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Baking Recipes – Swiss Rolls, Biscuits and Iced Buns

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We really hope you enjoyed your baking class, if you have any question for Steph please do ask and we’ll get back to you as soon as possible.

Iced Buns

Ingredients

  • 250g Strong White Bread Flour 200g
  • Plain Flour
    35g Soft Butter
  • 25g Caster Sugar
  • 1 Tsp Salt
  • 7g Fast Action Dried Yeast
  • 250g Warm Skimmed Milk

For the Icing

  • 350g Icing Sugar
  • Hot Water
  • Optional Food Colouring

Method

  1. Place the flour into the mixing bowl, rub in the butter, stir in the salt, sugar and yeast. Add in the warm skimmed milk and bring together to form a soft dough.
  2. Continue  – The dough should be so7 and elastic and coming away from the side of the bowl.
  3. Cover and leave to prove for around 1 hour or until doubled in size.
  4. Turn out and divide the dough into 10 pieces (around 80g each). Shape into fingers and place onto a parchment lined tray, in two rows of 5. Cover and prove again until doubled in size.
  5. Place the tray in a pre-heated 200oC oven for 12-14 minutes, transfer to a wire rack and cover with a clean cloth (this helps to keep them soft). Leave to fully cool.
  6. To make the icing, place the icing sugar in a bowl and enough hot water to make a stiff paste, add in a colour if required, neatly spoon the icing onto the buns leave to set.
  7.  

Serving Suggestion

  1. Split and fill with freshly whipped double cream

Method

Beat the butter until light and fluffy, add in the yolk, honey, lemon and vanilla.

Mix in the flours, knead lightly then pat the dough flat, leave it to rest for 15 minutes.

Roll the dough out to around ½ cm thick, stamp out large 9cm circles and using a smaller  5cm cookie cutter, stamp out the middle, repeat for all the biscuits, re-rolling as you go along.

Bake the biscuits for 15-18 minutes at 160oC fan, remove and place on a cooling rack.

Mix the icing sugar with 32g of water, dip the cooled biscuits in the icing to give a light coating, use a knife to scrape off the excess, scatter with the chopped pistachio. Leave at least 30 minutes to set.

Swiss Roll

Ingredients for the sponge

  • 3 large eggs
  • 85g caster sugar
  • 1 ½ tbsp warm water
  • 65g plain flour
  • 20g cocoa powder

Method

Pre-heat oven to 190o C fan

Line a 23 x 32cm Swiss roll tin with parchment and grease with melted butter.

Place the eggs, sugar, water into a bowl and using an electric hand whisk or a stand mixer whisk for around 5 mins until very pale, thick and fluffy.

Sift the flour with the cocoa until well combined then using the beaters or a large metal spoon, fold the flour in, taking care not to deflate the mixture too much.

Gently pour into the swiss roll tin and using a spatula gently ease the batter into the corners and level it off.  Bake for 10-12 minutes.

Meanwhile, place a sheet of parchment on your work surface, sprinkle well with caster sugar.

When the sponge is baked (it will have risen and appear to be coming away from the sides of the tin), turn the sponge out onto the sugar lined parchment, remove from the tin and carefully peel away the parchment. Roll the sponge up from the short side, rolling the sugared paper in it as you go, set aside and leave to cool3

Chocolate buttercream filling and topping

Ingreidents

  • 100g soft butter
  • 200g icing Sugar
  • 20g cocoa
  • Extra cocoa & icing sugar to dust.

Method

Beat the butter, icing sugar and cocoa together until light and fluffy.

When the swiss roll is fully cool, carefully unroll it and using a pallet knife spread the buttercream all over the sponge.

Carefully re-roll the sponge back up. Drizzle the top of the swiss roll with the excess icing

(as shown), dust with cocoa powder.

Chocolate Ganache – Optional

This is an optional addition to the buttercream. Steph added it in the class as a demonstration of how you can add different flavours to your Swiss Roll.

Ingredients – This is amount will provide more than you need, you can keep the extra or reduce to a spoonful for the swiss roll.

  • 180g double cream
  • 180g plain, milk or white chocolate
  • 30g butter
  • 1 tbsp golden syrup

To make the ganache

Place the cream in a saucepan. Heat gently until just bubbling around the edges, remove from the heat and stir in the chocolate. Stir constantly until the chocolate has melted.

Then stir in the butter and golden syrup until combined. Cool and refrigerate until required.

Pistachio and lemon biscuits

Ingredients – makes 12

  • 100g soft butter
  • 50g caster sugar
  • 1 egg yolk
  • 1 tbsp honey
  • Zest 1 lemon
  • 1 tsp vanilla ext.
  • 170g plain flour
  • 30g fine semolina
  • Icing sugar to dust
  • 20g finely chopped pistachios (or use coloured sprinkles)
  • 200g royal icing sugar

Method

Beat the butter until light and fluffy, add in the yolk, honey, lemon and vanilla.

Mix in the flours, knead lightly then pat the dough flat, leave it to rest for 15 minutes.

Roll the dough out to around ½ cm thick, stamp out large 9cm circles and using a smaller  5cm cookie cutter, stamp out the middle, repeat for all the biscuits, re-rolling as you go along.

Bake the biscuits for 15-18 minutes at 160oC fan, remove and place on a cooling rack.

Mix the icing sugar with 32g of water, dip the cooled biscuits in the icing to give a light coating, use a knife to scrape off the excess, scatter with the chopped pistachio. Leave at least 30 minutes to set.

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