One dough, three breads: doughnuts, Devonshire splits and Chelsea buns

I’ve been doing lots of bread at college recently as part of my bread and dough unit. I’ve been feeling like I’ve been getting behind on my pastry course but my tutor got me ticking off a load of things in my Wednesday lesson. I started one dough; I finished with three breads.

The dough that I started with was simple enough. It started with 900g strong white bread flour, 50g milk powder, 75g caster sugar and 12g salt in a machine mixing bowl. Into this went 75g margarine, which I rubbed in (I had to stand on my tiptoes to do this... the worktop with the bowl on top is just a little too high for me). In a measuring jug, I measured out 620ml tepid water and added 50g fresh yeast (no spoon for stirring here; hand straight in the water). A beaten egg also went in with the water. With the mixing bowl on the machine with a dough hook, I started it off on a low speed and added the liquid. I started the kneading process in this way too. But I’m too used to working dough by hand, so I finished it off by turning it out and kneading it by hand. Once smooth and elastic, it went into another bowl, got covered with cling film and put on top of the pastry oven to double in size. The top of the pastry oven is actually a little too hot for dough and it has a sort-of fast forward effect... dough at college is normally doubled in size in about 25 minutes and can turn into a bit of a monster if left for an hour (and sometimes ended up with a slightly crusty, dried out bottom). But on the plus side, I didn’t have long to wait for the next step.

Or steps. Because this dough got cut into 3 pieces and each piece turned into a different product. Pretty fun, but it did turn the evening into a bit of a hectic one.

Doughnuts

Bread no. 1: doughnuts. I cut the dough into about 9 even pieces and rolled each piece into a ball. They went onto a greased baking tray, were covered with cling film and left to double in size.

Hop over to bread no. 2: Devonshite splits (aka cream buns). Again, this piece of dough got cut into even pieces, think I managed 8 this time, and formed into balls. The balls then got rolled into sausage shapes, placed on a greased baking tray, covered and left to double in size.

And finally, bread no. 3: Chelsea buns. This time, the piece of dough got rolled out into a rough rectangle. This was spread with melted butter and then liberally sprinkled with caster sugar, candied peel, currants and mixed spice. Time for some skill transference from my cakes and sponges unit because the dough needed rolling up, a bit like a swiss roll. The ends were neatened up before this roll was sliced into inch thick pieces. The pieces went on... you’ve guessed it, a greased baking tray... but these ones needed to go with a swirl facing up. The flapping end was tucked underneath, just for neatness. You’ve probably guessed the next step too... yes, they were covered with cling film and left to double in size.

This shaping took a fair amount of time and, what with the atmosphere in our pastry kitchen leading to super-fast proving, the doughnuts were about ready by the time I’d finished shaping the Chelsea buns.

So, time to turn bread no. 1 into doughnuts. Because, as they stood, the doughnuts and the Devonshire splits were essentially the same beast, just of a slightly different shape. We turned on the deep fat fryer and set it to 180°C. Each ball of dough was then carefully moved to a spider (no, not the things with great black furry legs; it’s a piece of kitchen equipment used for placing things in and removing them from deep fat fryers)... not quite carefully enough on my part, because each little dough pillow seemed to deflate slightly when I picked them up. Still, they got lowered into the oil and fried on each side until golden, and they re-inflated quite a bit during the cooking process. When they came out of the oil, they got dunked in a tray on caster sugar mixed with cinnamon. After cooling down, I made an incision in each one and rooted around inside to make a hole, then piped raspberry jam into the gap... although I got a bit too enthusiastic with some of them and the jam started oozing out again when I put them down. Still, the mess aside, bread no. 1 was done.

The cooking process for breads no. 2 and 3 were essentially the same. They went in a oven preheated to 220°C and, despite the fact that the recipe said they’d take 15-20 minutes, my tutor told me to check them after 5. She wasn’t kidding either; they coloured and cooked very quick, then came out and went on a cooling rack. The fingers needed to be completely cool before they were finished.

Devonshire splits

So, to finish bread no. 2. The fingers were “split” (well, sliced down the middle, but not all the way)... no Devonshire split without the split, so it was a necessary step. Once completely cool, I piped cream into the gap. Or, my tutor did 2 and then I attempted to copy her example, but I’m not sure I managed it with quite as much skill. Still, I at least got it in the gap. I piped a thin line of jam on top of the cream (cursing the raspberry pips every time they blocked up the hole in the bag) and, voila, bread no. 2 was done.

By the time I got onto finishing bread no. 3, the lesson was actually meant to be over and I was verymuch ready to go home. But my tutor pointed out that I couldn’t get ticked off on the Chelsea buns without doing the final bit so, with a sigh, I hung around to be shown how to glaze them. Apologises here for the instructions on this step below being a little vague, because it was more of a case of me being shown how to make the glaze rather than me doing it myself. It involved granulated sugar and water in a pan, with a similar consistency to wet sand, being heated until thickened and this sugar syrup clung to the pastry brush but still had a bit of a dropping consistency. This was simply brushed over the Chelsea buns. The odd bit made it onto my fingers... so my sighs at finishing the lesson later were then accompanied by curses at my burning fingers. Finally, bread no. 3 was also complete. But, in my rush, I forgot to take a picture. Rather annoyed about that now.

The lesson may have overrun a little, but at least I’d had a productive night. 3 breads down for my unit. Unfortunately, I don’t actually know how many more I’ve still got to do...

Simplified recipe

Ingredients

900g strong white bread flour

50g milk powder

75g caster sugar

12g salt

75g margarine

1 egg, beaten

50g fresh yeast

620ml tepid water

Method

1.       Put the flour, milk powder, caster sugar and salt in a large mixing bowl

2.       Rub the margarine into the dry ingredients

3.       Put the yeast in the tepid water and mix until dissolved. Then add the beaten egg

4.       Combine the wet and dry ingredients. If using a machine, mix it with a dough hook on a low speed for about 5 minutes. If doing it by hand, knead for about 10 minutes. You want a smooth and elastic dough (so, the normal really...)

5.       Put the dough in a mixing bowl, cover and leave in a warm place to double in size

For doughnuts

1.       Turn the dough out onto a worktop and divide into pieces of even size (the full quantity specific above will make between 24 and 30 doughnuts... you might want to scale the recipe down a little)

2.       Shape each piece of dough into a ball

3.       Place on a lightly greased baking tray, cover and leave to double in size

4.       Heat oil for deep fat frying (... carefully, as always) to 180°C

5.       Once the dough balls have proved, gently place them in the oil. Cook on one side until golden, then flip over and repeat

6.       To finish, coat in caster sugar; we added some cinnamon to the sugar for a bit of spice. Or coat one side in icing. Or use a knife to create a cavity in the doughnut, then pipe jam into the cavity

For Chelsea buns

Extra ingredients

Melted butter

Caster sugar

Mixed candied peel

Sultanas and/or currants

Mixed spice

Granulated sugar and water

Method

1.       Turn the dough out onto a floured worktop and, using a rolling pin, rolling out to a rough rectangle shape

2.       Gently brush the dough with melted butter, then sprinkle with the caster sugar, mixed peel, sultanas and/or currants and mixed spice

3.       Roll the rectangle up, like you would a swiss roll. Try to keep the roll quite tight

4.       Cut off the scruffy ends and then make 1 inch slices

5.       Place on a greased baking tray, swirl side up and tuck the flapping end under the main bit. Cover and leave to prove

6.       Bake in a preheated oven at 220°C. Check after 5 minutes because these things colour and cook incredibly fast

7.       Put the granulated sugar in a pan and add enough water to much a sludgy mix. Place on a high heat and boil until the mix becomes thick but still drops off a pastry brush. Use this to glaze the buns to finish

For Devonshire splits

Extra ingredients

Whipped cream

Jam

Method

1.       Turn the dough out onto a worktop and divide into even pieces (as with the doughnuts, this recipe will make between 24 and 30, so you may want to scale it down)

2.       Shape the pieces of dough into balls and then roll out slightly into sausages shapes. Place onto a greased baking tray, cover and leave to double in size

3.       Bake in a preheated oven at 220°C. Like the Chelsea buns, check after 5 minutes. They colour and cook very quickly

4.       Allow to cool completely, then make a slice down the middle (but don’t cut through completely). Pipe the whipped cream into the gap and then finish with a stripe of jam

Soda bread

Soda bread... in this case, also known as “the bread that would not cook”. This bread should be an easy one. But it’s been giving me a little bit of jip.

So, why should this be an easy one? Well, this bread is fairly well known as being leavened without yeast, so there’s no long process of watching it double in size, knocking it back and then letting it prove. You throw the ingredients together, you get them evenly mixed, you shape them and then you throw them in the oven. This was done at college too, under tutor supervision, so you would have thought that it should have gone right. My tutors were actually getting a tad frustrated too...

The bread as done with our college recipe starts with 2kg plain white flour, 4 teaspoons bicarbonate of soda, 4 teaspoons cream of tartar and 4 teaspoons salt, all chucked in one of our large machine mixing bowls. Not the way I’ve got used to doing things at home. I’m more accustomed to mixing dough with my hands and, it seems, the gimmicks are true; you get a much better understanding of your dough and how it behaves by handling it... well, by hand. Anyway, to the dry ingredients I added 600ml whole milk and 600ml double cream. I then got told by my tutor that the recipe didn’t specify enough liquid. *deadpan face* So I threw in an unspecified amount of extra milk and cream and let the dough mix, using a dough hook on a low speed, until it came together as a soft dough and any claggy bits were mixed out.

Time to unceremoniously plonk the dough out onto a worktop and follow my tutor round like a lost sheep to ask her what needed doing next (not that I don’t know what to do with bread dough; I just needed to make sure I was doing it college’s way). I managed to grab her attention and she told me to cut it into 4. We turned 2 of the pieces into herby soda bread by kneading dried mixed herbs into the dough. This being college, the pieces of dough were shaped in several ways to get practice in a few different shaping techniques. I did a traditional soda bread shaping; the dough was formed into a circle, into which I cut a large cross. One of the other pieces of dough became a stick; I pushed it into a rectangle shape, folded one third over the middle third, then the final third over this. I again flattened it out a bit, then folded it in half; all of this folding was to create a “spine” to reinforce the stick and control the way it rises in the oven. It then got a bit of rolling to create a thinner stick shape and 3 slashes across the top. The last 2 got shaped into plaits; the dough was formed into a sausage shape, cut into 3 but with the top still whole, and then plaited. All 4 went in the oven at 180°C.

Another deadpan face moment. All that the recipe said as to timings was that the timing varied according to the size of the loaf. So I gave them 20 minutes. They were nicely coloured but the bottom-tap test wasn’t positive on all of them (my tutor gave me the additional tip of saying that it could be checked like a cake, by inserting a sharp knife or skewer and checking for dough or stickiness on the end). But even when it did sound hollow... I did some a few days later and the bread was for service, so actually needed to be ready that morning. The bottom-tap test on said bread suggested that it was ready, and my tutor agreed. But no; when it was cut into, the middle was still raw. My tutor managed to salvage one loaf by putting it back in the oven, but even then it took ages and we had to take cross-sections of the bread each time to check how done it was.

Anyone got any soda bread tips? Is this just a bit of a duff recipe or are there special ways of telling how it’s done? Because continually producing raw bread with a recipe that’s supposed to be easy is beginning to get on my nerves. 

Missi roti

I often write my blog entries under the assumption that no one looks at them. On many occasions, that’s probably true, but yesterday I got a bit of a surprise that not only made my day but also made me want to do more baking.

No idea how or why he saw it, but Richard Bertinet read one of my blog entries and posted a link to it on his twitter page! For those who don’t know, many of the recipes that I’ve done so far on this blog so far are by Richard Bertinet. Bring on massive hyperness on my part and messages to anyone I know that knows who Richard Bertinet is.

And, as I say, it also brought on an impromptu bit of baking. No yeast to hand, but I found a recipe for an unleavened bread called missi roti (unleavened gram flour bread) that I could start off and finish the following day. So that was lunch sorted!

It started with sifting together 250g gram (chick pea) flour (how handy that I’d thrown some in the shopping basket, for no particular reason, on our previous shopping trip) and 250g wholemeal plain flour. I then finely chopped 45g onion (and had to put just under half an onion in the fridge), 2 fresh green chillies (I chickened out and removed most of the seeds) and 2 tablespoons fresh coriander and threw those in the mixing bowl with 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon hot chilli powder and a very large pinch of salt (the recipe said “to taste”. I’m not in the habit of eating bread dough, so I thought this would be a bit difficult to judge by “taste”). This got mixed together which kicked up some great smells, although the chilli, coriander and cumin did remind me of my version of chilli con carne.

Next step, add enough water to bring together as a soft dough. The next lot of mixing kicked up a different smell... mostly chickpea. I turned it out of the bowl and kneaded it until smooth (my hands slightly tingling from the chilli), then returned it to the bowl, covered it and shoved it in the fridge for finishing the following day.

I occupied myself in the morning by walking to a well known supermarket chain (one that I worked at for a week and a half... don’t ask) to buy some raita to go with my roti. Should have set out earlier... lunch ended up rather late.

I turned the dough out onto a worktop and formed it into a sausage, which I cut in half. Each half then got cut into 4 and then formed into a ball. On a floured surface, I rolled each one out to a disc about 15cm in diameter... and yes, I cracked out a ruler for the first one.

Next, it was time to have lots of plates handy, 2 frying pans and saucepan containing 2 tablespoons of melted ghee. It was a good job that no one else wanted to use the hob. I put one of the pans on a high heat and used this for the first phase of cooking; a dry fry on each side for 1-2 minutes until slightly blistered.  The roti went from the pan to a plate and got brushed on each side with ghee, then went into the other frying pan (had to mess about with the heat with the first few, just like when making pancakes) to fry until crisp. Some wouldn’t sit flat and took a little persuasion... holding it with my fingers seemed a bit hazardous so they got squished with my flask instead.

The batch took a little time but they came out looking incredibly appetising, a nice vibrant mix of yellow from the chickpea and turmeric, green splashes from the coriander and chilli and the dark blistered bits from the frying. The flavour wasn’t quite as strong as I was expecting, but that may be my fault for chickening out with the chilli seeds. The flavour was a little reminiscent of onion bhaji... not surprising, what with the ingredients being very similar.

Not a bad impromptu bit of baking. Thanks for the tweet and the inspiration, Richard Bertinet!

Simplified recipe

Ingredients

250g gram (chick pea) flour

250g wholemeal plain flour

45g onion, finely chopped

2 fresh green chillies, finely chopped

2 tablespoons fresh coriander, chopped finely

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon ground dried red chilli (I just went for hot chilli powder)

Salt (the recipe said “to taste”. I’d give a guideline of teaspoon... I think)

Enough water to bring the ingredients together as a dough

Ghee, melted (for frying. If you don’t have any, use butter)

Method

1.       Sieve together the gram flour and the wholemeal flour. If you end up with a lot of bran from the wholemeal flour left in the sieve, just throw it in too

2.       Add the onion, chilli, coriander, cumin, turmeric, chilli powder and salt and combine thoroughly

3.       Add enough water to bring the mix together into a soft dough, then turn out onto a worktop and knead until even, which shouldn’t take too long

4.       Place the dough in a bowl, cover and leave to rest, for at least 3-4 hours at room temperature. Alternatively, do what I did and leave it to rest overnight in the fridge

5.       Once rested, turn the dough out and form into a sausage. Cut the sausage in half and then cut each piece into 4, so that you have 8 equal pieces of dough

6.       Form each piece into a ball and then press or roll out the dough on a lightly floured worktop to a circle between 15 to 20 cm in diameter

7.       Put one frying pan on a high heat and have another waiting on the hob. In the hot pan, dry-fry the rotis for 1-2 minutes on each side until slightly blistered

8.       Put the other pan on a medium heat. Brush the pan-fried rotis on each side with ghee and then place in the pan over the medium heat and fry on each side until crisp

9.       To serve, top with a little more butter and accompany with a glass of lassi

References

A Taste of Punjab, Lali Nayar, Merehurst, 1995

Bread shots

My friend was hosting a cocktails and canapés evening; I needed bread that would fit the bill. Needless to say, Richard Bertinet’s Dough provided me with a recipe. Even if using that book again does make me seem like a bit of a broken record. So, this time it was bread shots.

One olive decided it wanted to be an outy

It all started easily enough with a basic white bread; 500g strong white bread flour, 10g fresh yeast (rubbed into the flour), 10g salt and 350ml water, combined and kneaded until smooth and elastic. It then needed to double in size... the house was cold so, snuggling up to my wheat bag, it took about an hour and a half.

So, what to do with this bread now to turn it into canapés rather than another white loaf? Well, it got turned out onto a worktop and divided into 5. Each piece of dough then also got divided into 6. Do the maths... yep, that’s right, 30 pieces of dough were the result. Each bit got rolled into a ball and placed on a greased baking tray (a few looked a little ragged round the edges because they didn’t want to unstick from my fingers!) and were left to rest for 15 minutes. I then covered my finger in flour and gave each ball a good poke in the middle and filled each subsequent hole with a black olive (other filling suggestions from the book included pesto, good quality tomato puree flavoured with herbs or walnuts). I covered both trays and put them in a warm place to double in size again.

When the dough balls was looking nicely plump and almost ready, the oven got preheated to as hot as it would go, with a baking tray placed at the bottom. When the dough balls were all good to go, they went in the oven and some ice cubes got thrown on the preheated baking tray. The oven was quickly whipped down to 220°C (425°F or gas mark 7). I’d burned some cupcakes at college earlier in the week so, feeling a little paranoid, I put on a timer to tell me to check the bread after 8 minutes. They weren’t quite ready because they were colouring pretty well on one half of the tray and not on the other, so I span them round and gave them a little longer. Once golden all over, they went onto a cooling wrack. The book says to serve them warm, brushed with olive oil... but this didn’t seem quite practical as I had to get them to my friend’s house. So they just got cooled before being thrown unceremoniously into a sandwich bag.

They didn’t go down too badly at my friend’s party but I did bring quite a few home. I didn’t see this as much of an issue; all the more for me : )

Simplified recipe

Ingredients

500g strong white bread flour

10g fresh yeast

10g salt

350ml water

Whole pitted olives (or some other flavouring, such as pesto, good quality tomato puree flavoured with herbs or walnuts)

Method

1.       Put the flour in a bowl and rub in the yeast

2.       Add the salt, then make a well in the dry ingredients and add the water

3.       Bring everything together into a dough, turn out onto a worktop and knead or work until it becomes smooth and elastic (about 10 minutes)

4.       Place the dough in a bowl and leave in a warm place to double in size (which should take around 1 hour)

5.       Turn the dough out onto a worktop, divide into 5 and then divide each piece into six. Form each piece of dough into a tight ball, place on an oiled baking tray and rest for 15 minutes

6.       Flour the end of your finger, or the handle of a wooden spoon, and poke a hole in the middle of each ball. Fill the hole with an olive (or your other chosen flavouring) then cover and leave to rest until doubled in size again

7.       Preheat your oven to as hot as it will go and place a baking tray at the bottom

8.       Put the dough in the oven and throw some ice cubes onto the preheated baking tray. Turn the oven down to 220°C (425°F or gas mark 7) and bake the bread shots for 8-10 minutes until an even golden colour

9.       Brush with olive oil and serve warm

References

Dough, Richard Bertinet, Kyle Books, 2005

Oak Smoked Malted Bread

Still lacking bread inspiration. But I was stood in a supermarket looking at their flour range and happened to stumble across an oak smoked malted blend bread flour. It sounded pretty interesting so a bag went in the shopping trolley. It also happened to have a basic recipe under the label, which was what I followed.

Sorry about the stump. I forgot to

take a picture until almost all the

loaf had been eaten

I won’t bore you with the recipe up here because it’s pretty basic, but there are a few things worth mentioning. The dough didn’t need a lengthy bit of working because of it being unrefined, not something you’d ever get the elasticity of white bread with. It rose fine but didn’t have a hell of a lot of oven spring when I baked it, which has made me think I need to invest in a baking stone or a new loaf tin. The finished loaf didn’t have much of a firm crust and the flour didn’t have as much flavour as I was expecting from it’s fairly long-winded title. It wasn’t that expensive so I didn’t feel cheated in that respect, but it was a little disappointing.

Simplified recipe

Ingredients

500g oak smoked strong malted blend flour

1 ½ teaspoons salt

10g fresh yeast

2 teaspoons runny honey

330ml warm water

Method

1.       Put the flour and salt in a bowl and mix together

2.       Rub the yeast into the flour

3.       Make a well in the dry ingredients and add the honey and water. Bring everything together into a dough, turn out onto a work surface and work for around 5 minutes “until smooth”. Place in a bowl, cover and leave in a warm place to double in size (about 1 hour)

4.       Once the dough has risen, you can shape it. I made an average-sized loaf but you could cut it into 8 and shape into balls. Cover the dough and leave it in a warm place to double in size again (about 30 minutes)

5.       Preheat the oven to 200°C (400°F or gas mark 6)

6.       If making a loaf, bake for 30 minutes. For buns, bake for 15-20 minutes

References

The label on Bacheldre Watermill Oak Smoked Strong Malted Bread Flour 

Moroccan Bread

Struggling for bread ideas. Been flicking through some recipe books that have been sat on the “recipe book bookcase” for a while without being used. I stumbled across this recipe in Moro: The Cookbook. I think it only had about 4 bread recipes in it.

Nothing particularly fancy about the making of this bread. It started with 300g strong white bread flour, 1 teaspoon of fennel seeds and a large pinch of salt in a mixing bowl. I made a well in all of this and poured in 10g fresh yeast that had been dissolved in a tablespoon of warm water, along with 225ml milk that I’d dissolved ¾ tablespoon of honey in. A bottle of olive oil was also sat on the side as it had been included in the ingredients list but at no stage was I actually instructed to use it. Aaanyway, I brought the mix together into a dough, turned it out onto a clean worktop and beat the crap out of it for 5 minutes until smooth and relatively springy. The bowl got a quick clean and dry before I put the dough back in, covered it with a tea towel and left it snuggled up to my warm wheat bag until doubled in size, which took a little longer than an hour due to the cold weather finally having arrived in my area.

Dough-growing over, it got gently turned out onto a floured work surface and cut into 4 pieces, and hopped over to the oven to preheat it to 180°C (450°F or gas mark 8). Hopping back to the dough, I shaped each piece into a ball. And next, I didn’t do quite what I think I was meant to. The book was a little... artistic with its pictures. By which I mean, they were pretty, but they weren’t that helpful. There was no picture of the bread I was making, although a little internet searching did turn up the same recipe with an accompanying picture. So, I rolled out the dough into circles... slight brain lapse meant that I rolled them out to 1.5 inches rather than 1.5 centimetres... and then followed the instruction to do a circle of crimp marks in the middle of each dough circle, which the picture showed looking a little like a sun. The book said this would restrict the rise of the dough... but I’m not sure whether I was meant to also push the dough down to achieve this effect. My not-quite-right dough went onto a lightly greased baking tray, and I then glazed them with a mix of 1 egg yolk and 1 tablespoon milk. Tip: it’s normally better to glaze before you stuff on the tray it’ll bake on because, if you get the glaze spilling onto the tray, it can stick down the dough and prevent it rising.

You might be able to tell from the pictures that I didn’t exactly have this problem. 15 minutes in the oven and I had some fairly mountainous buns rather than flatbreads, but with an impressive golden-brown sheen to them. I let them cool before hacking one open (dinner had been delayed and my brother and I shared one as a snack to tide us over). The bread was pale and soft, with a fairly random bit of bubble structure, and it had a mildly sweet flavour that was complemented nicely by the fennel.

Execution: not stunning. But still some tasty bread.

Simplified recipe

Ingredients

300g strong white bread flour

1 teaspoon fennel seeds

Pinch salt

10g fresh yeast dissolved in 1 tablespoon warm water

¾ teaspoon honey

Around 225ml milk, but you may need a little more

1 egg yolk and 1 tablespoon milk mixed, for glazing

Method

1.       Put the flour, fennel seeds and salt in a bowl and mix together

2.       Make a well in the dry ingredients and add the yeast/water, honey and milk. Bring the ingredients together into a dough, tip out onto a work surface and knead for about 5 minutes until the dough is smooth and elastic. Return to the bowl, cover and leave in a warm place to double in size

3.       Preheat your oven at 180°C (450°F or gas mark 8)

4.       Turn the dough out onto a floured worktop and divide into four. Form each piece into a ball and then roll it out to about 1.5 cm thick (not 1.5 inches, like I did. Lack of brain engagement there). Imagine a smaller circle in the centre of each dough circle and, using your finger and thumb, pinch and push down the dough around 9-12 times to make a sun-like pattern (this is meant to restrict the rise of your dough to make the finished bread more flat)

5.       Brush the dough circles with the egg and milk glaze and then place on a lightly-greased baking tray

6.       Place in the oven and bake for 15-20 minutes until golden and they give off a hollow sound when tapped

References

Moro: The Cookbook, Sam and Sam Clark, Ebury Press, 2001