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Recipes & Eats

Sultana Couronne

28/10/2014

Comments

 
This is inspired by one of Paul Hollywood's recipes. It tastes and looks great.
Sultana Couronne
Ingredients
  • 250g strong white bread flour
  • 1 tsp salt
  • 7g sachet instant yeast
  • 75g butter, cubed
  • 1 medium egg, lightly beaten
  • 135ml warm milk
  • Lots of sultanas
  • Icing sugar


Method


Pop the flour, salt, yeast and butter together in a mixing bowl. Gradually add the milk and the egg together. Stir with a knife. When a dough has formed, knead well on a floured board. The dough should be elastic but not sticky.

When you have kneaded for about 5 minutes, pop it back in the mixing bowl and cover with cling film. Leave it to rise for an hour in a warm place (if you have one). 

When the dough has risen, roll it out into a rectangle so that it is about half a centimetre thick. Cover with sultanas and icing sugar. Roll it up lengthways but from both sides - so that it looks a bit like a scroll! 

Pop it in a round baking tin so that it is shaped like a circle. Leave to rise for a further hour. Cook for about 15 minutes on a high heat. The bread is done if it sounds hollow when you tap it.

Allow it to cool a bit then cover it in icing - just a couple of tablespoons of icing sugar with a little bit of water mixed up in a cup does the trick!

Fab.
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Comments

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  • Find Recipes
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