For the recipe Chocolate Cherry Twist Bread
|250 g||Strong White Bread Flour|
|2.5 g||Salt (1/2 tsp)|
|7 g||Fast-action dried yeast|
|50 g||Unsalted Butter|
|100 ml||Whole Milk|
|1||Large Egg (beaten)|
|30 g||Caster Sugar (2 tbsp)|
|15 ml||Olive Oil (for greasing)|
|100 g||Unsalted Butter (softened)|
|80 g||Light Brown Sugar|
|150 g||Tinned Black Cherries (drained)|
|50 g||Ground Almonds|
|125 g||Dr. Oetker Dark Jumbo Chocolate Chips|
|5 g||Orange Zest (zest of 1 orange)|
|200 g||Apricot Jam|
Gently warm the milk in a pan or the microwave until lukewarm ensuring the milk is not too hot otherwise it will kill the yeast. Add the yeast to the milk and stir. Leave for 10 minutes to activate the yeast.
Melt the butter in a pan or microwave. Place flour, salt and sugar into to a mixing bowl and mix, make a well in the centre then add your milk and yeast, melted butter and beaten egg. Using a fork, stir the ingredients together until roughly combined.
If using a stand mixer, knead the mixture using a dough hook on the lowest setting for 4 minutes. If kneading by hand, transfer the dough mixture to a clean, floured surface and knead for about 10 minutes until the dough is smooth. The dough is slightly soft and sticky and will remain so after kneading.
Grease a large bowl with olive oil then place the dough in it and cover tightly with clingfilm or a damp tea towel. Leave the dough to prove in a warm place for about an hour or until the dough has doubled in size.
Whilst the dough is rising make your filling. De stone the cherries, roughly chop then pat dry with some kitchen paper and put to one side. Put the soft butter, brown sugar, ground almonds and orange zest in a bowl and mix well.
Grease and line a large rectangle baking tray. Once the dough has risen, turn out onto a clean floured surface and roll out into a rectangle approximately 30cmx20cm so the long edge is closest to you. Take the butter and sugar mix and spread onto the dough in an even layer then sprinkle over the cherries and Dark Jumbo Chips.
Starting from the edge nearest to you, tightly roll the dough like a swiss roll so you get a nice tight roll. Once rolled seal the seam by pinching the edge to the main body of the roll then roll over so that the seam is on the bottom. Take a sharp knife and leaving a 2cm join at the top, cut a line down the centre of the roll to form two strands. Twist the two strands together, twisting the bottom of the ends together to seal, then carefully transfer the dough onto your prepared baking tray, reshaping slightly if necessary. Cover loosely with cling film or a damp tea towel and leave to prove for around 30 minutes until the dough springs back when touched.
Whilst your dough is rising preheat the oven to 200°C (180°C Fan/Gas Mark 6). When your dough is ready, remove the cover and place in your oven to bake for 30-40 minutes until risen and golden. Whilst your dough is baking, make the glaze by heating the apricot jam in a pan with a splash of water to loosen. When the jam has warmed, sieve the mixture into a bowl. When the bread is ready, remove from the oven, transfer to a wire rack and brush the warm loaf with the glaze.
|Per Serving||Per 100 g / ml|
|Fat||653.13 g||28.80 g|
|Carbohydrate||1,260.72 g||55.59 g|
|Protein||115.92 g||5.11 g|