| SWEET ENRICHED BREAD
300g strong white flour
2.5ml salt
30g caster sugar
10g fresh yeast
100ml warm milk
1 large egg
30g softened butter-unsalted
Put the flour, salt, and sugar into a mixing bowl, make a well in the centre and crumble in the yeast. Pour on the warm milk and add the egg. Mix together to form a soft dough then add the softened butter. Turn out onto a work surface and knead for 3-5mins. Don’t be alarmed if the dough is rather soft and sticky! Use a plastic scraper to assist with the kneading.
When the dough is silky and elastic it’s ready to set-a-side to rise. Return to the bowl and cover. Leave for 1½-2 hours or over night in the fridge.
It’s now ready to form. If the dough was left to rise in the fridge, allow time for it to return to room temp.
APRICOT COURONNE
1 batch of sweet, enriched dough.
For the filling:
50g ready to eat apricots
15g butter
50g muscavado sugar
5ml ground cinnamon
5ml ground all spice
50g sultanas
milk for brushing
For decoration:
45ml icing sugar mixed with 15-30ml orange juice
pecan nuts
candied fruits or peel – optional
Roll out the dough into a rectangle. Brush with melted butter and sprinkle on the sugar, spices, sultanas and apricots. Roll up like a Swiss roll along the longest length. Then join the ends together to form a ring shape. Using scissors cut 2/3 through at 4cm intervals. Twist the sections so they start to lie sideways. Leave to recover for 15-20mins. Bake for 20-25mins @ 190ºc.
Cool on a wire rack and decorate with the icing, nuts and peel – if using
|
