Happy Chanukah! (And happy Thanksgivukkah to you ‘Mericans!) Today i’m celebrating the first day (and second night) of Chanukah with these yummy baked doughnuts!
I made these to accompany my homemade sweet potato latkes and shnitzel – something sort of healthy to balance out a night of fried foods! It’s ok if we only have it once a year right…?!
Just look at that jammy deliciousness!
This is one of the easiest recipes i’ve ever made with yeast, you can just leave the dough to rise as you make dinner/order in/watch TV etc!
It’s the first Chanukah in our new flat, and as J and I lit the first candles and sang Ma’oz Tzur I really felt shivers running down my spine, the song brought on new meaning for me, and I loved our little celebration. I received a beautifully apt chocolate faux fur blanket which I gratefully snuggled down in after all that cooking! I hope your holidays are as happy as mine.
Baked Doughnuts Recipe
- 425g wholemeal (or wholewheat to you americans!) flour
- 1/2 teaspoon fine sea salt
- A 7g package active dry yeast
- 1 cup semi-skimmed milk with half a lemon squeezed in
- 130g honey, divided
- 60g melted butter
- 1 egg
- Jam, butter and sugar for topping
- Squeeze lemon in your milk and leave to stand
- In your stand mixer, combine flour, yeast and salt.
- Melt the butter and add to milk. Add in honey and egg and whisk
- Add in wet to dry ingredients and give a good stir
- If you’re using a stand mixer, attach the dough hook and knead for 3-5 mins, until dough comes together in a ball
- Oil a large bowl and cover with a damp towel
- Leave to stand in a warm dry place for 1.5 – 2 hours
- When dough has risen, roll it out and cut circles
- Place circles on baking sheet and bake at 180oC for 15-18 mins
- When cooled, pierce with a knife and inject in either chocolate or jam
- Melt some butter and roll the doughnut in it, then smother in caster sugar
- EAT EAT EAT!
I LOVE chocolate. Did you guess? Were the chocolate overload cupcakes a clue?!
Well this weekend, I did lots of entertaining, from a girly lunch on saturday to tea on Sunday. So that meant I did a LOT of baking. Of course!
First up Kladdkaka, a Swedish sticky brownie-type cake from one of my favourite places, Scandi Kitchen. They’ve been handing out recipe cards so naturally I had to grab them all. This is one of my favourite cakes, so easy to make and even easier to eat! It’s rich but definitely addictive!
It doesn’t rise but does puff up slightly to create the cracked texture. It will be crisp and chewy on the outside and deliciously gooey near the centre!
- 100g unsalted butter
- 2 medium eggs
- 300g caster sugar
- 150g plain flour
- 4 tbs cocoa powder
- 1 tsp vanilla bean paste
- Grated dark chocolate (extra – not necessary but i found it gave a good depth of flavour)
- Melt butter and set aside to cool
- Whisk together eggs and sugar until pale and fluffy and whisk in vanilla paste
- Sift in flour and coca powder and fold together
- Mix in butter and grated chocolate
- Mix together until just combined
- Pour into greased 20cm round tin
- Bake on 180oC for approx 20 mins
- Cake is ready when you push down and the top cracks slightly
- Leave to cool in tin for an hour
- dust with icing sugar and serve
Everyone LOVED this cake, half of it’s in the freezer for the next rainy day and this is definitely one I’ll make again for tea! Enjoy cake snobs x
A thin but extra gooey cake!
Overloaded with chocolate!
These chocolate overload cupcakes are pure decadent, a light chocolate sponge, topped with a rick chocolate buttercream, drizzled with salted caramel sauce, and finally topped with a sprinkle of your favourite chocolate bar. These are definitely NOT for the faint-hearted but are definitely FOR you chocolate-lovers out there!
Chocolate Overload Cupcakes
I’m drooling just thinking about them…
- 200g plain flour
- 2tbs baking powder
- 40g cocoa powder
- 250g caster sugar
- 80g unsalted butter, at room temperature
- 240ml whole milk
- 2 eggs
- 1tsp vanilla bean paste
- 280g butter, softened
- 100g cocoa powder
- 400g icing sugar
- 75 grams best-quality unsalted butter
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 50 grams golden syrup
- 125 ml double cream
- 1 teaspoon fleur de sel
- For the cake, mix the dry ingredients and butter together until mixture resembles breadcrumbs
- Beat the milk and eggs together with vanilla and add to the cake mix a third at a time
- Mix until all combined well
- Scoop into cupcakes cases and back on 180oC for approx 15 mins or until a toothpick inserted into the cupcake comes out clean
- For the buttercream, sift the cocoa powder and icing sugar together, add the butter and whisk on high
- If needed add some milk or double cream to loosen the mixture.
- Pipe onto cupcakes once cooled
- For the sauce, melt the butter, sugars and golden syrup together in a heavy saucepan, swirling every now and again
- Once the mixture is a bubbling, golden colour, add the cream and then the salt, to your taste
- Stir with a wooden spoon and let cook for a minute or so more
- Decant into a jug, and once cooled, drizzle over your cupcakes
- Top with your favourite chocolate bar and serve
- Eat. Immediately!
This weather means summer is officially over, and Autumn in London can begin! Hopefully soon we’ll see orangey brown leaves falling and foods filled with delicious spices!
To celebrate Autumn in London, I made this Honey Pumpkin Cake (adapted from Sally’s Baking Addiction) with it’s warming spices and heady aroma, it disappeared very quickly!
A slice or two for me and you!
Another slice? OK!
- 60 grams plain flour
- 60 grams unsalted butter, cold
- 100 grams dark brown sugar
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 250 grams plain flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp mixed spice
- 245 grams pure pumpkin puree
- 100 grams dark brown sugar
- 120 ml sunflower oil
- 85 grams honey
- 120 ml milk
- 120 grams icing sugar
- 2 tbs brewed coffee
- Preheat oven to 180oC
- Make the crumb topping first by rubbing cold butter into the dry ingredients until nearly combines, then mix the rest by cutting the mixture with a knife. Set aside.
- for the cake, mix all the dry ingredients together in one bowl, and then mix all the wet ingredients together in another until just combined.
- Then pour the dry mixture into the wet mixture and beat until just combined. Don’t over mix!
- I then poured the mixture into 2 loaf tins, and generously pressed the crumb topping onto both loaves.
- I baked for about 35 mins in my oven, but bake until a toothpick comes out coated with just a few crumbs
- Remove from oven and leave to cool.
- Make the glaze by sifting icing flour and whisking with coffee. Drizzle over the cake when slightly warm
- Best eaten warm, with a cuppa coffee of course!
Enjoy this one, its just made for those crisp autumn days, perfect with a coffee for elevenses!
Death by Chocolate
This cake is a chocoholic’s dream… the ultimate cake for any chocolate lover! It’s a dense but moist chocolate cake, sandwiched together by not one by TWO different buttercreams, decorated with chocolate and drizzled with home-made salted caramel sauce. Drooling yet?!
All the chocolate!
As you can see, Mr Cadbury made a bit of an appearance here….! This cake is so rich that one slice is enough, and must be accompanied by a hot drink!
I adapted a Telegraph recipe for the cake, and made my own chocolate and Speculoos buttercream, as well as salted caramel sauce to accompany the cake.
Ingredients for the cake:
- 450g unsalted butter, softened
- 450g caster sugar
- 6 large eggs
- 350g self-raising flour
- 100g cocoa powder
- 3 tsp baking powder
- 2 tsp vanilla extract
- 200ml milk
- Sift flour,cocoa powder and baking powder together in a mixing bowl and add in caster sugar and butter at room temperature
- Mix using a stand or hand mixer until the mixture resembles breadcrumbs
- Add in eggs one at a time, using the mixer on slow speed to incorporate
- Add the vanilla to the milk and do the same, adding bit by bit until all combined
- Pour the mixture into 2 separate tins (you can use 2 8 inch cake tins here)
- Bake on 180oC for 35-45 mins approx, until cooked though (you can test this by inserting a skewer, you want it to come out clean, or with only a few crumbs)
- Cool the cakes, and make your buttercreams and salted caramel
I used Nigella’s recipe for salted caramel sauce.
I made a speculoos buttercream by whipping together about 400g sifted icing sugar with 50g butter, and spooning in the speculoos spread until it reaches a thick creamy consistency. You can but the spread here. I used this buttercream to sandwich the cake together.
To top the cake I made a chocolate buttercream:
- 450g icing sugar
- 65g cocoa powder
- 230g butter
- 2tbs milk
- 2tbs cream
- Sift together icing sugar and coca powder
- Add in butter and whisk well
- Pour in milk and cream, adding more if needed, and whisk until it reaches a buttercream consistency
- Feel free to add in more milk/cream if needed
- This will make more than you need!
When the cakes were cooled I sliced the tops off to level them, and used the speculoos buttercream in the middle and topped with chocolate buttercream. I decorated the top of the cake using mini Cadbury chocolate bars, and drizzled the caramel sauce around the edges to keep it moist. This was a truly decadent cake, made for a birthday.
As you can see, birthday boy and the whole family (including me!) enjoyed it!
Sometimes, there’s nothing better than a slice of victoria sponge… especially when you pimp it up with fresh berries and homemade berry coulis!
Don’t drool on the screen now!
I’ve been using Lily Vanilli’s recipe again, but this is so easy to make yourself… just use any old sponge recipe, it could even be a box mix (but shhh don’t tell anyone!)
To assemble make buttercream by whisking butter and icing sugar together. I made a coulis instead of a jam, which again was very easy! It’s made by boiling together 50g caster sugar with 50ml water and 200g any fruit (I used raspberry and blackberries) Simmer for 15 mins then take off the heat and blend well. Sieve to remove seeds.
Drizzle the coulis in the middle of the cake as well as on top. Add berries to the middle and top of the cake for a delicious slice bursting with berry goodness!
Soft and delicious!
This is the perfect weekend bake! What are you baking this week?