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Breakfast Knots

This recipe uses an enriched dough to give a rich, brioche-like texture. Perfect with any sweet spread or jam. These can be easily frozen and defrosted in the microwave then pop them into the air fryer to crispen the crust while keeping the middle light and fluffy!

Ingredients:

  • 530g white bread flour

  • 1 pack (7g) dried yeast

  • 65g sugar

  • 0.5 teaspoons salt

  • 3 eggs (plus one beaten for egg wash)

  • 125ml milk plus extra milk or water as required

Method:

  1. Add the sugar to the milk, and heat it until it's warm - not hot.

  2. Add the yeast, stir well, and set aside for a few minutes, or until it's frothy.

  3. In a bowl, add the white bread flour and the salt.

  4. Tip the frothy milk and yeast mixture into the flour and stir. Add three whole eggs and continue to bring the dough together. Use a stand mixer if you like!

  5. You will now need to add more milk or water to bring the dough together. It should be smooth and soft, but not too wet.

  6. Knead or mix your dough until it's well combined, then cover it and leave in a warm place to rise for about an hour.

  7. Tip your dough out onto an oiled worktop and lightly knead it to remove air bubbles. Now cut your dough into 12 equal portions.

  8. Roll each piece into a long 'rope' or sausage, then simply tie it into a knot.

  9. Place your twelve knots onto a baking tray. Cover them with oiled cling film, and leave to rise in a warm place for another 60-90 minutes, OR leave them in the fridge overnight.

  10. Preheat your oven to 190 degrees (fan). While the oven is heating, brush your knots with the beaten egg using a pastry brush. You can sprinkle with poppy or sesame seeds now, if you wish.

  11. Bake your knots for about 20 minutes, or until they sound hollow if you tap the bottom!

Oaty Breakfast Pancakes

Great to freeze - pop them in the toaster and enjoy days after!

We love making these pancakes for a slow weekend breakfast. We often adapt this recipe by adding an overripe banana to the batter mix.

We serve these with Greek Yogurt, fresh berries and a drizzle of Maple Syrup.

You can make a Gluten Free version of these by using GF Oats and Cornflour instead of wheat flour.

Ingredients:

  • 100g porridge oats, blitzed finely

  • 100g plain flour or cornflour

  • 1 large egg

  • 350ml milk (Dairy or plant based)

  • 2 teaspoons of baking powder

Method:

  1. Place both the blitzed oats and flour into a large bowl.

  2. Add the baking powder.

  3. Crack in an egg and add a small amount of milk - just enough to bring it together to a thick paste.

  4. Start beating, gradually adding the milk to avoid the batter becoming lumpy.

  5. Once you have a smooth pourable batter, leave the mixture to stand for approximately 10 mins, so the oats can absorb the liquid. You may need to add more milk if the mixture becomes too thick as your pancakes may be too dense and heavy.

  6. Heat up a non-stick frying pan with a knob of butter.

  7. When the pan is hot, pour large dollops of batter into your pan.

  8. When the top is almost cooked, flip your pancakes and cook for another minute or so.

  9. You can pile up your cooked pancakes in some kitchen towel or a clean tea towel until you are ready to eat them.

Variations:

  • Replace some of the porridge oats, with blitzed nuts (any type)

  • Add a very ripe banana (puréed) into your mix - you may need slightly less milk.

  • Play around with the ingredient ratios to suit your taste.