Recipe 2: Nutty ‘no need to rush’ breakfast plait

By admin
16 September 2010

DOUGH

10 g (1 sachet) instant yeast

80 ml (1/3 c) caster sugar

500 g white bread flour

5 ml (1 t) salt

100 g Stork Bake, softened

1 extra-large egg

30 ml (2 T) maple syrup

160-180 ml (2/3 – ¾ c) warm milk

FILLING

5 ml (1t) ground cinnamon

100 g toasted pecan nuts or walnuts, finely chopped

80 ml (1/3 c) light brown sugar

50 g Stork Bake, melted and cooled

1 egg

60 ml (¼ c) milk

60 ml (¼ c) maple syrup

DOUGH 

Mix the yeast, sugar, flour and salt in a mixing bowl. Make a hollow in the middle. Beat the softened Stork Bake, egg, syrup and milk together and add to the dry ingredients. Mix to form a soft dough. Knead on a floured surface for about 10 minutes until smooth and elastic. Return the dough to the bowl, cover loosely with clingfilm and leave to rise in

a warm place until doubled.

FILLING 

Mix the cinnamon, toasted nuts and brown sugar.

When the dough has doubled, knock it back then roll it out into a large rectangle about 1 cm thick. Brush with the melted Stork Bake and scatter the nut mixture evenly over the dough. Fold the rectangle over so the filling is enclosed in the dough. Roll out slightly thinner with a rolling pin and cut into three equal-size long strips. Plait the strips loosely and transfer to a large greased baking tray. Cover loosely with clingfilm and leave to rise for another 30-40 minutes.

Preheat the oven to 180 °C. Beat the egg and milk together and brush the risen plait evenly with the egg wash. Bake for 25-30 minutes until golden brown and cooked through.

Heat the syrup and simmer for 1 minute. Brush the loaf with the hot syrup as it comes out of the oven. Leave to cool.

Serves 6.

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