Fresh from the Oven

I spent ages sifting, mixing and whipping in the kitchen this week. I started the week by asking my husband what treat he wanted for his breakfasts this week. Usually he opts for scones, or muffins, but this week he wanted baps (buns, rolls, whatever you want to call them.) I will admit that I am a bit lazy when it comes to making breads, rolls, and dough, I take the easy way out and use my bread machine, typically the main thing I do with the machine is mix, knead, and proof the dough. It has a heating element which reaches the perfect temperature for the dough to rise. After my husband’s breakfast needs were tended, I had to address the girls in my Stitch’N’Bitch group. I decided to test a new recipe that I had written this week. One of my absolute favorite things to do is bake with alcohol, which can be seen from the post last week about the boozy Irish cupcakes (which will now be known as ‘Irish Threesome Cupcakes”) So this week I decided to take one of my favorite ciders and turn it into a cupcake. I made Strawberry Lime cupcakes with Koppaberg Swedish Cider, the cupcakes were good, but not perfect. I will post the recipe, but keep in mind that they haven’t been perfected yet. I also decided to make chocolate covered pretzels (which I realize involves absolutely no baking…only melting and dipping) for my husband because it’s one of his favorite treats. Now here's the recipes:

Bread Machine Baps

Ingredients:

• 180ml milk
• 60ml warm water
• 1 egg, lightly beaten
• 60g butter, cut into small chunks
• 1 tsp salt
• 475g strong flour
• 2 tbsp sugar
• 2 tsp yeast

Method:

1. Combine all ingredients in the pan of bread machine (in the order recommended by the manufacturer.) Select dough cycle and start the machine.
2. When the dough cycle is complete, preheat oven to 160 degrees C and  remove the dough to a floured surface, and divide into 8 equal parts. Form the dough into circles, tucking the edges under to create a smooth top. Place on a baking tin lined with parchment paper, cover with a tea towel and let rise again. Bake for 25-30 minutes.

Strawberry Lime Cupcakes with Koppaberg Cider

Ingredients:

• 4 egg whites
• 250g plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1/8 tsp salt
• 125g butter, at room temperature
• 300g sugar
• 1 tsp vanilla
• 320ml Koppaberg Strawberry Lime Cider
• 1-2 tsp lime zest 

Method:

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 180 degrees C and line muffin tin with paper liners and set aside. In a medium bowl sift together flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and cider, beating on low speed after each addition until just combined (when adding the cider, the mixture will appear to curdle a bit, this is fine.) Fold in the lime zest. Spoon the batter into the prepared muffin tin(s) and bake at 180 degrees C for 15-17 minutes, or until wooden skewer inserted in the center comes out clean.

Koppaberg Icing

Ingredients:

• 250g icing sugar
• 250g butter, at room temperature
• 40ml Koppaberg Strawberry Lime Cider

Method:

1. In a large mixing bowl, beat butter on medium speed for 30 seconds, sift icing sugar over the butter and beat on low speed until combined, add cider slowly while beating on low.
2. Ice the cupcakes with a spatula or piping bag.

Chocolate Covered Pretzels

Ingredients:

• 200g chocolate
• Hard Salted Pretzels

Method:

1. Chop the chocolate and place into a medium heatproof bowl. Place the bowl over a small sauce pan of simmering (NOT BOILING) water. Do not allow the water touch the bottom of the bowl. Stir the chocolate until melted and smooth.
2. Dip the pretzels with a fork, and shake off the excess chocolate. Place the pretzels on a baking tray lined with parchment paper. Place the tray in the freezer for 10-15 minutes or until the chocolate has hardened.
3. Optional: drizzle contrasting chocolate over the top of the pretzels and place in the freezer for a few minutes.