Sunday, February 8, 2015

Ginger twist

Ginger twist / Pão trançado de gengibre

I’ve asked my readers over at the blog’s Facebook page if they like to cook and bake on weekends and what they like to make – I love being in the kitchen on weekends because it is when I have more time and get to make more complex things, recipes that take a while to be ready or/and have many steps, such as this ginger twist.

Spending a lot of time in the kitchen can be frustrating if the results aren’t what we expect – and trust me, I’ve been there many times – but in this recipe’s case every bit of work and every second were worth it: the bread looked beautiful and tasted amazing, too.

It is a bit time consuming, I won’t lie, but I recommend you bookmark it for a cold, rainy day when you’re not at all interested in going out – just imagine that after all the work you’ll have something this delicious to go with a cup of tea or coffee. :D

Ginger twist
slightly adapted from the always amazing Gourmet Traveller

140ml lukewarm whole milk
2 ½ teaspoons dry yeast
120g granulated sugar
400g all purpose flour
50g whole wheat flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
finely grated zest + juice of 1 orange
2 eggs, room temperature
100g unsalted butter, softened
1 egg, extra, for brushing the loaf

70g unsalted butter, softened
50g brown sugar
50g granulated sugar
1 teaspoon ground ginger
130g pecans, chopped
100g almonds, chopped

1 tablespoon all purpose flour
1 tablespoon granulated sugar
1 tablespoon (14g) unsalted butter, cold

Dough: stir milk, yeast and a pinch of the sugar in a small bowl to dissolve and stand until foamy (5 minutes). Meanwhile, combine dry ingredients and zest with a pinch of salt in an electric mixer fitted with a dough hook. Add yeast mixture, 2 eggs and orange juice, then mix on medium speed to form a soft dough. Gradually add butter, beating on medium speed to form a soft dough, then transfer to a buttered bowl, cover with plastic wrap and stand in a warm place until doubled in size (1 hour).

Filling: mix all the ingredients together and refrigerate until needed. Set aside 30g of the filling for the topping.

Knock back dough on a well-floured surface, roll out to a 30x60cm (12x24in) rectangle and spread evenly with filling. Roll from the longest side to form a cylinder, then cut in half. Twist each half around one another to form a rope and place in a buttered 12x25cm (5x10in) loaf tin. Stand until slightly risen (30 minutes) – in the meantime, preheat oven to 180°C.

Using your fingertips, mix the 30g reserved filling with the topping ingredients until a crumble forms. Refrigerate until needed.

Beat the extra egg with a pinch of salt and brush loaf with the mixture. Scatter with the topping and bake until golden and risen (45 minutes to 1 hour). Cover with foil if loaf gets too dark. Cool in the pan for 10 minutes, then carefully unmold onto a rack to cool.

Serves 8-10


Lynn | The Road to Honey said...

We are getting another 1-2 feet of snow ( on top of the 4 feet we already have). I'm dreaming of a slice of this bread paired up with a nice, warm cup of tea. The perfect comfort food for this weather.

Liv said...

Hi, I found this on FoodGawker and was hoping I could get your permission to post the recipe on my instagram recipe page (@foodie_recipes) as it looks delicious! I will tag you in the photo and put your website address on the post! Hope this is okay, thanks :) x

Patricia Scarpin said...

Hi Liv - you can post the photo as long as you don't post the recipe. Tks.

Liv said...

Sure, would the ingredients be alright to post?

Patricia Scarpin said...

Yes, that would be OK, Liv.

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