Tuesday, January 3, 2012
I hope you had a great Christmas break and a Happy New Year. Today's recipe is a way to use up some of that leftover fruit mince hanging around your fridge. While my family made this recipe for Christmas it is something that could be enjoyed at any time of the year and looks really impressive to take out. This recipe came from Annabel Langbein's Free Range Cook book and I have been wanting to make it for ages. While the recipe calls for you to make the dough yourself, we cheated and put it in the breadmaker on the dough setting and it turned out fine.
1 cup milk
1 1/2 tsp dried yeast granules
1/3 cup sugar
3 cups high grade flour
1 tsp salt
1 1/2 cups fruit mince
1/2 cup chocolate chips
Icing sugar to dust
1. Place the butter in a small pot and heat gently until melted.
2. Remove from the heat and add the milk.
3. When the mixture is at blood temperature (Feels neither hot or cold when you put a finger in), sprinkle the yeast and sugar over the top.
4. Stir for a minute or two until the yeast is absorbed.
5. Mix flour and salt together in a large bowl.
6. Add the milk mixture and stir until just combined.
7. Tip the dough onto a lightly floured board and knead until smooth and silky.
8.Place the dough in a large, lightly oiled container, cover with a clean cloth and leave to rise in a warm place until it has almost doubled in size, about 1 hour.
OR Place the above ingredients in a bread maker on the dough setting.
9. When risen, roll the dough out to a 60x30cm rectangle on a lightly floured board.
10. Preheat oven to 180 degrees C and line a 26-28cm round tin with baking paper.
11. Spread the fruit mince over the dough, leaving a 2cm border.
12. Sprinkle the chocolate chips over the top.
13. Roll dough up tightly along the longest edge to create a long cylinder shape.
14. Form the dough cylinder into a tight spiral and place in a lined cake tin.
15. Cover with a clean towel and leave to rise in a warm place for 45 minutes until nearly doubled in size.
16. Bake for 30 minutes until golden and cooked through (If the gubana is browning too fast, cover the top with tinfoil).
17. Dust with icing sugar to serve.