Cauliflower and Goat Cheese Souffle
Adding puréed cauliflower to an appetizer-sized soufflé gives the dish the heartiness to be a vegeta...
1/2 cup water
1/2 cup milk
30g compressed yeast
4 cups white flour
1 tsp mixed spice
1/2 tsp salt
60 gms butter
1/2 cup caster sugar
1 cup sultanas
1 tsp chopped mixed peel
Flour, for kneeding
2 tbsp self raising flour
2 tbsp cold water
1 tbsp sugar
1 tbsp water
Preheat oven to 200 degrees celsius and grease baking tray and large bowl, setting them aside.
In a saucepan, heat milk until simmering. Pour into measuring cup and add water to make 1 cup of liquid.
In a small bowl, crumble yeast, add milk mixture and stir. Cover with plastic.
Sift flour, spice and salt in a large mixing bowl. Rub in butter before adding sugar, sultanas and peel.
Make a well in the centre. Pour in yeast mixture and unbeaten egg. Mix into a soft dough. Empty out onto a floured surface and kneed lightly, using extra flour if necessary.
Place dough into greased mixing bowl with the rounded side up. Cover with plastic wrap and stand in a warm place for about an hour. After dough has doubled in size, knead well.
Remove dough from bowl and divide into 15 even sized portions. Knead each portion into a round bun. Arrange on baking tray, cover with dry, clean tea towel and leave to rise again for 30 minutes until dough has doubled in size.
Meanwhile, mix self raising flour with water to a smooth paste. When buns have risen, pipe mixture onto buns before baking in oven for 25 minutes.
While buns are cooking, heat sugar and water with gelatine in a small saucepan. Add lemon skin and stir to dissolve sugar. Brush over the buns as soon as they come out of the oven.