This loaf is as much a delectable breakfast treat as it is for afternoon tea. Here I filled soft bread with a sweet nut and orange paste. These are wonderful served thickly sliced and still slightly warm with some clotted cream if you like.
Orange, Cardamom & Pistachio Bread
For the Dough
- 400g strong white flour
- 7g easy blend yeast
- 50g caster sugar
- 10g salt
- 1 medium egg
- 50g unsalted butter, melted and cooled
- 200ml whole milk, at room temperature
For the Filling
- 180ml whole milk
- 100g caster sugar
- Grated zest of 1 unwaxed orange
- 200g ground pistachios
- 50g roasted ground hazelnuts
For the Glaze
- 1 egg yolk
- 1 tbsp milk
- For the dough, place the flour, yeast, sugar and salt into the bowl of your stand mixer with the dough hook attached.
- Add the egg, melted butter and milk and mix together on a low speed. Increase the speed to medium and knead for 5 – 6 minutes until smooth and elastic. If you prefer you can knead the dough by hand for about 10 minutes.
- Cover the bowl with cling film or a shower cap and leave to rest in a warm place for 1 – 2 hours until at least doubled in size.
- Meanwhile, make the filling. In a small saucepan bring the milk and orange rind to a boil, then remove the pan from the heat.
- Add the sugar and stir until the sugar has dissolved, then stir in the pistachios and hazelnuts. Set aside to cool.
- Grease or line a large loaf tin with baking parchment.
- Put the dough onto a lightly floured work surface and roll into a rectangle. The short side of the rectangle should be the same as the length of the tin.
- Spread the filling over the dough and starting at the short side, roll up the dough.
- Place the dough into the tin, seam side down.
- Cover with cling film or place into a large plastic bag and leave to double in size. This should take 30 to 45 minutes.
- Preheat the oven to 190C/170C fan.
- Mix the egg yolk with the milk and brush over the loaf.
- Bake in the preheated oven for 30 minutes. Turn down the temperature to 160C/140C fan and bake for a further 15 – 20 minutes until golden brown.
- Turn out the loaf and leave to cool on a wire rack
0 0 100 0