Sweet Dough on GBBO

Last nights episode was fanatic to watch and can’t wait to try the new ideas for sweet dough once I get my mixer.

Signature Bake

It is a sweet tea loaf which I have never made before but I love loaves and smell Devine. I would have it with enriched dough and for the spices ginger is my favourite.

My favourite contestant is still in at moment which is Howard. He is making date and hemp loaf which is a healthy loaf to have for tea plus shows a greeny colour. Apparently Hemp flour is used and made in Yorkshire so will try and find some. Always remember to use two hands as Paul Hollywood says hehe

Technical Challenge

It’s a French sweet loaf that is twisted into a round shape. It is from Paul Hollywoods Book which I do own. It is also in my other book from the season itself:

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Here’s the recipe:

Apricot Couronne

Ingredients

For the Dough

250g strong white bread flour
5g salt
1 x 7g fast action yeast
50g butter
105ml full fat milk
1 egg

For the Filling

90g butter
70g light brown sugar
120g ready to eat dried apricots
35g plain flour
60g raisins
65g walnut pieces
Zest of 1 orange

To finish

50g apricot jam
100g icing sugar
25g flaked almonds

To make the dough, tip the flour into a large mixing bowl. Add the salt to the bowl at one side and the yeast to the other. Add the butter, milk and egg and turn the mixture round with your fingers. Keep doing this until you have picked up all the flour from the sides of the bowl. Use the mixture to clean the sides of the bowl until it becomes a soft ball of dough.

Turn the dough into a lightly floured worktop and knead for 12 minutes: work through the initial wet stage until the dough forms a smooth skin. When it feels smooth out into a large piled bowl. Cover up with a dry tea towel and leave to rise for 1 hour until doubled in size.

While the dough is rising, make the filling. Put the butter, sugar, drained apricots, flour, raisins, walnuts and zest into a bowl and mix well. Set aside until needed.

Turn the risen dough back onto a floured surface. Without punching down to deflate, roll into a rectangle about 25 x 33cm. Turn the dough around so that the longest end faces you. Spread the apricot mixture evenly over the dough, then roll up like a Swiss roll. Roll it back and forth to seal the seam then cut it length ways in half.

Twist the two strands of dough together; then twist the two ends together to finish the crown. Carefully transfer the crown to a baking sheet. Put the sheet in a plastic bag and leave to prove for 45 minutes until the dough springs back quickly as you gently prod it.

Preheat the oven to gas mark 6. When it is ready to bake place it in the oven. Bake for 35 minutes until golden and risen. Transfer to wire rack then decorate it with apricot jam, icing sugar and almonds.

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Showstopper Challenge

I would love to make brioche but if I was making them I would using caramel.

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Posted on September 25, 2013, in Uncategorized. Bookmark the permalink. Leave a comment.

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