Healthy Magazine Page Sampler

POPPY SEED SNAILS Mohnschnecken Makes 10 300g strong white bread flour, plus extra for dusting 20g caster sugar ½ tsp fine sea salt 50g unsalted butter, at room temperature 15g fresh yeast, or 7g dried 170ml tepid milk For the filling 80g poppy seeds, ground (you can use a coffee grinder) 80g raisins 50g dark brown sugar 85ml hot milk For the topping Milk, for brushing Poppy seeds, for sprinkling For the glaze 80g icing sugar, sifted 4 tsp water 1 First make the lling: put the ground poppy seeds, raisins and sugar into a bowl and pour over the hot milk. Set aside until cool, then stir. 2 Mix the our, sugar and salt in a large bowl. Using your ngertips, work the butter into the our until it resembles ne breadcrumbs. Crumble the yeast (or sprinkle if using dried) into the milk and stir to dissolve. Pour into the our mixture and, using your hands, bring together into a rough dough. Tip onto a oured surface and knead for 5 minutes until it becomes elastic. Form into a ball and place in the bowl. Cover the bowl with a tea towel and set aside in a warm spot to rise for 1 hour, or until doubled in size. (Alternatively, mix the our, sugar and salt in a free- standing electric mixer tted with a dough hook, then add the butter and yeasted milk. Knead for 5 minutes, cover and set aside, as above.) 3 Line a medium baking sheet with non-stick baking parchment. Knock the dough back, then roll it out on a oured surface into a 30cm x 20cm rectangle. Spread the poppy seed lling over the dough, leaving a 1cm border. Dip your nger in water and run it around the edges. With the long side closest to you, roll the dough up into a log. Cut the dough into 10 rounds, about 3cm thick. Place 3cm apart on the prepared baking sheet. 4 If baking now, heat the oven to 180°C/160°C fan/gas mark 4. Rest the rounds until risen to half their size again – this should take 30 minutes. If baking in the morning, place the sheet, covered, in the fridge to rest overnight, and remove 30 minutes before baking. Brush the snails with milk, sprinkle with poppy seeds, and bake for 15 minutes or until golden. 5 While they are baking, make the glaze by mixing the icing sugar and water together until smooth. Transfer the snails to a wire rack and spoon the glaze over the top while still warm. MUESLI BREAKFAST ROLLS Müslibrötchen Makes 10 320ml whole milk 2 tbsp runny honey 15g fresh yeast, or 7g dried 450g strong white bread flour (or 50/50 white and wholemeal), plus extra for dusting 100g muesli, plus a handful extra for the tops 1½ tsp fine sea salt 1 In a small saucepan, gently heat the milk and honey for a couple of minutes until tepid. Take o the heat and add the yeast, whisking until it has dissolved. Mix the our, muesli and salt in a large bowl. Pour in the milk and, using your hands, bring everything together to form a rough dough. Tip out onto a oured surface and knead for 10 minutes until it’s more elastic. Form into a ball and place in the bottom of the bowl. Cover with a tea towel and set aside in a warm spot to rise for about 1 hour, or until doubled in size. (Alternatively, add ingredients as directed above to the bowl of a free-standing electric mixer tted with a dough hook, and knead for 5 minutes until elastic. Cover bowl and set aside, as above.) 2 If baking the rolls now, heat the oven to 220°C/200°C fan/gas mark 7 and line a large baking sheet with non-stick baking parchment. If baking the next day, line two smaller sheets, so they can t in the fridge. 3 Knock the dough back with your st, tip out onto the work surface and, using a bread scraper or sharp knife, split into 10 pieces. With wet hands, form each piece into a bun by pulling the sides down and tucking into the bottom of the dough. Hold each bun in turn in one hand while you pinch and pull two opposite ends with your free hand to create an almond shape. 4 Place the rolls on the baking sheet and rest, covered, until risen to half their size again – this usually takes 30 minutes in a warm place, but may take longer. If you are baking in the morning, arrange on the two smaller sheets, place in fridge, covered, and let them rise overnight. Remove 20 minutes before baking. 5 Brush the tops of the risen rolls with water and sprinkle over some muesli. Using a serrated knife, cut each roll lengthwise from one end to the other – at least 2cm deep, so they split open when baked. Bake for 12-15 minutes until golden brown. Tap the base of a roll with your knuckles; if it sounds hollow it’s done. Transfer onto a wire rack to cool. Best served warm. FOOD healthy-magazine.co.uk 73