Mini Egg Easter Bread

I'm currently rocking my Awkward Spring Wardrobe (ASW).

This phase of the year is all about making bad wardrobe decisions; like wearing a coat because your cold in the morning and then sweating a gallon on the tube at 6pm. Or putting on a little jacket and spending the rest of the day wrapping a pashmina around your face because you're so cold. 

I don't know how to dress for 12 degrees C.  I'm sorry.

ASW doesn't discriminate - it is all encompassing.  It stretches down to your feet. I chose ballet pumps the other night and it rained so hard that by the time I got home, my toes were like little wrinkly ice cubes. 

And all the way through to your work out gear, I went for a run in layers the other day. Mistake.

ASW is even more awkward when you see those perfect women with their pastel handbags, over sized sunglasses and spring dresses. Oh, and a cardigan artfully on the shoulders. They never look cold.

My idea of adding pastels to my life comes in the form of mini eggs. Soft, sweet, plaited bread dough (I used my Six Plait Loaf recipe), studded with Easter's bounty. That'll do for now, or at least until the weather sorts itself out.

Ingredients

500gr strong, white bread flour
50gr unsalted butter, chopped into chunks
1 x 7grs sachet of easy blend yeast (fast action yest)
3tbsp caster sugar
1 egg (medium/large)
Around 250ml lukewarm water

Hard sugar coated mini chocolate eggs (around five per loaf)

Method

1, Sift the flour into a large bowl and add in the butter.  Rub this together with your finger tips until completely combined and there is no large lumps of butter.
2, Add in the yeast and caster sugar and stir together.
3, Add in the egg and most of the water.  Start to bring the dough together into a ball, adding more water as you go if you need it.  You want a ball of dough that is soft to the texture and only the tiniest bit sticky. 
4, Knead (or dough hook in a stand mixer) it for for 5-10minutes until it is smooth and elastic.  Transfer into a clean, oiled bowl, cover with clingfilm and leave somewhere warm for an hour or until it has doubled in size.

5, When you have big fat dough, knock it back with your fist and divide into six equal balls.  Divide each of these balls into three equal pieces, roll them into fat sausage shapes that are around 15-20cm long. Pinch these together at one end and do a simple three strand plait. When you have finished plaiting, pinch the ends together and tuck them under.
6, Place on a lined baking sheet and cover with clingfilm.  (Optional: you can sprinkle them with a little granulated sugar at this point if you want, it doesn't add a huge amount though).  These don't really need a second rise, instead I just covered them, turned on my oven to 220o/c and then baked them for 11-13 minutes until they are golden brown.
7, Once they are cooked, take them out of the oven and transfer onto a wire cooling rack.  Minding your fingers, as they will still be hot, jam in a mini egg in each of the "plait holes" (See pictures for reference. I can't believe I don't have a better word for "plait holes") I used, on average, five eggs per little loaf. They will melt and crack a bit.
8, These are best eaten warm, the warm melted mini eggs are the best bit.

Hot Cross Plait

I love Christmas.

I haven't lost it. I just love the smell of mixed spice. On everything. And Easter is the last time you can indulge in something sweet, spicy, and dried fruit studded, like that until the next time Christmas rolls around. The humble hot cross bun.

Another set of fantastically daft English traditions go along with this cross topped bun of wonders. Ones baked on Good Friday will never spoil. A slice of hot cross bun will cure your ills. Hang them in your kitchen and prevent kitchen fires. Kiss them before you eat them. They'll even prevent shipwrecks. That's a lot for a bun to live up to. 

But my favourite- "Half for you and half for me, Between us two shall goodwill be" Share them with your friends for good luck. This is the ultimate sharing hot cross plait. 

Tear it up. 

Ingredients
500gr strong bread flour plus 2tbsp
7gr easy blend yeast
2tbsp soft light brown sugar
1tsp mixed spice
Small pinch of salt
50gr unsalted butter
1egg
1/2tsp vanilla extract
250ml warm water
100gr raisins
100gr marzipan, chopped into small chunks

Method
1, Add the 500gr of flour, yeast, soft brown sugar, mixed spice and salt into a large bowl. Cut the butter into chunks and rub into flour. 
2, Make a well in the centre of the flour mixture and add in the egg and vanilla extract with 200ml of the tepid water. Start to bring this together with a fork, adding more water if necessary, until you are left with a lump of dough that isn’t sticky to the touch. 
3, Turn the dough out onto a work surface that has been lightly dredged in flour and knead for between 5-10minutes until the dough is soft and elastic. Knead in the raisins and marzipan gently. Pop in an oiled bowl and cover with oiled clingfilm. Leave this somewhere warm for an hour or until it has doubled in size.
4, Knock back the dough with your fist and give it another quick knead so that it is smooth. Divide the dough into six equal pieces and stretch and roll into sausages about 3cm thick. I couldn’t video myself doing the plaiting but I followed this video. It’s really easy when you get into the swing of it.

5, When you have finished tucking in the ends of the completed dough plait, transfer to a lined baking sheet and very loosely cover with oiled clingfilm to prevent sticking. Return to the warm place for about 20-30minutes. Before baking, mix together 2tbsp of flour with 2tbsp of cold water to form a thin paste and pipe crosses on each of the sections.

6, Preheat your oven to 220o/c and bake the bread for around 20 minutes. I covered my loosely with foil after about 10 minutes to prevent it darkening too much.
7, Remove from the oven when the loaf is cooked. To test this, tap the bottom of the loaf, if it sounds hollow then you’re on to a winner. 
8, Leave to cool, slightly, before tearing apart.

I was kindly sent some products by Dr Oetker which I have used in this loaf.

We Should Cocoa: Chocolate Monkey Bread

This months We Should Cocoa, the creation of Choclette and Chele, is hosted by Nazima of Franglais Kitchen who has challenged us to use our loaf (pun intended) and come up with a bread and chocolate creation. Last months round up featuring all things pumpkin from Nat at The Hungry Hinny, can be found here.

I wrote all the narrative for this post. Left it to one side. Had a flick about on the Internet about the subject and landed on a blogpost on exactly the same subject about what I had written. This has happened before. I think I've come up with something witty to say and then BAM! I find someone has beat me to it. Someone has probably beaten me to this too.

People do come up with the same ideas. If you've ever been near anyone who deals with patents, they'll give you examples.

Which made me think about this bread. It's not new, or amazing*, or never been done before. The quantities and methods are different but the end result is the same. I don't think I can find anything new to say.

Apart from the fact that I know someone who calls it "Monkey Brain Bread", and that made me laugh, loudly and uncontrollably.

Ingredients

Bread Dough
400gr strong bread flour
1 x 7g sachet of easy blend yeast
10gr cocoa powder
50gr caster sugar
50gr butter
250ml lukewarm milk
1/4tsp vanilla powder or 1tsp vanilla extract

50gr caster sugar and 25gr melted butter for the dough glaze

50gr dark chocolate, melted for the top

Method

1, In a large bowl, sift the flour, cocoa powder, yeast and salt together. Stir in the sugar and rub in the butter until it is all uniform in texture.
2, Slowly incorporate the milk to form a dough and turn out into a floured work surface. Knead for around 10 minutes or until smooth and elastic.
3, Place in a greased bowl and cover with cling film. Allow to rise, in a warm place, for an hour or until doubled in size.
4, When the dough has risen, knock it back with your fist and knead it briefly. Flatten the dough out and cut into pieces that are just smaller than a ping pong ball when rolled into balls.
5, Dip the balls of dough into melted butter and then roll in the sugar. Place them in a 1lb greased loaf tin. Cover with clingfilm and return to the warm place until doubled in size again.
6, Preheat your oven to 220o/c and bake the loaf for 20-25minutes until the underside of the load sounds hollow when tapped.
7, Remove from the oven and leave to cool slightly before drizzling the melted chocolate on and eating. It's best served slightly warm with doughy aromas and sticky chocolate covered fingers. We're all friends here..

*It begs to be torn apart and shared. That means it doesn't have to be new, or amazing. You get to share it with people you love. Perfect.

We Should Cocoa: Pumpkin Seed Bread and a Sandwich

This month's We Should Cocoa pumpkin challenge is hosted by Nat from The Hungry Hinny. Last month's cocktail round up for We Should Cocoa's 2nd birthday can be found here.

I’m very rarely on my own. That sounds like a strange thing to say but it’s true. There is always someone or something happening. From a ringing phone to a chattering cat winding around my legs as I cook. The incessant ping of phone notifications. From dinner for two to a busy train carriage.

But I was on my own yesterday. A whole day off.

I didnt have anything to do nor did I have to answer to anyone. I could do whatever I like. I could go and eat burgers. I could go for a drive. I didnt have to even wear make up. I could turn my phone off. I could attempt to get the garden ready for winter. I could do a bit more Christmas knitting/crocheting. I could lie on the sofa with a face mask on, eat pitta chips and shout at Jeremy Kyle. The latter being the most likely.

I went food shopping before 8am. Blame my body clock. I ate pitta chips and shouted at day time TV. I wore a face mask whilst making bread. I ignored the knock on the front door (a clandestine peek, with dough covered hands, confirmed it was just a windows salesman). Roasted slices of butternut squash and cooked bacon with a cocoa maple glaze. I ate this sandwich.

Then I watched The Man Who Knew Too Much. Cleaned. Did some laundry. Painted my nails. Danced until I was bruised and aching. Had a bath. It was a good day. But very quiet.

Pumpkin Seed Bread

Ingredients

80gr pumpkin seeds
420gr strong white bread flour
1 sachet of easy blend yeast
1tsp table salt
25gr butter
1tbsp olive oil
250ml-300ml warm water

Method

1, Preheat oven to 200o/c and place the pumpkin seeds in a heat proof bowl. Roast for 8-10 minutes, tossing every 2 minutes until golden brown, hissing and split. Leave these to cool before blending into a fine meal.

2, In a large bowl, sift the flour with yeast, salt and ground pumpkin seeds together and rub in the butter.
3, Briefly stir the olive oil into the water and adding slowly, bring the dough together until it just forms a ball.
4, Turn out onto a floured surface and knead for 5-10 minutes or until smooth and elastic. Shape into a ball.
5, Clean and lightly oil the bowl, add in the ball of dough and cover with lightly oiled cling film. Leave in a warm place for around an hour or until doubled in size.
6, When doubled, knock back the dough and give it a couple of quick kneads. Reshape into a ball and place into your load pan. This is my favourite loaf pan.
7, Recover with the oiled cling film, return to the warm place and leave it to rise again for another hour or so until, again, doubled in size.
8, Preheat oven to 230o/c and bake for 25-35minutes until golden brown, and the underside sounds hollow when tapped.
9, Leave to cool before slicing.

Filling

Brie
Peppery salad leaves

Cocoa Glazed Bacon
1, Cocoa glaze the bacon by mixing 1/4tsp of cocoa powder with 1tsp of maple syrup and spreading over four thin rashers of smoked streaky bacon.
2, Grill under a medium heat until just crisp.

Roasted Butternut Squash
1, Preheat oven to 160o/c and lay two round slices of butternut squash on a baking tray. Brush with a little olive oil and sprinkle with a tiny pinch of salt and pepper.
2, Roast for 20-30minutes or until soft and caramelising around the edges. Leave to cool and carefully cut off the tough skin.

We Should Cocoa: Chocolate & Almond Swirl Rolls

This month's We Should Cocoa is being guest hosted by Laura from How to Cook Good Food and she has set the ingredient of almonds. You can see the cheese round up here.

I posted a recipe after Christmas for a Brown Butter Banana Bread. I had just taken down my Christmas decorations and the cottage felt really empty. I tried to fill it with warming, comforting smells.

The cottage didnt feel empty at the weekend but filled with tension. Tension to get things sorted in time for Saturday. Who not to sit next to who. Who is going to be where and at what time. What (or who...) potentially is going to be a problem. Who hasn't returned my emails and who did I forget to email.

I ended up beating the crap out of some dough. It felt good.

Ingredients
500g strong bread flour
50gr unsalted butter, chopped into little chunks
1 x 7gr sachet of easy blend (fast action yeast)
2tbsp caster sugar
1tsp salt
1 egg (medium/large)
200ml milk mixed with 100ml boiling water - you might not need all of this
50gr flaked almonds
20gr very dark chocolate, grated

Method
1, Sift the flour into a large bowl and add in the butter, yeast, sugar and salt. Rub the butter between your finger tips until it is fully incorporated and there are no large lumps.
2, Make a well in the centre of the flour mixture and add in the egg with around a third warm milk and water. Start to bring this together with a fork, adding more water if necessary, until you are left with a lump of dough that isn’t sticky to the touch.
3, Turn the dough out onto a work surface that has been lightly dredged in flour and knead for between 5-10minutes until the dough is soft and elastic. Pop in an oiled bowl and cover with oiled clingfilm. Leave this somewhere warm for an hour or until it has doubled in size.
4, Punch the dough down and give it another quick knead. Roll out into a large rectangle that measures about 17inches by 8inches (ish!)
5, Sprinkle with the almonds and the grated chocolate. Roll up and cut into ten equal rolls and lay into a greased baking pan leaving a little gap around each one.
6, Cover again with oiled cling film and leave the rolls for 20-30minutes To rise again.
7, Preheat your oven to 220o/c, brush the rolls with a little melted clarified butter or olive oil and bake for 20 minutes until rich golden brown and the rolls sound hollow when tapped underneath.
Notes
When I make these again, I'd probably add a bit more sugar to the dough (and probably the filling), cocoa to the filling and toast the flaked almonds.

Brunch: Eggs in a Basket

Recipe from here. I topped ours with ham and spinach too.

Six Plait Bread

The humble loaf.  Often I squeeze some dough into a loaf pan, stick it in the oven and forget about it for 30 minutes or so.  Not today though.  I’m giving my usual failsafe recipes a holiday and trying something new.  Plus I have a few more days off before I start my new job so want to get some quality baking in.

I wanted a bread with a slightly sweeter, buttery taste and from plenty of research (hello, Google), the general consensus was the addition of butter, obviously, and egg to give it a richer flavour.  With the addition of egg, it reminded me of challah, so I decided to braid it like one.   

Ingredients

500g strong bread flour

50gr unsalted butter, chopped into little chunks

1 x 7gr sachet of easy blend (fast action yeast)

2tbsp caster sugar

1tsp salt

1 egg (medium/large)

Around 250ml tepid water

Method

1, Sift the flour into a large bowl and add in the butter, yeast, sugar and salt. Rub the butter between your finger tips until it is fully incorporated and there are no visible large lumps.

2, Make a well in the centre of the flour mixture and add in the egg with 200ml of the tepid water.  Start to bring this together with a fork, adding more water if necessary, until you are left with a lump of dough that isn’t sticky to the touch. 

3, Turn the dough out onto a work surface that has been lightly dredged in flour and knead for between 5-10minutes until the dough is soft and elastic.  Pop in an oiled bowl and cover with oiled clingfilm.  Leave this somewhere warm for an hour or until it has doubled in size.

4, Knock back the dough with your fist and give it another quick knead so that it is smooth  Divide the dough into six equal pieces and stretch and roll into sausages about 3cm thick.  I couldn’t video myself doing the plaiting but I followed this video.  It’s really easy when you get into the swing of it.

5, When you have finished tucking in the ends of the completed dough plait, brush it lightly with melted butter or olive oil, put on a lined baking sheet and very loosely cover with oiled clingfilm to prevent sticking.  Return to the warm place for about 20-30minutes

6, Preheat your oven to 220o/c and bake the bread for around 20 minutes.  I covered my loosely with foil after about 10 minutes to prevent it darkening too much.

7, Remove from the oven when the loaf is cooked.  To test this, tap the bottom of the loaf, if it sounds hollow then you’re on to a winner. 

8, Leave to cool, slightly, before tearing apart.  

Pesto Swirl Bread

Ok.  I’ll admit it.  I’ve completely run out of ideas for packed lunches.  There is only so much cous cous, tuna sandwiches and pesto pasta a girl can take.  Time to shake it up?  Enter the swirl bread.  It’s jazzed up lunches for a couple of days at least!

Ingredients:-

500gr strong white bread flour

1tsp salt

1tsp sugar

15ml extra virgin olive oil

1 x 7gr sachet of easy blend yeast

Around 300ml-350ml warm water

3 to 4 tbsps of good jarred pesto

Couple of sundried tomatoes, chopped (optional)

Method

1, Sift the flour into a large bowl with the salt, sugar and yeast.

2, Add in the olive oil and about 200ml of the warm water and start to bring the dough together.  Add more water until the dough comes together and forms a ball.

3, Transfer on a lightly dusted worktop and knead for 5-10 minutes until the dough becomes smooth and elastic and in no way sticky.

4, Stretch the dough out to form a rough rectangle with the long side the same length as your loaf tin.  (I just used my standard 1lb loaf tin)

5, Spread the pesto over the doughy rectangle and sprinkle the sundried tomatoes out evenly. 

6, Roll the whole thing up like a swiss roll and place into your lined or well greased loaf tin.

7, Put the loaf tin inside a large freezer bag and leave somewhere warm for an hour or two until doubled in size.

8, Preheat your oven to 230o/c, brush the top of the loaf with a little water, and bake for 15minutes and then turn down the temperature to 190o/c for the last 15-20minutes.  The bread should make a hollow sound when tapped on the base when it is cooked.

9, Turn out of the tin as soon as it is cooked and slice away to reveal that swirl. 

How do you guys make lunch interesting?  Come on, I’ve seen some of your beautiful bentos!

Wholemeal Bagels

Out of the saucepan into the oven!

I think the best bagel I ever ate was in New York in 2004.  It was gorgeous, untoasted, unscooped, and filled with goats cheese.  It was light, fluffy and had this beautiful ever so slight crunch as you bit into it.  It was good, but has ruined practically every bagel I have eaten since then. 

Much like the cakey/fudgy argument with brownies, there is a certain divide between bagel fans.  My best friend Jewish and she certainly has her view on bagels too! So I’m trying to recreate that 2004 bagel.  Trying to make a bagel that my best friend will enjoy.  Trying to create something that doesn’t resemble those insipid ones you can buy at the supermarket. 

I didn’t even come close to recreating it but I don’t think I’ll ever buy bagels again… These were really yummy! Well I might buy them from here, they are gorgeous from that little shop!

Ingredients

350gr strong wholemeal bread flour

Two big pinches of salt

1 egg (separated)

250ml warm water (possibly more)

1 packet of easy blend yeast (7grams)

Method 

1, Separate the egg and gently whisk the white with a fork or a mini whisk until it has broken down a bit

2, Sift the flour into a large bowl with the yeast and the salt.

3, Make a well in the centre and pour in the egg yolk, half of the egg white (whisking it a bit makes it easy to divide) and 150ml or so of the water.

4, Stir together adding more water until it forms a soft dough, you might need to add more water

5,Turn the dough out onto a floured surface and knead for 6-10minutes until the dough is soft and pliable and in no way sticky. 

6, Put the dough into a greased bowl and cover with clingfilm.  Leave in a warm place for an hour or until the dough has doubled in size.

7, When it has doubled, turn back out onto the floured worktop and knock it back (hit it with your fist, it’s satisfying) and give it another quick knead but only for a couple of minutes.

8, Divide the dough into between 8 or 10 pieces and form flattened balls with your hands.  Leave them to relax for 5 minutes and then poke a hole through them with your finger or a wooden spoon handle.  I would recommend making the holes quite big, they will need a further rise before cooking and my bagel holes got a bit small in the process!

9, Place them on a lined baking tray, cover lightly with some greased cling film or a damp tea towel and put back in the warm place for 20-30 minutes

10, Turn on your oven to 220o/c and in the meantime put your biggest saucepan on the hob and fill with boiling water.  Reduce the heat so the water is just simmering. 

11, Pop two of the bagels at a time into the saucepan and gently simmer them for a minute and a half, turning after 45 seconds.  Remove them and give them a quick shake.  I did think by hooking them out with chopsticks.  Place them on a lined baking tray

12, When all the bagels have been briefly boiled, take the remaining half of the egg white and whisk into it 2 tsp of cold water and a tiny pinch of salt.   Brush this over the bagels.  At this point you can sprinkle over caraway seeds, poppy seeds, sesame seeds or cumin seeds (my personal favourite! I buy them in bulk at the local Indian cash and carry!)

13, Bake them for 20-30minutes or until they are golden brown.

14, Transfer them to a cooling rack.  I think they are best eaten warm, fresh out the oven! 

Apple and Cinnamon Bread

I picked this Wessex Mill flour up in a local farm shop, it’s not milled locally but it smells amazing! It’s literally a strong bread flour with cinnamon, dried apple pieces and dried apple powder. 

I was up stupidly early this morning.  I cut off a slice, before resolutely slumping myself in front of my laptop for the frenzy that was about to ensue at 9am.  Glastonbury ticket sale day.  

Ingredients

500gr of apple and cinnamon flour

7gr  dried packet yeast or the fresh equivalent

1tsp salt

1tsp golden caster sugar

2tbsp olive oil (or melted butter)

320ml lukewarm water

Method

1, Mix the dry ingredients together well and stir in the olive oil, quickly add the water and bring together to form a dough

2, Turn onto lightly floured surface and knead until smooth and elastic

3, Pop the dough into a lightly oiled bowl, cover with cling film and leave somewhere warm for 1-2 hours until the dough has doubled in size.

4, Turn the dough back out onto a floured surface and knock it back with your fist.  Give it another quick knead, only for a couple of minutes.

5, Line or grease a 900gr loaf tin and pop the dough inside.  Cover that with greased cling film and return to a warm place until it has filled the loaf tin nicely.

6, Preheat oven to 220o/c and bake for 20-25mins until golden and when the bottom of the loaf is tapped is should sound hollow. 

(We got our Glastonbury tickets by the way... After three hours... Phew!)

Rosemary and Tomato Focaccia

My rosemary bush has finally picked up some growing speed and I couldn’t help but pull a few sprigs off for this. Plus it gives me an excuse to eat more of the oven dried tomatoes I made!

Adapted from The Big Book of Baking

Ingredients

500gr strong bread flour

2tsp dried yeast

1tsp salt

4tbsp of olive oil (plus extra for brushing)

2tbsp freshly chopped rosemary (or 1tbsp of dried)

2tbsp of chopped sun dried (or oven dried) tomatoes

300ml lukewarm water

Method

1, Sift the flour and slat together in a large bow

2, Stir in the yeast and rosemary and sundried tomatoes

3, Make a well in the centre and pour in the olive oil and mix quickly.

4, Keep mixing and add in the water and form into a doughy ball

5, Turn out onto a lightly floured surface and knead for 2-3 minutes

6, Place in a bowl that has been lightly brushed with more olive oil and cover with clingfilm. Put the bowl in a warm place for two hours

7, After two hours the dough should doubled in size. Turn back onto a lightly floured surface, knock it back with your fist and give it another knead, but only for a minute

8, Put the dough onto a well oiled baking tray and press down to form a large circle of flat dough

9, Cover again with clingfilm (oil the clingfilm this time though) and return to the warm place for an hour

10, After an hour, peel off the clingfilm, and dip your fingers in some olive oil and make dimples all over the loaf.

11, Bake in a preheated oven at 240o/c (gas mark 9) for 20 minutes until golden brown.

12, Sprinkle with coarse sea salt and garnish with more rosemary and tomatoes before serving.

Flowerpot Bread

I love bread. I don’t mind what type it is, what’s on it or what’s in it as long its coming my way and coming my way fast.

I regularly bake white loaves for sandwiches and, toast in the morning, big Italian focaccia bread for big Italian food nights with friends and simple rolls for picnics.

The smell of bread alone makes me think of home, especially my mum kneading a mountain of dough.!

Leftover unused flower pots from the cottage garden + love of bread = flowerpot bread

Ingredients

650gr of strong white bread flour

1 sachet of dried yeast (7grs)

1tsp of sugar

1tsp of salt

2tbsp of olive oil or melted butter

400ml of warm water

4 x prepared flowerpots (4inch high ones for 4 loaves but bigger if you want bigger loaves!) (oil them well on the inside with vegetable oil and put them in cold oven. Turn the oven on to 200o/c. When the oven has reached 200o/c turn it off and leave until cold)

Method

1, Sift the flour into a large bowl and stir in the sugar, salt and dried yeast. Stir in the olive oil/melted butter

2, Make a well in the centre of the flour and pour in the warm water and mix together with your hands to form a ball

3, Turn onto a clean floured worktop and knead the dough until it is smooth and elastic.

4, Place into clean, oiled bowl and cover tightly with clingfilm. Place in a warm place for 30-40mins until the dough has doubled in size

5, Take the dough out of the bowl and knock the air out of it and knead for a further five minutes.

6, Portion the dough into quarters and place into the prepared flowerpots (see above). They should fill up a little over half way, maybe with some dough leftover. Don’t overfill or they will balloon over the edge. Put the flowerpots filled with dough into large polythene bags and return to somewhere warm for another 30 minutes or until risen again.

7, Put into a hot oven (200o/c) for 20-35 minutes depending on flowerpot size. Be careful when removing the pot as they will be really, really hot!