Instagram story viewer> @the_bake_boss> Posts

The Bake Boss

@the_bake_boss

3K

followers

2215

following

Graphic Designer
Amateur baker
Dog dad

POSTS STORIES REELS TAGGED

Maple Pecan Pumpkin Bundt Cake.The perfect autumn bake! Recipe below:

INGREDIENTS: Makes 1 x 10-cup Bundt

For the cake
350g plain flour
1½ tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 tbsp pumpkin spice mix
220g vegetable oil
200g light brown sugar
150g caster sugar
4 large eggs, room temperature
425g pumpkin purée
2 tsp vanilla extract
For the maple icing
200g icing sugar, sifted
50g maple syrup
10g salted butter, melted
12 pecan halves, to decorate

METHOD
1. Grease and flour a 10-cup Nordic Ware Bundt tin.
2. Whisk together the dry ingredients.
3. Whisk the oil and sugars, then add the eggs one at a time. Mix in the vanilla and pumpkin purée.
4. Fold in the dry ingredients until just combined.
5. Bake at 160°C fan for 50–60 minutes, until a skewer comes out with a few moist crumbs.
6. Cool in the tin for 10 minutes, then turn out onto a wire rack.
7. Mix the melted butter and maple syrup, then gradually whisk in the icing sugar until thick but pourable. Drizzle over the cooled cake and decorate with pecans.
.
.
#PumpkinBundtCake #AutumnBaking #PumpkinSpice #BundtCake #foodreels by @the_bake_boss

34

10

5 days ago

Your sign to make Swedish cinnamon buns from scratch. Soft, buttery, fragrant and packed with cardamom + cinnamon. And the overnight proof? Game changer. Recipe below ↓ Makes 6

TANGZHONG
18g bread flour, 84g milk Cook together until a smooth paste forms. Cool.

DOUGH
316g bread flour, Tangzhong, 112g milk, 1 large eggs, 30g caster sugar, 5g instant yeast, 5g salt, 6.7g freshly ground cardamom, 64g softened butter
Mix everything except the butter and knead for 8 mins. Gradually add the butter and knead for another 10–15 mins, until smooth and passes the windowpane test. Rest for 45–60 mins, then refrigerate overnight.

FILLING
80g butter, 50g caster sugar, 35g dark brown sugar, 3tsp Cinnamon, 2tsp plain flour, Pinch of salt
Roll dough to approximately 40 × 25cm — this keeps the dough thickness similar while giving you enough area to create 8 buns. Spread with filling, fold into thirds and lightly roll out. Cut into 8 strips, twist and shape into knots. Proof for 1–2 hours.

EGG WASH
1 egg Brush over the buns and bake at 180°C fan for around 16 mins. As soon as they come out of the oven, brush again with egg wash and sprinkle with pearl sugar.
.
.
#swedishbuns #cinnamonbun #baking #baker #food by @the_bake_boss

48

2

12 days ago

Oatmeal Raisin Pecan Sourdough Cookies. Brown butter meets sourdough in the ultimate oatmeal cookie. Save this for your next sourdough baking day.

114g unsalted butter, browned (~95g)
75g soft brown sugar
75g caster sugar
1 egg yolk
2 tsp vanilla extract
90g sourdough discard
45g plain flour
35g strong bread flour
100g rolled oats
½ tsp bicarbonate of soda
¾ tsp fine salt
½ tsp cinnamon
⅛ tsp nutmeg (optional)
100g raisins
55g chopped pecans

Method

1. Melt the butter in a small saucepan over medium heat. Cook until it foams, the milk solids turn deep golden, and it smells nutty. Transfer to a heatproof bowl and cool until warm but still liquid.
2. Add both sugars to the warm browned butter and whisk well until glossy and slightly thickened.
3. Whisk in the egg yolk, vanilla and sourdough discard until smooth and emulsified.
4. In a separate bowl, whisk together: flours, oats, Bicarbonate of soda and Salt
5. Fold the dry ingredients into the wet just until no dry patches remain. Stir in the raisins and pecans.
6. Chill the dough for at least 4 hours but overnight is my preference for deeper flavour. (If chilled, let the dough sit out 15–20 minutes before baking.)
7. Bake - Heat oven to 160°C fan. Line a tray with baking paper. Weigh your dough and divide into 8 and place on a baking tray. Bake for 10mins, then Immediately bang the tray firmly on the counter once or twice. Before returning to the oven for a further 6 minutes, until edges are set and lightly golden but centres still look soft. Finish - Sprinkle with sea salt. Let cookies cool on the tray for 5–10 minutes.
.
.
#SourdoughCookies #SourdoughDiscard #OatmealRaisinCookies #foodreels #food by @the_bake_boss

28

8

19 days ago

Custard Cream Brownies. Just when you thought brownies couldn’t get any better… Custard Cream spread happened. Recipe Below:

Ingredients:
* 1 jar M&S Custard Cream Spread
* 150g soft brown sugar
* 100g caster sugar
* 140g butter
* 2 large eggs
* 75g cocoa powder
* 50g plain flour
* ½ tsp baking powder
* 1 tsp espresso powder
* 2 tsp vanilla extract

Method:
1. Preheat your oven to 160°C fan (180°C conventional). Line an 8x8-inch (20x20cm) baking tin with parchment paper.
2. In a saucepan, gently melt the butter with both sugars over low heat until smooth and the sugar is mostly dissolved. Remove from heat and let cool slightly.
3. Transfer the mixture to a mixing bowl. Add the eggs one at a time, whisking well after each addition until the batter becomes pale and fluffy.
4. Whisk in the cocoa powder, espresso powder, and vanilla extract until fully combined.
5. Gently fold in the flour and baking powder, followed by the chopped hazelnuts.
6. Pour the batter into your prepared tin. Dollop generous teaspoons of the custard cream spread across the top, then swirl gently with a knife or skewer for a marbled effect.
7. Bake for 25–30 minutes, until the edges are set but the centre is still slightly gooey.
8. Allow to cool completely in the tin. Then chill in the fridge for at least 4 hours — overnight is best for that ultimate fudgy texture.
.
.
#BrownieRecipe #CustardCream #mymarksfave #foodreels #food by @the_bake_boss

63

13

a month ago

Spiced Apple & Walnut Cake. Your new favourite autumn bake is here. Full recipe in the caption 👇

Ingredients
350g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
2½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp fine salt
220g vegetable oil
120g Greek yoghurt
220g light brown sugar
50g caster sugar
3 large eggs
2 tsp vanilla extract
4 medium apples, peeled, cored and diced
90g walnuts, finely chopped
To Decorate
50g butter, melted
100g caster sugar
2 tsp ground cinnamon

Method
1. Prepare the apples: Place the diced apples in a saucepan with 90ml water. Cook gently for around 10 minutes, stirring occasionally, until the water has evaporated and the apples are very soft and mushy. Leave to cool completely. You can prepare the apples a day in advance and keep them covered in the fridge.
2. Make the batter: Preheat your oven to 160°C fan. Grease a 10-cup Nordic Ware Bundt pan thoroughly.
3. Add the light brown sugar, caster sugar, vegetable oil, Greek yoghurt, eggs and vanilla extract to a large bowl. Whisk until smooth and well combined.
4. Sift in the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt. Mix until just combined.
5. Fold through the chopped walnuts, followed by the cooled cooked apples, until evenly distributed.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–55 minutes, or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool in the pan for 10 minutes — set a timer! — then carefully invert onto a wire rack. Allow to cool completely.
8. Decorate: Mix the caster sugar and cinnamon together in a bowl. Once the cake is completely cool, brush or coat it all over with the melted butter, then liberally cover with the cinnamon sugar.
9. Slice, serve and enjoy!
.
.
#food #bundt #reels #bakersofinstagram by @the_bake_boss

58

13

a month ago

When you’re a huge @kieronmoore fan, a normal Blue Film celebration simply won’t do… So I’m celebrating the UK release of Blue Film in the only way I know how… by turning Aaron Eagle into a cookie. 🍪
.
.
#KieronMoore #Bluefilm #foodreels #CookieArt #food by @the_bake_boss

115

13

a month ago

Nutella Marbled Banana Bread. My favourite banana bread just got a Nutella upgrade. Recipe below:

Ingredients
* 3 overripe medium bananas, mashed (about 1 cup)
* 50 g unsalted butter, melted
* 50 g neutral oil
* 90g Nutella
* 100 g dark brown sugar
* 50g Golden Caster
* 2 eggs, at room temperature
* 1 teaspoon vanilla extract
* 50 g Greek yogurt
* 230 g all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 50 g chocolate chips for topping
* 2tbsp Apricot Jam

Method
1. Preheat the oven to 160°C fan. Line a 9 × 5 inch loaf tin with baking parchment. (I love my @nordicwareuk loaf pan)
2. In a large bowl, mash the bananas with a fork until smooth.
3. Add the brown sugar, melted butter, oil, eggs, Greek yogurt, and vanilla. Whisk until well combined.
4. Sift in the flour, baking soda, salt, and cinnamon. Gently fold until just combined.
5. Divide the batter evenly into two bowls. Add the Nutella into one and mix to combine.
6. Dollop large spoonfuls of the regular banana batter alternately with the Nutella batter and scatter the 50 g chocolate chips over the top.
7. Bake for 1 hour, or until a skewer inserted into the centre comes out clean.
8. Once baked, warm the apricot jam in a saucepan and when liquid brush over the warm banana bread for the sticky glaze.
9. Leave to cool in the tin for 30 minutes, then turn out onto a wire rack to cool completely.

Enjoy!
.
.
#bananabread #nutella #bakereels #foodreels #reels by @the_bake_boss

81

3

2 months ago

Caradamon Buns. Soft, buttery, fragrant and packed with cardamom. The overnight proof makes these extra delicious! Recipe Below. Makes 6

TANGZHONG 13g bread flour 63g milk Cook together until a smooth paste forms. Cool.

DOUGH 238g bread flour Tangzhong 85g milk 1 medium egg 30g caster sugar 4g instant yeast 4g salt 5g freshly ground cardamom 48g softened butter
Mix everything except the butter and knead for 8 mins. Gradually add the butter and knead for another 10–15 mins, until smooth and passes the windowpane test. Rest for 45–60 mins, then refrigerate overnight.

FILLING 60g butter 40g caster sugar 25g dark brown sugar 2g cardamom 10g plain flour Pinch of salt
Roll dough to 30 × 25cm, spread with filling, fold into thirds and lightly roll out. Cut into 6 strips, twist and shape into knots. Proof for 1–2 hours.
Brush with 1 egg + 1 tbsp milk and bake at 180°C fan for 16 mins.

CARDAMOM SUGAR 12g caster sugar + 1g ground cardamom
As soon as they come out of the oven, brush with egg wash and sprinkle with cardamom sugar.
.
.
#cardamombuns #cardamombun #baking #baker #food by @the_bake_boss

66

8

2 months ago

Chocolate Tahini Croissant Swirls
Buttery, flaky, chocolatey and packed with nutty tahini — finished with a sticky sesame syrup. Basically everything I want in a pastry.
Makes 6
INGREDIENTS
Swirls
* 350g croissant dough or puff pastry
* 55g dark chocolate, chopped
* 40g salted butter
* 30g light brown sugar
* 60g tahini
* 1 tsp vanilla bean paste
* 2 tbsp sesame seeds
* 1 egg, beaten
Syrup
* 50g caster sugar
* 50g water
METHOD
1. Make the filling Melt the chocolate and butter together over a bain-marie. Remove from the heat and stir in the brown sugar, tahini and vanilla. Mix until smooth, then leave to cool and thicken to a spreadable paste.
2. Roll & fill Roll the dough into a 40 × 30cm rectangle and cut into 6 equal strips.
Spread the chocolate tahini filling down the centre of each strip, then roll each one tightly into a long rope. Coil into a swirl, tucking the end underneath.
Roll the outside of each swirl in sesame seeds.
3. Chill or prove Puff pastry: Chill for 30 minutes. Croissant dough: Prove at room temperature for about 1 hour, until puffed.
4. Bake Brush with beaten egg.
Puff pastry: Bake at 180°C fan for 30 mins. Croissant dough: Bake at 200°C fan for 30 mins.
Bake until beautifully golden and risen.
5. Finish While they bake, heat the sugar and water together until the sugar dissolves.
Brush the hot syrup over the swirls straight from the oven, then finish with a generous sprinkle of sesame seeds.
✨ Best eaten warm.
.
.
#Food #baking #foodphotography #reel by @the_bake_boss

41

10

2 months ago

Olive Sourdough. Crispy crust, chewy crumb and SO. MANY. OLIVES. Recipe below.

Ingredients
* 100g active sourdough starter
* 400g white bread flour
* 100g white rye flour
* 375ml tepid water
* 10g salt
* 100g green & black olives

Method
1. Mix the Dough In a large bowl, combine the active starter, white bread flour, white rye flour, and tepid water. Mix until a shaggy dough forms. Cover and leave in a warm place for 1 hour.
2. Add the Salt Add the salt to the dough and mix using a stand mixer on medium–low speed for 5 minutes, until smooth and elastic.
3. Bulk Fermentation Transfer the dough to a clean bowl, cover with a tea towel, and leave in a warm place for 4–5 hours. During this time, perform 4 sets of stretch and folds, spaced roughly 1 hour apart, to strengthen the dough.
4. Add Olives & Shape Gently fold the olives into the dough using stretch and folds. Turn onto a lightly floured surface and shape into a tight ball. Cover and rest for 30 minutes, reshaping if the dough spreads.
5. Cold Proof Transfer the dough to a well-floured proving basket. Place the basket inside a plastic bag and refrigerate overnight.
6. Bake The next day, remove the dough from the fridge. Place a cast iron pot with a lid (such as a Le Creuset) into the oven and preheat to 240°C (fan) for at least 20 minutes. Turn the dough out onto a sheet of greaseproof paper, score the top, and carefully lower it into the hot pot. Cover with the lid and bake for 20 minutes. Remove the lid and bake for a further 20 minutes, until deeply golden and crisp.
.
.
#sourdough #homemadebread #sourdoughbaker #artisanbaking #weekendbaking by @the_bake_boss

31

3

2 months ago

Black Cocoa & Caramelised White Chocolate Sourdough Cookies 🍪
Brown butter, black cocoa and caramelised white chocolate with crisp edges and soft, fudgy centres. Save this one ⬇️

INGREDIENTS 114g unsalted butter, browned (you’ll have ~95g) 75g soft brown sugar 75g caster sugar 1 egg yolk 2 tsp vanilla extract 90g sourdough discard (100% hydration) 55g plain flour 55g strong bread flour 20g black cocoa powder 1 tsp espresso powder ½ tsp bicarbonate of soda 180g white chocolate, roughly chopped ½ tsp fine salt

METHOD
1. Preheat oven to 120°C fan. Spread white chocolate on a lined tray and bake for 30–45 mins, stirring every 5–10 mins, until deep golden and caramel-smelling. It may look grainy at first—keep stirring! Cool completely, then chop.
2. Melt the butter in a small saucepan over medium heat. Cook until it foams, the milk solids turn deep golden, and it smells nutty. Transfer to a heatproof bowl and cool until warm but still liquid.
3. Add both sugars to the warm browned butter and whisk well for 30–45 seconds until glossy and slightly thickened.
4. Whisk in the egg yolk, vanilla, and sourdough discard until smooth and emulsified.
5. In a separate bowl, whisk together: Flours, Cocoa Powder, Bicarbonate of soda and Salt
6. Fold the dry ingredients into the wet just until no dry patches remain. Stir in the chopped chocolate.
7. Chill the dough for at least 4 hours but overnight is my preference for deeper flavour. (If chilled, let the dough sit out 15–20 minutes before baking.)
8. Bake - Heat oven to 160°C fan. Line a tray with baking paper. Weigh your dough and divide into 8 and place on a baking tray. Bake for 10mins, then Immediately bang the tray firmly on the counter once or twice. Before returning to the oven for a further 6 minutes, until edges are set and lightly golden but centres still look soft.
9. Finish - Immediately bang the tray firmly on the counter once or twice. Top with more chopped chocolate - the heat will melt them in place! Let cookies cool on the tray for 5–10 minutes.
.
.
#SourdoughCookies #BrownButterCookies #ChocolateCookies #WhiteChocolate #CaramelisedWhiteChocolate by @the_bake_boss

38

5

2 months ago

No-Churn Chocolate Brownie Ice Cream. Minimal effort, maximum chocolate. Perfect for a heatwave.

Brownie
75g soft brown sugar 50g caster sugar 70g unsalted butter 1 large egg 38g cocoa powder 25g plain flour ¼ tsp baking powder ½ tsp espresso powder 1 tsp vanilla extract
Ice Cream
50g cocoa powder 1 tsp espresso powder 2 tsp vanilla extract 1 tsp Camp Coffee Extract Pinch of salt 1 tin sweetened condensed milk 450ml double cream
Method
Brownie: Preheat oven to 160°C fan (180°C conventional). Line a loaf tin with parchment.
Gently melt the butter and sugars in a saucepan over low heat. Cool slightly, then whisk in the egg until pale and fluffy. Add the remaining brownie ingredients and whisk until combined.
Pour into the tin and bake for 20 minutes, until the edges are set but the centre is still slightly gooey. Cool completely, then cut into chunks.
Ice Cream: Whip the cream to soft peaks. In a separate bowl, whisk together the condensed milk, cocoa, espresso powder, vanilla, Camp Coffee Extract and salt.
Fold the condensed milk mixture into the whipped cream, then fold through the brownie chunks, reserving a few for the top.
Pour into a loaf tin, top with the remaining brownie pieces and freeze for at least 4 hours or overnight.
.
.
#ChocolateBrownieIceCream #BrownieIceCream #NoChurnIceCream #HomemadeIceCream #ChocolateIceCream by @the_bake_boss

47

6

3 months ago