DEEP into the summer holidays, the probabilities are you will have heard your youngsters bitch about boredom.
So, between bike rides and journeys to the park, why no longer stick their pinnies on and get them baking?
Teaching them to make their very own treats can be a real . . . nicely, treat.
These recipes are best for little cooks and teen culinary artists alike. So, on your marks, get set and bake.
Doughnuts
Makes 18 — costs £2.Sixty-two
Preparation time: 10 mins
Cooking/mixing time: 30 minutes
YOU NEED:
14g dried yeast
60ml heat water
325ml heat milk
120g caster sugar
200g icing sugar
1 tsp salt
Two eggs
150g butter
630g undeniable flour
330ml vegetable oil
2 tsp vanilla extract
METHOD:
In a large bowl, sprinkle the yeast over the nice and cozy water and permit it to stand for five minutes – it has to be foamy and bubbly earlier than use. Usinghandheldowl and a handheld mixer, gradually and lightly integrate the yeast combination, milk, sugars, salt, eggs, 70g of butter, and 315g of flour. Mix for a few minutes at low velocity. The dough might be wet; however, worry.
Beat in closing flour, including a servinspoon’s worth, until the dough no longer sticks to the bowl. Tip onto a floured floor and knead for approximately five minutes or till smooth and elastic. Grind the dough right into a lightly oiled bowl and cowl with hold film or a tea towel using a bit of vegetable oil.
Set in a warm place to upward thrust until double the dimensions, which must take an hour or so. The dough is prepared if you gently press it, and the denyou’veve made with your palms remains. Turn the dough out directly to a lightly floured surface and gently roll it out; it’s miles around 1.5cm thick.
Using a round doughnut cutter or an ingesting glass and an egg cup, cut out ring doughnut shapes until you’ve got around 18 earrings. Place on a gently greased floor and cover with dangle film or a tea towel until the doughnuts have doubled in size again. They’ll be delicate to address now, so be careful.
Blend the butter, icing sugar, and vanilla extract in a pan on medium heat. Once mixed, remove from the heat and add a teaspoon of water at a time until you have a glaze consistency.
Heat the oil in a deep pan on medium heat and lightly slide the doughnuts into the oil individually. After a few minutes, when they push upward to the pinnacle, use wooden spoons to gently turn them and cook for a few minutes on the other side.
Remove from the oil and place on a sheet of kitchen paper to remove the extra oil before dipping them in the glaze and sprinkling with icing sugar—or caster sugar, if you prefer—before serving.
Jam thumbprint cookies
YOU NEED:
210g butter
210g caster sugar
One egg
1 tsp vanilla extract
340g simple flour
½ tsp baking powder
½ tsp salt
60g raspberry or strawberry jam
METHOD:
Preheat oven to 180C/one hundred sixty fan/fuel four and line baking trays with parchhandheldr. Use a handheld mixer to conquer the butter and sugar collectively till faded and fluffy in a bowl.
Add the egg and vanilla extract, blending very well until combined. Sift in the flour, baking powder, and salt before blending. When it starts, shape the dough, roll it into small balls the size of golf balls, and place them on baking trays.
When all the dough is used, you should have 30 little balls. Using your thumb or the lower back of a measuring spoon, lightly press the center of the ball so you have a thumbprint-sized hollow within the center of the biscuit.
Using teaspoons and making sure you only get jam into the hole, add ½ tsp of jam to every biscuit until crammed. Bake for 12-15 minutes until golden and the jam is effervescent. Remove from oven and area directly to a twine rack to chill. Enjoy!
