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EASY CARROT CAKE
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SUGAR-CURED SALMON

CHRISTMAS BRIOCHE

Makes: 2 loaves

Ingredients

8g instant dried yeast
¼ cup caster sugar
65ml tepid water
4 free-range eggs, lightly beaten
1 tsp NOMU Vanilla Extract
450g cake flour
Generous pinch salt
250g butter, softened

FILLING:
2 tbsp (30ml) mixed peel
2 tbsp (30ml) raisins
2 tbsp (30ml) sultanas
2 tbsp (30ml) cranberries
50g pecan nuts
1 cup (250ml) cognac or brandy
1 tbsp NOMU Sweet Rub

Directions

In a large mixing bowl, place the yeast and sugar into the warm water and stir to dissolve. Once dissolved, add the eggs and whisk lightly to combine. Add the flour and salt and mix with your hands or in a stand mixer fitted with a dough hook. Knead until the dough is smooth and firm. Add the butter gradually in small chunks and continue kneading until all of it is incorporated and the dough is silky and smooth.

Place the dough into a lightly oiled bowl and allow it to rest overnight in the fridge.

Soak the dried fruit in the cognac overnight. The next day, drain and set aside.

Once the dough has rested, knead lightly to deflate and cut in halve. Roll out each portion of dough to a rough 30cm circle. Lightly brush the surface with a little egg wash (see Tips) to help the fruit ‘stick’ when rolling. Sprinkle the drained fruit filling and pecan nuts evenly onto the rounds, leaving a 2cm space around the edges. Sprinkle with NOMU Sweet Rub and roll each one up into a coil.

Place the shaped doughs into two prepared loaf tins and allow them to prove in a warm place until they have doubled in size.

Preheat the oven to 180ºC.

Brush the tops with egg wash and bake for 40 – 50 minutes, or until a skewer comes out clean when inserted into the centre of the loaf. Remove from the oven and serve warm with mascarpone or brandy butter.

 

Tip: Make an egg wash by whisking together 1 egg yolk with 1 tbsp milk or cream.

Also delicious topped with Roasted Vanilla Balsamic Strawberries.

Ingredients

8g instant dried yeast
¼ cup caster sugar
65ml tepid water
4 free-range eggs, lightly beaten
1 tsp NOMU Vanilla Extract
450g cake flour
Generous pinch salt
250g butter, softened

FILLING:
2 tbsp (30ml) mixed peel
2 tbsp (30ml) raisins
2 tbsp (30ml) sultanas
2 tbsp (30ml) cranberries
50g pecan nuts
1 cup (250ml) cognac or brandy
1 tbsp NOMU Sweet Rub

Directions

In a large mixing bowl, place the yeast and sugar into the warm water and stir to dissolve. Once dissolved, add the eggs and whisk lightly to combine. Add the flour and salt and mix with your hands or in a stand mixer fitted with a dough hook. Knead until the dough is smooth and firm. Add the butter gradually in small chunks and continue kneading until all of it is incorporated and the dough is silky and smooth.

Place the dough into a lightly oiled bowl and allow it to rest overnight in the fridge.

Soak the dried fruit in the cognac overnight. The next day, drain and set aside.

Once the dough has rested, knead lightly to deflate and cut in halve. Roll out each portion of dough to a rough 30cm circle. Lightly brush the surface with a little egg wash (see Tips) to help the fruit ‘stick’ when rolling. Sprinkle the drained fruit filling and pecan nuts evenly onto the rounds, leaving a 2cm space around the edges. Sprinkle with NOMU Sweet Rub and roll each one up into a coil.

Place the shaped doughs into two prepared loaf tins and allow them to prove in a warm place until they have doubled in size.

Preheat the oven to 180ºC.

Brush the tops with egg wash and bake for 40 – 50 minutes, or until a skewer comes out clean when inserted into the centre of the loaf. Remove from the oven and serve warm with mascarpone or brandy butter.

 

Tip: Make an egg wash by whisking together 1 egg yolk with 1 tbsp milk or cream.

Also delicious topped with Roasted Vanilla Balsamic Strawberries.

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