I really didn’t need a new cookbook for Christmas but Santa obviously saw the stack of Guardian Weekend magazines & Observer Food Monthlies stacked perilously on top of the fridge (as well as the numerous pages ripped from various foodie magazines.) Santa saw that the most dog eared, batter splattered, crusty crumbed items were Dan Lepard’s How to Bake column from the Saturday Guardian. Thinking a festive copy of Dan’s book ‘Short & Sweet’ might lead to a New Year tidy of the ever growing, quaking, shaking stack of paper he got the elves to dispatch a neat tidy book via the magic of Amazon.
On Christmas Day it was hastily opened and page after page greedily devoured. Pages marked and the spine bent as future baking plans were hatched. But after reaching the appendix & thinking something was amiss this little brat realised that his favourite recipe had been left out. Dan how could you not find space for Marmalade Chelsea Buns?
So sorry Santa, the books lovely and I’ve just about managed to squeeze it onto the groaning kitchen bookshelf, but the perilous paper tower survives the Spring clear out.
So here’s the missing recipe for a brilliant breakfast bake, enjoy!
675g strong white flour
1/2 a vitamin C tablet crushed to a powder
1 tsp salt
50g softened butter
375ml boiled milk, cooled
250g marmalade, I use Hawkshead Relish Company’s 5 fruit
1 egg, free range obviously
1tsp instant yeast, I find Doves the most reliable
75g brown sugar
In a mixing bowl combine the flour, salt and vitamin C powder. Rub in the butter
In a separate bowl combine milk, yeast, 175g marmalade and egg. Add the sticky mixture to the dry ingredients & mix to a dough. Leave the bowl covered in a warm place for 1 hour.
This is what I love about Dan’s baking there’s almost no need to knead! So long as the ingredients are combined & left to rise sufficiently that’s enough.
Flour your worktop, knead the dough for 10 seconds, cover & leave for 15 minutes. Roll the dough into a 40cm square. Spread the remaining marmalade over the dough, sprinkle with the sugar & raisins & roll up into a tight roll. Slice into 3cm rounds and place on a lined baking tray cut side up & touching slightly.
Rather than get up at 5am to have these ready for the breakfast buffet I make them the night before. Cover with a tea towel & leave them in a cool place to rise overnight.
Then in the morning heat your oven to 200*C Gas Mark 6 & bake for 20 minutes.