This month’s Fresh from the oven Challenge was hosted by Jo from Jo’s Kitchen. She chose Kringel (an Estonian sweet or savoury bread) that has recently been featured in the Hairy Biker’s programme, Mum’s Know Best. Thank you Jo for hosting this months challenge.
It’s been a while since I updated the blog and even longer since I took part in a challenge so hopefully this challenge will see me back to regular blogging and taking part in challenges. I ended up baking this bread today! as it was the only totally free day I have had at home in ages. I also baked a wholemeal loaf for this weeks lunch. It has been so long since I baked I had to get my bread book out to check on all the quantities which I used to know by heart!
Since there is only the two of us to eat this sweet bread I halved the recipe and we also decided to make it a little healthier and omit the chocolate topping (partly as we had none in the house). The recipe was simple and relatively quick and the end result was like nothing I have baked before. I do think that the chocolate topping would have improved it. I used dried yeast and just halved the quantity. There were also a few comments from members that 1tsp salt was missing from the recipe and the original recipe stated ‘flour’ and we decided it meant white bread flour. I have added these additions to the recipe below but have heard the some members struggled with this recipe as they stuck to the original recipe which perhaps has a few flaws. I couldn’t make my mind up from the recipe instructions for platting the dough in which direction to cut the dough in half. I went for length wise which made the platting easier but the bread didn’t turn out like the picture!
(adapted from The Hairy Bikers, mums know best)
Ingredients (Makes 1 Loaf)
- 40g fresh yeast
- 1tbsp sugar
- 250ml milk, lukewarm
- 2 egg yolks
- 50g butter, melted
- 1tsp salt
- 600-700g white bread flour
- 100g butter, softened
- 3 handfuls of raisins
- 10 tsp sugar
- 150g dark chocolate (at least 50% cocoa solids)
- 75g butter
Mix the yeast and sugar in a bowl. Add the lukewarm milk and egg yolks, then mix in the flour, salt and melted butter and knead well. Shape the dough into a ball, cover the bowl with a tea towel and leave to rise in a warm place for 30 minutes.
Preheat oven to 200°c/Gas 6. Dust your work surface with flour. Take the dough out of the bow, knock it back and roll out to a thickness of 1cm. Spread the softened butter evenly over the rolled sheet of pastry, then sprinkle with raisins and finally sugar.
Roll up the dough like a swiss roll and cut it in half with a sharp knife. Starting from the uncut end, plait the dough, lifting each half over the other in turn. Finally, shape the plaited bread into a B shape and transfer to a buttered baking tray. Bake for about 25 minutes or until golden.
In the meantime, prepare the chocolate topping by melting the chocolate and butter in a bowl over boiling water. Once out of the oven, let the bread cool down a bit, place on a serving plate and drizzle with chocolate sauce.