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Hot water crust is traditionally used for pork pies and game pies. This pastry should be used
while it is still warm.
70g lard
1/2 tsp salt
3 Tbsp water
3 Tbsp milk
250g plain flour
1.
Put the lard, salt, water and milk into the TM bowl. Heat 3 minutes/90 /Speed 2.
2. Place a cereal bowl on the Tm lid. Set weighing scales to zero and weigh the flour
into the bowl. Turn blades to Speed 2 then add the flour 1 Tbsp at a time throgh a jam
funnel set in the hole in the TM lid, until all the flour is incorporated.
3. Scrape down the sides of the TM bowl with the spatula and mix again 5 seconds/
Speed 5.
4. Knead 1 minute/Dough Setting. If your filling is not quite ready, wrap the dough in a
clean tea towel for up to 30 minutes to stop it drying out. Bake according to your
recipe.
Vetebrod is a fragrant loaf from Sweden. It is sliced almost all the way through before
baking, with each slice pulled alternately to left and right. This is a delicious and beautiful
loaf. Serves 8 to 12.
10 green cardamom pods
300g strong white bread flour, divided in 100g lots
1/2 tsp salt
30g sugar
1 sachet instant yeast or 20g fresh yeast
50g unsalted butter, diced
150g milk
icing sugar to dust
50 g unsalted butter
50 g light muscavado sugar
1 tsp ground cinnamon
1.
Loosen the dark seeds from the cardamom pods 15 seconds/Speed 4/Reverse Blade
Direction. Discard the husks.
2. Add the 100g flour to the cardamom seeds and grind 20 seconds/Speed 10 until
powdered.
3. Add the remaining 200g flour, salt, sugar, yeast, butter and milk. Mix 30
seconds/37 /Speed 3 until it leaves the sides of the bowl clean.
4. Knead 2 minutes/ Dough Setting, turn out into a greased bowl, cover with clingfilm
and let rise in a warm place until doubled in size, about 1 hour. Meanwhile wash and
dry the TM bowl.
5. Add all the ingredients for the filling. Mix at Speed 5 until blended and creamy.
6. Turn out the risen dough onto a lightly floured board and punch down twice to
deflate. Pat or roll out a 30 cm square, spread evenly with the filling and roll up
tightly like a swiss roll. Pinch the seam well to seal and with the seam underneath, put
onto a baking sheet lined with baking parchment. Slice the roll almost all the way
℃
82
℃
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