In Pt 1 of Paul Hollywood’s iced bun recipe, Paul and Mary show you how to prepare the perfect dough.
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so Paul why have you chosen these ice buns for your technical challenge I grew up with them I think that one of the my favorite things I've ever had in a bakery my dad used to be pretty good at them and I bet you chosen it because there's plenty of time for people to go wrong there are a few stages that can go wrong but it's down to the rolling stage and the dough stage right to start with I need 500 grams of strong white flour can't use plain flour you have to use strong plain flowers with biscuits and crackers and cakes what is a strong flour is for bread strong flour is best for baking breads and recipes where yeast is used as it ensures a good even rise and crumb structure 500 grams of flour straight in the bowl the next thing I add is my yeast and I'm using instant or fast-action yeast and here I've got 14 grams straight in to the side the next I'm going to add in is 40 grams of butter that salted butter or unsalted butter actually for this you can use either to be honest and I'm using unsalted and then I'm going to put in 10 grams of salt just normal cooking salt salt goes in opposite to the yeast it's a nice little tip this salt on yeast will certainly retard it if not kill it so you blend the yeast in first then blend the salted okay the next thing to go in is caster sugar and you want 50 grams of caster sugar in there the reason why I'm using caster sugar is actually because you don't want to see it you want to feel the grains inside the day that's the only reason and then I've got two eggs to go in there as well whole eggs yes hello don't have to beat them first if I see eggs straight in next thing to add is your milk and your water now over there I've got 150 ml of warm milk milk tends to slow a yeast down so if you warm the milk up a little bit it'll act as a starter for the e so it'll actually get growing the next thing going to do is add the water I've got a 140 ml of water pull some back I'll show you why start with here we go oh I'm gonna get really messy in there get your hands in and just stir with your fingers just start it off could you do this in a mixer if you wanted you could I just prefer to use my hands now this is really a conventional dough so it's not too wet you can see there you've still got some residue flour that need to pick it off that's when you put the rest of the watering a little bit in there but at this stage it's become it's coming together see it's become Wotton ball it's ready to tip out into a lightly floured surface just in the flour on it get your dough pop it in there I've already compensated to the fact that people will add flour into that that's what you've started off with a wetter day okay now begin just by turning it rolling it over like this flip it over roll roll roll look at the muscles game what I'm trying to do is incorporate the eggs the butter and everything into that day to get it smoother and smoother those book we've got bread making machines but they do this kneading in the bed yeah okay what I'm doing it's just building up the gluten the gluten is now releasing from the flour particles going into the dough and forming you can see there the stretches that you see know the dough's beginning to split that makes the beginning that the gluten yeah and it's still quite a wet dough isn't it yeah well its softer if i soften there rather than a wet though and then begin to stretch see I'm just hold in the back and you pull up that for at least 5 to 10 minutes and this dough will begin to get smoother and smoother all the sugar will begin to dissolve it will become more glutinous you've got a nice soft oh there that's well incorporated that goes back into your bowl right do you cling film that for me please well I've got cleaner hands in use is it just prevents the dough from skinny so what it's happening at the moment the yeast is beginning to eat feed itself from the flour and it exhaust itself so it'll grow grow multiply get bigger need to leave it for about now quarter it'll then at least double in size you just put the thing down over the top just leave it in ambient temperature somewhere you know normal household conditions room temperatures around 20 degrees C that's perfect