Now, let’s make the dough by placing the flour in the bowl of a stand mixer or in a large bowl if you are making it by hand. Add the yeast and sugar to one side of the flour and the salt to the other. More delicious recipes from the Bake Off queen. Nadiya is setting out to prove that you can bake every day without effort . . . There is something here for everyone' RADIO TIMES

Nadiya Bakes: Includes all the delicious recipes from the Nadiya Bakes: Includes all the delicious recipes from the

Inside this book Nadiya shows you how to let your oven take the strain to create simple bakes, bursting with flavour, every day of the week. Make a well in the centre, add in the water, a little at a time (you may not need it all) and bring the dough together. Knead the dough till you have a dough that is smooth and stretchy. Leave in a greased bowl to prove till the dough is double the size.Have two large baking trays at the ready. Tip out the dough and knead for a few minutes. Make dough balls the size of walnuts. They don’t have to be round – misfits and odd shapes are perfect. Pop onto the trays and leave to prove, uncovered, for 20 minutes.

Nadiya Hussain Pretzel Bites Recipe | Easy Finger Food Nadiya Hussain Pretzel Bites Recipe | Easy Finger Food

Bake the loaf in the oven for 15 minutes. Reduce the heat to 170°C/fan 150°C/gas mark 3 and continue to bake for another 25 minutes. Take out and leave for 15 minutes before removing from the tin. Take the strips out and leave to one side. Start browning the mince on the hob in a large flameproof casserole dish. Once browned, remove with a slotted spoon onto a plate and set aside. Now, roll up the dough like a Swiss roll, starting at the long edge. Make sure to roll tight. Lift the roll and place it in front of you vertically, seam-side down. Using a sharp knife, start at the top of the roll and cut it in half vertically all the way down, all the way through. So now you should have two long pieces of dough. Turn them out so you can see stripes of dough and sprinkle butter.

Pour a little more oil into the pan. As soon as the oil is hot, add the garlic and cook for just long enough to brown it slightly. Add the onion and salt and cook till the onion is soft and golden. Transfer the chilled dough balls onto the lined trays about 2 inches apart so they have room to spread. Bake for 13 minutes. To make the dough, add the butter and chocolate to a pan and melt till you have a mixture that is viscous. Take off the heat, pour into a large bowl, add the sugar and mix. Now leave to cool for 10 minutes. Add the eggs, vanilla, almond, flour and baking powder and mix everything through till you have a dough that is stiff and easy to handle. Divide the mixture into 20 equal mounds. Take the chocolates out of the freezer. Slowly start adding the butter in clumps till fully incorporated. Knead on a high speed for 6 minutes. If you are kneading by hand, use as little flour as possible and knead for about 10 minutes till the dough is smooth and shiny and stretchy. Lightly flour the work surface and roll out the dough to a rectangle of 20 x 30cm.