From Croissants to Swiss Rolls                        Main page/Hoof bladsy                           Home Croissants. Scones, Musk Buns, Koeksisters, Banana Loaf, Swiss Roll Croissants 1 cake compressed yeast or 5 ml active dried yeast 20g suger (25ml) 200 ml lukewarm milk or milk and water, or a little more 300g "Golden Harvest" cake flour (625ml) 3ml salt 175g butter (175ml) Soak yeast with sugar in a little lukewarm liquid for 5 min.  Sift flour and salt into a greased bowl.  Make a well in the centre, pour in yeast mixture and mix, using a knife. Add enough liquid to form a soft dough.Cover, put in a warm place and allow to rise until double in bulk.  Push down, cover and chill in a refrigerator for 60 min or longer. Turn out onto a lightly- floured board and roll lout to 5 mm thick.Divide butter into three portions. Spread one portion over dough.Fold into three layers, lapping one part over the other, turn a quarter round, then roll out until thin and fold again. Repeat until all the butter is used.  Rolll out dough to 10mm thickness..Cut into circles the size of  a side plate and divide each circle into four wedges.Roll up from base, shape into crescent shape, place onto a greased baking sheet.Cover and allow to rise until double in size.Brush with diluted beaten egg yolk. Bake at 220° (425°F) for 10min - 15min or until golden brown. Note: It is important to handle the dough lightly.Do not roll heavily or over the edges.  The dough should be chilled in between rollings.The finished dough can be wrapped in wax paper and kept in the refrigerator overnight. Scones 280g "Golden Harvest" self-raising flour (500ml) 15ml sugar 2ml salt 1 egg 125ml sour cream 50ml milk Sift dry ingredients together. Beat egg and mix with cream and milk.  Use this to mix flour to a soft dough.Drop spoonsful of the soft dough onto a buttered baking sheet.Bake 220°(425°F) for 10min - 12 min. Musk Buns 250g raisins with pips (400ml) 400ml boiled water, cooled Cut the raisins and place in a large fruit jar. Pour over the luke-warm water. Cover with the lid, but do not seal airtight. The yeast is ready as soon as the raisins rise to the top.On the second day 5ml active dried yeast may be added to expedite the process.Strain and use the liquid as follows:  Ferment: Add enough flour to the yeast to make a slack batter. Beat until smooth, cover to keep warm and allow to ferment for 3h-4h. Koeksisters Syrup 750ml water 1,2 kg sugar ( 6 x 250 ml) 25 ml lemon juice a few pieces of bruised ginger or stick cinnamon Mix all ingredients and boil for about 10min.Cool and remove flavouring and chill.Syrup must be absolutely cold when used. Keep container in a basin of ice water while using. Dough 1 kg Golden harvest self raising flour (7x 250ml) 10 ml salt 250 g butter ( 250 ml) 2 eggs 300 ml milk or milk and water Sift flour and salt together.Cut or rub butter into the flour lightly. Add well- beaten eggs and mix to a soft dough with milk or milk and water. Handle as little as possible.Leave to rest for about 30min. Roll out to 4mm thickness, cut into strips 20mm wide and in pieces 70 mm - 80 mm long. Cut each strip into 3 lengthwise, leaving one end uncut. Plait and press ends firmly together.Fry in hot oil, 170 °C ( 340°F) until light brown.Drain on paper and whilst still hot immerse in cold syrup.Drain on cooling rack placed over a tray to collect the excess syrup, which can be used. Banana Loaf 120 g butter (120 ml) 160 g sugar ( 200 ml) 2 beaten eggs 250 ml banana pulp ( 4 ripe bananas) 10 ml lemon juice 240 g Golden Harvest cake flour ( 500 ml) 2 ml salt 5 ml bicarbonate of soda 30 ml milk Cream butter and sugar and add the beaten eggs.Mix well. Mix the banana pulp with the lemon juice and stir into the butter mixture.Sift the dry ingredients together and add to the mixture alternately with the milk.Mix until smooth, but do not overmix.Turn the batter into a greased paper-lined bread pan. Bake at 180 °C ( 350°F ) for 60 min. Swiss Roll 3 eggs 25 ml milk 80 g sugar (100 ml) 12,5 ml melted butter 100 g Golden Harvest cake flour ( 200ml) 10 ml baking powder 1 ml salt 3 ml vanilla essence Set oven at 190°C ( 375 °F). Grease a 200 mm x 300 mm baking tin, line with wax paper and grease again.Beat the eggs, add milk, sugar and melted butter and beat until light and sugar is desolved.Carefully fold in the sifted dry ingredients and vanilla. Spread the mixture evenly in the pan and bake for 12 min. Invert onto a clean damp cloth.Carefully remove the paper from the cake.While still warm, spread with apricot jam and roll up.The crusty edges may be cut away if too dry to roll neatly.