Sweet bread for Sunday afternoon break, anyone? Adapted from ‘Mixed Fruit Plait’ of the book “The World of Bread” by Alex Goh, p.94 ~ 95, herewith my attempt yesterday afternoon, while F1 race at Sepang Circuit was live on TV.
Cranberry & Mixed Fruit Plait
125g Bread flour
1 TBsp Caster sugar
1/2 TBsp Milk powder
1/3 tsp Salt
1 tsp Instant yeast
43 g Cold water
1/2 Egg, beaten
15 g Unsalted butter, soften
30 g Dry cranberries } moisten with 1 tsp of water
30 g Mixed fruit }
1/6 tsp Cinnamon powder
40 g overnight sponge dough
(the balance bit in my fridge, so I just threw in. can just go for the straight-dough method without it.)
Mix all dry ingredients (A). Mix in (B) & (Op). Add (C) to mix into a rough dough. Transfer to a lightly floured surface, and knead till elastic & smooth. (I hand-kneaded 13 minutes.) Knead in (D) dry fruits & cinnamon powder.
Form the dough to a ball & place onto a lightly floured bowl. Cover, and let rise for 1 hour in a warm place. Test by pressing finger into the dough, if the indent mark won’t bounces back, that means the dough is ready.
Divide 6 equal portions, round into small balls. (Divide 3 if of 1 large plait.) Rest 10 minutes to loosen. Then, roll each ball to long strip for about a foot long.
Plait 3 strips together. Pinch both ends and duck them down. Place onto pre-greased & lined baking tray. Let rise again for 45 minutes in a warm place. Brush top with milk (or egg wash).
Bake at 180°C in a pre-heated oven for 18 ~ 20 minutes. Bang the tray on the counter for easy release. Transfer to wire rack. Serve it light warm and enjoy.
The look, delightful. The taste, cranberries and orange peels tanging mouth-fully, along with a hint of cinnamon. Nice.