After the last few weeks there was only one thing I wanted to do on Sunday morning - lose myself for a few hours in a fog of flour and icing sugar. Most people reach for a bar of chocolate when they are feeling stressed or sad, I on the other hand have always reached for bread...luckily for me that this week's GBBO was advanced dough. Taking inspiration from Richard's Swedish tea ring (Richard to win!!) I decided to use chocolate and fruit for my filling, even adding cocoa and vanilla to the bread dough for that extra chocolate-y hit, along with the more traditional eggs and butter for an enriched dough.
Just a word of advice - if you are adding chocolate drops to your filling its probably wiser to leave the ring uncut...within 5 minutes of baking most of my chocolate was bubbling out of the sides! Luckily once it had cooled and I cut into it there were enough drops inside to still give the chocolate richness I was after.
Best served on the same day of baking for that fresh softness, although pretty good the following day dunked into your morning cuppa!
Recipe adapted from Fruity Swedish Tea RingIngredients
For the dough
400g strong white flour
25g cocoa powder
10g fast action yeast
25g unsalted butter, softened and cubed
35g caster sugar
2 medium eggs
100ml full fat milk warmed
0.5tsp vanilla paste or seeds from 1/2 vanilla pod
For the filling
150g dried cherries (not glacé)
150g chopped dried apricots
100g chocolate chips (I used dark chocolate)
60g caster sugar
1tbsp cocoa powder
1tsp vanilla paste or seeds from 1 vanilla pod
For the glaze
1 tbsp apricot jam
Juice of 1 lemon
100g icing sugar
Put all the dough ingredients into a bowl along with 50ml of water and mix together using a spoon.
Add a further 50ml of water and knead using an electric mixer. I kneaded on slow for two minutes then on a medium speed for a further three minutes. Continue mixing until you have a smooth soft dough. Cover with a tea towl and leave to prove in a warm place. Your dough should be twice it's original size ( approximately 45 minutes prove time).
For the filling mix the fruit, nuts and vanilla in one bowl and the cocoa and sugar in another.
When the dough has proved, turn it out onto a floured surface. Knock back and lightly knead.
Roll out the dough to a 40cm/60cm rectangle, taking care to keep as much air in the dough as possible.
Sprinkle the sugar and cocoa over the dough then cover with the fruit and chocolate.
Starting at a long side, carefully roll the dough up into a cylinder (like you would a Swiss roll). Shape into a ring and use water to stick the two ends together.
Grease a large baking tin with butter and carefully lift the dough ring onto the tray. Using scissors make vertical cuts into the dough at 4cm intervals around the ring.
Cover the tray loosely with a proving bag or clean carrier bag and leave to rise for 40 minutes.
Preheat the oven to 190C/gas 5
Bake your loaf for 15 minutes and check the colour. If it is browning too quickly cover with foil before returning to the oven and continue cooking for a further 10 minutes until it is a deep brown.
Gently heat the apricot jam to make a glaze.
Once baked, remove the tea ring from the oven, brush with the apricot glaze and transfer to a cooling rack.
Allow to cool completely before making your icing by combining the lemon juice and icing sugar together. Drizzle the lemon icing over the loaf and serve.
|With Supergolden Bakes|