Monday, June 9, 2014
Strawberry Rhubarb pull apart Bread
For National Strawberry Rhubarb Pie Day I wanted to do something a little different, and since I was so taken by the delicious and tender dough from the Polish fruit pastry pies I made a couple of years ago I knew this was what I was making!
The inspiration for the style of bread art just came through browsing the net and seeing an interesting savoury Hungarian bread made in this fashion, definitely going to be doing something savoury with this cool design.
Strawberry Rhubarb pull apart bread
Dough - Using a Jagodzianki Polish recipe by Ania's kitchen
Mix the following and set aside for 20 minutes:
1/2 cup of lukewarm milk
1 1/2 tsp of instant yeast
2 tbs of white all purpose flour
2 tbs of white granulated sugar
Mix the following in your kitchen aid bowl:
2 cups of white all purpose flour
1/3 cup of white granulated sugar
Pinch of salt
Have these handy:
1 tsp of pure vanilla extract
1/4 cup of melted butter, cooled
In to the bowl of your stand mixer add all the ingredients for the
dough (flour, sugar, salt, eggs, vanilla) except melted butter. Add proofing yeast mixture and mix with a paddle
attachment until all is well combined. Add melted butter and mix for
another couple of minutes.
Spray with oil and cover with a kitchen towel. Let rise until doubled
in size ( around 2 hours).
Roasted Strawberry and rhubarb
1 cup rhubarb, chopped
3 cups chopped strawberries
Sprinkling of sugar
Lay out the fruit in a single layer in a glass baking pan (like a lasagna pan) and bake on 425 F until they're all syrupy and roasted/caramelized. Keep an eye on it so it doesn't burn.
Once it's done it'll be pretty mushy like a jam, add more sugar, enough to your taste and a squeeze of lemon juice (about 2 tsp)
Sprinkle the dough with a little bit of flour and knead with a dough
attachment until the dough is smooth and elastic. (around 5 minutes).
Transfer the dough on to your working surface sprinkled with some
flour. Knead it few more times and then divide it in two and roll into two circle on a parchment paper.
Spread the rhubarb strawberry mix onto the first round without going too far onto the edge, kind of like making a pizza, leave a rim.
Put the other round on top gently and seal the ends all around.
Cover with plastic wrap and allow it to rise for 20 minutes.
Now place a glass as your guide in the middle and start cutting strips like the rays of the sun around the whole dough, use a sharp knife to cut through the dough nice and neatly.
Begin pulling one piece slightly and twisting twice clockwise or counter clockwise depending on your preference. Lay the piece back down and begin with the next until all of them are twisted.
Beat one egg and brush over the entire top, then sprinkle some sugar.
Bake on 360 for 20 minutes, be sure to check so the bottom doesn't brown too fast, you may need to double up on baking trays.