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The Kilkenny Observer Friday 24 December 2021
Food & Drink
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Twisted spiced bread with honey and tahini butter Bake this twisted spiced bread for a showstopping brunch. This Middle Eastern-inspired loaf is laced with cinnamon, cardamom and sesame and served with a moreish homemade spread. Prep: 35 mins Cook: 40 mins plus up to 2 hrs 30 mins proving Serves: 10-12 Ingredients • 120-140ml whole milk • 50g unsalted butter , cubed • 300g strong white bread flour , plus extra for dusting • 50g golden caster sugar • ½ tsp fine sea salt • 7g sachet fast-action dried
yeast • 1 medium egg , lightly beaten • oil , for the bowl For the filling • 50g unsalted butter , softened • 2 tbsp sesame seeds , toasted • 50g light brown soft sugar • 3 tsp cinnamon • ¼ tsp ground cardamom For the honey & tahini butter • 70g salted butter , softened • 2 tbsp runny honey • 2 tbsp tahini For the icing • 75g golden icing sugar sesame seeds , for sprinkling (optional)Method
STEP 1 Warm 120ml milk and the butter in a small saucepan until melted. Leave to cool to lukewarm. STEP 2 Combine the flour, sugar, salt and yeast in the bowl of a stand mixer. Make a well in the centre and pour in the egg and warmed milk, then mix until just combined. If it seems a little dry, add an extra 20ml milk. Knead the mixture on a gentle speed using a dough hook for 5-8 mins, or until the dough is smooth and springs back when pressed. If you don’t have a stand mixer, combine everything in a bowl, then knead on a lightly floured surface for 8-10 mins. Shape
the dough into a ball and leave to prove in a large, lightly oiled bowl covered with a tea towel for 1 hr-1 hr 30 mins, or until doubled in size. STEP 3 To make the filling, combine the ingredients and set aside. STEP 4 Line a large baking sheet with baking parchment. Roll the proved dough out on a lightly floured surface to a 40cm square. Spread the filling evenly over the dough using a palette knife, leaving a 2cm border around the edge. Roll the dough up into a tight log, starting with the end furthest from you – it should measure roughly 40cm in
Gingerbread pancakes These warming pancakes are the perfect start to Christmas Day. They’re loaded with festive gingerbread flavours, and made extra indulgent with chopped dates and a generous dollop of crème fraîche. Prep:10 mins Cook:15 mins - 20 mins Makes: 10 Ingredients • 150g self-raising flour • ½ tsp baking powder • 1 tsp ground ginger • 1 tsp cinnamon • 2 tsp golden caster sugar • 1 egg , beaten • ½ tbsp maple syrup , plus extra to serve • 200ml full-fat milk or semiskimmed milk • vegetable oil , for frying • 100g pitted dates , chopped, to serve • 100ml crème fraîche , to serve
Method STEP 1 Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms. STEP 2 Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes. STEP 3 Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.
length. Cut the dough log in half lengthways down the middle so you have two long pieces laying beside each other, horizontally, cut-side up. Pinch together at both ends, then pick up the ends and twist the pieces around each other, as though you’re making a rope. STEP 5 Transfer the loaf to the prepared sheet. Loosely cover and let it prove in a warm place until doubled in size again, about 45 mins-1 hr. Heat the oven to 180C/160C fan/gas 4. STEP 6 Put the sheet in the centre of the oven and bake for 35-40 mins, covering loosely with
foil if it starts to become too dark during baking. When ready, the loaf should be golden and sound hollow when tapped on the bottom. Leave to cool slightly for 15 mins if you’re serving it warm, or leave to cool completely on a wire rack. STEP 7 To make the tahini butter, mix the ingredients with a pinch of salt using a wooden spoon until combined. To make the icing, mix the sugar with 1 tbsp warm water until smooth, adding more if it’s too thick. Drizzle over the loaf and sprinkle with the sesame seeds, if using. Slice the loaf and serve with the honey & tahini butter. Best eaten the day it’s made.
