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For the Dough
500g Strong white flour
75g Unsalted butter
50g Golden granulated sugar
25g Dark brown cane sugar
300ml Whole milk
7g (1 sachet) Easy bake yeast
75g mixed orange & lemon peel
100ml Vanilla Cinnamon Baileys (or plain Baileys)
1 tsp Garam masala
1 tsp Cinnamon
½ tsp Salt
For the Glaze
2 tbsp Golden syrup
2 tbsp Dark brown cane sugar
2 tbsp Water
First heat the Baileys liqueur and soak the sultanas and peel with it in a bowl for at least 1h.
Get 100ml of the whole milk and warm just a little to dissolve the yeast in it, it should take about 5/10 minutes and you should get a bubbly mixture.
Now warm the rest of the milk in a small pan and add the butter so it melts in it.
In a large bowl mix the flour, sugar, salt, cinnamon and garam masala. Add the milk and butter mixture, the yeast mixture and 1 of the eggs beaten; lightly mix. Drain the sultanas and the peel (keep the Baileys and have it whenever, it tastes lovely) and add them to the mixture. Form a dough by hand or with a wooden spoon, place the dough on a floured surface and knead for about 10 minutes until you get an elastic and smooth dough. Oil a bowl and place the dough in it, cover it with cling film and allow to raise in a warm place, it should double the size (minimum 1 hour)
Divide the dough in 8 portions and form them in 8 equal cylinder shapes. Individually pinch the edge up and over working around one of the sides of every cylinder. Place 2 portions with the smooth side facing upwards at the edge of a greased or oiled loaf tin (900g / 2lb), place the rest of the remaining pairs of portions so you get 2 lines of 4 portions each. Cover the tin in cling film and allow to raise for about 1 hour.
Beat the remaining egg and brush all over the loaf and bake for 25 minutes at 200C. Meanwhile mix the glazing ingredients in a small pan in the heat until dissolved. Once the loaf is baked brush it with the glaze mixture. Allow 10 minutes to rest and you can start enjoying the loaf either sliced or tearing a bun at a time.
Recipe and images courtesy of @mary.and.lebon.kitchen
I decided on a chocolate cherry flavour, because I love cherries and they are in season, which means I could use British produce, which I prefer to do.
I do love a pie, and I’d be quite happy to start with a savoury pie and then finish with a sweet fruit pie for dessert. I’ve been doing a bit of research into British pies, looking at the variety of fillings, traditional and modern and especially looking at the pastry recipe. Do you use a puff pastry, shortcrust pastry or a traditional hot water crust pastry? There are so many decisions to be made when making a savoury pie, but one that caught my attention was the ‘Picnic Pie’. It is exact...