GBBO star Andrew Smyth's recipe for Baked Nifflers inspired by Fantastic Beasts and Where to Find Them

by hellomagazine.com
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Harry Potter spin-off Fantastic Beasts and Where to Find Them was a hit with viewers around the world when it was released in cinemas in November, with one character proving particularly popular – Newt Scamander's pet Niffler. Now, to celebrate the DVD release of film, Great British Bake Off 2016 star Andrew Smyth has demonstrated how to bake your very own bread Niffler, which looks almost too cute to eat!

Ingredients:

  • 150ml semi-skimmed milk
  • 1 ½ tbsp honey
  • 10g melted butter
  • A little lemon zest
  • ½ tsp dried yeast
  • 260g very strong white bread flour
  • ½ tsp fine salt
  • 1 medium egg (for egg wash)
  • Vegetable Oil (for greasing)

Nifflers

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Method:

1. Heat the milk and honey together in a microwave in a small bowl until warm to the touch. Melt the butter in the same way and add these liquid ingredients to a large mixing bowl of a stand mixer along with the finely grated lemon zest and dried yeast.

2. Mix together on a slow speed with the dough hook attachment then gradually add the salt and flour. The dough is meant to be stiff and should easily pull away from the edges of the bowl once the flour has been added. Increase to a medium speed and leave to mix for 5-7 minutes until the dough is springy and passes the "windowpane test".

3. Tip out onto a lightly oiled surface and form into a ball. Lightly oil the mixing bowl and put the dough back, cover with cling film and leave to rise in a warm place or proving drawer for 1 hour or until doubled in size.

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4. Once the first prove is done, tip your dough out onto a lightly oiled work surface and punch it a few times to knock out excess air. Lightly knead a few times then split the dough into 2 equal portions. These will be our 2 Nifflers.

5. For each Niffler: Cut a piece off the dough just smaller than a golf ball that will form the head. Cut off 4 small marble-sized pieces that will be the claws on the hands and feet. Form the remaining dough into an oval around the size of the palm of your hand. Make a cut using kitchen scissors in the middle of the thin side around 5cm long. Spread the 2 legs apart. Squeeze the 4 claw pieces into a flattened small oval and cut 4 gaps at the end of each to form sharp claws. Press these onto the base body at the end of either leg and in hand positions. Roll the head into a ball then flatter one end into a tube to resemble a Niffler's head. Poke 2 holes for eyes using a long skewer.

6. For each Niffler: On a lined baking tray, set an oiled 1 litre pyrex bowl round side up. Prop the body of the Niffler by the oiled bowl in a sitting position. Set the head alongside as we’ll attach it later on. Cover with lightly oiled cling film for 25 minutes.

7. Brush lightly with some beaten egg and bake for 25-30 minutes until deep brown and it sounds hollow when knocked. Use a cocktail stick to connect the head to the body.

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