I LOVE tea. It goes with everything.  Good day? Celebrate with a cup of tea! Bad day? Consolations over a cup of tea. Cake? Best served with a cup of tea.

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A post shared by Aroundtheworldin80bakes (@princelauren) on Sep 8, 2015 at 11:43am PDT

I’ve drank matcha green tea in a Japanese Tea Ceremony, tried iced 海外伕理ip in a tea house, learned how to drink tea in China, drank milk tea in Hong Kong, Apple tea in Turkey and extremely sweet mint tea in Morocco.
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Our new kitchen complete with porcelain butler sink

So if I ever win the lottery I will be investing in some serious kitchen gadgets. Here’s my wish list…

10. American fridge freezer with ice and water dispenser. We had one on our travels in America and it was awesome.  Ideally I’d love a smart fridge that can tell you when you’re running low on certain ingredients or even better automatically order for you and get them delivered to your door!

Samsung showcase fridge

9. Retro Roberts Internet Radio:
Spending a lot of time in the kitchen I love listening to Spotify and the radio, especially BBC 6 music and Absolute 60s (Sunday morning Beatles Brunch is my must listen to show!) I love the vintage Roberts Radios and this one would look gorgeous in our kitchen. I’m saving up for this. One day I’ll get it!

Retro Roberts internet radio

8. Kitchenaid: I saved up for a long long time to be able to purchase my Candy Apple Kitchenaid. It’s definitely been worth the investment as I’ve used it more than any other gadget that I own. From making quick cakes to kneading and proving breads it really lightens the load. It means I can really go to town with my baking marathons. Whipping up 100 cupcakes in a couple of hours! I even splashed out on the ice cream maker attachment. It looks amazing on display in my work top too.

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Introducing Joni my Candy Apple @Kitchenaiduk Now let's bake some bread! Happy Sunday morning @catchkitey

A post shared by Aroundtheworldin80bakes (@princelauren) on Feb 17, 2013 at 2:06am PST

7. Kitchenaid Kitchenalia: The only problem with owning a Kitchenaid is that you then lust after the rest of the range to complete your collection! Of course I’d love the matching kettle, toaster, blender, and full accessory kit! It’s an expensive habit!

6. Hands free recipe reminder: There’s some amazing work going on locally at Newcastle University’s Culture Lab. They’ve developed the ‘Ambient Kitchen’ to help people with dementia to cook meals. It gives audio prompts along the way to help you finish cooking your meal. It’s also been used to help teach English as a foreign language too. I think this technology could be useful in a lot of kitchens including mine! I cook/bake a lot using online recipes on my touch screen phone.  This means I end up with flour all over my phone (and camera if I’m blogging it too). Wouldn’t it be brilliant if your laptop/phone/tablet connected to your kitchen and talked you through the recipe?

Ambient Kitchen at Newcastle University

5. Vita Mix: I’ve tried food processors and I’ve set fire to food processors. I’ve come to the conclusion that I need one that’s robust to do the job. This one from Lakeland sounds fantastic. It can even grind wheat to make fresh flour and vegetables to make hot soup.

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4. A proving drawer: Those of you who watch The Great British Bake Off will already be aware of the magic proving drawer. This would be an awesome addition to my kitchen helping to prove my bread quickly and evenly for that quick loaf.

3. Dishwasher Something that I just couldn’t be without in our kitchen. We inherited one with the house and it’s temperamental to say the least. I’m surprised and relieved that it’s lasted so long despite it’s cracked door! We always use the eco setting to save energy and load it up to the max too. Not sure what we’ll do when it finally gives up!

2. A range oven I love my new oven but in an ideal world I would knock back the chimney breast in the kitchen to make way for a full sized range oven. Ideally a Smeg or a Rangemaster oven as I don’t think I’ve got the know how for an Aga despite their beauty.

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1. Technology that works together and is good for the environment: There’s so much available on the market and with the ever expanding ‘Internet of things’ appliances and apps can actually talk to each other to make life even easier in the kitchen and home. I’d love to be able to switch my oven on or off from my phone so my tea was ready and waiting for me when I arrive home! I bet in a few years we’ll all be texting our kettles on our way home!

Legal and General produced an interesting blog on the kitchens of the future which inspired this post. You can read their full article here.

I’ve been a bit busy baking something extra special. Here’s my 3 month bump…

I haven’t really managed a lot of baking recently. There’s been rather lot going on… We had to get a new kitchen (long story) and we’ve also been having a baby! So a baking break was inevitable. This may be the longest I’ve ever gone without baking anything and needless to say I was getting a bit twitchy.

After: The new kitchen complete with porcelain butler sink

We were without a kitchen for almost 2 months before Christmas. There’s only so much shop bought cake and bread you can manage before craving something wholesome and home made.

During the renovations…

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There’s a million things that I’d love to put into my dream kitchen but right now I’m very happy with my oven that works, my Candy Apple KitchenAid and subway tiles.

Before we packed up the kitchen into the living room and flew off, I managed to squeeze in baking our Christmas Cake at 5 am. I left it to rest quietly at my mams away from all the dust and debris.

New York was amazing.  A real foodie adventure.  I had a list of bakeries and delis that I wanted to sample and frankly stuffed myself silly with all sorts of cakes, sweets, meats and delicious eats.

Red pizza pie was my absolute favourite and could have gorged on this for days.

I almost considered becoming a vegetarian for a while after our trip as we were served gargantuan amounts of meat and beautiful pickles at Carnegie Deli. I managed half of my sandwich before being defeated by the meat. In man vs. food. Food most definitely won.

I took the  ‘healthy’ option at Katz Deli opting for a real life Knish which I’ve always wanted to try (after I attempted to make them myself) and it was so so good.  Deep fried with a crispy coating and stuffed with mashed potato.  So comforting in the cold November chill.  Accompanied by Matzoh Ball Soup which technically was more ball than soup. The clear chicken broth was the panacea I needed to counteract all the meat.  I must learn how to make that!

We traveled up to Ithaca to visit friends taking in the glorious autumnal colours and waterfalls everywhere you turn.  Deer frolicking (and causing havoc) outside the window. It was like being in a Disney film. Punctuated by BBQ’d meat, beans, slaw,  Mac n cheese, ice cream, chocolate cake, red thai prawn curry, fusion foods, hot apple cider and hot chocolate. We took a much needed step back from the hustle and bustle of busy New York.  We were sad to leave but the Big Apple was calling and we had to head back.

I’m attempting to finish my final few around the world in 80 bakes when I get a moment with my hands free, so it may take some time yet so please bear with me.

But I did manage to bake and ice a cake one handed whilst carrying the little one last week so we’re getting our cake fix and starting him in the kitchen early. 🙂 I’ll also be sharing some of my own quick bakes along the way too.

Baby’s first bake

Sweet Chestnut Babka

Seinfeld introduced the idea of the Babka to me. It’s an enriched sweet dough usually flavoured with chocolate popular in Eastern Europe. The episode focuses on Jerry and Elaine’s desperation to get their hands on the last Babka in the bakery. I’ve wanted to find out what all the fuss was about for ages. It was definitely worth the wait.

Sweet Chestnut Babka

I love how beautiful the Babka looks in all it’s braided glory. Dark brown sweet chestnut stripes peeking through the sweet dough, glistening in their honey glaze. I also love how complicated and impressive it looks too! I’ve plaited bread before, before but this was my first attempt at a braid and it’s not as difficult as you’d think.

Traditionally Babka, which means Grandmother in Polish, is a comforting bread flavoured with chocolate and baked at Easter time. As I like to do things differently (and I had ran out of chocolate) I found a tin of chestnut paste in the cupboard and thought I would put it to good use.

Babka swirls

It’s absolutely delicious with it’s soft light texture and not too sweet, although you can add more sugar if you wish. I added cocoa powder to my chestnut paste along with poppy seeds to give a nod to the traditional chocolate and nut versions. The cocoa added depth to the chesnut paste and poppy seeds feature heavily in many European bakes and give a lovely crunch.

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How I made my Sweet Chestnut Babka

1. Mix ingredients together til fully incorporated
2. Knead for 10 mins until the dough is smooth and springs back when pinched
3. Place in bowl, cover with cling film and leave to prove for 1-2 hours till doubled in size.
4. Knock back the dough.
5. Knead lightly on oiled work surface and roll out to a rectangle approx 5mm thick.  30 cm by 20cm.
6. Spread even layer of chestnut paste over the dough and sprinkle lightly with Poppy seeds and light brown sugar.
7. Roll dough up from long edge to long edge to form a sausage of dough with a spiral of chestnut running through the centre
8. Cut the dough sausage with a sharp lightly oiled knife lengthways all the way along the sausage. Cut all the way through the dough to spilt it down the middle and expose the filling.
9. Seal the strips together at one end
10. Twist the two halves together,  folding one half of the dough over the other keeping the stripes of filling in the outside
11. Seal the other two ends together to form a braided ring. You can trim the ends of the Babka with sharp knife to seal the twists together before joining the ends to form a ring
12. Lift carefully onto a greased and lined baking sheet.
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14. Bake for 25 minutes at 200 degrees Celsius.
15. Brush all over with honey syrup whilst still hot
16. Cool and eat!

Things I used to make my Sweet Chestnut Babka

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• 350g strong white flour (you could use all white strong flour if your prefer)
• 115g strong wholemeal flour
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• 1 tablespoon sugar
• 1 tsp salt
• 1 1/4 tsp instant yeast
• 300ml milk
• 1/2 tsp vanilla extract
• splash of water and vegetable oil if needed to bring the dough together into smooth ball

Sweet Chestnut Paste

• 300g chestnut puree (unsweetened)
• 30g cocoa powder
• 50 g light brown sugar
• splash of milk to mix the paste together until smooth and spreadable (not too runny or thick)
• *1 tbs sugar to sprinkle over paste
• * 2 tsp Poppy seeds to sprinkle over paste

Honey Syrup

• 2 tbs runny honey
• 30ml water
  boil gently for 1- 2 minute to thicken syrup

Vanilla Shortbread Kransekake

Traditionally Kransekake (Norwegian Ring Cake) is eaten at Christmas or on special occasions.  It’s a stack of about 18 almond ring shaped biscuits held together with lashings of ornate royal icing.

Speculoos Kransekake

Now as I can never leave a recipe alone I had to switch this up and make it even more festive with a (免费伕理 - IP海:IP海-专业提供匿名HTTP伕理ip,ip伕理软件,socks伕理,花刺伕理,为有需要网赚,网络兼职的朋友提供24小时免费IP伕理提取服务,我的网址是www.iphai.com and Vanilla Shortbread Kransekake (recipe below) instead. The sweet spices blended together makes a moreish fragrant biscuit. I loved it so much I kept going and for Christmas day made an enormous shortbread version, which is closer in colour to the traditional almond version.

Although I’m straying from the Norwegian almond tradition my Speculoos and shortbread versions are much cheaper to make and meant I didn’t have to make another trip to the shop for expensive ground almonds. You can buy Speculoos spice already mixed but I enjoy grinding and blending my own fresh spices for an extra punch.

I always have an abundance of spices in my cupboard so this is a perfect Christmas bake for me. And as we just put our tree up. The combination of  pine needles and freshly baked Speculoos floating through our house is like a piece of Christmas Heaven.

The Kransekake is baked in a special set of tins, called Kransekake pans. I couldn’t get my head around how it would all fit together so ploughed on rolling out on the work top as many long Speculoos sausages by hand to press into the tin as i could eek out of the dough. You can make this without the special tin, if you feel like shaping the circles yourself and bake them directly on a baking sheet instead, but the tin makes it a bit easier. Each tin holds 3 biscuit rings.

Roll the dough into smooth sausages and place carefully in to the pans. Press the ends together to seal the ring.

The dough is a little crumbly and took a bit of perseverance to roll it long enough to fill the larger rings, but it’s worth the effort. It’s best to make thin sausages to get more out of your dough and also the dough puffs up as it bakes. If the rings are too thick they will merge, making it difficult to get them out of the tins and also leaving you with rough dishevelled edges.

Kransekake pans hot from the oven

In hindsight I should have doubled the dough recipe as I ran out so had to make do with 11 rings rather than 18. This meant that the rings didn’t quite taper off in size as they should and I had to employ some clever royal icing layering to get the rings to fit together.  So don’t look too closely at my piping skills please! (I’ve doubled the recipe for you at the bottom of this page so you’re good to go!)

Glue the rings together (starting with the largest ring on the bottom!) with a good slick of royal icing

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I got a bit carried away with the icing patterns… zig zags, stripes, and polka dots

My original plan was to use white chocolate to fuse the rings together to add to the decadence of the bake, however I forgot to buy any, so royal icing it had to be. Having only used royal icing to glue together the 伕理ip软件免费 before (when I used the pre mixed merriwhite powder available from cake decorating shops) I wanted to try powdered egg whites to avoid using raw egg whites to bind the icing together. It worked really well, so well in fact I went on to ice a gingerbread house and my goddaughter’s christening biscuits with it too. (I used sachets of Dr Oekters powdered egg whites so pregnant ladies and children can eat as much icing as they like without the worry of salmonella.)

I also think dark chocolate icing would be stunning against the spiced biscuit. perhaps dusted with a little gold lustre powder/spray for extra festiveness.

When I made 免费高匿伕理ip地址 last time I made a soft dough so it could be piped in shapes directly onto the baking sheet. This dough needed to be firm and malleable so it would hold it’s shape and support it’s own weight. I didn’t add any liquid to this dough and left out the treacle to make sure it wouldn’t spread too much during baking. Although a little treacle might help to roll it out as it is quite a dry dough and had a tendency to crumble when molding it.

To add to the depth of flavour and darkness of the biscuit I used a combination of light and brown sugars.  Feel free to use your preferred sugar to reach the colour biscuit you prefer.

Things I used to make Speculoos Kransekake

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• 4 TBS ground cassia (or cinnamon if you can’t get cassia)
• 4 TSP ground ginger
• 8 cardamom pods (discard the pods and grind the seeds)
• 2 star anise (grind the seeds only)
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• 1/2 TSP black pepper
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• 1/2 TSP nutmeg

Speculoos Dough

This is double the quantity from my previous version of 伕理ip软件免费 so it should be enough to make 18 rings!

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• 400g light brown sugar
• 100g dark brown sugar

1. Beat the butter and sugar together until light and fluffy. Bearing in mind you’re using brown sugars so the colour change won’t be as dramatic as when using white sugar. It looks more like a big lump of soft sugar…

Beaten brown sugars and butter

2. Then beat the rest of the dry ingredients and speculoos spice mix in until it comes together into a ball. It is a slightly dry crumbly dough so it will take some work to bring it together.

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• 1/2 tsp bicarbonate of soda
• 2 eggs
• splash of almond extract
• splash of vanilla extract

Slightly crumbly spicey speculoos biscuit dough

3. Chill in the fridge for an hour.

4. Roll the dough into 18 smooth sausages and arrange in the greased kransekake tins. Gently pressing the ends of the sausages together to seal the rings. If you have any dough left over you may want to cut a little star out and bake to adorn the top of your stack.

5. Bake for 10 -12 minutes at 190 degrees c until slightly puffed up and firm to touch.

6. While the biscuits are baking beat together the royal icing as described below.

7. Allow the biscuits to cool in the tin before coaxing gently out of the tin. You may need to separate some rings that have merged as they bake with a knife.

8. Starting with the biggest ring on the bottom apply a thin line of royal icing to the underside of each ring, gluing it in place. Stack the rings one on top of the other working your way from the largest to the the smallest ring.

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9. Once the full stack is glued together and fully assembled take a deep breath and with a steady hand and fine nozzle on your piping bag slowly pipe your chosen design directly onto the rings. Maybe throw some (edible) glitter on it as you go for extra pazzaz.

10. Stand back and admire your creativity.

11. If you can bear to eat your creation depending on how many people it needs to feed… You can either pull a ring off the stack with a knife or cut straight into it with a sharp knife.

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• 250g butter
• 110g sugar
• 360g plain flour
• splash of vanilla extract

1. Beat the sugar and butter together until light and fluffy.

2. Beat in the flour and vanilla until the dough comes together into a shiny ball.

3. Roll into 18 thin sausages and arrange in the greased kransekake tins as before. Gently press the ends of the sausages together to seal the ends.

4. Bake in the oven at for 15 – 20 minutes at 190 degrees c until slightly golden brown. (Keep an eye as you don’t want the biscuits to take on too much colour as they will look burnt and be dry.
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Royal Icing recipe

• 250g icing sugar
• 5g powdered egg white (one sachet of Dr Oekter’s powdered egg white)
• 45 ml of cold water

*optional* you can add food colouring at this stage if you like but be gel or powdered colour would be best so it doesn’t add to much liquid. If using liquid colouring supplement some of the water with food colouring instead.

1. Beat the sugar powdered egg white and and water together for about 5 minutes on medium speed and then increase to high for 4- 5 minutes. The icing will be glossy and thick. If it is too wet or runny it will not set or be strong enough to support the weight of the kransekake.

Thick royal icing

2. Scoop your icing into and icing bag with a fine nozzle for piping your decoration. It’s handy to sit your piping bag inside a tall glass for this job to support the bag.

3. If using a plastic icing bag don’t forget to cut the end off the bag when you’re ready to start icing.

4. Put the largest Kransekake ring onto your plate/cakeboard first. Apply a thin layer (or pipe a ring) of royal icing on the under side of the biscuit to hold it in place on the board.

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6. Apply even pressure to the bag with your hand and keep the nozzle about 1-2cm away from the biscuit. Squeeze the bag gently and with a steady hand pipe your chosen pattern directly on to the assembled Kransekake.

7. Whilst the icing it still wet sprinkle with a little edible glitter.

8. Allow the icing to harden and the Kransekake will become very sturdy and easier to transport. The biscuits will start to soften after a couple of days so cover it with tin foil if you’re making it in advance.

9. Impress all of your friends and family with the great reveal of your Kransekake. I liked using mine as a Christmas table centre piece before inviting everyone to removing a ring at a time to eat.

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So not all cakes are perfect. Despite the rather rustic appearance this Peruvian Corn cake it is extremely delicious. It’s traditionally eaten in coffee shops with enormous amounts of whipped cream and adorned with cherries. As I was transporting this to Cake Club at The Cookhouse I had to make do with squirty cream in a can…

Squirty cream in a can masks all manner of sins

You’d think by now, 67 bakes in to my around the world in 80 bakes challenge I’d be getting pretty good at this baking malarkey. Alas I still have the odd disaster and ruin a cake or two.

Is it because I can’t resist tampering with the recipe?  Is it because I’m slap dash in the kitchen?  Or is it because the sultanas all sank to the bottom welding the cake to the tin meaning I had to hack at it with a sharp knife to prise the last half from it’s bundty prison?

Perhaps I was a bit too roough with the Peruvian Corn Cake?

I guess it’s a combination of all 3 to be honest. Nevertheless I took it to cake club to share with my friends and enjoyed an enormous slice of it smothered in whipped cream. Which hides a multitude of sins and disguises the broken bits.

Shhh no one will notice it’s a cake of two halves

The Peruvian Corn Cake is infused with Star Anise and stuffed full with coconut and plump sultanas.  It’s a perfect crumbly cake to accompany a strong cup of coffee.

The stars of the show – Star Anise seeds and Pink Himalyan Salt ready for grinding

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I’m a big lover of fruit cake and bundt cake and coconut and spice so this is an absolute winner for me. I bet if you soaked the sultanas in a little rum beforehand it would be sublime.

If you’re not a dried fruit fan feel free to leave the sultanas out (and you might have more joy getting the cake out of its tin!)

Beat the butter and sugar together until light and fluffy

Being lazy I whacked everything into my kitchenaid knowing full well that if you want to distribute your dried fruit evenly you should roll it in a little flour first and fold it into the batter. Alas I was hasty and missed this step so I had sunken sultanas.  Although the cake batter is very fluid so I doubt it would suspend sultanas throughout the cake. Gravity is inevitable.

The beaten batter

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Things that I used to make my Peruvian Corn Cake

• 200g caster sugar
• 30g butter or margarine (butter would be better if you have it)

Step 1: Beat together the sugar and butter until fluffy

•  3 eggs

Step 2: Then beat in the eggs one at a time adding a little of the flour if it starts to spilt.

• 240g Fine milled corn meal (not to be mistaken for corn flour which is white not yellow). If you only have coarse corn meal blitz it in the blender to make it fine milled.
• 20g (2tablespoons) Baking powder
• 40g plain flour
• Ground star anise (I used 6 seeds from whole star anise or you could use 1/2tsp of ground star anise powder)
• 40g desiccated coconut

Step 3: Measure all of the flours and spices together. Beat in a third of the dry ingredients followed by a third of the oil.  Repeat until all of the flours and oil is incorporated into the batter. Don’t forget to scrape the sides of the bowl down too!

• 80ml olive oil (it’s supposed to be corn oil which I didn’t have but sunflower oil would also be a good substitute)

Step 4: Roll the sultanas in a little flour and fold them gently into the batter. (or of you can’t be bothered to dirty another spoon beat them in gently with your mixer there’s so much baking prefer in this cake it’s bound to rise so you probably don’t need to treat it too delicately worrying about keeping the air in the batter. )

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Step 5: Pour your cake batter into a thoroughly greased bundt tin.  You could add a little flour too for good measure.

Step 6: Bake in the centre of the preheated oven for 45 minutes at 190 degrees Celsius (fan).

免费伕理地址 Allow to cool before attempting to coax it from the tin. Slice and smear with whipped cream. Eat enormous wedges with strong coffee!

Braided Pulla infused with cardamom, orange, apricot and pistachio

I realise that I’ve slowed down on the old blogging front in recent months sorry! Partly due to it being Summer and not feeling the need to have an extra cake layer to keep me warm and also due to breaking my phone (and camera) which meant I’ve lost quite a bit of data and worked my way through 5 faulty handsets in 2 months… Anyways I’ve salvaged enough to bring you my braided Pulla.

Apricot Cardamom and Almond Pulla

I felt the urge to bake something delicious and not too sweet. This cardamom infused apricot and almond pulla braid is just what the phone doctor ordered.

Fluffy, fragrant, light and slightly sweet Pulla is an enriched dough that compliments a good strong coffee perfectly. Gently scented with cardamom and studded with dried apricots for extra pops of flavour. If you were in need of additional luxuriousness ribbons of water icing would transform this into an excellent iced bun too.

Traditionally Pulla is served with coffee in thin slices or as individual buns. Leftover Pulla (if you ever get that far!) can be twice baked to create a crisp biscotti type biscuit to dunk in your coffee.

Prove the dough until doubled in size

As with all other yeasted doughs bring the ingredients together and knead for 10 minutes to allow the gluten to develop. Once the dough is shiny, stretchy and springs back when pressed it’s ready to place in a greased bowl, cover with greased cling film and prove.

Proven pulla dough awaiting it’s cardamom and orange zest

Enriched Dough proves best in the fridge overnight, allowing the freshly kneaded supple dough, permeated with butter, sugar and an egg to slowly rise and firm up. Making it much easier to shape the following day. But if you’re in a rush to get it in your face feel free to prove at room temperature for an hour then shape and prove it again.

Now to knead in the pistachios and dried apricots

Once you’ve kneaded in the finely chopped nuts, and apricots along with the grated orange zest and ground cardamom into the dough so the flavours are fully incorporated, split the dough into 3 equally sized pieces.

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Roll the 3 pieces into long thin sausages (making sure you pop any little air bubbles that sneak there way in) and gather the strands together at one end.

The beginning of a plait

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Place your braided Pulla crown into a semolina sprinkled baking sheet or dish. Cover with greased cling film and leave to prove a room temperature for an hour or two until doubled in size.

Ready to prove it’s worth

Bake it at 190 degrees c for 30 minutes until it’s golden brown and sounds hollow when tapped underneath. Whilst still warm glaze your Pulla generously with runny honey. Whilst the honey is sticky sprinkle with flaked almonds to decorate. Or if you’re feeling extra indulgent feel free to use water/glace icing to make an extra rich white icing that would look oh so pretty against the plait.

The final baked Pulla braided Crown

This is such a gorgeous sweet treat. It’s fluffy and tender with an wonderful spicy warmth from the cardamom. Balanced against a chewy nugget of apricot and a crisp morsel of pistachio. I love this bake and enjoyed it au natural with coffee to bring out the exotic notes and subtle sweetness. Delicious! And perfect for a special breakfast.

Things I used to make my Apricot and Cardamom Pulla

Enriched dough

• 350g strong white flour
• 5g salt
• 40g sugar
• 7g yeast
• 45g margarine/butter
• 175ml milk

Flavours to infuse the dough with after the first prove

• 31 cardamom pods (seeds taken out and ground to fine powder)
• zest of 1 orange
• 8 chopped dried apricots chopped into small chunks
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Topping/decoration

• A handful of flaked almonds for sprinkling on top
• Honey to glaze the top whilst still warm
• You could also whip up a thick sticky water icing with the juice of the orange and icing sugar to pipe on top of the pulla if you would prefer a sticky bun effect.

Method

1. Knead the flour, yeast, salt, butter, sugar and milk together for 10 minutes to create a sticky dough
2. Leave to prove overnight in the fridge (or until double din size at room temp)
3. Knead in the flavours; ground cardamom, orange zest, chopped apricots and pistachios
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5. Join one end of the 3 strands together and plait it into a braid
6. Join the two ends of the braid together to form a circle
7. Cover with greased cling film and prove on a semolina lined baking tray/dish until doubled in size
8. Bake at 190 degrees c for 30 minutes until it’s golden brown and sounds hollow when tapped underneath
9. Whilst still warm glaze with runny honey and sprinkle with flaked almonds