Recipes
Chelsea Loaf
02
Jan
Jan
Chelsea Loaf
Ingredients
For the filling and assembly:
- 1/2 cup unsalted butter at room temperature
- 1 tablespoon ground cinnamon
- 2/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 tablespoon finely grated orange zest
- 1 tablespoon lemon juice
- 2/3 cup dried currants
- 1/2 cup coarsely chopped glaze cherries
- 1/2 cup mixed diced peel
For the hot glaze:
- 3 tablespoon water
- 1/2 cup granulated sugar
- 1 tablespoon butter
For the syrup:
- 1/2 cup butter
- 1/2 cup brown `sugar
- 1/4 cup maple syrup
For the dough:
- 2 1/2 cups milk
- 1/2 cup sugar
- 4 1/2 teaspoon yeast
- 2 pieces medium sized eggs
- 7 cups MAYA All Purpose Flour
- 1 1/4 teaspoon salt
Instructions
Procedure:
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Dissolve yeast in lukewarm milk
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Let stand for a few minutes
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In a stand mixer attached with a dough hook, mix in milk, sugar and eggs.
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Add in flour and salt. Knead the dough until it is well combined.
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By hand, turn the dough out on a working surface and knead until smooth for about 5 minutes. Transfer the dough in an oiled bowl, cover with plastic wrap and let rise.
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Once it is doubled in size, turn out the dough and roll to at least 1/2 inch thick, spread the soft unsalted butter and sprinkle the rest of the filling ingredients evenly.
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Roll the dough, cut into three logs and braid the logs together, place in a loaf pan, set aside to proof for an hour.
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Bake for 45 minutes.
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While the loaf is still warm, brush with the hot glaze. Serve.