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With Luke Haines

Duration:
2 hours
First broadcast:
Sunday 27 November 2011

Luke Haines has recorded music under various names and with various bands including The Auteurs, Baader Meinhof & Black Box Recorder and has written two acclaimed books Bad Vibes and Post Everything.

He joins Cerys to talk about his latest project a new album called Nine And A Half Psychedelic Meditations On British Wrestling Of The 1970s And Early '80s.It's a psychedelic concept album about the golden age of British Wrestling.

Music Played

27 items
  • Image for Xavier Cugat

    Xavier Cugat Society Conga

    Cuban Love Song 1939-1940, Harlequin, 1

  • Image for The Ash & the Oak

    The Ash & the Oak Quadrology

  • Image for Robert Johnson

    Robert Johnson Hell Hound On My Trail

  • Image for Grant Green

    Grant Green Sookie Sookie

  • Image for David Bowie

    David Bowie Let Me Sleep Beside You

  • Image for Tacsi

    Tacsi Big World

  • Image for Joya Landis

    Joya Landis Angel Of The Morning

    Young Gifted & Black (Various), Trojan

  • Dub Champion Sound

  • Image for Alton Ellis

    Alton Ellis Massachusetts

  • Image for Amy Winehouse & Nas

    Amy Winehouse & Nas Like Smoke

    Island

  • Image for Radio Heartbreak

    Radio Heartbreak Radio Heartbreak

  • Sunday Recipe - Skillingsboller

  • Image for Bertel Haugen

    Bertel Haugen Father

    Musty Pasty Dusty, none, 1

  • Image for The Black Keys

    The Black Keys Lonely Boy

    NONESUCH

  • Image for Tacsi

    Tacsi Big World

  • Guest: Luke Haines

  • Image for Luke Haines

    Luke Haines Gorgeous George

    9 1/2 Psychadelice Meditations On British Wrestling of the 1970s and Early '80s., Fantastic Plastic

  • Image for Luke Haines

    Luke Haines Inside The Restless Mind Of Rollerball Rocco

    9 1/2 Psychadelice Meditations On British Wrestling of the 1970s and Early '80s., Fantastic Plastic Records, 1

  • Image for Lou Reed

    Lou Reed Satellite Of Love

    Global Television

  • Image for The Bobby Fuller Four

    The Bobby Fuller Four I Fought The Law

    Ace

  • Image for Higher State

    Higher State You Had It Coming

  • Image for Doc Watson

    Doc Watson I'm Troubled

  • Poetry In Motion

  • Image for Seekae

    Seekae Gnor (Radio Edit)

    Gnor Promo Single, Rice Is Nice/Popfrenzy, 1

  • Image for Taken by Trees

    Taken by Trees Watch The Waves

  • Image for Paul Kelly

    Paul Kelly The Day After Forever

  • Image for Golden Earring

    Golden Earring Radar Love

    Old Gold

  • Cerys Matthews with Luke Haines

    Cerys Matthews with Luke Haines

  • Skillingsboller - Norwegian 'Schilling' Buns

    For the dough:

    About 7 cups (1 kg) all-purpose flour (start with 6 cups and add more, as needed)

    2 cups (5 dl) whole milk

    3/4 cup (150 g) sugar

    1 1/2 teaspoon salt

    1 Tablespoon cardamom (I prefer to use cardamom pods and grind my own, in which case, it’s best to reduce the amount to 2 teaspoons)

    1 large egg

    1 3/4 oz (50 g) fresh yeast OR 2 1/2 Tablespoons active dry yeast

    5 oz (10 Tbsp/150 g) butter, cut into small pieces (*grating chilled butter with a box grater works well)





    For the filling and topping:

    4 1/2 oz (9 Tbsp/125 g) softened butter

    2/3 cup (125 g) sugar

    2 Tablespoons cinnamon

    1 1/2 cups (200 g) raisins, soaked in hot water for 10 minutes, then drained)

    2 cups (200 g) slivered or chopped almonds



    +one egg for brushing before baking and a little extra sugar for sprinkling (use pearl sugar, if you can get a hold of it)



    1. Using a standing kitchen mixer (or a large mixing bowl, a good wooden spoon, and a lot of muscle), dump in all of the dough ingredients EXCEPT FOR the butter and mix well until everything comes together. ***If using active dry yeast instead of fresh yeast, consider proofing your yeast in 1 cup of lukewarm milk (250 ml) first, then continue with the recipe as normal, remembering to add the remaining 1 cup (250 ml) of milk later on. 7 cups of flour should be about the right amount, but depending on the type of flour you are using, you may need to add a another 1/4-1/2 cup or so to keep the dough workable (ie: not too sticky). If using a kitchen machine, allow the machine to knead the dough for about 10 minutes- if making dough by hand flour a clean working surface, dump the dough out and knead for about 10 minutes.

    2. Add the chilled butter pieces, little by little, and knead them into the dough for 10-15 minutes. Make sure all of the butter is worked completely into the dough. Place the dough in a greased, large bowl, cover with plastic wrap and allow to rise until roughly doubled, about 1 1/2 hours (I set my dough in the refrigerator and allowed it to rise overnight, about 10 hours).

    3. Once the dough is fully risen, flour a large work surface and use a rolling pin to flatten the dough into a large 12” x 25” (30 cm x 70 cm) rectangle. Using a spatula or pastry brush (or even your hands!), smear the softened butter over the entire surface of dough. Over this, sprinkle the sugar then cinnamon evenly and gently press into the dough with your fingertips. Then, evenly spread the drained raisins and almonds over the dough.

    4. Like a jelly roll, roll your dough rectangle up into a spiral, the long ways. Slice the rolled dough into 24 even slices (this works best if you first slice the dough in half, then each half again, so that you have 6 even pieces, making it easier to gauge your slices). Place your buns on a baking sheet lined with parchment, pressing lightly over the center of each piece so that they are slightly flatter in the middle. Cover with plastic wrap and allow to rise for about one hour.

    5. Preheat your oven to 350F/175C and brush each bun with the whisked egg, then sprinkle with a little sugar. Bake for about 20 minutes, until they become a deep golden brown. Best while still warm, although they’ll keep for a day or two at room temp, freeze any that you plan to keep long than that.

  • Skillingsboller (Norwegian 'Schilling' Buns)

    Skillingsboller (Norwegian 'Schilling' Buns)

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