I like a good play on words, just look at the title of my blog for instance. So when I was asked to review a copy of Bake in Black by Eve & Dave O’Sullivan, I couldn’t say no. Bake in Black is a music-inspired baking book that has delights such as ‘Battenburg Out of Hell’ for Meatloaf fans, ‘Whiskey in the Bar’ Brownies by Thin Lizzy and the Metallica debut album inspired recipe I’ve made here called ‘Bake ‘Em All’.
The book is full of some amazing recipes, I was really impressed with how much is packed into this compact book. It covers biscuits, large cakes, desserts, doughnuts and smaller cakes.
I chose this recipe because it’s a baked doughnut and I have wanted to try these for a while now. This is a like a version of the classic American jelly donut. Bursting with raspberry and redcurrant jelly and coated with butter and caster sugar, this does a very convincing job of making you believe it’s deep-fried.
There’s so many other recipes I want to try in this book. There’s a Nirvana Cheesecake that looks amazing and some Ginger Baker biscuits that are very tempting. The great thing about this book is that you really don’t need any special equipment to make any of the recipes. The instructions are very clear and concise and the ingredients used are very easy to get hold of. There’s also a list of stockists and suppliers in the back of the book.
Eve O’Sullivan one of the co-authors of this book, is a well-known freelance food writer. She regularly writes the Guardian Reader’s Recipe Swap column and is the Editor of Cooked.com. Dave O’Sullivan is a musician and Bake in Black started life as a food blog that they both worked on.
BAKE IN BLACK - A REVIEW AND A GIVEAWAY
- ***For the doughnuts***
- 500 g Plain Flour
- 7 g Sachet Fast Action Yeast
- 40 g Caster Sugar
- 1 Tsp Salt
- 300 ml Milk
- 50 g Butter
- 1 Egg beaten
- ***For the Jelly***
- 250 g Raspberries frozen is fine
- 250 g Redcurrants frozen is fine
- 350 g Jam Sugar
- ***To finish***
- 100 g Unsalted Butter melted
- 200 g Caster Sugar
- To make the jelly put the fruit in a saucepan and simmer over a medium heat for 10 minutes, until the fruit has broken down. Take off the heat and strain through a sieve, keep the strained liquid and discard the fruit pulp.
- Put the liquid back into a saucepan, add the sugar and bring to the boil, stirring regularly so the liquid doesn't stick. Once thickened place in an airtight container and leave to cool completely.
- To make the doughnuts pour the milk into a saucepan and warm gently. Add the butter, stirring until melted, then take off the heat and allow to cool to lukewarm.
- Mix the flour, yeast, salt and sugar in the bowl of a stand mixer. Add the egg to the milk mixture and mix thoroughly.
- With a dough hook fitted, turn on the mixer and slowly add the milk until a dough forms. Knead the dough in the mixer for 5-7 minutes.
- The dough will be sticky, place it in an oiled bowl cover with a cloth or cling-film and leave to rise somewhere warm for an hour until doubled in size.
- Take the dough out of the bowl and knock back a little. Divide the dough into 14 balls and shape them into rounds with the seam on the bottom, flatten the top slightly. Place the doughnuts on two baking trays that are lined with baking parchment, cover with cling-film and allow to rise somewhere warm for 30 minutes.
- Preheat the oven to 180C/375F/gas mark 4, then bake the doughnuts for around 15 minutes until golden.
- When cooked place them on a wire rack to cool a little and place the sugar and the melted butter into two separate bowls.
- Brush or dip the doughnuts in the melted butter and then roll them in the sugar and place back on the rack to cool.
- To fill the cooled doughnuts, make an incision in the side of each one. Place the jelly in a piping bag fitted with a round nozzle. Insert the nozzle into the hole and fill the doughnuts with jelly. Stop when the doughnut starts to swell and the jelly leaks out.
If these doughnuts aren’t enough for you, take a look at this Toffee Apple version. If you have an abundance of redcurrants try these scones with red and black currants. If you’re in the mood to make more jam, or you want to use it as an alternative this plum and amaretto version would make a great filling.
Win A Copy of Bake in Black & £25 of Musicroom.com vouchers
Bake in Black & £25 Musicroom.com vouchers Giveaway
– One winner will receive the following: A copy of Bake in Black and £25 of Musicroom.com vouchers
– The giveaway open to UK residents over the age of 18 only.
– The giveaway ends on the 11th of September at 11:59:59 AM.
– Entries using an automated process or software to create bulk entries will be disqualified.
– The winner will be randomly selected, announced in the Gleam giveaway box and contacted via their provided e-mail address shortly afterwards. Please claim your prize within 4 days of being notified.