Wednesday, 14 March 2007
braided sweet yeast bun with lemon glaze
so i am obsessed with yeasted dough. cant help it but i think there is nothing that is as wonderful as a risen, yeasted dough. soft and smooth... almost like silk (another obsession i have). a sweet yeasted dough is even better. the butter makes it supersmooth and the egg gives it a firmer structure.
here is a recipe of a sweet yeast bun with a moist almond filling and a dash of cinnamon. i think this is perfect when your favourite chatterboxes come over for an afternoon of coffe and lotsa laughter. when i was a kid we used to make smaller versions of these and sold them on the fleamarket. i made big bucks! so wheither you want to sell it or just share it with your dearest friends and family - here is the perfect recipe!
450g (challah- /zopf-) white flour
a generous pinch of salt
20g fresh yeast
80g butter, soft and cut in small cubes
1.7 dl milk (room temperature)
1 egg, whisked
mix all dry ingredients in a bowl. add soft butter cubes. mix yeast, egg and milk and whisk until smooth. add to the dry ingrediens and work into a smooth, nice dough. cover with clingfilm and let rest on a warm (and windstill!) spot for about an hour, until it has doubled in size. meanwhile make the filling.
250g ground almonds
1/2 teaspoon cinnamon
1 egg, whisked
1 apple, peeled & cored & finely grated
mix all the ingredients well and put on the side. roll dough into a 40x65cm rectangle and divide horizontally in 3 equal strips. divide filling equally onto strips and smooth with a rubber spatula, leaving a rim of about 1,5cm on every side. roll up every strip until you end up with 3 rolls - braid 3 rolls into one long braid,just the way you would do it with your hair (imagine heidis braids - we want one of these!). grease a 25cm round caketin generously with butter (or line with baking paper) and lay braid into tin, forming a ring. cover and let rise for another 30 minutes.
meanwhile heat the oven to 200c°.
3 drops of cream
mix and glaze braid-ring before you bake it for about 50 minutes on the lower rack of your oven. when it browns to quickly, cover with foil and continue baking until firm and golden. let cool in tin for 5 minutes, then remove tin and let cool completely on cooling rack.
5 tablespoons of icingsugar
1 tablespoon of lemon juice
mix icingsugar with juice and glaze sweet yeast bun generously.
PS: keeps well in the fridge for about a day or two...