- BRIOCHE-

When I think of France I think Patisseries and more specifically Brioche. Since returning from a break in France I have wanted to try out making Brioche, and I'm so pleased with how mine turned out! I added a sprinkle of sugar mine to make it more authentic. I have adapted the recipe to include dried yeast instead of fresh yeast because it is readily available in supermarkets! 

Ingredients: 

 6 medium eggs 

 500g strong white bread flour 

 20g dried yeast 

 50ml semi - skimmed milk 

 10g salt 

 24g Caster Sugar

 240g softened butter 

Method: 

1. Mix the dried yeast and milk together.

2. Put the flour, salt, sugar, salt and eggs into a mixing bowl.

3. Add the milk and yeast mixture. 

4. Using the dough hook mix together for 10 minutes on a slow setting 

5. Incorporate the softened butter and mix until the butter has all mixed in and the mixture comes unstuck from the bowl.

6. Using a piece of greaseproof paper add sunflower oil and grease another bowl. Place the dough in the centre of the bowl and cover with a damp tea towel. 

7. Prove until it doubles in size (2-3 hours depending on where you put it). 

8. Place in a greaseproof papered bread tin and cook for 30-31 minutes. 

- APPLE CAKE -

Last Autumn I was looking for a apple cake recipe that didn't include raisins and came across this fantastic Danish apple cake recipe on the Merry Berry website. This cake is perfect served warm with creme fraiche or for afternoon tea with a cup of tea. Once you have made this cake it won't be around for long!! 

Ingredients:

225g self- raising flour 

1 tsp baking powder 

2 large eggs 

1/2 tsp vanilla extract 

150g unsalted butter, melted 

250g cooking apples, peeled and cored 

30g flaked almonds 

Dusting of icing sugar 

Method:

1. preheat oven to 160oc and lightly grease a 20cm loose bottom tin.

2. Weigh out ingredients and thickly slice apples.

3. Melt the butter in a bain-marie. 

4. Put the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Then mix together until blended and then beat for a minute. 

4. Spread half the mixture into the prepared tin. Place the thickly sliced apples on the top of the mixture in the tin.

5. Use two spoons to roughly place the rest of the mixture over the apples. The mixture is fairly sticky, just make sure that the mixture is in the centre so that it can spread out in the oven.

6. Sprinkle with the almonds. 

7. Bake in the oven for 1 1/4 hours or until golden and coming away from the sides of the tin. 

8. Allow to cool and then sprinkle with a dusting of icing sugar.