Week 3 of Great British Bake Off and the contestants were creating recipes with Bread. Signature bakes was chocolate bread, technical challenge was the dampfnudel and the show stopper was a savoury plait. I had never heard of dampfnudel so was totally intrigued as to what it was. Sadly it was not something I wanted to recreate as the idea of steamed buns didn't really convince me.The show was really inspiring but at the same time I really felt sorry for some of the contestants as they struggled with their creations.
This week I decided to bake bread too, but I have not stuck to the brief of chocolate bread, instead I made Estonian Kringle, a plaited cinnamon bread . I wanted to make the bread eggless so after researching on line I got inspiration from a recipe for Cinnamon Rolls from Vegan Richa. The recipe uses aquafaba as an egg replacer. Aquafaba is the thick cooking liquid created from cooked chickpeas. It is versatile in its uses as an egg replacer in many recipes such as meringues, mayonaisse, making mousse and baking.
Estonian Kringle-Cinnamon Bread
A delicious plaited sweet bread with cinnamon flavour.
Ingredients:
- 340g plus 1 tablespoon extra for kneading. White Bread flour
- 1/3 teaspoon Salt
- 200 ml Water
- 60 ml Aquafaba
- 1 tablespoon Sugar
- 1btablespoon Maple Syrup
- 2.5 teaspoons Active yeast
- 2 tablespoons Sunflower oil
- 2 tablespoons Sunflower oil for topping
- 75 g Brown Sugar for topping
- 1.5 teaspoons Ground Cinnamon for topping
- 1/4 teaspoon Salt for topping
Method:
1.Sift the bread flour into a large bowl and keep aside.2. In a jug add the warm water, aquafaba,sugar, maple syrup and the yeast.Mix together and leave aside for 20 minutes for the yeast to fully activate.3. Add the liquid to the flour in the bowl gradually until you get a nice soft pliable Dough.4. Cover the dough and leave it to prove for 1 hour.5. while the dough is proving mix together the brown sugar 2 tablespoons of oil and the cinnamon and make a paste.6. Knock the air out of the bread dough and knead again.
7. Roll the dough out to a rectangle shape approx 12x14 inches.8. Spread the cinnamon sugar paste onto the dough and roll the rectangle up tightly from the long side to form a swiss roll.9. Leaving about 1 inch from the top, carefully split the swiss roll in the centre using a shape knife.10. Twist the the braidscarefully so that the open cut edges showing the layers are on show. Once you have twisted the bread form a wreath shape and place it on a greased baking tray.Make sure the the edges are pressed together so that they don't open during baking.11. Cover the tray and leave the bread too prove for a second time for 30 minutes.12. Preheat oven to 200 degrees C13. After the second prove, bake the bread in a pre heated oven for 25 minutes.14. Remove bread from the oven and leave to cool.
7. Roll the dough out to a rectangle shape approx 12x14 inches.8. Spread the cinnamon sugar paste onto the dough and roll the rectangle up tightly from the long side to form a swiss roll.9. Leaving about 1 inch from the top, carefully split the swiss roll in the centre using a shape knife.10. Twist the the braidscarefully so that the open cut edges showing the layers are on show. Once you have twisted the bread form a wreath shape and place it on a greased baking tray.Make sure the the edges are pressed together so that they don't open during baking.11. Cover the tray and leave the bread too prove for a second time for 30 minutes.12. Preheat oven to 200 degrees C13. After the second prove, bake the bread in a pre heated oven for 25 minutes.14. Remove bread from the oven and leave to cool.
Details
Prep time: Cook time: Total time: Yield: 1 loafSubmitting this to :
Great Bloggers Bake Off with Jenny from Mummy Mishaps.
