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Preparation time: 30 minutes plus proving, cooling and setting Cooking time: 35 minutes INGREDIENTS: 500g pack white bread mix Plain flour for dusting 100g pack Dr. Oetker Extra Dark Chocolate Chunks 100g dried apricots, chopped 100g natural marzipan, chopped 1 sachet Dr. Oetker Egg White Powder To decorate: 50g icing sugar A few drops of Moroccan Almond Extract Toasted flaked almonds METHOD: 1. Make up the bread mix with water according to the pack instructions and knead and rest as directed. 2. Put the dough back in a mixing bowl, press down the top with your knuckles to make a pit and add the chocolate chunks, apricots, and marzipan. Use your hands to squeeze and twist the ingredients into the dough until they are evenly distributed - this will take about ve minutes.

3. Turn on to a lightly oured on to a lightly oured T surface, knead gently for one minute then shape the dough into an approximately 50cm (20inch) long sausage. Twist like a rope and like a rope and T long sausage. wist shape into a roughly 20cm (8inch) wide ring by bringing the two ends of the dough together and pinching them to seal.

4. Line a baking tray with baking paper and carefully transfer the dough ring on to the tray. Cover with a piece of cling lm brushed lightly with vegetable oil and leave to prove in a warm place until doubled in size - between 45 minutes and one hour.

5. Ten minutes before baking, minutes before baking, T preheat the oven to 200degC (180degC Fan oven, 400degF, gas 6). Make up the egg white powder according to the pack instructions.

Discard the cling lm from the dough, and brush the dough with egg white. Bake in the oven for 20 minutes, then reduce the temperature to 180degC (160degC Fan oven, gas 4) and bake for a further 15 minutes until richly golden and hollow-sounding when tapped underneath. Transfer to a wire rack to cool.

6. To decorate, sift the icing sugar decorate, sift the icing sugar T into a bowl. Add a few drops of almond extract and 5-10ml (1-2 tsp) warm water to make a smooth, drizzling icing. Spoon over the top of the bread and sprinkle with toasted almonds. Leave for a few minutes to set before serving. Happy Easter!

TIP: This bread is best served and eaten within 2 days of baking.

eaten within 2 days of baking.

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Copyright 2015 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Features
Publication:The Journal (Newcastle, England)
Article Type:Recipe
Date:Apr 4, 2015
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