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The Great South African Bake Off

Raisin and almond Chelsea buns and onion and dukkah bagels

Recipe by Teddy from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Dough:

  • 14g dried yeast
  • 1tsp castor sugar
  • 600g bread flour
  • 375ml warm milk
  • 1 tsp flour
  • 1 egg, lightly beaten

Raisin filling:

  • 1 cup raisins
  • 1tsp grated lemon rind
  • 1tsp ground cinnamon

Frangipane:

  • 100g soft unsalted butter
  • 45g caster sugar
  • 2 large eggs
  • 75g plain white flour
  • ½tsp baking powder
  • 100g ground almonds
  • 1tsp almond extract

Glacé icing:

  • 1 cup icing sugar, sifted
  • 1tbsp lemon juice

Decoration:

  • Toasted almond flakes

Bagel dough:

  • 4 cups bread flour
  • 2tsp salt
  • 1tsp sugar
  • 1tbsp barley malt extract
  • 375ml warm water
  • 10g instant dry yeast

Water bath:

  • 3 cups water
  • 2tbsp barley malt extract
  • 1tsp sugar

Onion topping:

  • 1 onion
  • 2tbsp olive oil
  • 1tsp balsamic vinegar

Dukkah:

  • ½ cup walnuts
  • 1tsp cumin seeds
  • ½tsp coarse salt
  • ½tsp cinnamon
  • ¼tsp white sugar
  • 1tbsp sesame seeds
  • ½tsp black pepper
  • 1tsp coriander seeds

Preparation method

Dough:

  1. Combine the yeast, caster sugar, tsp flour and milk in electric mixer bowl.
  2. Cover, and allow to stand for 10 minutes.
  3. Whisk the egg into the yeast mixture. Sift extra flour over yeast mixture.
  4. Knead to a soft and elastic dough.
  5. Allow to prove.

Raisin filling:

  1. Place raisins in a small saucepan, cover with water and bring to the boil.
  2. Drain well, and combine with lemon rind and cinnamon.
  3. Preheat the oven to 200°C.

Frangipane:

  1. Put butter and sugar in a mixer. Mix for 3 minutes.
  2. Add eggs, and 1tbsp of the flour. Beat for another 3 minutes.
  3. Add the remaining ingredients, and mix for another 2 minutes.
  4. Set aside.
  5. On a lightly floured surface, roll out the dough into a 30cm x 40cm rectangle.
  6. Spread frangipane mixture over dough, leaving a 2cm border around the dough.
  7. Sprinkle the raisin mixture evenly over the dough.
  8. Roll dough firmly (from the long side) into a sausage.
  9. Cut into 12 equal pieces. Place onto a slightly greased baking sheet.
  10. Cover with plastic bag and allow to rise for 30 minutes.
  11. Bake for 5 minutes, then reduce temperature to 180°C. Bake for a further 25 minutes.
  12. Remove from oven, and allow to cool on wire rack.

Glacé icing:

  1. Mix lemon juice into sifted icing sugar, to form pouring drizzle.
  2. When buns are cool, drizzle with glacé icing.
  3. Sprinkle with almond flakes to decorate.

Bagel dough:

  1. Add flour to a mixer with a dough hook.
  2. Mix the yeast and sugar with a little warm water.
  3. Mix the salt with a little bit of water, add to the other side of flour in the bowl.
  4. Mix barley malt extract with the remainder of water.
  5. Add water to flour and knead to form a stiff but smooth dough.
  6. Cover and prove for 1 hour.
  7. Gently deflate dough and allow to prove for another 30 minutes.
  8. Divide into 12 equal pieces.
  9. Roll each piece into a smooth round ball, and prove for 30 minutes.
  10. Preheat the oven to 200°C.
  11. Prepare water bath by heating the water, malt extract and sugar.
  12. Bring to a gentle boil.
  13. Poke a hole into the centre of each ball, and stretch slightly.
  14. Transfer bagels to simmering water, increasing the heat if necessary.
  15. Boil bagels for 1 minute, flip over and cook for a further 1 minute.
  16. Remove bagels from water and place them back on the baking sheet.
  17. Bake the bagels for 10 minutes.
  18. Brush with beaten egg.
  19. Scatter onion mixture over 6 bagels.
  20. Scatter dukkah mix over remaining 6 bagels.
  21. Return to oven to complete the baking process.

Onion topping:

  1. Slice onion into rings.
  2. Sweat with oil, until caramelised. Add balsamic vinegar.
  3. Set aside.

Dukkah:

  1. Toast nuts and sesame seeds.
  2. Place nuts and sesame seeds into food processor, and pulse.
  3. Add cumin and coriander seeds to pan, and toast lightly.
  4. Add to nut mixture with salt, cinnamon and crushed black pepper.
  5. Add sugar and pulse lightly to form crumbly mixture. Set aside.

The following recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.