Winter bread with apricots and cranberries
- a recipe in collaboration with Greet from The Hungry Heart
13g fresh yeast
zest of 1 orange
160g cold butter in cubes
juice of 1 orange
dash of cognac
- Heat the 50g of milk until it is slightly warmer than lukewarm. Mix it with the fresh yeast and 25g flour. Mix this into a kind of porridge and cover with plastic foil. Let the porridge rest for 15 minutes until the yeast is activated.
- Put all the other ingredients (except the butter) in a mixing bowl and knead it together with the yeast porridge into a firm dough. If you are kneading the dough in a food processor with a dough hook, it is best to do this at medium speed for 8 minutes.
- Then you can start adding the butter cubes. Do this one cube at a time and wait until the butter has been fully incorporated into the dough. This can easily take 10 minutes.
- When all the butter has been incorporated, knead the dough for another minute. Then cover the mixing bowl with plastic foil and put the dough in the fridge overnight.
- After putting the dough in the fridge, chop the dried apricots and add them to the cranberries. Pour the juice of 1 orange and a dash of cognac over the dried fruit. You can also leave out the cognac and use the juice of 2 oranges.
- Leave the fruit to marinate overnight in the fridge.
- The next day, get rid of the excess moisture from the fruit and let the fruit drain on kitchen paper.
- Prepare a springform pan lined with baking paper. Roll out the dough into a rectangle about 1 cm thick. Spread out the fruit over the dough and roll it up into a thick sausage. Make a shallow cut along the length of the sausage.
- Roll up the sausage like a snail shell and place it in the baking tin. You can now see part of the filling through the cut.
- Cover the bread with a towel and let it rise for another hour until it has doubled in volume. Brush the bread with beaten egg and bake for 40 minutes at 180°C degrees. Leave to cool completely on a wire rack.