Fig Roll Danish

This is part five of our Great British Bake Off Bakealong, and I must say that these bakes are getting more and more difficult. This weeks challenge was danish pastries, and whilst I adore a flaky danish, they aren't easy to make. These danish pastries are based on the flavours of a fig roll, and they are really rather good, and more than a little moreish.

Start by making your dough, mix the dry ingredients in a bowl and add the water, mixing with a fork to a smooth dough. Knead thoroughly and leave to rise until doubled in size.

When the dough has risen knock it back and roll it out to a 20cmX60cm rectangle. Roll out your butter between two sheets of greaseproof paper, place the butter in the centre of the dough and fold each side of the dough over the butter. Wrap the dough in clingfilm and place it in the fridge for 30 minutes.

Remove the dough from the fridge and roll it out again to a 20X60 rectangle, fold the edges into the middle again and return to the fridge, repeat this step three timed resting in the fridge between steps and finally leave to rest and rise in the fridge for 8 hours.

To make your filling process 8 soft and squidgy figs in a food processor with a splash of water and a teaspoon of soft brown sugar. Add a teaspoon of vanilla extract and process again until smooth.

Remove the pastry from the fridge and roll it out to a 5mm thickness, cut it into rectangles, cut each edge of the rectangle into strips as in the picture below.

Spoon a little of the fig mixture into the middle of the pastry and cross the strips over the top, alternating until all of the mixture is covered. Repeat until all the pastry is used up. Brush liberally with beaten egg and bake in a medium hot oven for around 20 minutes until golden and flaky.

ingredients
for the dough
500g strong white bread flour, plus extra for dusting 
10g salt, plus a pinch for the egg wash 80g caster sugar 10g instant yeast 300ml cool water 300g chilled unsalted butter1 medium egg to glaze

for the filling
8 dried figs
1tbsp brown muscovado sugar
1tsp vanilla extract
water

Mojito Drizzle Cake

This is part of a new series I've started here on Philips Journal. Based on the greatest show on television, The Great British Bake Off which just returned to our screens after a too long break. This week the bakers made drizzle cake, and seeing as baking isn't my greatest passion, I decided to challenge myself every week to make my own version of the signature bakes. This week was drizzle cakes, so here is my version.

This is based on the flavours of a mojito, I've added peppermint extract and lime zest to the sponge, and used lime juice for the drizzle.

Start by making your sponge, cream the softened butter and caster sugar together until smooth, add the eggs one at a time and stir gently. Add a teaspoon of peppermint extract and the zest of a lime and mix. Sift in the flour a little at a time and fold until smooth, spoon into a greased loaf tin and bake at 220C for 45 minutes, or until a skewer inserted into the cake comes out clean.

While the cake is cooking squeeze the juice of 2 limes into a saucepan, add 3 tablespoons of sugar and swirl the pan to make a syrup, a few minutes before the cake is ready heat gently until the mixture is hot, but not boiling. Remove the cake from the oven and prick all over with a skewer. Drizzle over all the syrup and leave in the tin to cool.

ingredients

225g unsalted butter
225g self raising flour
300g caster sugar
4 eggs
2 limes
1 tsp peppermint extract