Buttermilk galore

So we found ourselves with some leftover buttermilk from last week's endeavors, and as we hate to waste, the buttermilk was then recycled into a number of baked goods. Both our scones and fantails were successful, not to mention the Stromboli that followed (Recipes&photos below!) If you have a bit of a sweet tooth, or any taste buds at all, we recommend adding a few extra tablespoons of sugar and a teaspoon of vanilla to the fantails.

Buttermilk Fantails

(http://www.gourmet.com/recipes/2000s/2009/02/buttermilk-fantails)

Ingredients (Fantails)

• 113g melted butter
• 2 teaspoons active dry yeast
• 59ml warm water 
• 1 tablespoon mild honey or sugar
• 375g all-purpose flour plus more for kneading and dusting
• 1 1/2 teaspoons salt
• 177ml cup well-shaken buttermilk

Method

• Preheat oven to 375°F 
• Butter muffin tins with 1 Tbsp melted butter.
• Stir together yeast, warm water, and honey in a large bowl and let stand until foamy, about 5 minutes.
• Mix flour, salt, buttermilk, and 6 Tbsp melted butter into yeast mixture
• Turn out dough onto a well-floured surface and knead for 6-8Minutes
• Put dough in an oiled large bowl 

• Cover bowl with plastic wrap/a kitchen towel and let dough rise until doubled, 1 1/2 to 2 hours.
• Punch down dough (do not knead), then halve.
• Roll out half of dough on a lightly floured surface with a floured rolling pin into a 12-inch square 
• Brush dough with 1/2 Tbsp butter and cut into 6 equal strips. Stack strips, buttered sides up, and cut crosswise into 6 equal pieces. Turn each piece on a side and put into a muffin cup.
•  Make more rolls with remaining dough in same way. Separate outer layers of each roll to fan outward.

• Bake rolls until golden brown, 20 to 25 minutes. Brush tops with remaining 2 Tbsp butter, then transfer rolls to a rack and cool at least 20 minutes.

Buttermilk Scones

Ingredients

• 450g Self Raising Flour
• 1/4 Tsp Salt
• 100g Butter
• 85g Sugar
• 284ml Buttermilk
• 2Tsp Vanilla Extract
• Splash Milk

Method

• Heat oven to 220C/200C fan
• Put the flour, salt and butter into a food processor and pulse (or rub in butter with fingers). Pulse in the sugar.
• Gently warm the buttermilk and vanilla 
• In a large bowl, tip in some of the flour mix, followed by some of the buttermilk mix, repeating until everything is in the bowl. 
• Mix together to form a dough
• Tip onto a floured surface and lightly bring together with your hands 
•  Press out gently to about 4cm thick and stamp out rounds with a cutter
•  Spread out on a lightly floured baking sheet 
• Glaze the top of each scone with milk and bake for 10-12 mins until golden and well risen.

Ini's Stromboli

Ingredients

Dough

• 500g strong white flour
• 2 tsp salt
• 1 sachet active dry yeast
• 3 tbsp olive oil
• 300ml water

Filling

• 3 bacon rashers
• 1 head of broccoli
• 1 mozzarella ball
• 3 tbsp ricotta
• 3 ham slices
• oregano&herbes de provence

Method

• For dough, mix flour, salt and yeast in a large bowl
• Make a well in the center and pour in olive oil and water
• Mix well
• Tip onto a floured surface and knead for 6-7 minutes
• Roll out dough into  a large circle or square
  
• Cook bacon in its own fat, remove and cook broccoli in bacon drippings
• Slice the mozzarella into 1 inch slices
• Layer the ham onto one side of the rolled out dough

• Next, layer half the mozzarella on top of the ham

• Arrange the broccoli on top of the mozzarella

• Layer bacon on the broccoli

• Add the rest of the mozzarella on top

• Sprinkle the herbs onto the layers

• Finish with a dollop of ricotta cheese on top 

• Fold the other side of the dough over

• Bake for 20 - 30 minutes or until golden brown