Two years later, I woke this book from its deep slumber and began leafing through it for something to bake as my forthcoming photography subject. This is how this bread recipe got selected and featured in this blog, mainly due to me wanting to use up the Grand Manier orange alcohol and macadamia nuts previously bought for baking purposes but still left untouched in their respective storage place.
This is my second attempt at making this bread since year 2013, and during then I chose to use orange juice to soak the dried fruits instead. As for whether are there any difference between using orange juice and orange alcohol to infuse the dried fruits, I suppose there are. Since I stopped consuming alcohol after becoming a vegetarian, I usually rely on my sense of smell to gauge the taste of any non vegetarian food I prepare. This batch of macadamia fruit bread not only have stronger aromas than the orange juice infused ones, it also camouflage away the yeasty scent of the bread.
Yes yes I know, another bread making through sponge dough method. Requires slightly more steps and time to follow for every process right up until baking time. I can assure you it is an effort worth making to create this 'commercial' looking bread. A crowd pleaser.
Macadamia Fruity Bread
Ingredients
(A)
120g Bread Flour 高筋面粉
85g Boiling Water 滚水
(B)
280g Bread Flour 高筋面粉
60g Sugar 糖
1 Tsp Salt 盐
20g Milk Powder 奶粉
6g Instant Yeast 即用酵母粉
1 Nos. Orange Zest 柳橙皮屑
(C)
100g Cold Water 冷水
3 Egg Yolks 蛋黄
(D)
80g Butter 牛油
(E)
30g Sultanas 葡萄干
40g Golden Raisins 金黄葡萄干
40g Dried Cranberries 蔓越莓干
1-1/2 Tbsp Grand Manier / Orange Juice 柳橙酒
(F)
20g Chopped Macadamia Nuts 切碎夏威夷豆
(Bake the nuts in the oven at 150C degrees for 10-13 mins.Chopped into fine bits and set side to cool for later use)
(G) Mexico Topping
60g Butter 牛油 (softened to room temp 四室内回温)
45g Sugar 糖
1 Egg 鸡蛋
65g Plain Flour 面粉
1/4 Tsp Baking Powder 发粉
- Cream butter and sugar until light and fluffy. Add in egg and continue creaming until smooth. Add in flour and baking powder until evenly combined. Transfer the mixture into piping bag and set aside for later use. Any leftover toppings can be refrigerated for another 1-2 weeks for future use.
Method
Sponge Dough Method. Combine ingredients (A) and mix evenly to form a dough. Cover and set aside to cool. Refrigerate for at least 12 hours before using.
Premix E and set aside for at least an hour before using.
In the mixing bowl of a stand mixer fitted with dough hook, combine ingredients (B) and (C) together with lower speed to form a rough dough. Add in the overnight sponge dough (A) and continue kneading until all ingredients are well combined.
Add (D) butter and continue kneading with medium speed to form an elastic dough. Once the dough can be stretched to a thin membrane without breaking, it is ready for proofing.
Transfer the dough to a slightly greased bowl and cover with cling wrap. Allow the dough to proof in a warm place for an hour or until doubled in size. I kept mine inside the idle and unheated oven for proofing.
Test the readiness of the dough with a finger lightly dusted with cake flour. The dough is ready when the dough remain indented after the finger poked into it.
Place the rounded dough onto baking mat / tray. I placed mine into individual 5.5" muffin paper liners. Apply egg wash onto the surface and sprinkle chopped macadamia nuts. Allow the dough to proof for another 50 minutes.
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This post is linked to Cook Your Books Event #24hosted by Joyce of Kitchen Flavours
