These buns go so well with a cup of tea, my favorite is definitely English Breakfast tea with a hint of milk. Sometimes I switch to Earl Grey tea which is more aromatic and flavoured with bergamot oil, although it should be drunk without milk. Recipe adapted from Olive Magazine. Ingredients Dough 500 g strong white flour 30 g caster sugar 1 tsp salt, level 7 g dried yeast 1 lemon, zest 1 orange, zest 1 free range egg 275 ml semi-skimmed milk, lukewarm 75 g unsalted butter Chocolate Filling 75 g unsalted butter 75 g dark chocolate (70% cacao) 2 tablespoons of icing sugar 2 tablespoons of cacao powder…
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Pães de Deus
Typical Portuguese brioche buns called “Pães de Deus” (Bread of God) topped with a coconut spread. These can be eaten simply on its own, or alternatively with sliced Edam cheese and honey roasted ham slices. Recipe adapted from A Padaria Portuguesa, Instagram. Ingredients Brioche dough 330 ml semi-skimmed milk, lukewarm 8 g yeast 60 g caster sugar 510 g plain flour 5 g salt 85 g unsalted butter, at room temperature Coconut spread 1 free range egg (L) 2 free range egg yolks (L) 250 ml semi-skimmed milk 40 g plain flour 75 g caster sugar 250 g shredded coconut Preparation Preheat the oven to 180 °C. Brioche dough Warm…
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Christmas Mince Pies
Our Christmas table always displays a mixture of Portuguese and British delights. Mince Pies are traditionally eaten in England and these are sweet pies filled with a mixture of dried fruits and spices called “mincemeat” maturated in Brandy for a couple of weeks prior to use. Mincemeat can be stored in sterilised jars for up to 3 months in a cool, dark place. Recipe adapted from Good Housekeeping magazine “Christmas Collection 2019”. Mincemeat 170 ml dry cider 50 g dark brown sugar 2 Bramley apples peeled and chopped into small cubes 2 tsp cinnamon 2 tsp all spice 500 g dried mixed fruit (sultanas, raisins, cranberries) 50 g pine nuts…
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Chocolate Éclairs
French Pastries are always a big hit at my home. Éclairs are traditionally filled in with crème pâtissière, although for this recipe I’ve chosen to use vanilla whipped cream. Choux Pastry 150 ml water 150 ml semi-skimmed milk 120 g unsalted butter 150 g all-purpose flour, sifted 2 free range eggs 1/2 tsp vanilla paste 1/2 tsp salt Chocolate Ganache 200 g dark chocolate 70% cocoa 200 ml double cream Filling and decoration 200 ml whipping cream 4 tablespoons of caster sugar 50 g roasted and chopped hazelnuts Preparation Preheat oven to 200 °C. For the choux pastry, in a medium saucepan put the water to the boil, milk and…
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Pastéis de Nata
Typical Portuguese pastries known as “Pastéis de Nata” were created in Lisbon in 1837. The ancient recipe was originally developed at the Mosteiro dos Jerónimos, where monks developed this delight in the solitude of the monastery grounds. I must confess that it is quite complicated to bake a batch as good as the ones you eat at your local bakery, since the baking temperature of a domestic oven is lower than the temperature of a professional bakery. Nonetheless, I decided to have a go. Flavour-wise these turned out pretty good. The recipe is down the bottom, in English and Portuguese. Custard 1 litre whole milk lemon zest 1 cinnamon stick…
