DEEP into the summer holidays, probabilities are you will have heard your youngsters bitch of 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, 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
2 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 stand for five minutes – it has to be foamy and bubbly earlier than use. Using a big bowl and a handheld mixer at a gradual pace, lightly integrate the yeast combination, milk, sugars, salt, eggs, 70g of the butter, and 315g of the flour. Mix for a few minutes at low velocity. The dough might be wet; however, don’t worry.
Beat in closing flour, including a serving spoon’s really worth at a time, until the dough no longer sticks to the bowl. Tip out onto a floured floor and knead for approximately five minutes, or till smooth and elastic. Using a bit of vegetable oil, a region the dough right into a lightly oiled bowl and cowl with hold film or a tea towel.
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 dent you’ve made along with your palms remains. Turn the dough out directly to a lightly floured surface and gently roll out, so 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 till you’ve got around 18 earrings. Place on a gently greased floor and cowl with dangle film or a tea towel till the doughnuts have doubled in size again. They’ll be delicate to address now, so be careful.
In a pan on medium heat, blend the last butter, icing sugar, and vanilla extract collectively. Once mixed, take away from the warmth and upload a teaspoon of water at a time until you have a glaze consistency.
Heat the oil on a medium warmth in a deep pan and lightly slide the doughnuts into the oil one by one. When they upward push to the pinnacle after a few minutes, use wood spoons to gently turn them and cook for a few minutes on the other side.
Remove from the oil and region on a sheet of kitchen paper to do away with the extra oil earlier than dipping them in the glaze and sprinkling with some icing sugar – or caster sugar if you opt for – before serving.
Jam thumbprint cookies
YOU NEED:
210g butter
210g caster sugar
1 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 4 and line baking trays with parchment paper. Use a hand-held 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 earlier than blending once more. When it starts offevolved to shape the dough, roll into small balls, the equal size as golf balls, and location on to baking trays.
When all the dough is used, you should have round 30 little balls. Using your thumb or the lower back of a measuring spoon, lightly press the center of the ball, so you come to be with 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!
