Barmbrack

Sun, 23 October 2022

INGREDIENTS:

500g strong white flour

50g brown sugar

5g / 1 tsp salt

300ml milk

1 egg

10g fresh yeast or 1 tsp of dried yeast

Zest of 1 orange

1 tsp cinnamon

50g diced butter

300g dried fruit

25ml whiskey

100ml of earl grey tea

(You can use a mix of sultanas, raisins, cranberries and currents as well as some mixed peel Allow to marinade at least overnight)

 

Whiskey glaze

15ml water

30g caster sugar

30ml whiskey

 

METHOD:

This dough can be made by hand you may however find the dough a little wetter than what you may be use to, If you have a food mixer feel free to use it using the dough hook attachment

 

1). Mix together the flour, salt and sugar in the bowl of the mixer. Add the orange zest and cinnamon to the flour

2). Crumble the yeast into the flour and pour the milk along with the egg into the flour. Begin to mix the dough on a slow medium speed. This is quite a soft, supple dough. If it feels a little wet and stinky don't panic, just stay with it and be persistent the dough will come together.

3). Avoid the temptation to add extra flour. Continue to mix for 3 to 4 mins. As the dough develops slowly add the diced butter into the dough. Increase the speed of the mixer slightly. Continue to mix until all the butter has been incorporated. The dough should start to come away from the bowl

4). Add the dried fruit to the dough and gently knead for 1 to 2 minutes to distribute the fruit evenly. We simply want the fruit to be evenly distributed without having it all broken up. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 2 hours

 

5). Once the dough has doubled in size turn the dough out onto a clean work surface and knock back.

6). Prepare three 1 ld loaf tins by brushing with melted butter and dusting lightly with flour.

7). Cut the dough into 3 equal portions approximately 455g each. Roll each piece of dough round allow the dough to rest for 10 minutes. Finally shape each loaf and place into the prepared loaf tin. Cover loosely with cling film. Leave to prove again for 60 to 80 minutes or until doubled in size.

 

8). Preheat the oven to 200°C/375°F/gas mark 5. Brush the surface of each dough with a little beaten egg.

 

9). Bake the loafs at 200c for 25 minutes, until rich golden in colour.

10). While the loaves are baking prepare the whiskey glaze. Dissolve 30g of sugar in a saucepan with 30ml of water. Place of a low heat to warm gently stirring occasionally. To the sugar syrup add 30 ml of whiskey. Set aside until required.

 

11). Once the loaves have baked Transfer to a wire rack to cool. Brush the loaves repeatedly with the whiskey glaze.