Little bread ‘fantails’…

I had never heard of fantails before this week when I saw an image of an amazing little bread creation on Instagram; of course, I immediately searched it to see what it was and how to make my own and found this method using a muffin tin. I then made two batches two days running this week, of course, you wouldn’t expect anything else would you?! I made a cheesy version and a garlic butter version. They look so cool and are incredibly simple to make, and got a big thumbs up from my master bread taster πŸ™‚

You could also use mini loaf tins to make them with a smarter finished edge if you have them.

You can really use any basic bread recipe, it’s the assembly that’s the key, but I’ll let you know how I made my dough too. I only used a small quantity of dough, it can easily be doubled.

My basic dough recipe:

250g strong bread flour

150g warm water

1 tbsp olive oil

1/2 tsp salt

1tsp dried yeast (can be quick or easy bake yeast)

Measure out the flour into a large bowl, sprinkle the salt and yeast over the flour and pour in the water and oil.

Bring it together with your hands and knead in the bowl for a few minutes until smoothish.

Cover the bowl with a plastic bag and leave the dough to rise for 2-3 hours, depending on the warmth of your kitchen, until it has doubled in size.

Line a muffin tin with baking parchment squares.

Once you have proved your bread dough, punch it done if necessary, remove from the bowl and place onto a floured surface.

*At this point you can fold in some grated cheese, herbs, aromatics, whatever you like.

Roll the dough out to as close to a rectangle as possible, to a thickness of a couple of millimetres.

Cut the dough into even strips. I used a pizza cutter to do this.

Brush the dough strips with melted butter then stack them on top of one another. For the garlic butter version I brushed the layers with homemade garlic butter.

Cut into even sized mini stacks.

Place the stacks cut size down into your lined muffin tin and spread the leaves apart a little bit if possible.

Hopefully these photos will help…

Cover the whole muffin pan with a plastic bag and let the dough prove once more for up to an hour.

Brush them with melted butter and bake in the oven at 200C for 15-18 minutes until golden and cooked through.

I brushed more garlic butter over mine whilst they were warm.

They are lovely fresh from the oven, they were also good the next day, and reheated well in the oven for 5 mins.

Great fun to make and eat really! I’m sure they’d be fun to make with kids.

I hope everyone at this week’s Fiesta Friday enjoys my fantails!

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49 thoughts on “Little bread ‘fantails’…

  1. sallybr

    You know I’ll be all over this in the near future, right? I was thinking that since they are so “user-friendly” I could maybe take a batch to the department? I could make them the day before and perhaps re-heat them slightly before taking? Well, that would not work, they would get there cold again… I need to put my thinking cap – maybe I could bake them early?

    they are absolutely the most adorable bread ever!

    Liked by 1 person

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  2. petra08

    Oh! I have to say this, it is a little bit of bread porn! Especially the cheese and garlic breads. They sound so incredibly good. I can only imagine how amazing they must have smelt baking in the oven. A project for the week πŸ™‚

    Liked by 1 person

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  3. Life Diet Health

    These are gorgeous Elaine! πŸ˜€ I actually made bread three times last week with a couple of different recipes. Now you’ve got me wanting to make these… like now! πŸ™‚ Thanks for taking the time to take the different stages photos – very helpful for me. Oh and of course, thanks for sharing at Fiesta Friday!

    Liked by 1 person

    Reply
  4. FrugalHausfrau

    Oh gosh, these are gorgeous! I love the little parchment liners, too. Wish I had one of these right now. To tell you the truth, I’ve never really had the patience to make fantails. Now I see how they maximize that gorgeous crust.

    Liked by 1 person

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