Marmalade almond twist
PREP + COOK TIME 1 HOUR 15 MINUTES (+ STANDING) SERVES 8
3 teaspoons (10g) dry yeast
1 ½ tablespoons caster sugar
½ cup (125ml) milk, warmed
2 egg yolks
100g butter, melted, plus 100g extra, melted
3 cups (450g) plain flour
½ teaspoon table salt
¾ cup (105g) roasted natural almonds
1/3 cup (75g) demerara sugar, plus 2 tablespoons extra
1 teaspoon mixed spice
2 tablespoons finely grated orange rind
¼ cup (40g) roasted natural almonds, extra, halved
¾ cup (250g) orange marmalade
1 Combine yeast, caster sugar and milk in a large bowl, then cover. Stand in a warm place for 10 minutes or until mixture is frothy.
2 Add egg yolks, butter, ¾ cup (180ml) warm water, flour and salt to yeast mixture, stirring until combined. Turn dough onto a lightly floured surface, then knead for 10 minutes or until smooth and elastic. Place dough in a lightly oiled large bowl, covering with cling film. Stand in a warm place for 1 hour or until dough has doubled in size.
3 Process almonds for 1 minute or until finely ground. Place ground almonds in a small bowl with demerara sugar and mixed spice, stirring to combine. Combine 80g of the extra melted butter
