This is my riff off a Jamie recipe for hot cross twister bread. I've made it into 2 pullaparts, the usual way I make milkbread
INGREDIENTS
1 x 7g sachet of dried yeast
500g strong bread flour, plus extra for dusting
325ml light milk
1 egg
1/2t salt
1T oil
3T (60g) raw sugar
2t all spice
100g dried fruit (raisins and dried apricots)
1 orange zest
1t pineapple powder
1t calamansi lime powder
1 whole grated nutmeg
1T runny honey (for glazing)
METHOD
Pour 325ml of warm light milk into a mixing bowl. Add the egg, yeast and 1T sugar. Add flour and salt, then machine knead for 15 mins.
Proof for an hour or until doubled, then knock back
Divide into 2 and use a rolling pin to roll out the dough to the size of a small tea towel on a flour-dusted surface
Brush the rectangle of dough generously with the oil
Mix remaining sugar, all spice, zest and powders together and evenly scatter half the sugar mix over the half portion of dough to cover the oil
Scatter half the dried fruit over half the dough lengthwise and roll the dough from the long side into a Swiss roll shape, wrapping all the lovely fillings inside.
With a sharp knife, cut the roll into half. Cut into 8 pieces to arrange as scrolls in a round spring form tin (20cm)
Cut the other half into 9 pieces to arrange as buns in a square tin (20cm)
For the swirls, place the rolls, swirl-side up, in the baking paper lined tins, arranging them close together
Leave to prove somewhere warm for 30 minutes
Preheat the oven to 180ºC and bake for 23 minutes
Glaze with runny honey and leave to cool
SWAPS
Any sugar you have will work fine
If you don’t have all spice, you could use ground cinnamon, mixed spice
Use whatever dried fruit or nuts you have to hand
PRODUCTS
The recipe for runny honey is to use a runny honey like Tea Tree from Pure Local Honey in a 1:1 ratio of hot water
I got my calamansi lime powder and pineapple powder from my blue tea
Comments
Post a Comment