Breads and pastries are one of my dearest things to both prepare and enjoy. Breads are how I officially started my baking journey, so they will always hold a special place in my heart and I quickly learnt that bread dough, either enriched or plain, can very well be used for other types of pastries, sweet and savoury. And what a revelation that was for my young self.
Keeping in mind that I was only 12-years-old when I started essentially teaching myself to bake, any and all accidental discoveries along the way were both practical in terms of knowledge and magical from a purely childlike standpoint. And if I am being completely honest, that magic is still strong within me.
With the colder part of the year approaching, breads and pastries that warm both the kitchen and the heart are what is definitely needed. Fragrant spices, homemade jams, big cups of coffee, and enjoyment on every bite.
Like almost all of my sweet breads, this one toasts up perfectly, but do keep in mind that it does have a jammy filling, so it is not really suitable for regular toasters. My method of toasting it is either broiling or using a panini press. That way I still get that glorious crisp, but the mess is minimal.
Ingredients
For the sweet dough
250 grams plain flour100 grams wholemeal rye flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 teaspoons instant dry yeast
35 grams dark brown sugar
2 teaspoons salt
240 millilitres warm water
30 millilitres oil
1/2 teaspoon vanilla bean paste
For the filling
300 grams apricot jam1 1/2 tablespoon cornflour
1/2 teaspoon vanilla bean paste
Preparation
Start by making the sweet dough. Take a medium bowl, sift in both types of flour, add in the yeast, sugar, salt, and spices, and blend well. Make a well in the centre of the flour, pour in the water, vanilla, and oil, and mix with a wooden spoon or a very sturdy spatula until a very soft dough forms.
Turn the dough out onto a nicely floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands, feel free to add a bit more flour, so it is manageable. Place the dough back into the bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour, or until doubled.
Once the dough is ready, take it out of the bowl and knead it gently. Roll it out into a very large rectangle and slice it into three parts. Separately whisk together the jam, vanilla, and cornflour, divide it into three equal parts, and spread it evenly on the dough, making sure to leave one of the edges free, so they can seal nicely.
Roll up each of the pieces starting from the longer side, wet the free edge with a bit of water, and pinch to seal the rolls. Braid them together and place the dough into a small loaf tin (10x20 cm) lined with baking parchment.
Let the oven preheat to 200°C. Cover the dough with a clean cloth, and let it rest and rise for about 20-30 minutes, while the oven preheats. Bake them in a nicely preheated oven, at 200˚C, for about 30-35 minutes, or until evenly browned. Keep in mind that it will need a bit more time in the oven due to the type of flour used and the soft filling. Once baked, take the bread out of the oven and let it cool completely on a wire rack. Yields one small loaf.
