A layered tea bread, filled with cinnamon-spiced ClemenGold
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Serves: 12 people
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60 g Butter
3 tbsp Butter
5 tbsp ClemenGold Marmalade
1 - Eggs
2 tsp Ground Cinnamon
125 ml Milk
(up to 190ml if needed)
1 tsp Salt
2 tsp Sugar
4 - SuperValu Signature Tastes Clemengold
peeled and chopped
500 ml Water
1 sachet Yeast
140 g SuperValu Icing Sugar
600 g Self-Raising Flour
285 g SuperValu Icing Sugar
- Sift the flour, salt and sugar into the bowl of an electric mixer; add the instant yeast and pour in the melted butter.
- Using the dough hook attachment and the mixer on medium speed; add enough of the warm water to bring together soft dough. The dough should knead easily and not stick to your hands or the bowl.
- Continue to knead the dough for about 10 minutes until elastic and smooth.
- Form the dough into a ball and place into a floured bowl. Cover with a damp cloth and leave the dough in a warm spot to rise until it has doubled in size.
- Knock back the dough, knead again and divide into two equal pieces.
- Use a rolling pin on a floured surface to roll out the dough, as thinly as possible, into two rectangles. Brush with the whisked egg.
- Combine the icing sugar and cinnamon in a bowl, divide the mixture in half and sift over the two dough rectangles.
- Spread an equal amount of ClemenGold marmalade over the cinnamon and sugar layer of both rectangles.
- Squeeze out the excess juice from the chopped ClemenGold and sprinkle onto the marmalade layer – half each per rectangle.
- Cut one of the dough rectangles into six long strips.
- Build a stack by layering the strips on top of each other.
- Slice the stack into six equal stacks and place these smaller stacks upright across the width of a bread pan that has been sprayed with non-stick spray and lined with baking paper.
- Repeat the stacking process with the remaining dough rectangle.
- Cover the dough with a damp cloth and leave to rise again.
- Bake in an oven preheated to 180˚C for 40 minutes, until the loaves are well risen and golden.
- Leave to cool.
- Sift the icing sugar into a large mixing bowl.
- Add the melted butter and whisk in enough of the milk to make a pourable, but not too runny, icing.
- Pour the icing over the loaves and leave to set.