Aparna Balasubramanian April 2019 from Ultimate Bread Eric Treuille & Ursula Ferrigno
Yield: one round
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
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.
April 16, 2019 at 6:17 pm
Oh that turned out lovely! Great crumb and it looks nice and moist, I think I overbaked mine on the bottom just a few minutes trying to get the browning right for the top. I tented with foil too soon. But everyone liked it, so win!
April 16, 2019 at 7:39 pm
Always a win when they’re still asking for it when it’s gone 😉
The foil is excellent to remember.
April 16, 2019 at 8:58 pm
That looks great! Love your shaping! I really should start adding ground flax seed more often.
April 17, 2019 at 5:11 pm
What a lovely ring! Beautiful color and your crumb looks really moist! Yum! I definitely didn’t think the almonds needed toasting beforehand. Mine got pretty toasty as it was but I loved the crunch!
April 17, 2019 at 5:20 pm
Always welcome the crunch!
April 18, 2019 at 1:53 pm
Your ring looks perfect. I love the addition of the flax seeds.
April 18, 2019 at 2:26 pm
Really – why toast the almonds twice – except you could toast extra to just eat….. Looks beautiful!
April 18, 2019 at 6:46 pm
Ah well, toast to just eat … what a radical idea. Yes, I’ll do that!
April 22, 2019 at 5:43 pm
Before making this bread, we THOUGHT we had bought toasted salted almonds. But we had difficulty reading the label at the bulk food store (insert rolling eyes emoticon here). So I used raw almonds and they worked beautifully.
Your bread look gorgeous, Tanna! …maple sugar. Good idea!!