Aparna Balasubramanian April 2019 from Ultimate Bread Eric Treuille & Ursula Ferrigno
Yield: one round
DOUGH:
2 teaspoons dry yeast
1/2 cup lukewarm milk
430 grams 1/2 bread flour; 1/2 AP
2 teaspoons salt
3 tablespoons maple sugar
grated zest of 3 lemons
113 grams unsalted butter, softened
3 eggs, beaten
1/2 cup water
TOPPING:
4 teaspoons ground cinnamon
3 tablespoons maple sugar
1 cup blanched almonds, roughly chopped
1 egg yolk
1. Mix the flour, yeast, salt, sugar, and lemon zest in a large bowl. Make a well in the center of the mixture and add the butter, eggs, and milk.
I’m trying to use up what is on hand and only had 1/2 the bread flour called for so used AP.
2. Mix in the flour from the sides of the well. Add the water 1 tablespoon at a time, as needed, to form a soft, sticky dough.
I used all the water called for.
3. Turn the dough out onto a lightly floured work surface. Knead until smooth, springy, and elastic, about 10 minutes.
4. Put the dough in a clean bowl and cover with a dish towel. Let the dough rise until doubled in size, about 4 hours. Punch down the dough, then let rest, covered with a dish towel, for about 10 minutes.
5. Divide the dough into two equal pieces and roll each piece into a 16-inch-long rope. Twist the two dough ropes together.
6. Place the dough rope on a buttered baking sheet. As you might see here, I used a skillet. Shape it into a ring by bringing the two ends of the rope together. Pinch them to seal and cover with a dish towel. Proof until doubled in size, about 11 ⁄2 hours.
7. To make the topping mix the cinnamon, sugar, almonds, and egg yolk in a bowl. I used my hands to spread the mixture as evenly as possible over the top of the ring.
8. Bake at 200C (400F) in the preheated oven for 45 minutes, until golden -cover with foil to prevent it getting to dark- and hollow sounding when tapped underneath. Cool on a wire rack.
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