Woolworths_Taste__January_2019

24 TASTE JAN/FEB 2019

For the caramel:
butter170 g
sugar250 g
ground cinnamon1T
brown sugar150 g
vanilla pod 1, seeded

1 To make the dough, dissolve the yeast
inthewarmwaterandallowtostandfor
2 minutes. 2 Addthemilk,butter,sugar,
eggs,saltand360gflour.Mixinastand
mixerusingthedoughhookatahigh speed
for 2–3 minutes. Gradually add
the remaining flour until a firm dough
startstoform,thenmixatalowspeed
for3–6minutesuntilthedoughbecomes
smooth.Placethedoughinawell-oiled
bowl, cover and allow to rise until doubled
in size. 3 Preheat the oven to 180°C. 4 To
make the caramel, melt 100 g butter in
apan.Inaseparatebowl,mixthesugar
andcinnamon,thensetaside. 5 Melt the
remainingbutter,thenwhiskinthebrown
sugar and vanilla until combined. 6 Grease

an 23 cm baking dish with nonstick spray

–youcaneithermakeonelargebread

or 2 medium ones. 7 Punch down the

dough very gently and cut into 4 even

pieces. Shape each piece into rounds of

approximately 3 cm each. 8 Dip each piece

of dough in the melted butter, then roll

generously in the cinnamon and sugar.

Arrangeinthebakingdish.Pourthebutter-

and-sugar mixture over the dough and

bake for 30–35 minutes. Remove from the

ovenandrestfor15minutesbeforeserving.

Cook’s note:Make the dough the day

before and allow it to prove in the fridge

overnightsothatit’sreadytobakefirst

thing in the morning. This dough doesn’t

go through a second stage of rising so you

needtobakeitinadishthathasenough

space for it to rise. Cover the dough you

aren’t working with using a damp cloth

toensurethatitdoesn’tdryout.Whilethe

breadisbaking,coveritwithalidorfoil

if it starts turning too brown on top.

MEAT-FREE

EGGS-PERT ADVICE

Getthemostoutofyoureggswiththese

handy tips

TEST THEIR FRESHNESSThe

bestway to check is to place the

eggs in a bowl of cold water. The

higher they float, the older they

are (a fresh egg will sink to the

bottom). When boiled, fresh

eggs will have their yolk perfectly

inthe middle.

GET CRACKINGInstead of

cracking your eggs on the edge of

a dish or pan, gently tap them on

a flat surface, such as a counter or

chopping board. This stops pieces

of shell from being pushed into

the egg. Then simply insert your

thumbnails into the indentation

and break open the egg.

GIVE THEM A HANDTo

separate eggs, rather than juggling

yolks and whites between two

halved shells, crack each egg into

one of your hands and let the

white run through your fingers

into a bowl, then place the yolk

in a second bowl.

BE PATIENT WITH THOSE

OMELETTESLet the beaten egg

cover the base of the pan and

cook for several minutes until

the mixture has almost cooked

through. Then add the fillings

before the all-important fold: run

a spatula around the edges of the

omelette to loosen it, then slide

the spatula under the centre and

flip it over the other half before

to cooking it for a few more

minutes in the pan or oven.

START BOILED EGGS IN HOT

WATEROpinions differ, but

the TASTE team’s verdict is that

cooking room-temperature eggs

in boiling water and dropping

theminto iced water after the

desired cooking time makes it

much easier to peel off the shells

than starting them in cold water.

PARMESAN-AND-

BACON EGG MUFFINS

R11 PER SERVING

INGREDIENT

SWAP

Replacethefilling

ingredientsofthese

versatilemuffinswith

anyofyourfavourites:

chorizoinsteadof

bacon,andpeppers,

spinachormushrooms

asveggiealternatives.

Smokedmozzarella

isalsoagreatswap

forParmesan.