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For more infomation >> Hotline Bling (REMIX) - FREEDAYZ - Duration: 1:27. Hi a huge welcome to Steve's kitchen it must be 37 degrees it's a scorcher of a
day and we are going to be cooking inside but right now I've got the smell of
fresh bread. Come down here and take a look this is one of those beautiful soft
pretzels but this one is a Bretzel with a difference and the reason being if I
just take a knife and start to cut.... actually let's get indoors and make
these and then I'll show you what secret lies inside come on.
We'll start off with a
couple of pounds, about 900 grams of bread flour and I'm going to put four
teaspoons of active dry yeast into here and away from the yeast I'm just going to put 2
teaspoons of salt in, about two and a half cups of warm water which I'm just
going to pour in there now with the last half cup I'm not going to put it all in
one go about maybe two-thirds of it in just keep it back if I need to adjust
the dough at all
Now I have a stand mixer with a dough hook now I'm just going to mix this for a couple of
minutes to get the dough to start to form
Now early on I'm going to start to feel my dough if it's a little bit dry and crumbly I'm going to add some more
of my water so you see here now that it's just perfect for me I didn't use
all of that water but we've got here a lovely not too sticky dough so I can handle again I'm
going to be using my scales here because I wanted to divide this up into three. About
one and a half those three batches of 500 grams so actually what I want is one-third
here and 2 thirds here so thats 500 grams and a kilo of dough Now this piece here I don't need
just yet so I'm just going to pop it into a bowl and this 1 I'm just going to
cover in a bowl I want to seal all the moisture in there and we want that to
double in size this piece we want to divide up into six equal quantities so
when I got six even pieces of dough I'm just going to cover them over take one of
them out now I need to color this piece of dough I'm going to start with the light color first
three drops of yellow food coloring I'm using the gel food colorings as I
always do for these recipes and I just want to pinch the colors inside like this
now I'm going to keep my hands a little bit clean and I'm going to start this off
in the mixer just to keep the stains off of my hands Now as I say that is just to
start the color mixing in and keep my hands a little bit cleaner what you need to do
now is start to knead this what I want is a beautiful smooth uninterrupted color
might just take a couple of minutes so that's what I'm looking for a nice even
yellow and a beautiful smooth dough I'm just going to take that piece of dough pop
it into a bowl as well and we're going to cover that over trap the moisture in and
leave it to double in size I'm then going to take a second piece of dough
I'm going for the orange, the orange is a little stronger colouring so I'm only just
going to put two little beads of colouring on there and I'll get on and just get these
colors going I'm going to get all the colors proofing and then you can
come back when they've doubled in size. So leaving those doughs in a nice warm place
they've doubled in size
what I'm going to do is take the plain dough and divide this up into ten equal
pieces so there are my 10 pieces of dough I'm just going to cover those in a damp
cloth now I'm going to take my red dough and what I want to do is a roll this out
now see it's beautiful and elastic to a sort of oblong shape then what I want
you to do is take that piece of dough and we're just going to put of it on a floured
surface and just square it up a little bit Now sometimes you just have to ease
it out and let it stretched the gluten always wants to pull back together next
we're going to get our orange out of here knock the air out of that what I want to do is
roll this out as well try and get it to a similar shape to the red then I've got
this little atomizer I'm just going to spray the red little bit of water on there not
too much and then lift your orange up and just ease it lay it down on top of the red
try to match up the shapes as best you can and then repeat this with all of the
layers now on goes my last layer and you don't as I say have to be too precious
but you do want to roughly line up these layers ok I'm just going to damp over
the surface of the top surface a little bit and then what we're going to do is just
ease this out
loosen it from the board what we going to do is roll this into a long sort of
sausage shape and then using a sharp knife I'm going to divide this up into
ten you can see already we've got these beautiful roll in the middle
we're going to divide this 1,2,3,4 up into ten pieces and then just lay these pieces of
dough out on your table top we do want to cover these over with a damp cloth as
soon as we cut them it's important to keep them moist so we just going to cover
those over now I'm just going to take one of these plain pieces of dough here knock a
little bit of the air out of it I'm then going to take a rolling pin and I just want
to roll these and turn them as if I was making a little flat bread and if you
need a tiny bit of flour and I'm looking to make a little circle about eight
inches in diameter now back over here we're just going to take one of our
rainbow interiors and I'm going to pop it down onto there into the center and then
what you going to do is just pull over and we're just going to be pulling the
dough a bit like you were making a dumpling pulling it up and pinching it
together on the back side or this will be the backside of our roll so we got a
nice little pinch like that and we can turn this over and there it is that is
ready for the next stage and then just carry on and repeat little rainbow
swirls here and we're going to lift up and pinch lift and pinch just dragging
it over the top of the swirl as we go
cinch it all together into the center turn that over hopefully you've got a
beautiful little bun like that now we have 10 beautiful little rolls sat on the
side there waiting to be boiled now I've got a pan with an inch or so of water in it
which I'm going to add a couple of tablespoons of baking soda and a
teaspoon of salt just give that a little mix through now we want our water to be up to a
boil and then down to a gentle simmer now I'm going to take one of those rolls
and just gently drop it in I've turned the heat up a little bit and we're not going to cook these for long around about 30 seconds on each side now after
30 seconds just turn those over you can see little sealed backs there I'll
go round and turn them all over thirty seconds on the other side so just about
a minute in I'm going to take them out and just drain them on the side here Now I've got
one egg yolk and a tablespoon of water just going to beat that up with a fork Now
over here I got these beautiful rolls you can see they've started to firm up they've got a
lovely elastic coating on them I shouldn't really be handling them but I
just wanted to show you I like to take this egg wash a little brush and just
brush it over the top
beautiful golden brown and then I'm going to take some rock salt and I just want
to liberally put Rock salt over the top of these and we're going to cook these a little
longer than the rainbow bagels because I want a really golden brown so about 25 -30
minutes in an oven at 180 degrees Celsius 350 degrees Fahrenheit.
Super super hot today but I'm back outside because I want to show you how we've hidden a rainbow. Now if they've worked well we should
be able to get a knife and these are still a little bit warm see they've got that lovely sponge. let's just sliced that open
and just take a look at that. Doesn't that look fantastic
Now I'm super super proud of
this particular recipe it took us a time to develop and it's come out I think
fantastic so if you decide to make these share some pictures across to me
#HiddenRainbowBretzels or #hiddenRainbowRolls whichever you prefer but
you've got to admit they do look superb
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