Women's Weekly Food

BUTTERY ORANGEMARMALADE TWISTPREP + COOK TIME1 HOUR 15 MINUTES(+ PROVING & COOLING) SERVES 8``````It’s handy to have an extra personon standby to help you when youshape the bread in steps5 and 6.You’ll need them to help steady thebread as you twist it, to ensure thetopping stays intact, and to helpyou lift it onto the baking tray.``````3 teaspoons(10g) dried yeast1½ tablespoons caster sugar½ cup(125ml) milk, warmed2 egg yolks100g butter, melted¾ cup (180ml) warm water3 cups (450g) plain flour½ teaspoon table salt¾ cup (105g) roasted natural almonds⅓ cup (75g) demerara sugar1 teaspoon mixed spice100g butter, extra, melted2 tablespoons orange rind,cut into thin strips2 tablespoons demerara sugar, extra¼ cup (35g) roasted natural almonds,extra, halved¾ cup (250g) orange marmalade``````1 Combine yeast, caster sugar andmilk in a large bowl. Cover. Stand ina warm place for 10 minutes or untilmixture is frothy.2 Add egg yolks, butter, the water,flour and salt to yeast mixture. Stiruntil combined. Turn dough out ontoa lightly floured surface. Knead for10 minutes or until smooth andelastic. Place dough in a lightly oiledlarge bowl. Cover with plastic wrap.Stand in a warm place for 1 houror until dough has doubled in size.3 Process almonds for 1 minuteor until finely ground. Place groundalmonds in a small bowl withdemerara sugar and mixed spice.Stir to combine. Combine80g ofthe extra melted butter with therind in another small bowl.4 Preheat oven to 200°C/180°Cfan. Grease a large oven tray.5 Turn dough out onto a lightlyfloured sheet of baking paper. Rolldough into a 25cm x 45cm rectangle.Brush butter mixture over dough,leaving a 1cm border. Brush borderlightly with a little water. Sprinkleground almond mixture over buttermixture. Turn paper so that a longside of the dough is in front of you.Roll dough firmly from long sideinto a log, using paper as a guide.Using a sharp knife, and leaving3cm at the top of the log, cut the rollin half lengthwise. Turn the halves,cut−side out, on the paper. Twist thelengths together. Form the twistedlength into a ring, pressing the twoends together to join.6 Lift the ring on paper onto theoven tray. Brush with remainingextra melted butter and sprinklewith extra demerara sugar. Bakefor 10 minutes. Reduce oventemperature to 180°C/160°C fan.STEPSTEPbyAPlace dough in a lightly oiledlarge bowl. Cover. Stand in awarm place for 1hour or untildoubled in size. Combine groundalmonds in a small bowl withdemerara sugar and mixed spice.Combine 80g of melted butter withorange rind in another small bowl.BRoll dough on a lightly flouredsheet of baking paper into arectangle. Brush butter mixture overdough, leaving a 1cm border. Brushborder lightly with a little water.Sprinkle ground almond mixtureover butter mixture.CRoll dough firmly from longside into a log, using the paperas a guide, then, using a sharp knifeand leaving 3cm at the top, cut theroll in half lengthways. (The top3cm of the roll will remain joined,while the bottom length will be splitin two.) On a hot day, you may needto chill the log first for 15 minutesbefore cutting if it is very soft.DTurn the halves, cut−side out,on the baking paper. Twist thelengths together. Form the twistedlength into a ring, pressing thetwo ends together to join. Lift thering on paper onto the oven tray.Brush with remaining melted butter.Sprinkle with extra demerara sugar.Bake for 35 minutes or until golden.``````Bake for a further 35 minutes oruntil golden and sounds hollowwhen tapped. Transfer to a wire rackto cool. Serve topped with extraalmonds and the marmalade.BUTTERY ORANGEMARMALADE TWIST