Sunday, February 5, 2012

Fruit-nut bubble bread

I love the look and joy of bubble bread - with it's myriad of flavours...there's something lovely about pulling apart a warm bubble bread in the centre of the table to feel like you're really sharing a meal with people... I've chosen a fruit-nut bubble bread today.

Fruit-nut bubble bread


Ingredients












  • 30g fresh, or 2 sachets of dry yeast
  • 1 1/3 cups lukewarm to warm water
  • 1/4 cup skim milk powder
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 30g of butter, melted and cooled to lukewarm
  • 2 eggs
  • 4 1/2 to 5 cups of plain flour

Glaze
  • 1 1/2 cups packed brown sugar
  • 1/3 cup evaporated milk
  • 1 1/2 to 2 tablespoons of maple syrup
  • 4 tablespoons of butter
  • 1 cup dried currants
  • 3/4 cup of chopped pecans or walnuts


In a large bowl, dissolve yeast in 1/3 cup of the water.  Mix remaining water with milk powder, sugar and salt; add to the yeast mixture with the melted butter.  Beat in the eggs and stir in enough of the flour to make a stiff dough.  Cover, let rest for  5 minutes.

On lightly floured surface, knead dough, adding more flour if necessary, until smooth and elastic.  Place in a greased bowl; cover and let rise in a warm place until doubled (usually about 1 hour).

About 10 minutes before the dough has fully risen, prepare the glaze.  In a small saucepan, combine brown sugar, evaporated milk, syrup and butter.  Heat and stir until dissolved.  Set aside.

Punch dough down.  Tear of ten golf ball sized pieces and roll in floured hands until smooth.

Generously butter a 25cm ring cake tin.  Sprinkle the bottom with a quarter each of the currants and nuts.

Arrange the first layer of dough balls close together over the sprinkled fruit and nuts.  Drizzle 1/4 of the glaze and another 1/4 of the fruit and nuts over this layer.  Top with another layer of dough balls.  Repeat process until all the dough, nuts, fruit and glaze has been used (usually ending with the glaze).

Cover with baking paper and let it rise in a warm place until the dough rises to the top of the tin (about 40 mins).

Bake in a moderate oven (160 degrees) for about 40 mins until cooked.  If the bread browns too quickly you can cover with foil half way through the baking.

Cool 10 minutes in tin then turn onto a wire rack (place on something as glaze may drizzle...).  Serve warm and pull apart the deliciousness!

Don't forget to watch all the live recipes on Cocina de Mama's YouTube channel!


Cocinar, comer y ser feliz!
Leticia

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