BAKING BRILLIANCE
Olive|September 2020
BAKING BRILLIANCE
Edd Kimber shares a clever shortcut for making croissant-style dough, then gives it a spicy Italian twist
EDD KIMBER

Edd Kimber was the first Great British Bake Off winner, is one of the UK’s best-loved bakers and the author of four baking books (his latest, One Tin Bakes, is out now). Find more of his recipes on Omagazine.com and follow him on Instagram @theboywhobakes.

’Nduja fennel pastries

1 HOUR 15 MINUTES + RISING + PROVINGMAKES 10 | A LITTLE EFFORT

Making a croissant-style dough at home might seem daunting but it doesn’t have to be. The basic dough is easy – if you’ve made any simple bread dough you’ll be comfortable with this. The laminated butter element is kept simple by freezing then grating it over the rolled-out dough. It is quicker, easier and still produces a great result.

CHEAT’S CROISSANT DOUGH

plain flour 250g

strong white bread flour 250g

caster sugar 2 tbsp

fine sea salt 15g

fast-action dried yeast 14g

unsalted butter 50g, room temperature (for the dough)

unsalted butter 250g, frozen (for laminating)

FILLING

unsalted butter 25g

fennel seeds 1 tbsp

’nduja 150g

gruyère 150g, finely grated

prosciutto 8 slices

sesame seeds 5 tbsp

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September 2020