free-range egg Archives | Woolworths TASTE

Afternoon tea

Pofdas with butter chicken filling

20 minutes

Dip recipes

Fish croquettes with roasted garlic aïoli

20 minutes

Citrus recipes

Citrus-and-ginger self-saucing pudding

40 Minutes

Beef recipes

Crumbed pork cutlets with tonnato sauce

20 minutes

Chicken breast

Chicken stew with dumplings

45 minutes

Almond “croissant” babka

Serves Makes 1 loaf

Difficulty Easy

Prep Time 1 hour 30 minutes

Cooking Time 45 minutes

Ingredients

For the dough:

180 ml full-cream milk
2¼ t instant yeast
4 large free-range eggs, at room temperature
85g honey
2 salt
568 g flour
142 g butter, cut into 2.5 cm pieces, at room temperature

For the frangipane filling:

125 g unsalted butter, at room temperature
125 g sugar
2 large free-range eggs, at room temperature
165 g almond flour
35 g flour
a pinch salt

To assemble:

1 free-range egg, beaten
50 g flaked almonds
icing sugar, for dusting

Method

1. Grease a large bowl.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the milk and yeast at a low speed, then let allow to stand until the yeast has dissolved, about 5 minutes. Add the eggs, honey and salt and mix until well combined.

3. Change to the dough hook attachment and add the flour, mixing at a low speed until incorporated, 1–2 minutes. Add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough until well incorporated.

3. Transfer the dough to the greased bowl and cover with plastic wrap. Allow the dough to prove until doubled in size. Tip: you’ll know the dough has proved when it bounces back when you gently press it with your finger.

4. While the dough proves, beat together all the frangipane ingredients until well combined and smooth.

5. Roll out dough to roughly 23 x 50 cm. Spread the frangipane filling onto the dough.

6. Slice the dough in half lengthways and roll up each half tightly from the outer edge.

7. Twist the two rolled dough halves and place in a greased and lined 13 x 30 cm loaf tin. Brush the top with beaten egg. Set aside to prove again until doubled in size.

8. Brush with the beaten egg and sprinkle with the flaked almonds. Bake for 40–45 minutes at 180ºC, or until cooked through. Cover with foil if the top starts to brown before the loaf is baked.

9. Remove from the oven and allow to cool. Dust with icing sugar before slicing and serving.

Find more bread recipes here.

Melkkos with cinnamon-poached pears

Every-grain vegetable stew

Coronation chicken-and-corn toasties

Fast flapjacks

Ouma’s Karoo lamb pie

Chicken-and-jalapeño pies

Easy drop doughnuts

Pofdas with butter chicken filling

Fish croquettes with roasted garlic aïoli

Citrus-and-ginger self-saucing pudding

Beef-and-Bovril meatballs

Crumbed pork cutlets with tonnato sauce

Chicken stew with dumplings

ClemenGold® mandarin cups

Almond “croissant” babka

Almond “croissant” babka

Ingredients

Method