birthday party
Ingredients
| 360 | g | Cake flour ( 3 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 60 | ml | Sugar ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 30 | g | Margarine ( 2 tbsp ) |
| 145 | ml | Lukewarm water ( ½ cup + 2 tbsp ) |
| 1 | Large Egg Oil for frying |
Glacé icing
Mix 160 g icing sugar and 10 ml cold water (2 tsp) with 5 ml food
colourant of your choice
Sweets to decorate
Liquorice strips for legs, chocolate pretzels for feelers, Astros for eyes, green coloured coconut for grass.
Method
- Mix dry ingredients together including Anchor Instant Yeast. Melt margarine in water and add beaten egg. Mix together with dry ingredients to form a soft dough. Knead the dough until surface is smooth, about 5 minutes. Place into a lightly floured plastic bag and leave to rest for
8-10 minutes. - Knock dough down. Using ¾ of the dough mixture, make 20-24 pieces and roll into round balls. With remaining dough, make smaller balls for lollies. Place dough balls onto a greased baking tray covered with a sheet of plastic. Allow to rise in warm place until double in size
(15-20 minutes). - Deep-fry in oil until golden brown, drain on paper towel and cool. Mix glacé icing recipe with different food colourants until smooth.
Ice larger doughnuts. Decorate with sweets, liquorice etc., then assemble caterpillar as shown in the picture.
Doughnut Lollies
Roll smaller doughnuts in leftover glacé icing. Place onto skewers and serve as lollies.
Savarin
Makes: 1 Savarin Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes Baking Time: 15 – 20 minutes
Ingredients
| 240 | g | Cake flour ( 2 x 250 ml / 2 cups ) |
| 2 | ml | Salt ( ¼ tsp ) |
| 60 | ml | Castor sugar ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 125 | ml | Lukewarm milk ( ½ cup ) |
| 125 | g | Margarine, melted |
| 60 | ml | Lukewarm water ( ¼ cup ) |
| 2 | Large eggs, beaten |
| 15 | ml | Cherry liqueur ( 1 tbsp ) ( optional ) Fresh cream, whipped Fresh fruit |
Syrup
Bring 250 ml ( 1 cup of water ), 185 ml ( ¾ cup ) sugar and 15 ml cherry liqueur ( 1 tbsp ) ( optional ) to the boil. Pour over the Savarin, whilst still hot.
Method
- Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
- Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 – 15 minutes. Knock the batter down, add the liqueur and stir.
- Pour the batter into a 20 cm-ring-pan, cover with greased plastic and leave in a warm place to rise, for about 20 minutes.
- Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
- Turn out of the pan and drizzle the syrup over the Savarin, until well soaked. Prick the top of the Savarin with a toothpick for the syrup to soak through.
- Place on a serving plate and decorate with whipped cream and fresh fruit.
Jam Doughnuts
Makes: 12 Jam Doughnuts Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes Frying Time: 45 minutes
No need to go to the bakery for Yummy Jam Doughnuts. Home-bake these treats and fill with a jam of your choice.
Ingredients
| 360 | g | Cake flour ( 3 x 250 ml / 3 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 60 | ml | Sugar ( 4 tbsp ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 325 | ml | Lukewarm milk ( ± 1½ cups ) |
| 1 | Large egg, beaten | |
| 145 | ml | Lukewarm water ( ½ cup + 2 tsp ) |
| 750 | ml | Oil for frying ( 1 x small bottle ) |
Fillings and Toppings
Jam, to fill
Castor sugar, to coat
Method
- Mix all the dry ingredients together and rub the margarine into the flour with the fingertips.
Add the Anchor Instant Yeast and mix - Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
- Knock the dough down, divide into 12 large OR 24 small pieces and shape each piece into a ball.
- Place the balls onto an oiled baking tray, cover with greased plastic and allow to rise in a warm place until double the size, about
20 – 30 minutes. - Deep-fry the doughnuts in hot oil until golden brown. Remove from the oil and drain on brown paper or paper towel.
- Make a hole in the middle of each doughnut and fill the hole with two teaspoons of jam. Roll the doughnuts in sugar.
Custard Chelsea Buns
Makes: 8 Custard Chelsea Buns Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 20 – 25 minutes
Ingredients
Dough:
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 60 | ml | Sugar ( 4 tbsp ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 125 | ml | Warm milk ( ½ cup ) |
| 125 | ml | Cold water ( ½ cup ) |
| 1 | Large egg, beaten |
Filling
| 125 | ml | Cooked custard ( ½ cup ), custard must be fairly thick |
| 5 | ml | Cinnamon ( 1 tsp ) |
| 60 | ml | Sugar ( 4 tbsp ) |
| 75 | g | Raisins ( 125 ml / ½ cup ) |
Glaze
| 30 – 45 | ml | Sugar ( 2 – 3 tbsp ) |
| 60 | ml | Water / Milk ( ¼ cup ) |
Glacé Icing
| 250 | ml | Icing sugar ( 1 cup ) |
| 45 | ml | Water ( 3 tbsp ) |
Method
- Mix all dry ingredients together and rub the
margarine into the flour. Add the
Anchor Instant Yeast and mix. - Mix milk, water and beaten egg together and add to
the dry ingredients to form a soft dough. Knead the
dough well until smooth and elastic for about
10 minutes. - Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for
10 minutes. - Knock the dough down and roll the dough into a
rectangle of 30 x 25 mm and about 5 mm thick. - Spread the cooled custard over the surface of the
dough, sprinkle with cinnamon, sugar and raisins. - Roll the dough up into a roll and seal the end with your fingertips.
- Cut the roll in 8 equal slices.
- Place each spiral onto a greased baking tray – cut
side down. Cover with greased plastic and leave to
rise in a warm place until double in volume,
for 20 – 25 minutes. - Brush with egg and bake in a preheated oven at
180 °C / 350 °F for 20 – 25 minutes. Allow to
cool for 5 minutes. - Glaze the buns with sugar water, whilst still slightly
warm. Leave to cool completely and drizzle the glacé
icing over the Chelsea buns.
Chocolate and Honey Babka
Makes: 1 Chocolate Babka Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes Baking Time: 25 – 30 minutes
There is no such thing as too much Chocolate! Why not try your hand at our delicious baked Chocolate and Honey Babka recipe.
Ingredients
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 5 | ml | Salt ( 1 tsp ) |
| 60 | ml | Sugar ( 4 tbsp ) |
| 60 | g | Margarine ( 4 tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 125 | ml | Lukewarm water ( ½ cup ) |
| 45 | ml | Lukewarm milk ( 3 tbsp ) |
| 2 | Large eggs, beaten | |
| 120 | g | Baking chocolate, melted over boiling water |
| 30 | ml | Cocoa powder ( 2 tbsp ) |
| 5 | ml | Cinnamon ( 1 tsp ) |
| 60 | ml | Honey ( 4 tbsp ) |
Method
- Mix all dry ingredients and rub the margarine into the cake flour. Add the Anchor Instant Yeast and mix.
- Mix the water, milk and eggs together and add to the flour mixture to form a soft dough. Knead the dough well until smooth and elastic, for about 10 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
- Mix the melted chocolate, cocoa, cinnamon and honey together.
- Knock the dough down and roll on a lightly floured surface, into a rectangle of 35 – 40 cm in length.
- Spread the chocolate mixture over the surface of the rectangle and roll up into a roll, lengthwise.
- Pinch the end together with the fingertips and turn the seal towards the bottom.
- Using a sharp knife – cut the roll down the middle, in half. Turn the cut side up. Seal the top ends together and tuck
in underneath. Take the halves and twist them around each other. Seal the bottom ends together and tuck in underneath. - Place the Babka into a greased 1.5 litre-bread pan. Cover with
greased plastic and allow to rise in a warm place,
about 25 – 30 minutes. - Brush lightly with beaten egg and bake in a preheated oven
at 180 ˚C / 350 ˚F for 25 – 30 minutes. - Brush with the sugar water glaze for a shiny gloss.
Cool and serve.
Sugar Water Glaze
Mix 250 ml ( 1 cup ) sugar and 125 ml ( ½ cup )
water together in a saucepan
and boil over low heat for about
5 minutes, stirring continuously.
