It should be Easter. So the recipe said. But, meah, it’s now and I had the ingredients so, get me, the rule breaker.
Why this scrummy bit of lusciousness is limited to Easter, I’ve no idea but it’s a fine filling treat for any lunch. Basically it’s a spiced fruit bread that you toast with a Brie and caramelised onion filling. Honestly it’s so good, you’d want to eat it even if it really did have Easter written through it.
Here’s the ingredients. The caramelised onion but is easy – slice ‘em up and cook slowly with the oil and sugar until translucent and sticky.
As for the bread, melt the butter and milk, so as not to boil the latter and let it cool. Meanwhile mix the flour, yeast salt and spices together then bring to a dough with the milk, butter and beaten egg. If you’re fancy use a dough hook for five minutes; if you’re not, like me, knead for ten until smooth and stretchy.
Then cover in a damp cloth for 90 mins or until doubled.
Then the tricky bit. Take half the fruit, knock the dough back and knead the fruit into the dough; repeat with the second half. Trouble is it is ease to over-knead; which I think was my error here.
Cover again for 45 mins and let it rise until pillowy to the touch. Mine never really achieved that state, remaining more solid than I liked.
Place on a lined baking tray and cook for 30 mins at 200C.
Once coolish, slice, fill and toast. I used our old sandwich toaster and they were stonking…