The collection…

Winning entry…Pauline’s oozing cheese loaf…

Made by Pauline Scholey from Uppingham, Rutland, UK

Ingredients

1 250g Pie d’Angloys cheese or similar

2 large garlic cloves, peeled and sliced into slivers

1 Tablespoon of Küsstenbel or clear spirit/white wine of your choice (Kirsch,Schnapps or Pastis might work well)

12 Fresh Lavender Heads

15 tips of Fresh Rosemary 

Extra Virgin Olive Oil to spritz

Method

I followed Elaine Foodbods’s recipe for her enriched sourdough exactly as it was written, using the first version with 250g Strong White Bread Flour and 250g White Spelt Flour

After the overnight prove and pulling the dough together, line a round 23 cm loose bottomed Springform tin with a cake tin liner and gently place the dough into the liner smooth side up.

Carefully push the Pie d’Angloys cheese into the centre of the dough, then pop a series of small slits into the cheese, insert the slivers of garlic and a few tips of fresh rosemary.

Next drizzle with Küstennbel, a German clear spirit with a Star Anise flavour, or use any preferred clear spirit/white wine, then a spritz of extra virgin olive oil, just to ensure that the cheese browns

Decorate the surrounding dough with fresh lavender heads and rosemary, not just for decoration, they will infuse the dough with their flavour too.

Follow the enriched dough instructions once again, including anointing the dough with the egg white mixture taking care not to dislodge the lavender and rosemary

This was then was baked as directed from a cold start oven for 50-55 mins

Remove from the tin and liner.

Cool for ten minutes, then cut with a sharp knife.

Watch the molten lava of cheese cascade down as the first piece is extracted.

The fabulous fragrance of rosemary, lavender, garlic and the tantalising hint of star anise, will have infused the soft, rich dough.

Dive in!

Winning entry…Chef Steve’s monkey bread…

Created by Steve Zimmerman, USA

CHEF STEVE’S MONKEY BREAD

For the Monkey Bread Dough, I Used Elaine’s Alternative Slightly Lighter Option:

I let the dough prove on the counter overnight and at the point of the second prove I divided the dough into seventeen rounded balls. Meanwhile, I made the filling and white chocolate crème fraiche topping and preceded with the recipe.

Filling:

1/2 cup unsalted butter

1/4 cup honey

Kosher salt

1/2 cup light brown sugar

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon

Prepare filling: In a small saucepan, melt 1/2 cup butter. Cook over moderately low heat until butter turns amber and smells nutty, about 3 minutes. Whisk in 1/4 cup honey and 1/2 teaspoon salt; let cool slightly.

• In separate bowl stir together brown sugar, granulated sugar, and cinnamon.

• Generously butter a 10-inch cast iron pan. Dust bottom of pan with half of sugar mixture. Add dough balls one at a time to bowl with remaining sugar mixture; turn to coat. Arrange balls in an even layer in cast iron pan. Pour cooled honey mixture on top and cover loosely with plastic wrap; let stand in a draft-free location until risen to the top of the pan, about 1 to 2 hours.

• Preheat oven to 400 F. Bake Monkey Bread until golden brown, about 50 minutes. Let cool in pan on a wire rack 10 minutes. (If dough starts to get to brown before done cover with tin foil and continue to cook.)

White Chocolate Crème Fraiche

1cup cream

1 cup crème fraiche

3 cups white chocolate chips

1.5 grams salt

• Bring cream to a boil

• Add crème fraiche

• Lightly heat through

• Pour white chocolate chips into metal bowl to disperse heat

• Once creams are hot, pour over the white chocolate and whisk until melted

• Season with salt

• Cool and put into a piping bag

Finishing the Monkey Bread

4 tbs. white chocolate crème fraiche

4 tbs. toasted pecans, chopped ​

• Drizzle with softened white chocolate crème fraiche

• Top with pecans

• Place on liner plate

• Enjoy!

Pauline’s Dark Chocolate, Orange & Tahini Babka/Bundt with a Cointreau Syrup Drizzle

Recipe:

EQUIPMENT

23cm (ish) Bundt or ring tin. It won’t matter if it is larger.

Cake tin liner of the same size with a hole cut in the middle to fit your tin

INGREDIENTS

250g White spelt flour

250g Strong White Bread flour

50g Active bubbly sourdough starter

75g Softened butter

50g Runny honey

1 tsp Salt

1 whole egg and 1 egg yolk made up to 350g with whole milk (reserve the remaining egg white for pre-baking glaze)

20g dried orange peel, powder. (Made by drying orange/clementine peel and then blitzing, store in a jar in a cool, dry, place}

Or use the finely grated peel of two fresh oranges

FILLING

100g 70% dark chocolate, chopped

100g Tahini (I always use the Middle Eastern made varieties which don’t solidify)

75g of dark chocolate spread (I use an organic one from Fattoria La Vialla in Tuscany, available via mail order)

SYRUP DRIZZLE

2 tbps of Cointreau

4 tbps of sugar syrup

Grated zest of an orange

Few drops of orange essence if desired

White sesame seeds for sprinkling

METHOD

Follow Elaines recipe for her delicious enriched sourdough, adding the orange zest or dried orange powder with the dry ingredients at the start of the dough, up to and after the overnight prove.

Then refrigerate the dough for a couple of hours which will make it easier to roll and handle.

Turn out on to a lightly floured surface & press/roll out to approx 40cm x 30cm rectangle.

Spread with Tahini leaving a 2cm border all around.

Drizzle with dark chocolate spread, (warm slightly if yours is very solid).

Sprinkle with dark chocolate chunks and then roll quite tightly into a sausage shape from the longest edge.

Cut into two long pieces with a very sharp knife or dough blade.

Plait the two pieces together and join to form a circle.

Gently ease onto the cake liner and pop into the tin.

Leave to prove for 3-4 hours until puffy and risen. (Could take longer in a cooler kitchen, mine is 22c)

Brush gently with the remaining egg white mixed with 1 tbsp water

Bake in a cold oven 160c fan/convection,180c non fan convection oven for 40-45 mins.

Check after 30 mins and cover if browning too much.

Remove from the oven

Cool for 5 mins then remove from the tin and cake liner and place on a cooling rack.

Mix together the Cointreau, sugar syrup, orange zest or orange essence… I used both.

Place a baking tray underneath to catch the drips, before brushing very generously with the Cointreau syrup & sprinkle with white sesame seeds.

Leave to cool and devour excitedly.

Leftovers can be frozen. I prefer to do this in slices, then they can also be popped in the toaster, on a low setting to be served warm.

My festive mincemeat babka…

Take one portion of my enriched sourdough dough, add some mincemeat, roll up, cut up, plait, and bake….and create a lovely Christmas loaf! That’s what I did here…

It tastes so good!!!!! And I don’t even like mincemeat! But partnering it with this dough worked perfectly…here’s what I did…

I made a standard portion of my enriched sourdough using all white spelt flour (you can use flour/s of your choice).

This is a long slow proving dough so it wasn’t fully proved until mid morning, which was the perfect time for the next step: I turned the dough out onto the kitchen counter then stretched it out to a rectangle, matching the width to the length of my loaf pan. I then spread several tablespoons of mincemeat over the dough…

Stretched out dough covered in mincemeat

I rolled this up to a fat sausage, still matching the length of my loaf pan..

Rolled up to a fat sausage

Cut the sausage length ways to make 2 long pieces…

Cut into two

Then plaited the two pieces and lifted the whole thing into a loaf tin liner and into the loaf tin…

Plaited and placed into a liner and tin

I then covered this again with my shower cap and left it on the counter to prove again for a few hours…

And left to prove again

After a few hours the dough had puffed up…

Puffed up a few hours later
Ready to bake

I brushed the top with egg white as per my main enriched recipe, and baked it uncovered, from a cold start, at 160C fan/convection, 180C non fan/convention, for 45-50 mins. It can be baked from a cold or hot start, bake for 5 mins less in a preheated oven.

Golden baked loaf

After an agonising wait, I cut into it…

Perfect topped with cream cheese

I hope you like the look of my babka…if you don’t have, or don’t like, mincemeat, try it with jam, chutney, or any filling of your choice. And if you do make a enriched sourdough babka with my recipe, please do share it and tag me, or send me a photo of your creation…happy baking!

Marks Spelt enriched sourdough Kugelhopf

A wonderful tasty enriched sourdough Kugelhopf that is not too sweet yet full of fruit. Delicious at any time of the day.

Ingredients

500g white spelt flour

50g sourdough starter ( already fed)

50g runny honey

1 large egg

1 large egg yolk ( egg white used for wash)

270g full-fat milk

75g butter (room temperature)

1 tsp salt (optional)

200g dried raisins

100g dried sour cherries

12 full blanched almonds

Butter for greasing

4 tbsp Cointreau with 2 tbsp water

For the glaze

1 egg white

1 tbsp water

Instructions

The day before. Mix the Cointreau and water together and soak the dried raisins and cherries in a small dish overnight.

Place all ingredients except the fruit and almonds in a stand mixer with a dough hook and mix until just combined.

Let rest for 1 hour in the bowl covered with a cloth or clingfilm

Perform 1 x stretch and fold and rest for 1 hour before performing stretch fold for a further 3 times until the dough is silky and soft.

Leave to rest overnight.

The following day the dough should have doubled in size

On a lightly floured surface, empty the dough onto the working counter with the aid of a plastic scraper. The dough will be soft and sticky at this point and full of bubbles from proofing.

Lightly gather the edges of the dough and work a couple of stretch and folds until the dough forms a ball.

Gently tease the dough into a rectangle 40cm x 30cm.

Visually divided the rectangle of dough into 3 panels lengthwise.

Scatter 1/3 of the (drained of excess liquid) dried fruit covering the centre panel of the dough.

Pick up and fold the righthand panel of the dough over the centre covering the dried fruit.

On top of this new fold scatter the 2nd portion of the dried fruit.

Fold from the left again covering the dried fruit.

Scatter the last portion of dried fruit onto the dough.

From the top roll, the dough (towards you) over like a swiss roll until all the dried fruit is covered. It should resemble a very fat swiss roll, now tuck in the ends to complete a basic ball trying not to tear the dough.

Place this on a sheet of greaseproof paper on a tray, cover with clingfilm, and place in the fridge for 2 hours to cool.

Prepare a Kugelhopf pan by greasing and placing an almond in each of the bottom creases of the pan

Once the dough is cool.

Pierce a hole in the centre of the dough, a sharp knife will make an incision, and then use a bottleneck to open the dough out.

Ease the dough into the Kugelhopf pan making sure it’s firmly down, do not over press the dough as it should fill the voids by itself.

Cover with clingfilm and let proof for about 2 hours or until the dough has reached the top of the tin.

For the glaze, in a small bowl, whisk together with a fork the egg white and water.

Lightly brush on top of the risen dough.

Bake from a cold start at 160 degrees fan for 45 minutes.

Leave to cool 10 minutes and then remove it from the tin and allow it to cool completely.

Wait at least 2 hours to cut and server.

Deborah’s apple, currant and walnut loaf…

Made by Deborah in Australia.

Ingredients

Enriched sourdough recipe but an extra egg and a darker richer honey by 20gm. I added a tiny bit more flour to compensate.


I left the dough to rise for 12 hours, pushed it down again and popped in fridge overnight.


I rolled out the dough cold from the fridge and then I then filled with 1 chopped up a tart “pink lady” apple into really small pieces, chopped up half cup walnuts and 1/4 cup currants equally distributed. I rolled it up into a sausage.


With a sharp knife I cut the sausage in half. Then braided these two pieces together and placed into a baking paper lined loaf tin. Let it puff up for another few hours in a warm place.


Brushed with water. Baked as per recipe.


Icing 1/4 cup lemon juice, zest of 1 lemon, 3/4 cup icing sugar. Mix, dribble over cooled babka.


Let sit for an hour or so until the icing is “dry”.
Eat!

Eliza’s Danish Chokoladeboller…

I used the master recipe ingredients and method, with 50 g no-melt chocolate chips mixed in from the beginning.

When the dough had doubled in size after the overnight prove, I placed it in fridge for 2 hours to firm up. Then, using a sharp, wet knife, I divided the dough into 12 equal pieces, and shaped them roughly into balls in the palm of my hand.

I placed them on a baking sheet lined with baking paper, covered them with plastic wrap and let them rise again for 3-4 hours. Then I brushed them with the reserved egg white, and baked for 25 minutes at 180*C fan.

They froze really well in a ziplock bag, and then defrosted overnight on the counter, in time for breakfast.

Cherie’s cinnamon buns…

Made by Cherie, Hampshire, UK

Cinnamon Buns

Dough

1 quantity of Elaine’s enriched master dough recipe

Cinnamon Butter Filling

·       110g/ 4oz salted butter softened

·       140g/ 5oz dark soft brown sugar

·       2TBS cinnamon

Vanilla Butter Glaze

·       30g/ 1oz salted butter softened

·       55g/ 2oz icing sugar sifted

·       1 tsp vanilla paste (Nielsen Massey)

·       1 TBS hot water

Icing Sugar Glaze

·       85g/ 3oz icing sugar sifted

·       1/2 tsp vanilla paste (Nielsen Massey)

·       1 TBS hot water

INSTRUCTIONS

 Cinnamon Butter Filling

1.               Place all of the ingredients into a bowl and mix to a smooth paste. Cover and set aside so it stays at room temperature so it’s easy to spread onto the dough.

Vanilla Butter Glaze

1.               Place all of the ingredients into a bowl and mix to a smooth paste. Cover and set aside so it stays at room temperature so it’s easy to brush on to the rolls.

Icing Sugar Glaze

1.               Place all of the ingredients into a bowl and mix to a smooth paste. Cover so that it doesn’t form a skin and set aside so it stays at room temperature so it’s easy to drizzle over the rolls.

Dough

1.               Line a shallow roasting tin 37cm x 27cm with baking parchment.

2.               Roll out Elaine’s dough – enriched master dough recipe – into a large rectangle. 

3.               Spread the cinnamon butter all over the dough and roll from the long side to the other long side, making a sausage shape. Keep the rolls tight, therefore making a bigger swirl.

4.               Slice into 12 equal pieces and place onto the lined baking sheet.

5.               Cover with lightly oiled clingfilm and leave to prove on the counter until the rolls have doubled in size, typically 3-4hrs.

6.               Mix the egg white with a TBS of water and brush the top of the rolls gently with it.

7.               Bake, uncovered, from a cold start at 160cfan/convection/180c non fan/convection for 45mins, covering if the top becomes too dark.

8.               Remove from the oven and set onto a cooling rack.

9.               Brush the vanilla butter glaze all over the buns so that it melts into them.

10.            When the buns have cooled a bit more, drizzle the icing sugar glaze all over them and then eat and enjoy!

NOTES

These buns are best eaten on the day they’re baked but if gently warmed through or left in their baking tin on the Aga warming plate I think they are pretty delicious.

I split a plastic freezer bag in half and use it to cover my proving dough.  It can be washed, dried and used over and over again.

Try spreading the dough with Nutella and chocolate chips aswell or instead of the cinnamon.  Only use half of the cinnamon mixture tho.

You can prove the dough in the fridge overnight and then bake off  in the morning.

Once bake and cooled, keep covered so they stay nice and soft.

Gwen’s cocoa swirl loaf…

Made by Gwen Shaneck from the USA

Recipe:

We really enjoyed experimenting with your enriched dough base.

I made cocoa swirl bread. 

Just before shaping I combined 1/2 cup unsweetened cocoa powder and 1/2 cup sugar. Then I gently rolled the dough out on a lightly oiled countertop. I sprinkled the cocoa-sugar mixture over the top to the edges. I put it in a loaf tin in my fridge to rise overnight. (I make the dough in the morning, then refrigerate overnight to bake in the am.) In the morning, I brushed the loaf with the eggwash and baked as directed. 

I did not enter this, but the next time I made this dough, I made it like a chocolate babka. After rolling the dough into a log I sprinkled more cocoa-sugar on top of that log. I folded it in half and twisted two times. This was our favorite version of the recipe – so chocolatey and yummy.

Deb’s Brie, walnut and fig loaf…

Made by Deb from London

Recipe:

I followed your recipe for enriched sourdough. I put it in the fridge for a couple of hours to firm up, then divided it into 3 .. I filled each piece with chopped soft dried figs, chopped walnuts and pieces of Brie.

Folded the pieces of filled dough into balls. Put them in a 900g lined loaf tin. Left to prove then sprinkled poppy seeds on top. Baked as per your recipe.