Twisted Brazil Nut Bread by Gordon Ramsay

Twisted Brazil Nut Bread



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

I’m especially fond of making specialty breads like this one and find that they make excellent Christmas gifts for family and friends. It’s basically just a sweet yeast dough filled with a luscious Brazil nut filling, which is rather easy to prepare too, and shaped into a beautiful twist, adding a touch of elegance to any festive table.

  • 120 ml Milk, at 28C/82F
  • 15 g Fresh yeast, crumbled
  • 50 g Sugar
  • Pinch of salt
  • 350 g All-purpose flour
  • 80 g Butter, diced and at room-temperature
  • 2 Egg yolks
  • 250 g Brazil nuts, toasted and ground
  • 50 g Coconut sugar
  • 1 tbsp Freshly grated lemon zest
  • 2 tbsp Rum
  • 50 ml Whipping cream
  • 2 Egg whites
  • Pinch of salt
  1. Heat the milk in a saucepan over low heat to 20C/82F. Crumble the fresh yeast into the lukewarm milk together with 1 teaspoon of the coconut sugar. Set aside for 10 minutes or until bubbles appear on surface.
  2. In the bowl of your stand mixer, sift in the flour and add remaining sugar, and salt. Add in diced butter, egg yolks and the yeast mixture. Mix at slow speed until everything comes together. Increase the speed and knead until smooth and elastic, about 7 minutes.
  3. Turn out the dough and shape into a dough ball. Brush the mixing bowl lightly with oil to grease. Return the dough to the bowl and turn to coat in oil. Cover with a damp tea towel and set aside in a warm, draught-free place to prove until dough doubles in size, 1-2 hours.
  4. Meanwhile prepare the filling. Mix together the ground Brazil nuts, coconut sugar, and lemon zest in a mixing bowl. Stir in rum and cream until combined. Whip the egg whites and salt until stiff. Fold the whipped egg white into the nut mixture until well blended. Cover with a plastic film and set aside.
  5. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 10 minutes or until smooth. Set aside for 10 minutes to rest.
  6. Line a 26cm springform pan with baking paper. Set aside. Roll dough on a lightly floured surface into a rectangle, roughly 50×25-cm. Spread the prepared nut mixture evenly over dough, leaving 1cm border around edges. With the long edge facing you, tightly roll up dough in jelly roll fashion. Place the roll seam side up and use a sharp knife to cut the roll lengthwise in half along the seam. Tightly weave the two pieces together, leaving the cut sides exposed. Form into a wreath by firmly pinching two ends together. Gently transfer the wreath into the prepared pan.
  7. Cover with a plastic film or kitchen towel and let rise until doubled for about an hour. Preheat the oven to 180C/350F. Bake in centre of oven until bread is deep golden, about 35 minutes. Cool slightly. Dust with icing sugar before serving.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

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