Great British Bake Off John Whaite's coffee break recipes

Date:12-11-2013 08:58:18 read:2

Great British Bake Off John Whaite's coffee break recipes

What could be a more perfect start to a Saturday morning than a batch of Madeleines, some cranberry, orange and macadamia nut buns and a coffee? 2012’s Great British Bake Off winner John Whaite shares his recipes.

Great British Bake Off 2012 winner John Whaite 

A morning coffee break is one of my favourite times of the day – it’s a chance to step away from the daily humdrum. The recipes I have created are designed to complement your morning coffee get together to make it that little bit more special.

Mocha Choca Madeleines

Makes 16


100g salted butter

2 eggs

100g caster sugar

1tsp instant freeze-dried coffee

85g plain flour

15g cocoa powder

For the sauce:

2 tbsp golden syrup

2 tbsp cocoa powder

1 tbsp water

Essential equipment

6-hole madeleine tin (or a 12-hole shallow bun tin), greased and floured

Disposable Piping Bag fitted with 10cm plain nozzle


Preheat the oven to 190°C/Gas 5.

Melt the butter in a saucepan over a medium heat. Do not let it boil. Set aside.

Put the eggs, sugar and coffee in a mixing bowl and beat with a hand-held electric whisk until light and fluffy and tripled in volume. If you have a freestanding electric mixer, you can do this using the whisk attachment. This will take 12–15 minutes.

Sift the flour and cocoa powder into the egg mixture, and pour in the butter. Gently, and I mean gently, fold these additions into the egg until smooth and silky.

Scoop the mixture into the piping bag and fill the madeleine molds about 2/3 full. Bake for 8–10 minutes (a minute or two longer if using a bun tin), or until the madeleines look slightly browned around the edge. Turn them out of the tin as soon as they are baked or they will stick.

To make the sauce, simply whisk together the ingredients until you have a smooth, glossy dip.

Cranberry, Orange and Macadamia Nut Buns

Makes 12 buns


For the bread:

500g strong white flour

10g salt

10g caster sugar

10g fast-action yeast

200ml tepid water

100ml milk

1 egg

40g salted butter, at room temperature

Flavourless oil

For the filling and glaze:

50g salted butter, softened

100g dark brown soft sugar

100g macadamia nuts, bashed in a bag with a rolling pin to small chunks

100g dried cranberries

Zest of 2 medium oranges

70g icing sugar

70ml water

Essential equipment

Dough scraper

Deep roasting tray about 23~30cm/9~12 inches


To make the dough, place the flour in a bowl and stir in the salt and sugar. Add the yeast and stir it through the flour.

In a jug, beat together the water, milk and egg, then add half to the flour, mixing well with a fork. Slowly add the remaining liquid, then the softened butter. Using your hands, squeeze the dough in the bowl for a minute or so.

Turn the contents of the bowl out on to the worktop and knead for 10 minutes, or until the dough is smooth and elastic, and when you press a floured finger into it, the dent disappears. The dough will be wet, but try not to incorporate any more flour – you don’t want the bread to be tough. Use a dough scraper to knead the dough if you find this easier.

Drizzle about 2 tablespoons of flavourless oil into a clean bowl, roll the dough in it so it is well oiled, then cover the bowl with cling film and leave to rise in a warmish place for 1 hour, or until doubled in size.

After an hour, tip the dough out on to a floured worktop and roll into a rectangle of about 30~32cm – keep moving the dough around so that it doesn’t stick to the surface. Spread the butter on the dough, then sprinkle with the sugar, macadamia nuts, cranberries and zest.

Roll the dough up tightly from the longer edge. Trim the ends, then slice using a sharp knife, or serrated bread knife, into 12 equal discs. Arrange these in 4 rows of 3 in the deep roasting tray. Cover with cling film then allow to rise for a second time for 45 minutes.

Preheat the oven to 220°C/Gas 7. To make the glaze, put the icing sugar and water into a small saucepan and place over a high heat. Bring to the boil, then reduce to a simmer for a minute or so.

After the second rising time, bake the buns for 20 minutes or until nicely browned on top. As soon as you remove them from the oven, brush liberally with two-thirds of the glaze, then remove from the tray and place on a wire rack to cool.

Allow to cool completely before separating the buns and brushing with a final smothering of the glaze.

  • John Whaite has launched the new Starbucks Verismo V600, at home coffee machine, £149 ( and is available at Selfridges, Debenhams, select Fenwick stores, select BHS Home stores and NEXT online.
    Ever For Health Copy Rights 2013