Tuesday, 25 December 2012

Merry Christmas

It feels particularly relevant to serve these breakfast treats today in this early 1700s pewter platter, a Christmas gift which may well have held Emneth Worthies before.


I'd like to wish everyone who has been following my blog all around the world a Merry Christmas. I'm sitting here with the smell of Emneth Worthies baking, see recipe filling the kitchen while I wait for everyone to wake up and come downstairs for breakfast.



I tweaked this second batch of Worthies, adding more dried fruit and peel and the zest of one orange. I also soaked the golden sultanas in the Disaronno for 12 hours before incorporating them into the dough.  If ever you make these delicious brioche like buns, don't be alarmed by how biloowy and fragile the dough is, after the initial proving, you will find that when you knock it back it is very soft and sticky. The period that follows in the fridge will firm it up enough to handle, but you wuill need to do this on  a floured board and work quickly to form the 12 balls that you then pop into moulds.



Merry Christmas




2 comments:

  1. Merry christmas and happy holidays and enjoy your delicious meal.
    With love
    Martha and Martin

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  2. Merry Christmas and thank you SO much for your wonderful blog and that amazing recipe for Stollen :) Here's hoping that 2013 brings more of your amazing recipes and spreads your ethos of making good food from scratch :)

    ReplyDelete