Marianne – Page 3 – Bake & Bite

Dinner

Pizza Dough

This is my go-to pizza dough recipe. It makes about 3-4 pizzas.

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Ingredients

1 sachet dry active yeast
1 tablespoon sugar
250 ml warm water
450 gram all purpose flour
1 1/14 teaspoon salt
1/2 teaspoon Italian herbs (or to taste)
2 tablespoons olive oil
1/4 cup milk
1 tablespoon semolina (optional)

Instructions

Mix yeast, water and sugar together in a measuring jug. Leave for 10 minutes for the yeast to activate.

Add flour, Italian herbs and salt in the bowl of stand mixer

Once yeast is foamy, add to the flour and salt. Also add the olive oil and milk.

Knead the dough with dough hook for about 5-10 min until you have a smooth ball of dough.

Lightly flour your work surface.

Take the dough out of the bowl, it should be a pretty clean bowl.

Knead the dough a little bit and form it into a ball

Oil the bowl with some olive oil and put the dough back. Cover with plastic wrap.

Place the bowl in a warm space, for example in the oven, turned off of course. Let it double in size. This takes between 1-2 hours usually.

Once the dough is doubled in size, deflate the dough and divide in 3 or 4 equal pieces.

Preheat oven to 230 degrees Celsius

Roll into balls and then, with a rolling pin or your hands, form the start a pizza base to your liking.

Sprinkle some semolina on a baking sheet lined with baking paper and place the round disc on top of it.

Spread the dough using your fingertips until you have a nice round pizza base.

Add pizza sauce with toppings to your liking

Bake the pizza in the preheated oven for about 10-15 minutes or until the pizza has a nice golden brown colour.

Breads & Buns

Hamburger Buns

Easy hamburger bun recipe.

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Ingredients

1 sachet dry active yeast
450 gram all purpose flour (3 1/2 cups)
1 cup warm water
1 egg
3 tablespoons melted butter
3 tablespoons sugar
1 1/4 teaspoon salt
--
For the egg wash
1 egg
1 tablespoon milk
--
Decoration
about 1 tablespoon sesame seeds

Instructions

Add the yeast to the bowl of the stand mixer;

Whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.

Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).

Knead the dough on low speed with the dough hook until soft and sticky

Transfer dough onto a floured work surface and form the dough lightly into a smooth, round shape.

Oil a clean bowl and transfer the dough into the bowl. Cover with plastic wrap.

Place in oven, turned off, for about 2 hours or until doubled in size.

Divide dough in 8 equal pieces (about 100 gram each)

Roll into little balls and with your hands gently pat and stretch the dough rounds into flat disc shapes about 1 cm thick.

Arrange buns about 1 cm apart on a baking sheet lined with baking paper. Dust buns very lightly with flour.

Drape a piece of plastic wrap over the baking sheet (do not seal tightly).

Let buns rise until doubled, about 1 hour.

Preheat oven to 190 degrees Celsius

Beat 1 egg with milk in a small bowl and very gently and lightly brush tops of buns with egg wash without deflating the risen dough.

Sprinkle each bun with sesame seeds.

Bake in the preheated oven until lightly browned on top, 15 to 17 minutes.

Let cool completely

Notes

This is a recipe from chef John from foodwishes.com

Desserts

Hershey’s Sundae Pie

A copycat recipe of Burger King’s Hershey’s Sundae Pie

A slice

Hershey's Sundae Pie

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Ingredients

For the base
250 gram digestives cookies
60 gram cacao powder
100 gram caster sugar
150 gram butter
2 teaspoons instant espresso powder (optional)
---
200 gram cream cheese
90 gram icing sugar
1 teaspoon vanilla extract
250 ml whipped cream
2 teaspoon gelatin powder
2 tablespoon boiling water
2x packet chocolate mousse powder (if in NZ: Hansells Mousse Mix Chocolate)

Instructions

Blitz biscuits to small crumbs in blender and put crumbs in a mixing bowl

Add sugar, cocoa and melted butter and mix till good combined

Line the bottom of springform with baking paper

Put crumb mixture in springform and press it firm with the back of a spoon. Also press it up the side a bit.

Whip the cream. Set aside.

Add cream cheese to a clean mixing bowl and beat it until soft with a wooden spoon or mixer with paddle attached.

Add icing sugar and vanilla extract. Mix until good combined.

Dissolve gelatin powder in boiling water and add to cream cheese mixture.

Lastly add the whipped cream. Don't use whisk. This can over whip cream.

Put cream cheese mixture in a piping bag and pipe two thick circles with spaces in between on top of cookie base. Place in fridge to set.

Make the chocolate mouse according the instructions on the packet minus 1/2 cup milk to make the mouse thicker.

Spoon the mouse in the empty spaces between the cream cheese and cover it. Don't press to hard. Put in the fridge to set.

Decorate the pie however you want.

Cookies & Biscuits

Lemon Crinkle Cookies

Delicious and easy recipe to make lemon crinkle cookies. They are soft and cake-like cookies with a hint of lemon.

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Ingredients

250 gram all purpose flour (2 cups)
2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
115 gram butter, room temperature
1 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
few drops of yellow food colouring (optional)
1/2 cup icing sugar

Instructions

Preheat oven to 180 degrees Celsius

Sift flour, salt and baking powder in a medium size bowl

Cream together the butter and sugar in a bowl of stand mixer

When the butter mixture is white and creamy, add the eggs, one at the time.

Add vanilla extract, lemon juice and a few drops of yellow food colouring and mix until combined

Slowly add the dry ingredients and fold in gently until you don't see any flour.

Put the dough in the fridge for at least an hour

Form little balls of dough, about 2-3 cm and roll these generously in icing sugar

Place the balls (about 6 per sheet) on a baking sheet lined with baking paper

Bake the cookies for about 10 min in the preheated oven.

Let cool for a bit on the baking sheet before transferring them to a wire rack

Notes

It could do with a bit more lemon flavour so next time I will probably add a teaspoon of fresh lemon zest or lemon extract to the mixture.

Breads & Buns

Soft Pretzels

Delicious homemade soft pretzels

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Ingredients

1 cup (240 ml) lukewarm water
2 teaspoons active dry yeast
1 tablespoon white sugar
350 gram all-purpose flour
1 tablespoon brown sugar
25 gram butter, melted
1 teaspoon salt
2 liters water
90 grams baking soda
1 egg yolk
1 tablespoon milk
Sesame seeds (and/or pretzel salt, poppy seeds etc)

Instructions

Mix together water, yeast and sugar in a jug to activate the yeast

Add flour, brown sugar and salt in a bowl of a stand mixer

Once yeast is foamy, add to the flour

Mix the ingredients and slowly add the melted butter

Knead this mixture until you have a soft dough that is smooth and elastic, and just a little sticky

Shape the dough into a ball and place into a lightly oiled large bowl

Cover it with plastic wrap and let it rise until doubled (takes about an hour)

After an hour start preheating your oven to 230 degrees Celsius

Add 2 liters of water and baking soda to a Dutch oven and bring it to a boil

Meanwhile, divide the dough in 6 equal pieces (about 100 gram each)

Roll out each piece of dough until you have a 60 cm long rope

Form the rope into a U shape with the two ends pointing away from you

Take the two ends and cross them, left over right, about 5 - 7 cm from the ends and then cross the ends again, right over left

Lightly moisten the two ends with water and fold the two ends down and press them into the bottom of the U at the 5 and 7 o'clock positions

Place on a baking sheet lined with aluminum foil and is brushed with a flavourless oil

Gently place 2 pretzels at the time (top of the pretzel facing down) in the water when it has come to a boil

Boil for 30 seconds, then turn the pretzels over and boil for an additional 30 seconds

Remove the pretzels from the water and place the pretzels back onto your prepared baking sheet

In a small bowl whisk egg yolk with the milk and

Gently brush the top of the pretzels with the egg wash

Sprinkle the pretzels with some sesame seeds on top

Bake for about 10 minutes or until golden brown.

Half way through baking, turn your baking sheet front to back.

Remove from oven and place on a wire rack to cool.

Breakfast/ Desserts

Waffles

For breakfast or dessert… or whenever… you can’t go wrong with waffles.

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Ingredients

250 gram all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 teaspoon vanilla extract
480ml milk (2 cups)
2 eggs, separated
45 gram butter, melted

Instructions

Mix together flour, baking powder and salt in a large bowl

Separate the eggs and mix the egg yolks with the sugar, butter, vanilla extract and milk in a medium bowl

Add the wet ingredients to the dry and mix until well combined

Whip the egg whites until soft peaks and gently fold it in the waffle batter

Preheat waffle iron and pour in ladle full (about 1/3 cup) of waffle batter. Cook according to waffle iron instructions.

Notes

You get about 10 waffles with this recipe, depending on your waffle iron.

Breads & Buns

Turkish Bread

A delicious flat bread that goes really well with, for example, hummus or any other dip. Or have it for lunch like I did.

Lunch time!

Ready to go in the oven

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Ingredients

1 sachet dry active yeast
350 ml lukewarm water
1 tablespoon sugar
2 tablespoons olive oil
500 gram all purpose flour (high grade)
1 1/2 teaspoon salt
1 egg yolk
1/4 cup milk
2 tablespoons semolina or polenta
sesame seeds to taste

Instructions

Mix together water, yeast, sugar and olive oil in a jug to activate the yeast

Add flour and salt in a bowl of a stand mixer.

Once yeast is foamy, add to the flour and salt.

Knead the dough with dough hook for about 5-10 min until smooth

Take the dough out of the bowl, it should be a pretty clean bowl and oil the bowl, put the dough back and cover with plastic wrap.

Place the dough in a warm space, for example the oven turned off. Let it double in size. This takes between 1-2 hours usually.

Once the dough is doubled in size, deflate the dough and divide in to 2 balls

Re-cover the balls and let it rest for another 15-20 minutes

Preheat the oven to 230 degrees Celsius with a pizza stone or large, upturned baking tray in the oven to heat up

Dust a piece of baking paper with the semolina and place 1 of the balls on top of it

Gently press with your fingertips the ball into a circle that has about a 1 cm thickness.

Combine egg yolk and milk to make the egg wash

Brush the egg wash on the dough and sprinkle some sesame seeds on top

Take the stone or tray out of the oven and transfer the dough to the stone or tray. Can be tricky but because of semolina should slide easily. Be careful because it's very hot!

Bake the bread until risen and golden all over, about 10 minutes.

Remove from the oven, transfer to a wire rack to cool

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