Great British Bake Off: Bake it Better (No.7) Sweet Bread & Buns by Linda Collister

Author:Linda Collister
Language: eng
Format: epub
ISBN: 9781473615564
Publisher: Hodder

3. Pour the soaked saffron strands and liquid into the well, followed by the 175ml lukewarm milk. Using your hand, or the dough hook attachment of the mixer on slow speed, gradually work the liquid into the flour mixture to make a soft but not sticky dough. If the dough feels dry or stiff (or there are dry crumbs at the base of the bowl) work in more milk or water, a tablespoon at a time. If the dough clings to your fingers, or the sides of the bowl, work in more flour, a little at a time. The dough will firm up during kneading so it shouldn’t feel too firm at this point.

4. Turn out the dough onto a lightly floured worktop and knead thoroughly until it feels very silky, pliable and elastic – about 10 minutes, or 5 minutes using the dough hook on slow speed. Return the dough to the bowl, if necessary, and cover it tightly with clingfilm or a snap-on lid and leave to rise in a gently warm (not hot) spot for 2½–3 hours, or until doubled in size. Line two baking sheets with baking paper.

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