Turkish milk rolls
with yoghurt glaze
MAKES 6 ROLLS
425g (15oz) strong (bread) flour
1 tsp salt
3 tsp dried active yeast
(1½ x 7.5g (¼oz) sachets)
200ml (7fl oz) hand-hot milk
125ml (4fl oz) clarified butter
1 free-range egg
butter, for greasing
For the yoghurt glaze
1 tbsp natural yoghurt
1 tbsp clarified butter
1 tbsp nigella seeds
½ tsp salt flakes
1 Sift the flour into the bowl of a stand-
mixer. Add the salt to one side of the
bowl and the yeast to the opposite side
(salt can kill the yeast).
2 Add the milk, butter and egg and mix
7 Sprinkle with nigella seeds and salt
flakes and bake for 30-40 minutes, or
until the rolls are golden brown. The
bases should sound hollow when
tapped. Cool on a wire rack.briefly to form a ball. Knead with the
dough hook on a slow-medium speed
for 10 minutes, or until the gluten has
developed and the dough is smooth and
satiny. Shape the dough into a ball and
transfer to a large lightly oiled bowl.
Cover with a tea towel and set aside in a
draught-free spot for 1-1½ hours, or until
doubled in size.
3 Preheat the oven to 200°C/Gas
Mark 6. Lightly butter a small, deep-
sided baking tin (max. 15x20cm (6x8in).
4 Punch down the dough and divide
into 6 even pieces. Roll each piece into a
fat log and arrange in the prepared tin;
they will expand to fill the space as the
dough rises. Cover and set aside for
another 30 minutes.
5 Meanwhile, to make the glaze, whisk
the yoghurt with the clarified butter.
6 After the rolls have rested, brush
them with the yoghurt glaze and use a
fork to score the surface with fine lines.A hybrid:
PART LOAF,
PART CAKE!TE ATIME HE AVENWWW.FOODHEAVENMAG.COM APRIL baking heaven 71
Safron fruit loaf
MAKES 1 LOAF
20 saffron threads
300ml (10½fl oz) hot milk
500g (1lb 2oz) strong (bread) flour
1 tsp salt
150g (5½oz) unsalted butter, diced,
plus extra to grease
50g (1¾oz) soft brown sugar
2 tsp dried active yeast (7.5g (¼oz)
sachet)
60g (2¼oz) currants
40g (1½oz) mixed dried fruit or
mixed citrus peel
1 tbsp plain flour, for dusting
1 free-range egg, lightly beaten
1 Stir the saffron strands into the hot
milk and leave to infuse for 1-2 hours.
2 Combine the flour and salt in a mixing
bowl. Rub in the butter with your
fingertips to form fine crumbs. Stir in
the sugar evenly, then make a well in
the middle of the dry ingredients.
3 Reheat the milk to blood temperature
(there’s no need to strain out the saffron
threads as they look so pretty).
Combine a few tablespoons of the milk
with the yeast and mix to a slurry. Stir in
the remaining warm milk, then tip all the
liquid into the dry ingredients. Use your
hands to work the mixture into a dough,
then transfer to the bowl of
a stand-mixer.
4 Knead with the dough hook on a
slow-medium speed for 10 minutes, or
until the gluten has developed and the
dough is smooth and satiny.
5 Toss the dried fruit with the extra
flour, which helps to prevent it sinking to
the bottom of the loaf during baking.
Add the fruit to the dough in two stages,
kneading well after each addition.
6 Grease a 20x10cm (8x4in) loaf tin with
butter. Transfer the dough to the
prepared tin and cover with a tea towel.
Set aside in a draught-free spot for
1-1½ hours, or until doubled in size. Don’t
be tempted to speed up the proving time
by sticking it on top of a radiator.
7 Preheat the oven to 180°C/Gas
Mark 4.
8 Once the dough has risen, brush with
beaten egg and use a sharp knife to
slash the surface, if you wish. Bake forThe apple fritters on
pages 70 and the
recipes on page 71
are taken from New
Feast by Greg Malouf
and Lucy Malouf,
published by Hardie
Grant Books (RRP
£20). Photography
Nassima Rothacker.50-60 minutes, until the top is golden
brown. The base of the loaf should
sound hollow when tapped. Remove
from the tin and cool on a wire rack.
Allow the cake to rest for an hour before
slicing and serving with butter or clotted
cream and homemade jam.