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YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
First fermentation: 1 hour, with a fold at 30 minutes
Divide and shape: 10 minutes
Proof: 1 hour
Pipe crosses: 10 minutes
Bake: 15 minutes
Glaze: 5 minutes
Flying ferment Ingredients:
50g Strong Bread Flour
100 g milk at about 25c
10g Active dried yeast or 25g Fresh Yeast
Final Dough Ingredients:
450g Strong Bread Flour
65 g butter, softened
55 g sugar
50 g (1 whole) egg
3 g (1/2 t.) salt
1&1/2 tsp. ground cinnamon
1&1/2 tsp. ground mixed spice
150 g water
170g dried mixed fruit
Piping Paste Ingredients:
85 g pastry flour or soft plain flour
25 g vegetable oil
60 g water
60 g sugar
60 g water
Dough Temperature formula: Take the desired dough temperature that you require and multiply it by the number of factors that will effect the final dough temp. In this case that will be 4 i.e The preferment, the flour temp. the room, & the water/milk temp, then subtract the temperature of the room, preferment, & flour to arrive at your required water/milk temperature
i.e. Final desired dough temp. = 25c so 4 x 25 = 100 lets say for a simple example the room, flour and preferment are all at 22c Therefore subtract 66 from 100 = 34c which is the temperature of water & milk required to achieve your desired dough temperature.
For the flying ferment, combine milk and yeast in a medium bowl. Whisk in flour and sugar. The mixture will be very liquid. Cover and let rest for about 30 – 40 minutes.
In the bowl of a stand mixer (kitchen aid or similar) with beater paddle, mix final dough flour, and softened butter until the butter is evenly distributed through the flour.
Add egg, sugar, spices, and salt. Continue to mix until combined. The mixture will be quite dry at this point.
Replace the beater with the dough hook. Add the flying ferment and start mixing in low speed. Add 150g water or as as needed to make a soft dough ( you may not need all of water as this will depend on the absorption characteristics of the flour your using) but not too sticky and mix until well combined, about 3 minutes. Mix on medium speed, occasionally scraping the dough down the sides of the bowl. When the dough starts to leave the sides and come together around the dough hook, the gluten should have reached a medium level of development. (About 10mins if hand kneading. )
Add the mixed fruit & mix on low speed just until they are evenly distributed through the dough.
Transfer the dough to a lightly oiled, covered container. Ferment in a warm place for one hour, with a fold at 30 minutes.
Turn the dough onto an unfloured work bench and divide it into 12 pieces (about 92g each).
Lightly degas each piece of dough and tuck the edges under to form a loose ball. Then tighten the ball, place it on the counter with your cupped hand loosely around it, and move your hand in a tight circle several times.
Place the balls on a parchment-lined baking sheet. Press them lightly with your palm to flatten them a bit.
Cover and proof in a warm place for about an hour.
While the buns proof, make the glaze. Combine the sugar and water in a small saucepan and bring the mixture to a rolling boil. Remove from the heat and set aside.
Now make the piping paste. Sift the pastry flour and combine it with the vegetable oil. Slowly add water, stirring well after each addition, until the mixture reaches the consistency of very thick glue. Don’t make it so thin that it runs, but if it is too thick it will be difficult to pipe.
Preheat the oven to 175c
When the buns are finished proofing, pipe the crosses onto them using a piping bag fitted with a 1/4-inch round nozzle.
Load the tray of buns into the centre of the oven & then lower temp of oven to 175c maybe a little lower in a fan oven. They will take about 15mins to bake. As it is an enriched dough they will take on colour quickly, and if too quickly then lower the temp.Then immediately they are removed from the oven brush over the sugar glaze for a traditional finish. Best eaten slightly warm with good butter.
OK, so if like me you love a toasted teacake with a generous helping (slice) of butter on it you just have to try this recipe.
Some of the steps may seem a little excessive (like the 24hr cognac bath for the raisins) but trust me – the results are worth it.
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.