Welsh Cake anyone?

Some cool Homemade recipe images:

Welsh Cake anyone?
Homemade recipe
Image by TheLizardQueen
Homemade and delicious!

Ingredients (approx 12 cakes)
225g/8oz self-raising flour sieved.
85g/3oz caster sugar.
Handful of sultanas.
110g/4oz (preferably Welsh) salted butter (extra butter, for greasing).
1 egg.
Milk, if needed.

Method
Sieve the floor into a bowl.
Work in the butter until breadcrumb consistency.
Add the caster sugar, sultanas & the egg and mix all ingredients and form a ball (adding a little milk if needed).
Roll the pastry to about 5mm thickness.
Cut out rounds using fluted biscuit/pastry cutters and place on (lightly buttered) pan.

NB
I used a piece of kitchen towel dipped in butter to grease it, wiping excess away.

Ideally the Welsh cakes are cooked on a griddle, but you can also cook them on a heavy based frying pan. The idea is the pan retains an even heat.

Turning once, cook for 2-3 mins on each side or until the surface is golden brown.

Remove from the pan and dust with caster sugar while still warm.

Braided Brioche (2), first attempt and perrrrfect
Homemade recipe
Image by Lys*
Straight out of the oven

This is a second version of the braided brioche, with less egg and butter, which is different from the first version the baker’s, which might be softer.

Ceci est la seconde version de la brioche tressée, différente de celle du boulanger, plus moelleuse.

All the ingredients should be at room temperature
500g flour
25cl milk
1 egg
20g fresh yeast
60 g butter, softened, cut into cubes
60g sugar
2 tsp salt
To glaze: 1 egg (optional)

Directions:
Dissolve the yeast in little bit of milk
Sift flour and sugar into a bowl, add salt, egg, milk and yeast mixture
Knead for at least 10 minutes to obtain a smooth and elastic dough.
Add the butter. Knead again to incorporate the butter.
Leave the dough brioche in an oiled bowl and covered, 1h at room temperature, it should double.
Press down dough to remove air and let it rest again but this time in the refrigerator, for one night (or 8 to 10 hours). This resting time is required for the dough to strengthened.
Take out the dough, knead a little bit and add chocolate chips. Knead a few times again.
Cut the dough into 3.
=> Now this is where I add anything I want to it, chocolate chips/sugar, margarine, cinnamon mixture… (Here, only chocolate chips). Be very generous with the filling because the dough will double in size!
and then Shape (braid).
Place on cake tin and let them rest for 15 min at room temperature.
Leave the cake for 1 – 1H30 at room temperature, it should double again.
Brush with beaten egg (optional)
Preheat oven to 170-175 ° C (gas mark 5-6) and bake for 25 to 30 minutes.