Twisted bread with Féve Tonka

I have been wanting to make the Apricot Couronne from the time I saw when they ere making in Great Brisish Bake off. But then every time I wanted to make them,t here will be one ingridient I don't have at home. And then when I had all the ingridients I didn't had time to bake.

So when this month We Knead to Bake group decided to bake something of one'w own choice as Aparna's oven had to be repaired .

And the first recipe I thought was baki

ng this couronne though in the end I didn't as you can see.

What I did was take the recipe of the bread dough and then made into a twist with my own .

Which I must say turned out to be so good.

I even think these taste a bit like the bread/cookies I love to buy when I am in Cologne, though the ones I buy from there has marzipaan and almond flakes etc... but the similarity was with the crunch and the caramel taste one get from these.

This is one recipe I would make and of course with some other filling as they are so good.

One tip use baking paper to line the tray as there is butter sugar mix leaking while these are baked that if you don't use the baking paper it will be a very stick mess plus it will take hard work to clean the baking pan.



Original Recipe here

For the dough

250g/9oz strong white bread flour, plus extra for dusting

5g salt

7g/⅓oz instant yeast

50g/1¾oz unsalted butter, softened, plus extra for greasing

105ml/3½fl oz milk

1 free-range egg, lightly beaten

Filling: ( I didn't use the filling from the recipe did my own filling)

120 gm  unsalted butter, softened

120 gm dark muscovado sugar

1 Tonka beans grated

For the shiny glaze
3 tbsp of raspberry jam. ( the recipe said apricot jam but i didn't have that so use what i had)
Mw for 10 seconds and then you can use it for glazing.

For the sugar glaze
150 gm of powder sugar
1 to 2 tbso of egg whites ( if you don't want to used egg whites you can use water, I like the icing to get really hard so i use egg whites)

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the butter, milk and egg and mix to combine, using your hands. Continue to mix until you’ve picked up all the flour from the sides of the bowl. Use the dough to clean the inside of the bowl and keep going until you have a soft dough.

Tip the dough onto a lightly floured work surface and begin to knead. Keep kneading for 10-12 minutes. Work through the initial wet stage until the dough starts to form a soft, smooth skin.

When the dough feels smooth and silky, put it into a lightly oiled bowl. Cover the bowl with a tea towel and leave to rise for one hour, or until doubled in size.

While the dough is rising, make the filling. Beat the butter and muscovado sugar and the grated tonka beans together until smooth.

Line a baking tray with baking parchment or silicone paper.

After the dough is doubled , divide in to 6 ( I got 6, depending ont he suze it might vary) equal parts. On a well floured surface, roll out each dough ball into ssuares ( lookg to the step by step picture).

Using a spoon spread the filling mixture on the dough, covering all of the surface in a thin layer. Roll into a log and cut lengthways into half.

Now take the 2 parts and twist together and form into a round.

Make sure you show the cut side up.

Repeat with all dough balls.

Transfer to a baking tray lined with baking paper.

Cover with a cloth and let rise for 25 minutes.

Preheat the oven to 180°c and bake the twists for 20 to 22 minutes.

While baking you will see butter oozing out but that doesn't matter.
When it is baked remove them from the tray to a wire rack and brush with the Raspberry jam.
When the breads are fully cooled Drizzelz with the sugar glaze.
Sending this to yeast spotting.