Festive Star Bread
This recipe is great tear and share bread, with a festive twist! Brilliant for a Christmas buffet, defiantly will stand out on the table!
3 heaped tbsp of Sweet Mincemeat
Orange Zest of 1 Orange
1 tsp Brandy
1 tbsp Apricot Jam
135ml Boiling water
135ml whole milk
500g strong white bread
14g instant yeast
100g unsalted butter
- Place the flour, yeast, salt, and eggs into the mixing bowl. Mix the water and milk in a jug then add 1/2 to the mixture.
- If you have a mixer use the hook attachment and put the mixer on low speed, slowly adding the reminding of the liquid. Once all the liquid is added, turn up the speed of the mixer to medium speed and knead the mixture for a further 8 minutes, until you get a smooth elastic dough. If your choosing to do it by hand; knead the mixture slowly adding the reminding mixture. Once all the liquid is added to the mixture, carrying on kneading the mixture with your hands for a further 8 minutes, until you get a smooth elastic dough.
- Gradually still kneading the mixture with either your mixer or hand, slowly add small chunks of butter into the dough. Keep kneading it until all the butter in fully incorporated. The mixture should a be a nice smoother, shinny dough.
- Place the dough in a lightly oiled bowl and cover with cling film. Leave it for 1 – 2 hours, until its doubled in size.
- Once the dough has doubled in size, tip it out onto a floured work surface. Fold the dough over several times, knocking the air out of it. Then divid the mixture into 2 equal pieces.
- Grabbing one of your dinner plates, with one of the pieces; roll out on a non-stick baking sheet. Using your dinner plate as a stencil; place on top of the dough and cut around it. This gives you a neat circle!
- Now add the filling; spread the mince meat on top of the dough, spreading it evenly, leaving 1cm at the edge bare. Then with a cheese grater; grate the marzipan over the top and the orange zest. Then pour 1 tsp of Brandy over the top.
- Roll out the other half of dough to the same size as the bottom half, using the dinner plate as a stencil, then carefully place on top of the other one. Press the edges down to seal them together.
- Using a circle cutter, or a mug. Make a small imprint in the centre of the dough. Then using a knife, cut 12 equally spaced slices up to the circle imprint mark.
- With each slice, gently pick it up and turn it twice, then place it back down. Take in turns which way you twist each one e.g. twist the first one to the left, twist the 2nd one to the right, the 3rd one to the left, etc…
- Place the bread onto a large baking tray/pizza tray and place it in a big clear bag to proof for and hour, until its doubled in size.
- Preheat oven to 200 degrees fan.
- Once the dough has doubled in size, bake in the preheated oven for 25 minutes, until a lovely golden brown colour.
- Remove from oven and leave to cool on a cooling rack.
- While the bread is still warm, heat up your Apricot jam in the microwave for 1 minute. Then with a pastry brush, brush the apricot jam over the top of the bread to give it a lovely glaze.
- With a star cookie cutter, roll out some marzipan and cut out a star. Place in the centre of the bread.
- Enjoy the bread either warm or cold!