Yum Yums

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Why have I never thought of baking Yum Yums before? My daughter loves them and fancied a treat, so we searched for a recipe and decided to give it a go. This is our first attempt, so they’re not very even in size / shape, but we really enjoyed making and they tasted AMAZING!

We actually ended up changing the original recipe we found as yeast was still in short supply and I didn’t want to use two packets for one treat (I know, mean right!). We proved them for a little longer than the original recipe asked for, but only used half the yeast. Win!

They use a technique called laminating to layer the butter through the dough and help achieve that classic yum yum texture. This makes the beginning step super easy as you hardly have to rub the butter in at all, just enough to coat it in flour.

If you want a slightly different take, add some lemon juice to the icing sugar to create a lemon yum yum, or coating in caramel (ooo, or salted caramel?) sauce instead. Not the fastest bake, but if you have time to make them they are definitely worth the wait.

Yum yum ingredients
Put all the dry ingredients into a bowl, and make sure not to put the salt directly on top of the yeast.
Very quickly rub in the butter to the flour mix. Don’t over rub, there should still be big bits of butter, not breadcrumbs!
Knead the yum yum dough on the bowl to combine all the flour then cover with cling film and leave to prove for an hour, or until doubled in size
Laminate the dough by rolling it out and folding the ends in towards the middle
Then fold the dough in half, turn 90 degrees and roll flat again
yum yum proving
Once you have laminated the dough 3-4 times, pop into a clean bowl and leave to prove for 45 minutes
Roll out the dough and cut into slices
Cut a slit in the middle of the yum yum
Twist the middle over to create a pretty twisted shape
Once twisted, leave your yum-yums to prove for around 30 minutes on clingfilm or an oiled tray. While they are proving, mix together the icing sugar and water to form a runny icing
Fry the yum yums in vegetable oil for 1 – 2 minutes each side until golden. You need enough vegetable oil to float the yum yums so quantities will vary depending on the size of your pan
Paint on the icing with a pastry brush (or pour it over if you don’t have a brush) while the yum yums are still warm and leave to cool. Sticky, golden Yum yums ready to eat

In fact…they didn’t last much longer than this photo and were readily inhaled by my family after waiting so patiently for them to prove.

Luckily, my Dad managed to find yeast in stock, so ordered two boxes so we now have LOTS more yeast, which can only mean one thing…More baking!

Yum Yums

Course Treat
Prep Time 30 minutes
Cook Time 30 minutes
Proving 2 hours 15 minutes
Servings 12 yum yums

Ingredients

  • 300 g Bread flour
  • 1 tsp Salt
  • 7 g Dried yeast
  • 20 g Sugar
  • 50 g Butter cut into pieces
  • 150 ml Water tepid
  • 1 Egg

Icing

  • 125 g Icing Sugar
  • 2 tbsp Water

Instructions

  1. Combine the dry ingredients together in a bowl

  2. Add the chopped butter and roughly combine using your hands until the butter is coated in flour

  3. Pour the egg and water into the flour mix and knead together until all of the flour has been absorbed

  4. Leave to prove for around 60 minutes, or until doubled in size

  5. Laminate the dough – roll out into a rectangle shape and fold each end in towards the middle, then fold in half like a book. Repeat 3 – 4 times. Leave to prove again for 45 minutes

  6. Roll out and cut yum yum shapes, Cut a slit in the middle and twist. Leave to prove for 30 minutes

  7. While the yum yums are proving make the icing, mix together the icing sugar and water to a runny icing consistency

  8. Heat vegetable oil to 170° and fry the yum yums for 1 – 2 minutes each side until golden

  9. Paint on the icing with a pastry brush while the yum yums are still warm and leave them to cool before enjoying

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