The Great British Bake Off Christmas- Cinnamon and Raspberry Whirl Wreath.

Saturday 2nd December 2017.

Although I love baking and people say I’m good at it, the same can’t be said about my breadmaking and patisserie skills.  It’s only because I’ve not had enough practice or also that I don’t have enough knowledge.  Next year I hope to go on a couple of courses but in the meantime I’m going to practise at home.  It’s as if any recipe contains yeast, it suddenly pushes me into panic mode!  But surely if I followed the recipe to the letter like I do with cake and biscuit recipes?

Cue the reasoning for my second bake from The Great British Bake Off Christmas book.  I saw the photo which accompanied the recipe for the Cinnamon and Raspberry Whirl Wreath and my mouth started to water.  It looked like a giant Danish pastry.  As the recipe introduction says, it’s a “delicious wreath made from a sweet, enriched dough coated in fruity jam.”  Not only that but the dough is infused with cardamom and the raspberry filling is accompanied with the tantalising aroma of cinnamon sugar.  I couldn’t wait to try it out.

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Plain flour was sifted into a large bowl along with some salt.
In a small saucepan I warmed whole milk with ground cardamom, caster sugar and melted butter.

When the milk had cooled sufficiently, I made a well in the centre of the bowl containing the flour and salt.  I then poured the milk mixture into the well and then formed a dough.  I had to add a little  more flour so that the dough was easy enough to knead.

After kneading for 10 minutes I put the dough into a bowl and covered it with a teatowel. I usually put bread to rise in my utility room on the work top as it was warm in there.  I left it there for about an hour or so.

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Before proving…
After proving.

After the dough had proved for about an hour I knocked it back and then turned it our onto the work top.  I had to roll the dough into a rectangle which was easier said than done!  It was the most  wonky rectangle I’d ever seen though.

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The dough was rolled out into a large oblong shape. I trimmed it to tidy the ends up.
To make the filling I spread raspberry jam with sprinkled cinnamon and sugar on top.

The next bit was extremely fiddly.  I had to roll up the dough like I was making a Swiss Roll.  It had to be a very tight roll but that was easier said than done.  Once it was rolled up I then had to cut the roll in half lengthways so that the raspberry jam layers were easy to see. Unfortunately because of the red colour it looked more like a nasty wound or something my daughter might have created on her make up and special effects course! I twisted the dough round to form a wreath but it ended up more like a swirly lump with hardly any gaps in the middle like a wreath should have.

Back into the utility room it went, once again under a teatowel but this time on a baking tray.  Another hour of proving and then the wreath had doubled again in size and was now ready to be baked.  The wreath went into the oven while Mr SmartCookieSam and I were eating dinner and came out of the oven just before I went to pick my son up from work.  The gap in the middle of the wreath had closed up even more and it looked a lot messier than the picture in the book.  The thing was, did it taste good?  I couldn’t wait to try some.  As I’m typing this, it’s 10pm and I can still smell the cinnamony aroma wafting through from the kitchen.  Guess what I’ll be eating for breakfast tomorrow, then!

Happy Baking!

Love Sam xx

The Great British Bake Off Christmas- Advent Cookies.

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It’s been a few weeks since I’ve had the chance to bake anything, let alone blog about it.  It doesn’t help that my laptop isn’t working properly and I just can’t type my posts well on my iPad.  So, I know what I’ll be saving up for once Christmas is out of the way!  I don’t know about you but I’m so glad November is out of the way.  It’s always a really depressing month to me.  Hardly any daylight and you’re travelling to and from work in the dark.  I’m definitely a summer person and all I have wanted to do is to hibernate and eat comfort food.  But yayy, it’s December and finally Christmas month.  No organisation up until here in the SmartCookieSam house, unless you count making your Christmas pudding and soaking your dried fruit for your Christmas cake…

Which brings me to the subject of this month’s blog post themes.  I’ve got out one of my Christmas recipe books (see the rather awful selfie below) and decided to bake from The Great British Bake Off Christmas this month. Not only will it be baking as in cakes and mince pies but there will be a few savoury things, foodie gifts and baked main courses to try out right up until the New Year. I’ll be attempting a recipe a day throughout Advent and in between Christmas and New Year.  So watch this space to see what I try out every day.

Friday December 1st 2017.

It’s the first day of Advent and everyone in the SmartCookieSam house has an Advent Calendar, even the dog and the cat!  Though our Labrador would love to trough the cat’s treats out of the calendar as well as his own!

I’ve always loved the idea of baking mini cookies to put in pockets of an Advent Calendar but until this year had never got round to it.  I used the very first recipe in the Bake Off Christmas book for the basis for my very own Advent Calendar biscuits.  I baked a vanilla shortbread dough and used four different type of snowflake cookie cutters.  Three were of the same size but different patterns but there was also a larger cutter which would be suitable for number 25. The idea was that the cookies would adorn a tree and you would take one off the tree as each day passes, that’s if the cookies last that long in our house!   Baking cookies and decorating them has always been one of my favourite sorts of baking so it was great to get creative after a busy time at work.

It’s been a while since I’ve baked and decorated cookies.
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For the icing I used roll out fondant icing swirled with some blue food colouring to add a marbled effect.  Some cookies turned out bluer than others but that was the effect I was hoping to achieve.
My piping skils need work and the icing was a bit runny.  Hence the messy numbers.  But then it has been a while since I’ve done any piping.
Number 25 is a big, special shaped snowflake so it will stand out from all the others on the tree.
There was enough cookie dough left to bake five extra cookies.  One was decorated with the year 2017 on it and the other four had the initials of me and my family on them.
All the cookies ready and drying on the wire rack ready to be threaded with ribbon to hang on the Christmas tree.
Christmas 2017.

Baking and decorating cookies definitely did put me in a festive mood. I was nearly finished when my son got in from college and I was able to clear away the mess while enjoying a well earned gin and tonic.  Now I wonder whether any cookies will be left tomorrow?

Happy Baking!

Love Sam xx