Cakes & Bakes with JULIET SEAR
Making and baking bread is one of the most satisfying and rewarding processes in the kitchen, and this month Juliet gives us two recipes that showcase this skill brilliantly – great fun for kids too!
Hello Bake & Decorate friends and welcome to our scorching hot August issue! This month, we're all about kids and parties, bringing you tons of FUN!
I hope you've been enjoying the summer and filling it with baking adventures. In the Sear household, with our kids home from the USA, we've been hosting lots of family get-togethers and firing up our outdoor pizza oven for some alfresco pizza parties. If you're craving a slice of that action, head over to my Instagram for my pizza dough recipe.
This month, I'm excited to share two fabulous bread recipes with you that will capture the hearts of both young and young-at-heart bakers. First up, we have the utterly adorable Hedgehog Rolls (aka Bredgehogs). These little cuties are perfect for kids' parties. They're super easy to make, requiring only one proof, which means they come together in a flash. Mix and match different bread flours, from white to granary or wholemeal, any bread fl9ur will work. I’ve used olives to decorate mine but other ingredients such as raisins, currants or even tiny nut pieces can become the eyes and noses of these little creatures.
Next up, try my scrumptious Garlic Tear and Share Bread Rolls. A savoury take on the classic cinnamon buns. These aromatic rolls are to die for, with their swirls of green, buttery filling they taste incredible, and the texture is so light and fluffy. They are a showstopper at any party and can be enjoyed as they are or paired with salads and mouth-watering dips
I’d love to hear from you if you bake any of the treats from this month's issue so tag me in your pics! You’ll find me on Instagram @julietsear, TikTok @julietsearbakes, and my YouTube channel, where I have lots of in-depth baking and cake decorating videos. Happy Baking!
Happy Baking!
Juliet xx
Hedgehog bread rolls
MAKES 10
250g strong white bread flour
250g multi-seed or wholemeal
bread flour
300ml warm water
25g olive oil (or any oil or melted
butter/vegan spread)
7g easy bake dried yeast
10g fine sea salt
1 free-range egg, beaten
A stand mixer with dough hook, or
large bowl for by hand
A second bowl for the proofing
A piece of lightly oiled cling film
(or damp tea towel if you prefer
not to use cling)
A large baking tray lined with
lightly oiled baking parchment
1 In a large bowl (or stand mixer bowl if you have one), add the flours, sugar and salt. Use your hands to mix and distribute everything well.
2 Add the yeast and mix again with
