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Bread With Sweet. Filling
Ingredients
- Ingredients:
- 700 g flour
- 260 ml lukewarm milk (or a little more)
- 2 eggs
- 15 g instant dry yeast
- 100 ml olive oil
- 50 g melted butter
- 80 g sugar
- 2 egg yolks beaten with a few drops of milk (For egg wash)
- Ingredients for the filling:
- 1 cup apricots
- 1 cup prunes
- ½ cup figs
- ½ cup white chocolate (shavings)
- ¼ cup crushed walnuts
- 100 ml orange juice
- 30 g sugar (optional)
- 30 g butter
- 20 g cinnamon powder
- Ingredients for coffee caramel sauce
- ¼ cup instant coffee (1 tsp coffee)
- ¼ cup cream
- ½ cup sugar
- 3 tbsp butter
- Reduced juice of the filling
- Method for the filling:
- Heat butter in a pan add in sugar, sauté until it turns light brown, pour in the orange juice, sprinkle cinnamon powder and bring it to a boil. Toss in the chopped fruits, lightly mash then and simmer for 5 minutes. Remove whatever little juice which is left over in the pan for further use. . Toss in the walnuts. Dry up the mixed fruits over high flame. Once cool, refrigerate it.
- Method for the sauce:
- In a pan caramelize the sugar, once it turns into light golden syrup, gently pour in the cream stir well. Add in coffee and the reduced juice bring it to a boil, dissolve caramel. Toss in the butter. Serve warm.
- Method for the dough
- Combine all the ingredients except milk in a large bowl and mix. Add in milk little at a time. Knead dough until soft but not sticky .Cover the bowl with a damp towel; let the dough rise until double. Punch down the dough and divide it in to two parts (one part of the dough should be about quarter) Roll out the smaller dough into a rough rectangle .Place the filling on one side of the sheet , sprinkle white chocolate and roll it , squeeze n tuck in the edges of the roll and keep aside. Roll out the rest of the dough in to a large oval shaped disc. Place the roll into the centre of the disc. Cut the sides of the oval sheet into long strips (at a 45 degree angle) from both sides. Place three strips from one side over lapping the roll. Start braiding using strips from the other side , go alternate to form a weaved pattern. Trim extra ends of the strips as you go along and tuck it under the bread. Once done cover the bread with a cloth and give it second rise for 20 minutes. Pre heat the oven at 180C. Give an egg wash and bake for 30 minutes or until golden brown. Serve with warm coffee caramel sauce. Enjoy.
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