- makes 1 loaf serves
- preparation 45 minutes
- cooking 40 minutes
- difficulty Mid level
Ingredients
Almond marzipan
- 60 g caster sugar
- 60 g demerara sugar
- 70 g grape seeds oil
- 120 g almond meal
- 40 g apple puree
- 30 g flour
- 10 g cornflour
Sweet challah dough
- 500 g plain flour
- 75 g soft coconut or vegan butter
- 10 g dry yeast
- 10 g salt
- 50 g sugar
- 220 g water
Proving time 6 hours or overnight
Instructions
- To make the marzipan, mix all ingredients with a spatula and set aside.
- To make the sweet challah dough, place all dry ingredients in a stand-mixer bowl.
- Start kneading at a low speed and gradually add water. Continue to knead for 8-10 minutes.
- Cover the bowl with a tea towel and prove it until it doubles in size, at least four hours or overnight.
- Divide the dough into 6 equal pieces. Roll each piece to a long strip (width approx 8 cm).
- In the middle of each strip place a roll of marzipan (60 g) and sprinkle the top with berries and some fresh basil (optional). Fold the strips and twist each strip into a braid. Place onto a baking tray and prove it once more for another hour, until it doubles in size.
- Bake in a 160°C preheated oven for 40 min. Serve warm with butter.
This recipe is from Eating Plants available to stream now at SBS On Demand.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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