makes
4
prep
35 minutes
cook
20 minutes
difficulty
Mid
makes
4
serves
preparation
35
minutes
cooking
20
minutes
difficulty
Mid
level
You’ll need 4 x 11cm-deep, 10cm round pans for this recipe. Alternatively, use any small pans, and adjust the baking time.
Ingredients
- 250 ml (1 cup) milk, warmed
- 1½ x 7 g yeast sachets
- 800 g (5⅓ cups) plain flour
- 165 g (¾ cups) caster sugar
- 200 g (1⅓ cups) golden raisins (see Note)
- 100 g candied orange peel (see Note), roughly chopped
- 2 tsp ground cardamom
- 6 egg yolks, plus 1 egg, lightly beaten
- 120 g unsalted butter, softened, roughly chopped
- Candied orange slices (see Note) and toasted flaked almonds, to serve
Almond glaze
- 160 g (1 cup) pure icing sugar, sieved
- 1 tsp almond essence
Resting time 2 hours 30 minutes
Cooling time 30 minutes
Instructions
Place milk, yeast, 1 tbsp flour and 1 tbsp sugar in a bowl, stir to combine and set aside in a warm, draught-free place for 3 minutes or until mixture bubbles. Place raisins, orange peel, cardamom, remaining 785 g flour and 145 g sugar, and 1 tsp salt in the bowl of an electric mixer fitted with a dough hook. Stir to combine. Add milk mixture and 6 egg yolks, then knead until mixture starts to come together. With the motor running, add butter, 1 piece at a time, and knead for 7 minutes or until mixture forms a smooth dough. Place dough in a greased bowl, cover with plastic wrap and set aside in a warm draught-free place for 1½ hours or until dough doubles in size.
Grease pans and line with baking paper. Punch down dough, divide into 4 portions and shape into balls. Place in prepared pans, cover with plastic wrap and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Preheat oven to 180°C. Brush dough with eggwash and bake for 20 minutes or until golden. Allow to cool slightly, then turn out onto a wire rack and cool completely.
Meanwhile, to make almond glaze, whisk icing sugar, almond essence and 2 tsp water in a bowl until a smooth, drizzling consistency; add a little extra water, if necessary.
Spoon icing over breads and allow to set slightly. Top with candied orange slices and serve scattered with almonds.
Notes
• Golden raisins are larger and lighter in colour than dark raisins and available from select delis and supermarkets.
• Candied orange peel and slices are from specialist food shops.
Photography Derek Swalwell
As seen in Feast magazine, May 2014, Issue 31.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You’ll need 4 x 11cm-deep, 10cm round pans for this recipe. Alternatively, use any small pans, and adjust the baking time.
