I have been playing with this recipe today.
I love experimenting with dough..
I scalded the milk to above 70' and left to cool. I believe you get better results with bread if you do this. I also used less yeast because of this.
I used 1 and 1/2 tsps of traditional dried yeast ( not fast acting).
I put
on with milk and yeast 3 mins 37'
.
Added flour and egg
until well mixed. As I have organic flour it was too dry so I just tipped in water until the consistency was right. Kneaded 5 mins.
I left it 15 mins.
Added butter, sugar and salt and when all mixed on
I
5 more mins.
Putin oiled bowl, flipped over to rise.
When double in size turned onto silicon, knocked back and rested another 15 mins.
Shaped by pulling then rolling Ito rectangle.
Added filling tinned apricots quarters, mixed with ground almonds until looked right and a few whole almonds.
Put in middle of rectangle.
Used pizza wheel to,cut dough into slanting slices at the side.
Sort of plaited them over, will have to practice this a bit more.
Sealed up holes.
Left to proof, then brushed with milk and sprinkled with cinnamon sugar, baked 30 mins.
10 at 200, rest at 180.
It is a very good dough am very happy.
Thanks cookie and JD for,sending me the recipe.
Will try custard IDC.
Apricots and almonds
Before cooking
And now iPad to phone playing up. Finished pics will come later.
