INGREDIENTS- For custard mix

1. Add patisserie custard and cold water to a bowl and mix until smooth
2. Add smooth mixture to boiling water while stirring and bring back to the boil.
3. Cool custard for about 20 minutes before using.

1. With a fork make small holes over two thawed puff pastry sheets 
2. Cook pastry flat in an oven at about 180°C until light brown
3. Allow to cool then spread cooled custard between pastry sheets
4. Ice with Simply No Knead bakers icing. 

1. Place the muffin mix into a large mixing bowl.
2. Add any dry inclusions and mix thoroughly
3. Once mixed, add the water, eggs and oil to the dry ingredients.
4. Using an electric mixer on a medium to high speed, mix the ingredients together for 2 minutes.
5. When mixed, gently fold in any fruit or nuts.
6. Spoon the mixture into your lined muffin tin, making sure to only fill each section ⅔ full.
7. Place the muffins into a pre-heated oven at 200°c and cook for 25-30 mins.

SNK suggestions- 

Choc Orange- add 1 cup choc chips, zest and juice of one orange. Substitute the juice for some of the water and top up with water to reach 100ml. 

Orange and Poppy Seed- add zest and juice of one orange, substituting the juice for the water and top up with water to reach the 100ml. 

Fruit Medley- add 1 cup fruit medley to the mixture. 

Apple, Cinnamon and Sultana- Add 1tsp cinnamon with the dry ingredients, then 1 cup grated apple and 1/2 cup sultanas to the mixture. Option to mix 1tsp cinnamon and 1 tsp sugar and sprinkle on top of the muffins before they go into the oven.

Indulge yourself in a decadent banana bread. This mix presents an elegant and straightforward solution for crafting a moist, richly flavoured loaf.

Ingredients 

Method

1. Using a deep bowl and a strong metal spoon or dough whisk, blend together the all flours, yeast, improver and salt.

2. Add in approx. 300mls of the water 

3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky.

4. Either spray your bench with water or spread a few teaspoons of oil on it.

5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

6. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”). 

7. With damp hands, flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

8. Oil your bowl and place the dough back into the bowl, smooth side up.

9. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

11. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky.

12. Flatten the dough a little, going round the dough ball, grasp a small piece of the edge of the dough and fold into the centre, repeat 8-12 times, turning the dough a little as you go. This moulding tightens and strengthens the gluten and makes a smooth ball of dough. Flip the dough smooth side up.

13. Lightly but thoroughly oil your bread tin. Place the dough into the tin. 

14. Spray the dough balls with water, sprinkle on Seven Seeds and Grain mix

15. Turn on your oven. Fan-Forced 200°C. Electric 220°C. Gas 220°C

16. Leave the tin of dough, uncovered, in a softly warm place until the dough is doubled in size
    

17. Spray again with water in case the dough has dried on top, gently put into oven to bake.

18. The loaf should be baked, with a crisp golden-brown crust, in about 30 mins. If not golden-brown, cook longer, increase the oven temperature a bit next time.

19. Tip the loaf out onto a cooling rack immediately. Leave to cool before slicing as bread keeps cooking for some time after coming from the oven. Enjoy!

Method

1. Using a deep bowl and a strong metal spoon or Danish dough whisk,  blend together the flour, yeast, improver and salt.

2. Add in the water.

3. Mix thoroughly using a cutting and turning action, until all the flour is incorporated, adding small amounts of the remaining water if needed. The dough should be firm and slightly tacky.

4. Either spray your bench with water or spread a few teaspoons of oil on it.

5. Using your plastic dough scraper, tip the ball of dough out onto the dampened bench.

6. Using a little technique stolen from sourdough bread-making you can improve the structure of your dough by performing a couple of sets of what are called “stretch and folds” (“S & Fs”)

7. With damp hands (oil or water), flatten the dough into a bit of a square, lift one side of the dough up and allow the weight to stretch the dough. Fold that edge into the middle and press in place. Repeat with the other 3 sides of the dough.

8. Oil your bowl and place the dough back into the bowl, smooth side up.

9. Cover your bowl with something dense like a thick towel, a lid or heavy chopping board. This will hold the warmth AND moisture in the dough.

10. Leave the dough in a warm place for about 20 mins, then repeat the set of “S & Fs”, return the dough to the bowl again and leave to rise until fully double in size.

11. Clean your bench and dust generously with flour, tip the dough out onto the flour and flip the dough over, this ensures your dough is coated and won’t be too sticky.

12. Preheat oven to 180C. Cut 12 squares of baking paper just larger than a bagel.

13. Cut dough into 12 pieces and shape into balls on a floured surface, rolling to create as tight a ball as possible. Press thumb through the middle of each ball and shape into bagels, placing each on their own piece of baking paper. You will want to over exaggerate the bagel holes, as these will close up as they cook.

14. Place 800g water in Thermomix/ Steamer bowl, heat for 7 minutes, (TM - steaming temperature, speed 3) or until steaming temperature is reached.

15. If using TM (Place 4 bagels (on baking paper) on upper steaming tray and 2 bagels on lower steaming tray. Steam for 4 minutes, steaming temperature, speed 3.)

16. If using steamer Place 4 bagels (on baking paper) and steam for 4 minutes.

17. Transfer to a baking tray, using the corners of the baking paper to lift. Repeat with remaining bagels.

18. Once all 12 bagels are steamed, lightly spray bagels with water and sprinkle with seven seeds and grains. Bake for 20 minutes, or until browned with a crusty top and bottom.