Warm Brioche Roll with Quince Conserve
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Suggestion: Preparation Time - 2.5 hours. Cooking Time - 30 minutes.
Step 1: Pour the warm water into a small bowl and add the yeast and one teaspoon of the sugar. Set the bowl aside until the yeast dissolves.
Step 2: Pour the flour, remaining 2 teaspoons sugar and the salt into a bowl and add the yeast mixture and the eggs. Mix by hand, squeezing and pulling the dough upwards, until it becomes elastic. This should take about 20 minutes.
Step 3: Divide the butter into 6 even pieces and again using your hand, incorporate the butter piece by piece. Each new piece should be added only when the last has been absorbed. The dough will be sticky but should retain its elasticity.
Step 4: Put the dough into a clean bowl, cover with a towel, and set aside in an area free of draughts to triple its bulk. The dough does not need to be in a warm area in order to rise; if the butter starts to melt and the dough looks oily, place it in the refrigerator from time to time. It will take about 4 hours to rise.
Step 5: Turn the dough onto a lightly floured board and shape it into a rectangle. Fold the dough into three, as if you were making puff pastry, press out again, and again fold it into three. Put the dough back into the bowl, cover, and leave it for about 1 ½ hours, until the bulk has doubled.
Step 6: Preheat a fan forced oven to 220C.
Step 7: Shape the dough into a round ball and place it on a plate in the refrigerator for 30 minutes. This is to make the dough firm enough to shape.
Step 8: Remove from the fridge and layout on floured bench rolling and shaping it into a rectangle (approx 30cm x 25cm).
Step 9: Spread the quince conserve evenly over the surface, leaving a 4mm gap one end. Roll tightly like a roulade. Seal edge with egg wash and place onto a lined baking tray.
Step 10: Just before baking, brush the top of the loaf with the egg white glaze.
Step 11: Bake for 15 minutes, reduce the temperature to 180C and bake for another 15 minutes. Cool on a wire rack . Turn the loaves out onto a wire rack and allow to cool.
Step 12: Cut into slices to serve. Served warm
Step 13: Note; Freezes and toasts really well.
3 tbspn luke warm water
7g dried yeast
3 tspn caster sugar
220g plain flour
1 tspn sea salt
3 free range eggs beaten
185g unsalted butter
200g Quince Conserve